JP2012000108A5 - Invertase activity inhibitors and their uses - Google Patents

Description

The present invention includes a invertase activity inhibitor respect to its application, in particular, decomposition inhibitor and correspondingly Kaisomosomo system method of oligosaccharides with β- fructo furanoside binding by invertase, is more sucrose or a lactosucrose, Multi The present invention relates to a saccharide composition containing an invertase activity inhibitor containing tol or isomaltitol as an active ingredient, wherein the decomposition of sucrose or lactosucrose under the action of invertase is suppressed. In addition, the present invention relates to a method for producing a fermented bread containing lactosucrose. In the fermented bread producing method, lactose as well as lactose together with sucrose, and maltitol or isomaltol as an invertase activity inhibitor. The present invention relates to a method for producing a lactosucrose-containing fermented bread characterized by fermenting a bread dough comprising a predetermined ratio and then baking the dough, and a premix powder for producing the lactosucrose-containing fermented bread.

For example, lactosucrose is obtained by reacting lactose and sucrose with β-fructofuranosidase, “4 ^G -β-D-galactosyl sucrose ” or “ O-β-D-galactopyranosyl- (1 → 4) -O-α-D-glucopyranosyl- (1 ← 2) -β-D-fructofuranoside ”.

The present invention has an object to provide the use with invertase activity inhibitor, in particular, the method that amount Kaisomosomo system oligosaccharide decomposition inhibitor having a β- fructo furanoside binding by invertase , And a carbohydrate composition containing an invertase activity inhibitor together with an oligosaccharide having a β-fructofuranoside bond, and a method for producing a fermented bread having a high content and high content of sucrose and lactosucrose, particularly lactosucrose, and It is an object to provide a premix powder containing sucrose and lactosucrose and an invertase activity inhibitor.

In order to solve the above-mentioned problems, the present inventor has eagerly searched for an invertase activity inhibitor by paying attention to the influence of a sugar alcohol or a hardly fermentable carbohydrate on invertase activity .

As a result, surprisingly, of the sugar alcohols, showed an inhibitory effect of maltitol strong invertase activity, then weak while Isomaltitol also showed a similar inhibitory effect, preferred of these carbohydrates as invertase activity inhibitor In addition, the present inventors have found that the invertase activity inhibitor can be advantageously used for the production of fermented bread.

That is, the present invention provides a method of inhibiting the degradation by invertase oligosaccharides with maltitol or isomaltitol using the same and invertase activity inhibitor as an active ingredient β- fructo furanoside bond, under the action of Lee Nberutaze sucrose or carbohydrate composition decomposition of lactosucrose was suppressed in, and a method of manufacturing lactosucrose-containing fermentation bread, as well as an invention relating lactosucrose-containing premix powder.

Specifically, the present invention relates to an invertase activity inhibitor containing maltitol or isomaltitol as an active ingredient, and the use of an oligosaccharide having a β -fructofuranoside bond under the action of invertase suppresses the activity. The invention relates to a method for inhibiting degradation of oligosaccharides having a β-fructofuranoside bond, characterized by coexisting an agent .

Further, the present invention is sucrose, upon use of the oligosaccharide having a β- fructo furanoside bond selected from lactosucrose under the action of invertase, maltitol or isomaltitol an active ingredient invertase activity inhibitor to the active The amount of maltitol or isomaltitol contained in the inhibitor, which is 10 to 100% by mass in terms of anhydride with respect to the oligosaccharide (hereinafter referred to as “% by mass” unless otherwise specified throughout this specification) The invention relates to a method for inhibiting the decomposition of oligosaccharides having a β-fructofuranoside bond, characterized by coexistence.

Further, the present invention includes sucrose, contain oligosaccharides having β- fructo furanoside bond selected from lactosucrose, invertase activity inhibitor comprising as an active ingredient a maltitol or isomaltitol in the active inhibitor An invention relating to a carbohydrate composition in which degradation of the oligosaccharide under the action of invertase is suppressed by containing maltitol or isomaltitol in an amount of 10 to 100% in terms of anhydride relative to the oligosaccharide It is.

