JP2023146935A - Method for manufacturing whole grain oat liquid food/beverage - Google Patents

Abstract

To provide a processing technology that can impart a texture excellent in smoothness to a food/beverage containing whole grain oat.SOLUTION: A whole-grain oat liquid food/beverage obtained by a method for manufacturing whole grain oat liquid food/beverage that includes an enzyme treatment step of treating a liquid composition containing crushed whole oat with α-amylase, glucoamylase, cellulase and pectinase has a texture excellent in smoothness.SELECTED DRAWING: None

Description

The present invention relates to a method for producing whole oat liquid food and drink products. Specifically, the present invention relates to a method for producing a whole-grain oat liquid food/beverage product with excellent smoothness.

In recent years, people's environmental awareness and health awareness have been increasing due to the progress of global warming and changes in lifestyles due to the spread of infectious diseases. For this reason, plant-based foods and drinks, such as plant-based milk, are attracting attention as substitutes for animal milk.

A variety of plants are used as raw materials for plant-based food and beverages, one example of which is oats. Oats, like grains such as barley, are rich in dietary fiber and are a highly useful food because they contain β-glucan, a functional ingredient.

As specific examples of food and drink products made from oats, materials such as concentrated liquids and saccharified syrups prepared for dilution and drinking have been developed. For example, in Patent Document 1, for the purpose of developing a food material that takes advantage of the functions of β-glucan and can be produced at low cost, grains such as oats are subjected to proteolysis using a predetermined proteolytic enzyme. The reaction is carried out, and then starch is decomposed using liquefaction enzymes (specific examples: α-amylase) and saccharifying enzymes (specific examples: β-amylase, pullulanase, glucoamylase), followed by solid-liquid separation, spray drying, and freezing. It is described that a grain saccharide containing 1 to 15% by mass of β-glucan and having an iodine coloring test of (-) can be prepared by performing a drying method or the like.

JP2009-050226A

Foods and beverages made from oats have been improved with the aim of efficiently ingesting β-glucan, but since various insoluble components are removed through solid-liquid separation, oats other than β-glucan It cannot be said that it is possible to efficiently ingest the nutrients that are advertised. Moreover, the generation of such insoluble components as waste during manufacturing creates new environmental problems and energy issues related to disposal, which essentially negates the advantages of replacing livestock products with plant-based products. It could happen.

For this reason, in food and drink products made from oats, it is desirable that whole grain oats (oat groats after peeling the rice husks) be used in their entirety in the final product. However, whole grain oats contain a large amount of insoluble fibers such as bran and black streaks, which inevitably has an adverse effect on the texture. Therefore, there is room for improvement in the smoothness of the texture of foods and drinks containing whole grain oats.

Therefore, an object of the present invention is to provide a processing technology that can impart excellent smooth texture to food and drink products containing whole grain oats.

As a result of extensive studies, the present inventor has found that by treating a liquid composition containing crushed whole oats with α-amylase, glucoamylase, cellulase, and pectinase, the composition can be smoothed while containing whole oats. It was discovered that a whole-grain oat liquid food/beverage product with excellent properties can be obtained. The present invention was completed through further studies based on this knowledge.

That is, the present invention provides the inventions of the following aspects.
Item 1. A method for producing a whole-grain oat liquid food/beverage product, which includes an enzyme treatment step of treating a liquid composition containing crushed whole-grain oats with α-amylase, glucoamylase, cellulase, and pectinase.
Item 2. Item 2. The manufacturing method according to Item 1, wherein the liquid composition has a pH of 6.3 to 7.5 at 25°C.
Item 3. Item 3. The production method according to Item 1 or 2, wherein the enzyme treatment step is performed in the presence of a salt of a weak acid and a strong base.
Item 4. According to any one of Items 1 to 3, the particle size of the crushed oats is 50 to 200 μm at a particle size of 95% of the cumulative volume from the small particle size side in a particle size distribution curve determined by a laser diffraction scattering method. manufacturing method.
Item 5. Item 5. The manufacturing method according to any one of Items 1 to 4, further comprising a homogenizing step of homogenizing at 30 to 80 MPa.
Item 6. A whole-grain oat liquid food/beverage product obtained by the production method described in Items 1 to 5.

