Functional composition and method for producing same

Abstract

To provide a functional composition reduced in sulfur dioxide in a composition containing mannose and / or mannooligosaccharide.SOLUTION: The sulfur dioxide concentration in the functional composition can be reduced by decomposing devil's tongue powder derived from devil's tongue as a raw material and then heat-treating the resultant composition containing mannose and / or mannooligosaccharide at ≥ 105 °C. The functional composition with reduced sulfur dioxide (sulfurous acid) can be distributed as food and drink without legal problems.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a functional composition containing mannose and / or mannooligosaccharides, and more specifically to a functional composition having a sulfur dioxide content of 0.03 g / kg or less. [Background technology]

[0002] Konjac flour is made by washing, slicing, and thermally drying konjac yams to produce coarse flour, which is then processed into refined flour using either a mechanical or mortar-like method. Because thermal drying is performed using heavy oil as fuel, sulfur remains in the refined flour, as well as in the coarse flour and scattered powder. Therefore, the Food Sanitation Act specifically stipulates that up to 0.9 g / kg of sulfur dioxide residue in konjac flour is acceptable. Furthermore, the allowable residual sulfur dioxide level in general foods is 0.03 g / kg or less (Non-Patent Document 1). When konjac products are made from refined flour, approximately 3% refined flour is blended. Therefore, even if 0.9 g / kg of sulfur dioxide remains in the refined flour, the residual sulfur dioxide concentration in the refined flour is regulated so that the final konjac product will be below the standard value of 0.03 g / kg and will not pose a safety issue.

[0003] However, while this is not a problem when refined flour is used to process konjac products, when refined flour is used as is in products, there is a problem in that it is difficult to distribute as a food unless the content is kept below 0.03 g / kg, which is the standard for general foods.

[0004] Meanwhile, mannose and mannooligosaccharides have many functionalities, such as preventing urinary tract infections (Patent Document 1), having anticancer effects (Non-Patent Document 2), and acting as agents for reducing subcutaneous fat and visceral fat (Patent Document 2), and have become sugars that have attracted attention in recent years. Accordingly, methods for producing mannose and mannooligosaccharides have been disclosed. Many production methods have been proposed, including a method for producing mannose and mannooligosaccharides using acetic acid or formic acid (Patent Document 3) and a method for producing mannose by adding hemicellulase to refined konjac potato flour (Patent Document 4). [Prior art documents] [Non-patent literature]

[0005] [Non-Patent Document 1] Edited by the Japanese Society of Food Hygiene, Standards and Standards for Foods and Food Additives (Excerpt) [Non-patent document 2] PS Gonzalez, et al., Mannose impairs tumor growth and enhances chemotherapy.NATURE 563,719-723 (2018) [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-219469 [Patent Document 2] Patent No. 4488852 [Patent Document 3] Patent No. 5960381 [Patent Document 4] Japanese Patent Application Laid-Open No. 2011-254753 Summary of the Invention [Problem to be solved by the invention]

[0007] The object of the present invention is to reduce the sulfur dioxide content in the processed composition when producing mannose and / or mannooligosaccharides using konjac flour (glucomannan) processed from konjac root as a raw material. [Means for solving the problem]

[0008] As a result of extensive research conducted by the inventors to solve the above-mentioned problems, they discovered that sulfur dioxide in a composition can be reduced by decomposing the glucomannan derived from konjac root, which is the raw material, and then heat-treating the resulting composition at 105°C or higher, which led to the completion of the present invention.

[0009] That is, the present invention is summarized as follows (1) to (3). (1) A functional composition containing mannose and / or mannooligosaccharides derived from konjac flour, the composition having a sulfur dioxide content of 0.03 g / kg or less per dry weight. (2) A method for producing the functional composition according to (1), characterized in that the composition containing the mannose and / or mannooligosaccharides is heat-treated at 105°C or higher. (3) A food or drink containing the functional composition according to (1). [Effects of the Invention]

[0010] According to the present invention, the sulfur dioxide content in a functional composition containing mannose and / or mannooligosaccharides can be easily reduced to 0.03 g / kg or less, making it possible to provide a food composition that meets the standards of the Food Sanitation Act and is also safe. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described in detail below. The konjac flour of the present invention may be in any form as long as it is a processed product produced from konjac root using thermal drying. Generally, it is preferable to use flour containing glucomannan, such as coarse flour, refined flour, and flying flour, which are processed products of konjac root. These konjac flours may be used as they are, or further refined konjac flour may be used. A mixture of these may also be used. The further refined product is not particularly limited as long as it has improved glucomannan purity, such as konjac flour from which impurities have been removed using alcohol or hydrous alcohol, or konjac flour refined by roasting or the like to remove odors.