Further, the present invention is wheat flour, sugar, kneading the dough comprising yeast and water, molding, fermenting and then in the manufacturing method of fermented bread you fired, relative to 100 parts by weight of wheat flour, as the carbohydrate, sucrose Together with lactosucrose, and 1 to 5 parts by mass of maltitol or isomaltitol as an invertase activity inhibitor, and 14 to 143% of the activity inhibitor in terms of anhydride relative to lactosucrose, preferably 14 It is invention regarding the manufacturing method of the lactosucrose containing fermented bread characterized by fermenting the bread dough containing thru | or 71%, and baking.

In the fermented bread obtained in the present invention, the oligosaccharide having a β-fructofuranoside bond blended in the bread dough manufacturing process remains well, and the oligosaccharide per product is converted into anhydride relative to the fermented bread of the product. in about 2% or more, Ru easy der be more desirably remaining 3-10%. In the case of lactosucrose, it is easy to leave the amount exceeding 2%, desirably 2.5% or more, more preferably 2.5 to 5%, and it is the condition that is the condition as the amount of the component involved in the food for specified health use. the above daily intake 2g, the manufacture of products that can be ingested in sufficient ingestion of about fermented bread 100g becomes easy. And by selectively increasing Bifidobacterium, which is a representative of good bacteria living in the intestines of those who eat this, and reducing bad bacteria, it suppresses the production of intestinal harmful products and improves convenience It facilitates the provision of foods that can be expected to promote calcium absorption.

The best mode for carrying out the present invention is an invertase activity inhibitor containing maltitol or isomaltitol as an active ingredient, and an oligosaccharide having a β-fructofuranoside bond is used under the action of invertase. And an invertase activity inhibitor containing maltitol or isomaltitol as an active ingredient, which is a method for inhibiting degradation of oligosaccharides having a β-fructofuranoside bond.

The best mode for carrying out the present invention is an invertase activity inhibitor containing an oligosaccharide having a β-fructofuranoside bond selected from sucrose and lactosucrose and containing maltitol or isomaltitol as an active ingredient Is contained in an amount of maltitol or isomaltitol contained in the activity inhibitor in an amount of 10 to 100% in terms of anhydride with respect to the oligosaccharide, thereby inhibiting degradation of the oligosaccharide under the action of invertase Carbohydrate composition.

Also, the best mode for carrying out the present invention, wheat flour, sugar, kneading the dough comprising yeast and water, molding, fermenting and then in the manufacturing method of fermented bread you baked, flour 100 parts by weight On the other hand, lactose includes lactosucrose together with sucrose, and 1 to 5 parts by mass of maltitol or isomaltitol as an invertase inhibitor, and 14 to 4 of the activity inhibitor in terms of anhydride relative to lactosucrose. A process for producing a lactosucrose-containing fermented bread characterized by fermenting bread dough comprising 143%, preferably 14 to 71%, followed by baking.

The purity of maltitol or isomaltitol, which is an active ingredient of the invertase activity inhibitor of the present invention, may be any as long as it exhibits an invertase inhibitory action, and is usually 50% or more, desirably 80% or more, and more desirably 90%. As described above, the form may be any of syrup, powder, and crystals.

In addition to wheat flour, flours such as barley flour, rye flour, rice flour, and corn flour can be used in combination with wheat flour for the purpose of improving flavor and nutrition. In this case, with respect to 100 parts by weight of wheat flour, less than 30 parts by mass of other cereal flour, preferably also optionally be less than Blend 20 parts by weight.

In the fermented bread of the present invention, a saccharide is used. The saccharide is a soluble saccharide that can be analyzed by the method described later, and is preferably used in an amount of 3 to 30 parts by mass, and more preferably 10 to 25 parts by mass with respect to 100 parts by mass of flour used in bread dough. Among these, about 4 to 20 parts by mass is preferable for oligosaccharides having β-fructofuranoside bonds such as sucrose and lactosucrose, and 1 to about maltitol or isomaltitol which is an active ingredient of an invertase activity inhibitor. 5 parts by mass is preferred. By the way, when 7 parts by mass or more of maltitol is blended with 100 parts by mass of wheat flour, workability is deteriorated, fermentation is delayed, bread swell is insufficient, the inner phase becomes too dense, and the texture is Heavier and may melt better in the mouth.

