WO2018216707A1 - オリゴ糖粉末およびその製造方法 - Google Patents
オリゴ糖粉末およびその製造方法 Download PDFInfo
- Publication number
- WO2018216707A1 WO2018216707A1 PCT/JP2018/019744 JP2018019744W WO2018216707A1 WO 2018216707 A1 WO2018216707 A1 WO 2018216707A1 JP 2018019744 W JP2018019744 W JP 2018019744W WO 2018216707 A1 WO2018216707 A1 WO 2018216707A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- oligosaccharide
- powder
- dextrin
- dextrose equivalent
- drying
- Prior art date
Links
- 229920001542 oligosaccharide Polymers 0.000 title claims abstract description 89
- 150000002482 oligosaccharides Chemical class 0.000 title claims abstract description 89
- 239000000843 powder Substances 0.000 title claims abstract description 78
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title abstract description 18
- 229920002245 Dextrose equivalent Polymers 0.000 claims abstract description 46
- 229920001353 Dextrin Polymers 0.000 claims abstract description 40
- 239000004375 Dextrin Substances 0.000 claims abstract description 40
- 235000019425 dextrin Nutrition 0.000 claims abstract description 40
- 238000001035 drying Methods 0.000 claims description 24
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 21
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 12
- 238000001694 spray drying Methods 0.000 claims description 7
- 230000003245 working effect Effects 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 description 12
- 239000000243 solution Substances 0.000 description 11
- 239000011550 stock solution Substances 0.000 description 11
- 235000013350 formula milk Nutrition 0.000 description 7
- 150000008163 sugars Chemical class 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000011084 recovery Methods 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 4
- -1 galactosyl disaccharide Chemical class 0.000 description 4
- 239000008101 lactose Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- FYGDTMLNYKFZSV-ANKSBSNASA-N alpha-D-Gal-(1->4)-beta-D-Gal-(1->4)-D-Glc Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-ANKSBSNASA-N 0.000 description 3
- 102000005936 beta-Galactosidase Human genes 0.000 description 3
- 108010005774 beta-Galactosidase Proteins 0.000 description 3
- 239000008121 dextrose Substances 0.000 description 3
- 238000011027 product recovery Methods 0.000 description 3
- 235000020138 yakult Nutrition 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 241000283014 Dama Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical group OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- JNSGIVNNHKGGRU-JYRVWZFOSA-N diethoxyphosphinothioyl (2z)-2-(2-amino-1,3-thiazol-4-yl)-2-methoxyiminoacetate Chemical compound CCOP(=S)(OCC)OC(=O)C(=N/OC)\C1=CSC(N)=N1 JNSGIVNNHKGGRU-JYRVWZFOSA-N 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002550 fecal effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 150000002597 lactoses Chemical class 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- JHYAVWJELFKHLM-UHFFFAOYSA-H tetrasodium;2-hydroxypropane-1,2,3-tricarboxylate;iron(2+) Chemical compound [Na+].[Na+].[Na+].[Na+].[Fe+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O JHYAVWJELFKHLM-UHFFFAOYSA-H 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 0.000 description 1
- 229960001763 zinc sulfate Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
- C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/06—Drying; Forming
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to an oligosaccharide powder and a method for producing the same.
- Oligosaccharides are obtained by using sugars such as monosaccharides, disaccharides and polysaccharides as raw materials, and by reacting them with enzymes, hydrolysis, etc., and 2-10, preferably 2-5 saccharides are bound. Is. These oligosaccharides are blended in various foods and drinks because they have a fecal improvement effect and a health promoting effect such as promoting the growth of bifidobacteria (Patent Document 1).
- Oligosaccharide product forms include liquid products and powder products, and a method is known in which guar gum or the like is mixed and dissolved in an oligosaccharide-containing syrup and then powdered by a spray drying method (Patent Document 2).
- the oligosaccharide powder obtained by the above method has a problem of high hygroscopicity and poor workability.
