JPH0430773A - Oligosaccharide-containing powder and its production - Google Patents
Oligosaccharide-containing powder and its productionInfo
- Publication number
- JPH0430773A JPH0430773A JP2135567A JP13556790A JPH0430773A JP H0430773 A JPH0430773 A JP H0430773A JP 2135567 A JP2135567 A JP 2135567A JP 13556790 A JP13556790 A JP 13556790A JP H0430773 A JPH0430773 A JP H0430773A
- Authority
- JP
- Japan
- Prior art keywords
- oligosaccharide
- water
- gum
- syrup
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 50
- 229920001542 oligosaccharide Polymers 0.000 title claims description 53
- 150000002482 oligosaccharides Chemical class 0.000 title claims description 53
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 27
- 239000006188 syrup Substances 0.000 claims abstract description 27
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 22
- 238000001694 spray drying Methods 0.000 claims abstract description 10
- 235000010987 pectin Nutrition 0.000 claims abstract description 8
- 239000001814 pectin Substances 0.000 claims abstract description 8
- 229920001277 pectin Polymers 0.000 claims abstract description 8
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 3
- 240000004584 Tamarindus indica Species 0.000 claims abstract description 3
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 3
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 3
- 239000000711 locust bean gum Substances 0.000 claims abstract description 3
- 235000010491 tara gum Nutrition 0.000 claims abstract description 3
- 239000000213 tara gum Substances 0.000 claims abstract description 3
- 239000000230 xanthan gum Substances 0.000 claims abstract description 3
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 3
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 3
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 19
- 229920002907 Guar gum Polymers 0.000 claims description 13
- 239000000665 guar gum Substances 0.000 claims description 13
- 235000010417 guar gum Nutrition 0.000 claims description 13
- 229960002154 guar gum Drugs 0.000 claims description 13
- 244000215068 Acacia senegal Species 0.000 claims description 5
- 229920000084 Gum arabic Polymers 0.000 claims description 5
- 235000010489 acacia gum Nutrition 0.000 claims description 5
- 239000000205 acacia gum Substances 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 abstract description 5
- ATYSZLKTHMZHJA-UXLSSDPBSA-N (3R,4R,5S,6R)-6-(hydroxymethyl)-2-[(3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]-5-[(2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxane-2,3,4-triol Chemical compound C1([C@H](O)[C@@H](O)[C@@H](O)[C@H](O1)CO)C1(O)[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@H](O2)CO)[C@H](O1)CO ATYSZLKTHMZHJA-UXLSSDPBSA-N 0.000 abstract description 3
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 abstract description 3
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 abstract description 3
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 abstract description 3
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside 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](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 abstract description 3
- 238000011109 contamination Methods 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 235000009245 Elaeagnus multiflora Nutrition 0.000 abstract 1
- 240000000298 Elaeagnus multiflora Species 0.000 abstract 1
- 241000147041 Guaiacum officinale Species 0.000 abstract 1
- 239000007857 degradation product Substances 0.000 abstract 1
- 229940091561 guaiac Drugs 0.000 abstract 1
- 239000007787 solid Substances 0.000 description 29
- 239000000243 solution Substances 0.000 description 20
- 238000000354 decomposition reaction Methods 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 150000002016 disaccharides Chemical class 0.000 description 10
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 10
- 150000003271 galactooligosaccharides Chemical class 0.000 description 10
- 150000002772 monosaccharides Chemical class 0.000 description 10
- 235000013305 food Nutrition 0.000 description 9
- 108090000790 Enzymes Proteins 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000002156 mixing Methods 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 108700023372 Glycosyltransferases Proteins 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 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 2
- 229940107187 fructooligosaccharide Drugs 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000020374 simple syrup Nutrition 0.000 description 2
- 150000004043 trisaccharides Chemical class 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102000051366 Glycosyltransferases Human genes 0.000 description 1
- 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 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000021310 complex sugar Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 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
- 230000006866 deterioration Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 108010066429 galactomannanase Proteins 0.000 description 1
- 102000045442 glycosyltransferase activity proteins Human genes 0.000 description 1
- 108700014210 glycosyltransferase activity proteins Proteins 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、」何ノゴ糖含有粉末およびその製造法に関す
る。更に詳しくは、オリゴ糖含有シラップに水溶性食物
繊維溶液を混合溶解し、噴霧乾燥法により粉末としたオ
リゴ糖含有粉末およびそｅ製造法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a powder containing sugar and a method for producing the same. More specifically, the present invention relates to an oligosaccharide-containing powder in which a water-soluble dietary fiber solution is mixed and dissolved in an oligosaccharide-containing syrup and powdered by a spray drying method, and a method for producing the same.
