JP4890081B2 - ガラクトマンナン酵素分解物の製造方法 - Google Patents
ガラクトマンナン酵素分解物の製造方法 Download PDFInfo
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- JP4890081B2 JP4890081B2 JP2006115034A JP2006115034A JP4890081B2 JP 4890081 B2 JP4890081 B2 JP 4890081B2 JP 2006115034 A JP2006115034 A JP 2006115034A JP 2006115034 A JP2006115034 A JP 2006115034A JP 4890081 B2 JP4890081 B2 JP 4890081B2
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- degradation product
- enzyme degradation
- galactomannan
- galactomannan enzyme
- solution
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Description
ガラクトマンナン酵素分解物が利用可能な飲食品の形態は限定されず、溶液、懸濁物、粉末、固体成形物のいずれでもよく、経口摂取可能な形態であればよい。飲食物の具体例としては、例えば、即席麺、レトルト食品、缶詰、電子レンジ食品、即席スープ・みそ汁類、フリーズドライ食品等の即席食品類、清涼飲料、果汁飲料、野菜飲料、豆乳飲料、コーヒー飲料、茶飲料、粉末飲料、濃縮飲料、栄養飲料、アルコール飲料等の飲料類、パン、パスタ、麺、ケーキミックス、から揚げ粉、パン粉等の小麦粉製品、飴、キャラメル、チューイングガム、チョコレート、クッキー、ビスケット、ケーキ、パイ、スナック、クラッカー、和菓子、デザート菓子等の菓子類、ソース、トマト加工調味料、風味調味料、調理ミックス、たれ類、ドレッシング類、つゆ類、カレー・シチューの素等の調味料、加工油脂、バター、マーガリン、マヨネーズ等の油脂類、乳飲料、ヨーグルト類、乳酸菌飲料、アイスクリーム類、クリーム類等の乳製品、冷凍食品、魚肉ハム・ソーセージ、水産練り製品等の水産加工品、畜肉ハム・ソーセージ等の畜産加工品、農産缶詰、ジャム・マーマレード類、漬け物、煮豆、シリアル等の農産加工品、栄養食品、錠剤、カプセル等を挙げることができる。
ガラクトマンナン酵素分解物を素材として飲食品等を加工する際には、各種栄養成分を強化することができる。
強化できる栄養成分としては、ビタミンA、ビタミンB1、ビタミンB2、ビタミンB6、ビタミンB12、ビタミンC、ビタミンD、ビタミンE、ナイアシン(ニコチン酸)、パントテン酸、葉酸等のビタミン類、リジン、スレオニン、トリプトファン等の必須アミノ酸類や、カルシウム、マグネシウム、鉄、亜鉛、銅等のミネラル類、及び、例えば、α−リノレン酸、EPA、DHA、月見草油、オクタコサノール、カゼインホスホペプチド(CPP)、カゼインカルシウムペプチド(CCP)、水溶性食物繊維、不溶性食物繊維、オリゴ糖、ビフィズス菌・乳酸菌等の生菌等の人の健康に寄与する物質類、その他の食品や食品添加物として認可されている有用物質の1種または2種以上が使用できる。
以下、本発明の実施形態をより具体化したいくつかの実施例を用いて詳細に説明するが、以下の実施例は本発明の範囲を限定するものではない。
Claims (9)
- ガラクトマンナンを含有するマメ科植物種子の胚乳部分をヘミセルラーゼ製剤により酸性域で酵素的に加水分解する第1工程と、
前記第1工程を経て得られた溶液の加水分解反応を所定温度に加熱して停止させる第2工程と、
前記第2工程の実施後に前記溶液の遠心分離処理を行って未反応物を除去し、次いで精製処理、加熱殺菌処理及び冷却処理をこの順序で行った後、中和処理を行う第3工程と
を含み、
前記精製処理は、前記遠心分離処理後の溶液に濾過助剤を添加して攪拌した後に濾過を行う処理であり、
前記加熱殺菌処理は、前記精製処理後の溶液を120℃〜150℃で1秒間〜6秒間加熱する超高温瞬間殺菌処理であり、
前記冷却処理は、前記超高温瞬間殺菌処理後に直ちに常温まで冷却する強制冷却である
ことを特徴とするガラクトマンナン酵素分解物の製造方法。 - 前記マメ科植物種子はグアー豆であることを特徴とする請求項1に記載のガラクトマンナン酵素分解物の製造方法。
- 前記ガラクトマンナン酵素分解物は、
平均分子量が5000〜30000であり、
マンノース直鎖の鎖長が30単位〜200単位の範囲内に80%以上分布しており、かつ、
5%水溶液の粘度が、ブルックフィールド粘度計を用いて5℃,60rpmで、Lowローターにて測定したときに5mPa・s〜20mPa・sである
ことを特徴とする請求項1または2に記載のガラクトマンナン酵素分解物の製造方法。 - 前記第1工程では、pH2.0〜pH6.0で加水分解を行うことを特徴とする請求項1乃至3のいずれか1項に記載のガラクトマンナン酵素分解物の製造方法。
- 前記第1工程では、50℃〜80℃で8時間〜24時間、または60℃〜80℃で3時間〜12時間加水分解を行うことを特徴とする請求項1乃至4のいずれか1項に記載のガラクトマンナン酵素分解物の製造方法。
- 前記第2工程では、85℃以上で15分間〜60分間加熱して加水分解反応を停止させることを特徴とする請求項1乃至5のいずれか1項に記載のガラクトマンナン酵素分解物の製造方法。
- 前記第1工程の加水分解を開始してから前記第3工程の冷却処理が完了するまでの間、溶液を酸性域に保つことを特徴とする請求項1乃至6のいずれか1項に記載のガラクトマンナン酵素分解物の製造方法。
- 前記第3工程の実施後に、前記第3工程を経て得られた溶液を濃縮する第4工程を行うことを特徴とする請求項1乃至7のいずれか1項に記載のガラクトマンナン酵素分解物の製造方法。
- 前記第4工程の実施後に、前記第4工程を経て得られた溶液を乾燥して粉末化する第5工程を行うことを特徴とする請求項8に記載のガラクトマンナン酵素分解物の製造方法。
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