CN1044669C - Production of chewing gum containing water soluble plant fibres and low caloric food - Google Patents
Production of chewing gum containing water soluble plant fibres and low caloric food Download PDFInfo
- Publication number
- CN1044669C CN1044669C CN94113855A CN94113855A CN1044669C CN 1044669 C CN1044669 C CN 1044669C CN 94113855 A CN94113855 A CN 94113855A CN 94113855 A CN94113855 A CN 94113855A CN 1044669 C CN1044669 C CN 1044669C
- Authority
- CN
- China
- Prior art keywords
- water
- vegetable fibres
- solubility vegetable
- chewing gum
- solubility
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a preparation method of chewing gum containing water-solubility plant fibers and low-calorie foods. The soybean curb residues containing proteinaceous water-solubility plant fibers are decomposed at the temperature lower than 130DEG C at the vicinity of proteinaceous isoelectric points, and the water-solubility plant fibers are made. The water-solubility plant fibers and gum, water, sugar, etc. are milled and extruded into chewing gum. The water-solubility plant fibers substitute a part of protein, grease and carbohydrate in raw food materials to reduce the heat quantity of foods, and low-calorie foods are made.
Description
The present invention relates to from oilseed degreasings such as soybean, extract the residue behind the albumen, soybean residue etc. for example, and the method that makes water-solubility vegetable fibres the water-insoluble strings such as residue after cereal extracts starch, from and make the chewing gum that contains this water-solubility vegetable fibres and the method for making of low-calorie diet with it.
Residue after extracting grease and extract albumen from oilseed and from cereal, extract starchiness after residue in string abundant, therefore remaining protein and string complexing are difficult to high yield and reclaim string.And these strings are water-insoluble, and they are decomposed to cause water miscible string, sneak into protein as few as possible, obtain also very difficult with high yield.For example, residue from soybean behind extraction grease and the protein is a soybean residue etc., be also to contain soy proteinaceous water-insoluble string, thereby but, it decomposes the extraction water-soluble polysaccharides because being carried out alkali, thereby carbohydrate resolves into the oligosaccharides class, the Soybean Peptide and the amino acid of soybean protein and decomposition are sneaked into, thereby are difficult to obtain highly purified string with high yield.
At present, also not find from this water-insoluble string with the high-purity method of recycle-water soluble plant fibres effectively.If can high-purity obtain this water-solubility vegetable fibres effectively, then consider to be widely used in various films, bonding agent, food etc.
For example, plastics system packaging film does not decompose under nature, and collagem membrane and Propiram (Pululan) film have the Biodegradable that microorganism etc. is decomposed, and the heat sealability of collagem membrane is few, and the Propiram film has the high price problem.But,, then can obtain not having the film of these problems if use this water-solubility vegetable fibres.
In addition, animal glue, converted starch, gum arabic, bonding agents such as Propiram, polyvinyl alcohol, particularly, a little less than its adhesive strength of paste as remoistenable adhesive, and practical problems such as high price are arranged, if but adopted this water-solubility vegetable fibres, then these problems could be eliminated.
In chewing gum, if use microbe-derived water-soluble polysaccharides Propiram, then Propiram is than this water-solubility vegetable fibres price height, and a little less than the continuation of its bite of chewing gum that makes, moisture holding capacity is poor, but the use water-solubility vegetable fibres, this class problem then can be eliminated.
This water-solubility vegetable fibres also can be used for low-calorie diet, and this low-calorie diet was ignorant in the past.
The object of the invention provides the method for making water-solubility vegetable fibres from the insoluble plant fiber that contains protein, and uses film, paste, chewing gum and the low-calorie diet that makes water-solubility vegetable fibres.
The manufacture method of the present invention's water-solubility vegetable fibres is with proteinaceous water-insoluble string, under the acidity near isoelectric points of proteins, and makes it to decompose 130 ℃ of following temperature.
As proteinaceous water-insoluble string, can be oilseed (for example soybean, palm, corn, cottonseed, nut) remove shell, grease and the residue of protein, the residue that cereal (rice, wheat) is removed the dregs of rice and starch.
In the manufacture method of the present invention, near the contained isoelectric points of proteins of water-insoluble string (acid usually) the water-insoluble string is added thermal decomposition is suitable.Thereby, decomposing with alkali and to compare, protein can stripping not decompose part, thereby, do not need the later albumen operation of removing, can obtain the water-solubility vegetable fibres that protein content is low, purity is high.And, can not produce lysylalanine harmful substances such as (lysino alanine) during production.
Near the isoelectric points of proteins that contains in the water-insoluble string pH value is common acidity (pH6 is following), and for example, when the residue of soybean after extracting grease and protein was soybean residue, its pH was preferably 3-6.
