JP3378896B2 - Beverage manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD [0001] The present invention relates to a method for producing a beverage containing xylo-oligosaccharides and having good flavor and sweetness. Conventionally, many beverages have used a large amount of sugar as a raw material. However, sugar is a major inducer of tooth decay, which tends to increase blood cholesterol, and more recent tastes tend to be less sweet,
There has been a long-awaited need for a high-quality, economical carbohydrate as an alternative. [0005] On the other hand, according to the 1980 census, Japanese hardwoods are 11816 thousand hectares and the natural forest among them is 115
03,000 ha, or 97% of the total.
The energy revolution of the 1980s drastically reduced the demand for firewood. Some of these are used as raw materials for shiitake mushrooms and chips, but their resource utilization is low.
According to the annual census, forests for 21 to 40 years have occupied 35% of the total, and the former Satoyama fuelwood forest has remained underutilized. For these reasons, research has been conducted in recent years to extract effective components from wood and the like with the aim of effectively utilizing biomass resources. Almost no attempt has been made to use it for beverages. [0007] In response to such a situation, there is a demand for a use in which those components are taken out and used effectively. Among them, there is a demand for a beverage which is expected to be used in a large amount. Despite its very desirable direction, little has been considered. The following may be considered as reasons why the use of xylo-oligosaccharides in beverages has not been sufficiently studied until now. The sugar composition of xylooligosaccharides that can be produced economically in large quantities has not been identified. As a result, the measurement of the physical properties of sugar mixtures having a specific range of composition remains quite inadequate. Therefore, the use examination using it was hardly performed. [0009] In other words, since there are many unclear parts in the information on the sugar composition and physical properties, when trying to solve various problems that can be considered when using sugar, specifically what kind of sugar composition is possessed? It is probable that the xylo-oligosaccharide was used, and it was not known at all what characteristics of the xylo-oligosaccharide could be used. The present inventors have studied the composition of xylo-oligosaccharides that can be produced economically, manufactured a product having a specific range of composition, and measured the physical properties. Based on the results, various utilization studies were conducted, and the present invention was completed. That is, the present invention finds the characteristics of xylo-oligosaccharides having a specific saccharide composition, and based on those results, provides an elegant and low sweetness to a desired beverage, moderate coloration,
It is based on the fact that it can be manufactured by imparting characteristics such as hard cavities and good fragrance. The means for solving the problems of the present invention are as follows. The sugar composition in the solid of the xylooligosaccharide powder or solution is 3 to 55% xylose and 2% xylobiose, respectively.
A method for producing a beverage, comprising xylo-oligosaccharides of 5 to 85%, xylotriose 5 to 45%, and other xylo-oligosaccharides 0 to 35%, and having good flavor and sweetness. The beverage according to the present invention may be any beverage containing xylo-oligosaccharides, for example, beverages such as sake, soft drinks, fruit juice drinks, milk drinks, coffee and tea. Prior to the present invention, the present inventors have studied in detail the method for producing xylo-oligosaccharides. First, as a raw material for producing xylo-oligosaccharides, almost all natural products containing xylan can be used,
Due to economic constraints, the raw materials include broadleaf trees such as bacas, corn core, birch, and beech having a high xylan content. An advantageous production method is that the cottonseed hull is immersed in dilute sulfuric acid, washed with water, steamed in water, extracted, and allowed to react with xylan hydrolase to obtain an extract. There is a method of purifying the obtained solution according to a conventional method, a method of birch or the like being boiled or blasted with water, extracting with water, and then purifying a product obtained by reacting with xylan hydrolase according to a conventional method. Among them, Streptomyces sp.
tomyces sp. ) When E-86 was used, it was found that the amount of xylobiose produced among xylooligosaccharides could be 40% or more. The above-mentioned Streptomyces sp. E-86 is
As described in JP-B-49-20504, from page 3, column 5, line 16 to page 5, column 9, column 11, liquefaction that grows with xylan as the sole carbon source and is a xylan-degrading enzyme Which produces xylanase-type xylanase. 523 and is available as a deposit. Journal of the Japanese Society of Agricultural Chemistry (Agricultural Chemistry Vol. 43, No. 3, p.
145-153, 1969), Streptomyces sp. E-
No. 86 is described as having a xylanase activity, which is obtained by screening a test strain, selecting a strain, and preparing an enzyme solution. When the highest priority is given to economy, the composition of the obtained xylo-oligosaccharide is 3 to 55% of xylose, respectively.