[0012] Mannose is a monosaccharide that is the 2-epimer of glucose (grape sugar), and mannooligosaccharides are oligosaccharides containing at least one mannose molecule as a constituent sugar. They are composed of 2 to 20 monosaccharide molecules containing mannose as a constituent sugar, and preferably 2 to 10 monosaccharide molecules containing mannose as a constituent sugar. Of course, not only mannose but also glucose may be bound in the oligosaccharide, and branched chains may also be present.

[0013] The mannose and / or mannooligosaccharides derived from konjac flour can be produced by any method, as long as they are produced using konjac flour as a raw material. The method for producing mannose and / or mannooligosaccharides by decomposing the glucomannan contained in konjac flour is not particularly limited, but decomposition using an acid or an enzyme is preferred. The acid used for hydrolysis is not particularly limited, and may be selected appropriately from hydrochloric acid, sulfuric acid, acetic acid, formic acid, oxalic acid, phosphoric acid, fumaric acid, citric acid, etc., at a reaction temperature of 80°C to 200°C for 10 minutes to 24 hours. When enzymes are used for degradation, any enzyme capable of liberating mannose and / or mannooligosaccharides from glucomannan is suitable. Examples of enzymes that can be used include mannanase, galactomannanase, glucomannanase, mannosidase, α-xylosidase, xyloglucanase, arabinanase, β-xylosidase, xylanase, α-arabinofuranosidase, and cellulase. Among these, mannan-degrading enzymes such as mannanase, glucomannanase, mannosidase, and galactomannanase are preferred. Commercially available mannan-degrading enzymes include Mannanase BGM "Amano" 10 (Amano Enzyme Inc.), Cellulosin GM5 (HBI Corporation), Sumiteam ACH (Shin-Nihon Chemical Industry Co., Ltd.), Sumiteam AC (Shin-Nihon Chemical Industry Co., Ltd.), and Cellulosin TP25 (HBI Corporation).

[0014] The reaction temperature for the enzyme is preferably set under conditions that do not inactivate the enzyme, and is, for example, 30°C to 75°C, preferably 45°C to 70°C, and more preferably 50°C to 65°C. The pH during the enzyme reaction may be selected according to the enzyme's optimum, and is, for example, preferably 2 to 9, more preferably 2.5 to 8, and even more preferably 3 to 6. The enzyme reaction time depends on factors such as the amount of enzyme used, and optimal conditions may be selected, for example, between 1 hour and 3 days.

[0015] The sulfur dioxide (sulfurous acid, sulfite salts) content in the functional composition of the present invention must be 0.03 g / kg or less, calculated on a dry weight basis. When the functional composition is liquid, its moisture content must be used to calculate the dry weight. A content of 0.03 g / kg or more is undesirable because it cannot be distributed as a food product under the Food Sanitation Act. To reduce the sulfur dioxide content to 0.03 g / kg or less, the composition can be heated to 105°C or higher, preferably 110°C to 150°C, and more preferably 120°C to 140°C, after the completion of the glucomannan degradation treatment. The heating time is 5 minutes to 24 hours, preferably 10 minutes to 2 hours, and more preferably 10 minutes to 30 minutes.

[0016] The functional composition of the present invention can be purified as needed after the reaction to further increase the mannose and / or mannooligosaccharide content. Purification can be performed by known methods, such as decolorization using bone charcoal, activated carbon, carbonation, adsorption resins, magnesia preparations, etc., and desalting and deacidification using ion exchange resins, ion exchange membranes, electrodialysis, etc. The combination of purification methods and purification conditions can be appropriately selected depending on the amounts of pigments, salts, acids, etc. in the reaction solution and other factors.

[0017] The form of the functional composition of the present invention is not particularly limited, but may be a solution containing the mannose and / or mannooligosaccharide, a powder or granule form dried by methods such as crystallization, spray drying, or freeze drying, or a tablet form formed by tableting a powder or granule composition.

[0018] When the functional composition of the present invention is incorporated into a food or drink or an orally ingested pharmaceutical product, for example, it is possible to obtain a food or drink that is easy to eat or a pharmaceutical product that is easy to take.

