JP2017000019A - Method for producing water-soluble dietary fiber-containing solution reduced in coloring, and method for reducing the coloring of the water-soluble dietary fiber-containing solution - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a water-soluble dietary fiber-containing solution reduced in a coloring degree and high in storage stability.SOLUTION: Provided is a method for producing a water-soluble dietary fiber-containing solution reduced in coloring, including a process where water-soluble dietary fiber and non-dietary fibrous monosaccharide and/or oligosaccharide are held in a solution. Also provided is a method for producing a water-soluble dietary fiber-containing solution reduced in coloring where the solid content concentration of a solution is 20-85 mass%, the solution is held under the temperature conditions of 25-70°C, or the solid content ratio between the water-soluble dietary fiber and the non-dietary fibrous monosaccharide and/or oligosaccharide lies in the range of 2:8 to 9:1. Also provided is a coloring reduction agent for a water-soluble dietary fiber including non-dietary fibrous monosaccharide and/or oligosaccharide as effective components, and a coloring reduction method for a water-soluble dietary fiber-containing solution.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a water-soluble dietary fiber-containing solution with reduced coloring and a method for reducing the coloration of a water-soluble dietary fiber-containing solution.

  The water-soluble dietary fiber material has a body feeling and a stabilizing effect on acidic milk beverages, and is used as a low-calorie material in a wide range of foods. In addition, water-soluble dietary fiber materials have an intestinal regulating action, an action to suppress a rapid increase in postprandial blood glucose, a blood neutral fat and cholesterol lowering action, etc., and are widely used in the food and beverage field as functional food materials. (Non-Patent Document 1).

  When adding a water-soluble dietary fiber material in a solution state to foods and drinks, especially beverages, it is important that the color of the solution is low so that it does not affect the appearance of the beverage, that is, the solution is almost colorless and transparent. is there. In the production process of the water-soluble dietary fiber material, although the degree of coloring is reduced by ordinary decoloring treatment with activated carbon or the like, slight coloring is still inevitable, and further development of a coloring reduction technique has been desired.

  As a method for solving the above-mentioned problem, for example, a method for producing a tasteless, odorless and decolored dietary fiber material in which a pulverized product of sugar beet pulp is mixed with an organic solvent and heated is known (Patent Document 1). Uses special raw materials, and its versatility is extremely low, and has a serious problem in terms of production costs. Moreover, although the decolorization method of the dietary fiber which hydrogenates a starch derivative on a fixed condition (hydrogenation process) is also known (patent document 2), the said method requires a special catalyst and a manufacturing apparatus, and is a complicated process Since it is accompanied by, it has the big problem similarly. Accordingly, it has been desired to develop a technique for reducing (decoloring) coloring of a water-soluble dietary fiber composition (solution) that is simple, low-cost, and highly versatile.

  In addition, the water-soluble dietary fiber material tends to be decomposed in a solution state and the dietary fiber content tends to decrease with time. The reduction in dietary fiber content is a serious problem that greatly reduces the product value, and the development of an improvement technique has also been desired.

Food and Development, Vol.48, No.1, pp49-57 (2013)

JP 2006-61103 A JP 2003-183304 A

  An object of this invention is to provide the water-soluble dietary fiber containing solution with a low coloring degree. Another object of the present invention is to provide a water-soluble dietary fiber-containing solution having high storage stability.

  The present inventors have found that coloring of water-soluble dietary fiber can be reduced by maintaining a solution comprising water-soluble dietary fiber and non-dietary fiber monosaccharide and / or oligosaccharide. Moreover, it discovered that decomposition | disassembly of water-soluble dietary fiber was suppressed and the storage stability was improved by the said process. The present invention is based on these findings.

That is, the present invention is as follows.
(1) A method for producing a water-soluble dietary fiber-containing solution with reduced coloring, comprising a step of retaining water-soluble dietary fiber and non-dietary fiber monosaccharide and / or oligosaccharide in a solution.
(2) The manufacturing method as described in said (1) whose solid content concentration of a solution is 20-85 mass%.
(3) The manufacturing method as described in said (1) or (2) which hold | maintains a solution on 25-70 degreeC temperature conditions.
(4) The solid content ratio of the water-soluble dietary fiber and the non-dietary fiber monosaccharide and / or oligosaccharide is in the range of 2: 8 to 9: 1, or any one of (1) to (3) above Manufacturing method.
(5) The manufacturing method of water-soluble dietary fiber containing food-drinks including the process of adding the water-soluble dietary fiber containing solution manufactured by the manufacturing method in any one of said (1)-(4).
(6) A coloring-reducing agent for water-soluble dietary fiber, comprising a non-dietary fiber monosaccharide and / or oligosaccharide as an active ingredient.
(7) A method for reducing the coloration of a water-soluble dietary fiber-containing solution, comprising a step of retaining a water-soluble dietary fiber and a non-dietary fiber monosaccharide and / or oligosaccharide in a solution.
(8) A solution comprising water-soluble dietary fiber and non-dietary fiber monosaccharide and / or oligosaccharide and having a solid content concentration of 20 to 85% by mass under a temperature condition of 25 to 70 ° C. A method for stabilizing the storage of a water-soluble dietary fiber-containing solution, comprising the step of holding.

