JP2018177674A - Indigestible glucan having taste improvement effect - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel water-soluble dietary fiber that can improve the taste of food and drink.SOLUTION: An indigestible glucan is composed of a thermal condensate of a starch decomposition product with a DE of 70-100, where the indigestible glucan has a dietary fiber content of 30-65 mass% and a weight average molecular weight of 700-1250. There are also provided a carbohydrate decomposition enzyme treatment product of the indigestible glucan, and a fractionation treatment product thereof.SELECTED DRAWING: None

Description

  The present invention relates to indigestible glucan having a taste improving effect.

  With the recent diversification of consumer preferences and lifestyles, a wide variety of product development is required in the field of food and beverage. It is the seasoning of food and drink that occupies an important position in product development and actual production of food and drink. Human taste is composed of five basic tastes of sweetness, saltiness, sourness, bitterness and umami and the senses around it, but in general, food and beverage are seasoned based on these basic tastes .

  Among basic tastes, bitter taste is generally considered to be an undesirable taste. However, bitter taste is an essential taste in terms of flavor for food and drink items such as coffee and liquor. For this reason, various bittering materials that can be added to food and drink have been developed. As materials for imparting such a bitter taste, caffeine produced by extraction from coffee beans and naringin and limonoid produced by extraction from citrus fruits are known. However, since these bittering materials are all extracted from plant raw materials using organic solvents, the cost is enormous, and extraction residues can not separate the organic solvents to be used, and are disposed as wastes (Non-Patent Document 1).

  As a material which imparts a bitter taste, β-glucooligosaccharides represented by gentiobiose in which two glucoses are β-1,6-linked by an enzymatic method are also known (Patent Document 1). However, production of this sugar requires a specific enzyme, leaving room for improvement in terms of production cost (Non-patent Document 2).

JP-A-3-83557

Foods and Science, Inc. Natural Products Handbook 14th Edition pages 218-222 (1998) J. Appl. Glycosci. 52 volumes 59-64 (2005)

  An object of the present invention is to provide a novel water-soluble dietary fiber capable of improving the taste of food and drink and a method for producing the same. Another object of the present invention is to provide a novel taste improver.

  The present inventors have now found that indigestible glucan consisting of a heated condensate of a specific property obtained by heat condensation of a starch decomposition product of DE 70 to 100 has a bitter taste. The present inventors also found that the remarkable taste improvement effect can be obtained by adding this indigestible glucan to food and drink. The present invention is based on these findings.

According to the present invention, the following inventions are provided.
[1] Indigestible glucan consisting of a heated condensate of a starch decomposition product of DE 70 to 100, wherein the dietary fiber content is 30 to 65% by mass, and the weight average molecular weight is 700 to 1250, Sex glucan (hereinafter sometimes referred to as "the indigestible glucan of the present invention"), its glycolytic enzyme-treated product, and its fractionated processed product.
[2] The fractionated product according to the above [1], wherein the monosaccharide content per solid content is 15% by mass or less.
[3] A taste improver for food and drink, which comprises, as an active ingredient, any of or a combination of the indigestible glucan described in the above [1] and the processed product of its carbohydrate degrading enzyme and a fractionated product thereof.
[4] The taste improver according to the above [3] for imparting a bitter taste to food and drink.
[5] The indigestible glucan according to the above [1] or [2], its glycolytic enzyme-treated product, or a fractionated product thereof, or a combination thereof, or the above-mentioned [3] or [4] Foods and beverages that are blended with flavor enhancers.
[6] DE 70-100 degraded starch until the dietary fiber content of the heat condensate is in the range of 30 to 65% by mass, and the weight average molecular weight of the heat condensate is in the range of 700 to 1250 A process for producing a nondigestible glucan, a product treated with its carbohydrate degrading enzyme and a fractionated product thereof, comprising the step of heat condensation.
[7] The production method according to [6] above, which further comprises the step of causing a carbohydrate degrading enzyme to act on the obtained heat condensation product to obtain a carbohydrate degradation enzyme-treated product.
[8] The production method according to [6] or [7] above, which further comprises the step of fractionating the heat-condensed product and / or its carbohydrate-degraded enzyme-treated product to obtain a fractionated product.
[9] The method according to any one of the above [6] to [8], wherein the indigestible glucan is a taste improver for food and drink.
[10] The indigestible glucan as described in the above [1] or [2], its glycolytic enzyme-treated product, and any of or a combination thereof, or a combination thereof, as described in the above [3] or [4] A taste improver, or a nondigestible glucan produced by the production method according to any one of the above [6] to [9], a glycolytic enzyme-treated product thereof, and a fractionated processed product thereof or a combination thereof The manufacturing method of the food-drinks which taste improved including the process of mix | blending food-drinks.
[11] The indigestible glucan as described in the above [1] or [2], its glycolytic enzyme-treated product, and any of or a combination thereof, or a combination thereof, as described in [3] or [4] above. A taste improver, or a nondigestible glucan produced by the production method according to any one of the above [6] to [9], a glycolytic enzyme-treated product thereof, and a fractionated processed product thereof or a combination thereof A method for improving the taste of food and drink, comprising the step of combining

  The indigestible glucan of the present invention has a bitter taste to some extent immediately after being put in the mouth, and also has a characteristic that the bitter taste lasts in the mouth for a long time because the bitter taste is persistent. The indigestible glucan of the present invention is also not tasteless but has a good taste quality due to its deep thickness. That is, the indigestible glucan of the present invention has flavor characteristics which have not been known so far, and while exhibiting the physiological function of dietary fiber, the physical property improving effect of food and drink, and the calorie reducing effect, It is advantageous in that it can be used for taste improvement.

