WO1991011919A1

WO1991011919A1 - Process for producing water-soluble vegetable fiber, and biodegradable film, sizing agent, chewing gum and low-calorie food obtained from said fiber

Info

Publication number: WO1991011919A1
Application number: PCT/JP1991/000132
Authority: WO
Inventors: Hirokazu Maeda; Hitoshi Furuta; Chiemi Takei; Toshiaki Saito; Hiroyuki Mori; Kazunobu Tsumura
Original assignee: Fuji Oil Company, Limited
Priority date: 1990-02-07
Filing date: 1991-02-05
Publication date: 1991-08-22

Abstract

A process for producing a water-soluble vegetable fiber from a water-insoluble vegetable fiber containing a protein in a high yield with only a reduced extent of contamination with the protein and amino acids formed by the hydrolysis thereof, which comprises hydrolyzing the water-insoluble fiber below 130 °C under an acidic condition near the isoelectric point of the protein.

Description

Specification

Manufacturing method of water-soluble vegetable fiber, biodegradable film, paste, chewing gum and low-calorie food

[Field of the Invention]

The present invention is a method for producing water-soluble plant fiber from water-insoluble plant fiber such as residue obtained by defatting oil seeds such as soybeans and extracting protein, for example, residue from rice flour and the like, and extracting flour from cereals. On how to do it. Further, the present invention relates to a transparent biodegradable film, a sizing agent, a chewing gum and a low-strength mouth food using the water-soluble plant fiber.

[Prior art]

The residue from extracting oil and fat from oil seeds and extracting protein, and the residue from extracting cereal from starch are rich in plant fiber, but the remaining protein is entangled with plant fiber, so plant fiber It is difficult to recover high yields. In addition, these plant fibers are insoluble in water, In other words, it is also difficult to obtain water-soluble plant fiber in a high yield while minimizing protein contamination. For example, Taikira, which is a residue extracted from fats and oils and proteins from soybeans, is a water-insoluble plant fiber that still contains soybean protein, which is hydrolyzed to extract water-soluble polysaccharides. However, it is difficult to obtain high-purity plant fiber with high yield by decomposing saccharides into oligosaccharides or by mixing soybean protein and degraded soybean peptide-amino acids.

At present, there is no method for efficiently recovering water-soluble plant fiber from such water-insoluble plant fiber with high purity. If the water-soluble plant fiber can be obtained efficiently with high purity, it is considered that it can be widely applied to various films, adhesives, foods and the like.

For example, plastic packaging films are not naturally degraded, and collagen films and pullulan films are biodegradable by microorganisms, while collagen films are healing. Lacks sealability, and pull-run films are expensive. You. However, if the water-soluble plant fiber is used, a film free of these problems can be obtained.

Adhesives such as animal glue, denatured powder, arabic gum, pullulan, polyvinyl alcohol, etc., especially adhesives as rewetting adhesives are practical because they have low adhesive strength and are expensive. However, such a problem can be solved by using the water-soluble plant fiber.

Furthermore, even if, for example, pullulan, which is a water-soluble polysaccharide derived from microorganisms, is used for chewing gum, pullulan is more expensive than the water-soluble plant fiber, and the resulting chewing gum provides a longer lasting feeling. Although the water-soluble plant fiber has poor water retention and poor water retention, such a problem can be solved by using the water-soluble plant fiber.

Furthermore, the water-soluble plant fiber can be used for low-strength food products, but such low-calorie food products have not been known.

[Object of Invention 2

An object of the present invention is to provide a method for preparing a water-insoluble plant fiber containing protein from water. ― One

It is an object of the present invention to provide a method for producing sexual plant fiber, and a film, a paste, a chewing gum and a low calorie food using the obtained water-soluble plant fiber.

[Disclosure of the Invention ::

The method for producing a water-soluble plant fiber of the present invention comprises: converting a water-insoluble plant fiber containing a protein under acidic conditions near the isoelectric point of the protein; and

It is designed to be decomposed at a temperature of 130 ° C or lower.

Examples of water-insoluble plant fibers containing proteins include oilseed (eg, soybeans, pam, pear, corn, cottonseed, corn, etc.) shells and residues excluding fats and proteins, The residue of cereals (rice, wheat, etc.) excluding flour, etc. can be used.

