JPH0466546B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a white, tasteless and odorless dietary fiber water-soluble polysaccharide fractionated from yeast cells and/or their cell walls, and food and drink products containing the same. [Conventional technology and problems to be solved] In recent years, many attempts have been made to use yeast cells or their fractionated components as raw materials for foods and medicines. It is well known that a large number of applications have been filed for extraction, separation, and purification methods, as well as technologies for their uses. Regarding polysaccharides, they are used as thickeners for foods, cosmetics, etc. (Japanese Patent Publication No. 61-20561), and immune-stimulating effects (Japanese Patent Publication No. 1987-20561).
29215), antitumor effect (Japanese Patent Application Laid-open No. 54-97692, same
No. 58-121216), anti-infective action (Japanese Patent Application Laid-open No. 58-109423)
No.), anti-cancer effect (Japanese Patent Publication No. 15712, 1983, 1983-
147224), antihypertensive effect (Japanese Patent Application Laid-open No. 101327/1983)
etc. have been reported. Recently, dietary fiber has been shown to lower cholesterol and
It is attracting attention due to its potential pharmacological effects such as regulating the intestines and preventing constipation. Currently, a large number of dietary fibers are used as materials for the above-mentioned purposes in foods and beverages, ranging from natural products such as guar gum, konnyaku mannan, and konbu fiber to synthetic products such as polydextrose, which is the most commonly used product. However, they all have water solubility, viscosity,
There are problems with color, odor, texture, availability of raw materials, cost, etc., and it is not always satisfactory, especially as a material for beverages. Things are desired. [Means for solving the problem] As a result of extracting water-soluble polysaccharide from yeast cells or cell walls, the present inventors were able to obtain colorless, tasteless, odorless, and low-viscosity dietary fiber; The present inventors have discovered that this can be used as a material for beverages and foods suitable for the above-mentioned purposes, and have completed the present invention. The main components of polysaccharides fractionated from yeast are mannan and glucan. In mannan, mannose is α
It has a side chain structure with α(1→2) bonds branching from the main chain of (1→6) bonds. Furthermore, glucan has a side chain structure in which glucose has a main chain of β (1→6) bonds and branches of β (1→3) bonds. These polysaccharides correspond to dietary fiber, which is defined as ``the total of indigestible components in food that cannot be hydrolyzed by human digestive enzymes.'' [Structure of the Invention] The present invention provides a white, tasteless, and odorless dietary fibrous water-soluble polysaccharide obtained from yeast cells and/or their cell walls, wherein the composition ratio of mannose and glucose in the polysaccharide is 3. The present invention relates to a dietary fibrous water-soluble polysaccharide characterized by a ratio of ~5:1 and a food/beverage product containing the same. Examples of the yeast used in the present invention include beer or baker's yeast (Saccharomyces, Cerevisiae), nucleic acid yeast (Candida, Uteilis), pulp yeast (Candida, Uteilis, Mycotorula japonica, etc.), but in particular yeast There are no restrictions on the type, and any material containing yeast cell walls can be used as the raw material for the present invention. There is no particular restriction on the food and drink to which the dietary fibrous water-soluble polysaccharide of the present invention is added, and all food and drink products can be used. In particular, yeast-derived products generally have a yeast odor, which limits their uses, but the dietary fiber of the present invention is white, tasteless, and odorless, so there are no restrictions on its uses. Furthermore, since the viscosity of the aqueous solution is low, it is extremely suitable for adding to beverages such as juice. Furthermore, since it is highly water-soluble, it is also suitable for addition to semi-liquid foods such as ice cream, candy, mayonnaise, and ketchup. In addition, it can be added to all processed foods such as bread, spaghetti, and biscuits. Next, a method for extracting the water-soluble polysaccharide of the present invention from yeast cell walls will be described. First, yeast cell walls are extracted at high temperature. Examples of the extraction solvent include water and a dilute aqueous alkali solution. Extraction is carried out at normal pressure or under processing (preferably several atmospheres), and the heating temperature and time vary depending on the type of yeast and extraction method, but usually at 95 -
Preferably, the heating is carried out at 110°C for 10 to 20 hours. Next, the extract is subjected to solid-liquid separation by centrifugation, and the resulting supernatant is filtered through Celite (paper,
Filtration methods using membrane filters, ultrafiltration membranes, etc. can be used. ). After concentrating the filtrate under reduced pressure, leave it for 24 hours at a low temperature, for example, inside a refrigerator,
Remove trace amounts of cold solidified matter. Further, ethanol is added to the liquid and the resulting precipitate is dried to obtain a white powder. This powder is white,
It is tasteless and odorless, dissolves well in water (more than 30g/100ml of water), has a low viscosity (5.17cps/less than 10%), and contains 70 to 95% carbohydrates, with a composition ratio of mannose and glucose in polysaccharides. The ratio is 3 to 5:1, and the dietary fiber content is over 80%. [Effect] Conventional aqueous dietary fiber solutions made of indigestible polysaccharides containing guar gum, konjac mannan, "psyllium seed gum", etc. have extremely high viscosity (usually 10 ³ cps/1% or more); Therefore, it lacks versatility and can only be used in specific fields. Polydextrose, which is widely used as dietary fiber for beverages, is a synthetic product. The polysaccharide of the present invention that compensates for these drawbacks is a natural product, has a low viscosity, and has a high dietary fiber content. Yeast cell walls, which had until now been discarded with little utility, will now be put to effective use, and the manufacturing process is relatively simple.
It's cheap. Therefore, the present invention can be widely used as dietary fiber to be added to beverages and processed foods. [Examples] Next, Examples will be shown, but the present invention is not limited to these in any way. Example 1 1 kg of yeast extract residue (residue obtained by autolyzing brewer's yeast excluding water-soluble yeast extract) of brewer's yeast (Satucharomyces, Cerevisiae) was mixed with solvent water at normal pressure, 100°C, 16 hours. After the heat treatment, the water-soluble fraction obtained by centrifugation (8000 rpm, 15 minutes) was filtered through Celite. The filtrate is concentrated under reduced pressure (approximately 20 to 30 times concentrated) and then left at 4° C. overnight to remove the cold solidified product. Double the amount of ethanol is added to the concentrate to obtain a precipitate of polysaccharide components.
The precipitate is freeze-dried to obtain 13 g of white powder. The analytical values for water-soluble polysaccharides are shown in the table.

