JP2019017354A - Manufacturing method of water-soluble dietary fiber-containing saccharide composition - Google Patents

Abstract

To provide a water-soluble dietary fiber-containing saccharide composition capable of simply manufacturing a low saccharide drink and food having sufficient full bodies taste only by replacing a part of raw material saccharide, for overcoming the fact that full bodies taste cannot be obtained sufficiently only by replacing a part of raw material saccharide with a water soluble dietary fiber for manufacturing low saccharide drink and food.SOLUTION: The inventors found that a water-soluble dietary fiber-containing composition obtained by mixing a water-soluble dietary fiber source with starch and/or starch decomposition product and treating them with a saccharide degradation enzyme can manufacture drink and food having sufficient full bodies taste only by replacing a part of raw material saccharide during manufacturing the drink and food.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a water-soluble dietary fiber-containing sugar composition used when producing a low-sugar food or drink.

  In recent years, due to the increase in health consciousness, the number of purchasers who limit the intake of carbohydrates is increasing, and many foods and drinks that claim "low carbohydrates" are on the market. As a method for producing these low-sugar foods and drinks, there is generally known a method in which a part of the sugar that is a raw material for foods and drinks is replaced with water-soluble dietary fibers (Patent Documents 1 and 2).

Japanese Patent Laid-Open No. 08-000249 JP 2006-158232 A

  Conventionally, in order to produce a low-sugar food or drink, simply replacing a part of the raw sugar with water-soluble dietary fiber has not provided a full-bodied taste. An object of the present invention is to provide a water-soluble dietary fiber-containing saccharide composition that can easily produce a low-sugar food or drink with sufficient richness by simply substituting a part of the raw material saccharide. There is.

  The inventors of the present invention have made various studies in order to solve such problems. As a result, the water-soluble dietary fiber obtained by mixing a water-soluble dietary fiber source with starch and / or a starch degradation product and treating it with a saccharide-degrading enzyme is obtained. It has been found that a contained sugar composition can produce a food / beverage product with a sufficient rich taste simply by substituting a part of the raw material carbohydrate during the production of the food / beverage product.

That is, the present invention has been completed on the basis of the above findings, and comprises the following [1] to [4].
[1] A water-soluble dietary fiber characterized in that a water-soluble dietary fiber source is mixed with starch and / or starch degradation product, and α-amylase is allowed to act or not, and then β-amylase and pullulanase are allowed to act. A method for producing a sugar composition.
[2] The water-soluble diet according to claim 1, wherein the water-soluble dietary fiber source is at least one selected from the group consisting of roasted dextrin, indigestible dextrin, indigestible glucan, isomaltoligosaccharide and polydextrose. A method for producing a dietary fiber-containing sugar composition.
[3] The method for producing a water-soluble dietary fiber-containing sugar composition according to claim 1 or 2, wherein the ratio of β-amylase and pullulanase used is 3: 1 to 3: 4.
[4] The water-soluble dietary fiber content according to any one of claims 1 to 3, wherein a mixing ratio of the water-soluble dietary fiber source and starch and / or starch degradation product is 80:20 to 10:90. A method for producing a sugar composition.

  ADVANTAGE OF THE INVENTION According to this invention, the water-soluble dietary fiber containing saccharide | sugar composition used in order to manufacture the low-sugar food-drinks excellent in the richness can be provided.

  The “water-soluble dietary fiber source” in the present invention refers to a raw material containing water-soluble dietary fiber as a main component, and includes a component that cannot be hydrolyzed by glucoamylase by 30% or more. Specific examples include indigestible dextrin, indigestible glucan, isomaltoligosaccharide, polydextrose and the like. In addition, the water-soluble dietary fiber-containing sugar composition of the present invention can be obtained using any water-soluble dietary fiber source as a part of the raw material, but indigestible dextrin is most preferable.

  In the present invention, the amount of α-amylase used is not particularly limited, while the amount of β-amylase and pullulanase used is limited, and β-amylase and pullulanase are mixed with starch and / or starch degradation products. -Amylase is 0.05-0.5 wt%, more preferably 0.08-0.3 wt%, pullulanase is 0.05-0.5 wt%, more preferably 0.1-0.4 wt% It is. The ratio of β-amylase to pullulanase is 10: 1 to 1:10, more preferably 3: 1 to 3: 4.

  The “low-sugar food and drink” in the present invention refers to foods having a lower sugar content than conventional products, particularly sugar-off beer in beer, low-sugar soft yogurt in yogurt, and sugar adjustment in bakery. It is bread.

The raw material species of the starch used in the present invention is not particularly limited, but is preferably not so-called “processed starch” such as hydroxypropylated starch or phosphate-crosslinked starch.
Moreover, the raw material seed | species of the starch decomposition product used in this invention is not specifically limited, What is necessary is just to decompose | disassemble starch with an acid or an enzyme.