<Experiment 1: Effect of Coexistence of Sugar Alcohol or Hardly Fermentable Sugar on Invertase Activity>
The influence of sugar alcohol or hardly fermentable carbohydrates on invertase activity when sucrose or lactosucrose was used as a substrate was examined. Sucrose and lactosucrose a non-reducing saccharide is hydrolyzed by invertase, glucose and fructose, respectively reducing saccharides, or, since fructose and lactose is produced, by quantifying the reducing power of the generated carbohydrate The degradation activity of invertase on sucrose and lactosucrose in the presence of non-fermentable carbohydrates was evaluated.

From the above results, it was found that the activity of invertase is well suppressed by allowing maltitol or isomaltitol to coexist with an oligosaccharide having a β-fructofuranoside bond. In other words, it has been found that maltitol or isomaltitol functions as an invertase activity inhibitor.

<Invertase activity inhibitor-containing carbohydrate composition>
10 parts by mass of powdered lactosucrose and 5 parts by mass of invertase activity inhibitor (maltitol) were mixed uniformly and granulated according to a conventional method. When used in fermentation with baker's yeast, this product is a carbohydrate composition that suppresses the degradation of lactosucrose by invertase contained in baker's yeast, and is used as a sugar for fermented bread and as a carbohydrate for health foods. It can be used advantageously.

As described above, the present invention provides an invertase activity inhibitor containing maltitol or isomaltitol as an active ingredient, and inhibition of degradation of oligosaccharides having a β-fructofuranoside bond by the invertase using the activity inhibitor. methods, and contain the active inhibitor, carbohydrate composition decomposition is decreased sucrose or lactosucrose under invertase activity, in addition, the manufacturing method of fermented bread for lactosucrose, a certain amount By blending this activity inhibitor, sufficient fermentation is carried out without limiting the type of baker's yeast, facilitating production of bread having excellent quality containing lactosucrose. Therefore, since the types of fermented bread containing a high amount of lactosucrose are greatly increased, it becomes easy to ingest lactosucrose continuously every day. And since such a fermented bread is given the function of lactosucrose, the bifidobacteria, which is a representative of the good bacteria living in the intestines, can be increased selectively by eating continuously. By reducing the number of bacteria, there is an advantage of facilitating the provision of foods that can be expected to have the effect of suppressing the production of harmful intestinal products, the improvement of convenience, and the promotion of calcium absorption.

Claims (5)

An invertase activity inhibitor comprising maltitol or isomaltitol as an active ingredient. A method for inhibiting degradation of an oligosaccharide having a β-fructofuranoside bond, wherein the invertase activity inhibitor according to claim 1 is allowed to coexist. Flour, sucrose, lactosucrose, kneading the dough comprising yeast and water, molding, fermenting and then in the manufacturing method of fermented bread you firing, the amount of maltitol or Isomaltitol 1 to with respect to 100 parts by mass of wheat flour 5 parts by weight and fermented bread dough blended so that the amount of maltitol or isomaltitol relative to lactosucrose is 14 to 143% by mass, preferably 14 to 71% by mass in terms of anhydride , and then baked A method for producing a lactosucrose-containing fermented bread characterized by comprising: A lactosucrose-containing fermented bread obtained by the production method according to claim 3. Containing wheat flour, sucrose and lactosucrose, the amount of maltitol or isomaltitol based on 100 parts by weight of flour is 1 to 5 parts by weight, and the amount of maltitol or isomaltitol relative to lactosucrose is in terms of anhydride, Premix powder for producing a lactosucrose-containing fermented bread blended so as to be 14 to 143% by mass, preferably 14 to 71% by mass .