JPH02154673A - Production of beverage containing water-soluble dietary fiber - Google Patents

Abstract

PURPOSE:To obtain a beverage of very low viscosity and good texture, containing water-soluble dietary fibers by adding arabinogalactan in a specific range of molecular weight. CONSTITUTION:Arabinogalactan of molecular weight ranging from 1,000 to 160,000 is added to any beverage such as fresh beverage, lactic acid beverage or sport drinks.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing a water-soluble goutary fiber-containing beverage characterized by containing arabinogalactan obtained from plants such as larch and soybean.

(Problems to be solved by conventional technology and inventions) In recent years, in Japan, the eating habits have shifted to Western style, resulting in excessive energy intake, poor nutritional balance, etc.
Furthermore, changes in food intake patterns due to the advent of highly processed foods have led to obesity and various diseases such as hypertension,
It has been pointed out that it induces high cholesterol, diabetes, cancer, etc.

Against this backdrop of alarm bells regarding the relationship between diet and health, interest in the field of functional foods has increased, and materials with various physiological functions have been developed.

These include low-calorie materials, materials that have the effect of improving intestinal flora (proliferation of Bifidobacterium), and materials for diabetics.

All of these are functional materials from the perspective of their in vivo availability, but on the other hand, carbohydrates,
In addition to nutrients such as fats, proteins, vitamins, and minerals, the functions of other ingredients naturally present in common foods have also been investigated.

Dietary fiber is said to be particularly important among these materials other than conventional nutrients.

-m, dietary fiber is said to refer to indigestible components or polymer compounds in food that are not digested by human digestive enzymes.

The conventional perception of Dietary Leaf 7-Ivar was that it was not needed by living organisms, putting a burden on the digestive system and reducing the efficiency of nutrient utilization since it was hardly used in the living body.

As a result, the intake of dietary fiber has decreased significantly; for example, in 1985, the intake per person per day for Japanese people was about 17 g (Ministry of Health and Welfare National Nutrition Survey), which was lower than that in 1955. This corresponds to a reduction of approximately 20%.

On the other hand, the incidence of the various adult diseases mentioned above is increasing, and recent nutritional studies have pointed to a lack of dietary fiber as one of the main causes, and it is recommended that people consume more dietary fiber. The necessity has been voiced.

As one way to compensate for this lack of intake, various processed products have been devised and manufactured by adding dietary fiber to ordinary foods.

The first type uses water-insoluble dietary fiber such as powdered cellulose.
There are foods such as certain desserts, and secondly, water-soluble dietary fibers such as guar gum and pectin are used in foods such as mayonnaise, dressings, butter, margarine, sauces, spreads, etc. There is food.

However, the amount of dietary fiber added to these foods is limited to a very small amount due to strict restrictions due to physical properties, texture, desired appearance, etc. 9 For example, in the case of a beverage made using guar gum, which is a water-soluble dietary fiber, even a 1% by weight aqueous solution has an extremely high viscosity (approximately 3000 cpS). Not only was the texture of a normal drink defective, but also in terms of quantity, in order to make up for the 20% (approximately 5g) intake deficiency mentioned above, I had to drink approximately 500ml of this highly viscous liquid. Become.

Conventional water-soluble dietary fibers such as guar gal and pectin have a high viscosity in their aqueous solutions, so in practice, the amount added to drinks is 0.05% to 0 for juice. The amount added is approximately 0.1% by weight, and even for beverages such as yogurt that allow for viscosity, the amount added remains extremely low at 0.2 to 0.5% by weight.

From the above background, there is a need for beverages that are in the form of food that can easily ingest a desired amount of dietary fiber, that is,
There was a need for a beverage using water-soluble dietary fiber that has extremely low viscosity and provides a good texture.

In order to cope with this situation, research has been conducted to reduce the viscosity of gums, which are extremely difficult to use due to their high viscosity, by some method and to use them in beverages.

However, lowering the viscosity of these gums leads to lower molecular weight components, which has the undesirable result of losing the original functions such as indigestibility as a dietary fiber.

Furthermore, in terms of economy, low-viscosity gums undergo complicated manufacturing processes, resulting in high prices, making it difficult to use them in general-purpose beverages.

Furthermore, in the past, the physiological functions, etc., had not been clearly defined, and no efforts had been made to actively expand their use, so the range of use was limited.

(Means for Solving the Problems) The present inventors have measured the physical properties of various natural water-soluble dietary fibers that can be produced economically, and based on the results, are actively researching the use of various materials in beverages. By adding arabinogalactan, they succeeded in producing a beverage with unprecedented properties, and completed the present invention.

That is, according to the present invention, by adding arabinogalactan, it is possible to produce a beverage containing the necessary amount of water-soluble dietary fiber without affecting other components contained in the target beverage. can.

Beverages here include all beverages as long as they contain arabinogalactan, such as soft drinks, carbonated drinks,
Includes lactic acid bacteria drinks, processed milk, sports drinks, fruit drinks, nutritional supplement drinks, and various drinks.

