JPH03290196A - Production of low-viscosity, indigestible polysaccharides and food containing same polysaccharides - Google Patents

Abstract

PURPOSE:To efficiently reduce the viscosity of indigestible galactomannan polysaccharides and to obtain the subject polysaccharides ready to handle by adding water containing an inorganic salt and an inorganic acid to a gum matter, processing the resultant mixture using an extruder, acting an enzyme thereon and carrying out precipitation. CONSTITUTION:To (A) a gum matter (B) water containing (i) an inorganic salt and (ii) an inorganic acid is added and the resultant mixture is processed using an extruder. (C) An enzyme is acted thereon followed by precipitation using (D) an organic solvent (e.g. isopropyl alcohol), thus obtaining the objective polysaccharides. In addition, the components (A), (i) and (ii) are preferably guar-gum or locust bean gum, an alkaline earth metal chloride and phosphoric acid, respectively.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a low-viscosity indigestible polysaccharide and a food containing the same, and specifically relates to a method for producing a low-viscosity indigestible polysaccharide and a food containing the same. A method for producing a low-viscosity indigestible polysaccharide by adding water containing mineral salts and inorganic acids to a gum material such as gum, treating it with an extruder, treating it with an enzyme, and precipitating it with an organic solvent. I
! Concerning foods containing .

[Conventional technology]

Gummy aqueous solutions such as guar gum and locust bean gum that contain galactomatozuan polysaccharide, which is a highly viscous substance, exhibit high viscosity even at low concentrations, so it is difficult to consume large amounts of this as water-soluble dietary fiber.

As a method for reducing the viscosity of a galactomannanase polysaccharide aqueous solution, JP-A-63-269993 discloses that after adjusting the pH to 4.0 by adding citric acid to 900 parts by weight of water, galactomannanase and cellulase type plant tissue Dissolve 0.4 parts by weight of cellulosin ΔC-8, which is a disintegrating enzyme, and then add 100 parts by weight of guar gum powder to this solution.
After allowing the enzyme to act at 5°C for 24 hours, heat treatment at 98°C to inactivate the enzyme, add isopropyl alcohol to precipitate the polysaccharide, and dry to obtain the desired low activity and indigestible product. A method for obtaining 52 to 53 parts by weight of polysaccharide powder is disclosed.

However, in this method, the guar gum aqueous solution obtained by mixing guar gum and water has an extremely high viscosity, so it is impossible to stir it using a normal method. Therefore, guar gum powder must be added to the enzyme aqueous solution little by little, and the enzyme reaction requires a long time of 24 hours. Furthermore, since only a plant tissue disintegrating enzyme is used in the guar gum aqueous solution and the reaction is carried out for a long period of time, a large amount of monosaccharide is produced, resulting in a low yield of the desired polysaccharide powder.

On the other hand, in JP-A-64-20063, 500 g of guar gum powder is dissolved in water heated to 20°C, and the pH is adjusted to 5 with hydrochloric acid.
．． A method is disclosed in which, after adjusting to 0, 12.5 g of cellulase (Onozuka) is added and enzymatically decomposed at 50°C for 8 hours. However, in this method, since the concentration of fir gum in the guar gum aqueous solution is low, it is necessary to generate a large amount of moisture when drying the enzymatically decomposed solution by freeze drying, spray drying, etc., which poses an economical problem.

In addition, as a means to overcome this drawback, there is a method of decomposing galactomatozuan polysaccharide in advance with strong acid, but this method has an excessive degree of decomposition and produces a large amount of oligosaccharides and monosaccharides of 5 monosaccharides or less. Therefore, the yield of the desired low-viscosity polysaccharide is low, making it impractical.

Another known method is to decompose polysaccharides and reduce their viscosity by applying the shear force and heat of extrusion, but this method produces a brown substance as a by-product, and it takes a lot of effort to remove it. Although it is expensive, it has the disadvantage that the degree of decomposition of polysaccharides is low.

[Problem to be solved by the invention]

As mentioned above, all of the conventionally known methods for decomposing galactomatsuan poly#M have problems and cannot efficiently produce the desired low-viscosity indigestible polysaccharide.

[Means to solve the problem]

Therefore, the present inventors have conducted extensive research to solve the problems with the conventional methods described above, and have found that gums such as guar gum and locust bean gum, which have galactomatozuan as their main component, contain water containing inorganic salts and inorganic acids. They discovered that a method in which the enzyme is added to the extruder, treated with a specific extruder, and then treated with an enzyme is effective, and the present invention was completed based on this knowledge.