ここで言う“オリゴ糖゛′とはガラクトシルラクトース
、マルトトリオースに示されるような吸湿性の高い３糖
類以上の糖を意味する。The term "oligosaccharide" as used herein means trisaccharide or higher saccharides with high hygroscopicity, such as galactosyllactose and maltotriose.
オリコ糖は天然物より抽出するほか、主としてそれぞれ
を構成する単糖や２糖類を基質とし、微生物由来の糖転
移酵素を作用させることにより製せられ、近年砂糖の代
替品として各種食品に利用されるようになってきている
。In addition to being extracted from natural products, oricosaccharides are mainly produced by using the constituent monosaccharides and disaccharides as substrates and the action of glycosyltransferases derived from microorganisms, and have recently been used in various foods as a sugar substitute. It is becoming more and more common.
しかし、これらの方法で工業的に製せられるオリゴ糖含
有シラップ中のオリゴ糖含有粉末虫目％〜５０重量％で
あり、また該オリゴ糖含有シラップ中には、各種重合度
のオリゴ糖と未反応の単糖・２糖類が複雑な糖混合体と
して存在するため結晶化が困難であり、またそのままを
噴霧乾燥法や凍結乾燥法により乾燥しても吸湿性が高く
粉末化することが困難である。However, in the oligosaccharide-containing syrup industrially produced by these methods, the amount of oligosaccharide-containing powder is 50% by weight, and the oligosaccharide-containing syrup contains oligosaccharides of various degrees of polymerization and unsaturated oligosaccharides. Because the monosaccharides and disaccharides involved in the reaction exist as complex sugar mixtures, it is difficult to crystallize them, and even if they are dried as they are by spray drying or freeze drying, they are highly hygroscopic and difficult to powder. be.
オリゴ糖含有粉末を得る方法としては、通常オリゴ糖含
有シラップを分画処理することにより単糖・２糖類を除
去し結晶化後粉末にする方法が知られており、更にはオ
リゴ糖含有シラップに乳タンパク質および乳糖を混合し
、噴霧乾燥する方法（特開昭５９−５１２６４）、二酸
化ケイ素等にシラップを吸着させる方法（特開昭６２−
２６５９６２）が知られている。しかしながら、これら
の方法には生産コストの上昇、賦形剤による味・風味の
劣化、溶解性、保存中の吸湿・固化等々の難点があり、
今だ十分な保存中の安定性、流動性・溶解性を満足する
オリゴ糖含有粉末は得られていない。A known method for obtaining oligosaccharide-containing powder is to remove monosaccharides and disaccharides by fractionating oligosaccharide-containing syrup, crystallize it, and then turn it into powder. A method of mixing milk protein and lactose and spray drying (Japanese Patent Application Laid-Open No. 59-51264), a method of adsorbing syrup to silicon dioxide, etc.
265962) is known. However, these methods have drawbacks such as increased production costs, deterioration of taste and flavor due to excipients, solubility, moisture absorption and solidification during storage, etc.
An oligosaccharide-containing powder that satisfies sufficient stability, fluidity, and solubility during storage has not yet been obtained.
本発明は、上述の如く吸湿性が高く粉末化が困難なオリ
ゴ糖含有シラップを吸湿性が低くしかも流動性に富む粉
末にすることで、取扱いが簡便であり、食品への定量的
な添加を可能にしたオリゴ糖含有粉末を提供することを
目的とする。The present invention converts the oligosaccharide-containing syrup, which is highly hygroscopic and difficult to powder as described above, into a powder with low hygroscopicity and high fluidity, making it easy to handle and quantitatively added to foods. The purpose of the present invention is to provide an oligosaccharide-containing powder that has been made possible.
