JP2021164477A - Dietary fiber - Google Patents

Abstract

To provide a dietary fiber in which bitterness and unpleasant aftertaste are inhibited.SOLUTION: In a dietary fiber having a terminal sugar, the ratio of aldose to the whole terminal sugar is 10% or less. Such a dietary fiber may be, for example, indigestible dextrin, polydextrose and others. The dietary fiber may be used as a food additive (for example, a beverage additive).SELECTED DRAWING: None

Description

The present invention relates to a dietary fiber in which the proportion of aldose in the terminal sugar is significantly reduced, and more particularly to a specific dietary fiber having a high proportion of anhydrosaccharide and / or sugar alcohol in the terminal sugar and a method for producing the same.
The present invention also relates to dietary fiber materials and foods containing such dietary fiber.

As a result of changes and diversification of eating habits, it is said that the intake of fiber is reduced. Indigestible dextrin has been developed by improving roasted dextrin, which was not considered as dietary fiber because it has a pungent odor, in order to assist the intake of dietary fiber (Patent Document 1).

Further, an improved indigestible dextrin that reduces coloring substances and pungent odors by increasing the contents of the indigestible portion and dietary fiber is known (Patent Document 2). That is, after hydrolyzing roasted dextrin with α-amylase and glucoamylase, the indigestible component is separated and removed by the ion exchange resin chromatography method, so that the content of the indigestible component in the components other than glucose is 90%. As described above, it is a novel indigestible dextrin having a dietary fiber content of 20% or more and having few coloring substances and pungent odors.

On the other hand, as dietary fiber, in addition to indigestible dextrin, for example, polydextrose, which was developed as a new food material development project aiming at the development of safe, easy-to-use, low-calorie food materials, is also known. (Non-Patent Document 1). Polydextrose is, for example, polyglucose produced from a mixture of about 89% dextrose, 10% sorbitol and 1% citric acid (Patent Document 3).
Polydextrose has a slightly bitter taste, which has limited its use in foods. However, it is known that such bitterness of polydextrose is due to the presence of anhydroglucose, and that the color and anhydroglucose content can be reduced by treatment with solvents and bleaching agents recognized for food (Patent Document 4). ).

Anhydroglucose (β1,6-anhydroglucose) is also called levoglucosan and is a kind of saccharide widely distributed in food materials such as polydextrose (Non-Patent Document 2), for example, general. The abundance in polydextrose is known to be less than about 4% (Non-Patent Document 1). In addition, levoglucosan is known to be effective in delaying the curing of starchy gels (Non-Patent Document 2).

Special Fair 4-43624 Gazette Japanese Unexamined Patent Publication No. 6-32802 U.S. Pat. No. 3,876,794 U.S. Pat. No. 4,622,233

Journal of Textile Science, Vol. 48, No. 4, pp. 184-189 (1992) J. Apple. Glycosci. Volume 48, No. 3 & 4, pp. 327-333 (2000)

As described above, problems such as pungent odor and coloring have been raised as problems when using dietary fiber, and hard improvements have been made.
However, the current dietary fiber still has a peculiar bitterness and unpleasant aftertaste. Therefore, it is desired to develop dietary fiber that does not adversely affect the good taste of food.

The present invention has been made for the purpose of solving such a problem, and an object of the present invention is to provide an improved dietary fiber and a method for producing the same, which suppresses an adverse effect on the taste of food.
Another object of the present invention is to provide a food product that can maintain its original good taste even if it contains dietary fiber.

Therefore, as a result of diligent studies to solve the above problems, the present inventors focused on the terminal sugars of the polysaccharides constituting dietary fiber, and added trial and error to the relationship between the terminal sugars and the taste, which was surprising. In particular, by reducing the amount of aldehyde groups in the terminal sugar, the bitterness and unpleasant aftertaste of dietary fiber can be suppressed, and by this, the taste (flavor) of dietary fiber itself is improved. The present invention has been completed by finding that the original good taste (flavor) can be maintained in a food to which dietary fiber is added.

Generally, in the polymerization of glucose, glucose at the 1-position side end (molecular end) retains reducing property and is often called a reducing end, but a sugar having no aldehyde group does not show reducing property. In the present specification, the sugar residue existing at the 1-position end of the sugar chain is simply referred to as "terminal sugar", and the 1-position functional group of the terminal sugar is referred to as "terminal functional group". In the dietary fiber of the present invention, the terminal sugar includes sugar derivatives such as aldose, anhydroglucose, and sugar alcohol. In the case of aldose, both a cyclic structure and a chain structure are included, and both a cyclic hemiacetal structure and a chain aldehyde structure are formed, and each is in an equilibrium state.

That is, the dietary fiber of the present invention is a dietary fiber having a terminal group (or a dietary fiber composed of a polysaccharide having a terminal sugar), and the ratio of aldose to the total terminal sugar is 10% or less (for example, 4% or less). Dietary fiber.

The dietary fiber of the present invention may have anhydroglucose or sugar alcohol as a non-aldehyde terminal sugar. Such dietary fiber may be, for example, dietary fiber having the following value (A) of 0.1 or less (0 to 0.1).

