JP3487792B2 - Granulated polysaccharide for reducing psyllium viscosity and syllium composition or powdered beverage containing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a psyllium composition capable of significantly reducing the expression of viscosity of psyllium after hydration.

[0002]

2. Description of the Related Art In recent years, along with the westernization of Japanese dietary habits,
The dietary fiber intake of the people is decreasing year by year, and now it is 1
The daily dietary fiber intake is about 17 g on average.
This is well below the target value of 20 to 25g approved by the Ministry of Health. The role of dietary fiber in the body has come to be recognized as important in terms of maintaining health and preventing diseases as physiological research progresses. Therefore, studies have been conducted to add dietary fiber, which tends to be insufficient, to various foods.

Among the dietary fibers, the present inventors report that they are particularly excellent in water retention and swelling property and have physiological actions such as intestinal regulating action, blood lipid regulating action, blood glucose elevation suppressing action and blood cholesterol lowering action. In addition, we focused on psyllium, which is indigestible, has low calories, and can maintain a feeling of fullness, and is expected to have a dieting effect.

Psyllium is a kind of plantain cultivated in Rajasthan and Gujarat in India.
Plantago Ovata For antago species (Plantaginaceae) plant
It is a natural plant gum taken from seeds such as skal. Psyllium forms a highly viscous dispersion when hydrated. For example, a highly viscous dispersion (measured value at B type viscometer, rotor No. 3, 30 rpm, 25 ° C.) of about 4000 cp at a concentration of 1% by weight is used. At a concentration of 2% by weight, it forms a gelatinous, clear gel mass. If a 1% by weight solution is heated to 90 ° C. and then cooled, it becomes a hard gel-like mass. This viscosity is compared with other thickening polysaccharides such as guar gum, locust bean gum and tara gum at the same concentration,
It has a viscosity of several times to several tens of times. Further, even though these thickening polysaccharides have high viscosity, they have fluidity, while psyllium has high viscosity and high gelling ability.

Therefore, when psyllium is to be added to foods such as drinks, confectionery, breads and noodles in the expectation of the physiological action such as the above-mentioned intestinal regulating action, due to the above-mentioned physical properties, during the manufacturing process after mixing with water. The psyllium swells and becomes highly viscous. Therefore, there are problems that processing becomes difficult and the texture is adversely affected, and it is extremely difficult to apply to the food processing field. Therefore, under the present circumstances, there is a need for a technique for suppressing the development of viscosity and gelation due to hydration in order to improve the processability of psyllium into various foods.

[0006]

DISCLOSURE OF THE INVENTION According to the present invention, the viscosity and gelation of psyllium due to hydration (hereinafter, simply referred to as viscosity).
It is an object of the present invention to provide a psyllium composition that suppresses the expression of syrup and that does not impair physiological actions such as the intestinal regulating action originally possessed by psyllium.

[0007]

Means for Solving the Problems As a result of intensive studies conducted by the present inventors in order to achieve the above-mentioned object, the addition of granulated polysaccharide to psyllium reduces the expression of viscosity after hydration of psyllium. The present invention has been completed based on the finding that the above can be achieved.

That is, the gist of the present invention is a polysaccharide for reducing the viscosity of psyllium, which is characterized by granulating a polysaccharide. The granulated polysaccharide for decreasing the viscosity of psyllium can suppress the expression of viscosity after hydration of psyllium without impairing the useful physiological action originally possessed by psyllium. In particular, since the rate of viscosity development after hydration can be effectively delayed, it is extremely useful for powdered drinks such as powdered juice and powdered instant soup, that is, foods of the type which are dissolved in water or boiling water and then consumed.

As the polysaccharide according to the present invention, the viscosity of a 2 wt% aqueous solution is 5.0 cp (B-type viscometer, rotor N
(measured value at 0.1 rpm, 60 rpm, 25 ° C.) or less is preferable because it has excellent ability to reduce viscosity of psyllium. In addition, as such a polysaccharide, one in which 70% by weight or more of the total weight thereof is granulated so as to be particles of 140-mesh non-sieved particles, has a psyllium viscosity-lowering effect, processability, and product solubility, dispersibility and It is preferable in terms of bulkiness.

