CA2170964C - Buckwheat starch syrup, method for preparing the same, and foods containing the same - Google Patents
Buckwheat starch syrup, method for preparing the same, and foods containing the sameInfo
- Publication number
- CA2170964C CA2170964C CA002170964A CA2170964A CA2170964C CA 2170964 C CA2170964 C CA 2170964C CA 002170964 A CA002170964 A CA 002170964A CA 2170964 A CA2170964 A CA 2170964A CA 2170964 C CA2170964 C CA 2170964C
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- buckwheat
- starch syrup
- starch
- flour
- raw materials
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a buckwheat starch syrup prepared by liquefying and saccharifying starch from buckwheat flour, a method for preparing the buckwheat starch syrup, and various foods containing the same.
The buckwheat starch syrup of the present invention contains various amino acids and minerals, as well as rutin which is effective in preventing arteriosclerosis, and hence it is healthy and excellent in nutritive balance. Thus, the buckwheat starch syrup of the present invention can be suitably used in various foods.
The buckwheat starch syrup of the present invention contains various amino acids and minerals, as well as rutin which is effective in preventing arteriosclerosis, and hence it is healthy and excellent in nutritive balance. Thus, the buckwheat starch syrup of the present invention can be suitably used in various foods.
Description
2 1 70964 BUCKWHEAT STARCH SYRUP, METHOD FOR PREPARING THE SAME, AND FOODS CONTAINING THE SAME
BACKGROUND OF THE INVENTION
1. Field of the Invention The present invention relates to a buckwheat starch syrup prepared by liquefying and saccharifying starch from buckwheat flour, a method for preparing the buckwheat starch syrup, and foods containing the same.
2. Description of the Prior Art As raw materials for preparing starch syrups, there have been used various kinds of starch from corn, potato, sweet potato, tapioca, wrinkle-seeded pea, wheat, arrowroot, sago palm, rice, etc. Starch syrups are viscous, sweet materials prepared by decomposing and saccharifying the starch of these raw materials with saccharifying enzymes. They are widely used in candy products, such as caramels, drops and jellies; Japanese-style confections, such as bean jams and sweet jellies of beans; and other foods, such as jams, syrups and foods boiled down in soy sauce.
Recently, with a growing attention to health in society, maltoligosaccharides, branched oligosaccharides, sugar alcohols, etc. have attracted attention from the viewpoints of growing Lactobacillus bifidus in the testines, lowering sweetness and calory, preventing tooth decay, and so forth. In order to obtain a starch syrup which significantly contains these saccharides, various investigations have been made into the kinds and 2 ~ 70964 . .
combinations of enzymes to be added at the time of saccharif ication . However, these investigations have intended only to improve the saccharide components in starch syrups. Among the starch syrups made from the above-mentioned raw materials, no syrup is known to contain any effective component having value added. In other words, they have no characteristics in those components other than saccharides. Furthermore, with respect to raw material starch, nothing has been reported except for the above-mentioned materials which have been conventional ly used .
I
OBJECTS AND SUMMARY OF THE INVENTION
It is an ob ject of the present invention to provide, using a novel raw material starch not reported so far, a starch syrup which is excellent in nutritive balance with respect to various amino acids and minerals, and thus good for health. It is another object of the present invention to provide various foods containing the above-mentioned starch syrup.
The present inventors have made an intensive study toward the solution of the above assignment, and given attention to " s o b a"
( buckwheat noodles ) which is a Japanese traditional food . As a result, the inventors have f ound that a buckwheat starch syrup prepared by liquefying and saccharifying starch from buchwheat flour contains various amino acids and minerals, as well as rutin contained in buckwheat flour which is effective in preventing arteriosclerosis. Thus, the buckwheat starch syrup is found to be very healthy in components and excellent in nutritive balance. The present invention has been achieved with these f indings .
The present invention relates to a buckwheat starch syrup prepared by liquefying and saccharifying starch from buckwheat flour, a method for preparing the buckwheat starch syrup, and foods containing the same.
BRIEF DESCRIPTION OF DRAWINGS
Fig. 1 is a chart showing the results of analysis of the buckwheat starch syrup of the present invention by HPLC
chromatography.
DETAILED DESCRIPTION OF THE INVENTION
Described below are preferred embodiments of a method for preparing the buckwheat starch syrup of the present invention.
Generally, it is preferred that the raw material starch for a starch syrup contain as little protein as possible from the viewpoint of filtration and other treatment. Buckwheat flour is classified into surface layer flour, outside layer flour, inside layer flour, and whole layer flour containing the former three, according to the portion of buckwheat seeds ground into flour. In the present invention, not a whole layer flour having a high protein content but "uchiko" which is a flour mainly comprising medium layer flour is suitably used, since it has an extremely small protein content of about 3%. ( "Uchiko" is a backwheat flour used in the preparation of backwheat noodles in order to prevent a dough from sticking on the board and the rolling pin.) In addition, roughly crushed buckwheat seeds ( "katujitu" ) may also be used.
First, 2 - 3 volumes of water is added to the raw material buckwheat flour ( "uchiko" ), which is then mixed and swollen to thereby obtain a starch milk (B x 25 - 30). This starch milk is . ., ~ "
filtered to remove foreign substances, etc. The pH of the filtrate is adjusted at 5.0 - 6.0, and then a liquefying enzyme is added thereto to liquefy the filtrate.
As the liquefying enzyme to be used in this procedure, a -amylase is used. For example, Neospeedase manufactured by NAGASE
BIOCHEMICALS, LTD. is suitably used.
For the liquefying, the liquefying enzyme is added in an amount of 0.1 - 1.0% by weight based on the solid content of the starch stock solution, and the resultant mixture is left at 88 - 90~C for 1 - 2 hours.
At the completion of the liquefying, the starch sugar has a DE
(dextrose equivalent) value of about 10 - 20.
In addition to the above-mentioned enzyme saccharification method, the liquefying of starch can also be performed by using an acid, such as oxalic acid.
Next, the pH of the resultant liquefied product is adjusted at 5.0 - 6.0, and a saccharifying enzyme is added thereto in an amount of 0.1 - 0.3~ by weight based on the solid content of the starch stock solution. Then, the resultant mixture is left at 50 - 60~C
for 16 - 24 hours for saccharification.
At the completion of the saccharification, the starch sugar has a DE (dextrose equivalent) value of about 35 - 45.
