JP3102625B2 - Buckwheat powder syrup and method for producing the same - 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 buckwheat flour syrup produced by liquefying the starchy substance and drying the powder by atomization, and a method for producing the same.

[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]

An object of the present invention is to provide a powdered starch syrup that is excellent in nutritional balance of various amino acids, minerals, etc. and is healthy using a novel raw material starch which has not been reported so far. It is.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have focused on soba, a traditional Japanese food, and liquefied it as a raw material. The buckwheat powdered starch syrup produced contains rutin in buckwheat flour, which is effective in preventing arteriosclerosis, in addition to various amino acids and minerals. did.

[0005] That is, the present invention relates to buckwheat flour starch syrup produced by liquefying buckwheat starch and subjecting it to mist-drying, and a method for producing the same.

Hereinafter, a preferred embodiment 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.

After completion of the liquefaction reaction, the reaction solution is decolorized with activated carbon (granular carbon), and the protein is removed as a solid residue using a centrifuge or a filter press. The protein fraction recovered as a solid residue is very digestible, whereas the conventional corn starch fraction was used exclusively for bird feed, Since it contains many valuable proteins, various amino acids, vitamins and minerals, it can be used as a food extender by adding it to doughs such as bean jam, bread and cake.

Using a powder dryer, the above processing liquid is set to a temperature of 90 to 150 ° C. in a blowing state, instantaneously removed from water, air-dried, and recovered to a temperature in an open state of 80 to 90 ° C. Then, the desired buckwheat syrup is obtained.

The buckwheat powdered starch syrup obtained according to the present invention obtained above does not have a strong sweetness like sugar as compared with conventional enzymatic saccharified starch syrup (commonly known as Himal (high maltose) syrup).
It has a light sweetness and aromatic scent, and further promotes umami when used in combination with milk, fruit, nut, coffee, tea, etc. concentrates (condensed, extract, etc.) have.

The obtained buckwheat powdered starch syrup contains maltose,
In addition to various oligosaccharides represented by maltotriose, maltotetraose and maltopentaose, arginine,
Various amino acids such as alanine, glycine, glutamic acid and aspartic acid, minerals, vitamins and the like are contained in a well-balanced manner. It also contains buckwheat-derived rutin, which is useful for increasing capillary resistance. Therefore, the buckwheat powdered starch syrup of the present invention is useful for prevention of adult diseases such as arteriosclerosis and hypertension, and has a good nutritional balance, so that it is very useful as a health food.

[0013] The powdered starch syrup according to the present invention utilizes the properties of powder, for example, ham, sausage bulking agent, creamy powder for coffee, milk fat substitute for ice cream, and sake brewing products such as Sanmasake. It is suitably used for powder seasonings such as sprinkle, soup stock, powdered flavors, and various foods such as kabayaki and sauce for yakiniku.

[0014]

According to the present invention, a healthy and well-balanced buckwheat syrup containing rutin, which is effective for preventing arteriosclerosis, in addition to various amino acids and minerals, and a process for producing the same are provided. .

[0015]

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.

Example 1 Production of buckwheat powdered starch syrup 1 kg of buckwheat “flour” was mixed with 2 L of water, mixed and swelled to obtain starch milk (Bx 25 °), adjusted to pH 6.0, and liquefied α-amylase. [Neospitase: manufactured by Nagase Seikagaku Corporation] (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. After completion of the liquefaction reaction, the reaction solution was decolorized with activated carbon (granular carbon), and the protein was removed as a solid residue using centrifugation or a filter press. Then, using SPRAY DRYER (NICRO), the temperature of the blown state
The temperature was set to 130 ° C. and air-dried, and the temperature in the open state was recovered to 80 ° C. to obtain 200 g of the desired powdered starch syrup.

[Test Example 1] Analysis of properties and components of buckwheat powdered starch syrup The following items were analyzed for the buckwheat powdered starch syrup obtained in Example 1.