According to the present invention, a processing technique is provided that can impart excellent smooth texture to foods and drinks containing whole grain oats.

2 shows the pH change during enzyme treatment of the whole oat liquid food and drink prepared in the test example.

The method for producing whole-grain oat liquid food and drink products of the present invention is characterized by including an enzyme treatment step of treating a liquid composition containing crushed whole-grain oats with α-amylase, glucoamylase, cellulase, and pectinase. do. Hereinafter, the method for producing the whole oat liquid food/beverage product of the present invention will be described in detail.

1. Enzyme Treatment Step In the enzyme treatment step, a liquid composition containing crushed whole oats is treated with α-amylase, glucoamylase, cellulase, and pectinase.

1-1. Liquid composition containing crushed whole-grain oats In the present invention, a liquid composition containing crushed whole-grain oats is used as a material for whole-grain oat liquid food and drink products. In the present invention, whole grain oats refer to oat groats obtained by removing only the rice husks from oats.

The liquid composition containing crushed whole-grain oats is not particularly limited as long as it is a liquid in which crushed whole-grain oats are dissolved and/or dispersed in water. Specific examples of the liquid composition include a liquid obtained by dispersing dry powder of whole oats in water, and a liquid obtained by crushing and dispersing whole oats in water.

The particle size of crushed whole-grain oats is not particularly limited, but from the viewpoint of further improving the smoothness of whole-grain oat liquid food and drink products, it is preferably on the small particle size side in the particle size distribution curve determined by laser diffraction scattering method. The particle size of 95% of the cumulative volume from 50 to 200 μm is mentioned.

The content of crushed whole oats in a liquid composition containing crushed whole oats is not particularly limited, but is, for example, 5 to 25% by weight, preferably 10 to 20% by weight, more preferably 13 to 18% by weight. Can be mentioned.

The pH at 25°C of a liquid composition containing crushed whole grain oats is not particularly limited, but may be, for example, 6.3 to 7.5, further improving the smoothness of whole grain oat liquid food and drinks. From the viewpoint of improving the smoothness of the whole oat liquid food and drink, preferably 6.4 to 7.5, more preferably 6.45 to 7.5, and from the viewpoint of further improving the smoothness and flavor of the whole oat liquid food and drink. , more preferably 6.6 to 7.5, even more preferably 6.8 to 7.5, even more preferably 6.9 to 7.5, particularly preferably 7.0 to 7.5, 7.0 to 7.3 or 7.0 to 7.2.

In order to adjust to the above-mentioned preferred pH, an alkaline agent may be added as appropriate. Preferred examples of alkaline agents include salts of weak acids and strong bases. That is, the enzyme treatment step can be performed in the presence of a salt of a weak acid and a strong base. Examples of salts of weak acids and strong bases include alkali metal hydrogen carbonates, alkali metal phosphates, alkali metal citrates, and more specifically, sodium hydrogen carbonate, tripotassium phosphate, citric acid, and the like. Examples include trisodium acid. These alkaline agents may be used alone or in combination.

1-2. Enzymes In the present invention, a liquid composition containing crushed whole oats is treated with four types of enzymes: α-amylase, glucoamylase, cellulase, and pectinase.

1-2-1. α-Amylase α-amylase is not particularly limited, but includes Aspergillus genus [e.g., Aspergillus aureus, Aspergillus niger, Aspergillus oryzae, etc.], Alcaligenes Genus [e.g., Alcaligenes latus, etc.], Genus Arthrobacter, Genus Bacillus [e.g., Bacillus amyloliquefaciens, Bacillus licheniformis, etc.] , the genus Slufolobus [e.g., Slufolobus solfataricus, etc.], and the genus Thermomonospora [e.g., Thermomonospora viridis, etc.]. It will be done. These α-amylases may be used alone or in combination. Among these α-amylases, α-amylase derived from the genus Bacillus is preferred, and α-amylase derived from Bacillus amyloliquefaciens is more preferred.