(A) = X / (X + Y + Z)

(In the formula, X is the number of sugar chains whose terminal sugar is aldose (or the number of aldoses with respect to the total terminal sugar), and Y is the number of sugar chains whose terminal sugar is anhydrosaccharide (or the number of anhydrosaccharides with respect to the total terminal sugar). ), Z indicates the number of sugar chains whose terminal sugar is a sugar alcohol (or the number of sugar alcohols with respect to the total terminal sugar).

Further, the dietary fiber may have the following value (B) of 0.6 to 1 and / or the following value (C) of 0.6 to 1.

(B) = Y / (X + Y)

(C) = Z / (X + Z)

(In the formula, X, Y and Z are the same as above.)

The dietary fiber of the present invention may be indigestible dextrin or polydextrose (in other words, dietary fiber obtained from indigestible dextrin or polydextrose as a raw material).
Such indigestible dextrin may be, for example, dietary fiber having the value (B) of 0.8 to 1 and / or the value (C) of 0.8 to 1, and in particular, the value. (B) may be a dietary fiber of 0.9 to 1.
Typical indigestible dextrins have the value (A) of 0 to 0.04, the value (B) of 0.95-1, and the value (C) of 0.95-1. Contains dietary fiber.

Further, the polydextrose may be, for example, dietary fiber having the above-mentioned value (B) of 0.6 to 1 (for example, 0.7 to 1). In a typical polydextrose, the value (A) is 0 to 0.04, the value (B) is 0.75 to 1, and the value (C) is 0.9 to 1. Contains dietary fiber.

The present invention includes a dietary fiber material containing dietary fiber as described above. Such a dietary fiber material contains the dietary fiber as a dietary fiber (dietary fiber component). The dietary fiber material may contain, for example, 90% by weight or more (for example, 96% by weight or more) of the dietary fiber with respect to the total dietary fiber having terminal sugar. In the dietary fiber material, the dietary fiber may be, for example, indigestible dextrin and / or polydextrose, and may be particularly indigestible dextrin.

The dietary fiber of the present invention has suppressed bitterness and is useful as a dietary fiber to be added to foods. Therefore, the present invention includes a food additive [for example, a beverage additive (alcoholic beverage additive, etc.)] composed of the dietary fiber (or dietary fiber material).

The dietary fiber or dietary fiber material of the present invention can be produced, for example, from a dietary fiber or a dietary fiber material having a reducing end as a raw material. In such a method for producing a dietary fiber or a dietary fiber material of the present invention, typically, a dietary fiber or a dietary fiber material having aldose as a terminal sugar (indigestible dextrin, polydextrose, etc.) is subjected to a reduction treatment. , A production method in which at least one treatment selected from heat treatment and acid treatment is performed.

The present invention further includes foods containing the dietary fiber or dietary fiber material. Such foods may contain 1% by weight or more (for example, 2% by weight or more) of the dietary fiber or dietary fiber material.

The food may be a beverage. The beverage may be an alcoholic beverage (for example, a beverage having an alcohol content of 1% or more) or a beverage containing carbon dioxide (carbonated beverage).
In particular, the beverage may be a fermented malt beverage (beer, etc.). Further, the beverage may be whiskey (for example, bourbon whiskey), and in particular, highball (whiskey-containing carbonated beverage).

According to the present invention, by reducing the aldose content in the terminal sugar, it is possible to provide an improved dietary fiber and a method for producing the same, which suppresses an adverse effect on the taste of food (for example, aftertaste such as unpleasant bitterness).
Further, by using such dietary fiber, it is possible to provide a food that can maintain the original good taste even if it contains dietary fiber.

FIG. 1 is an enlarged view of m / z 970 to 1050 of the MS spectrum of the control product D.

[Dietary fiber]
The dietary fiber that can be used in the present invention is a glucose-polymerized dietary fiber. For example, indigestible dextrin, polydextrose, β-glucan, mannan, pectin and the like can be mentioned. In addition, it contains cellulose and hemicellulose obtained by polymerizing β-glucose.

Of these, indigestible dextrin and polydextrose are particularly preferable.

In general, the definition of dietary fiber has not yet been unified, and therefore, there is no strict method for quantifying dietary fiber.

The dietary fiber in the present invention can be quantified by the high performance liquid chromatography (HPLC) method or the Proski method described in Japan's "Nutrition Labeling Standards (Ministry of Health, Labor and Welfare Notification No. 176, 2003)".

Dietary fiber may be used alone or in combination of two or more.

As mentioned above, the dietary fiber (polysaccharide) of the present invention has a small proportion of aldose in the terminal sugar. For example, in the dietary fiber of the present invention, the ratio of aldose to the total terminal sugar can be selected from the range of about 20% or less (for example, 15% or less), and is usually 10% or less (for example, 7% or less), preferably. It may be 5% or less, more preferably 4% or less, and particularly 3% or less (for example, 2% or less, preferably 1% or less).

