JPH03172200A - Slightly digestible oligosaccharide and drink and food using the same composition - Google Patents

Abstract

PURPOSE:To obtain the low-caloric and water-soluble title composition having low viscosity, useful as a vegetable fiber by baking starch (derivative) and then hydrolyzing the baked starch. CONSTITUTION:The objective composition obtained by baking starch (derivative) and then hydrolyzing the baked starch with an acid, preferably containing >=25wt.% slightly digestible oligosacharide and having <=5000cPs viscosity (at 20 deg.C) of 65wt.% aqueous solution.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to an indigestible oligosaccharide composition made from starch and a food or drink using the same. The meanings of terms used in specific meanings in this specification are explained below. ■ "r%" indicating content etc. means "wt%". ■The viscosity of a 65% aqueous solution of the indigestible oligosaccharide composition is 20
Measured using an E-type viscometer at ℃. <Prior art> In recent years, excessive calorie intake has become a problem due to obesity and other reasons, and many low-calorie foods have been developed. In the past, LA fiber contained in food was considered unnecessary because it was not digested in the digestive tract, but recently dietary fiber (gray fiber) has been shown to be effective in maintaining health and preventing disease. It is attracting attention because of this. Things that contain a lot of dietary fiber include grain husks and grains, and there are also processed products, but these are insoluble in water, and when used in foods, they cause graininess and other texture problems. In addition, there are natural gums and other water-soluble dietary fibers, but their high viscosity makes them difficult to use in large amounts in foods. Indigestible oligosaccharides are also food! It is considered to be an a-fiber, and is water-soluble and has low viscosity, making it suitable for use in food products. Already known examples of indigestible oligosaccharides include xylooligosaccharides obtained by decomposing xylan contained in wood, etc., and agarooligosaccharides obtained by decomposing agar, but the availability of raw materials is limited and expensive. It is difficult to remove impurities, off-taste, odor, coloring, etc. It is also expensive because it requires a special intoxicant to decompose. On the other hand, starch obtained from cereals such as corn and potatoes has few impurities, has almost no off-taste, odor, or coloring, and is inexpensive. However, starch and its hydrolyzate are highly digestible, and as far as the present inventors are aware, there is no known method for producing an indigestible oligosaccharide composition using starch as a raw material. Although it does not affect the inventiveness of the present invention,
As a known technology related to indigestible oligosaccharides, JP-A-62-
155095, 62-281890, etc.

Problems to be Solved by the Invention An object of the present invention is to provide an indigestible oligosaccharide composition made from inexpensive starch and a food or drink using the same. <Means for Solving the Problems> The present invention is an indigestible oligosaccharide composition obtained by roasting starch or a starch derivative and then hydrolyzing the same, and a food or drink using the composition. (11) The indigestible oligosaccharide of the present invention is an oligosaccharide with a glucose polymerization degree of 2 to 10 and is difficult to be decomposed by human digestive enzymes. The content of digestible oligosaccharides refers to the value determined from the results of enzymatically decomposing and analyzing a sample using the following method.
Sodium acid solution (pH 6.0) and 0.1 Sonokaku termamyl solution (Ha-resistant α-amylase, manufactured by Novo)
Add and keep at 100℃ for 15 minutes while shaking occasionally.
After cooling, adjust p}l to 4.5 with 0.3 M phosphoric acid solution, add 0.3 tail of amyloglucosidase solution (manufactured by Sigma Chemical Co., Ltd., A-9268), and heat at 60°C for 30 minutes while shaking. keep. This was filtered and the sugar composition of the filtrate was analyzed by HPLC (column: BIORAD Co., Ltd. HPX-42A).
to determine the amount of sugar with a degree of polymerization of 2 to 10. (2) Examples of those that can be used as IIFX materials in the present invention include the following starches and their derivatives. ■Starch...cornstarch, waxy cornstarch, horse! Sweet potato starch! i starch, tapioca starch. ■Derivatives: acetic acid m powder, phosphoric acid starch, sulfuric acid starch (esterified starch), carboxymethyl starch, hydroxyethyl starch, hydroxybrobyl starch (etherified starch),
Cross-linked starch with phosphorus oxychloride, adivic acid, etc., oxidized m
Powder, acid-treated starch (3) Roasting methods for these i1 powders or starch derivatives include oven type, fluidized bed type,
It can be roasted at a temperature of 100 to 220°C using a reduced pressure method. It is also possible to add acids, alkalis, and salts during roasting; for example, gases such as hydrogen chloride and sulfur dioxide are added in the presence of water (contained in the raw material R powder). mineral acids such as hydrochloric acid and sulfuric acid, and organic acids such as acetic acid and citric acid. For example, when adding 0.1 to 0.4% hydrogen chloride to cornstarch and performing fluidized roasting at 110 to 140°C,
It becomes 0 minutes. In the roasted product obtained here, indigestible polymers are produced by condensation polymerization of starch decomposition products, but if left as is,
When dissolved in water, undissolved substances remain, resulting in turbidity, and the viscosity is high, so it cannot be used in food or drink.

