JP2003219899A - Liquid sugar, method of producting the same, and food containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method of efficiently produce a liquid sugar that includes a large amount of GABA (γ-aminobutyric acid) which is not formed in the usual liquid sugar production and is very useful for health and can be added to a variety of foods. <P>SOLUTION: Unpolished and germinated rice grains are hydrolyzed with cellulase, protease and amylase to effect liquefaction and saccharification whereby a liquid sugar that mainly includes glucose and also contains γ-aminobutyric acid. Unpolished rice grains are germinated, soaked in water, simultaneously cellulase is added to hydrolyze the cellulose, then liquefied by heating. Protease and amylase are added to hydrolyze proteins and carbohydrates to prepare γ-aminobutyric acid-including saccharification products. The products are subjected to the solid-liquid separation process to collect the γ-aminobutyric acid-including saccharification liquid product. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a liquid sugar containing γ-aminobutyric acid and containing glucose as a main component, a method for producing the same, and yogurt containing such liquid sugar, health foods and other liquid sugar-containing foods. It is about.

[0002]

BACKGROUND ART Glucose, which is a typical example of liquid sugar, is a water-soluble saccharide produced by hydrolyzing white rice, corn starch and other starches with an acid or an enzyme to neutralize, decolorize and concentrate the decomposed liquid. is there.

The one in which an enzyme (glucose isomerase or the like) is caused to act on liquid sugar containing glucose as a main component to isomerize a part of glucose into fructose, or one having a degree of isomerization of less than 50% is "glucose fructose". It is called "liquid sugar", and the one of 50% or more and less than 90% is called "fructose glucose liquid sugar". By the way, "corn syrup" that is blended in soft drinks such as cola is a general term for isomerized liquid sugars made from corn starch.

Such isomerized liquid sugar (fructose glucose liquid sugar, glucose fructose liquid sugar) is used as a natural sweetener in place of sugar in beverages, frozen desserts, breads and the like, because of its refreshing sweetness and economical efficiency. The demand is expanding.

On the other hand, γ-aminobutyric acid (hereinafter abbreviated as GABA) is known to be accumulated in the embryo by immersing rice germ in water, and also plays an important role as a neurotransmitter. It is also a substance that fulfills the above-mentioned requirements, and in particular, it is used as a component of functional foods as an amino acid useful for human health by utilizing the effect of suppressing an increase in blood pressure.

[0006]

However, the above-mentioned conventional liquid sugar is produced because the content of GABA does not increase even if it is immersed in water, since it is made of white rice or corn starch, which has no germ. There was no case where liquid sugar contained a large amount of GABA.

Therefore, an object of the invention relating to the liquid sugar of the present application is to solve the above-mentioned problems and obtain a highly versatile liquid sugar that is useful for human health and can be added to various foods. It is to efficiently produce a liquid sugar containing a large amount of GABA which is not produced in the usual liquid sugar production process.

Another object of the present invention is to obtain a food containing liquid sugar, which is useful for human health, by utilizing the above liquid sugar.

[0009]

In order to solve the above problems, in the invention relating to the liquid sugar of the present application, germinated brown rice is decomposed with cellulase, protease and amylase to be liquefied and saccharified, and glucose is Γ as the main component
-A liquid sugar containing aminobutyric acid.

The liquid sugar according to the present invention having the above-mentioned structure is obtained by decomposing germinated brown rice with each enzyme of cellulase, protease and amylase.

Germinated brown rice is brown rice in which brown rice is soaked in water at a constant temperature to produce small buds, and the state is maintained at 0 to 5 ° C. The saccharifying enzyme acts to soften the endosperm. At the same time, the sugar layer that wraps it is also soft.

Among the germinated brown rice, the bran in the cortex portion contains a large amount of hemicellulose, which is hydrolyzed by cellulase. Further, as is clear from the "food component data" described later, germinated rice contains proteins (amino acids) like germinated rice, and protease hydrolyzes this. In addition, amylase hydrolyzes starch and glycogen to produce sugar.

The liquid sugar obtained by enzymatically decomposing the germinated rice in this manner contains glucose as the main component and γ-aminobutyric acid.

When the above liquid sugar is used as a material or an additive component, yogurt and health foods can easily contain such liquid sugar, and the original texture of these foods is not impaired.

In the invention relating to the method for producing liquid sugar of the present application, brown rice is germinated, immersed in water, and cellulase is added to hydrolyze cellulose, and then heated to liquefy, and then protease is added. And amylase are added to hydrolyze proteins and carbohydrates, and saccharified amylase is added under acidic condition to produce a γ-aminobutyric acid-containing saccharified product. This is the method for producing a liquid sugar containing γ-aminobutyric acid.

