JP3110711B2 - How to make buckwheat extract - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing buckwheat extract using buckwheat flour as a raw material. Soba extract can be used in various foods as an excellent taste component.

[0002]

2. Description of the Related Art As an extract using cereals as a raw material, there has been known a malt extract obtained by adding hot water to a crushed barley malt, adding the hot water, saccharifying the mixture, and performing filtration and concentration treatment. I have. Malt extract is widely used mainly in breads, seasonings, beer and other liquors. However, since malt extract is dark brown and has a dark color, it cannot be used for foods that are not desired to be colored in a dark color, and the taste is dull because of its taste, which is not always satisfactory. The malt extract contains various sugars and amino acids generated during the preparation, but does not contain other effective components having added value other than these components.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide an extract derived from cereals which is satisfactory in taste and color tone and contains various sugars, amino acids and minerals in a nutritionally balanced manner. To provide.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have examined "buckwheat" as a raw material as an alternative to the conventional malt extract. It has been found that the produced extract has an excellent taste and contains various sugars, amino acids and minerals, as well as a large amount of rutin, which is effective in preventing arteriosclerosis, thereby completing the present invention.

More specifically, the present invention provides the following steps: (1) liquefying and saccharifying buckwheat flour, (2) performing a proteolytic treatment, (3) filtering and concentrating the obtained liquid, and (4) heating or This is a method for producing buckwheat extract, which includes heating and pressing.

The present invention also provides the following steps: (1) liquefying buckwheat flour and (2) performing a proteolytic treatment.
This is a method for producing buckwheat extract, which comprises saccharifying, (3) filtering and concentrating the obtained liquid, and (4) heating or heating and pressurizing. Furthermore, the present invention is a buckwheat extract produced by any of the above methods.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, preferred embodiments of the method for producing buckwheat extract of the present invention will be described. The raw material is buckwheat flour. First, add 2-3 times the amount of water to the buckwheat flour and mix
It is swollen into starch milk (Bx25 to 30) and filtered to remove foreign substances and the like. Next, the obtained filtrate is adjusted to pH 5.0 to 6.5.
And liquefy by adding liquefied enzyme.

Here, α-amylase is used as the liquefying enzyme, and specific examples thereof include α-amylase [Neospitase PG-2: manufactured by Nagase Seikagaku Corporation]. For liquefaction, liquefying enzyme is added to buckwheat flour at a concentration of 0.
It is carried out by adding 2 to 1.0% by weight and treating at 80 to 90 ° C for 20 to 60 minutes. DE (dextrose) of starch sugar at the end of liquefaction
equivalent) is about 10-20. Liquefaction can be carried out by using an acid such as oxalic acid in addition to the enzymatic saccharification method described above.

Next, the liquefied product is cooled to 50 to 60 ° C., saccharification is performed by adding a saccharifying enzyme to the buckwheat flour at 0.2 to 0.5% by weight and treating for 2 to 10 hours. The DE (dextrose equivalent) of starch sugar at the end of saccharification is about 45 to 90. Here, saccharifying enzymes include β-amylase,
α-Glucosidase, β-glucosidase, transglucosidase and the like are used, and the saccharifying enzyme used can change the sugar composition in the saccharified solution. Oligosaccharides that are bifidobacteria increasing factors, especially isomaltose,
In order to additionally produce a branched oligosaccharide represented by panose, transglucosidase may be used in combination. Specifically, maltozyme 206 [manufactured by Nagase Seikagaku Corporation] as β-amylase, glucozyme [manufactured by Nagase Seikagaku Corporation] as α-glucosidase, transglucosidase L (Amano) [Amano] as transglucosidase Manufactured by Pharmaceutical Co., Ltd.].

After completion of the saccharification, the saccharified solution is adjusted to 45 to 55 ° C.
Proteolytic enzyme is added to buckwheat flour in an amount of 0.2 to 0.5% by weight and subjected to proteolytic treatment for 5 to 24 hours. The protease used herein may be either exo-type or endo-type, and specific examples include denapsin 2P and denazyme AP (both manufactured by Nagase Seikagaku Corporation). By this proteolysis treatment, the high molecular weight protein contained in the liquid is decomposed into low molecular weight proteins and further to amino acids, so that the subsequent filtration treatment becomes easy, and the taste effect is increased by the generated amino acids.