  According to the present invention, a water-soluble dietary fiber-containing solution with reduced coloring is provided. The present invention also provides a water-soluble dietary fiber-containing solution with improved dietary fiber stability in solution. Unlike the conventional water-soluble dietary fiber powder product, the water-soluble dietary fiber-containing solution obtained by the present invention does not require an operation of dissolving in a solution such as water, and can be stored in a tank, pumped, or transported in a tank truck, The handling is also easy. In addition, the production method of the present invention can be carried out during tank storage, pump transportation, and tank truck transportation. Furthermore, the water-soluble dietary fiber-containing solution obtained according to the present invention has a low coloring degree and stable dietary fiber as compared with the conventional water-soluble dietary fiber syrup. Therefore, it is advantageous in that it can be used for the production of various foods, cosmetics, pharmaceuticals and the like as sweeteners, taste improvers, functional additions and the like.

1 is a view showing the results of a color reduction confirmation test (2) of the water-soluble dietary fiber-containing solution of Example 2. FIG. That is, FIG. 1 shows the change with time of the color reduction rate of each water-soluble dietary fiber-containing solution treated for 1 to 12 weeks. FIG. 2 is a view showing the results of a color reduction confirmation test (5) of the water-soluble dietary fiber-containing solution of Example 5. That is, FIG. 2 shows the change with time of the color reduction rate of each water-soluble dietary fiber-containing solution treated at 30 ° C. for 1 to 6 days. As water-soluble dietary fiber, A used indigestible dextrin, B used indigestible glucan (high purity), and C used polydextrose. FIG. 3 is a view showing the results of a color reduction confirmation test (6) of the water-soluble dietary fiber-containing solution of Example 6. That is, FIG. 3 shows the change with time of the coloring reduction rate of each water-soluble dietary fiber-containing solution treated at 60 ° C. for 1 to 3 days. As water-soluble dietary fiber, A used indigestible dextrin, B used indigestible glucan (high purity), and C used polydextrose.

Detailed description of the invention

  Although the water-soluble dietary fiber-containing solution is generally colored, a water-soluble dietary fiber-containing solution with a reduced degree of coloring can be obtained by performing the treatment of the present invention. In the present invention, “coloration reduction” means that the degree of coloration of the water-soluble dietary fiber-containing solution decreases under certain conditions. Specifically, when the degree of coloring of the water-soluble dietary fiber-containing solution after the treatment of the present invention is lower than the degree of coloring of the solution before the treatment, it is said that “coloration has been reduced”, which is synonymous with decolorization.

  Whether or not “coloration reduction” is achieved in the present invention can be evaluated by calculating a color reduction rate based on the coloration degree of the water-soluble dietary fiber-containing solution.

  The degree of coloration of the solution can be determined by measuring the absorbance. Specifically, the absorbance at 420 nm and 720 nm of each sample solution having a solid content concentration of 20% can be measured with a 1 cm cell, and the difference in absorbance at both wavelengths can be defined as the coloring degree.

The coloring reduction rate can be calculated by the following mathematical formula.
Coloring reduction rate = (A−B) / A × 100
A: Coloration degree of water-soluble dietary fiber-containing solution before treatment B: Coloration degree of water-soluble dietary fiber-containing solution after treatment

  When the calculated color reduction rate is 1% or more, preferably 2% or more, more preferably 5% or more, and particularly preferably 10% or more, it is evaluated that the coloring of the water-soluble dietary fiber-containing solution is reduced. Can do.

  In the present invention, “storage stabilization” means a state in which a decrease in the content of water-soluble dietary fiber is suppressed when the water-soluble dietary fiber is stored in a solution. That is, as shown in the examples below, the content of water-soluble dietary fiber in the solution decreases with time, but the decrease in the content of water-soluble dietary fiber in the solution under certain conditions decreases. In some cases, the state under such conditions is referred to as “storage stabilization”. Specifically, it is said to be “storage-stabilized” when the amount of water-soluble dietary fiber content treated under certain conditions is less than the amount of water-soluble dietary fiber content before treatment.

In the present invention, it is possible to evaluate whether or not “storage stabilization” has been achieved based on the decomposition rate of the water-soluble dietary fiber. That is, when the degradation rate of the water-soluble dietary fiber treated under certain conditions is lower than the degradation rate of the water-soluble dietary fiber before treatment, it can be evaluated that “storage stabilization” has been achieved. Here, the “decomposition rate” can be calculated by the following mathematical formula.
Water-soluble dietary fiber degradation rate = (A−B) / A × 100
A: Water-soluble dietary fiber content (% by mass) before treatment
B: Water-soluble dietary fiber content after treatment (% by mass)

  It can be evaluated that the lower the decomposition rate, the more the water-soluble dietary fiber is suppressed from being decomposed and the higher storage stability is achieved.

  In the present invention, “water-soluble dietary fiber” means a water-soluble dietary fiber. The “dietary fiber” means indigestible polysaccharides that are not hydrolyzed by human digestive enzymes.

