JP2008000100A - New saccharified product and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new saccharified product having specific flavor by utilizing foods originated from potatoes, vegetables, beans and seeds. <P>SOLUTION: A liquifying and saccharifying reaction with α-amylase, β-amylase or the like is performed by using the dried food powder only or a mixture of the dried food powder with a refined starch. Thereby, a new saccharified product, which is rich in brown color tone and, even though composed mainly of saccharide derived and generated from hydrocarbon, is abundant in minerals especially potassium, contains amino acids and has healthy functionality, and is produced with good productivity and economic advantages. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a novel saccharified product characterized by using a dried food powder, which is a powder obtained by drying and milling a food, preferably a powder obtained by drying and milling food derived from rice cakes, vegetables, beans, and seeds. Regarding the method.

  Conventional saccharified products such as starch syrup and isomerized sugar are produced by saccharifying corn starch, tapioca starch, and potato starch separated and purified from corn, tapioca (cassava), potato and other raw materials.

  In addition, these conventional saccharified products are refined to a level of pure water by a purification process using ion exchange resin, activated carbon, etc. after saccharification, and the final product does not contain components other than carbohydrates (contained as impurities). It is colorless and transparent, shows a mild sweetness without habit, and is widely used as a sweet ingredient in processed foods and drinks.

  In recent years, the food market has become more natural-oriented, and instead of adding “extra foods”, the health functionality of adding “goods for the body” has been regarded as important. In other words, synthetic colorants are not used and are switched to use natural colorants. In addition, minerals and amino acids that are considered good for the body have been actively incorporated. As for trace elements such as minerals, the target amount of dietary intake standards has been announced by the Ministry of Health, Labor and Welfare in 2005 for the purpose of preventing lifestyle-related diseases.

  However, saccharified products such as starch syrup made from purified starch by the conventional method are nutrients other than carbohydrates contained before purification, for example, potassium that lowers blood pressure by discharging sodium and iron that prevents iron deficiency anemia. Copper, which is necessary for making red blood cells, minerals such as manganese that help synthesize sex hormones, and functions such as anthocyanin pigment, which has a coloring action, has a powerful antioxidant function, and prevents arteriosclerosis and cancer The sex component was removed without any effective use.

  Conventional saccharified products such as chickenpox are colorless and transparent and do not contain components other than carbohydrates. Therefore, coloring agents are added to coloring foods, and individual components are added to add health functional ingredients such as minerals and amino acids. Must be added separately, and there are problems not only in functionality but also in productivity and economy.

  The present invention has a brown color tone due to natural ingredients inherent in each raw material, with saccharides derived from carbohydrates as a main component, so that it is not necessary to add and use a colorant separately, By using raw materials, it is an object to provide a novel saccharified product that is rich in minerals, particularly potassium and amino acids, and also has health functionality, and a method for producing the same.

  The present invention provides a novel saccharified product and a nutritional characteristic component originally contained in the used raw material by using the dried raw material powder alone or a mixture of the dried raw material powder and the purified starch in the used raw material in the method for producing the same. In particular, it is characterized by effectively using a pigment component, and minerals, particularly potassium and amino acid components.

  According to the present invention, it is possible to produce a novel saccharified product which is brown and contains abundant potassium and amino acid components and has both colorability and health functionality without using any additional additive.

  In the saccharified product of the present invention, the brown color tone derived from the raw material used can be used as it is as a natural colorant, and potassium promotes the excretion of sodium (salt) into the urine and helps prevent hypertension, and the amino acid is It can be widely used in processed foods and other foods and drinks as carbohydrates that can add functionality that contributes to health promotion.

  Hereinafter, the present invention will be described in detail. First, the ingredients per 100 g of the edible portion (5th Japanese Food Standard Ingredient Table: based on the Science and Technology Agency) are shown in Table 1 below for the raw material before drying and purified starch used in the present invention.

  The dry food powder is obtained by dry milling the raw material and has a difference in moisture content. Therefore, when all the moisture content is converted to zero, Table 2 is obtained.

