JPH0517503A - Water-soluble hemicellulose and food containing the same - Google Patents

Abstract

PURPOSE:To provide a hemicellulose low in the viscosity of its aqueous solution, thus capable of incorporating there of at an adequate level in beverages. CONSTITUTION:The objective hemicellulose extracted from grain skin has a molecular weight of <=100000 in >=60wt.% of the whole water-soluble hemicellulose. The viscosity of the aqueous solution of this hemicellulose at 10wt.% concentration is <=30cp.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to water-soluble hemicellulose and foods containing the same. In particular, the present invention relates to water-soluble hemicellulose which has an effect of suppressing increase in serum cholesterol and is easy to add to foods such as beverages, and foods containing the same.

[0002]

2. Description of the Related Art In recent years, functional foods such as sports drinks, iron-containing drinks, fiber-containing drinks, diet foods and enteral nutrients have been attracting attention because of their physiologically favorable effects. A water-soluble hemicellulose, which is one of dietary fibers and has a cholesterol-suppressing action, is used as a component of such a functional food, and a hemicellulose-containing food as disclosed in JP-B-58-10050. Is also proposed.

[0003]

[Problems to be Solved by the Invention]
When added to water, the hemicellulose added to JP-A-8-10050 has a viscosity higher than that of water absorption, and when an amount exhibiting a sufficient cholesterol increase suppressing action is added to a beverage or the like, the viscosity of the beverage itself is increased. It becomes expensive and difficult to drink. Viscosity that is easy to drink, and for foods that require agitation, such as a separate dressing, there is the problem that a sufficient amount of hemicellulose cannot be added to make the viscosity easily agitable. ing. Therefore, the present invention provides a water-soluble hemicellulose and a food containing the same, which has a low increase in viscosity when added to water and can be added in an amount sufficient to exert the effect in food.

[0004]

[Means for Solving the Problems] Achieving the above-mentioned object is a water-soluble hemicellulose extracted from grain hulls, having a molecular weight of 100,000 or less is 60% by weight or more of the total amount of the water-soluble hemicellulose, In addition, the viscosity of a 10 wt% solution of water-soluble hemicellulose is 30 cp or less.

The water-soluble hemicellulose is preferably obtained by heat-extracting the grain hull under acidic conditions.

What achieves the above object is a food containing the above-mentioned water-soluble hemicellulose. And
The food preferably contains 0.5 to 10% by weight of the above water-soluble hemicellulose.

The water-soluble hemicellulose of the present invention will be described below. The water-soluble hemicellulose of the present invention is a water-soluble hemicellulose extracted from grain hulls, having a molecular weight of 100,000 or less is 60% by weight or more of the total amount of the water-soluble hemicellulose, and 1% of the water-soluble hemicellulose.
It is a water-soluble hemicellulose in which the viscosity of a 0 wt% solution is 30 cp or less.

As described above, this water-soluble hemicellulose has a molecular weight of 100,000 or less in an amount of 60% by weight or more, and a 10% by weight solution of the water-soluble hemicellulose has a viscosity of 30.
Since it is below cp, the dispersibility is good, so
In particular, when added to aqueous foods such as beverages and soups, the viscosity increase of foods is low, so a sufficient amount can be added to various foods, and a high blood cholesterol level increase suppressing action is exhibited. Furthermore, even when added to a beverage or the like, the increase in the viscosity of the beverage itself is small, so that the texture is not impaired.

The water-soluble hemicellulose of the present invention can be obtained by a known method from grain hulls, specifically, seed coats and bran of grains. For example, the husks of corn seeds are dipped in a dilute caustic soda solution, and starch, fat, lignin and other contaminants are removed, and then citric acid, sulfuric acid, hydrochloric acid and the like under acidic conditions (PH1-5), heat extraction is performed, It is extracted by neutralizing the extract and subsequently desalting and deodorizing with an ultrafiltration membrane, an electrodialysis membrane, an ion exchange resin and the like.

The main component of the water-soluble hemicellulose is mainly xylan, and more specifically, arabinoxylan to which arabinose is bonded, although the main component of the water-soluble hemicellulose varies depending on the raw material, but the present invention is not limited thereto. And, the water-soluble hemicellulose of the present invention is specifically a water-soluble hemicellulose extracted from a grain hull, and one having a molecular weight of 100,000 or less is 60% by weight or more of the total amount of the water-soluble hemicellulose, and a water-soluble hemicellulose of Since the viscosity of the 10 wt% solution is 30 cp or less, the increase in viscosity when added to water is small. The hemicellulose is quantified by a known method, that is, an enzyme gravimetric method (Prosky method) that is officially recognized as an official method of AOAC in the United States.

