Functional composition and method for producing same

Abstract

An object of the present invention is to provide a functional composition containing mannose and / or mannooligosaccharides, which has reduced sulfur dioxide. [Solution] After decomposing konjac flour derived from the raw material konjac root, the resulting composition containing mannose and / or mannooligosaccharides is heat-treated at 105°C or higher to reduce the sulfur dioxide concentration in the functional composition. The functional composition with reduced sulfur dioxide (sulfite) content can be distributed as a food or beverage without legal issues.

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 drying konjac yam with fire to produce coarse flour, and then producing refined flour with a machine or a pestle and mortar. Drying is done with fire and heavy oil is used as fuel, so sulfur remains in the refined flour, coarse flour, and flying powder. For this reason, the Food Sanitation Act specifically stipulates that up to 0.9g / kg of sulfur dioxide remains in konjac flour. In addition, the allowable residual amount of sulfur dioxide in general foods is 0.03g / kg or less (Non-Patent Document 1). When producing konjac products from refined flour, about 3% of refined flour is mixed, so even if 0.9g / kg of sulfur dioxide remains in the refined flour, the residual sulfur dioxide concentration in the refined flour is regulated so that it is below the standard value of 0.03g / kg when the konjac product is finally produced, and does not pose a safety problem.

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

[0004] On the other hand, mannose and mannooligosaccharides have many functionalities, such as prevention of urinary tract infections (Patent Document 1), anticancer effects (Non-Patent Document 2), and as an agent for reducing subcutaneous fat and visceral fat (Patent Document 2), and have become sugars that have attracted attention in recent years. Therefore, methods for producing mannose and mannooligosaccharides have been disclosed. For example, many production methods have been proposed, such as 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] JP 2011-219469 A [Patent Document 2] Patent No. 4488852 [Patent Document 3] Patent No. 5960381 [Patent Document 4] JP 2011-254753 A 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] In order to solve the above problems, the inventors conducted extensive research and discovered that the amount of sulfur dioxide in a composition can be reduced by decomposing the glucomannan derived from the raw material, konjac root, and then heat-treating the resulting composition at 105°C or higher, thereby completing the present invention.

[0009] That is, the present invention relates to the following (1) to (3). (1) Contains mannose and / or mannooligosaccharides derived from konjac flour death , sulfur dioxide content is less than 0.03g / kg of dry weight Enzymatic hydrolysis of konjac flour . (2) After the enzymatic hydrolysis of glucomannan is completed The method according to (1), characterized in that the mixture is heated at 105° C. or higher. Enzymatic hydrolysis of konjac flour Manufacturing method. (3)(1) Enzymatic hydrolysis of konjac flour Including, food and beverages. Effect 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 PREFERRED EMBODIMENTS

[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 by thermal drying. In general, 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 may be further refined. A mixture of these may also be used. The further refined product is not particularly limited as long as it is one in which the purity of glucomannan has been improved, such as konjac flour from which impurities have been removed using alcohol or hydrous alcohol, or konjac flour from which odor has been removed by roasting or the like.

[0012] Mannose is a monosaccharide that is the 2-position epimer of glucose (grape sugar), and mannooligosaccharide is an oligosaccharide that contains at least one molecule of mannose as a constituent sugar. It is a monosaccharide in which 2 to 20 molecules of monosaccharides containing mannose as a constituent sugar are bonded, and preferably, it is a monosaccharide in which 2 to 10 molecules of monosaccharides containing mannose as a constituent sugar are bonded. Of course, not only mannose but also glucose may be bonded in the oligosaccharide, and the oligosaccharide may have a branched chain.

[0013] The mannose and / or mannooligosaccharides derived from konjac flour can be produced by any method as long as the mannose and / or mannooligosaccharides are produced using konjac flour as a raw material. The method of producing mannose and / or mannooligosaccharides by decomposing glucomannan contained in konjac flour is not particularly limited, but a method of decomposing using an acid or an enzyme is preferable. The acid used for hydrolysis using an acid 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 decomposition is performed using an enzyme, the enzyme is not particularly limited as long as it has the activity of releasing mannose and / or mannooligosaccharides from glucomannan, but for example, enzymes such as mannanase, galactomannanase, glucomannanase, mannosidase, α-xylosidase, xyloglucanase, arabinanase, β-xylosidase, xylanase, α-arabinofuranosidase, cellulase, etc. are preferred. Among them, mannanase, glucomannanase, mannosidase, galactomannanase, etc. are preferred. Examples of such commercially available mannan decomposition enzymes include Mannanase BGM "Amano" 10 (Amano Enzyme Co., Ltd.), Cellulosin GM5 (HBI Corporation), Sumiteam ACH (Shin Nippon Chemical Industry Co., Ltd.), Sumiteam AC (Shin Nippon Chemical Industry Co., Ltd.), Cellulosin TP25 (HBI Corporation), etc.

[0014] The reaction temperature of the enzyme is desirably 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, and is preferably 2 to 9, more preferably 2.5 to 8, and even more preferably 3 to 6. The enzyme reaction time depends on the amount of enzyme used, and may be, for example, 1 hour to 3 days, and the optimal conditions may be appropriately selected.