If contain the shell of skin and so in the water-insoluble string, the local flavor of the water-solubility vegetable fibres that makes is then poor, therefore, preferably use the fiber of removing cot among the present invention, when the water-insoluble string derives from oilseed, if skin was taken off in use, the wooden fishy smell of the water-solubility vegetable fibres that then makes is few.For example, during the soybean residue of soybean protein-containing, the soybean residue that preferably uses the soybean took off skin to obtain.
Among the present invention, proteinaceous water-insoluble string is decomposed under the acidity near isoelectric points of proteins, this is because than under the stronger acidity of isoelectric points of proteins, when for example decomposing under the highly acid of soybean residue below pH2 with above-mentioned soybean protein-containing, string decomposes excessively, function as string reduces, while and string are together, protein also decomposes stripping, when being used for beverage, makes that liquid is the milkiness shape under the situation of its neutralization, and then the pH value is low, therefore must fully neutralize, the amount of neutralized salt increases, so that also needs the desalination operation.
On the other hand, with proteinaceous water-insoluble string under the neutrality or alkalescence higher than isoelectric points of proteins pH, for example with the soybean residue of above-mentioned soybean protein-containing, when the pH value is decomposed under than 7 high alkali conditions, protein is decomposed and is milky white shape with string stripping, liquid, and the sugar and the amino acid reaction of decomposing the back generation have the brown stain tendency that becomes pitchy.
Proteinaceous water-insoluble string is decomposed in the temperature below 130 ℃, is because if temperature is higher than 130 ℃, then decomposes the sugar (reduced sugar) that produces and becomes pitchy with amino acid reaction brown stain, and the smell of dense not smelling good is arranged.The decomposition temperature of proteinaceous water-insoluble string can be below 130 ℃, but in order to decompose effectively, temperature better is more than 80 ℃ more than normal temperature, is more preferably more than 100 ℃.
With the water-insoluble string water-solubility vegetable fibres that pyrolytic obtains under acidity, be suitable to remove lyophobic dust and lower-molecular substance further preferably with activated carbon treatment, can further improve the purity of water-solubility vegetable fibres thus.
Comprise water-soluble hemicellulose in the water-solubility vegetable fibres that so obtains, the soluble soybean fiber that obtains in the soybean residue by the soybean residue for example, be with rhamnose, fucose, arabinose, wood sugar, galactolipin, glucose, uronic acid are as constituting sugared composition, mean molecule quantity 5-100 ten thousand, the preferably fiber of 10-40 ten thousand.
The mean molecule quantity of carbohydrate of the present invention is as standard substance, according to measuring 1M NaNO with standard Propiram (the system プ of Co., Ltd. of woods protobiochemistry research institute Le ラ Application)
3The limiting viscosity method of solution medium viscosity is tried to achieve.The ratio of carbohydrate is determined with following analytic approach.
The mensuration of uronic acid is with Block Le-メ Application-Network ラ Application Star (Blumen-Krantz) method.The mensuration of neutral sugar is with ア Le ジ ト-Le ア セ テ-ト method.
The present invention's who obtains thus water-solubility vegetable fibres is all very good at anti-opening property, the tackifying aspects such as (particularly having at alkali territory tackify and in case be back to the character that acidity is viscosity decline) of cementability, film formation property, film.
The water-solubility vegetable fibres of the present invention that utilizes the water-insoluble string to obtain below is described, makes transparent Biodegradable film, paste, chewing gum and low-calorie diet.
The present invention's film has enough intensity as film, can seal, and be low cost of manufacture, the film that Biodegradable is arranged.
This Biodegradable film, available known film build method is by the water-solubility vegetable fibres manufacturing.For example, with water-solubility vegetable fibres onboard or resin molding etc. go up to stretch and form suitable thickness, make it dry, then can be made into the Biodegradable film.
In order to improve the characteristic of Biodegradable film, can also add additives such as plasticizer and surfactant, preferably use the additive that does not damage above-mentioned Biodegradable film edibility in such cases.
The present invention's paste is to be the bonding paste of using, particularly remoistenable adhesive of principal component with the water-solubility vegetable fibres.
The water-solubility vegetable fibres protein content that uses low more (10 weight % of drying solid composition are following usually) bonding force is strong more, and protein content is below 8 weight %, and it is suitable being more preferably below 5 weight.
The present invention's chewing gum is the chewing gum that contains water-solubility vegetable fibres.
Generally, chewing gum is by gummy matrix (15-30 weight % usually), sweet taste material (granulated sugar, glucose, water maltosemalt sugar etc.), spices; Nutritional agents (0.2-2 weight % usually) constitutes.Wherein, gummy matrix is to be made of natural resin, vinyl acetate resin, fat gum resin, rubber polymer, native paraffin, emulsifying agent, calcium carbonate etc.