  Examples of water-soluble dietary fiber that can be used in the present invention include, for example, a sugar condensate obtained by heating a saccharide in the presence or absence of various catalysts, and a non-digestible product obtained by heating a starch decomposition product together with activated carbon. Glucan (for example, Fit Fiber # 80: manufactured by Nippon Shokuhin Kako Co., Ltd.), polydextrose obtained by heating glucose, sorbitol and citric acid at 89: 10: 1 (for example, Lites, Lites II: manufactured by DuPont), roast Indigestible dextrin obtained by enzymatic decomposition of baked dextrin and fractionated with resin (for example, pine fiber, fiber sol 2: manufactured by Matsutani Chemical Industry Co., Ltd.), hot soybean extract obtained from soybean meal Examples include sugars (for example, Soya Five: manufactured by Fuji Oil Co., Ltd.), and hyperbranched glucans obtained by allowing glycosyltransferase to act on starch degradation products. From the viewpoint of the content of the bets and soluble fiber, indigestible glucan, polydextrose, indigestible dextrin, and particularly preferably indigestible glucan. As the indigestible glucan, those obtained by heat condensation of a starch decomposition product of DE 70-100 are particularly preferred.

  Many water-soluble dietary fiber materials have a reduced degree of coloring by ordinary decoloring treatment with activated carbon or the like, but slight coloring is inevitable. In particular, indigestible dextrin, polydextrose, indigestible glucan and the like produced through a heat condensation treatment are easily colored, and thus there is a high need for reduction in coloring. According to the present invention, it is advantageous in that coloring of water-soluble dietary fiber can be reduced and a more transparent water-soluble dietary fiber-containing solution can be provided.

  The water-soluble dietary fiber can use a water-soluble dietary fiber material containing water-soluble dietary fiber, in which case the dietary fiber content of the water-soluble dietary fiber material takes into account the value and function of the water-soluble dietary fiber, It is preferably 40% by mass or more, more preferably 50% by mass or more, and particularly preferably 70% by mass or more. The water-soluble dietary fiber material used in the present invention may be used by dissolving a powdered water-soluble dietary fiber material in water as appropriate, or by diluting or concentrating an aqueous solution of the water-soluble dietary fiber material as appropriate. .

  In the present invention, non-dietary fiber monosaccharides and oligosaccharides mean monosaccharides and oligosaccharides other than dietary fiber. Oligosaccharide means a carbohydrate in which 2 to 10 monosaccharides are glycosidic bonded. Non-dietary fiber monosaccharides and oligosaccharides include, for example, glucose, fructose, maltose, gentiobiose, isomaltose, nigerose, maltotriose, isomaltotriose, panose, maltotetraose, maltooligosaccharide, isomaltoligosaccharide, Examples include reducing monosaccharides and oligosaccharides such as nigerooligosaccharides, and erythritol, sorbitol, maltitol, isomaltitol, lactitol, panitol, neotrehalose, sucrose, trehalose, raffinose, erulose, lactosucrose, α-glucosyl Non-reducing monosaccharides and oligosaccharides such as sucrose can be mentioned. From the viewpoint of storage stability and operability (viscosity) of a water-soluble dietary fiber solution, it is preferable to use a monosaccharide as a non-dietary fiber monosaccharide and oligosaccharide. The non-dietary fiber monosaccharide and oligosaccharide used in the present invention may be a refined product or a mixture of the above carbohydrates. As the sugar mixture, maltooligosaccharide starch syrup / powder cake or isomerized sugar can be preferably used.

  In the production method, coloring reduction method and storage stabilization method of the present invention, coloring of water-soluble dietary fiber can be reduced by allowing water-soluble dietary fiber and monosaccharide and / or oligosaccharide to coexist in a solution. . Although not limited by the following theory, coloring substances are decomposed by holding water-soluble dietary fibers and monosaccharides and / or oligosaccharides in a solution, and coloring water-soluble dietary fibers have a coloring reduction effect. It is considered to be obtained.

  In the present invention, the preparation of the solution is not particularly limited as long as water-soluble dietary fiber and non-dietary fiber monosaccharide and / or oligosaccharide can coexist in the solution. For example, a predetermined amount of water-soluble dietary fiber is added to a solution in advance, and then a non-dietary fiber monosaccharide and / or oligosaccharide is added and dissolved therein, and further adjusted to a desired solid content concentration. It can implement by hold | maintaining to the temperature of. Alternatively, water-soluble dietary fiber powder and non-dietary fiber monosaccharide and / or oligosaccharide powder are mixed, and then a predetermined amount of a solvent is added to dissolve both powders, and further to a desired solid content concentration. You may implement by adjusting and hold | maintaining to desired temperature. Alternatively, a high-concentration solution prepared by dissolving water-soluble dietary fiber is mixed with a high-concentration solution of non-dietary fiber monosaccharides and / or oligosaccharides separately prepared, and then a solvent is added to the mixture to obtain a desired solid You may implement by adjusting to a partial concentration and hold | maintaining to desired temperature. Furthermore, in the present invention, a non-dietary fiber monosaccharide is obtained by allowing a carbohydrate-degrading enzyme such as α-amylase, amyloglucosidase, cyclodextrin glucanotransferase, β-amylase, α-glucosidase to act on a water-soluble dietary fiber solution. And / or the solution may be prepared by releasing oligosaccharides into the solution.

