JPH0634690B2 - Alginic acid drink and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a novel beverage containing a degraded alginic acid having a reduced viscosity and a method for producing the same.

[Conventional technology]

Recently, beverages containing water-soluble dietary fiber have been spotlighted. This is because the effects of water-soluble dietary fiber, such as indigestion, low calorie, improving bowel movements, and safety, are synergistic with the recent health boom and swaying publicity. This is probably because it was widely accepted.

Most of these dietary fiber beverages have conventionally used polydextrose.

Despite the fact that many dietary fibers are presently known and many types of dietary fiber are known even if they are limited in water solubility, surprisingly few are used as dietary fiber drinks. Although most of them are water-soluble, many of them are extremely high in viscosity, and it seems that it was difficult to add them to a concentration at which they could be effective as dietary fiber.

[Problems to be Solved by the Invention]

As mentioned above, despite the high evaluation of dietary fiber and the rapid increase in demand, the amount of dietary fiber actually used is very limited, and as it is, there will be problems with raw materials. In addition to fear, it is not able to fully meet the diversifying needs of consumers.

Under these circumstances, the present invention is a novel water-soluble dietary fiber for beverages, which has not been used until now, because it is easy to secure raw materials, has high safety, and can improve fiber concentration. Is to provide.

[Means for Solving the Problems]

Then, the present inventors have conducted various studies on dietary fiber, and have found that the alginate, which the present inventors have previously studied, may become an excellent dietary fiber beverage by appropriate treatment.

However, since the aqueous solution of alginic acid itself has a too high viscosity and is not suitable as a beverage raw material as it is, it is necessary to treat it to reduce its viscosity for use in a beverage. The present inventors have succeeded in developing a method using alginate lyase suitable for reducing the viscosity, and have completed the present invention based on this.

That is, the present invention, a low-viscosity degradation product 2-10% by weight of alginic acid or a salt thereof obtained by decomposing alginic acid using alginate lyase, and sugars, fruit juices, acidulants, flavors, colorants, proteins, vitamins Alginic Acid Beverage Consisting of One or Two or More Additives for Drink Selected from Water and Water, and Alginic Acids for Producing the Same, Using Alginic Acid Lyase for Decomposition Reaction, and Alginic Acid Obtained by the Reaction The present invention provides a method for producing an alginic acid-based beverage, which comprises adding a low-viscosity aqueous solution of the same type.

The alginic acid used as a raw material in the present invention is alginic acid or an alginate or an alginic acid derivative. Examples of alginates include sodium alginate, potassium alginate, calcium alginate, and the like, and sodium alginate is particularly easy to use.

The most convenient way to obtain these alginates is to purchase commercially available alginates, but they are extracted from seaweeds containing alginates and purified, or purified by microorganisms such as Pseudomonas. You may.

However, alginic acid has an extremely high viscosity when it is used as an aqueous solution as described above, as shown in Table 1 below, and only 0.03% is required to obtain a viscosity of about 4 cp that can be used as a beverage.
Only (% by weight, unless otherwise specified,% is% by weight) can be added and is not suitable for use as a beverage ingredient.

Therefore, in order to use it as a beverage ingredient at a higher concentration, the viscosity must be reduced by some method. Therefore, as a result of research on a decomposition method for lowering the viscosity of alginates, the present inventors have found that the decomposition method using an enzyme is the most preferable.

That is, the conventional acid hydrolysis method has problems that coloring and off-flavor are generated, a neutralization reaction is required, and the salt concentration is high, and the heat decomposition method requires a long decomposition time. There is also a problem that an expensive pressure vessel is required.

Further, the decomposition method using hydrogen peroxide has a problem of residual hydrogen peroxide. In contrast to these methods, the enzymatic decomposition method used in the present invention is characterized in that it does not require a special device or other reaction and can easily and safely reduce the viscosity.

The enzymatic decomposition method of alginic acid used in the present invention is as follows.
There are two ways. Hereinafter, those methods will be described with an example using sodium alginate, which is a typical example of alginic acids.

The first method is to add water to sodium alginate
Stir at 10 ° C. for 10-15 hours to dissolve and make a 1-5% aqueous solution. Next, 5-50 units of lyase, which is an alginate-degrading enzyme, was added to 1 gr of sodium alginate, the pH was adjusted to 6 to 7 at 30 to 50 ° C, and the mixture was reacted for 1 to 3 hours to decompose sodium alginate to 1 to 5 It is a method of obtaining a low-concentration aqueous solution of sodium alginate having a low concentration.

The unit of the alginate lyase is pH 6.5, 3
When the enzyme is allowed to act on a 0.1% sodium alginate aqueous solution at 0 ° C., the enzyme power to increase the absorbance at 235 nm of a 1 m solution by 1 per minute is shown as 1 unit.

Next, the second method is a better method than the first method, in which sodium alginate and alginate lyase are mixed in powder beforehand, and water is added to dissolve the alginate and the decomposition reaction at the same time. It is a method of tightening.

In this method, a high-concentration low-viscosity sodium alginate aqueous solution of 1 to 30% is obtained.

The mixing ratio of sodium alginate and alginate lyase used in this method is usually 10 to 20 units (unit is as defined above) per 1 g of sodium alginate.

Also, the amount of water to be added depends on the concentration of sodium alginate being 1
It is preferable that the pH is 6 to 7 at -15%.

The dissolution and decomposition reaction conditions of this method are 1 to 24 at 10 to 50 ° C.
Good results are obtained by reacting for a time.