Water-solubility vegetable fibres content in the present invention's the chewing gum with respect to 100 weight portions natural gum matrix, is the 1-40 weight portion, and preferably the 2-30 weight portion is suitable.If chewing gums such as fragrance natural gum, the natural gum that froths, the about usually 0.2-10 weight of the water-solubility vegetable fibres content % in the chewing gum is suitable.The sugar amount is few in the chewing gum of low sweet taste, so water-solubility vegetable fibres content is more than it.When the content of water-solubility vegetable fibres was too much, viscoplasticity increased, hardening when then chewing.Otherwise, then do not have effect of the present invention when very few.
The water-solubility vegetable fibres content of appropriateness is compared with Propiram, and not only the dissolution velocity in the mouth is slow so that continuation bite is good, and has the effect of fragrance continuation.
The present invention's low-calorie diet is in albumen, grease and the carbohydrate food as main material, with a part wherein with the displacement of the present invention's water-solubility vegetable fibres so that become the food of reduction heat.
Followingly be described more specifically the present invention according to embodiment.
Embodiment 1
The manufacture method of water-solubility vegetable fibres
In the present embodiment, as proteinaceous water-solubility vegetable fibres, use and from defatted soybean, separate the Raw bean curd slag that obtains in the operation of making soybean protein.The about 80 weight % of water content in this Raw bean curd slag contain the about 65 weight % of string, the about 20 weight % of crude protein in solid constituent, the isoelectric point of above-mentioned albumen is near pH4.5.
With respect to this Raw bean curd slag, behind the water of 2 times of amounts of interpolation, the hydrochloric acid that wherein adds concentration 36% again makes the pH value adjust to 3-6.Then it is placed 130 ℃ of following temperature to add thermal decomposition.In the soybean residue that so decomposes, the water-insoluble string resolves into water-solubility vegetable fibres, and on the other hand, contained albumen does not decompose mostly and is state of aggregation in the Raw bean curd slag.
With point separate thing with 8000rpm through centrifugation in 30 minutes, remove and to contain the precipitation part of condense albumen, taking-up is dissolved with the supernatant of water-solubility vegetable fibres.
In this supernatant, contain many water-insoluble strings and decompose the water miscible string that obtains, on the other hand, the protein content that decomposes the back stripping tails off, the solution brown stain, in and the time the muddy situation of liquid all do not have.
Below, Raw bean curd slag is as mentioned above added the material of 2 times of water gagings, change the addition of concentration 36% hydrochloric acid or concentration 50% NaOH, change its pH value, suitably add heat decomposition temperature behind the change adjustment pH, to be prepared the experiment of water-solubility vegetable fibres.To meet the foregoing description condition and comparing of not meeting the foregoing description condition.
Experiment № 1-11
In these experiments, the Raw bean curd slag adds in the material of 2 times of water gagings relatively as mentioned above, the addition of appropriate change concentration 36% hydrochloric acid or concentration 50% NaOH, and shown in the according to the form below 1, making its pH is the interior material of 1-14 scope.
Below, will so adjust the material of pH, 120 ℃ after adding thermal decomposition in 1.5 hours, remove precipitation part and take out supernatant through centrifugation as mentioned above.
The gained supernatant is neutralized it as required, estimate its color state and local flavor, it the results are shown in the table 1.
About the evaluation of supernatant fluid color in the table 1, * * represent the situation of persimmon-black, the situation of * expression brown, △ represents hazel situation, the colourless situation of zero expression.
Table 1
Experiment pH color evaluation flavor evaluation
11 * empyreuma, saline taste
22 * empyreuma, saline taste
Good, the some saline taste of 33 △
44 zero is good
55 zero is good
66 zero is good
Good, the some peculiar smell of 77 △
88 △ peculiar smell
Table 1 (continuing)
Experiment pH color evaluation flavor evaluation
9 10 △ peculiar smell, saline taste
10 12 * peculiar smell, saline taste
11 14 * peculiar smell, saline taste
Among the determination experiment № 1-6, in the supernatant in the yield of water-soluble portion, the water-soluble portion amount of albumen (weight %) and neutralization back water-soluble portion be adjusted to aqueous solution turbidity (OD610nm) when containing 4 weight %
The results are shown in table 2.
Table 2
Experiment № yield protein content turbidity
1 78.5 20.5 2.729
2 77.8 16.0 1.396
3 76.2 10.5 0.085
4 72.9 6.2 0.068
5 62.8 5.2 0.090
6 61.7 7.2 0.161
Experiment № 12-22
In these experiments, the Raw bean curd slag adds the water of 2 times of amounts relatively.The same with above-mentioned experiment № 1-11 situation, the addition of change concentration 36% hydrochloric acid or concentration 50% NaOH, as shown in the following Table 3, its pH is modulated in the 1-14 scope.
Below, 130 ℃ after adding thermal decomposition in 1.5 hours, and remove the precipitation part after the above-mentioned same centrifugation, take out supernatant.