FIG. 1 shows the test results of sensory evaluation on the taste (bitterness) of the alcoholic beverage (added area 1) containing the indigestible glucan of the present invention, the alcoholic beverage not containing the indigestible glucan (non-added area 1) It is the figure shown in contrast with the alcoholic beverage (comparative section 1) which added and commercially available indigestible glucan. FIG. 2 shows the test results of sensory evaluation on the taste (dry feeling) of the alcoholic beverage (added area 1) containing the indigestible glucan of the present invention, the alcoholic beverage to which the indigestible glucan is not added (non-added area 1) ) And a commercially available indigestible glucan-added alcoholic beverage (comparative section 1) in comparison with FIG. FIG. 3 shows the test results of sensory evaluation of the taste (taste) of the alcoholic beverage (added area 1) containing the indigestible glucan of the present invention, the alcoholic beverage to which the indigestible glucan is not added (unadded area 1) ) And a commercially available indigestible glucan-added alcoholic beverage (comparative section 1) in comparison with FIG.

Detailed Description of the Invention

  In the present invention, "indigestible glucan" means indigestible glucan (glucose polymer). The indigestible glucan of the present invention comprises a heat condensation product obtained by condensation reaction of a starch decomposition product of DE 70 to 100 by heat treatment.

  As a starch decomposition product used as a raw material of indigestible glucan, starch decomposition products whose DE is 70 to 100 can be used. The starch degradation product may be, for example, one obtained by acid hydrolysis of starch or one obtained by enzyme hydrolysis. When the DE of the starch decomposition product is less than 70, the molecular weight of the raw material increases, and if the heat condensation reaction is performed so that the dietary fiber content is 30 to 65% by mass, the molecular weight exceeds the predetermined range. Can not make the effects of Here, "DE (Dextrose Equivalent)" is an index of the degree of degradation of the starch degradation product, and is a value in which the reducing sugar in the sample is shown as a percentage of the solid content as glucose. The DE of the starch degradation product can be measured, for example, by the lane ainone method. It is preferable that DE is 75-100, and, as for the starch decomposition product used as the raw material of indigestible glucan, it is more preferable that it is 80-100.

  The “decomposed starch of DE 70 to 100” used in the present invention may be any degraded starch whose DE satisfies a predetermined range, and examples thereof include maltooligosaccharide, starch syrup, flour, glucose and the like. The properties are also not particularly limited, and any of crystalline products (anhydrous glucose crystals, water-containing glucose crystals, etc.), liquid products (liquid glucose, starch syrup, etc.), non-crystalline powder products (powders, etc.) may be used. In view of the above, it is preferable to use a liquid product. In particular, the use of glucose syrup called “hydrol”, which is a by-product generated in the glucose purification process, is extremely advantageous from the viewpoint of recycling and cost reduction of raw materials.

  In the present invention, "heat condensation" refers to condensation of a starch decomposition product under heating conditions, and a heat condensation method is well known to those skilled in the art. The heating conditions in the heat condensation are not particularly limited as long as the indigestible glucan of the present invention can be obtained by the condensation reaction, and those skilled in the art can appropriately determine the heating conditions based on common technical knowledge. For example, the higher the heating temperature, the higher the dietary fiber content of the indigestible glucan obtained, and the higher the molecular weight, and the longer the heating time, the higher the dietary fiber content of the indigestible glucan obtained similarly. , Molecular weight also increases. As the heating conditions, for example, the indigestible glucan of the present invention can be produced by heat treatment at 100 ° C. to 260 ° C. for 1 to 180 minutes, more preferably at 140 ° C. to 220 ° C. for 1 to 120 minutes .

  As a heating apparatus used for the heat condensation treatment, for example, a shelf type hot air dryer, a thin film evaporator, a flash evaporator, a reduced pressure dryer, a hot air dryer, a steam jacket screw conveyor, a drum dryer, an extruder, a worm shaft reactor, A kneader etc. are mentioned. The heat condensation treatment may be carried out under normal pressure conditions, or the reaction may be carried out under reduced pressure conditions. When performed under reduced pressure conditions, it is advantageous in that the degree of coloration of the reaction product is reduced.

  In the present invention, the thermal condensation treatment may be carried out under non-catalytic conditions, but is preferably carried out in the presence of a catalyst from the viewpoint of the reaction efficiency of the condensation reaction. The catalyst is not particularly limited as long as it catalyzes a sugar condensation reaction, and examples thereof include inorganic acids such as hydrochloric acid, phosphoric acid, sulfuric acid and nitric acid, and organic substances such as citric acid, fumaric acid, tartaric acid, succinic acid and acetic acid Mineral substances such as acid, diatomaceous earth, activated clay, acid clay, bentonite, kaolinite and talc, and activated carbons such as steam carbon, zinc chloride charcoal, sulfonated activated carbon and oxidized activated carbon can be used. It is preferable to use activated carbon as a catalyst in consideration of the coloring and safety of the water-soluble dietary fiber material to be obtained, as well as the taste and odor. Each of the above-mentioned catalysts can also be used in combination of 2 or more types.

  The indigestible glucan of the present invention is characterized by having a dietary fiber content of 30 to 65% by mass and a weight average molecular weight of 700 to 1250. The dietary fiber content is preferably 35 to 60% by mass, and the weight average molecular weight is preferably 750 to 1200, from the viewpoint of exhibiting the characteristic taste quality and taste improving effect better. In addition, the dietary fiber content can be measured by the high performance liquid chromatograph method (enzyme-HPLC method) described in the Nov. 17, 2016 Disposal Table No. 706 (food display standard). The weight average molecular weight can be measured by gel permeation chromatography (GPC).

  The indigestible glucan of the present invention may be one treated with a glycolytic enzyme. Here, the "carbohydrate-degrading enzyme-treated product" of the nondigestible glucan refers to a nondigestible glucan treated with a carbohydrate hydrolase such as α-amylase or glucoamylase. As described in the examples below, the enzyme treatment of the indigestible glucan of the present invention with a glycolytic enzyme does not affect bitterness. Further, since monosaccharides such as glucose are generated by the enzyme treatment, a sweetness having a proper sweetness in addition to the bitterness is imparted to the indigestible glucan, thereby providing a deeper taste quality, and the taste improving effect can be further enhanced.