In the process of producing liquid sugar as described above, by soaking the germinated brown rice in water, the production efficiency of GABA is significantly improved as compared with the case of enzymatic decomposition without germination. That is, brown rice lacks oxygen when it is immersed in water for germination, and the glutamic acid contained therein changes to GABA due to the physiochemical action initiated by the stimulation, and germinated rice that has not germinated. About 3 compared to
It will contain twice as much GABA.

When the germinated brown rice is heated while immersed in water, the starch is decomposed and liquefied into a so-called starch paste state. By doing so, the enzyme can be made to act efficiently, and the saccharification efficiency is increased.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION A process for producing liquid sugar according to an embodiment will be described with reference to the accompanying drawings.

First, to germinate brown rice, for example, 32
The buds were allowed to stand overnight (16 to 24 hours) in a thermostatic chamber at 0 ° C.
Grow to about 5 to 1 mm.

Next, as shown in FIG. 1, germinated brown rice and water (eg π water) are introduced into the same pipe by a pump 1, drained by a centrifugal water separator 2 and the germinated brown rice is introduced into a steaming tank 3. Then, the same amount of water is newly added and immersed in water. Cellulase was added in that state, and the mixture was added overnight (16 to 24
Hold in cold water for hours.

[0021] By doing so, cellulase acts on the surface layer of the bran fiber component covering the periphery of the endosperm to hydrolyze hemicellulose to produce cellobiose.

Incidentally, the components of brown rice before germination, that is, germ rice, are 100 g of edible portion of rice (paddy rice) / grain / embryo-polished rice according to “Food Ingredient Database” of Ministry of Education, Culture, Sports, Science and Technology.
7 g of protein, 2 g of lipid, 7 of carbohydrates
4.8 g and ash content 0.7 g.

Next, the germinated brown rice and water are warmed in the steaming tank 3 and immersed in warm water, and protease is added. The warm water is preferably, for example, hot water at about 35 ° C, and the protease is also dissolved in the hot water and mixed with 0.05% of brown rice as a guide.

Next, the homomixer 4 is driven to crush the germinated brown rice and circulate through the route to return it to the steaming tank 3 again, and then the temperature is raised to increase the titer of the enzyme and amylase is added at 100 ° C. or higher. . When amylase is mixed in a liquid form with 0.06% of the amount of brown rice as a guide, it is uniformly mixed and works efficiently, which is preferable.

When the inside of the steaming tank 3 is heated and pressurized to a positive pressure of 1 kg / cm ² or more, the boiling point in the tank rises and the temperature rises to 105 ° C., so that the gelatinization efficiency is improved. After that, the pressure is reduced, cooled to 90 ° C., and crushed with a homomixer.

Then, an inorganic acid or an organic acid is added to p
H is set to less than 7.0, preferably adjusted to an acidic side of pH 5.5 to 6.5, the temperature is lowered to 55 to 60 ° C., saccharified amylase is added, and the mixture is allowed to stand overnight (for example, 8 to 16 hours). By doing so, saccharification is sufficiently advanced. In order to allow saccharified amylase to act under acidic conditions, it is preferable to add, for example, glucono delta lactone which is known as a food acidulant. GABA is efficiently produced by such pH adjustment.

Saccharified amylase is also called glucoamylase, and its content is 0.05% of the amount of brown rice.
Use the degree as a guide.

The water used for washing rice, enzyme action, etc. in the present invention should be antibacterial or sterilizing water so as to prevent the growth of spore-forming bacteria such as Bacillus subtilis and various bacteria such as soil fungi. Is preferred. As such water, predetermined water (also referred to as monomolecular water), which is also called π-water in which clusters of water molecules are decomposed into monomolecules, is preferable. It has obtained favorable results such as preventing the sugar from smelling.

The saccharified product as described above is then filtered using a squeezing bag 5 having a flannel cloth,
After being applied to the centrifuge 6, the vibrofeeder 7 is further filtered by the heavy pressure type squeezing machine 10 to separate the solid and the liquid to obtain a saccharified solution. The solid can be reused as an organic material.

The liquid separated from the vibro feeder 7 into the liquid receiving hopper 8 is further purified by a well-known method such as filtration or precipitation in order to obtain a high quality product, and if necessary, heat sterilized and concentrated. do it. In the figure, reference numeral 5'is a diaphragm bag, 9 and 9'is a drawing pump,
Reference numeral 11 is a sludge hopper, and 12 is a snake pump.

The obtained liquid sugar is GABA derived from germinated brown rice.
Because it contains a large amount of ice cream,
In addition to lactic acid bacteria beverages such as yogurt and fermented milk, raw materials for many foods (foods for infants, foods for the elderly, eggs, juice, frozen desserts, frozen desserts, jams, pastes, soybean-based foods, processed foods of seafood and meat, etc.) Alternatively, it can be added to the product to obtain a health food containing GABA.