That is, the present invention provides a low viscosity indigestible polysaccharide characterized by adding water containing an inorganic salt and an inorganic acid to a gum, treating it with an extruder, treating it with an enzyme, and then precipitating it with an organic solvent. The present invention relates to a method for producing polysaccharide and a food containing the polysaccharide.

To explain in detail the aspect of the present invention, 0.5 to 1.5 parts by weight of an alkaline earth metal chloride such as calcium chloride or magnesium chloride to 100 parts by weight of the gummy raw material and 0.1 part by weight of an inorganic acid such as phosphoric acid. ~1. Add 80-100 parts by weight of water containing 5 parts by weight, mix and feed to a twin-screw extruder.

The extruder has a backflow screw that extends over one-sixth of the total shaft length, and the backflow screw is installed near the die of the extruder. Warm the extruder shaft and rotate the area around the screw at 15 to 30 rpm.
The gummy aqueous solution is heat-treated by rotating at a speed of m.

Through this treatment, the gummy galactomatuan polysaccharide is decomposed, and then dried and pulverized to obtain a powder of the decomposed polysaccharide.

The viscosity of a solution of 5 parts by weight of this polysaccharide decomposition product powder dissolved in 95 parts by weight of water was measured at 25° using a Brookfield viscometer.
When measured at C, it was 300 mPa or less, and the viscosity was significantly reduced. This polysaccharide decomposition product powder 10
0 part by weight is dissolved in 400 parts by weight of water, and 1 part by weight of a cellulase enzyme (Meicelase, manufactured by Meiji Seikagaku) is added to this aqueous solution and mixed, followed by reaction at 40 to 60°C for 6 to 20 hours. Next, this reaction solution is heat-treated at 100° C. for 30 minutes to inactivate the enzyme, and then filtered to obtain a clear solution, to which an organic solvent such as isopropyl alcohol is added to precipitate the polysaccharide. Thereafter, the polysaccharide precipitate is filtered and dried to obtain the desired polyIJi powder.

The yield at this time was 80 fi parts. This powder 10
When the viscosity of a solution of 90 parts by weight of water was measured using a Brookfield viscometer at 25°C, the viscosity was 5 to 5.
The viscosity was 20 mPa-5, and the viscosity was significantly reduced. In addition, when the indigestible polysaccharide content of this product was measured by the AOAC method, it was 75 to 90%.

The present invention will be explained in more detail below.

As the raw material gum, guar gum, locust bean gum, etc. whose main constituent is galactomatsuan are used. Examples of inorganic salts include chlorides of alkaline earth metals such as calcium chloride and magnesium chloride, which may be used alone or in combination. The amount of inorganic salt used is 0.00 parts per 100 parts by weight of gum. 5 to 1.5 parts by weight is suitable.

If the amount of the inorganic salt used is less than the lower limit, the viscosity of the galactomatsuan polysaccharide will not be sufficiently reduced, and even if it is added in excess of the upper limit, the viscosity will not be reduced sufficiently.

Further, as the inorganic acid, phosphoric acid is usually used, and is added in an amount of 0.1 to 1.5 parts by weight per 100 parts by weight of the gum. In addition to inorganic acids, organic acids such as citric acid can also be used.
This is not preferable because it causes browning and produces off-flavor components. In addition, if the electrolyte is stronger than phosphoric acid, the viscosity of the polyIJi can be reduced, but a large amount of monosaccharide is produced, which reduces the yield of the target indigestible polysaccharide, which is not preferable. If the amount of phosphoric acid added is less than 0.1 part by weight, the reduction in viscosity of the polysaccharide is insufficient, while if it is added in excess of 1.5 parts by weight, the reduction in viscosity of the polysaccharide will be slowed down, so there is no point in adding phosphoric acid. do not have.

Regarding the ratio of inorganic salt and inorganic acid, former: latter = 1: O
, S~1.5 is preferred. A mixer used for normal powder mixing is used to add and mix the inorganic salt and inorganic acid to the gum. Moreover, these can also be used by dissolving them in water.

Next, to reduce the viscosity of polysaccharides using an extruder,
A axial extruder is preferred; a uniaxial extruder has poor conveying power.

The heat treatment temperature with a twin-screw extruder is 140-200
°C is preferable; if it is less than 140 °C, the decomposition of galactomazhuan polysaccharide will be insufficient and the viscosity cannot be reduced sufficiently. On the other hand, when treated at a temperature exceeding 200'C, a large amount of brown matter is contained in the low viscosity polysaccharide produced, and its removal requires a large amount of cost.

