JP5868931B2 - Method for stabilizing water-soluble dietary fiber, stabilized water-soluble dietary fiber composition, and method for producing the same - Google Patents
Method for stabilizing water-soluble dietary fiber, stabilized water-soluble dietary fiber composition, and method for producing the same Download PDFInfo
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- JP5868931B2 JP5868931B2 JP2013252376A JP2013252376A JP5868931B2 JP 5868931 B2 JP5868931 B2 JP 5868931B2 JP 2013252376 A JP2013252376 A JP 2013252376A JP 2013252376 A JP2013252376 A JP 2013252376A JP 5868931 B2 JP5868931 B2 JP 5868931B2
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- dietary fiber
- water
- soluble dietary
- solution
- soluble
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Description
本発明は水溶性食物繊維の安定化方法並びに安定化された水溶性食物繊維組成物およびその製造方法に関する。 The present invention relates to a method for stabilizing water-soluble dietary fiber, a stabilized water-soluble dietary fiber composition, and a method for producing the same.
水溶性食物繊維素材は、ボディー感の付与や酸性乳飲料の安定化効果等を有し、幅広い食品に低カロリー素材として利用されている。また、水溶性食物繊維素材は整腸作用、食後血糖の急激な上昇抑制する作用、血中の中性脂肪やコレステロールの低下作用等を有し、機能性食品素材として飲食品分野において広く利用されている（非特許文献１）。 The water-soluble dietary fiber material has a body feeling and an effect of stabilizing an acidic milk beverage, and is used as a low calorie material in a wide range of foods. In addition, water-soluble dietary fiber materials have an intestinal regulating action, an action to suppress a rapid increase in postprandial blood glucose, a blood neutral fat and cholesterol lowering action, etc., and are widely used in the food and beverage field as functional food materials. (Non-Patent Document 1).
この水溶性食物繊維素材の多くが粉末状態で流通されているが、水への分散性や溶解性が悪く、さらに溶解に時間が掛かかり粉立ちを伴うため、製造現場において作業性の低下を招くという問題を抱えていた。このような問題に鑑みて、難消化性デキストリンやポリデキストロース等の一部の水溶性食物繊維素材は溶液（シラップ）状での流通が試みられている。しかし、これらシラップ製品は粉末品に比べ作業性は良好だが、水分活性が高く微生物汚染のリスクが高いという問題があった。また、水溶性食物繊維素材は、通常の液糖に比べ高分子であるため、シラップの粘度が高く、微生物汚染のリスクを低減するために固形分濃度を高めて水分活性を低下させると、今度は粘度が高くなりすぎて食品へ添加利用する際の作業性が悪化してしまう。 Many of these water-soluble dietary fiber materials are distributed in powder form, but their dispersibility and solubility in water are poor, and it takes time to dissolve and involves powdering. Had a problem of inviting. In view of such problems, some water-soluble dietary fiber materials such as indigestible dextrin and polydextrose have been tried to be distributed in the form of a solution (syrup). However, these syrup products have better workability than powder products, but have a problem of high water activity and high risk of microbial contamination. In addition, because water-soluble dietary fiber material is a polymer compared to normal liquid sugar, the viscosity of syrup is high, and if the solid content concentration is increased to reduce the water activity to reduce the risk of microbial contamination, The viscosity becomes too high and the workability when added to foods is deteriorated.
このように、水溶性食物繊維を溶液の状態で提供した場合に、その保存安定性を高めつつ、良好な作業性を有したシラップ状での保管・流通、更には食品への利用を可能にする技術の開発が望まれていた。 In this way, when water-soluble dietary fiber is provided in the form of a solution, it can be stored and distributed in syrup form with good workability while improving its storage stability, and it can be used for food. Development of technology to do was desired.
後記実施例に示されるように、水溶性食物繊維を水溶液の状態で保存すると、水溶性食物繊維は経時的に熱や酸により分解され、食物繊維含量が低下することが判明した。この水溶性食物繊維含量の低下は、商品の価値・機能の低下に繋がる致命的な問題である。 As shown in Examples described later, it was found that when water-soluble dietary fiber was stored in an aqueous solution state, the water-soluble dietary fiber was decomposed by heat and acid over time, and the dietary fiber content was lowered. This reduction in the water-soluble dietary fiber content is a fatal problem that leads to a decline in the value and function of the product.
本発明は、溶液で安定化された水溶性食物繊維組成物を提供することを目的とする。 An object of this invention is to provide the water-soluble dietary fiber composition stabilized by the solution.
本発明者らは、水溶性食物繊維を溶液中で保存した場合には水溶性食物繊維は経時的に分解するが、非食物繊維性の単糖および／またはオリゴ糖を水溶性食物繊維の溶液中に共存させると分解率が抑制され、水溶性食物繊維の安定化が図られることを見出した。本発明はこの知見に基づくものである。 When the water-soluble dietary fiber is stored in a solution, the present inventors degrade the water-soluble dietary fiber over time, but the non-dietary fiber monosaccharide and / or oligosaccharide is converted into a solution of the water-soluble dietary fiber. It has been found that the decomposition rate is suppressed and the water-soluble dietary fiber can be stabilized when coexisting in the water. The present invention is based on this finding.
すなわち、本発明は、以下の通りである。
（１）非食物繊維性の単糖および／またはオリゴ糖を水溶性食物繊維の溶液中に共存させる工程を含んでなる、溶液中における水溶性食物繊維の安定化方法。
（２）水溶性食物繊維と単糖および／またはオリゴ糖の固形分比率が２：８〜９：１の範囲である、上記（１）に記載の安定化方法。
（３）溶液のｐＨが２．０〜６．０の範囲である、上記（１）または（２）に記載の安定化方法。
（４）溶液中の水溶性食物繊維の含有量が５０〜８０質量％（固形分換算）である、上記（１）〜（３）のいずれかに記載の安定化方法。
（５）非食物繊維性の単糖および／またはオリゴ糖を水溶性食物繊維の溶液中に共存させる工程を含んでなる、安定化された水溶性食物繊維組成物の製造方法。
（６）水溶性食物繊維と単糖および／またはオリゴ糖の固形分比率が５：５〜９：１の範囲である、上記（５）に記載の製造方法。
（７）溶液のｐＨが２．０〜６．０の範囲である、（５）または（６）に記載の製造方法。
（８）溶液中の水溶性食物繊維の含有量が５０〜８０質量％（固形分換算）である、上記（５）〜（７）のいずれかに記載の製造方法。
（９）非食物繊維性の単糖および／またはオリゴ糖を含んでなる、溶液中における水溶性食物繊維の安定化剤。
（１０）非食物繊維性の単糖および／またはオリゴ糖を水溶性食物繊維の溶液中に共存させてなる、安定化された水溶性食物繊維組成物。
（１１）以下の(a)、(b)および(c)の条件を一部または全部有する、上記（１０）に記載の組成物：
(a)水溶性食物繊維と単糖および／またはオリゴ糖の固形分比率が２：８〜９：１の範囲である、
(b)溶液のｐＨが２．０〜６．０の範囲である、
(c)溶液中の水溶性食物繊維の含有量が５０〜８０質量％（固形分換算）である。
（１２）上記（５）〜（８）のいずれかに記載の製造方法により製造された水溶性食物繊維組成物または上記（１０）または（１１）に記載の水溶性食物繊維組成物を添加することを含んでなる、飲食品の製造方法。
（１３）上記（５）〜（８）のいずれかに記載の製造方法により製造された水溶性食物繊維組成物または上記（１０）または（１１）に記載の水溶性食物繊維組成物が添加されてなる、飲食品。
That is, the present invention is as follows.
(1) A method for stabilizing water-soluble dietary fiber in a solution, comprising a step of allowing a non-dietary fiber monosaccharide and / or oligosaccharide to coexist in a solution of water-soluble dietary fiber.
(2) The stabilization method according to (1) above, wherein the solid content ratio of the water-soluble dietary fiber and the monosaccharide and / or oligosaccharide is in the range of 2: 8 to 9: 1.
(3) The stabilization method as described in said (1) or (2) whose pH of a solution is the range of 2.0-6.0.
(4) The stabilization method in any one of said (1)-(3) whose content of the water-soluble dietary fiber in a solution is 50-80 mass% (solid content conversion).
(5) A method for producing a stabilized water-soluble dietary fiber composition, comprising a step of allowing non-dietary fiber monosaccharides and / or oligosaccharides to coexist in a water-soluble dietary fiber solution.
(6) The production method according to (5) above, wherein the solid content ratio of the water-soluble dietary fiber and the monosaccharide and / or oligosaccharide is in the range of 5: 5 to 9: 1.
(7) The production method according to (5) or (6), wherein the pH of the solution is in the range of 2.0 to 6.0.
(8) The manufacturing method in any one of said (5)-(7) whose content of the water-soluble dietary fiber in a solution is 50-80 mass% (solid content conversion).
