JP4184415B1 - Production method of barley syrup - Google Patents

Abstract

A method for producing barley syrup using barley as a raw material having a sufficiently low viscosity, and a food and medium containing barley syrup obtained by the production method.
A method for producing barley syrup rich in β-glucan, comprising a decomposition step of decomposing barley or a pulverized product thereof at 45 to 80 ° C. in the presence of α-amylase.
[Selection figure] None

Description

  The present invention relates to a method for producing barley syrup.

A syrup (waterpox) made mainly of cereals such as barley is a natural food with a good balance between sweetness and umami, and is used as a raw material for processed foods such as fermented foods and beverages such as alcoholic beverages. As such syrup, for example, barley syrup (Patent Document 1) containing barley as a raw material and containing a high concentration of amino acids is known.
JP 2006-262839 A

  However, since the conventional barley syrup has a high viscosity, it has been difficult to handle as a raw material for processed foods and beverages.

  As described above, barley syrup containing a high concentration of amino acid is known, but barley syrup containing a high concentration of β-glucan has not been known.

  Therefore, an object of the present invention is to provide a method for producing barley syrup having a sufficiently low viscosity and rich in β-glucan, and a food and a medium containing barley syrup obtained by the production method.

The present invention is a method for producing a barley syrup concentration of β- glucan is 0.01 mg / ml or more, alpha-amylase presence, barley or saccharified solution to decompose at the ground product 45 to 80 ° C. e Bei the obtained decomposition process, alpha-amylase, to provide a manufacturing method which does not contain little or components showing the β- glucan degrading activity.

  According to the production method of the present invention, it is possible to obtain a barley syrup having a sufficiently low viscosity and rich in β-glucan using barley as a raw material. In the present invention, “rich in β-glucan” means that the concentration of β-glucan in barley syrup is 0.01 mg / ml or more.

In the production of barley syrup, carbohydrates such as starch derived from the raw barley are decomposed by enzymes such as α-amylase into low molecular sugars. In the process of producing this barley syrup, substances such as β-glucan are extracted in addition to starch and low molecular sugars, and this is included in the barley syrup. According to the production method of the present invention, the viscosity is sufficiently increased by allowing the temperature in the decomposition step to be in the range of 45 to 80 ° C. and the presence of α-amylase containing no or almost no component exhibiting β-glucan decomposition activity. A barley syrup which is low and rich in β-glucan can be obtained.

  In the production method according to the present invention, in order to hydrolyze the α-1,6-glucoside bond (branched portion) in the starch derived from barley as a raw material and to produce sugar more efficiently, pullulanase is used in the decomposition step. It is preferable to coexist. By allowing the pullulanase to coexist, a barley syrup with more advanced saccharification can be obtained.

  In the production method according to the present invention, it is preferable that a protease is allowed to coexist in the decomposition step. By allowing the protease to coexist, the protein is decomposed and barley syrup containing a large amount of amino acids can be obtained.

The upper SL pullulanase and the protease, use which does not at all or hardly contain components showing the β- glucan degrading activity. By using such an enzyme, a barley syrup rich in β-glucan can be obtained.

  It is preferable that the manufacturing method of the barley syrup of this invention is equipped with the additional decomposition process which adds (beta) -amylase to the decomposition product obtained by a decomposition process, and also decomposes | disassembles. Thereby, in the decomposition step, even if β-amylase contained in the raw barley is inactivated by heat, β-amylase activity can be supplemented and sugar can be generated sufficiently efficiently.

As said beta-amylase , what does not contain the component which shows beta-glucan degradation activity at all or almost is used . By using such an enzyme, a barley syrup rich in β-glucan can be obtained.

  This invention provides the foodstuff containing the barley syrup obtained by the above-mentioned manufacturing method. Since the barley syrup obtained by the above-mentioned production method has a sufficiently low viscosity and is rich in β-glucan, it can be suitably used for a wide variety of functional foods. Examples of the “food” include solid ingredients such as bread, yogurt, cheese, confectionery, snacks, seasonings such as miso, vinegar, miso, soy sauce, butter, and soft drinks, sake, beer, and sparkling sake. And beverages such as shochu.