In the production method of the present invention, it is appropriate to thermally decompose the water-insoluble raw plant fiber around the isoelectric point (usually acidic) of the protein contained in the water-insoluble plant fiber. As a result, compared to alkaline digestion, the protein does not dissolve into the digestion fraction, and no protein removal step is required later. — O —

Highly pure water-soluble plant fiber with low white content can be obtained: It is also contained in water-insoluble plant fiber that is productively favorable without producing harmful substances such as lysinoalanine The pH near the isoelectric point of proteins is usually acidic (pH 6 or less). For example, in the case of soybean oil and the residue extracted from protein, PH 3 to 6 is preferable.

Further, if shells such as skin are contained in the water-insoluble plant fiber, the produced water-soluble plant fiber becomes less flavorful. Therefore, in the present invention, the shell obtained by removing the shell such as the skin is used. It is preferable to use it. When the water-insoluble plant fiber is derived from oil seeds, if the water-insoluble plant fiber is used, it is possible to reduce the green odor or the like of the obtained water-soluble plant fiber. For example, in the case of soybeans containing soybean protein, it is preferable to use okaras obtained from dehulled soybeans. Decomposition under acidity near the point is under acidity considerably stronger than the isoelectric point of the protein. PT / JP91 / 00132

--6-In the place where Kara is decomposed under strong acidity of pH 2 or less, the plant fiber is decomposed too much, the function as the plant fiber is reduced and the protein is separated together with the plant fiber. When used in beverages, etc., when the solution is neutralized, the solution becomes cloudy or the pH is low, so that the solution must be sufficiently neutralized. This is because the desalination step becomes necessary as the amount increases.

On the other hand, a water-insoluble plant fiber containing protein is neutralized or neutralized with a pH significantly higher than the isoelectric point of the protein. When the protein is decomposed under high strength, the protein is decomposed and eluted with the plant fiber, and the solution becomes cloudy or decomposed. There is a tendency for the acid to react with the acid and brown to a dark brown color.

Water-insoluble plant fibers containing proteins are degraded at a temperature of 130 ° C or lower. When the temperature is higher than 130 ° C, the sugar (reducing sugar) and amino acid generated by the decomposition are decomposed. Reacts and turns brown, or smells bad The temperature at which protein-containing water-insoluble plant fibers are decomposed may be as low as 130 or less, but in order to perform the decomposition efficiently, it should be at or above room temperature, preferably 8 (Temperature above TC, more preferably above about 100 ° C-Water-soluble plant fibers obtained by hot fractionation of water-insoluble plant fibers under acidic conditions are preferred. Alternatively, it is appropriate to further remove activated water and β-molecular substances by treating with activated carbon, which can further increase the purity of the water-soluble plant fiber.

The water-soluble plant fiber thus obtained contains water-soluble micelles, such as, for example, water-soluble soy fiber obtained from soybean residue okara, ramose, Fucose, arabinose, xylose, galactose, glucose and carboxylic acid are the constituent sugar components and have an average molecular weight of 5 to 100,000 and preferably 10 to 4 million. Things are:

The average molecular weight of镲類of the present invention by standard Purura emissions (manufactured by Hayashibara Biochemical Laboratories Inc.) as a standard substance 0.1 of X a chi 0 ₃ in the solution钻度 Is determined by an intrinsic viscosity method for measuring the viscosity. In addition, the sugar ratio was determined according to the following prayer method.

ゥ The measurement of humic acid was performed by the Blumen-Krant z method. Neutral sugar was measured by the alditol acetate method.

Thus, the water-soluble plant fiber of the present invention obtained has the properties of adhesiveness, film-forming property, membrane tensile strength, and thickening property (particularly, the property of increasing viscosity in the alkaline region but decreasing the viscosity when returned to acidic). Has).

Hereinafter, a transparent biodegradable film, a paste, a chewing gum and a low-strength raw food manufactured using the water-soluble plant fiber of the present invention obtained from the water-insoluble plant fiber will be described.

The film of the present invention is a thin film, has sufficient strength, can perform heat sealing, is inexpensive to manufacture, and is a biodegradable film. Fibers can be manufactured using known film forming methods: for example, water-soluble plant fiber The biodegradable film can be manufactured by stretching it to a suitable thickness on a resin film or the like and drying it.

Further, in order to improve the properties of the biodegradable film, it is possible to add an additive such as a plasticizer and a surfactant. In this case, the biodegradable film may be used. It is preferable to use additives that do not impair the food quality.