(9) A stabilizer for water-soluble dietary fiber in a solution, comprising a non-dietary fiber monosaccharide and / or oligosaccharide.
(10) A stabilized water-soluble dietary fiber composition comprising a non-dietary fiber monosaccharide and / or oligosaccharide coexisting in a water-soluble dietary fiber solution.
(11) The composition according to the above (10), which has part or all of the following conditions (a), (b) and (c):
(a) The solid content ratio of water-soluble dietary fiber to monosaccharide and / or oligosaccharide is in the range of 2: 8 to 9: 1.
(b) the pH of the solution is in the range of 2.0 to 6.0,
(c) The content of water-soluble dietary fiber in the solution is 50 to 80% by mass (in terms of solid content).
(12) The water-soluble dietary fiber composition produced by the production method according to any one of (5) to (8) above or the water-soluble dietary fiber composition according to (10) or (11) above is added The manufacturing method of the food / beverage products which comprise this.
(13) The water-soluble dietary fiber composition produced by the production method according to any one of (5) to (8) above or the water-soluble dietary fiber composition according to (10) or (11) above is added. Food and drinks.
本発明によれば溶液中での安定性が向上し、長期間の保存に適した水溶性食物繊維組成物が提供される。本発明により安定化された水溶性食物繊維組成物は、従来の水溶性食物繊維粉末製品とは違って、水などの溶液に溶解させる操作が不要であり、タンク貯蔵、ポンプ輸送、タンクローリー輸送でき、その取扱いも容易である。また、本発明により安定化された水溶性食物繊維組成物は、従来の水溶性食物繊維シラップと比較して、低粘性・低水分活性であるとともに、甘味が付与されたシラップであることから、甘味料、呈味改良剤、機能性付加などとして各種飲食物、化粧品、医薬品などの製造に利用できる点で有利である。 ADVANTAGE OF THE INVENTION According to this invention, the stability in a solution improves and the water-soluble dietary fiber composition suitable for a long-term storage is provided. Unlike the conventional water-soluble dietary fiber powder product, the water-soluble dietary fiber composition stabilized according to the present invention does not require an operation of dissolving in a solution such as water, and can be stored in a tank, transported by a pump, or transported by a tank truck. The handling is also easy. In addition, the water-soluble dietary fiber composition stabilized according to the present invention is a syrup having a low viscosity and a low water activity, as well as sweetness, compared to conventional water-soluble dietary fiber syrup. It is advantageous in that it can be used for the production of various foods, cosmetics, pharmaceuticals and the like as sweeteners, taste improvers, functional additions and the like.
本発明において「安定化」とは、水溶性食物繊維を溶液中で保存したときに水溶性食物繊維の含量の低下が抑制されるような状態を意味する。すなわち、後記実施例に示されるように溶液中の水溶性食物繊維は経時変化によりその含有量が減少するが、ある条件下での溶液中の水溶性食物繊維の含有量の減少量が低下する場合に、そのような条件下での状態を「安定化」という。具体的には、水溶性食物繊維をある物質と共存させた状態と、水溶性食物繊維をある物質と共存させていない状態とを比較し、水溶性食物繊維をある物質と共存させて保存したときの水溶性食物繊維含量の減少量が、水溶性食物繊維をある物質と共存させずに保存したときの水溶性食物繊維含量の減少量を下回る場合に、ある物質を共存させた状態を本発明では「安定化」という。 In the present invention, “stabilized” means a state in which a decrease in the content of water-soluble dietary fiber is suppressed when the water-soluble dietary fiber is stored in a solution. That is, as shown in the examples below, the content of water-soluble dietary fiber in the solution decreases with time, but the decrease in the content of water-soluble dietary fiber in the solution under certain conditions decreases. In some cases, the state under such conditions is referred to as “stabilization”. Specifically, the state where water-soluble dietary fiber coexists with a certain substance is compared with the state where water-soluble dietary fiber does not coexist with a certain substance, and water-soluble dietary fiber is coexisted with a certain substance and stored. When the amount of water-soluble dietary fiber content is less than the amount of water-soluble dietary fiber content when water-soluble dietary fiber is stored without coexisting with a certain material, In the invention, this is called “stabilization”.
本発明では水溶性食物繊維の分解率に基づいて「安定化」が達成されているか否かを評価することができる。すなわち、水溶性食物繊維をある物質と共存させた状態と、水溶性食物繊維をある物質と共存させていない状態とを比較し、水溶性食物繊維をある物質と共存させて保存したときの水溶性食物繊維の分解率が、水溶性食物繊維をある物質と共存させずに保存したときの水溶性食物繊維の分解率を下回るときに、「安定化」が達成されていると評価することができる。ここで、「分解率」は下記数式により算出することができる。 In this invention, it can be evaluated whether "stabilization" is achieved based on the decomposition rate of water-soluble dietary fiber. That is, comparing the state in which water-soluble dietary fiber coexists with a certain substance and the state in which water-soluble dietary fiber is not coexisting with a certain substance, It can be evaluated that “stabilization” has been achieved when the rate of degradation of water-soluble dietary fiber is lower than the rate of degradation of water-soluble dietary fiber when the water-soluble dietary fiber is stored without coexisting with a certain substance. it can. Here, the “decomposition rate” can be calculated by the following mathematical formula.
分解率＝（Ａ−Ｂ）／Ａ×１００
Ａ：保存前の水溶性食物繊維含量（質量％）
Ｂ：固形分７５％に調整し、密封条件下３０℃で６ヵ月間保存した後の水溶性食物繊維含量（質量％）
Decomposition rate = (A−B) / A × 100
A: Water-soluble dietary fiber content (% by mass) before storage
B: Water-soluble dietary fiber content (mass%) after adjusting to a solid content of 75% and storing under sealed conditions at 30 ° C. for 6 months
本発明では水溶性食物繊維の分解抑制率に基づいて「安定化」の程度を評価することができる。分解抑制率は、水溶性食物繊維をある物質と共存させたときの水溶性食物繊維の分解率と、水溶性食物繊維をある物質と共存させていないときの水溶性食物繊維の分解率をもとに、下記数式により算出することができる。 In the present invention, the degree of “stabilization” can be evaluated based on the decomposition inhibition rate of water-soluble dietary fiber. The decomposition inhibition rate includes the decomposition rate of water-soluble dietary fiber when water-soluble dietary fiber coexists with a certain substance and the decomposition rate of water-soluble dietary fiber when water-soluble dietary fiber is not coexistent with a certain substance. And can be calculated by the following mathematical formula.
分解抑制率＝（Ｃ−Ｄ）／Ｃ×１００
Ｃ：水溶性食物繊維のみの水溶液の分解率（％）
Ｄ：水溶性食物繊維にある物質を添加した水溶液の分解率（％）
Decomposition suppression rate = (C−D) / C × 100
C: Decomposition rate (%) of aqueous solution containing only water-soluble dietary fiber
D: Decomposition rate (%) of an aqueous solution to which a substance in water-soluble dietary fiber is added
分解抑制率が１００％に近ければ近いほど水溶性食物繊維の分解が抑制されており、試験物質により高い安定化が達成されていると評価することができる。 The closer the decomposition inhibition rate is to 100%, the more the decomposition of water-soluble dietary fiber is suppressed, and it can be evaluated that high stabilization is achieved by the test substance.
本発明において「水溶性食物繊維」とは、食物繊維のうち水溶性のものを意味する。また、「食物繊維」とは、ヒトの消化酵素によって加水分解されない難消化性の多糖類等を意味する。 In the present invention, “water-soluble dietary fiber” means a water-soluble dietary fiber. The “dietary fiber” means indigestible polysaccharides that are not hydrolyzed by human digestive enzymes.
本発明に使用できる水溶性食物繊維としては、例えば、糖質を各種触媒存在下または無触媒下で加熱することで得られる糖縮合物、グルコースとソルビトールとクエン酸を８９：１０：１で加熱して得られるポリデキストロース（ライテス、ライテスＩＩ：デュポン社製）、焙焼デキストリンを酵素分解した後に、樹脂分画して得られる難消化性デキストリン（パインファイバー、ファイバーソル２：松谷化学工業社製）、大豆粕からの熱水抽出物して得られる大豆多糖類（ソヤファイブ：不二製油社製）、澱粉分解物に糖転移酵素を作用させて得られる多分岐グルカンが挙げられ、製造コストや水溶性食物繊維の含量の観点から、糖縮合物、ポリデキストロース、難消化性デキストリンが好ましい。 Examples of water-soluble dietary fibers that can be used in the present invention include sugar condensates obtained by heating carbohydrates in the presence or absence of various catalysts, glucose, sorbitol, and citric acid heated at 89: 10: 1. Polydextrose (Lites, Lites II: manufactured by DuPont) and enzymatic digestion of roasted dextrin, followed by resin fractionation, indigestible dextrin (Pine Fiber, Fiber Sol 2: manufactured by Matsutani Chemical Industry Co., Ltd.) ), Soybean polysaccharides obtained by hot water extraction from soybean meal (Soya Five: manufactured by Fuji Oil Co., Ltd.), and hyperbranched glucans obtained by allowing glycosyltransferases to act on starch degradation products. From the viewpoint of the content of water-soluble dietary fiber, sugar condensates, polydextrose, and indigestible dextrin are preferred.