[0032]

[Examples] As shown in the flow chart of FIG. 2 (see also the process chart of FIG. 1), 50 kg of brown rice was washed with a ribbon kneader, and then allowed to stand overnight (12 hours) in a thermostatic chamber at 32 ° C. for germination. Then, this germinated brown rice is sent by pump 1 to water separator 2
To a steaming tank (capacity 2000 liters) 3 through which the cellulase dissolved in hot water was immersed in 1.3 to 1.5 times (volume) amount of π-water (hereinafter simply referred to as water). Brand name: Pancellar BR) was added at 0.05% of the amount of brown rice and kept overnight in cold water.

After removing the water from the steaming tank 3, the washing step of adding the same amount of water as the brown rice and dehydrating is repeated twice, and then adding 3 times the amount of water of the brown rice and heating to 35 ° C. An amount of 0.05% of brown rice (trade name: Panchitase NP-2) dissolved in warm water was added.

The homogenizer 4 is driven to crush the germinated brown rice, and the liquefaction is promoted in the circulation path for returning to the steaming tank 3, and the temperature is raised to 50 ° C. and kept for 20 minutes to increase the titer.
When heated to 100 ° C or higher, liquefied amylase (trade name: Spitase XP-404) was added to the amount of brown rice of 0.0
A 6% amount was dissolved in warm water and added.

The mixture was kept as it was for 60 minutes, after which gluconodeltalactone (trade name: likenlactone) was added to adjust the pH to 5.5 to 6.0, and then cooled to 55 to 60 ° C. to obtain glucoamylase (commercial product). Name: Uniase 3
0) was added by dissolving it in warm water in an amount of 0.05% of the amount of brown rice, and the mixture was left as it was in a heat-retaining state overnight.

This is sent to a squeezing bag 5 having a flannel cloth,
Solid-liquid separation was performed using a centrifuge 6, a vibro feeder 7 and a heavy pressure type squeezer 10, and liquid components were separated in a plurality of steps.

The free amino acid composition of the finally separated liquid component (centrifuged supernatant) was examined, and the results shown in Table 1 (mg / 100 ml) were obtained.

[0038]

[Table 1]

As is clear from the results in Table 1, the obtained liquid sugar contained a large amount of γ-aminobutyric acid (GABA), and such liquid sugar could be efficiently produced in a short time. I understand.

Further, the obtained liquid sugar is concentrated by a well-known concentrator (PA
N) was concentrated to about BRIX 70 and added to a commercially available plain yogurt in an amount of 10% by weight to obtain a yogurt having a refreshing sweet taste.

Similarly, when the solution was concentrated to about BRIX 70 and added to carbonated water in an amount of 15% by weight, a refreshing sweet water having a refreshing sweetness was obtained.

Liquid sugar, which can be added to various foods to give a healthy food, is usually added to foods in an amount of 10 to 10.
From the standpoint of taste, it is preferable to add 90% by weight.

[0043]

INDUSTRIAL APPLICABILITY As described above, the invention relating to the liquid sugar and the method for producing the same according to the present invention has glucose as a main component and γ-
Since it is a liquid sugar containing aminobutyric acid, it is a highly versatile liquid sugar that is useful for human health and can be added to various foods, and GAB that is not particularly produced in the normal liquid sugar manufacturing process.
It is a liquid sugar containing a large amount of A, and there is an advantage that such a liquid sugar can be efficiently produced.

There is also an advantage that liquid sugar-containing foods such as yogurt and health foods, which are useful for human health, can be obtained only by mixing the above liquid sugar with foods or raw materials thereof.

[Brief description of drawings]

FIG. 1 is a process diagram schematically illustrating a process for producing liquid sugar according to an embodiment.

FIG. 2 is a flow chart of a manufacturing process of liquid sugar according to an embodiment.

[Explanation of symbols]

1 pump 2 Water separator 3 steaming tank 4 Homo mixer 5, 5'diaphragm 6 centrifuge 7 Vibro feeder 8 liquid receiving hopper 9, 9'drawer pump 10 Heavy pressure type wringer 11 sludge hopper 12 snake pump

Continued front page    F-term (reference) 4B001 AC02 EC05                 4B018 MD19 MD28 MD50                 4B041 LC10 LD08 LK09 LK13 LK23                       LK37 LK44 LP25                 4B047 LB02 LE01 LG41 LP01 LP18

Claims (4)

[Claims] 1. A liquid sugar comprising germinated brown rice decomposed with cellulase, protease and amylase and saccharified, and containing γ-aminobutyric acid as a main component of glucose. 2. A yogurt containing the liquid sugar according to claim 1. 3. A health food containing the liquid sugar according to claim 1. 4. Germinating brown rice, immersing it in water and adding cellulase to hydrolyze cellulose, and then heating and liquefying it, and then adding protease and amylase to hydrolyze proteins and carbohydrates. Then, saccharified amylase is added under acidic condition to produce a γ-aminobutyric acid-containing saccharified product, and a γ-aminobutyric acid-containing liquid sugar comprising solid-liquid separation from this saccharified product to separate liquid components Production method.