- the oligosaccharide powder is used under high temperature and high humidity conditions, after the oligosaccharide powder is taken out of the container, if it is not used immediately, lumps will solidify and the workability will be very poor.
- JP 55-104885 A Japanese Patent Laid-Open No. 4-30773
- an object of the present invention is to provide an oligosaccharide powder having low hygroscopicity and high workability, and a method for producing the same.
- the present inventors use dextrose having a specific range of dextrose equivalent (DE) when drying, so that the resulting powder has low hygroscopicity and high workability. As a result, the present invention has been completed. Further, this method has found that the recovery rate of oligosaccharide powder is high, and the present invention has been completed.
- DE dextrose equivalent
- the present invention is an oligosaccharide powder characterized by containing a dextrin having a dextrose equivalent of 10 to 18 and an oligosaccharide.
- the present invention also provides the above-mentioned oligosaccharide powder obtained by preparing a solution containing dextrin having a dextrose equivalent of 10 to 18 and an oligosaccharide and drying the solution.
- the present invention is a method for producing an oligosaccharide powder, characterized in that a solution containing a dextrin having a dextrose equivalent of 10 to 18 and an oligosaccharide is prepared and dried.
- the oligosaccharide powder of the present invention has lower hygroscopicity than conventional ones, it has high workability.
- the method for producing an oligosaccharide powder of the present invention has a high oligosaccharide powder recovery rate and less waste of resources.
- the oligosaccharide powder of the present invention is a powder containing a dextrin having a dextrose equivalent of 10 to 18 and an oligosaccharide.
- the dextrose having a dextrose equivalent of 10 to 18 contained in the oligosaccharide powder of the present invention is produced by the Somogy Nelson method (Non-patent Document 1: Biochemical experiment method (quantitative method for reducing sugar), Society Publishing Center (1969)).
- a dextrin having a dextrose equivalent (DE) of 10 to 18 measured in These dextrins can be used alone or in combination of two or more. Of these dextrins, those having a dextrose equivalent of 10 to 13 are preferably used. It has not been conventionally known that oligosaccharide powders having low hygroscopicity and high workability can be obtained by producing oligosaccharide powders using dextrin having a low dextrose equivalent.
- the content of dextrin having a dextrose equivalent of 10 to 18 in the oligosaccharide powder of the present invention is not particularly limited, and is, for example, 35 to 80% by mass (hereinafter simply referred to as “%”), preferably 40 to 60%. More preferably, it is 44 to 60%, and still more preferably 44 to 50%.
- the oligosaccharide contained in the oligosaccharide powder of the present invention is obtained, for example, by using sugars such as monosaccharides, disaccharides, and polysaccharides as a raw material, by causing an enzyme or the like to act on the sugar, or by hydrolysis.
- sugars such as monosaccharides, disaccharides, and polysaccharides
- This refers to a combination of 2 to 10, preferably 2 to 5 sugars.
- Specific examples of the oligosaccharide include galactooligosaccharide, isomaltooligosaccharide, xylo-oligosaccharide, soybean oligosaccharide, nigerooligosaccharide, dairy oligosaccharide, and fructooligosaccharide.
- oligosaccharides can be used alone or in combination of two or more. Of these oligosaccharides, galactooligosaccharides are preferred.
- the galactooligosaccharide used in the present invention is not particularly limited as long as it is a 2-8 sugar oligosaccharide containing one or more molecules of galactose in the molecule.
- Gal- (Gal) n-Glc (however, In the formula, Gal represents a galactose residue, Glc represents a glucose residue, and n represents an integer of 1 to 6), an oligosaccharide having 3 or more sugars, a galactosyl disaccharide such as Gal-Gal and lactose isomers, etc. Is mentioned. These oligosaccharides may be used alone or in combination of two or more. Further, the binding mode of the oligosaccharide is not particularly limited, and examples thereof include ⁇ 1-6, ⁇ 1-3, ⁇ 1-4, ⁇ 1-2, ⁇ 1-3, ⁇ 1-6 linkage and the like.