The above-mentioned proteolytic treatment may be performed after liquefaction and before saccharification. By changing the order of saccharification and proteolysis, the taste and sugar composition of the product can be changed. After completion of the above steps, the liquid temperature is raised to 90 to 95 ° C. to inactivate the enzyme used.

Next, diatomaceous earth is added to the buckwheat flour at a liquid temperature of 90 to 95 ° C. in an amount of 1 to 10% by weight, and filtered using a filter press while the liquid temperature is 70 ° C. or more. The filtrate is concentrated in vacuo. At this time, the degree of vacuum is set to be 200 to 500 mmHg. Further, an antifoaming agent may be added to suppress foaming at the time of concentration.

Finally, the concentrated liquid is subjected to a heat treatment. By this treatment, a Maillard reaction can be caused between the sugar and the amino acid in the liquid to impart taste and flavor. The heat treatment is performed under pressure by an autoclave (pressurization method) or at normal pressure (normal pressure method), preferably by a pressurization method. For example, the pressurization method is performed at 105 ° C. and 2 kg / cm ³ for 10 to 30 minutes, and the normal pressure method is performed at 120 to 150 ° C. for 10 to 30 minutes.

The buckwheat extract obtained above contains various oligosaccharides typified by maltose, maltotriose, maltotetraose and maltopentaose, especially β-
When performed with amylase and transglucosidase, it contains various branched oligosaccharides represented by isomaltose, panose, isomalttriose, glutamic acid,
It contains various amino acids such as glycine, alanine, aspartic acid, lysine, and arginine, minerals such as potassium and calcium, vitamins, and the like, as well as buckwheat-derived rutin useful for increasing the resistance of capillaries. Therefore, it 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. Furthermore, the buckwheat extract according to the present invention can reduce the allergen causing allergic symptoms such as atopic dermatitis to a very small amount by proteolytic treatment.

The buckwheat extract according to the present invention is very viscous and has a good elongation as compared with the conventional malt extract. Therefore, when used for bread making, the buckwheat extract is well-adjusted to bread dough, and has a fine foaming property. Characteristics and stability can be improved.
In addition, the buckwheat extract according to the present invention has a simple taste with no dullness compared to the conventional malt extract, and
Excellent flavor. Accordingly, the buckwheat extract according to the present invention is, for example, bread dough; dough for baked confectionery such as biscuits and cookies; sauces such as Worcester sauce, tomato ketchup, chili sauce, French dressing, and mayonnaise sauce; flavor seasoning for noodles, miso soup, and boiled food; Cooking seasonings such as grilled beef sauce, tea bowl steamed ingredients, and lightly pickled ingredients; alcoholic beverages such as beer, whiskey, brandy, and wine; fish meat products such as kamaboko and chikuwa; meat meat products such as sausage and ham; jams, marmalade, and fruit juice It is suitably used as a taste component in various foods such as syrups such as sauces and fruit syrup pickles and ice honey; and syrups such as flower pastes and fruit pastes.

[0016]

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] Manufacture of buckwheat extract (1) 30 kg of water was added to 10 kg of buckwheat flour, mixed, dispersed and swelled.
Let stand for minutes. To this, 30 g of liquefied α-amylase [Neospitase PG-2: manufactured by Nagase Seikagaku Corporation] was added, the pH was adjusted to 6.5, and the mixture was reacted at 85 ° C. for 20 minutes to perform liquefaction. Next, the liquefied product was cooled to 55 ° C., and 20 g of β-amylase [maltochim 206: manufactured by Nagase Seikagaku Co., Ltd.] was added, followed by saccharification by reaction for 5 hours. After completion of saccharification, 30 g of a protease (denapsin 2P: manufactured by Nagase Biochemical Co., Ltd.) while maintaining the solution temperature at 55 ° C.
Was added, and the mixture was reacted for 10 hours to perform a proteolytic treatment. The liquid temperature was raised to 95 ° C. in order to inactivate the above enzymes. 500 g of diatomaceous earth was added while the solution temperature was 90 to 95 ° C., and the solution was filtered using a filter press while the solution temperature was 70 ° C. or higher, and the filtrate was concentrated in vacuo (degree of vacuum: 300 mmHg).

