JP2977823B1 - Polysaccharide for lowering psyllium viscosity and food containing it - Google Patents

Abstract

An object of the present invention is to provide a polysaccharide for decreasing the viscosity of psyllium, which is capable of suppressing the development of viscosity in a hydration system of psyllium and facilitating addition and processing to foods such as beverages. SOLUTION: The molecular weight is 20,000 or more, and the viscosity of a 2% by weight aqueous solution is 9.0 cp (B-type viscometer, rotor No. 1, 60 rpm, measured at 25 ° C.) or less. A polysaccharide having an ability to reduce the viscosity of psyllium hydrate, a composition for adding a food containing the polysaccharide and psyllium, and a food containing the same.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a polysaccharide having an ability to remarkably reduce the viscosity and the development of gelation of psyllium hydrate, a composition for adding foods containing this polysaccharide and psyllium, and containing these About food.

[0002]

2. Description of the Related Art In recent years, with the westernization of Japanese eating habits,
The dietary fiber intake of the people is decreasing year by year.
The daily dietary fiber intake is about 17 g. This is far below the target value of 20-25g, which is approved by the Ministry of Health and Welfare. As physiological research on the function of dietary fiber in the body has progressed, its importance has been recognized in terms of maintaining health and preventing disease. Therefore, it has been studied to add dietary fiber to various foods so that dietary fiber, which tends to be insufficient, can be ingested.

[0003] The present inventors have found that dietary fiber is particularly excellent in water retention and swelling, and has an intestinal regulating action, a blood lipid regulating action,
Focusing on psyllium, which has been reported to have physiological effects such as a blood glucose elevation inhibitory effect, a blood cholesterol lowering effect, and a colorectal cancer preventive effect, and is expected to be a digestive effect that is indigestible, low in calories and can maintain satiety. did.

[0004] Psyllium refers to Pl, a kind of plantain grown in Rajasthan and Gujarat states in India.
Plantago Ovata For antago (Plantaginaceae) plant
It is a natural plant gum obtained from seeds such as skal. Psyllium forms a highly viscous dispersion when hydrated. For example, a dispersion of high viscosity (B-type viscometer, rotor No. 3, 30 rpm, measured at 25 ° C.) of about 4000 cp even at a concentration of 1% by weight. At a concentration of 2% to form a clear gelatinous gel mass. Also, if the 1% dispersion is heated to 90 ° C. and then cooled, it forms a hard gel-like mass. This viscosity is several times to several tens times the viscosity of other thickening polysaccharides such as guar gum, locust bean gum, and tara gum at the same concentration. In addition, although these thickening polysaccharides have high viscosity, they have fluidity, but psyllium has high viscosity and high gelling ability.

[0005] Therefore, if psyllium is added to foods such as drinks, confectionery, bread, noodles, etc. in view of the physiological action such as the intestinal action, the phyllium is mixed during the manufacturing process after mixing with water due to the above physical properties. Swell to exhibit a high viscosity. Therefore, there are problems such as difficulty in processing and adversely affecting the texture, and application to the food processing field has been extremely difficult. Therefore, in order to improve the processability of psyllium into various foods, there is a need for a technique for suppressing the development of viscosity and gelation due to hydration.

As a prior art for the purpose of suppressing the development of the viscous property, there is an invention described in JP-A-5-15340, in which psyllium powder is added to a heated and dissolved agar solution and mixed. A method for processing dietary fiber syllium that is post-cooled and solidified is disclosed. However, in the method of the present invention, the coagulation action of agar allows the fusion of the psyllium to achieve the loss of its viscosity,
At the time of use, the solidified product of psyllium and agar is pulverized and used, and does not reduce the gelling ability itself in the hydrated system of psyllium. In addition, since it is used as a pulverized agar coagulated product, the food used is limited in view of its own physical properties.

[0007]

DISCLOSURE OF THE INVENTION The present invention relates to viscous and gelled hydration of psyllium (hereinafter simply referred to as "viscosity").
It is an object of the present invention to provide a polysaccharide for decreasing the viscosity of psyllium, which suppresses the expression of syllium and does not impair the physiological action such as intestinal regulation originally possessed by psyllium.