  In the present invention, the coloring reduction effect of the present invention can be exhibited better by setting the solid content concentration of the solution high. In the present invention, the risk of microbial contamination during storage and transportation of the water-soluble dietary fiber solution can also be reduced by setting the solid concentration of the solution high. Therefore, it is preferable to set the lower limit of the solid content concentration of the solution higher from these points. Specifically, the lower limit of the solid content concentration of the solution comprising water-soluble dietary fiber and monosaccharide and / or oligosaccharide can be 20% by mass, preferably 30% by mass, more preferably 40%. It is 50 mass%, More preferably, it is 50 mass%. In addition, the upper limit of the solid content concentration of the solution containing water-soluble dietary fiber and monosaccharide and / or oligosaccharide can be set to 80% by mass in consideration of the viscosity of the solution and ease of handling. For example, in the present invention, the solid content concentration of a solution comprising water-soluble dietary fiber and monosaccharide and / or oligosaccharide can be in the range of 20 to 85 mass%, preferably 30 to 80 mass%. In the range, more preferably in the range of 40 to 80% by mass, and still more preferably in the range of 50 to 80% by mass.

  In the present invention, the solid content ratio of the water-soluble dietary fiber and the monosaccharide and / or oligosaccharide can be in the range of 2: 8 to 9: 1 in order to better exhibit the coloring reduction effect of the present invention. , Preferably 2: 8 to 8: 2, more preferably 2: 8 to 6: 4, and particularly preferably 2: 8 to 4: 6.

  The solvent used in the solution is not particularly limited as long as it can dissolve water-soluble dietary fibers, monosaccharides and oligosaccharides, but contains water-soluble dietary fibers and monosaccharides and / or oligosaccharides using water as a solvent. It is preferable that the solution to be used is an aqueous solution.

  In the present invention, from the viewpoint of avoiding the risk of microbial contamination during storage and transportation, the pH of the solution can be in the range of 2.0 to 6.0, preferably in the range of 3.0 to 6.0. can do.

  There is no restriction | limiting in particular in the adjustment method of solid content concentration of a solution, For example, it can adjust to desired solid content concentration by concentrating by a conventional method or diluting with water.

  In the present invention, a solution comprising water-soluble dietary fiber and monosaccharide and / or oligosaccharide is retained as it is. The temperature condition for holding is not particularly limited as long as the water-soluble dietary fiber is not denatured. For example, a solution containing water-soluble dietary fiber and monosaccharide and / or oligosaccharide is held at a temperature of 25 to 70 ° C. The temperature can be maintained preferably at a temperature of 30 to 65 ° C, more preferably at a temperature of 35 to 65 ° C. The temperature management method is not particularly limited as long as it is a commonly practiced method, and can be maintained at a predetermined temperature by appropriately heating or cooling. As long as it is within a desired temperature range, it may be in a room temperature environment.

  The solution can be retained preferably for 1 day to 6 months, more preferably for 3 days to 6 months, and even more preferably for 1 week to 6 months.

  It is preferable to hold the solution in a sealed state in consideration of the influence on the solid content concentration and hygiene.

  According to a preferred embodiment of the present invention, a solution containing water-soluble dietary fiber and non-dietary fiber monosaccharide and / or oligosaccharide and having a solid content concentration of 20 to 85% by mass is 25 to 70%. A method for producing a color-reduced water-soluble dietary fiber-containing solution, a method for reducing coloration of a water-soluble dietary fiber-containing solution, and a water-soluble dietary fiber-containing method, comprising a step of maintaining for 1 day to 6 months under a temperature condition of ° C A method for storage stabilization of a solution is provided.

  The water-soluble dietary fiber-containing solution reduced in coloration by the method of the present invention and the storage-stabilized water-soluble dietary fiber-containing solution and the water-soluble dietary fiber-containing solution produced by the production method of the present invention include, for example, sweeteners Can be added to food and drink. When used as a sweetener, as a non-dietary fiber monosaccharide or oligosaccharide as a water-soluble dietary fiber, a saccharide having a relatively low molecular weight and a high sweetness of 5 saccharides or less, desirably 4 saccharides or less is used as an active ingredient. When using commercially available mixed sugar-containing syrup, for example, liquid glucose, isomerized liquid sugar, maltose-rich syrup, maltotetraose-rich syrup, nigerooligosaccharide-containing syrup, panose-rich syrup, It can be advantageously carried out by using gentio-oligosaccharide-containing syrup, maltitol-containing syrup and the like.

  Water-soluble dietary fiber-containing solution reduced in coloration by the method of the present invention, storage-stabilized water-soluble dietary fiber-containing solution, and water-soluble dietary fiber-containing solution produced by the production method of the present invention as a sweetener In the case of adding to, sucralose, acesulfame K, aspartame, neotame, glycyrrhizin, stevioside and other high-intensity sweeteners may be included to add sweetness to one or more. .

  A water-soluble dietary fiber-containing solution with reduced coloring by the method of the present invention, a storage-stabilized water-soluble dietary fiber-containing solution, and a water-soluble dietary fiber-containing solution produced by the production method of the present invention are added to food and drink. In some cases, one or more of organic acids, alcohols, minerals, antibacterial agents, peptides and the like may be included as necessary in order to avoid the risk of microbial contamination and further improve the storage stability. .