The sizing agent of the present invention is a sizing agent for adhesives containing water-soluble plant fibers as a main component, in particular, a rewet adhesive.

The lower the protein content of the water-soluble vegetable fiber used (usually 10% by weight or less per dry solid content), the stronger the adhesive strength, preferably the protein content is 8% by weight or less, more preferably 5% by weight. The following are appropriate:

The chewing gum of the present invention is a chewing gum containing a water-soluble plant fiber.

In general, chewing gum is gum base (usually 15 to 30 weights), sweeteners (sugar, grapes, syrup, etc.), flavors and nutrients (usually 0.2 to Of these, the gum base consists of natural resin, vinyl acetate resin, polyester gum, synthetic gum, natural wax, emulsifier, carbonated calcium carbonate, etc.

The content of the water-soluble vegetable fiber in the chewing gum of the present invention is suitably 1 to 40 parts by weight, preferably 2 to 30 parts by weight, based on 100 parts by weight of the gum base. In the case of chewing gum such as taste gum and balloon gum, the content of the water-soluble plant fiber in the chewing gum is usually about 0.2 to 10% by weight. Low-sweet chewing gum has a higher content of water-soluble plant fiber due to the lower sugar content. If the content of the water-soluble plant fiber is too large, the viscoelasticity increases and becomes hard during chewing. If the amount is too small, the effect of the present invention is not obtained.

With a moderate content of water-soluble plant fiber, the dissolution rate in the mouth is slower than that of pullulan, so that it not only has a long lasting feeling but also has an excellent flavor retention property.

The low-calorie food of the present invention contains protein, fat and oil and carbohydrate as main raw materials. '-ii-In a food, the water-soluble plant fiber of the present invention is partially substituted to reduce the calories.

Two Examples]

Hereinafter, the present invention will be described more specifically with reference to examples.

Example 1

Method for producing water-soluble plant fiber

In this example, as the protein-containing water-insoluble plant fiber, raw soybean obtained in the step of producing soybean protein isolated from defatted soybean was used. The raw cocoa contains about 80% by weight of water, and the solid content contains about 65% by weight of plant fiber and about 20% by weight of crude protein. The isoelectric point of the protein is around pH 4.5 c

After adding twice the amount of water to the raw chara, the pH was adjusted to 3 to 6 by adding hydrochloric acid having a concentration of 36%. Then, it was thermally decomposed at a temperature of 130 ° C. or less. Disassembled in this way In Okara, water-insoluble plant fibers were decomposed into water-soluble plant fibers, while many of the proteins contained in the genius La were aggregated without being decomposed.

The obtained decomposed product was centrifuged at 800 rpm for 30 minutes to remove the precipitated fraction containing the aggregated protein, and the supernatant from which the water-soluble plant fiber was eluted was taken out.

The supernatant contains a large amount of water-soluble plant fiber obtained by decomposing water-insoluble plant fiber, while the amount of protein decomposed and eluted is reduced, and the solution browns, The solution did not become cloudy when combined.

Next, the amount of adding 36% hydrochloric acid or 50% sodium hydroxide to the mixture of water and twice the amount of water as described above was changed. An experiment was conducted to produce a water-soluble plant fiber by changing the pH or by appropriately changing the temperature at which the product after the pH adjustment was heated and decomposed. According to the conditions of the embodiment, We compared those that did not hit.

(Experiment No. 1 to 1 1)

In these experiments, the amount of 36% hydrochloric acid or 50% sodium hydroxide added to raw okara with twice the amount of water as described above was changed appropriately. As shown in Table 1 below, those whose pH was in the range of 1 to 14 were prepared.

Then, the thus adjusted pH was decomposed by heating at 120 ° C. for 1.5 hours, and then centrifuged as described above to remove the precipitated fraction, and the supernatant was taken out. Was.

The obtained supernatant was neutralized as necessary, and its color state and flavor were evaluated. The results are shown in Table 1.