  In the present invention, “carbohydrate degrading enzyme” means an enzyme that acts on carbohydrates to catalyze a hydrolysis reaction, and, for example, α-amylase, β-amylase, glucoamylase (amyloglucosidase), isoamylase, pullulanase, α -Glucosidase, cyclodextrin glucanotransferase, (beta) -glucosidase, (beta) -galactosidase, (beta) -mannosidase, (beta) -fructosidase, cellobiase, genthiobiase is mentioned. The carbohydrate degrading enzyme may be used alone or in combination of a plurality of enzymes. Α-Amylase and glucoamylase are preferable in view of their action on degrading indigestible glucan. Either of both enzymes may be allowed to act alone, but it is particularly preferable to allow both α-amylase and glucoamylase to act together.

  In the present invention, the conditions for the glycolytic enzyme treatment are not particularly limited as long as the digestible portion of the indigestible glucan is digested by the enzyme treatment, and the person skilled in the art should appropriately determine the enzyme treatment conditions. It is preferable to treat so as to increase the glucose content per solid content by 1% by mass or more, more preferably 2% by mass or more by enzyme treatment, for example, at 20 to 120 ° C. for 30 minutes to 48 hours, more preferably Can be enzymatically treated at 50-100 ° C. for 30 minutes to 48 hours.

  In the present invention, the “fractionated product” is a saccharide having a specific polymerization degree, which is obtained by fractionating the indigestible glucan and / or its glycolytic enzyme-treated product by fractionation means such as membrane separation or gel filtration chromatography. We say thing which removed quality. As described in the examples below, fractionation of the indigestible glucan of the present invention does not affect bitterness. In addition, since a strong sweet sugar component such as glucose can be removed by the fractionation treatment, it is possible to intensify the bitter taste to be followed later and to further enhance the taste improvement effect. In addition, increasing the dietary fiber content can enhance the value as dietary fiber and the physiological function derived from dietary fiber.

  In the present invention, the “fractionated product” is a digestible glucan and / or a saccharide-degrading enzyme-treated product, having a monosaccharide content of 15% by mass or less, preferably 10% by mass or less, and more preferably 5% by mass. It can be obtained by fractionating so as to be not more than mass%. The indigestible glucan obtained by the heat condensation reaction may be fractionated as it is, or it may be fractionated after enzymatic treatment of the indigestible glucan.

  In the present invention, “fractionation treatment” is not particularly limited as long as it is treatment capable of reducing the monosaccharide content per solid content to 15% by mass or less, and the separation method thereof is a method known to those skilled in the art. Can. For example, using a carbohydrate purification method well known to those skilled in the art, such as membrane separation, gel filtration chromatography, carbon-celite column chromatography, strongly acidic cation exchange column chromatography, ethanol precipitation, solvent precipitation, etc. Can.

  Further, in the present invention, the indigestible glucan of the present invention, its saccharide hydrolyzing enzyme-treated product and fractionated products thereof (hereinafter sometimes referred to as "the indigestible glucan of the present invention etc.") are further reduced It may be subjected to treatment to be a reduction treatment product. That is, the above-mentioned reduced products are also included in the indigestible glucan etc. of the present invention. In the present invention, "reduction treatment" refers to treatment to reduce the aldehyde group of the glucosyl group at the reducing end of the sugar to a hydroxyl group. Methods of reduction treatment are well known to those skilled in the art and include, for example, methods using a hydride reducing agent, methods using a metal in a protic solvent, electrolytic reduction methods, catalytic hydrogenation reaction methods. In the present invention, in the case of preparing a small amount of sugar alcohol, the method using a hydride reducing agent is simple and does not require a special device, while it is convenient when it is carried out on a large scale industrially. The method using a catalytic hydrogenation reaction is preferred from the viewpoint of excellent economy and less by-products. The “catalytic hydrogenation reaction” is a reaction in which hydrogen is added to the double bond part of the unsaturated organic compound in the presence of a catalyst, and is also generally referred to as a hydrogenation reaction. By carrying out the reduction treatment, the coloration of the indigestible glucan of the present invention is reduced, the stability to acid and alkali is enhanced, and the browning reaction due to heating and the Maillard reaction with amino acids and proteins are suppressed. be able to.

  The indigestible glucan and the like of the present invention can be concentrated as needed to be decolorized with activated carbon or those from which an ionic component has been removed with an ion exchange resin. In the preservation and subsequent use, it is preferable to concentrate the decolorized and ion-removed substance to such a level that the growth of the microorganism does not cause any problem. Alternatively, depending on the application, it can be dried to a powder for easy use. Drying can be usually carried out by known methods such as lyophilization, spray drying, drum drying and the like. It is desirable to grind the dried material if necessary. That is, the aspect of the indigestible glucan of this invention can select a suitable characteristic according to the use.

  Production of the indigestible glucan etc. of the present invention and the taste improver of the present invention containing it as an active ingredient, the starch of DE 70 to 100 until the dietary fiber content and weight average molecular weight of the heat condensate are within the predetermined range It can carry out in accordance with a conventional method except heating-condensing a decomposition product. The conditions and procedure of the thermal condensation reaction can be carried out as described above.

  The indigestible glucan etc. of the present invention has its own unique bitter taste, which is felt to some extent immediately after being put in the mouth, and the bitter taste is long because the bitter taste is sustained. It has a feature that makes the rest behind. The indigestible glucan of the present invention is also not tasteless but has a good taste quality due to its deep thickness. The indigestible glucan of the present invention also has the effect of improving the taste quality of food and drink. Thus, the indigestible glucan of the present invention can be used to improve the taste of food and drink because it has flavor characteristics that have not been known so far.

  That is, according to the present invention, a taste improver for food and drink comprising the indigestible glucan of the present invention, its saccharide hydrolyzate-treated product, and any of the fractionated products thereof or a combination thereof as an active ingredient, A food or drink comprising the step of blending the resistant digestible glucan of the invention, the processed product of its carbohydrate degrading enzyme and the product of fractionated treatment thereof or the taste improver of the present invention into food or drink. Methods of improving taste are provided. The taste improving method of the present invention can be carried out according to the method for producing food and drink of the present invention described later.