  The water-soluble dietary fiber-containing solution reduced in coloration by the method of the present invention, the storage-stabilized water-soluble dietary fiber-containing solution, and the water-soluble dietary fiber-containing solution produced by the production method of the present invention are left as they are. Although it may be stored and transported and added to food and drink, it may be pulverized in consideration of transportation cost, storability and intended use. As the powdering means, usual means such as spray drying can be used. Further, the water-soluble dietary fiber-containing solution itself may be pulverized, or may be mixed with other food raw materials and pulverized.

  The water-soluble dietary fiber-containing solution with reduced coloring by the method of the present invention, the storage-stabilized water-soluble dietary fiber-containing solution, and the water-soluble dietary fiber-containing solution produced by the production method of the present invention are added to food and drink. Thus, dietary fiber can be imparted to the food and drink without impairing the appearance and flavor of the food and drink. That is, according to the present invention, a water-soluble dietary fiber-containing solution whose coloration is reduced by the method of the present invention, a storage-stabilized water-soluble dietary fiber-containing solution, and a water-soluble dietary fiber produced by the production method of the present invention The manufacturing method of food / beverage products which comprises adding a containing solution to food / beverage products is provided. The present invention also includes carrying out the production method of the present invention to produce a water-soluble dietary fiber-containing solution with reduced coloring, and adding the produced water-soluble dietary fiber-containing solution to food and drink. The manufacturing method of food and drink which becomes is provided. According to the present invention, the water-soluble dietary fiber-containing solution reduced in coloration by the method of the present invention and the storage-stabilized water-soluble dietary fiber-containing solution and the water-soluble dietary fiber-containing solution produced by the production method of the present invention are also provided. There is provided a dietary fiber reinforced food or drink, to which a solution is added.

  The “food / beverage product” in the present invention may be any food / beverage product. The water-soluble dietary fiber-containing solution reduced in coloration by the method of the present invention and the storage-stabilized water-soluble dietary fiber-containing solution and the water-soluble dietary fiber-containing solution produced by the production method of the present invention can be added. Examples of foods and beverages include soy sauce, powdered soy sauce, miso, powdered miso, moromi, hashio, fried potatoes, mayonnaise, dressing, vinegar, three cups of vinegar, Chinese sushi vinegar, Chinese food, tentsuyu, noodle soup, sauce, ketchup Sauce, curry roux, stew base, soup base, dashi base, compound seasoning, various seasonings such as mirin, new mirin, table sugar, coffee sugar, rice cracker, hail, fried, fertilizer, salmon, manju, uirou Various kinds of Japanese sweets, bread, biscuits, crackers, foodー, pie, pudding, butter cream, custard cream, cream puff, waffle, sponge cake, donut, chocolate, chewing gum, caramel, nougat, candy Syrups such as, pastes such as flower paste, peanut paste, fruit paste, fruits such as jam, marmalade, syrup pickles, sugar cane, processed foods of vegetables, pickles such as Fukujin pickles, bedara pickles, thousand pickles, taku pickles Nori, pickles such as Chinese cabbage, livestock meat products such as ham, sausage, fish products such as fish ham, fish sausage, sea urchin, chikuwa, tempura, sea urchin, squid salt, vinegar kombu , Rice fields such as cod, Thai, shrimp Delicacy, seaweed, wild vegetables, sea bream, small fish, shellfish made with seafood, boiled beans, boiled fish, potato salad, side dish food such as kombu rolls, dairy products, fish meat, livestock meat, fruits, bottled cans, vegetables , Pudding mix, hot cake mix, batter mix, instant juice, instant coffee, instant juice powder, instant soup, etc., frozen food, fruit-containing beverage, fruit juice, vegetable juice and other fruit / vegetable drinks, cider, ginger Carbonated drinks such as ale, sports drinks such as isotonic drinks and amino acid drinks, coffee drinks, tea drinks such as green tea and oolong tea, milk drinks such as lactic acid drinks and cocoa, and low calorie and low sweetness Alcoholic beverages such as water and flavored water, beer-based beverages, liqueurs, chuhai, sake, and fruit wine, Alcoholic beverages, energy drinks, baby foods, therapeutic foods, liquid foods, drinks, peptide foods and the like. The water-soluble dietary fiber-containing solution reduced in coloration by the method of the present invention and the storage-stabilized water-soluble dietary fiber-containing solution and the water-soluble dietary fiber-containing solution produced by the production method of the present invention have reduced coloration. Therefore, it is preferable to add to beverages.

  According to another aspect of the present invention, there is provided a color-reducing agent for water-soluble dietary fiber-containing solutions, comprising non-dietary fiber monosaccharides and / or oligosaccharides. Although the coloring reducing agent of this invention can be used for various food-drinks as above-mentioned, it is preferable to use it for a drink. Moreover, the coloring reducing agent of the present invention may contain a material generally used in foods in addition to non-dietary fiber monosaccharides and / or oligosaccharides, such as polysaccharides, amino acids, peptides, Proteins, fats and oils, emulsifiers, fragrances, acidulants, antioxidants, inorganic salts, colorants and the like may also be included.