  Here, it can be seen that the dried food powder has more protein than the purified starch, and minerals have a large difference in potassium. That is, by using not only purified starch but also dried food powder, a saccharified product having a feature of being rich in potassium and rich in amino acids derived from protein is produced.

  Although the moisture content and shape of typical dry powder which can be actually used are illustrated in Table 3, the present invention is not limited thereto.

  Next, although the manufacturing method of this invention is demonstrated, the specific method of a novel saccharification thing, the apparatus to be used, etc. have no restriction | limiting in particular, What is necessary is just to employ | adopt a well-known method. Although illustrated below, it is not limited to this.

  The new saccharified product uses a dried food powder alone or a mixture of dried food powder and purified starch. The mixing ratio of the dry food powder and the purified starch may be appropriately determined depending on the degree of coloration, the potassium content, and the amino acid content in the brown color tone of the new saccharified product. That is, when bringing the degree of coloring, potassium and amino acids close to the upper limit, the dry ingredients powder alone or the blending ratio of the dried ingredients powder should be increased, and when the degree of coloring, potassium and amino acids are brought close to the lower limits. May be adjusted by increasing the blending ratio of the purified starch.

  The amount of starch may be a dried food powder derived from koji or purified starch, or may be used by mixing. In order to obtain a more pure flavor, dry food powder and refined starch are preferably derived from the same raw material.However, if you want to adjust the flavor, mix various raw materials to obtain the desired flavor. Adjust it.

  In addition, in order to obtain a new saccharified product with a higher degree of coloring, dry food powder with a high content of pigments (polyphenols) represented by anthocyanin, cyanidin, lutein, carotene, lycopene, chlorophyll and the like is used as a saccharification raw material. In addition, since the amino acid reacts with the saccharide to produce a colored substance, melanodine, the target product can be obtained by increasing the degree of amino acid production due to the degradation of the protein in the saccharified raw material.

  In the present invention, in the enzymatic saccharification method, which is one of the saccharified product production methods, first, a dry food powder as a raw material alone or a mixture with purified starch is added to water to make an emulsion, and a liquefied enzyme (α-amylase) Is added and heated to hydrolyze and solubilize (liquefy) starch to DE (dextrose equivalent) 15-30, and then various saccharifying enzyme agents are added to the liquefied liquid to saccharification reaction to DE having a predetermined sugar composition To do. Here, the saccharification reaction corresponds to the action conditions of each enzyme, but in general, the reaction temperature is 50 ° C. to 60 ° C., the pH is 4 to pH 7, and the reaction time is about 15 to 50 hours.

  The combination of the degree of DE and the saccharifying enzyme agent used is DE 30-60 for Minamata products, the enzyme used is β-amylase, Juangal α-amylase, pullulanase, etc., the oligosaccharide product is DE 30-70, and the enzyme used is α-glucosidase , Pullulanase, etc., glucose products are DE 70-98, and the enzymes used are generally glucoamylase, pullulanase and the like.

  Furthermore, at the same time as or after the saccharification reaction, one or more enzyme agents selected from cellulase, hemicellulase, protease, and peptidase are allowed to act. Cellulase and hemicellulase break down the dietary fiber component of sweet potato and contribute to the elution of minerals, particularly potassium. Proteases and peptidases contribute to the production of amino acids by degrading the protein components of the raw materials used. This conditional reaction may be performed within an appropriate range corresponding to the action conditions of each enzyme described above.

  The drying method for converting the liquid saccharified product into powder is a disc drying method, spray drying method, hot air drying method, shelf box drying method, conveyor drying method, freeze drying method, reduced pressure drying method, etc. The method is good. For example, the operating conditions in the disk drying method are: moisture of liquid new saccharified 40 to 60% by mass, product temperature 40 ° C. to 80 ° C., spray method is disk type, rotation speed 10,000 rpm to 40,000 rpm, hot air temperature Is performed under conditions of an inlet temperature of 40 ° C. to 90 ° C. and an outlet temperature of 20 ° C. to 60 ° C.

