Cacao husk-origin water soluble dietary fiber, process for producing the same, foods and drinks with the use thereof and process for producing the same

• US 20040052910A1
• Filed: 06/18/2003
• Published: 03/18/2004
• Est. Priority Date: 12/20/2000
• Status: Abandoned Application

• Current Assignee: Fuji Oil Company Limited (Fuji Oil Holdings Inc.)
• Original Assignee: Fuji Oil Company Limited (Fuji Oil Holdings Inc.)
• Inventors: Yoshida, Ryuji, Nakamura, Akihiro, Maeda, Hirokazu, Nagaoka, Shushi
• Application Number:
  US10/451,038
• Publication Number:
  US 20040052910A1
• Time in Patent Office: Days
• US Class Current: 426/125
• CPC Class Codes: A21D 2/36 Vegetable material
• CPC Class Codes: A23C 9/1542 Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices fermentation A23C9/12
• CPC Class Codes: A23F 5/243 Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules A23F5/246 takes precedence
• CPC Class Codes: A23G 1/305 Products for covering, coating, finishing, decorating
• CPC Class Codes: A23G 1/56 making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb, A23G1/305 takes precedence
• CPC Class Codes: A23G 2200/00 containing organic compounds, e.g. synthetic flavouring agents
• CPC Class Codes: A23G 2200/14 containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
• CPC Class Codes: A23G 3/343 Products for covering, coating, finishing, decorating
• CPC Class Codes: A23L 17/00 Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
• CPC Class Codes: A23L 17/70 Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products A23L17/65, A23L17/10, A23L17/20, A23L17/40, A23L17/50 take precedence
• CPC Class Codes: A23L 17/75 Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 27/50 Soya sauce
• CPC Class Codes: A23L 29/274 Pullulan
• CPC Class Codes: A23L 3/3463 Organic compounds; Microorganisms; Enzymes
• CPC Class Codes: A23L 3/3472 Compounds of undetermined constitution obtained from animals or plants
• CPC Class Codes: A23L 33/105 Plant extracts, their artificial duplicates or their derivatives
• CPC Class Codes: A23L 33/22 Comminuted fibrous parts of plants, e.g. bagasse or pulp
• CPC Class Codes: A23P 10/30 Encapsulation of particles, e.g. foodstuff additives
• CPC Class Codes: A23P 20/10 Coating with edible coatings, e.g. with oils or fats
• CPC Class Codes: A23P 20/105 : Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
• CPC Class Codes: C08B 37/00 : Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof cellulose D21; microbiological processes C12P
• CPC Class Codes: C08B 37/0057 : beta-D-Xylans, i.e. xylosaccharide, e.g. arabinoxylan, arabinofuronan, pentosans; (beta-1,3)(beta-1,4)-D-Xylans, e.g. rhodymenans; Hemicellulose; Derivatives thereof
• CPC Class Codes: C08B 37/006 : Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
• CPC Class Codes: C09D 105/14 : Hemicellulose; Derivatives thereof

Abstract

It is an object of the invention to provide water-soluble dietary fiber obtained by hot water extraction from cacao husks, and to use the water-soluble dietary fiber for addition to acidic protein foods such as milk component-containing beverages, dispersion stabilizers for chocolate beverages and the like, coating agents with improved coatability, age resistors for starch-containing food products, and shelf-life extenders for foods and beverages which continue to maintain their microbiostatic properties even when added only in small amounts.

Claims

1. A production process for water-soluble dietary fiber comprising hot water extraction from cacao husks.

2. A production process according to claim 1, wherein the pH upon completion of the extraction is between pH 2.0 and pH 6.5.

3. A production process according to claim 1 or 2, wherein the temperature for the hot water extraction is above 100°

C. and no higher than 130°

C.

4. A production process according to any one of claims 1 to 3, wherein the extracted water-soluble dietary fiber is purified by one or more types of treatment selected from among active carbon treatment, resin treatment, UF concentration treatment and solvent precipitation treatment.

5. A production process according to any one of claims 1 to 4, wherein the extracted water-soluble dietary fiber is desalted by dialysis or ion-exchange resin treatment.

6. Cacao husk-derived water-soluble dietary fiber produced by a process according to any one of claims 1 to 5.

7. A dispersion stabilizer comprising water-soluble dietary fiber according to claim 6.

8. A preparation method for an acidic protein food product comprising using a dispersion stabilizer according to claim 7.

9. A preparation method for an acidic protein food product according to claim 8, wherein the pH of the acidic protein food product is adjusted to weak acidity above the isoelectric point of the protein used.

10. An acidic protein food product prepared by a method according to claim 8 or 9.

11. A preparation method for a chocolate beverage comprising using a dispersion stabilizer according to claim 7.

12. A preparation method for a chocolate beverage according to claim 11, wherein water-soluble dietary fiber is added to the dispersion stabilizer at 0.05-20.0 wt % with respect to the total chocolate beverage.

13. A preparation method for a chocolate beverage according to claim 11 or 12, wherein the pH of the chocolate beverage is 5.0-9.0.

14. A chocolate beverage prepared according to any one of claims 11 to 13.

15. A coating agent comprising water-soluble dietary fiber according to claim 6.

16. A coating agent according to claim 15 comprising water-soluble dietary fiber, wherein the viscosity of a 10 wt % aqueous solution of the water-soluble dietary fiber is 10-500 cPs at 20°

C.

17. A coating agent according to claim 15 or 16, wherein the water-soluble dietary fiber content is 0.1-50 wt % with respect to the total coating agent.

18. A coating method employing a coating agent according to any one of claims 15 to 17.

19. A coating method comprising spraying a product to be treated with a solution of a coating agent according to any one of claims 15 to 18, and then drying it.

20. A coating method comprising immersing a product to be treated in a solution of a coating agent according to any one of claims 15 to 18, and then drying it.

21. An age resistor for a starch-containing food product, comprising the water-soluble dietary fiber according to claim 6.

22. An anti-aging method for a starch-containing food product comprising adding thereto water-soluble dietary fiber contained in the age resistor according to claim 21 in a proportion of 0.1-15 parts by weight per 100 parts by weight of starch.

23. A starch-containing food product prepared by an anti-aging method according to claim 22.

24. A starch-containing food product according to claim 23, wherein the starch-containing food product is cooked, steamed or boiled and then refrigerated or frozen.

25. A starch-containing food product according to claim 23 or 24, wherein the starch-containing food product is heated in a microwave oven before consumption, and consumed either while hot or after cooling.

26. A shelf-life extender for a food or beverage, comprising water-soluble dietary fiber according to claim 6.

27. A preservation method for a food or beverage comprising adding thereto water-soluble dietary fiber contained in the shelf-life extender according to claim 26 in an amount of 0.01-50 wt % with respect to the food or beverage.

28. A preservation method according to claim 27, characterized by using in combination (A) a shelf-life extender obtained by a method according to claim 26, and (B) one or more selected from among ethanol, glycine, sorbic acid and benzoic acid and their salts, organic acids such as acetic acid, fumaric acid and adipic acid, and their salts, lower fatty acid esters, sugar esters, polylysine, protamine, lysozyme, mustard extract, horseradish extract, chitosan and phytic acid.