, same as described above as requested with the gained supernatant, estimate its color state and local flavor.
Table 3
Experiment pH color evaluation flavor evaluation
12 1 * empyreuma, saline taste
13 2 * empyreuma, saline taste
Good, the some saline taste of 14 3 △
15 40 is good
16 50 is good
17 60 is good
Good, the some peculiar smell of 18 7 △
19 8 △ peculiar smell
20 10 * peculiar smell, saline taste
21 12 * peculiar smell, saline taste
22 14 * peculiar smell, saline taste
Experiment № 23-44
In these experiments, also be the water that relative Raw bean curd slag adds 2 times of amounts.With above-mentioned the same, the addition of change concentration 36% hydrochloric acid or concentration 50% NaOH, its pH is adjusted in the 1-14 scope.
Below, among the experiment № 23-33, added thermal decomposition through 1.5 hours at 140 ℃; Among the experiment 34-44, added thermal decomposition through 1.5 hours at 150 ℃.
, with above-mentioned equally through centrifugation remove precipitation part, take out supernatant, as requested it is neutralized thereafter, its color state of evaluation same as described above and local flavor, it the results are shown in table 4 and table 5.
Table 4
Experiment pH color evaluation flavor evaluation
23 1 * * empyreuma, saline taste
24 2 * * empyreuma, saline taste
25 3 * empyreuma, some saline tastes
26 4 * empyreuma
27 5 △ empyreumas
28 6 △ empyreumas
29 7 * empyreuma
30 8 * empyreuma
31 10 * empyreuma, saline taste
32 12 * * empyreuma, saline taste
33 14 * * empyreuma, saline taste
Table 5
Experiment pH color evaluation flavor evaluation
34 1 * * empyreuma, saline taste
35 2 * * empyreuma, saline taste
36 3 * * empyreuma, some saline tastes
37 4 * * empyreuma
38 5 * * empyreuma
39 6 * * empyreuma
40 7 * * empyreuma
41 8 * * empyreuma
42 10 * * empyreuma, saline taste
43 12 * * empyreuma, saline taste
44 14 * * empyreuma, saline taste
Can be clear that by above-mentioned each experimental result, meet the foregoing description condition, it is 3-6 that the material that adds 2 times of water gagings in the Raw bean curd slag is adjusted pH, make it add thermal decomposition experiment gained material (experiment № 3-6 and 14-18) in the temperature below 130 ℃, with do not meet the embodiment condition under decompose other the experiment gains compare, the amount of stripping protein is few, and muddiness, the browning phenomenon of gained solution are few, and also very good aspect local flavor.
Embodiment 2
In the present embodiment, as the water-insoluble string, used resulting Raw bean curd slag in the manufacturing process by the defatted soybean soy protein isolate.This Raw bean curd slag contains the about 80 weight % of moisture, in solid state component, contains the about 65 weight % of string, the about 20 weight % of crude protein.
In this Raw bean curd slag, add water to adjust the about 5 weight % of dry solid component concentration, use high pressure homogenizer (MANTON-GAULIN (strain) makes " Sub-Micron-dis-perser "), with 200kg/cm
2Pressure carry out homogenising 2 times.
Then, the water that weight such as adds in the material of homogenising stirs the back, be 1/100 to add the protease (rendeing a service 240pu/mg) that derives from aspergillus oryzae (Aspergillus orysae) by the ratio of E/S, albumen contained in the Raw bean curd slag is carried out decomposing in 3 hours under 50 ℃.The effectiveness of protease is pressed reed, and former-ア Application ソ Application (Anson) method is measured.
With the material that decomposed albumen with 8000rpm through centrifugation in 30 minutes, remove liquefiable albumen, in the precipitation of remnants part, add water with after adjusting solid component concentration and being about 4 weight %, add concentration 36% hydrochloric acid therein and make pH furnishing 3, carry out decomposing in 6 hours at 100 ℃, water-insoluble string is decomposed into water-solubility vegetable fibres.
Separate in the thing at point and to add 10% sodium hydroxide solution and neutralize that to make pH be 7.0, make it carry out centrifugation in 30 minutes, take out and contain the many water-soluble portions of water-solubility vegetable fibres with 8000rpm.Make this water-soluble partial concentration to the about 5 weight % of solid component concentration, it is stretched on synthetic resin film thinly, dry back film forming is peeled off from synthetic resin film.The Biodegradable film that so obtains, the transparency height is almost transparent strong film, and water is not disperseed, whole dissolving also may seal.
Embodiment 3
In the present embodiment, ethanol as interpolation 99% in the water-soluble portion that contains many water-solubility vegetable fibres of above-mentioned embodiment 2, centrifugation gained, be adjusted to 80% ethanolic solution, make the polymer moiety precipitation of the water-solubility vegetable fibres in the water-soluble portion.
