CN1054730C - Buckwheat starch syrup in powder form and method for preparing the same - Google Patents

Buckwheat starch syrup in powder form and method for preparing the same Download PDF

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Publication number
CN1054730C
CN1054730C CN95107861A CN95107861A CN1054730C CN 1054730 C CN1054730 C CN 1054730C CN 95107861 A CN95107861 A CN 95107861A CN 95107861 A CN95107861 A CN 95107861A CN 1054730 C CN1054730 C CN 1054730C
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China
Prior art keywords
starch
buckwheat
solution
starch syrup
filtrate
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Expired - Fee Related
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CN95107861A
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CN1130989A (en
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山田隆男
饭岛义男
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Sakuma Seika KK
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Sakuma Seika KK
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    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating

Abstract

The present invention relates to a powdered buckwheat starch syrup prepared by liquefying starch from buckwheat flour and spray-drying the liquefied starch, as well as a method for preparing the same. The powdered 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.

Description

Buckwheat starch syrup of powder type and preparation method thereof
The present invention relates to the buckwheat starch syrup of the powder type that starch liquefacation by will being derived from buckwheat flour and spraying drying make, and preparation method thereof.
As the raw material of preparation starch syrup already used have be derived from the multiple starch that corn, potato, sweet potato, tapioca (flour), wrinkle grain are cuted out beans (wrinkle-seeded pea), wheat, arrowroot potato, sago palm, paddy etc.Starch syrup is through saccharifying enzyme decomposes and saccharification makes heavy-gravity sweet taste substance by the starch of these raw materials.They are widely used in pan work, for example toffee, loaf sugar and jelly; Japanese candy is the sweet jelly of beans jam (bean jam) and beans and other food food of jam, syrup and boiling in soy sauce for example for example.
Recently, along with in the society to the growing interest of health problem, Fructus Hordei Germinatus oligose, branching oligose, sugar alcohol etc. be because it can increase lactobacillus bifidus in the intestines, reduce sugariness and heat, prevent carious tooth etc. and attract much attention.For significantly being contained the starch syrup of these carbohydrates, extensive studies has been carried out in the kind and the combination of the enzyme that people will add during to saccharification.Yet the raising of sugared composition in the starch syrup only is devoted in these researchs.In the starch syrup that is made by above-mentioned raw materials, the syrup that contains the effective ingredient with increased value is unknown.In other words, they aspect the composition except that sugar without any characteristic.In addition, for raw starch, except above-mentioned normally used raw material, do not see other report.
Thereby an object of the present invention is provides for each seed amino acid and the splendid powder type starch syrup that helps health of mineral substance aspect nutritive equilibrium effect with the new raw starch of not reporting as yet at present.
For solving above-mentioned problem, the present inventor has carried out deep research, and notices a kind of japanese traditional food " Soba " (buckwheat noodles).As a result, the present inventor finds that the powder type buckwheat starch syrup that makes by the starch liquefacation that will be derived from buckwheat flour contains multiple amino acids and mineral substance, and contains phytomelin in the buckwheat flour, and phytomelin can effectively prevent arteriosclerosis.Thereby we find that the buckwheat starch syrup is a significant benefit to health and has splendid nutritive equilibrium effect aspect composition.Be found to be the basis with this and finished the present invention.
The present invention relates to the buckwheat starch syrup of the powder type that starch liquefacation by will being derived from buckwheat flour and spraying drying make, and preparation method thereof.
Fig. 1 is that the HPLC chromatogram is to the syrupy analytical results graphic representation of the buckwheat starch of powder type of the present invention.
