U.S. patent application number 13/997878 was filed with the patent office on 2013-12-19 for saccharide polycondensate, method for producing the same, and application therefor.
The applicant listed for this patent is Yoshinori Fujimoto, Norihisa Hamaguchi, Hirokazu Hirai, Yutaka Kimoto, Masayasu Takada, Hitoshi Takaguchi. Invention is credited to Yoshinori Fujimoto, Norihisa Hamaguchi, Hirokazu Hirai, Yutaka Kimoto, Masayasu Takada, Hitoshi Takaguchi.
Application Number | 20130337109 13/997878 |
Document ID | / |
Family ID | 46457424 |
Filed Date | 2013-12-19 |
United States Patent
Application |
20130337109 |
Kind Code |
A1 |
Hamaguchi; Norihisa ; et
al. |
December 19, 2013 |
SACCHARIDE POLYCONDENSATE, METHOD FOR PRODUCING THE SAME, AND
APPLICATION THEREFOR
Abstract
An object of the present invention is to provide a method for
producing a saccharide polycondensate which is inexpensive and is
applicable to a food or beverage product. Disclosed is a method for
producing a saccharide polycondensate, which comprises carrying out
a saccharide polycondensation reaction in the presence of activated
carbon.
Inventors: |
Hamaguchi; Norihisa;
(Fuji-Shi, JP) ; Takaguchi; Hitoshi; (Fuji-shi,
JP) ; Fujimoto; Yoshinori; (Fuji-Shi, JP) ;
Kimoto; Yutaka; (Fuji-shi, JP) ; Hirai; Hirokazu;
(Fuji-shi, JP) ; Takada; Masayasu; (Fuji-shi,
JP) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Hamaguchi; Norihisa
Takaguchi; Hitoshi
Fujimoto; Yoshinori
Kimoto; Yutaka
Hirai; Hirokazu
Takada; Masayasu |
Fuji-Shi
Fuji-shi
Fuji-Shi
Fuji-shi
Fuji-shi
Fuji-shi |
|
JP
JP
JP
JP
JP
JP |
|
|
Family ID: |
46457424 |
Appl. No.: |
13/997878 |
Filed: |
December 13, 2011 |
PCT Filed: |
December 13, 2011 |
PCT NO: |
PCT/JP2011/078802 |
371 Date: |
August 28, 2013 |
Current U.S.
Class: |
426/16 ; 426/590;
426/592; 426/594; 426/599; 426/658; 536/123.1 |
Current CPC
Class: |
A23C 13/12 20130101;
A23L 2/52 20130101; A23L 2/56 20130101; C07H 1/00 20130101; C12C
5/026 20130101; A23L 33/10 20160801; A23G 9/34 20130101; A21D 2/18
20130101; A23C 9/1307 20130101; A23C 9/1544 20130101; A23L 33/21
20160801; C07H 3/00 20130101; C12C 11/003 20130101; A23L 2/60
20130101; C12C 5/02 20130101; A23L 15/30 20160801; A23G 4/10
20130101; A23L 33/25 20160801; A23G 3/42 20130101 |
Class at
Publication: |
426/16 ;
536/123.1; 426/590; 426/592; 426/594; 426/599; 426/658 |
International
Class: |
C07H 3/00 20060101
C07H003/00; C12C 11/00 20060101 C12C011/00; A23L 1/308 20060101
A23L001/308 |
Foreign Application Data
Date |
Code |
Application Number |
Jan 7, 2011 |
JP |
2011-002466 |
Sep 15, 2011 |
JP |
2011-202308 |
Dec 9, 2011 |
JP |
2011-270545 |
Claims
1. A method for producing a saccharide polycondensate or a reduced
product thereof, which comprises polycondensing one or more
saccharides or derivatives thereof in the presence of activated
carbon.
2. The method according to claim 1, wherein the saccharide is
selected from a monosaccharide, an oligosaccharide, and a
polysaccharide.
3. The method according to claim 1, wherein a polycondensation
reaction is carried out under normal or reduced pressure.
4. The method according to claim 1, wherein the polycondensation
reaction is carried out under a temperature of 100.degree. C. to
300.degree. C.
5. The method according to claim 1, wherein a saccharide
polycondensate or a reduced product thereof is produced as a
saccharide polycondensate composition.
6. The method according to claim 5, wherein the content of a
dietary fiber in the saccharide polycondensate composition is 30%
by weight or more.
7. A saccharide polycondensate or a reduced product thereof, or a
saccharide polycondensate composition, which is produced by the
method according to claims 1.
8. A food or beverage product, which is obtained by adding thereto
the saccharide polycondensate or the reduced product thereof, or a
saccharide polycondensate composition according to claim 7.
9. The food or beverage product according to claim 8, which further
comprises a high intensity sweetener.
10. The food or beverage product according to claim 9, which is a
beverage.
11. The food or beverage product according to claim 10, wherein the
beverage is a carbonated beverage, an isotonic sport beverage, a
beverage containing fruit juice, a coffee beverage, or an alcoholic
beverage.
12. The food or beverage product according to claim 9, wherein the
content of a saccharide polycondensate and a reduced product in the
food or beverage product is 0.02% to 20% by weight.
13. The food or beverage product according to claim 8, which is a
beer-flavored beverage.
14. The food or beverage product according to claim 13, wherein a
saccharide polycondensate or a reduced product thereof, or a
saccharide polycondensate composition is added before fermentation
and/or during fermentation.
15. The food or beverage product according to claim 13, wherein a
saccharide polycondensate or a reduced product thereof, or a
saccharide polycondensate composition is added after
fermentation.
16. The food or beverage product according to claim 13, wherein the
content of a saccharide polycondensate and a reduced product in the
food or beverage product is 0.1% to 10% by weight.
17. A method for producing a beer-flavored alcoholic beverage,
which comprises adding the saccharide polycondensate or the reduced
product thereof or the saccharide polycondensate composition
according to claim 7 to a wort or an unfermented liquid to carry
out fermentation.
18. A method for producing a beer flavored alcoholic beverage,
which comprises adding the saccharide polycondensate or the reduced
product thereof, or the saccharide polycondensate composition
according to claim 7 to a fermented liquid.
19. A livestock feed, which is obtained by adding thereto the
saccharide polycondensate or the reduced product thereof, or the
saccharide polycondensate composition according to claim 7.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] The present application enjoys the benefit of priority of
Japanese Patent Application No. 2011-002466 (filing date: Jan. 7,
2011), Japanese Patent Application No. 2011-202308 (filing date:
Sep. 15, 2011) and Japanese Patent Application No. 2011-270545
(filing date: Dec. 9, 2011). The entire disclosure of these
applications is incorporated herein by reference.
TECHNICAL FIELD
[0002] The present invention relates to a saccharide polycondensate
and a method for producing the same, more particularly, to a
saccharide polycondensate using activated carbon as a catalyst, and
a method for producing the same and an application therefor.
BACKGROUND ART
[0003] Carbohydrate is one of three major nutrients and is a
nutrient which is indispensable so as to support life, and it is
indispensable to ingest carbohydrate so as to maintain biological
activity. Upon dawning age of excessive eating, it has been
required to control more calories than are necessary from the
viewpoint of prevention of obesity as one of main causes of adult
diseases. It is most effective way to control the total amount of
foods ingested in the case of controlling calories, however, it is
not easy to suppress an appetite for high calorie foods such as
sweets. It is an effective way to allow foods to contain a "dietary
fiber" so as to control calorie intake while satisfying the
appetite. There exists the case where sense of distension is
imparted through low calorie diet by adding a dietary fiber to a
high intensity sweetener as an extender to give a diet sweetener,
or adding a dietary fiber as an excipient of spray-dried foods.
[0004] There have been used, as the dietary fiber which has
hitherto been used in the field of foods, polydextrose which is a
polycondensate obtained by mixing a natural product of a
hemicellulose fraction extracted from plants, glucose, sorbitol and
citric acid or phosphoric acid at a given ratio and polymerizing
the mixture at a high temperature under vacuum, pyrodextrin
obtained by roasting starch in the presence of hydrochloric acid,
and indigestible dextrin obtained by modifying the pyrodextrin with
a digestive enzyme and fractionating an enzyme-resistant fraction.
A plant extract has a problem because of its extraction efficiency,
colorability, and excessively high viscosity in food processing,
and the polydextrose and indigestible dextrin are now highly
evaluated in the market. The indigestible dextrin simultaneously
causes hydrolysis by acid and thermal polycondensation by roasting
of starch. In this respect, it is possible to say that the
indigestible dextrin is identical to polydextrose in that
saccharide is polycondensed by acid and heat to form a
high-molecular glucose polymer (polysaccharides). Frequently, such
saccharide polycondensation is less likely to be cleaved by a
digestive enzyme because of random bond. In that sense, it is
considered that a function as a dietary fiber is imparted. In the
case of the indigestible dextrin, an attempt is made to increase
the dietary fiber content by further modifying the polycondensate
with a digestive enzyme and fractionating an enzyme-resistant
fraction. In view of costs, there has been required a novel method
for producing a polycondensate without requiring fractionation.
[0005] An attempt has been made for a long time to synthesize
polysaccharides by directly polycondensing monosaccharides. A
synthetic method of polysaccharides is roughly classified into a
reverse hydrolysis reaction method, a melt method, a solid phase
method, and a solvent method. It is considered that, even when
using any method, the obtained product is low calorie sugar, which
is free from structural regularity and is less likely to be
decomposed by various decomposition enzymes as long as
monosaccharides are used. Therefore, in the case of using the
above-mentioned dietary fiber in foods, materials are digested with
a digestive enzyme and a resistant fraction is evaluated and
calculated in terms of the dietary fiber content by an
enzymatic-gravimetric method, a combination method, or a
non-gravimetric method. In the polycondensation method, the reverse
hydrolysis reaction method generally causes low yield, and the
solvent method requires the removal of the solvent after the
reaction. Therefore, both methods are not suited for the method for
producing low calorie sugar (dietary fiber) in view of costs. The
solid phase method also had a problem in that long reaction time is
required and a catalyst is efficiently mixed. In contrast, the melt
method, in which saccharide is melted at a temperature of a melting
point or higher of the saccharide as a raw material, followed by
dehydration polycondensation at a high temperature under vacuum or
in an inert gas flow, is advantageous as compared with the
above-mentioned methods because of its simple step, but has a
problem in view of colorability.
[0006] Among these methods, various melt methods at a high
temperature under vacuum have been attempted. Limiting to most
inexpensive glucose as the raw material, there have been reported,
in addition to a method in which melting is carried out without
using a catalyst, followed by dehydration polycondensation, a
method in which phosphorous acid is used as a catalyst, a method in
which a strong acidic resin is used as a catalyst, and a method in
which thionyl chloride is used as a catalyst, a method in which
inorganic catalysts such as phosphorus trichloride, phosphorus
pentachloride, phosphorus pentoxide, concentrated sulfuric acid,
metaboric acid, and zinc chloride are used, a method in which
organic catalysts such as citric acid, fumaric acid, tartaric acid,
and succinic acid are used, and a method in which minerals such as
diatomaceous earth and activated clay are used (Patent Literature
1).
[0007] Recently, Suzuki et al. have reported that a sugar chain
polymer can be prepared by a method in which a fluorinated sugar is
used, or a method in which monosaccharides are subjected to a solid
phase reaction together with an acid catalyst (phosphoric acid)
(Non Patent Literature 1 and Non Patent Literature 2).
CITATION LIST
Patent Literature
[0008] Patent Literature 1: Japanese Patent Application Laid-Open
Publication No. 2003-231694
Non-Patent Literature
[0008] [0009] Non-Patent Literature 1: Atsushi Kanazawa, Shohei
Okumura and Masato Suzuki, Org. Biomol. Chem., 3, p. 1746-1750
(2005) [0010] Non-Patent Literature 2: Atsushi Kanazawa, Shingo
Namiki and Masato Suzuki, Journal of Polymer Science. Vol. 45, p.
3851-3860 (2007)
SUMMARY OF THE INVENTION
Problem to be Solved
[0011] However, when considering application of a saccharide
polycondensate obtained by saccharide polycondensation to foods,
some catalysts and solvents used in the case of polycondensation
are not suited for foods. In particular, since a nonvolatile acid
is used as a catalyst in any conventional methods except for some
methods, a large amount of the catalyst remains in the reaction
product, and thus most of these catalysts may be sometimes
incorporated into a sugar skeleton by a transesterification
reaction. The product may sometimes exhibit sourness because of the
remaining catalyst and, in some cases, it was necessary to remove
or neutralize an acid catalyst. Furthermore, any saccharide
polycondensates obtained by a conventional method had a problem in
colorability caused by the decomposition of a raw saccharide.
[0012] An object of the present invention is to provide a
saccharide polycondensate which is inexpensive and is applicable to
a food or beverage product, and a method for producing the same.
Another object of the present invention is to provide a food or
beverage product having improved taste quality and flavor.
Solution to Problem
[0013] Surprisingly, the present inventors have found that it is
possible to obtain a saccharide polycondensate, which exhibits low
coloration degree and high indigestibility, by carrying out a
saccharide polycondensation reaction in the presence of activated
carbon. The present inventors have also found that saccharides in
general can serve as a substrate of the saccharide polycondensation
reaction by activated carbon. The present inventors have further
found that the obtained saccharide polycondensate enables masking
of bad taste of a high intensity sweetener-containing beverage and
imparting of body, and the obtained saccharide polycondensate
enables imparting of body to a beer flavored beverage without
imparting off-flavor. The present invention is based on these
findings.
[0014] Specifically, the present invention is as follows.
(1) A method for producing a saccharide polycondensate or a reduced
product thereof, which comprises polycondensing one or more
saccharides or derivatives thereof in the presence of activated
carbon. (2) The method according to (1), wherein the saccharide is
selected from a monosaccharide, an oligosaccharide, and a
polysaccharide. (3) The method according to (1) or (2), wherein a
polycondensation reaction is carried out under normal or reduced
pressure. (4) The method according to any one of (1) to (3),
wherein the polycondensation reaction is carried out under a
temperature of 100.degree. C. to 300.degree. C. (5) The method
according to any one of (1) to (4), wherein a saccharide
polycondensate or a reduced product thereof is produced as a
saccharide polycondensate composition. (6) The method according to
(5), wherein the content of a dietary fiber in the saccharide
polycondensate composition is 30% by weight or more. (7) A
saccharide polycondensate or a reduced product thereof, or a
saccharide polycondensate composition, which is produced by the
method according to (1) to (6). (8) A food or beverage product,
which is obtained by adding thereto the saccharide polycondensate
or the reduced product thereof, or a saccharide polycondensate
composition according to (7). (9) The food or beverage product
according to (8), which further comprises a high intensity
sweetener. (10) The food or beverage product according to (9),
which is a beverage. (11) The food or beverage product according to
(10), wherein the beverage is a carbonated beverage, an isotonic
sport beverage, a beverage containing fruit juice, a coffee
beverage, or an alcoholic beverage. (12) The food or beverage
product according to any one of (9) to (11), wherein the content of
a saccharide polycondensate and a reduced product in the food or
beverage product is 0.02% to 20% by weight. (13) The food or
beverage product according to (8), which is a beer-flavored
beverage. (14) The food or beverage product according to (13),
wherein a saccharide polycondensate or a reduced product thereof,
or a saccharide polycondensate composition is added before
fermentation and/or during fermentation. (15) The food or beverage
product according to (13), wherein a saccharide polycondensate or a
reduced product thereof, or a saccharide polycondensate composition
is added after fermentation. (16) The food or beverage product
according to any one of (13) to (15), wherein the content of a
saccharide polycondensate and a reduced product in the food or
beverage product is 0.1% to 10% by weight. (17) A method for
producing a beer-flavored alcoholic beverage, which comprises
adding the saccharide polycondensate or the reduced product thereof
or the saccharide polycondensate composition according to (7) to a
wort or an unfermented liquid to carry out fermentation. (18) A
method for producing a beer flavored alcoholic beverage, which
comprises adding the saccharide polycondensate or the reduced
product thereof, or the saccharide polycondensate composition
according to (7) to a fermented liquid. (19) A livestock feed,
which is obtained by adding thereto the saccharide polycondensate
or the reduced product thereof, or the saccharide polycondensate
composition according to (7).
[0015] In the method for producing a saccharide polycondensate of
the present invention, activated carbon is used as a catalyst. The
activated carbon can be easily removed outside the system by a
solid-liquid separation, and safety is recognized for use in foods,
as the activated carbon is used as food additives. Therefore,
according to the present invention, it is possible to simply
produce a saccharide polycondensate, which is applicable to a food
or beverage product as it is, at a low price.
[0016] According to the method for producing a saccharide
polycondensate of the present invention, it is also possible to
produce a saccharide polycondensate, which has low coloration and
is enriched with a dietary fiber fraction, in a single stage. Since
the activated carbon can be removed outside the system by
solid-liquid separation after the reaction, the saccharide
polycondensate thus produced is neutral or weak acid and does not
exhibit sourness. Therefore, the saccharide polycondensate produced
by the production method of the present invention is useful as a
dietary fiber which is usable as a substitute of saccharide in a
food or beverage product.
[0017] According to the method for producing a saccharide
polycondensate of the present invention, it is also possible to use
a hydrol, which is a centrifuged liquid formed in the case of
producing a crystalline glucose, as a substrate of a saccharide
polycondensation reaction. Since the hydrol contains impurities and
moisture in a large amount as compared with a crystalline glucose,
the coloration degree increases and flavor is impaired in the
reaction method using a conventional acid catalyst such as
hydrochloric acid or citric acid, and thus it was not preferred to
use the hydrol. Namely, the production method of the present
invention is advantageous from the viewpoint of recycling and
reduction in costs of raw materials since it is possible to produce
a dietary fiber, which is applicable to a food or beverage product,
by using the hydrol which becomes industrial wastes.
BRIEF DESCRIPTION OF THE DRAWINGS
[0018] FIG. 1 is a diagram showing the content of a dietary fiber
in a saccharide polycondensate in case where activated carbon is
used as a catalyst, and citric acid, phosphoric acid, hydrochloric
acid, and activated clay are used as catalysts, in a saccharide
polycondensation reaction.
[0019] FIG. 2 is a diagram showing coloration degree of a
saccharide polycondensate in case where activated carbon is used as
a catalyst, and citric acid, phosphoric acid, hydrochloric acid,
and activated clay are used as catalysts, in a saccharide
polycondensation reaction.
[0020] FIG. 3 is a diagram showing a change in content of a dietary
fiber in a saccharide polycondensate over time at each reaction
temperature, in a saccharide polycondensation reaction in which a
hydrol is used as a reaction substrate and activated carbon is used
as a catalyst.
[0021] FIG. 4 is a diagram showing a change in content of a dietary
fiber in a saccharide polycondensate over time at each reaction
temperature, in a saccharide polycondensation reaction in which an
anhydrous crystalline glucose is used as a reaction substrate and
activated carbon is used as a catalyst.
[0022] FIG. 5 is a diagram showing a change in coloration degree
over time of a saccharide polycondensate at each reaction
temperature, in a saccharide polycondensation reaction in which a
hydrol is used as a reaction substrate and activated carbon is used
as a catalyst.
[0023] FIG. 6 is a diagram showing a change in coloration degree
over time of a saccharide polycondensate at each reaction
temperature, in a saccharide polycondensation reaction in which an
anhydrous crystalline glucose is used as a reaction substrate and
activated carbon is used as a catalyst.
[0024] FIG. 7 is a diagram in which the solubility of the present
saccharide polycondensate in water is compared with that of other
indigestible dietary fibers in water.
[0025] FIG. 8 is a diagram in which the solubility of the present
saccharide polycondensate in ethanol is compared with that of other
indigestible dietary fibers in ethanol.
DETAILED DESCRIPTION OF THE INVENTION
Saccharide Polycondensate and Method for Producing the Same
[0026] In the production method of the present invention, a
saccharide polycondensation reaction is carried out in the presence
of activated carbon. Here, "saccharide polycondensation reaction"
refers to a reaction in which saccharides mutually undergo
polycondensation polymerization to obtain a saccharide
polycondensate, and typically refers to a reaction in which
hydroxyl groups of saccharide mutually undergo dehydration
polycondensation.
[0027] In the present invention, the saccharide polycondensation
reaction can be carried out by using one or more kinds of
saccharides as substrates.
[0028] The saccharide, which can be allowed to undergo a saccharide
polycondensation reaction, is not specifically limited, and it is
possible to use any of monosaccharide, oligosaccharide, and
polysaccharide, and a reduced product thereof. When it is intended
to use the thus produced saccharide polycondensate in a food or
beverage product, it is possible to use saccharide which can be
used as a food or beverage product.
[0029] In the present invention, a derivative of saccharide can
also be used as a substrate of a saccharide polycondensation
reaction. Examples of the derivative of saccharide include oxides
such as saccharic acid; reduced products such as sugar alcohol; and
modified products such as amino sugar, etherified sugar,
halogenated sugar, and phosphorylated sugar. When it is intended to
use the thus produced saccharide polycondensate in a food or
beverage product, it is possible to use a derivative which can be
used as a food or beverage product. Examples thereof include
sorbitol, galactitol, mannitol, xylitol, erythritol, maltitol,
lactitol, glucosamine, glucose-6-phosphoric acid and the like, and
there is no specific limitation as long as it is a saccharide
derivative which can be used as a food or beverage product.