As the saccharifying enzyme to be used in this procedure, ~ -amylase, ~ -glucosidase, ~ -glucosidase, transglucosidase, etc. may be enumerated. In view of the sugar composition in the saccharified solution, ~ -amylase is suitably used. Further, in order to additionally produce oligosaccharides, particularly branched oligosaccharides represented by isomaltose and panose, "~ ..
which are growth factors of Lactobacillus bifidus, transglucosidase may be used jointly. As a concrete example of this jointuse, ~ -BiozymeR L (manufactured by Amano Pharmaceuticals Co., Ltd.) as ~
-amylase and a -Trans glucosidase L (manufactured by Amano Pharmaceuticals Co., Ltd.) as transglucosidase may be cited.
At the completion of the saccharification, the pH of the saccharified solution is adjusted at 4.0 - 4.5 to precipitate proteins through agglutination. The protein and non-starch components are then removed by filtration. The supernatant is l recovered and treated at 100 ~C for 10 - 20 minutes for the inactivation of the enzymes as well as sterilization.
Next, the supernatant is decolored with active carbon (granular carbon). Then, the supernatant is subjected to centrifugation or passed through a filter press to remove proteins as solid residue, and vacuum-concentrated to obtain a desired starch syrup.
The above protein fraction recovered as solid residue is excellent in digestion, containing nutrient proteins, various amino acids, vitamins and minerals. Therefore, the protein fraction can be used as a food extender to be added to bean jams, dough for bread and cakes, etc. in contrast to the corresponding protein fraction from the conventional process using corn starch which has been used only as feed for chickens.
The buckwheat syrup of the present invention obtained according to the above procedure is very viscous and draws well. Compared to conventional enzyme-saccharified starch syrups (the so-called "
high-maltose starch syrup") having a strong sweet taste like sugar, the buckwheat starch syrup of the present invention has a slight sweet taste and a fragrance. When used in combination with concentrated products (condensed products, extracts, etc.) from milk, fruit, nuts, coffee, tea, or the like, the buckwheat starch syrup of the present invention has an effect of reinforcing the tastes of these products.
The buckwheat starch syrup thus obtained contains various oligosaccharides represented by maltose, maltotriose, maltotetraose and maltopentaose; particularly, when the saccharification is carried out with ~ -amylase and transglucosidase, the starch syrup contains various branched oligosaccharides represented by isomaltose, panose and isomaltotriose. In addition, the buckwheat starch syrup contains not only these saccharides but also various amino acids (such as glutamic acid, glycine, alanine, aspartic acid, lysine and arginine), minerals, vitamins, and the like in good balance. And it also contains rutin from buckwheat which is effective in improving the resistance of capillary vessels.
Therefore, the buckwheat starch syrup of the present invention is effective in preventing adult diseases, such as arteriosclerosis and hypertension, and yet it is excellent in nutritive balance.
Thus, the syrup is very useful as a healthy food.
The starch syrup according to the present invention can be suitably used in various foods, for example, candy products such as drops, caramels, nougats, taffies, marshmallows, brittles and jellies; confections such as chewing gums, chocolate products, biscuits, cockies, sweet jellies of beans and bean jams; ices such as ice creams and sherbets; fish meat products such as boiled fish paste; meat products such as sausages and hams; syrups such as jams, marmalade, fruit sauces, syruped fruit, and a syrup for crushed ice; pastes such as flour paste and fruit paste; pickles such as sliced vegetables pickled in soy sauce, thinly sliced pickled turnip and pickled scallionsi and food boiled down in soy sauce.
The preparation of each of the above-mentioned foods may be carried out according to conventional methods except that a buckwheat starch syrup is used as a starch syrup. The preparation methods will be described later in Examples.
EFFECT OF THE INVENTION
According to the present invention, there is provided a buckwheat starch syrup which contains various amino acids and minerals as well as rutin effective in preventing arteriosclerosis, and is thus healthy and excellent in nutritive balance. In addition, there are also provided a method for preparing the buckwheat starch syrup and foods containing the same.
PREFERRED EMBODIMENTS OF THE INVENTION
Now the present invention will be described in more detail with reference to Examples, which should not be construed to be limiting the scope of the present invention.
Preparation of Buckwheat Starch Syrup (1) Two liters of water was added to 1 kg of raw material buckwheat flour ( "uchiko" ), which was then mixed and swollen to obtain a starch milk (B x 33 ~ ). The pH of the starch milk was adjusted at 6.0, and 3 g of liquefying a -amylase (Neospeedase manufactured by NAGASE BIOCHEMICALS, LTD.) was added thereto. The resultant mixture was left at 90 ~C for 2 hours for liquefying. At the completion of the liquefying, the starch sugar had a DE (dextrose equivalent) value of 20. Then, the pH of the resultant liquefied product was adjusted at 6.0, and 1 g of ~ -amylase (SpezymeR BBA manufactured by Finesugar group) was added thereto. The resultant mixture was left at 60 ~C for 16 hours. At the completion of the saccharification, the starch sugar had a DE value of 43.
After the completion of the saccharification, the pH of the saccharified solution was adjusted at 4.0 - 4.5 with oxalic acid.
Then, the solution was centrifuged (at 3000 rpm for 15 - 20 minutes) to remove proteins and non-starch components. The supernatant was collected and treated with heat at 100~C for 10 minutes.
Next, the supernatant was decolored with active carbon (granular carbon). Then, the supernatant was subjected to centrifugation or passed through a filter press to remove proteins as solid residue, and vacuum-concentrated to obtain a desired starch syrup.
Preparation of Buckwheat Starch Syrup (2) A buckwheat starch syrup was prepared in the same manner as in Example 1 except that 0.15 g of ~ -BiozymeR L (manufactured by Amano Pharmaceuticals Co., Ltd.) as ~ -amylase and 0.75 g ofa -Trans glucosidase L (manufactured by Amano Pharmaceuticals Co., Ltd.) as transglucosidase were used in combination.
Characteristic and Component Analysis of Buckwheat Starch Syrup The buckwheat starch syrup obtained in Example 1 was analyzed 2 1 70~64 on the following items.
(1) DE
43 + 1% (Lane-Eynon method) (2) pH
5 + 1% (Glass electrode method with 30% solution)
BACKGROUND OF THE INVENTION
1. Field of the Invention The present invention relates to a buckwheat starch syrup prepared by liquefying and saccharifying starch from buckwheat flour, a method for preparing the buckwheat starch syrup, and foods containing the same.