As described above, the terminal sugar of the dietary fiber of the present invention has a small amount of aldose, but such aldose is converted into a different structure (or terminal sugar) by chemical modification or the like. Such different structures are not particularly limited unless they are aldoses, but anhydrosaccharides (for example, 1,6-anhydroglucose) (structure) and sugar alcohols (or alcohols) (structure) are particularly preferable. ..
The anhydrosaccharide is a sugar in which two hydroxyl groups (for example, a hemiacetal hydroxyl group constituting a sugar and another hydroxyl group) are dehydrated to form an ether bond. For example, in the case of glucose, since the hydroxyl group at the 1-position and the hydroxyl group at the 6-position are spatially close to each other due to its configuration, it may become β-1,6-anhydrosaccharide (levoglucosan) by intramolecular dehydration condensation. Are known. Such anhydrosaccharides can be formed by heat treatment, acid treatment, or the like, as will be described later.

Further, the sugar alcohol can be formed, for example, by reducing the terminal aldehyde group. When the terminal sugar is glucose, sorbitol is formed by reduction.

Therefore, the terminal sugar of dietary fiber may mainly contain aldose, anhydroglucose, and sugar alcohol.

Specifically, in the dietary fiber of the present invention, the following value (A), which is an index of the ratio of aldose in the terminal sugar, is, for example, 0 to 0.2 (for example, 0 to 0.15), preferably 0 to 0. 0.1 (for example, 0 to 0.07), more preferably 0 to 0.05, especially 0 to 0.04, particularly preferably 0 to 0.03 (for example, 0 to 0.02, preferably 0 to 0). 0.01) may be used.

(A) = X / (X + Y + Z)

(In the formula, X is the number of sugar chains whose terminal sugar is aldose, Y is the number of sugar chains whose terminal sugar is anhydrosaccharide, and Z is the number of sugar chains whose terminal sugar is sugar alcohol.)

The above X can also be said to be the number of aldoses with respect to the total terminal sugar. Similarly, the Y can be said to be the number of anhydrosaccharides with respect to the total terminal sugar, and the Z can be said to be the number of sugar alcohols with respect to the total terminal sugar.

The dietary fiber of the present invention has the following value (A'), which is an index of the ratio of anhydrosaccharide and / or sugar alcohol in the terminal sugar, of, for example, 0.8 to 1 (for example, 0.85-1). It is preferably 0.9 to 1 (for example, 0.93 to 1), more preferably 0.95 to 1, especially 0.96 to 1, particularly preferably 0.97 to 1 (for example, 0.98 to 1,). It may be preferably 0.99 to 1).

(A') = (Y + Z) / (X + Y + Z)

(In the formula, X, Y and Z are the same as above.)

Further, in the dietary fiber of the present invention, the following value (B), which is an index of the ratio of anhydrosaccharide to aldose in the terminal sugar, is, for example, 0.5 to 1, preferably 0.6 to 1 (for example, 0. 65 to 1), more preferably 0.7 to 1, especially 0.8 to 1.

(B) = Y / (X + Y)

(In the formula, X, Y and Z are the same as above.)

The above value (B) may be adjusted to a suitable value according to the type of dietary fiber. For example, in indigestible dextrin, the value (B) may be 0.8 to 1, preferably 0.9 to 1, and more preferably 0.95 to 1.

Further, in polydextose, the value (B) is particularly preferably 0.6 to 1 (for example, 0.65 to 0.99), preferably 0.7 to 1 (for example, 0.7 to 0.95), more preferably 0.7 to 0.95. May be 0.75 to 1 (for example, 0.75 to 0.9).

Further, in the dietary fiber of the present invention, the following value (C), which is an index of the ratio of sugar alcohol to aldose in the terminal sugar, is, for example, 0.5 to 1, preferably 0.6 to 1 (for example, 0. 65 to 1), more preferably 0.7 to 1, especially 0.8 to 1.

(C) = Z / (X + Z)

(In the formula, X, Y and Z are the same as above.)

The above value (C) may be adjusted to a suitable value according to the type of dietary fiber. For example, in indigestible dextrin or polydextose, the value (B) may be 0.8 to 1, preferably 0.9 to 1, and more preferably 0.95 to 1.

[Dietary fiber material]
The present invention also includes a dietary fiber material containing the dietary fiber.

The dietary fiber material is not particularly limited as long as it contains the dietary fiber, but for example, a dietary fiber material containing 70% by weight or more of the dietary fiber (or the indigestible portion) is preferable with respect to the weight of the solid content other than water. In the dietary fiber material, the higher the content of dietary fiber, the more preferable, for example, 75% by weight or more, more preferably 80% by weight or more.

The description of the dietary fiber content in the dietary fiber material is expressed using the weight% of the dietary fiber with respect to the weight of the solid content other than water, and the water content is not particularly considered. That is, for example, when the dietary fiber content of the dietary fiber material (powder) having a water content of 10% by weight is 90% by weight, the dietary fiber per weight of the actual material is 81% by weight, but the dietary fiber content is 90% by weight. Notated as.

The dietary fiber constituting the dietary fiber material may contain other dietary fibers [for example, non-polysaccharide dietary fiber (such as lignin)] as long as it contains dietary fiber having terminal sugar.

In the dietary fiber material, the ratio of the dietary fiber (dietary fiber having a small proportion of aldose in the terminal sugar) to the total dietary fiber having terminal sugar can be selected from the range of 75% by weight or more (for example, about 80% by weight or more). Usually, it may be 85% by weight or more (for example, 90% by weight or more), more preferably 95% by weight or more (for example, 96% by weight or more), and particularly 97% by weight or more (for example, 98% by weight or more). It may be 100% by weight.

