JP2023074308A - Grain saccharified liquid and production method thereof - Google Patents

Abstract

To provide a grain saccharified liquid that has low roughness and excellent liquid-permeability and is expected to exert intestinal regulating effects.SOLUTION: The present invention pertains to a grain saccharified liquid characterized in that: the average particle diameter of insoluble components in the grain saccharified liquid is 60 μm or less; the ratio of insoluble components having a particle diameter of 200 μm or less is 85 vol.% or more relative to the total amount of the insoluble components in the grain saccharified liquid; the ratio of insoluble components having a particle diameter of 300 μm or more is 5.0 vol.% or less relative to the total amount of the insoluble components in the grain saccharified liquid; and the amount of insoluble dietary fiber in the solid content of the saccharified grain solution is 1.0 wt.% or more.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a cereal saccharified solution and a method for producing the cereal saccharified solution.

Saccharified solutions are obtained from a reaction in which high-molecular-weight carbohydrates such as starch and cellulose are converted into low-molecular-weight sugars by the action of enzymes, and are widely used as sweeteners for foods. In addition, grains are often used as raw materials for saccharified solutions, and methods for processing grains are being studied.

Japanese Patent Application Laid-Open No. 5-137545 (Patent Document 1) discloses that since brown rice contains a large amount of starch and insoluble fiber, the insoluble components of brown rice are decomposed by enzymatic treatment, and water-soluble brown rice is used as a raw material. An invention aimed at providing a beverage composition is described. Specifically, in Patent Document 1, an aqueous dispersion of finely pulverized brown rice is mixed with protease, cellulase, and pectinase, enzymatically decomposed, and then heated to obtain a gelatinized puffed rice flour liquid, and then mixed with amylase. However, a method of enzymatic decomposition has been proposed, and it is described that the brown rice-derived liquid obtained by this method contains very little water-insoluble substances. In addition, in Patent Document 1, it is not recognized that the saccharified solution is proposed in consideration of consumers' health consciousness, and it is said that the nutrients and functional ingredients in the saccharified solution have been sufficiently studied. I can't.

Japanese Patent Application Laid-Open No. 2009-207359 (Patent Document 2) discloses that grain is used as a raw material, the raw material, hot water, and amylase as a liquefying enzyme are put into a grinder, and the raw material in the mixed liquid obtained in the grinder is pulverized.・Each treatment of dispersion, dissolution, gelatinization, and liquefaction is performed at once, and the fluid treated liquid obtained flows through a liquid passage pipe connected to the pulverizer and is heated by a heating device provided in front of it. A method for continuous production of undiluted grains characterized by deactivation treatment of enzymes in grains is described, whereby a stable undiluted grain solution suitable for beverages, etc. can be continuously produced in a short time and with high efficiency from the introduction of raw materials. It is said that it can be done. Although Patent Document 2 describes the use of pulverized grains as the raw material, no verification has been made of the insoluble components and their particle sizes in the continuously produced grain undiluted solution. Moreover, Patent Document 2 is a document describing an invention aimed at improving production efficiency, and does not teach any nutritional components expected in the cereal saccharified solution.

Japanese Patent Application Laid-Open No. 2020-39283 (Patent Document 3) describes an invention relating to a method for producing a cereal liquefied product in which a raw material liquid containing cereals is subjected to enzymatic treatment with a specific enzyme, whereby the viscosity is reduced. However, it is described that it is possible to obtain a cereal liquefied product with a suppressed free sugar content. In addition, Japanese Patent Application Laid-Open No. 2021-40553 (Patent Document 4) describes using roasted grains in the method for producing a liquefied grain product described in Patent Document 3, and roasting reduces the viscosity. has been described as being effective in Patent Documents 3 and 4 describe that the hulls of grains are preferably included from the viewpoint of enhancing nutrients, and that the grains are preferably finely ground from the viewpoint of increasing the reactivity of enzymes. . However, Patent Documents 3 and 4 do not verify the insoluble components in the liquefied grains and their particle sizes.

JP-A-5-137545 JP 2009-207359 A Japanese Patent Application Laid-Open No. 2020-39283 JP 2021-40553 A

Therefore, an object of the present invention is to provide a cereal saccharified liquid that is less rough, has excellent liquid permeability, and can be expected to have an intestinal regulation effect.

As a result of intensive studies to solve the above problems, the present inventors have found that the content of insoluble dietary fiber is high and intestinal regulation can be expected, and by adjusting the particle size distribution of the insoluble components in the cereal saccharification liquid, The present inventors have found that it is possible to provide a cereal saccharified liquid that is less rough and has excellent liquid permeability.

Therefore, in the first aspect of the present invention, the average particle size of the insoluble components in the cereal saccharified solution is 60 µm or less, and the ratio of the insoluble components with a particle size of 200 µm or less based on the total amount of the insoluble components in the cereal saccharified solution is 85% or more on a standard basis, the proportion of insoluble components with a particle size of 300 μm or more based on the total amount of insoluble components in the cereal saccharified solution is 5.0% or less on a volume basis, and the insoluble dietary fiber in the cereal saccharified solution solids A cereal saccharification liquid characterized by having an amount of 1.0 wt % or more.

In a preferred example of the cereal saccharified solution of the present invention, the proportion of insoluble components having a particle size of 600 μm or more based on the total amount of insoluble components in the cereal saccharified solution is 0.10% or less on a volume basis.

In another preferred embodiment of the cereal saccharified solution of the present invention, the protein content in the cereal saccharified solution solids is 5.0 wt% or more, the ash content in the cereal saccharified solution solids is 1.0 wt% or more, and the cereal saccharified solution solids The amount of lipid per minute is 1.0 wt% or more.

In another preferred embodiment of the cereal saccharified solution of the present invention, grains that are raw materials of the cereal saccharified solution contain at least one of oats and barley.

A second aspect of the present invention provides grain flour having a particle size distribution in which the proportion of grain sizes of 200 μm or less is 80% or more on a volume basis and the proportion of grain sizes of 500 μm or more is 1.0% or less on a volume basis. A method for producing a cereal saccharification liquid, characterized by using cereals as a raw material.

Filtration is not used in a preferred example of the method for producing a saccharified grain solution of the present invention.