The water-soluble hemicellulose having the above-mentioned properties can be obtained as follows. First, cereal hulls, for example, husk powder of corn, wheat, rice, soybeans, colloid mill, jet mill, pin mill,
After wet or dry pulverization using a coffee mill etc.,
After washing with water and centrifugation, the soluble fraction containing starch and the like is removed to separate the insoluble fiber. The above-mentioned grain hull means a hull of seeds such as corn, wheat, rice and soybean, that is, a so-called "bran" portion, and includes hulls of minor grains of the grass family, legume family and Polygonaceae. Grain hulls are originally insoluble fibrous materials, and contain a large amount of cellulose, which is a fiber component having a strong insolubility, and hemicellulose, which is a fiber component having relatively high hydrophilicity and capable of being solubilized.

Subsequently, the obtained insoluble fiber is partially hydrolyzed. A specific partial hydrolysis treatment is a dietary fiber raw material derived from cereal hull
It is preferably carried out by acid heating treatment at -100 ° C. More specifically, by adding an acidic solution such as citric acid or sulfuric acid to the insoluble fiber from which the soluble fraction containing starch and the like has been removed by centrifugation as described above, the fibrous solid content is 5 to 30. %, Preferably 10-25%, p of suspension
Suspend so that H is 3.0 or less, more preferably 0.4 to 3.0 or less. If the pH is 0.4 or more, it is not necessary to add a large amount of alkali for neutralization, and the pH is 3.0.
If it is below, it is not necessary to raise the processing temperature so much,
Problems such as decolorization of the partially hydrolyzed insoluble dietary fiber and deterioration of odor do not occur. Preferably, the pH is 1.
0 to 2.5. Then, after the partial hydrolysis treatment, it is cooled to room temperature and neutralized with, for example, sodium hydroxide.

After the above-mentioned partial hydrolysis treatment and neutralization step are completed, in order to remove insoluble components, filtration or centrifugation is carried out, followed by concentration (dehydration), followed by a neutralization step of acid and alkali. It can be obtained by desalting in order to remove the produced salt and then drying.
Desalination is performed by using an ultrafiltration membrane, an ion exchange resin, and a reverse osmosis membrane. From the viewpoint of the taste and odor of the water-soluble hemicellulose, it is preferable to remove the odorous portion. For that purpose, it is preferable to remove the odorous component together with desalting by dialysis treatment with a cellulose-based dialysis membrane. The drying is performed by freeze drying, reduced pressure drying, fluidized bed drying, spray drying, air flow drying, or the like.

The water-soluble hemisululose-containing beverage of the present invention is prepared by adding the above-mentioned water-soluble hemisululose to various known foods. The water-soluble hemisululose of the present invention has good dispersibility, and since it has a very low viscosity when dissolved in water, cookies, cakes, solid foods such as bread, of course, fruit juice, beverages such as soft drinks, yogurt, jelly, A sufficient amount can be added to foods having fluidity or wettability such as sherbet and soup, and the texture is not significantly deteriorated due to an increase in viscosity. It can also be added to foods that require stirring, such as separate dressings.

Therefore, an embodiment in which the food of the present invention is applied to a separate dressing will be described. The separation type dressing is composed of an aqueous phase portion and an oil and fat portion, and contains the water-soluble hemicellulose. The water phase part is mainly water,
Alternatively, it is a fluid portion composed of water and mixed with the above-mentioned hemicellulose and seasonings soluble or dispersible in water. Typical seasonings include vinegar, salt, soy sauce, peppers, sugar, organic acids, sodium glutamate, nucleic acid-based seasonings, plant and animal extracts, mirin, liquors (wine, sake) and the like. The oil and fat portion is a fluid portion mainly composed of oil or an oil component, and if necessary, an auxiliary material which is soluble in oil or dispersible in oil is mixed therein. As an auxiliary material, various oil-soluble spice oils (for example, lemon oil, paprika oil)
Is a typical example. The ratio of the water phase part to the oil and fat part is generally about 1: 9 to 9: 1.

[0016]

EXAMPLES Next, the present invention will be explained based on examples. (Example 1) A dried corn hull powder having a particle size of 1.25 mm or less was suspended in water to obtain a solid content concentration of 10%.
Warm to 0 ° C and hold for 30 minutes. Then, the solid content was recovered by a continuous centrifuge (3000 G), and the components that were solubilized by heating were removed. The solid content recovery rate at this time was about 90 to 95%. Further, the dietary fiber content in the corn hull powder obtained by this treatment was 8
It was 5%. The corn hulls obtained as described above were treated with a 1N sulfuric acid solution (pH 1.
4) disperse in, warm to 80 ° C, hold for 60 minutes,
Partial hydrolysis treatment was performed. Then, it cooled to 60 degreeC and adjusted to pH6 with sodium hydroxide. This is centrifuged (3000 G), the supernatant portion is collected, concentrated using a flash evaporator, and subsequently, using an electrodialyzer (trade name TS-2-10, manufactured by Tokuyama Soda Co., Ltd.), After desalting, it was dried using a spray dryer to obtain a dry powder of water-soluble hemicellulose (Example 1).