- n is preferably 1 to 4, particularly preferably 1 to 2.
- examples of the trisaccharide galactooligosaccharide include Gal ⁇ 1-4Gal ⁇ 1-4Glc, Gal ⁇ 1-4Gal ⁇ 1-3Glc, Gal ⁇ 1-6Gal ⁇ 1-4Glc, and the like.
- examples of the tetrasaccharide galactooligosaccharide include Gal ⁇ 1-6Gal ⁇ 1-4Gal ⁇ 1-4Glc.
- the galactooligosaccharide used in the present invention is particularly preferably a galactooligosaccharide mainly composed of 4′-galactosyl lactose (Gal ⁇ 1-4Gal ⁇ 1-4Glc) obtained by allowing ⁇ -galactosidase to act on lactose.
- the oligosaccharide content in the oligosaccharide powder of the present invention is not particularly limited, but is, for example, 10 to 60%, preferably 20 to 35%, more preferably 22 to 30.8%, and further preferably 27. 0.5 to 30.8%.
- the mixing ratio of the oligosaccharide and the dextrin having a dextrose equivalent of 10 to 18 is not particularly limited, but for example, 1: 1 to 1: 8, preferably 1: 1.4 to The ratio is 1: 4, more preferably 1: 1.4 to 1: 2.7, and still more preferably 1: 1.4 to 1: 1.8.
- the oligosaccharide powder of the present invention may contain other components such as minerals as long as the effects of the present invention are not impaired.
- the oligosaccharide powder of the present invention described above has high workability because of its low hygroscopicity. Therefore, when the oligosaccharide powder of the present invention is used under conditions of high temperature and high humidity, for example, at room temperature of 30 ° C. and humidity of 60%, even if the oligosaccharide powder is taken out of the container, it will not be damaged for 60 to 75 minutes. Even if lumps are formed, they can be used as oligosaccharide powder because they become powder when pressed with a spoonful.
- the method for producing an oligosaccharide powder of the present invention is not particularly limited as long as it can produce a dextrin having a dextrose equivalent of 10 to 18 and a powder containing an oligosaccharide.
- the oligosaccharide powder has a dextrose equivalent of 10 to 18
- Mixing method a solution containing dextrin powder, oligosaccharide powder, if necessary, powder of other components
- the method (henceforth a "drying method”) etc. which dry this etc. are mentioned.
- the oligosaccharide powder obtained has a low hygroscopic property, and thus a drying method is preferred.
- dextrin # 100 10 to 13: Sanwa Starch Co., Ltd.
- dextrin # 150 15 to 18: Sandeck series manufactured by Sanwa Starch Co., Ltd.
- those having a dextrose equivalent of 10 to 13 are preferably used.
- the oligosaccharide powder used in the above mixing method is commercially available, for example, as cup oligo P (galactooligosaccharide: manufactured by Nissin Sugar Co., Ltd.), oligomate 55NP (galactooligosaccharide: manufactured by Yakult Pharmaceutical Co., Ltd.), or the like. ing.
- galactooligosaccharide powder is preferable, and galactooligosaccharide powder mainly containing 4′-galactosyl lactose obtained by allowing ⁇ -galactosidase to act on lactose is preferable.
- the dextrose equivalent of 10-18 dextrin powder, oligosaccharide powder, and if necessary, other component powders may be mixed by a known mixer.
- dextrin # 100 10 to 13: Sanwa Starch Co., Ltd. Deck Series
- dextrin # 150 15-18: Sandeck Series manufactured by Sanwa Starch Co., Ltd.
- those having a dextrose equivalent of 10 to 13 are preferably used.
- liquid sugar as the oligosaccharide used in the above drying method.
- Such an oligosaccharide liquid sugar is commercially available, for example, as Oligomate 55N (galacto-oligosaccharide: Yakult Pharmaceutical Co., Ltd.).
