JP3102624B2 - Buckwheat candy-containing food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to the use of buckwheat flour as a raw material.
The present invention relates to a food containing buckwheat syrup produced by liquefying and saccharifying the starch.

[0002]

2. Description of the Related Art Conventionally, raw materials for producing starch syrup include:
Starches such as corn, potato, sweet potato, tapioca, wrinkled peas, wheat, kuzuro, sago, or rice are used. Sugar syrup is a viscous sweet substance made by decomposing and saccharifying the starch material of these raw materials with saccharifying enzymes, including various candy such as caramel, drop and jelly, Japanese sweets such as bean jam, yokan, jam, syrup, Widely used for various foods such as tsukudani. In recent years, as health consciousness has increased, maltooligosaccharides, branched oligosaccharides, sugar alcohols, etc. have attracted attention from the viewpoints of growing intestinal bifidobacteria, reducing sweetness and calories, and preventing tooth decay. In order to obtain starch syrup significantly containing sugar, various studies have been made on the types and combinations of enzymes added during saccharification. However, these are solely intended to improve the “sugar” component in starch syrup, and none of the starch syrups using the above-mentioned raw materials is known as a value-added effective component. Has no characteristic at all. Also, there are no reports on raw starches other than those conventionally used conventionally.

[0003]

The object of the present invention is to obtain a healthy syrup having a good nutritional balance of various amino acids and minerals by using a novel raw material starch which has not been reported so far. It is to provide various foods to be contained.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have focused on "soba", a traditional Japanese food, and used it as a raw material for liquefaction and saccharification. The buckwheat syrup produced by making it contain various amino acids, minerals, etc., and it can contain rutin in buckwheat flour, which is effective for preventing arteriosclerosis, if desired, making it extremely healthy and excellent in nutritional balance. Find
This was used for various foods to complete the present invention.

That is, the present invention liquefies buckwheat starch,
The present invention relates to a food containing buckwheat syrup produced by saccharification.

Hereinafter, preferred embodiments of the method for producing buckwheat syrup of the present invention will be described. In general, it is desirable that the amount of protein in starch, which is a raw material of starch syrup, is as small as possible in terms of treatment such as filtration.
Types of buckwheat flour include surface flour, outer flour, inner flour, and full flour including all of these depending on the part of the buckwheat berry (seed) to be ground. In the present invention, "powder" mainly composed of middle-layer powder, rather than full-layer powder having a high protein content, has a very low protein content of about 3% and is preferably used. In addition, "buckwheat" obtained by crushing buckwheat fruit may be used.

First, 2 to 3 times the amount of water is added to buckwheat flour, which is a raw material, mixed and swelled to make starch milk (Bx25 to 30), and filtered to remove foreign substances and the like. The obtained filtrate is adjusted to pH 5.0 to 6.0 and liquefied by adding a liquefying enzyme. As the liquefying enzyme used here, α-amylase is used, and for example, α-amylase (neospitase: manufactured by Nagase Seikagaku Corporation) and the like are preferably used. At the time of liquefaction, the liquefaction enzyme may be added to the starch in an amount of 0.1 to 1.0% by weight of the solid content of the stock solution, and left at 88 to 90 ° C. for 1 to 2 hours. DE (dextro) of starch sugar at the end of liquefaction
se equivalent) is about 10 to 20.

The liquefaction can be carried out by using an acid such as oxalic acid in addition to the enzymatic saccharification method as described above.

Next, the liquefaction is adjusted to pH 5.0 to 6.0, saccharification enzyme is added to the starch in an amount of 0.1 to 0.3% by weight, and left at 50 to 60 ° C. for 16 to 24 hours for saccharification. Do.
DE (dextrose equivalent) of starch sugar at the end of saccharification is 35
It is about 45. The saccharification enzymes used here include
β-amylase, α-glucosidase, β-glucosidase, transglucosidase and the like are used, β-amylase is preferably used in terms of the sugar composition in the saccharified solution, and oligosaccharides that are bifidobacterium increasing factors, especially In order to additionally produce a branched oligosaccharide represented by isomaltose and panose, transglucosidase may be used in combination. Specifically, biozyme L is used as β-amylase.
(Amano) [manufactured by Amano Pharmaceutical Co., Ltd.], and a combined use of transglucosidase L (Amano) [manufactured by Amano Pharmaceutical Co., Ltd.] as transglucosidase.