[0030] In the present invention, the expression "monosaccharide"
refers to a saccharide which composes a structural unit of an
oligosaccharide or a polysaccharide, and examples thereof include
glucose, galactose, mannose, ribose, arabinose, xylose, lixose,
erythrose, furactose, psicose and the like. There is no specific
limitation as long as it is monosaccharide which can be used as a
food or beverage product.
[0031] In the present invention, the expression "oligosaccharide"
refers to a saccharide in which 2 to 10 monosaccharides are linked
together, and examples thereof include maltose, cellobiose,
trehalose, gentiobiose, isomaltose, nigerose, sophorose, kojibiose,
sucrose, turanose, lactose, xylobiose, maltooligosaccharide,
isomaltooligosaccharide, xylooligosaccharide, cyclodextrin and the
like. There is no specific limitation as long as it is saccharide
which can be used as a food or beverage product.
[0032] In the present invention, the expression "polysaccharide"
refers to a saccharide in which 11 or more monosaccharides are
linked together, and examples thereof include starch, dextrin,
pullulan, dextran, arabinoxylan, pectin, inulin, galactan, mannan,
indigestible dextrin, polydextrose and the like. There is no
specific limitation as long as it is a saccharide which can be used
as a food or beverage product.
[0033] In the production method of the present invention,
saccharides in general can serve as a substrate of a saccharide
polycondensation reaction by activated carbon, and examples of the
saccharide, which can be used as a polycondensation substrate,
include glucose, and a combination of glucose and one or more kinds
selected from the group consisting of a monosaccharide other than
glucose, a reduced product of glucose, an oligosaccharide, and a
dextrin. In addition, one or more kinds of a monosaccharide other
than glucose, an oligosaccharide, and a polysaccharide may be used
in combination and used as the substrate of the saccharide
polycondensation reaction. It is also possible to use starch
hydrolysate as the substrate of the saccharide polycondensation
reaction.
[0034] In the production method of the present invention, the
substrate of the saccharide polycondensation reaction may be a
crystallized saccharide and/or a non-crystalline saccharide powder,
or a syrup-like saccharide. The syrup-like saccharide, which can be
used as the substrate of the saccharide polycondensation reaction
in the production method of the present invention, is not
specifically limited as long as it is an aqueous solution of
saccharide, and it is preferred that it has low moisture content in
a polycondensation reaction.
[0035] In the production method of the present invention, the
saccharide polycondensation reaction can be carried out at
100.degree. C. or higher, and preferably a temperature which is a
melting point or higher of saccharide serving as the substrate.
From the viewpoint of reaction efficiency, the saccharide
polycondensation reaction can be carried out at a temperature in a
range of 100.degree. C. to 300.degree. C., preferably 100.degree.
C. to 280.degree. C., and more preferably 170.degree. C. to
280.degree. C. The reaction time can be adjusted in accordance with
the degree of polycondensation reaction progress. In case where the
reaction time is adjusted so that a ratio of an indigestible
fraction in the reaction product becomes 75% or more, for example,
the conditions are as follows: 5 to 180 minutes at a reaction
temperature of 180.degree. C., 1 to 180 minutes at a reaction
temperature of 190.degree. C., and 1 to 180 minutes at a reaction
temperature of 200.degree. C. The structure of the reactor varies
depending on a normal or reduced pressure type, and there is no
specific limitation as long as it is a reactor which satisfies the
heating condition of 100.degree. C. to 300.degree. C. Examples
thereof include a tray hot air dryer, a thin film evaporator, a
flush evaporator, a vacuum dryer, a hot air dryer, a steam jacket
screw conveyer, a drum dryer, an extruder, a worm shaft reactor, a
kneader and the like. It is also possible to use a continuous
reactor.
[0036] In the production method of the present invention, the
saccharide polycondensation reaction can be carried out under
normal pressure or vacuum condition. It is advantageous to carry
out the saccharide polycondensation reaction under vacuum condition
since the coloration degree of the reaction product decreases.
[0037] It is possible to use, as "activated carbon" used in the
production method of the present invention, those which are known
as a porous carbonaceous adsorbent. The activated carbon can be
obtained by mainly carbonizing natural carbonaceous materials
derived from animals and plants as well as minerals, such as coal,
coke, pitch, bone charcoal, charcoal, coconut shell, lumber,
sawdust, lignin, and beef bone; organic polymers, for example,
synthetic resins such as phenol resin and polyacrylonitrile; and
carbonaceous materials such as soot through a heat treatment,
followed by deactivation.
[0038] The "activated carbon" used in the present invention may be
either activated carbons themselves or articles partially
containing activated carbons. Such activated carbons can be, for
example, activated carbon supported on a support such as a plastic,
a mineral, a ceramic, or a fiber; granulated article prepared by
granulating powdered activated carbon with a binder; and a
granulated article of powdered activated carbon with a powder
typically of a mineral or a ceramic. Some materials such as bone
charcoal, wood charcoal, graphite, and carbon black may partially
contain activated carbons in the structure.
[0039] The "activated carbon" used in the present invention may be
those obtained by derivatizing the activated carbon. For example,
it is possible to use activated carbon in which carboxyl groups are
introduced by an oxidation reaction treatment with hydrogen
peroxide or nitric acid, and activated carbon in which sulfone
groups are introduced by a sulfonation treatment with sulfuric acid
or fuming sulfuric acid.
[0040] The shape of the activated carbon used in the present
invention is not specifically limited, and examples thereof include
granular, powdery, fibrous, sheet-like, or honeycomb-like shape.
Specific examples of the activated carbon used in the present
invention include powdered activated carbons such as steam
activated carbon and zinc chloride carbon; and granular activated
carbons such as crushed activated carbon, granulated activated
carbon, pelletized activated carbon, and spherical activated
carbon.
[0041] When using the powdered activated carbon as the activated
carbon used in the present invention, for example, it is possible
to use "Shirasagi A, Shirasagi C, and Purified Shirasagi"
manufactured by Japan EnviroChemicals, Ltd. When using the granular
activated carbon, for example, it is possible to use "Granular
Shirasagi WH and Granular Shirasagi C" manufactured by Japan
EnviroChemicals. Ltd.; "F400, F300, PCB, BPL, CAL, CPG, and APC"
manufactured by Toyo Carbon Co., Ltd.; "Kuraray Coal KW"
manufactured by KURARAY CHEMICAL CO., LTD.; "BAC" manufactured by
KUREHA CHEMICAL INDUSTRY CO., LTD.; and "PN, ZN, SA, SA-SW, SX, CA,
CN, CG, D-10, W, GL, and HB PLUS" manufactured by Norit Japan Co.,
Ltd. When using the fibrous activated carbon, it is possible to use
"FX-300" manufactured by Toyo Rayon Co., Ltd.; "M-30" manufactured
by Osaka Gas Co., Ltd.; and "KF-1500" manufactured by TOYOBO CO.,
LTD. When using the sheet-like activated carbon, it is possible to
use "Microlite AC" manufactured by Kanebo, Ltd.
[0042] The amount of the activated carbon used in the production
method of the present invention is not specifically limited as long
as the saccharide polycondensation reaction proceeds, and can be
adjusted in a range of preferably 0.01 to 100 parts by weight, and
more preferably 0.1 to 10 parts by weight, based on 100 parts by
weight of a saccharide including glucose.
[0043] Unlike a conventional metal catalyst and an acidic catalyst,
the activated carbon is particularly suited for use in foods
because of its less risk in view of sanitation and high safety in
handling, or even when it remains in the product. The activated
carbon can be easily separated from the reaction system by
sedimentation, filtration, centrifugation, or use of a packed
column. When using a conventional acid catalyst, an acid catalyst
may be sometimes bound in the structure of the saccharide
polycondensate or remain in the product, and thus making it
difficult to completely separate the catalyst. However, the
activated carbon of the present invention can be easily separated
after the reaction.
[0044] The activated carbon is excellent in reusability, and is
also preferred in view of economy since it is excellent in
reusability and can be repeatedly used. The reuse method of the
activated carbon of the present invention can be an existing method
and is not specifically limited. For example, it is possible to use
a vacuum regeneration method in which an adsorbate is desorbed by
decreasing solute concentration of a solvent and pressure; a
solvent regeneration method of extracting with a solvent; a
substitution regeneration method of substituting with the other
adsorbate; a heat desorption method by heating; a chemical
regeneration method by a heat treatment; and an oxidative
decomposition regeneration method by oxidation and
decomposition.
[0045] In the production method of the present invention, the
saccharide polycondensation reaction may be carried out by using,
in addition to the activated carbon, a saccharide polycondensation
reaction catalyst other than the activated carbon. Examples of the
saccharide polycondensation reaction catalyst, which can be used
together with the activated carbon, include an acid catalyst, and
specific examples thereof include inorganic acid catalysts such as
hydrochloric acid, sulfuric acid, and phosphoric acid; and organic
acid catalysts such as citric acid, fumaric acid, maleic acid,
adipic acid, tartaric acid, succinic acid, and malic acid. It is
also possible to use, in addition to the acid catalyst, solid
catalysts such as activated clay, diatomaceous earth, platinum, and
ion-exchange resin. From the viewpoint capable of using as a food
or beverage product and a food supplement, and simply removing a
catalyst from the reaction system, the catalyst is preferably a
nonvolatile catalyst, and more preferably a nonvolatile solid
catalyst.
[0046] The saccharide polycondensate obtained by the production
method of the present invention may be converted into a sugar
alcohol. In the present invention, the sugar alcohol refers to a
sugar alcohol in which aldehyde groups of reducing terminal
glucosyl groups of saccharide are reduced into hydroxyl groups.
[0047] The method of obtaining the sugar alcohol is well-known to
those skilled in the art and examples of usable reduction method
include a method using a hydride reducing agent, a method using
metal in a protonic solvent, an electrolytic reduction method, a
catalytic hydrogenation reaction method and the like. In the
present invention, when a small amount of a sugar alcohol is
prepared, the method using a hydride reducing agent is convenient
since it does not require a simple and special device. In contrast,
when the production is carried out in an industrial large scale,
the method using a catalytic hydrogenation reaction is preferable
in view of excellent economy and less by-products.
[0048] The catalytic hydrogenation reaction is a reaction in which
hydrogen is added to a double bond moiety of an unsaturated organic
compound in the presence of a catalyst, and is also generally
called a hydrogenation reaction. Describing specifically the method
for producing a sugar alcohol according to the present invention, a
saccharide polycondensate used in the present invention is
dissolved in water and a moderate amount of a Raney nickel catalyst
is added thereto, and then a hydrogen gas is added thereby reducing
under a high temperature condition. Then, the reduced product is
subjected to a decolorization and deionization treatment to obtain
a composition of a reduced product of a saccharide
polycondensate.
[0049] The catalyst, which can be used in the catalytic
hydrogenation reaction, is not specifically limited as long as it
is a known hydrogenation catalyst, and examples thereof include
nickel catalysts such as a nickel-carrier catalyst, obtained by
supporting on various carries such as Raney nickel, reduced nickel,
diatomaceous earth, alumina, pumice, silica gel, and acid clay;
cobalt catalysts such as Raney cobalt, reduced cobalt, and
cobalt-carrier catalysts; copper catalysts such as Raney copper,
reduced copper, and copper-carrier catalysts; palladium catalysts
such as palladium black, palladium oxide, colloidal palladium,
palladium-carbon, palladium-barium sulfate, palladium-magnesium
oxide, and palladium-alumina catalysts; platinum catalysts, for
example, platinum-carrier catalysts such as platinum black,
colloidal platinum, platinum oxide, platinum sulfide, and
platinum-carbon catalysts; rhodium catalysts such as colloidal
rhodium, rhodium-carbon, and rhodium oxide catalysts; platinum
group catalysts such as a ruthenium catalyst; rhenium catalysts
such as rhenium oxide and rhenium-carbon catalysts; copper chromium
oxide catalysts; molybdenum trioxide catalysts; vanadium oxide
catalysts; tungsten oxide catalysts; and silver catalysts. Among
these catalysts, Raney nickel, reduced nickel, and nickel
diatomaceous earth catalysts are preferably used, and a Raney
nickel catalyst is more preferably used.
[0050] The pressure of hydrogen is usually in a range of 10 to 250
kg/cm.sup.2, and preferably 50 to 200 kg/cm.sup.2. The reaction
temperature varies depending on the amount of the catalyst and the
kind of the solvent, and is preferably in a range of 80 to
200.degree. C., and more preferably 90 to 160.degree. C.
[0051] In the production method of the present invention, it is
possible to produce a saccharide polycondensate composition in
which the content of the dietary fiber is 30% by weight or more,
preferably 50% by weight or more, and more preferably 75% by weight
or more. The dietary fiber content can be measured in accordance
with an analytical method defined in Eishin No. 13. It is possible
to provide a saccharide polycondensate having controlled molecular
weight and viscosity by controlling the composition of saccharide
and the reaction conditions. For example, when preparing using
sorbitol and glucose in combination, it is possible to obtain a
water-soluble dietary fiber having low molecular weight and low
viscosity as compared with a water-soluble dietary fiber prepared
by using glucose alone, since sorbitol molecules function as
reaction stopping molecules. In contrast, when using a high
molecular weight material such as oligosaccharide or dextrin in
combination with glucose, it is possible to obtain a water-soluble
dietary fiber having higher molecular weight and high viscosity.
When preparing using arabinose and xylose, it is possible to obtain
a water-soluble dietary fiber having higher molecular weight as
compared with a water-soluble dietary fiber prepared by using
glucose. It becomes possible to produce a saccharide
polycondensate, which is categorized as oligosaccharide, by
decreasing the reaction time. In such way, the molecular weight and
viscosity of the saccharide polycondensate can be controlled by a
combination of saccharide, kinds of saccharide and reaction
conditions.
[0052] The coloration degree of a saccharide polycondensation
composition produced by the production method of the present
invention varies depending on the kind of the saccharide substrate
and reaction condition to be used, and absorbance at 420 nm
(OD.sub.420) in an aqueous 20% (w/w) solution can fall in a rage of
0 to 10.0 (and preferably in a range of 0 to 5.0). When glucose is
used alone as the saccharide substrate, the coloration degree of a
saccharide polycondensation composition produced by the production
method of the present invention can fall in a range of 0 to 2.0 in
terms of an absorbance at 420 nm (OD.sub.420) in an aqueous 20%
(w/w) solution.
[0053] In the production method of the present invention, a high
molecular weight polysaccharide can be synthesized by using, as a
starting material, glucose composing a basic structural unit of
saccharide. In the production method of the present invention, the
saccharide polycondensation reaction can be carried out by using
not only glucose purified products such as anhydrous and/or hydrous
crystalline glucoses and a non-crystalline powdered glucose
product, but also a glucose syrup. In particular, as shown in
below-mentioned Examples, it is possible to use, as a
polycondensation substrate, a glucose syrup such as hydrol formed
in a glucose purification step, and thus the production method of
the present invention is extremely advantageous from the viewpoint
of recycling and reduction in costs of raw materials.
[0054] In the production method of the present invention, a high
molecular weight polysaccharide can be synthesized by using a
saccharide other than glucose as a starting material. In such way,
when polycondensation is carried out by allowing glucose to coexist
with a saccharide other than glucose, it is advantageous in that a
heterosaccharide polycondensate with the composition closer to that
of a natural dietary fiber derived from plants can be obtained.
[0055] In the production method of the present invention, the
composition of the saccharide polycondensate obtained by a
polycondensation reaction can be added to a food or beverage
product as it is, and the product obtained by the polycondensation
reaction may be optionally centrifuged or filtered to remove
insolubles, followed by concentration of a water-soluble fraction
to give a solution containing a saccharide polycondensate.
Alternatively, the product may be optionally concentrated after
decoloration by activated carbon or removal of an ionic component
by a proper ion-exchange resin. In storage stability and subsequent
use, the product is preferably concentrated until achieving water
activity enough to prevent the growth of microorganism after
decolorization or removal of ions. Alternatively, the product can
be dried to form powders so as to make it easy to use according to
the intended use. Usually, a freeze drying, spray drying or drum
drying method can be used for drying. It is desired that the dry
matter is optionally crushed to form dry powders.
[0056] The dry matter of the saccharide polycondensate produced by
the production method of the present invention exhibits remarkably
excellent solubility in water or an alcohol solution, as compared
with a commercially available water-soluble dietary fiber such as
indigestible dextrin or polydextrose (Example A12). Therefore, it
is advantageous in that the time required to dissolve the dry
matter in water can be decreased and thus improving production
efficiency when various food or beverage products (especially, the
below-mentioned beverage or beer flavored beverage containing a
high intensity sweetener) are produced by using the dry matter of
the saccharide polycondensate produced by the production method of
the present invention.
[0057] The product obtained by the production method of the present
invention contains a saccharide with the polymerization degree of
less than 3, such as glucose, maltose or gentiobiose, together with
a saccharide polycondensate with the polymerization degree of 3 or
more. This product can be used in the below-mentioned food or
beverage product as it is, and these components may be optionally
removed. Means well-known to those skilled in the art may be used
as an isolation and purification method of saccharide and a
separation and removal method of saccharide, and it is possible to
use purification methods of saccharide, which are well-known to
those skilled in the art, such as membrane separation, gel
filtration chromatography, carbon-Celite column chromatography, and
strong acidic cation-exchange column chromatography.
[0058] When the product obtained by the production method of the
present invention is used for improvement in flavor of a food or
beverage product, or masking of harsh unpleasant taste of
pharmaceuticals and calorie control, the product may contain a
saccharide or a branched saccharide with the polymerization degree
of less than 3. In view of balance of taste and calorie, a
saccharide with the polymerization degree of less than 3 may be
partially or entirely separated and removed by well-known methods
such as membrane separation, gel filtration chromatography,
carbon-Celite column chromatography, and strong acidic
cation-exchange column chromatography.
[0059] Furthermore, when the product obtained by the production
method of the present invention is used for an improvement in
flavor of a food or beverage product and calorie control, enzymatic
modification may be carried out in view of calorie reduction and
balance of taste quality. It is also possible to carry out
separation and removal of the above saccharide before and after
enzymatic modification. In such an enzymatic modification method,
one or more kinds of enzymes can be used in combination. In the
enzymatic modification method, a plurality of enzymes may be
reacted stepwise or simultaneously.
[0060] The enzyme used in the above enzymatic modification is not
specifically limited, and examples thereof include .alpha.-amylase,
.beta.-amylase, glucoamylase, isoamylase, pullulanase,
amyloglucosidase, cyclodextringlucanotransferase and the like.
Furthermore, commercially available products of these enzymes are
exemplified, preferably.
Application to Food or Beverage Product
[0061] It was confirmed that when the saccharide polycondensate
produced by the production method of the present invention, and a
reduced product and a saccharide polycondensate composition thereof
are added to a food or beverage product, a dietary fiber can be
given without impairing appearance and flavor of the food or
beverage product (see below-mentioned Examples D1 to D25). Namely,
according to the present invention, there is provided a dietary
fiber-reinforced food or beverage product, containing a saccharide
polycondensate produced by the production method of the present
invention, and a reduced product and a saccharide polycondensate
composition thereof added therein.
[0062] "Food or beverage product" in the present invention may be
any food or beverage product. Examples of the food or beverage
product, to which a saccharide polycondensate produced by the
production method of the present invention, and a reduced product
and a saccharide polycondensate composition thereof can be added,
include various seasonings such as soy sauce, powdered soy sauce,
miso (soybean paste), powdered miso (soybean paste), moromi
(unrefined soy), fish sauce (made from fermented salted fish), rice
seasoning, mayonnaise, dressing, vinegar, sanbaizu (mixture of
vinegar, soy sauce and sugar), powdered sushi vinegar, Chinese
seasoning, thin dipping sauce for tempura, noodle soup, Worcester
sauce, ketchup, sauce for barbecued meat, curry roux, stew mix,
soup stock, Japanese bouillon, compound seasoning, mirin (sweet
sake used as seasoning), boiled-down mirin (sweet sake used as
seasoning), table sugar, and coffee sugar; various Japanese
confectioneries such as rice cracker, cubic rice crackers, millet
brittle, Turkish delight, mochi (rice cakes), bun with bean-jam
filling, sweet rice jelly, bean jams, chunky sweet bean jelly, soft
chunky sweet bean jelly, Kingyoku (literally, brocade balls),
jelly, Kasutera sponge cake, and candy; various Western
confectioneries such as bread, biscuit, cracker, cookie, pie,
purine, buttercream, custard cream, shoe cream, waffle, sponge
cake, donut, chocolate, chewing gum, caramel, nougat, and candy;
ices such as ice cream and sherbet; syrups such as fruits preserved
in syrup, and syrup for shaved ice; pastes such as flower paste,
peanut paste, and fruit paste; processed foods of fruits and
vegetables, such as jam, marmalade, food preserved in syrup, and
candied fruit; Japanese pickles such as sliced vegetables pickled
in soy sauce, pickled daikon (Japanese radish), and pickles of
sliced turnip; seasonings for Japanese pickles, such as seasoning
for pickled daikon (Japanese radish), and seasoning for Chinese
cabbage pickles; meat products such as ham and sausage; fish meet
products such as fish meat ham, fish meat sausage, boiled fish
paste, tube-shaped fish paste cake, and deep-fried fish ball;
various delicacies such as salted fish entrails of sea urchin and
squid, vinegared kelp, dried seasoned tore squid, and mashed and
seasoned fish of codfish, sea bream and shrimp; deli foods such as
Tsukudani preserved food in soy sauce made from layer, edible wild
plants, dried squid, small fish, and shellfish, cooked beans, fish
boiled in broth, potato salad, and kobu maki (kelp roll); instant
foods such as dairy products, fish meet, bottled products of meat,
fruits and vegetables, canned products, pudding mix, pancake mix,
instant juice, instant coffee, instant azuki-bean soup with rice
cake, and instant soup; frozen foods; fruit and vegetable
beverages, such as a beverage containing fruit juice, fruit juice,
and vegetable juice; carbonated beverages such as cider and ginger
ale; isotonic sport beverage coffee beverages such as isotonic
beverage and amino acid beverage; tea-based beverages such as green
tea; milk-based beverages such as lactic acid beverage and cocoa;
alcoholic beverages such as Japanese spirit with soda, refined
sake, and fruit liquor; energy drink; and baby food, therapeutic
food, liquid food, drinkable preparation, and peptide foods.
