Mannooligosaccharide-containing food composition
A technology of mannooligosaccharide and composition, which is applied in the field of edible compositions containing mannooligosaccharide, can solve the problems of increased manufacturing cost, complicated separation, purification treatment and the like
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Embodiment 1
[0034] Thereafter, the solid matter was recovered from the endosperm of the coconut fruit by the same procedure as above, and hexane twice the amount by weight was mixed with the solid matter, and vigorously stirred for 30 minutes. Hexane was added again to the residue collected by filtration, followed by stirring. After repeating this operation three times, the obtained residue was degreased until the residual oil content was 0.28%. After degreasing, hydrolysis treatment is performed using the same Sumizyme ACH as above. After the reaction finishes, dry with a hot air drier set at 70° C. to obtain a white powder containing mannooligosaccharides (beta-1, 4 mannobiose is 18.0% (dry basis)) (the mannooligosaccharide-containing product of the present invention) edible composition). Additionally, the powder has a mannose content of 2.5%. Flavor evaluation was performed on the obtained white powder, and the above-mentioned unpleasant flavor was not sensed at all, and it was suit...
Embodiment 2
[0036] In addition, a solid was obtained in the same manner as in Comparative Example 1, and to 100 g of the solid (without degreasing), an enzyme different from the above, an enzyme derived from Bacillus subtilis, that is, Sumizyme GMA (manufactured by Shin Nippon Chemical Industry Co., Ltd., Galactomannanase activity, titer 50000) 0.8g and ion-exchanged water 99.2g, stirred and mixed, reacted at 50°C for 18 hours. After the reaction finishes, immediately dry the reactant with a hot air drier set at 70° C. to obtain a white powder containing mannan oligosaccharides (beta-1, 4 mannobiose is 11.2% (dry basis)) (the An edible composition containing mannan oligosaccharide). Additionally, the powder has a mannose content of 1.6%. The taste of the obtained powder was evaluated, and it was found that there was almost no unpleasant flavor, and it was edible. The above results are summarized in Table 1.
[0037] [Table 1]
[0038] Whether to skim
Embodiment 5
[0045] (How to make Coconut Yogurt)
[0046] Put 30 g of the edible composition containing mannan oligosaccharide, 30 g of commercially available coconut powder and 150 cc of water into a pot, and make coconut cream over low heat. Add 100cc of milk, 50g of sugar, and 1 / 2 cup of commercially available plain yogurt to it, mix well and turn off the heat. Put it in the refrigerator to cool down fully, and try it, and it can be prepared into mannooligosaccharide-containing coconut yoghurt with coconut fragrance and good flavor.
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