本発明者らは、オリゴ糖含有シラップの粉末化法につい
て鋭意検討した結果、オリゴ糖含有シラップに水溶性食
物繊維を混合溶解した後、噴霧乾燥法により粉末にする
ことで上述の課題が解決でき、加えて水溶性食物繊維の
有する整腸作用等の機能を付加し得ることを見い出し、
本発明を完成した。As a result of intensive research into powdering methods for oligosaccharide-containing syrup, the present inventors found that the above-mentioned problems could be solved by mixing and dissolving water-soluble dietary fiber in oligosaccharide-containing syrup and then powdering it by spray drying. In addition, we discovered that water-soluble dietary fiber can have additional functions such as intestinal regulation,
The invention has been completed.
すなわち、本発明はオリゴ糖含有シラップに水溶性食物
繊維を混合溶解した後、噴霧乾燥法により粉末化したオ
リゴ糖含有粉末およびその製造法である。That is, the present invention is an oligosaccharide-containing powder obtained by mixing and dissolving water-soluble dietary fiber in an oligosaccharide-containing syrup and then pulverizing the mixture by spray drying, and a method for producing the same.
本発明に使用するオリゴ糖含有シラップとはガラクトシ
ルラクトース、マルトトリオース、フラクトオリゴ糖、
キシロオリゴ糖等の吸湿性の高い３糖類以上のオリゴ糖
を含有する粗糖シラップでありこれらの混合シラップで
あっても良く、天然物からの抽出、あるいは糖転移酵素
等を用いた酵素的合成法等により製せられるが、その製
法については特に制限するものではない、また全糖に対
するこれらのオリゴ糖類の固形分含有量が２０重量％〜
９０重量％で、残りの固形分が単糖・２糖類の粗糖シラ
ップからなるものを好適に使用出来る。オリゴ糖類の含
有量は２０重量％未満ではオノゴ糖の純度が低くなり実
用的でなく、また分画処理等により９０重量％を越える
純度にしたものでは結晶化が容易になるためあえて水溶
性植物繊維を加えなくても良いが、分画精製が繁雑とな
り経済的ではないため使用に適さない。本発明の水溶性
食物繊維とはグアーガム、ローカストビーンガム、タマ
リンドガム、タラガム、アラビアガム、ペクチン、キサ
ンタンガムの酵素または酸または物理的方法によって製
せられる各分解物またはアラビアガムを指し、これらの
うち１種または２種以上の混合物が使用できる。水溶性
食物繊維の分解率の上限は食物繊維の定義に適合する測
定法（酵素−重量法）にて食物繊維として測定される筒
中にあるものをさし、下限については５％（Ｗ／Ｗ）水
溶液の粘度がＢ型粘度計、２５°Ｃ，３０ｒｐｍの条件
で５０ｃｐｓ以下、好ましくは３０ｃｐｓ以下のものを
きす、粘度が高い場合には噴霧乾燥が困難であり経済的
に不利となるほか、得られたオリゴ糖含有粉末の溶解性
を悪くする等のため不適である。なお、ここで言う酵素
−重量法とは脱水・脱脂した試料をアミラーゼ、プロテ
アーゼ、アミログルコシダーゼ等の酵素で分解処理した
後約８０％アルコールで沈殿させ補集する方法（ＡＯＡ
Ｃ）法をきす。The oligosaccharide-containing syrup used in the present invention is galactosyllactose, maltotriose, fructooligosaccharide,
It is a crude sugar syrup containing oligosaccharides of trisaccharide or more with high hygroscopicity such as xylooligosaccharide, and may be a mixed syrup of these, and can be extracted from natural products or enzymatically synthesized using glycosyltransferase, etc. However, the manufacturing method is not particularly limited, and the solid content of these oligosaccharides based on the total sugar is 20% by weight or more.
A crude sugar syrup containing 90% by weight and the remaining solid content consisting of monosaccharides and disaccharides can be suitably used. If the oligosaccharide content is less than 20% by weight, the purity of the onogosaccharide will be low and it is not practical, and if the purity is increased to more than 90% by weight through fractionation treatment, crystallization will be easy, so we intentionally use water-soluble plants. Although it is not necessary to add fiber, it is not suitable for use because fractionation and purification becomes complicated and it is not economical. The water-soluble dietary fiber of the present invention refers to decomposed products of guar gum, locust bean gum, tamarind gum, tara gum, gum arabic, pectin, and xanthan gum produced by enzymes or acids or physical methods, or gum arabic. One type or a mixture of two or more types can be used. The upper limit of the decomposition rate of water-soluble dietary fiber is the amount of dietary fiber measured as dietary fiber using a measurement method (enzyme-gravimetric method) that conforms to the definition of dietary fiber, and the lower limit is 5% (W/W). ) If the viscosity of the aqueous solution is 50 cps or less, preferably 30 cps or less, using a B-type viscometer at 25°C and 30 rpm, spray drying is difficult and economically disadvantageous. This is unsuitable because it impairs the solubility of the obtained oligosaccharide-containing powder. The enzyme gravimetric method referred to here is a method in which a dehydrated and defatted sample is decomposed with enzymes such as amylase, protease, or amyloglucosidase, and then precipitated with approximately 80% alcohol and collected (AOA).