(4) In the present invention, the roasted product obtained above is hydrolyzed. This hydrolysis decomposes insoluble materials, making the composition transparent and reducing its viscosity, making it possible to obtain an indigestible oligosaccharide composition suitable for use in foods and drinks. The content of this indigestible oligosaccharide is 25% due to its effectiveness.
% or more is preferable. In addition, the viscosity is 65
% aqueous solution viscosity is preferably 5000 cPs or less, and furthermore, in order to use it for beverages, it is 1000 cPs or less.
The following is more preferable. Hydrolysis can be carried out by hydrolyzing the above-mentioned roasted product with an enzyme and/or an acid. ■Enzymatic hydrolysis methods include α-amylase, β-amylase,
Starch splitting enzymes such as amylase, glucoamylase, pullulanase, and transglucosidase are used alone or in combination to decompose insoluble matter and make it transparent;
A low-viscosity indigestible oligosaccharide composition can be obtained by decomposing the digestible portion of the polymer segment. (2) Hydrolysis with an acid can be carried out by, for example, suspending the roasted product in water and adding an inorganic acid such as hydrochloric acid or sulfuric acid or an organic acid such as oxalic acid to Q.I. Add 1 to 5% QO and cook at 100 to 180℃ using autoclave or jet cooker, 5 to 1
This is done by heating for 20 minutes. When hydrolyzed with acid, the cleavage is generally disordered, so when roasted products are hydrolyzed with acid, new non-reducing ends are generated that are degraded by digestive enzymes, resulting in a significant decrease in the content of indigestible oligosaccharides. is expected. However, the inventors
Surprisingly, we found that the content of indigestible oligosaccharides did not decrease much. This allows the decomposition of polymeric indigestible polysaccharides that cannot be degraded by starch-degrading enzymes, resulting in an indigestible oligosaccharide composition with a high content of indigestible oligosaccharides and a lower viscosity. These acidic decompositions and enzymatic decompositions can be performed individually or in combination. When combining acid decomposition and enzymatic decomposition, it is desirable to perform acid decomposition first due to the difference in the decomposition mechanisms described above, but enzymatic decomposition may be performed first. (5) A highly purified indigestible oligosaccharide composition can also be obtained by separating and recovering the indigestible oligosaccharide in the above H-digestible oligosaccharide composition. Separation and recovery methods include ultrafiltration using a membrane, chromatography in which the solution is passed through a column made of ion exchange resin, activated carbon, etc. and eluted with water, and the polymerization degree of glucose is 2 to 10. This can be done by separating and collecting the fraction containing a large amount of oligosaccharides.In this case,
When α-amylase and glucoamylase are applied to the above-mentioned roasted product or its hydrolyzate to fully decompose the digestible fraction into glucose, and the glucose is separated and removed, more highly purified indigestible oligos are produced. This is preferable because a sugar composition can be obtained and separation is also easy. (6) The indigestible oligosaccharide composition or highly purified indigestible oligosaccharide composition obtained above is purified by decolorizing and desalting with activated carbon, ion exchange resin, etc., and concentrated to obtain a highly concentrated It can be made into a syrup, or it can be made into a dry powder using a drum dryer, spray dryer, vacuum dryer, etc.