  This saccharified product is used for molasses such as pudding sauce for home and commercial use, miso, soy sauce, vinegar, pickles, dressing, sauce, ketchup, mayonnaise, soy sauce, sauce, dashi stock, instant soup , Composite seasonings, fermented seasonings, shochu, sparkling liquor, beer-style beverages, cooked rice, bread, rice crackers, Japanese confectionery, Western confectionery, jelly, ice confectionery, ice cream, yogurt, various pastes, jams, dairy products, processed flour products , Processed meat products, processed fish products, delicacies, jams, boiled dishes, prepared dishes, curry, seasoned foods, instant foods, frozen foods, etc., suitable as natural coloring materials and functional additional materials .

  The analysis of this saccharified product was based on the water, DE, sugar composition, coloring degree, pH, and potassium items (edited by the starch sugar technology group, starch sugar related analysis method, Food Chemical Newspaper, 1991). . The sugar composition related to DE was also analyzed. Amino acids were based on (4th National Tax Agency Prescription Analysis, Japan Brewing Association). That is, the water content is determined by the reduced-pressure drying method for the powdered new saccharified product, and the liquid new saccharified product is determined by the refractive index method (percent concentration of soluble solids using a saccharimeter Brix (BX)). DE is based on the Rain Ainon method for measuring reducing sugar and the DE measurement method (method based on the freezing point depression) that can provide an approximate value. The sugar composition is determined by HPLC (High Performance Liquid Chromatography). Based on JAS (Japanese Agricultural Standards for Isomerized Sugar Liquid and Sugar Mixed Isomerized Liquid Sugar Established in 1980), the sample is weighed to 30% by weight in terms of anhydride, and 100 ml is added with water. The liquid was measured for absorbance at wavelengths of 420 nm and 720 nm of the liquid layer 10 cm with a photoelectric spectrophotometer, and determined from the difference in absorbance at both wavelengths. The pH was measured with a glass electrode pH meter based on the same JAS as the coloring degree. Potassium was measured by ion chromatography, and amino acids were measured by a formol titration method.

  Examples of the present invention will be described in detail below, but the present invention is not limited to such examples.

[Example 1] (Preparation of a novel saccharified product of 100% by mass of dried sweet potato powder)
13.6 kg of dried sweet potato powder (kogane cancer) is emulsified in 34.4 kg of pure water, and calcium hydroxide is added to adjust the pH to 6.5. To this, 30 g of α-amylase (manufactured by Novozymes: Termamyl) is added and reacted at 55 ° C. for 1 hour. Next, the mixture is heated, heated to 90 ° C. over 30 minutes, and then reacted at 90 ° C. for 1 hour. Next, after heat treatment at 121 ° C. for 15 minutes in an autoclave, it was cooled to 60 ° C. to obtain a liquefied liquid.

  To the liquefied liquid, 12 g of β-amylase (Yakult: Uniase L) and 24 g of protease (Orientase 90N) were added and reacted at 60 ° C. for 24 hours to obtain a saccharified liquid. This saccharified solution was heated to 80 ° C., and the solution was passed through and filtered while sucking into Nuccie coated with diatomaceous earth (manufactured by Showa Chemical Industry: Radiolite) on filter paper (manufactured by Toyo Filter Paper: No. 2). . This filtrate was further filtered through a membrane filter (Toyo Roshi Kaisha: 0.45 μ), and then concentrated to 25% by mass (BX75) of water with an evaporator to obtain about 10 kg of liquefied sweet potato. The results are shown in Table 1.

  2 kg of pure water was added to 8 kg of the saccharified solution prepared above to adjust the water content to 40% by mass (BX60). Using this as a stock solution, using a spray dryer with a drying chamber diameter of 2,000 mm, a drying chamber height of 4,900 mm, and a high-speed rotating disk system, the product temperature is 50 ° C., the disk rotational speed is 20,000 rpm, and the hot air temperature inlet is 70 Spray drying was performed under the conditions of ° C, outlet 40 ° C, and a processing amount of 20 / h to obtain a saccharified powdered sweet potato having a mean spherical particle size of 40 to 50 µm and a water content of 3.5% by mass. The results are shown in Table 4.