  The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples. Unless otherwise specified in this specification, “%” means mass%, and when referring to the ratio per “solid content” or the content ratio of “solid content”, the mass of the solid component is referred to. It shall mean the ratio determined based on this.

  Various measurement methods and analysis methods shown in the examples were performed as follows.

Measurement of coloring degree The coloring degree of each sample is weighed so that the sample becomes 20 g in terms of anhydride, and water is added to make a constant volume of 100 ml. About this liquid, the light absorbency in wavelength 420nm and 720nm of a liquid layer 1cm is measured with a photoelectric spectrophotometer (made by Hitachi High-Technologies Corporation), and the difference of the light absorbency in both wavelengths is made into coloring degree.

The coloring reduction rate indicates the degree of color reduction due to the processing performed in this example. The coloring reduction rate was calculated from the following equation based on the coloring degree measured by the above method.
Coloring reduction rate = (A−B) / A × 100
A: Coloration degree of water-soluble dietary fiber composition solution before treatment B: Coloration degree of water-soluble dietary fiber composition solution after treatment

Measurement of dietary fiber content
It is measured by the high performance liquid chromatographic method (enzyme-HPLC method) described in April 26, 1999 on the New Ei No. 13 (Analysis method of nutritional components and the like in the nutrition labeling standards). Specifically, it was performed as follows. In addition, unless otherwise indicated, the dietary fiber content in this invention shall be measured by the enzyme-HPLC method.

First, 1 g of a sample is accurately measured, 50 ml of 0.08 mol / l phosphate buffer is added, and it is confirmed that the pH is 6.0 ± 0.5. To this, 0.1 ml of a thermostable α-amylase (Sigma: EC 3.2.1.1 Bacillus licheniformis derived) solution is added, placed in boiling water and allowed to react for 30 minutes with stirring every 5 minutes. After cooling, sodium hydroxide solution (1.1 → 100) is added to adjust the pH to 7.5 ± 0.1. 0.1 ml of protease (Sigma: EC 3.4.21.62 Bacillus licheniformis derived 50 mg / ml phosphate buffer) solution is added and reacted for 30 minutes while shaking in a 60 ° C. water bath. After cooling, 0.325 mol / l hydrochloric acid (1.1 → 100) is added to adjust the pH to 4.3 ± 0.3. Add 0.1 ml of amyloglucosidase (Sigma: EC 3.2.13 Aspergillus niger ) solution and allow to react for 30 minutes while shaking in a 60 ° C. water bath. After cooling, glycerin (10 → 100) is added as an internal standard substance, and the volume is made up to 100 ml with water to obtain an enzyme treatment solution. 50 ml of the enzyme-treated solution was passed through a column (glass tube φ20 mm × 300 mm) packed with 50 ml of ion exchange resin (Amberlite IRA-67 OH type: Amberlite 200CT H type = 1: 1) at a flow rate of 50 ml / hr. Further, 150 ml of water is passed to make the total amount of the column eluate 200 ml. The solution is concentrated on a rotary evaporator and the total volume is made up to 10 ml with water. Filter through a membrane filter with a pore size of 0.45 μm to make a test solution.

  Next, high-performance liquid chromatography analysis was performed on 20 μl of the test solution, and the peak area values of the glycerin and dietary fiber fractions of the test solution were measured.

The analysis conditions of high performance liquid chromatography were as follows.
Detector: Differential refractometer
Column: ULTRON PS-80N (φ8.0 × 300 mm, Shimadzu GL) connected Column temperature: 80 ° C.
Mobile phase: pure water
Flow rate: 0.5 ml / min

The dietary fiber component content was calculated from the following formula.
Dietary fiber component content (%) = [peak area of dietary fiber component / peak area of glycerin] × f1 × [addition amount of internal standard glycerin (mg) / weighed sample weight (mg)] × 100
(In the above formula, f1 is the sensitivity ratio (0.82) between the peak areas of glycerin and glucose under the high performance liquid chromatography conditions used.)

The dietary fiber degradation rate indicates the degree to which dietary fiber is degraded before and after the treatment performed in this example. The dietary fiber degradation rate was calculated from the following formula.
Dietary fiber decomposition rate (%) = [dietary fiber component content before treatment−dietary fiber component content after treatment] / dietary fiber component content before treatment × 100

Example 1: Coloring reduction confirmation test of water-soluble dietary fiber-containing solution (1)
Water-soluble dietary fiber (Fit Fiber # 80, manufactured by Nippon Shokuhin Kako Co., Ltd.), Minamata (Hymaltose MC-55, manufactured by Nippon Shokuhin Kako Co., Ltd.), an isomerized sugar (Fujifract L-95) An aqueous solution containing sucrose (manufactured by Nippon Shokuhin Kako Co., Ltd.) and sucrose (manufactured by Fuji Nippon Seika Co., Ltd.) at a mixing ratio shown in Table 1 was prepared, and the solid content concentration was adjusted to 75%. The sample was sealed in a sample tube and held at 50 ° C. or 40 ° C. for 1 week. For each sample, the coloration degree of the solution was measured before and after the treatment, and the color reduction rate was calculated. The results are summarized in Table 1.