C) Pass the law.
本発明においてオリゴ糖含有シラップに水溶性食物繊維
を混合溶解する工程において、水溶性食物ｌａ紺の混合
割合はオリコ糖含有粉末の安定性。In the present invention, in the step of mixing and dissolving water-soluble dietary fiber in oligosaccharide-containing syrup, the mixing ratio of water-soluble food la navy blue is determined by the stability of oligosaccharide-containing powder.
流動性の点でシラップ固形分の１０重量％以上となるよ
う加えるのが望ましい、なお、乾燥法として噴霧乾燥法
以外に凍結乾燥後粉砕し、オリゴ糖粉末を得る方法が考
えられるが、コストが高くなるため経済的ではない。From the viewpoint of fluidity, it is desirable to add the syrup to a solid content of 10% by weight or more.In addition to the spray drying method, a method of obtaining oligosaccharide powder by pulverizing after freeze-drying can be considered as a drying method, but it is costly. It is not economical as it is expensive.
本発明のオリコ糖含有粉末は、無色透明、低甘味である
ことから各種食品、飼料さらには機能性食品等その種類
、形態を選ばず簡便にかつ定量的に使用できる。Since the oricosaccharide-containing powder of the present invention is colorless and transparent and has low sweetness, it can be used easily and quantitatively regardless of the type or form of various foods, feeds, and even functional foods.
また、本発明に使用する水溶性食物繊維には整腸作用が
あり、オリゴ糖類の有する整腸作用を助長する効果も期
待でき機能性食品への利用も好適にできる。Furthermore, the water-soluble dietary fiber used in the present invention has an intestinal regulating effect, and can be expected to have the effect of promoting the intestinal regulating effect of oligosaccharides, so that it can be suitably used in functional foods.
本発明によるオリゴ糖含有粉末が低吸湿性であり流動性
に富むことの理由として、水溶性食物繊維がオリゴ糖よ
りも高分子であり被膜形成能が強いことによると推測さ
れる。The reason why the oligosaccharide-containing powder according to the present invention has low hygroscopicity and high fluidity is presumed to be that water-soluble dietary fiber has a higher molecular weight than oligosaccharides and has a stronger film-forming ability.
以下実施例を挙げて本発明を具体的に説明するが、これ
によって限定されるものではない。The present invention will be specifically explained below with reference to Examples, but it is not limited thereto.
なお、実施例中の％は特記しない限り重量％を示す。Note that % in the examples indicates weight % unless otherwise specified.
実施例１．（オリゴ糖含有粉末Ａ）
ガラクトオリゴ糖含有シラップ（固形分７０％で固形分
中ガラクトオリゴ糖５０％、単糖・２糖類５０％を含む
）１１４．３重量部（以下、部と右記する。）にグアー
ガム分解物溶液２（固形分３０％）６６．７部と水１０
５部を混合溶解して固形分３５．０％の水溶性食物繊維
を含有するオリゴ糖含有シラップを調製した。このシラ
ップを常法に上り噴霧乾燥し千オリゴ糖含有粉末９３゜
８部を得た。尚、本実施例で使用したグアーガム分解物
溶液２は次の方法で調製した。Example 1. (Oligosaccharide-containing powder A) 114.3 parts by weight (hereinafter referred to as parts) of galactooligosaccharide-containing syrup (70% solid content, including 50% galactooligosaccharide and 50% monosaccharide/disaccharide) Guar gum decomposition product solution 2 (solid content 30%) 66.7 parts and water 10
5 parts were mixed and dissolved to prepare an oligosaccharide-containing syrup containing water-soluble dietary fiber with a solid content of 35.0%. This syrup was spray-dried in a conventional manner to obtain 93.8 parts of a powder containing 1,000 oligosaccharides. Note that the guar gum decomposition product solution 2 used in this example was prepared by the following method.