For the evaluation of the color of the supernatant in Table 1, the dark brown to black stage was indicated by XX, the brown stage by X, the light brown case by △, and the colorless stage by 〇. . Table 1 Experiment No. pH Evaluation of color Evaluation of flavor

x Germ ♦ Salty

9 X odor · salty

3 △ good * slightly salty

4 4 〇 Good

0 〇 good

6 6 良好 Good

7 7 Δ good

8 8 △ Off-taste

9 1 0 △ Off-taste, salty

1 0 1 2 X Offensive / Salty

1 1 1 4 X foreign taste salty addition, for those experiments chi _0. 1 to 6, the amount of protein in the water-soluble fraction of the yield, water soluble fraction in the supernatant (wt%) and medium One 1 δ

After the addition, the turbidity (〇D 610 nm) of the aqueous solution adjusted to contain 4% by weight of the water-soluble fraction was measured ^

Are as shown in Table 2.

Table 2 Experiment No. Yield Protein Amount Turbidity

7 8.5 20.5 2.7 29

2 7.8 1 6.0 0 1.39 6

o 76.2 1 0 .5 0 .0 8 5

4 7 2.9 6.2 0.068

0 62. 8 5.2 2 0. 0 9 0

6 6 1.7 7.2 0.1 6 1 (Experiment o. 1 2-22)

In these experiments, twice the amount of water was added to the genius La. As in the case of Experiment No. 11 above, the amount of adding 36% concentration of hydrochloric acid or 50% concentration of sodium hydroxide was changed, and as shown in Table 3 below, Prepare H with the range of 114

Next, the mixture was heat-decomposed at 130 ° C. for 1.5 hours, centrifuged in the same manner as described above to remove the sedimented fraction, and the supernatant was taken out.

The obtained supernatant was neutralized as necessary, and its color and flavor were evaluated in the same manner as described above. The results are shown in Table 3.

System 3 Table Experiment No. pH Evaluation of color Evaluation of flavor

1 2 X Burnt odorSalt 1 3 2 X Burnt odor · Salty 1 4 3 Δ Good · Slightly salty 1 5 4 〇 Good 16 〇 Good 1 7 6 良好 Good 1 8 7 △ Good · Slightly unusual 1 9 8 Δ Off taste

2 0 1 0 X Offensive / Salty

2 1 1 2 X Offensive / Salty

2 2 1 4 X Offensive saltiness P TJP91 / 00132

--18-(Experiment Xo.23 ~ 44)

In these experiments, twice the amount of water was added to the raw okara. Similarly to the above, the amount of addition of 36% hydrochloric acid or 50% sodium hydroxide was adjusted so that the pH was within the range of 1 to 14.

Next, in Experiments Nos. 23 to 33, they were thermally decomposed at i 40 ° C for 1 · δ hours, and in Experiments So 34 to 44, they were 1.5 ° C at 1 δ 0 ° C. Decomposed by heating for hours.

Thereafter, centrifugation was performed as described above to remove the sedimented fraction, the supernatant was taken out, neutralized as necessary, and the color state and flavor were evaluated in the same manner as described above. The results are shown in Tables 4 and 5.

Table 4 Experiment No. pH Evaluation of color Evaluation of flavor

23 XX Burnt odorSaltiness 24 2 XX Burnt odorSaltiness 25 3 X Burnt odorSlightly salty 26 4 X Burnt odor 27 5 △ Burnt odor 28 6 △ Burnt odor 2 9 7 X Burnt odor

3 0 8 X Burnt smell

3 1 1 0 Burnt smell

2 1 2 X Burnt

3 3 1 4 XX Burnt smell ^ o Table Experiment No. p H Color evaluation Flavor evaluation

34 χ げ Smell ♦ Salty

3 δ 2 X X Smell, salty

3 6 ο X X Germ

37 4 X X Burnt odor

3 8 0 X X Burnt smell

3 9 6 X X Burnt odor

4 0 X X Burnt smell

4 1 8 X X Burnt odor

4 2 1 0 Burnt smell, salty

4 3 1 2 x x Burnt

4 4 I 4 xx Burnt smell As is evident from the results of each of the above experiments, PH 3 to 6 were prepared by adding twice the amount of water to raw okara so as to meet the conditions of the above examples, and Experiments in which heat decomposition was performed at the following temperature at 130 (Experiment Nos. 3 to 6 and 14 to 18) were performed in other experiments in which decomposition was performed under conditions that did not fall under the conditions of the examples. The amount of eluted protein was smaller than that of, and the resulting solution was less turbid or browned, and was excellent in flavor. Example 2

In the present embodiment, as the plant fibers of water-insoluble, _c the raw Oka la the resulting raw Oka La was Shi甩in the process of producing the soy protein isolate from defatted soybeans contain water about 8 0% In addition, the solid content contained about 65% by weight of vegetable fiber and about 20% by weight of crude protein.