[0008]

The present inventors have conducted studies to achieve the above-mentioned object. As a result, surprisingly, when a certain type of polysaccharide such as starch is blended in a hydrated system of psyllium,
They have found that the development of viscosity in psyllium hydrate can be significantly suppressed, and as a result of further intensive studies, they have identified the polysaccharide and completed the present invention.

That is, according to the present invention, the molecular weight is 20,000 or more, and the viscosity of a 2% by weight aqueous solution is 9.0 cp (B-type viscometer, rotor No. 1, 60 rpm, measured at 25 ° C.)
The gist of the following polysaccharide for decreasing the viscosity of psyllium is as follows. Polysaccharides having these physical properties, without impairing the useful physiological action inherent to psyllium, do not hinder the production process when added to food containing water, and do not affect the texture. In addition, the viscosity in the hydrated psyllium system can be reduced.

[0010] As the polysaccharide for decreasing viscosity according to the present invention, polysaccharides selected from the group consisting of modified starch, gum arabic, arabinogalactan, guar gum decomposition product, pullulan, dietary fiber and combinations thereof are excellent. It is preferable because it has a psyllium viscosity lowering ability.

The modified starch may be oxidized,
One or more of etherification, esterification or pregelatinization may be included.

Particularly preferred polysaccharides in the present invention are selected from oxidized tapioca starch, oxidized potato starch, pregelatinized potato starch, octenylsuccinate esterified waxy corn starch, acid-treated hydroxypropyl etherified tapioca starch, and combinations thereof. Things.

[0013] Further, the present invention provides a composition for food addition comprising a polysaccharide having a psyllium viscosity lowering ability and psyllium. Since the polysaccharide is added to psyllium, the composition for food addition is added to foods, especially beverages, etc., which are added to foods prepared in an aqueous system or to foods containing a hydrated heating step in the production process. Since the psyllium is easy to use and retains its physiological effect, it can have a beneficial effect on the edibles of foods containing it.

[0014] The present invention contemplates a polysaccharide having the above psyllium viscosity lowering ability and a food characterized by containing psyllium. Such foods include noodles,
Foods that contain water in raw materials themselves, such as confectionery, cereal foods, frozen desserts, breads, frozen desserts, soups, processed marine products, processed meat, beverages or dairy products, foods that add water during the manufacturing process, or Foods prepared or cooked by adding water during eating are suitable.

[0015]

Embodiments of the present invention will be described below.

First, psyllium in the present invention is a polysaccharide obtained from the outer hull of the seed of the plantago planta plantago ovata , and includes those commercially available as psyllium and psyllium seed gum. The purification method and particle size of the psyllium are not particularly limited.

The term "decrease in viscosity" refers to a change to lower the viscosity and gel strength of the original psyllium hydrate.

[0018] 1. Identification of Polysaccharide for Decreasing Psyllium Viscosity The polysaccharide according to the present invention has a molecular weight of 20,
2,000 or more, and the viscosity of a 2% aqueous solution is 9.0 when measured with a B-type viscometer at rotor No. 1, 60 rpm, 25 ° C.
It must be less than cp. Further, one or more polysaccharides having such properties may be used in combination.
Here, the molecular weight was calculated by gel filtration chromatography equipped with a column for gel filtration (for example, TSKgel Toyopearl, manufactured by Tosoh Corporation) based on a calibration curve obtained from a standard substance.

The origin of the polysaccharide of the present invention is not particularly limited. For example, in addition to the modified starch described below, dietary fibers such as gum arabic, arabinogalactan, and soybean,
Pullulan, or a combination thereof (see Example 2).

Examples of the material of the modified starch include tapioca starch, potato starch, corn starch, rice starch, wheat starch and the like.

[0021] The method of modifying these starches to obtain modified starch includes: (1) oxidation with sodium hypochlorite and the like; (2) etherification such as hydroxypropyl etherification and carboxymethyl etherification; and (3) For example, esterification such as acetic esterification, octenyl succinate esterification, and phosphoric esterification; and (4) pregelatinization or a combination of two or more thereof is possible.