Examples of the polysaccharide include modified starch, gum arabic, arabinogalactan, guar gum decomposition product, and pullula.
Emissions, dietary fiber derived from soybean, the polysaccharide is selected from starch hydrolysates and the group consisting of these combinations have excellent psyllium viscosity reducing ability.

It is preferable to employ at least one of etherification, esterification or acid treatment as a method for modifying the modified starch.

[0012] Then, particularly preferred modified starch in the present invention, those selected acid treatment pregelatinized potato starch, octenyl succinate esterified waxy corn starch, acid-treated hydroxypropyl etherified tapioca starch, and from the group consisting of combinations is there.

The present invention also provides a psyllium composition comprising the above-mentioned granulated polysaccharide for reducing viscosity of psyllium and psyllium. This composition is particularly useful as a component of a powdered beverage containing psyllium due to the effect of reducing the viscosity of psyllium by the above-mentioned granulated polysaccharide.

Further, the present invention is a powdered beverage characterized by containing the above-mentioned polysaccharide for reducing viscosity of psyllium and psyllium.

As described above, the granulated polysaccharide for reducing psyllium viscosity according to the present invention has an excellent ability to reduce psyllium viscosity. Therefore, foods prepared in an aqueous system such as powdered beverages such as powdered juice and powdered instant soup, and Since it can be easily added to various foods containing water such as jelly or liquid beverage, and the added psyllium retains its useful physiological action, foods containing it can have a beneficial effect on food consumers. You can

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below.

1. Psyllium Psyllium in the present invention is a plant of the psyllium family Pla.
It is a polysaccharide obtained from the hulls of ntago ovata seeds,
Pyrium and psyllium seed gum that are generally commercially available are included. The purification method and particle size are not particularly limited. From the viewpoint of delaying viscosity development, coarse particles are preferable, granulated products may be used, and those coated with hydrogenated fats and oils and zein (a protein derived from corn) may also be used. In the case of a granulated product, the viscosity developing rate can be further delayed by adding an organic acid such as ascorbic acid or citric acid. As the particle size of psyllium or a granulated product thereof, it is preferable to use the same particle size as that of the granulated polysaccharide described in detail below, in consideration of the powder classification over time.

2. Granulated Polysaccharide (1) Particle Size of Polysaccharide The larger the particle size of the granulated polysaccharide in the present invention, the higher the viscosity lowering effect of psyllium tends to be (see Example 2). Incidentally, the particle size distribution of the granulated product is not particularly limited, for example, a viscosity reducing effect, processability, and product solubility,
From the viewpoint of dispersibility and bulkiness, it is preferable that the particles of 140 mesh non-sieved (mesh on) are contained in an amount of 70% by weight or more (see Example 2).

The granulation method is not particularly limited as long as it can be granulated into granules. For example, fluidized bed granulation method, spray granulation method, tumbling granulation method, extrusion granulation method, stirring granulation method. The crushing granulation method, the injection granulation method, etc. are appropriately adopted. Among these, the fluidized bed granulation method using a fluidized bed granulator is preferably used in terms of productivity, manufacturing cost and solubility.

(2) Specification of Polysaccharide The polysaccharide of the present invention is not particularly limited, but is 2% by weight.
The viscosity of the aqueous solution is 9.0 cp (B type viscometer, rotor No. 1,
60 rpm, measured value at 25 ° C) or less, preferably 5.0 c
Polysaccharides of p or less are preferable because they have an excellent ability to reduce the viscosity of psyllium. The molecular weight of the polysaccharide is preferably 20,000 or more in view of its ability to reduce viscosity of psyllium. Here, the molecular weight is a column for gel filtration (for example, TSKgel Toyopearl manufactured by Tosoh Corporation).
It is a numerical value calculated based on a calibration curve obtained from a standard substance by gel filtration chromatography equipped with.