Water was added to the raw okara to adjust the dry solid concentration to about 5% by weight, and a high-pressure homogenizer (MAX-T0-GAUL Co., Ltd. “Sub- Using an icron-'dis-perser 1), homogenization was performed ^{twice at} a pressure of 200 kg / cm ² .

Next, an equal weight of water was added to the homogenized mixture, and the mixture was stirred. Then, a proteinase derived from Aspergillus oryzae (titer: 240 pu) was added such that the EZS ratio was 1/1100. / mg) to add 50% of the protein in the genius. Decomposed with C for 3 hours. In addition, the potency of the protease was measured according to the Hagiwara-Anson method.

The degraded protein was centrifuged at 800,000 rpm for 30 minutes to remove the solubilized protein, and water was added to the remaining sedimented fraction to adjust the solid concentration to about 4% by weight. Thereafter, the pH was adjusted to pH 3 by adding hydrochloric acid at a concentration of 36%, and the mixture was decomposed at 100 ° C. for 6 hours to decompose water-insoluble plant fibers into water-soluble plant fibers.

The resulting digest was neutralized to pH 7.0 by adding 10% sodium hydroxide solution and centrifuged at 8000 rpm for 30 minutes to increase the amount of water-soluble plant fiber. The water-soluble fraction containing was taken out. This After concentrating the water-soluble fraction to a solid concentration of about 5% by weight, stretch it thinly on a synthetic resin film, dry it to form a film, and form a film on the base resin film. The pull came off. The biodegradable film thus obtained has high transparency, is almost transparent and strong, and does not disperse in water but dissolves in its entirety. Heat seal was also possible.

Example 3

In this example, as in Example 2, 99% of ethanol was added to the water-soluble fraction containing a large amount of water-soluble plant fiber obtained by centrifugation, and 80% of ethanol was added. The water-soluble plant fiber was adjusted so as to be a single solution, and the high molecular weight fraction of the water-soluble plant fiber in the water-soluble fraction was precipitated.

After the precipitated polymer fraction was dried with hot air, water was added thereto to adjust the solution to a 20% aqueous solution, and then, similarly to Example 2 described above, it was thinly stretched on a base resin film to form a film. After drying and forming a film, the film was peeled off from the synthetic resin film. The biodegradable film thus obtained is almost a transparent and strong film as in Example 2 and dissolves entirely in water without dispersing, and also has a heat seal. It was possible and remained in a transparent film for a longer period.

Example 4

In this example, after adding twice the amount of water to the raw okara, the pH was adjusted to 2.5 by adding hydrochloric acid having a concentration of 36%, and the pH was adjusted to 100 for 1.5 hours. Decomposed over.

The digest was then treated with a homogenizer. By treating the decomposed product with a homogenizer in this manner, a smooth paste was obtained.

After adding 1.0% each of glycerin and sorbitol as plasticizers to the smooth paste-like decomposition product, the paste was cast to a thickness of 1.0 mm by a casting method. And dried to a thickness of 0.1 mm. 'Obtained a biodegradable film which became 1 2 δ-.

The obtained biodegradable film was transparent, a strong and smooth film, and was capable of heat sealing.

Example 5

In this embodiment, as in the case of the fourth embodiment, twice the water was added to the raw okara, and then the concentration was adjusted by adding 36% hydrochloric acid to the raw okara. Η was adjusted to 4.5, which is close to the isoelectric point of soy protein contained in the genius, and this was adjusted to 120. Decomposed with C for 1.5 hours. When raw okara is decomposed at a pH of 4.5 near the isoelectricity of soybean protein, water-insoluble plant fibers in raw okara are appropriately decomposed and water-soluble plant fibers are eluted. The soybean protein contained in the genius was agglomerated, and the elution of the protein into the aqueous solution from which the water-soluble plant fiber eluted was suppressed. The obtained decomposed product was centrifuged at 800 rpm for 30 minutes in the same manner as in Example 2 to obtain a water-soluble fraction containing a large amount of water-soluble plant fiber. About 5% by weight T 100132

''.

Next, the concentrate was formed into a film in the same manner as in Example 4 above.

The biodegradable film produced in this manner was transparent and had a low protein content, and could be heat-sealed.