  Here, "taste improvement" refers to the basic tastes of sweetness, saltiness, sourness, bitterness and umami provided by food and drink, and basics such as pungency, astringency, irritability, thickness of taste, crispness of aftertaste, richness and the like It means to improve one or two or more of senses around taste, and in particular to improve one or more of sweetness, bitterness, thickness of taste, and aftertaste. In addition, "improvement" means becoming better than the previous state, and in addition to improving the normal state and the good state, at least restoring the undesirable state or the deteriorated state. It is used in the sense of including.

  Since food and drink are manufactured with various raw material combinations, there is a case where the taste is improved by the desired taste being enhanced by the indigestible glucan etc. of the present invention, or a certain taste is masked In some cases, the desired taste may be improved. In the present invention, when the indigestible glucan or the like of the present invention is used in anticipation of the former aspect, for example, the bitter taste can be enhanced by enhancing the bitter taste. That is, the taste improver of the present invention can be preferably used as a bitter taste imparting agent, and the taste improvement method of the present invention can be preferably used as a bitter taste imparting method. In the present invention, when the indigestible glucan or the like of the present invention is used in anticipation of the latter aspect, the taste of food can be improved by masking an undesirable taste. That is, the taste improver of the present invention can be preferably used as a masking agent, and the taste improving method of the present invention can be preferably used as a masking method.

  The indigestible glucan etc. of the present invention can be added to various food and drink for the purpose of improving the taste. That is, according to the present invention, any one or a combination of the indigestible glucan of the present invention, its saccharide hydrolyzate-treated product and fractionated product thereof, or the taste improver of the present invention is compounded. Food and drink are provided. According to the present invention, any of or combinations of the indigestible glucan of the present invention, its glycolytic enzyme-treated product, and their fractionated processed products, or combining the taste improver of the present invention There is provided a method for producing a food or beverage which has an improved taste. Production of food and drink having improved taste is carried out according to a conventional method except that the indigestible glucan etc. of the present invention and the taste improver of the present invention are blended in the raw materials as shown in the Examples below. Can.

Examples of food and drink to which the indigestible glucan and the like of the present invention can be applied include the following.
Non-alcoholic beverages (fruit juice-containing beverages, fruit juices, vegetable juices, carbonated beverages, isotonic beverages, amino acid beverages, sports beverages, coffee, coffee, coffee beverages, cocoa beverages, tea beverages, lactic acid bacteria beverages, milk beverages, nutritional drinks, non-alcoholic beverages Beverages and ice creams such as beer, non-alcohol chuihi, non-alcoholic cocktail, near water, flavored water, etc., alcoholic beverages (beer, low-malt beer, liqueur, chuihai, sake, wine, fruit liquor, cocktail, distilled liquor etc) Ice candy, sorbet, shaved ice, flappe, frozen yogurt, jelly, pudding, bavaroa, frozen sweet potato such as pudding, bavaroa, water mutton, fruit syrup pickled, ice honey, chocolate syrup, caramel syrup syrup, flower pe Pastes such as peanut paste, fruit paste, butter cream, custard cream, marmalade, fruit sauce, jams such as fruit sauce, blueberry jam, salmon jam, bread, rolls, brioche, steamed bread, bean paste, cream bread, etc.・ Biscuits, crackers, cookies, waffles, muffins, sponge cakes, pies and other baked sweets • cream puffs, donuts, chocolate, chewing gum, caramel, nougat, candy such as Western confectionery, rice crackers, hail, scalding, spotting , Manju, Daifuku, Uiro, Japanese confectionery products such as jasper, castella, jasper, fish cake, soy sauce, fish sauce, miso, hijio, mayonnaise, dressing, three cups vinegar, tempura soup, noodle soup, worcester sauce, oyster sauce, kecha Steamed chicken, Fried chicken sauce, Fried chicken sauce, Pickled vegetables, Sweet potato, Sweet potato, Vinegar, Vinegar, Sushi vinegar, Karelau, Chinese ingredients, Stew ingredients, Soup ingredients, Dashi ingredients, Compound seasoning, Mirin, Shin mirin, Table salt, a variety of seasonings such as table sugar, pasta sauce, meat sauce, tomato sauce, white sauce, demi-grass sauce, curry sauce, curry sauce, gravy sauce, hamburger sauce, salsa sauce, sauces such as steak sauce, salmon pickles, salmon pickles Pickled miso pickles, Fukujin pickles, pickled vegetables pickled pickles, Nara pickled pickles, pickled pickles such as pickled plums, pickled mackerel pickles, Chinese cabbage pickled pickles, pickled pickled pickles such as kimchi pickles, ham, bacon, sausage, hamburg, meatballs etc Meat products, fish meat ham, fish sausage, kamaboko, chikuwa, dried fish Products ・ Various kinds of delicacies such as sea urchins, sea urchins, sea urchins, salted fish, dried seaweeds, vinegar kelp, seaweeds, etc. ・ Nori seaweed, wild vegetables, sardines, small fish, shellfish etc. , Potato salad, sugar beet products such as sugar beet foods and dairy products, fish meat, meat, fruits and vegetables, bottling products such as canned foods, canned foods, tempura, ton cutlet, fritters, fried foods such as fried chicken and fried Tatsuta, udon, soba, Noodles such as Chinese noodles, pasta, vermicelli, rice noodles, eggplant skins, shellfish skins, pudding mix, hot cake mix, instant juice, instant coffee, instant soup powder, instant soups and other instant foods

  The indigestible glucan and the like of the present invention have unique taste qualities, and in addition to the bitter taste imparting effect, the effect of reducing egri, the improving effect of aftertaste of milk and / or body, the effect of enhancing sense of juice, high. The taste quality improvement effect of food and drink such as taste quality improvement effect of sweetness degree sweetener, spice feeling enhancement effect, saltiness enhancement effect, imparting / enhancing effect of alcohol feeling, masking effect can be exhibited. Therefore, from the viewpoint of exerting the taste improving effect according to the present invention more effectively, the indigestible glucan of the present invention, etc. Alcoholic beverages (beer, low-malt beer, liquor, chuihi, sake, wine, fruit liquor, cocktail, distilled liquor etc.) and non-alcoholic beverages (fruit juice-containing beverages, etc.) Fruit juice, vegetable juice, carbonated drink, isotonic drink, amino acid drink, sports drink, coffee, cafe au lait, cocoa drink, tea drink, lactic acid drink, milk drink, nutritional drink, non-alcohol beer, non-alcohol chew, non-alcohol cocktail , Near water, flavored water, etc.) are particularly preferred.

