JP3068078B1 - Psyllium-containing beverage and method for producing the same - Google Patents

Abstract

Abstract: PROBLEM TO BE SOLVED: To provide a syllium-containing beverage in which the development of viscosity and gelation due to hydration of psyllium is suppressed, the development of viscosity and gel strength are low even after heat treatment, and the physiological action inherent to psyllium is maintained. . SOLUTION: The etherification has a molecular weight of 20,000 or more and a viscosity of a 2% by weight aqueous solution of 9.0 cp (B-type viscometer, rotor No. 1, measured at 60 rpm, 25 ° C.). Or a syllium-containing beverage characterized by containing at least one esterified modified starch and psyllium, and (a) a step of preparing an aqueous solution containing at least one of the modified starch and psyllium, (B) a step of filling the container with the aqueous solution and sealing the container;
And (c) a method for producing a psyllium-containing beverage, which comprises a heat sterilization step performed before, during, or after the filling and sealing step (b).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a psyllium-containing beverage having excellent suitability for production and good texture, and a method for producing the same.

[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 17g, which is far below the target value of 20-25g approved by the Ministry of Health and Welfare. As physiological research on the function of dietary fiber in the body progresses, its role in maintaining and preventing health has come to be recognized. Therefore, it has been studied to add dietary fiber, which tends to be insufficient, to various foods so that the fiber can be consumed.

[0003] The present inventors have reported that, among dietary fibers, they are particularly excellent in water retention and swelling properties, and have physiological actions such as an intestinal action, a blood lipid regulating action, a blood sugar rise suppressing action, and a blood cholesterol lowering action. We focused on psyllium, which is indigestible, low in calories, can maintain satiety and is expected to have a dieting effect.

[0004] Psyllium refers to Pl, a kind of plantain grown in Rajasthan and Gujarat states in India.
Plantago Ovata Forskal of antago species Planttaginaceae plant
It is a natural plant gum obtained from such seeds.

[0005] However, psyllium forms a highly viscous dispersion upon hydration. At 1% concentration, a high viscosity (rotor No. 3, 30 rpm) dispersion of about 4000 cp is formed, and at 2% concentration, a clear gel of gelatinous mass is formed. When a 1% aqueous solution is heated to 90 ° C. and then cooled, a hard gel-like mass is formed.

[0006] Therefore, when psyllium is added to a beverage in view of the physiological action such as the above-mentioned intestinal action, psyllium swells due to hydration of psyllium during the manufacturing process, and exhibits high viscosity, making processing difficult. Become. In particular,
In the case of a sealed container-filled type beverage that requires heat sterilization after hydration of psyllium, it becomes a strong gel and cannot be fixedly filled into the container, or the fluidity or texture of the beverage can be maintained. There were problems such as difficulty.

[0007]

SUMMARY OF THE INVENTION The present invention suppresses the development of viscosity and gelation due to the hydration of psyllium, reduces the development of viscosity and gel strength even when subjected to heat treatment, and reduces the inherent properties of psyllium. An object of the present invention is to provide a psyllium-containing beverage that does not impair physiological actions such as intestinal action, and a method for producing the same.

[0008]

Means for Solving the Problems The present inventors have studied to achieve the above object, and as a result, when certain starches are dissolved in a hydrated system of psyllium, the development of viscosity of psyllium and It has been found that gelation can be significantly suppressed. However, the low-viscosity psyllium solution to which these starches have been added also has a new problem that, when subjected to heat treatment for sterilization, a gel appears in the aqueous solution and the gel and the aqueous solution are separated. This gel could not be crushed even if crushed by a food processor or the like, and could not be uniformly dispersed.

The present inventors have further studied and found that among the starches, the molecular weight was 20,000 or more, and the viscosity of a 2% by weight aqueous solution was 9.0 cp (B-type viscometer, rotor No. 1). At 60 rpm, measured at 25 ° C.) at least one of the etherified or esterified modified starches, preferably acid-treated hydroxypropyl etherified tapioca starch and octenyl succinate esterified waxy corn starch, In addition to suppressing the viscosity and gelation due to hydration, the inventors have found the specific effect of suppressing the development of remarkable viscosity by psyllium even after the heat treatment and reducing the gel strength, thereby completing the present invention.