In another preferred embodiment of the method for producing a cereal saccharified solution of the present invention, no homogenizer treatment is used.

A third aspect of the present invention is a beverage using the cereal saccharified liquid according to the first aspect of the present invention.

A fourth aspect of the present invention is a sweet product using the cereal saccharification liquid according to the first aspect of the present invention.

According to the first and second aspects of the present invention, it is possible to provide a cereal saccharified liquid that is less rough, has excellent liquid permeability, and can be expected to have an intestinal regulation effect. Further, according to the third and fourth aspects of the present invention, it is possible to provide beverages and sweets using such cereal saccharified liquid.

The present invention will be described in detail below. TECHNICAL FIELD The present invention relates to a cereal saccharified solution, a method for producing a cereal saccharified solution, a beverage, and a sweetener.

One aspect of the present invention is a cereal saccharification solution. As used herein, the term “saccharified grain liquid” refers to a liquid that uses grain as a raw material and is produced through liquefaction and saccharification of grain, and can be used, for example, as a sweetener.

The main raw materials of the grain saccharification solution are grains and water (preferably pure water). Here, the grains are not particularly limited as long as they can contain dietary fiber in the saccharified solution. oats, rye and the like. In the present invention, the grain, which is the raw material for the saccharified grain liquid, preferably contains at least one of oats and barley, and is particularly preferably oats. Oats and barley contain a large amount of β-glucan, which is a water-soluble dietary fiber, and are preferable from the viewpoint of providing a health-conscious saccharified liquid. While barley has a sour and bitter taste, oats have no peculiarities, so oats are suitable from the viewpoint of providing a delicious saccharified liquid.

In the present invention, when other grains are used as raw materials in addition to oats and/or barley, the total content of oats and barley in the grains is preferably at least 50 wt% or more, preferably 80 to 100 wt%. is more preferred.

In the present invention, from the viewpoint of providing a saccharified liquid containing a large amount of nutritional components of grains, grains such as oats and barley (finely pulverized) are used as raw materials. It is preferable that the grains are grains with grains having a uniform grain size, and it is particularly preferable that the grain flours have an adjusted particle size distribution as described later. It is preferable to use dry pulverization using a pulverizer such as a jet mill, a cutter mill, a hammer mill, or a ball mill for the production of grain flour.

In the present invention, the average particle size of the insoluble component in the grain saccharification solution is preferably 60 μm or less, particularly preferably 40 μm or less. Since the cereal saccharified solution of the present invention contains dietary fiber, it is preferable to adjust the particle size distribution in the cereal saccharified solution. An insoluble component having an average particle size within the specified range is preferable from the viewpoint of providing a cereal saccharified liquid with less roughness and excellent liquid permeability. The lower limit of the average particle size of the insoluble component in the grain saccharification solution is not particularly limited, but is, for example, 1 μm or more, preferably 5 μm or more.

In the grain saccharified solution of the present invention, the ratio of insoluble components having a particle size of 200 μm or less is preferably 85% or more, particularly 97% or more, based on the total amount of insoluble components in the grain saccharified solution. preferable. If the proportion of insoluble components with a particle size of 200 µm or less is 85% or more on a volume basis, it is possible to reduce the rough feeling when drinking. The upper limit of the ratio of insoluble components with a particle size of 200 μm or less is not particularly limited. It is also possible to

In the grain saccharified solution of the present invention, the ratio of insoluble components having a particle size of 300 μm or more is preferably 5.0% or less by volume based on the total amount of insoluble components in the grain saccharified solution, and 1.0% or less. It is particularly preferred to have If the proportion of insoluble components with a particle size of 300 μm or more is 5.0% or less on a volume basis, the liquid permeability can be improved, and for example, it is possible to pass through a 60 mesh commonly used in beverage production lines. and can be used in the manufacture of beverages without removal of insoluble components. The lower limit of the ratio of the insoluble component with a particle size of 300 μm or more is not particularly limited, and for example, the ratio of the insoluble component with a particle size of 300 μm or more is set to 0.001 on a volume basis based on the total amount of the insoluble component in the grain saccharification liquid. 0% is also possible.

From the viewpoint of liquid permeability, the cereal saccharified solution of the present invention preferably has a ratio of insoluble components with a particle size of 600 μm or more of 0.10% or less on a volume basis based on the total amount of insoluble components in the cereal saccharified solution. It is particularly preferred that no insoluble components having a particle size of 600 μm or more are present.

As used herein, the term “insoluble component in the cereal saccharified solution” refers to a component that is not dissolved in the cereal saccharified solution among the components that constitute the cereal saccharified solution, and is a component that is subject to particle size distribution measurement. In the cereal saccharified solution of the present invention, the "insoluble component in the cereal saccharified solution" is mainly composed of insoluble dietary fiber.

As used herein, "average particle size of insoluble components in cereal saccharified solution" refers to the 50% particle size (D50) of the volume-based particle size distribution, and the particle size distribution measured by the laser diffraction/scattering method (microtrack method). can ask. In addition, the ratio of insoluble components having a specific particle size range can also be obtained from the particle size distribution measured on a volume basis by a laser diffraction/scattering method (microtrack method). The particle size distribution of the Microtrac method is to obtain the particle size approximate to a sphere and its frequency by detecting and arithmetically processing the light scattered by irradiating a non-spherical substance with a laser at a constant angle. As described above, in the present invention, the ratio of particles (insoluble ingredients and grain flour described later) is based on volume.

In the present invention, in order to obtain a saccharified liquid having such a particle size distribution, it is preferable to use grain flour with an adjusted particle size distribution as a raw material.

In the present invention, the raw material grain flour preferably has an average particle size of 70 μm or less, more preferably 20 μm or less. The lower limit of the average particle size of the raw material grain flour is, for example, 1 μm or more. In addition, it is preferable that the raw material cereal flour has a particle size distribution in which the proportion of particles with a particle size of 200 μm or less is 80% or more on a volume basis and the proportion of particles with a particle size of 500 μm or more is 1.0% or less on a volume basis. Here, it is particularly preferable that the proportion of particles having a particle size of 200 μm or less in the grain flour is 95% or more on a volume basis, and the upper limit is not limited, and may be, for example, 100%. The proportion of particles having a particle size of 500 μm or more in the grain flour is particularly preferably 0.5% or less on a volume basis, and the lower limit is not limited, and may be, for example, 0.0%.

