JPH07100017B2 - Food containing guar gum - Google Patents

Description

TECHNICAL FIELD The present invention relates to a food containing guar gum whose molecular weight is reduced by hydrolysis.

[Conventional technology]

Recently, the characteristics of guar gum as a dietary fiber such as sugar metabolism action, lipid metabolism action, and action of improving physiological function of digestive tract have been recognized, and guar gum reduces blood glucose level, lowers blood lipids, digests Attempts have been made to administer it to patients suffering from diabetes and hyperlipidemia for the purpose of improving the physiologic function of the duct.
When guar gum is administered to a patient, it is administered as it is in the form of powder or doublet, or is added to and mixed with a processed product such as jelly or drink.

By the way, since the texture of guar gum alone is extremely inferior, it is very difficult to swallow when administered as a powder or in the form of tablet as it is, and it has been difficult to continuously ingest an effective amount for the human body every day. For this reason, guar gum is added to and mixed with processed products such as jelly and drink as described above to improve texture and make it easier to take. However, even in this case, addition of a small amount of guar gum causes the viscosity of jelly, drink, etc. to become very high, and the texture still cannot be avoided. Therefore,
If you want to ingest the required amount of guar gum without degrading the texture, add a small amount of guar gum to the processed product to suppress a large increase in viscosity, while adding a large amount of processed product.
It had to be given multiple times a day.

Further, guar gum is used for thickening, stabilizing, jelly-forming, and preventing aging of various foods based on its properties such as water-soluble property and high viscosity. However, in that case, high-viscosity guar gum is usually used as it is, and the amount of guar gum added to the food is very small, and even if a food containing such an extremely small amount of guar gum is eaten. ,
It was not possible to obtain effects such as a decrease in blood glucose level, a decrease in blood lipid, and an improvement in physiological function of the digestive tract.

[Details of Invention]

The present inventors need to take advantage of the excellent properties of guar gum, such as a decrease in blood glucose level, a decrease in blood lipid, and an improvement in digestive tract physiological functions, while being required for one day without causing a decrease in texture. We have conducted extensive studies to make it possible to ingest a certain amount of guar gum. As a result, guar gum that has been hydrolyzed to a specific viscosity range and made into a low molecular weight product has a lower blood glucose level, lower lipid levels in the blood, improved digestive tract physiology, etc., like guar gum before hydrolysis. The present invention has been completed based on the finding that it can be added in a large amount to foods without impairing the original texture and other properties of foods while retaining the excellent properties of 1.

That is, when the present invention is a 5% by weight aqueous solution,
A food characterized by containing a guar gum hydrolyzate having a viscosity of 0 to 20,000 cps.

The viscosity of a 5% by weight aqueous solution of the guar gum hydrolyzate of the present invention was measured at 25 ° C. using a Bruckfield viscometer.

The above viscosity contained in the food of the present invention is 150 to 20,000 cps.
The guar gum hydrolyzate usually has an average molecular weight of about 70,000 to 120,000, a degree of polymerization of about 100 to 1000, is a yellowish white powder, and is easily dissolved in water.

When the viscosity of the guar gum hydrolyzate is higher than 20,000 cps, the above physiological activities such as sugar metabolism are maintained, but the thickening action of the food becomes extremely high, and various characteristics such as the texture of the food are not impaired. In addition, it becomes impossible to add the amount required for daily intake to foods. If the viscosity of the guar gum hydrolyzate is lower than 150 cps, the above-mentioned excellent properties such as guar gum-derived carbohydrate metabolism, lipid metabolism, and improvement of digestive tract physiological functions are not exhibited. Particularly, a guar gum hydrolyzate having a viscosity of about 300 to 10,000 cps is preferable from the viewpoint of the above-mentioned physiological activity and the fact that a large amount can be added to foods.

In order to effectively utilize the above-mentioned physiological activity of guar gum hydrolyzate, the content of guar gum hydrolyzate in the above viscosity range is 1.5% by weight or more, particularly 3% by weight or more, based on the total weight of food. It is preferable. The upper limit of the content of the guar gum hydrolyzate is not particularly limited as long as the texture and other properties of the food are not significantly impaired. Number of daily intakes of food containing guar gum hydrolyzate, amount taken at one time,
The amount of the guar gum hydrolyzate to be added to the food should be selected from the above range of 1.5% by weight or more depending on the amount of the guar gum hydrolyzate required per day. In order to obtain the above-mentioned physiological activity such as carbohydrate metabolism, it is preferable to ingest about 5 g or more of the guar gum hydrolyzate having the above viscosity range per day for an adult.