Therefore, the present invention relates to (a) a method for preparing a polymer having a molecular weight of 2
Is not less than 000 and the viscosity of a 2% by weight aqueous solution is 9.0 cp (B-type viscometer, rotor No. 1, 60 rpm, 25 ° C.)
A) preparing an aqueous solution containing at least one etherified or esterified modified starch and psyllium, and (b) filling the aqueous solution into a container and sealing the container; and c) The gist of the present invention is a method for producing a psyllium-containing beverage, which comprises a heat sterilization step performed at least before, during or after the filling and sealing step (b).

In the step (a) of preparing the aqueous solution, if psyllium is added after dissolving the modified starch, it is possible to more effectively prevent the development of viscosity and gelation accompanying the addition of psyllium and heating. It is preferable because it is possible.

Further, when the above-mentioned modified starches are selected, in particular, acid-treated hydroxypropyl etherified tapioca starch, octenylsuccinate-esterified waxy corn starch, and a combination thereof, heat-sterilization treatment after the preparation of the aqueous solution is more effective. It is preferable because a psyllium-containing beverage can be obtained in which the development of viscosity and the gel strength can be effectively reduced, and a physiological action such as an intestinal function inherent to psyllium is maintained.

As described above, according to the present invention, the specific action of specific modified starches reduces the occurrence of viscosity and gelation due to the addition of psyllium. Since the development of remarkable viscosity can be suppressed and the gel strength can be reduced, a psyllium-containing beverage excellent in processability and excellent in drinking sensation due to its fluidity can be produced.

[0014]

Embodiments of the present invention will be described below. In addition, "%" showing the added amount of each component shows weight%. (A) aqueous solution preparation step At least one of etherified or esterified modified starches having a molecular weight of 20,000 or more and a viscosity of a 2% by weight aqueous solution of 9.0 cp or less is added to water;
After dispersing, heat and dissolve. The molecular weight is a numerical value calculated based on a calibration curve obtained from a standard substance by gel filtration chromatography equipped with a column for gel filtration (for example, TSKgel Toyopearl, manufactured by Tosoh Corporation).

Examples of the modified starch include tapioca starch, potato starch, corn starch, rice starch, wheat starch and the like. Examples of etherification include hydroxypropyl etherification, carboxymethyl etherification, and the like. Examples of esterification include esterification such as octenyl succinate esterification and phosphoric esterification. As the modified starches used in the present invention, acid-treated hydroxypropyl etherified tapioca starch, octenyl succinic esterified waxy corn starch and combinations thereof are preferred, and by blending these, a beverage is heat-sterilized after preparation. Can maintain the viscosity and the gel strength low, and can maintain the physiological function inherent to psyllium.

The added amount of the modified starch is appropriately set depending on the added amount of psyllium. However, since the starch itself has viscosity, it is preferably less than 20% in consideration of the texture as a beverage.

In addition to the modified starches, DE16
Addition of the following dextrins is preferred for improving the drinking feeling of the beverage according to the present invention.

An aqueous solution containing the above modified starches and psyllium is prepared. As described above, in the hydrated system with the modified starch in the present invention, psyllium significantly reduces the viscosity and gelation. The hydration system refers to a system in which the modified starch and psyllium particles coexist in an aqueous substance and are dissolved / dispersed, and the presence of another substance as a blending material in a beverage is considered. Allow. The method for forming the hydration system is not particularly limited. For example, (1) a method of adding and mixing psyllium in a modified starch-containing aqueous material,
(2) A method in which a powder mixture of modified starch and psyllium is added to an aqueous substance and then dissolved, (3) a method in which a modified starch and an aqueous substance containing each of psyllium are mixed, and (4) a psyllium-containing liquid is modified. There is a method in which starches are added, mixed and dissolved.

In order to obtain a solution of the above-mentioned modified starch which is insoluble in water, it may be used by dissolving it with heating or pre-gelatinizing it to make it water-soluble.