As used herein, the average particle size of grain flour refers to the 50% particle size (D50) of the volume-based particle size distribution, and can be obtained from the particle size distribution measured by the laser diffraction/scattering method (microtrack method). Moreover, the ratio of grain flour having a specific particle size range can also be obtained from the particle size distribution measured on a volume basis by a laser diffraction/scattering method (microtrack method). The particle size distribution of the Microtrac method is to obtain the particle size approximate to a sphere and its frequency by detecting and arithmetically processing the light scattered by irradiating a non-spherical substance with a laser at a constant angle.

The cereal saccharification liquid of the present invention preferably contains dietary fiber. Dietary fiber is a substance contained in food that cannot be digested by human digestive enzymes, and is generally divided into insoluble dietary fiber that does not dissolve in water and water-soluble dietary fiber that dissolves in water. The effectiveness of dietary fiber is described, for example, in the revised and enlarged version of Handbook of Functional Food Ingredients (published by Yakuji Nippousha, 2006).

Insoluble dietary fiber has the effect of regulating bowel movements and preventing constipation, and by taking insoluble dietary fiber, bifidobacteria increase and the intestinal environment improves. The grain saccharification liquid of the present invention can be expected to have an intestinal regulation effect by containing insoluble dietary fiber. Insoluble dietary fibers include cellulose, hemicellulose, chitin, chitosan and the like. In the present invention, the insoluble dietary fiber is preferably the insoluble dietary fiber derived from the grains described above. For example, in the method for producing a cereal saccharified solution described later, after the liquefaction step and the saccharification step, the saccharified solution is produced without removing insoluble dietary fiber by filtration or the like, so that the cereal saccharified solution with a high insoluble dietary fiber content is obtained. is obtained. In addition, the content of insoluble dietary fiber can be increased by using oats as a raw material for the cereal saccharified liquid. The amount of insoluble dietary fiber in the solid content of the cereal saccharified solution is preferably 1.0 wt% or more, particularly preferably 5.0 wt% or more. On the other hand, the amount of insoluble dietary fiber in the solid content of the cereal saccharification liquid is, for example, 10.0 wt% or less, preferably 8.0 wt% or less.

Soluble dietary fiber has the effect of raising blood sugar levels and reducing cholesterol, slowing the absorption of carbohydrates and suppressing the rapid rise in postprandial blood sugar levels, and also has the effect of regulating the intestines. The grain saccharification liquid of the present invention can be expected to have an intestinal regulation effect even if it contains water-soluble dietary fiber. Water-soluble dietary fibers include glucan, pectin, glucomannan, alginic acid, agarose, agaropectin, carrageenan, polydextrose and the like. In the present invention, the water-soluble dietary fiber is preferably water-soluble dietary fiber derived from the grains described above. In particular, since oats and barley contain a large amount of β-glucan as water-soluble dietary fiber, water-soluble dietary fiber derived from oats and barley is preferable from the viewpoint of providing a health-conscious saccharified liquid. For example, in the method for producing a cereal saccharified solution described later, the water-soluble dietary fiber contained in the raw material, especially β-glucan, is liquefied and saccharified without being enzymatically decomposed, so that the content of water-soluble dietary fiber is high. A grain saccharification liquid is obtained. In addition, the content of water-soluble dietary fiber can be increased by using oats as a raw material for the grain saccharification liquid. The amount of water-soluble dietary fiber in the solid content of the cereal saccharified solution is preferably 0.6 wt% or more, particularly preferably 3.0 wt% or more. On the other hand, the amount of water-soluble dietary fiber in the solid content of the cereal saccharification liquid is, for example, 8.0 wt% or less, preferably 6.0 wt% or less.

As used herein, the term “solid content of cereal saccharified solution” refers to a component excluding water from the components constituting the cereal saccharified solution, and is mainly composed of dietary fiber and sugars. It is also rich in additional nutrients. The amount of solids in the cereal saccharified solution can be calculated by removing the water content from the mass of the cereal saccharified solution. Here, the water content can be measured using a known measurement method as appropriate, for example, the standard table of food composition in Japan 2015 edition (7th revision) analysis manual (published by the Ministry of Education, Culture, Sports, Science and Technology) Measured by the normal pressure heating and drying method. can do. The solid content in the cereal saccharification liquid is, for example, 10 to 55 wt%.

As used herein, the "amount of insoluble dietary fiber in the solid content of the cereal saccharified liquid" and the "amount of soluble dietary fiber in the solid content of the cereal saccharified liquid" can be measured by appropriately using known measurement methods. For example, the amount of dietary fiber in the cereal saccharification solution can be measured by the enzyme-weight method (modified Prosky method) of the Japanese Food Standard Tables of Food Composition 2015 (7th revision) Analysis Manual (published by the Ministry of Education, Culture, Sports, Science and Technology), and the following formula The amount of dietary fiber in the solid content of the cereal saccharified liquid can be obtained from.
Amount of dietary fiber in saccharified grain solution / Amount of solids in saccharified grain solution × Total amount of saccharified grain solution

In the present invention, the cereal saccharified solution naturally contains carbohydrates, but it is preferably a saccharified solution containing a large amount of other grain-derived nutritional components. It is preferable that the cereal saccharified solution contains many nutrients such as proteins, minerals, and lipids, in addition to the dietary fibers described above. Such a saccharified solution containing a large amount of nutritional components can be obtained, for example, by producing a saccharified solution without performing a filtration treatment or the like in a method for producing a cereal saccharified solution, which will be described later.

In one embodiment of the present invention, the protein content in the solid content of the cereal saccharification liquid is preferably 5.0 wt% or more, particularly preferably 12.0 wt% or more. On the other hand, the amount of protein in the grain saccharified liquid solid content is, for example, 20 wt % or less, preferably 15 wt % or less.