  Fit fiber # 80 is an indigestible glucan obtained by heat-condensing a starch degradation product of DE87 (measured by the Lane Einon method) with activated carbon as a catalyst according to the method described in JP2013-76044A. The dietary fiber content was 82% by mass.

  As is clear from the results in Table 1, the water-soluble dietary fiber was treated with water-soluble dietary fiber in the presence of non-dietary-fiber oligosaccharides such as starch syrup, isomerized sugar, or sucrose. In the test solution, a remarkable color reduction effect was observed in all test sections.

Example 2: Coloring reduction confirmation test (2) and storage stability test (1) of water-soluble dietary fiber-containing solution
An aqueous solution containing the same raw materials (water-soluble dietary fiber, starch syrup, isomerized sugar, sucrose) as in Example 1 at a mixing ratio shown in Table 2 was prepared, and the solid content concentration was adjusted to 75%. This was sealed in a sample tube, and a treatment was performed at 30 ° C. for 1 to 12 weeks. For each sample, measure the degree of coloration of the solution before and after treatment (after 1 week, 2 weeks, 3 weeks, 4 weeks, 5 weeks and 12 weeks), calculate the color reduction rate, and show the results. 1 Moreover, the dietary fiber content of the solution before the treatment and 12 weeks after the treatment was measured, the decomposition rate was calculated, and the results are summarized in Table 2.

  As can be seen from FIG. 1, the solution treated with water-soluble dietary fiber in the presence of non-dietary fiber oligosaccharides has a marked color reduction effect compared to the solution treated with water-soluble dietary fiber alone. Admitted. The solution treated with water-soluble dietary fiber alone had a negative color reduction rate after 12 weeks of treatment, and the degree of coloration increased from before the treatment, but it was treated with water-soluble dietary fiber coexisting with non-dietary fiber oligosaccharides. Even after 12 weeks, the resulting solution had a coloring reduction rate exceeding 0 even when any oligosaccharide was used (mixed sample of chickenpox: 2.39%, mixed sample of isomerized sugar: 8.25%) , Sucrose mixed sample: 34.9%) It was confirmed that the color reduction effect was maintained for a long time.

  In addition, as is apparent from the results in Table 2, in the solution of water-soluble dietary fiber alone, 3.4% dietary fiber is degraded after 12 weeks of treatment, whereas non-dietary fiber oligosaccharides coexist. It was shown that the decomposition rate of dietary fiber can be suppressed to 1% or less even after 12 weeks of treatment.

  From the above results, it has been clarified that the solution treated with water-soluble dietary fiber coexisting with non-dietary fiber oligosaccharides can reduce the coloring of the solution while suppressing decomposition of dietary fiber.

Example 3: Coloring reduction confirmation test (3) and storage stability test (2) of water-soluble dietary fiber-containing solution
An aqueous solution containing 50:50 water-soluble dietary fiber (fit fiber # 80, manufactured by Nippon Shokuhin Kako Co., Ltd.) and glucose (manufactured by Nippon Shokuhin Kako Co., Ltd.) at a solid content of 50:50 is prepared. Adjusted as follows. The sample was sealed in a sample tube and treated at 60 ° C. for 2 weeks. For each sample, the coloration degree of the solution before and after the treatment was measured, the color reduction rate was calculated, and the results are summarized in Table 3.

  As is apparent from the results in Table 3, the degree of coloring increased in the solution having a solid content concentration of 10% as compared with that before the treatment. On the other hand, in the solutions having a solid content concentration of 30% and 50%, the coloring degree was remarkably reduced as compared with that before the treatment.

  From the above results, it has been clarified that the color reduction effect cannot be obtained when the solid content concentration of the solution is below a certain level.

  Moreover, as a result of calculating the dietary fiber degradation rate after the treatment of the solution in which glucose was coexisted with water-soluble dietary fiber, the solid content concentrations of 10%, 30% and 50% were 1.3%, 4.4% and It was 9.5%. On the other hand, as a result of processing the solution of water-soluble dietary fiber alone and calculating the degradation rate of dietary fiber, the degradation rates of dietary fiber at solid content concentrations of 10%, 30%, and 50% were 4.2% and 9. 2% and 12.3%.

  From the above results, in the water-soluble dietary fiber-containing solution, the higher the solid content concentration, the easier the decomposition of the dietary fiber, and at any solid content concentration, the water-soluble dietary fiber is added to the non-dietary fiber monosaccharide or oligosaccharide. It was revealed that the decomposition of dietary fiber can be effectively suppressed by mixing sugar.

Example 4: Coloring reduction confirmation test (4) and storage stability test (3) of a water-soluble dietary fiber-containing solution
Water-soluble dietary fiber (Fit Fiber # 80, manufactured by Nippon Shokuhin Kako Co., Ltd.), non-dietary fiber monosaccharide or oligosaccharide glucose (manufactured by Nippon Shokuhin Kako Co., Ltd.), maltose (manufactured by Nippon Shokuhin Kako Co., Ltd.), sorbitol ( An aqueous solution containing Mitsubishi Shoji Foodtech Co., Ltd.) and sucrose (Fuji Nippon Seiko Co., Ltd.) at the mixing ratio shown in Table 4 was prepared, and the solid content concentration was adjusted to 75%. The sample was sealed in a sample tube and held at 30 ° C. for 6 months. For each sample, the degree of coloring of the solution before and after the treatment was measured, and the coloring reduction rate was calculated. Moreover, the dietary fiber content of the solution before and after the treatment was measured, and the dietary fiber degradation rate was calculated. The results are summarized in Table 4.