Among the modified starches thus produced, oxidized tapioca starch, oxidized potato starch, pregelatinized potato starch, octenylsuccinate esterified waxy corn starch, and acid-treated hydroxypropyl etherified tapioca starch have excellent psyllium viscosity lowering ability. It is preferable in that it has (see Example 1). Further, acid-treated hydroxypropyl etherified tapioca starch is more preferable in terms of heat resistance. In other words, even when subjected to a high-temperature treatment such as heat sterilization, it has an excellent ability to lower the viscosity of psyllium, which is useful for preparing food (see Example 5).

It should be noted that even after the viscosity is reduced by adding the above polysaccharide to psyllium, the physiological activity inherent to psyllium should be maintained, and the in vivo digestion model system ( in vitro )
It has been confirmed that about 70% or more of the water retention ability is maintained as compared to before the viscosity decrease (see Example 6).

[0024] 2. The amount of polysaccharide used in the present invention, the amount of polysaccharide added to psyllium,
It is appropriately set depending on the concentration of psyllium and the viscosity of the polysaccharide used. That is, in the polysaccharide of the present invention, the viscosity-lowering effect of psyllium increases according to the amount added up to a certain concentration (addition amount) depending on the origin and chemical modification method. However, since the polysaccharide itself has a certain degree of viscosity, the polysaccharide should be added within a range that does not exceed the viscosity of psyllium due to the viscosity lowering ability achieved by its addition.

For example, as shown in Example 3 below,
When acid-treated hydroxypropyl etherified tapioca starch is used as a polysaccharide for lowering the psyllium viscosity and blended in a 1 or 2% by weight aqueous solution of psyllium, the concentration is 20 to 3%.
It has been found that the viscosity of psyllium decreases to 0% by weight. In addition, when gum arabic or arabinogalactan is used in a 2% by weight aqueous solution of psyllium, a tendency to lower the viscosity of psyllium is observed at 2% by weight or less and 3% by weight or less, respectively.

[0026] 3. Method for Forming Polysaccharide and Hydrated Psyllium As described above, the viscosity of syllium in the hydrated polysaccharide of the present invention is significantly reduced. The hydration system means a system in which the polysaccharide and the psyllium particles coexist in an aqueous substance and are dissolved / dispersed, and permit the presence of another substance as a food material. The method of forming the hydration system is not particularly limited. For example, (1) a method of adding psyllium to a polysaccharide-containing aqueous substance, and (2) a powder mixture of a polysaccharide and psyllium into an aqueous substance After the addition, there is a method of dissolving, (3) a method of mixing an aqueous substance containing each of the polysaccharide and psyllium, and (4) a method of adding and mixing the polysaccharide to the psyllium-containing liquid and dissolving (Example 4)
reference).

In order to obtain a solution of the above-mentioned polysaccharides which are insoluble in water, it is preferable to dissolve them by heating or to pregelatinize them to make them water-soluble.

[0028] 4. 2. Use for Food Additive Composition The form of the food additive composition containing the polysaccharide and psyllium described above includes a powder mixture of the polysaccharide and psyllium . Both hydrates and the like formed by the above-mentioned method are applicable, and the mixing ratio of each is appropriately selected within a range in which the polysaccharide exhibits a psyllium viscosity lowering ability.

According to the composition for food addition, the polysaccharides selected (for example, acid-treated hydroxypropyl etherified tapioca starch and the like) can also prevent thickening and gelling of psyllium accompanying heat treatment.

[0030] 5. Use in Processed Foods As described above, the polysaccharides according to the present invention, when acted on in a hydrated system with psyllium, significantly decrease the thickening / gelling ability of psyllium, and thus have a strong increase. It enables the use of psyllium in foods containing water or foods that require water during the manufacturing process, which have been difficult to use due to their viscous / gelling ability. Examples of the food include noodles, confectionery, breads, cereal foods, frozen desserts, frozen desserts, soups, processed fishery products, processed meat products, beverages, dairy products, and the like.

[0031]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention should not be construed as being limited to these examples.

