JP2020505908A - 改良細粉製品のための方法及び組成 - Google Patents
改良細粉製品のための方法及び組成 Download PDFInfo
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Abstract
Description
本発明の目的は、他の細粉と比較した際に、代謝可能な炭水化物が少ない細粉組成物を提供することである。
本発明の第1の態様によると、植物材料の真菌発酵から誘導された細粉組成物提供され、当該細粉は、0.1〜50重量%の総代謝可能な炭水化物レベルを有する。
a)リグノセルロース系植物材料基質を水和、乾燥又は維持して、45%〜95%の基質水分レベルを達成すること;
b)a)の基質を滅菌すること;
c)活性な食用高等真菌を基質に接種すること;
d)接種された基質を一定期間インキュベートして発酵基質を産生すること;
e)発酵基質を乾燥すること;及び
f)乾燥、発酵基質を摩砕して細粉組成物を形成すること、
の工程を含む。
a)リグノセルロース系植物材料基質を水和、乾燥又は維持し、45%〜95%の基質水分レベルを達成すること;
b)a)の基質を滅菌すること;
c)無菌の基質に活性、食用、高等真菌を接種すること;及び
d)接種された基質を一定期間インキュベートし、発酵基質を産生すること。
総炭水化物−食物繊維=代謝可能な炭水化物
本発明の組成物及び方法は、食用高等真菌を用いてリグノセルロースに富む植物材料の発酵によって調製された一連の低カロリー細粉及び食品組成物を提供する。
湿ったリンゴ搾りかす(水分80%w/w)が、1〜3kgのバッチで1%(w/w)の食品用酵母エキスと混合された。混合物が、100kPaの圧力(15psi)、及び121℃、20分間加熱殺菌された。
ニンジン搾りかすの1〜3kgのバッチが、100kPa(15psi)の圧力及び121℃で20分間加熱殺菌された。基質は、室温に冷却され、次いで活発に増殖しているPleurotus pulmonariusの培養物からなる10%(w/w)の真菌接種材料が無菌的に加えられた。
湿ったオレンジ搾りかすの1〜3kgのバッチが、100kPa(15psi)の圧力及び121℃で20分間加熱殺菌された。基質は、室温に冷却され、次いで活発に増殖しているPleurotus pulmonariusの培養物からなる10%(w/w)の真菌接種材料が無菌的に加えられた。
Claims (71)
- 植物材料の真菌発酵に由来する細粉組成物であって、当該細粉組成が、0.1〜50重量%の総代謝可能な炭水化物レベルを有する、細粉組成物。
- 前記細粉組成物が、0.1〜30重量%の代謝可能な炭水化物を含む、請求項1に記載の細粉組成物。
- 前記細粉組成物が、0.1〜10重量%の代謝可能な炭水化物を含む、請求項2に記載の細粉組成物。
- 前記細粉が、30〜90重量%の食物繊維を含む、請求項1〜3の何れか1項に記載の細粉組成物。
- 前記食物繊維が、10〜70%のベータグルカンを含む、請求項4に記載の細粉組成物。
- 前記ベータグルカンが、40%〜65%の真菌由来の1,3及び1,6ベータグルカンを含む、請求項5に記載の細粉組成物。
- 前記細粉組成物が、細粉100g当たり150〜300カロリーである、請求項1〜6の何れか1項に記載の細粉組成物。
- 前記細粉組成物が、細粉100g当たり200カロリー未満である、請求項1〜6の何れか1項に記載の細粉組成物。
- 前記組成物が、0.1〜15%の代謝可能な炭水化物、15〜35%のタンパク質、1〜10%の脂肪及び50〜80%の食物繊維を含む、請求項1に記載の細粉組成物。
- 前記食物繊維が、40%〜65%の真菌由来の1,3及び1,6ベータグルカンを含む、請求項9に記載の細粉組成物。
- 前記細粉組成物が、全脂肪の10%以上のリノール酸含有量を有する、請求項1〜10の何れか1項に記載の細粉組成物。
- 前記細粉組成物が、全脂肪の20〜70%のリノール酸含有量を有する、請求項11に記載の細粉組成物。