%, Xylobiose 25-85%, xylotriose 5
４５45%, and other xylo-oligosaccharides were found to be 0-35%. Except for these compositions, all of them have inconveniences such as insufficient yield of hydrolysis due to insufficient hydrolysis and deterioration of yield due to degradation of xylose and the like. The xylo-oligosaccharides used in the present invention are preferably those produced by the above-mentioned method. However, xylo-oligosaccharides produced by other methods may be used as long as they have the same composition. can do. The characteristics of the xylo-oligosaccharide having a composition in the range used in the present invention include, for example, the following. Compared to sugar, about 40% sweetness (composition: xylose 37%, xylobiose 48%, xylotriose 15%) to about 25% sweetness (composition: xylose 5)
%, Xylobiose 72%, xylotriose 23%)
And the sweetness of xylobiose is extremely low, about 30% of that of sugar. It has an elegant, unusual high-quality sweetness. Does not cause caries. When heated together with amino acids and proteins, it produces an appetizing moderate scent and exhibits a more beautiful golden color. Gives richness to beverages. [0024] Suitable beverages when xylo-oligosaccharides having such characteristics are used as raw materials include, for example,
Sake, soft drinks, fruit juice drinks, milk drinks, coffee, tea, and other drinks can be mentioned. EXAMPLES The contents of the present invention will be described in more detail with reference to Reference Examples and Examples. REFERENCE EXAMPLE 1 [Production method of xylooligosaccharide] (Treatment of raw material) 20 kg of 0.5% sulfuric acid was added to 2 kg of cottonseed hull, soaked for 24 hours, filtered, and washed with water. Then, put the treated cottonseed shell in 10 liters of water and reflux at 100 ° C.
For 12 hours. The obtained extract having a concentration of 4% was concentrated to 50% by a conventional method. (Preparation of enzyme) A culture solution (100 ° C.) was placed in a 5-liter jar fermenter.
2% cotton shells, 1.4% peptone,
Yeast extract 0.1%, KH ₂ PO ₄ 1.0%, Mg
SO ₄ · 7H ₂ O 0.05% aqueous solution containing 0.5% corn steep liquor, pH 5.8) were placed 3 liters,
Streptomyces sp
es sp. ) 300 ml of a seed bacterium (obtained on a small scale under the same composition and under the same conditions) obtained by seed culturing of E-86 was added thereto, followed by aeration culture at 35 ° C for 48 hours to remove the cells according to a conventional method. , And an enzyme solution. (Saccharification treatment) Into a 5 liter jar fermenter, 2.5 liters of the enzyme solution obtained above was added, and 0.6 liter of the solution obtained above was added to adjust the pH to 5.7 at 55 ° C. While 24
Allowed to react for hours. Thereafter, the enzyme was inactivated by heating according to a conventional method, 6 g of activated carbon was added, decolorized over 1 hour, deionized, and concentrated to 70% to obtain 300 g of xylooligosaccharide containing xylobiose as a main component. The sugar composition was 6.6% xylose, 71.3% xylobiose, and 22.1% xylitolose. REFERENCE EXAMPLE 2 [Production of Xylobiose] The sugar solution obtained in Reference Example 1 was adjusted to a concentration of 60%, and 200 g of the solution was subjected to activated carbon for chromatography (600 g of activated carbon in a 3 liter column). (Packed one) at a flow rate of 300 ml / hr to adsorb sugar. Next, it was washed with 12.5 liters of water, and the washings were collected in fractions of 500 ml each to obtain a xylose fraction and a part of the xylobiose fraction. Further, the sugar is eluted with a gradient from water to ethanol (water 100% → ethanol 20%), a flow rate of 500 ml / hr, and a total amount of 15 liters. And xylotriose fractions were obtained. The obtained xylobiose fraction was concentrated and solidified to obtain 84 g of xylobiose having a purity of 98%. REFERENCE EXAMPLE 3 [Production of Xylooligosaccharide] An enzyme solution was prepared in the same manner as in Reference Example 1. 10 kg of birch chips are applied with a steam pressure of 15 kg / cm ² ,
After steaming for 10 minutes, the extract was extracted with 20 liters of water to obtain an extract having a concentration of 8%, which was further concentrated to a concentration of 50%. 2.6 liters of the above enzyme solution was placed in a 5 liter jar fermenter, and reacted at 55 ° C. for 24 hours while adjusting to pH 5.7. Thereafter, the reaction solution was heated to inactivate the enzyme, decolorized with activated carbon, deionized according to a conventional method, and concentrated to obtain a xylo-oligosaccharide having a concentration of 70%. The sugar composition of this was 27% xylose, 48% xylobiose, 15% xylotriose, and 10% other. Example 1 [Sake] 300 g of xylo-oligosaccharide obtained by the method of Reference Example 1 and reduced starch saccharified product (trade name: PO-30, Towa Kasei) in 4.5 liters of 30 v / v% ethanol Industrial Co., Ltd.
100 g), alanine 0.3 g, glycine 0.1 g.