The dietary fiber material is not affected by its shape such as solid or liquid, but it is preferably powdered from the viewpoint of ease of weighing and dispensing, solubility in water, and storage stability. In this case, the water content is preferably 15% by weight or less, more preferably 10% by weight or less, from the viewpoint of storage stability. However, when there is no particular need to worry about storage stability, such as when there is no plan for long-term storage, it can be preferably used in liquid form without any particular problem. The water content in this case is not particularly limited, but is preferably 20 to 40% by weight, for example.

[Method of manufacturing dietary fiber]
The method for producing dietary fiber of the present invention is not particularly limited as long as the aldehyde group at the reducing end can be reduced.

In the step of producing dietary fiber from sugar, the dietary fiber of the present invention may be obtained by performing a treatment capable of eliminating or converting (changing) an aldehyde group, or for dietary fiber having aldose as a terminal sugar. , The dietary fiber of the present invention may be obtained by performing a treatment capable of eliminating or converting (changing) an aldehyde group.

For example, the reducing end can be anhydrosaccharified depending on the heat treatment conditions and acid treatment conditions in the production of dietary fiber. That is, by heat treatment or acid treatment, the two hydroxyl groups are dehydrated and etherified to form anhydrosaccharides.

In the production process, when dietary fiber containing a small proportion of aldose in the terminal sugar (that is, the dietary fiber of the present invention) can be obtained, the proportion of aldose in such terminal sugar is obtained. It is also possible to process a dietary fiber having a small amount of dietary fiber and use it as the dietary fiber of the present invention.

Examples of such processing treatment include separation treatment (separation, separation fractionation), reduction treatment, heat treatment, acid treatment and the like. These treatments may be performed alone or in combination of two or more.

The separation treatment can be appropriately selected depending on the difference in chemical species between aldose in the terminal sugar and other terminal sugars (sugar alcohol, anhydroglucose, etc.). For example, the dietary fiber of the present invention may be separated from the mixture containing the dietary fiber of the present invention (dietary fiber mixture) by using an ion exchange resin (ion exchanger).

The ion exchange resin includes a cation exchange resin and an anion exchange resin. Examples of the cation exchange resin include Dowex 50WX8 (manufactured by Dow Chemical Corporation), Diaion UBK8, UBK10, and UBK12 (manufactured by Mitsubishi Chemical Corporation). Examples of the anion exchange resin include Diaion UBA120 (manufactured by Mitsubishi Chemical Corporation), Dowex 1X8, Dowex22, Dowex66 (manufactured by Dow Chemical Corporation) and the like.

In addition, the aldehyde group can be converted into an alcohol (aldose is a sugar alcohol) by the reduction treatment. As specific reduction treatments, a _{method using a reducing agent such as NaBH 4} or LiAlH ₄ and a method using hydrogen as a reducing agent and nickel, ruthenium, palladium, platinum or the like as a catalyst are known to those skilled in the art. You may use the method of.

In addition, the reducing end can be anhydrosaccharified by heat treatment or acid treatment of dietary fiber.

[Method for quantifying terminal sugar in dietary fiber]
The method for quantifying the terminal sugar of dietary fiber is not particularly limited, but for example, it can be suitably quantified using a detector such as a mass spectrometer. The mass spectrometer is not particularly limited as long as it can preferably ionize dietary fiber and detect the ions. In the present invention, the mass spectrometer may be referred to as an MS detector.

For example, when the terminal sugar of dietary fiber is sugar alcohol, the molecular weight is increased by about 2 atoms of hydrogen (that is, 2) as compared with the case where the terminal sugar of dietary fiber is aldose. Further, when the terminal sugar of dietary fiber is anhydrosaccharide, the molecular weight is smaller by one molecule of water (that is, 18) as compared with the case where the terminal sugar of dietary fiber is aldose.

Therefore, if an MS detector is used, this difference in molecular weight can be measured. That is, the number of molecules is calculated by calculating the peak height or area of dietary fiber having aldose as the terminal sugar and the peak height or area of dietary fiber having aldose as the terminal sugar, respectively. The ratio can be calculated. Since the degree of ease of ionization of dietary fiber varies slightly depending on its molecular weight, it is preferable to have a peak at the same degree of polymerization.

The quantification of terminal sugar may be performed on the entire dietary fiber or a part of the dietary fiber. When a part of the dietary fiber is quantified, the dietary fiber to be quantified may be preferably selected by using, for example, the ease of detection in MS as an index, although it is not particularly limited.

[Use of dietary fiber]
The dietary fiber of the present invention is not limited, but can be particularly suitably used as an ingredient to be added to foods. The dietary fiber of the present invention has suppressed bitterness, and when added to a food, it can be added to the food without impairing the taste of the food. Therefore, the dietary fiber of the present invention may be used as a food additive in particular.