After completion of saccharification, the saccharified solution is adjusted to pH 4.0 to 4.5, proteins are aggregated and precipitated, and proteins and non-starch are separated by centrifugation and filtration, and the supernatant is recovered. 10-20 at 100 ° C for enzyme inactivation and sterilization
Process in minutes.

Next, the protein is decolorized with activated carbon (granular carbon), the protein is removed as a solid residue using a centrifuge or a filter press, and the protein is evaporated by vacuum concentration to obtain the desired starch syrup.

Also, prior to liquefaction and saccharification, buckwheat “flour”
Can be extracted with 2 to 3 times the amount of alcohol such as ethanol to extract rutin in the buckwheat flour, and this can be appropriately contained in the starch syrup as required. The content of rutin in syrup is, for example, about 0.006 to 0.01% by weight.

The buckwheat syrup obtained above contains various oligosaccharides typified by maltose, maltotriose, maltotetraose and maltopentaose, especially saccharification with β-
When performed with amylase and transglucosidase, it contains various branched oligosaccharides represented by isomaltose, panose, isomalttriose, glutamic acid,
Various amino acids such as glycine, alanine, aspartic acid, lysine and arginine, minerals, vitamins and the like are contained in a well-balanced manner. In addition, buckwheat-derived rutin useful for increasing the resistance of the capillaries can be appropriately contained. Therefore, the buckwheat syrup of the present invention is useful for preventing adult diseases such as arteriosclerosis and hypertension, and has a good nutritional balance. In addition, the syrup is very viscous and has good elongation. Compared with the conventional enzymatic saccharified syrup (commonly known as Himal (high maltose) syrup), it has a light sweetness and aromatic taste, not strong sweetness like sugar. It has a characteristic aroma, and has the effect of further promoting umami when used in combination with concentrates (condensed, extract, etc.) such as milk, fruit, nut, coffee, and tea. .

Therefore, using the buckwheat syrup obtained as described above as a raw material is useful for preventing adult diseases such as arteriosclerosis and hypertension, and has a good nutritional balance, so that it can be used as a health food and has various kinds of elegant sweetness. Can produce food.
Specifically, including candy such as drop, caramel, nougat, toffee, marshmallow, blitter, jelly, chewing gum, chocolate, biscuit,
Cookies, yokan, sweets such as bean paste, ice cream, cold desserts such as sharp pets, fish products such as kamaboko, chikuwa,
Meat products such as sausages and hams, jams, marmalades, juice sauces, fruit syrup pickles, ice honey and other syrups, flower pastes, fruit pastes and other pastes, Fukugami pickles, senmai pickles, pickled pickles such as lucky pickles And Tsukudani.

The production of each of the above-mentioned foods may be carried out by a conventional production method except that buckwheat syrup is used as the syrup, which will be described in each of the following Examples.

[0016]

According to the present invention, there are provided various foods containing buckwheat syrup, which is healthy and has an excellent nutritional balance, which contains rutin, which is effective for preventing arteriosclerosis, in addition to various amino acids and minerals. .

[0017]

EXAMPLES Hereinafter, the present invention will be described in more detail by way of examples, but these examples do not limit the scope of the present invention in any way.

[Reference Example 1] Production of buckwheat starch syrup 1 kg of buckwheat “flour” was mixed with 2 L of water, mixed and swelled to obtain starch milk (Bx33 °), adjusted to pH 6.0, and liquefied α
-Amylase [Neospitase: manufactured by Nagase Seikagaku Co., Ltd.] (3 g) was added and left at 90 ° C for 2 hours to liquefy. DE (dextrose equivalent) of starch sugar at the end of liquefaction
Was 20. Next, the above liquefied product was adjusted to pH 6.0, 1 g of β-amylase (Spezyme BBA: manufactured by Fine Sugar) was added, and the mixture was left at 60 ° C. for 16 hours. At the end of saccharification, the DE of the starch sugar was 43. After saccharification is completed, the saccharified solution is adjusted to pH 4.0 to 4.5 with oxalic acid, and centrifuged (3000
(rpm × 15-20 minutes) to remove proteins and non-starch. The supernatant was separated and heat-treated at 100 ° C. for 10 minutes. Next, it was decolorized with activated charcoal (granular charcoal), the protein was removed as a solid residue using centrifugation or a filter press, and evaporated by vacuum concentration to obtain the desired starch syrup.

[Reference Example 2] Production of buckwheat syrup (2) In Reference Example 1, 0.15 g of biozyme L (Amano) [manufactured by Amano Pharmaceutical Co., Ltd.] as a saccharifying enzyme, transglucosidase L (Amano) [Amano Pharmaceutical Co., Ltd.] The desired buckwheat syrup was produced in the same manner except that 0.75 g was used in combination.

