CN1124579A - 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 same Download PDFInfo
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- CN1124579A CN1124579A CN95107859A CN95107859A CN1124579A CN 1124579 A CN1124579 A CN 1124579A CN 95107859 A CN95107859 A CN 95107859A CN 95107859 A CN95107859 A CN 95107859A CN 1124579 A CN1124579 A CN 1124579A
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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
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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
- 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
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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
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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
- 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
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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
Abstract
The present invention relates to a buckwheat starch syrup prepared by liquefying, saccharisfying, and proteolyzing 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.
Description
The present invention relates to the buckwheat starch syrup that starch liquefacation by will being derived from buckwheat and saccharification make, the preparation method of described buckwheat starch syrup and contain the food of described buckwheat starch syrup.
As the raw material of preparation starch syrup already used have be derived from the multiple starch that corn, potato, sweet potato, tapioca, wrinkle grain are cuted out beans (wrinkle-seeded pea), wheat, arrowroot potato, sago palm, paddy etc.Starch syrup is to be decomposed and the sweet substance of the thickness that saccharification makes through carbohydrase 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 added value is unknown.In other words, described syrup 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 starch syrup that helps health of mineral matter aspect nutrient balance effect with the new raw starch of not reporting as yet at present.Another object of the present invention provides the various food that contain above-mentioned starch syrup.
For solving above-mentioned problem, the present inventor has carried out deep research, and notices a kind of japanese traditional food " Soba " (noodle prepared from buckwheat).As a result, the present inventor finds to contain several amino acids and mineral matter by the buckwheat starch syrup that starch liquefacation that will be derived from buckwheat and saccharification make, and contains rutin in the buckwheat, and rutin can effectively prevent artery sclerosis.Thereby we find that the buckwheat starch syrup is a significant benefit to health and has splendid nutrient balance 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 that starch liquefacation by will being derived from buckwheat and saccharification make, the preparation method of described buckwheat starch syrup and contain the food of described buckwheat starch syrup.
Fig. 1 is the analysis result curve map of HPLC chromatogram to buckwheat starch syrup of the present invention.
What narrate below is the preparation method's of buckwheat starch syrup of the present invention preferred embodiment.
In general, from filtering and the angle of other processing is considered, the raw starch that is used for starch syrup contains protein should be the least possible.The part of wearing into flour according to buckwheat seed is divided into superficial layer flour, outer flour, internal layer flour with buckwheat and contains the holostrome flour of former three.In the present invention, be not holostrome flour, but " uchiko " promptly mainly comprise the flour of intermediate layer flour owing to its few protein content of only about 3% is suitable for using with high protein content.(" Uchiko " is the Buckwheat flour that is used in the noodle prepared from buckwheat preparation, and it can prevent that dough/pasta is bonded on chopping board and the rolling pin).In addition, also can use the buckwheat seed (" katujitu ") of corase grind.
At first, the water of 2-3 volume is added in the raw material Buckwheat flour (" uchiko "), then it is mixed and swelling, thereby obtain starch milk (BX25-30).This starch milk is removed by filter exogenous impurity etc.The pH of filtrate is transferred to 5.0-6.0, to wherein adding Ye Huamei, filtrate is liquefied then.
With AMS 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 liquid storage, the addition 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 starch sugar (glucose equivalent) was worth about 10-20.
Except above-mentioned enzymatic conversion method, starch liquefacation also can by use acid for example oxalic acid carry out.
Then, the pH of gained liquefaction products is adjusted between the 5.0-6.0, to the carbohydrase that wherein adds based on the 0.1-0.3% (weight) of the solid content meter of starch liquid storage.Then, the gained mixture was carried out saccharification in 16-24 hour 50-60 ℃ of placement.
After saccharification was finished, the DE of starch sugar (glucose equivalent) value was about 35-45.