- 前記植物材料が、限定されないが、キウイフルーツ、リンゴ、ナシ、オレンジ、ニンジン、ブドウ、マンゴー、トマト、アボカド、ベリー類、豆、エンドウ豆、ライム、レモン、フェイジョア、キャッサバ、オニオン、パースニップ、ビートの根、バナナ、モモ、ネクタリン、ポポー、パイナップル、メロン、メスキート、スイカ、ドングリ、ヘーゼルナッツ、栗、ヒヨコ豆、チア、ブドウ、ジャガイモ、ココナッツ、アーモンド、大豆、ソルガム、アロールート、アマランス、タロイモ、オート麦、ガマ、キノア、コムギ、オオムギ、ソバ、トウモロコシ、コメ、アッタ、スペル、ライ麦、麻、テフ、又は果物及び野菜の搾りかす、皮/果皮、種子又は根等のその副産物及び/又はその派生物を含む、1つ以上の果物、ナッツ、穀物又は野菜から選択される、請求項1〜12の何れか1項に記載の細粉組成物。
- 前記組成物が、限定されないが、キウイフルーツ、リンゴ、ナシ、オレンジ、ニンジン、ブドウ、マンゴー、トマト、アボカド、ベリー類、豆、エンドウ豆、ライム、レモン、フェイジョア、キャッサバ、オニオン、パースニップ、ビートの根、バナナ、モモ、ネクタリン、ポポー、パイナップル、メロン、メスキート、スイカ、ドングリ、ヘーゼルナッツ、栗、ブドウ、ヒヨコ豆、チア、ジャガイモ、ココナッツ、アーモンド、大豆、ソルガム、アロールート、アマランス、タロイモ、ガマ、キノア、ソバ、トウモロコシ、コメ、アッタ、麻、テフ、又は果物及び野菜の搾りかす、皮/果皮、種子又は根等のその副産物及び/又はその派生物を含む1つ以上のグルテンフリー植物材料から選択される、請求項1〜12の何れか1項に記載の細粉組成物。
- 前記植物材料が、キウイフルーツ、リンゴ、ナシ、オレンジ、ニンジン、ブドウ、マンゴー、トマト、アボカド、ベリー類、豆、エンドウ豆、ライム、レモン、フェイジョア、オニオン、ビートの根、バナナ、モモ、ネクタリン、ポポー、パイナップル、メロン、スイカ、ココナッツ、大豆、又は搾りかす、皮/果皮、種子又は根等のその副産物及び/又はその派生物の1つ以上を含む低デンプン果物又は野菜に由来する、請求項1〜12の何れか1項に記載の細粉組成物。
- 前記植物材料が、10%未満のデンプンを含有する、請求項15に記載の細粉組成物。
- 前記植物材料が、2%未満のデンプンを含有する、請求項16に記載の細粉組成物。
- 前記組成物が、5〜50%w/wの真菌バイオマスを含む、請求項1〜17の何れか1項に記載の細粉組成物。
- 20%未満のデンプンを有する低デンプン植物材料の真菌の発酵に由来する食品組成物であって、当該食品組成物が、発酵前の植物材料の総代謝可能な炭水化物レベルより低い総代謝可能な炭水化物レベルを有する、食品組成物。
- 前記食品組成物の前記総代謝可能な炭水化物レベルが、発酵前の前記植物材料の総代謝可能な炭水化物レベルより少なくとも20%〜90%低い、請求項19に記載の食品組成物。
- 前記食品組成物の前記総代謝可能な炭水化物レベルが、発酵前の前記植物材料の総代謝可能な炭水化物レベルより少なくとも40%〜85%低い、請求項20に記載の食品組成物。
- 前記植物材料が、10%未満のデンプンを含有する、請求項19に記載の細粉組成物。
- 前記植物材料が、2%未満のデンプンを含有する、請求項22に記載の細粉組成物。
- 前記食品組成物が、30〜90重量%の食物繊維を含む、請求項19〜21の何れか1項に記載の食品組成物。
- 前記食物繊維が、ベータグルカンを含む、請求項24に記載の食品組成物。
- 前記食物繊維が、40%〜65%の真菌由来の1,3及び1,6ベータグルカンを含む、請求項25に記載の食品組成物。
- 前記食品組成物が、ペースト、粉末、液体、固体、又はフレーク、顆粒、粒若しくはペレット等の流動性の良い形態である、請求項19〜26の何れか1項に記載の食品組成物。
- 植物材料の真菌の発酵に由来する細粉組成物の製造方法であって、当該細粉組成物が、1〜50重量%の総代謝可能な炭水化物レベルを有し、当該方法は、以下:
a)リグノセルロース系植物材料基質を水和、乾燥又は維持して、45%〜95%の基質水分レベルを達成すること;
b)a)の前記基質を滅菌すること;
c)活性な食用高等真菌を前記滅菌基質に接種すること;
d)前記接種された基質を一定期間インキュベートして発酵基質を産生すること;
e)d)の前記発酵基質を乾燥すること;及び