  The indigestible glucan and the like of the present invention have a water-soluble dietary fiber component. Here, among dietary fibers, water-soluble dietary fibers are reported to have physiological functions such as an effect of improving stool activity, an effect of suppressing postprandial blood glucose elevation, and an effect of inhibiting postprandial neutral fat elevation, and include foods for specified health use. Various functional foods are sold. In addition, since the water-soluble dietary fiber is low in calories, it can be used for low-calorie foods intended to reduce calories. Furthermore, although it is often necessary to impart a body feeling in low-calorie foods, since the water-soluble dietary fiber is highly viscous, it also has an effect of giving a body feeling to low-calorie foods. Therefore, like the existing water-soluble dietary fiber, the indigestible glucan or the like of the present invention can be added as a low-calorie material to food and drink as a partial substitute material or an extract adjustment material of a beverage. Moreover, it may be added to food and drink in expectation of the physical property improvement effect of food and drink such as thickening effect, fat substitution effect, emulsification effect and the like. Furthermore, the intake of the composition is expected to exert physiological functions possessed by water-soluble dietary fiber, such as an intestinal regulation action, a blood glucose rise suppression action, and a lipid metabolism improvement action.

  The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples. In the present specification, unless otherwise specified, “%” means mass%, and also refers to the ratio (content) per “solid content” or the content ratio (concentration) of “solid content”. Shall mean the proportion determined based on the mass of the solid component.

The various measurement methods and analysis methods shown in the examples were performed as follows.
Measurement of DE (Reduced Sugar Content) DE was measured according to the Lane Einon method (starch sugar related industrial analysis method (Food Chemical Co., Ltd.) (issued on November 1, 1991, pages 5 to 6)).

Measurement of Dietary Fiber Content Measured by the high performance liquid chromatography method (enzyme-HPLC method) described in the Nov. 17, 2016 Disposal Table No. 706 (for food labeling standards). Specifically, it went as follows.

First, 1 g of a sample was accurately measured, 50 mL of a 0.08 mol / L phosphate buffer was added, and it was confirmed that the pH was 6.0 ± 0.5. To this was added 0.1 mL of a heat stable α-amylase (Sigma: derived from EC 3.2.1.1 Bacillus licheniformis ) solution, poured into boiling water, and left for 30 minutes with stirring every 5 minutes. After cooling, the pH was adjusted to 7.5 ± 0.1 by addition of sodium hydroxide solution (1.1 → 100). 0.1 mL of a protease (Sigma: EC. 3.4. 21. 62 derived from Bacillus licheniformis ) solution was added and reacted in a water bath at 60 ± 2 ° C. for 30 minutes while shaking. After cooling, 0.325 mol / L hydrochloric acid was added to adjust the pH to 4.3 ± 0.3. 0.1 mL of a solution of amyloglucosidase (Sigma: derived from EC 3.2.13 Aspergillus niger ) was added and reacted in a water bath at 60 ± 2 ° C. for 30 minutes while shaking. After completion of the above enzyme treatment, the mixture was immediately heated in a boiling water bath for 10 minutes, cooled, and 5 mL of glycerol (10 → 100) was added as an internal standard substance to make 100 mL with water to obtain an enzyme-treated solution. Next, 50 mL of the enzyme-treated solution is passed through a column (glass tube 20 mm × 300 mm) filled with 50 mL of ion exchange resin (OH type: H type = 1: 1) at a flow rate of 50 mL / hour, and then through water. The total amount of effluent was 200 mL. The solution was concentrated on a rotary evaporator and made up to 20 mL with water. The solution was filtered through a membrane filter with a pore size of 0.45 μm to prepare a test solution.

  Next, high performance liquid chromatography (HPLC) was performed on 20 μL of the test solution to determine the peak area value of the glycerin and the dietary fiber fraction of the test solution.

The analytical conditions of HPLC were as follows.
Detector: Differential Refractometer Column: Two ULTRON PS-80N (φ 8.0 × 300 mm, Shimadzu LCC Co., Ltd.) connected Column temperature: 80 ° C.
Mobile phase: Pure water flow rate: 0.5 mL / min

The dietary fiber content was calculated from the following equation.
Dietary fiber component content (%) = [peak area of dietary fiber component / peak area of glycerin] × f1 × [mass of internal standard glycerin (mg) / weight of weighing material (mg)] × 100
(In the above formula, f1 is the sensitivity ratio (0.82) of the peak area of glycerin and glucose).

Measurement of weight average molecular weight Each sample was dissolved in pure water so as to be 10% (w / v), 1% (w / v) activated carbon was added, and after boiling, it was filtered through a 0.45 μm membrane filter. The filtrate was treated with an ion exchange resin (product name: MB4, manufactured by Organo) and filtered through a 0.45 μm membrane filter. The filtrate was adjusted to a final concentration of 50 mM sodium nitrate, and molecular weight analysis was performed. Glucose (made by Wako Pure Chemical Industries, Ltd.), maltotriose (made by Wako Pure Chemical Industries), pullulan standard P-5 and P-10 (made by Showa Denko) were used as the standard of the calibration curve.

The analysis conditions were as follows.
Column: Shodex OHpak SB- 803 HQ + KB-802.5 HQ (φ 8.0 x 300 mm, Showa Denko KK)
Temperature: 70 ° C
Solvent: 50 mM sodium nitrate, 0.3 mL / min Analysis software: Agilent OpenLAB CDS Ezchrom Edition (version. A. 04.07., Agilent Technology)
Amount of impact: Brix 5 × 10 μL

Sensory evaluation of bitterness The sensory evaluation was a questionnaire survey in which three panelists drank a sample aqueous solution adjusted to Brix 30, and when it had obvious bitterness was A, and when it did not have bitterness, it was B. Since the sensitivity (threshold value) of bitterness varies among individuals, a majority of the panelists judged it as A when it was determined that bitterness was present.