  In the present invention, it is essential to mix starch and / or starch degradation product with the water-soluble dietary fiber source, but the mixing ratio thereof is determined based on the water-soluble dietary fiber source: starch and / or starch degradation product = 80:20 to 10:90 is preferable, and 45:55 to 40:60 is more preferable.

The “water-soluble dietary fiber-containing saccharide composition” in the present invention is a saccharide composition containing 10 to 45% of water-soluble dietary fiber that is not hydrolyzed by glucoamylase, and specifically, DP1 to DP3 (DP and Is an abbreviation for Degree of Polymerization, and indicates the number of monosaccharides constituting the sugar chain.) And has a number average molecular weight of 300 to 500, and the water-soluble dietary fiber source is starch and A mixture obtained by mixing with a starch degradation product is obtained by allowing or not allowing α-amylase to act and then allowing β-amylase and pullulanase to act.
If the “water-soluble dietary fiber-containing sugar composition” of the present invention is used in food production, product development design that appeals to low sugars can be easily performed.

  Hereinafter, the present invention will be specifically described by way of examples. The present invention is not limited to the following examples. Further, unless otherwise indicated, “%” means “% by mass”.

(Measuring method)
The sugar composition of the water-soluble dietary fiber-containing sugar composition was analyzed under the following conditions using high performance liquid chromatography, and the simple area% of the obtained spectrum was displayed as the composition.
Column: MCI GEL CK08EC (Mitsubishi Chemical Corporation)
Column temperature: 80 ° C
Mobile phase: distilled water flow rate: 0.4 ml / min
Detector: Differential refractometer sample injection amount: 10 μl of 3% by mass solution

Moreover, the analysis of the number average molecular weight of water-soluble dietary fiber containing sugar composition was performed on condition of the following using gel filtration chromatography, and the value computed by the following formula 1 was made into the number average molecular weight.
Column: TSKgel G2500PWXL, G3000PWXL, G6000PWXL (manufactured by Tosoh Corporation)
Column temperature: 80 ° C
Mobile phase: distilled water flow rate: 0.5 ml / min
Detector: Differential refractometer sample injection amount: 100 μl of 1% by mass solution
Calibration curve: pullulan standard (eight kinds between molecular weight 788,000-5,900), maltotriose (molecular weight 504), and glucose (molecular weight 180).
Formula 1: Number average molecular weight (Mn) = ΣHi / Σ (Hi / Mi) (Hi: peak height, Mi: molecular weight).

(Example 1 and Comparative Example 1)
Indigestible dextrin (“Fibersol 2” manufactured by Matsutani Chemical Co., Ltd.) as a water-soluble dietary fiber source and dextrin (“TK-16” manufactured by Matsutani Chemical Co., Ltd.) as a starch degradation product by mass ratio The mixture was adjusted to 40:60, and the pH of the 30% aqueous solution was adjusted to 5.5 using hydrochloric acid and sodium hydroxide. Next, each enzyme was reacted with this solution, and the sugar composition of the reaction product was analyzed.
In Comparative Example 1, only β-amylase (“Biozyme LC” manufactured by Amano Enzyme Co., Ltd.) was 0.3% based on the solid content, and in Example 1, in addition to this, pullulanase (“Pullanase“ Amano ”manufactured by Amano Enzyme Co., Ltd.) was used. 3 ”) was added to 0.4% of the solid content, and the enzyme was deactivated by boiling after hydrolysis at 55 ° C. for 18 hours. Table 1 shows the measurement results of the sugar composition and the number average molecular weight of the water-soluble dietary fiber-containing sugar composition.

  In Comparative Example 1, the total amount of DP1 to DP3 was less than 50% and was not sufficiently hydrolyzed. On the other hand, in Example 1, the total amount of DP1 to DP3 exceeded 50%, and it was suggested that hydrolysis with β-amylase and pullulanase is essential to obtain the product of the present invention.

(Examples 2 and 3)
The amount of pullulanase added was changed to 0.1%, 0.2%, or 0.4%, respectively, with respect to the solid content, and the enzyme reaction was performed under the same conditions as in Example 1. Table 2 shows the measurement results of the sugar composition and the number average molecular weight of the obtained water-soluble dietary fiber-containing sugar composition.

  In Examples 2 and 3, as in the previous Example 1, the total amount of DP1 to DP3 was 50% or more. The number average molecular weight was 500 or less. Therefore, it was found that the water-soluble dietary fiber-containing sugar composition of the present invention can be obtained even when the amount of pullulanase added is reduced to 0.1%.