As the carbohydrase in this program of being used in, what can exemplify has beta amylase, phlorose glucoside enzyme, β-glucosaccharase, changes glucosaccharase etc.Sugar from saccharification solution is formed angle and is considered that beta amylase is suitable for using.In addition, for also obtaining oligosaccharides, be the branching oligose of representative especially with isomaltose and panose (they are growth factors of lactobacillus bifidus), can be used in combination the commentaries on classics glucosaccharase.As this instantiation that is used in combination, can should be mentioned that: with β-Biozyme
RL (Amano Pharmaceu-ticals Co., Ltd. produces) changes glucosaccharase as beta amylase with α-Trans glucosi-dase L (Amano Pharmaceuticals Co., Ltd. produces) conduct.
When saccharification is finished, the pH of saccharification solution is transferred to 4.0-4.5, with by the agglutination precipitating proteins.Then by removing by filter protein and non-starch component.Reclaim supernatant, and handled 10-20 minute, so that enzyme deactivation and sterilization at 100 ℃.
Then, with active carbon (carbon granule) supernatant is decoloured.Then, supernatant is carried out centrifugal or makes it pass through a pressure filter, to remove the solid-state residue of protein, vacuum concentrates and obtains required starch syrup.
The above-mentioned protein portion that reclaims with the solid residue form very easily digests, and contains trophism protein, several amino acids, vitamin and mineral matter.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 conventional method of cornstarch then usually only as the chicken feed.
The buckwheat syrup of the present invention that obtains according to the method described above is thickness very, and draftability is good.Compare with the conventional enzymatic conversion starch syrup (so-called " high malt sugar starch syrup ") that has strong sweet taste as sugar, buckwheat starch syrup of the present invention is sweet taste and fragrance slightly.When with the concentrated product (concentrated product, extract etc.) of dairy products, fruit, nut, coffee, tea 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, maltotriose, maltotetraose and maltopentaose; Particularly, if carry out saccharification with beta amylase and commentaries on classics glucosaccharase, it is the multiple branching oligose of representative that then described starch syrup contains with isomaltose, panose and Isomaltotriose.In addition, described buckwheat starch syrup not only contains these oligosaccharides, also contain several amino acids (for example glutamic acid, glycine, alanine, aspartic acid, lysine and arginine), mineral matter, vitamin etc., they are balance well, and owing to also contain rutin in the buckwheat, it also can improve the capillary resistivity effectively.Thereby buckwheat starch syrup of the present invention can effectively prevent the AD, for example artery sclerosis and hypertension, and also nutrient balance is splendid.So this syrup is very useful healthy food.
Starch syrup of the present invention can be applicable to various food, for example pan work such as loaf sugar, toffee, nougat, taffy, fruit juice jelly, crisp beaten confection, jelly; Candy is chewing gum for example.Sweet jelly of chocolate, biscuit, cockies, beans and beans sauce; Freezing point is ice cream and fruit juice syrup for example; The for example clear Boiled fish sauce of fish product; Meat products is sausage and ham for example; Slurries are jam, jam, fruity sauces, fruit syrup, the broken honey that freezes for example; Stick with paste for example flour paste and fruit paste; Thin slice vegetables, the shred pickled radish that salted vegetables is for example pickled in the soy sauce and pickle shallot; Soy sauce boiling food.
The preparation of above-mentioned various food can be carried out according to conventional method, just makes starch syrup with the buckwheat starch syrup.Its preparation method describes in detail in the embodiment of back.
The invention provides the buckwheat starch syrup that contains several amino acids and mineral matter and can prevent arteriosclerotic rutin effectively, it benefits health and nutrient balance is fabulous.In addition, also provide the method for the described buckwheat starch syrup of preparation and the food that contains described buckwheat starch syrup.
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 preparation of buckwheat starch syrup (1)
2 premium on currency are added in the 1kg raw material buckwheat (" uchiko "), and mixing it also then, swelling obtains starch milk (BX33 °).The pH of starch milk is transferred to 6.0, and to wherein adding 3g liquefaction AMS (NAGASE BIOCHEMI CALS, the Neospeed-se that LTD. produces).The gained mixture is placed liquefaction in 2 hours at 90 ℃.After liquefaction finished, the DE of starch sugar (glucose equivalent) value was 20.Then, the pH of gained liquiefied product is transferred to 6.0, and to wherein adding the 1g beta amylase (Spezyme that Finesugar group produces
RBBA).The gained mixture was placed 16 hours at 60 ℃.When saccharification was finished, the DE value of starch sugar was 43.