When the modified starch is heated and dissolved, it is preferable to add psyllium after heating and dissolving in order to more effectively prevent the development of viscosity and gelation accompanying the heating of psyllium.

In the present invention, psyllium is psyllium seed gum powder, and its purification method and particle size are not particularly limited. If the added amount is too large, the added amount of the modified starch must also be increased due to the decrease in viscosity and gelation. Considering processability, fluidity, and the feeling of drinking as a beverage, the amount of addition is preferably 5% or less. The temperature of the modified starch aqueous solution to which psyllium is added is not particularly limited, but is preferably 30 to 80 ° C. in consideration of processability.

The other components of the beverage of the present invention include:
Depending on the desired flavor, sweeteners such as sugar and fructose dextrose, fruit juice (grape, apple, etc.), flavors and seasonings such as acidulants (ascorbic acid, tartaric acid, sodium citrate), and as nutritional components Vitamins, polyphenols, oligosaccharides, minerals and the like can be added as appropriate. The addition of the component is performed by preparing the aqueous solution (a)
It may be performed at the time and / or after the completion of the preparation and before the following filling and sealing step (b). (B) Step of sealing after filling The aqueous solution to which the psyllium is added is fixedly filled in a container and sealed.

The material, shape, and structure of the container are not particularly limited as long as they have a structure that can be sealed after filling and have an excellent barrier property. However, when heat sterilization is performed after filling and sealing, the internal pressure increases due to heating. Therefore, it is necessary to withstand the internal pressure. For example, a pouch stand type, a gusset type, a flat pouch, or the like made of a laminate of paper and a plastic film, a laminate of a metal foil such as aluminum and a plastic film, a plastic container, a metal can, a bottle, and the like can be appropriately employed. (C) Heat sterilization step The heat sterilization of the aqueous solution is performed before, during, or at least after the filling and sealing step (b). Sterilization conditions are appropriately set depending on the pH of the beverage and the form of the container. For example, when filling an aluminum pouch with a beverage having a pH of 4 or less, first, a tubular heat exchanger is used.
Primary sterilization is performed at 0 ° C. for about 2 minutes before the sealing and filling, and after sealing and filling, the conditions are preferably performed at 90 ° C. for about 10 minutes in a steam sterilizing chamber.

[0024]

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 thereto.

In the following examples, a B-type viscometer (B8L, manufactured by Tokyo Keiki Co., Ltd.) was used for measuring the viscosity,
The viscosity at ° C was measured. In addition, the viscosity of a 2% aqueous solution of each starch was determined by the rotor No. It was measured at 1,60 rpm. The molecular weight is determined by the gel filtration filler (TSK, TSK).
gel, Toyopearl HW-65)
Gel Filtration Chromatography (Pharmacia Fine Chemicals, Inc., 15 mm × 75 cm), FPL
In (C), pure water was used as an eluent, and the detection was carried out by a differential refractometer at a flow rate of 0.8 ml / min for a 0.2 ml sample. Pullulan (manufactured by Waters) was used as a standard substance having a molecular weight. In the examples, all “%” representing the blending ratio indicate weight%. [Example 1: Reducing viscosity of psyllium solution with modified starch] <Method> Each starch sample was added to 88 g of ion-exchanged water (see Table 1,
10 g of Sample Nos. 1 to 5) were added and dissolved by heating. 25 ° C
After cooling, 2 g of psyllium was added and mixed, and the viscosity was measured (rotor No. 2, 30 rpm). Further, the aqueous solution was heat-treated in a boiling bath for 10 minutes, cooled to 25 ° C. or lower, homogenized with a food processor, and the viscosity was measured (Rotor No. 2, 30 rpm). (Presence / absence of gel aggregation) was visually observed. As a control, a sample treated without adding a modified starch was similarly examined. The results are shown in Table 1 together with the molecular weight of the modified starches used and the viscosity of the 2% by weight aqueous solution.