水溶性食物繊維は水溶性食物繊維を含む水溶性食物繊維素材を使用することができ、その場合、水溶性食物繊維素材の食物繊維含量は、水溶性食物繊維としての価値・機能を考慮すると、４０質量％以上であることが好ましく、５０質量％以上であることがより好ましく、７０質量％以上であることが特に好ましい。本発明に使用する水溶性食物繊維素材は、粉末状の水溶性食物繊維素材を適宜水に溶かして使用しても、水溶性食物繊維素材の水溶液を適宜希釈または濃縮して使用してもよい。 The water-soluble dietary fiber can use a water-soluble dietary fiber material containing water-soluble dietary fiber, in which case the dietary fiber content of the water-soluble dietary fiber material takes into account the value and function of the water-soluble dietary fiber, It is preferably 40% by mass or more, more preferably 50% by mass or more, and particularly preferably 70% by mass or more. The water-soluble dietary fiber material used in the present invention may be used by dissolving a powdered water-soluble dietary fiber material in water as appropriate, or by diluting or concentrating an aqueous solution of the water-soluble dietary fiber material as appropriate. .
本発明において非食物繊維性の単糖およびオリゴ糖とは、食物繊維以外の単糖およびオリゴ糖を意味する。また、オリゴ糖は単糖が２〜１０個グリコシド結合した糖質を意味する。非食物繊維性の単糖およびオリゴ糖としては、例えば、グルコース、フラクトース、マルトース、ゲンチオビオース、イソマルトース、ニゲロース、マルトトリオース、イソマルトトリオース、パノース、マルトテトラオース、マルトオリゴ糖、イソマルトオリゴ糖、ニゲロオリゴ糖などの還元性単糖やオリゴ糖が挙げられ、さらに、エリスリトール、ソルビトール、マルチトール、イソマルチトール、ラクチトール、パニトール、ネオトレハロース、スクロース、トレハロース、ラフィノース、エルロース、ラクトスクロース、α-グルコシルスクロースなどの非還元性の単糖やオリゴ糖が挙げられる。水溶性食物繊維溶液の保存安定性および操作性（粘度）の点から非食物繊維性の単糖およびオリゴ糖として単糖を用いることが好ましい。本発明にて使用する非食物繊維性の単糖およびオリゴ糖は、前記糖質の精製品であっても混合物であってもよい。前記糖質の混合物としては、マルトオリゴ糖水飴・粉飴や異性化糖を好適に用いることができる。 In the present invention, non-dietary fiber monosaccharides and oligosaccharides mean monosaccharides and oligosaccharides other than dietary fiber. Oligosaccharide means a carbohydrate in which 2 to 10 monosaccharides are glycosidic bonded. Non-dietary fiber monosaccharides and oligosaccharides include, for example, glucose, fructose, maltose, gentiobiose, isomaltose, nigerose, maltotriose, isomaltotriose, panose, maltotetraose, maltooligosaccharide, isomaltoligosaccharide, Examples include reducing monosaccharides and oligosaccharides such as nigerooligosaccharide, and erythritol, sorbitol, maltitol, isomaltitol, lactitol, panitol, neotrehalose, sucrose, trehalose, raffinose, erulose, lactosucrose, α-glucosyl sucrose Non-reducing monosaccharides and oligosaccharides such as From the viewpoint of storage stability and operability (viscosity) of a water-soluble dietary fiber solution, it is preferable to use a monosaccharide as a non-dietary fiber monosaccharide and oligosaccharide. The non-dietary fiber monosaccharide and oligosaccharide used in the present invention may be a refined product or a mixture of the above carbohydrates. As the sugar mixture, maltooligosaccharide starch syrup / powder cake or isomerized sugar can be preferably used.
本発明の安定化方法および製造方法を実施する場合には、水溶性食物繊維の分解抑制をよりよく達成するために、水溶性食物繊維と単糖および／またはオリゴ糖の固形分比率を２：８〜９：１の範囲にすることができ、好ましくは２：８〜８：２、より好ましくは２：８〜６：４、特に好ましくは２：８〜４：６の範囲にすることができる。また、保存および輸送時の微生物汚染リスクを回避する観点から、溶液のｐＨを２．０〜６．０の範囲にすることができ、好ましくは３．０〜６．０の範囲にすることができる。また、保存および輸送時の微生物汚染リスクを回避する観点から、溶液中の水溶性食物繊維の含有量を５０〜８０質量％（固形分換算）にすることができ、好ましくは６０〜７５質量％（固形分換算）にすることができる。 When carrying out the stabilization method and the production method of the present invention, the solid content ratio of the water-soluble dietary fiber to the monosaccharide and / or oligosaccharide is set to 2: The range may be 8-9: 1, preferably 2: 8-8: 2, more preferably 2: 8-6: 4, particularly preferably 2: 8-4: 6. it can. From the viewpoint of avoiding the risk of microbial contamination during storage and transportation, the pH of the solution can be in the range of 2.0 to 6.0, preferably in the range of 3.0 to 6.0. it can. Further, from the viewpoint of avoiding the risk of microbial contamination during storage and transportation, the content of water-soluble dietary fiber in the solution can be 50 to 80% by mass (in terms of solid content), preferably 60 to 75% by mass. (In terms of solid content).
溶液のｐＨ調整方法は特に制限は無く、必要に応じて食品に利用可能な酸またはアルカリを添加して所望のｐＨに調整することができる。また、溶液の固形分濃度の調整方法も特に制限は無く、必要に応じて常法により濃縮処理することや、水で希釈することで所望の固形分濃度に調整することができる。 The method for adjusting the pH of the solution is not particularly limited, and it can be adjusted to a desired pH by adding an acid or alkali that can be used in food as necessary. Moreover, there is no restriction | limiting in particular also in the adjustment method of solid content concentration of a solution, It can adjust to desired solid content concentration by carrying out the concentration process by a conventional method as needed, or diluting with water.
本発明の安定化方法および製造方法は、非食物繊維性の単糖および／またはオリゴ糖を水溶性食物繊維の溶液中に共存させることができる限り、実施手法に特に制限はない。例えば、予め水に水溶性食物繊維を所定量加えて溶解させ、次いで、これに非食物繊維性の単糖および／またはオリゴ糖を添加し、溶解させ、さらに、所望のｐＨや固形分濃度に調整することで本発明の安定化方法や製造方法を実施することができる。あるいは、水溶性食物繊維の粉末と非食物繊維性の単糖および／またはオリゴ糖の粉末とを混合し、次いでこれに水を所定量加えて溶解させ、さらに所望のｐＨや固形分濃度に調整することで本発明の安定化方法や製造方法を実施してもよい。あるいは、水溶性食物繊維を溶解して調製した高濃度溶液と別に調製した非食物繊維性の単糖および／またはオリゴ糖の高濃度溶液とを混合し、次いで所望のｐＨや固形分濃度に調整することで本発明の安定化方法や製造方法を実施してもよい。 The stabilization method and the production method of the present invention are not particularly limited in the implementation method as long as the non-dietary fiber monosaccharide and / or oligosaccharide can coexist in the water-soluble dietary fiber solution. For example, a predetermined amount of water-soluble dietary fiber is added and dissolved in water in advance, and then non-dietary fiber monosaccharide and / or oligosaccharide is added and dissolved therein, and further, to a desired pH and solid content concentration. By adjusting, the stabilization method and the manufacturing method of the present invention can be carried out. Alternatively, water-soluble dietary fiber powder and non-dietary fiber monosaccharide and / or oligosaccharide powder are mixed, and then a predetermined amount of water is added and dissolved, and then adjusted to the desired pH and solid concentration. By doing so, you may implement the stabilization method and manufacturing method of this invention. Alternatively, a high-concentration solution prepared by dissolving water-soluble dietary fiber and a high-concentration solution of non-dietary fiber monosaccharide and / or oligosaccharide prepared separately are mixed, and then adjusted to the desired pH and solid content concentration By doing so, you may implement the stabilization method and manufacturing method of this invention.