2. Description of the Prior Art As raw materials for preparing starch syrups, there have been used various kinds of starch from corn, potato, sweet potato, tapioca, wrinkle-seeded pea, wheat, arrowroot, sago palm, rice, etc. Starch syrups are viscous, sweet materials prepared by decomposing and saccharifying the starch of these raw materials with saccharifying enzymes. They are widely used in candy products, such as caramels, drops and jellies; Japanese-style confections, such as bean jams and sweet jellies of beans; and other foods, such as jams, syrups and foods boiled down in soy sauce.
Recently, with a growing attention to health in society, maltoligosaccharides, branched oligosaccharides, sugar alcohols, etc. have attracted attention from the viewpoints of growing Lactobacillus bifidus in the testines, lowering sweetness and calory, preventing tooth decay, and so forth. In order to obtain a starch syrup which significantly contains these saccharides, various investigations have been made into the kinds and 2 ~ 70964 . .
combinations of enzymes to be added at the time of saccharif ication . However, these investigations have intended only to improve the saccharide components in starch syrups. Among the starch syrups made from the above-mentioned raw materials, no syrup is known to contain any effective component having value added. In other words, they have no characteristics in those components other than saccharides. Furthermore, with respect to raw material starch, nothing has been reported except for the above-mentioned materials which have been conventional ly used .
I
OBJECTS AND SUMMARY OF THE INVENTION
It is an ob ject of the present invention to provide, using a novel raw material starch not reported so far, a starch syrup which is excellent in nutritive balance with respect to various amino acids and minerals, and thus good for health. It is another object of the present invention to provide various foods containing the above-mentioned starch syrup.
The present inventors have made an intensive study toward the solution of the above assignment, and given attention to " s o b a"
( buckwheat noodles ) which is a Japanese traditional food . As a result, the inventors have f ound that a buckwheat starch syrup prepared by liquefying and saccharifying starch from buchwheat flour contains various amino acids and minerals, as well as rutin contained in buckwheat flour which is effective in preventing arteriosclerosis. Thus, the buckwheat starch syrup is found to be very healthy in components and excellent in nutritive balance. The present invention has been achieved with these f indings .
The present invention relates to a buckwheat starch syrup prepared by liquefying and saccharifying starch from buckwheat flour, a method for preparing the buckwheat starch syrup, and foods containing the same.
BRIEF DESCRIPTION OF DRAWINGS
Fig. 1 is a chart showing the results of analysis of the buckwheat starch syrup of the present invention by HPLC
chromatography.
DETAILED DESCRIPTION OF THE INVENTION
Described below are preferred embodiments of a method for preparing the buckwheat starch syrup of the present invention.
Generally, it is preferred that the raw material starch for a starch syrup contain as little protein as possible from the viewpoint of filtration and other treatment. Buckwheat flour is classified into surface layer flour, outside layer flour, inside layer flour, and whole layer flour containing the former three, according to the portion of buckwheat seeds ground into flour. In the present invention, not a whole layer flour having a high protein content but "uchiko" which is a flour mainly comprising medium layer flour is suitably used, since it has an extremely small protein content of about 3%. ( "Uchiko" is a backwheat flour used in the preparation of backwheat noodles in order to prevent a dough from sticking on the board and the rolling pin.) In addition, roughly crushed buckwheat seeds ( "katujitu" ) may also be used.
First, 2 - 3 volumes of water is added to the raw material buckwheat flour ( "uchiko" ), which is then mixed and swollen to thereby obtain a starch milk (B x 25 - 30). This starch milk is . ., ~ "
filtered to remove foreign substances, etc. The pH of the filtrate is adjusted at 5.0 - 6.0, and then a liquefying enzyme is added thereto to liquefy the filtrate.
As the liquefying enzyme to be used in this procedure, a -amylase is used. For example, Neospeedase manufactured by NAGASE
BIOCHEMICALS, LTD. is suitably used.
For the liquefying, the liquefying enzyme is added in an amount of 0.1 - 1.0% by weight based on the solid content of the starch stock solution, and the resultant mixture is left at 88 - 90~C for 1 - 2 hours.
At the completion of the liquefying, the starch sugar has a DE
(dextrose equivalent) value of about 10 - 20.
In addition to the above-mentioned enzyme saccharification method, the liquefying of starch can also be performed by using an acid, such as oxalic acid.
Next, the pH of the resultant liquefied product is adjusted at 5.0 - 6.0, and a saccharifying enzyme is added thereto in an amount of 0.1 - 0.3~ by weight based on the solid content of the starch stock solution. Then, the resultant mixture is left at 50 - 60~C
for 16 - 24 hours for saccharification.
At the completion of the saccharification, the starch sugar has a DE (dextrose equivalent) value of about 35 - 45.
As the saccharifying enzyme to be used in this procedure, ~ -amylase, ~ -glucosidase, ~ -glucosidase, transglucosidase, etc. may be enumerated. In view of the sugar composition in the saccharified solution, ~ -amylase is suitably used. Further, in order to additionally produce oligosaccharides, particularly branched oligosaccharides represented by isomaltose and panose, "~ ..
which are growth factors of Lactobacillus bifidus, transglucosidase may be used jointly. As a concrete example of this jointuse, ~ -BiozymeR L (manufactured by Amano Pharmaceuticals Co., Ltd.) as ~
-amylase and a -Trans glucosidase L (manufactured by Amano Pharmaceuticals Co., Ltd.) as transglucosidase may be cited.
At the completion of the saccharification, the pH of the saccharified solution is adjusted at 4.0 - 4.5 to precipitate proteins through agglutination. The protein and non-starch components are then removed by filtration. The supernatant is l recovered and treated at 100 ~C for 10 - 20 minutes for the inactivation of the enzymes as well as sterilization.
Next, the supernatant is decolored with active carbon (granular carbon). Then, the supernatant is subjected to centrifugation or passed through a filter press to remove proteins as solid residue, and vacuum-concentrated to obtain a desired starch syrup.
The above protein fraction recovered as solid residue is excellent in digestion, containing nutrient proteins, various amino acids, vitamins and minerals. Therefore, the protein fraction can be used as a food extender to be added to bean jams, dough for bread and cakes, etc. in contrast to the corresponding protein fraction from the conventional process using corn starch which has been used only as feed for chickens.