The origin of the polysaccharide of the present invention is not particularly limited. For example, in addition to the modified starch described below, gum arabic,
Examples include arabinogalactan, guar gum hydrolyzate, pullulan, soy-derived dietary fiber, starch hydrolyzate, or a combination thereof. In particular, gum arabic, guar gum degradation products,
Starch hydrolysates or combinations thereof have proven to be suitable. Examples of the origin of the modified starch include tapioca starch, potato starch, corn starch, rice starch, wheat starch and the like.

The modified method for obtaining the modified starch includes etherification such as hydroxypropyl etherification and carboxymethyl etherification; esterification such as acetic acid esterification, octenyl succinic acid esterification and phosphoric acid esterification; and acid treatment. One of them or a combination of two or more thereof is possible. The psyllium composition according to the present invention,
In terms of solubility, it is preferable to pre-alphaise.

Among the modified starches thus produced, it is the acid-treated pregelatinized potato starch, octenyl succinate esterified waxy corn starch, acid-treated hydroxypropyl etherified tapioca starch, or a combination thereof which has a particularly beneficial effect. .

It should be noted that the physiological activity originally possessed by psyllium should be retained even after the viscosity thereof is reduced by adding the above-mentioned polysaccharide to psyllium. ) Measurement of water retention capacity,
It has been confirmed that about 70% or more of the water retention capacity is retained as compared with before the viscosity is reduced.

(3) Amount of Polysaccharide Used The amount of the polysaccharide added to psyllium in the present invention is
It is appropriately set depending on the concentration of psyllium and the viscosity of the polysaccharide itself used. That is, although the polysaccharide of the present invention has a difference in the viscosity-reducing effect of psyllium depending on its origin or chemical method, the viscosity-reducing effect of psyllium increases according to the addition amount up to a certain concentration (addition amount). However, since the polysaccharide itself also has a certain degree of viscosity, if the addition amount is too large, the viscosity of the polysaccharide itself and the reduced viscosity of psyllium are offset, and the final viscosity is the original viscosity of psyllium or The viscosity becomes higher than that. For example, in the case of using acid-treated hydroxypropyl etherified tapioca starch, the viscosity of psyllium decreases even with an addition amount of 1/8 weight to psyllium. On the other hand, when the added amount is increased to 30% or more, the viscosity tends to increase due to the viscosity of the polysaccharide (starch) itself.

Therefore, the amount of the polysaccharide used should be appropriately adjusted so that the viscosity of psyllium becomes the desired viscosity.

3. Method for Preparing Psyllium Composition and Powdered Beverage The psyllium composition according to the present invention is prepared by mixing the granulated polysaccharide and psyllium in powder form.

Further, as the powdered beverage according to the present invention,
For example, there are powdered juice or powdered instant soup, which are prepared by appropriately adding powdered raw materials such as powdered fruit juice, granulated sugar, and seasonings to the granulated polysaccharide and psyllium. When starch is used as the granulated polysaccharide, it is preferably pregelatinized from the viewpoint of promoting solubility of the starch itself. Moreover, to improve the dispersibility of psyllium itself, in order to prevent from becoming lump, it may be previously granulated in admixture with psyllium alone or other powdered material.

[0029]

EXAMPLES The present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

In Examples 1 to 3 below, a B-type viscometer (B8L type manufactured by Tokyo Keiki Co., Ltd.) was used for viscosity measurement, and the viscosity was measured at rotor No. 3, 60 rpm, and 25 ° C. .