- Oligomate 55N galacto-oligosaccharide: Yakult Pharmaceutical Co., Ltd.
- galactooligosaccharide liquid sugars are preferable, and in particular, a liquid of galactooligosaccharides mainly containing 4′-galactosyl lactose obtained by allowing ⁇ -galactosidase to act on lactose.
- Sugar is preferred.
- a solution containing dextrose with dextrose equivalent of 10 to 18 and oligosaccharide is prepared by mixing dextrose equivalent with dextrose equivalent of 10 to 18 and oligosaccharide, if necessary, in a solvent such as water. Can be prepared.
- the content and blending ratio of dextrin having 10 to 18 dextrose equivalent and oligosaccharide may be the same as the content and blending ratio in the oligosaccharide powder of the present invention.
- drying may not be performed sufficiently, so that the drying may not be performed sufficiently, so 8 to 47%, preferably 23 to 43% of the solution. %.
- heating may be appropriately performed in consideration of solubility.
- the solution containing dextrin having 10 to 18 dextrose equivalent and oligosaccharide prepared as described above is dried.
- the drying method is not particularly limited as long as it can powder a dextrin having a dextrose equivalent of 10 to 18 and an oligosaccharide, and examples thereof include spray drying and vacuum drying. Among these drying methods, spray drying is preferable because continuous production and mass production are possible.
- the spraying method of spray drying is not particularly limited, such as an atomizer method, a nozzle method, and a two-fluid nozzle method.
- the conditions are not particularly limited, and examples thereof include an inlet temperature: 140 to 250 ° C. and an outlet temperature: 90 to 110 ° C.
- the recovery rate of the oligosaccharide powder is 70% or more, preferably 80% or more, so that waste of resources is small.
- Example 1 (1) Components shown in Table 1 below were mixed to prepare a solution having a solid content concentration of 30% (dry stock solution).
- DE dextrose equivalent
- Example 3 Oligomate 55N (manufactured by Yakult Pharmaceutical Co., Ltd.) and dextrin having a dextrose equivalent (DE) of 17 to 18 (manufactured by Sanei Saccharification Co., Ltd.) are mixed and dissolved in water.
- the oligosaccharide content and dextrin content in Table 4 are the contents in the solid content of the dry stock solution.
- the powder product recovery rate was high when the oligosaccharide: dextrin solid content ratio was in the range of 1: 1.4 to 1: 2.7.
- Example 4 Whey protein concentrate 10.5 kg, casein 6.2 kg, lactose 57.7 kg, vegetable oil 27.3 kg, DHA oil 1.14 kg, vitamin mixture (vitamin A, D, E, K, B1, B2, B6, B12, C, niacin, folic acid, pantothenic acid, biotin, inositol (160 g), mineral mixture (calcium carbonate, potassium chloride, magnesium sulfate, ferrous sodium citrate, copper sulfate, zinc sulfate) 2 kg is added to 400 liters of warm water , Mixed and homogenized, and sterilized at 121 ° C. for 2 seconds to obtain a milk preparation.
- vitamin mixture vitamin A, D, E, K, B1, B2, B6, B12, C, niacin, folic acid, pantothenic acid
- biotin, inositol 160 g
- mineral mixture calcium carbonate, potassium chloride, magnesium sulfate, ferrous sodium citrate
- the sterilized milk preparation was spray-dried to obtain 100 kg of infant formula milk powder.
- a dry stock solution was prepared in the same manner as (1) of Example 1 using dextrin # 100 (Sandeck series manufactured by Sanwa Starch Co., Ltd.). This dried stock solution was spray-dried in the same manner as (2) of Example 1 to obtain a galactooligosaccharide powder.
- the obtained galactooligosaccharide powder (2.04 kg) and the infant formula powdered milk powder (100 kg) were mixed to obtain a galactooligosaccharide-containing infant formula powder.
- the galactooligosaccharide powder has a low hygroscopicity, the workability is good without causing lumps, and the obtained galactooligosaccharide-containing infant formula contains no problems in quality such as physical properties.