After saccharification is finished, the pH of saccharification solution is transferred to 4.0-4.5 with oxalic acid.Then.With solution centrifugal (3000rpm, 15-20 minute), to remove deproteinize and non-starch component.Collect supernatant and 100 ℃ of heat treated 10 minutes.
Then, supernatant is decoloured with active carbon (carbon granule).Then, to supernatant carry out centrifugal or by pressure filter removing the solid-state residue of protein, and vacuum concentrates, and obtains required starch syrup.
Embodiment 2: the preparation of buckwheat starch syrup (2)
Prepare the buckwheat starch syrup by the method identical, just be used in combination 0.15g β-Biozyme with embodiment 1
R(Amano Pharmaceuticals Co. Ltd) changes glucosaccharase as beta amylase and 0.75g α-commentaries on classics glucosaccharase L (Amano Pharmaceutical Co., Ltd produces) conduct to L.Test case 1: the feature of buckwheat starch syrup and constituent analysis
The buckwheat starch syrup that obtains among the embodiment 1 is analyzed following items: (1) DE
43 ± 1% (Lane-Eynon method) (2) pH
5 ± 1% (glass electrode method, 30% solution) (3) viscosity
6000cps(27℃)
2250cps(37.8℃)
General constituent analysis of 900cps (49 ℃) (4) and heat (card) water content: 18.6%
(decompression is heat drying down) protein
* 1): 0.4% (Kjeldahl method) lipid 0% (soxhlet extraction) fiber 0% (improved Henneberg-Stohmann method) ash content 0.4% (directly ashing) sugar
* 2) 80.6% energy
* 3) 324 kilocalories/100g
*1): the nitrogen/protein conversion factor: 6.25
*2): calculating formula: 100-(water content+protein+lipid+fiber+ash content)
*3): the power conversion factor:
Protein: 4
Lipid: 9
Carbohydrate (fiber+sugar): 4 (5) sugar are formed (analysis condition) HPLC
Device therefor: Tosoh SC-8020 system (Tosoh Corp. production)
Post: Shodex SC-1011 (Showa Denko K.K. production) 8
* 30mm
Eluant, eluent: distilled water
Temperature: 70 ℃
Detect: the differential refractive index detector
RI-8020 (Tosoh Corp. production) (result) glucose 5.0% maltose 38.0% maltotriose, 19.0% maltotetraose 6.0%G5 or above (for example maltopentaose) 35.0% (6) amino acid form (Autoanalysis of free aminoacids) arginine 14mg/100g lysine 15mg/100g histidine 7mg/100g phenylalanine 7mg/100g tyrosine 7mg/100g leucine 10mg/100g isoleucine 5mg/100g methionine 3mg/100g valine 8mg/100g alanine 20mg/100g glycine 37mg/100g proline 12mg/100g glutamic acid 56mg/100g serine 13mg/100g threonine 12mg/100g aspartic acid 22mg/100g (7) rutin assay
(method and analysis condition) (i) preparation of test solution
Accurately measure the 5g specimen, and, obtain 10ml solution, used as test solution to wherein adding entry.(ii) HPLC chromatogram
20 μ l standard rutin solution (0.04-0.4 μ g rutin/ml water) are carried out the HPLC chromatography, make its working curve.Then, 20 μ l test solutions are carried out the HPLC chromatography, and according to the rutin concentration in the working curve mensuration test solution.Then, calculate the concentration of rutin in the specimen.Detection limit places 0.01mg/100g.Device therefor: 655A-12 type (HITACHI, LTD. produce) detector: 870-UV type (Jasco, Co. produce) post: the YMC Pack ODS-A A-312 phase that flows: 2.5% acetate-methyl alcohol-acetonitrile
(35: 5: 10V/V/V) wavelength: 350nm flow velocity: 1ml/ minute (result) rutin: 0.065mg/100g
HPLC chromatography result (curve map) sees Fig. 1.Test case 2: sugared composition analysis in the buckwheat starch syrup
Sugar in the buckwheat starch syrup that makes among the embodiment 2 composition is analyzed.(analysis condition)
This condition is identical with the middle condition of project (5) in the test case 1.(result) glucose 15-20% maltose 5-10% isomaltose 10-17%4-alpha-glucosyl maltose 5-12% Isomaltotriose 10-15%
The narration preparation contains the method for the various food of buckwheat starch syrup below.