f)前記乾燥、発酵基質を摩砕して細粉組成物を形成すること、
の工程を含む、製造方法。 - 前記方法が、0.1〜15重量%の総代謝可能な炭水化物レベルを有する細粉組成物を産生するための方法である、請求項28に記載の方法。
- 前記方法が、5〜10重量%の総代謝可能な炭水化物レベルを有する細粉組成物を産生するための方法である、請求項29に記載の方法。
- 工程c)の接種に用いられる前記活性な食用高等真菌が、水和リグノセルロース系植物材料の5〜50%w/wで加えられる、請求項28に記載の方法。
- 前記真菌が、10〜20%w/wの量で加えられる、請求項31に記載の方法。
- 当該方法が、接種前に機能性添加剤を基質に加えるさらなる工程を含む、請求項28に記載の方法。
- 前記機能性添加剤が、食品用窒素源である、請求項33に記載の方法。
- 前記食品用窒素源が、硫酸アンモニウム、グルタミン酸、酵母エキス、ペプトン及び/又はリン酸二アンモニウム(DAP)から選択される、請求項34に記載の方法。
- 前記植物材料が、限定されないが、キウイフルーツ、リンゴ、ナシ、オレンジ、ニンジン、ブドウ、マンゴー、トマト、アボカド、ベリー類、豆、エンドウ豆、ライム、レモン、フェイジョア、キャッサバ、オニオン、パースニップ、ビートの根、バナナ、モモ、ネクタリン、ポポー、パイナップル、メロン、メスキート、スイカ、ドングリ、ヘーゼルナッツ、栗、ヒヨコ豆、チア、ブドウ、ジャガイモ、ココナッツ、アーモンド、大豆、ソルガム、アロールート、アマランス、タロイモ、オート麦、ガマ、キノア、コムギ、オオムギ、ソバ、トウモロコシ、コメ、アッタ、ライ麦、麻、テフ、又は果物及び野菜の搾りかす、皮/果皮、種子又は根等のその副産物及び/又はその派生物を含む1つ以上の果物、ナッツ、穀物又は野菜から選択されるリグノセルロース系植物材料である、請求項28〜35の何れか1項に記載の方法。
- 当該方法によって産生される前記細粉組成物が、グルテンフリーであり、及び前記植物材料が、限定されないが、キウイフルーツ、リンゴ、ナシ、オレンジ、ニンジン、ブドウ、マンゴー、トマト、アボカド、ベリー類、豆、エンドウ豆、ライム、レモン、フェイジョア、キャッサバ、オニオン、パースニップ、ビートの根、バナナ、モモ、ネクタリン、ポポー、パイナップル、メロン、メスキート、スイカ、ドングリ、ヘーゼルナッツ、栗、ブドウ、ヒヨコ豆、チア、ジャガイモ、ココナッツ、アーモンド、大豆、ソルガム、アロールート、アマランス、タロイモ、ガマ、キノア、ソバ、トウモロコシ、コメ、アッタ、麻、テフ、又は果物及び野菜の搾りかす、皮/果皮、種子又は根等のその副産物及び/又はその派生物を含む1つ以上のグルテンフリー植物材料から選択されるリグノセルロース系植物材料である、請求項28〜35の何れか1項に記載の方法。
- 前記植物材料が、キウイフルーツ、リンゴ、ナシ、オレンジ、ニンジン、ブドウ、マンゴー、トマト、アボカド、ベリー類、豆、エンドウ豆、ライム、レモン、フェイジョア、オニオン、ビートの根、バナナ、モモ、ネクタリン、ポポー、パイナップル、メロン、スイカ、ココナッツ、大豆、又は搾りかす、皮/果皮、種子又は根等のその副産物及び/又はその派生物の1つ以上を含む低デンプン果物又は野菜に由来する、請求項28〜35の何れか1項に記載の細粉組成物。
- 前記植物材料が、10%未満のデンプンを含有する、請求項38に記載の細粉組成物。
- 前記植物材料が、2%未満のデンプンを含有する、請求項39に記載の細粉組成物。
- 前記リグノセルロース系植物材料基質が、湿った又は濡れた搾りかす、スラリー、パルプ又はペースト形態である、請求項28〜40の何れか1項に記載の方法。
- 前記リグノセルロース系植物材料基質が、マルチ、粉末又は粗く刻んだ植物材料等の乾燥又は半乾燥形態である、請求項28〜40の何れか1項に記載の方法。
- 前記リグノセルロース系植物材料基質を水和、乾燥又は維持する前記工程が、75%〜90%の水分含有量を達成する、請求項28に記載の方法。
- 前記滅菌工程が、高温滅菌、高圧滅菌、低温滅菌、照射又は化学滅菌のうちの1つ以上を含む、請求項28に記載の方法。
- 前記接種工程において利用される食用高等真菌が、白色腐朽菌又は褐色腐朽菌である、請求項28に記載の方法。