（グアーガム分解物溶液２の調製）
水９００部にクエン酸を加えてｐＨを３．５に調整した
。これにＡｓｐｅｒｇｉ １ｌｕｓ属の生産するガラク
トマンナナーゼ０．４部とグアーガム粉末１００部を添
加混合して、４０〜４５°Ｃで２４時間酵素を作用させ
た。(Preparation of guar gum decomposition product solution 2) Citric acid was added to 900 parts of water to adjust the pH to 3.5. 0.4 parts of galactomannanase produced by the genus Aspergi 1lus and 100 parts of guar gum powder were added and mixed to this, and the enzymes were allowed to act at 40 to 45°C for 24 hours.
反応後９５°Ｃ２１５分間加熱して酵素を失活させた。After the reaction, the enzyme was inactivated by heating at 95°C for 215 minutes.
そして濾過分離して不溶物を除いて得られた透明な溶液
を、減圧濃縮しグアーガム分解物溶液２（固形分３０％
）２３０部を得た。この溶液は固形分３０％、固形分中
の水溶性食物繊維含有量（酵素重量法、ＡＯＡＣ法によ
る）は９０％、５％（Ｗ／Ｗ）水溶液の粘度は１５ｃｐ
ｓ（２５°Ｃ，３０ｒｐｍ、Ｂ型粘度計による）であっ
た。Then, the clear solution obtained by filtering and removing insoluble matter was concentrated under reduced pressure and guar gum decomposition product solution 2 (solid content 30%
) 230 copies were obtained. The solid content of this solution is 30%, the water-soluble dietary fiber content in the solid content (according to the enzyme weight method, AOAC method) is 90%, and the viscosity of the 5% (W/W) aqueous solution is 15 cp.
s (25°C, 30 rpm, B-type viscometer).
実施例２．（オリゴ糖含有粉末Ｂ）
ガラクトオリゴ糖含有シラップ（固形分７０％で固形分
中ガラクトオリゴ糖５０％、単糖・２糖類５０％を含む
）７１．５部にグアーガム分解物溶液２（固形分３０％
）１６６．７部と水４７゜５部を混合溶解した以外は実
施例１と同様にしてオリゴ糖含有粉末９４．４部を得た
。Example 2. (Oligosaccharide-containing powder B) Guar gum decomposition product solution 2 (solid content 30%) is added to 71.5 parts of galacto-oligosaccharide-containing syrup (solid content 70%, including 50% galacto-oligosaccharides and 50% monosaccharides and disaccharides).
) and 47°5 parts of water were mixed and dissolved in the same manner as in Example 1 to obtain 94.4 parts of oligosaccharide-containing powder.
実施例３．（オリゴ糖含有粉末Ｃ）
ガラクトオリゴ糖含有シラップ（固形分７０％で固形分
中ガラクトオリゴ糖５０％、単糖・２糖類５０％を含む
）２８．６部にグアーガｌ、分解物溶液２（固形分３０
％）２６６．７部を混合溶解した以外は実施例１と同様
にしてオリゴ糖含有粉末９５，７部を得た。Example 3. (Oligosaccharide-containing powder C) 28.6 parts of galacto-oligosaccharide-containing syrup (70% solid content, including 50% galacto-oligosaccharides and 50% monosaccharides and disaccharides), guargal, and decomposed product solution 2 (solid content 30
%) except that 266.7 parts of oligosaccharide-containing powder was mixed and dissolved in the same manner as in Example 1 to obtain 95.7 parts of oligosaccharide-containing powder.
実施例４．（オリゴ糖含有粉末Ｄ）
ガラクトオリゴ糖含有シラップ（固形分７０％で固形分
中ガラクトオリゴ糖５０％、ｆｆｉ糖・２糖類５０％を
含む）５７．１部とフラクトオリゴ糖含有シラップ（固
形分７０％で固形分中フラクトオリコ′糖５０％、単糖
・２糖類５０％を含む）５７．１部にグアーガム分解物
溶液２（固形分３０％）６６．７部と水１０５部を混合
溶解した以外は実施例１と同様にしてオリゴ糖含有粉末
９３゜４部を得た。Example 4. (Oligosaccharide-containing powder D) 57.1 parts of galactooligosaccharide-containing syrup (containing 50% galactooligosaccharide and 50% ffi sugar/disaccharide in the solid content with a solid content of 70%) and fructooligosaccharide-containing syrup (with a solid content of 70%) Except that 66.7 parts of guar gum decomposition product solution 2 (solid content 30%) and 105 parts of water were mixed and dissolved in 57.1 parts of guar gum decomposition product solution 2 (containing 50% of fructo-olico' sugar and 50% of monosaccharides and disaccharides) and 105 parts of water. In the same manner as in Example 1, 93.4 parts of oligosaccharide-containing powder was obtained.
