JP2021097665A - 食物繊維の製造方法 - Google Patents
食物繊維の製造方法 Download PDFInfo
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- JP2021097665A JP2021097665A JP2020185915A JP2020185915A JP2021097665A JP 2021097665 A JP2021097665 A JP 2021097665A JP 2020185915 A JP2020185915 A JP 2020185915A JP 2020185915 A JP2020185915 A JP 2020185915A JP 2021097665 A JP2021097665 A JP 2021097665A
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- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
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Abstract
Description
そこで、本発明の目的は、分離及び精製の前に特定の酵素を同時に用いて糖の組成を変化させることにより、高収率で食物繊維を製造する方法を提供することにある。
本発明の他の目的は、上述したような方法で製造された食物繊維を提供することにある。
また、本発明は、上述したような方法で製造された食物繊維を提供する。
本発明の前記食物繊維は、糖類が低減して食後の血糖値上昇の抑制に役立つことができるという利点がある。
以下の実施例及び比較例で使用した酵素は、α−アミラーゼ(Termamyl classic、Fungamyl 800L、Novozymes社製)、アミログルコシダーゼ(Gal−New、Dupont社製)、β−アミラーゼ(Secura、Novozymes社製)、プルラナーゼ(Optimax L1000、Dupont社製)、マルトジェニックアミラーゼ(Maltogenase L、Novozymes社製)である。
また、以下の実施例及び比較例で特別な記載がない限り、「%」は「%(w/w)」である。
焙焼デキストリン35%スラリーをpH5.0〜6.0に調整した後、105℃で10分間処理して液化を施した。ここで、下記表1に示すように、Termamyl classic(Novo社製)0.09%、Gal−New(Dupont社製)0.34%を同時に添加して60℃、pH5.2〜5.6の条件で50時間以上糖化を施した(第1ステップ)。
酵素としてFungamyl 800L(Novozymes社製)0.022%及びSecura(Novozymes社製)0.025%を使用した以外は前記比較例1と同様にして、水溶性食物繊維糖液を得た。
酵素としてマルトゲナーゼL(Novozymes社製)0.14%を使用した以外は前記比較例1と同様にして、水溶性食物繊維糖液を得た。
酵素としてマルトゲナーゼL(Novozymes社製)0.14%及びSecura(Novozymes社製)0.025%を使用した以外は前記比較例1と同様にして、水溶性食物繊維糖液を得た。
酵素としてマルトゲナーゼL(Novozymes社製)0.14%、Secura(Novozymes社製)0.025%及びFungamyl 800L(Novozymes社製)0.022%を使用した以外は前記比較例1と同様にして、水溶性食物繊維糖液を得た。
酵素としてマルトゲナーゼL(Novozymes社製)0.14%、Secura(Novozymes社製)0.025%、Fungamyl 800L(Novozymes社製)0.022%及びOptimax L1000(Dupont社製)0.02%を使用した以外は前記比較例1と同様にして、水溶性食物繊維糖液を得た。
以下の実験例において、DP1はグルコース、DP2はマルトース、DP3はマルトトリオース、DP4はマルトテトラオースをそれぞれ意味する。
前記比較例1〜4及び実施例1〜2において、酵素を添加して糖化させた前記第1ステップによって得られた糖化液中の糖組成を分析した結果を下記表1に示す。
この時、前記糖組成の分析は、下記表2の条件で行った。
前記比較例1〜4及び実施例1〜2において、酵素を添加して糖化させた糖化液をクロマトグラフィーして精製した(第2ステップ)後の水溶性食物繊維糖液の糖組成を分析した結果を、下記表3及び図2乃至図7に示す。
このとき、DP1乃至DP4の分析方法は、前記実験例1と同様にして行った。総食物繊維(TDF)含有量の分析方法は、韓国の食品公典水溶性食物繊維分析法(ナ法)によって行った。
これは、食後の血糖値上昇の抑制に役立つ健康機能性を有する健康機能性製品には適さず、甘味が高すぎれば食品に使用することが難しいという問題点がある。
しかし、実施例1及び実施例2でのように、マルトースの含有量が多い糖組成を持つ注入液をクロマト分離すると、最終製品におけるグルコース含有量を1%未満に減らすことができるため、糖類の含有量が1/2に低減してマイルドな甘味を持ち、マルトジェニックアミラーゼ、α−アミラーゼ及びβ−アミラーゼを同時に処理したとき、最も高い分離収率を得ることができることを確認することができるので、食後の血糖値上昇の抑制に役立つことができることが分かる。
前記比較例1〜4及び実施例1〜2において、酵素を添加して糖化させた糖化液をクロマトグラフィーして精製した(第2ステップ)後に生成された副産物の糖組成を分析した結果を下記表4に示す。
このとき、DP1乃至DP4の分析方法は、前記実験例1と同様にして行った。
Claims (10)
- (a)焙焼デキストリンを液化させるステップと、
(b)前記液化された焙焼デキストリンに、α−アミラーゼ、β−アミラーゼ及びマルトジェニックアミラーゼを含む酵素を添加して糖化させるステップと、
を備える、食物繊維の製造方法。 - 前記酵素を同時に添加することを特徴とする、請求項1に記載の食物繊維の製造方法。
- 前記酵素はプルラナーゼをさらに含むことを特徴とする、請求項1に記載の食物繊維の製造方法。
- 前記液化された焙焼デキストリンに対して、前記α−アミラーゼ0.01〜0.1%(w/w)、前記β−アミラーゼ0.01〜0.1%(w/w)、及び前記マルトジェニックアミラーゼ0.01〜0.5%(w/w)を添加することを特徴とする、請求項1に記載の食物繊維の製造方法。
- 前記液化された焙焼デキストリンに対して、前記プルラナーゼ0.01〜0.1%(w/w)を添加することを特徴とする、請求項3に記載の食物繊維の製造方法。
- 前記液化は、前記焙焼デキストリンをpH5.0〜6.0に調整した後、100〜110℃で5〜15分間行うことを特徴とする、請求項1に記載の食物繊維の製造方法。
- 前記糖化は、前記酵素を添加してpH5.0〜6.0および55〜65℃の条件で48〜72時間行うことを特徴とする、請求項1に記載の食物繊維の製造方法。
- (c)前記(b)ステップで得られた糖液を濾過するステップと、
(d)前記濾過させた濾液を活性炭処理によって脱色するステップと、
(e)前記脱色された濾液をイオン交換樹脂に通過させて精製するステップと、
(f)前記精製後に濃縮させた後、強酸性の陽イオン交換樹脂を充填したカラムクロマトグラフィーを施して食物繊維糖液を得るステップと、
をさらに備えることを特徴とする、請求項1に記載の食物繊維の製造方法。 - 前記食物繊維糖液中の水溶性食物繊維の含有量は69%(w/w)以上であることを特徴とする、請求項8に記載の食物繊維の製造方法。
- 請求項1乃至9のいずれか1項に記載の方法によって製造された食物繊維。
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