- 前記白色腐朽菌が、Pleurotus属、Lentinula属、Ganoderma属、Volvariella属、Auricularia属、Armillaria属、Flammulina属、Pholiota属、Tremella属、及び/又はHericium属から選択される、請求項45に記載の方法。
- 前記褐色腐朽菌が、Agaricus属、Laetiporus属及び/又はSparassis属から選択される、請求項45に記載の方法。
- 前記インキュベーション工程が、接種後の基質を18℃〜30℃で5〜50日間インキュベートすることを含む、請求項28に記載の方法。
- 前記方法が、前記接種後の基質を25℃で30日間インキュベートすることを含む、請求項48に記載の方法。
- 当該方法によって産生された細粉組成物が、30〜90重量%の食物繊維を含む、請求項28〜49の何れか1項に記載の方法。
- 前記食物繊維が、ベータグルカンを含む、請求項50に記載の細粉組成物。
- 前記ベータグルカンが、40%〜65%の真菌由来の1,3及び1,6ベータグルカンを含む、請求項51に記載の食品組成物。
- 当該方法によって産生された前記細粉組成物が、細粉100g当たり150〜300カロリーを有する、請求項28〜52の何れか1項に記載の方法。
- 当該方法によって産生された前記細粉組成物が、細粉100g当たり200未満のカロリーを有する、請求項28〜52の何れか1項に記載の方法。
- 当該方法によって産生された前記細粉組成物が、全脂肪の2%以上のリノール酸含有量を有する、請求項28〜54の何れか1項に記載の方法。
- 当該方法によって産生された前記細粉組成物が、全脂肪の30〜70%のリノール酸含有量を有する、請求項55に記載の方法。
- 前記発酵基質を乾燥する前記工程が、30℃〜40℃の温度で基質を乾燥することを含む、請求項28に記載の方法。
- 前記乾燥工程が、真空条件下で行われる、請求項28に記載の方法。
- 植物材料の真菌発酵に由来する組成物の製造方法であって、当該方法により産生された前記細粉組成物が、前記出発植物材料の総利用可能な炭水化物レベルよりも低い総利用可能な炭水化物レベルを有し、当該方法は、以下:
a)リグノセルロース系植物材料基質を水和、乾燥又は維持して、45%〜95%の基質水分レベルを達成すること;
b)a)の基質を滅菌すること;
c)無菌の基質に活性な食用高等真菌を接種すること;
d)接種後の基質を一定期間インキュベートして発酵基質を産生すること、
の工程を含む、方法。 - 工程c)において接種に用いられる前記真菌が、水和リグノセルロース系植物材料の5〜50%w/wの量で加えられる、請求項59に記載の方法。
- 前記活性真菌が、10〜20%w/wの量で加えられる、請求項60に記載の方法。
- 前記接種工程において利用される前記活性な食用高等真菌が、木材腐朽菌又は木質真菌である、請求項59に記載の方法。
- 前記木材腐朽菌が、白色腐朽菌又は褐色腐朽菌である、請求項62に記載の方法。
- 前記白色腐朽菌が、Pleurotus属、Lentinula属、Ganoderma属、Volvariella属、Auricularia属、Armillaria属、Flammulina属、Pholiota属、Tremella属、及び/又はHericium属から選択される、請求項63に記載の方法。
- 前記褐色腐朽菌が、Agaricus属、Laetiporus属、及び/又はSparassis属から選択される、請求項63に記載の方法。
- 当該方法が、発酵基質を乾燥又は部分的に乾燥させるさらなる工程を含む、請求項59に記載の方法。
- 前記発酵基質が、部分的に乾燥され、ペーストを形成する、請求項66に記載の方法。
- 前記発酵基質が、乾燥され、流動性の良い組成物を形成する、請求項66に記載の方法。
- 前記発酵基質が、固体形態又は三次元形状に乾燥される、請求項66に記載の方法。
- 請求項28に記載の方法によって産生された細粉組成物。
- 請求項59に記載の方法によって産生された組成物。
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