実施例５．（−１−ＩＪコ′糖含有粉末Ｅ）ガラクトオ
リゴ糖含有シラップ（固形分７０％で固形分中ガラクト
オリゴ［ｌ１５０％、単糖・２糖類５０％を含む）１１
４．３部にグアーガム分解物溶液２（固形分３０％）３
３．３部とアラビアガム（固形分９４．６％で固形分中
ＡＯＡＣ法による水溶性食物繊維含量は８５％）１２．
５部と水１３０部を混合溶解した以外は実施例１と同様
にしてオリゴ糖含有粉末９５．６部を得た。Example 5. (-1-IJ co'sugar-containing powder E) Galactooligosaccharide-containing syrup (solid content 70%, solid content contains galacto-oligos [150%, monosaccharides and disaccharides 50%) 11
4.3 parts guar gum decomposition product solution 2 (solid content 30%) 3
3.3 parts and gum arabic (solid content 94.6%, water-soluble dietary fiber content according to AOAC method in solid content is 85%) 12.
95.6 parts of oligosaccharide-containing powder was obtained in the same manner as in Example 1, except that 5 parts of the oligosaccharide-containing powder and 130 parts of water were mixed and dissolved.
実施例６．（オリゴ糖含有粉末Ｆ）
イソマルトオリゴ糖含有シラップ（固形分７０％で固形
分中イソマルトオリコ糖５０％、単糖・２糖類５０％を
含む）１１４．３部にペクチン分解溶液物（固形分３０
％）６６．７部と水１０５部を混合溶解した以外は実施
例１と同様にしてオノゴ糖含有粉末９３．８部を得た。Example 6. (Oligosaccharide-containing powder F) Pectin decomposition solution (solid content 30
%) and 105 parts of water were mixed and dissolved in the same manner as in Example 1 to obtain 93.8 parts of onogosaccharide-containing powder.
なお、本実施例で使用したペクチン分解物溶液は次の方
法で調製した。In addition, the pectin decomposition product solution used in this example was prepared by the following method.
（ペクチン分解物溶液の調製）
水９００部にクエン酸を加えてｐＨを３．５に調整した
。これにＡｓｐｅｒｇｉ １ｌｕｓ属の生産するペクチ
ナーゼ０．１部とペクチン粉末（エステル化度７０％）
１００部を添加混合して、３０〜３５°Ｃで８時間酵素
を作用させた。そして濾過分解して不溶物を除いて得ら
れた透明な溶液を減圧濃縮しペクチン分解物溶液（固形
分３０％）２６８部を得た。この溶液は固形分３０％、
固形分中の水溶性食物繊維含有量（酵素重量法、ＡＯＡ
Ｃ法による）は９２％、５％（Ｗ／Ｗ）水溶液の粘度は
８ｃｐｓ（２５°Ｃ，３０ｒｐｍ、Ｂ型粘度計による）
であった。(Preparation of pectin decomposition product solution) Citric acid was added to 900 parts of water to adjust the pH to 3.5. To this, 0.1 part of pectinase produced by Aspergi 1lus and pectin powder (degree of esterification 70%)
100 parts were added and mixed, and the enzyme was allowed to act at 30 to 35°C for 8 hours. Then, the clear solution obtained by filtering and decomposing to remove insoluble matter was concentrated under reduced pressure to obtain 268 parts of a pectin decomposition product solution (solid content 30%). This solution has a solid content of 30%,
Water-soluble dietary fiber content in solid content (enzyme gravimetric method, AOA
The viscosity of the 5% (W/W) aqueous solution is 8 cps (25°C, 30 rpm, by B-type viscometer).
Met.