The guar gum hydrolyzate used in the present invention is a natural guar gum (usually having a molecular weight of about 200,000 to 2,000,000, the viscosity of an aqueous solution of 5% by weight is infinite and cannot be measured), and the viscosity of an aqueous solution of 5% by weight thereof is 150 to 20,000 cps. It is obtained by hydrolysis until Hydrolysis is carried out by a biochemical method using an enzyme or the like, a method using an acid, a method using an alkali, a method using an oxidizing agent such as chlorine or coconut powder, and the like. Enzymes are used because they can be hydrolyzed under mild conditions, secondary target products are less likely to be generated, and the target product can be produced efficiently, and the safety of the resulting hydrolyzate is high. Biochemical hydrolysis methods are suitable. In that case, hydrolysis is usually carried out using, for example, cellulase or pectinase as an enzyme at about 40 to 70 ° C. and a pH of about 5 to 8.

The food of the present invention containing a guar gum hydrolyzate includes both nutritional food for medical use and food for the general public, a liquid material,
Any of an emulsified material, a paste material, and a solid material,
The phase form does not matter. In addition, the foods referred to here include those that can be eaten immediately as they are, those that can be eaten by cooking and the like, and materials that are premixed for food. Examples of liquid, emulsified, and pasty substances include
It includes various drinks such as nutritional drinks, juices, carbonated drinks and lactic acid bacteria drinks, sauces, creams, mayonnaise, kechiappu, dressing, ice creams and the like.
The solid one may be powdered, granular, or solid, for example, powdered nutritional drink, powdered soft drink,
Powder favorite beverage (powdered coffee, cocoa, kelp tea, etc.),
It includes various kinds of confectionery such as rice crackers, dried sweets, kutsuki, cakes and snacks, breads, noodles such as udon, Chinese noodles, macaroni and spaghetti.

In order to lower blood sugar levels, lower blood lipids and improve digestive tract physiology with guar gum hydrolysates, as described above, a certain amount of guar gum hydrolyzate per day or more (eg, about 5 g or more per adult per day) is used. Ingestion of degraded products is desirable. Therefore, as the food containing the guar gum hydrolyzate, it is preferable that the amount of intake per day is originally high, or that the amount of intake does not hurt the body and the eating does not become so painful. Examples thereof include breads, noodles, and beverages.

To contain guar gum hydrolyzate in breads and noodles, guar gum hydrolyzate powder is added to wheat flour as a raw material together with other commonly used additives to produce breads or noodles by a conventional method. do it. The content of guar gum hydrolyzate in breads and noodles is usually about 5-10% by weight.
It is good to say

The beverage containing the guar gum hydrolyzate may be filled in a container and sold as a liquid beverage. However, it is best to mix guar gum hydrolyzate powder with sweeteners, flavors, acidulants, etc. to improve the texture to make a powdered beverage, and dissolve it in a predetermined amount of water each time you eat or drink to drink. It is preferable from the standpoints of high storage stability of the powdered beverage, adjustment of the intake amount of the guar gum hydrolyzate for each administration subject, and the like. As the sweetener at that time, those which do not increase the blood glucose level such as maltitol and aspartame are preferable. Also, powdered beverages are finely pulverized each time to 150μ or less, preferably 1
It is preferable to adjust it to 5 to 100 μ from the viewpoint of improving the dispersibility and solubility of beverages in water and the like. As a method of fine pulverization,
Any particle may be used as long as it can be pulverized to a particle size of 150 μ or less, and for example, it is preferable to use a coroplex or a contraplex of West Germany Alpine, a Fuji atomizer manufactured by Fuji Sangyo Co., Ltd. Furthermore, when baking soda and an organic acid are added and mixed in the powdered beverage whose particle size is adjusted to 150 μm or less, carbon dioxide gas generated by the reaction between the baking soda and the organic acid when the powdered beverage is dissolved in water or the like is a guar gum hydrolyzate. It is desirable because it can rupture and eliminate the lumps that frequently occur when water is dissolved in water and promote the dissolution of guar gum in water. Moreover, the carbon dioxide gas generated there gives a refreshing feeling to the beverage.