[0026]

[Table 1]

<Results> As shown in Table 1, in the hydration system (aqueous solution) of psyllium containing the modified starches Nos. 1 to 5 used in this example, the development of viscosity by psyllium can be suppressed. When these aqueous solutions are heat-treated, a significant increase in viscosity is observed in the case of the control using only psyllium, and the viscosity becomes 100,000 cp or more. However, acid-treated hydroxypropyl etherified tapioca starch or octenyl succinate esterification is used. Waxy corn starch (N
o. When 4 or 5) was added, aggregation of the psyllium gel was not observed even after the heat treatment, and the low viscosity was maintained. In the case of other modified starches (N
o. In (1) to (3), the psyllium gel is aggregated by the heat treatment, and the viscosity is extremely increased in the aggregated portion. Therefore, the compounding of these modified starches into the syllium beverage produced through the heat sterilization step is inappropriate. It was considered. Therefore, in the production of the psyllium beverage according to the method of the present invention, etherified or esterified starch, particularly acid-treated hydroxypropyl etherified tapioca starch or octenyl succinate esterified waxy corn starch, is effective in the used modified starch. It was considered. [Example 2: Amount of modified starch] <Method> Acid-treated hydroxypropyl etherified tapioca starch in ion-exchanged water (similar to that used in Example 1)
Was added in the range of 0 to 30%, dissolved by heating, and then cooled. 0.33% of citric acid, 11.85% of fructose dextrose liquid sugar and 2% of psyllium were added and mixed. Next, a heat treatment was performed in a boiling bath for 10 minutes. Then, the fluidity after the addition of psyllium and after the heat treatment, and the feeling of drinking were evaluated. In the evaluation of the fluidity, the gel formed was subjected to a gel crushing treatment and evaluated.

<Results> In the case of adding 2% psyllium,
Without the addition of starch, psyllium forms a gel, and even if it is subjected to a crushing treatment, the gel cannot be crushed due to its viscous property and fluidity cannot be obtained. When the amount of starch added is 1%, the fluidity is maintained even after the addition of psyllium, but after the heat treatment, the viscosity of the psyllium develops, gelling occurs, and the fluidity deteriorates. On the other hand, when the amount of added starch is 2% or more, a decrease in viscosity and gel strength is observed before and after the heat treatment, and even when a gel develops, the gel can be easily dispersed and homogenized by a crushing treatment. In this way, a liquid having good fluidity is obtained, so that it is easy to feed the prepared liquid to the filling machine, and it is possible to provide a beverage having excellent production suitability. However, when starch is added in an amount of 20% or more, the feeling of drinking becomes sticky and sticky, and the feeling of drinking deteriorates. Therefore, from the evaluation of production suitability (fluidity) and feeling of drinking, it was considered that the range of use of the modified starch is preferably about 2 to 20%, and more preferably 6 to 15%. [Example 3: Amount of added psyllium] <Method> Acid-treated hydroxypropyl etherified tapioca starch in ion-exchanged water (same as that used in Example 1)
Was added and dissolved by heating, followed by cooling.
%, Fructose dextrose liquid sugar 11.85%, and 0.5-1
The psyllium in the range of 0% was added and mixed. Next, a heat treatment was performed in a boiling bath for 10 minutes. Then, the fluidity after the addition of psyllium and after the heat treatment, and the feeling of drinking were evaluated. In the evaluation of the fluidity, the gel formed was evaluated by crushing the gel.

<Results> When 10% of modified starch was added, the viscosity became very high at 7.5% or more of psyllium, and the feeling of drinking was poor. When the added amount of psyllium was 3% or less, the gel did not develop even after the heat treatment and had good fluidity. When the added amount of psyllium was 4 to 5%, although a gel was formed, the gel could be dispersed and homogenized by incorporating a crushing step, resulting in good fluidity. Therefore, from the evaluation of production suitability (fluidity) and feeling of drinking, it was considered that the use range of psyllium was preferably 5% or less. [Example 4: Water holding capacity of beverage produced according to the present invention] Since various physiological actions such as intestinal action of psyllium are considered to be caused by remarkable water holding power of psyllium, polysaccharide according to the present invention is used. In order to confirm the maintenance effect of the psyllium physiological action after the addition, the water retention of the following hydrated beverage was measured. This measurement was performed using an in vivo digestion model system that takes into account digestion in the stomach and small intestine.