比較例１．（オリゴ糖含有粉末Ｇ）
ガラクトオリゴ糖含有シラップ（固形分７０％で固形分
中ガラクトオリゴｌ１５０％、単糖・２１Ｎ類５０％を
含む）１２８．６部にグアーガム分解物溶液２（固形分
３０％）３３．４部と水１２４部を混合溶解した以外は
実施例１と同様にしてオリゴ糖含有粉末８４．５部を得
た。Comparative example 1. (Oligosaccharide-containing powder G) 128.6 parts of galacto-oligosaccharide-containing syrup (70% solid content, including 150% galacto-oligo, 50% monosaccharides and 21Ns) and 2 guar gum decomposition product solution (solid content 30%) 84.5 parts of oligosaccharide-containing powder was obtained in the same manner as in Example 1, except that 33.4 parts of oligosaccharide-containing powder and 124 parts of water were mixed and dissolved.
比較例２．（オリゴ糖含有粉末Ｈ）
ガラクトオリゴ糖含有シラップ（固形分７０％で固形分
中ガラクトオリゴ糖５０％、単糖・２糖類５０％を含む
）１３５．７部にグアーガム分解物溶液２（固形分３０
％）１６．７部と水１３２６部を混合溶解した以外は実
施例１と同様にしてオリゴ糖含有粉末５５部を得たが乾
燥設備への付着がかなりあり、粉末もすぐに固化した。Comparative example 2. (Oligosaccharide-containing powder H) Guar gum decomposition product solution 2 (solid content 30
%) and 1,326 parts of water were mixed and dissolved, and 55 parts of oligosaccharide-containing powder was obtained in the same manner as in Example 1, but there was considerable adhesion to the drying equipment and the powder also solidified immediately.
（物性評価）
実施例１〜６により得られた本発明品は、いずれも流動
性に富み、また水溶解性、風味にもすぐれていた。一方
、比較例１〜２で得られたオリゴ糖含有粉末は流動性が
劣るものであった。吸湿性についても、表−１に示した
ように本発明品のすぐれた物性が証明された。(Evaluation of Physical Properties) The products of the present invention obtained in Examples 1 to 6 all had good fluidity, and were also excellent in water solubility and flavor. On the other hand, the oligosaccharide-containing powders obtained in Comparative Examples 1 and 2 had poor fluidity. Regarding hygroscopicity, as shown in Table 1, the excellent physical properties of the product of the present invention were demonstrated.
以下余白
表
（注）表中の保存安定性は室温２０℃、相対温度６０％
７２時間後の粉末の状態をさし、粉末のものをＯ１固化
したものをΔ、液液状ものを×としてそれぞれを表す。The storage stability in the margin table below (note) is at room temperature 20℃ and relative temperature 60%.
The state of the powder after 72 hours is represented by Δ if the powder is O1 solidified, and × if it is liquid.
本発明により得られたオリゴ糖含有粉末は、シラップに
比べ微生物の汚染に対し安定でかつコンパクトなため輸
送上の取り扱いが簡便でしかも経費が低減でき、食品に
添加する際計量が容易でしかも定量的に使用できる粉末
であるため粉末食品・固形食品等の乾燥食品に対しても
容易にしかも均一に混合でき、賦形剤に水溶性食物繊維
を使用しているため粉末の水溶液は無色透明・低１ｆ味
であることから食品本来の味・風味・色等をｔｔｔなわ
ず、Ａリコ糖の有するビフイスス菌増殖促進活性等の機
能を損なうことなく水溶性食物１ＩＩｉ維の有する生理
機能をも食品に付与できるなど多くの効果を有するため
、食品産業におおいに貢献するものである。The oligosaccharide-containing powder obtained by the present invention is more stable against microbial contamination than syrup and is compact, making it easy to handle and reduce costs during transportation.It is also easy to measure and quantify when added to foods. Because it is a powder that can be used for a variety of purposes, it can be easily and evenly mixed into dry foods such as powdered foods and solid foods.Since water-soluble dietary fiber is used as an excipient, the aqueous solution of the powder is transparent and colorless. Because it has a low 1f taste, it does not lose the original taste, flavor, color, etc. of the food, and it also maintains the physiological functions of water-soluble food 1IIi fiber without impairing the functions of A-lycosaccharide, such as the activity to promote the growth of Bifid bacteria. It has many effects, such as the ability to improve
Claims (3)
ゴ糖含有粉末。(1) An oligosaccharide-containing powder characterized by containing water-soluble dietary fiber.