The buckwheat syrup of the present invention obtained according to the above procedure is very viscous and draws well. Compared to conventional enzyme-saccharified starch syrups (the so-called "
high-maltose starch syrup") having a strong sweet taste like sugar, the buckwheat starch syrup of the present invention has a slight sweet taste and a fragrance. When used in combination with concentrated products (condensed products, extracts, etc.) from milk, fruit, nuts, coffee, tea, or the like, the buckwheat starch syrup of the present invention has an effect of reinforcing the tastes of these products.
The buckwheat starch syrup thus obtained contains various oligosaccharides represented by maltose, maltotriose, maltotetraose and maltopentaose; particularly, when the saccharification is carried out with ~ -amylase and transglucosidase, the starch syrup contains various branched oligosaccharides represented by isomaltose, panose and isomaltotriose. In addition, the buckwheat starch syrup contains not only these saccharides but also various amino acids (such as glutamic acid, glycine, alanine, aspartic acid, lysine and arginine), minerals, vitamins, and the like in good balance. And it also contains rutin from buckwheat which is effective in improving the resistance of capillary vessels.
Therefore, the buckwheat starch syrup of the present invention is effective in preventing adult diseases, such as arteriosclerosis and hypertension, and yet it is excellent in nutritive balance.
Thus, the syrup is very useful as a healthy food.
The starch syrup according to the present invention can be suitably used in various foods, for example, candy products such as drops, caramels, nougats, taffies, marshmallows, brittles and jellies; confections such as chewing gums, chocolate products, biscuits, cockies, sweet jellies of beans and bean jams; ices such as ice creams and sherbets; fish meat products such as boiled fish paste; meat products such as sausages and hams; syrups such as jams, marmalade, fruit sauces, syruped fruit, and a syrup for crushed ice; pastes such as flour paste and fruit paste; pickles such as sliced vegetables pickled in soy sauce, thinly sliced pickled turnip and pickled scallionsi and food boiled down in soy sauce.
The preparation of each of the above-mentioned foods may be carried out according to conventional methods except that a buckwheat starch syrup is used as a starch syrup. The preparation methods will be described later in Examples.
EFFECT OF THE INVENTION
According to the present invention, there is provided a buckwheat starch syrup which contains various amino acids and minerals as well as rutin effective in preventing arteriosclerosis, and is thus healthy and excellent in nutritive balance. In addition, there are also provided a method for preparing the buckwheat starch syrup and foods containing the same.
PREFERRED EMBODIMENTS OF THE INVENTION
Now the present invention will be described in more detail with reference to Examples, which should not be construed to be limiting the scope of the present invention.
Preparation of Buckwheat Starch Syrup (1) Two liters of water was added to 1 kg of raw material buckwheat flour ( "uchiko" ), which was then mixed and swollen to obtain a starch milk (B x 33 ~ ). The pH of the starch milk was adjusted at 6.0, and 3 g of liquefying a -amylase (Neospeedase manufactured by NAGASE BIOCHEMICALS, LTD.) was added thereto. The resultant mixture was left at 90 ~C for 2 hours for liquefying. At the completion of the liquefying, the starch sugar had a DE (dextrose equivalent) value of 20. Then, the pH of the resultant liquefied product was adjusted at 6.0, and 1 g of ~ -amylase (SpezymeR BBA manufactured by Finesugar group) was added thereto. The resultant mixture was left at 60 ~C for 16 hours. At the completion of the saccharification, the starch sugar had a DE value of 43.
After the completion of the saccharification, the pH of the saccharified solution was adjusted at 4.0 - 4.5 with oxalic acid.
Then, the solution was centrifuged (at 3000 rpm for 15 - 20 minutes) to remove proteins and non-starch components. The supernatant was collected and treated with heat at 100~C for 10 minutes.
Next, the supernatant was decolored with active carbon (granular carbon). Then, the supernatant was subjected to centrifugation or passed through a filter press to remove proteins as solid residue, and vacuum-concentrated to obtain a desired starch syrup.
Preparation of Buckwheat Starch Syrup (2) A buckwheat starch syrup was prepared in the same manner as in Example 1 except that 0.15 g of ~ -BiozymeR L (manufactured by Amano Pharmaceuticals Co., Ltd.) as ~ -amylase and 0.75 g ofa -Trans glucosidase L (manufactured by Amano Pharmaceuticals Co., Ltd.) as transglucosidase were used in combination.
Characteristic and Component Analysis of Buckwheat Starch Syrup The buckwheat starch syrup obtained in Example 1 was analyzed 2 1 70~64 on the following items.
(1) DE
43 + 1% (Lane-Eynon method) (2) pH
5 + 1% (Glass electrode method with 30% solution)
(3) Viscosity 6000 cps (27 ~C ) 2250 cps (37.8 ~C ) 900 cps (49 ~C )
(4) General component analysis and calory Moisture content 18.6%
(Heat-drying under reduced pressure) Proteins *1) 0.4% (Kjeldahl method) Lipids 0% (Soxhlet extraction) Fiber 0% (Improved Henneberg-Stohmann method) Ash 0.4% (Direct ashing) Sugars 2 ) 80.6%
Energy *3 ) 324 kcal/100 g *l) Nitrogen/Protein conversion factor: 6.25 *2 ) Calculation formula: 100 - (moisture content + proteins + lipids + fiber + ash) *3 ) Energy conversion factors:
proteins; 4 lipids; 9 carbohydrates (fiber + sugars); 4
(Heat-drying under reduced pressure) Proteins *1) 0.4% (Kjeldahl method) Lipids 0% (Soxhlet extraction) Fiber 0% (Improved Henneberg-Stohmann method) Ash 0.4% (Direct ashing) Sugars 2 ) 80.6%
Energy *3 ) 324 kcal/100 g *l) Nitrogen/Protein conversion factor: 6.25 *2 ) Calculation formula: 100 - (moisture content + proteins + lipids + fiber + ash) *3 ) Energy conversion factors:
proteins; 4 lipids; 9 carbohydrates (fiber + sugars); 4
(5) Sugar composition (Analytical conditions) HPLC
Equipment used: Tosoh SC-8020 System (manufactured by Tosoh Corp.) Column: Shodex SC-1011 (manufactured by Showa Denko K.K.) 8~ x 300 mm Eluent: Distilled water Temperature: 70C
Detection: Differential refractive index detector RI-8020 (manufactured by Tosoh Corp.) (Results) Glucose 5.0%
Maltose 38.0%
Maltotriose19.0%
Maltotetraose6.0%
G5 or more such as maltopentaose 35.0%
Equipment used: Tosoh SC-8020 System (manufactured by Tosoh Corp.) Column: Shodex SC-1011 (manufactured by Showa Denko K.K.) 8~ x 300 mm Eluent: Distilled water Temperature: 70C
Detection: Differential refractive index detector RI-8020 (manufactured by Tosoh Corp.) (Results) Glucose 5.0%
Maltose 38.0%
Maltotriose19.0%
Maltotetraose6.0%
G5 or more such as maltopentaose 35.0%
(6) Amino acid composition (Amino acid automatic analyzing method) Arginine 14 mg/100 g Lysine 15 mg/100 g Histidine 7 mg/100 g Phenylalanine7 mg/100 g Tyrosine 6 mg/100 g Leucine 10 mg/100 g Isoleucine 5 mg/100 g Methionine 3 mg/100 g Valine 8 mg/100 g Alanine 20 mg/100 g Glycine 37 mg/100 g Proline 12 mg/100 g Glutamic acid 56 mg/100 g Serine 13 mg/100 g Threonine 12 mg/100 g Aspartic acid 22 mg/100 g
(7) Measurement of rutin content (Method and analytical conditions) (i) Preparation of test solution Five grams of test sample was accurately measured out and water was added thereto to give a 10 ml solution, which was used as a test solution.