- the oligosaccharide powder of the present invention has high workability, it can be easily blended into various foods and drinks. more than
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Abstract
Description
(1)以下の表1に記載の成分を混合して固形分濃度30%の溶液(乾燥原液)を調製した。
(評価):(内容)
◎ : ダマがあっても薬さじで軽く触れれば粉末になる。
○ : ダマを薬さじで押さえると粉末になる。
△ : ダマを薬さじで強く押さえると粉末になる。
× : ダマが固結しており、薬さじで押さえても粉末にはならない。
表3に記載のデキストリンを用いて、実施例1の(1)と同様にして乾燥原液を調製した。これらの乾燥原液を実施例1の(2)と同様に噴霧乾燥して粉末を得た。この工程における、乾燥所要時間、粉末品回収量、粉末品回収率(100%=900g)を測定した。それらの結果も表3に示した。また、デキストリンのデキストロース当量(DE)を同じく表3に示した。
オリゴメイト55N(ヤクルト薬品工業(株)製)とデキストロース当量(DE)が17~18であるデキストリン(サンエイ糖化(株)製)を水に混合溶解し、オリゴ糖とデキストリンの固形分比が表4に記載のものとなるように乾燥原液を調製した(原液中の固形分濃度30%、固形分量2.4kg、原液量8kg)。これらの乾燥原液を実施例1の(2)と同様に噴霧乾燥して粉末を得た。この工程における、乾燥所要時間、粉末品回収量、粉末品回収率(100%=2.4kg)を測定した。それらの結果も表4に示した。なお、表4中のオリゴ糖含有量とデキストリン含有量は乾燥原液の固形分中の含有量である。
乳清タンパク質濃縮物10.5kg、カゼイン6.2kg、乳糖57.7kg、植物性油脂27.3kg、DHA油1.14kg、ビタミン混合物(ビタミンA、D、E、K、B1、B2、B6、B12、C、ナイアシン、葉酸、パントテン酸、ビオチン、イノシトール)160g、ミネラル混合物(炭酸カルシウム、塩化カリウム、硫酸マグネシウム、クエン酸第一鉄ナトリウム、硫酸銅、硫酸亜鉛)2kgを、温水400リットルに添加、混合して均質化し、121℃2秒間殺菌して調乳液を得た。殺菌後の調乳液を噴霧乾燥し、育児用調製粉乳原末100kgを得た。次いで、デキストリン#100(三和澱粉工業(株)製サンデックシリーズ)を用いて、実施例1の(1)と同様にして乾燥原液を調製した。この乾燥原液を実施例1の(2)と同様に噴霧乾燥してガラクトオリゴ糖粉末を得た。得られたガラクトオリゴ糖粉末2.04kgと育児用調製粉乳原末100kgを混合し、ガラクトオリゴ糖含有育児用調製粉乳を得た。
以 上
Claims (8)
- デキストロース当量が10~18のデキストリンと、オリゴ糖を含有することを特徴とするオリゴ糖粉末。
- オリゴ糖が、ガラクトオリゴ糖である請求項1に記載のオリゴ糖粉末。
- オリゴ糖と、デキストロース当量が10~18のデキストリンの配合比が1:1.4~1:2.7である請求項1または2に記載のオリゴ糖粉末。
- デキストロース当量が10~18のデキストリンとオリゴ糖を含有する溶液を調製し、これを乾燥させることにより得られる請求項1~3のいずれかに記載のオリゴ糖粉末。
- 乾燥が、噴霧乾燥である請求項4に記載のオリゴ糖粉末。
- デキストロース当量が10~18のデキストリンとオリゴ糖を含有する溶液を調製し、これを乾燥させることを特徴とするオリゴ糖粉末の製造方法。
- オリゴ糖が、ガラクトオリゴ糖である請求項6に記載の製造方法。
- 乾燥が、噴霧乾燥である請求項6または7に記載の製造方法。
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