  Moreover, this invention provides the culture medium containing the barley syrup obtained by the above-mentioned manufacturing method. By using the barley syrup obtained by the above-described production method as a fermentation medium, a new fermented food utilizing the functional substance contained in the barley can be produced.

  According to the production method of the present invention, it is possible to provide a method for producing syrup using barley as a raw material, which has a sufficiently low viscosity and is rich in β-glucan, and a food containing barley syrup obtained by the production method. . Furthermore, since the food of the present invention is rich in β-glucan, it can be suitably used as a functional food.

  Hereinafter, preferred embodiments of the present invention will be described.

  In a preferred embodiment of the production method according to the present invention, first, barley or a pulverized product thereof is decomposed in water in the presence of α-amylase to obtain a saccharified solution (decomposition step). In this decomposition step, carbohydrates such as starch in raw barley are decomposed into low-molecular sugars, and functional substances such as β-glucan are extracted.

  As barley, all kinds of barley such as Nijo, Rojo, bare, and leather can be used. Moreover, as a barley used as a raw material, all tissues and fractions derived from barley seeds such as whole grains, wheat grains, and straw can be used.

  In the present invention, syrup is produced from barley as a raw material, but is not necessarily limited thereto. For example, cereals such as wheat, oats, oats, rye, and rice are used alone or in combination with barley. Can also be used.

(Α-amylase)
As the α-amylase, conventionally known ones can be used. For example, commercially available amylase AD “Amano” 1 (manufactured by Amano Enzyme), Christase T10S (manufactured by Yamato Kasei Co., Ltd.), Christase YC15S (Yamato) Kasei Co., Ltd.) can be used. The amount of α-amylase added can be appropriately adjusted in accordance with the activity of α-amylase, for example, 0.01 to 1 part by mass with respect to 100 parts by mass in total of barley or a pulverized product thereof. It can be.

(Enzyme)
Furthermore, in this embodiment, it is preferable to add β-amylase to the degradation product obtained in the decomposition step and further decompose (additional decomposition step). Thereby, in the decomposition step, even if β-amylase contained in the raw barley is inactivated by heat, β-amylase activity can be supplemented and sugar can be generated sufficiently efficiently.

  A conventionally well-known thing can be used as (beta) -amylase, for example, the thing made from the Tokyo Chemical Industry Co., Ltd. marketed can be used. It is preferable that the addition amount in the case of adding (beta) -amylase is 0.01-1 mass part with respect to a total of 100 mass parts of barley or its ground material.

  In the decomposition step and / or the additional decomposition step, pullulanase is used to hydrolyze the α-1,6-glucoside bond (branched portion) in the starch derived from barley as a raw material and to generate sugar more efficiently. Preferably coexist. A conventionally known pullulanase can be used. When pullulanase is allowed to coexist, the amount added is preferably 0.01 to 1 part by mass with respect to 100 parts by mass in total of barley or a pulverized product thereof.

  Further, in the decomposition step and / or the additional decomposition step, it is preferable that a protease is allowed to coexist in order to decompose the raw barley-derived protein and generate an amino acid. As the protease, conventionally known ones can be used. When the protease is allowed to coexist, the amount added is preferably 0.01 to 1 part by mass with respect to 100 parts by mass in total of barley or a pulverized product thereof. In addition, as an amino acid produced | generated by making a protease coexist, GABA and glutamic acid are mentioned, for example. The barley syrup obtained by the production method of the present invention contains many amino acids such as GABA and glutamic acid in addition to the above-mentioned β-glucan, and can be suitably used for various functional foods, fermentation media and the like.

Incidentally, alpha-amylase, beta-amylase, the pullulanase and protease, beta - Ru used which does not at all or hardly contain components showing the glucan degradation activity. Examples of proteases containing no or almost no component exhibiting β-glucan degradation activity include protease S “Amano” 3G (manufactured by Amano Enzyme Co., Ltd.), Samoaase PC10F, protin AC10F (manufactured by Daiwa Kasei Co., Ltd.), papain and the like. Can be mentioned.

  When enzymes such as pullulanase and protease coexist, the order in which these enzymes are added is not particularly limited, and may be added simultaneously with α-amylase, or may be added before or after α-amylase is added. Further, at least two of α-amylase, pullulanase and protease may be mixed and the mixture may be added.