[0063] The content of the saccharide polycondensate in a food or
beverage product in the present invention is not specifically
limited, and can be adjusted to 0.01 to 99% by weight, preferably
0.01 to 50% by weight, and more preferably 0.1 to 30% by weight, in
terms of the solid content from the viewpoint of effectively giving
a dietary fiber to the food or beverage product.
[0064] To the food or beverage product of the present invention, in
addition to a saccharide polycondensate produced by the production
method of the present invention, or a reduced product or a
saccharide polycondensate composition thereof, one or more kinds of
other water-soluble dietary fibers may be added. Examples of the
other water-soluble dietary fiber include indigestible dextrin,
polydextrose, soybean-derived water-soluble dietary fiber,
hydrolyzed guar gum, glucomannan, inulin, pectin, sodium alginate
and the like.
[0065] The food or beverage product of the present invention may be
those which are sold at a normal temperature, sold in a warmed
state, sold in a chilled state, or sold in a frozen state, and can
be produced by a conventional method, except for allowing to
contain a saccharide polycondensate produced by the production
method of the present invention, or a reduced product or a
saccharide polycondensate composition thereof. It is possible to
optionally add, in addition to the above-mentioned components, a
saccharide, a protein, an amino acid, fats and oils, an emulsifier,
a pigment, a flavoring agent, a juice, puree, a sour agent, a
seasoning, an antioxidant, a preservative, an extract, a starch
adhesive, a thickener, a pH adjustor, liquors, vitamins, and
minerals.
[0066] In the food or beverage product of the present invention, it
is possible to use, as a powdered base, a saccharide polycondensate
produced by the production method of the present invention, or a
reduced product or a saccharide polycondensate composition thereof.
It is possible to obtain a green tea extract powder, which is
excellent in solubility and contains a dietary fiber given
moderately, by adding a saccharide polycondensate of the present
invention to a green tea extract liquid such as green tea, followed
by spray drying. The saccharide polycondensate of the present
invention does not impair flavor of a food or beverage product to
be powdered even when used as a powdered base, and is advantageous
in this respect.
[0067] In the food or beverage product of the present invention, it
is possible to use, as a dietary fiber reinforcer, a saccharide
polycondensate produced by the production method of the present
invention, or a reduced product or a saccharide polycondensate
composition thereof. Such a dietary fiber reinforcer can be used by
adding so as to meet each customer's taste in case of cooking. For
example, in the case of cooking grains such as rice, wheat variety,
and millet, the saccharide polycondensate of the present invention
is added, followed by rice cooking, and thus making it possible to
obtain dietary fiber-enriched cooked rice. Use of the saccharide
polycondensate of the present invention in rice cooking is
advantageous in that not only a dietary fiber can be added without
exerting an adverse influence on flavor of the obtained cooked
rice, but also cooked rice per se becomes easy to be loosened, and
thus improving loosening properties of cooked rice.
Application to High Intensity Sweetener-Containing Food or Beverage
Product
[0068] Since a high intensity sweetener has high sweetness and low
calorie as compared with sucrose, use for a non-sugar product and a
zero calorie product has been intensively examined. However, the
high intensity sweetener is inferior in taste quality as compared
with sucrose, and had a problem that it causes peculiar aftertaste
and bad taste, and lacks of body as compared with sucrose.
Furthermore, it is pointed out that use of a high intensity
sweetener causes elimination of peculiar swallowness and cool
sensation in a beverage, and a beverage with satisfactory taste
quality had not yet obtained. As one of solutions to these
problems, there has been developed technology in which various
water-soluble dietary fibers are added to a food or beverage
product using a high intensity sweetener. It is known that
polydextrose or indigestible dextrin, which is a sort of
water-soluble dietary fibers, has the masking effect of a high
intensity sweetener (see Foods and Developments, Vol. 5, No. 2, pp.
53-56).
[0069] However, technology using these water-soluble dietary fibers
does not sufficiently reduce bad taste of a high intensity
sweetener and impart body, and a satisfactory high intensity
sweetener-containing food or beverage product had not yet
obtained.
[0070] It was confirmed that when a saccharide polycondensate
produced by the production method of the present invention, and a
reduced product and a saccharide polycondensate composition thereof
is added to a food or beverage product containing a high intensity
sweetener, it imparts body to a high intensity sweetener lacking
the body, and also enables masking of bad taste caused by a high
intensity sweetener (see below-mentioned Examples B1 to B8).
Namely, according to the present invention, there is provided a
high intensity sweetener-containing food or beverage product,
containing a saccharide polycondensate produced by the production
method of the present invention, and a reduced product and a
saccharide polycondensate composition thereof added therein. The
high intensity sweetener-containing food or beverage product of the
present invention is advantageous in that it has operation and
effect capable of imparting body and masking bad taste caused by a
high intensity sweetener, and is also capable of efficiently
digesting a dietary fiber.
[0071] The high intensity sweetener used in the present invention
is not specifically limited as long as it is a high intensity
sweetener which can be used in a food or beverage product, and
examples thereof include one or more kinds selected from sucralose,
aspartame, acesulfame potassium, stevia,
.alpha.-glucosyltransferase-treated stevia, thaumatin, saccharin,
saccharin sodium, cyclamate, neotame, and alitame. One or more
kinds selected from sucralose, aspartame, acesulfame potassium,
stevia, .alpha.-glucosyltransferase-treated stevia, and neotame are
more preferable.
[0072] The "food or beverage product containing a high intensity
sweetener" in the present invention may be any food or beverage
product as long as it is a food or beverage product containing a
high intensity sweetener. Specific examples thereof include various
seasonings such as soy sauce, powdered soy sauce, miso (soybean
paste), powdered miso (soybean paste), moromi (unrefined soy), fish
sauce (made from fermented salted fish), rice seasoning,
mayonnaise, dressing, vinegar, sanbaizu (mixture of vinegar, soy
sauce and sugar), powdered sushi vinegar, Chinese seasoning, thin
dipping sauce for tempura, noodle soup, Worcester sauce, ketchup,
sauce for barbecued meat, curry roux, stew mix, soup stock,
Japanese bouillon, compound seasoning, mirin (sweet sake used as
seasoning), boiled-down mirin (sweet sake used as seasoning), table
sugar, and coffee sugar; various Japanese confectioneries such as
rice cracker, cubic rice crackers, millet brittle, Turkish delight,
mochi (rice cakes), bun with bean-jam filling, sweet rice jelly,
bean jams, chunky sweet bean jelly, soft chunky sweet bean jelly,
Kingyoku (literally, brocade balls), jelly, Kasutera sponge cake,
and candy; various Western confectioneries such as bread, biscuit,
cracker, cookie, pie, purine, buttercream, custard cream, shoe
cream, waffle, sponge cake, donut, chocolate, chewing gum, caramel,
nougat, and candy; ices such as ice cream and sherbet; syrups such
as fruits preserved in syrup, and syrup for shaved ice; pastes such
as flower paste, peanut paste, and fruit paste; processed foods of
fruits and vegetables, such as jam, marmalade, food preserved in
syrup, and candied fruit; Japanese pickles such as sliced
vegetables pickled in soy sauce, pickled daikon (Japanese radish),
and pickles of sliced turnip; seasonings for Japanese pickles, such
as seasoning for pickled daikon (Japanese radish), and seasoning
for Chinese cabbage pickles; meat products such as ham and sausage;
fish meet products such as fish meat ham, fish meat sausage, boiled
fish paste, tube-shaped fish paste cake, and deep-fried fish ball;
various delicacies such as salted fish entrails of sea urchin and
squid, vinegared kelp, dried seasoned tore squid, and mashed and
seasoned fish of codfish, sea bream and shrimp; deli foods such as
Tsukudani preserved food in soy sauce made from layer, edible wild
plants, dried squid, small fish, and shellfish, cooked beans, fish
boiled in broth, potato salad, and kobu maki (kelp roll); instant
foods such as dairy products, fish meet, bottled products of meat,
fruits and vegetables, canned products, pudding mix, pancake mix,
instant juice, instant coffee, instant azuki-bean soup with rice
cake, and instant soup; frozen foods; fruit and vegetable
beverages, such as a beverage containing fruit juice, fruit juice,
and vegetable juice; carbonated beverages such as cider and ginger
ale; isotonic sport beverage coffee beverages such as isotonic
beverage and amino acid beverage; tea-based beverages such as green
tea; milk-based beverages such as lactic acid beverage and cocoa;
alcoholic beverages such as Japanese spirit with soda, refined
sake, and fruit liquor; energy drink; and baby food, therapeutic
food, liquid food, drinkable preparation, and peptide foods.
[0073] To the high intensity sweetener-containing food or beverage
product of the present invention, in addition to a saccharide
polycondensate produced by the production method of the present
invention, or a reduced product or a saccharide polycondensate
composition thereof, one or more kinds of other water-soluble
dietary fibers may be added. Examples of the other water-soluble
dietary fiber include indigestible dextrin, polydextrose,
soybean-derived water-soluble dietary fiber, hydrolyzed guar gum,
glucomannan, inulin, pectin, sodium alginate and the like.
[0074] The content of the saccharide polycondensate in a food or
beverage product in the present invention is not specifically
limited, and can be adjusted to 0.02 to 20% by weight, preferably
0.05 to 15% by weight, and more preferably 0.1 to 10% by weight, in
terms of the solid content from the viewpoint of efficiently
exerting the body imparting effect and the effect of improving bad
taste derived from a high intensity sweetener.
[0075] The content of the high intensity sweetener in the present
invention can be appropriately adjusted according to the intended
food or beverage product.
[0076] In the present invention, a sweet component used in a food
or beverage product may be entirely supplemented with a high
intensity sweetener, or other sweet components such as sucrose may
be used in an auxiliary manner.
[0077] Specific examples of other sweet components include sweet
components, for example, liquid sugars such as sucrose, glucose,
fructose, and high fructose corn syrup; saccharides such as starch
syrup, reduced sugar syrup, powder candy, honey, and
oligosaccharides such as an isomaltooligosaccharide (isomaltose,
isomaltotriose, panose, etc.) and lactosucrose; arabinose,
isotrehalose, isomaltitol, erythritol, oligo-N-acetylglucosamine,
galactose, galactosylsucrose, galactosyllactose, xylitol, xylose, a
xylooligosaccharide (xylotriose, xylobiose, etc.), glycerol,
curculin, a gentio-oligosaccharide (gentiobiose, gentiotriose,
gentiotetraose, etc.), stachyose, dulcin, sorbose, a
theande-oligosaccharide, trehalose, nigeria berry extract, a
nigero-oligosaccharide (nigerose, etc.), neotrehalose,
Neohesperidin dihydrochalcone, reduced palatinose, palatinose, a
fructooligosaccharide (kestose, nystose, etc.), fructose, maltitol,
maltose, a maltooligosaccharide (maltotriose, maltotetraose,
maltopentaose, maltohexaose, maltoheptaose, etc.), mannitol,
miracle fruit extract, Siraitia grosvenorii extract, lactitol,
lactose, raffinose, rhamnose, ribose, an isomerized liquid sugar, a
reduced isomaltooligosaccharide, a reduced xylooligosaccharide, a
reduced gentio-oligosaccharide, a reduced sugar syrup, an
enzymatically modified licorice, an enzymatically modified stevia,
an enzymatically hydrolyzed licorice, a sugar-bound starch syrup
(coupling sugar), a soy oligosaccharide, and an invert sugar.
[0078] The food or beverage product of the present invention may be
those which are sold at a normal temperature, sold in a hot vendor,
or sold in chilled food distribution, and can be produced by a
conventional method, except for allowing to contain a high
intensity sweetener and a saccharide polycondensate. It is possible
to optionally add, in addition to the above-mentioned components,
an emulsifier, a pigment, a flavoring agent, a juice, a puree, a
sour agent, a seasoning, an antioxidant, a preservative, an
extract, a starch adhesive, a thickener, a pH adjustor, liquors,
vitamins, and minerals.
Application to Beer-Flavored Beverage
[0079] Due to rising health concerns in recent days, a beer-based
alcoholic beverage with low calorie is now the focus of attention.
There are proposed, as a method for producing a beer flavored
alcoholic beverage with low calorie, a method in which fermentation
is carried out by reducing a raw saccharide, and a method in which
the formed alcohol is removed. However, the obtained beer flavored
alcoholic beverage lacks in body, flavor, and body sensation in
both methods. With the change in consumers' taste, there has been
required a beer flavored beverage with enhanced body, flavor, and
body sensation. As one of solutions to these problems, there has
been developed a beer flavored alcoholic beverage in which body,
flavor and body sensation are improved by using a dietary fiber. It
is known that body and body sensation are improved by adding, for
example, polydextrose or indigestible dextrin, which is a sort of
water-soluble dietary fibers, to a beer flavored beverage (see, for
example, Japanese Patent Application Laid-Open Publication No.
8-9953, Japanese Patent Application Laid-Open Publication No.
8-249, and Japanese Patent Application Laid-Open Publication No.
10-215848). However, these water-soluble dietary fibers had a
problem that masking of flavor of a beer flavored alcoholic
beverage is carried out by the masking effect, and thus impairing
original flavor of the beverage. Some dietary fibers had a problem
that flavor of a beer flavored alcoholic beverage is impaired since
off-flavors such as sourness and sweetness derived therefrom are
imparted to the beverage.
[0080] It was confirmed that when a saccharide polycondensate
produced by the production method of the present invention, and a
reduced product and a saccharide polycondensate composition thereof
is added to a beer flavored beverage, body and smoothness are
imparted to a beverage, and also neither reduction in flavor due to
masking nor imparting of off-flavor occurs (below-mentioned
Examples C1 to C4). Namely, according to the present invention,
there is provided a beer flavored alcoholic beverage, containing a
saccharide polycondensate produced by the production method of the
present invention, and a reduced product and a saccharide
polycondensate composition thereof added therein.
[0081] The "beer flavored alcoholic beverage", to which a
saccharide polycondensate produced by the production method of the
present invention, and a reduced product and a saccharide
polycondensate composition thereof are added, includes, in addition
to beer, low-malt beer, and other effervescent brewages and other
effervescent liqueurs called "third beer" or "new genrea
(category)" under liquor tax law, a low alcohol beer flavored
fermented malt beverage. The "beer flavored beverage" in the
present invention includes, in addition to a beer flavored
alcoholic beverage, a non-alcoholic beer flavored beverage.
[0082] The beer flavored alcoholic beverage of the present
invention can be produced by a conventional method which is
generally used in beer, low-malt beer, and other effervescent
brewages and other effervescent liqueurs called "third beer" or
"new genrea (category)", except that a saccharide polycondensate is
added. Namely, malt is mixed with warm water, or malt is mixed with
secondary materials such as saccahrides, starch and protein using
warm water, and then an enzyme such as amylase is added, followed
by saccharification and further filtration to prepare a wort. To
the obtained wort, hop is added, followed by boiling and further
filtration to prepare an unfermented liquid, and then yeast is
added and fermentation and aging are carried out by a conventional
method, and thus a fermented liquid can be obtained. In addition to
the above-mentioned materials, additives such as a pigment and a
flavoring agent may be appropriately added.
[0083] Among beer flavored beverages of the present invention, a
non-alcoholic beer flavored beverage can be produced by extracting
an alcohol from the beer flavored alcoholic beverage thus produced
in the above manner, or may produced by adding a saccharide
polycondensate to a beer flavored beverage obtained without
fermentation.
[0084] Since the saccharide polycondensate is scarcely assimilated
with yeast because of its chemical structure, timing of addition of
the saccharide polycondensate is not specifically limited, and the
saccharide polycondensate may be added to a wort or an unfermented
liquid, together with other secondary materials before preparation
of the wort (preparation step), or may be added to a wort or an
unfermented liquid, together with hop after preparation of the wort
and before fermentation, or may be added to a fermented liquid
during a fermentation step, or may be added to a fermented liquid
after a fermentation step.
[0085] To the beer flavored alcoholic beverage of the present
invention, in addition to a saccharide polycondensate produced by
the production method of the present invention, or a reduced
product or a saccharide polycondensate composition thereof, one or
more kinds of other water-soluble dietary fibers may be added.
Examples of other water-soluble dietary fibers include indigestible
dextrin, polydextrose, soybean-derived water-soluble dietary fiber,
hydrolyzed guar gum, glucomannan, inulin, pectin, sodium alginate
and the like.
[0086] The content of a saccharide polycondensate to a beer
flavored alcoholic beverage of the present invention is not
specifically limited, and can be adjusted to 0.1 to 10% by weight,
and preferably 0.3 to 5% by weight, from the viewpoint of
efficiently exerting the body imparting effect.
Application to Feed
[0087] It was confirmed that when a saccharide polycondensate
produced by the production method of the present invention, and a
reduced product and a saccharide polycondensate composition thereof
are added to a feed, a dietary fiber can be given without impairing
quality of the feed (see below-mentioned Examples E1 to E3).
Namely, according to the present invention, there is provided a
dietary fiber-reinforced feed containing a saccharide
polycondensate produced by the production method of the present
invention, and a reduced product and a saccharide polycondensate
composition thereof added therein.
[0088] The "feed" in the present invention may be any feed.
Examples of the feed, to which a saccharide polycondensate, and a
reduced product and a saccharide polycondensate composition
thereof, produced by the production method of the present invention
can be given, include dog food, cat food, pet food, livestock feed,
poultry feed, fish feed and the like.
[0089] The content of a saccharide polycondensate in the feed in
the present invention is not specifically limited, and can be
adjusted to 0.01 to 99% by weight, preferably 0.01 to 50% by
weight, and more preferably 0.1 to 30% by weight, in terms of the
solid content from the viewpoint of effectively adding a dietary
fiber to the feed.
[0090] To the feed of the present invention, one or more kinds of
other water-soluble dietary fibers may be added, in addition to a
saccharide polycondensate, or a reduced product or a saccharide
polycondensate composition thereof, produced by the production
method of the present invention. Examples of the other
water-soluble dietary fiber include indigestible dextrin,
polydextrose, soybean-derived water-soluble dietary fiber,
hydrolyzed guar gum, glucomannan, inulin, pectin, sodium alginate
and the like.
[0091] The feed of the present invention can be produced by a
conventional method, except that the feed is allowed to contain a
saccharide polycondensate, or a reduced product or a saccharide
polycondensate composition thereof, produced by the production
method of the present invention. It is possible to optionally
added, to the feed of the present invention, a saccharide, a
protein, an amino acid, fats and oils, an emulsifier, a pigment, a
seasoning, an antioxidant, a preservative, an extract, a starch
adhesive, a thickener, a pH adjustor, vitamins, minerals, an
antibiotic and the like.
EXAMPLES
[0092] The present invention will be specifically described below
by way of examples, but the present invention is not limited to
these examples.
[0093] Various measuring methods and analytical methods shown in
Examples were carried out as follows.
Measurement of Dietary Fiber Content
[0094] Dietary fiber content is measured by high-performance liquid
chromatography (enzymatic-HPLC method) disclosed in Eishin No. 13
dated Apr. 26, 1999 (with respect to an analytical method of
nutrients in Nutrition Labelling Standards). Specifically, the
measurement was made as follows.
[0095] First, 1 g of a sample is accurately weighed and 50 ml of
0.08 mol/l phosphate buffer is added, thereby confirming that pH is
6.0.+-.0.5. To this is added 0.1 ml of a thermostable
.alpha.-amylase (Sigma Corporation: derived from EC3.2.1.1 Bacillus
licheniformis) solution and the solution is poured into boiling
water, and then the mixture is left to stand for 30 minutes while
stirring every 5 minutes. After cooling, pH is adjusted to
7.5.+-.0.1 by adding a sodium hydroxide solution (1.1.fwdarw.100).