Example 2 The same procedure was carried out except that a dialysis treatment was carried out by a conventional method using a cellulosic tube instead of the electrodialyzer in the extraction of water-soluble hemicellulose 1.
A dry powder of water-soluble hemicellulose (Example 2) was obtained.

Comparative Example A commercially available hemicellulose (trade name: Cell Ace, manufactured by Nippon Food Processing Co., Ltd.) was used as a comparative example.

[Experiment] The molecular weight distribution ratios and viscosities (10% by weight) of the water-soluble hemicelluloses of Examples 1 and 2 and Comparative Example were measured and the results are shown in Table 1.

[0020]

[Table 1]

Regarding the molecular weight distribution ratio, a standard curve is injected into a high performance liquid chromatograph to prepare a calibration curve, and each water-soluble hemicellulose solution is injected into the high performance liquid chromatograph to obtain an elution curve. The elution curve was calculated by creating a differential and integral molecular weight distribution curve and analyzing it. The liquid chromatographic elution curve of the water-soluble hemicellulose of Example 1 is shown in FIG. 1, and its differential and integrated molecular weight distribution curves are shown in FIG. The liquid chromatographic elution curve of the water-soluble hemicellulose of Comparative Example is shown in FIG. 3, and its differential and integrated molecular weight distribution curves are shown in FIG. The viscosity of a 10% by weight solution of water-soluble hemicellulose was measured using a B-type viscometer at a room temperature of 6 rpm.

(Example 3) The following components were mixed in the following proportions to prepare the fruit juice beverage of the present invention (water-soluble hemicellulose 2.7).
(Wt% content). 100% Grape juice 44 parts Distilled water 44.2 parts Sugar 9 parts Citric acid 0.1 parts Water-soluble hemicellulose weight% liquid of Example 2 2.7 parts When the above beverage was tasted, both flavor and flavor were good,
It had a low viscosity and was easy to drink.

Example 4 The following ingredients were mixed in the following proportions to give a sports drink (water-soluble hemicellulose: 2.2% by weight).
Content) was created. Glucose 39.5 mg Vitamin C 75 mg Vitamin B1 hydrochloride 5 mg Sodium citrate 255 mg Magnesium chloride 30 mg Calcium lactate 30 mg Anhydrous citric acid 360 mg Flavor 30 mg Water 215 g Water-soluble hemicellulose of Example 2 5 g When the above beverage was tasted, the taste and flavor were good. so,
It had a low viscosity and was easy to drink.

(Example 5) 60 g of sucrose, 10 g of water-soluble hemicellulose of Example 2, 20 g of glucose and 4.5 g of powdered black tea and powdered lemon juice 4.5 as powdered beverage ingredients.
g, 0.5 g of citric acid as an additive and 0.5 of powdered fragrance
g was mixed to prepare a mixed powder. While performing fluidized bed granulation of the mixed powder, 50 cc of water is spray coated to form a granulated product, and then the granulated product is dried to a moisture content of 1.7%, and then granulated. I got Lemon Timix. The lemon Timix was easily dissolved in hot water, had a good flavor and flavor, had a low viscosity, and was easy to drink.

(Example 6) 46.7 g of finely divided salt, 5 g of water-soluble hemicellulose of Example 2, 6.7 g of sodium glutamate, 0.8 g of dried bonito powder, 1.3 g of powdered soy sauce.
A Japanese-style soup powder was prepared by mixing g, lactose 5.3 g, bonito extract powder 2.0 g, sodium succinate 0.07 g, fuso 50 g, and dried mitsuba 8 g. This Japanese-style soup was easily dissolved in hot water, had a good flavor and flavor, had a low viscosity, and was easy to drink.

Example 7 Vinegar (concentration 5%) 40%, salt 3%, sugar 5%, water-soluble hemicellulose 1 of Example 2
A separate-type dressing was manufactured by sequentially accommodating 120 g of an aqueous phase portion consisting of 0%, tamarind gum, corn starch, and fresh water and 80 g of soybean salad oil in a glass bottle (column having an inner diameter of 5 cm).