(Disassembly process)
In the decomposition step, the temperature at which the barley or the pulverized product thereof is decomposed is 45 to 80 ° C, preferably 50 to 70 ° C, and more preferably 55 to 65 ° C. When this temperature is less than 45 ° C., β-glucan in the raw barley cannot be sufficiently obtained. Moreover, when this temperature exceeds 80 degreeC, the viscosity of the barley syrup obtained will become high and the handling will become difficult. In addition, the temperature at the time of decomposing | disassembling barley or its ground material may be over 60 degreeC and 75 degrees C or less, and may be over 65 degrees C and 75 degrees C or less.

  Moreover, the reaction time in a decomposition | disassembly process can be suitably adjusted according to the activity of α-amylase, a reaction scale, etc., for example, can be 30 minutes-24 hours.

  The density | concentration of the barley used for a decomposition | disassembly process is 0.5-80 mass% with respect to water, and it is preferable in it being 2-60 mass%, and it is more preferable in it being 2.5-40 mass%.

  The decomposition step may be a batch type or a continuous type. In the case of a batch type, it may be appropriately stirred during the decomposition step. In the case of a continuous type, raw barley and water are mixed in advance, and decomposed while being heated at a predetermined temperature and residence time while being fed by a pump to obtain a saccharified solution.

(Additional disassembly process)
In the additional decomposition step, the temperature when further decomposing the decomposition product obtained in the decomposition step is preferably 45 to 80 ° C, more preferably 50 to 70 ° C, and more preferably 55 to 65 ° C. Further preferred. In addition, the reaction time in the additional decomposition step can be appropriately adjusted according to the activity of β-amylase, the reaction scale, etc., and can be, for example, 30 minutes to 24 hours.

  The additional decomposition step may be a batch type or a continuous type. In the case of a batch type, it may be appropriately stirred during the additional decomposition step. In the case of a continuous type, the saccharified solution obtained in the decomposition step is further decomposed while being heated at a predetermined temperature and residence time while being fed by a pump.

(Post-separation process)
Next, insoluble parts are removed from the saccharified solution obtained in the above-described decomposition step or additional decomposition step by centrifugation or filter press. Furthermore, the target soluble barley syrup can be obtained by filtering the remaining soluble part with diatomaceous earth, activated carbon or the like as an auxiliary agent, and further purifying by performing fine filtration.

(Pretreatment process)
In addition, the above-mentioned manufacturing method may be provided with the pre-processing process which pre-processes barley or its ground material at 20-40 degreeC before a decomposition | disassembly process.

  In the pretreatment step, barley or a pulverized product thereof is reacted in water at 20 to 40 ° C. for 30 minutes to 24 hours, for example. Thereby, endogenous enzymes in barley can be activated, and the content of amino acids such as GABA and glutamic acid, proteins, peptides and the like in the obtained barley syrup can be improved.

(Barley syrup)
The barley syrup obtained by the above production method contains amino acids such as GABA and glutamic acid in addition to β-glucan. In addition, the kind and content of the functional substance contained in barley syrup can be changed by appropriately adjusting the kind of raw barley and the kind of enzyme used in the decomposition step.

  Moreover, the obtained barley syrup can be appropriately processed to a state suitable for the application. Examples of such treatment include concentration treatment and sterilization / powdering treatment. In particular, when barley syrup having a high viscosity obtained by a conventional production method is used, sterilization / powdering treatment is difficult. According to the barley syrup obtained by the production method of the present invention, such sterilization / powdering treatment can be easily performed.

  Barley syrup obtained by the above-mentioned production method is, for example, solid ingredients such as bread, yogurt, cheese, confectionery, snacks, seasonings such as miso, vinegar, miso, soy sauce, butter, and soft drinks, sake, beer It can be suitably used for foods such as beverages such as happoshu and shochu.

  Moreover, the new barley syrup obtained by the above-mentioned manufacturing method can manufacture the new fermented food which utilized the functional substance of barley by using it as a fermentation culture medium.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to this.