Measurement of sugar composition Dissolve each sample with pure water so as to be 5% (w / v), treat with ion exchange resin (product name: MB4, manufactured by Organo), filter with a 0.45 μm membrane filter, and analyze I did.
Column: ULTRON PS-80N. L (Shinwa Kako Co., Ltd.) (Double connection)
Column temperature: 50 ° C
Mobile phase: Ultrapure water flow rate: 0.5 mL
Detector: Differential Refractive Index Detector Sample injection volume: 10 μL of 5% solution

Example 1: Examination of indigestible glucan having a bitter taste (1) Examination of indigestible glucan 21 g of activated carbon (manufactured by Futamura Chemical Co., Ltd.) is added to 1000 g of a starch decomposition product (DE 87) having a solid concentration of 70% and heated. The mixture was charged into a reactor (manufactured by Technobel), and heated at a predetermined temperature for about 5 minutes to obtain a sugar condensate (digestible glucan). The indigestible glucan after reaction was cooled to room temperature, the activated carbon was completely removed by filtration treatment, decolorization filtration with activated carbon and desalting with ion exchange resin were performed, and then concentrated with an evaporator.

The sensory evaluation regarding dietary fiber content and weight average molecular weight and bitterness was performed about each obtained sample. The results are as shown in Table 1.

  As is clear from Table 1, the dietary fiber content is 37.2 to 56.9% by mass and the weight average of the indigestible glucan which is a sugar condensate obtained by subjecting a starch decomposition product of DE 87 to a heat condensation reaction. The samples of molecular weight 798-1153 were found to have a characteristic bitter taste. Also, the lower the molecular weight, the sweeter the food.

(2) Examination of Enzyme-Treated Enzyme Product of Indigestible Glucan Each sample obtained in the above test is an aqueous solution of 20% solid content so that the amount of enzyme added per 1 g of solid content of the sample is 1.0 U each. Amylase (klytase T5N, manufactured by Amano Enzyme) and glucoamylase (dextrozyme DXJ, manufactured by Novozyme) were added and reacted at 60 ° C. for 48 hours. The activity of α-amylase is determined by the method of measuring bacterial α-amylase activity as defined in the old JIS K7001-1972, and the activity of glucoamylase is determined by the method of measurement of glucoamylase activity as defined in JIS K7001-1990. After inactivating the enzyme by boiling, the activated carbon was completely removed by filtration to obtain an enzyme-treated product of indigestible glucan. The obtained indigestible glucan enzyme-treated product was subjected to decolorization filtration with activated carbon and desalting with ion exchange resin, and then concentrated with an evaporator.

The sensory evaluation regarding dietary fiber content and weight average molecular weight and bitterness was performed about each obtained sample. The results are as shown in Table 2.

  As is clear from Table 2, the dietary fiber content is 36.2 to 57.1 mass of the enzyme-treated product of indigestible glucan which is a sugar condensate obtained by subjecting a starch decomposition product of DE 87 to a heat condensation reaction. % And weight average molecular weight 579 to 936 samples had a characteristic bitter taste. That is, it was found that even when the indigestible glucan of the present invention having a bitter taste is treated with an enzyme, it has the same bitter taste as before the enzyme treatment. Moreover, sweetening of sweetened sugar increased by enzyme treatment compared to before enzyme treatment.

(3) Examination of Fractionally Treated Product of Indigestible Glucan A sample (hereinafter referred to as "Sample 1") of the indigestible glucan enzyme-treated product (heating temperature 175 ° C.) obtained in the above (2) is fractionated raw material The sample from which monosaccharides were removed was prepared by fractionation using an ion exchange resin.

The fractionated raw material (sample 1) and the fractionated sample were subjected to sugar composition (HPLC) analysis, dietary fiber content, weight average molecular weight and sensory evaluation. The results are as shown in Table 3.

  As is clear from Table 3, the fractionated sample increased in dietary fiber content and weight average molecular weight due to the decrease in monosaccharides, but had the same bitter taste as the fractionated raw material. In addition, the sweetness derived from glucose was reduced, and the bitterness to follow behind the fractionated raw material was strong.

Example 2: Examination of the starch decomposition product DE of sugar condensation product substrate (1) Investigation of the starch decomposition product DE, part 1
After adding 30 g of activated carbon (Futamura Chemical Co., Ltd.) to 100 g (solid content) of the starch decomposition product of DE shown in Table 4 and mixing, it is put into a heating reactor (ADVANTEC) and heated at 160 ° C. for 10 minutes A sugar condensate (indigestible glucan) was obtained. The indigestible glucan after reaction was cooled to room temperature, the activated carbon was completely removed by filtration treatment, decolorization filtration with activated carbon and desalting with ion exchange resin were performed, and then concentrated with an evaporator.

The obtained samples were subjected to sensory evaluation for dietary fiber content, weight average molecular weight and bitterness. The results are as shown in Table 4.

(2) Examination of starch decomposition product DE, part 2
Preparation and evaluation of indigestible glucan were carried out in the same manner as the above (1) except that the starch decomposition product of DE45 was used and the heating temperature was as described in Table 5. The results are as shown in Table 5.

(3) Discussion As is clear from Table 4, indigestible glucan that has been subjected to sugar condensation reaction so as to have a dietary fiber content of 30 to 65% by mass and a weight average molecular weight of 700 to 1250 using a starch degradation product of DE70 to DE100. Was shown to have a bitter taste. On the other hand, as apparent from Table 5, when the sugar condensation reaction is carried out using the starch degradation product of DE45, the weight average molecular weight is 1250 when the sugar condensation reaction is carried out so as to have a dietary fiber content of 30 to 65% by mass. It has been found that the indigestible glucan of the present invention having a bitter taste can not be obtained.