The effect of the present invention is to reduce the bitterness, unpleasant aftertaste, stickiness, certain irritation and unpleasant flavor of dietary fiber. As for the flavor of dietary fiber, a plurality of expressions such as having a pungent odor and an unfavorable flavor (Patent Document 1) and having a slightly bitter taste (Patent Document 3) are used. The difference in these expressions may be due to the concentration in the food, for example, the slight bitter taste of dietary fiber is perceived as an unpleasant aftertaste or reminds us of a feeling of being caught, resulting in an unfavorable flavor. It is easy to imagine what is expressed. In the present invention, the bitterness may be expressed by including the bitterness of dietary fiber, the unpleasant aftertaste, the sticky feeling, and the unfavorable flavor. That is, it can be expressed that the effect of the present invention is to reduce the bitterness of dietary fiber.

The present invention also includes a composition containing the dietary fiber. Examples of applications of such compositions include foods (foods and drinks), pharmaceuticals, quasi-drugs, and the like.

Examples of foods (foods and drinks) include foods, beverages, seasonings, functional foods (functional foods), health foods, nutritional supplements, foods for specified health uses, and supplements.

The food may be a frozen food, a chilled food, a retort food, an instant food, or the like. Further, it may be a food for preparation at the time (for example, powder to be dissolved in coffee, tea, juice, yogurt, soup, etc., powder to be mixed with cooking, etc.).

The beverage may be a milk beverage, an alcoholic beverage, a carbonated beverage, or the like.

Specific foods include, for example, rice, noodles (raw noodles, dried noodles, instant noodles, etc.), bread, other flour products, curry, stew roux, dairy products (ice cream, etc.), dairy products, milk. , Soft drinks, carbonated drinks, tea, tea, oolong tea, coffee, cocoa, sake, beer, sparkling sake, synthetic sake, mirin, wine, shochu, whiskey, vegetable juice, seasonings (miso, soy sauce, vinegar, umami seasoning) , Dressing, sauce, mayonnaise, etc.), processed marine foods (fish paste products, fish ham, sausage, bonito, boiled in soy sauce, etc.), croquette, hamburger, shumai, dumplings, gratin, instant soup, instant curry, instant miso soup, instant coffee, confectionery (Japanese confectionery, namagashi, semi-namagashi, western confectionery, western confectionery, western semi-namagashi, candy, chocolate, chewing gum, jelly, biscuits, rice confectionery, snack confectionery, oil confectionery, miscellaneous confectionery, etc.).

Since the dietary fiber of the present invention is not affected by alcohol or carbon dioxide, it may be added to alcoholic beverages (alcoholic beverages) and carbonated beverages (carbonic beverages). The alcoholic beverage may contain carbonic acid. Hereinafter, alcoholic beverages will be described in detail.

(Alcoholic beverage)
In the present specification, unless otherwise specified, alcohol means ethyl alcohol (ethanol). Further, the alcohol content means the volume% of alcohol in the alcohol aqueous solution.

The alcohol that can be used in the present invention is not particularly limited. For example, brewed alcohol, spirits (eg, spirits such as gin, voca, lamb, tequila, new spirits, and alcohol for raw materials), liqueurs, whiskeys (eg, bourbon whiskey, scotch whiskey, highball (whiskey high). (Ball), etc.), brandies, shochu (continuous distilled shochu, so-called shellfish shochu and single distilled shochu, so-called Otsu shochu), etc. Etc.] can be used.

In alcoholic beverages, the concentration of alcohol is not particularly limited. According to the present invention, by reducing the bitterness of dietary fiber, dietary fiber can be easily ingested, so that the present invention has a high advantage in so-called low-alcohol beverages, which is preferable. As for the range of alcohol content, the effect of the present invention can be enhanced at 10 v / v% or less, more preferably 8 v / v% or less, and further preferably 5 v / v% or less. Even if the alcohol content exceeds 10 v / v%, there is no particular problem as an effect of the invention, but it may not be preferable as a beverage for easily ingesting dietary fiber. The lower limit of the alcohol content is not particularly limited, but one of the preferred embodiments is 1 v / v% or more.

Further, the alcohol-containing beverage in the present invention can contain carbon dioxide gas (carbonic acid). The pressure of carbon dioxide gas in the carbon dioxide gas-containing beverage of the present invention is preferably a pressure at which a refreshing feeling derived from carbon dioxide gas can be felt, and is 0.5 by a carbon dioxide gas pressure measuring method generally known to those skilled in the art. ~ 3.0 kgf / cm ² , more preferably 1.5 to 3.0 kgf / cm ^2, is preferable.

In the composition (food, etc.), the addition ratio of the dietary fiber of the present invention is not particularly limited as long as it can maintain the good taste of the food, but for example, in a food having a light taste derived from the food. , 0.1% by weight or more, for example, 0.5% by weight or more is preferable, more preferably 1% by weight or more (for example, 1.5 to 50% by weight), and most preferably 2% by weight. It may be more than (for example, 2 to 30% by weight or more). The greater the proportion of dietary fiber added, the greater the effect on the original good taste of the food, and thus the greater the effect of the present invention. In particular, in beverages (alcoholic beverages, etc.), the effect can be obtained even if the proportion of dietary fiber of the present invention is 0.1% by weight or more, but for example, 1% by weight or more (for example, 1.5 to 20% by weight). %), Preferably about 2% by weight or more (for example, 2 to 10% by weight).

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited thereto.