After the polymer moiety heated-air drying with precipitation, wherein add water furnishing 20% aqueous solution, identical with the foregoing description 2 then, on synthetic resin film, it is stretched thinly, drying after the film forming, strips down from synthetic resin film.
With the Biodegradable film that so obtains, identical with the foregoing description, be almost transparent strong film, water is not disperseed and whole dissolving, also may seal, and can keep the state of hyaline membrane over a long time.
Embodiment 4
In the present embodiment, behind 2 times of water of above-mentioned Raw bean curd slag interpolation, add concentration 36% hydrochloric acid and adjust pH2.5, decomposed through 1.5 hours at 100 ℃.
Then, handle analyte,, then become sliding paste because analyte is so handled with homogenizer with homogenizer.
In the paste shape analyte of this cunning, add as the glycerine of plasticizer and D-sorbite each after 1.0%, this paste is cast with casting, the thickness during casting is 1.0mm, thereby makes it the dry Biodegradable film that thickness is 0.1mm that obtains.
The Biodegradable film of gained has the transparency, is strong and smooth film, also may seal.
Embodiment 5
In the present embodiment, same with the foregoing description 4, behind 2 times of water of Raw bean curd slag interpolation, add concentration 36% hydrochloric acid and adjust its pH.In the present embodiment, its pH is adjusted near 4.5 the isoelectric point of institute's soybean protein-containing in the Raw bean curd slag, it is decomposed through 1.5 hours at 120 ℃.If will decompose among near the pH4.5 of this Raw bean curd slag soy protein isoelectric point, then water-insoluble string appropriateness is decomposed so that the water-solubility vegetable fibres stripping in the Raw bean curd slag, on the other hand, institute's soybean protein-containing cohesion in this Raw bean curd slag, CKIs is to the aqueous solution side stripping of water-solubility vegetable fibres stripping.With the gained analyte, identical with the foregoing description 2, through centrifugation in 30 minutes, taking-up contained the many water-soluble portions of water-solubility vegetable fibres, and this partial concentration is concentrated into about 5 weight % up to solid state component with 8000rpm.
Then and the foregoing description 4 same, with the concentrate film forming.
The Biodegradable film that so makes is the transparent low film of protein content, can also seal.
Embodiment 6
Autofrettage
The water that adds 2 times of weight in soy protein isolate manufacturing process in the Raw bean curd slag that obtains is 4.5 with hydrochloric acid modulation pH, adds water decomposition through 1.5 hours at 120 ℃, and cooling back centrifugation (10000g * 30 minute) is separated into supernatant part and precipitation part.To precipitate part further usefulness wait water gaging to wash, supernatant that centrifugation is obtained and above-mentioned supernatant are handled through activated-charcoal column together.Gained solution is carried out drying then obtain water-solubility vegetable fibres (first).
Then, this water-solubility vegetable fibres being placed in 0.5% saline solution dissolving, is that 50% triplicate precipitates again by concentration of alcohol.Spent ion exchange resin (オ Le ガ ノ strain system " ア バ-ラ イ ト IR-120B ") desalination makes water-solubility vegetable fibres (second).
On the other hand, in said method, obtain water-solubility vegetable fibres (third) equally without the activated-charcoal column processing.
Show the result in table 6.
Table 6 proportion of composing (%)
Become divide A and B third
Moisture 5.71 7.75 5.10
Crude protein 1.93 1.03 5.43
Coarse ash 5.29 0.22 5.30
Polysaccharide 87.07 91.00 84.17
Mean molecule quantity 178,000 207,000 114000
By charcoal treatment, remove pigment composition and hydrophobicity composition, low molecular composition.
Below analyzing the sugar of the water-solubility vegetable fibres of (first), (second) and (third) forms.The mensuration of uronic acid is to use the Blumen-Krantz method, and the mensuration of neutral sugar is with ア Le ジ ト-Le ア セ テ-ト method.
Table 7 sugar is formed (weight %)
The kind the first and second the third of sugar
Uronic acid 20.4 16.9 19.4
Rhamnose 1.6 2.7 2.1
Fucose 2.7 5.2 3.9
Arabinose 19.9 19.2 23.1
Wood sugar 6.4 8.4 5.8
Galactolipin 47.3 40.8 43.4
Glucose 1.8 0.9 2.3
With this water-solubility vegetable fibres, according to the test of JIS specification K6848-1987 and K6851-1976, with " line (moisture 8.1%, proportion 0.53g/cm
2) " carry out adhesive strength test.That is, make water-solubility vegetable fibres in water, be dissolved into 20% solution, apply 100g/m with respect to line
2, do not heat pressurization, bonding after 20 ℃ stretched after the drying in RH60%48 hour and measure shear strength.
The results are shown in table 8.