Embodiment 3: the sugared 40-70kg of preparation A type (raw material) of hard candy
Buckwheat starch syrup 80-40kg
(water content: the sugared 38-68kg of Type B (raw material) 25%)
Buckwheat starch syrup 77-37kg
(water content: 25%)
Oil ﹠ fat 5kg
Emulsifying agent 0.1kg
(fatty acid glyceride) C type: (raw material) sugared 35-65kg
Buckwheat starch syrup 75-35kg
(water content: 25%)
Full fat concentrated milk (or dry full 5kg
Fat milk powder)
Oil ﹠ fat 5kg
Emulsifying agent 0.1kg
(fatty acid glyceride)
Water is joined in each raw material group of the buckwheat starch syrup that the above-mentioned embodiment of containing 1 or 2 makes, and mix.Then, with each mixture heating for dissolving, and in vacuum kettle (or digester) under 550-650mmHg, boil at 130-140 ℃.Then, mixture is cooled to 100-110 ℃, and as required, to wherein adding acid, pigment, flavor enhancement and fruit syrup.The candy material group taking-up that obtains is like this placed on the coldplate, and be cooled to 60-70 ℃, then, this material group molding is become the hard candy of A-C type at this.
Embodiment 4: the sugared 43kg buckwheat starch of preparation soft sweets (raw material A) syrup of soft sweets or toffee (water content: 25%) the sugared 30kg buckwheat starch of 70kg oil ﹠ fat 10kg emulsifying agent (fatty acid glyceride) 0.1kg starch 2.0kg water 10kg toffee (raw material A ') syrup (water content: 25%) 70kg oil ﹠ fat 10kg emulsifying agent (fatty acid glyceride) 0.1kg full fat concentrated milk 30kg water 10kg soft sweets (raw material B) side's dawn fondant cream (Fondant cream) 10kg acid (citric acid) 0.1kg natural colouring matter (anthocyanin) 0.05kg flavor enhancement (strawberry flavor) 0.5kg toffees (raw material B ') side dawn fondant cream 10kg flavor enhancement (vanilla flavored) 0.1kg
With raw material A or A ' mixing, and heating for dissolving.The prefabricated solution of emulsification is boiled at 115 ℃ under 660mg.Then, solution is cooled to 70-80 ℃, to wherein adding raw material B or B ', and evenly mixes.Each gained mixture is cooled to 40-50 ℃, and is shaped to soft sweets or toffee.
Embodiment 5: the preparation of chewing gum
Prepare chewing gum according to the method identical with the preparation method of soft sweets among the embodiment 4, just the gelatin with 2kg 50% together adds with side's dawn fondant cream.
Embodiment 6: the preparation of glycocoll, (raw material A) sugared 50kg buckwheat starch syrup, (water content: 40kg water 15kg 25%), (raw material B) gelatin 8kg water 15kg, (raw material C) citric acid 1.5kg natural colouring matter, (anthocyanin) 0.05kg flavor enhancement, (strawberry flavor) 0.2kg
Raw material A is mixed, heating for dissolving, and boil.In gained solution (BX85 °), add all the raw material B and the C of heating for dissolving respectively, and mix.In gained mixture impouring starch mould, and place moulding at ambient temperature.Make glycocoll like this.