<Preparation of Sample> 80 g of acid-treated hydroxypropyl etherified tapioca starch (same as that used in Example 1) was added to 770 g of ion-exchanged water and gum arabic 5
g, 10 g of dextrin (DE2-5) after heating and dissolving,
Cooled to below 25 ° C. 60.25 g of fructose-glucose liquid sugar, 32 g of granulated sugar, and psyllium 20 were added to the aqueous solution.
g, 2.75 g of tartaric acid, and 20 g of 5 times concentrated grape juice were added and mixed, and then a flavor was added. The mixture was sterilized by heating at 90 ° C. for 2 minutes, and the expressed gel was crushed by a static mixer to prepare a 1000 g beverage. . This was filled and sealed in aluminum pouches in an amount of 200 g each, and sterilized by heating at 90 ° C. again for 10 minutes to produce a grape beverage containing psyllium. Gum arabic was added for the purpose of synergistic effect of lowering the viscosity of psyllium and improving the feeling of drinking when used in combination with the tapioca starch.

<Water Retention Measurement Method> To 2.5 g of the above beverage, 7.5 g of ion-exchanged water was added to make 10 g, the pH was adjusted to 2 with 2N HCl, 50 mg of pepsin was added, and enzyme digestion was performed at 37 ° C. for 4 hours. Was. Next, 500 mM phosphate buffer pH 7.2 was added to a final concentration of 20 mM, and then adjusted to pH 7.2 using 2N NaOH. Next, 150 mg of pancreatin was added, and enzyme digestion was performed at 37 ° C. for 3 hours. Centrifugation was performed at 14,000 × G for 10 minutes, and the amount of the supernatant was measured. Added water (HCl
The value obtained by subtracting the amount of the supernatant from the amount of the aqueous solution, the phosphate buffer and the aqueous solution of NaOH) was divided by the amount of psyllium to obtain a water retention amount (g / g). As a control, a 2% psyllium hydrated liquid was used, and the water retention was measured in the same manner.

Table 2 shows the results.

[0033]

[Table 2]

As shown in Table 2, the water retention of the psyllium beverage according to the present invention was maintained at 80% or more as compared with the control.

From the above results, it is suggested that the psyllium-containing beverage 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.

[0036]

According to the present invention, the molecular weight is 20,000.
Or more, and the specificity of the etherified or esterified modified starches, preferably acid-treated hydroxypropyl etherified tapioca starch and octenyl succinate esterified waxy corn starch, wherein the 2% by weight aqueous solution has a viscosity of 9.0 cp or less. Phyllium maintains the physiological activity of psyllium,
It suppresses the development of gelation and also suppresses the development of viscosity after heat treatment, thereby reducing gel strength. Therefore, it becomes possible to maintain the fluidity of psyllium hydrate well, and to produce a psyllium-containing beverage having excellent production suitability and excellent drinking sensation.

Continuation of front page (56) References JP-A-5-15340 (JP, A) JP-A-2-299556 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 2 / 00-2/40

Claims (3)

(57) [Claims] 1. A method for producing a psyllium-containing beverage,
The following steps: (a) The molecular weight is 20,000 or more and 2% by weight
The viscosity of the aqueous solution is 9.0 cp (B-type viscometer, rotor No. 1,
(Measured at 60 rpm, 25 ° C.)
Or at least one esterified modified starch
Preparing an aqueous solution containing psyllium, and (b) filling the aqueous solution into a container and sealing the container.
In (c) the previous embodiment of the filling-sealing process (b), also in embodiment
Is a heat sterilization step performed at least after
A method for producing a psyllium-containing beverage, comprising: 2. In the step (a) of preparing the aqueous solution
After dissolving the modified starch, psyllium is added.
The syllium-containing beverage according to claim 1, wherein
Manufacturing method. 3. The method of claim 1, wherein the modified starch is an acid-treated hydroxy.
Tapyloca starch propyl ether, octenylsuccinic acid
Sterilized waxy corn starch and combinations thereof
2. The method according to claim 1, wherein the selected one is selected from the group consisting of:
Or the method for producing a psyllium-containing beverage according to Item 2.