(ii) HPLC chromatography A 20 ~ 1 standard solution of rutin (0.04 - 0.4 ~ g rutin/ml water) was applied to HPLC chromatography and its working curve was prepared. Next, 20 ~ l of the test solution was applied to HPLC chromatography and the rutin concentration in the test solution was determined based on the working curve. Then, the rutin concentration in the test sample was calculated. The detection limit was set at 0.01 mg/100 g.
Equipment used: Model 655A-12 (manufactured by HITACHI, LTD.) Detector: Model 870-UV (manufactured by Jasco, Co.) Column: YMC Pack ODS-A A-312 - 21 70~64 . ..
Mobile phase : 2.5 % Acetic acid-Mehtanol-Acetonitrile (35:5:10 V/V/V) Wave length: 350 nm Flow rate : 1 ml/min (Results) Rutin : 0.065 mg/100 g The analysis results (chart) by HPLC chromatography are shown in Fig. 1.
Analysis of Sugar Composision in Buckwheat Starch Syrup The sugar composition in the buckwheat starch syrup prepared in Example 2 was analyzed.
(Analytical conditions) The conditions were similar to those in Item (5) of Testing Example 1.
(Results) Glucose 15 - 20%
Maltose 5 - 10%
Isomaltose 10 - 17%
Panose 5 - 12%
Isomaltotriose 10 - 15%
Hereinbelow, methods for preparing various foods containing the buckwheat starch syrup prepared above will be described.
l 2 Preparation of Hard Candies Type A
(Raw materials) Sugar 40 - 70 kg Buckwheat starch syrup 80 - 40 kg (moisture content: 25%) Type B
(Raw materials) Sugar 38 - 68 kg Buckwheat starch syrup 77 - 37 kg (moisture content: 25%) Oils & fats 5 kg Emulsifying agent 0.1 kg (glycerol fatty acid ester) Type C
(Raw materials) Sugar 35 - 65 kg Buckwheat starch syrup 75 - 35 kg (moisture content: 25%) Condensed whole milk ( or dry 5 kg whole milk powder) Oils & fats 5 kg Emul-sifying agent 0.1 kg (glycerol fatty acid ester) Water was added to each of the above-mentioned raw material groups containing the buckwheat starch syrup prepared in Example 1 or 2, and mixed. Then, each mixture was dissolved on heating, and boiled down in a vacuum pan (or a boiling pan) at 130 - 140~C under 550 - 650 mmHg. Next, the mixture was cooled to 100 - 110 ~C , and 21 70q64 souring agents, pigments, flavoring agents and fruit juices were added thereto according to demands. The thus obtained candy dough was taken out on a cooling board and cooled there to 60 - 70~C .
Then, the dough was moulded and shaped into hard candies of types A
to C.
Preparation of Soft Candies or Milk Caramels (Raw materials A) for soft candies Sugar 43 kg Buckwheat starch syrup (moisture content: 25~) 70 kg Oils & fats 10 kg Emulsifying agent (glycerol fatty acid ester) 0.1 kg Starch 2.0 kg Water 10 kg (Raw materials A') for caramels Sugar 30 kg Buckwheat starch syrup (moisture content: 2S~) 70 kg Oils & fats 10 kg Emulsifying agent (glycerol fatty acid ester) 0.1 kg Condensed whole milk 30 kg Water 10 kg (Raw materials B) for soft candies Fondant cream 10 kg Souring agent (citric acid) 0.1 kg Natural pigment (anthocyanin) 0.05 kg Flavoring agent (strawberry flavor) 0.5 kg (Raw materials B') for caramels Fondant cream 10 kg 2 1 70q64 Flavoring agent (vanilla flavor) 0.1 kg Raw materials A or A' were mixed and dissolved on heating. The emulsified stock solution was boiled down at 115 ~C under 660 mmHg.
Then, the solution was cooled to 70 - 80 ~C , to which raw materials B or B' were added and mixed homogeneously. Each of the resultant mixtures was cooled to 40 - 50~C , and shaped into soft candies or milk caramels.
Preparation of Chewing Candies Chewing candies were prepared in the same manner as in the preparation process for soft candies in Example 4 except that 2 kg of 50% gelatin was added together with the fondant cream.
Preparation of Gummy Candies (Raw materials A) Sugar 50 kg Buckwheat starch syrup (moisture content: 25%) 40 kg Water 15 kg (Raw materials B) Gelatin 8 kg Water 15 kg (Raw materials C) Citric acid 1.5 kg Natural pigment (anthocyanin) 0.05 kg Flavoring agent (strawberry flavor) 0.2 kg Raw materials A were mixed, dissolved on heating and boiled down. To the resultant solution (B x 85 ~ ), raw materials B and C
both of which had been separately dissolved on heating were added and mixed. The resultant mixture was poured into starch moulds and left at ambient temperature for shaping. Thus, gummy candies were prepared.