As used herein, the "protein amount in the solid content of the cereal saccharification liquid" can be measured by appropriately using a known measurement method. For example, the amount of protein in the cereal saccharified liquid can be measured by the nitrogen quantitative replacement method of the Japanese Food Standard Tables of Food Composition 2015 Edition (7th Revised) Analysis Manual (published by the Ministry of Education, Culture, Sports, Science and Technology). It is possible to determine the protein content of
Amount of protein in saccharified grain solution / Amount of solids in saccharified grain solution × Total amount of saccharified grain solution

In one embodiment of the present invention, the ash content in the solid content of the cereal saccharification liquid is preferably 1.0 wt% or more, particularly preferably 1.5 wt% or more. On the other hand, the ash content in the solid content of the cereal saccharification liquid is, for example, 5.0 wt% or less, preferably 3.0 wt% or less.

As used herein, the "ash content in the solid content of the cereal saccharification liquid" can be measured by appropriately using a known measurement method. For example, the ash content in the cereal saccharified liquid can be measured by the direct ashing method of the Japanese Food Standard Composition Tables 2015 Edition (7th Revised) Analysis Manual (published by the Ministry of Education, Culture, Sports, Science and Technology), and the solid content in the cereal saccharified liquid can be calculated from the following formula. It is possible to obtain the ash content of
Amount of ash in the saccharified grain solution / Amount of solids in the saccharified grain solution × Total amount of the saccharified grain solution

In one embodiment of the present invention, the lipid content in the solid content of the cereal saccharification liquid is preferably 1.0 wt% or more, and particularly preferably 5.0 wt% or more. On the other hand, the lipid content in the solid content of the cereal saccharification liquid is, for example, 10 wt% or less, preferably 7 wt% or less.

As used herein, the "lipid content in the solid content of the cereal saccharification liquid" can be measured by appropriately using a known measurement method. For example, the amount of lipid in the cereal saccharified liquid can be measured by the ether extraction method of the Japanese Food Standard Composition Tables 2015 Edition (7th Revised) Analysis Manual (published by the Ministry of Education, Culture, Sports, Science and Technology), and the solid content in the cereal saccharified liquid can be calculated from the following formula. Lipid content can be determined.
Amount of lipid in saccharified grain solution / Amount of solids in saccharified grain solution × Total amount of saccharified grain solution

In one embodiment of the present invention, the sugar content in the solid content of the cereal saccharified liquid is preferably 55 wt% or more, particularly preferably 65 wt% or more. On the other hand, the sugar content in the solid content of the cereal saccharification liquid is, for example, 90 wt % or less, preferably 75 wt % or less.

As used herein, the "sugar content in the solid content of the cereal saccharification liquid" can be measured by appropriately using a known measurement method. For example, the amount of sugar in the cereal saccharified liquid can be calculated by removing the water content, protein content, lipid content, ash content, and dietary fiber content from the total amount of the cereal saccharified liquid, and the solid content in the cereal saccharified liquid is can determine the sugar content of
Amount of sugar in saccharified grain solution / Amount of solids in saccharified grain solution × Total amount of saccharified grain solution

The grain saccharification liquid of the present invention has a Brix of, for example, 15.0 to 25.0. Brix is the concentration of soluble solids (%). In this specification, the refractive index of the saccharified solution at 20° C. is measured and converted into a conversion table provided by ICUMSA (International Commission for Uniform Methods of Sugar Analysis). It is a value converted to mass/mass percent of a pure sucrose solution based on the above. In one embodiment of the present invention, Brix is measured to adjust the concentration when concentrating or diluting the saccharified solution. Brix can be measured by appropriately using an already known known measurement method, and generally a commercially available saccharimeter (for example, a digital refractometer, trade name “RX-5000α” (manufactured by Atago Co., Ltd.)) is used. can be measured using

The grain saccharification liquid of the present invention has a pH at 25° C. of, for example, 3.5 to 7.0, preferably 4.5 to 6.5. In the present specification, the pH of the saccharified solution is measured using a known measuring method as appropriate. As an example, it can be measured using a commercially available pH meter (for example, desktop pH meter model: F-74 (manufactured by HORIBA)).

Another aspect of the present invention is a method for producing a cereal saccharification liquid. In the present specification, the method for producing a saccharified grain solution is also referred to as "the method for producing a saccharified grain solution of the present invention" or "the production method of the present invention."

The production method of the present invention is a method of using grain as a raw material and producing a saccharified liquid from the grain. Here, with regard to the description of "grains" that can be used in the production method of the present invention, the description of "grains" for the above-described grain saccharified liquid of the present invention applies similarly, unless otherwise specified. In particular, in the production method of the present invention, the grain used as the raw material has a grain size of 80% or more by volume and a grain size of 500 μm or more is 1.0% or less by volume. Grain flour having a particle size distribution in which the proportion of grain sizes of 200 μm or less is 95% or more based on volume and the proportion of grain sizes of 500 μm or more is 0.5% or less based on volume. It is particularly preferred to have By using grain flour having such a particle size distribution as a raw material, the particle size distribution of insoluble components can be controlled like the above-described grain saccharification liquid of the present invention without performing post-treatment such as homogenizer treatment or filtration treatment. In addition, it is possible to provide a cereal saccharified liquid with less roughness and excellent liquid permeability. The grain flour is preferably grain flour containing at least one of oats and barley, and more preferably fine oat flour, from the viewpoint of providing a saccharified liquid containing more nutrients.

The production method of the present invention is preferably a method for producing a cereal saccharified solution that does not use filtration. In the present invention, the "method for producing a cereal saccharified solution that does not use a filtration process" means that the production of a cereal saccharified solution is completed from the liquefaction step of raw materials containing grains (the charging step if the step of charging before the liquefaction step). It means a manufacturing method in which filtration treatment is not performed until. Filtration may be performed before or after the liquefaction process or the saccharification process, but from the viewpoint of providing a saccharified liquid containing many nutrients, it is preferable not to use the filtration process. According to the production method of the present invention, it is possible to realize a method for producing a saccharified grain liquid that does not require filtration by using grain flour having the above-described particle size distribution as a raw material.

The production method of the present invention is preferably a method for producing a cereal saccharification solution that does not use a homogenizer treatment. In the present invention, the ``method for producing a saccharified grain solution that does not use a homogenizer treatment'' refers to the process of liquefying raw materials containing grains (the charging step if the step of charging before the liquefaction step) to complete the production of the saccharified grain solution. It means a production method in which homogenizer treatment is not performed during the period. Homogenizer treatment can refine the insoluble dietary fiber contained in the saccharified solution by shearing and can be adjusted to the desired particle size distribution. If it is not necessary in the manufacturing process of the liquid, it is desirable not to use a homogenizer from the viewpoint of cost and installation space. According to the production method of the present invention, it is possible to realize a method for producing a saccharified grain liquid without using a homogenizer treatment by using grain flour having the above-mentioned particle size distribution as a raw material.