[0019] The food and drink products are not particularly limited, but examples thereof include general beverages such as fruit drinks or vegetable juices including citrus juices and vegetable juices, carbonated drinks such as cola, ginger ale, and cider, soft drinks such as sports drinks, tea-based drinks such as coffee, black tea, and matcha, and dairy drinks such as cocoa and lactic acid bacteria drinks; desserts such as yogurt, jelly, pudding, and mousse; confectioneries such as baked goods and steamed goods, including Western sweets such as cakes and buns, and Japanese sweets; sauces including fruit-flavored sauces and chocolate sauces; and sweets such as chewing gum, hard candy, nougat candy, and jelly beans.

[0020] The form of the above-mentioned orally ingested pharmaceutical is not particularly limited, and examples thereof include solid preparations such as tablets, granules, and capsules, and liquid preparations such as solutions and suspensions. [Example]

[0021] The method of the present invention will be explained in more detail below with reference to examples, but the technical scope of the present invention is not limited to the following examples.

[0022] <Analysis of mannose and β-1,4-mannobiose> (1) Standard material Mannose (manufactured by SERVA, product name "D-Mannose research grade"), β-1,4-mannobiose (manufactured by Megazyme) (2) Analysis method (choose from the following two methods as appropriate) (A) High-Performance Liquid Chromatography Method 1 Analytical column: Aminex HPX-87H (Bio-Rad) Column temperature: 50°C, mobile phase: 0.005 M sulfuric acid, flow rate: 0.6 mL / min, detection: differential refractometer (B) High-Performance Liquid Chromatography Method 2 Analytical column: Aminex HPX-87P (Bio-Rad) Column temperature: 50°C, mobile phase: water, flow rate: 0.6 mL / min, detection: differential refractometer

[0023] <Sulfur dioxide analysis> Sulfur dioxide was analyzed by alkaline titration using an AR-10 sulfite analyzer (Miyamoto Riken Kogyo Co., Ltd.). 10 mL of 0.3% hydrogen peroxide solution was placed in a 50 mL conical tube, and three drops of methyl red / methylene blue TS were added. Next, 0.01 mL of 0.01 mol / L sodium hydroxide solution was added and attached to the apparatus. A precisely measured sample was added to a 100 mL round-bottom flask, followed by 20 mL of Milli-Q water, 2 mL of ethanol, two drops of silicone resin, and 10 mL of 25% phosphoric acid. The flask was then attached to the apparatus. Nitrogen gas was passed through the flask at a rate of 0.55 L / min, and the flame height of the micro gas burner was set to 5 cm. The round-bottom flask was heated for 10 minutes, after which the conical tube was removed and the test solution was collected. Using a variable-speed continuous dispenser 8100 (manufactured by Nichiryo), the sample was titrated with 0.01 mol / L sodium hydroxide solution, with the end point being when the solution turned green, and the sulfur dioxide content (g / kg) in the sample was calculated using the following formula. Sulfur dioxide content (g / kg) = (test solution titer (mL) - blank test solution titer (mL)) x 0.01 mol / L sodium hydroxide solution factor x 0.32 x (1 / sample size (g)) [Example]

[0024] Mannanase BGM "Amano" 10 (Amano Enzyme Inc.) was dissolved in water at a concentration of 0.01% by mass, and 0.25 mL of this enzyme solution and 10.25 mL of water were added to 1 g of konjac powder (konjac powder from Yukiguni Agri Co., Ltd.). The mixture was treated with the enzyme at 58°C for 48 hours, followed by heat treatment at 105°C for 30 minutes. The water was then completely removed from the reaction mixture using a rotary evaporator. The mannose concentration in this viscous functional composition was 378.12 g / kg, and the sulfur dioxide concentration was 0.01 g / kg. [Example]

[0025] Cellulosin GM5 (manufactured by HIV Corporation) was dissolved in water at a concentration of 0.01% by mass, and 0.25 mL of this enzyme solution and 10.25 mL of water were added to 1 g of konjac powder (konjac powder manufactured by Yukiguni Agri Co., Ltd.). The mixture was treated with the enzyme at 58°C for 48 hours, followed by heat treatment at 121°C for 15 minutes. The water was then completely removed from the reaction mixture using a rotary evaporator. The mannose concentration in this viscous functional composition was 407.73 g / kg, and the sulfur dioxide concentration was 0.001 g / kg. [Example]