Example 3 Comparison of Bitter Taste Intensity in Taste Sensor The bitter taste intensity of the sugar condensate (indigestible glucan) of the present invention was objectively evaluated using a taste sensor. As a reference substance for bitter taste, a 10 mM potassium chloride solution containing quinine hydrochloride dihydrate at a final concentration of 1 mg / 100 mL or 5 mg / 100 mL was used. The sugar condensate sample serving as the test section was prepared as a 10 mM potassium chloride solution containing the sugar condensate at a final concentration of Brix30.

As sugar condensates other than sample 1, the following commercially available water-soluble dietary fibers were used.
Indigestible dextrin 1: Pine fiber Bi, indigestible dextrin 2: manufactured by Matsuya Chemical Industry Co., Ltd .: pine fiber, indigestible dextrin manufactured by Matsuya Chemical Industry 3: fiber sol 2, indigestible glucan manufactured by Matsuya Chemical Industry: fit Fiber # 80, manufactured by Nippon Food Chemical Co., Ltd. Polydextrose: Lites II, made by Danisco

  The bitter taste intensity was measured using a taste recognition device (product name: TS-5000Z, manufactured by Intelligent Sensor Technology). Basic bitterness was measured using a pharmaceutical bitter taste sensor (AN0) as a taste sensor. After confirming the stability of the sensor by the sensor check, the number of times of measurement was specified to be 7, and measurement was performed. A taste recognition device analysis application (ver. 1.0. 0.4) was used for analysis. The first data out of the seven measurements were deleted, and the remaining six data were analyzed. In the correction processing, interpolation addition processing was performed after performing interpolation difference processing on a 10 mM potassium chloride aqueous solution. The estimated value calculation was statistically processed using the conversion data file (medicine. Ece) corresponding to the sensor.

  Based on the value (1.0) of the 1 mg / 100 mL quinine hydrochloride solution, the value of each sugar condensate solution was calculated as a converted value. The measurement results of the bitterness intensity (converted value) and the water-soluble dietary fiber content and weight average molecular weight of each sugar condensate were as described in Table 6.

  As shown in Table 6, Sample 1 which is the indigestible glucan of the present invention has a much stronger bitter taste as compared to the existing commercially available sugar condensate (water-soluble dietary fiber) used in this study. It has been found. In addition, indigestible dextrin 1 which is a sugar condensate produced from starch as a raw material, had a dietary fiber content of 43.0% and a weight average molecular weight of 1625 but did not have a bitter taste.

Example 4 Sensory Evaluation of Bitter Taste An aqueous solution of Brix 30 of each sugar condensation product used in Example 3 was prepared, and nine panelists performed sensory evaluation of the bitter taste under room temperature conditions. Bitterness was scored based on relative evaluation of each water-soluble dietary fiber, with 0 points of water and 5 points of 0.0016% quinine hydrochloride solution, and the average value was calculated. The results are shown in Table 7.

  As shown in Table 7, it was revealed that Sample 1 had a significantly stronger bitter taste as compared to the water-soluble dietary fiber which is also commercially available in sensory evaluation.

Production Example 1: Compound 1 formulated into alcoholic beverages and commercially available resistant digestible glucan (Fit fiber # 80, dietary fiber content 78%, manufactured by Nippon Food Chemical Co., Ltd.) each having a solid content concentration of 72% by mass were used. An alcoholic beverage (chuhai beverage) was prepared according to the composition shown in Table 8.

  About the taste quality of the alcoholic beverage compared with the non-addition area, the sensory evaluation test by blind was implemented by room temperature conditions with room temperature conditions by five panelists based on the following standard, and the average point was shown in FIG.1, FIG.2 and FIG.3.

Bitterness: The score of bitterness immediately after entering the mouth is weak (poor bitterness) poor score, strong (bitter taste is good) high score, no additive zone 1 as 0 point It was evaluated in 10 steps of -5 to 5 points.
Dry feeling: Evaluation was made in 10 steps of -5 to 5 points with the non-added area 1 as the 0 point, with the low score as "taste" and "strong" as the high score.
Taste: A score that lacks total taste, such as the taste of alcoholic beverages and drinking response, is a low score, and a totally delicious one is a high score, with no additive zone 1 being a score of 10-5 to 5 10 It evaluated at the stage.

  The results were as shown in FIG. 1, FIG. 2 and FIG. As shown in FIG. 1, FIG. 2 and FIG. 3, the alcoholic beverage to which the indigestible glucan (sample 1) of the present invention was added was compared to the non-added area or the comparative area to which the existing water soluble dietary fiber was added. It was also confirmed that the bitter taste and dry feeling were improved and the taste quality was favorable. In addition, the added area had a strong feeling of alcohol and carbonic acidity, was clear and clear taste quality, the taste quality derived from the high sweetness degree sweetener was also improved, and the juice feeling was also improved.

Production Example 2: Formulation 1 into non-alcohol beer and a commercially available indigestible glucan (fit fiber # 80, dietary fiber content 78%, manufactured by Nippon Food Chemical Co., Ltd.) concentrated to a solid content concentration of 72 mass% The non-alcohol beer was prepared according to the formulation shown in Table 9 using.

In addition, with 10 well-trained panelists who were skilled in the evaluation of beverages, they were evaluated as overall preference for bitterness, dryness, and body. The degree of preference is evaluated on a scale of 4 points: "preferred" = 4 points, "slightly preferred" = 3 points, "slightly preferred" = 2 points, "not preferred" = 1 point, and the average score is The point was calculated. According to the average score, a grade of 3 was given.
Average point 3.0 or more and 4.0 or less; A
Average point 2.0 or more and less than 3.0; B
Average point 1.0 or more and less than 2.0; C

  The addition zone to which the indigestible glucan (sample 1) of the present invention is added is improved in bitter taste, dry feeling, and richness compared to the non-addition zone and the comparison zone to which existing water-soluble dietary fiber is added. It was confirmed to be quality. Moreover, the addition zone had a particularly savory taste less than the comparison zone, and the flavor of the hop which is a spice was enhanced, and it was clear and clean taste quality.