As the organic acid at that time, tartaric acid, citric acid, acetic acid, lactic acid, malic acid and the like are preferable from the viewpoint of taste.

When making a powdered beverage, it is preferable to use a guar gum hydrolyzate of about 150 to 3,000 cps. In this case, the content of the guar gum hydrolyzate in the powdered beverage is usually about the weight of the powdered beverage.
It should be 50-80%. Approximately 3 to 5 g of this powdered beverage is added to water 10
Drinking 0cc dissolved 3 times a day gives about 5 per day
~ 12g of guar gum hydrolyzate will be ingested.
When adding baking soda and organic acid to the powdered beverage, about 1 part of baking soda is added to 100 parts by weight of guar gum hydrolyzate.
~ 5 parts by weight are added, and the amount of organic acid required to neutralize the baking soda is added.

The food of the present invention containing a guar gum hydrolyzate is particularly suitable as a medical food for patients suffering from diabetes or hyperlipidemia. However, it is not limited to patients, but it is very effective as a diet food for the general public because it contains a large amount of guar gum hydrolyzate having the properties of food fiber.

The food of the present invention may also contain other nutritional ingredients such as vitamins and minerals.

Also, the cholesterol metabolism effect due to the difference in viscosity of guar gum was tested by feeding mice containing 0.5% by weight of cholesterol and 10% by weight of guar gum of various viscosities, and the results shown in Table 1 below were obtained. It can be seen that guar gum hydrolyzate with a viscosity below 150 cps is not effective in cholesterol metabolism. Table 1 Viscosity of guar gum Liver cholesterol level (mg / g) Control (without guar gum) 29.9 ± 2.3 Guar gum (100 cps) 27.3 ± 3.2 Guar gum (150 cps) 15.3 ± 2.3 Guar gum (1020 cps) 14.4 ± 4.2 Guar gum (3450 cps) 14.1 ± 3.0 Gua gum (17450 cps) 11.4 ± 3.9 [Effect of the invention] In the present invention, a viscosity of 150% at 25 ° C when used as a 5% by weight aqueous solution.
Since a low molecular weight guar gum hydrolyzate that has been hydrolyzed to ~ 20,000 cps is added to food, a large amount of guar gum hydrolyzate can be added to food without impairing the texture and other properties of food. As a result, foods having a good texture and having excellent effects such as lowering blood sugar level, lowering lipids in blood, and improving physiological function of digestive tract can be obtained. . In the present invention using a guar gum hydrolyzate having a viscosity of 150 to 20,000 cps, it is possible to add about 6 times or more of guar gum to a food product without spoiling the texture as compared with the case of adding untreated guar gum. it can.

〔Example〕

Examples and the like are shown below for specifically explaining the present invention, but the present invention is not limited thereto. In the following examples, "part" represents part by weight.

Reference Example 1 (Production of guar gum hydrolyzate) Water 20 was added to 500 g of guar gum (average molecular weight 200,000) and sufficiently dispersed and dissolved with a homogenizer. After adjusting the pH to 5.0 with hydrochloric acid, 12.5 g of cellulase Onozuka (manufactured by Yakult Co., Ltd.) was added and hydrolyzed at 50 ° C. for 8 hours. After neutralizing with sodium hydroxide, the mixture was boiled to inactivate the enzyme and centrifuged to remove insoluble matter. Lyophilize the supernatant to 5% by weight
380 g of a guar gum hydrolyzate having an aqueous solution viscosity of 1020 cps (average molecular weight 80,000) was obtained.

Reference Example 2 (Production of guar gum hydrolyzate) 200 g of water was added to 500 g of the same guar gum as used in Reference Example 1 and sufficiently dispersed and dissolved with a homogenizer. With hydrochloric acid
After adjusting to pH 5.0, 12.5 g of macerase (Meiji Seika Cellulase) was added and hydrolyzed at 50 ° C. for 6 hours. After neutralization with sodium hydroxide, the mixture was boiled to inactivate the enzyme and centrifuged to remove insoluble matter. Lyophilize the supernatant to 5% by weight
400 g of a guar gum hydrolyzate having an aqueous solution viscosity of 3450 cps (average molecular weight 100,000) was obtained.

Examples 1 and 2 Powdered beverages having the following formulations were prepared.

5 g of each of the powdered beverages of Examples 1 and 2 above was dissolved in 100 cc of water. Although mama powder was produced to some extent, beverages with good taste were obtained in all cases.