本発明の安定化方法や製造方法では、水溶性食物繊維の溶液に、α-アミラーゼやアミログルコシダーゼ、シクロデキストリングルカノトランスフェラーゼ、β-アミラーゼ、α-グルコシダーゼなどの糖質分解酵素を作用させて非食物繊維性の単糖および／またはオリゴ糖を溶液中に遊離させることで水溶性食物繊維と非食物繊維性の単糖および／またはオリゴ糖を共存させてもよい。 In the stabilization method and production method of the present invention, a carbohydrate-degrading enzyme such as α-amylase, amyloglucosidase, cyclodextrin glucanotransferase, β-amylase, or α-glucosidase is allowed to act on a water-soluble dietary fiber solution. The water-soluble dietary fiber and the non-dietary fiber monosaccharide and / or oligosaccharide may coexist by releasing the dietary fiber monosaccharide and / or oligosaccharide into the solution.
後記実施例に示されるように、本発明では非食物繊維性の単糖および／またはオリゴ糖を水溶性食物繊維の溶液中に共存させた状態で２０〜６０℃で１カ月以上保存すると、水溶性食物繊維の分解率が抑制され、水溶性食物繊維の保存安定性が向上する。従って、本発明の安定化方法では、非食物繊維性の単糖および／またはオリゴ糖を共存させない場合と比較して、溶液中における水溶性食物繊維の分解を抑制することができ、また、溶液中における水溶性食物繊維を２０〜６０℃で１カ月以上（好ましくは1〜１２ヶ月間）の保存状態で安定化させることができる。さらに、本発明の製造方法により製造された水溶性食物繊維組成物では、非食物繊維性の単糖および／またはオリゴ糖を共存させない場合と比較して、溶液中における水溶性食物繊維の分解が抑制されており、また、溶液中における水溶性食物繊維を２０〜６０℃で１カ月以上（好ましくは１〜１２ヶ月間）の保存状態で安定化させることができる。 As shown in Examples below, in the present invention, when non-dietary fiber monosaccharides and / or oligosaccharides coexist in a water-soluble dietary fiber solution at 20 to 60 ° C. for 1 month or longer, The rate of decomposition of soluble dietary fiber is suppressed, and the storage stability of water-soluble dietary fiber is improved. Therefore, in the stabilization method of the present invention, the decomposition of water-soluble dietary fiber in the solution can be suppressed as compared with the case where non-dietary fiber monosaccharides and / or oligosaccharides are not coexisted. The water-soluble dietary fiber can be stabilized in a storage state at 20 to 60 ° C. for 1 month or longer (preferably for 1 to 12 months). Furthermore, in the water-soluble dietary fiber composition produced by the production method of the present invention, the decomposition of water-soluble dietary fiber in the solution is less than when non-dietary fiber monosaccharides and / or oligosaccharides are not allowed to coexist. In addition, the water-soluble dietary fiber in the solution can be stabilized in a storage state at 20 to 60 ° C. for 1 month or longer (preferably 1 to 12 months).
従って、本発明によれば、非食物繊維性の単糖および／またはオリゴ糖を水溶性食物繊維の溶液中に共存させてなる、安定化された水溶性食物繊維組成物が提供される。本発明の水溶性食物繊維組成物では、上述のように、水溶性食物繊維の分解率が抑制され、水溶性食物繊維の保存安定性が向上する。 Therefore, according to the present invention, there is provided a stabilized water-soluble dietary fiber composition comprising a non-dietary fiber monosaccharide and / or oligosaccharide coexisting in a water-soluble dietary fiber solution. In the water-soluble dietary fiber composition of the present invention, as described above, the decomposition rate of the water-soluble dietary fiber is suppressed, and the storage stability of the water-soluble dietary fiber is improved.
本発明の水溶性食物繊維組成物は、以下の(a)、(b)および(c)の条件の少なくとも一つを満たすものであってもよく、好ましくはこれらの一部の組合せまたは全部を満たすものであってもよい。
(a)水溶性食物繊維と単糖および／またはオリゴ糖の固形分比率が２：８〜９：１の範囲である。
(b)溶液のｐＨが２．０〜６．０の範囲である。
(c)溶液中の水溶性食物繊維の含有量が５０〜８０質量％（固形分換算）である。
The water-soluble dietary fiber composition of the present invention may satisfy at least one of the following conditions (a), (b) and (c), and preferably a partial combination or all of these: It may satisfy.
(a) The solid content ratio of water-soluble dietary fiber and monosaccharide and / or oligosaccharide is in the range of 2: 8 to 9: 1.
(b) The pH of the solution is in the range of 2.0 to 6.0.
(c) The content of water-soluble dietary fiber in the solution is 50 to 80% by mass (in terms of solid content).
本発明の水溶性食物繊維組成物は本発明の製造方法に従って製造することができる。また、上記(a)、(b)および(c)に記載された数値範囲は本発明の安定化方法や製造方法に関する記載に従って好ましい数値範囲をとることができる。 The water-soluble dietary fiber composition of the present invention can be produced according to the production method of the present invention. In addition, the numerical ranges described in the above (a), (b) and (c) can take preferable numerical ranges in accordance with the description relating to the stabilization method and the production method of the present invention.
本発明の方法により安定化された水溶性食物繊維および本発明の製造方法により製造された水溶性食物繊維組成物並びに本発明の水溶性食物繊維組成物は、例えば、甘味料として飲食品に添加することができる。甘味料として用いる場合には、水溶性食物繊維に非食物繊維性の単糖またはオリゴ糖として、５糖類以下、望ましくは４糖類以下の比較的分子量が小さく甘味度の高い糖質を有効成分として用いるのが望ましく、市販の混合糖質含有シラップを用いる場合には、例えば、液状ブドウ糖、異性化液糖、マルトース高含有シラップ、マルトテトラオース高含有シラップ、ニゲロオリゴ糖含有シラップ、パノース高含有シラップ、ゲンチオオリゴ糖含有シラップ、マルチトール含有シラップなどを用いることが有利に実施できる。 The water-soluble dietary fiber stabilized by the method of the present invention, the water-soluble dietary fiber composition produced by the production method of the present invention, and the water-soluble dietary fiber composition of the present invention are added to food and drink as sweeteners, for example. can do. When used as a sweetener, as a non-dietary fiber monosaccharide or oligosaccharide as a water-soluble dietary fiber, a saccharide having a relatively low molecular weight and a high sweetness of 5 saccharides or less, desirably 4 saccharides or less is used as an active ingredient. When using commercially available mixed sugar-containing syrup, for example, liquid glucose, isomerized liquid sugar, maltose-rich syrup, maltotetraose-rich syrup, nigerooligosaccharide-containing syrup, panose-rich syrup, It is advantageous to use gentio-oligosaccharide-containing syrup, maltitol-containing syrup, and the like.
また、本発明の方法により安定化された水溶性食物繊維および本発明の製造方法により製造された水溶性食物繊維組成物並びに本発明の水溶性食物繊維組成物を甘味料として飲食品に添加する場合には、必要に応じて本発明により安定化された水溶性食物繊維または水溶性食物繊維組成物に、スクラロース、アセスルファムＫ、アスパルテーム、ネオテーム、グリチルリチン、ステビオシドなどの高甘味度甘味料を1種または２種以上を含有させて甘味度を付与してもよい。 Moreover, the water-soluble dietary fiber stabilized by the method of the present invention, the water-soluble dietary fiber composition produced by the production method of the present invention, and the water-soluble dietary fiber composition of the present invention are added to food and drink as sweeteners. In some cases, one kind of high-intensity sweetener such as sucralose, acesulfame K, aspartame, neotame, glycyrrhizin, and stevioside is added to the water-soluble dietary fiber or water-soluble dietary fiber composition stabilized according to the present invention as necessary. Or 2 or more types may be included and sweetness may be provided.
さらに、本発明の方法により安定化された水溶性食物繊維および本発明の製造方法により製造された水溶性食物繊維組成物並びに本発明の水溶性食物繊維組成物を飲食品に添加する場合には、微生物汚染リスクを回避し、保存性をより向上させるために、必要に応じて該水溶性食物繊維または該水溶性食物繊維組成物に、有機酸、アルコール、ミネラル、抗菌剤、ペプチドなどの1種または２種以上を含有させてもよい。 Furthermore, when the water-soluble dietary fiber stabilized by the method of the present invention, the water-soluble dietary fiber composition produced by the production method of the present invention, and the water-soluble dietary fiber composition of the present invention are added to food and drink In order to avoid the risk of microbial contamination and further improve the storage stability, the water-soluble dietary fiber or the water-soluble dietary fiber composition may be added with an organic acid, alcohol, mineral, antibacterial agent, peptide, etc. as necessary. You may contain a seed | species or 2 or more types.