(Example 8) 5 parts by weight of the water-soluble hemicellulose of Example 2 was added to 300 parts by weight of soymilk, and both were homogenized by a homogenizer, then heated to 75 ° C, bittern was added, and tofu was added by a conventional method. Was manufactured. This tofu was almost the same in taste and texture as the tofu produced only from soymilk.

(Example 9) 60 g per 100 g of konjac flour
3 l of a 5% water-soluble hemicellose aqueous solution (using hemicellus of Example 2) at 0 ° C was added and gently stirred for 3 to 5 minutes,
Then, it was left still for 1 hour. Next, 60 g of lime is added to water 2.5
Add 300 ml of mixed lime water to 1 and put in a container 8
Konjac was produced by heating at 0 ° C. for 15-20 minutes. The obtained konjak had a good texture.

Example 10 A coffee jelly was prepared with the following composition. Gelatin 10 parts Water-soluble hemicellulose (Example 2) 6 parts Sugar 80 parts Coffee 150 parts As a result of tasting this, the texture and flavor were good.

(Example 11) A plate-shaped kamaboko was prepared with the following composition. Frozen surimi 100 parts salt 3 parts corn starch 7 parts water 10 parts water-soluble hemicellulose (Example 2) 5 parts The method of preparation is to allow the surimi thawed at room temperature to empty for 10 minutes while preventing temperature rise, and then add salt. I rubbed on. Water-soluble hemicellulose and cornstarch made into an emulsion with water were added thereto, and the mixture was aged for 20 minutes, molded with a plate, treated with a steamer for 15 minutes, and allowed to cool to give a plate-shaped kamaboko. This Kamaboko had a good elasticity and a good flavor.

Example 12 A water-soluble hemicellulose was dissolved in chicken eggs to prepare a dough having the following composition, and the dough was baked in an oven at 170 ° C. to prepare a sponge cake. Water-soluble hemicellulose (Example 2) 8 parts Chicken egg 140 parts Sugar 60 parts Wheat flour 100 parts Corn starch 40 parts Butter 30 parts This sponge cake had a fine texture and volume.

[0032]

Industrial Applicability The water-soluble hemicellulose of the present invention is a water-soluble hemicellulose extracted from grain hulls, and having a molecular weight of 100,000 or less is 60% by weight or more of the total amount of the water-soluble hemicellulose, and the water-soluble hemicellulose is also present. Of 1
Since the viscosity of the 0 wt% solution is 30 cp or less, the viscosity when added to water is low, a sufficient amount can be added to foods, and a high blood cholesterol level increase suppressing effect is exhibited. Further, even when added to any food, especially a water-based food having fluidity or wettability such as a beverage, the increase in the viscosity of the beverage is small, and therefore the texture is not impaired.

Further, since the food of the present invention contains the above-mentioned water-soluble hemicellulose, it exhibits a high blood cholesterol level increase inhibitory action. Even when the food has fluidity or wettability such as a beverage, the viscosity of the food itself does not increase so much, so that the texture is not impaired.

Further, even when the food is required to be stirred, such as a separate dressing, the viscosity of the aqueous phase does not increase so much that the food can be easily stirred.

[Brief description of drawings]

FIG. 1 is a diagram showing a liquid chromatographic elution curve of water-soluble hemicellulose according to an example of the present invention.

FIG. 2 is a derivative / integrated molecular weight distribution curve calculated from the elution curve shown in FIG.

FIG. 3 is a view showing a liquid chromatographic elution curve of water-soluble hemicellulose of Comparative Example.

FIG. 4 is a derivative / integrated molecular weight distribution curve calculated from the elution curve shown in FIG.

Continuation of the front page (51) Int.Cl. ⁵ Identification code Office reference number FI technical display location A23L 1/0534 1/06 2121-4B 1/20 104 Z 6977-4B 1/0528 1/24 A 8114-4B 1/308 8114-4B 1/325 101 D 7236-4B 1/40 8114-4B 2/00 F 9162-4B 2/02 A 9162-4B 3/30 2114-4B A61K 31/715 ADN 8314-4C

Claims (4)

[Claims] 1. A water-soluble hemicellulose extracted from grain hulls having a molecular weight of 100,000 or less is 60% by weight or more of the total amount of the water-soluble hemicellulose, and the viscosity of a 10% by weight solution of the water-soluble hemicellulose is Water-soluble hemicellulose, which is 30 cp or less. 2. The water-soluble hemicellulose according to claim 1, wherein the water-soluble hemicellulose is obtained by heat-extracting a grain hull under acidic conditions. 3. A water-soluble hemicellulose-containing food containing the water-soluble hemicellulose according to claim 1 or 2. 4. A water-soluble hemicellulose-containing food containing 0.5 to 10% by weight of the water-soluble hemicellulose according to claim 1 or 2.