The amount of α-amylase used is not particularly limited as long as it produces the effects of the present invention, and is appropriately determined depending on the degree of desired effect. For example, the amount used per 100 g of dry weight of crushed whole oats The amount is, for example, 70 KNU or more, preferably 80 KNU or more, more preferably 90 KNU or more, and even more preferably 95 KNU or more. The upper limit of the amount of α-amylase used is not particularly limited, but may be, for example, 200 KNU or less, 150 KNU or less, or 100 KNU or less per 100 g of dry weight of crushed whole oats.

Regarding the activity of α-amylase, 1 KNU is the amount of enzyme that decomposes 5260 mg of soluble starch (eg Merck Amylum soluble) per hour under the conditions of 37° C., 0.0003 M Ca ²⁺ and pH 5.6.

1-2-2. Glucoamylase Glucoamylase is not particularly limited, but includes glucoamylase derived from fungi, such as the genus Aspergillus and the genus Rhizopus. These glucoamylases may be used alone or in combination.

The amount of glucoamylase used is not particularly limited as long as it achieves the effects of the present invention, and is appropriately determined depending on the degree of desired effect, but for example, the amount used per 100 g of dry weight of crushed whole oats. For example, it is 50 AGU or more, preferably 60 AGU or more, more preferably 70 AGU or more, still more preferably 75 AGU or more. The upper limit of the amount of glucoamylase used is not particularly limited, but may be, for example, 150 AGU or less, 100 AGU or less, or 90 AGU or less per 100 g of dry weight of crushed whole oats.

The activity of glucoamylase was determined by hydrolyzing 1 μmol of maltose per minute in 0.1M acetate buffer at 37°C, pH 4.3, maltose starting concentration 100mM, and reaction time 6 minutes. The amount of enzyme that produces D-glucose is 1 AGU.

1-2-3. Cellulases Cellulases are not particularly limited, but include those of the Aspergillus genus [e.g., Aspergillus cellulolyticus, Aspergillus aculeatus, Aspergillus awamori, Aspergillus niger] etc.], the genus Humicola [e.g., Humicola insolens, etc.], the genus Tricoderma [e.g., Tricoderma koningii, Tricoderma longibrackiatumn, Trichoderma reesei] (Tricoderma reesei, Tricoderma viride, etc.), Corticium genus, Irpex genus, Pycnoporus genus [e.g. Pycnoporus coccineus, etc.], Bacillus ) [eg, Bacillus circulans or Bacillus subtilis]. These cellulases may be used alone or in combination. Among these cellulases, cellulases derived from the genus Trichoderma are preferred, and cellulases derived from Trichoderma reesei are more preferred.

The amount of cellulase used is not particularly limited as long as it produces the effects of the present invention, and is determined as appropriate depending on the degree of desired effect, but for example, the amount used per 100 g of dry weight of crushed whole oats. , for example, 100 EGU or more, preferably 200 EGU or more, more preferably 250 EGU or more, still more preferably 300 EGU or more. The upper limit of the amount of cellulase used is not particularly limited, but may be, for example, 500 EGU or less, 400 EGU or less, or 350 EGU or less per 100 g of dry weight of crushed whole oats.

For cellulase activity, 10 ml of substrate solution containing 34.0 g of carboxymethyl cellulose (Hercules 7LFD) in 0.1 M phosphate buffer (pH 6.0) and 0.5 ml of enzyme solution were mixed, and the temperature was set at 40°C. 1 EGU is the amount of enzyme that reduces the initial viscosity by half under these conditions when transferred to a vibratory viscometer (for example MIVI 3000 from Sofraser, France).