The production method of the present invention includes a liquefaction step and a saccharification step, and typically, it is preferred that the preparation step is performed before the liquefaction step. In one embodiment of the present invention, a method for producing a saccharified grain liquid includes a preparation step, a liquefaction step and a saccharification step. In the production method of the present invention, a saccharified liquid can be produced from the raw material grain through at least the liquefaction step and the saccharification step. As described in the description of the grain saccharified solution of the present invention, the main raw materials of the grain saccharified solution are grains and water.

1. Preparation Step In a typical embodiment of the production method of the present invention, pulverized grains are used as raw materials, and pulverized grains are mixed with an aqueous medium such as pure water to obtain a preparation liquid. At that time, the ratio of the grains to the aqueous medium can be appropriately selected according to the desired ratio of sugars. For example, the amount of water medium such as pure water is adjusted so that the ratio of grains to the sum of grains and water is 10 to 60 wt%, preferably 25 to 45 wt%.

In one embodiment of the production method of the present invention, it is also preferred to use cellulase (EC 3.2.1.4) before performing the liquefaction step. Cellulase can be used to reduce the viscosity of the feed when the grain to grain and water ratio is high. On the other hand, when obtaining a cereal saccharification solution with a high water-soluble dietary fiber content, it is desirable not to use cellulase. Specific examples of cellulase include the trade name "Celluclast 1.5L" (manufactured by Novozymes Japan).

2. Liquefaction step A liquefaction step is carried out to obtain a liquefied solution containing low-molecular-weight saccharides by cleaving the sugar chains of starch contained in the above charged solution. The process is carried out by adding a liquefying enzyme to the stock solution. In the liquefaction step, the grain concentration in the stock solution is preferably 10 to 60 wt%, particularly preferably 25 to 45 wt%, in consideration of yield and the like. In one embodiment of the method for producing a cereal saccharified solution in which the preparation step is not performed, the raw material is put into the reaction tank and the preparation solution is prepared in the reaction tank instead of preparing the preparation solution in advance.

In the liquefaction step, the pH of the feed solution is preferably 3.5 to 7.0, particularly preferably 4.5 to 6.5, from the optimum pH range of the liquefying enzyme. In addition, since a general charged liquid exhibits a pH within the range of 3.5 to 7.0, the liquefaction reaction can proceed without intentionally adjusting the pH of the charged liquid. Moreover, in one embodiment of the production method of the present invention, it is not necessary to adjust the pH of the liquefied liquid before the saccharification step, which will be described later. That is, since most of the saccharification enzymes used in the saccharification step have an optimum pH within the pH range of 3.5 to 7.0, the pH conditions in the liquefaction step and the saccharification step can be set in the same range. Therefore, it is not necessary to readjust the pH of the obtained liquefied liquid for the saccharification step. Therefore, in a particularly preferred embodiment of the production method of the present invention, it is not necessary to adjust the pH from the preparation step to the saccharification step, which further simplifies the production of the grain saccharified solution.

The liquefying enzyme has an optimum pH of 3.5 to 7.0, particularly 4.5 to 6.5, and is capable of cleaving sugar chains such as starch to decompose them into low-molecular-weight sugars. If available, any of them can be suitably used, and α-amylase (EC 3.2.1.1) is particularly preferred. In addition, enzymes with high heat resistance are preferable, and specific examples include the trade name "Kleistase SD8", the trade name "Kleistase T10S" (manufactured by Amano Enzyme), the trade name "Termamyl SC" (Novozymes Japan). (manufactured by Nagase & Co., Ltd.), trade name "Spitase HK" (manufactured by Nagase & Co., Ltd.), and the like.

The amount of the liquefying enzyme added is, for example, 1 unit to 150 units, preferably 10 units to 100 units, more preferably 10 units to 100 units, per 1 g of raw material grain, where 1 liquefaction unit (JLU) measured according to JIS K7001:1990 is defined as 1 unit. is 20 units to 70 units. If it is 1 unit or more, the liquefaction reaction proceeds sufficiently, and if it is 150 units or less, it is economical.

The reaction temperature and reaction time in the liquefaction step can be appropriately adjusted depending on the type of liquefying enzyme to be added. As an example, a reaction temperature of 65° C. to 120° C., preferably 80° C. to 110° C., a reaction time of 0.01 hour to 24 hours, preferably 0.1 hour to 12 hours, More preferably, the reaction time can be 0.1 hour to 2 hours.

Cereals contain endogenous enzymes such as α-amylase that acts on starch to liquefy it, dextrinase that acts on dextrin to generate oligosaccharides, and enzymes that act on polysaccharides such as β-glucans. Actuation of these endogenous enzymes can in some cases lead to loss of preferred components of the invention. Therefore, in the liquefaction step, it may be a preferred embodiment to prevent endogenous enzymes from working.

For this purpose, in a preferred embodiment of the production method of the present invention, the liquefied enzyme is added after raising the temperature of the charged liquid to the reaction temperature range described above, and the reaction temperature is maintained within the above reaction temperature range during the reaction, A liquefaction reaction can be performed in such a temperature range.

Further, in one embodiment of the production method of the present invention, the endogenous enzyme of the raw material is deactivated by raising the temperature of the charged liquid to the reaction temperature range described above as quickly as possible, and the action thereof is suppressed as much as possible. preferably. For example, it is preferable to quickly raise the temperature of the charged liquid and pass through the temperature range at which the endogenous enzymes of the raw materials work within at least 5 minutes, preferably within 1 minute, and more preferably within 10 seconds. As an apparatus capable of such a rapid temperature rise, a jet cooker can be used, which can apply a steam jet directly to the charged liquid to instantaneously heat and mix the liquid. As such a jet cooker, the trade name "Noritake Cooker Steam Mixer" (manufactured by Noritake Co., Ltd.), the trade name "Jet Cooker" (Hydrothermal Co.), etc. are commercially available, and can also be used in the present embodiment. Also, the added liquefying enzyme can be sufficiently acted upon by mixing under high pressure.