Furthermore, if all the screws in the extruder are arranged in a forward-feeding type, it is almost impossible to expect the material to be processed to decompose due to the shearing force of the screws, whereas if all the screws are arranged in a reverse-flow type, It becomes impossible to send things out. In the present invention, the amount of backflow screws arranged in the extruder should be one-sixth or more of the total screw shaft length of the two-screw extruder, and the upper limit is preferably one-third or less. Here, if the number of backflow screws arranged is less than one-sixth, the reduction in viscosity of the polysaccharide due to shear force is insufficient, and the desired low-viscosity polysaccharide cannot be obtained. Moreover, if the amount of arrangement of the backflow screws exceeds one-third, the amount of backflow of the material to be processed will increase, and the processing capacity will decrease, which is not preferable.

The circumferential speed of the screw of the twin-screw extruder is a major factor in imparting shearing force to the processed material, and should be set at 15 to 30 m/min. If the circumferential speed is less than 15 m/min, the decomposition of the galactomatsuan poly-IJi to be treated is insufficient, the viscosity of the treated product is high, and the desired low-viscosity polysaccharide cannot be obtained. On the other hand, if the circumferential speed exceeds 30 m/min,
The residence time of the material to be treated becomes short, and a sufficient reduction in viscosity cannot be expected.

The extruder-treated galactomatuan polysaccharide is then dried and pulverized. Drying may be carried out at a temperature of 150°C or lower using an ordinary fluidized bed dryer, shelf dryer, etc. If the temperature is higher, there is a risk of coloring. Next, pulverization is carried out using a commonly used pulverizer such as a hammer mill, a disc mill, or a speed mill.

Add 5 parts by weight of the polysaccharide treated product thus obtained to 95 parts by weight of water.
When the viscosity of the solution dissolved in parts by weight is measured at 25°C using a Brookfield viscometer, it is 300 mPa-5 or less, usually 20-300 mPa-5 or less. Dissolve 100 parts by weight of this polysaccharide treated product in 400 parts by weight of water, add cellulase enzyme (Meicelase, manufactured by Meiji Seika)
After adding 05 to 1.5 parts by weight and stirring, 40 to 6
React for 6-20 hours at 0°C. Reaction temperature is 40°C
If it is less than 60°C, the decomposition reaction of the polysaccharide will not proceed sufficiently, and at high temperatures exceeding 60°C, enzyme activity will be inhibited. The decomposition reaction of f 1lJ4 does not proceed sufficiently. If the amount of enzyme added is less than 0.5 parts by weight, the enzyme reaction will take a long time, and if it is added in excess of 1.5 parts by weight, the decomposition rate of the polysaccharide will not increase. After the enzyme reaction is completed, the reaction solution is heat-treated at 100° C. for 30 minutes to inactivate the enzyme, and then filtered to obtain a transparent galactomatozuan polysaccharide solution. An appropriate amount of an organic solvent such as isopropyl alcohol is added to this clear liquid to precipitate a polysaccharide.

Next, this is dried by vacuum drying or the like to obtain the desired low-viscosity indigestible polysaccharide powder. The yield of the powder was 70 parts by weight. When 10 parts by weight of this powder was dissolved in 90 parts by weight of water and measured at 25°C using a Brookfield viscometer, it was found that the viscosity was 5 to 20 mPa-5, indicating that the viscosity had been sufficiently reduced.

Furthermore, when the indigestible polysaccharide content of this powder was measured by the AOAC method, it was found to be as high as 75-90%.

The present invention will be explained in detail below using test examples and examples.

〔Example〕

Test Example 1 Using BC-45 (manufactured by Crosloire, France) as an extruder, the barrel temperature was controlled at 180°C, and a screw with a length of one-sixth of the total length was attached to the tip of the rotating shaft on the die side. 28m/ with the corresponding backflow screw installed.
The mixture was rotated at a circumferential speed of 10 minutes, and a mixture of 100 parts by weight of guar gum and 100 parts by weight of water containing a predetermined amount of alkaline earth metal chloride phosphoric acid was supplied for extruder treatment. Furthermore, 100 parts by weight of this treated product was dissolved in 400 parts by weight of water, 1 part by weight of cellulase enzyme (Meicelase, manufactured by Meiji Seika Co., Ltd.) was added, and the enzyme treatment was carried out at 50°C for 20 hours, followed by heating at 100°C. The enzyme was inactivated by filtration, and the filtrate obtained by filtration was vacuum-dried.

The viscosity of the above product was measured by the following method. That is, 5 parts by weight of the extruder-treated product were dissolved in 95 parts by weight of water, and 10 parts by weight of the enzyme-treated product were dissolved in 90 parts by weight of water.
The viscosity of the solution dissolved in parts by weight was measured at 25°C using a Brookfield viscometer. The results are shown in Table 1.