(Examples 4 and 5)
First, roasted dextrin (Oji Cornstarch "Amirets C-7999M") as a water-soluble dietary fiber source, and cornstarch (Nippon Shokuhin Kako Co., Ltd.) as a starch at a mass ratio of 75:25 (Example 4) ), 80:20 (Example 5) or 85:15 (Comparative Example 2) was suspended in water and adjusted to pH 6.0 using hydrochloric acid and sodium hydroxide. Next, in order to decompose the starch portion of the roasted dextrin and corn starch, α-amylase (Novozymes “Termamyl 120L”) was added at 0.1% with respect to the solid content, and 95 ° C. for 30 minutes in the saccharification can. Hydrolysis reaction was performed. After completion of the reaction, the enzyme was inactivated by pressure and heat treatment at 121 ° C. for 3 minutes in an autoclave.

  Next, the above-described coolant after enzyme deactivation was treated under the same enzyme reaction conditions as in Example 1. Table 3 shows the measurement results of the sugar composition and the number average molecular weight of the obtained water-soluble dietary fiber-containing sugar composition.

  The total amount of DP1 to DP3 was less than 50% in Comparative Example 2, but was 50% or more in Examples 4 and 5. Even when roasted dextrin and corn starch are used as raw materials, if the blending ratio of roasted dextrin as a water-soluble dietary fiber source is 80% or less, the total amount of DP1 to DP3 is 50% or more, and the number average molecular weight It was found that a water-soluble dietary fiber-containing saccharide composition of the present invention having a ≦ 500 is obtained.

(Examples 6 to 8)
First, as an indigestible dextrin (Fibersol 2 made by Matsutani Chemical Co., Ltd.) as a dietary fiber source, and dextrin (Tk-16 made by Matsutani Chemical Co., Ltd.) and / or starch as a starch degradation product Corn starch (manufactured by Nippon Shokuhin Kako Co., Ltd.), indigestible dextrin: dextrin = 40: 60 (Example 1) by mass ratio, indigestible dextrin: dextrin: corn starch = 40: 30: 30 (Example 6) ) Or indigestible dextrin: corn starch = 40: 60 (Example 7) to prepare a mixed powder. Next, in Examples 6 and 7, the α-amylase treatment was performed under the same enzyme reaction conditions as in Example 4.

  The aqueous solution of the mixed powder material of Example 1 or the cooling liquids of Examples 6 and 7 after the enzyme deactivation were treated under the same enzyme reaction conditions as in Example 1. Table 4 shows the measurement results of the sugar composition and number average molecular weight of the obtained water-soluble dietary fiber-containing sugar composition.

Examples 1, 6, and 7 all had an equivalent sugar composition, a number average molecular weight of 500 or less, and a total amount of DP1 to DP3 of 50% or more.
From the above, it was found that the water-soluble dietary fiber-containing sugar composition of the present invention can also be obtained when a mixture of indigestible dextrin and dextrin and / or starch is used.

(Examples 8 to 10)
As a water-soluble dietary fiber source, indigestible dextrin ("Fibersol 2" manufactured by Matsutani Chemical Industry Co., Ltd.) and dextrin as a starch degradation product ("TK-16" manufactured by Matsutani Chemical Industry Co., Ltd.) by mass ratio 50:50 (Comparative Example 3), 45:55 (Example 8), 40:60 (Example 1), 20:80 (Example 9) or 10:90 (Example 10). The product was treated under the same enzyme reaction conditions as in Example 1. Table 5 shows the sugar composition, water-soluble dietary fiber content, and number average molecular weight of the obtained water-soluble dietary fiber-containing sugar composition.

  The total amount of DP1 to DP3 was less than 50% in Comparative Example 3, but was 50% or more in Examples 1 and 8-10. From this result, the composition of the present invention having a total amount of DP1 to DP3 of 50% or more and a number average molecular weight of 500 or less can be obtained by setting the mixing ratio of the water-soluble dietary fiber source to less than 50%. all right.

(Examples 11 to 15)
As a water-soluble dietary fiber source, indigestible dextrin (“Fiber Sol 2” manufactured by Matsutani Chemical Co., Ltd.), indigestible glucan (“Fit Fiber” manufactured by Nippon Shokuhin Kako Co., Ltd.), isomaltoligosaccharide (produced by Hayashibara Co., Ltd.) "Fiber Rixa"), polydextrose ("Litetes II" manufactured by Danisco), indigestible dextrin ("Neutriose" manufactured by Rocket Fleure) or indigestible dextrin ("Promiter 85" manufactured by Tate & Lyle) , Dextrin (“TK-16” manufactured by Matsutani Chemical Industry Co., Ltd.) mixed at a mass ratio of 40:60 was treated under the same enzyme reaction conditions as in Example 1. Table 6 shows the results of measuring the sugar composition and number average molecular weight of the obtained water-soluble dietary fiber-containing sugar composition.

  It was found that even when a water-soluble dietary fiber source was used in all Examples, a product having a total amount of DP1 to DP3 of the present invention of 50% or more and a number average molecular weight of 500 or less was obtained.