本発明の方法により安定化された水溶性食物繊維および本発明の製造方法により製造された水溶性食物繊維組成物並びに本発明の水溶性食物繊維組成物は飲食品に添加すると、その飲食品の外観や風味を損なうことなく飲食品に食物繊維を付与することができる。すなわち、本発明によれば、本発明の方法により安定化された水溶性食物繊維および本発明の製造方法により製造された水溶性食物繊維組成物並びに本発明の水溶性食物繊維組成物を添加することを含んでなる、飲食品の製造方法が提供される。本発明によればまた、本発明の方法により安定化された水溶性食物繊維および本発明の製造方法により製造された水溶性食物繊維組成物並びに本発明の水溶性食物繊維組成物が添加されてなる、食物繊維強化飲食品が提供される。 When the water-soluble dietary fiber stabilized by the method of the present invention, the water-soluble dietary fiber composition produced by the production method of the present invention, and the water-soluble dietary fiber composition of the present invention are added to a food or drink, Dietary fiber can be imparted to food and drink without impairing the appearance and flavor. That is, according to the present invention, the water-soluble dietary fiber stabilized by the method of the present invention, the water-soluble dietary fiber composition produced by the production method of the present invention, and the water-soluble dietary fiber composition of the present invention are added. The manufacturing method of the food / beverage products which comprise this is provided. According to the present invention, the water-soluble dietary fiber stabilized by the method of the present invention, the water-soluble dietary fiber composition produced by the production method of the present invention, and the water-soluble dietary fiber composition of the present invention are added. A dietary fiber reinforced food or drink is provided.
本発明における「飲食品」は何れの飲食品であってもよい。本発明の方法により安定化された水溶性食物繊維および本発明の製造方法により製造された水溶性食物繊維組成物並びに本発明の水溶性食物繊維組成物を添加することができる飲食品としては、例えば、醤油、粉末醤油、味噌、粉末味噌、もろみ、ひしお、フリカケ、マヨネーズ、ドレッシング、食酢、三杯酢、粉末すし酢、中華の素、天つゆ、麺つゆ、ソース、ケチャップ、焼き肉のタレ、カレールウ、シチューの素、スープの素、ダシの素、複合調味料、みりん、新みりん、テーブルシュガー、コーヒーシュガーなどの各種調味料、せんべい、あられ、おこし、求肥、餅類、まんじゅう、ういろう、餡類、羊羹、水羊羹、錦玉、ゼリー、カステラ、飴玉などの各種和菓子、パン、ビスケット、クラッカー、クッキー、パイ、プリン、バタークリーム、カスタードクリーム、シュークリーム、ワッフル、スポンジケーキ、ドーナツ、チョコレート、チューインガム、キャラメル、ヌガー、キャンディなどの各種洋菓子、アイスクリーム、シャーベットなどの氷菓、果実のシロップ漬、氷蜜などのシロップ類、フラワーペースト、ピーナッツペースト、フルーツペーストなどのペースト類、ジャム、マーマレード、シロップ漬、糖果などの果実、野菜の加工食品類、福神漬け、べったら漬、千枚漬などの漬物類、たくわん漬の素、白菜漬の素などの漬物の素、ハム、ソーセージなどの畜肉製品類、魚肉ハム、魚肉ソーセージ、カマボコ、チクワ、天ぷらなどの魚肉製品類、ウニ、イカの塩辛、酢コンブ、さきするめ、タラ、タイ、エビなどの田麩などの各種珍味類、海苔、山菜、するめ、小魚、貝などで製造される佃煮類、煮豆、煮魚、ポテトサラダ、コンブ巻などの惣菜食品、乳製品、魚肉、畜肉、果実、野菜の瓶詰、缶詰類、プリンミックス、ホットケーキミックス、即席ジュース、即席コーヒー、即席汁粉、即席スープなどの即席食品、冷凍食品、果汁含有飲料、果汁ジュース、野菜ジュースなどの果実・野菜飲料、サイダー、ジンジャーエールなどの炭酸飲料、アイソトニック飲料、アミノ酸飲料などのスポーツ飲料、コーヒー飲料、緑茶などの茶系飲料、乳酸飲料、ココアなどの乳系飲料、チューハイ、清酒、果実酒などのアルコール飲料、栄養ドリンク、更には、離乳食、治療食、流動食、ドリンク剤、ペプチド食品などが挙げられる。 The “food / beverage product” in the present invention may be any food / beverage product. As the water-soluble dietary fiber stabilized by the method of the present invention, the water-soluble dietary fiber composition produced by the production method of the present invention, and the food and drink to which the water-soluble dietary fiber composition of the present invention can be added, For example, soy sauce, powdered soy sauce, miso, powdered miso, moromi, horsetail, flicker, mayonnaise, dressing, vinegar, three cups of vinegar, powdered sushi vinegar, Chinese food, tentsuyu, noodle soup, sauce, ketchup, grilled meat sauce, curry roux, stew Various kinds of seasonings such as nomoto, soup, dashi, compound seasoning, mirin, new mirin, table sugar, coffee sugar, rice cracker, hail, okonomiyaki, fertilizer, potato, manju, squid, oyster , Various confectionery such as water sheep bowl, brocade, jelly, castella, jasper, bread, biscuits, crackers, cookies, pie, pudding, butter Cream, custard cream, cream puff, waffle, sponge cake, donut, chocolate, chewing gum, caramel, nougat, candy and other Western confectionery, ice cream, sorbet and other ice confections, fruit syrup pickles, ice syrup and other syrups, flower paste , Pastes such as peanut paste, fruit paste, fruits such as jam, marmalade, syrup pickles, processed fruits, processed foods of vegetables, pickles such as Fukujin pickles, pickles, pickles, pickles, takuwan pickles, Chinese cabbage pickles Pickles, ham, sausage and other meat products, fish meat ham, fish sausage, fish products such as sea cucumber, chikuwa, tempura, sea urchin, squid salt, vinegar kumbu, sasameme, cod, thai, shrimp, etc. Various delicacies such as rice fields, seaweed, wild vegetables Fish, boiled beans, boiled fish, potato salad, side dish foods such as kombu rolls, dairy products, fish meat, livestock meat, fruit, vegetable bottling, canned foods, pudding mix, hot cake Mix, instant juice, instant coffee, instant juice powder, instant soup such as instant soup, frozen food, fruit juice-containing beverages, fruit juices, fruit juices such as vegetable juice, carbonated beverages such as cider and ginger ale, isotonic beverages, amino acids Sports drinks such as beverages, coffee drinks, tea drinks such as green tea, milk drinks such as lactic acid drinks and cocoa, alcoholic drinks such as chuhai, sake, and fruit liquor, nutritional drinks, baby food, therapeutic foods, and liquid foods , Drinks, peptide foods and the like.
本発明の別の面によれば、非食物繊維性の単糖および／またはオリゴ糖を含んでなる、溶液中における水溶性食物繊維の安定化剤が提供される。本発明の安定化剤は、本発明の安定化方法や製造方法に関する記載に従って実施することができる。 According to another aspect of the present invention there is provided a water-soluble dietary fiber stabilizer in solution comprising non-dietary fiber monosaccharides and / or oligosaccharides. The stabilizer of this invention can be implemented according to the description regarding the stabilization method and manufacturing method of this invention.
本発明のさらに別の面によれば、非食物繊維性の単糖および／またはオリゴ糖を水溶性食物繊維の溶液中に共存させる工程を含んでなる、溶液中における水溶性食物繊維の保存方法が提供される。本発明の保存方法は、本発明の安定化方法や製造方法に関する記載に従って実施することができる。 According to still another aspect of the present invention, a method for preserving water-soluble dietary fiber in a solution, comprising the step of allowing non-dietary fiber monosaccharides and / or oligosaccharides to coexist in a solution of water-soluble dietary fiber. Is provided. The preservation | save method of this invention can be implemented according to the description regarding the stabilization method and manufacturing method of this invention.
以下の例に基づいて本発明を具体的に説明するが、本発明はこれらの例に限定されるものではない。なお、本明細書において「固形分」当たりの割合や「固形分」の含有割合に言及した場合には、固形成分の質量に基づいて定められた割合を意味するものとする。 The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples. In the present specification, when the ratio per “solid content” or the content ratio of “solid content” is mentioned, it means the ratio determined based on the mass of the solid component.
試験例１：水溶性食物繊維溶液の保存安定性試験（１）
（１）水溶性食物繊維素材の調製
水あめ（ＤＥ８７、日本食品化工社製）固形分１００ｋｇのＢｘ．９０濃縮液に、２％（固形分当り）の活性炭（水蒸気炭(食品添加物グレード)、フタムラ化学社製）を添加し、混合した後、二軸加熱反応機に投入し、２００±３０℃で加熱してサンプルを得た。サンプルを水浴中に受け、３０％水溶液とした後、活性炭を濾過で完全に除去し、可溶性糖質を得た。得られた可溶性糖質画分を活性炭による脱色濾過、イオン交換樹脂による脱色、エバポレーター濃縮を行った後、乾燥した。約９０ｋｇの生成物を得、食物繊維含量は８１．７％であった。
Test Example 1: Storage stability test of water-soluble dietary fiber solution (1)
(1) Preparation of water-soluble dietary fiber material Mizuame (DE87, manufactured by Nippon Shokuhin Kako Co., Ltd.) Bx. 2% (per solid content) of activated carbon (steam charcoal (food additive grade), manufactured by Phutamura Chemical Co., Ltd.) was added to the 90 concentrate, mixed, and then charged into a biaxial heating reactor at 200 ± 30 ° C. To obtain a sample. The sample was received in a water bath to make a 30% aqueous solution, and then the activated carbon was completely removed by filtration to obtain a soluble carbohydrate. The obtained soluble carbohydrate fraction was decolorized and filtered with activated carbon, decolorized with an ion exchange resin, and concentrated with an evaporator, and then dried. About 90 kg of product was obtained and the dietary fiber content was 81.7%.