Production Example 3 Preparation of Blended Sample 1 to Tea Beverage or Commercially Available Resistant Glucan (Fit Fiber # 80, Dietary Fiber Content 78%, Nippon Food Chemical Co., Ltd.) Concentrated to a Solid Content Concentration of 72% by Mass The tea beverage 2 (tea catechin content 20 mg / 100 mL) diluted 4 times with the commercially available tea beverage 1 (tea catechin content 56 mg / 100 mL) and the commercial tea beverage (tea catechin content 80 mg / 100 mL) converted to solid content A tea beverage was prepared by adding 0.5% by mass. About each tea drink, sensory evaluation was implemented by the following criteria by four panelists about the tea drink 1, and five panelists about the tea drink 2. As shown in FIG. The no-addition zone is 0 points, the astringent taste (eg taste) and the bitter taste are evaluated as a low evaluation point for weak ones and a high evaluation point for six strong ones, with an evaluation point average score of -3 to 3 points. Was calculated. The results are shown in Table 10.

  As shown in Table 10, in both the tea beverage 1 and the tea beverage 2, the indigestible glucan-added zone of the present invention was astringent and weakly masked than the non-addition zone. In addition, the astringency was improved and the taste quality was improved, and the ease of drinking was improved. The bitter taste was masked and reduced in the tea beverage 1 having a high concentration of tea catechins, but was enhanced in the tea beverage 2 having a low concentration of tea catechins. This is considered to be because the indigestible glucan (sample 1) of the present invention is a glucan having a bitter taste and a certain degree of molecular weight.

Production Example 4 A cheese food was prepared according to the formulation shown in Table 11 using a concentration of solid content concentration of 72% by mass of the blended sample 1 to cheese food.

  It was confirmed that the added zone to which the indigestible glucan (sample 1) of the present invention was added was more mellow than the non-added zone, and that it had a preferable taste. In addition, the taste in the added area was slightly enhanced, the saltiness was increased, and the cheese taste like smoked cheese was improved.

Production Example 5: An apple vinegar beverage according to a formulation shown in Table 12 using a concentration of solid content of 72% by mass of the blended sample 1 to a apple vinegar beverage and dextrin (Padex # 100, manufactured by Matsutani Chemical Industry Co., Ltd.) Was prepared.

  In the addition zone to which the indigestible glucan (sample 1) of the present invention was added, the sourness was masked compared to the non-addition zone, and it was mellow and easy to drink. In addition, the added area had no smell, and the throat irritant alleviation effect was also higher than the comparative area containing dextrin.

Production Example 6: Formulation 1 to a cafe-like beverage and commercially available resistant digestible glucan (fit fiber # 80, dietary fiber content 78%, manufactured by Nippon Food Chemical Co., Ltd.) were each concentrated to a solid content concentration of 72% by mass Caffeinated beverages were prepared according to the formulation shown in Table 13 using a mixture of dextrin and dextrin (PANEX # 4, manufactured by Matsutani Chemical Industry Co., Ltd.).

  The addition zone to which the indigestible glucan (sample 1) of the present invention is added is more milky than the non-addition zone, the comparison zone to which dextrin is added, and the comparison zone to which the existing indigestible glucan is added. The body was improving. Moreover, the thing in which the indigestible glucan of this invention was added did not mask a coffee feeling, and the coffee feeling improved because the bitter taste continued among tastes.

As described above, the indigestible glucan of the present invention not only imparts a bitter taste to food and drink but also has a dry feeling, an alcohol feeling, a carbonated feeling, a crisp feeling, a fruit juice feeling, a taste quality of a high sweetness degree sweetener, and a spice feeling. It has been found that it improves saltiness, body and the like, and exerts an effect of masking bitterness and the like depending on food and drink, and brings various taste improving effects in various food and drink.

Claims (11)

  Indigestible glucan comprising a heated condensate of a starch decomposition product of DE 70 to 100, wherein the dietary fiber content is 30 to 65% by mass, and the weight average molecular weight is 700 to 1250, and The processed products of carbohydrate degrading enzymes and their fractionated products.   The fractionated processed product according to claim 1, wherein the monosaccharide content per solid content is 15% by mass or less.   A taste improver for food and drink comprising the indigestible glucan according to claim 1 and a treated product of its carbohydrate degrading enzyme and / or a fractionated product thereof as an active ingredient.   The taste improver according to claim 3, for imparting a bitter taste to food and drink.   A resistant digestible glucan according to any one of claims 1 and 2, and a processed product of its carbohydrate degrading enzyme and its fractionated processed product, or a combination thereof or a taste improver according to claim 3 or 4 Food and drink.   Heat-condenses the starch decomposition product of DE 70 to 100 until the dietary fiber content of the heat-condensation product is in the range of 30 to 65% by mass and the weight average molecular weight of the heat-condensation product is in the range of 700 to 1250 A process for producing a resistant digestive glucan, a processed product of its carbohydrate degrading enzyme, and a processed product of fractions thereof, comprising the steps.   7. The method according to claim 6, further comprising the step of causing a saccharide-degrading enzyme to act on the obtained heat condensate to obtain a saccharide-degrading enzyme-treated product.   The method according to claim 6 or 7, further comprising the step of fractionating the heat-condensed product and / or its saccharide-degrading enzyme-treated product to obtain a fractionated product.   The manufacturing method according to any one of claims 6 to 8, wherein the indigestible glucan is a taste improver for food and drink.   A resistant digestible glucan according to claim 1 or 2, and a processed product of its carbohydrate degrading enzyme, and a fractionated product thereof, a taste improver according to claim 3 or 4, or claim 6 Including the step of blending the resistant digestible glucan produced by the method according to any one of 1 to 9 and any one or a combination thereof with a processed product of its carbohydrate degrading enzyme and a fractionated product thereof into food and drink And a method for producing a food or beverage with improved taste. A resistant digestible glucan according to claim 1 or 2, and a processed product of its carbohydrate degrading enzyme, and a fractionated product thereof, a taste improver according to claim 3 or 4, or claim 6 Including the step of blending the resistant digestible glucan produced by the method according to any one of 1 to 9 and any one or a combination thereof with a processed product of its carbohydrate degrading enzyme and a fractionated product thereof into food and drink How to improve the taste of food and drink.

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