  As is apparent from the results in Table 4, the solution treated with water-soluble dietary fiber in the presence of non-dietary fiber monosaccharide or oligosaccharide was treated with water-soluble dietary fiber alone, regardless of the type of sugar. Compared with the solution, a remarkable coloring reduction effect was observed, and an effect of suppressing the decomposition of dietary fiber was also observed.

Example 5: Coloring reduction confirmation test of water-soluble dietary fiber-containing solution (5)
An aqueous solution containing various water-soluble dietary fibers and syrup (Hymaltose MC-55, manufactured by Nippon Shokuhin Kako Co., Ltd.) or isomerized sugar (Fujifract L-95, manufactured by Nippon Shokuhin Kako Co., Ltd.) in an equivalent amount per solid content. The solid content concentration was adjusted to 50%. This was sealed in a sample tube and treated at 30 ° C. for 6 days. For each sample, the coloration degree of the solution before treatment and after treatment (after treatment 1, 2, 3, 4, 5, and 6 days) was measured, and the color reduction rate was calculated. The results are summarized in FIG.

  As water-soluble dietary fibers, indigestible dextrin (Fibersol 2: dietary fiber content 90%, manufactured by Matsutani Chemical Industry Co., Ltd.) and polydextrose (Lightes: dietary fiber content 78%, manufactured by DuPont) were used. In addition, as a water-soluble dietary fiber, an indigestible glucan (Fit Fiber # 80, manufactured by Nippon Shokuhin Kako Co., Ltd.) is enzymatically treated with a saccharide-degrading enzyme, followed by fractionation treatment by strong acid cation exchange column chromatography. The obtained high purity indigestible glucan (dietary fiber content 99%) was used.

  As is clear from FIG. 2, when any water-soluble dietary fiber was used, it was treated with syrup or isomerized sugar (high fructose liquid sugar) rather than a solution treated with water-soluble dietary fiber alone. The solution was more effective in reducing coloring. Therefore, it became clear that the said effect is exhibited irrespective of the kind of water-soluble dietary fiber.

Example 6: Coloring reduction confirmation test of water-soluble dietary fiber-containing solution (6)
The same test as in Example 5 was performed except that the treatment temperature was 60 ° C. and the treatment time was 3 days. The results are summarized in FIG.

  As is clear from FIG. 3, when any water-soluble dietary fiber was used, it was treated with syrup or isomerized sugar (high fructose liquid sugar) rather than a solution treated with water-soluble dietary fiber alone. The sample solution was more effective in reducing coloring. Therefore, it became clear that the said effect is exhibited irrespective of the kind of water-soluble dietary fiber.

Manufacture example 1: Manufacture example of food and drink (near water drink)
Using the sample prepared in Example 5 (a solution treated with dietary fiber alone or a solution treated with dietary fiber in the presence of isomerized sugar), a near-water beverage was produced according to the formulation shown in Table 5. The sensory evaluation test was implemented about the manufactured sample.

  Beverages containing solutions treated with dietary fiber alone (dietary fiber alone) and beverages containing solutions treated with dietary fiber coexisting with isomerized sugar (isomerized sugar coexisting zone) are compared to the non-additive group The acidity, sweetness, and body feeling were enhanced, and the aroma was good. In addition, the isomerized sugar coexisting group was inferior to the additive-free group in appearance compared to the dietary fiber alone group. From the above, it was shown that dietary fiber can be imparted without impairing the appearance and flavor of the near water beverage by adding a solution treated with dietary fiber in the presence of isomerized sugar.

Claims (7)

  A method for producing a water-soluble dietary fiber-containing solution with reduced coloring, comprising a step of retaining a water-soluble dietary fiber and a non-dietary fiber monosaccharide and / or oligosaccharide in a solution.   The manufacturing method of Claim 1 whose solid content concentration of a solution is 20-85 mass%.   The manufacturing method of Claim 1 or 2 which hold | maintains a solution on 25-70 degreeC temperature conditions.   The manufacturing method as described in any one of Claims 1-3 whose solid content ratio of a water-soluble dietary fiber and a non-dietary fiber monosaccharide and / or oligosaccharide is the range of 2: 8-9: 1.   The manufacturing method of water-soluble dietary fiber containing food-drinks including the process of adding the water-soluble dietary fiber containing solution manufactured by the manufacturing method as described in any one of Claims 1-4.   A color-reducing agent for water-soluble dietary fiber, comprising a non-dietary fiber monosaccharide and / or oligosaccharide as an active ingredient. A method for reducing coloration of a water-soluble dietary fiber-containing solution, comprising a step of retaining a water-soluble dietary fiber and a non-dietary fiber monosaccharide and / or oligosaccharide in a solution.

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