[0026] Sumiteam ACH (manufactured by Shin-Nihon Chemical Industry Co., Ltd.) was dissolved in water at a concentration of 0.05% by mass, and 0.25 mL of this enzyme solution and 10.25 mL of water were added to 1 g of konjac powder (konjac powder manufactured by Yukiguni Agri Co., Ltd.). The mixture was treated with the enzyme at 60°C for 48 hours, followed by heat treatment at 121°C for 20 minutes. The water was then completely removed from the reaction mixture using a rotary evaporator. The β-1,4-mannobiose concentration in this viscous functional composition was 150.67 g / kg, and the sulfur dioxide concentration was 0.002 g / kg. [Example]

[0027] To 1 g of konjac powder (konjac powder manufactured by Yukiguni Agri Co., Ltd.), 10.5 mL of sulfuric acid (special reagent grade, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was added to give a sulfuric acid concentration of 60% by volume, and hydrolysis was carried out at 100°C for 2 hours. Next, the mixture was neutralized with aqueous sodium hydroxide solution (special reagent grade, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.). This mixture was then heat-treated at 121°C for 10 minutes. The reaction product was freeze-dried to completely remove water. The mannose concentration in this white functional composition was 130.45 g / kg, the β-1,4-mannobiose concentration was 34.89 g / kg, and the sulfur dioxide concentration was 0.001 g / kg. [Comparative Example 1]

[0028] Mannanase BGM "Amano" 10 (Amano Enzyme Inc.) was dissolved in water at a concentration of 0.01% by mass, and 0.25 mL of this enzyme solution and 10.25 mL of water were added to 1 g of konjac powder (konjac powder from Yukiguni Agri Co., Ltd.). The mixture was treated with the enzyme at 58°C for 48 hours, followed by heat treatment at 100°C for 30 minutes. The water was then completely removed from the reaction mixture using a rotary evaporator. The mannose concentration in this viscous composition was 368.72 g / kg, and the sulfur dioxide concentration was 0.17 g / kg. Comparative Example 2

[0029] Cellulosin GM5 (manufactured by HIV Corporation) was dissolved in water at a concentration of 0.01% by mass, and 0.25 mL of this enzyme solution and 10.25 mL of water were added to 1 g of konjac powder (konjac powder manufactured by Yukiguni Agri Co., Ltd.). The mixture was treated with the enzyme at 58°C for 48 hours, followed by heat treatment at 100°C for 15 minutes. The water was then completely removed from the reaction mixture using a rotary evaporator. The mannose concentration in this viscous composition was 409.63 g / kg, and the sulfur dioxide concentration was 0.35 g / kg. Comparative Example 3

[0030] Sumiteam ACH (manufactured by Shin-Nihon Chemical Industry Co., Ltd.) was dissolved in water at a concentration of 0.05% by mass, and 0.25 mL of this enzyme solution and 10.25 mL of water were added to 1 g of konjac powder (konjac powder manufactured by Yukiguni Agri Co., Ltd.). The mixture was treated with the enzyme at 60°C for 48 hours, followed by heat treatment at 100°C for 20 minutes. The water was then completely removed from the reaction mixture using a rotary evaporator. The β-1,4-mannobiose concentration in this viscous composition was 160.13 g / kg, and the sulfur dioxide concentration was 0.15 g / kg. Comparative Example 4

[0031] To 1 g of konjac powder (konjac powder manufactured by Yukiguni Agri Co., Ltd.), 10.5 mL of sulfuric acid (special reagent grade, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was added to give a sulfuric acid concentration of 60% by volume, and hydrolysis was carried out at 100°C for 2 hours. The mixture was then neutralized with sodium hydroxide (special reagent grade, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.). This mixture was then heat-treated at 100°C for 10 minutes. The reaction product was freeze-dried to completely remove water. The mannose concentration in this white composition was 135.28 g / kg, the β-1,4-mannobiose concentration was 38.93 g / kg, and the sulfur dioxide concentration was 0.09 g / kg.

[0032] As is clear from the above examples, it was possible to reduce the sulfur dioxide concentration in the functional composition to 0.03 g / kg or less by heat treatment at 105°C or higher. In contrast, heat treatment at 100°C in the comparative example did not reduce the concentration to 0.03 g / kg or less, which was a problematic level under the standards of the Food Sanitation Act.

Claims

1. A functional composition containing mannose and / or mannooligosaccharides derived from konjac flour, the composition having a sulfur dioxide content of 0.03 g / kg or less per dry weight.

2. 2. The method for producing a functional composition according to claim 1, wherein the composition containing mannose and / or mannooligosaccharides is heat-treated at 105° C. or higher.

3. A food or drink comprising the functional composition according to claim 1.