CN1130989A - 粉末形式的荞麦淀粉糖浆及其制备方法 - Google Patents
粉末形式的荞麦淀粉糖浆及其制备方法 Download PDFInfo
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- CN1130989A CN1130989A CN95107861A CN95107861A CN1130989A CN 1130989 A CN1130989 A CN 1130989A CN 95107861 A CN95107861 A CN 95107861A CN 95107861 A CN95107861 A CN 95107861A CN 1130989 A CN1130989 A CN 1130989A
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- Prior art keywords
- buckwheat
- starch
- starch syrup
- syrup
- powder type
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及通过将源自荞麦粉的淀粉液化并将液化的淀粉喷雾干燥制得的粉末形式的荞麦淀粉糖浆，及其制备方法。本发明粉末形式的荞麦淀粉糖浆含多种氨基酸和矿物质，以及能有效预防动脉硬化的芸香甙，因而有利于健康，且营养平衡极佳。
Description
本发明涉及通过将源自荞麦粉的淀粉液化并喷雾干燥制得的粉末形式的荞麦淀粉糖浆，及其制备方法。
作为制备淀粉糖浆的原料已经使用的有源自玉米、马铃薯、番薯、木薯淀粉、皱粒剜豆(wrinkle-seeded pea)、小麦、竹芋薯、西谷叶纤维、稻谷等的多种淀粉。淀粉糖浆是由这些原料的淀粉经糖化酶分解和糖化制得的粘稠的甜味物质。它们广泛用于糖果制品，例如奶糖、块糖和果冻；日式糖果例如豆类果酱(bean jam)及豆类的甜胶冻和其它食品例如果酱、糖浆和在酱油中蒸煮的食品。
近来，随着社会上对健康问题的日益关注，麦芽寡糖、支化寡糖、糖醇等由于其能增加肠中双叉乳杆菌，降低甜度和热量、防止龋齿等而引起人们的注意。为得到显著含有这些糖类的淀粉糖浆，人们已对糖化时要加入的酶的种类和组合进行了广泛的研究。然而，这些研究仅致力于淀粉糖浆中糖成分的提高。在由上述原料制得的淀粉糖浆中，含具有增加的价值的有效成份的糖浆是未知的。换句话说，它们在成分方面除糖以外没有任何特性。此外，对于原料淀粉，除了上述通常使用的原料外未见其它报道。
本发明的一个目的是用目前尚未报道的新的原料淀粉提供对于各种氨基酸和矿物质方面营养平衡作用极佳从而有利于健康的粉末形式淀粉糖浆。
为解决上述课题，本发明者进行了深入的研究，并注意到一种日本传统食品“Soba”(荞麦面条)。结果，本发明者发现通过将源自荞麦粉的淀粉液化制得的粉末形式荞麦淀粉糖浆含多种氨基酸和矿物质，而且荞麦粉中含有芸香甙，芸香甙可有效地预防动脉硬化。因而，我们发现荞麦淀粉糖浆在成分方面非常有益于健康并具有极佳的营养平衡作用。以此发现为基础完成了本发明。
本发明涉及通过将源自荞麦粉的淀粉液化并喷雾干燥制得的粉末形式的荞麦淀粉糖浆，及其制备方法。
图1是HPLC色谱对本发明粉末形式的荞麦淀粉糖浆的分析结果曲线图。
下面叙述的是本发明粉末形式的荞麦淀粉糖浆的制备方法的优选实施方案。
一般来讲，从过滤和其它处理的角度考虑，用于淀粉糖浆的原料淀粉最好含蛋白质尽可能少。根据荞麦种子磨成面粉的部分将荞麦粉分成表面层面粉、外层面粉、内层面粉和含前三者的全层面粉。在本发明中，并不是具有高的蛋白质含量的全层面粉，而是“uchiko”即主要包含中间层面粉的面粉由于其仅约3％的极少的蛋白质含量而适于使用。(“Uchiko”是用在荞麦面条制备中的荞麦面粉，它可防止生面团粘在案板及擀面杖上)。此外，也可使用粗磨的荞麦种子(“katsujitn”)。
首先，将2-3体积的水加至原料荞麦面粉(“uchiko”)中，然后将其混合并溶胀，从而得到淀粉乳(BX25-30)。将该淀粉乳过滤除去外来杂质等。将滤液的pH调至5.0-6.0，然后向其中加入液化酶，将滤液液化。
用α-淀粉酶作为用在该程序中的液化酶。例如，NAGASEBIOCHEMICALS，LTD生产的Neospeedase是适于使用的。
对于液化，基于淀粉预制液的固含量计，液化酶的加入量为0.1-1.0％(重量)，并将所得混合物在88-90℃放置1-2小时。
液化完成后，淀粉糖的DE(葡萄糖当量)值约10-20。
除了上述酶糖化方法外，淀粉液化也可通过使用酸例如草酸来进行。
液化反应完成后，将反应溶液用活性炭(炭粒)脱色。然后，对溶液进行离心或使其通过压滤器以除去蛋白质固态残余物。
上述以固态残余物形式回收的蛋白质部分极易消化，含营养性蛋白质，多种氨基酸，维生素和矿物质。因此，所述蛋白质部分可作为食品增量剂加至豆酱及做面包和蛋糕等用的生面团中，而采用玉米淀粉的常规方法中的相应的蛋白质部分则通常只用作鸡饲料。
然后将这样处理的溶液用喷雾干燥器干燥，喷雾干燥器中的温度在送入空气情况下设置在90-150℃，立刻除去溶液中水份，并将所得产物空气干燥。然后，将开口状态温度设置在80-90℃，回收产物。这样，得到所需的粉末形式的荞麦淀粉糖浆。