Example 6 Two times by weight of water was added to the raw material obtained in the production process of isolated soybean protein, the pH was adjusted to 4.5 with hydrochloric acid, and the mixture was hydrolyzed with 120 at 1.5 hours. After cooling, the mixture was centrifuged (1 000 Og x 30 minutes) to separate into supernatant and sediment. The sediment was further washed with an equal weight of water, and the supernatant obtained by centrifugation was combined with the supernatant, followed by activated carbon column treatment. The obtained liquid was dried to obtain a water-soluble plant fiber (i). -Furthermore, this water-soluble plant fiber was dissolved in 0.5% saline, and reprecipitation was repeated three times so that the ethanol concentration became 50%. Uses ion exchange resin (Amberlite IR-120B- from Organo) 9

To obtain water-soluble plant fiber (π)

On the other hand, a water-soluble vegetable fiber (c) was similarly obtained without performing the activated carbon power ram treatment in the above method,

The results are shown in Table 6.

Table 6 Composition ratio (%)

Component Moisture 5.71 7.75 5.10 Crude protein 1.93 1.03 5.43 Crude ash 5.29 0.22 δ.30

87.07 91.00 84.17

Average molecular weight 178Q G G 207 000 114000

Activated carbon treatment removes pigment components, aqueous components and low molecular components Next, the sugar composition of the water-soluble plant fibers (a), (π) and (c) was analyzed. Peronic acid was measured by the Blumen-Krantz method, and neutral sugar was measured by the alditol acetate method.

The results are shown in Table 7 '

(Table 7: Sugar composition%) Diponic acid 20.4 16.9 19.4 Rhamnose

Fucose

Arabinose 19.9 19.2 23.1 Kinloose 6.4 8.4 5.8 galactose 47.3 40.8 43.4 Glucose 1.8 0.9 2.3 JIS K 6 8 4 8 1 1987 and K 6 8

An adhesive strength test was performed using a gel (water content 8. specific gravity G.53 g / cm ² ) 1 by a 511-1976 u test. That is, the water-soluble plant fiber is dissolved in water to make a 20% solution, and applied so that the weight of the fiber becomes 100 g / keyaki, without heating and pressing. 6 0

% · 4 After drying for 8 hours, the tensile shear strength was measured at 8 ° 5,

The results are shown in Table 8

Table 8 Tensile shear strength

Adhesive strength (kgf / cm2) 56.4

44.1

Bull Run * 1 40.5

A la bea gum * 2 30.7 PCI7JP91 Summary 32

'.-30-* 1 Pullulan is manufactured by Hayashibara Biochemical Research Laboratories.

* 2 "Kara Chemicals Co., Ltd."

It was found that the tensile strength of the water-soluble vegetable fiber obtained in Example 6 was strong.

It was also found that the higher the purity of the water-soluble plant fiber, the higher the tensile shear strength.

Example 7

The water-soluble plant fiber obtained in the same manner as in (a) of Example 6 was mixed with dextrin (manufactured by Sigma) at the ratio shown in Table 9, and the adhesive strength was measured in the same manner as in Example 6. did. The results are shown in Table 9.

o

Table 9 Adhesive strength gi / cm

1 0 0 0 1 9

8 0 2 0 3 6.

δ 0 5 0 5 0. 0

2 0 8 0 54. 9

0 1 00 δ 8.9 The adhesive strength of dextrin can be increased or adjusted by using a sizing agent such as dextrin and water-soluble plant fiber in combination Example 8

Commercial dietary fiber (manufactured by Nippon Shokuhin Processing Co., Ltd.—fiber obtained by removing flour, protein, lipids, etc. from the outer skin of corn) 300 g in water 3 2-

Add 270 ° C, and perform a heat treatment (12>>: 60 minutes), then ⁷ ; :: pyrolyze, and centrifuge (500 g x 10 minutes to obtain a supernatant). And ethanol were added to bring the ethanol concentration to 60% .The operation of collecting the precipitate fraction was repeated once and the precipitate fraction was dried to obtain 11 lg of the water-soluble plant fiber. The values of this water-soluble vegetable fiber analyzed in the same manner as described above are shown in Table 10.

Table 10 Moisture 8.70%

Crude protein 0.36%

Crude ash 1. 1 2%

Polysaccharide 8 9.8 2% The composition of the polysaccharide was analyzed in the same manner as described above.