[Example 1: Viscosity-reducing effect of granulated polysaccharide] <Method> 4.4 g of psyllium (healthy gum manufactured by Dainippon Pharmaceutical Co., Ltd.) premixed with 212.3 g of water was used. 3.3 g of each polysaccharide (Samples 1 to 7) shown in 1 was added and dissolved, and the viscosity was measured over time. As the polysaccharide, a granulated product and an ungranulated product were used, respectively. Granules of polysaccharide were prepared by fluidized bed granulation method. The particle size distribution of the granulated product of this polysaccharide is shown in Table 3 and FIG. 2, and the particle size distribution of the ungranulated product is shown in Table 2 and FIG. The measurement results of the viscosity of the aqueous solution containing each polysaccharide and psyllium are shown in Table 4 and FIG.

[0032]

[Table 1]

[0033]

[Table 2]

[0034]

[Table 3]

[0035]

[Table 4]

<Results> From the results of Table 4 and FIG. 3, it can be seen that in Samples 1 to 7, the viscosity development rate of psyllium was delayed by changing the polysaccharide from an ungranulated product to a granulated product. Further, in Sample 1 (acid-treated pregelatinized potato starch), Sample 2 (octenyl succinic acid esterified waxy corn starch), and Sample 4 (gum arabic), the effect of delaying the viscosity development rate is remarkable. Next, a delaying effect was observed in the dextrin sample 6 (DE8.0 ± 1.0), and the sample 3 (guar gum degradation product) and the dextrin samples 5 (DE2 to 5) and sample 7 (DE16 to 21) showed a slight effect. There was a delay effect.

[Example 2: Effect of delaying psyllium viscosity development rate for each particle size fraction of granulated starch] <Method> A granulated product of sample 2 (octenyl succinic acid esterified waxy corn starch) used in Example 1 was used. 42 mesh non-sieved, 60-100 mesh, 140-200
The viscosity of the aqueous solution mixed with psyllium was measured with time in the same manner as in Example 1 by fractionating into a mesh to prepare a sample. The results are shown in Table 5 and FIG.

[0038]

[Table 5]

<Results> From the results of Table 5 and FIG. 4, it can be seen that the finer (smaller) the particle size of the granulated polysaccharide is, the change in viscosity with time becomes closer to that of an ungranulated product, and the viscosity lowering effect tends to decrease. . On the other hand, the particle size of the granulated polysaccharide is coarse (large)
There was a tendency that the effect of lowering the viscosity became higher.

[Example 3: Preparation of powdered juice] <Granulated powder product A> 700 g of psyllium, granulated sugar 2
00 g and 100 g of organic acid were mixed, and a granulated powder product A was prepared with a fluidized bed granulator.

<Granulated powder product B> Dextrin (DE2-
5) 700 g, acid-treated pregelatinized potato starch 200
g, gum arabic 50 g and organic acid 50 g are mixed,
Granulate with a fluidized bed granulator in the same manner as above to obtain granulated powder product B.
Was prepared.

Granulated powder products A and B were mixed in a ratio of 1: 1 (925 g), granulated sugar (60 g), high sweetener (5 g), acidulant (8 g) and flavor (2 g) to prepare 1000 g of psyllium powder juice. Each 10 g of this was filled in an aluminum packaging material and sealed to produce a psyllium powder juice.

10 g of the above powdered juice was dissolved in 180 ml of water, and the change in viscosity with time was measured. The results are shown in FIG. 5, and the particle size distributions of the granulated powder products A and B are shown in Table 6. An ungranulated powder having the same composition as the granulated powder product B was used as a control product in FIG.

[0044]

[Table 6]

[Example 4: Preparation of instant powder soup] <Granulated powder A> Sweetcorn powder 385 g, powdered milk 365 g, sugar 125 g, salt 62 g, vegetable extract 3
1 g, seasonings (amino acids, etc.) 16 g, protein hydrolyzate 1
3 g and a fragrance 3 g were mixed and a granulated powder product A was prepared by a fluidized bed granulator.

<Granulated powder product B> Granulated powder product B was prepared by granulating acid-treated hydroxypropyletherified tapioca starch which had been pregelatinized in the same manner as above with a fluidized bed granulator.