[Evaluation of β-glucan degradation activity of enzyme]
In order to examine the presence or absence of β-glucan degradation activity in various enzymes (proteases), β-glucan standard solution and various enzymes were mixed and reacted at 50 ° C. for 16.5 hours to measure the concentration of β-glucan did.

First, β-glucan Standard: Calibration Standard (Solution 250 ml. 300 mg / l, β-Gluan Analyzer, Carlsberg-TysonBeast-StymBeast-StymBeast-StymBeast-StymBeast-StymB) Immediately before use, the mixture was thawed at 70 ° C. for 1 hour, diluted with H ₂ O to 150 (ppm), and this was used as a β-glucan standard solution.

Next, samples for evaluation shown in Table 1 were prepared. Among the enzymes shown in Table 1, no. The powdered enzymes 4-16 and 18, the addition of enzyme 125μg dissolved in _H 2 _O1000μl, enzyme solution 10μl of a 10μl diluted with _H 2 _O990μl of the resulting solution to β- glucan standard solution 1000μl Thus, a sample for evaluation was prepared.

Among the enzymes shown in Table 1, no. For 17 of the liquid enzyme by the addition of enzyme 125μl was dissolved in _H 2 _O1000μl, enzyme solution 10μl of a 10μl diluted with _H 2 _O990μl of the resulting solution to β- glucan standard solution 1000 .mu.l, evaluation samples Was prepared.

  No. 1 shown in Table 1 Samples 1 to 3 were for control purposes, and no enzyme was added, and only β-glucan standard solution was used.

  Next, the above-mentioned No. Predetermined processing was performed on samples 1-18. No. For samples 1 and 2, No. 1 at 5 ° C. for 16.5 hours. Sample No. 3 was No. 1 at 50 ° C. for 16.5 hours. Samples 4-18 were each stored at 50 ° C. for 16.5 hours after addition of the enzyme solution. Furthermore, no. Samples 2 to 18 were heat-treated at 100 ° C. for 5 minutes and then centrifuged at 5 ° C., 13200 rpm for 15 minutes, and the sample supernatant was subjected to measurement of the concentration of β-glucan. No. Sample 1 was heat-treated at 100 ° C. for 5 minutes and subjected to measurement of the concentration of β-glucan without centrifugation.

No. which performed the above-mentioned processing. About 1-18 samples, after filtering with a 0.45 micrometer filter, the density | concentration of (beta) -glucan was measured in the measurement chamber of 20 degreeC using the apparatus shown below. The obtained results are shown in FIG.
Two high-pressure pumps:
Shodex (Showa Denko) DS-4 (H ₂ O 1.0 ml / min.)
HITACHI L-6000 Pump (reaction solution 2.0 ml / min.)
Auto sampler:
No. 1: System Instruments Co., Ltd. Autosampler Model AS-09
No. 2: System Instruments Co., Ltd. Autosampler Model 33
Fluorescence detector: Spectral fluorescence detector RF-10AXL for Shimadzu high performance liquid chromatograph (excitation wavelength 360 nm, fluorescence wavelength 420 nm)
Column thermostat: Shodex (Showa Denko KK) OVEN AO-30C
Deaeration device: ERC Co., Ltd. ERC-3215
Data processor: System Instruments Co., Ltd. Chromatocoder21
Mixing coil: round Teflon tube with an inner diameter of 0.5 mm and an empty volume of 0.5 ml to a diameter of 7 cm. Gel filtration column:
Shodex SUGAR BT-603
Column size: 6φ × 50mm
Column end connection screw: male screw type, no. 10-32UNF
Column material: SUS 316
Filler: Polyhydroxymethacrylate Exclusion limit molecular weight: 1 × 10 ⁵ (Pullane)

From FIG. When the enzymes of samples 4 to 9 and 16 were used, it was revealed that β-glucan was largely decomposed and these enzymes contained a component exhibiting β-glucan degrading activity. In contrast, no. When the enzymes 10, 13, 14 and 18 were used, β-glucan was hardly degraded, and it was revealed that these enzymes contained almost no component exhibiting β-glucan degradation activity.