<Production Example 1> Production of indigestible dextrin whose terminal sugar is a sugar alcohol Take 20 g of commercially available indigestible dextrin (Nutriose FM manufactured by Rocket Co., Ltd .: dietary fiber content by Prosky method is 91%) and 200 ml of Milli- It was dissolved in Q water, 10 g of NaBH ₄ was added, and the mixture was left at room temperature for 16 hours. An appropriate amount of acetic acid was added until foaming stopped and pH = about 2, and boric acid and sodium acetate produced using an ion exchange resin were removed. At this time, Amberlite IRA-400 (OH ^- form) (manufactured by Dow Chemical Co., Ltd.) was used as the anion exchange resin, and Amberlite IR-120 (H ⁺ form) (manufactured by Dow Chemical Co., Ltd.) was used as the cation exchange resin. board. Specifically, it was first passed through a cation exchange resin at pH = 2 and then eluted with Milli-Q water. The fraction containing dietary fiber was further passed through an anion exchange resin and eluted with Milli-Q water. Then, it was concentrated and dried using an evaporator and a freeze-dryer to obtain about 12 g of dietary fiber material powder (Sample A).

Sample A was further purified using an ion exchange resin to prepare Sample B. That is, the operation of eluting the aqueous solution before concentration and drying obtained by the procedure for preparing sample A with Milli-Q water through a cation exchange resin and the operation of eluting with Milli-Q water through an anion exchange resin are performed. The process was repeated until the solution became neutral (pH = 7). Then, it was concentrated and dried using an evaporator and a freeze-dryer to obtain about 11 g of dietary fiber material powder (Sample B).

<Production Example 2> Production of indigestible dextrin whose terminal sugar is anhydrosaccharide 20 g of commercially available indigestible dextrin (Nutriose FM manufactured by Rocket Co., Ltd .: dietary fiber content by Prosky method is 91%) is taken, and 200 ml of Milli- It was dissolved in Q water, passed through an anion exchange resin, and eluted with Milli-Q water. The fraction containing dietary fiber was further passed through an anion exchange resin and eluted with Milli-Q water. Then, after passing through a cation exchange resin, it was concentrated and dried using an evaporator and a freeze-dryer to obtain about 7.5 g of a dietary fiber material powder (Sample C).

<Production Example 3> Production of polydextrose having an anhydrosaccharide terminal sugar 20 g of polydextrose (Lytes II manufactured by DuPont Co., Ltd .: dietary fiber content by Prosky method is 82%) is taken, dissolved in 200 ml of Milli-Q water, and shaded. It was attached to an ion exchange resin and eluted with Milli-Q water, and the first half of the elution and the second half of the elution were separated. The first half of the elution was passed through a cation exchange resin, and then concentrated and dried using an evaporator and a freeze-dryer to obtain about 7.6 g of a dietary fiber material powder (Sample D).

On the other hand, the latter half of the elution was concentrated and dried using an evaporator and a freeze-dryer as it was to obtain about 4.6 g of dietary fiber material powder (Sample E).

<Identification of dietary fiber terminal sugar contained in dietary fiber material>
The dietary fiber was analyzed for each of the dietary fiber materials (samples A to E) and the commercially available dietary fiber materials (control products A to E) obtained in Production Examples 1 to 3, and aldose, anhydrosaccharide, and anhydrosaccharide in the terminal sugar were analyzed. Sugar alcohol was quantified.
The control products A to E are as follows.

Control product A: Indigestible dextrin (Nutriose FB manufactured by Rocket Co., Ltd .: Dietary fiber content by Prosky method is 91%)

Control product B: Indigestible dextrin (Nutriose FM manufactured by Rocket Co., Ltd .: Dietary fiber content by Prosky method is 91%, raw material used in Production Examples 1 and 2)

Control product C: Indigestible dextrin (E-fiber manufactured by Matsutani Chemical Co., Ltd .: Dietary fiber content by Prosky method is 92%)

Control product D: Polydextrose (Litez II manufactured by DuPont: Dietary fiber content by Prosky method is 82%, used in Production Example 3)

Control product E: Polydextrose (WINWAY ACME manufactured by Shanghai Bocheng Co., Ltd .: Dietary fiber content by Prosky method is 88%)

For the control product D, the terminal sugar was quantified as follows.
Dietary fibers such as sugar polymers were subjected to mass spectrometry by matrix-assisted laser desorption / ionization time-of-flight mass spectrometry (MALDI-TOF MS), which enables good analysis.
Take 10 mg of a dietary fiber sample, dissolve it in 0.2 mL of Milli-Q water, and add about 1 mg of sodium trifluoroacetate as an ionization aid to make the detected ionic species a sodium adduct ion, and add a sample solution. It was created. The matrix solution was prepared by dissolving 30 mg of 2,5-dihydroxybenzoic acid (DHB), which can satisfactorily ionize the dietary fiber material, in 1 mL of Milli-Q water / acetonitrile (1/1 v / v).

The mixed crystal of the measurement sample was prepared by mixing 1 μL each of the sample solution and the matrix solution in a droplet state on a stainless steel plate for MALDI measurement, and then drying in a vacuum dryer. The acquisition of the MS spectrum was performed by Ultraflex III MALDI-TOF / TOF MS (manufactured by Bruker), and the spectrum integration for each laser shot was set to 2000 times or more. The fluence of the irradiation laser was appropriately adjusted so that a signal / noise ratio with a good mass spectrum of 50 or more and a resolution of 5000 or more could be obtained.