与象糖一样具有强烈甜味的常规酶糖化淀粉糖浆(所谓“高麦芽糖淀粉糖浆”)相比较，这样得到的本发明的粉末形式的荞麦淀粉糖浆略带甜味和芳香。当与乳品、水果、坚果、咖啡、茶等的浓缩产品(浓缩制品、提取物等)配合使用时，本发明的荞麦淀粉糖浆有增强这些产品的味道的作用。
这样得到的荞麦淀粉糖浆含有以麦芽糖、麦芽三糖、麦芽四糖和麦芽五糖为代表的多种寡糖；多种氨基酸(例如精氨酸、丙氨酸、甘氨酸、谷氨酸和天冬氨酸)、矿物质、维生素等，它们都能很好地平衡，而且由于荞麦中还含有芸香甙，它也可有效地改进毛细血管抵抗能力。因而，本发明的粉末形式的荞麦淀粉糖浆可有效地预防成人疾病，例如动脉硬化和高血压，而且营养平衡极佳。所以，该糖浆是非常有用的对健康有益的食品。
本发明的荞麦淀粉糖浆由于处于粉末状态，可适用于多种食品中。例如，粉末形式的糖浆可作为增量剂用于火腿和香肠中，用于咖啡的奶油粉中，作为奶油脂肪成分的替代物用于冰淇淋中，用在sake酿造的多种产品中，用在鱼粉(要涂洒于煮熟的稻米上)中，用在粉末调料例如肉汤粉中，用在粉末香料中，用在烧烤和teriyaki等中的调料。
本发明提供含有多种氨基酸和矿物质以及能有效地预防动脉硬化的芸香甙的粉末形式的荞麦淀粉糖浆，这益于健康且营养平衡极好。此外，还提供制备所述粉末形式的荞麦淀粉糖浆的方法。
现在结合实施例详述本发明，但这不应该被理解为是对本发明的限制。实施例1：粉末形式的荞麦淀粉糖浆的制备
将2升水加至1kg原料荞麦粉(“uchiko”)中，然后将其混合并溶胀得到淀粉乳(BX25°)。将淀粉乳的pH调至6.0，并向其中加入3g液化α-淀粉酶(NAGASE BIOCHEMI CALS，LTD.生产的Neospeed-se)。将所得混合物在90℃放置2小时液化。液化完毕后，淀粉糖的DE(葡萄糖当量)值为20。
液化反应完成后，将反应溶液用活性炭(炭粒)脱色，然后进行离心或使其通过压滤器以除去蛋白质固态残余物。接着，将所得溶液用喷雾干燥器(Nicro制造)干燥，喷雾干燥器中的温度在送入空气的情况下设置在130℃。然后，将开口状态温度设置在80℃，回收所得产物。这样，得到200g所需的粉末形式的荞麦淀粉糖浆。测试例1：粉末形式的荞麦淀粉糖浆的特征和成分分析
对实施例1中得到的粉末形式的荞麦淀粉糖浆分析下列项目：(1)一般成分分析和热量(卡)含水量 2.6％
(减压下受热干燥)蛋白质*1)： 0.8％(Kjeldahl法)脂质 0％(索氏提取法)纤维 0％(改进的Henneberg-Stohmann法)灰分 0.9％(直接灰化)糖*2) 95.7％能量*3) 386千卡/100g铁 0.29mg/100g(邻菲咯啉吸光测定法)钙 109mg/100g(高锰酸钾容量分析)钾 128mg/100g(原子吸收光谱法)*1)：氮/蛋白质转换因子：6.25*2)：计算式：100－(含水量＋蛋白质＋脂质＋纤维＋灰分)*3)：能量转换因子：
蛋白质：4
脂质： 9
碳水化合物(纤维＋糖)：4(2)糖组成(分析条件)HPLC
所用设备：Tosoh SC-8020系统(Tosoh Corp.生产)
柱：Shodex SC-1011(Showa Denko K.K.生产)8φ×30mm
洗脱剂：蒸馏水
温度：70℃
检测：差示折光指数检测器RI-8020(Tosoh Corp.生产)(结果)葡萄糖 8.06％麦芽糖 13.7％麦芽三糖 11.1％麦芽四糖 7.72％麦芽五糖 9.59％麦芽六糖 13.4％(3)氨基酸组成(氨基酸自动分析法)精氨酸 5mg/100g赖氨酸 1mg/100g组氨酸 1mg/100g苯丙氨酸 1mg/100g酪氨酸 未检测亮氨酸 未检测异亮氨酸 1mg/100g蛋氨酸 未检测缬氨酸 2mg/100g丙氨酸 8mg/100g甘氨酸 9mg/100g脯氨酸 未检测谷氨酸 11mg/100g丝氨酸 1mg/100g苏氨酸 1mg/100g天冬氨酸 4mg/100g(4)芸香甙含量测定
(方法和分析条件)(i)测试溶液的制备
精确量出1g测试样品，并向其中加入水，得到10ml溶液，将其用作测试溶液。(ii)HPLC色谱
对20μl标准芸香甙溶液(0.04-0.4μg芸香甙/ml水)进行HPLC色谱分析，制作其工作曲线。接着，对20μ1测试溶液进行HPLC色谱分析，并根据工作曲线测定测试溶液中的芸香甙浓度。然后，计算测试样品中芸香甙的浓度。检测限度置于0.01mg/100g。所用设备：LC-10AS型(Shimadzu Seisakusho Ltd.生产)检测器：UV分光光度计SPA-10A(Shimadzu Seisakusho Ltd.生产)柱：YMC Pack ODS-A A-312流动相：2.5％乙酸-甲醇-乙腈
(35∶5∶10V/V/V)波长：360nm流速：1ml/分钟(结果)芸香甙：0.20mg/100g
HPLC色谱分析结果(曲线图)见图1。参考例荞麦粉“Uchiko”的成分分析含水量 14.0％(干法)糖 82.1％(100减去其它成份量)灰分 0.3％(干法)粗蛋白质 3.6％(Kjeldahl法)白度 72(原子吸收光谱法)
Claims (3)
1.粉末形式的荞麦淀粉糖浆，它是通过将源自荞麦粉的淀粉液化并将液化的淀粉喷雾干燥来制备的。
2.按照权利要求1的荞麦淀粉糖浆，其中所述荞麦粉是“uchiko”，它是制备荞麦面条中使用的能防止生面团粘在案板和擀面杖上的低蛋白质含量的面粉。
3.制备粉末形式的荞麦淀粉糖浆的方法，包括将源自荞麦粉的淀粉液化并将液化的淀粉喷雾干燥。
