JP6835825B2 - 甘美質および結晶化が改善されたプシコース混合糖組成物 - Google Patents
甘美質および結晶化が改善されたプシコース混合糖組成物 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
- A23V2200/132—Sugar replacer
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/606—Fructose
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
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- Enzymes And Modification Thereof (AREA)
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- Saccharide Compounds (AREA)
Description
1−1:プシコース生産菌株の製造
クロストリジウムシンデンス(Clostridiuim scindens ATCC 35704)に由来するプシコースエピマー化酵素の暗号化遺伝子(DPE gene;Gene bank:EDS06411.1)を、大腸菌に最適化して変形した形態のポリヌクレオチドで合成してCDPEと命名した。大腸菌に最適化されたポリヌクレオチド(配列番号2)とpET21aベクターから確保したsodプロモーターとT7ターミネーターをPCRを通じてそれぞれの鋳型で確保し、これをオーバーラップPCR法で一つの鋳型で連結してT−ベクタークローニング(T−vector cloning)を通じてpGEM T−イージー ベクター(pGEM T−easy vector)にクローニングして、sodプロモーター(配列番号1)、配列番号8の最適化CDPE配列およびT7−ターミネーターを含むポリヌクレオチドの配列を確認した。
製造例1−1で得られたプシコースエピマー化酵素を生産する組換え菌株を用いて果糖からプシコースを製造するために、菌株培養で遠心分離により細胞を回収した。
反応温度:カラムジャケット内部温度50℃
基質流速:0.5SV(space velocity L.h−1)
反応基質:結晶果糖40brix、pH6.8乃至7.2、
ビード製造:2.5%(w/w)菌体、2%(w/w)アルギン酸混合および10mMMn2+soaking
前記固定化反応カラムに、原料溶液が75%の固形分を含み、固形分含有量全体が100重量部である時、果糖の含有量を92重量部で含む原料を提供して2種類の組成の混合糖であるプシコースシロップを製造した。つまり、前記反応液から葡萄糖:果糖:プシコース:オリゴ糖の重量比で葡萄糖:果糖:プシコース:オリゴ糖=6:67:25:2である25(w/w)%プシコースシロップを収得して下記の実施例に用いた。
製造例1−2で得られたプシコースシロップを有色およびイオン成分などの不純物を除去するために陽イオン交換樹脂、陰イオン交換樹脂および陽イオンと陰イオン交換樹脂が混合された樹脂で充填された常温のカラムに時間当りイオン交換樹脂2倍体積の速度で通液させて脱塩させた後、カルシウム(Ca2+)タイプのイオン交換樹脂で充填されたクロマトグラフィーを用いて高純度プシコース溶液で分離してプシコース含有量が80重量%になるまで濃縮して結晶化を行った。結晶化工程を経て脱水工程で結晶にならずに脱水されて出た脱水液をプシコース結晶化母液として収得し、前記母液は65.1Bxであり、固形分組成で果糖8.4重量%およびプシコース91.6重量%を含んでいる。
市販される液状果糖42(果糖39.5重量%および葡萄糖53.2重量%)および液状果糖55(果糖54.0重量%および葡萄糖37.0重量%)シロップの中で結晶が生成されたものを採取して5,000RPMで30分間遠心分離を行った後、上澄液を捨てて結晶部分を取った。完璧にシロップ成分を除去するために、エタノールで洗浄しながら5μmメンブレインフィルターを用いて真空ろ過した。フィルターに通過された水溶液を捨て、フィルターに残った結晶を60℃オーブンに一日間乾燥した。
製造例1で高純度分離を通じて95重量%以上のプシコース含有量を含むシロップを結晶化の後に出る結晶母液と葡萄糖結晶の後に出る結晶母液を一定の混合比で混合して高純度プシコースシロップを製造した。
−:結晶がない
±:結晶核はできるが、実用性がある
+:肉眼で結晶が見えるが、流動性がある
++:結晶が析出し、白濁現象がある
+++:結晶が析出し、流動性がない
シロップ組成物の結晶化を誘導する葡萄糖の濃度を細部的に明らかにするために、葡萄糖濃度をより細分化してシロップ組成物を製造して結晶化実験を行った。
実施例3の結果で示された葡萄糖含有量24重量%以下では長時間保存する場合にも製品の品質が維持されるのか立証するために、実施例3と同一の葡萄糖濃度を細分化したシロップ組成物を製造して長期保管結晶化実験を行った。
Claims (10)
- 改善された甘美質を有しおよび結晶化が防止された、プシコースが混合された糖組成物であって、
前記組成物に含まれているプシコース、葡萄糖および果糖の合計固形分含有量100重量部を基準にして、
葡萄糖含有量が0.1重量部以上24重量部以下であり、
果糖の含有量が、0より大きく、15重量部以下であり、
プシコースの含有量が60重量部以上であり、そして、
プシコースが混合された糖組成物を、4℃の条件下、96日間、保存した時、プシコースが混合された糖組成物中で、糖の結晶が析出しない、プシコースが混合された糖組成物。 - 前記プシコースが混合された糖組成物に含まれている葡萄糖、プシコースおよび果糖の合計固形分含有量100重量部を基準にして、
前記果糖とプシコースの合計含有量が70重量部を超えるものである、請求項1に記載のプシコースが混合された糖組成物。 - 前記プシコースが混合された糖組成物は、プシコース含有量が80重量%以上であるプシコース結晶化母液、および、葡萄糖含有量が80重量%以上である葡萄糖結晶化母液の混合物を含む、請求項1に記載のプシコースが混合された糖組成物。
- 前記プシコース結晶化母液は、糖類全体の固形分含有量中のプシコースを80乃至99.9重量%で含有し、そして、追加的に、果糖、葡萄糖、オリゴ糖およびプシコース以外の希少糖からなる群より選択された1種以上を含むものである、請求項3に記載のプシコースが混合された糖組成物。
- 前記プシコース結晶化母液は、糖類全体の固形分含有量を基準にして、
果糖20重量%以下、および葡萄糖1.0重量%以下で含むものである、請求項4に記載のプシコースが混合された糖組成物。 - 前記プシコース、葡萄糖または果糖は、それぞれ、D−プシコース、D−葡萄糖、またはD−果糖である、請求項1に記載のプシコースが混合された糖組成物。
- 請求項1〜6のいずれか一項に記載のプシコースが混合された糖組成物を含有する食品組成物。
- プシコースが混合された糖組成物において、
組成物に含まれているプシコース、葡萄糖、及び果糖の合計固形分含有量100重量部を基準にして、葡萄糖含有量を0.1重量部以上〜24重量部以下に調節して、糖結晶の生成を防止する方法であって、
ここで、
プシコースが混合された糖組成物に含まれているプシコース、葡萄糖、及び果糖の合計固形分含有量100重量部を基準にして、
果糖の含有量が、0より大きく、15重量部以下であり、
プシコースの含有量が60重量部以上であり、そして、
プシコースが混合された糖組成物を、4℃の条件下、96日間、保存した時、プシコースが混合された糖組成物中で、糖の結晶が析出しない、という糖組成物の性質を有する方法。 - 前記プシコースが混合された糖組成物に含まれている葡萄糖、プシコースおよび果糖の合計固形分含有量100重量部を基準にして、
前記果糖とプシコースの合計含有量が70重量部を超えるものである、請求項8に記載の方法。 - プシコース含有量が80重量%以上であるプシコース結晶化母液と、葡萄糖含有量が80重量%以上である葡萄糖結晶化母液を混合して、葡萄糖含有量を0.1重量部以上〜24重量部以下に調節するものである、請求項8に記載の方法。
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