Embodiment 7: the preparation of nougat, (raw material A) sugared 47kg buckwheat starch syrup, (water content: 25%) 23kg salt 0.2kg water 15kg, (drink), (raw material B-1) sugared 50kg buckwheat starch syrup, (water content: 25%) 38kg water 14kg, (raw material B-2) blowing agent, (albumin) 3kg water 4kg, (side's dawn fondant cream) sugared 47kg buckwheat starch syrup, (water content: 25%) the 1. preparation of drink of 23kg water 15kg
Raw material B-1 is mixed, heating for dissolving, and boil to 116 ℃.Add among the raw material B-2 gradually gained solution and mixing, thereby make the drink of proportion about 0.5.2. the preparation of side's dawn fondant cream
Sugar and buckwheat starch syrup is soluble in water, boil to 117 ℃, with mixing in ice-cooled, obtain sugared crystallization in small, broken bits then.3. raw material A is mixed, heating for dissolving, and under 600mmHg, boil.The drink that makes in adding above the 20kg 1. in gained solution also mixes.Then, to wherein adding square dawn fondant cream, 3kg oil ﹠ fat and the 200g flavor enhancement that 5kg makes in 2., and evenly mix.The mixture that obtains is cooled to 40-50 ℃ and moulding.Make nougat like this.
Embodiment 8: preparation solid lemon pop (raw material A) glucose 5kg buckwheat starch syrup (powder) 92kg cornstarch 1kg citric acid 1kg fruit syrup powder 1kg flavor enhancement (lemon pop spices) the hard sheet of 0.1kg (raw material B) the powder sugar 68kg buckwheat starch syrup (water content: 25%) 10kg gelling agent (gelatin) 0.5kg oil ﹠ fat 1kg emulsifying agent (fatty acid glyceride) 0.5kg (raw material C) lubricant (sugar ester) 0.5kg flavor enhancement (lemon pop spices) 0.5kg of solid lemon pop and hard sheet
Raw material A or B are evenly mixed, and granulation 40-100 ℃ of drying, and is sieved and is obtained the particle of uniform particle size.Then, to wherein adding raw material C and mixing.With gained mixture tablet forming, thereby obtain solid lemon pop or hard sheet.
Embodiment 9: the sugared 20kg buckwheat starch of the preparation of fruit juice jelly (raw material A) syrup (water content: 8kg water 5kg (raw material B) gelatin 1.5kg water 4kg 25%)
Raw material A is mixed, and heating for dissolving is also boiled to 110-115 ℃.This solution is added among the raw material B (mix in advance, dissolve and beat to spuming with blender) gradually, and mix.In gained mixture impouring dry starch mould,, thereby obtain fruit juice jelly 50-55 ℃ of drying.
The preparation of embodiment 10:Portion Jellies, (raw material A) gelling agent, (thickening polysaccharide) 0.5kgpH conditioning agent 0.3kg citric acid 0.3kg buckwheat starch syrup, (water content: 30kg natural sweetener 0.05kg water 80kg 25%), (raw material B) flavor enhancement, (strawberry flavor) 0.2kg natural colouring matter, (anthocyanin) 0.03kg
With raw material A mix, disperse, dissolving and be concentrated into BX70-80 ° at 85 ℃.Raw material B is added in the gained solution, then in the impouring bag.Content 85 ℃ of sterilizations 20 minutes, with ice-cooled, is leached water then or with the content drying, thereby makes portion jellies.
Embodiment 11: the preparation of pectin jelly
Prepare pectin jelly according to the method identical, just pectin, carrageenan or locust bean gum are used separately or be used in combination, replace gelatin with the preparation method of glycocoll among the embodiment 6.