（２）水溶性食物繊維溶液の調製
上記（１）で得た糖縮合物（以下、食物繊維素材Ａ）を純水に溶解した。次に、この食物繊維素材Ａ溶液に非食物繊維性の単糖またはオリゴ糖として、マルトースシラップ（製品名：ハイマルトースシラップＭＣ−５５、日本食品化工社製）、高果糖液糖（製品名：フジフラクトＬ−９５、日本食品化工社製）、ショ糖（フジ日本精糖社製）をそれぞれ表１に記載の固形分比率となるよう食物繊維素材Ａ溶液と混合撹拌し、ｐＨ２．０〜６．０となるよう調整し、固形分７５％に濃縮することで試料２〜５の水溶性食物繊維溶液を得た。試料1は、単糖またはオリゴ糖を添加せず、食物繊維素材Ａ溶液のみ使用する以外は試料２〜５と同様に試料を調製した。試料１〜５を各々サンプルチューブに入れて密封して、３０℃で６ヶ月間保存した。６ヶ月後、サンプルチューブから少量をサンプリングし食物繊維成分含量、水分活性、粘度を以下に示した分析法で分析した。
(2) Preparation of water-soluble dietary fiber solution The sugar condensate obtained in (1) above (hereinafter, dietary fiber material A) was dissolved in pure water. Next, maltose syrup (product name: Hymaltose syrup MC-55, manufactured by Nippon Shokuhin Kako Co., Ltd.), high fructose liquid sugar (product name: product name: non-dietary fiber monosaccharide or oligosaccharide) Fujifract L-95 (manufactured by Nippon Shokuhin Kako Co., Ltd.) and sucrose (manufactured by Fuji Nippon Seiko Co., Ltd.) are mixed and stirred with the dietary fiber material A solution so as to have the solid content ratios shown in Table 1, respectively, and the pH is 2.0 to 6. It adjusted so that it might be set to 0, and the water-soluble dietary fiber solution of the samples 2-5 was obtained by concentrating to 75% of solid content. Sample 1 was prepared in the same manner as Samples 2 to 5 except that no monosaccharide or oligosaccharide was added and only the dietary fiber material A solution was used. Samples 1-5 were each sealed in a sample tube and stored at 30 ° C. for 6 months. Six months later, a small amount was sampled from the sample tube, and the dietary fiber component content, water activity, and viscosity were analyzed by the analytical methods shown below.
（３）食物繊維成分含量の測定
平成１１年４月２６日衛新第１３号（栄養表示基準における栄養成分等の分析方法等について）に記載されている高速液体クロマトグラフ法（酵素−ＨＰＬＣ法）により測定する。具体的には以下のように行った。 なお、本発明における食物繊維含量は、特に記載が無い限り酵素−ＨＰＬＣ法により測定したものとする。
(3) Measurement of dietary fiber component content
It is measured by the high performance liquid chromatographic method (enzyme-HPLC method) described in April 26, 1999 on the New Ei No. 13 (Analysis method of nutritional components and the like in the nutrition labeling standards). Specifically, it was performed as follows. In addition, unless otherwise indicated, the dietary fiber content in this invention shall be measured by the enzyme-HPLC method.
まず、サンプル１ｇを精密に測り、０．０８ｍｏｌ／ｌリン酸緩衝液５０ｍｌを加え、ｐＨ６．０±０．５であることを確認する。これに熱安定性α-アミラーゼ（Ｓｉｇｍａ社：ＥＣ３．２．１．１ Bacillus licheniformis由来）溶液０．１ｍｌを加え、沸騰水中に入れ、５分ごとに撹拌しながら３０分間反応させる。冷却後、水酸化ナトリウム溶液（１．１→１００）を加えてｐＨを７．５±０．１に調整する。プロテアーゼ（Ｓｉｇｍａ社：ＥＣ３．４．２１．６２ Bacillus licheniformis由来 ５０ｍｇ／ｍｌ リン酸緩衝液）溶液０．１ｍｌを加えて、６０℃の水浴中で振とうしながら３０分間反応させる。冷却後、０．３２５ｍｏｌ/ｌ塩酸（１．１→１００）を加え、ｐＨを４．３±０．３に調整する。アミログルコシダーゼ（Ｓｉｇｍａ社：ＥＣ３．２．１３ Aspergillus niger由来）溶液０．１ｍｌを加え、６０℃の水浴中で振とうしながら３０分間反応させる。冷却後、グリセリン（１０→１００）を内部標準物質として加え、水で１００ｍｌに定容し酵素処理液とする。酵素処理液５０ｍｌをイオン交換樹脂（アンバーライトＩＲＡ−６７ ＯＨ型：アンバーライト２００ＣＴ Ｈ型＝１：１）５０ｍｌを充填したカラム（ガラス管φ２０ｍｍ×３００ｍｍ）に通液速度５０ｍｌ／ｈｒで通液し、さらに水を１５０ｍｌ通してカラム溶出液の全量を２００ｍｌとする。
この溶液をロータリー・エバポレーターで濃縮し、全量を水で１０ｍｌとする。孔径０．４５μｍのメンブレンフィルターでろ過し、検液とする。
First, 1 g of a sample is accurately measured, 50 ml of 0.08 mol / l phosphate buffer is added, and it is confirmed that the pH is 6.0 ± 0.5. To this, 0.1 ml of a thermostable α-amylase (Sigma: EC 3.2.1.1 Bacillus licheniformis derived) solution is added, placed in boiling water and allowed to react for 30 minutes with stirring every 5 minutes. After cooling, sodium hydroxide solution (1.1 → 100) is added to adjust the pH to 7.5 ± 0.1. 0.1 ml of protease (Sigma: EC 3.4.21.62 Bacillus licheniformis derived 50 mg / ml phosphate buffer) solution is added and reacted for 30 minutes while shaking in a 60 ° C. water bath. After cooling, 0.325 mol / l hydrochloric acid (1.1 → 100) is added to adjust the pH to 4.3 ± 0.3. Add 0.1 ml of amyloglucosidase (Sigma: EC 3.2.13 Aspergillus niger ) solution and allow to react for 30 minutes while shaking in a 60 ° C. water bath. After cooling, glycerin (10 → 100) is added as an internal standard substance, and the volume is made up to 100 ml with water to obtain an enzyme treatment solution. 50 ml of the enzyme-treated solution was passed through a column (glass tube φ20 mm × 300 mm) packed with 50 ml of ion exchange resin (Amberlite IRA-67 OH type: Amberlite 200CT H type = 1: 1) at a flow rate of 50 ml / hr. Further, 150 ml of water is passed to make the total amount of the column eluate 200 ml.
The solution is concentrated on a rotary evaporator and the total volume is made up to 10 ml with water. Filter through a membrane filter with a pore size of 0.45 μm to make a test solution.
次に、検液２０μｌにつき、高速液体クロマトグラフィー分析を行い、検液のグリセリンおよび食物繊維画分のピーク面積値を測定した。 Next, high-performance liquid chromatography analysis was performed on 20 μl of the test solution, and the peak area values of the glycerin and dietary fiber fractions of the test solution were measured.
高速液体クロマトグラフィーの分析条件は以下の通りであった。
検出器：示差屈折計
カラム：ＵＬＴＲＯＮ ＰＳ−８０Ｎ（φ８．０×３００ｍｍ、島津ジーエルシー）を二本連結
カラム温度：８０℃
移動相：純水
流速：０．５ｍｌ／分
The analysis conditions of high performance liquid chromatography were as follows.
Detector: Differential refractometer
Column: ULTRON PS-80N (φ8.0 × 300 mm, Shimadzu GL) connected Column temperature: 80 ° C.
Mobile phase: pure water
Flow rate: 0.5 ml / min
食物繊維成分含量は以下の式から算出した。
食物繊維成分含量（％）＝［食物繊維成分のピーク面積／グリセリンのピーク面積］×ｆ１×［内部標準グリセリン添加量（ｍｇ）／秤取試料重量（ｍｇ）］×１００
（上記式中、ｆ１は使用高速液体クロマトグラフィー条件におけるグリセリンとブドウ糖のピーク面積の感度比（０．８２）である。）
The dietary fiber component content was calculated from the following formula.