Preparation of a Nougat (Raw materials A) Sugar 47 kg Buckwheat starch syrup (moisture content: 25%) 23 kg Table salt 0.2 kg Water 15 kg (Frappe) ~Raw materials B-l>
Sugar 50 kg Buckwheat starch syrup (moisture content: 25%) 38 kg Water 14 kg <Raw materials B-2>
Foaming agent (albumin) 3 kg Water 4 kg (Fondant cream) Sugar 47 kg Buckwheat starch syrup (moisture content: 25%) 23 kg Water 15 kg "
Preparation of frappe Raw materials B-l were mixed, dissolved on heating and boiled down to 116~C . The resultant solution was gradually added to raw materials B-2 and mixed, to thereby prepare a frappe having a specific gravity of about O.S.
Preparation of fondant cream Sugar and buckwheat starch syrup were dissolved in water, boiled down to 117 ~C , and then mixed while cooling with ice, to thereby obtain fine sugar crystals.
Raw materials A were mixed, dissolved on heating, and boiled down under 600 mmHg. To the resultant solution, 20 kg of the frappe prepared in ~3 above was added and mixed. Then, 5 kg of the fondant cream prepared in ~, 3 kg of oils and fats, and 200 g of flavoring agent were added thereto and mixed homogeneously. The resultant mixture was cooled to 40 - 50~C and shaped. Thus, a nougat was prepared.
Preparation of Solid Lemon Pop and Hard Tablets (Raw materials A) for solid lemon pop Glucose 5 kg Buckwheat starch syrup (powder) 92 kg Corn starch 1 kg Citric acid 1 kg Fruit juice powder 1 kg Flavoring agent (lemon pop flavor) 0.1 kg (Raw materials B) for hard tablets Powder sugar 68 kg Buckwheat starch syrup (moisture content: 25~) 10 kg 2 1 70q64 Gelatinizing agent (gelatin) 0.5 kg Oils & fats 1 kg Emulsifying agent (glycerol fatty acid ester) 0.5 kg (Raw materials C) Lubricant (sugar ester) 0.5 kg Flavoring agent (lemon pop flavor) 0.5 kg Raw materials A or B were mixed homogeneously, granulated, dried at 40 - 100 ~C and passed through a sifter to obtain uniform si~e granules. Then, raw materials C were added thereto and mixed.
The resultant mixture was pressed into tablets to thereby obtain solid lemon pop or hard tablets.
Preparation of Marshmallows (Raw materials A) Sugar 20 kg Buckwheat starch syrup (moisture content: 25%) 8 kg Water 5 kg (Raw materials B) Gelatin 1.5 kg Water 4 kg Raw materials A were mixed, dissolved on heating and boiled down to 110 - 115~C . This solution was gradually added to raw materials B which had been mixed, dissolved and whipped with a mixer in advance, and mixed. The resultant mixture was poured into dry starch moulds, dried at 50 - 55~C , to thereby obtain marshmallows.
2~ 70q64 Preparation of Portion Jellies (Raw materials A) Gelatinizing agent (thickening polysaccharide) 0.5 kg pH regulator 0.3 kg Citric acid 0.3 kg Buckwheat starch syrup (moisture content: 25%) 30 kg Natural sweetener 0.05 kg Water 80 kg (Raw materials B) Flavoring agent (strawberry flavor) 0.2 kg Natural pigment (anthocyanin) 0.03 kg Raw materials A were mixed, dispersed, dissolved and concentrated at 85~C up to B x 70 - 80~ . Raw materials B were added to the resultant solution, which were then poured into packages. The contents were sterilized at 85~C for 20 minutes, cooled with ice, and then the water was strained out or the contents were dried to thereby prepare portion jellies.
Preparation of a Pectin Jelly A pectin jelly was prepared in the same manner as the preparation process for gummy candies in Example 6 except that pectin, carragheenan or locust bean gum was used independently or in combination instead of gelatin.
Preparation of a Jam (Raw materials A) Fruit 40 kg Sugar 30 kg Buckwheat starch syrup (moisture content: 25%) 15 kg (Raw materials B) Pectin 0.5 kg Water 15 kg (Raw materials C) 20% sodium benzoate 0.2 kg 20% potassium sorbate 0.2 kg (Raw materials D) Citric acid 0.7 kg Flavoring agent (strawberry flavor) 0.1 kg Pigment (anthocyanin) 0.02 kg Raw materials A were mixed and dissolved on heating. To the resultant solution, raw materials B wherein pectin was dissolved in hot water of 60 - 80~C were added thereto and mixed. The resultant mixture was cooled to 70~C , and raw materials D were added thereto and mixed. The mixture was filled in packages at 60 ~C and sterilized on heating, to thereby prepare a jam.
Preparation of an Ice Cream (Raw materials) Milk 20 kg Condensed whole milk 17 kg Whip cream 16 kg Butter 7 kg 2l 70964 Dry skim milk powder 3 kg Buckwheat starch syrup (moisture content: 25%) 10 kg Sugar 2 kg Stabilizer ~sodium alginate) 0.3 kg Emulsifying agent (lecithin) 0.3 kg Water 25 kg Flavoring agent (vanilla flavor) 0.8 kg Raw materials were mixed and dissolved with a mixer or the like at 30 - 70 ~C , and then filtered. The filtrate was homogenized with a homogenizer at 50 - 70~C . The resultant ice cream dough was sterilized at 68 ~C or above, cooled and then aged at 0 - 5~C .
Next, flavoring agent was added to the dough, which was then freezed at -2 to -8 ~C, filled in packages and hardened at -18~C , to thereby prepare an ice cream. On the other hand, if the dough after the addition of the flavoring agent was filled in packages at ~ - 5 ~C , an ice mix is obtainable; a soft ice cream is obtainable if the dough after the addition of the flavoring agent is freezed at -2 to -8~C .
REFERENCE EXAMPLE
Component Analysis of Buckwheat Flour "Uchiko"
Moisture content 14.0% (Drying method) Sugars 82.1% (100 minus other components) Ash 0.3% (Drying method) Crude protein 3.6% (Kjeldahl method) Degree of whiteness 72 (Atomic absorption spectrometry)
(ii) HPLC chromatography A 20 ~ 1 standard solution of rutin (0.04 - 0.4 ~ g rutin/ml water) was applied to HPLC chromatography and its working curve was prepared. Next, 20 ~ l of the test solution was applied to HPLC chromatography and the rutin concentration in the test solution was determined based on the working curve. Then, the rutin concentration in the test sample was calculated. The detection limit was set at 0.01 mg/100 g.