In another embodiment of the production method of the present invention, the liquefied liquid after the liquefaction reaction by the jet cooker is maintained in a temperature range optimal for the liquefying enzyme in, for example, a batch tank, and the liquefaction reaction is further aged. It is also possible to let

3. Saccharification step A saccharification step is carried out to further decompose the low-molecular-weight sugars in the liquefied liquid to obtain a saccharified liquid containing monosaccharides, disaccharides, trisaccharides, tetrasaccharides, and the like. The process is performed by adding a saccharifying enzyme to the liquefied liquid.

Examples of saccharifying enzymes include β-amylase (EC3.2.1.2), saccharifying α-amylase (EC3.2.1.1), glucoamylase (EC3.2.1.3), pullulanase (ECEC3. 2.1.41), transglucosidase (EC 3.2.1.20), glucanase (EC 3.2.1.6), cellulase (EC 3.2.1.4), and the like. These enzymes can be used alone, but it is also preferable to use a combination of multiple enzymes. The saccharifying enzyme may be commercially available, and specific examples of β-amylases include the trade name "β-amylase L/R" (manufactured by Nagase ChemteX Corporation) and the trade name "β-amylase F Amano" (Amano Enzyme Co., Ltd.). (manufactured by HBI Co., Ltd.), the trade name "Himaltocin GL" (manufactured by HBI), etc. Examples of saccharified α-amylases include the trade name "Fungamil" (manufactured by Novozymes). Team #20000", trade name "Denateam GSA/R" (manufactured by Nagase & Co., Ltd.); trade name "Gluczyme AF6" (manufactured by Amano Enzyme Co., Ltd.); trade name "Sumizyme" (manufactured by Shinnihon Chemical Industry Co., Ltd.); Name "Glutase AN" (manufactured by HBI); Trade name "AMG" (manufactured by Novozymes Japan); Trade name "AMG300L" (manufactured by Novozymes Japan); Trade name "GODO-ANGH" (Godo Shuseisha (manufactured by Yakult Pharmaceutical Industry Co., Ltd.); Examples of commercially available pullulanase include the trade name "Pullulanase 'Amano' 3" (manufactured by Amano Enzyme Inc.). Trade name "Transglucosidase L-500" (manufactured by Genencor) and the like, glucanase trade name "Finizym 250L" (Novozymes Japan Co., Ltd.) and the like, and cellulase trade name "Celluclast 1.5L". (manufactured by Novozymes Japan) and the like. These enzymes are generally active at pH 3.5-7.0 and have an optimum pH of 4.5-6.5.

The amount of the saccharifying enzyme to be added is, for example, 1 g of raw material grain when the amount of enzyme that produces 1 mg of glucose as a result of adding to amylose at pH 4.5 and 40 ° C. for 30 minutes and reacting it is 1 unit. 10 units to 1000 units, preferably 20 units to 900 units, more preferably 500 units to 700 units. If it is 1000 units or less, the unpleasant flavor can be suppressed, and if it is 10 units or more, the saccharification reaction proceeds sufficiently.

The reaction temperature and reaction time in the saccharification step can be appropriately adjusted depending on the type of saccharifying enzyme to be added. As an example, a reaction temperature of 30° C. to 65° C., preferably a reaction temperature of 40° C. to 65° C., more preferably a reaction temperature of 45° C. to 65° C., a reaction time of 1 hour to 24 hours, preferably 1 Reaction times of 0.5 to 10 hours, more preferably 2 to 4 hours are possible.

In addition, in the production method of the present invention, other enzymes such as protease and lipase may be added together as desired during the saccharification step.

The saccharified grain liquid obtained by the production method of the present invention is preferably the saccharified grain liquid of the present invention described above. In a preferred embodiment of the present invention, the description of the "saccharified grain liquid" obtained by the above-described production method similarly applies to the above-described description of the "saccharified grain liquid" of the present invention, unless otherwise specified.

For example, in the cereal saccharified solution obtained by the production method of the present invention, the average particle size of the insoluble components in the cereal saccharified solution is 60 μm or less, and the insoluble component having a particle size of 200 μm or less based on the total amount of insoluble components in the cereal saccharified solution. is 85% or more by volume, and the proportion of insoluble components with a particle size of 300 μm or more based on the total amount of insoluble components in the cereal saccharified solution is 5.0% or less by volume, and the solid content of the cereal saccharified solution The amount of insoluble dietary fiber is preferably 1.0 wt% or more, and the ratio of insoluble components with a particle size of 600 μm or more based on the total amount of insoluble components in the grain saccharified solution is 0.10% or less on a volume basis More preferred. In addition, the cereal saccharified solution obtained by the production method of the present invention has a protein content of 5.0 wt% or more in the solid content of the cereal saccharified solution, an ash content of 1.0 wt% or more in the solid content of the cereal saccharified solution, It is preferable that the amount of lipid in the solid content is 1.0 wt% or more.

Another aspect of the present invention is a beverage using the cereal saccharified solution of the present invention or the cereal saccharified solution obtained by the production method of the present invention. Here, the beverage of the present invention typically contains the saccharified grain liquid of the present invention or the saccharified grain liquid obtained by the production method of the present invention, using the saccharified grain liquid of the present invention as a sweetener. Beverages can be mentioned, and specific examples thereof include soft drinks (carbonated drinks, fruit drinks, sports drinks, tea-based drinks, etc.), alcoholic drinks, syrups and the like.

Another aspect of the present invention is a sweet product using the cereal saccharified liquid of the present invention or the cereal saccharified liquid obtained by the production method of the present invention. Here, as the sweetener of the present invention, the cereal saccharified liquid of the present invention is typically used as a sweetener, and the cereal saccharified liquid of the present invention or the cereal saccharified liquid obtained by the production method of the present invention is used as a sweetener. Confectionery such as jelly, pudding, ice cream, candy, soft candy, gum, and the like can be mentioned as specific examples.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

(raw material information)
Grain flour used in Examples or Comparative Examples is as follows.
Example 1: Oat flour (obtained from ID Foods Co., Ltd.)
Example 2: Oat flour (source: Cargill Japan LLC)
Example 3: Oat flour (source: ITOCHU Corporation)
Example 4: Oat flour (source: Toho Bussan Co., Ltd.)
Example 5: Oat flour (source: Lacto Japan Co., Ltd.)
Comparative Example 1: Oat Flour (Source: Onishi Trading Co., Ltd.)
Comparative Example 2: Oat flour (source: Cargill Japan LLC)
Comparative Example 3: Oat flour (source: Kanematsu Corporation)
Comparative Example 4: Oat Flour (Source: Onishi Trading Co., Ltd.)