(7) The tuna digestible oligosaccharide composition of the present invention is low in calories and useful as a dietary fiber, and contains indigestible oligosaccharides that are low in cariogenicity and have a propagation activity of Vifidus bacteria. Moreover, it is water-soluble and has low viscosity, so it can be used in a variety of foods and drinks without affecting its texture. (8) Foods and drinks to which the indigestible oligosaccharide composition of the present invention has been added include, for example, health foods, soft drinks, fermented foods, dairy products, sweets, frozen desserts, and other various foods and drinks. It can be used for food without affecting its texture. Furthermore, the indigestible oligosaccharide composition of the present invention can also be used in medicines, feeds, and the like. Effects of the Invention> The indigestible oligosaccharide composition of the present invention is low in calories and can be used in food.
It is useful as am, is made from inexpensive R powder or starch derivatives, and is water-soluble and has low viscosity, so it can be used in a variety of foods. Embodiments> The present invention will be explained in more detail below based on embodiments and application examples. In addition, roasting is performed using a fluidized roaster (250msφ×12oOmg
+). In addition, pH adjustment was performed using an aqueous NaOH solution. Example 1: 12 g of hydrogen chloride was added to 10 kg of cornstarch (by blowing into it; the same applies hereafter) and roasted at +20'e for 40 minutes. 1 kg of the obtained roasted product was suspended in 4 kg of water, the pH of the suspension was adjusted to 6.0, and 0.5 g'r of α-amylase (Thalaistase T-5 = the same hereinafter) was added to the suspension at 90°C for 2 hours. I let time work. This was purified using activated carbon and ion exchange resin, concentrated to a moisture content of 50%, and dried with a spray dryer to obtain 950 g of powder. The indigestible oligosaccharide content of this dry powder is 18%, and the viscosity of the 65% aqueous solution is 32%.
It was 00 cPs. In addition, add 100 μl of water to this dry powder 108,
When stirred at 20°C, it was completely dissolved and no suspended matter remained. Example 2. 1 kg of the roasted product obtained in Example 1 was suspended in 4 kg of wood, 25% hydrochloric acid 4 + sj2 was added, and the mixture was heated at 120°C in an autoclave. Heated for 30 minutes. This is purified using activated carbon and ion exchange resin, resulting in a water content of 1!
Concentrate to 50% and dry with a spray dryer to form a powder of 95%.
Obtained 0g. The indigestible oligosaccharide content of this dry powder was 25%, and the viscosity of the 65% aqueous solution was 800 CPS. In addition, add 100 mJ2 of water to 10 g of this dry powder,
When stirred at 0°C, it was completely dissolved and no turbidity remained. Example 3. Add 15g of hydrogen chloride to 10kg of potato starch and heat to 130°C.
Roasted for 30 minutes. Suspend 1 kg of the roasted product in 4 kg of water to give a 25%
Add 5 ails of hydrochloric acid and heat at 120°C in an autoclave.
．． Heated for 30 minutes. After cooling this, 5.
0, and 1 g of α-amylase and 2 g of glucoamylase (Gluczyme NL-3000; the same applies hereinafter) were added and allowed to act at 60°C for 24 hours. This was purified using activated carbon and ion exchange IJk JiJ fat, and concentrated to a water content of 25% to obtain 1250 g of syrup. The indigestible oligosaccharide content of this syrup was 34%, and the 65% aqueous solution viscosity was 150 cPs. This syrup was completely transparent and contained no turbid substances. Example 4. Acetylated Tabiocastarch (degree of substitution -0.02) 10
108 kg of hydrogen chloride was added and roasted at 150°C for 40 minutes. 1 kg of the obtained roasted product was suspended in 4 kg of water, 6 mfL of 25% hydrochloric acid was added, and the mixture was heated at 120°C in an autoclave.