What narrate below is preparation method preferred of the buckwheat starch syrup of powder type of the present invention Embodiment.
In general, consider from filtering with the angle of other processing, be used for the raw material of starch syrup It is the least possible that starch preferably contains protein. Wear into the part of flour with buckwheat according to buckwheat seed Be divided into superficial layer flour, outer flour, internal layer flour and contain the holostrome flour of former three. At this In the invention, be not the holostrome flour with high protein content, but " uchiko " namely The flour that mainly comprises intermediate layer flour owing to its only few protein content of about 3% fit In use. (" Uchiko " is the Buckwheat flour that is used in the noodle prepared from buckwheat preparation, and it can prevent Dough/pasta is bonded on chopping board and the rolling pin). In addition, also can use corase grind buckwheat seed (" Katsujitu ").
At first, the water of 2-3 volume is added in the raw material Buckwheat flour (" uchiko "), right After it is mixed and swelling, thereby obtain starch milk (BX25-30). This starch milk is filtered Remove exogenous impurity etc. The pH of filtrate is transferred to 5.0-6.0, then to wherein adding α-amylase , filtrate is liquefied.
With α-Dian Fenmei as being used in Ye Huamei in this program.For example, NAGASEBIOCHEMI CALS, the Neospeedase that LTD produces is suitable for using.
For liquefaction, based on the solid content meter of starch prefabricated solution, the add-on of Ye Huamei is 0.1-1.0% (weight), and the gained mixture was placed 1-2 hour at 88-90 ℃.
After liquefaction was finished, the DE of Dian Fentang (glucose equivalent) was worth about 10-20.
Except above-mentioned enzyme glycolysis method, starch liquefacation also can by use acid for example oxalic acid carry out.
After liquefaction reaction is finished, reaction soln is decoloured with gac (carbon granule).Then, carry out centrifugal to solution or make its by pressure filter to remove the solid-state resistates of protein.
The above-mentioned protein portion that reclaims with the solid residue form very easily digests, and contains trophicity protein, multiple amino acids, VITAMIN and mineral substance.Therefore, described protein portion can be used as the food extender add to beans sauce and make bread and the dough/pasta of usefulness such as cake in, adopt corresponding proteins matter part in the ordinary method of W-Gum then usually only as the chicken feed.
The solution that to handle like this spray-dryer drying then, the temperature in the spray-dryer are arranged on 90-150 ℃ sending under the air situation, remove moisture content in the solution at once, and with the products therefrom dry air.Then, the open state temperature is arranged on 80-90 ℃, reclaims product.Like this, obtain the buckwheat starch syrup of required powder type.
Compare with the conventional enzyme glycolysis starch syrup (so-called " high malt sugar starch syrup ") that has intense sweetness as sugar, the buckwheat starch syrup of the powder type of the present invention that obtains like this is sweet taste and fragrance slightly.When with the concentrated product (concentrated product, extract etc.) of dairy products, fruit, nut, coffee, tea etc. when being used, buckwheat starch syrup of the present invention has the effect of the taste that strengthens these products.
It is the multiple oligosaccharides of representative that the buckwheat starch syrup that obtains like this contains with maltose, trisaccharide maltose, maltotetrose and maltopentaose; Multiple amino acids (for example arginine, L-Ala, glycine, L-glutamic acid and aspartic acid), mineral substance, VITAMIN etc., they are balance well, and owing to also contain phytomelin in the buckwheat, it also can improve the capillary vessel resistivity effectively.Thereby the buckwheat starch syrup of powder type of the present invention can effectively prevent the adult diseases, for example arteriosclerosis and hypertension, and also nutritive equilibrium is splendid.So this syrup is very useful to healthy and helpful food.
Buckwheat starch syrup of the present invention is owing to being in pulverulence, in numerous food.For example, the syrup of powder type can be used as extender and is used for ham and sausage, the powdered cream that is used for coffee, surrogate as the whipped fat composition is used for ice-creams, be used in the multiple product that sake brewages, be used in the fish meal (will be coated with and spill on the rice that boils), be used in powder condiment for example in the gravy powder, be used in the powder perfume, be used in the condiment among barbecue and the teriyaki etc.