A protease (Sigma Corporation: derived from EC3.4.21.62 Bacillus
licheniformis) solution (0.1 ml) is added and the reaction is
carried out for 30 minutes while shaking in a water bath at
60.+-.2.degree. C. After cooling, pH is adjusted to 4.3.+-.0.3 by
adding 0.325 mol/l hydrochloric acid. An amyloglucosidase (Sigma
Corporation: derived from EC3.2.13 Aspergillus niger) solution (0.1
ml) is added and the reaction is carried out for 30 minutes while
shaking in a water bath at 60.+-.2.degree. C. Immediately after
completion of the above enzymatic modification, heating is carried
out for 10 minutes in a boiling water bath. After cooling, 5 ml of
glycerin (10.fwdarw.100) is added as an internal standard substance
and water is added to make 100 ml of an enzymatically modified
liquid. The enzymatically modified liquid (50 ml) is passed through
a column (glass tube measuring 20 mm.times.300 mm) filled with 50
ml of an ion-exchange resin (OH type:H type=1:1) at a liquid
passing velocity of 50 ml/hour and then water is passed through the
column to make 200 ml of the total amount of an effluent. The
obtained solution is concentrated in a rotary evaporator and water
is added to make 20 ml of the total amount. The solution is
filtered through a membrane filter having a pore size of 0.45 .mu.m
to obtain a test liquid.
[0096] Next, 20 .mu.l of the test liquid was subjected to liquid
chromatography and peak area values of glycerin and a dietary fiber
fraction of the test liquid were measured.
[0097] Analysis conditions of liquid chromatography were as
follows.
[0098] Detector: Differential refractometer
[0099] Column: ULTRON PS-80N (measuring .phi.8.0.times.300 mm,
Shimadzu JLC Ltd.), two columns being connected
[0100] Column temperature: 80.degree. C.
[0101] Mobile phase: Pure water
[0102] Flow rate: 0.5 ml/minute
[0103] The content of a dietary fiber component was calculated by
the following equation:
Dietary fiber component content(%)=[peak area of dietary fiber
component/peak area of glycerin].times.f1.times.[weight (mg) of
internal standard glycerin/weight (mg) of weighed
sample].times.100
where f1 is a sensitivity ratio (0.82) of a peak area of glycerin
and glucose.
Measurement of Coloration Degree
[0104] Coloration degree of a sample was determined by measuring an
absorbance at 420 nm (OD.sub.420) using an aqueous 20% (w/w)
solution of various samples.
Analysis of Whiteness
[0105] Regarding the measurement of whiteness of a sample, various
samples were adjusted to Bx.50 and whiteness (WI value) was
measured by a spectrophotometer SE-2000 manufactured by Nippon
Denshoku Industries Co., Ltd. After standardization by white
reflection standard according to SE-15723, calculation was carried
out in terms of WI at the time of measurement of pure water being
100, using pure water as blank. As a result, whiteness of Raites
(manufactured by Danisco Japan Ltd.) of Comparative Example was
81.7, and whiteness of Fibersol 2 (manufactured by Matsutani
Chemical Industry Co., Ltd.) was 80.3.
Measurement of Molecular Weight
[0106] Each sample was dissolved in pure water so as to adjust to
1% (w/v), and 1% (w/v) activated carbon was added, followed by
boiling and further filtration through a 0.45 .mu.m membrane
filter. The filtrate was subjected to a treatment with an
ion-exchange resin MB4, and then filtered through a 0.45 .mu.m
membrane filter and analyzed.
[0107] Analysis conditions are as follows.
[0108] Column: Shodex OHpak SB-803 HQ+SB-802.5HQ (measuring
.phi.8.0.times.300 mm, Showa Denko K.K.)
[0109] Temperature: 40.degree. C.
[0110] Solvent: 200 mM potassium nitrate, 0.9 ml/minute
[0111] Pressure: 67 kgf/cm.sup.2
[0112] Apparatus: MALLS: Dawn Heleos-II (Wyatt Technology, USA)
(A=658 nm),
[0113] Room temperature R1: Optilab rEX (Wyatt Technology),
25.degree. C.
[0114] .phi.n/.phi.c: 0.145
[0115] Analysis software: Astra (v.5.3.4.14, Wyatt Technology)
[0116] Injection volume: Bx.1.times.100 .mu.l
Methylation Analysis
[0117] Regarding a method for quantitative determination of
glycosidic linkages, a sample was methylated by a modified method
of the below-mentioned "Hakomori's methylation method" (S.
Hakomori, J. Biochem., 55, 205 (1964)), followed by hydrolysis and
further gas chromatography thereby quantitatively determining the
glycosidic linkages composing the sample.
1) The methylated and dehydrated sample (5 mg) is placed in a test
tube (measuring 15.psi..times.100 mm) with a screw cap and
dissolved by addition of 0.5 ml of DMSO. To the solution is added
60 mg of NaOH and, after maintaining at room temperature for 1
hour, 0.3 ml of methyl iodide is added, followed by the reaction at
60.degree. C. for 1 hour. The mixture is stirred and cooled in ice
water, and then the reaction is terminated by adding 1 ml of water.
The mixture is fully shaken with addition of 1 ml of chloroform.
The upper layer (aqueous layer) is collected with a pipette and
discarded. The remaining layer is similarly washed with addition of
1 ml of water. This procedure is repeated 5 times. Cotton is placed
on the bottom of a Pasteur pipette and anhydrous sodium sulfate is
filled in the pipette to form a 4 cm-to 5 cm-thick layer, and the
solution is passed through the layer for dehydration and then
washed with chloroform. Subsequently, the solution is concentrated
to dryness in a rotary evaporator. 2) Hydrolysis: With the addition
of 1 ml of 4M trifluoroacetic acid, the methylated product is
hydrolyzed at 100.degree. C. for 1 hour, and the hydrolyzate is
concentrated to dryness at 60.degree. C. in a rotary evaporator. 3)
Reduction: The hydrolyzate is dissolved in 0.5 ml of water, and the
solution is alkalified with addition of 3 drops of ammonia water,
and then left to stand at room temperature for 2 hours or more
after addition of 10 mg of sodium borohydride. AMBERLITE MB4
(ORGANO CORPORATION) is added to the mixture until the mixture
ceases foaming thereby terminating the reaction. The mixture is
then dried at room temperature and further dried at room
temperature with addition of 2 ml of methanol so as to remove the
boric acid formed. This procedure is repeated 5 times. 4)
Acetylation: With the addition of 0.5 ml of acetic anhydride and
0.5 ml of pyridine, the reduced product is acetylated by heating at
100.degree. C. for 4 hours. With the addition of 2 ml of toluene,
the product is concentrated to dryness in a rotary evaporator. 5)
Desalting: The acetylated product is dissolved in 1 ml of
chloroform and the solution is shaken with addition of 1 ml of
water, and the aqueous layer is discarded. After repeating this
procedure 5 times, chloroform is evaporated off from the resulting
layer in a rotary evaporator. 6) Dissolving: The desalted product
is dissolved in 0.5 ml of chloroform and analyzed by subjecting to
gas chromatography.
7) Conditions for Gas Chromatography
[0118] Column: TC-17 fused silica capillary column measuring 30
m.times.0.25 mm ID, 1.0 .mu.m thick film
[0119] Column temperature: 50.degree. C. for 1 minute, elevation to
temperature to 280.degree. C. at a rate of 10.degree. C./minute,
followed by maintaining at the same temperature
[0120] Temperature of sample vaporizing chamber: 300.degree. C.
[0121] Detection temperature: 300.degree. C.
[0122] Flow rate: 2.5 ml/minute, Helium
[0123] Detecting unit: Hydrogen flame ionization detector
8) Measurement of Amount of Reduced Saccharide
[0124] DE was measured in accordance with Modified Somogyi Method
(Starch Saccharide-Related Industrial Analysis (Food Chemicals
Newspaper, Inc.) (Published on Nov. 1, 1991), pp. 11-13).
Example A
Saccharide Polycondensate and Production Thereof
Example A1
Study (1) of Various Catalysts in Saccharide Polycondensation
[0125] Examination was carried out, whether or not activated carbon
has catalytic activity of a saccharide polycondensation reaction,
while comparing with a citric acid catalyst, a phosphoric acid
catalyst, a hydrochloric acid catalyst, and a mineral catalyst.
[0126] Regarding a sample using activated carbon as a catalyst, 15
g of a hydrol (High Glu #9465, DE94, solid content 65%,
manufactured by Nihon Shokuhin Kako Co., Ltd.) and 10% (per solid
content) of activated carbon (Purified Shirasagi, manufactured by
Japan EnviroChemicals, Ltd.) were mixed in a stainless steel
vessel, and then the mixture was reacted in a hot air dryer for 1
hour (at 180.degree. C.). In case where citric acid, phosphoric
acid, hydrochloric acid, and activated clay are used as catalysts,
the reaction was carried out in the same manner as mentioned above,
except that 1.5% (per solid content) citric acid, 0.135% (per solid
content) phosphoric acid, 0.005% (per solid content) hydrochloric
acid, and 0.2% (per solid content) activated clay were respectively
used in place of activated carbon.
[0127] With respect to the obtained samples, dietary fiber content
and coloration degree were measured. The results are as shown in
FIGS. 1 and 2. As is apparent from FIG. 1 and FIG. 2, any catalysts
exhibited high dietary fiber content of 70% or more. Regarding the
coloration degree, the reduction effect was recognized only when
activated carbon is used. Namely, it has been found that the
activated carbon has saccharide polycondensation catalytic activity
which is almost the same as those of citric acid, phosphoric acid,
hydrochloric acid, and activated clay, and also has the effect
capable of remarkably decreasing the coloration degree of the
saccharide polycondensate.
[0128] It has also been found that the activated carbon effectively
reacts with a hydrol produced in the production process of a
crystalline glucose.
Example A2
Study (2) of Various Catalysts in Saccharide Polycondensation
[0129] Examination was carried out, whether or not activated carbon
has catalytic activity of a saccharide polycondensation reaction,
even when using a polycondensation substrate other than glucose
while comparing with a citric acid catalyst, a phosphoric acid
catalyst, a hydrochloric acid catalyst, and a mineral catalyst.
[0130] Regarding a sample using activated carbon as a catalyst, 15
g of a saccharide polycondensate substrate solution (having a solid
content of 66.7%) and 10% (per solid content) of activated carbon
(Purified Shirasagi, manufactured by Japan EnviroChemicals, Ltd.)
were mixed in a stainless steel vessel, and then the mixture was
reacted in a hot air dryer for 1 hour (at 180.degree. C.). In case
where citric acid, phosphoric acid, hydrochloric acid, and
activated clay are used as catalysts, the reaction was carried out
in the same manner as mentioned above, except that 0.005% (per
solid content) hydrochloric acid, 0.027% (per solid content)
phosphoric acid, 1.5% (per solid content) citric acid, and 0.2%
(per solid content) activated clay were respectively used in place
of activated carbon.
[0131] The followings were used as a saccharide polycondensate
substrate.
Test plot 1: Glucose and Dextrin (glucose:dextrin=70:30) Test plot
2: Glucose and Oligosaccharide (glucose:oligosaccharide=70:30) Test
plot 3: Glucose and Sugar alcohol (glucose:sugar alcohol=90:10)
Test plot 4: Glucose and Galactose (glucose:galactose=50:50) Test
plot 5: Glucose and Xylose (glucose:xylose=50:50) Test plot 6:
Mannose Test plot 7: Xylose
[0132] Anhydrous crystalline glucose "Medicalose" (manufactured by
Nihon Shokuhin Kako Co., Ltd.) was used as glucose, "Pinedex #1"
(manufactured by Matsutani Chemical Industry Co., Ltd.) was used as
dextrin, "Branch-oligo" (manufactured by Nihon Shokuhin Kako Co.,
Ltd.) was used as oligosaccharide, and sorbitol (manufactured by
TOWAKAGAKU corporation) was used as sugar alcohol, respectively.
Also, galactose (manufactured by Nacalai Tesque, Inc.), xylose
(Cica First Grade, manufactured by KANTO CHEMICAL CO., INC.), and
mannose (Wako Special Grade, manufactured by Wako Pure Chemical
Industries, Ltd.) were used.
[0133] Regarding the obtained samples, dietary fiber content and
coloration degree were measured. The results are as shown in Table
1 and Table 2.
TABLE-US-00001 TABLE 1 Dietary fiber content (%) Test Test Test
Test Test Test Test plot 1 plot 2 plot 3 plot 4 plot 5 plot 6 plot
7 No catalyst 59 67 67 78 89 85 86 10% Activated 83 83 81 90 94 94
93 carbon 0.005% 84 83 82 92 93 92 89 Hydrochloric acid 0.027% 86
86 83 91 94 92 90 Phosphoric acid 1.5% Citric acid 84 85 83 91 94
91 91 0.2% Activated 83 85 81 90 92 92 91 clay
TABLE-US-00002 TABLE 2 Coloration degree (aqueous 20% solution,
OD.sub.420) Test Test Test Test Test Test Test plot 1 plot 2 plot 3
plot 4 plot 5 plot 6 plot 7 No catalyst 7.3 12.8 3.7 7.4 8.5 6.4 83
10% Activated 0.8 0.6 0.2 1.8 0.8 3.6 1.4 carbon 0.005% 25.2 29.0
13.2 26.2 20.6 21.2 19.1 Hydrochloric acid 0.027% 3.2 3.5 1.7 5.4
6.9 11.7 5.8 Phosphoric acid 1.5% Citric acid 4.1 5.1 1.6 6.0 5.7
11.7 6.1 0.2% Activated 8.8 5.3 3.3 5.4 4.0 9.7 11.2 clay
[0134] As is apparent from Table 1 and Table 2, any catalysts
exhibited high dietary fiber content of 70% or more even when using
a polycondensation substrate other than glucose. Regarding the
coloration degree, the reduction effect was recognized only when
activated carbon is used. Namely, it has been found that even when
a saccharide polycondensate substrate other than glucose is used,
the activated carbon has saccharide polycondensation catalytic
activity which is almost the same as those of hydrochloric acid,
citric acid, and activated clay, and also has the effect capable of
remarkably decreasing the coloration degree of the saccharide
polycondensate.
Example A3
Study (1) of Reaction Conditions of Activated Carbon Catalyst
[0135] In a saccharide polycondensation reaction using an activated
carbon catalyst, an influence of the reaction temperature and
reaction time exerted on the dietary fiber content and coloration
degree of a reaction product was examined.
[0136] Regarding a sample using a hydrol as a substrate, 15 g of a
hydrol (High Glu #9465, manufactured by Nihon Shokuhin Kako Co.,
Ltd.) and 1 g of activated carbon (Purified Shirasagi, manufactured
by Japan EnviroChemicals, Ltd.) were mixed in a stainless steel
vessel, and then the sample was placed in a hot air dryer at
100.degree. C. or lower and reacted under various temperature
conditions for 1 minute to 3 hours, using an operating program
(elevation of a temperature at about 2.5.degree. C./minute, cooling
at about 3.3.degree. C./minute), after reaching a predetermined
temperature. After the reaction, the reaction product was dissolved
in 50 ml of pure water and the solution was suction-filtered
through a 5.0 .mu.m filter to obtain various samples for analysis.
A sample using glucose as a substrate was reacted in the same
manner as mentioned above, using 10 g of an anhydrous crystalline
glucose (Medicalose, manufactured by Nihon Shokuhin Kako Co., Ltd.)
and 1 g of Purified Shirasagi.
[0137] The results of the analysis of the dietary fiber content
every elapsed time under each temperature condition are as shown in
FIG. 3 and FIG. 4. The results of measurement of the coloration
degree of a 20% (w/w) solution every elapsed time under each
temperature condition are as shown in FIG. 5 and FIG. 6.
[0138] As is apparent from FIGS. 3 to 6, the dietary fiber content
of 75% or more is obtained within a short time as the reaction
temperature elevates, and also intense coloration occurs as the
reaction temperature elevates. The reaction condition, under which
the dietary fiber content of 75% or more and low coloration degree
(OD.sub.420 of 2.0 or less at Bx.20) are attained by reacting the
hydrol, was 1 hour (78.4%) at 180.degree. C., 10 minutes (76.6%) at
190.degree. C., and 1 minute (78.9%) at 200.degree. C. The reaction
condition, under which the dietary fiber content of 75% or more and
low coloration degree (OD.sub.420 of 2.0 or less at Bx.20) are
attained by reacting the hydrol, was 30 minutes (82.7%) at
180.degree. C., 1 minute (80.4%) at 190.degree. C., and 1 minute
(86.5%) at 200.degree. C.
Example A4
Study (2) of Reaction Conditions of Activated Carbon Catalyst
[0139] In a saccharide polycondensation reaction using an activated
carbon catalyst, an influence of the reaction under vacuum
condition exerted on the dietary fiber content and coloration
degree of a reaction product was examined.
[0140] Regarding a sample in which activated carbon is used as a
catalyst, and an anhydrous crystalline glucose (Table 3 and Table
4, test plot A) or a hydrol (Table 3 and Table 4, test plot B) is
used as a substrate, 10 g of an anhydrous crystalline glucose
(Medicalose composition: DE100, manufactured by Nihon Shokuhin Kako
Co., Ltd.) or a hydrol (High Glu #9465, manufactured by Nihon
Shokuhin Kako Co., Ltd.) solid component was mixed with 1 g of
Purified Shirasagi (manufactured by Japan EnviroChemicals, Ltd.) in
a stainless steel vessel. The vessel was covered with an aluminum
foil and a hole was appropriately opened, and then the mixture was
quickly placed in a vacuum dryer maintained at 200.degree. C. After
reaching 200.degree. C., the temperature was maintained at
200.degree. C. for 1 hour. After the reaction for 1 hour, the
reaction product was quickly taken out and then cooled at room
temperature. The reaction in the vacuum dryer was carried out with
evacuation (100 mmHg) or without evacuation. In the case of
evacuating, evacuation was initiated after the sample was warmed in
advance and placed in the vacuum dryer.
[0141] The results of the measurement of the coloration degree of
the reaction product under vacuum and non-vacuum conditions are as
shown in Table 3. The results of analysis of the dietary fiber
content of the reaction product under vacuum and non-vacuum
conditions are as shown in Table 4.
TABLE-US-00003 TABLE 3 Coloration degree (OD.sub.420 of aqueous 20%
solution) Test plot A Test plot B Without vacuum 2.3832 2.0304 With
vacuum 0.5736 0.8478
TABLE-US-00004 TABLE 4 Dietary fiber content (%) Test plot A Test
plot B Without vacuum 85.0 86.3 With vacuum 84.4 89.0
[0142] As shown in Table 3, when the anhydrous crystalline glucose
is used in the polycondensation reaction, the coloration degree
drastically decreased in the case of the reaction with vacuum as
compared with the case of the reaction without vacuum. Similarly,
even when the hydrol is used in the polycondensation reaction, a
saccharide polycondensate with very low coloration degree was
obtained by evacuation.
Example A5
Study (1) of Saccharide Substrate
[0143] In a saccharide polycondensation reaction using an activated
carbon catalyst, the reaction was carried out by allowing glucose
to coexist with oligosaccharide and dextrin, and properties of a
reaction product were examined.
[0144] Regarding a saccharide polycondensate sample using glucose
together with oligosaccharide, an anhydrous crystalline glucose
(Medicalose, manufactured by Nihon Shokuhin Kako Co., Ltd.) (used
as a Bx.65 solution), various oligosaccharides, and 1 g of Purified
Shirasagi (manufactured by Japan EnviroChemicals, Ltd.) were placed
in a stainless steel vessel and mixed, and then the mixture was
reacted at 180.degree. C. for 1 hour using a hot air dryer after
reaching to a predetermined temperature. The addition amounts of
crystalline glucose and various oligosaccharides were set to 10 g
in total in terms of the solid content, and a solid content ratio
of crystalline glucose and various oligosaccharides was set to 10%
each. Fuji-oligo G67 (composition: DE26, manufactured by Nihon
Shokuhin Kako Co., Ltd.), MC-55 (composition: DE47, manufactured by
Nihon Shokuhin Kako Co., Ltd.), and Branch-oligo (composition:
DE23, manufactured by Nihon Shokuhin Kako Co., Ltd.) were used as
oligosaccharides.
[0145] After the reaction, the reaction product was dissolved in 50
ml of pure water and the solution was suction-filtered through a
5.0 .mu.m filter to obtain various samples for analysis.
[0146] Regarding a saccharide polycondensate sample in which
glucose is allowed to coexist with dextrin, an anhydrous
crystalline glucose (Medicalose, manufactured by Nihon Shokuhin
Kako Co., Ltd.) (used as a Bx.65 solution), various aqueous 50%
(W/W) dextrin solutions, and 1 g of Purified Shirasagi
(manufactured by Japan EnviroChemicals, Ltd.) were placed in a
stainless steel vessel and mixed, and then the mixture was reacted
for 1 hour using a hot air dryer after reaching 180.degree. C. The
addition amounts of anhydrous crystalline glucose and various
dextrins were set to 10 g in total in terms of the solid content,
and a solid content ratio of anhydrous crystalline glucose and
various dextrins was set to 10% each. Pinedex #1 (composition: DE8,
manufactured by Matsutani Chemical Industry Co., Ltd.), Pinedex #2
(composition: DE11, manufactured by Matsutani Chemical Industry
Co., Ltd.), Pinedex #3 (composition: DE25, manufactured by
Matsutani Chemical Industry Co., Ltd.), Pinedex #100 (composition:
DE4, manufactured by Matsutani Chemical Industry Co., Ltd.), and
clusterdextrin (composition: DE3, manufactured by Nihon Shokuhin
Kako Co., Ltd.) (all of which are used as a Bx.65 solution) were
used as dextrins. After the reaction, the reaction product was
dissolved in 50 ml of pure water and the solution was
suction-filtered through a 5.0 .mu.m filter to obtain various
samples for analysis.