1-2-4. Pectinase Pectinases are not particularly limited, but include those of the Aspergillus genus [e.g., Aspergillus aculeatus, Aspergillus alliaceus, Aspergillus awamori, Aspergillus japonicus, Aspergillus niger, Aspergillus pulverulentus, Aspergillus usamii, etc.], Rhizopus genus [e.g., Rhizopus oryzae, etc.], Tricoderma genus, Examples include pectinases derived from the genus Bacillus [eg, Bacillus subtilis, etc.], the genus Corticium, and the genus Trichosporon. These pectinases may be used singly or in combination. Among these pectinases, pectinases derived from the genus Aspergillus are preferred, and pectinases derived from Aspergillus aculetas are more preferred.

The amount of pectinase used is not particularly limited as long as it produces the effects of the present invention, and is determined appropriately depending on the degree of desired effect. For example, the amount used per 100 g of dry weight of crushed whole oats. , for example, 400 PGNU or more, preferably 500 PGNU or more, more preferably 600 PGNU or more, still more preferably 650 PGNU or more. The upper limit of the amount of pectinase used is not particularly limited, but may be, for example, 900 PGNU or less, 800 PGNU or less, or 700 PGNU or less per 100 g of dry weight of crushed whole oats.

For pectinase activity, 1 PGNU is the amount of enzyme required to release 1 micromole of galacturonic acid per minute from polygalacturonic acid in acetate buffer at pH 4.5 and 40°C.

1-3. Reaction conditions, etc. In the enzyme treatment step, a reaction mixture containing a liquid composition containing crushed whole oats, α-amylase, glucoamylase, cellulase, and pectinase, and an alkaline agent added as necessary, is heated under specified conditions. By subjecting the composition to the treatment at a treatment temperature of 100% for a predetermined treatment time, a reaction that imparts smoothness to the liquid composition containing crushed whole oats proceeds.

The reaction mixture can usually be prepared by adding crushed whole grain oats or a liquid composition containing crushed whole grain oats to an aqueous solution containing enzymes and the like.

The treatment temperature is not particularly limited and can be appropriately determined by a person skilled in the art depending on the optimum temperature of the enzyme used and/or the thermal properties of the liquid composition containing crushed whole oats, but for example, -70°C, preferably 55-65°C, more preferably 58-62°C.

The processing time is not particularly limited, and may be determined as appropriate depending on the preparation scale of the liquid composition containing crushed whole oats, for example, 30 minutes or more, preferably 1 hour or more, more preferably 2 hours or more. The duration is preferably 2.5 hours or more, more preferably 2.5 hours or more. The upper limit of the range of treatment time is not particularly limited, but includes, for example, 12 hours or less, 6 hours or less, or 3.5 hours or less.

After the reaction, the enzyme may be appropriately inactivated at a high temperature. The conditions for the high-temperature inactivation treatment are not particularly limited as long as the enzyme activity is lost, but include, for example, 95 to 100°C for 3 to 10 minutes.

2. Homogenization Step The production method of the present invention can further include a homogenization step from the viewpoint of further improving the smoothness of the whole oat liquid food/beverage product. In the homogenization step, a predetermined homogeneous pressure may be applied to the reaction mixture after the enzyme treatment step. The homogeneous pressure is not particularly limited, but includes, for example, 30 to 80 MPa, preferably 40 to 75 MPa, and more preferably 50 to 70 MPa.

3. Other Steps The production method of the present invention may appropriately include any steps in addition to the steps described above in order to provide the final form of whole grain oat liquid food and drink products. Other processes include a pH adjustment process, a cooling process, a seasoning process, a coloring process, a perfume process, a drying process (for example, freeze drying, vacuum drying, spray drying, etc.). The pH adjustment step includes adjustment to lower the pH adjusted with an alkaline agent in the enzyme treatment step, and specifically, adjustment using a weak acid such as citric acid (crystalline citric acid, anhydrous citric acid) and acetic acid. It will be done.

Note that the production method of the present invention generally does not include steps for removing solid components of whole oats, such as filtration and solid-liquid separation. Furthermore, the production method of the present invention generally does not include a protease treatment step in order to suppress deterioration in taste.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to Examples, but the present invention should not be construed as being limited to the following Examples.

[Enzyme used]
Details of each component used in the enzyme treatment step of the test example are shown below.