、一 / ά つ

Table 11 ゥ C acid 4.9%

A r a ό o 9%

X y 4 δ 7%

G a 6 1%

G 1 c 4%

The adhesive strength average molecular weight measured in the same manner as described above in 1 7 8 0 0 0 filed in 3 1. 9 kgf / cm ²

Example 9

5 parts by weight of the water-soluble plant fiber obtained in the same manner as in Example 6 (a) When added to 70% water glass, the bonding speed was about twice as fast as that of water glass alone.

Example 10

Add 320 parts by weight of vinyl acetate resin, 330 parts by weight of natural chickle, and 200 parts of polyisobutylene to the kneader, and add 120 parts. After melt-kneading in (:), 30 parts by weight of glycerin fatty acid ester was added and kneaded. Further, 100 parts by weight of talc (powder) was added and kneaded to obtain a gum base.

Next, 25 parts by weight of the gum base were added to a chewing gum kneader kept at 60 ° C., 5 parts by weight of a water-soluble soybean plant fiber obtained in the same manner as in Example 6 (a), 5 parts by weight of water, and A mixture consisting of 1 part by weight of coffee was added. ◆ After kneading, 55 parts by weight of powdered sugar, 8 parts by weight of glucose, and 1 part by weight of flavor were added and kneaded.

Next, after a sheet-like chewing gum having a thickness of 5 cm was discharged by an extruder, the sheet was rolled to a thickness of 2 by a rolling roller. Example 1 1

A gingham was obtained in the same manner as in Example 10 except that the water-soluble soybean plant fiber obtained in the same manner as in Example 6 (c) was used instead of the water-soluble soybean plant fiber (a).

Example 1 2

Chewing gum was obtained in the same manner as in Example 10, except that the water-soluble plant fiber derived from corn hulls obtained in the same manner as in Example 8 was used instead of the water-soluble soybean plant fiber (a).

Comparative Example 1

A chewing gum was obtained in the same manner as in Example 10, except that 6.7 parts by weight of syrup and 3.3 parts by weight of water were used instead of the water-soluble soybean plant fiber (a) and water.

Comparative Example 2

Chewing gum was obtained in the same manner as in Example 10 except that pullulan (manufactured by Hayashibara Biochemical Laboratory) was used instead of the water-soluble soybean plant fiber (a). Comparative Example 3

_C test 1 in which chewing gum was obtained in the same manner as in Example 10 except that arabia gum (manufactured by Beef Fern Chemical) was used instead of the water-soluble soybean plant fiber (ii)

The chewing gums obtained in the above Examples and Comparative Examples were stored at 20 ° C and a humidity of 40% RH for 1 week, and then subjected to a sensory evaluation by 30 panelists.

The results are shown in Table 12.

o

Table 2 Sample sashimi

Example 1 0 8.0 8.i 8.2

Example 1 1 8.1

Example 1 2 7.6

Comparative Example 1 8.0

Comparative Example 2 7.0

Comparative Example 3 6.8 6.3 6.4

The evaluation was performed on a 10-point scale with the best being 10. Large numbers indicate good results: As of ^May from this test, water-soluble plants The chewing gum using fiber was found to have a soft puff and a good taste persistence.

Exam 2

The amount of water rise of the chewing gums obtained in the above Examples and Comparative Examples after storage at 40 ° C. and a relative humidity of 80% RH for one week was measured.

The amount of water rise was calculated from the following equation.

Moisture rise-moisture after storage-initial moisture

(Δ%) (%) (%)

The results are shown in Table 13.

Table 13 Sample Sample Water Rise (Δ%) Example 1 0 1.0

Example 1 1 1.2

Example 1 2 2.1

Comparative Example 1 3.4

Comparative Example 2 1. 9

Comparative Example 3 2.0

As can be seen from this test, the chewing gum using water-soluble hemicellulose was soft but had good moisture absorption and low hygroscopicity. Example 1 o Low-calorie cholate TDF (Total Dietary Fiber) of water-soluble soybean plant fiber (a) was measured according to an enzyme gravimetric method (Prosky method) and found to be 70.6%. It turns out that it is a low calorie water-soluble fiber. Therefore, using the water-soluble fiber of the low-strength mouth, chocolate

―Produced, recipe (wt%)