(Prototype examples A and B)
The sugar composition containing water-soluble dietary fiber of Example 1 (hereinafter referred to as “the product of the present invention”) was replaced with a part of malt, and low-sugar beers were produced with the formulation shown in Table 7 (prototype examples A and B). . In addition, as a control product, beer using 100% malt (control product A) and the water-soluble dietary fiber-containing sugar composition of Comparative Example 1 (hereinafter referred to as “comparative product”) are replaced with a part of the malt, A low-sugar beer (Comparative Example A) was prototyped with the formulation shown in Table 7.
Specifically, a saccharification reaction was performed at 60 ° C. for 1 hour with each formulation shown in Table 7 (malt, water, product of the present invention, each enzyme), and this was filtered to obtain wort. Next, a hop was added to each wort, and the product of the present invention or the comparative product was added to the prototype B and the comparative example A after boiling. Water was added to each boiled wort filtrate to adjust to Brix 12, yeast was added, and 5 days of primary fermentation and 20 days of secondary fermentation were performed.

  The taste evaluation of each beer after the fermentation was conducted by 6 well-trained panelists. Specifically, in each evaluation item of richness, sharpness, sweetness, ester flavor and hop flavor, very few (1 point), few (2 points), and equivalent (3 points) compared to the control product A, One of the panelists was selected to feel strong (4 points) or very strong (5 points), and the average score was used as the evaluation score. The results are shown in Table 8 (the control product A, which is a comparative control, was given 3 points in advance).

  In Prototype Example A and Prototype Example B, while maintaining the same richness as that of Control A, there was sharpness and the sweetness was low. In Prototype B, the ester flavor and hop flavor, which are indicators of fruity scent, were felt more strongly. On the other hand, although Comparative Example A was rich, it was poor in sharpness and lacked the balance of taste quality.

  It is known that a low-sugar beer obtained by reducing the amount of malt used or promoting a saccharide decomposition reaction in the saccharification process has a lower sugar content than a 100% malt beer, and thus is weak. However, in low-sugar beer with a reduced amount of malt used, the reduced amount is replaced with the water-soluble dietary fiber-containing sugar composition obtained by the present invention, while maintaining the same richness as 100% malt beer. It turned out to be crisp.

  Although the low-sugar beers of Prototype Examples A and B had almost the same water-soluble dietary fiber content, residual sugar content, and alcohol content, there were differences in the sensory evaluation results. The reason is that in the beer (prototype A) in which part of the malt was replaced with the present invention product in the saccharification process, all of the assimilating sugar was decomposed into glucose, while the present product was added in the boiling process. In beer (prototype example B), the assimilating sugar is mainly maltose, so the osmotic pressure of the pre-beer fermentation solution is different, which affects yeast, and there is a difference in aroma components produced by fermentation. It was estimated.

(Prototype example C)
Bread was produced according to the formulation shown in Table 9 (medium seed method).
In contrast to the basic blend Control B, in Prototype C, a portion of the strong flour was replaced with resistant starch and gluten, and all of the white sugar was replaced with the product of the present invention. By doing so, the sugar mass per 100 g of bread of the control product B is 47.2 g, whereas the sugar mass per 100 g of bread of the prototype C is 23.6 g.
As a result of eating and comparing these breads, Prototype Example C had a good taste quality that was inferior to that of Control B, although the sugar mass was cut by 50%.

(Prototype D)
After stirring and homogenizing the raw materials with the composition shown in Table 10, a starter was added and fermented to produce fermented milk soft yogurt. In contrast to the control product C with the basic composition, in the prototype D, all of the sugar was replaced with the product of the present invention, and the sweetness was prepared with sucralose (high sweetness sweetener).
When the taste quality of the obtained soft yogurt was evaluated, the low-sugar yogurt of Prototype D was rich and mellow, although it reduced the amount of milk compared to the control product C. It was a feeling.

Claims (4)

  A water-soluble dietary fiber-containing saccharide composition, wherein a water-soluble dietary fiber source is mixed with starch and / or starch degradation product, with or without the action of α-amylase and then with the action of β-amylase and pullulanase Manufacturing method.   2. The water-soluble dietary fiber source according to claim 1, wherein the water-soluble dietary fiber source is at least one selected from the group consisting of roasted dextrin, indigestible dextrin, indigestible glucan, isomaltoligosaccharide and polydextrose. A method for producing a sugar composition.   The manufacturing method of the water-soluble dietary fiber containing sugar composition of Claim 1 or 2 whose usage ratio of (beta) -amylase and pullulanase is 3: 1-3: 4.   The water-soluble dietary fiber-containing sugar composition according to any one of claims 1 to 3, wherein a mixing ratio of the water-soluble dietary fiber source and starch and / or starch degradation product is 80:20 to 10:90. Manufacturing method.