Equipment used: Model 655A-12 (manufactured by HITACHI, LTD.) Detector: Model 870-UV (manufactured by Jasco, Co.) Column: YMC Pack ODS-A A-312 - 21 70~64 . ..
Mobile phase : 2.5 % Acetic acid-Mehtanol-Acetonitrile (35:5:10 V/V/V) Wave length: 350 nm Flow rate : 1 ml/min (Results) Rutin : 0.065 mg/100 g The analysis results (chart) by HPLC chromatography are shown in Fig. 1.
Analysis of Sugar Composision in Buckwheat Starch Syrup The sugar composition in the buckwheat starch syrup prepared in Example 2 was analyzed.
(Analytical conditions) The conditions were similar to those in Item (5) of Testing Example 1.
(Results) Glucose 15 - 20%
Maltose 5 - 10%
Isomaltose 10 - 17%
Panose 5 - 12%
Isomaltotriose 10 - 15%
Hereinbelow, methods for preparing various foods containing the buckwheat starch syrup prepared above will be described.
l 2 Preparation of Hard Candies Type A
(Raw materials) Sugar 40 - 70 kg Buckwheat starch syrup 80 - 40 kg (moisture content: 25%) Type B
(Raw materials) Sugar 38 - 68 kg Buckwheat starch syrup 77 - 37 kg (moisture content: 25%) Oils & fats 5 kg Emulsifying agent 0.1 kg (glycerol fatty acid ester) Type C
(Raw materials) Sugar 35 - 65 kg Buckwheat starch syrup 75 - 35 kg (moisture content: 25%) Condensed whole milk ( or dry 5 kg whole milk powder) Oils & fats 5 kg Emul-sifying agent 0.1 kg (glycerol fatty acid ester) Water was added to each of the above-mentioned raw material groups containing the buckwheat starch syrup prepared in Example 1 or 2, and mixed. Then, each mixture was dissolved on heating, and boiled down in a vacuum pan (or a boiling pan) at 130 - 140~C under 550 - 650 mmHg. Next, the mixture was cooled to 100 - 110 ~C , and 21 70q64 souring agents, pigments, flavoring agents and fruit juices were added thereto according to demands. The thus obtained candy dough was taken out on a cooling board and cooled there to 60 - 70~C .
Then, the dough was moulded and shaped into hard candies of types A
to C.
Preparation of Soft Candies or Milk Caramels (Raw materials A) for soft candies Sugar 43 kg Buckwheat starch syrup (moisture content: 25~) 70 kg Oils & fats 10 kg Emulsifying agent (glycerol fatty acid ester) 0.1 kg Starch 2.0 kg Water 10 kg (Raw materials A') for caramels Sugar 30 kg Buckwheat starch syrup (moisture content: 2S~) 70 kg Oils & fats 10 kg Emulsifying agent (glycerol fatty acid ester) 0.1 kg Condensed whole milk 30 kg Water 10 kg (Raw materials B) for soft candies Fondant cream 10 kg Souring agent (citric acid) 0.1 kg Natural pigment (anthocyanin) 0.05 kg Flavoring agent (strawberry flavor) 0.5 kg (Raw materials B') for caramels Fondant cream 10 kg 2 1 70q64 Flavoring agent (vanilla flavor) 0.1 kg Raw materials A or A' were mixed and dissolved on heating. The emulsified stock solution was boiled down at 115 ~C under 660 mmHg.
Then, the solution was cooled to 70 - 80 ~C , to which raw materials B or B' were added and mixed homogeneously. Each of the resultant mixtures was cooled to 40 - 50~C , and shaped into soft candies or milk caramels.
Preparation of Chewing Candies Chewing candies were prepared in the same manner as in the preparation process for soft candies in Example 4 except that 2 kg of 50% gelatin was added together with the fondant cream.
Preparation of Gummy Candies (Raw materials A) Sugar 50 kg Buckwheat starch syrup (moisture content: 25%) 40 kg Water 15 kg (Raw materials B) Gelatin 8 kg Water 15 kg (Raw materials C) Citric acid 1.5 kg Natural pigment (anthocyanin) 0.05 kg Flavoring agent (strawberry flavor) 0.2 kg Raw materials A were mixed, dissolved on heating and boiled down. To the resultant solution (B x 85 ~ ), raw materials B and C
both of which had been separately dissolved on heating were added and mixed. The resultant mixture was poured into starch moulds and left at ambient temperature for shaping. Thus, gummy candies were prepared.
Preparation of a Nougat (Raw materials A) Sugar 47 kg Buckwheat starch syrup (moisture content: 25%) 23 kg Table salt 0.2 kg Water 15 kg (Frappe) ~Raw materials B-l>
Sugar 50 kg Buckwheat starch syrup (moisture content: 25%) 38 kg Water 14 kg <Raw materials B-2>
Foaming agent (albumin) 3 kg Water 4 kg (Fondant cream) Sugar 47 kg Buckwheat starch syrup (moisture content: 25%) 23 kg Water 15 kg "
Preparation of frappe Raw materials B-l were mixed, dissolved on heating and boiled down to 116~C . The resultant solution was gradually added to raw materials B-2 and mixed, to thereby prepare a frappe having a specific gravity of about O.S.
Preparation of fondant cream Sugar and buckwheat starch syrup were dissolved in water, boiled down to 117 ~C , and then mixed while cooling with ice, to thereby obtain fine sugar crystals.
Raw materials A were mixed, dissolved on heating, and boiled down under 600 mmHg. To the resultant solution, 20 kg of the frappe prepared in ~3 above was added and mixed. Then, 5 kg of the fondant cream prepared in ~, 3 kg of oils and fats, and 200 g of flavoring agent were added thereto and mixed homogeneously. The resultant mixture was cooled to 40 - 50~C and shaped. Thus, a nougat was prepared.
Preparation of Solid Lemon Pop and Hard Tablets (Raw materials A) for solid lemon pop Glucose 5 kg Buckwheat starch syrup (powder) 92 kg Corn starch 1 kg Citric acid 1 kg Fruit juice powder 1 kg Flavoring agent (lemon pop flavor) 0.1 kg (Raw materials B) for hard tablets Powder sugar 68 kg Buckwheat starch syrup (moisture content: 25~) 10 kg 2 1 70q64 Gelatinizing agent (gelatin) 0.5 kg Oils & fats 1 kg Emulsifying agent (glycerol fatty acid ester) 0.5 kg (Raw materials C) Lubricant (sugar ester) 0.5 kg Flavoring agent (lemon pop flavor) 0.5 kg Raw materials A or B were mixed homogeneously, granulated, dried at 40 - 100 ~C and passed through a sifter to obtain uniform si~e granules. Then, raw materials C were added thereto and mixed.