[Table] *Measurement method is based on the Prosky method.
**10%, measured at 25°C.
Example 2 A dietary fiber drink containing yeast-derived water-soluble polysaccharide and a drink not containing it were prepared in a conventional manner according to the drink formulation shown below, and a sensory test was conducted. As a result, there was no difference in flavor and texture between the two, and the water-soluble polysaccharide-containing beverage was preferred. Ingredients Weight per product (g) Carbohydrate Sugar 80 (or high-fructose corn syrup 107) Vitamin B ₁ 0.025 Vitamin B ₂ 0.0039 Vitamin B ₆ 0.026 Vitamin C 0.12 Citric acid (hydrated crystals) 1.01 Flavoring 1.75 Coloring agent 1.0 Water-soluble Polysaccharide * 10 * Using the one obtained in Example 1 Example 3 Using yogurt containing yeast-derived water-soluble polysaccharides in a conventional manner by formulating hard type and soft type yogurt as shown below. A sensory test was conducted on the yogurt prepared without using the ingredients. As a result, there was no difference in flavor or texture between the two.
Yogurt containing water-soluble polysaccharides was preferred. Hard type yogurt Ingredients Weight per product (g) Raw milk 100 Skimmed milk powder 100 Sugar 100 Fresh cream 50 Gelatin 5 Agar 1 Flavoring 2 Lactic acid bacteria 20 Water-soluble polysaccharides * 1 to 25 * Same as Example 1 Soft type yogurt Ingredients Weight per product (g) Raw milk 50 Skimmed milk powder 100 Milk Fat 50 Sugar 70 Pectin 2.5 Acid Flavor 2.5 Flavoring 2 Lactic acid bacteria 30 Water-soluble polysaccharides* 1-25 * Implemented Use example 1

[Brief explanation of the drawing]

FIG. 1 shows the infrared absorption spectrum of the water-soluble polysaccharide of the present invention.

Claims (1)

[Scope of Claims] 1. A white, tasteless, and odorless dietary fibrous water-soluble polysaccharide obtained from yeast cells and/or their cell walls, wherein the composition ratio of mannose and glucose in the polysaccharide is 3 to 3. A dietary fibrous water-soluble polysaccharide characterized by a ratio of 5:1. 2. A food or drink containing the dietary fibrous polysaccharide according to claim 1.