[Example 2] (Preparation of a novel saccharified product of 100% by mass of dried potato powder)
13.64 kg of dried potato powder (from the Netherlands) is emulsified in 34.36 kg of pure water, and calcium hydroxide is added to adjust the pH to 6.5. To this, 30 g of α-amylase (manufactured by Novozymes: Termamyl) was added, and liquefaction, saccharification, filtration and concentration were carried out under the same conditions as in Example 1 to obtain a liquid potato saccharified product having a water content of 25% by mass (BX75), about 10 kg. Got. The results are shown in Table 4.

[Example 3] (Preparation of saccharified onion powder of 47% by weight of onion flour and 53% by weight of potato starch)
6.38 kg of onion flour (domestic) and 7.32 kg of potato starch are emulsified in 26.3 kg of pure water, and calcium hydroxide is added to adjust the pH to 6.5. To this, 30 g of α-amylase (manufactured by Novozymes: Termamyl) was added, and then liquefied, saccharified, filtered and concentrated under the same conditions as in Example 1, and a liquid onion saccharified product having a water content of 25% by mass (BX75), about 9 kg. Got. After adding 2 kg of pure water to 8 kg of the obtained liquid onion saccharified product and adjusting the water content to 40% by mass, this is used as a stock solution and dried under the same conditions as in Example 1. A powdered onion saccharified product with a water content of 3.9% by mass was obtained. The results are shown in Table 4.

[Example 4] (Preparation of cabbage saccharified product of cabbage powder 47% by mass and potato starch 53% by mass)
6.38 kg of cabbage powder (domestic) and 7.32 kg of potato starch are emulsified in 26.3 kg of pure water, and calcium hydroxide is added to adjust the pH to 6.5. 30 g of α-amylase (manufactured by Novozymes: Termamyl) was added thereto, and then liquefied, saccharified, filtered and concentrated under the same conditions as in Example 1. Got. 2 kg of pure water was added to 8 kg of the obtained liquid cabbage saccharified solution to adjust the water content to 40% by mass (BX60), and this was used as a stock solution and dried under the same conditions as in Example 1, with an average particle size of 40 to 50 μm. A powdered cabbage saccharified product having a porous spherical shape and a water content of 3.5% by mass was obtained. The results are shown in Table 4.

[Example 5] (Preparation of saccharified cabbage with 46% by mass of garlic powder and 54% by mass of dried potato powder)
Garlic powder (domestic) 6.32 kg and potato starch 7.32 kg are emulsified in 26.36 kg of pure water, and calcium hydroxide is added to adjust the pH to 6.5. To this, 30 g of α-amylase (manufactured by Novozymes: Termamyl) was added, and liquefaction, saccharification, filtration and concentration were carried out under the same conditions as in Example 1 to obtain a liquid garlic saccharified product having a water content of 25% by mass (BX75), about 8 kg. Got. 2 kg of pure water was added to 8 kg of the obtained liquid garlic saccharified solution to adjust the water content to 40% by mass (BX60), and this was used as a stock solution and dried under the same conditions as in Example 1, and the average particle size was 40-50 μm. A powdered garlic saccharified product having a porous spherical shape and moisture of 3.6% by mass was obtained. The results are shown in Table 4.

[Example 6] (Preparation of saccharified soymilk with 100% by mass of soymilk powder)
Soymilk powder (from USA) 4.15 kg is emulsified in 358.56 kg of pure water, and calcium hydroxide is added to adjust the pH to 6.5. To this, 30 g of α-amylase (manufactured by Novozymes: Termamyl) is added and reacted at 55 ° C. for 1 hour. Thereafter, liquefaction, saccharification, filtration and concentration were carried out under the same conditions as in Example 1 to obtain about 6 kg of a liquid saccharified liquefied soymilk having a water content of 40% by mass (BX60). The obtained liquid soymilk saccharified product was dried under the same conditions as in Example 1 to obtain a powdered soymilk saccharified product having a porous spherical shape with an average particle diameter of 40 to 50 μm and a water content of 3.7% by mass. It was. The results are shown in Table 4.