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| JP07051247A JP3102625B2 (ja) | 1995-03-10 | 1995-03-10 | そば粉末水飴ならびにその製造方法 |
| JP51247/95 | 1995-03-10 |
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| CN1130989A true CN1130989A (zh) | 1996-09-18 |
| CN1054730C CN1054730C (zh) | 2000-07-26 |
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| KR (1) | KR0166426B1 (zh) |
| CN (1) | CN1054730C (zh) |
| CA (1) | CA2171389C (zh) |
| MY (1) | MY130553A (zh) |
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| CN104431755A (zh) * | 2015-01-13 | 2015-03-25 | 李为国 | 一种荞麦保健产品的制备方法 |
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| JP2008178404A (ja) * | 2006-12-29 | 2008-08-07 | Motomichi Kawai | 保存性の高いそば湯、該そば湯の固形化物及びそれらの製造方法 |
| 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 |
| US10486173B2 (en) | 2017-08-04 | 2019-11-26 | ZoomEssence, Inc. | Ultrahigh efficiency spray drying apparatus and process |
| WO2019028446A1 (en) | 2017-08-04 | 2019-02-07 | ZoomEssence, Inc. | APPARATUS AND METHOD FOR HIGH-PERFORMANCE SPRAY DRYING |
| US9861945B1 (en) | 2017-08-04 | 2018-01-09 | 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 |
| US10155234B1 (en) | 2017-08-04 | 2018-12-18 | 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 |
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| 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 |
| JPH0725507B2 (ja) * | 1988-09-20 | 1995-03-22 | 株式会社日立製作所 | 乗客コンベア用ステップ並びにそれに用いる注意体 |
| JPH04131051A (ja) * | 1990-09-20 | 1992-05-01 | Nakano Vinegar Co Ltd | 水飴の製造方法 |
| CN1024108C (zh) * | 1992-04-25 | 1994-04-06 | 刘颖耿 | 一种降糖食品的制备方法 |
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- 1995-03-10 JP JP07051247A patent/JP3102625B2/ja not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104431755A (zh) * | 2015-01-13 | 2015-03-25 | 李为国 | 一种荞麦保健产品的制备方法 |
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| TW287088B (zh) | 1996-10-01 |
| KR960033280A (ko) | 1996-10-22 |
| JPH08242788A (ja) | 1996-09-24 |
| SG46136A1 (en) | 1998-02-20 |
| MY130553A (en) | 2007-06-29 |
| KR0166426B1 (ko) | 1998-12-01 |
| CN1054730C (zh) | 2000-07-26 |
| CA2171389C (en) | 1998-12-08 |
| CA2171389A1 (en) | 1996-09-11 |
| JP3102625B2 (ja) | 2000-10-23 |
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