[Preparation of crushed barley]
CDC Fibar (produced in Canada in 2006) was crushed with a cyclone mill in the form of whole grains and used as a raw material for barley syrup. In addition, 50 g of this barley pulverized product was placed on a 75 μm mesh, 150 μm mesh, 300 μm mesh, 600 μm mesh, 1000 μm mesh, and 2000 μm mesh sieve and placed on a sieve for 5 minutes. Diameter measurement was performed. The obtained results are shown in FIG. Further, when the crude protein ratio of the pulverized barley was measured by the Kjeldahl method, the value was 18.5% in terms of anhydrous.

[Enzyme preparation]
As α-amylase, Christase YC15S (trade name, manufactured by Daiwa Kasei Co., Ltd.), as protease, protease S “Amano” G (trade name, manufactured by Amano Enzyme Co., Ltd.) as β-amylase, Tokyo Chemical Industry Co., Ltd. The pullulanase manufactured by Amano Enzyme Co., Ltd. was prepared using β-amylase manufactured by the company as the pullulanase. In the following examples, 25 mg of these enzymes were dissolved in 1000 μl of H ₂ O, and 40 μl of the solution was used.

(Example 1)
Put _H 2 O40ml to 50ml Falcon tube, and incubated (preheating) of _{H 2} O to 50 ° C.. To this, 1.0 g of the barley pulverized product described above was added, α-amylase was added to 0.1% (w / w%) of barley, and the mixture was shaken for 4 hours with a shaker in an air incubator maintained at 50 ° C. Decomposed (decomposition process). Thereafter, the barley syrup of Example 1 was obtained by quenching with an ice bath, centrifuging at 800 rpm for 15 minutes, and filtering the supernatant with a filter paper (manufactured by ADVANTEC).

(Example 2)
A barley syrup of Example 2 was obtained in the same manner as in Example 1 except that protease was added in addition to the α-amylase described above.

(Example 3)
Barley syrup of Example 3 was obtained in the same manner as Example 1 except that the incubation temperature and the internal temperature of the air incubator were changed from 50 ° C to 60 ° C.

Example 4
Barley syrup of Example 4 in the same manner as in Example 1 except that the incubation temperature and the internal temperature of the air incubator were changed from 50 ° C. to 60 ° C. and that protease was added in addition to the α-amylase described above. Got.

(Example 5)
Barley syrup of Example 5 was obtained in the same manner as Example 1 except that the incubation temperature and the internal temperature of the air incubator were changed from 50 ° C to 70 ° C.

(Example 6)
Barley syrup of Example 6 in the same manner as in Example 1 except that the incubation temperature and the internal temperature of the air incubator were changed from 50 ° C. to 70 ° C. and that protease was added in addition to the α-amylase described above. Got.

[Evaluation 1 of barley syrup]
The barley syrup obtained in Examples 1 to 6 was measured for viscosity, filtration rate, β-glucan concentration, SN (Soluable Nitrogen), amino acid concentration, and Brix.

(Measurement of viscosity)
For barley syrup obtained in Examples 1-6, using an Ubbelohde viscometer, the viscosity was measured at 20.00 ° C. undiluted samples diluted neat sample or H _{2 O.} The results are shown in Table 2.

(Evaluation of filtration rate)
The time required for filtration in the above Examples 1 to 6 was measured. Table 2 shows the results of evaluation as “A” when the filtration time is within 15 minutes, “B” when the filtration time is 15 to 30 minutes, and “C” when the filtration time exceeds 30 minutes.

(Measurement of β-glucan concentration)
The barley syrups obtained in Examples 1 to 6 were each diluted 7.5 times with H ₂ O, and then filtered through a 0.45 μm filter. The filtrate was adjusted to a concentration of β-glucan in a measurement chamber at 20 ° C. It was measured. The results are shown in Table 2. The apparatus used for the measurement was the same as that used for the evaluation of the above-mentioned protease β-glucan degradation activity.

(Measurement of SN)
About the filtrate of the barley syrup obtained in Examples 1-6, SN was measured by the Kjeldahl method. The results are shown in Table 2.

(Measurement of Brix)
For the barley syrup filtrates obtained in Examples 1-6, Brix was measured with ATAGO RX-5000. The results are shown in Table 2.