Table 8 stretching shearing strength
Adhesive strength (kgf/cm
2)
First 56.4
Second 85.0
Third 44.1
Propiram * 1 40.5
Gum arabic * 2 30.7
* 1 Propiram is a woods protobiochemistry institute system " PF-20 "
* 2 is キ シ ダ chemistry strain systems " gum arabic "
The hot strength that can be clear that the water-solubility vegetable fibres that embodiment 6 obtains is very high.
Can learn that the high more shearing strength that then stretches of this water-solubility vegetable fibres purity also increases.
Embodiment 7
The water-soluble fibre that embodiment 6 (first) is obtained equally mixes in ratio shown in the table 9 with dextrin (シ グ マ strain system), with embodiment 6 same measured adhesive strengths.The results are shown in the table 9.
Table 9 adhesive strength (kgf/cm
2)
Dextrin (first) adhesive strength
100 0 19.6
80 20 36.2
50 50 50.0
20 80 54.2
0 100 58.2
Because paste and water-solubility vegetable fibres and usefulness such as dextrin, thereby the adhesive strength that can increase or regulate dextrin.
Embodiment 8
In commercially available food fiber (japanese food processing strain system " セ Le Off ア-", from hoja, remove the fiber behind desizing, albumen, the lipid etc.) add water 27001 among the 300g, handle (12 ℃ * 60 minutes) through autoclave and add thermal decomposition, centrifugation obtains supernatant after (5000g * 10 minute), is 60% to add ethanol according to concentration of alcohol.Reclaim the precipitation part, the precipitation that obtains after repeating reclaimer operation is once partly carried out the dry water-solubility vegetable fibres that then obtains 111g.Analyze this water-solubility vegetable fibres is same as described above, assay value is as shown in table 10.
Table 10
Moisture 8.70%
Crude protein 0.36%
Coarse ash 1.12%
Polysaccharide 89.82%
Same as described above, the composition of analysis polysaccharide, analysis result is as shown in table 11.
Table 11
Uronic acid 4.9%
Ara 35.9％
Xyl 45.7％
Gal 6.1％
Glc 7.4％
The mean molecule quantity that records with above-mentioned same method is 178000, and adhesive strength is 31.9kgf/cm
2
Embodiment 9
Embodiment 6 (first) is added in the waterglass that contains moisture 70% with water-solubility vegetable fibres 5 weight portions that quadrat method obtains, and adhering speed is than only being fast 2 times of waterglass.
Embodiment 10
In muller, add vinyl acetate resin 340 weight portions, natural tunny gum 330 weight portions, poly-isobutyl group 200 weight portions, 120 ℃ dissolve mix after, mix behind glycerol adding fatty acid ester 30 weight portions.And then, add talcum (powder) 100 weight portions, obtain gummy matrix after mixing.
Then, in 60 ℃, add above-mentioned gummy matrix 25 weight portions in the chewing gum mixing roll of insulation, soluble soybean string 5 weight portions, water 5 weight portions, the instant coffee that obtain with quadrat method with embodiment 6 (first) (after イ Application ス Application ト コ-ヒ) mixture of 1 weight portion composition mixes, mix with pulverized sugar 55 weight portions, glucose 8 weight portions, spices 1 weight portion again.
Then, after extruding thickness and be the tabular chewing gum of 5cm with extruder, again with rolling the sheet that thickness 2mm is made in roll extrusion.
Embodiment 11
Except that the soluble soybean string that adopts embodiment 6 (the third) to make with quadrat method replaces the soluble soybean string (first), other all with the embodiment 10 identical chewing gums that make.
Embodiment 12
Except that the water-solubility vegetable fibres that derives from hoja that adopts embodiment 8 to obtain with quadrat method replaces the water-solubility vegetable fibres (first), other all with the embodiment 10 identical chewing gums that make.
Comparative example 1
Except that water maltosemalt sugar 6.7 weight portions, water 3.3 weight portions replace soluble soybean string (first) and water, other all with the embodiment 10 identical chewing gums that make.
Comparative example 2
Except that replacing the soluble soybean string (first) with Propiram (woods protobiochemistry institute system), other all with the embodiment 10 identical chewing gums that make.
Comparative example 3
Except that replacing the soluble soybean string (first) with gum arabic (キ シ ダ chemistry strain system), other all with the embodiment 10 identical chewing gums that make.
Test 1
The chewing gum that the foregoing description and comparative example are made carries out the sense evaluation by 30 people groups after 20 ℃, relative humidity 40%RH preserved for 1 week.
The results are shown in table 12
Table 12
Sample is chewed hardness fragrance continuation local flavor
Embodiment 10 8.0 8.1 8.2
Embodiment 11 8.1 8.0 7.2
Embodiment 12 7.6 7.0 7.4
Comparative example 1 8.0 6.4 7.8
Comparative example 2 7.0 6.2 7.1
Comparative example 3 6.8 6.3 6.4
Regulation 10 is carried out 10 sections evaluations for optimum in the evaluation.The big more expression of numerical value is good more.Can be clear that by this test adopt the chewing gum bite softness of water-solubility vegetable fibres, the fragrance continuation is good.