Granulated powder A16g, granulated powder B12
g, and 2 g of psyllium were mixed to prepare a powdered instant soup containing psyllium.

30 g of the instant soup was dissolved in 130 ml of hot water, and the change in viscosity with time was measured. The results are shown in FIG. 6, and the particle size distribution of the granulated powder product B is shown in Table 7. Granulated powder product B
An ungranulated product having the same composition as the above was used as a control product in FIG.

[0049]

[Table 7]

[0050]

According to the granulated polysaccharide for decreasing the viscosity of psyllium of the present invention, the expression of viscosity after hydration of psyllium can be suppressed without impairing the effective physiological action originally possessed by psyllium. In particular, it is possible to effectively delay the rate of viscosity development immediately after hydration, and therefore it is extremely effective for foods such as powdered drinks that do not require a long period of time after being dissolved in water or hot water. Further, other than the beverage, it becomes easy to mix with foods that are prepared in an aqueous system and foods that include a heating step in a hydrated state in the manufacturing process, and the adverse effect on the texture due to gelation of psyllium is also reduced. You can

[Brief description of drawings]

FIG. 1 is a graph showing the particle size distribution of a non-granulated polysaccharide product.

FIG. 2 is a graph showing the particle size distribution of a granulated product of the same polysaccharide as shown in FIG.

FIG. 3 is a graph showing a time-dependent viscosity change of an aqueous solution of the psyllium composition containing the polysaccharide shown in FIGS. 1 and 2 and an aqueous solution of psyllium.

FIG. 4 is a graph showing changes in viscosity over time of an aqueous solution of a psyllium composition containing a specific particle size fraction and granulated and ungranulated polysaccharides.

FIG. 5 is a graph showing a change with time in viscosity after dissolving powdered juice according to an embodiment of the present invention in water.

FIG. 6 is a graph showing a change with time in viscosity of a powdered instant soup according to an embodiment of the present invention after being dissolved in hot water.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Takuo Furukawa, Nisshin Foods Co., Ltd. 4-1-1 Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/308 A23L 2/00-2/52 C08B 31/00-37/14

Claims (7)

(57) [Claims] 1. A polysaccharide-granulated psyllium for decreasing viscosity.
A granulated polysaccharide, The polysaccharide is a modified starch, gum arabic, or arabinogala.
Dietary fiber derived from cutane, guar gum decomposition products, pullulan, and soybeans
A group consisting of fibers, starch hydrolysates and combinations thereof
For decreasing viscosity of psyllium, characterized by being selected from
Granulated polysaccharide. 2. The polysaccharide has a viscosity of 5.0 cp in a 2 wt% aqueous solution (B-type viscometer, rotor No. 1, 60 rpm, 25
2. The granulated polysaccharide for decreasing the viscosity of psyllium according to claim 1, which is less than or equal to the measured value at ° C. 3. The granulated polysaccharide for decreasing the viscosity of psyllium according to claim 1, wherein 70% by weight or more of the granulated polysaccharide is granulated so as to be particles which are not sieved with 140 mesh. 4. A modified method of the modified starch is etherified, esterified or psyllium viscosity reduction for granulation according to any one of claims 1 to 3, characterized in that it comprises one or more acid treatment multi Sugar. Wherein said modified starch is, according to, characterized in that it is selected acid treatment pregelatinized potato starch, octenyl succinate esterified waxy corn starch, acid-treated hydroxypropyl etherified tapioca starch, and from the group consisting of combinations Item 1 to 3
Granulated polysaccharide for reducing the viscosity of psyllium. 6. A cyclic <br/> potassium decrease in viscosity for granulation polysaccharide according to any one of claims 1 to 5, psyllium composition characterized in that psyllium is contained. 7. A granulated polysaccharide for rhino <br/> potassium viscosity reduction according to any one of claims 1 to 5, powdered drinks, characterized in that psyllium is contained.