Example 1 Production of Hard Candy Type A (raw material) sugar 40-70 kg buckwheat candy <25% moisture> 80-40 kg Type B (raw material) 38-68 kg sugar buckwheat candy <25% water> 77-37 kg 5 kg fats and oils 5 kg emulsifier (glycerin fatty acid ester) 0.1 kg Type C (raw material) sugar 35-65 kg buckwheat syrup <25% moisture> 75-35 kg full fat condensed milk (or whole milk powder) 5 kg fats and oils 5 kg emulsifier (glycerin fatty acid ester) 0.1 kg

Water is added to each of the above-mentioned raw materials including the buckwheat syrup obtained in Reference Example 1 or 2, mixed, heated and dissolved, and the temperature is 130 to 140 ° C. and the degree of vacuum is 550 to 550 ° C. in a vacuum cooker (or cooker). 65
After boiling at 0 mmHg, the mixture was cooled to 100 to 110 ° C., and acidulants, pigments, flavors and fruit juices were added and mixed as required. Take out the candy dough made in this way to the cooling board,
After cooling to 60 to 70 ° C., stamping was performed to produce hard candies (types A to C).

Example 2 Production of soft candy or milk caramel (Raw material A) Sugar for soft candy 43 kg Buckwheat syrup <25% moisture> 70 kg Oil and fat 10 kg Emulsifier (glycerin fatty acid ester) 0.1 kg Starch 2.0 kg Water 10 kg (Raw material A ') Caramel sugar 30 kg Buckwheat syrup <25% moisture> 70 kg Oil and fat 10 kg Emulsifier (glycerin fatty acid ester) 0.1 kg Whole condensed milk 30 kg Water 10 kg (Raw material B) Fondant cream for soft candy 10 kg Acidulant (citric acid) 0.1 kg Natural pigment (anthocyanin) 0.05 kg Fragrance (strawberry flavor) 0.5 kg (Raw material B ') Fondant cream for caramel 10 kg Fragrance (vanilla flavor) 0.1 kg

The raw material A or A 'is mixed, heated and dissolved, and the emulsified stock solution is boiled down at a temperature of 115 ° C. and a degree of vacuum of 660 mmHg, cooled to 70 to 80 ° C., and the raw material B or B ′ is added and uniformly mixed. After cooling to 40-50 ° C, the mixture was molded to produce soft candy or milk caramel.

Example 3 Production of chewing candy A chewing candy was produced in the same manner as in Example 2 except that 2 kg of a 50% gelatin solution was added together with the fondant cream during the soft candy process of Example 2.

Example 4 Production of Gummy Candy (Raw Material A) Sugar 50 kg Buckwheat syrup <25% moisture> 40 kg Water 15 kg (Raw material B) Gelatin 8 kg Water 15 kg (Raw material C) Citric acid 1.5 kg Natural Dye (anthocyanin) 0.05 kg Fragrance (strawberry flavor) 0.2 kg

The raw material A was mixed, heated and dissolved, and the raw material B (85 °) was separately heated and melted, and then the raw material B and then the raw material C were added and mixed and dispensed into a model powder (starch). The gummy candy was manufactured by leaving it at room temperature and molding.

Example 5 Production of Nougat (Raw material A) 47 kg of sugar Buckwheat syrup <25% moisture> 23 kg Salt 0.2 kg of water 15 kg (Raw material B) Frappe <Raw material B-1> 50 kg of sugar Buckwheat candy < Water 25%> 38 kg Water 14 kg <Raw material B-2> Foaming agent (albumin) 3 kg Water 4 kg (Raw material C) Fondant cream Sugar 47 kg Buckwheat candy <25% water> 23 kg Water 15 kg

Production of frappe Raw material B-1 is mixed, heated and melted, and boiled down to a temperature of 116 ° C., gradually added to raw material B # 2 and mixed to obtain frappe (raw material B) having a specific gravity of about 0.5. Manufactured. Production of Fondant Cream Sugar and buckwheat syrup were dissolved in water, boiled down to a temperature of 117 ° C, and mixed with ice cooling to obtain fine sugar crystals (raw material C). Raw material A is mixed, heated and melted, at a temperature of 120 ° C and a vacuum of 600m.
Boil at mHg, add 20kg of raw material B produced in
In addition, 5kg of fondant cream made with
3kg, 200g of fragrance is added and mixed uniformly, then 40-50 ℃
And molded to produce nougat.