(Examples 1 to 5)
This is an example using fine oat flour as the raw material grain. The fine oat flour used in each of Examples 1 to 5 is as described in (Raw material information) above.
The weight ratio of pure water and fine oat flour was 55:45, and the cellulase product name "Cellcrust 1.5L" (manufactured by Novozymes Japan) was added to the raw material grain. It was added at a standard (W/W) concentration of 0.10% and reacted at 50°C for 1 hour. Next, as α-amylase, which is a liquefying enzyme, the trade name “Kleistase T10S” (manufactured by Amano Enzyme Inc.) was added at a concentration of 0.3% on a mass basis (W/W) with respect to the raw material grain. C. for 1 hour to obtain a reaction solution.
Next, the reaction solution is cooled to 60° C. in a reaction vessel, and β-amylase as a saccharifying enzyme (trade name “β-Amylase L/R” (manufactured by Nagase ChemteX Corporation) is used as a mass standard for the raw material grain. (W / W) at a concentration of 0.26%, and the pullulanase trade name “Pullulanase Amano 3” (manufactured by Amano Enzyme Co., Ltd.) at a concentration of 0.13% by mass (W / W) relative to the raw material grain. A transglucosidase, trade name "Transglucosidase L Amano" (manufactured by Amano Enzyme Inc.), was added to the reaction solution at a concentration of 0.20% on a mass basis (W/W) relative to the raw material grain. Then, after performing a saccharification reaction at 60° C. for 3 hours, the mixture was heated to 90° C. to deactivate the enzyme.
Thus, a saccharified liquid derived from oats was prepared. In Examples 1 to 5, the cereal saccharified solution was prepared without performing any of the filtration treatment and the homogenizer treatment.

(Comparative Examples 1 to 3)
This is a comparative example using oat flour as the raw material grain. The oat flour used in each of Comparative Examples 1 to 3 is as described above (raw material information).
The weight ratio of pure water and oat flour is 55:45. (W/W) was added at a concentration of 0.10% and reacted at 50°C for 1 hour. Next, as α-amylase, which is a liquefying enzyme, the trade name “Kleistase T10S” (manufactured by Amano Enzyme Inc.) was added at a concentration of 0.3% on a mass basis (W/W) with respect to the raw material grain. C. for 1 hour to obtain a reaction solution.
Next, the reaction solution is cooled to 60° C. in a reaction vessel, and β-amylase as a saccharifying enzyme (trade name “β-Amylase L/R” (manufactured by Nagase ChemteX Corporation) is used as a mass standard for the raw material grain. (W / W) at a concentration of 0.26%, and the pullulanase trade name “Pullulanase Amano 3” (manufactured by Amano Enzyme Co., Ltd.) at a concentration of 0.13% by mass (W / W) relative to the raw material grain. A transglucosidase, trade name "Transglucosidase L Amano" (manufactured by Amano Enzyme Inc.), was added to the reaction solution at a concentration of 0.20% on a mass basis (W/W) relative to the raw material grain. Then, after performing a saccharification reaction at 60° C. for 3 hours, the mixture was heated to 90° C. to deactivate the enzyme.
Thus, a saccharified liquid derived from oats was prepared. In Comparative Examples 1 to 3, cereal saccharified solutions were prepared without performing any of the filtration treatment and the homogenizer treatment.

(Comparative Example 4)
This is a comparative example using oat flour as the raw material grain. The oat flour used in Comparative Example 4 is as described in (Ingredient Information) above.
The weight ratio of pure water and oat flour is 75:25. (W/W) was added at a concentration of 0.10% and reacted at 50°C for 1 hour. Next, as α-amylase, which is a liquefying enzyme, the trade name “Kleistase T10S” (manufactured by Amano Enzyme Inc.) was added at a concentration of 0.3% on a mass basis (W/W) with respect to the raw material grain. C. for 1 hour to obtain a reaction solution.
Next, the reaction solution is cooled to 60° C. in a reaction vessel, and β-amylase as a saccharifying enzyme (trade name “β-Amylase L/R” (manufactured by Nagase ChemteX Corporation) is used as a mass standard for the raw material grain. (W / W) at a concentration of 0.26%, and the pullulanase trade name “Pullulanase Amano 3” (manufactured by Amano Enzyme Co., Ltd.) at a concentration of 0.13% by mass (W / W) relative to the raw material grain. A transglucosidase, trade name "Transglucosidase L Amano" (manufactured by Amano Enzyme Inc.), was added to the reaction solution at a concentration of 0.20% on a mass basis (W/W) relative to the raw material grain. Then, after performing a saccharification reaction at 60° C. for 3 hours, the mixture was heated to 90° C. to deactivate the enzyme. The saccharified solution obtained after deactivation of the enzyme was passed through a filter paper (manufactured by Toyo Roshi Kaisha, No. 2) coated with diatomaceous earth as a filter aid while being sucked and filtered, and then concentrated by an evaporator. bottom.
Thus, a saccharified liquid derived from oats was prepared. In Comparative Example 4, the grain saccharified solution was prepared without homogenizer treatment.

(analysis method)
[Brix]
The Brix of the obtained saccharified solution was measured using a digital refractometer (trade name: “RX-5000α” (manufactured by Atago Co., Ltd.)). The measurement temperature was 20°C.

[pH]
The pH of the resulting saccharified solution was measured using a desktop pH meter, model F-74 (manufactured by HORIBA). The measurement temperature was 25°C.