Test 2
The chewing gum that the foregoing description and comparative example are obtained in 40 ℃, relative humidity 80%RH, keep 1 week the back observe its moisture ascending amount.
The moisture ascending amount is calculated by following formula.
Moisture after moisture ascending amount=preservation-initial stage moisture
(△％) (％) (％)
The results are shown in table 13.
Table 13
The ascending amount of sample moisture (△ %)
Embodiment 10 1.0
Embodiment 11 1.2
Embodiment 12 2.1
Comparative example 1 3.4
Comparative example 2 1.9
Comparative example 3 2.0
Can be clear that by this test, use the chewing gum bite softness of water-soluble hemicellulose but the low good character of hygroscopicity.
Embodiment 13
Chocolate low in calories
TDF (the Total Dietary Fiber) result who measures soluble soybean string (first) according to enzymatic gravimetric method (prosky method) is 70.6%.This represents that it is a water-solubility vegetable fibres low in calories.Therefore, with this water-soluble fibre low in calories, make chocolate with well-established law by following proportioning.
Proportioning table (weight %)
Raw material reference substance of the present invention
Cocoa material 8.0 8.0
Cocoa butter 7.0 7.0
Lactose 0 7.0
Water-soluble fibre 10.0 0
Pulverized sugar 47.0 50.0
Cocoa butter 28.0 28.0
Lecithin 0.3 0.3
Taste goods of the present invention, sensation and reference substance indifference.
Embodiment 14
Cookie low in calories
Adopt embodiment 6 with the soluble soybean string (first) that quadrat method obtains, make cookie with well-established law by following proportioning.
Proportioning table (weight %)
Raw material reference substance of the present invention
Margarine 26.1 26.1
Last white sugar 15.7 15.7
Shell egg 5.2 5.2
Salt 0.26 0.26
Sodium bicarbonate 0.26 0.26
Carbonic acid ammonia 0.32 0.32
Weak flour 39.1 52.2
Water-soluble fibre 13.1 0
Taste goods of the present invention, sensation and reference substance indifference.
As described above, then can from the water-insoluble string, make water-solubility vegetable fibres by the present invention with high yield.
Also can utilize the water-solubility vegetable fibres of gained, make the few transparent organism decomposability film of intensity height and impurity.
Also can make the bonding force good bonding paste of using, particularly remoistenable adhesive.Paste of the present invention then can improve bonding force through esterification, etherificate, by making it crosslinked and crosslinking agent and usefulness, also can give resistance to water.Also can with other bonding agent and usefulness, according to the kind of bonding agent, adhesive strength is increased, bonding force also can become geometric progression to increase.
Also can make bite continuation, chewing gum that the fragrance continuation is good.Promptly can make the chewing gum that contains water-soluble hemicellulose, candy, soft chewing gum, chewing gum dessert, bubble gum etc.
Can also use the present invention's the water-solubility vegetable fibres replacement protein matter and the part of carbohydrate, thereby make low-calorie diet.
Claims (10)
1. method for making that contains the chewing gum of water-solubility vegetable fibres, it comprises:
The soybean residue that will contain the water-solubility vegetable fibres of protein under the acidity of pH3-6, decomposes in 80-130 ℃ temperature, makes water-solubility vegetable fibres thus,
Carry out centrifugation after the decomposition, take out supernatant,
Above-mentioned water-solubility vegetable fibres and gummy matrix, water, sugar, spices are carried out mixing, push then, suppress, to make the described chewing gum that contains water-solubility vegetable fibres.
2. according to the method for making of the described chewing gum of claim 1, wherein, with respect to 100 weight portions natural gum matrix, containing water-solubility vegetable fibres is the 1-40 weight portion.
3. according to the method for making of the described chewing gum of claim 2, wherein, with respect to 100 weight portions natural gum matrix, containing water-solubility vegetable fibres is the 2-30 weight portion.
4. according to the method for making of the described chewing gum of claim 1, wherein, water-solubility vegetable fibres is a water-soluble hemicellulose.
5. according to the method for making of the described chewing gum of claim 1, wherein, mean molecule quantity is 50,000-1,000,000.
6. according to the method for making of the described chewing gum of claim 5, wherein, mean molecule quantity is 100,000-400,000.
7. method for making that contains the low-calorie diet of water-solubility vegetable fibres, it comprises,
The soybean residue that will contain the water-solubility vegetable fibres of protein under the acidity of pH3-6, decomposes in 80-130 ℃ temperature, makes water-solubility vegetable fibres thus,
Carry out centrifugation after the decomposition, take out supernatant,
The above-mentioned water-solubility vegetable fibres that has made is replaced as the part in albumen, grease and the carbohydrate of primary raw material in the food, make the low-calorie diet that has lowered heat thus.