Example 6 Production of Ramune Hard Tablet Confectionery (Raw Material A) Glucose for Ramune 5 kg Buckwheat Candy Powder 92 kg Corn Starch 1 kg Citric Acid 1 kg Juice Powder 1 kg Flavor (Ramne Flavor) 0.1 kg (Raw Material B) ) Powdered sugar for hard tablet confectionery 68 kg Buckwheat syrup <25% moisture> 10 kg Gelling agent (gelatin) 0.5 kg Oil and fat 1 kg Emulsifier (glycerin fatty acid ester) 0.5 kg (Raw material C) Lubricant (sugar ester) 0.5 kg Fragrance (ramune flavor) 0.5 kg

The raw material A or B is uniformly mixed, granulated,
After drying at 40 to 100 ° C. and siftering to make the grains uniform, the raw material C was added, mixed and tableted to produce ramune or hard tablet confection.

Example 7 Manufacture of marshmallow (raw material A) sugar 20 kg buckwheat syrup <25% moisture> 8 kg water 5 kg (raw material B) gelatin 1.5 kg water 4 kg

The raw material A is mixed and dissolved by heating, and the temperature is 110 to 115 ° C.
The mixture, which had been boiled down until then, was mixed and dissolved in advance, gradually added to the raw material B whisked by a mixer, mixed and dispensed into the dried model flour (starch). And dried to produce marshmallows.

Example 8 Production of Potion Jelly (Raw Material A) Gelling Agent (Thickening Polysaccharide) 0.5 kg pH Adjuster 0.3 kg Citric Acid 0.3 kg Buckwheat Juice <25% Water> 30 kg Natural Sweetener 0.05 kg Water 80 kg (raw material B) Fragrance (strawberry flavor) 0.2 kg Natural pigment (anthocyanin) 0.03 kg

After mixing, dispersing and dissolving the raw material A,
C., Bx concentrated to 70-80 °, added raw material B and dispensed into containers. This was sterilized at 85 ° C. for 20 minutes, cooled with ice, and then drained or dried to produce a portion jelly.

Example 9 Production of Pectin Jelly Pectin jelly was produced in the same manner as in Example 4 except that pectin, carrageenan and locust bean gum were used alone or in combination in place of gelatin.

Example 10 Manufacture of jam (Raw material A) 40 kg of fruit 30 kg of sugar 30 kg of buckwheat syrup <water 25%> 15 kg (raw material B) 0.5 kg of pectin 15 kg of water (raw material C) 20% sodium benzoate 0.2 kg 20% potassium sorbate 0.2 kg (raw material D) citric acid 0.7 kg flavor (strawberry flavor) 0.1 kg pigment (anthocyanin) 0.02 kg

The raw material A is mixed and heated and melted.
Raw material B obtained by dissolving pectin in hot water at 80 ° C, followed by raw material C
Was added and mixed, the mixture was cooled to 70 ° C., the raw material D was added and further mixed, filled in a container at 60 ° C., and sterilized by heating to produce jam.

Example 11 Production of Ice Cream (Raw Materials) Milk 20 kg Full-fat condensed milk 17 kg Fresh cream 16 kg Butter 7 kg Skim milk powder 3 kg Buckwheat candy <25% moisture> 10 kg Sugar 2 kg Stabilizer (alginate) Soda) 0.3 kg Emulsifier (lecithin) 0.3 kg Water 25 kg Fragrance (vanilla flavor) 0.8 kg

After mixing and dissolving the raw material A at 30 to 70 ° C. with a mixer or the like, the mixture is filtered, and ice cream dough obtained by homogenizing with a homogenizer at 50 to 70 ° C. is heat-sterilized at 68 ° C. or more. After cooling, aging was performed at 0 to 5 ° C. Then the flavor was added and-
Ice cream was prepared by freezing to 2-8 ° C, filling into containers and curing to -18 ° C. On the other hand, if the flavor is added and filled at 0-5 ° C, an ice mix is obtained.
You can get soft ice cream by freezing.

────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ Identification code FI C12P 19/22 C12P 19/22 (56) References JP-A-3-53854 (JP, A) JP-A-3-236787 (JP , A) Japanese Patent Publication No. 54-3939 (JP, B2)

Claims (2)

(57) [Claims] 1. A buckwheat candy-containing food, comprising buckwheat candy produced by liquefying and saccharifying buckwheat flour starch. 2. The buckwheat candy-containing food according to claim 1, wherein the saccharification is carried out by β-amylase and transglucosidase.