Embodiment 12: the preparation of jam (raw material A) fruit 40kg sugar 30kg buckwheat starch syrup (water content: 25%) 15kg (raw material B) pectin 0.5kg water 15kg (raw material C) 20% Sodium Benzoate 0.2kg20% potassium sorbate 0.2kg (raw material D) citric acid 0.7kg flavor enhancement (strawberry flavor) 0.1kg pigment (anthocyanin) 0.02kg
Raw material A is mixed and heating for dissolving.In gained solution, add raw material B (wherein pectin is dissolved in 60-80 ℃ hot water in) and mix.The gained mixture is cooled to 70 ℃, and to wherein adding raw material D and mixing.With mixture 60 ℃ of packs, and heat sterilization, thus make jam.
Embodiment 13: ice-cream preparation (raw material) cow's milk 20kg full fat concentrated milk 17kg Whipped cream 16kg butter 7kg drying defatted milk powder 3kg buckwheat starch syrup (water content: 25%) 10kg sugar 2kg stabilizing agent (mosanom) 0.3kg emulsifying agent (lecithin) 0.3kg water 25kg flavor enhancement (vanilla flavored) 0.8kg
Raw material is mixed, and with blender etc. 30-70 ℃ of dissolving, filter then.Use homogenizer 50-70 ℃ of homogenizing filtrate.In sterilization more than 68 ℃ or 68 ℃, cooling is then 0-5 ℃ of ageing with gained ice cream material group.
Then, in material group, add flavor enhancement, then-2 to-8 ℃ freezing, pack, and-18 ℃ of sclerosis, thus make ice cream.On the other hand, if will expect group after adding flavor enhancement 0-5 ℃ of pack, can obtain icing mixed thing; If will expect group after adding flavor enhancement-2 to-8 ℃ freezing, then can obtain soft ice cream.Constituent analysis water content 14.0% (dry method) sugar 82.1% of reference example buckwheat " Uchiko " (100 deduct other becomes deal) ash content 0.3% (dry method) thick protein 3.6% (Kjeldahl method) whiteness 72 (atomic absorption spectrum)
Claims (12)
1. buckwheat starch syrup, it is that starch liquefacation and the saccharification that will be derived from buckwheat make.
2. according to the buckwheat starch syrup of claim 1, wherein said buckwheat is " uchiko ", and it is that the dough/pasta that can prevent that uses in the preparation noodle prepared from buckwheat is bonded at the flour of the lower protein content on chopping board and the rolling pin.
3. according to the buckwheat starch syrup of claim 1, wherein said saccharification is carried out with beta amylase and commentaries on classics glucosaccharase.
4. the method for preparing the buckwheat starch syrup comprises and will be derived from the starch liquefacation and the saccharification of buckwheat.
5. the food that contains the buckwheat starch syrup, wherein said buckwheat starch syrup is to be made by starch liquefacation that is derived from buckwheat and saccharification.
6. according to the food of claim 5, wherein said buckwheat is " uchiko ", and it is that the dough/pasta that can prevent that uses in the preparation noodle prepared from buckwheat is bonded at the flour of the lower protein content on chopping board and the rolling pin.
7. according to the food of claim 5, wherein said saccharification is carried out with beta amylase and commentaries on classics glucosaccharase.
8. according to each the food of claim 5-7, wherein said food is pan work.
9. according to the food of claim 8, wherein said pan work is selected from hard candy, soft sweets, toffee, chewing gum, glycocoll, nougat and fruit juice jelly.
10. according to each the food of claim 5-7, wherein said food is jelly.
11. according to each the food of claim 5-7, wherein said food is jam.
12. according to each the food of claim 5-7, wherein said food is ice cream.