In the following examples, a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd., type B8L) was used for measuring the viscosity.
The viscosity at ° C was measured. The molecular weight is determined by gel filtration filler (TSKgel, Toyopearl HW-6, manufactured by Tosoh Corporation).
5) Gel filtration chromatography (FPLC, manufactured by Pharmacia Fine Chemicals Co., Ltd.) equipped with a column (φ15 mm × 75 cm) packed with pure water as an eluent, a differential refractometer for detection, and a flow rate of 0.8 ml / In minutes, measurements were taken on a 0.2 ml sample. Pullulan (manufactured by Waters) was used as a standard substance having a molecular weight. Also,
In the examples, all “%” representing the blending ratio indicate weight%.

Example 1 Ability of Chemically Modified Starch to Decrease Viscosity of Pyrium Among the polysaccharides for decreasing the viscosity of psyllium of the present invention, a test was conducted to examine the ability of modified starch to reduce the viscosity of psyllium. First, 2 g of each modified starch (Sample Nos. 1 to 13) shown in Table 1 was added to 96 g of ion-exchanged water, heated and melted, then cooled, and the viscosity was measured (rotor No. 1, 60 r).
pm). Next, 2 g of psyllium powder (Healthy Gum, manufactured by Dainippon Pharmaceutical Co., Ltd.) was added to the aqueous starch solution and mixed, and the viscosity was measured (Rotor No. 2, 1.5 rpm). The results are shown in Table 1 below.

[0034]

[Table 1]

From the results shown in Table 1, the following conclusions were made.

(1) There is no correlation between the action of lowering the psyllium viscosity and the origin of the starch.

(2) When the viscosity of the aqueous starch solution is high (No. 1)
And 2), there is no viscosity lowering effect.

(3) Acid-treated hydroxypropyl etherified tapioca starch, oxidized tapioca starch of Nos. 6 to 13,
Octylsuccinate esterified waxy corn starch, pregelatinized potato starch, and oxidized potato starch exhibited an effect of reducing the psyllium viscosity (thickening and gelling). still,
No. Regarding the molecular weight of 1 potato starch, two peaks were detected as a result of measurement in gel filtration, suggesting that it was a mixture of two types of polysaccharides.

As described above, the viscosity lowering effect of psyllium is affected by the molecular weight of starch and the viscosity of the aqueous solution, and the chemical treatment is performed to reduce the molecular weight to 20,000 or more and the viscosity of the aqueous solution to 9 cp or less. The effect of lowering the psyllium viscosity is confirmed.

Example 2 Ability to Decrease Viscosity of Psyllium by Polysaccharides Other than Chemical Starch 2 g of polysaccharides (samples Nos. 1 to 7) were added to 96 g of ion-exchanged water and dissolved by heating. 2 g of psyllium was added and mixed, and after cooling, the viscosity was measured. Table 2 shows the results.

[0041]

[Table 2]

From the results shown in Table 2, the following conclusions were made.

(1) No. The psyllium viscosity-reducing effect was observed in gum arabic, arabinogalactan, guar gum decomposed product, pullulan, and soy dietary fiber of Nos. 3 to 7.

(2) Polydextrose had no effect of lowering the psyllium viscosity. No effect of decreasing viscosity was observed for No. 2 pectin.

(3) Like the starches, the viscosity reduction effect is affected by the molecular weight of the polysaccharide and the viscosity of the aqueous solution. Among the polysaccharides, the molecular weight is also 20,000 or more, and the viscosity of the aqueous solution is 9 cp. In the following, the effect of lowering the psyllium viscosity was observed. In addition, No. As for the molecular weight of pectin 2, two peaks were detected as a result of measurement in gel filtration, suggesting that it was a mixture of two kinds of polysaccharides.

Example 3 Concentration of Polysaccharide Used The following test was conducted to examine the correlation between the concentration of polysaccharide used and the ability to lower the psyllium viscosity. 0.25%, 0.5%, 1%, 2.5% of acid-treated hydroxypropyl etherified tapioca starch
%, 10%, 20%, 30%, 40% aqueous solution or 0.5%, 1 of gum arabic or arabinogalactan
%, 2%, and 3% aqueous solutions were prepared.
After adding 2% of psyllium in the same manner as described above, the mixture was cooled and the viscosity was measured. The results are shown in Tables 3 and 4 below.