Dietary fiber component content (%) = [peak area of dietary fiber component / peak area of glycerin] × f1 × [addition amount of internal standard glycerin (mg) / weighed sample weight (mg)] × 100
(In the above formula, f1 is the sensitivity ratio (0.82) between the peak areas of glycerin and glucose under the high performance liquid chromatography conditions used.)
食物繊維成分含量の分解率は以下の式から算出した。
食物繊維成分含量の分解率（％）＝［保存前の食物繊維成分含量−保存後の食物繊維成分含量］／保存前の食物繊維成分含量×１００
The decomposition rate of the dietary fiber component content was calculated from the following formula.
Decomposition rate of dietary fiber component content (%) = [dietary fiber component content before storage−dietary fiber component content after storage] / dietary fiber component content before storage × 100
食物繊維成分含量の分解抑制率は以下の式から算出した。
食物繊維成分含量の分解抑制率（％）＝［食物繊維のみの水溶液の分解率（％）−食物繊維にある物質を添加した水溶液の分解率（％）］／食物繊維のみの水溶液の分解率（％）×１００
The decomposition inhibition rate of the dietary fiber component content was calculated from the following formula.
Decomposition suppression rate of dietary fiber component content (%) = [Decomposition rate of aqueous solution containing only dietary fiber (%)-Decomposition rate of aqueous solution added with substances in dietary fiber (%)] / Decomposition rate of aqueous solution containing dietary fiber only (%) × 100
（４）粘度の測定
上記（２）で得られた糖縮合物の粘度を測定した。粘度の測定は、Ｂ型粘度計（ＴＶＢ−１０、東機産業社製）を用い、温度：２０℃±０．５℃、ローター：Ｎｏ．１、回転数：３０ｒｐｍの条件下において行った。
(4) Measurement of viscosity The viscosity of the sugar condensate obtained in the above (2) was measured. The viscosity was measured using a B-type viscometer (TVB-10, manufactured by Toki Sangyo Co., Ltd.), temperature: 20 ° C. ± 0.5 ° C., rotor: No. 1. The rotation was performed under the condition of 30 rpm.
（５）水分活性の測定
上記（２）で得られた糖縮合物の水分活性を測定した。水分活性の測定は、水分活性測定装置（Novasina Lab Master-aw、日本シーベルヘグナー社製）を用い、２０℃±０．５℃の温度条件下で行った。
(5) Measurement of water activity The water activity of the sugar condensate obtained in (2) above was measured. The water activity was measured under a temperature condition of 20 ° C. ± 0.5 ° C. using a water activity measuring device (Novasina Lab Master-aw, manufactured by Nippon Sebel Hegner).
（６）結果
分析結果は表１に示す通りであった。
(6) Results The analysis results were as shown in Table 1.
表１に示すとおり、食物繊維素材Ａ（水あめを原料とした糖縮合物）は、水溶液（シラップ）状態で６ヵ月間保存するとその水溶性食物繊維含量が分解率６％程度で分解されてしまうため、水溶液状態で保存するとその機能・価値の一部が損なわれてしまうことがわかった。一方で、食物繊維素材Ａのみの水溶性食物繊維溶液（試料１）に比べ、各種非食物繊維性の単糖またはオリゴ糖を添加した水溶性食物繊維溶液（試料２〜５）は、いずれも分解率が低下しており、その差を評価した分解抑制率は６３〜９５％程度と極めて顕著な効果が有ることが確認された。また、各種非食物繊維性の単糖またはオリゴ糖を添加することで、水分活性が低下し、微生物汚染のリスクを軽減することができた。さらに、各種非食物繊維性の単糖またはオリゴ糖を添加することで、試料１と比較し試料２〜５の粘度は優位に低下し、ハンドリングが向上した。 As shown in Table 1, dietary fiber material A (a sugar condensate made from starch syrup) is decomposed with a water-soluble dietary fiber content of about 6% when stored in an aqueous solution (syrup) state for 6 months. For this reason, it was found that some of the functions and values were impaired when stored in an aqueous solution state. On the other hand, all the water-soluble dietary fiber solutions (samples 2 to 5) added with various non-dietary fiber monosaccharides or oligosaccharides as compared with the water-soluble dietary fiber solution (sample 1) containing only the dietary fiber material A are all used. It was confirmed that the decomposition rate was lowered, and the decomposition inhibition rate evaluated for the difference was about 63 to 95% and had a very remarkable effect. In addition, by adding various non-dietary fiber monosaccharides or oligosaccharides, the water activity was reduced and the risk of microbial contamination could be reduced. Furthermore, by adding various non-dietary fiber monosaccharides or oligosaccharides, the viscosities of Samples 2 to 5 were significantly reduced compared to Sample 1, and handling was improved.
（７）水溶性食物繊維の分解率
上記試料１および３について、５０℃で０〜６ヵ月間保存した際の水溶性食物繊維の分解率を調べた結果を、図１に纏めた。図１から明らかなように、各種非食物繊維性の単糖またはオリゴ糖を添加した試料３は、食物繊維素材Ａのみの試料１と比較して、保存１カ月目から分解率が顕著に減少した。
(7) Degradation rate of water-soluble dietary fiber The results of examining the degradation rate of water-soluble dietary fiber when the samples 1 and 3 were stored at 50 ° C. for 0 to 6 months are summarized in FIG. As is clear from FIG. 1, the sample 3 to which various non-dietary fiber monosaccharides or oligosaccharides were added had a markedly reduced degradation rate from the first month of storage compared to the sample 1 containing only the dietary fiber material A. did.
試験例２：水溶性食物繊維溶液の保存安定性試験（２）
食物繊維素材Ａ、ポリデキストロース（製品名：ライテスＩＩ、デュポン社製、以下、「食物繊維素材Ｂ」という）または難消化性デキストリン（製品名：ファイバーソル２、松谷化学工業社製、以下、「食物繊維素材Ｃ」という）に、各種非食物繊維性の単糖またはオリゴ糖として、結晶グルコース（日本食品化工社製）、結晶マルトース（日本食品化工社製）、マルトオリゴ糖（製品名：フジオリゴＧ６７、日本食品化工社製）、ソルビトール（三菱商事フードテック社製）、ニゲロオリゴ糖（製品名：テイストオリゴ、日本食品化工社製）およびショ糖（フジ日本精糖社製）をそれぞれ表２に記載の固形分比率となるよう各食物繊維素材溶液と混合撹拌し、ｐＨ２．０〜６．０となるよう調整し、固形分７５％に濃縮して各種水溶性食物繊維溶液を得た（試料７〜１４、１６〜２１および２３〜２８）。試料６、１５および２２は、単糖またはオリゴ糖を添加せず、それぞれ食物繊維素材Ａ溶液、食物繊維素材Ｂ溶液および食物繊維素材Ｃ溶液のみを使用する以外は試料７〜１４、１６〜２１および２３〜２８と同様に試料を調製した。試料６〜２８を各々サンプルチューブに入れて密封して、３０℃で６ヶ月間保存した。６ヶ月後、サンプルチューブから少量をサンプリングし食物繊維成分含量を試験例１と同様に分析し、分解率および分解抑制率を算出した。分析結果は表２に示される通りであった。
Test Example 2: Storage stability test of water-soluble dietary fiber solution (2)
Dietary fiber material A, polydextrose (product name: Lites II, manufactured by DuPont, hereinafter referred to as “dietary fiber material B”) or indigestible dextrin (product name: Fiber Sol 2, manufactured by Matsutani Chemical Industry Co., Ltd., hereinafter “ "Food fiber material C"), as various non-dietary fiber monosaccharides or oligosaccharides, crystalline glucose (manufactured by Nippon Shokuhin Kako), crystalline maltose (manufactured by Nippon Shokuhin Kako), maltooligosaccharide (product name: Fuji Oligo G67) Table 2 shows sorbitol (manufactured by Mitsubishi Shoji Foodtech), nigero-oligosaccharide (product name: Taste Oligo, manufactured by Nippon Food Chemical Co., Ltd.) and sucrose (manufactured by Fuji Nippon Seiko Co., Ltd.). Mix and stir with each dietary fiber material solution to achieve a solid content ratio, adjust to pH 2.0-6.0, concentrate to 75% solid content, and various water-soluble foods Fiber solution was obtained (Sample 7～14,16～21 and 23-28). Samples 6, 15 and 22 are samples 7 to 14, 16 to 21 except that no monosaccharide or oligosaccharide is added and only the dietary fiber material A solution, dietary fiber material B solution and dietary fiber material C solution are used, respectively. Samples were prepared as in and 23-28. Samples 6 to 28 were each sealed in a sample tube and stored at 30 ° C. for 6 months. After 6 months, a small amount was sampled from the sample tube, the dietary fiber component content was analyzed in the same manner as in Test Example 1, and the degradation rate and degradation inhibition rate were calculated. The analysis results were as shown in Table 2.