Applications Claiming Priority (8)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP31378294 | 1994-12-16 | ||
| JP313782/94 | 1994-12-16 | ||
| JP31378194 | 1994-12-16 | ||
| JP313781/94 | 1994-12-16 | ||
| JP39777/95 | 1995-02-28 | ||
| JP07039778A JP3102624B2 (en) | 1994-12-16 | 1995-02-28 | Buckwheat candy-containing food |
| JP39778/95 | 1995-02-28 | ||
| JP07039777A JP3102623B2 (en) | 1994-12-16 | 1995-02-28 | Buckwheat candy and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1124579A true CN1124579A (en) | 1996-06-19 |
| CN1045051C CN1045051C (en) | 1999-09-15 |
Family
ID=27460812
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95107859A Expired - Fee Related CN1045051C (en) | 1994-12-16 | 1995-07-05 | Buckwheat starch syrup, method for preparing the same, and foods containing the same |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP3102624B2 (en) |
| KR (1) | KR0169405B1 (en) |
| CN (1) | CN1045051C (en) |
| SG (1) | SG45106A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101185473B (en) * | 2007-03-30 | 2010-09-08 | 保龄宝生物股份有限公司 | Method for preparing syrup used for sweety |
| CN101381759B (en) * | 2008-10-24 | 2011-07-20 | 西北农林科技大学 | Preparation method of buckwheat protein biological activity peptides |
| CN104705466A (en) * | 2015-02-10 | 2015-06-17 | 贵州省紫薏生物科技有限责任公司 | Purple sweet potato creamy candy and preparation method thereof |
| CN108077882A (en) * | 2017-12-18 | 2018-05-29 | 南宁纵联科技有限公司 | A kind of method that functional form seasoning syrup is prepared using biological fermentation process |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI221762B (en) * | 1998-01-19 | 2004-10-11 | Nisshin Flour Milling Co | Method for producing noodle having good taste, and noodle made therefrom |
| KR20040013231A (en) * | 2002-08-05 | 2004-02-14 | 차만태 | a manufacturing method of sausage in containing buckwheat |
| 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 |
| KR101032114B1 (en) * | 2009-02-24 | 2011-05-02 | 최혜숙 | Strawberry grain syrup jam and manufacturing method thereof |
| KR101576209B1 (en) | 2014-08-28 | 2015-12-10 | 강원대학교산학협력단 | Method for production of syrup with rutin and quercetin from Fagopyrum esculentum |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5916173B2 (en) * | 1977-06-09 | 1984-04-13 | 松下電器産業株式会社 | Liquid circulation heating system |
| US4710386A (en) * | 1985-01-29 | 1987-12-01 | General Foods Corporation | All natural, ready-to-eat enzyme-saccharified cereal derived from whole cereal grain |
| JPH0646919B2 (en) * | 1990-01-24 | 1994-06-22 | 参松工業株式会社 | Method for producing starch syrup containing indigestible polysaccharide |
| JP2840944B2 (en) * | 1990-02-13 | 1998-12-24 | 日本コーンスターチ株式会社 | How to make syrup |
| CN1032924C (en) * | 1992-04-03 | 1996-10-02 | 重庆啤酒厂 | Brewing method of geluomeng beer |
-
1995
- 1995-02-28 JP JP07039778A patent/JP3102624B2/en not_active Expired - Fee Related
- 1995-06-30 KR KR1019950018998A patent/KR0169405B1/en not_active IP Right Cessation
- 1995-06-30 SG SG1995000775A patent/SG45106A1/en unknown
- 1995-07-05 CN CN95107859A patent/CN1045051C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101185473B (en) * | 2007-03-30 | 2010-09-08 | 保龄宝生物股份有限公司 | Method for preparing syrup used for sweety |
| CN101381759B (en) * | 2008-10-24 | 2011-07-20 | 西北农林科技大学 | Preparation method of buckwheat protein biological activity peptides |
| CN104705466A (en) * | 2015-02-10 | 2015-06-17 | 贵州省紫薏生物科技有限责任公司 | Purple sweet potato creamy candy and preparation method thereof |
| CN108077882A (en) * | 2017-12-18 | 2018-05-29 | 南宁纵联科技有限公司 | A kind of method that functional form seasoning syrup is prepared using biological fermentation process |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3102624B2 (en) | 2000-10-23 |
| KR960020722A (en) | 1996-07-18 |
| KR0169405B1 (en) | 1998-12-01 |
| JPH08214781A (en) | 1996-08-27 |
| CN1045051C (en) | 1999-09-15 |
| SG45106A1 (en) | 1998-01-16 |
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