[0047]

[Table 3]

[0048]

[Table 4]

From the results shown in Tables 3 and 4, the following conclusions were made.

When acid-treated hydroxypropyl etherified tapioca starch is used in a 2% psyllium solution or a 1% psyllium solution, the viscosity of psyllium decreases to a concentration of 20%. Further, in the case of a 2% psyllium solution, when the starch concentration exceeds 30%, the viscosity tends to increase although the viscosity is reduced. Also, in the case of a 1% psyllium solution, if it exceeds 30%, the viscosity increases as compared with the control group containing no polysaccharide. This is due to the viscosity of the starch itself.

In a psyllium 2% solution, no more than 2% for gum arabic and no more than 3% for arabinogalactan,
There is a tendency of psyllium to decrease in viscosity.

Example 4 Method for Forming Polysaccharide and Hydrated Psyllium In this example, in order to form a hydrated system by the following four different methods, an acid was used as the polysaccharide (modified starch). Treated hydroxypropyl etherified tapioca starch was used. Water used was ion-exchanged water. The heating and melting treatments were all performed in a boiling bath for 10 minutes, and then cooled to 25 ° C.

The concentration after formation of each hydration system was polysaccharide 1
A hydration system was formed according to the procedure described below so as to obtain 0% and 2% psyllium.
2 and 30 rpm.

<Sample> Sample 1: 10 g of modified starch was heated and dissolved in 88 g of water, cooled, 2 g of psyllium was added and mixed, and the mixture was heated and cooled, and the viscosity was measured.

Sample 2: A mixture of 10 g of modified starch and 2 g of psyllium in 88 g of water was added, and after heating, the mixture was cooled and the viscosity was measured.

Sample 3: An aqueous solution obtained by heating and dissolving 10 g of modified starch in 40 g of water was mixed with a solution obtained by heating and dissolving 2 g of psyllium in 48 g of water. After heating, the mixture was cooled and the viscosity was measured.

Sample 4: 2 g of psyllium was dissolved by heating in 88 g of water, and after cooling, 10 g of modified starch was added and mixed. After heating, the mixture was cooled and the viscosity was measured.

The viscosities of the above samples are shown in Table 5 below.
Shown in

[0059]

[Table 5]

As a result, regardless of the mixed dissolution order of the psyllium and the polysaccharide and the method of forming the hydration system, the effect of reducing the viscosity of the psyllium by the acid-treated hydroxypropyl etherified tapioca starch was observed.

[Example 5: Heat resistance of psyllium viscosity reducing ability] As described above, it is known that the hydration system of psyllium greatly increases its viscosity with heating. A heating resistance test was performed as follows to examine how the saccharide's viscosity lowering effect of the polysaccharide of the present invention was affected by heating.

The water used was ion-exchanged water. The concentration of psyllium was 2%, and acid-treated hydroxypropyl etherified tapioca starch was used as a polysaccharide (modified starch), and the concentration was 10%.

(1) When only psyllium is dissolved in water, its viscosity is 14210 cp (rotor No. 2,
1.5 rpm).

(2) When psyllium and modified starch are dissolved in water, the viscosity is 302 cp (rotor No. 2, 3
0 rpm).

(3) The aqueous solutions of the above (1) and (2) were subjected to heat treatment (in a boiling bath for 10 minutes), and after cooling, the viscosity was measured. While the viscosity increases to 100,000 cp or more due to the formation, the viscosity increase is not observed in the case of adding the modified starch (2), and 234 cp (rotor No. 2, 30
rpm) and low viscosity. Therefore, the heat resistance of the psyllium viscosity lowering ability by adding the polysaccharide was clarified.

Example 6 Influence of Polysaccharide Addition on Psyllium Water Retention A polysaccharide according to the present invention was added to psyllium, and the water retention in a hydrated system with reduced viscosity (thickening / gelling) was measured. did. Since various physiological actions such as intestinal regulating action of psyllium are considered to be caused by the remarkable water retention ability of psyllium, the water is used to confirm the maintenance effect of psyllium physiological action after polysaccharide addition according to the present invention. The water retention in the Japanese system was measured. This measurement was performed using an in vivo digestion model system that takes into account digestion in the stomach and small intestine.