The resultant mixture was pressed into tablets to thereby obtain solid lemon pop or hard tablets.
Preparation of Marshmallows (Raw materials A) Sugar 20 kg Buckwheat starch syrup (moisture content: 25%) 8 kg Water 5 kg (Raw materials B) Gelatin 1.5 kg Water 4 kg Raw materials A were mixed, dissolved on heating and boiled down to 110 - 115~C . This solution was gradually added to raw materials B which had been mixed, dissolved and whipped with a mixer in advance, and mixed. The resultant mixture was poured into dry starch moulds, dried at 50 - 55~C , to thereby obtain marshmallows.
2~ 70q64 Preparation of Portion Jellies (Raw materials A) Gelatinizing agent (thickening polysaccharide) 0.5 kg pH regulator 0.3 kg Citric acid 0.3 kg Buckwheat starch syrup (moisture content: 25%) 30 kg Natural sweetener 0.05 kg Water 80 kg (Raw materials B) Flavoring agent (strawberry flavor) 0.2 kg Natural pigment (anthocyanin) 0.03 kg Raw materials A were mixed, dispersed, dissolved and concentrated at 85~C up to B x 70 - 80~ . Raw materials B were added to the resultant solution, which were then poured into packages. The contents were sterilized at 85~C for 20 minutes, cooled with ice, and then the water was strained out or the contents were dried to thereby prepare portion jellies.
Preparation of a Pectin Jelly A pectin jelly was prepared in the same manner as the preparation process for gummy candies in Example 6 except that pectin, carragheenan or locust bean gum was used independently or in combination instead of gelatin.
Preparation of a Jam (Raw materials A) Fruit 40 kg Sugar 30 kg Buckwheat starch syrup (moisture content: 25%) 15 kg (Raw materials B) Pectin 0.5 kg Water 15 kg (Raw materials C) 20% sodium benzoate 0.2 kg 20% potassium sorbate 0.2 kg (Raw materials D) Citric acid 0.7 kg Flavoring agent (strawberry flavor) 0.1 kg Pigment (anthocyanin) 0.02 kg Raw materials A were mixed and dissolved on heating. To the resultant solution, raw materials B wherein pectin was dissolved in hot water of 60 - 80~C were added thereto and mixed. The resultant mixture was cooled to 70~C , and raw materials D were added thereto and mixed. The mixture was filled in packages at 60 ~C and sterilized on heating, to thereby prepare a jam.
Preparation of an Ice Cream (Raw materials) Milk 20 kg Condensed whole milk 17 kg Whip cream 16 kg Butter 7 kg 2l 70964 Dry skim milk powder 3 kg Buckwheat starch syrup (moisture content: 25%) 10 kg Sugar 2 kg Stabilizer ~sodium alginate) 0.3 kg Emulsifying agent (lecithin) 0.3 kg Water 25 kg Flavoring agent (vanilla flavor) 0.8 kg Raw materials were mixed and dissolved with a mixer or the like at 30 - 70 ~C , and then filtered. The filtrate was homogenized with a homogenizer at 50 - 70~C . The resultant ice cream dough was sterilized at 68 ~C or above, cooled and then aged at 0 - 5~C .
Next, flavoring agent was added to the dough, which was then freezed at -2 to -8 ~C, filled in packages and hardened at -18~C , to thereby prepare an ice cream. On the other hand, if the dough after the addition of the flavoring agent was filled in packages at ~ - 5 ~C , an ice mix is obtainable; a soft ice cream is obtainable if the dough after the addition of the flavoring agent is freezed at -2 to -8~C .
REFERENCE EXAMPLE
Component Analysis of Buckwheat Flour "Uchiko"
Moisture content 14.0% (Drying method) Sugars 82.1% (100 minus other components) Ash 0.3% (Drying method) Crude protein 3.6% (Kjeldahl method) Degree of whiteness 72 (Atomic absorption spectrometry)
Claims (12)
1. A buckwheat starch syrup prepared by liquefying and saccharifying starch from buckwheat flour.
2. The buckwheat starch syrup according to claim 1, wherein said buckwheat flour is "u c h i k o " which is a flour with a low protein content used in the preparation of buckwheat noodles in order to prevent a dough from sticking on the board and the rolling pin.
3. The buckwheat starch syrup according to claim 1, wherein the saccharification is carried out with .beta. -amylase and transglucosidase.
4. A method for preparing a buckwheat starch syrup comprising liquefying and saccharifying starch from buckwheat flour.
5. A food containing a buckwheat starch syrup which has been prepared by liquefying and saccharifying starch from buckwheat flour.
6. The food according to claim 5, wherein said buckwheat flour is " uchiko " which is a flour with a low protein content used in the preparation of buckwheat noodles in order to prevent a dough from sticking on the board and the rolling pin.
7. The food according to claim 5, wherein the saccharification is carried out with .beta. -amylase and transglucosidase.
8. The food according to any one of claims 5 to 7, wherein said food is candy products.
9. The food according to claim 8, wherein said candy products are selected from the group consisting of hard candies, soft candies, caramels, chewing candies, gummy candies, nougats and marshmallows.
10. The food according to any one of claims 5 to 7, wherein said food is a jelly.
11. The food according to any one of claims 5 to 7, wherein said food is a jam.
12. The food according to any one of claims 5 to 7, wherein said food is an ice cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002170964A CA2170964C (en) | 1996-03-04 | 1996-03-04 | Buckwheat starch syrup, method for preparing the same, and foods containing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002170964A CA2170964C (en) | 1996-03-04 | 1996-03-04 | Buckwheat starch syrup, method for preparing the same, and foods containing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2170964A1 CA2170964A1 (en) | 1997-09-05 |
| CA2170964C true CA2170964C (en) | 1999-01-05 |
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| CN114223724B (en) * | 2021-12-20 | 2023-09-05 | 中国农业大学 | Extrusion coupling starch branched chain modified buckwheat milk beverage substrate and processing method thereof |
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