JP2982372B2 - Beverages containing polyfractans - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention comprises polyfructan, which is an inulin-type polysaccharide having a β-2,1 bond as a main component, thereby improving taste without acidity and bitterness and reducing viscosity. The present invention also relates to a carbonated or yogurt beverage containing a high concentration of indigestible water-soluble dietary fiber.

[0002]

2. Description of the Related Art In recent years, consumers have been actively developing liquid foods and the like containing indigestible dietary fiber due to an increase in health consciousness.

[0003] Indigestible dietary fiber is roughly classified into insoluble fiber and water-soluble fiber. Insoluble substances include cell wall structural substances; cellulose, hemicellulose, lignin, protopectin, and animal tissue components; chitin (chitosan), chondroitin sulfate, and the like. On the other hand, as soluble substances, non-structural substances; water-soluble pectic substances, plant gums, plant mucilage (seed mucilage, glucomannan),
Seaweed polysaccharides (alginate, laminarin, agar, carrageenan ) , microbial mucilage; curdlan, pullulan, xanthan gum, chemically modified polysaccharides; carboxymethylcellulose, polydextrose, and the like are known.

[0004] When these dietary fibers are used in liquid foods such as beverages, there are the following problems. That is, when an insoluble dietary fiber is used, there is a problem of texture such as roughness, and there is a problem that sedimentation occurs upon standing. On the other hand, most water-soluble dietary fibers are highly viscous, and the amount used in liquid foods and the like is limited to 1% or less, and liquid foods such as beverages containing a high concentration of dietary fibers are used. Cannot be manufactured.

[0005] Among the water-soluble dietary fiber, although polydextrose is known as a low viscosity, it has a problem on taste such as sour and bitter taste.

[0006] Thus, low viscosity, high solubility,
There is a need for tasteless (no sourness or bitterness), odorless, indigestible dietary fiber.

[0007]

Means for Solving the Problems, Function and Effect of the Invention The present inventors have conducted intensive studies on the above-mentioned problems for a long time, and as a result, have found that an inulin-type polysaccharide containing a β-2,1 bond as a main component. The present inventors have found that polyfructan is low-viscosity, has no sourness and bitterness, and can improve taste, and has completed the present invention. Incidentally, Porifurakutan used in the present invention are those mainly fructose to fructose residues side of sugar were linked by β over 2,1, molecular weight is of 10,000 to 10,000,000.

For the production of this polyfractan, a method of incubating a conidia of Aspergillus sidwy with sugar (Kawai et al., Agric. Biol. Chem. 37 , 2111, 197)
Although 3) is common, sugar or inulin (Kikuimo) can be prepared using other methods, that is, using a fructose transferase derived from yeast, Aspergillus oryzae, Aspergillus niger, Aureobasidium pullulans, or the like. Origin etc.).

As described above, the polyfractane used in the present invention is known per se, is indigestible, has an effect of growing bifidobacteria in the intestine, and is expected to have an effect of improving bowel movement. Since no increase in blood glucose is observed even in the results of the blood glucose tolerance test, it is expected to be applied to diabetic patients, etc., and is expected to have the effect of reducing the content of cholesterol and triglyceride in the blood and liver, and is expected to be used in health foods, etc. The application of is also inferred. [JP-A-61-187797]

However, the specific functional properties of polyfractans are not known, and the application to specific foods and the like based on the physical properties, sensory properties, and the like of polyfractans is a completely undeveloped situation. .

On the other hand, the present inventors have studied the industrial production method of polyfractans and pursued the characteristics of polyfractans. As a result, in addition to the conventionally known characteristics, the present inventors have found that they have low viscosity, high solubility, acidity and bitterness. It has been found that it has no taste and has a water separation preventing effect, so that it was found to be suitable for application to liquid foods and the like.

[0012] A preferred embodiment of the beverage according to the present invention is a beverage.
Relative to the weight, 1 to 30 wt%, preferably, 1 to 1
5% by weight of polyfractane.

[0013] The types of beverages, carbonated drinks and yogurt drinks
Fees .

[0014] Application to beverages and the like containing a high-intensity sweetener such as aspartame is suitable because of its low caloricity.

[0015]

EXAMPLES [ Reference Example 1] Fiber-reinforced beverage Ajinomoto Co., Ltd. beverage "Terra" was prepared by adding 5% each of polydextrose or polyfructan to the beverage "Terra", and evaluated by the profile method at n = 10. .