Raw material Invention Control απ cocoa mass 8.0 8.0 Cocoa pattern 7.0 7.0 Lactose 0 7.0 Water-soluble fiber 10.0 0.00 Powder sugar 47.0 δ 0.0 Cocoa One 28.0 28.0 Lecithin 0.3 0.3 0.3 As a result of tasting the product of the present invention, no difference from the control product was felt and Example 14

Low calorie cookery Using the water-soluble soybean plant fiber (a) obtained in the same manner as in Example 6, a woodpecker was produced by the usual method with the following composition. Composition table (% by weight)

Ingredients of the present invention Control mouth Margarine 26.1 26.1 Upper sucrose 15.7 1 δ.7 Whole egg 5.2 δ.2

1¾ ^ L 0.26 0.26

0.26 0.26

Ammonium carbonate 0.32 0.32 Soft flour 39.1 δ 2.2 Water-soluble fiber 1 3.1 0 As a result of tasting the product of the present invention, no difference from the control product was felt.

[The invention's effect]

As described above, the present invention has made it possible to produce water-soluble plant fibers from water-insoluble plant fibers at a high yield.

In addition, it was possible to produce a transparent biodegradable film having high strength and less impurities by using the obtained water-soluble plant fiber.

In addition, it has become possible to manufacture adhesive glues with excellent adhesive strength, especially rewetting adhesives. The sizing agent of the present invention can be esterified or esterified to increase the adhesive strength, and can be cross-linked or impart water resistance by using in combination with a cross-linking agent. Also, it can be used in combination with other adhesives, and the adhesive strength can be increased or synergistically increased depending on the type of the adhesive.

In addition, it has become possible to produce chewing gum with excellent sustainability of salivation and flavor. That is, chewing gum containing water-soluble hemicellulose, candy, soft chewing gum, and chewing gum. — It is now possible to obtain ingham confectionery, balloon gum, etc.

Furthermore, low-calorie foods can be obtained by substituting a part of proteins and carbohydrates with the water-soluble plant fiber of the present invention.

Claims

The scope of the claims

1. A method for producing a water-soluble plant fiber, wherein a water-insoluble plant fiber containing a protein is decomposed at a temperature of 13 CTC or less under acidity (pH 6 or less) near the isoelectric point of the protein.

2. The method for producing a water-soluble plant fiber according to claim 1, wherein the water-insoluble plant fiber containing protein is derived from oil seeds or cereals.

3. The method for producing a water-soluble plant fiber according to claim 2, wherein the oil seed is one or two kinds selected from the group consisting of soybean, palm, palm, coconut, corn, cottonseed, and rapeseed.

4. The method according to claim 2, wherein the cereals are rice or wheat.

5. The method for producing a water-soluble plant fiber according to claim 3, wherein the water-insoluble plant fiber containing the protein is a talent.

6. The pH under acidic conditions near the isoelectric point is PH 3-6. -4 δ-The method for producing a water-soluble plant fiber according to any one of the above.

7. The method for producing a water-soluble plant fiber according to any one of claims 1 to 5, wherein the water-soluble plant fiber is water-soluble hemicellulose.

8. The method for producing a water-soluble plant fiber according to any one of claims 1 to 6, wherein the average molecular weight is 50,000 to 1,000,000.

9. The method for producing a water-soluble plant fiber according to any one of claims 1 to 6, wherein the average molecular weight is 100,000 to 400,000.

10. The water-soluble plant fiber according to any one of claims 1 to 8, wherein rhamnose, fucose, arabinose, xylose, galactose, glucose and peronic acid are used as constituent sugar components. Production method.

1 1. Biodegradable film obtained by film-forming vegetable water-soluble plant fiber.

1 2. Sizing agent mainly composed of vegetable water-soluble plant fiber.

1 3. Chewing gum containing vegetable water-soluble plant fiber.

14. The chewing gum according to claim 11, wherein the gum base contains i to 40 parts by weight of water-soluble vegetable fiber based on 100 parts by weight of the gum base.

15. The chewing gum according to claim 11, comprising 2 to 30 parts by weight of a water-soluble plant fiber based on 100 parts by weight of the gum base.

1 6. Low-calorie food containing plant-based water-soluble plant fiber.

17. The low-calorie food according to claim 16, wherein the low-calorie food is a food mainly containing proteins, oils and fats, and carbohydrates, and a part of the low-calorie food is replaced with water-soluble plant fiber to reduce the calories. Rikiguchi Lee-food.