The invention provides the buckwheat starch syrup that contains multiple amino acids and mineral substance and can effectively prevent the powder type of arteriosclerotic phytomelin, this benefits health and nutritive equilibrium is fabulous.The syrupy method of buckwheat starch of the described powder type of preparation also is provided in addition.
The present invention is described in detail in detail now in conjunction with the embodiments, but this should not be understood that it is limitation of the present invention.Embodiment 1: the syrupy preparation of the buckwheat starch of powder type
2 premium on currency are added in the 1kg raw material buckwheat flour (" uchiko "), and mixing it also then, swelling obtains starch milk (BX25 °).The pH of starch milk is transferred to 6.0, and to wherein adding 3g liquefaction α-Dian Fenmei (NAGASE BIOCHEMICALS, the Neospeed-se that LTD. produces).The gained mixture is placed liquefaction in 2 hours at 90 ℃.After liquefaction finished, the DE of Dian Fentang (glucose equivalent) value was 20.
After liquefaction reaction is finished, with reaction soln with gac (carbon granule) decolouring, carry out centrifugal then or make its by pressure filter to remove the solid-state resistates of protein.Then, with spray-dryer (Nicro manufacturing) drying, the temperature in the spray-dryer is arranged on 130 ℃ sending under the situation of air with gained solution.Then, the open state temperature is arranged on 80 ℃, reclaims products therefrom.Like this, obtain the buckwheat starch syrup of the required powder type of 200g.Test case 1: syrupy feature of the buckwheat starch of powder type and composition analysis
Buckwheat starch syrup to the powder type that obtains among the embodiment 1 is analyzed following items: (1) general composition analysis and heat (card) water content 2.6%
(being subjected to heated drying under the decompression) protein * 1): 0.8% (Kjeldahl method) lipid 0% (soxhlet extraction) fiber 0% (improved Henneberg-Stohmann method) ash content 0.9% (directly ashing) sugar * 2) 95.7% energy * 3) 386 kilocalories/100g iron 0.29mg/100g (o-phenanthroline absorptiometry) calcium 109mg/100g (potassium permanganate volumetry) potassium 128mg/100g (atomic absorption spectrometry) *1): the nitrogen/protein conversion factor: 6.25 *2): calculating formula: 100-(water content+protein+lipid+fiber+ash content) *3): the energy transformation factor:
Protein: 4
Lipid: 9
Carbohydrate (fiber+sugar): 4 (2) sugar are formed (analysis condition) HPLC
Equipment used: Tosoh SC-8020 system (Tosoh Corp. production)
Post: Shodex SC-1011 (Showa Denko K.K. production) 8 φ * 30mm
Eluent: distilled water
Temperature: 70 ℃
Detect: the differential refractive index detector
R1-8020 (Tosoh Corp. production) (result) glucose 8.06% maltose 13.7% maltotriose 11.1% maltotetraose 7.72% maltopentaose 9.59% MALTOHAXAOASE 13.4% (3) amino acid forms (Autoanalysis of free aminoacids) arginine 5mg/100g lysine 1mg/100g histidine 1mg/100g phenylalanine 1mg/100g tyrosine and does not detect leucine and do not detect isoleucine 1mg/100g methionine and do not detect valine 2mg/100g alanine 8mg/100g glycine 9mg/100g proline and do not detect (i) preparation of test solution of glutamic acid 11mg/100g serine 1mg/100g threonine 1mg/100g aspartic acid 4mg/100g (4) rutin assay (method and analysis condition)
Accurately measure the 1g specimen, and, obtain 10ml solution, used as test soln to wherein adding entry.(ii) HPLC chromatogram
20 μ l standard phytomelin solution (0.04-0.4 μ g phytomelin/ml water) are carried out the HPLC stratographic analysis, make its working curve.Then, 20 μ l test solns are carried out the HPLC stratographic analysis, and according to the phytomelin concentration in the working curve mensuration test soln.Then, calculate the concentration of phytomelin in the specimen.Detection limit places 0.01mg/100g.Equipment used: LC-10AS type (Shimadzu Seisakusho Ltd. production) detector: UV spectrophotometer SPA-10A (Shimadzu Seisakusho Ltd. production) post: YMC Pack ODS-A A-312 moving phase: 2.5% acetate-methyl alcohol-acetonitrile
(35: 5: 10 V/V/V) wavelength: 360nm flow velocity: 1ml/ minute (result) phytomelin: 0.20mg/100g
HPLC stratographic analysis result (graphic representation) sees Fig. 1.Composition analysis water content 14.0% (dry method) sugar 82.1% of reference example buckwheat flour " Uchiko " (100 deduct other becomes deal) ash content 0.3% (dry method) crude protein 3.6% (Kjetdahl method) whiteness 72 (atomic absorption spectrometry)