[Test example]
(1) Preparation of whole-grain oat liquid food and drink Enzymes shown in Table 2, or enzymes and alkaline agents shown in Table 2 were added to 60°C warm water, and whole-grain oat powder was further added to prepare a reaction mixture. The amounts of each component in the reaction mixture are shown in Table 2. The pH of the reaction mixture at 25° C. was measured using a pH meter D-51 manufactured by Horiba, Ltd. The reaction mixture was kept at 60° C. for 3 hours to perform enzyme treatment. Thereafter, the temperature was raised to 99°C and maintained for 6 minutes to inactivate the enzyme. Thereafter, homogenization treatment was performed at a homogenization pressure of about 60 MPa using a high-pressure homogenizer (LAB40) manufactured by GAULIN. Thereby, a whole-grain oat liquid food/beverage product (whole-grain oat milk) was obtained. In Example 2, after the enzyme was deactivated and before the homogenization treatment, the pH was adjusted to 7.06 by adding anhydrous citric acid.

(2) pH change During the enzyme treatment, the pH at 30 minutes, 60 minutes, 120 minutes, and 180 minutes was measured using a pH meter D-51 manufactured by Horiba, Ltd. The results are shown in Figure 1.

(3) Physical property test The following physical property test was conducted on the reaction mixture immediately after enzyme inactivation (before homogenization treatment). The results are shown in Table 2.

(3-1) Brix value (Brix value)
The Brix value was measured using a refractometer RA-620 manufactured by Kyoto Electronics Industry Co., Ltd. Specifically, the content of water-soluble solids in the sample was expressed relative to the Brix value of a 15% by weight aqueous sucrose solution of 15 (reference).

(3-2) Glucose value A measurement sample was prepared by appropriately diluting the above reaction mixture with water. Value converted from the value measured by Kyoritsu Rikagaku Kenkyusho Co., Ltd.'s Digital Pack Test (4-aminoantipyrine spectrophotometry using an enzyme) using the Pack Test "Glucose" (model WAK-GLU). was defined as the glucose value (mg/L).

(4) Sensory test The resulting whole-grain oat liquid food/drink (whole-grain oat milk) was tested on a panel of five trained men and women aged 25 to 55 to determine the smoothness and aroma (scent of raw oats). , Nourishment (depth of flavor associated with flavor complexity), Milk-likeness (similarity to animal milk), and Degree of suppression of unpleasantness (bitterness, astringency and/or coarse taste) based on the following criteria: , the average value (rounded to the second decimal place) was calculated. The results are shown in Table 2.
5: Very good 4: Good 3: Neutral 2: Bad 1: Very bad

As shown in Table 2, when treated with α-amylase, glucoamylase, cellulase, and pectinase, a remarkable improvement in smoothness was observed (Examples 1 and 2). Furthermore, by adjusting the pH as in Example 2, the smoothness and milkiness were even more significantly improved. In addition, in Example 2, the glucose level decreased significantly, but this brought out the complexity of the taste of whole grain oat milk and significantly improved the nutritive taste, resulting in an overall excellent balance with sweetness. It had a great flavor.

Claims (6)

A method for producing a whole-grain oat liquid food/beverage product, which includes an enzyme treatment step of treating a liquid composition containing crushed whole-grain oats with α-amylase, glucoamylase, cellulase, and pectinase. The manufacturing method according to claim 1, wherein the liquid composition has a pH of 6.3 to 7.5 at 25°C. The manufacturing method according to claim 1 or 2, wherein the enzyme treatment step is performed in the presence of a salt of a weak acid and a strong base. Any one of claims 1 to 3, wherein the particle size of the crushed oats is 50 to 200 μm at a particle size of 95% of the cumulative volume from the small particle size side in a particle size distribution curve determined by a laser diffraction scattering method. Manufacturing method described. The manufacturing method according to any one of claims 1 to 4, further comprising a homogenization step of homogenizing at 30 to 80 MPa. Whole grain oat liquid food and drink products obtained by the production method according to claims 1 to 5.