3 g, succinic acid 7.1 g, sodium succinate 1.2
g, sodium glutamate 1.1 g, sodium chloride 1.2 g, lactic acid (75 w / w%) 1.5 g, potassium phosphate 0.6 g, and calcium phosphate 0.6 g, and mixed and dissolved. After making the total amount about 10 liters, it was manufactured according to a conventional method such as filtration, burning, cooling and blending. This product was a synthetic liquor that had a slightly golden color due to the addition of xylo-oligosaccharides, had a more rich and umami taste, and had a more pronounced flavor as sake. Example 2 [Soft drink] 14 g of reduced starch saccharified product (trade name: PO-60, manufactured by Towa Kasei Kogyo Co., Ltd.), 1.5 g of the xylo-oligosaccharide obtained in Reference Example 3, Vitamin C 0.1 g, citric acid 0.1
Deionized water was added to 5 g and 0.2 g of lemon essence to make a total volume of 100 ml. This product is a drink characterized by a refreshing flavor mainly composed of lemon taste, and a good-tasting drink that does not feel sweetness due to the addition of xylo-oligosaccharides. Example 3 [Fruit juice beverage] 6.0 g of concentrated orange juice, powdered reduced maltose syrup (trade name: Amalti MR, Towa Chemical Industry Co., Ltd.)
5.0 g, xylooligosaccharide 2.0 obtained in Reference Example 3
g, stevia 0.02 g, citric acid 0.15 g, vitamin C 0.05 g, orange essence 0.3 g, and ion-exchanged water to make a total volume of 100 ml. In this product, xylo-oligosaccharide neutralizes the acidity of orange juice,
The orange juice beverage was refreshingly sweet with orange as the main component. Example 4 Milk Coffee 40 g of coffee beans were extracted with 650 ml of hot water to obtain a coffee extract. Milk 9.0
g, emulsifier 0.1 g, water 10.0 g, sugar 6.6 g, xylooligosaccharide 1.5 g obtained in Reference Example 3, rebaudioside A 0.003 g, coffee flavor 0.015
g, a coffee extract was added to make the total amount 100 ml. This product was a beverage to which appropriate sweetness and richness were imparted without losing the flavor of coffee by the addition of xylo-oligosaccharides. Example 5 [Cafe au lait] Coffee extract was obtained by extracting 40 g of coffee beans with 650 ml of hot water. Milk 30.0
g, emulsifier 0.05 g, water 10.0 g, reduced maltose syrup (trade name: Amalty Syrup, manufactured by Towa Kasei Kogyo Co., Ltd.)
6.5 g, xylo-oligosaccharide 1.5 g obtained in Reference Example 3, stevia 0.005 g, coffee flavor 0.15 g,
Was added to the mixture to make a total volume of 100 ml. This product became a café au lait with moderate sweetness while retaining the flavor and richness by supplementing the flavor and richness reduced by the addition of milk with xylo-oligosaccharides. Example 6 [Milk Tea] A black tea extract was prepared by extracting tea leaves with 80 times the volume of ion-exchanged water for 3 minutes. Milk 9.0
g, emulsifier 0.1 g, ion exchange water 10.0 g, reduced maltose syrup (trade name: Amalti Syrup, Towa Kasei Kogyo)
7.2 g, xylo-oligosaccharide obtained in Reference Example 1.
Black tea extract was added to 5 g, 0.011 g of rebaudioside A and 0.012 g of flavor to make the total amount 100 ml. This product was a drink having an excellent taste quality, in which the good taste of milk and xylo-oligosaccharide and the astringency and aroma of black tea were well blended. [Comparative test] [Comparison of taste quality with and without xylo-oligosaccharide]
In order to compare the difference in taste quality, comparative products were produced for the milk coffee of Example 4 and the milk tea of Example 6 by using the same prescription using sugar instead of xylo-oligosaccharide. The amount of sugar used in place of xylooligosaccharide was 0.6 g, which was equal to the sweetness of 1.5 g of xylooligosaccharide. In the comparative test, 20 males and females aged 15 to 40 were each tasted at 150 ml, and a sensory test was performed using the product of the present invention and a comparative product. Table 1 shows the results of comparison of the flavors, and Table 2 shows the results of comparison of the sweetness and taste. [Table 1] [Table 2] According to Tables 1 and 2, it was confirmed that the beverage containing xylo-oligosaccharide had better flavor and sweetness and was more preferable. The beverage produced by the production method of the present invention has good flavor and sweetness, is elegant and low in sweetness, has good coloring, is less likely to cause tooth decay, has a good aroma, etc. It has excellent properties.

────────────────────────────────────────────────── ─── Continued on the front page (51) Int.Cl. ⁷ Identification code FI A23L 2/60 C12G 3/04 101 C12G 3/04 101 A23L 2/00 C (72) Inventor Yoshimasa Onuki Oazai, Kawaguchi-shi, Saitama Inn 1112-19 Ryosei Ryokan (56) References JP-A-61-285999 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/22-1/237 JICST file ( JOIS)

Claims (1)

(57) [Claims] The sugar composition of the xylooligosaccharide powder or the solid content of the solution is xylose 3 to 55%, xylobiose 25 to 85, respectively.
%, Xylotriose 5-45 %, other xylooligosaccharides 0-35 % (xylose 23.4%, xylobiose
34.6%, xylotriose 19.8%, other
Excluding the case of 22.2% of xylo-oligosaccharide. ) , Which has good flavor and sweetness.