As a result, peaks were detected at m / z = 995, 1013, and 1015, respectively, and since the control product D was a glucose-polymerized dietary fiber, the spectrum of m / z = 1013 shows the polymerization of the terminal sugar excluding glucose. It was identified as [M + Na] + ion when the degree was 5, and was considered to be the peak of dietary fiber having an aldehyde group.
_{Furthermore, the peak of m / z = 995 was identified as [MH 2} O + Na] + ion when the degree of polymerization excluding the terminal sugar was 5, and the peak of dietary fiber in which the residue of the terminal sugar was anhydrosaccharide. It was considered.
Furthermore, the peak of m / z = 1015 was identified as [M + 2H + Na] + ion when the degree of polymerization excluding the terminal sugar was 5, and it was considered to be the peak of dietary fiber in which the residue of the terminal sugar was a sugar alcohol. .. The MS spectrum at this time is shown in FIG.

In the mass range (m / z value range) 990 to 1550, the degree of polymerization 5 (m / z = 995, 1013, 1015) excluding the terminal sugar, the degree of polymerization 6 (m / z = 1157, 1175, 1177), and the degree of polymerization Repeated peak groups corresponding to degrees 7 (m / z = 1319, 1337, 1339) and degrees of polymerization 8 (m / z = 1488, 1499, 1501) were detected. The height of the monoisotope peak at each degree of polymerization of dietary fiber of aldose, anhydrosaccharide, and sugar alcohol was calculated, and the average of the proportions corresponding to the respective terminal sugars was used as a quantitative value.

Then, in the same manner as described above, the terminal sugars were quantified for Samples A to E and other control products.
The results obtained are shown in the table below.

<Example 1>
The flavors of Samples A to E and Control Products A to E were evaluated by sensory evaluation of the aqueous solution. The sensory evaluation was carried out specifically for the evaluation of the bitterness and the bad aftertaste of dietary fiber, which is a subject of the present invention.

200 mg of each of the powders of Samples A to E and Control Products A to E was weighed and dissolved in 10 ml of Milli-Q water. This 2% aqueous solution was subjected to sensory evaluation. The sensory evaluation was performed by 5 trained panelists according to the following criteria in the following 4 stages.

(Evaluation items: bitterness, bad aftertaste)
4 I don't feel the bad taste and aftertaste 3 I don't feel the bad taste and aftertaste so much 2 I feel the bad taste and aftertaste 1 I feel the bad taste and aftertaste very strongly

The evaluation results of 5 panelists are totaled, and the average value of 1 or more and less than 2 is expressed as ×, the case of 2 or more and less than 3 is expressed as △, and the case of 3 or more and 4 or less is expressed as ○, and the final evaluation is made on a 3-point scale. It was evaluated.

The evaluations obtained are as follows.

The above results are further evaluated for each analytical value (parameter) of the terminal sugar.

[Parameters (A) and (A')]
The relationship between the parameter (A) [that is, X / (X + Y + Z)] and the parameter (A') [that is, (Y + Z) / (X + Y + Z)] and the sensory evaluation is as shown in the above table.
Samples A to D having a small value of parameter (A) (generally 0.1 or less) have a sensory evaluation of 〇, while samples E having a large value (generally more than 0.1) and control products A to E have a sensory evaluation of 〇. In each case, the sensory evaluation was x (that is, the bitterness and aftertaste were felt).

In addition, the value of the parameter (A'), which has a two-sided relationship with the parameter (A), showed the opposite result to this result (that is, the result that the larger value feels bitterness / bad aftertaste).

[Parameters (B) and (C)]
The relationship between the parameter (B) [that is, Y / (X + Y)] and the parameter (C) [that is, Z / (X + Z)] and the sensory evaluation is as shown in the above table.
It can be seen that the sensory evaluation tends to be 〇 when the value of at least one of the parameter (B) and the parameter (C) is large.

As described above, it can be seen that the parameters (A) (or (A'), the parameters (B) and / or the parameters (C) are involved in the bitterness and bad aftertaste of various dietary fibers.

<Example 2>
Next, an example of sensory evaluation of a model carbonated drink (alcohol concentration of about 8%) imitating a whiskey highball is shown. Similar to Example 1, the sensory evaluation was carried out specifically for the evaluation of the bitterness and the bad aftertaste of dietary fiber, which is a problem in the present invention.

5.0 g of each of the samples A to E and the powders of the control products A to E was weighed, and 50 ml of commercially available whiskey (square bottle, manufactured by Suntory) and 150 ml of commercially available carbonated water (manufactured by Suntory) were mixed in advance. It was well dissolved in the solution, and the volume was increased to 250 ml with carbonated water. This 2% model carbonated drink was subjected to sensory evaluation. The sensory evaluation was carried out by the method described in Example 1.

The evaluations obtained are as follows.

As is clear from the above results, the model carbonated drink imitating whiskey highball also showed the same result as the result in water of Example 1.
From this, it was found that the relationship between the terminal sugar of dietary fiber and the bad bitterness / aftertaste shows the same tendency even in various addition targets.

The dietary fiber (dietary fiber material) of the present invention has suppressed or reduced bitterness and is useful as a dietary fiber (food additive) to be added to foods.