[0147] Regarding the obtained saccharide polycondensates, dietary
fiber content and coloration degree were measured. The results are
as shown in Tables 5 to 8.
TABLE-US-00005 TABLE 5 Dietary fiber content (%) Blend ratio
(Glc:Origosaccharide) MC-55 Fuji-oligo G67 Branch-oligo
Glc:Oligosaccharide = 0:100 77 58 58 Glc:Oligosaccharide = 10:90 77
69 68 Glc:Oligosaccharide = 20:80 79 72 71 Glc:Oligosaccharide =
30:70 79 75 74 Glc:Oligosaccharide = 40:60 79 79 79
Glc:Oligosaccharide = 50:50 79 80 78 Glc:Oligosaccharide = 60:40 80
81 81 Glc:Oligosaccharide = 70:30 81 82 82 Glc:Oligosaccharide =
80:20 82 83 81 Glc:Oligosaccharide = 90:10 84 84 84
Glc:Oligosaccharide = 100:0 83 83 83 Glc: anhydrous crystalline
glucose
TABLE-US-00006 TABLE 6 Coloration degree (OD.sub.420 of aqueous 20%
solution) Blend ratio (Glc:Origosaccharide) MC-55 Fuji-oligo G67
Branch-oligo Glc:Oligosaccharide = 0:100 0.35 0.12 0.08
Glc:Oligosaccharide = 10:90 0.35 0.22 0.14 Glc:Oligosaccharide =
20:80 0.42 0.35 0.20 Glc:Oligosaccharide = 30:70 0.55 0.45 0.32
Glc:Oligosaccharide = 40:60 0.52 0.59 0.50 Glc:Oligosaccharide =
50:50 0.61 0.71 0.64 Glc:Oligosaccharide = 60:40 0.61 0.80 0.53
Glc:Oligosaccharide = 70:30 0.60 0.99 0.74 Glc:Oligosaccharide =
80:20 0.97 1.04 0.66 Glc:Oligosaccharide = 90:10 0.90 0.95 0.89
Glc:Oligosaccharide = 100:0 0.84 0.84 0.84 Glc: anhydrous
crystalline glucose
TABLE-US-00007 TABLE 7 Dietary fiber content (%) Blend ratio
Pinedex Pinedex Pinedex Pinedex Cluster (Glc:Dextrin) #1 #2 #3 #100
Dextrin Glc:Dextrin = 100:0 82 82 82 82 82 Glc:Dextrin = 70:30 76
77 77 79 80 Glc:Dextrin = 50:50 74 74 77 78 77 Glc:Dextrin = 30:70
72 71 75 68 73 Glc:Dextrin = 0:100 15 15 66 20 39 Glc: anhydrous
crystalline glucose
TABLE-US-00008 TABLE 8 Coloration degree (OD.sub.420 of aqueous 20%
solution) Blend ratio Pinedex Pinedex Pinedex Pinedex Cluster
(Glc:Dextrin) #1 #2 #3 #100 Dextrin Glc:Dextrin = 100:0 0.66 0.66
0.66 0.66 0.66 Glc:Dextrin = 70:30 0.86 0.93 0.63 0.95 0.98
Glc:Dextrin = 50:50 0.66 0.65 0.58 0.79 0.58 Glc:Dextrin = 30:70
0.57 0.46 0.54 0.45 0.60 Glc:Dextrin = 0:100 0.04 0.04 0.20 0.12
0.18 Glc: anhydrous crystalline glucose
[0148] As shown in Tables 5 to 8, it has been found that the
saccharide polycondensation reaction proceeds in the presence of
activated carbon even when glucose is allowed to coexist with
oligosaccharide and dextrin, and thus making it possible to produce
a saccharide polycondensate which is water-soluble and contains an
enriched dietary fiber.
Example A6
Study (2) of Saccharide Substrate
[0149] In a saccharide polycondensation reaction using an activated
carbon catalyst, the reaction was carried out in case where only
saccharide other than glucose is used as a polycondensation
substrate, and properties of a reaction product were examined.
Also, in a saccharide polycondensation reaction using an activated
carbon catalyst, the reaction was carried out by allowing
saccharide to coexist with saccharide other than glucose, and
properties of the reaction product were examined.
[0150] Regarding a saccharide polycondensate sample using only
saccharide other than glucose as a polycondensation substrate,
various saccharides each having a solid content of 1 g and 0.1 g of
activated carbon (Purified Shirasagi, manufactured by Japan
EnviroChemicals, Ltd.) were mixed in a stainless steel vessel, and
then the sample was placed in a hot air dryer at 100.degree. C. or
lower and reacted for 30 minutes, using an operating program
(elevation of a temperature at about 2.5.degree. C./minute, cooling
at about 3.3.degree. C./minute), after reaching 180.degree. C.
Saccharides used in a test were as follows: an anhydrous
crystalline glucose (Medicalose, manufactured by Nihon Shokuhin
Kako Co., Ltd.), mannose (Wako Special Grade, manufactured by Wako
Pure Chemical Industries, Ltd.), galactose (manufactured by Nacalai
Tesque, Inc.), xylose (Cica First Grade, manufactured by KANTO
CHEMICAL CO., INC.), arabinose (manufactured by Nakarai Chemicals
Ltd.), ribose (manufactured by KANTO CHEMICAL CO., INC.), maltose
(manufactured by Nihon Shokuhin Kako Co., Ltd.), lactose
monohydrate (manufactured by KANTO CHEMICAL CO., INC.). After the
reaction, the reaction product was dissolved in pure water and the
solution was suction-filtered through a 0.45 .mu.m filter to obtain
various samples for analysis.
[0151] Regarding a heterosaccharide polycondensate sample, an
anhydrous crystalline glucose (Medicalose, manufactured by Nihon
Shokuhin Kako Co., Ltd.), monosaccharide other than glucose,
namely, a saccharide having an entire solid content of 10 g
prepared by mixing xylose (Cica First Grade, manufactured by KANTO
CHEMICAL CO., INC.), galactose (manufactured by Nacalai Tesque,
Inc.), and mannose (Wako Special Grade, manufactured by Wako Pure
Chemical Industries, Ltd.) so as to set a solid content ratio to 0
to 100%, and 1.0 g of activated carbon (Purified Shirasagi,
manufactured by Japan EnviroChemicals, Ltd.) were mixed in a
stainless steel vessel, and then the sample was placed in a hot air
dryer at 100.degree. C. or lower and reacted for 30 minutes, using
an operating program (elevation of a temperature at about
2.5.degree. C./minute, cooling at about 3.3.degree. C./minute),
after reaching 180.degree. C. After the reaction, the reaction
product was dissolved so as to adjust to 20% (W/W), and the
solution was suction-filtered through a 0.45 .mu.m filter to obtain
various samples for analysis.
[0152] The results of the measurement of the dietary fiber content
and coloration degree of the heterosaccharide polycondensate in
which various saccharides are polycondensed are as shown in Table
9.
TABLE-US-00009 TABLE 9 Saccharide polycondensates derived from
various saccharides Coloration degree Raw materials Dietary fiber
(%) (Bx. 20) Glucose 79.1 0.09 Mannose 91.1 1.24 Galactose 87.1
0.43 Xylose 92.6 0.18 Arabinose 96.9 0.46 Ribose 86.9 1.46 Maltose
74.7 0.11 Lactose 88.8 7.00
[0153] As is apparent from Table 9, it is possible to produce a
saccharide polycondensate which has low coloration and high dietary
fiber content, even when saccharide other than glucose is used as a
polycondensation substrate.
[0154] The results of the measurement of the dietary fiber content
and coloration degree of the heterosaccharide polycondensate
prepared by using various monosaccharides and glucose in any mixing
ratio are as shown in Tables 10 to 12.
TABLE-US-00010 TABLE 10 Glucose (Glc) and Xylose (Xyl) Coloration
degree Samples Dietary fiber (%) (Bx. 20) Glc:Xyl = 0:100 92.6 0.23
Glc:Xyl = 10:90 92.7 0.32 Glc:Xyl = 20:80 95.6 0.31 Glc:Xyl = 30:70
95.0 0.32 Glc:Xyl = 40:60 94.5 0.23 Glc:Xyl = 50:50 93.0 0.21
Glc:Xyl = 60:40 87.4 0.25 Glc:Xyl = 70:30 87.7 0.23 Glc:Xyl = 80:20
86.6 0.20 Glc:Xyl = 90:10 86.0 0.23 Glc:Xyl = 100:0 84.0 0.15
TABLE-US-00011 TABLE 11 Glucose (Glc) and Xylose (Gal) Coloration
degree Samples Dietary fiber (%) (Bx. 20) Glc:Gal = 0:100 94.9 0.43
Glc:Gal = 10:90 94.1 0.38 Glc:Gal = 20:80 92.2 0.29 Glc:Gal = 30:70
91.5 0.26 Glc:Gal = 40:60 90.8 0.25 Glc:Gal = 50:50 90.2 0.30
Glc:Gal = 60:40 89.2 0.23 Glc:Gal = 70:30 87.8 0.19 Glc:Gal = 80:20
86.9 0.15 Glc:Gal = 90:10 84.9 0.13 Glc:Gal = 100:0 84.0 0.13
TABLE-US-00012 TABLE 12 Glucose (Glc) and Mannose (Man) Coloration
degree Samples Dietary fiber (%) (Bx. 20) Glc:Man = 0:100 91.1 1.24
Glc:Man = 10:90 88.7 0.86 Glc:Man = 20:80 88.8 0.57 Glc:Man = 30:70
88.8 0.66 Glc:Man = 40:60 87.8 0.45 Glc:Man = 50:50 87.5 0.41
Glc:Man = 60:40 86.9 0.27 Glc:Man = 70:30 84.9 0.22 Glc:Man = 80:20
84.4 0.14 Glc:Man = 90:10 82.6 0.10 Glc:Man = 100:0 83.1 0.09
[0155] As shown in Tables 10 to 12, the saccharide polycondensate
using, in addition to glucose, galactose and mannose as
polycondensation raw materials exhibited an increase in dietary
fiber content as the ratios of these monosaccharides increase, as
compared with the saccharide polycondensate using glucose alone.
There was a tendency that the coloration degree slightly increases
as the ratio of mannose increases in the saccharide polycondensate
using mannose. In contrast, in the saccharide polycondensate using
xylose and galactose, the coloration degree kept constant even when
the ratios of these saccharides increase.
[0156] It has been found that the saccharide polycondensate
obtained by allowing glucose to coexist with monosaccharide other
than glucose enables preparation of a saccharide polycondensate
having high dietary fiber content by using arabinose, xylose,
mannose and galactose in combination with glucose in any ratio.
Namely, it has been shown that it is possible to produce a
saccharide polycondensate with the composition closer to that of a
plant-derived dietary fiber by using monosaccharide other than
glucose as a polycondensation raw material in the present
invention. It has also been found that it is possible to produce a
saccharide polycondensate, which has low coloration and high
dietary fiber content, even when the polycondensation reaction is
carried out using only monosaccharide other than glucose. Namely,
it was shown that the production method of the present invention is
effective to not only the polycondensation reaction of glucose, but
also the polycondensation reaction of monosaccharide other than
glucose.
Example A7
Study (3) of Saccharide Substrate
[0157] In a saccharide polycondensation reaction using an activated
carbon catalyst, the reaction was carried out by allowing glucose
to coexist with various sugar alcohols, and properties of the
reaction product were examined.
[0158] Regarding a saccharide polycondensate sample, an anhydrous
crystalline glucose having a solid content of 9.0 g (Medicalose,
manufactured by Nihon Shokuhin Kako Co., Ltd.) and various sugar
alcohols each having a solid content of 1.0 g were mixed with 1.0 g
of activated carbon (Purified Shirasagi, manufactured by Japan
EnviroChemicals, Ltd.) in a stainless steel vessel, and then the
sample was placed in a hot air dryer at 100.degree. C. or lower and
reacted for 30 minutes, using an operating program (elevation of a
temperature at about 2.5.degree. C./minute, cooling at about
3.3.degree. C./minute), after reaching 180.degree. C. Sugar
alcohols used in a test were as follows: anhydrous crystalline
glucose (Medicalose, manufactured by Nihon Shokuhin Kako Co., Ltd.)
(for comparison), sorbitol (manufactured by TOWAKAGAKU
corporation), galactitol (manufactured by Tokyo Chemical Industry
Co., Ltd.), mannitol (Wako Special Grade, manufactured by Wako Pure
Chemical Industries, Ltd.), xylitol (manufactured by TOWAKAGAKU
corporation), erythritol (Wako Special Grade, manufactured by Wako
Pure Chemical Industries, Ltd.), lactitol (manufactured by
Funakoshi Corporation), maltitol (manufactured by Funakoshi
Corporation), inositol (manufactured by KANTO CHEMICAL CO., INC.),
and glycerol (manufactured by KANTO CHEMICAL CO., INC.). After the
reaction, the reaction product was dissolved in 5 ml of pure water
and the solution was suction-filtered through a 0.45 .mu.m filter
to obtain various samples for analysis.
[0159] The results of the measurement of the dietary fiber content
and coloration degree of the saccharide polycondensate in which
glucose and various sugar alcohols are polycondensed are as shown
in Table 13.
TABLE-US-00013 TABLE 13 Glucose and various sugar alcohols
Coloration degree Dietary fiber (%) (Bx. 20) Glucose 79.1 0.09
Sorbitol 79.2 0.07 Galactitol 78.8 0.06 Mannitol 76.7 0.08 Xytol
77.6 0.07 Erythritol 75.4 0.06 Lactitol 82.3 0.08 Multitol 81.5
0.09 Inocitol 73.5 0.10 glycerol 74.9 0.06
[0160] As shown in Table 13, it has been found that it is possible
to produce a saccharide polycondensate, which has low coloration
and high dietary fiber content, even when glucose and sugar alcohol
are used as polycondensation substrates. Namely, it was shown that
sugar alcohol can also be used as a polycondensation raw material
in the production method of the present invention.
Example A8
Production (1) of Saccharide polycondensate
[0161] To 400 g of an anhydrous crystalline glucose (Medicalose,
manufactured by Nihon Shokuhin Kako Co., Ltd.), 10% (per solid
content) of activated carbon (Purified Shirasagi, manufactured by
Japan EnviroChemicals, Ltd.) was added and, after mixing, the
mixture was placed in a heating reactor and heated at 180.degree.
C. for 30 minutes to obtain a sample. After cooling to room
temperature, an aqueous 20% solution prepared from this sample was
filtered to completely remove the activated carbon, and thus a
soluble saccharide was obtained. The obtained soluble saccharide
fraction was subjected to decolorization filtration with activated
carbon, decolorization with an ion-exchange resin, and further
evaporator concentration, and then dried. As a result, about 330 g
of a product was obtained and the product had a dietary fiber
content of 79.1%, a coloration degree of 0.13 (Bx.50), a whiteness
of 98.5 (Bx.50), and an average molecular weight of 3,300.
[0162] The saccharide polycondensate produced in Example A8 was
partially reacted at room temperature for 3 hours, using sodium
cyanoborohydride, and the obtained sample had DE 0.
[0163] The saccharide polycondensate produced in Example A8 was
partially subjected to resin fractionation using TOYOPEARL HW-40S
(measuring .phi.5.0.times.90 cm) as a carrier. As a result, the
product obtained by removing a low molecular component of di- or
lower saccharides had a dietary fiber content of 94.7%, and the
product obtained by treating with .alpha.-amylase and glucoamylase,
followed by resin fractionation had a dietary fiber content of
99.0%.
Example A9
Production (2) of Saccharide Polycondensate
[0164] To 400 g of a solid component of hydrol (High Glu #9465,
manufactured by Nihon Shokuhin Kako Co., Ltd.), 10% (per solid
content) of activated carbon (Purified Shirasagi, manufactured by
Japan EnviroChemicals, Ltd.) was added and, after mixing, the
mixture was placed in a heating reactor and heated at 180.degree.
C. for 60 minutes to obtain a sample. After cooling to room
temperature, an aqueous 20% solution prepared from this sample was
filtered to completely remove the activated carbon, and thus a
soluble saccharide was obtained. The obtained soluble saccharide
fraction was subjected to decolorization filtration with activated
carbon, decolorization with an ion-exchange resin, and further
evaporator concentration, and then dried. As a result, about 300 g
of a product was obtained and the product had a dietary fiber
content of 76.8%, a coloration degree of 0.76 (Bx.50), a whiteness
of 83.0 (Bx.50), and an average molecular weight of 3,300.
[0165] The saccharide polycondensate produced in Example A9 was
partially reacted at room temperature for 3 hours, using sodium
cyanoborohydride, and the obtained sample had DE 0.3.
[0166] The saccharide polycondensate produced in Example A9 was
partially subjected to resin fractionation using TOYOPEARL HW-40S
(measuring .phi.5.0.times.90 cm) as a carrier. As a result, the
product obtained by removing a low molecular component of di- or
lower saccharides had a dietary fiber content of 93.3%, and the
product obtained by treating with .alpha.-amylase and glucoamylase,
followed by resin fractionation had a dietary fiber content of
99.0%.
Example A10
Production (3) of Saccharide Polycondensate
[0167] To an aqueous Bx.65 solution prepared by mixing 120 g of a
solid component of oligosaccharide syrup (Branch-oligo,
manufactured by Nihon Shokuhin Kako Co., Ltd.) with 280 g of a
solid component of an anhydrous crystalline glucose (Medicalose,
manufactured by Nihon Shokuhin Kako Co., Ltd.), 10% (per solid
content) of activated carbon (Purified Shirasagi, manufactured by
Japan EnviroChemicals, Ltd.) was added and, after mixing, the
mixture was placed in a heating reactor and heated at 180.degree.
C. for 30 minutes to obtain a sample. After cooling to room
temperature, an aqueous 20% solution prepared from this sample was
filtered to completely remove the activated carbon, and thus a
soluble saccharide was obtained. The obtained soluble saccharide
fraction was subjected to decolorization filtration with activated
carbon, decolorization with an ion-exchange resin, and further
evaporator concentration, and then dried. As a result, about 310 g
of a product was obtained and the product had a dietary fiber
content of 79.0%, a coloration degree of 0.26 (Bx.50), a whiteness
of 94.5 (Bx.50), and an average molecular weight of 5,200.
[0168] The saccharide polycondensate produced in Example A10 was
partially reacted at room temperature for 3 hours, using sodium
cyanoborohydride, and the obtained sample had DE 0.
[0169] The saccharide polycondensate produced in Example A10 was
partially subjected to resin fractionation using TOYOPEARL HW-40S
(measuring .phi.5.0.times.90 cm) as a carrier. As a result, the
product obtained by removing a low molecular component of di- or
lower saccharides had a dietary fiber content of 91.4%, and the
product obtained by treating with .alpha.-amylase and glucoamylase,
followed by resin fractionation had a dietary fiber content of
99.0%.
Example A11
Production (4) of Saccharide Polycondensate
[0170] To an aqueous Bx.65 solution prepared by mixing 120 g of a
solid component of dextrin (Pinedex #1, manufactured by Matsutani
Chemical Industry Co., Ltd.) with 280 g of a solid component of an
anhydrous crystalline glucose (Medicalose, manufactured by Nihon
Shokuhin Kako Co., Ltd.), 10% (per solid content) of activated
carbon (Purified Shirasagi, manufactured by Japan EnviroChemicals,
Ltd.) was added and, after mixing, the mixture was placed in a
heating reactor and heated at 180.degree. C. for 30 minutes to
obtain a sample. After cooling to room temperature, an aqueous 20%
solution prepared from this sample was filtered to completely
remove the activated carbon, and thus a soluble saccharide was
obtained. The obtained soluble saccharide fraction was subjected to
decolorization filtration with activated carbon, decolorization
with an ion-exchange resin, and further evaporator concentration,
and then dried. As a result, about 290 g of a product was obtained
and the product had a dietary fiber content of 78.7%, a coloration
degree of 0.45 (Bx.50), a whiteness of 89.0 (Bx.50), and an average
molecular weight of 7,900.
[0171] The saccharide polycondensate produced in Example All was
partially reacted at room temperature for 3 hours, using sodium
cyanoborohydride, and the obtained sample had DE 0.1.
[0172] The saccharide polycondensate produced in Example A11 was
partially subjected to resin fractionation using TOYOPEARL HW-40S
(measuring .phi.5.0.times.90 cm) as a carrier. As a result, the
product obtained by removing a low molecular component of di- or
lower saccharides had a dietary fiber content of 90.6%, and the
product obtained by treating with .alpha.-amylase and glucoamylase,
followed by resin fractionation had a dietary fiber content of
99.0%.