(1) Analysis of general components and calories Moisture 2.6% (vacuum heat drying method) Protein ^{* 1)} 0.8% (Kjeldahl method) Lipid 0% (Soxhlet extraction method) Fiber 0% (Henneberg Stomat improvement method) Ash 0.9% (direct incineration method) Carbohydrate ^{* 2)} 95.7% Energy ^{* 3)} 386kcal / 100g Iron 0.29mg / 100g (o-phenanthroline spectrophotometry) Calcium 109mg / 100g (potassium permanganate volumetric method) Potassium 128 mg / 100g (Atomic absorption spectrophotometry) ^{* 1)} Nitrogen / protein conversion coefficient: 6.25 ^{* 2)} Calculation formula: 100- (moisture + protein + lipid + fiber + ash) ^{* 3)} Energy conversion coefficient: protein; 4 lipid; 9 carbohydrate (fiber + carbohydrate); 4

(2) Sugar composition (Analysis conditions) High-performance liquid chromatography Equipment used: Tosoh SC-8020 system (manufactured by Tosoh Corporation) Column: Shodex SC-1011 (manufactured by Showa Denko KK), 8φ ×
300mm Eluent: distilled water Temperature: 70 ° C Detection: Differential refraction detector RI-8020 (manufactured by Tosoh Corporation) (Result) Glucose: 8.06% Maltose: 13.7% Maltotriose: 11.1% Maltotetraose: 7.72% Malt Pentaose: 9.59% Maltohexaose: 13.4%

(3) Amino acid composition (automatic amino acid analysis method) Arginine: 5 mg / 100 g Lysine: 1 mg / 100 g Histidine: 1 mg / 100 g Phenylalanine: 1 mg / 100 g Tyrosine: Not detected Leucine: Not detected Isoleucine: 1 mg / 100 g Methionine: not detected Valine: 2 mg / 100 g Alanine: 8 mg / 100 g Glycine: 9 mg / 100 g Proline: not detected Glutamic acid: 11 mg / 100 g Serine: 1 mg / 100 g Threonine: 1 mg / 100 g Aspartic acid: 4 mg / 100g

(4) Determination of Rutin (Method and Analytical Conditions) Preparation of Sample Solution 1 g of a sample was precisely weighed, and water was added thereto to make a constant volume of 10 ml, and this was used as a sample solution. Measurement by high performance liquid chromatography 20 μl of standard solution of rutin (0.04-0.4 μg / ml aqueous solution)
Was injected into a high performance liquid chromatography to prepare a calibration curve. Next, 20 μl of the sample solution was injected into the high performance liquid chromatography, the rutin concentration in the sample solution was determined from the above calibration curve, and the rutin concentration in the sample was calculated. The detection limit was set at 0.01 mg / 100 g. Equipment: Shimadzu LC-10AS Detector: UV spectrophotometer, Shimadzu SPD-10A Column: YMC Pack ODS-A A-312 Mobile phase: 2.5% acetic acid-methanol-acetonitrile (35:
(5:10 V / V / V) Measurement wavelength: 360 nm Flow rate: 1 ml / min (Result) Rutin: 0.20 mg / 100 g Fig. 1 shows the analysis result (chart) by high performance liquid chromatography.

[Reference Example] Component analysis of buckwheat flour “flour” Moisture 14.0% (dry method) Carbohydrate 82.1% (remaining 100 minus other components) Ash 0.3% (dry method) Crude protein 3.6% ( Kjeldahl method) Whiteness 72 (atomic absorption method)

[Brief description of the drawings]

1 shows an analysis result (chart) of high-performance liquid chromatography of buckwheat syrup according to the present invention.

 ────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-4-131051 (JP, A) JP-A-54-95760 (JP, A) JP-A-57-129662 (JP, A) Food Guide '86, Free Kokuminsha (1986-4-30), p. 75

Claims (2)

(57) [Claims] A buckwheat powdered starch syrup produced by liquefying and spray-drying buckwheat flour starch. 2. A method for producing buckwheat flour starch, which comprises liquefying buckwheat flour starch and spray drying.