Furthermore, arabinogalactan that can be used in the present invention includes those derived from larch, soybean, coffee beans, tea, etc., and there is no need to specify the raw material.

Furthermore, there is no need to specifically limit the manufacturing method, but for example, extraction from the various raw materials with dilute acid under high temperature and pressure, or self-extraction with water, followed by purification and concentration,
It can be produced by precipitation by adding a solvent or by directly turning it into powder using a spray dryer.

Furthermore, the composition of arabinogalactan varies depending on its raw material, the time of collection of the raw material, etc.

Examples of arabinogalactans obtained from larch have molecular weights of i and oo.

~160,000, the structure is D
- Galactose is β-1,3-linked to the main chain of galactan, and β-1,6-linked D-galactI ~ -su short side chain and β-
It has a short side chain of 1,3-linked arabinose.

Its sugar composition usually consists of D-galactose as the main component,
It is 80 to 90% by weight, L-arabinose is 10 to 20% by weight, and may also contain a very small amount of uronic acids.

For example, in the case of a 10 to 40% aqueous solution of arabinogalactan derived from larch, the pH is 3 to 4.
5, and the color of the 40% aqueous solution is pale yellow to amber.

Regarding the solubility of arabinogalactan in various solvents, for example, it dissolves well in hot water and relatively well in cold water, but
Solubility in organic solvents such as ethanol is low.

Prior to the present invention, the present inventors have studied in detail the physical properties and physiological functions of arabinogalactan, and one of the most outstanding properties is that it has a low viscosity.

For example, the relationship between the hollowness and viscosity of arabinogalactans derived from larch and having a molecular weight of 1,000 to 160,000 is shown in Table 1.

Table 1 (concentration of aqueous solution and viscosity at 25°C) The unit in the table is cps) As is clear from this figure, the viscosity of arabinogalactan is extremely high compared to gums that have been commonly used in beverages. It can withstand use in beverages at low and high concentrations.

Furthermore, as a result of examining physiological functions, we found that: 1. Constipation improvement effect 2. Blood sugar suppression effect 3. Blood cholesterol rise suppression effect [Chiba University Department of Horticulture Report No. 38 Reprint (1986) Yuyuki Ayano 14. Blood pressure effect. 5. Excretion of toxins in food 6. Improving intestinal flora 7. Suppressing arteriosclerosis We discovered that it has the function of a cap, and completed the above-mentioned drink containing water-soluble goutary fiber. .

In addition, the water-soluble dietary fiber-containing beverage produced according to the present invention is characterized by having the various effects mentioned above.
Moreover, it is possible to ingest a sufficient amount and has a good texture and taste.

The content of the present invention will be explained in more detail below by giving Reference Examples, Examples, and Comparative Examples.

(Reference Example) The basic method for producing arabinogalactan used in the present invention is as follows.

71 kg (2,100 kg) of water was added to 300 kg of larch waste (water content 35% by weight), and arabinogalactan was extracted by stirring at room temperature for 1 hour.

Next, remove the solids from the extract (solid content: 275Kg)
The product was purified by deodorization and decolorization using activated carbon, deionization using an ion exchange resin, etc., and concentrated to obtain an aqueous arabinogalactan solution (concentration 20%) (120 kg).

Thereafter, the aqueous solution was dried and powdered using a spray dryer to obtain 23.4 kg of pure white arabinogalactan powder (containing 90% by weight).

(Example 1) A beverage of the present invention was produced according to Formulation-1.

Prescription-1 (fruit juice drink) (Margin below) (Example 2) A beverage of the present invention was produced according to Formulation-2.

Prescription-2 (soft drink) (Example 3) A beverage of the present invention was produced according to Formulation-3.

Formulation-3 (Nutritional Supplement Drink) (Comparative Example 1) Guar gum was used in place of arabinogalactan in Formulation 1 to produce Comparative Product-1.

(Comparative Example 2) Using guar gum instead of arabinogalactan in formulation 2, comparison product -2 is +! A left behind.

As a result of having 10 panelists taste each of the above formulations and comparative products, formulations 1 to 3 all took advantage of the flavor of the other ingredients used, were very easy to drink without any discomfort, and had a good texture. It was a drink containing tally fiber.

The viscosity of Prescription Example 1 was as low as 6 cps, making it easy to drink, whereas Comparative Crystal 1 had a viscosity of 5,000 cps or more, making it unsuitable as a beverage.

(Effects of the Invention) As is clear from the above description, the present invention makes it possible to produce a beverage with low viscosity, good texture, and a sufficient amount of dietary fiber.

Patent applicant: Towa Kasei Kogyo Co., Ltd.

Claims (1)

[Claims] 1. A method for producing a water-soluble dietary fiber-containing beverage, which comprises adding arabinogalactan. 2 Arabinogalactan has a molecular weight of 1,000 to 160
2. The method for producing a beverage containing water-soluble dietary fiber according to claim 1, wherein the water-soluble dietary fiber is distributed in the range of .