Example A12
Production (5) of Saccharide Polycondensate
[0173] To an aqueous Bx.90 solution prepared by mixing 30 kg of a
solid component of maltooligosaccharide syrup (DE47, manufactured
by Nihon Shokuhin Kako Co., Ltd.) with 70 kg of a solid component
of glucose syrup (DE98, manufactured by Nihon Shokuhin Kako Co.,
Ltd.), 3% (per solid content) activated carbon (Steam Carbon (Food
additive Grade), manufactured by FUTAMURA CHEMICAL CO., LTD.) was
added and, after mixing, the mixture was placed in a heating
reactor (continuous kneader) heated at 250.degree. C. and then
kneaded and heated to obtain a sample. The sample was received in a
water bath, and an aqueous 30% solution prepared from this sample
was filtered to completely remove the activated carbon, and thus a
soluble saccharide was obtained. The obtained soluble saccharide
fraction was subjected to decolorization filtration with activated
carbon, decolorization with an ion-exchange resin, and further
evaporator concentration, and then dried. As a result, about 90 kg
of a product was obtained and the product had a dietary fiber
content of 81.7% and a coloration degree of 0.14 (Bx.20).
[Solubility in Water]
[0174] A comparison was made between solubility of the saccharide
polycondensate of Example A12 in water and solubility of various
water-soluble dietary fibers (polydextrose, indigestible dextrin)
in water. Upon testing, 200 g of distilled water was placed in a
300 ml-volume tall beaker and stirred (900 rpm) by a magnetic
stirrer. Next, 20 g of each water-soluble dietary fiber material
was placed in the beaker at a time, and then the time required to
completely dissolve was measured. In order to eliminate a
difference in solubility by a drying method, an aqueous 10% (w/w)
solution prepared from each sample was dried using a freeze dryer
and then a test was carried out using the sample. The test results
are as shown in FIG. 7. As is apparent from FIG. 7, the saccharide
polycondensate of the present invention is dissolved in water
within less than half dissolution time as compared with other
water-soluble dietary fibers.
[Solubility in Alcohol Solution]
[0175] Solubility of each of various water-soluble dietary fibers
in an alcohol solution was compared by replacing "distilled water"
used in a test method of solubility in water with 30% (v/v)
ethanol. The test results are as shown in FIG. 8. As is apparent
from FIG. 8, the saccharide polycondensate of the present invention
is dissolved in an alcohol solution within less than half
dissolution time as compared with other water-soluble dietary
fibers.
[0176] In all water-soluble dietary fibers, a precipitate was not
formed in a 30% (v/v) ethanol solution.
[0177] As mentioned above, the saccharide polycondensate of the
present invention is excellent in solubility in water or an alcohol
solution, and can decrease the dissolution time in the case of
producing various food or beverage products, and thus enabling an
improvement in production efficiency.
Sensory Evaluation Test
[0178] For the purpose of comparing various water-soluble dietary
fibers, taste quality of an aqueous 10% solution was compared.
Sensory evaluation of the aqueous solution thus prepared was
carried out by 10 panelists, and taste quality was evaluated. Taste
quality was evaluated by rating of excellent (A), satisfactory (B),
ordinary (C), and poor (D), while flavor was evaluated by rating of
excellent (A), satisfactory (B), ordinary (C), and poor (D).
Polydextroses of commercially available water-soluble dietary
fibers "Raites" (manufactured by Danisco Japan Ltd.) and "Raites
II" (manufactured by Danisco Japan Ltd.), and indigestible dextrins
"Pine Fiber" (manufactured by Matsutani Chemical Industry Co.,
Ltd.) and "Fibersol 2" (manufactured by Matsutani Chemical Industry
Co., Ltd.) were respectively used as Comparative Examples. The
evaluation results are as shown in Table 14.
TABLE-US-00014 TABLE 14 Sensory evaluation results Taste quality
Flavor Evaluation Example A8 B A Very slight sweetness and odorless
sample Example A9 B C Very slight sweetness and slight sample
caramelized flavor Example A10 A A Tasteless and odorless sample
Example A11 A A Tasteless and odorless sample Raites D D Strong
sourness, slight sweetness and strong caramelized flavor Raites II
B D Slight sweetness and strong caramelized flavor Pine Fiber C D
Very slight sweetness, strong powder odor and weak caramelized
flavor Fibersol 2 B D Very slight sweetness, powder odor and weak
caramelized flavor
[0179] It was confirmed that the saccharide polycondensate thus
obtained by the production method of the present invention is
nearly tasteless and odorless similarly to a conventional dietary
fiber. Namely, it was shown that the saccharide polycondensate
obtained by the production method of the present invention can be
used as an excipient and an extender of food or beverage products
and pharmaceuticals without imparting off-flavor to the food or
beverage products and pharmaceuticals to which the saccharide
polycondensate is to be added.
Safety Test
[0180] Using the saccharide polycondensate of Example A12, the Ames
test was carried out. Specifically, the test was carried out by a
pre-incubation method under the condition that metabolic activation
is performed or not, using Salmonella typhimurium TA100, TA1535,
TA98, and TA1537, and Escherichia coli WP2 uvrA, so as to examine
whether or not a water-soluble dietary fiber NSK-1100 has gene
mutation capability. As a result, mutagenicity was not recognized
in the saccharide polycondensate of Example A12.
[0181] Using mice, an acute toxicity test was carried out by orally
administrating the saccharide polycondensate of Example A12. As a
result, the saccharide polycondensate of the present invention is
nontoxic and no fatal case was recognized in an administrable
maximum dose, and a LD.sub.50 value thereof was 10 g/kg (body
weight of mouse) or more.
Digestibility Test
[0182] Using the saccharide polycondensate of Example A12,
digestibility due to salivary amylase, simulated gastric juice,
pancreatic amylase, and intestinal mucosal enzyme in a test tube
was examined in accordance with the method of Okada et al.
disclosed in Journal of Nutritional Science and Vitaminology, Vol.
43, pp 23-29 (1990). Commercially available water-soluble dietary
fibers (indigestible dextrin (Fibersol II: manufactured by
Matsutani Chemical Industry Co., Ltd.) and polydextrose (Raites:
manufactured by Danisco Japan Ltd.)) were used as controls. The
results are as shown in Table 15.
TABLE-US-00015 TABLE 15 Results of digestibility test Hydrolysis
ratio (%) Present saccharide Digestive enzymes polycondensate
Fibersol II Raites Salivary amylase 0 4.4 0 Simulated gastric 0 0.6
0 juice Pancreatic amylase 0.6 3.2 0 Intestinal mucosal 6.7 13.2
5.1 enzyme
[0183] As is apparent from the results shown in Table 15, the
saccharide polycondensate of the present invention was scarcely
digested by salivary amylase and simulated gastric juice, and was
hydrolyzed very slightly by pancreatic amylase. It has been found
that a hydrolysis ratio of indigestible dextrin as a control due to
an intestinal mucosal enzyme is 13.2%, whereas, a hydrolysis ratio
of the saccharide polycondensate of the present invention is low
such as 6.7%, and thus the saccharide polycondensate of the present
invention is hard to be digested as compared with commercially
available indigestible dextrin.
Structural Analysis
[0184] Regarding the saccharide polycondensates of Examples A8, A9,
A10, All, and A12, structural analysis due to the above-mentioned
methylation analysis was carried out. The results are as shown in
Table 16.
TABLE-US-00016 TABLE 16 Results of structural analysis Existence
ratio (area %) Kind of partially Corresponding Example Example
Example Example Example methylated compound glucose residue A8 A9
A10 A11 A12 2,3,4,6-tetramethyl Non-reducing terminal 53.0 49.9
45.3 39.9 47.0 compound glucose residue 2,4,6-trimethyl compound
1,2-bound glucose 4.3 7.7 5.9 5.3 5.6 residue 3,4,6-trimethyl
compound 1,3-bound glucose 5.9 6.2 4.7 6.3 7.2 residue
2,3,6-trimethyl compound 1,4-bound glucose 8.2 8.0 15.8 23.8 13.1
residue 2,3,4-trimethyl compound 1,6-bound glucose 22.5 17.9 18.2
14.5 17.2 residue 2,3-, or 2,4-dimethyl 1,3,6-bound, or 6.1 10.3
10.2 10.3 9.8 compound 1,4,6-bound glucose residue
[0185] As is apparent from the results shown in Table 16, main bond
in the saccharide polycondensates of Examples A8, A9, A10, and A12
was 1,6-bond. Main bond in the saccharide polycondensate of Example
All was 1,4-bond.
Example B
Application to High Intensity Sweetener-Containing Food or Beverage
Product
Example B1
Study (1) of Effect on Food or Beverage Product of Saccharide
Polycondensate
[0186] Sensory evaluation of an aqueous solution prepared by mixing
the saccharide polycondensate (hereinafter sometimes referred
simply to as a "present saccharide polycondensate") obtained in
Example A12 with a high intensity sweetener (sucralose) was carried
out. A test plot using the existing water-soluble dietary fiber
materials, polydextrose (Raites: manufactured by Danisco Japan
Ltd.) and indigestible dextrin (Pine Fiber (referred to as an
indigestible dextrin A): manufactured by Matsutani Chemical
Industry Co., Ltd., Fibersol 2 (referred to as an indigestible
dextrin B): manufactured by Matsutani Chemical Industry Co., Ltd.)
was also provided as Comparative Example. In the below-mentioned
Examples, the above-mentioned commercially available water-soluble
dietary fibers were used as comparative plots.
[0187] Each of the test materials prepared according to the
formulations shown in Table 17 below was poured into 30 ml paper
cups A to E in the amount of about 20 ml, and then a sensory
evaluation test by a ranking method due to 10 volunteers (6 males,
4 females) was carried out with respect to three items of little
bad taste (little aftertaste), tough body, and deliciousness. All
test materials were subjected to sensory evaluation at room
temperature. Since it may be difficult to perform complete ranking
in view of contents of a test, same rank is possible in the
evaluation. In that case, it was adjusted so that the total of
ranks becomes 15 (Example 1 in which A: 1, B: 2.5, C, 2.5, D: 4,
and E: 5 in case where B and C may be the same second rank; and
Example 2 in which A: 2.5, B: 2.5, C, 2.5, D: 2.5, and E: 2.5 in
case where there is no difference). Ranks are A, B, C, -, and D in
the descending order and, in the case of the same rank, the rank
was arranged in high rank. The sensory evaluation results are shown
in Table 18.
TABLE-US-00017 TABLE 17 Formulation of Example B1 Compar- Compar-
Compar- Compar- Test ative ative ative ative plot plot 1 plot 2
plot 3 plot 4 Dietary fiber 0.50 material Raites 0.50 Pine Fiber
0.50 Fibersol II 0.50 Sucralose 0.10 0.10 0.10 0.10 0.10 Water
Balance Balance Balance Balance Balance Total 100.0 100.0 100.0
100.0 100.0
TABLE-US-00018 TABLE 18 Sensory evaluation results of Example B1
Compar- Compar- Compar- Compar- Test ative ative ative ative plot
plot 1 plot 2 plot 3 plot 4 Little bad taste A -- D C B Tough body
B D A -- C Deliciousness A C -- D B
[0188] Table 18 revealed that bad taste and body are improved as
compared with comparative plot 1 with no addition of a dietary
fiber by mixing the present saccharide polycondensate with
sucralose, and thus making it possible to obtain a food or beverage
product having high taste quality. Furthermore, high effect was
confirmed even by comparing with existing various dietary fibers
(comparative plots 2 to 4) used as Comparative Examples.
Comparative plot 2 containing polydextrose added therein had body
but exerted weak effect of masking bad taste of sucralose, and
exhibited inferior taste quality as compared with the test plot.
Comparative plots 3 to 4 containing indigestible dextrin added
therein had insufficient body imparted, and exhibited inferior
taste quality as compared with the test plot.
Example B2
Study (2) of Effect on Food or Beverage Product of Saccharide
Polycondensate
[0189] The addition amount of the present saccharide polycondensate
was examined. Acesulfame K was used as high intensity sweetener.
Each of the test materials prepared according to the formulations
shown in Table 19 below was poured into 30 ml paper cups A to F in
the amount of about 20 ml, and then a sensory evaluation test by a
ranking method due to 10 volunteers (5 males, 5 females) was
carried out with respect to three items of little bad taste (little
aftertaste), tough body, and deliciousness. All test materials were
subjected to sensory evaluation at room temperature. Since it may
be difficult to perform complete ranking in view of contents of a
test, same rank is possible in the evaluation. In that case, it was
adjusted so that the total of ranks becomes 21 (Example 1 in which
A: 1, B: 2.5, C, 2.5, D: 4, E: 5, and F: 6 in case where B and C
may be the same second rank; and Example 2 in which A: 3.5, B: 3.5,
C, 3.5, D: 3.5, E: 3.5, and F: 3.5 in case where there is no
difference). Ranks are A, B, C, D, and E in the descending order
and, in the case of the same rank, the rank was arranged in high
rank. The sensory evaluation results are shown in Table 20.
TABLE-US-00019 TABLE 19 Formulation of Example B2 Test Test Test
Test Test Comparative plot 1 plot 2 plot 3 plot 4 plot 5 plot
Present 0.01 0.10 1.00 10.00 25.00 0.00 saccharide polycon- densate
Acesul- 0.67 0.67 0.67 0.67 0.67 0.67 fame K Water Balance Balance
Balance Balance Balance Balance Total 100.0 100.0 100.0 100.0 100.0
100.0
TABLE-US-00020 TABLE 20 Sensory evaluation results of Example B2
Test Test Test Test Test Comparative plot 1 plot 2 plot 3 plot 4
plot 5 plot Little bad taste D A A C -- E Tough body D C A B C E
Deliciousness -- A A C -- E
[0190] Table 20 revealed that the addition amount of the present
saccharide polycondensate is most suitably 0.1% to 10%. In test
plot 1 in which the addition amount is 0.01% and test plot 5 in
which the addition amount is 25%, both little bad taste and body
exhibited high value as compared with comparative plot, but the
effect was inferior as compared with other test plots.
Example B3
Study (1) of Effect on Food or Beverage Product of Saccharide
polycondensate in Presence of High Intensity Sweetener
[0191] Sensory evaluation of an aqueous solution prepared by mixing
the present saccharide polycondensate with aspartame was carried
out. Each of the test materials prepared according to the
formulations shown in Table 21 below was poured into 30 ml paper
cups A to E in the amount of about 20 ml, and then a sensory
evaluation test by a ranking method due to 10 volunteers (6 males,
4 females) was carried out with respect to three items of little
bad taste (little aftertaste), tough body, and deliciousness. All
test materials were subjected to sensory evaluation at room
temperature. Since it may be difficult to perform complete ranking
in view of contents of a test, same rank is possible in the
evaluation. In that case, it was adjusted so that the total of
ranks becomes 15 (Example 1 in which A: 1, B: 2.5, C, 2.5, D: 4,
and E: 5 in case where B and C may be the same second rank; and
Example 2 in which A: 2.5, B: 2.5, C, 2.5, D: 2.5, and E: 2.5 in
case where there is no difference). Ranks are A, B, C, -, and D in
the descending order and, in the case of the same rank, the rank
was arranged in high rank. The sensory evaluation results are shown
in Table 22.
TABLE-US-00021 TABLE 21 Formulation of Example B3 Compar- Compar-
Compar- Compar- Test ative ative ative ative plot plot 1 plot 2
plot 3 plot 4 Present 0.50 saccharide polycondensate Polydextrose
0.50 Indigestible 0.50 dextrin A Indigestible 0.50 dextrin B
Aspartame 0.30 0.30 0.30 0.30 0.30 Water Balance Balance Balance
Balance Balance Total 100.00 100.00 100.00 100.00 100.00
TABLE-US-00022 TABLE 22 Sensory evaluation results of Example B3
Compar- Compar- Compar- Compar- Test ative ative ative ative plot
plot 1 plot 2 plot 3 plot 4 Little bad taste B -- E C A Tough body
A B C -- -- Deliciousness A C A E --
[0192] The same results as in Example 1 using sucralose as high
intensity sweetener were obtained. Namely, it was shown that bad
taste and body are remarkably improved as compared with comparative
plot 1 with no addition of a dietary fiber by mixing the present
saccharide polycondensate with sucralose, and thus making it
possible to obtain a food or beverage product having high taste
quality. Furthermore, apparently high effect was confirmed even by
comparing with existing various dietary fibers (comparative plots 2
to 4) used as Comparative Examples. Comparative plot 2 containing
polydextrose added therein exerted weak effect of masking bad taste
peculiar to aspartame as compared with other test plots.
Comparative plots 3 to 4 containing indigestible dextrin added
therein had insufficient body imparted, and exhibited inferior
taste quality as compared with the test plot.
Example B4
Study (2) of Effect on Food or Beverage Product of Saccharide
polycondensate in Presence of High Intensity Sweetener
[0193] Sensory evaluation of an aqueous solution prepared by mixing
the present saccharide polycondensate with neotame was carried out.
Each of the test materials prepared according to the formulations
shown in Table 23 below was poured into 30 ml paper cups A to E in
the amount of about 20 ml, and then a sensory evaluation test by a
ranking method due to 10 volunteers (7 males, 3 females) was
carried out with respect to three items of little bad taste (little
aftertaste), tough body, and deliciousness. All test materials were
subjected to sensory evaluation at room temperature. Since it may
be difficult to perform complete ranking in view of contents of a
test, same rank is possible in the evaluation. In that case, it was
adjusted so that the total of ranks becomes 15 (Example 1 in which
A: 1, B: 2.5, C, 2.5, D: 4, and E: 5 in case where B and C may be
the same second rank; and Example 2 in which A: 2.5, B: 2.5, C,
2.5, D: 2.5, and E: 2.5 in case where there is no difference).
Ranks are A, B, C, -, and D in the descending order and, in the
case of the same rank, the rank was arranged in high rank. The
sensory evaluation results are shown in Table 24.
TABLE-US-00023 TABLE 23 Formulation of Example B4 Compar- Compar-
Compar- Compar- Test ative ative ative ative plot plot 1 plot 2
plot 3 plot 4 Present 0.50 saccharide polycondensate Polydextrose
0.50 Indigestible 0.50 dextrin A Indigestible 0.50 dextrin B
Neotame 0.30 0.30 0.30 0.30 0.30 Water Balance Balance Balance
Balance Balance Total 100.00 100.00 100.00 100.00 100.00
TABLE-US-00024 TABLE 24 Sensory evaluation results of Example B4
Compar- Compar- Compar- Compar- Test ative ative ative ative plot
plot 1 plot 2 plot 3 plot 4 Little bad taste A -- C D B Tough body
B D -- A B Deliciousness A D -- C B
[0194] It was shown that bad taste and body are remarkably improved
as compared with comparative plot 1 with no addition of a dietary
fiber by mixing the present saccharide polycondensate with neotame,
and thus making it possible to obtain a food or beverage product
having high taste quality. Furthermore, high effect was confirmed
even by comparing with existing various dietary fibers (comparative
plots 2 to 4) used as Comparative Examples. Comparative plot 2
containing polydextrose added therein was not satisfactory in both
effect of masking bad taste and imparting of body. Comparative
plots 3 to 4 containing indigestible dextrin added therein could
impart body, but was inferior in little different taste as compared
with the test plot.
Example B5
Production Example (1) of Beverage (Carbonated Beverage)
[0195] Each of the test materials prepared according to the
formulations shown in Table 25 below was poured into 30 ml paper
cups A and B in the amount of about 20 ml, and then a sensory
evaluation test by a ranking method due to 10 volunteers (7 males,
3 females) was carried out with respect to three items of little
bad taste (little aftertaste), tough body, and deliciousness. All
test materials were subjected to sensory evaluation at room
temperature. Either one having higher rank was selected, and the
test material supported by a large number of volunteers was rated A
while the test material supported by a small number of volunteers
was rated C, and the test material supported by the same number of
volunteers was rated B. Sensory evaluation results are shown in
Table 26.
TABLE-US-00025 TABLE 25 Formulation of Example B5 Test plot
Comparative plot Present saccharide polycondensate 0.50 Citric acid
0.15 0.15 Ascorbic acid 0.05 0.05 Na citrate 0.02 0.02 Amino acid
mix 0.02 0.02 Sucralose 0.02 0.02 Carbonated water Balance Balance
Grapefruit flavor 0.01 0.01 Total 100.0 100.0
TABLE-US-00026 TABLE 26 Sensory evaluation results of Example B5
Test plot Comparative plot Little bad taste A C Tough body A C
Deliciousness A C
[0196] A delicious carbonated beverage, which is excellent in both
little bad taste and imparting of body as compared with comparative
plot containing no dietary fiber added therein, was obtained by
adding a dietary fiber (present saccharide polycondensate).
Example B6
Production Example (2) of Beverage (Apple Juice-Containing
Beverage)
[0197] Each of the test materials prepared according to the
formulations shown in Table 27 below was poured into 30 ml paper
cups A and B in the amount of about 20 ml, and then a sensory
evaluation test by a ranking method due to 10 volunteers (7 males,
3 females) was carried out with respect to three items of little
bad taste (little aftertaste), tough body, and deliciousness. All
test materials were subjected to sensory evaluation at room
temperature. Either one having higher rank was selected, and the
test material supported by a large number of volunteers was rated A
while the test material supported by a small number of volunteers
was rated C, and the test material supported by the same number of
volunteers was rated B. Sensory evaluation results are shown in
Table 28.