Claims (25)

It is a dietary fiber having terminal sugars that is not indigestible dextrin, contains anhydrosaccharides as terminal sugars, the ratio of aldose to the total terminal sugars is 10% or less, and the following value (A) is 0.001 to 0. Dietary fiber that is 1.
(A) = X / (X + Y + Z)
(In the formula, X is the number of sugar chains whose terminal sugar is aldose, Y is the number of sugar chains whose terminal sugar is anhydrosaccharide, and Z is the number of sugar chains whose terminal sugar is sugar alcohol.)
However, the X, Y and Z were detected by matrix-assisted laser desorption / ionization time-of-flight mass spectrometry by adjusting the fluence of the irradiation laser so that a signal / noise ratio of 50 or more could be obtained. It is a value calculated based on the height of the monoisotope peak corresponding to ~ 8. The dietary fiber according to claim 1, wherein the value (A) is 0.001 to 0.07. Further, the dietary fiber according to claim 1 or 2, wherein the following value (B) is 0.5 or more.
(B) = Y / (X + Y)
(In the formula, X and Y are the same as above.) The dietary fiber according to claim 3, wherein the value (B) is 0.6 or more and less than 1. The dietary fiber according to claim 3 or 4, wherein the value (B) is 0.659 to 0.998. A dietary fiber that is not indigestible dextrin and has terminal sugars, wherein the ratio of aldose to the total terminal sugars is 10% or less, and the following value (B) is 0.6 or more and less than 1.
(B) = Y / (X + Y)
(In the formula, X indicates the number of sugar chains whose terminal sugar is aldose, and Y indicates the number of sugar chains whose terminal sugar is anhydroglucose.)
However, the X and Y were detected by matrix-assisted laser desorption / ionization time-of-flight mass spectrometry by adjusting the fluence of the irradiation laser so as to obtain a signal / noise ratio of 50 or more, and the degree of polymerization was 5 to 8. It is a value calculated based on the height of the monoisotope peak corresponding to. The dietary fiber according to claim 6, wherein the value (B) is 0.659 to 0.998. The dietary fiber according to claim 6 or 7, wherein the following value (A) is 0.001 to 0.1.
(A) = X / (X + Y + Z)
(In the formula, Z indicates the number of sugar chains whose terminal sugar is a sugar alcohol, and X and Y are the same as described above.)
However, the Z corresponds to a degree of polymerization of 5 to 8 detected by a matrix-assisted laser desorption / ionization time-of-flight mass spectrometry method by adjusting the fluence of the irradiation laser so that a signal / noise ratio of 50 or more can be obtained. It is a value calculated based on the height of the monoisotope peak. The dietary fiber according to claim 8, wherein the value (A) is 0.001 to 0.07. The dietary fiber according to any one of claims 1 to 9, wherein the following value (C) is 0.5 or more.
(C) = Z / (X + Z)
(In the formula, X indicates the number of sugar chains whose terminal sugar is aldose, and Z indicates the number of sugar chains whose terminal sugar is sugar alcohol.)
However, the X and Z were detected by matrix-assisted laser desorption / ionization time-of-flight mass spectrometry in which the fluence of the irradiation laser was adjusted so that a signal / noise ratio of 50 or more could be obtained, and the degree of polymerization was 5 to 8. It is a value calculated based on the height of the monoisotope peak corresponding to. The dietary fiber according to claim 10, wherein the value (C) is 0.6 or more and less than 1. Claim that the value (A) is 0.001 to 0.04, the following value (B) is 0.6 or more and less than 1, and the following value (C) is 0.9 or more and less than 1. 1 The dietary fiber described.
(B) = Y / (X + Y)
(In the formula, X and Y are the same as above.)
(C) = Z / (X + Z)
(In the formula, X and Z are the same as above.) A dietary fiber material containing 90% by weight or more of the dietary fiber according to any one of claims 1 to 12 with respect to the total dietary fiber having terminal sugar. The dietary fiber material according to claim 13, wherein the dietary fiber according to any one of claims 1 to 12 is contained in an amount of 96% by weight or more based on the total dietary fiber having terminal sugar. A food additive composed of the dietary fiber or the dietary fiber material according to any one of claims 1 to 14. The dietary fiber or food according to any one of claims 1 to 14, wherein the dietary fiber or dietary fiber material having aldose as a terminal sugar is subjected to at least one treatment selected from reduction treatment, heat treatment and acid treatment. How to make a fiber material. A food containing the dietary fiber or dietary fiber material according to any one of claims 1 to 14. The food according to claim 17, which contains 1% by weight or more of the dietary fiber or dietary fiber material according to any one of claims 1 to 14. The food according to claim 17 or 18, which contains 2% by weight or more of the dietary fiber or dietary fiber material according to any one of claims 1 to 14. The food product according to any one of claims 17 to 19, which is a beverage. The food according to any one of claims 17 to 20, which is a beverage having an alcohol content of 1% or more. The food according to any one of claims 17 to 21, which is a beverage containing carbon dioxide. The food according to any one of claims 17 to 22, which is a fermented malt beverage. The food according to any one of claims 17 to 23, which is whiskey. The food according to any one of claims 17 to 24, which is a highball.

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