Claims (3)

1. the buckwheat starch syrup of a powder type, it prepares said step by carrying out the following step sequentially:
(a) 2-3 volume water is added in the Buckwheat flour, and they are mixed, thereby obtain starch milk;
(b) starch milk is filtered, and the pH of filtrate is transferred to 5.0-6.0;
(c) the 0.1-1.0 weight % Ye Huamei that the solid content meter of starch solution is pressed in adding in filtrate liquefies filtrate, and they were reacted 1-2 hour in 88-90 ℃;
(d) will liquefy solution decolouring, and remove the protein of liquefaction solution; With
(e) in 90-150 ℃ with the solution spray drying.
2. according to the buckwheat starch syrup of claim 1, wherein said buckwheat starch is that protein content is 3% the buckwheat flour that mainly comprises internal layer flour.
3. syrupy method of buckwheat starch for preparing powder type, this method may further comprise the steps:
(a) 2-3 volume water is added in the Buckwheat flour, and they are mixed, thereby obtain starch milk;
(b) starch milk is filtered, and the pH of filtrate is transferred to 5.0-6.0;
(c) the 0.1-1.0 weight % Ye Huamei that the solid content meter of starch solution is pressed in adding in filtrate liquefies filtrate, and they were reacted 1-2 hour in 88-90 ℃;
(d) will liquefy solution decolouring, and remove the protein of liquefaction solution; With
(e) in 90-150 ℃ with the solution spray drying.
CN95107861A 1995-03-10 1995-07-05 Buckwheat starch syrup in powder form and method for preparing the same Expired - Fee Related CN1054730C (en)

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JP51247/95 1995-03-10
JP07051247A JP3102625B2 (en) 1995-03-10 1995-03-10 Buckwheat powder syrup and method for producing the same

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JP2008178404A (en) * 2006-12-29 2008-08-07 Motomichi Kawai Buckwheat soup with high preservability, solidified product of the buckwheat soup, and methods for producing them
US8939388B1 (en) 2010-09-27 2015-01-27 ZoomEssence, Inc. Methods and apparatus for low heat spray drying
US9332776B1 (en) 2010-09-27 2016-05-10 ZoomEssence, Inc. Methods and apparatus for low heat spray drying
CN104431755A (en) * 2015-01-13 2015-03-25 李为国 Preparation method of buckwheat health-care product
US9861945B1 (en) 2017-08-04 2018-01-09 ZoomEssence, Inc. Ultrahigh efficiency spray drying apparatus and process
CA3071115C (en) 2017-08-04 2022-06-21 ZoomEssence, Inc. Ultrahigh efficiency spray drying apparatus and process
US10155234B1 (en) 2017-08-04 2018-12-18 ZoomEssence, Inc. Ultrahigh efficiency spray drying apparatus and process
US10486173B2 (en) 2017-08-04 2019-11-26 ZoomEssence, Inc. Ultrahigh efficiency spray drying apparatus and process
US9993787B1 (en) 2017-08-04 2018-06-12 ZoomEssence, Inc. Ultrahigh efficiency spray drying apparatus and process
US10569244B2 (en) 2018-04-28 2020-02-25 ZoomEssence, Inc. Low temperature spray drying of carrier-free compositions

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1018265B (en) * 1988-09-20 1992-09-16 株式会社日立制作所 Tread member for escalator or travelling road
CN1067157A (en) * 1992-04-25 1992-12-23 刘颖耿 The preparation method of hypoglycemic powder and series food thereof

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IE48036B1 (en) * 1977-10-18 1984-09-05 Nordstjernan Ab Process for the preparation of a hydrolysed product from whole corn,and such a product
JPS57129662A (en) * 1981-02-02 1982-08-11 Ougontou:Kk Drying of saccharified reducting starch and syrup of reducing maltose
JPH04131051A (en) * 1990-09-20 1992-05-01 Nakano Vinegar Co Ltd Production of thick malt syrup

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1018265B (en) * 1988-09-20 1992-09-16 株式会社日立制作所 Tread member for escalator or travelling road
CN1067157A (en) * 1992-04-25 1992-12-23 刘颖耿 The preparation method of hypoglycemic powder and series food thereof

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MY130553A (en) 2007-06-29
TW287088B (en) 1996-10-01
CA2171389A1 (en) 1996-09-11
JPH08242788A (en) 1996-09-24
KR0166426B1 (en) 1998-12-01
CA2171389C (en) 1998-12-08
CN1130989A (en) 1996-09-18
JP3102625B2 (en) 2000-10-23
SG46136A1 (en) 1998-02-20
KR960033280A (en) 1996-10-22

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