TABLE-US-00027 TABLE 27 Formulation of Example B6 Test plot
Comparative plot Present saccharide polycondensate 0.50 100% Apple
juice 30.00 30.00 Ascorbic acid 0.02 0.02 Flavoring agent 0.01 0.01
Acesulfame K 0.008 0.008 Sucralose 0.007 0.007 Water Balance
Balance Total 100.0 100.0
TABLE-US-00028 TABLE 28 Table 28: Sensory evaluation results of
Example B6 Test plot Comparative plot Little bad taste A C Tough
body B B Deliciousness A C
[0198] A delicious apple juice-containing beverage having bad taste
reduced as compared with comparative plot containing no dietary
fiber added therein was obtained by adding a dietary fiber (present
saccharide polycondensate).
Example B7
Production Example (3) of Beverage (Coffee Beverage)
[0199] Each of the test materials prepared according to the
formulations shown in Table 29 below was poured into 30 ml paper
cups A and B in the amount of about 20 ml, and then a sensory
evaluation test by a ranking method due to 10 volunteers (7 males,
3 females) was carried out with respect to three items of little
bad taste (little aftertaste), tough body, and deliciousness. All
test materials were subjected to sensory evaluation at room
temperature. Either one having higher rank was selected, and the
test material supported by a large number of volunteers was rated A
while the test material supported by a small number of volunteers
was rated C, and the test material supported by the same number of
volunteers was rated B. Sensory evaluation results are shown in
Table 30.
TABLE-US-00029 TABLE 29 Formulation of Example B7 Test plot
Comparative plot Present saccharide polycondensate 0.50 Milk 10.00
10.00 Coffee extract 3.50 35.0 Sugar 1.00 1.00 Powdered skim milk
1.00 1.00 Emulsifier 0.10 0.10 Acesulfame K 0.01 0.01 Water Balance
Balance Total 100.0 100.0
TABLE-US-00030 TABLE 30 Sensory evaluation results of Example B7
Test plot Comparative plot Little bad taste A C Tough body A C
Deliciousness A C
[0200] A delicious coffee beverage, which is excellent in both
little bad taste and imparting of body as compared with comparative
plot containing no dietary fiber added therein, was obtained by
adding a dietary fiber (present saccharide polycondensate).
Example B8
Production Example (4) of Beverage (Isotonic Sport Beverage)
[0201] Each of the test materials prepared according to the
formulations shown in Table 31 below was poured into 30 ml paper
cups A and B in the amount of about 20 ml, and then a sensory
evaluation test by a ranking method due to 10 volunteers (7 males,
3 females) was carried out with respect to three items of little
bad taste (little aftertaste), tough body, and deliciousness. All
test materials were subjected to sensory evaluation at room
temperature. Either one having higher rank was selected, and the
test material supported by a large number of volunteers was rated A
while the test material supported by a small number of volunteers
was rated C, and the test material supported by the same number of
volunteers was rated B. Sensory evaluation results are shown in
Table 32.
TABLE-US-00031 TABLE 31 Formulation of Example B8 Test plot
Comparative plot Present saccharide polycondensate 0.50 3.50
Fructose-enriched liquid sugar 3.50 3.50 Amino acid mix 3.50 0.20
Citric acid 0.20 1.00 Flavoring agent 1.00 0.10 K chloride 0.10
0.01 Ascorbic acid 0.01 0.01 Salt 0.01 0.01 Sucralose 0.01 0.01
Water Balance Balance Total 100.0 100.0
TABLE-US-00032 TABLE 32 Sensory evaluation results of Example B8
Test plot Comparative plot Little bad taste A C Tough body A C
Deliciousness A C
[0202] An isotonic sport beverage, which is excellent in both
little bad taste and imparting of body as compared with comparative
plot containing no dietary fiber added therein, was obtained by
adding a dietary fiber (present saccharide polycondensate).
Example C
Application to Beer-Based Beverage
Example C1
Beer Flavored Alcoholic Beverage in which Saccharide Polycondensate
is Added After Fermentation (Low-Malt Beer)
[0203] Dietary fiber-containing low-malt beer was prepared by
adding 2 g of the saccharide polycondensate (hereinafter referred
to as a present saccharide polycondensate) obtained in Example A12
to 98 g of commercially available low-malt beer. Also, dietary
fiber-containing low-malt beer was prepared in the same manner as
in the above production method, except that the present saccharide
polycondensate was replaced by indigestible dextrin (Fibersol 2:
manufactured by Matsutani Chemical Industry Co., Ltd.) or
polydextrose (Raites: manufactured by Danisco Japan Ltd.) as
Comparative Example. In the below-mentioned Examples and Test
Examples, the above-mentioned commercially available products were
used as the indigestible dextrin and polydextrose.
[0204] The obtained dietary fiber-containing low-malt beer was
compared with low-malt beer containing no dietary fiber added
therein, and then sensory evaluation was carried out based on
evaluation criteria shown below.
[Evaluation]
[0205] A: Extremely preferable
B: Preferable
[0206] C: Equivalent to untreated plot D: Not preferable
[0207] The results of the above sensory evaluation are summarized
in Table 33.
TABLE-US-00033 TABLE 33 Sensory evaluation results of low-malt beer
containing various water-soluble dietary fibers Present saccharide
Ingestible polycondensate dextrin Polydextrose Smoothness B C D
Body B B C Flavor A C B Bitterness B C B Little off-flavor A C D
Deliciousness A D C
[0208] The low-malt beer containing the present saccharide
polycondensate added therein had rich body and fruity flavor as
compared with the untreated plot, and exhibited enhanced smoothness
of aftertaste. Furthermore, the low-malt beer was excellent in that
it does not impart off-flavors such as sourness and sweetness as
compared with low-malt beer containing other dietary fibers
(indigestible dextrin, polydextrose) as Comparative Example.
[0209] Regarding indigestible dextrin and polydextrose, flavor
deteriorates by masking flavor peculiar to a beer flavored
alcoholic beverage using a dietary fiber, and flavor and taste
quality are impaired by imparting off-flavor peculiar to a dietary
fiber. It became apparent that the present saccharide
polycondensate can impart smoothness and body, and can enhance a
dietary fiber without impairing flavor and taste quality.
[0210] A bubble retention test of the dietary fiber-containing
low-malt beer obtained by the above-mentioned test was carried out
by the below-mentioned method.
[0211] The bubble retention test was carried out by a partially
modified method of the Rudin method. A beer flavored alcoholic
beverage, controlled to normal temperature by being left to stand
at room temperature in advance, was poured into a 300 ml beaker,
and then decarbonated by vigorously stirring for about 1 hour using
a stirrer. To the decarbonated solution, various materials (2%
(w/w)) were added. After dissolution, 100 ml of the solution was
gently poured into a 500 ml measuring cylinder made of glass and
then a carbonic acid gas was blown through a sintered metal filter,
thereby causing frothing up to the graduation of 500 ml. Then, the
time required for the upper surface of bubbles to fall down to the
graduation of 400 ml was measured. The above test was repeated
twice. The average value is shown in Table 34.
TABLE-US-00034 TABLE 34 Bubble retention test results No Present
saccharide Ingestible Poly- Dietary fiber addition polycondensate
dextrin dextrose Bubble retention 77.5 81 77 66.5 time
(seconds)
[0212] It was shown that bubble retention time of the low-malt beer
containing the present saccharide polycondensate added therein is
improved as compared with a dietary fiber non-addition plot and
low-malt beer containing indigestible dextrin or polydextrose added
therein as Comparative Example.
Example C2
Beer Flavored Alcoholic Beverage in which Saccharide Polycondensate
is Added After Fermentation (Third Beer)
[0213] To 98 g of a commercially available third beer (effervescent
liqueur), 2 g of various water-soluble dietary fiber materials were
added and dissolved to prepare third beer containing a dietary
fiber.
[0214] A comparison was made with third beer containing no dietary
fiber added therein, and sensory evaluation was carried out based
on evaluation criteria shown below.
[Evaluation]
[0215] A: Extremely preferable
B: Preferable
[0216] C: Equivalent to untreated plot D: Not preferable
[0217] The results of the above sensory evaluation are summarized
in Table 35.
TABLE-US-00035 TABLE 35 Sensory evaluation results of third beer
containing various water-soluble dietary fibers Present saccharide
Ingestible polycondensate dextrin Polydextrose Smoothness B D B
Body B B C Flavor A C B Bitterness B C B Little off-flavor A C D
Deliciousness A B C
[0218] The same tendency as in the low-malt beer of Example C1 was
also confirmed in the third beer. Namely, the third beer containing
the present saccharide polycondensate added therein had rich body
and fruity flavor as compared with the untreated plot, and
exhibited enhanced smoothness of aftertaste. Furthermore, the third
beer was excellent in that it does not impart off-flavors such as
sourness and sweetness as compared with third beer containing other
dietary fibers (indigestible dextrin, polydextrose) as Comparative
Example.
Example C3
Beer Flavored Alcoholic Beverage in which Saccharide Polycondensate
is Added Before Fermentation (Beer)
[0219] According to the formulation shown in Table 36, beer
containing the present saccharide polycondensate added therein (the
obtained beverage corresponds to "low-malt beer" under liquor tax
law). A wort extract (Bavarian Pilsner: manufactured by Weyermann),
hop (CSA P90: made in Czech), and yeast (dry yeast Saflager W34/70:
manufactured by Fermentis) were used as the raw material shown in
Table 36.
TABLE-US-00036 TABLE 36 Formulations of present saccharide
polycondensate-containing beer and present saccharide
polycondensate-free beer Present saccharide Present saccharide
polycondensate- polycondensate- containing beer free beer Wort
extract 177.42 g 197.13 g Present saccharide 14.96 g 0 g
polycondensate Hop 1.80 g 1.80 g Yeast 2.87 g 2.87 g Final weight*
1,000 g 1,000 g *The respective raw materials and water were
combined to make 1,000 g of a final weight.
[0220] According to the above formulation, fermentation with yeast
was carried out by maintaining at about 12.degree. C. for 8 days,
and a fermented liquid is subjected to an aging operation (second
fermentation: maintained at about 15.degree. C. for 4 days) to
obtain beer containing the present saccharide polycondensate added
therein.
[0221] The obtained beer containing the present saccharide
polycondensate added therein was compared with beer containing no
present saccharide polycondensate added therein, and then sensory
evaluation was carried out. Namely, the obtained beer containing
the present saccharide polycondensate added therein was compared
with beer produced in the same manner, except that a dietary fiber
(present saccharide polycondensate) is not contained as a raw
material, and then sensory evaluation was carried out based on
evaluation criteria shown below.
[Evaluation]
[0222] A: Extremely preferable
B: Preferable
[0223] C: Equivalent to untreated plot D: Not preferable
[0224] The results of the above sensory evaluation are summarized
in Table 37.
TABLE-US-00037 TABLE 37 Sensory evaluation results of present
saccharide polycondensate-containing beer Smoothness B Body B
Flavor A Bitterness B Little off-flavor B Deliciousness A
[0225] The beer containing the present saccharide polycondensate
added therein exhibited rich body and fruity flavor of hop as
compared with beer of an untreated plot, and also had soft
bitterness and aftertaste, and any off-flavor derived from a
dietary fiber was not recognized.
Example C4
Beer Flavored Alcoholic Beverage in which Saccharide Polycondensate
is Added Before Fermentation (Low-Malt Beer)
[0226] According to the formulation shown in Table 38, low-malt
beer containing the present saccharide polycondensate added therein
was produced. A wort extract (Bavarian Pilsner: manufactured by
Weyermann), hop (CSA P90: made in Czech), yeast (dry yeast Saflager
W34/70: manufactured by Fermentis), and starch syrup (High Maltose
MC-55, manufactured by Nihon Shokuhin Kako Co., Ltd.) were used as
beer raw materials shown in Table 38.
TABLE-US-00038 TABLE 38 Formulations of present saccharide
polycondensate-containing low- malt beer and present saccharide
polycondensate-free low-malt beer Present saccharide Present
saccharide polycondensate- polycondensate- containing low-malt beer
free low-malt beer Wort extract 101.77 g 101.77 g Starch syrup
74.77 g 94.24 g Present saccharide 14.96 g 0 g polycondensate Hop
1.80 g 1.80 g Yeast 2.87 g 2.87 g Final weight* 1,000 g 1,000 g
*The respective raw materials and water were combined to make 1,000
g of a final weight.
[0227] According to the above formulation, fermentation with yeast
was carried out by maintaining at about 12.degree. C. for 8 days,
and a fermented liquid was subjected to an aging operation (second
fermentation: maintained at about 14.degree. C. for 6 days) to
obtain low-malt beer. The obtained low-malt beer was compared with
low-malt beer in which the present saccharide polycondensate is not
added, and then sensory evaluation was carried out based on
evaluation criteria shown below.
A: Extremely preferable
B: Preferable
[0228] C: Equivalent to untreated plot D: Not preferable
[0229] The results of the above sensory evaluation are summarized
in Table 39.
TABLE-US-00039 TABLE 39 Sensory evaluation results of present
saccharide polycondensate-containing low-malt beer Smoothness C
Body A Flavor B Bitterness B Little off-flavor A Deliciousness
A
[0230] The low-malt beer containing the present saccharide
polycondensate added therein exhibited reduced outstanding
sensation of sourness and bitterness as compared with an untreated
plot, and also had soft body and smoothness free from off-flavor,
and any off-flavor derived from a dietary fiber was not
recognized.
Example D
Application to Food or Beverage Product
Example D1
Tea Containing Saccharide Polycondensate Added Therein
[0231] According to the formulation shown in Table 40, tea was
prepared.
TABLE-US-00040 TABLE 40 Tea Comparative plot Test plot Tea extract
liquid 95.0 95.0 Isomerized sugar 5.0 5.0 Present saccharide
polycondensate -- 10.0 Dietary fiber -- 8.2 Dietary fiber per one
meal (240 g) 0.0 17.8
[0232] The tea containing the present saccharide polycondensate
(test plot) was free from bad taste and odor derived from the
present saccharide polycondensate, and both appearance and flavor
compared favorably with a control product (control plot).
Therefore, it was shown that a dietary fiber can be given without
impairing appearance and flavor of the tea by the addition of the
present saccharide polycondensate.
Example D2
Sweet Red-Bean SOUP (with Rice Cake) Containing Saccharide
Polycondensate Added Therein
[0233] According to the formulation shown in Table 41, azuki-bean
soup with rice cake was prepared.
TABLE-US-00041 TABLE 41 Sweet red-bean soup Comparative plot Test
plot Strained bean paste 14.6 14.6 Granulated sugar 16.6 16.6 Salt
0.1 0.1 Processed starch 0.5 0.5 Water 68.2 63.2 Present saccharide
polycondensate -- 5.0 Dietary fiber 1.5 5.6 Dietary fiber per one
meal (240 g) 3.6 13.4
[0234] The azuki-bean soup with rice cake, containing the present
saccharide polycondensate (test plot) was free from bad taste and
odor derived from the present saccharide polycondensate, and both
appearance and flavor compared favorably with a control product
(control plot). Therefore, it was shown that a dietary fiber can be
given without impairing appearance and flavor of the azuki-bean
soup with rice cake by the addition of the present saccharide
polycondensate.
Example D3
Vanilla Shake Containing Saccharide Polycondensate Added
Therein
[0235] According to the formulation shown in Table 42, water was
mixed with powdered raw materials, followed by mixing and further
dissolving by heating to 80.degree. C. Butterfat was homogenized by
a homogenizer, followed by aging at 5.degree. C. until the next
day. After freezing and rapid cooling to -40.degree. C., the frozen
product was well mixed to prepare vanilla shake.
TABLE-US-00042 TABLE 42 Vanilla shake Comparative plot Test plot
Powdered skim milk 8.5 8.5 Salt-free butter 1.9 1.9 Vegetable fat
and oil 1.5 1.5 Emulsion stabilizer 0.5 0.5 Granulated sugar 7.7
7.7 Starch syrup 13.6 -- Stevia -- 0.025 Vanilla flavor 0.05 0.05
Water 66.25 66.23 Present saccharide polycondensate -- 13.6 Dietary
fiber 0.1 11.2 Dietary fiber per one meal (240 g) 0.2 16.8
[0236] The vanilla shake containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Furthermore, bad taste caused by the addition of stevia was masked.
Therefore, it was shown that a dietary fiber can be given without
impairing appearance and flavor of the vanilla shake cake by the
addition of the present saccharide polycondensate.
Example D4
Ice Cream Containing Saccharide polycondensate Added Therein
[0237] According to the formulation shown in Table 43, all raw
materials were mixed and the mixture was heated to 70.degree. C.,
followed by stirring using a homomixer. Butterfat was homogenized
by a homogenizer, followed by aging for 1 day in a refrigerator.
After freezing and rapid cooling to -40.degree. C., the frozen
product was rapidly cooled to prepare ice cream.
TABLE-US-00043 TABLE 43 Ice cream Comparative plot Test plot
Powdered skim milk 9.5 9.5 Salt-free butter 6.00 6.0 Purified
coconut oil 5.00 -- Granulated sugar 8.32 -- Starch syrup 9.40 --
Aspartame -- 0.02 Acesulfame K -- 0.01 Flavoring agent 2.00 2.00
Emulsion stabilizer 0.50 0.50 Water 59.28 59.28 Present saccharide
polycondensate -- 22.7 Dietary fiber 0.1 18.7 Dietary fiber per one
meal (150 g) 0.2 28.0
[0238] The ice cream containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Furthermore, bad taste caused by the addition of a high intensity
sweetener was masked. Therefore, it was shown that a dietary fiber
can be given without impairing appearance and flavor of the ice
cream by the addition of the present saccharide polycondensate.
Example D5
Yogurt Beverage Containing Saccharide Polycondensate Added
Therein
[0239] According to the formulation shown in Table 44, powdered
skim milk containing 10% milk solid was fermented in advance to
obtain an undiluted yogurt solution. Then, the undiluted yogurt
solution other raw materials were mixed and dissolved, and the
mixture was homogenized by a homogenizer to prepare yogurt beverage
(drink yogurt).
TABLE-US-00044 TABLE 44 Yogurt beverage Comparative plot Test plot
Undiluted yogurt solution 93.5 93.5 Fructose 6.0 6.0 Stabilizer
0.50 0.78 Flavoring agent 0.05 0.05 Present saccharide
polycondensate -- 10.0 Dietary fiber 0.5 8.7 Dietary fiber per one
meal (240 g) 1.2 18.9
[0240] The yogurt beverage containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Therefore, it was shown that a dietary fiber can be given without
impairing appearance and flavor of the yogurt beverage by the
addition of the present saccharide polycondensate.
Example D6
Yogurt Containing Saccharide Polycondensate Added Therein
[0241] According to the formulation shown in Table 45, raw
materials were mixed, heated and then emulsified. After inoculation
with 3% starter, the mixture was refrigerated when pH reached 4.6,
and thus preparing yogurt.
TABLE-US-00045 TABLE 45 Yogurt Comparative plot Test plot Milk 57.0
57.0 Powdered skim milk 5.5 5.5 Granulated sugar 7.00 -- Stevia --
0.04 Processed starch 1.50 -- Pectin 0.20 0.20 Present saccharide
polycondensate -- 8.50 Dietary fiber 0.1 7.0 Dietary fiber per one
meal (150 g) 0.1 14.7
[0242] The yogurt containing the present saccharide polycondensate
(test plot) was free from bad taste and odor derived from the
present saccharide polycondensate, and both appearance and flavor
compared favorably with a control product (control plot).
Furthermore, bad taste caused by the addition of a high intensity
sweetener was masked. Therefore, it was shown that a dietary fiber
can be given without impairing appearance and flavor of the yogurt
by the addition of the present saccharide polycondensate.
Example D7
Candy Containing Saccharide Polycondensate Added Therein
[0243] According to the formulation shown in Table 46, raw
materials other than a flavoring agent were dissolved in water and
the solution was cooled to 80.degree. C. after reaching 155.degree.
C. The flavoring agent was added, followed by mixing and further
forming to prepare candy.
TABLE-US-00046 TABLE 46 Candy Comparative plot Test plot Starch
syrup 49.4 -- Citric acid 0.5 0.5 Flavoring agent 0.10 0.10 Sugar
50.00 50.00 Stevioside -- 0.10 Present saccharide polycondensate --
49.40 Dietary fiber 0.0 40.4 Dietary fiber per one meal (12 g) 0
4.8
[0244] The candy containing the present saccharide polycondensate
(test plot) was free from bad taste and odor derived from the
present saccharide polycondensate, and both appearance and flavor
compared favorably with a control product (control plot).
Furthermore, bad taste caused by the addition of a high intensity
sweetener was masked. Therefore, it was shown that a dietary fiber
can be given without impairing appearance and flavor of the candy
by the addition of the present saccharide polycondensate.