Example 3 The powdered beverage obtained in the formulation of Example 1 was crushed with a Fuji atomizer (Fuji Sangyo Co., Ltd., impact crusher) to obtain 50-
A powdered beverage of 150μ was obtained. 5 g of this was dissolved in 100 cc of water to obtain a nectar-like drink with a good taste.

Examples 4 and 5 Powdered beverages having the following formulations were prepared.

Each of the above-mentioned powdered beverages was coated with Coloplex (Alpine Company,
It was crushed by an impact crusher) to obtain a powdered beverage having an average particle size of 100μ. 5 g of this powdered beverage was dissolved in 100 cc of water to obtain a beverage with a good taste.

This beverage contains about 3 g of guar gum hydrolyzate, and it is possible to take daily intake without difficulty by drinking at the time of three meals.

Comparative Examples 1 and 2 A powdered beverage was obtained in the same manner as in Example 1 except that guar gum was replaced with guar gum having a viscosity of 100 cps (average molecular weight 15,000) and unhydrolyzed guar gum having an average molecular weight of 300,000 in the formulation of Example 1, Beverages were prepared by dissolving each of these in 100 cc and designated as Comparative Examples 1 and 2.

When the taste, medicinal effect, and solubility when dissolved in water of the liquid beverages obtained in Examples 1 to 5 and Comparative Examples 1 and 2 were examined, the results shown in Table 2 below were obtained.

In Table 1, solubility, taste, and drug efficacy were evaluated according to the following criteria.

Solubility ◎… Disperse quickly and uniformly in water Dissolve in water ○… Disperse evenly with strong stirring △… A small amount of lumps remains ×… A lot of lumps remain Taste ○… Drinkable ×… Not viscous due to too high viscosity Efficacy ○: blood glucose elevation inhibitory effect and cholesterol elevation inhibitory effect ×: Both effects are absent. Further, the liquid beverage of Example 4 above was used for hypertensive patients (female,
(58 years old) was administered for 2 weeks so that the daily intake of guar gum hydrolyzate would be 12 g.

As a result, although the total cholesterol level was not decreased, the triglyceride level, which is an index of hyperlipidemia together with the cholesterol level, decreased significantly from 176 mg / dl before administration to 107 mg / dl 2 weeks after administration. Also, the apoprotein AI / B value, which represents the ratio of the preventive improvement factor to the risk factor for adult diseases, increased from 1.75 before administration to 1.91 two weeks after the administration, and the beverage containing the guar gum hydrolyzate of the present invention had hypertension. It was shown to be effective in the treatment of

Reference Example 3 (Production of guar gum hydrolyzate) To the same 500 g of guar gum used in Reference Example 1, water 20 was added,
It was sufficiently dispersed and dissolved with a homogenizer. PH 5 with hydrochloric acid.
After adjusting to 0, 12.5 g of macerase (Meiji Seika Cellulase) was added and hydrolyzed at 50 ° C. for 2 hours. After neutralizing with sodium hydroxide, the mixture was boiled to inactivate the enzyme and centrifuged to remove insoluble matter. Lyophilize the supernatant to 5% by weight
400 g of a guar gum hydrolyzate having an aqueous solution viscosity of 17,450 cps (average molecular weight 110,000) was obtained.

Example 6 A raw material mixed and kneaded according to the following medium seed formulation is fermented at 27 ° C. for 4 hours to obtain a medium seed dough, and then this main kneaded mixture is mixed with the medium seed dough. After taking the floor time of 30 minutes, put 6 pieces each divided into 240g into one mold. After a bench time of 20 minutes, take a proofer at 38 ° C and 85% humidity for 35 minutes, and then bake at 210 ° C for 40 minutes. As a result, a fully swelled and tasty bread was obtained.

[Combination]

Oat flour 2100g Yeast food 3g Yeast 60g Vital gluten 60g Gua gum (viscosity 17450cps) (Reference example 3) 300g Water 1650g [blended] Oat flour 900g Sugar 150g Skim milk powder 60g Salt 60g Water 150g Water 690g Gua gum above Was replaced with the same amount of non-hydrolyzed guar gum (average molecular weight 300,000) to produce bread in the same manner as above, but the dough did not swell and only a product having no commercial value was obtained.

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Claims (1)

[Claims] 1. A 20 wt.
A food product comprising a guar gum hydrolyzate having a viscosity of 000 cps.