When degrading alginates in the present invention, the alginate-degrading enzyme used, that is, alginate lyase belongs to known alginate lyase-producing microorganisms, for example, Pseudomonas sp., Fraubacterium sp., Klebsiella sp., Escherichia sp., Dendriferra sp. Those obtained by culturing a microorganism having an alginate lyase-producing ability, (Japanese Patent Publication No. 60-38117,
It is possible to use those derived from the digestive tract or internal organs of marine organisms such as abalone, sea urchin, and sea bream, as disclosed in JP-A-59-143597 and JP-A-63-39589). However, since it is currently marketed by several companies, it is easiest to use them.

To produce the beverage of the present invention, after adding water to the low-viscosity alginic acid solution obtained above to a predetermined concentration, the beverage additive component is added, mixed well, and then sterilized. . In this case, the concentration after addition of water is preferably 2 to 10%, preferably 3 to 5%, and sterilization may be carried out by a usual beverage sterilization method such as indirect plate sterilization.

When the pH of the solution is 3 or less, sodium alginate aggregates and becomes cloudy, so the pH must be 3.5 or more.

Further, as a beverage additive component, a flavor component usually used in beverages, for example, sugars such as sugar, honey, lactose, candy, fruit juice, acidulant, flavoring agent, and if necessary, minerals such as iron and calcium. Various vitamins, amino acids, proteins and the like can also be added.

The blending amount of these components is appropriately selected depending on the purpose,
Generally, about 8 to 20% is preferable for all the additives. However, when polyvalent metal ions such as Ca are present, alginic acid has a property of reacting with them to form a gel, and therefore, when adding these, care must be taken so that the amount thereof is not too large.

Incidentally, in the case of CaCl ₂ , according to the study by the present inventors, it has been confirmed that the addition amount should be 0.2% or less because aggregation and turbidity occur when the content exceeds 0.2%. Regarding this point, it is presumed that other polyvalent metals have similar upper limits.

〔Example〕

Hereinafter, the present invention will be described with reference to examples. All parts and% used below are parts by weight and% by weight.

Example 1 5.6 g of sodium alginate (manufactured by Kibun Food Chemifa Corporation: 350M) was added to 94.4 g of water, and the mixture was stirred at 10 ° C.
It was allowed to dissolve for 12 hours. The concentration of the obtained sodium alginate aqueous solution was 5%.

To this aqueous solution, 0.1 part by weight of alginate lyase (manufactured by Nagase Seikagaku Co., Ltd.) was added to 1 part by weight of sodium alginate on a dry matter basis, and a decomposition reaction was carried out at 30 ° C. and pH 6.5 for 2 hours. The viscosity of this product was 3 cp, and the concentration of low-viscosity sodium alginate was 4.5%.

Next, add 67.0 parts of this low-viscosity sodium alginate solution to water.
19.75 parts were added, and a mixed liquid sugar of butter sugar and fructose 1
Add 0.0 parts, 3.0 parts grapefruit juice (B × 63 °), 0.2 parts grapefruit flavor, 0.05 parts anhydrous citric acid, and stir and mix. The resulting mixed solution is 82 ° C.
When sterilized by indirect plate sterilization for 1 minute, the target dietary fiber beverage containing 3% of sodium alginate was obtained.

Example 2 9 parts of sodium alginate (manufactured by Kibun Food Chemifa Corporation: 350M) and 1 part of alginate lyase (manufactured by Nagase Seikagaku Co., Ltd.) are powder-mixed.

710 g of water was added to 100 g of the mixture, and the pH was adjusted to 30 ° C. with stirring.
Dissolve at 6.5 for 4 hours while allowing the decomposition reaction, then
Subsequently, the decomposition reaction was carried out at 10 ° C for 20 hours. The concentration of the obtained sodium alginate solution was 10% and the viscosity was 3 cp.
(30 ° C).

After adding 50.0 parts of this sodium alginate solution to 36.75 parts of water, 10.0 parts of a mixed liquid sugar of glucose and fructose, 3.0 parts of grapefruit juice (B × 63 °), 0.2 parts of grapefruit flavor, and 0.05 parts of anhydrous citric acid were added, Stir and mix. Indirect plate sterilization of the obtained mixed solution at 82 ° C. for 1 minute gave a target dietary fiber beverage containing 5% sodium alginate.

〔The invention's effect〕

Dietary fiber beverages containing alginic acid as an active ingredient of the present invention has the effect of using alginic acid which has not been conventionally used as a dietary fiber beverage, and has a higher dietary fiber content than conventional ones, and is derived from dietary fiber. Have the effect of being able to provide even better beverages, and to meet the diversifying consumer needs for such beverages.

Claims (3)

[Claims] 1. A low-viscosity degradation product of alginic acid or a salt thereof obtained by decomposing alginic acid with an alginic acid lyase in an amount of 2 to 10% by weight, and sugar, fruit juice, acidulant, flavor, colorant, protein, vitamin. An alginic acid beverage comprising one or more additive components for beverages selected from the class and water. 2. Alginic acid or a salt thereof and an alginic acid lyase are powder-mixed, and then water is added to dissolve the alginic acid lyase to cause a decomposition reaction, and then a low-viscosity decomposed product of alginic acid or a salt obtained by this method. 2-10% by weight
And sugar, fruit juice, acidulant, flavor, colorant, protein,
A method for producing an alginate beverage, which comprises adding one or more additive components for beverages selected from vitamins to water. 3. An aqueous solution of alginic acid or a salt thereof is prepared, and then an alginic acid lyase is added thereto to cause a decomposition reaction, and then a low-viscosity decomposed product of alginic acid or a salt thereof obtained by this method is 2 to 10% by weight. And a method for producing an alginic acid drink, which comprises adding to water one or more additive components for beverages selected from sugars, fruit juices, acidulants, flavors, colorants, proteins, vitamins. .