試験例１と同様に、食物繊維素材Ａ（液状ブドウ糖を原料とした糖縮合物）、食物繊維素材Ｂ（ポリデキストロース）および食物繊維素材Ｃ（難消化性デキストリン）は、水溶液（シラップ）状態で６ヵ月間保存するとその水溶性食物繊維含量が分解率３〜１０％程度で分解されてしまうため、水溶液状態で保存するとその機能・価値の一部が損なわれてしまうことがわかった。一方で、食物繊維素材のみの水溶性食物繊維溶液（試料６、１５および２２）に比べ、各種非食物繊維性の単糖またはオリゴ糖を添加した水溶性食物繊維溶液（試料７〜１４、１６〜２１および２３〜２８）は、いずれも分解率が低下しており、その差を評価した分解抑制率は６〜９７％程度であり、極めて顕著な効果を有することが確認された。表２に示すとおり、各種非食物繊維性の単糖またはオリゴ糖を添加することにより、酸または熱による食物繊維の分解を抑制することができた。 As in Test Example 1, the dietary fiber material A (a sugar condensate made from liquid glucose), the dietary fiber material B (polydextrose) and the dietary fiber material C (indigestible dextrin) are in an aqueous solution (syrup) state. When it was stored for 6 months, its water-soluble dietary fiber content was degraded at a degradation rate of about 3 to 10%, so that it was found that some of its functions and values were impaired when stored in an aqueous solution state. On the other hand, water-soluble dietary fiber solutions (samples 7 to 14, 16) to which various non-dietary fiber monosaccharides or oligosaccharides are added as compared with water-soluble dietary fiber solutions (samples 6, 15 and 22) made only of dietary fiber materials. -21 and 23-28) all had a reduced decomposition rate, and the decomposition inhibition rate evaluated for the difference was about 6 to 97%, which was confirmed to have a very remarkable effect. As shown in Table 2, by adding various non-dietary fiber monosaccharides or oligosaccharides, decomposition of dietary fiber by acid or heat could be suppressed.
製造例１：飲食品の製造例（スポーツドリンク）
表３に示す配合によりスポーツドリンクを調製した。
Sports drinks were prepared according to the formulation shown in Table 3.
水溶性食物繊維（食物繊維素材Ａ）を添加した試験区１および対照区１−Ｂは、食物繊維未添加の対照区１−Ａと比較して、いずれも異味が無くコクを付与しつつ食物繊維含量を増加させることができ、優れたおいしいスポーツドリンクが得られた。また、試料４の水溶性食物繊維溶液を用いた試験区１は、粉末状の水溶性食物繊維を用いた対照区１−Ｂに比べて粉末を溶かす作業が不要であり、高い作業性でサンプルの調製が可能であった。 The test group 1 and the control group 1-B, to which water-soluble dietary fiber (dietary fiber material A) was added, had no taste and imparted richness compared to the control group 1-A to which no dietary fiber was added. The fiber content could be increased and an excellent delicious sports drink was obtained. Moreover, the test group 1 using the water-soluble dietary fiber solution of the sample 4 does not require the work of dissolving the powder as compared with the control group 1-B using the powdered water-soluble dietary fiber, and has high workability. Could be prepared.
製造例２：飲食品の製造例（ビール系飲料）
表４に示す配合により、水溶性食物繊維溶液を添加した発泡酒を醸造した。
Happoshu to which water-soluble dietary fiber solution was added according to the formulation shown in Table 4 was brewed.
具体的には、表４に示す配合で発酵前液を作成し、該発酵前液を約１２℃で８日間保持することで酵母による発酵を行った。得られた発酵液に熟成操作（２次発酵：約１４℃に６日間保持）を施し、発泡酒を得た。水溶性食物繊維含有シラップ含有発泡酒（試験区２）を、水溶性食物繊維含有シラップ非含有発泡酒（対照区２）と比較して官能評価を実施した。 More specifically, a pre-fermentation solution was prepared with the formulation shown in Table 4, and the pre-fermentation solution was maintained at about 12 ° C. for 8 days to perform fermentation with yeast. The obtained fermented liquor was subjected to a ripening operation (secondary fermentation: held at about 14 ° C. for 6 days) to obtain a sparkling liquor. The sensory evaluation was performed by comparing the water-soluble dietary fiber-containing syrup-containing happoshu (test group 2) with the water-soluble dietary fiber-containing syrup-free happoshu (control group 2).
その結果、水溶性食物繊維含有シラップ（試料２）を添加した試験区２の発泡酒は、未添加（対照区２）の発泡酒と比べてより豊かなコクを有し、後味のキレを増強した。また、対照区２で認められた風味や味質は、水溶性食物繊維含有シラップの添加により損なわれることはなかった。 As a result, the happoshu of test group 2 to which water-soluble dietary fiber-containing syrup (sample 2) was added had a richer richness compared to the non-added (control group 2) happoshu, and enhanced sharpness of aftertaste. did. Moreover, the flavor and taste quality recognized in the control group 2 were not impaired by the addition of water-soluble dietary fiber-containing syrup.
製造例３：飲食品の製造例（キャンディ）
表５に示す配合により、水溶性食物繊維溶液を添加したキャンディを製造した。
The candy which added the water-soluble dietary fiber solution with the mixing | blending shown in Table 5 was manufactured.
ハードキャンディの調製は、直火・スタンピング成型により実施した。具体的には、水溶性食物繊維溶液（試料２）を鍋に入れ、強火で煮詰めた。１８０℃達温にて煮上げ、１３０℃までホットプレート（１００℃設定）上で冷却し、予め混合しておいた果汁、香料、色素、クエン酸および水を添加し、混合した。スタンピング成型を行い、網上にて２０分放冷した後、密封して調製した。水溶性食物繊維添加キャンディ（試験区３および対照区３−Ｂ）を、水溶性食物繊維非含有キャンディ（対照区３−Ａ）と比較して官能評価を実施した。 The preparation of hard candy was carried out by direct flame and stamping molding. Specifically, the water-soluble dietary fiber solution (Sample 2) was placed in a pan and boiled over high heat. The mixture was boiled at 180 ° C., cooled to 130 ° C. on a hot plate (100 ° C. setting), and previously mixed fruit juice, flavor, pigment, citric acid and water were added and mixed. Stamping molding was performed, the mixture was allowed to cool on a net for 20 minutes, and then sealed and prepared. The sensory evaluation was performed by comparing the water-soluble dietary fiber added candy (Test Group 3 and Control Group 3-B) with the water-free dietary fiber-free candy (Control Group 3-A).
その結果、水溶性食物繊維を添加した試験区３および対照区３−Ｂのキャンディは、水溶性食物繊維未添加の対照区３−Ａのキャンディよりも水溶性食物繊維が入ることにより、べたつきが抑えられ、歯切れの良いサンプルであった。また、水溶性食物繊維溶液（試料２）を用いた試験区３は、対照区３−Ｂよりも食物繊維粉末を溶かす作業が不要であり、高い作業性でサンプルの調製が可能であった。 As a result, the candy in the test group 3 and the control group 3-B to which the water-soluble dietary fiber was added became sticky due to the water-soluble dietary fiber entering the candy in the control group 3-A to which no water-soluble dietary fiber was added. The sample was suppressed and crisp. Moreover, the test group 3 using a water-soluble dietary fiber solution (sample 2) did not require the operation | work which melt | dissolves a dietary fiber powder compared with the control group 3-B, and was able to prepare a sample with high workability | operativity.
製造例４：飲食品の製造例（甘味シラップ）
表６に示す配合により、水溶性食物繊維溶液を添加した甘味シラップを製造した。
Sweet syrup to which a water-soluble dietary fiber solution was added was produced according to the formulation shown in Table 6.
水溶性食物繊維溶液（試料１４、２１および２８）を用いた試験区４−１〜４−３は、対照区４−Ａおよび４−Ｂに比べて粉末を溶かす作業が不要であり、高い作業性でサンプルの調製が可能であった。試験区４−１〜４−３のサンプルは、対照区４−Ａと比べて味に厚みがあり、砂糖に近似した良好な味質であった。 In the test groups 4-1 to 4-3 using the water-soluble dietary fiber solution (samples 14, 21, and 28), the work of dissolving the powder is unnecessary as compared with the control groups 4-A and 4-B, and the work is high. Sample preparation was possible. The samples in the test groups 4-1 to 4-3 were thicker in taste than the control group 4-A, and had good taste quality similar to sugar.
Claims (4)
A water-soluble dietary fiber stabilizer in solution, comprising a non-dietary fiber monosaccharide and / or oligosaccharide, wherein the water-soluble dietary fiber and monosaccharide and / or oligosaccharide in solution at the time of use The stabilizer whose solid content ratio is the range of 2: 8-9: 1.
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