[Example 7] (Preparation of 100% by mass wheat germ saccharified wheat germ)
9.3 kg of wheat germ powder (roasted product) is emulsified in 71.7 kg of pure water, and calcium hydroxide is added to adjust the pH to 6.5. To this was added 30 g of α-amylase (manufactured by Novozymes: Termamyl), followed by liquefaction, saccharification, filtration and concentration under the same conditions as in Example 1. Got. 2 kg of pure water is added to 8 kg of the obtained liquid wheat germ saccharified product to adjust the water content to 40% by mass (BX60), and this is used as a stock solution and dried under the same conditions as in Example 1, with an average particle size of 40-50 μm. A powdered wheat germ saccharified product having a water content of 3.5% by mass was obtained. The results are shown in Table 4.

[Example 8] (Preparation of saccharified almond powder of 47% by mass of almond powder and 53% by mass of potato starch)
6.39 kg of almond flour (domestic) and 7.32 kg of potato starch are emulsified in 26.29 kg of pure water, and calcium hydroxide is added to adjust the pH to 6.5. To this, 30 g of α-amylase (manufactured by Novozymes: Termamyl) was added, and then liquefied, saccharified, filtered and concentrated under the same conditions as in Example 1. Got. 2 kg of pure water was added to 8 kg of the obtained liquid almond saccharified solution to adjust the water content to 40% by mass (BX60), and this was used as a stock solution and dried under the same conditions as in Example 1 with an average particle size of 40 to 50 μm. A powdered almond saccharified product having a porous spherical shape and a moisture content of 3.6% by mass was obtained. The results are shown in Table 4.

[Comparative Example 1] (Saccharide with 100% by weight of sweet potato starch)
14.6 kg of sweet potato starch (the same) is emulsified in 25.4 kg of pure water, and calcium hydroxide is added to adjust the pH to 6.5. To this, 20 g of α-amylase (manufactured by Novozymes: Termamyl) was added, and then liquefied, saccharified, filtered and concentrated under the same conditions as in Example 1. 12 kg was obtained. The results are shown in Table 4.

[Comparative Example 2] (Saccharified potato starch 100% by mass)
14.6 kg of potato starch (same) is emulsified in 25.4 kg of pure water, and calcium hydroxide is added to adjust the pH to 6.5. To this, 20 g of α-amylase (manufactured by Novozymes: Termamyl) was added, and then liquefied, saccharified, filtered and concentrated under the same conditions as in Example 1, and a liquid potato starch saccharified product having a water content of 25% by mass (BX75), about 12 kg was obtained. The results are shown in Table 4.

  As is apparent from Table 4, by using dry food powder as a raw material alone or mixed with purified starch, a novel saccharified product having a high degree of coloring and containing a large amount of potassium and amino acids could be produced. .

Claims (7)

  A method for producing a novel saccharified product, comprising using, as a raw material, dried food powder, which is a powder obtained by drying and milling food derived from straw, vegetables, beans, and seeds.   A method for producing a novel saccharified product, wherein the dried food powder according to claim 1 is derived from sweet potato, potato, onion, cabbage, garlic, almond, wheat germ, and soy milk.   A method for producing a novel saccharified product comprising using, as a raw material, a mixture obtained by mixing the dried food powder according to claim 1 and purified starch.   A novel saccharified product produced by the production method according to claim 1.   The saccharified product according to claim 4, wherein the saccharified product has a coloring degree of 5 or more based on Japanese Agricultural Standards.   6. The saccharified product according to claim 4, which contains 0.1 to 1.5% by mass of potassium.   The saccharified product of the production method according to claim 4, which comprises 0.1 to 2% by mass of an amino acid.