8. according to the method for making of the described low-calorie diet of claim 7, wherein, water-soluble plant is a water-soluble hemicellulose.
9. according to the method for making of the described low-calorie diet of claim 7, wherein, mean molecule quantity is 50,000-1,000,000.
10. according to the method for making of the described low-calorie diet of claim 9, wherein, mean molecule quantity is 100,000-400,000.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94113855A CN1044669C (en) | 1994-11-25 | 1994-11-25 | Production of chewing gum containing water soluble plant fibres and low caloric food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94113855A CN1044669C (en) | 1994-11-25 | 1994-11-25 | Production of chewing gum containing water soluble plant fibres and low caloric food |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91101533A Division CN1033788C (en) | 1991-03-08 | 1991-03-08 | Process for preparation of water-solubility vegetable fibres, biological decomposability membrane, paste, chewing-gum and low heat foods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1106627A CN1106627A (en) | 1995-08-16 |
| CN1044669C true CN1044669C (en) | 1999-08-18 |
Family
ID=5036851
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94113855A Expired - Lifetime CN1044669C (en) | 1994-11-25 | 1994-11-25 | Production of chewing gum containing water soluble plant fibres and low caloric food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1044669C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1072449C (en) * | 1998-05-21 | 2001-10-10 | 王海军 | Chewing gum with function of promoting absorption of effective components and its preparation |
| CN101999511B (en) * | 2010-12-10 | 2013-04-10 | 段增强 | Wheat malt chewing gum and preparation method thereof |
| CN106106993A (en) * | 2016-07-03 | 2016-11-16 | 福建好来屋食品工业有限公司 | A kind of Plant fiber stirring means in lollipop technique |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0383428A2 (en) * | 1989-02-15 | 1990-08-22 | Wm. Wrigley Jr. Company | Method of producing an aqueous zein solution |
| EP0400714A2 (en) * | 1989-06-01 | 1990-12-05 | Unilever N.V. | Proteinaceous material |
-
1994
- 1994-11-25 CN CN94113855A patent/CN1044669C/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0383428A2 (en) * | 1989-02-15 | 1990-08-22 | Wm. Wrigley Jr. Company | Method of producing an aqueous zein solution |
| EP0400714A2 (en) * | 1989-06-01 | 1990-12-05 | Unilever N.V. | Proteinaceous material |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1106627A (en) | 1995-08-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1084156C (en) | Process for formation of plasticized proteinaceous materials, and composition contg. same | |
| CN1213666C (en) | Soybean protein hydrolysates, their production and use | |
| CN1060022C (en) | Fruit-flavored chewing gum with prolonged flavor intensity | |
| CN1236682C (en) | Infant formala with improved protein content | |
| CN1216549C (en) | Process for producing flaor-enhancing agent for foods | |
| CN1288994C (en) | Production of oil seed protein isolate | |
| CN1020399C (en) | Protein products producing process and equipment | |
| CN1200621C (en) | Method for milling nut solid matter and water soluble particle to reduce viscosity and improve flavour strength of nut sauce | |
| CN1326321A (en) | High-beta-conglycinin products and their use | |
| CN1654480A (en) | Soluble highly branched glucose polymers | |
| CN1063698A (en) | What contain disordered structure starch is the blend compositions of base-material with the polymkeric substance | |
| CN1802982A (en) | Novel process for producing calcium enriched animal hydrolyzed protein using complex enzyme hydrolyzing chicken bone mud | |
| CN86102591A (en) | Method for preparing gel food | |
| CN1236701C (en) | Nut butter and related product, and method for making them | |
| CN1033788C (en) | Process for preparation of water-solubility vegetable fibres, biological decomposability membrane, paste, chewing-gum and low heat foods | |
| CN1017120B (en) | Process for the manufacture of packed aseptic soybean curd | |
| CN1044669C (en) | Production of chewing gum containing water soluble plant fibres and low caloric food | |
| CN1048863A (en) | What contain disordered structure starch is the blend compositions of base-material with the polymkeric substance | |
| CN1059912C (en) | Biodegradable film and paste produced from water solubale plant fibre | |
| CN1038921A (en) | Handle improving one's methods of non-wooden ligno-ccllulose base-material with alkaline peroxide | |
| CN1216686A (en) | Novel protein complexes | |
| CN1120071A (en) | Starch hydrolysis products | |
| CN1820029A (en) | Method for preparing fibre-containing pectin and products and uses hereof | |
| CN1268236C (en) | Peanut spread comprising darker roasted and lighter roasted nut composition | |
| CN1691961A (en) | Cysteine protease inhibitor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CX01 | Expiry of patent term |
Expiration termination date: 20110308 Granted publication date: 19990818 |