解した後、噴霧乾燥法により粉末にすることを特徴とす
る請求項１記載のオリゴ糖含有粉末の製造法。(2) The method for producing an oligosaccharide-containing powder according to claim 1, characterized in that water-soluble dietary fiber is mixed and dissolved in the oligosaccharide-containing syrup and then powdered by a spray drying method.
ガム、タマリンドガム、タラガム、アラビアガム、ペク
チン、キサンタンガムの各分解物、またはアラビアガム
のいずれか１種または２種以上を含む請求項２に記載の
オリゴ糖含有粉末の製造法。(3) The water-soluble dietary fiber includes one or more of guar gum, locust bean gum, tamarind gum, tara gum, gum arabic, pectin, each decomposed product of xanthan gum, or gum arabic. Method for producing oligosaccharide-containing powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2135567A JPH0430773A (en) | 1990-05-25 | 1990-05-25 | Oligosaccharide-containing powder and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2135567A JPH0430773A (en) | 1990-05-25 | 1990-05-25 | Oligosaccharide-containing powder and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0430773A true JPH0430773A (en) | 1992-02-03 |
Family
ID=15154835
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2135567A Pending JPH0430773A (en) | 1990-05-25 | 1990-05-25 | Oligosaccharide-containing powder and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0430773A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006254901A (en) * | 2005-02-21 | 2006-09-28 | Matsutani Chem Ind Ltd | Water-soluble dietary fiber-containing composition and method for preparing same |
| WO2016052721A1 (en) * | 2014-10-03 | 2016-04-07 | 株式会社明治 | Oligosaccharide preparation and method for manufacturing same |
| WO2018216707A1 (en) | 2017-05-26 | 2018-11-29 | 株式会社ヤクルト本社 | Oligosaccharide powder and method for manufacturing same |
| JP2019022520A (en) * | 2018-10-19 | 2019-02-14 | 株式会社東洋新薬 | Composition |
-
1990
- 1990-05-25 JP JP2135567A patent/JPH0430773A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006254901A (en) * | 2005-02-21 | 2006-09-28 | Matsutani Chem Ind Ltd | Water-soluble dietary fiber-containing composition and method for preparing same |
| US7910150B2 (en) | 2005-02-21 | 2011-03-22 | Matsutani Chemical Industries Co., Ltd. | Water-soluble dietary fiber-containing composition and method for preparing same |
| EP3202405A4 (en) * | 2014-10-03 | 2018-05-09 | Meiji Co., Ltd. | Oligosaccharide preparation and method for manufacturing same |
| KR20170063723A (en) * | 2014-10-03 | 2017-06-08 | 가부시키가이샤 메이지 | Oligosaccharide preparation and method for manufacturing same |
| JPWO2016052721A1 (en) * | 2014-10-03 | 2017-07-20 | 株式会社明治 | Oligosaccharide preparation and production method thereof |
| CN107106581A (en) * | 2014-10-03 | 2017-08-29 | 株式会社明治 | Oligosaccharide preparation and its manufacture method |
| WO2016052721A1 (en) * | 2014-10-03 | 2016-04-07 | 株式会社明治 | Oligosaccharide preparation and method for manufacturing same |
| WO2018216707A1 (en) | 2017-05-26 | 2018-11-29 | 株式会社ヤクルト本社 | Oligosaccharide powder and method for manufacturing same |
| KR20200011441A (en) | 2017-05-26 | 2020-02-03 | 가부시키가이샤 야쿠르트 혼샤 | Oligosaccharide Powder and Manufacturing Method Thereof |
| JPWO2018216707A1 (en) * | 2017-05-26 | 2020-03-26 | 株式会社ヤクルト本社 | Oligosaccharide powder and method for producing the same |
| EP3632223A4 (en) * | 2017-05-26 | 2021-03-10 | Kabushiki Kaisha Yakult Honsha | Oligosaccharide powder and method for manufacturing same |
| US11390691B2 (en) | 2017-05-26 | 2022-07-19 | Kabushiki Kaisha Yakult Honsha | Oligosaccharide powder and method for manufacturing same |
| JP2019022520A (en) * | 2018-10-19 | 2019-02-14 | 株式会社東洋新薬 | Composition |
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