2 Daiichi” - Large Calcium Chloride Phosphate Ext) Toder
Processing things (mPa s
)0.4 0.1 25000
, 5 0 , 1 20000
．． 8 0.5 3001.0
0.5 2 001.0
0.8 501.0
1.0 501.5 1.
0 1001.0” 1.0
Test Example 2 Using 80" Magnesium Chloride In this example, the extruder has no backflow screw attached to the entire length of the screw, and the extruder has 1/12, 1/6, 1/3, or 2 Extruder treatment and enzyme treatment were carried out under the same conditions as in Test Example 1, except that a backflow screw of the same length was used.The results are shown in Table 2.

Enzyme treated product (mPa-s) ioo.

00 0 0 0 0 0 夷□5 Heating surface backflow screw Calcium chloride phosphate Enzyme treated product Processing amount (A) (χ) (mPa-s (k/
)0 1.0 1.0106 201/
12 1.0 1.0 5000 201/6
1.0 1.0 7 201/3 1.0
1.0 10 201/2 1.0 1
．． 0 1.0 15 Test Example 3 In the extruder treatment, a backflow screw was installed at one-sixth of the total length of the screw, and the other barrel temperatures, calcium chloride, phosphoric acid addition amounts, etc. were the same as in Test Example 2. The viscosity of the enzyme-treated product was measured when the circumferential speed was changed. The results are shown in Table 3.

No.□≦L-Friend screw circumference Reverse screw amount Enzyme treated product (m/ )
(mPa-5)10
1/6 100020
A twin-screw extruder BC-45 (manufactured by Clos Loire, France) was used as a 1/6 100 extruder. The screw arrangement of this extruder has a counterflow screw with a length equivalent to one-sixth (10cm) of the total length of the screw attached to the tip of the rotating shaft on the goose side, and a 2.5mm nozzle in the die. Two pieces are installed. A mixture of 100 parts by weight of guar gum, 100 parts by weight of water containing 1 part by weight of calcium chloride and 1 part by weight of phosphoric acid was supplied to the hopper of this extruder, and the screw was turned for 28 hours at a barrel temperature of 180°C.
Rotate at a circumferential speed of m/min to crush the guar gum raw material.

The stuffed product discharged from the nozzle was cooled to room temperature 5°C, and then ground with a hammer kettle to obtain extruder-treated guar gum powder. Five parts by weight of this powder was dissolved in 95 parts by weight of water, and its viscosity was measured at 25°C using a Brookfield viscometer and found to be 50 mPa-5.

Next, this extruder-treated guar gum powder 100
Add 400 parts by weight of water to dissolve, add 1 part by weight of cellulase enzyme (Meicelase, Meiji Seika Co., Ltd.) and make 5 parts by weight.
After 20 h of enzyme treatment at 0 °C, 30 h at 100 °C.
The enzyme was inactivated by heating for 1 minute.

Next, the enzymatic reaction product was filtered to obtain a transparent enzyme reaction product, and 1000 parts by weight of isopropyl alcohol was added thereto to precipitate the indigestible polysaccharide, which was filtered and dried in vacuum to form a powdery low-viscosity indigestible polysaccharide. 80 parts by weight of digestible Polymer IIIi A was obtained. Dissolve 10 parts by weight of this powder in 90 parts by weight of water,
The viscosity at °C was measured using a Brookfield viscometer and was 7 mPa-5. Also, A.O.
The content of indigestible polysaccharides was determined to be 76% by the AC official Prosky method.

6 Example 2 The same procedure as in Example 1 was carried out except that the raw material was a mixture of 100 parts by weight of 0-cast bean gum and 100 parts by weight of water containing 1 part by weight of magnesium chloride and 0.5 parts by weight of phosphoric acid. A powdered low-activity indigestible polysaccharide B was obtained. This powder 10
When part by weight was dissolved in 90 parts by weight of water and the viscosity at 25°C was measured in the same manner as in Example 1, it was found to be 10 mPa-5. In addition, the content of indigestible polysaccharides was determined to be 78% by the AOAC official Prosky method.

Example 3 0.0% calcium chloride was added to 100 parts by weight of guar gum. A powdered low-activity indigestible polysaccharide C was obtained in the same manner as in Example 1, except that a mixture of 5 parts by weight and 100 parts by weight of water containing 0.5 parts by weight of phosphoric acid was used as the raw material. When 10 parts by weight of this powder was dissolved in 90 parts by weight of water and the viscosity at 25°C was measured in the same manner as in Example 1, it was found to be 20 mPa-5. In addition, the content of indigestible Fi was determined to be 80% by the Prosky method, an official AOAC method.