<Sample> Control: 2 g of psyllium Sample 1: 2 g of psyllium, polysaccharide (10 g of acid-treated hydroxypropyl etherified tapioca starch, 0.5 g of gum arabic) Sample 2: 2 g of psyllium, polysaccharide (acid-treated hydroxypropyl etherified) Tapioca starch 6g, gum arabic 0.
5 g) Sample 3: 2 g of psyllium, polysaccharide (oxidized tapioca starch 1)
<0 g, gum arabic 0.5 g) <Measurement Method> A 400 g aqueous solution (0.5 wt% psyllium) containing the above sample is prepared, and 10 g of the aqueous solution is weighed. After adjusting the pH to 2 using 2N HCl, 50 mg of pepsin is added, and enzyme digestion is performed at 37 ° C. for 4 hours. Next, 500 mM phosphate buffer pH 7.2 was added to a final concentration of 20 mM, and then pN was added using 2N NaOH.
Adjust to H7.2. 150 mg of pancreatin is added, and enzyme digestion is performed at 37 ° C. for 3 hours. 14,000 x
G: Centrifuge for 10 minutes, and measure the volume of the supernatant. Added water (HCl aqueous solution, phosphate buffer and N
aOH aqueous solution), minus the supernatant volume.
The value obtained by dividing by the amount of psyllium is defined as the water retention.

Table 6 shows the results.

[0069]

[Table 6]

As is clear from Table 6, even when the polysaccharide according to the present invention was added, the water retention of about 70% or more as compared with the control was maintained. This example suggests that the composition containing the polysaccharide and psyllium of the present invention can retain water in the large intestine even after being eaten and undergo digestive decomposition in the stomach and small intestine, and can exert an intestinal regulating action.

[0071]

According to the polysaccharide of the present invention, the physiological activity of psyllium is maintained and the viscosity (thickening /
(Gelling) can be remarkably reduced, so that it can be easily added to food containing water, and the texture of the added food is not spoiled.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁶ Identification symbol FI C08B 37/00 A23L 1/04 (56) References JP-A-61-212254 (JP, A) JP-A-61-231966 (JP) , A) JP-A-60-137252 (JP, A) Kumamoto Prefectural Industrial Technology Center Research Report, Vol. 36 (1998-Sep.) P. 52-56 (58) Fields surveyed (Int. Cl. ⁶ , DB name) C08B 30/00-37/18 A23L 1/05-1/059 A23L 1/307-1/308 JICST file (JOIS) JAFIC file (JOIS)

Claims (6)

(57) [Claims] 1. The molecular weight is 20,000 or more, and the viscosity of a 2% by weight aqueous solution is 9.0 cp (B-type viscometer, rotor No. 1, 60 rpm, measured at 25 ° C.) or less. Characteristic polysaccharide for decreasing psyllium viscosity. 2. The method according to claim 1, wherein the polysaccharide is a modified starch, gum arabic,
2. The polysaccharide for decreasing the viscosity of psyllium according to claim 1, wherein the polysaccharide is selected from the group consisting of arabinogalactan, guar gum decomposition product, pullulan, dietary fiber and a combination thereof. 3. The polysaccharide for decreasing psyllium viscosity according to claim 2, wherein the modified starch method comprises at least one of oxidation, etherification, esterification and pregelatinization. 4. The polysaccharide is selected from oxidized tapioca starch, oxidized potato starch, pregelatinized potato starch, octenyl succinate esterified waxy corn starch, acid-treated hydroxypropyl etherified tapioca starch, and combinations thereof. The polysaccharide for reducing psyllium viscosity according to claim 3, wherein 5. A food additive composition comprising the polysaccharide having a psyllium viscosity lowering ability according to any one of claims 1 to 4 and psyllium. 6. A food comprising the polysaccharide having a psyllium viscosity reducing ability according to claim 1 and psyllium.