Example D8
Chewing gum Containing Saccharide Polycondensate Added Therein
[0245] According to the formulation shown in Table 47, raw
materials other than a flavoring agent were placed in a pan and
melted with heating, followed by well mixing. After cooling to
50.degree. C. and saccharide was added, followed by mixing. The
flavoring agent was added at 40.degree. C., followed by mixing,
forming and further cooling to prepare chewing gum.
TABLE-US-00047 TABLE 47 Chewing gum Comparative plot Test plot
Purified Cevian 2.9 2.9 Purified gum base 28.6 28.6 Glucose 20.50
20.50 Sugar 28.30 28.30 Flavoring agent 0.80 0.80 Peppermint 0.80
0.80 Wintergreen 0.50 0.50 Spearmint 0.30 0.30 Dextrin 17.80 --
Present saccharide polycondensate -- 17.80 Dietary fiber 0.0 14.5
Dietary fiber per one meal (4.5 g) 0.0 0.7
[0246] The chewing gum containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Therefore, it was shown that a dietary fiber can be given without
impairing appearance and flavor of the chewing gum by the addition
of the present saccharide polycondensate.
Example D9
Custard Cream Containing Saccharide Polycondensate Added
Therein
[0247] According to the formulation shown in Table 48, materials
other than rapeseed oil were dispersed by a homomixer, followed by
stirring, heating to 100.degree. C. in an autoclave, maintaining
for 5 minutes and further cooling to prepare custard cream.
TABLE-US-00048 TABLE 48 Custard cream Comparative plot Test plot
Processed starch 4.5 4.5 Corn starch 1.00 1.00 Powdered skim milk
4.00 4.00 Powdered whole milk 2.50 2.50 Whey protein 1.50 1.50 Salt
0.03 0.03 Sour agent 0.06 0.06 Polysaccharide thickener 0.04 0.04
Sugar 14.00 -- Starch syrup 18.00 -- Stevia -- 0.13 Frozen 20%
sweetened egg yolk 1.10 1.10 Frozen egg white 3.60 3.60 Water 37.20
37.20 Rapeseed oil 12.50 12.50 Present saccharide polycondensate --
32.00 Dietary fiber 0.1 26.2 Dietary fiber per one meal (240 g) 0.2
62.9
[0248] The custard cream containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Furthermore, bad taste caused by the addition of a high intensity
sweetener was masked. Therefore, it was shown that a dietary fiber
can be given without impairing appearance and flavor of the custard
cream by the addition of the present saccharide polycondensate.
Example D10
Strawberry Jam Containing Saccharide Polycondensate Added
Therein
[0249] According to the formulation shown in Table 49, raw
materials other than pectin were mixed, and then the mixture was
slightly crushed by a mixer and heated at low heat. After reaching
Brix 60 during heating, pectin was added, followed by cooling to
prepare strawberry jam.
TABLE-US-00049 TABLE 49 Strawberry jam Comparative plot Test plot
Strawberry 55.0 55.0 Sugar 30.00 -- Starch syrup 15 -- Pectin 0.30
0.30 Citric acid 0.11 0.11 Stevia -- 0.20 Present saccharide
polycondensate -- 45.00 Dietary fiber 1.2 38.0 Dietary fiber per
one meal (30 g) 0.4 25.0
[0250] The strawberry jam containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Furthermore, bad taste caused by the addition of a high intensity
sweetener was masked. Therefore, it was shown that a dietary fiber
can be given without impairing appearance and flavor of the
strawberry jam by the addition of the present saccharide
polycondensate.
Example D11
Blueberry Jam Containing Saccharide Polycondensate Added
Therein
[0251] According to the formulation shown in Table 50, raw
materials other than pectin were mixed, and then the mixture was
slightly crushed by a mixer and heated at low heat. After reaching
Brix 40 during heating, pectin was added, followed by cooling to
prepare blueberry jam.
TABLE-US-00050 TABLE 50 Blueberry jam Comparative plot Test plot
Blueberry 41.8 41.8 Granulated sugar 15.40 15.40 Starch syrup 28.20
-- Pectin 1.10 1.10 Citric acid 0.30 0.30 Water 13.2 13.2 Present
saccharide polycondensate -- 28.2 Dietary fiber 0.9 23.9 Dietary
fiber per one meal (30 g) 0.6 16.8
[0252] The blueberry jam containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Furthermore, bad taste caused by the addition of a high intensity
sweetener was masked. Therefore, it was shown that a dietary fiber
can be given without impairing appearance and flavor of the
blueberry jam by the addition of the present saccharide
polycondensate.
Example D12
Sugar-Free Bean Jam Containing Saccharide Polycondensate Added
Therein
[0253] According to the formulation shown in Table 51, adzuki beans
were heated in a state where water just covers the beans to remove
astringent taste, followed by draining. After the addition of water
until water just covers the beans, and further heating for 120
minutes while pouring water, sugar was added and the mixture was
boiled down until reaching Brix 60 to prepare a sugar-free bean
jam.
TABLE-US-00051 TABLE 51 Sugar-free bean jam Comparative plot Test
plot Azuki beans 100 100 Granulated sugar 160 160 Starch syrup
24.00 -- Stevia -- 0.05 Water q.s. q.s. Present saccharide
polycondensate -- 24.0 Dietary fiber 0.9 20.5 Dietary fiber per one
meal (30 g) 0.1 3.3
[0254] The sugar-free bean jam containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Furthermore, bad taste caused by the addition of a high intensity
sweetener was masked. Therefore, it was shown that a dietary fiber
can be given without impairing appearance and flavor of the
sugar-free bean jam by the addition of the present saccharide
polycondensate.
Example D13
Non-Oil Dressing Containing Saccharide Polycondensate Added
Therein
[0255] According to the formulation shown in Table 52, liquid raw
materials (thin soy sauce, sake, isomerized sugar, fermented
seasoning, apple juice, water, grain vinegar, lemon juice, perilla
extract, and present saccharide polycondensate) were mixed, and
then powdered raw materials (salt, seafood extract, flavor broth,
and bainiku (plum pulp)) were dissolved to prepare non-oil
dressing.
TABLE-US-00052 TABLE 52 Non-oil dressing Comparative plot Test plot
Thin soy sauce 15 15 Sake 5 5 Salt 3 3 Isomerized sugar 25 5
Fermented seasoning 4.2 4.2 Seafood extract 2.5 2.5 Apple juice 2 2
Flavor broth 1 1 Water 16.5 16.5 Grain vinegar 22.5 22.5 Lemon
juice 1.5 1.5 Citric acid 1.2 1.2 Bainiku (plum pulp) 0.5 0.5
Perilla extract 0.1 0.1 Present saccharide polycondensate -- 25
Dietary fiber 0.0 20.4 Dietary fiber per one meal (20 g) 0 3.9
[0256] The non-oil dressing containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Therefore, it was shown that a dietary fiber can be given without
impairing appearance and flavor of the non-oil dressing by the
addition of the present saccharide polycondensate.
Example D14
Mayonnaise Containing Saccharide Polycondensate Added Therein
[0257] According to the formulation shown in Table 53, powdered raw
materials were dissolved in water and vinegar, and then egg yolk
was mixed. The mixture was emulsified by adding salad oil little by
little while stirring by a homomixer to prepare mayonnaise.
TABLE-US-00053 TABLE 53 Mayonnaise Comparative plot Test plot Salad
oil 62.0 32.5 Vinegar 18.00 18.00 Egg yolk 16.50 10.00 Salt 3.00
3.00 Sugar 0.50 0.50 Water -- 11.00 Present saccharide
polycondensate -- 25.00 Dietary fiber 0.0 20.4 Dietary fiber per
one meal (20 g) 0 4.1
[0258] The mayonnaise containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Therefore, it was shown that a dietary fiber can be given without
impairing appearance and flavor of the mayonnaise by the addition
of the present saccharide polycondensate.
Example D15
Sweet Soy Glaze Containing Saccharide Polycondensate Added Therein
of Dango (Rice Dumpling)
[0259] According to the formulation shown in Table 54, a half
amount of caster sugar, processed starch, and soup stock made from
konbu, and the saccharide polycondensate were mixed, and then soy
sauce, water, starch syrup, and mirin (sweet sake used as
seasoning) were added, followed by heating. The mixture was heated
for a while after it became sticky, and then the remaining sugar
was mixed, followed by dissolving with heating. Heating was
continued to prepare sweet soy glaze of dango (rice dumpling).
TABLE-US-00054 TABLE 54 Sweet soy glaze of dango (rice dumpling)
Comparative plot Test plot Caster sugar 22.00 22.00 Processed
starch 6.00 4.00 Soup stock made from konbu 0.20 0.20 Soy sauce
20.00 20.00 Water 31.80 25.80 Starch syrup 14.00 -- Mirin (sweet
sake used as seasoning) 6.00 6.00 Present saccharide polycondensate
-- 22.00 Dietary fiber 0.0 18.0 Dietary fiber per one meal (20 g) 0
4.9
[0260] The sweet soy glaze containing the present saccharide
polycondensate (test plot) of dango (rice dumpling) was free from
bad taste and odor derived from the present saccharide
polycondensate, and both appearance and flavor compared favorably
with a control product (control plot). Therefore, it was shown that
a dietary fiber can be given without impairing appearance and
flavor of the sweet soy glaze of dango by the addition of the
present saccharide polycondensate.
Example D16
White Sauce Containing Saccharide Polycondensate Added Therein
[0261] According to the formulation shown in Table 55, weak flour
and butter were heated to prepare roux in advance. Separately,
whole milk powder, amino acid seasoning, salt, white pepper,
processed starch, and present saccharide polycondensate were mixed,
and then a pan containing milk and water was put on the fire. A
mixture of powdered raw materials with roux was added, followed by
dissolving with heating. The mixture was heated for a while after
it became sticky to prepare white sauce.
TABLE-US-00055 TABLE 55 White sauce Comparative plot Test plot
Powdered whole milk 5.00 5.00 Consomme 0.40 0.40 Amino acid
seasoning 0.40 0.40 Salt 0.30 0.30 White pepper 0.01 0.01 Milk
20.00 20.00 Water 62.89 53.39 Butter 4.00 4.00 Weak flour 4.00 4.00
Processed starch 3.00 2.50 Present saccharide polycondensate --
10.00 Dietary fiber 0.1 8.3 Dietary fiber per one meal (150 g) 0
12.4
[0262] The white sauce containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Therefore, it was shown that a dietary fiber can be given without
impairing appearance and flavor of the white sauce containing the
present saccharide polycondensate by the addition of the present
saccharide polycondensate.
Example D17
Peanut Butter Containing Saccharide Polycondensate Added
Therein
[0263] According to the formulation shown in Table 56, coconut oil
was added to peanut and then the mixture was put in a food cutter
until it becomes pasty. Then, starch syrup, peanut flavor, and
present saccharide polycondensate were added, followed by stirring
in the food cutter until the mixture becomes uniform to prepare
peanut butter.
TABLE-US-00056 TABLE 56 Peanut butter Comparative plot Test plot
Peanut 55.0 42.0 Coconut oil 25.0 20.0 Starch syrup 20.0 15.0
Peanut flavor 0.1 0.1 Present saccharide polycondensate -- 23.0
Dietary fiber 4.4 21.7 Dietary fiber per one meal (20 g) 0.9
4.3
[0264] The peanut butter containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Therefore, it was shown that a dietary fiber can be given without
impairing appearance and flavor of the peanut butter by the
addition of the present saccharide polycondensate.
Example D18
Corn Soup Containing Saccharide Polycondensate Added Therein
[0265] According to the formulation shown in Table 57, powdered
skim milk, granulated sugar, starch, chicken powder, consomme soup,
roasted chicken powder, emulsifier, and the saccharide
polycondensate were mixed and then dissolved in warm water in
advance. A solution prepared by dissolving milk and powdered raw
materials in sweet corn puree was added, and then the mixture was
put in a homogenizer. After heating and reaching 90.degree. C.,
heating was stopped and a can was filled with the obtained product,
and the can was subjected to retort sterilization to prepare corn
soup.
TABLE-US-00057 TABLE 57 Corn soup Comparative plot Test plot Sweet
corn puree (Bx. 18) 10.0 10.0 Milk 8.0 8.0 Powdered whole milk 2.0
2.0 Granulated sugar 3.0 3.0 Starch 2.0 2.0 Consomme soup 0.7 0.7
Chicken powder 0.6 0.6 Roasted chicken powder 0.5 0.5 Emulsifier
0.1 0.1 Water 73.1 68.1 Present saccharide polycondensate -- 5.0
Dietary fiber 1.0 4.7 Dietary fiber per one meal (150 g) 1.5
7.1
[0266] The corn soup containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Therefore, it was shown that a dietary fiber can be given without
impairing appearance and flavor of the corn soup by the addition of
the present saccharide polycondensate.
Example D19
Curry Roux Containing Saccharide Polycondensate Added Therein
[0267] According to the formulation shown in Table 58, materials
other than the present saccharide polycondensate were mixed and a
10% by weight solution prepared by dissolving the present
saccharide polycondensate was subjected to spray granulation and
further forming by compacting to prepare cubic curry roux.
TABLE-US-00058 TABLE 58 Curry roux Comparative plot Test plot Wheat
flour 30.0 30.0 Curry powder 7.0 7.0 Savory herbs and meat extract
25.0 25.0 Meat extract 25.0 25.0 Salt 5.0 5.0 Sugar 5.0 5.0 Chutney
5.0 5.0 Monosodium glutamate 3.00 3.00 Starch 0.50 -- Present
saccharide polycondensate -- 5.00 Dietary fiber 0.6 4.4 Dietary
fiber per one meal (12 g) 0.1 0.5
[0268] The curry roux containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Therefore, it was shown that a dietary fiber can be given without
impairing appearance and flavor of the curry roux by the addition
of the present saccharide polycondensate.
Example D20
Bread Containing Saccharide Polycondensate Added Therein
[0269] According to the formulation shown in Table 59, dough was
well kneaded, fermented and then baked to prepare bread.
TABLE-US-00059 TABLE 59 Bread Comparative plot Test plot Wheat
flour 100.0 100.0 Water 68.00 68.00 Yeast 3.00 3.00 Salt 2.00 2.00
Sugar-mixed isomerized sugar 13.00 -- Powdered skim milk 2.00 2.00
Fat and oil 6.00 6.00 Present saccharide polycondensate -- 13.00
Dietary fiber 1.4 12.0 Dietary fiber per one meal (180 g) 1.3
11.4
[0270] The bread containing the present saccharide polycondensate
(test plot) was free from bad taste and odor derived from the
present saccharide polycondensate, and both appearance and flavor
compared favorably with a control product (control plot).
Furthermore, bad taste caused by the addition of a high intensity
sweetener was masked. Therefore, it was shown that a dietary fiber
can be given without impairing appearance and flavor of the bread
by the addition of the present saccharide polycondensate.
Example D21
Spaghetti Containing Saccharide Polycondensate Added Therein
[0271] According to the formulation shown in Table 60, dough was
well kneaded and then spaghetti was prepared while adding water
little by little.
TABLE-US-00060 TABLE 60 Spaghetti Comparative plot Test plot Wheat
flour 100.0 100.0 Water 30.00 25.00 Present saccharide
polycondensate -- 5.00 Dietary fiber 2.1 6.2 Dietary fiber per one
meal (200 g) 3.2 9.5
[0272] The spaghetti containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Therefore, it was shown that a dietary fiber can be given without
impairing appearance and flavor of the spaghetti by the addition of
the present saccharide polycondensate.
Example D22
Omelette Containing Saccharide Polycondensate Added Therein
[0273] According to the formulation shown in Table 61, the present
saccharide polycondensate was dissolved in milk and then other raw
materials were mixed with egg. After oiling a frying pan using
salad oil, the mixture was baked to prepare omelette.
TABLE-US-00061 TABLE 61 Omelette Comparative plot Test plot Whole
egg 100.0 100.0 Milk 30.00 30.00 Salt 1.00 1.00 Pepper 0.20 0.20
Butter 5.00 5.00 Present saccharide polycondensate -- 15.00 Dietary
fiber 0.0 12.3 Dietary fiber per one meal (100 g) 0 8.1
[0274] The omelette containing the present saccharide
polycondensate (test plot) was free from bad taste and odor derived
from the present saccharide polycondensate, and both appearance and
flavor compared favorably with a control product (control plot).
Therefore, it was shown that a dietary fiber can be given without
impairing appearance and flavor of the omelette by the addition of
the present saccharide polycondensate.
Example D23
Use as Powdered Base
[0275] To 100 g of green tea, 300 g of an aqueous 30% ethanol
solution at 65.degree. C. was added. After extracting at 60.degree.
C. for 60 minutes, solid-liquid separation was carried out. A
solution having an ethanol concentration of 8.0%, prepared by
adding 730 g of water to 270 g of the obtained extract liquid was
mixed with 200 g of the present saccharide polycondensate, and then
the mixture was spray-dried to obtain 200 g of green tea extract
powder having an ethanol concentration of 0.9 (W/W) %. The obtained
green tea extract powder is a material which is excellent in
solubility and easy to handle, and also has moderate bitterness and
satisfactory balance between flavor and taste.
Example D24
Liquid food Containing Saccharide Polycondensate Added Therein
[0276] Protein (casein sodium) (4% by weight), 0.5% by weight of
xanthan gum, and 20% by weight of the present saccharide
polycondensate were dissolved in tap water at 55 to 60.degree. C.
using Three-One Motor (700 rpm). After confirming that they have
been completely dissolved, a solution prepared by dissolving 0.09%
by weight of potassium hydroxide, 0.09% by weight of citric acid,
0.07% by weight of sodium chloride, 0.01% by weight of a calcium
salt, and 0.005% by weight of a magnesium salt in tap water was
added, followed by mixing. To the mixture, 3% by weight of fat and
oil, organic acid monoglyceride, and a polyglycerin fatty acid
ester were added, and then the mixture was put in a homomixer
(8,000 rpm 10 minutes). At this time, pH was measured and adjusted
within a range of pH 6.8 to 7.2. After heating again to 60.degree.
C. by double boiling, the mixture was put in a homogenizer (500
kgfcm.sup.2), bottled and then subjected to retort sterilization
(121.degree. C., F15). The obtained food compared favorably with a
conventional liquid food.
Example D25
Use as Cooked Rice Loosening Agent
[0277] To 300 g of polished rice, 440 g of water was added and 3%
by weight of the present saccharide polycondensate was dissolved,
and then rice cooking was carried out by a rice cooker. The
obtained cooked rice was enriched with a dietary fiber as compared
with cooked rice without addition, and also loosening effect was
confirmed. Taste quality and flavor compared favorably with cooked
rice without addition.
Example E
Application to Feed
Example E1
Dog Food Containing Saccharide Polycondensate Added Therein
[0278] According to the formulation shown in Table 62, dog food was
prepared.
TABLE-US-00062 TABLE 62 Dog food Comparative plot Test plot Corn
25.0 25.0 Wheat flour 22.00 22.00 Chicken and chicken meal 23.00
23.00 Soybean meal 14.40 14.40 Fish powder 3.30 3.30 Wheat germ
2.90 2.90 Fermenting dry yeast 0.50 0.50 Chicken fat and oil 3.00
3.00 Vitamins and minerals 5.90 5.90 Present saccharide
polycondensate -- 10.00 Dietary fiber 4.7 12.9
[0279] The dog food containing the present saccharide
polycondensate (test plot) had quality identical to that of a
control product (control plot). It was shown that a dietary fiber
can be given without impairing quality of the dog food by the
addition of the present saccharide polycondensate.
Example E2
Cat Food Containing Saccharide Polycondensate Added Therein
[0280] According to the formulation shown in Table 63, cat food was
prepared.
TABLE-US-00063 TABLE 63 Cat food Comparative plot Test plot Corn
28.4 28.4 Wheat flour 27.30 27.30 Fermenting dry yeast 3.30 3.30
Wheat germ 3.30 3.30 Soybean meal 16.40 16.40 Fish powder 0.50 0.50
Chicken and chicken meal 18.60 18.60 Vitamins and minerals 2.20
2.20 Present saccharide polycondensate -- 10.00 Dietary fiber 5.4
13.6
[0281] The cat food containing the present saccharide
polycondensate (test plot) had quality identical to that of a
control product (control plot). It was shown that a dietary fiber
can be given without impairing quality of the cat food by the
addition of the present saccharide polycondensate.
Example E3
Livestock Feed Containing Saccharide Polycondensate Added
Therein
[0282] According to the formulation shown in Table 64, livestock
feed was prepared.
TABLE-US-00064 TABLE 64 Livestock feed Comparative plot Test plot
Corn 64.4 64.4 Soybean meal 28.09 28.09 Beef tallow 3.00 3.00
Limestone 0.12 0.12 Calcium phosphate 1.86 1.86 Molasses 2.00 2.00
Salt 0.20 0.20 Mixture of minerals 0.12 0.12 Mixture of vitamins
0.10 0.10 Antioxidant 0.05 0.05 Antibiotic agent 0.10 0.10 Present
saccharide polycondensate -- 10.00 Dietary fiber 7.0 15.1
[0283] The livestock feed containing the present saccharide
polycondensate (test plot) had quality identical to that of a
control product (control plot). It was shown that a dietary fiber
can be given without impairing quality of the livestock feed by the
addition of the present saccharide polycondensate.
* * * * *