Example 4 High fructose sugar (75°Bx) 14.7 parts by weight, citric acid 0.
1% by weight of each of the low viscosity indigestible polysaccharides obtained in Examples 1 to 3 was added to a basic blending solution for a soft drink made by dissolving 2 parts by weight of Lemon Essence O and 1 part of lff in water to make a total amount of 100 parts. , 3% by weight and 5% by weight were added, mixed and dissolved to prepare a soft drink containing the polysaccharide. On the other hand, as a control, a soft drink was prepared with a commercially available product added instead of the polysaccharide,
The viscosity of both was measured and further compared using a sensory test. The results are shown in Table 4.

/ 1'' - Table 1 Test group Viscosity (mPa-s) Low viscosity indigestibility (5°C) Amount of polysaccharide added (X) 11°32°5 4°8 0 5 0 0 △ Sensory evaluation' Control group 1 Commercial product A5% 7.2 × Commercial product B5%
5.2 △ *Sensory Test Judgment Criteria ○: Drinks smoothly without any resistance △: Can drink although there is a feeling of resistance when swallowing ×: Sticky and heavy;
As is clear from Table 4, it is difficult to drink.
In terms of viscosity and sensory evaluation, the weight percent addition group was the same as the non-additive soft drink reference solution, and could be drunk without any sense of reluctance. Furthermore, the viscosity of the sample containing 3% by weight of the low-viscosity, non-refractory polysaccharide was satisfactory, as it was almost the same as the viscosity and sensory evaluation of the commercially available product. Furthermore, although the sample containing 5% by weight of low-viscosity indigestible polysaccharide was slightly viscous, it was easier to drink compared to the commercially available sample containing the same concentration.

Example 5 - The same procedure as in Example 4 was performed except that a low-viscosity indigestible polysaccharide was added to milk, yogurt, fruit juice drinks, lactic acid bacteria drinks, sports drinks, and carbonated drinks instead of soft drinks. It could be used within the range of addition amount shown in 4.

Example 6 5 parts by weight of the low viscosity indigestible polysaccharides A-C obtained in Examples 1 to 3 were added to the jelly formulation shown in Table 5, and a jelly was prepared by a conventional method. As a control, jelly containing a commercially available partially decomposed product of indigestible polysaccharide was prepared, and its appearance and sensory evaluation were conducted. The results are shown in Table 6.

0 Isomerized liquid sugar 115 Concentrated orange fruit l 10 Rum 10 x Citric acid solution 10 x Sodium citrate solution Gelling agent Flavor Indigestible poly'tfM water 7 0.6 0, 3 0.2 0.1 70 ,8. Class Sensory test “A”
○ B ○ C○ Control group Kamiichi Akira 1 △ △ *Sensory test judgment criteria ○: Can be eaten smoothly without any resistance △: Can be eaten although there is some resistance to swallowing Example 7 Ordinary sweets, such as candy Biscuit chocolate , in the production of Japanese and Western sweets, cakes, various breads, etc.
A low viscosity indigestible polysaccharide was used. The low viscosity indigestible polysaccharide of the present invention has low viscosity even when made into an aqueous solution, so it was easy to handle and very easily introduced into the manufacturing process.

〔Effect of the invention〕

According to the present invention, it is possible to efficiently reduce the viscosity of the indigestible galactomatozuan polysaccharide, and this product has the characteristics of maintaining low viscosity even when made into an aqueous solution and being easy to handle. Therefore, it can be used by adding it to various foods.

3

Claims (7)

[Claims] (1) Production of a low-viscosity indigestible polysaccharide characterized by adding water containing inorganic salts and inorganic acids to a gum, treating it with an extruder, allowing enzymes to act on it, and then precipitating it with an organic solvent. Law. (2) The method according to claim 1, wherein the gum is guar gum and/or locust bean gum containing galactomathuan as a main component. (3) The method according to claim 1, wherein the inorganic salt is an alkaline earth metal chloride and the inorganic acid is phosphoric acid. (4) The method according to claim 1, wherein the extruder is a two-screw extruder, and one-sixth or more of its total length is designed as a counterflow screw. (5) The method according to claim 1, wherein the enzyme is galactomannanase and/or cellulase. (6) The method according to claim 1, wherein the organic solvent is isopropyl alcohol. (7) A food containing the low viscosity indigestible polysaccharide obtained by the method according to claim 1.