As a result, it was found that the one containing polydextrose was strong in both acidity and bitterness.

[0017]

[Table 1]

[0018] In accordance with Example 1] fiber reinforced yogurt drinks a conventional method, it was developed a yogurt drink, such as the table below.

At n = 20, taste tests of A and B were performed. B was preferred in the 5:15 choice. The polydextrose-added group A had strong astringency, astringency, astringency, and bitterness. B was judged to be good with moderate astringency, astringency, and astringency.

[0020]

[Table 2]

Example 2 Fiber Reinforced Cider A cider was prototyped according to a conventional method. A had a strong sour taste and a bitter taste and was not preferred. B has no sourness or bitterness,
There was no difference in taste from conventional cider without dietary fiber.

Attempts have been made to add pectin or gum instead of polydextrin or polyfractane.
If it exceeds 0 g (0.5% by weight), the viscosity becomes too high, and the commercial value is impaired.

[0023]

[Table 3]

Reference Example 2 Fiber Reinforced Soup The soup shown in the right table was prepared by a conventional method. A had strong sourness and bitterness. B was good with a good taste balance.

[0025]

[Table 4]

Reference Example 3 Fiber Reinforced Cocoa Cocoa was prepared according to the following formulation. (A) using polydextrose has a strong sour taste, a bitter taste,
It had a strong astringency.

[0027] In the case of (B) using polyfractane, good taste was obtained. In the choice dest with n = 20, (B) using polyfractane at 18: 2 was preferred.

[0028]

[Table 5]

Example 3 Drink Yoghurt A drink yoghurt was trial-produced using polyfractan in the following amounts. Compounding ratio (unit: gram) Plain yogurt; 60.0 water; 40.0 polyfractane; 8.0 aspartame; 0.032

The drink yogurt experimentally produced at the above-mentioned amount showed no difference in texture from the control experimentally produced using 8.0 g of sugar and showed the same preference as the control. . In terms of physical properties, the degree of syneresis was measured by centrifugation. As a result, 3 mL of the control group was separated from 5 mL of drink yogurt, whereas 0.7 mL of the test group with the above formulation was extremely small, indicating that the effect of preventing syneresis was low. It had.

As described above, the effect of using polyfructan is as follows. When a high-intensity sweetener is used in milk drinks such as drink yogurt and lactic acid bacteria drinks, the body feel is enhanced and the same organoleptic properties as sugar are imparted. In addition to this, the effect of preventing water separation can be expected at the same time. Guam is known to have a water separation preventing effect among ordinary gums, but the body feeling cannot be enhanced. By using polyfractane, both of the above effects were simultaneously exhibited.

REFERENCE EXAMPLE 4 Black honey polyfructane was used to replace 50% (A) and 25% (B) of the weight of sugar, and three kinds of black were prepared at the blending ratio (unit: gram) shown in Table 6. With respect to the honey, each product immediately after production and after storage was subjected to a sensory evaluation on physical properties (smoothness, viscosity) at panel n = 10. The evaluation method was to compare the test group (A) and (B) in Table 6 with the sugar-containing product as a control group, and the results were as follows.

Evaluation scale 0 point: worse than control section 2.5 points: slightly worse than control section 5.0 points: same as control section 7.5 points: slightly better than control section 10.0 points: better than control section

[0034]

[Table 6]

Immediately after production, there was no difference from the control group, and the scores in Table 7 were given. At the time of the evaluation immediately after, a phenomenon in which the surface of the control group dried was observed during the evaluation, but no drying of the surface was observed in the test group, and a good appearance was exhibited for a long time.

[0036]

[Table 7]

After storage, crystal precipitation of sugar was observed in the control group, but no crystal precipitation was observed in the test group, and the scores in Table 8 were given.

[0038]

[Table 8]

As described above, the effects of using polyfructan include the following effects. When a high-intensity sweetener is used for black honey, the body feel is enhanced, and not only the same organoleptic properties as sugar but also the moisturizing property are imparted. Is to be able to prevent the precipitation of sugar crystals during storage.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-4-8270 (JP, A) JP-A-61-187797 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 2/00-2/84 A23L 1/29-1/308

Claims (1)

(57) [Claims] 1. A carbonic acid comprising a polyfractane or
Yogurt drink .