Next, the concentrated solution was treated in an autoclave under heating and pressure (105 ° C., 2 kg / cm ³ ) for 20 minutes to obtain a desired buckwheat extract. [Example 2] Production of buckwheat extract (2) In Example 1, α-glucosidase [glucoteam: manufactured by Nagase Seikagaku Corporation] was used at pH 5.0 instead of β-amylase as a saccharifying enzyme. Except for the above, a target buckwheat extract was obtained in the same manner as in Example 1.

Example 3 Manufacture of buckwheat extract (3) Proteolytic treatment was performed after liquefaction, followed by saccharification (glucose (manufactured by Nagase Seikagaku Co., Ltd.) as a saccharifying enzyme was adjusted to pH
5.0) to obtain the desired buckwheat extract in the same manner as in Example 1.

[Test Example 1] Analysis of sugar composition of buckwheat extract
Determination of Rutin (1) Sugar Composition Analysis The sugar compositions of the buckwheat extract obtained in Examples 1 to 3 and the malt extract for comparison were examined. (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] (Results) The results are shown in Table 1. The analysis chart of each sample by high performance liquid chromatography is shown in FIGS.

[0020]

[Table 1]

(2) Determination of Rutin (Method and Analytical Conditions) Preparation of Sample Solution 5 g of the buckwheat extract obtained in Example 2 was precisely weighed, and water was added to make a constant volume of 10 ml. 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: Hitachi 655A-12 Detector: JASCO 870-UV Column: YMC Pack ODS-A A-312 Mobile phase: 2.5% acetic acid-methanol-acetonitrile (35:
5:10 V / V / V) Measurement wavelength: 350 nm Flow rate: 1 ml / min (Result) Rutin: 2.3 mg / 100g

Test Example 2 Viscosity test of buckwheat extract The viscosity of the buckwheat extract obtained in Example 2 and the malt extract as a comparison were measured. The results are shown in Table 2 and FIG.

[0023]

[Table 2]

Test Example 3 Sensory test of buckwheat extract The buckwheat extract obtained in Example 1 was subjected to a sensory evaluation in comparison with a malt extract. Table 3 shows the results.

[0025]

[Table 3]

[0026]

According to the present invention, a buckwheat extract excellent in taste and color tone is provided. Since the buckwheat extract according to the present invention contains various sugars, amino acids and minerals, as well as rutin, which is effective for preventing arteriosclerosis, it has a good nutritional balance and is useful for preventing adult diseases such as arteriosclerosis and hypertension. In addition, since the protein serving as an allergen is degraded, allergic symptoms such as atopic dermatitis can be considerably reduced, so that it is possible to eat with confidence.

[Brief description of the drawings]

FIG. 1 shows an analysis chart of high-performance liquid chromatography of buckwheat extract (proteolytic treatment after saccharification) according to the present invention.

FIG. 2 shows an analysis chart by high-performance liquid chromatography of buckwheat extract (proteolytic treatment after saccharification) according to the present invention.

FIG. 3 shows an analysis chart of high-performance liquid chromatography of buckwheat extract (proteolytic treatment before saccharification) according to the present invention.

FIG. 4 shows an analysis chart of malt extract by high performance liquid chromatography.

FIG. 5 shows viscosity curves of buckwheat extract and malt extract according to the present invention.

──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-54-95760 (JP, A) JP-A-60-9458 (JP, A) JP-A-9-206010 (JP, A) JP-A-4-94 334323 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/10 A23L 1/22-1/23

Claims (3)

(57) [Claims] 1. The following steps: (1) treating buckwheat flour with a liquefying enzyme and a saccharifying enzyme, (2) treating with a protease, (3) filtering and concentrating the obtained liquid, ) A method for producing buckwheat extract, comprising heating or heating and pressing. 2. The following steps: (1) treatment of buckwheat flour with a liquefying enzyme, (2) treatment with a protease, followed by treatment with a saccharifying enzyme, and (3) filtration of the resulting solution. A method for producing buckwheat extract, comprising concentrating and (4) subjecting to heating or heat and pressure treatment. 3. A buckwheat extract produced by the method according to claim 1 or 2.