[0015] The sulfur dioxide (sulfurous acid, sulfites) in the functional composition of the present invention must be 0.03 g / kg or less in terms of dry weight. When the functional composition is liquid, it is necessary to convert the amount of sulfur dioxide per dry weight based on the amount of water. If the amount is 0.03 g / kg or more, it is not preferable because it cannot be distributed as a food according to the standards of the Food Sanitation Act. In order to reduce the sulfur dioxide content to 0.03 g / kg or less, it is possible to reduce the sulfur dioxide content by heating at 105°C or more, preferably 110°C to 150°C, more preferably 120°C to 140°C, after the decomposition treatment of glucomannan is completed. The heating time may be 5 minutes to 24 hours, preferably 10 minutes to 2 hours, more preferably 10 minutes to 30 minutes.

[0016] The functional composition of the present invention can be purified as necessary after the reaction is completed to further increase the content of mannose and / or mannooligosaccharides. Purification can be performed by known methods such as decolorization using bone charcoal, activated carbon, carbonation, adsorption resin, magnesia preparation, etc., and desalting and deacidification using ion exchange resin, ion exchange membrane, 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 mannooligosaccharides, a powder or granule form dried by methods such as crystallization, spray drying, or freeze drying, or a tablet form formed by compressing 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 drug, for example, it is possible to obtain a food or drink that is easy to eat or a drug that is easy to take.

[0019] The above-mentioned foods and beverages are not particularly limited, but examples thereof include general beverages such as fruit drinks or vegetable juices including citrus juice or vegetable juice, carbonated drinks such as cola, ginger ale, or cider, soft drinks such as sports drinks, tea-based drinks such as coffee, black tea, or matcha, and dairy drinks such as cocoa or 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 product is not particularly limited, and examples thereof include solid preparations such as tablets, granules, and capsules, and liquid preparations such as solutions and suspensions. EXAMPLES

[0021] The method of the present invention will be explained more specifically 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 (SERVA, product name "D-Mannose research grade"), β-1,4-mannobiose (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: 0.005M sulfuric acid, flow rate: 0.6mL / 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 the alkaline titration method using a sulfite analyzer AR-10 (Miyamoto Riken Kogyo Co., Ltd.). 10 mL of 0.3% hydrogen peroxide solution was placed in a 50 mL conical tube, and 3 drops of methyl red / methylene blue test solution 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, and 20 mL of Milli-Q water, 2 mL of ethanol, 2 drops of silicone resin, and 10 mL of 25% phosphoric acid were added and 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. After heating the round-bottom flask for 10 minutes, the conical tube was removed and the test solution was obtained. Using a variable-type continuous dispenser 8100 (manufactured by Nichiryo), the sample was titrated with 0.01 mol / L sodium hydroxide solution, with the endpoint 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) = (titration volume of test solution (mL) - titration volume of blank test solution (mL)) x factor of 0.01 mol / L sodium hydroxide solution x 0.32 x (1 / amount of sample taken (g)) EXAMPLES

[0024] Mannanase BGM "Amano" 10 (manufactured by Amano Enzyme Co., Ltd.) 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.), and the enzyme treatment was carried out at 58°C for 48 hours, followed by heat treatment at 105°C for 30 minutes. The water was completely removed from the reaction product 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. EXAMPLES

[0025] Cellulosin GM5 (manufactured by HIV Co., Ltd.) 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.), and the enzyme treatment was carried out at 58°C for 48 hours, followed by heat treatment at 121°C for 15 minutes. The water was completely removed from the reaction product 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. EXAMPLES

[0026] Sumiteam ACH (manufactured by Shin Nippon 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.), and the enzyme treatment was carried out at 60°C for 48 hours, followed by heat treatment at 121°C for 20 minutes. The water was completely removed from the reaction product 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. EXAMPLES

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

[0028] Mannanase BGM "Amano" 10 (manufactured by Amano Enzyme Co., Ltd.) 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.), and the enzyme treatment was carried out at 58°C for 48 hours, followed by heat treatment at 100°C for 30 minutes. The water was completely removed from the reaction product 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 Co., Ltd.) 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.), and the enzyme treatment was carried out at 58°C for 48 hours, followed by heat treatment at 100°C for 15 minutes. The water was completely removed from the reaction product 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 Nippon 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.), and the enzyme treatment was carried out at 60°C for 48 hours, followed by heat treatment at 100°C for 20 minutes. The water was completely removed from the reaction product 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] 10.5 mL of sulfuric acid (special grade reagent, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was added to 1 g of konjac powder (konjac powder manufactured by Yukiguni Agri Co., Ltd.) so that the sulfuric acid concentration was 60% by volume, and hydrolyzed at 100°C for 2 hours. Next, it was neutralized with sodium hydroxide (special grade reagent, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.). Then, it was heat-treated at 100°C for 10 minutes. This 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-treating at 105° C. or more. In contrast, heat-treating at 100° C. in the comparative examples 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. An enzymatic hydrolysis product of konjac flour containing mannose and / or mannooligosaccharides derived from konjac flour and having a sulfur dioxide content of 0.03 g / kg or less per dry weight.

2. A method for producing an enzymatic hydrolysis product of konjac flour as described in claim 1, characterized in that after the enzymatic hydrolysis treatment of glucomannan is completed, a heat treatment is carried out at 105°C or higher.

3. A food or drink comprising the enzymatic hydrolysate of konjac flour according to claim 1.