Heated for 30 minutes. After cooling, the pH of the suspension was adjusted to 5.0.
1 g of α-amylase and 2 g of β-amylase (hymaltocin G) were added and allowed to act at 60°C for 24 hours. This is purified using activated carbon and ion exchange resin, and the water content is 5.
Concentrate to 5% and dry with a spray dryer to powder 950
I got g. The indigestible oligosaccharide content of this dry powder is 63%
'a'), 65% water t: fJ i & viscosity c, 450c
It was Ps. In addition, add 100mj2 of water to 10g of this dry powder,
When stirred at 0°C, it was completely dissolved and no turbidity remained. Example 5. Add 15g of hydrogen chloride to 10kg of potato starch to make 9140
Roasted at ℃ for 30 minutes. 1 kg of the obtained roasted product was suspended in 4 kg of water, and 25% salt fI15sj! In addition, in an autoclave at 120℃, 3
Heated for 0 minutes. After cooling this, the pH of the cloudy liquid was adjusted to 5.0, and 1 g of α-amylase and 2 g of glucoamylase were added.
g was added and allowed to act at 60°C for 24 hours. This is purified using activated carbon and ion exchange resin, and the water content is 4.
Concentrated to 0%. 300 g of the resulting syrup was passed through a column (10 cmφ x 200c) of Na-type cation exchange resin (SK104, manufactured by Mitsubishi Chemical Industries, Ltd.) kept at 60°C, and eluted with water. The polymer class 1.5 J2 that eluted first was recovered. The recovered polymer fraction was purified using activated carbon and ion exchange resin, concentrated to a moisture content of 75%, and vacuum dried to obtain 95 g of powder. The indigestible oligosaccharide content of this dry powder was 85%, and the viscosity of the 65% aqueous solution was 200 cPs. Comparative example. Add 12g of hydrogen chloride to 19kg of cornstarch and make 120
Roasted at ℃ for 40 minutes. 10g of this roasted food costs 100mj of wood! When the solution was added and stirred at 20°C, an undissolved suspension remained. Also, the viscosity of a 65% aqueous solution of this dry powder is too high to measure.
That is, it was more than 100,000 cPs. Application example 1. Using each of the dry powders obtained in Example 2 and Comparative Example, cider was prepared according to the following recipe according to a conventional method. Powder of Example 2 or Comparative Example i 00g granulated sugar 1 00g citric acid
8.7g Sodium citrate 0.4g Cider essence l2, 5g Carbonated water
1000mlNext, 30 panelists evaluated the two prepared ciders, and the results were as follows. In addition, many of the reasons given by those who judged the comparison example to be inferior were ``it's cloudy'', ``it's boring'', and ``it lacks a refreshing feeling''. Panel test Results: 28 people answered that Example 2 was better. 2 people said it was the same. 2 people said Comparative Example was better. 0 people. Application example 2. Powder of Example 3 or Comparative Example t OOg High fructose sugar 180g gelatin
8g instant coffee
fig coffee flavor
1g water
700g When coffee jelly was produced according to the conventional method using the above formulation, the one using Example 3 was transparent, whereas the one using Comparative Example was cloudy. Patent applicant

Claims (1)

[Claims] 1. An indigestible oligosaccharide composition obtained by roasting starch or a starch derivative and then hydrolyzing it. 2. An indigestible oligosaccharide composition that satisfies the following conditions and is obtained by roasting starch or a starch derivative and then hydrolyzing it with acid. (1) Contains 25% by weight or more of indigestible oligosaccharides (2
) 65% by weight aqueous solution (20°C) has a viscosity of 5000 cPs
It is as follows. 3. A food or drink containing the indigestible oligosaccharide composition according to claim 1 or 2.