[Component analysis method]
The amount of each component described in the Japanese Food Standard Composition Tables 2015 Edition (7th Edition) Analysis Manual (published by the Ministry of Education, Culture, Sports, Science and Technology) was measured. The details of the method used to determine the amount of each component are as follows.
・Moisture: Normal pressure heating and drying method ・Protein: Nitrogen quantitative substitution method ・Fat: Ether extraction method ・Ash: Direct ashing method law)
・Sugar: Calculated by the following formula.
Carbohydrate content = 100 - (moisture content + protein content + fat content + ash content + dietary fiber content)
In the formula, the sugar content, water content, protein content, lipid content, ash content and dietary fiber content all represent percentages (wt%) in the saccharified solution.

[Particle size measurement]
Using Microtrac MT3000II (manufactured by Microtrac Bell Co., Ltd.), the particle size distribution of the grains used as raw materials and the obtained saccharified liquid was measured to determine the average particle size and the like. Pure water was used as the measurement solvent, and several drops of the sample were sucked up with a dropper or the like, put into the sample inlet, and subjected to ultrasonic treatment before measurement. Measurement conditions: distribution display: volume, particle size category selection: standard, measurement range: 0.021 to 2,000 μm, number of channels: 132, measurement time: 10 seconds, number of measurements: 1, particle permeability: permeation, Particle refractive index: 1.81, particle shape: non-spherical, solvent refractive index: 1.333.

[Evaluation of liquid permeability]
500 g of the saccharification liquid adjusted to Brix 20 was placed on a sieve with an opening of 300 μm, and the saccharified liquid was passed through with running water for 30 seconds, and the presence or absence of particles remaining on the sieve was visually confirmed. A saccharified liquid in which particles were observed on the sieve was evaluated as "present", and a saccharified liquid in which particles were not observed on the sieve was evaluated as "absent".

[Roughness evaluation]
The resulting saccharified solution was adjusted to Brix 20, and a sensory test was conducted by 7 adult panelists regarding the texture when eating the saccharified solution with the adjusted Brix. Responses were obtained from the panelists based on two evaluation criteria, ie, they were concerned about the roughness or they were not concerned about the roughness. The number of people who answered that they were concerned about the roughness was counted.

[Flavor evaluation]
The resulting saccharified solution was adjusted to Brix 20, and a sensory test was conducted by seven adult panelists regarding the flavor when eating the saccharified solution with the adjusted Brix. The panelists responded with two evaluation criteria: weak oat flavor or strong oat flavor. The number of people who answered that the flavor of oats was weak was counted.

(result)
Table 1 shows the particle size measurement results of the oats used as raw materials. The percentage of particle size distribution shown in Table 1 is expressed as volume-based frequency (%).
Table 2 shows particle size measurement results, Brix and pH analysis results, and evaluation results of liquid permeability, roughness and flavor of the obtained saccharified liquid. The percentage of particle size distribution shown in Table 2 is expressed as volume-based frequency (%).
Table 3 shows the nutritional component analysis results of the obtained saccharified liquid. The numerical values shown in Table 3 are shown as the amount of each component in the solid content of the saccharified liquid.

From Table 2, in the saccharified solutions of Examples 1 to 5, the average particle size of the insoluble components is 60 μm or less, and the ratio of the insoluble components with a particle size of 200 μm or less based on the total amount of insoluble components in the saccharified grains is based on volume. 85% or more, the ratio of insoluble components having a particle size of 300 μm or more based on the total amount of insoluble components in the cereal saccharified solution is 5.0% or less, and the cereal saccharified solution is less rough and has excellent liquid permeability. I understand. From Table 3, it can be seen that the saccharified solutions of Examples 1 to 5 are saccharified solutions obtained by a production method that does not use a filtration treatment, and are saccharified solutions containing a large amount of nutritional components. In addition, as can be seen from the results of Examples 1 to 5, grains having a particle size distribution in which the proportion of grain sizes of 200 µm or less shown in Table 1 is 80% or more and the proportion of grain sizes of 500 µm or more is 1.0% or less By using flour as a raw material, it is possible to obtain a saccharified liquid in which the particle size distribution of insoluble components is controlled without using homogenizer treatment or filtration treatment.

The saccharified solution of Comparative Example 4 has a particle size distribution similar to that of Examples, and is a grain saccharified solution with less roughness and excellent liquid permeability (see Table 2). It has been processed, and the amount of nutrients contained in the saccharification liquid is small (see Table 3). In particular, in Comparative Example 4, the presence of insoluble dietary fiber expected to have an intestinal regulation effect could not be confirmed (see Table 3).

Claims (9)

The grain saccharified solution has an average particle size of 60 μm or less, and the ratio of the insoluble components having a particle size of 200 μm or less based on the total amount of the insoluble components in the cereal saccharified solution is 85% or more on a volume basis, and the cereal saccharified solution The ratio of insoluble components with a particle size of 300 μm or more based on the total amount of insoluble components in the cereal saccharification liquid is 5.0% or less on a volume basis, and the amount of insoluble dietary fiber in the solid content of the cereal saccharification liquid is 1.0 wt% or more. Characterized grain saccharified liquid. 2. The cereal saccharified solution according to claim 1, wherein the proportion of insoluble components having a particle size of 600 μm or more based on the total amount of insoluble components in the cereal saccharified solution is 0.10% or less on a volume basis. The amount of protein in the solid content of the saccharified grain liquid is 5.0 wt% or more, the amount of ash in the solid content of the saccharified grain liquid is 1.0 wt% or more, and the amount of lipid in the solid content of the saccharified grain liquid is 1.0 wt% or more. The cereal saccharified liquid according to claim 1 or 2, characterized by: 4. The saccharified grain liquid according to any one of claims 1 to 3, wherein the grains that are raw materials for the saccharified grain liquid contain at least one of oats and barley. Grain saccharified liquid characterized by using grain flour as a raw material having a particle size distribution in which the proportion of grain diameters of 200 μm or less is 80% or more on a volume basis and the proportion of grain diameters of 500 μm or more is 1.0% or less on a volume basis. manufacturing method. 6. The method for producing a cereal saccharified liquid according to claim 5, wherein no filtration treatment is used. 7. The method for producing a cereal saccharified solution according to claim 5 or 6, wherein no homogenizer treatment is used. A beverage using the cereal saccharification liquid according to any one of claims 1 to 4. A sweet product using the grain saccharification liquid according to any one of claims 1 to 4.