(Measurement of amino acid concentration)
The barley syrup obtained in Examples 1 to 6 was filtered with Ultracel YM-10 Regenerated Cellulose 10,000 MWCO (manufactured by MILLIPORE), and the filtrate was diluted with H ₂ O and then AccQ · FLUOR REAGENT KIT (manufactured by Waters). ) And derivatized by the AccQ • Tag method, and the concentration of amino acids was measured. The obtained results are shown in Table 2. In the table, “total a.a.” represents all free amino acids of protein constituent amino acids excluding undetectable tryptophan, “GABA” represents γ-aminobutyric acid, and “Glu” represents glutamic acid. . Moreover, the following apparatus was used for the measurement.
Apparatus: 2695 separation module, column heater, 2475 multi-λ fluorescence detector, Empower personal mobile phase A: 166 mM sodium acetate, 5.6 mM triethylamine (pH 5.7)
Mobile phase B: 166 mM sodium acetate, 5.6 mM triethylamine (pH 6.8)
Mobile phase C: Acetonitrile mobile phase D: H ₂ O
Column: AccQ-Tag Amino Acid Analysis Column (3.9 × 150 mm) + Sentry Nova C18
Column temperature: 39 ° C
Injection volume: 39 μL
Detection: Ex 250 nm Em 395 nm GAIN 10

(Example 7)
Put _H 2 O40ml to 50ml Falcon tube, and incubated (preheating) of _{H 2} O to 60 ° C.. To this, 1.0 g of the barley pulverized product described above was added, α-amylase was added to 0.1% (w / w%) of barley, and the mixture was shaken for 24 hours with a shaker in an air incubator maintained at 60 ° C. Decomposed (decomposition process). Thereafter, the barley syrup of Example 7 was obtained by quenching with an ice bath, centrifuging at 800 rpm for 15 minutes, and filtering the supernatant with a filter paper (manufactured by ADVANTEC).

(Example 8)
A barley syrup of Example 8 was obtained in the same manner as in Example 7 except that β-amylase was added in addition to the α-amylase described above.

Example 9
A barley syrup of Example 9 was obtained in the same manner as in Example 7 except that pullulanase was added in addition to the α-amylase described above.

(Example 10)
A barley syrup of Example 10 was obtained in the same manner as in Example 7 except that β-amylase and pullulanase were added in addition to the α-amylase described above.

(Example 11)
Barley syrup of Example 11 was obtained in the same manner as Example 7 except that β-amylase, pullulanase and protease were added in addition to the above α-amylase.

[Evaluation 2 of barley syrup]
The barley syrup obtained in Examples 7 to 11 was measured for β-glucan concentration, amino acid concentration, Brix, and sugar concentration. Note that the β-glucan concentration, amino acid concentration, and Brix were measured by the same method as in the evaluation 1 of the barley syrup described above. The results are shown in Table 3.

(Measurement of sugar concentration)
The filtrate of barley syrup obtained in Examples 7 to 11 was heat-treated at 100 ° C. for 10 minutes and then rapidly cooled in an ice bath. This was centrifuged at 15000 rpm and 5 ° C. for 15 minutes, and the supernatant was diluted with 0.1% benzoic acid and subjected to measurement of the sugar concentration. The results are shown in Table 3. The following apparatus was used for measuring the sugar concentration.
Device: DIONEX DX-300
Mobile phase A: 0.1M sodium hydroxide
Mobile phase B: 0.1M sodium hydroxide, 1M sodium acetate
Column: CarboPac PA1
Injection volume: 15 μl

(Example 12)
Put _H 2 O400ml in 500ml tubes and incubated (preheating) of _{H 2} O to 60 ° C.. 50 g of the above-mentioned barley pulverized product was added thereto, α-amylase, β-amylase and pullulanase were added to each barley 0.1% (w / w%) and the internal temperature was kept at 60 ° C. The shaker in the air incubator For 24 hours to decompose (decomposition process). Thereafter, the barley syrup of Example 12 was obtained by quenching with an ice bath, centrifuging at 800 rpm for 15 minutes, and filtering the supernatant with a filter paper (manufactured by ADVANTEC).

(Comparative Example 1)
Put _H 2 O400ml in 500ml tubes and incubated (preheating) of _{H 2} O to 55 ° C.. To this, 50 g of the barley pulverized product described above was added, α-amylase was added to 0.05% (w / w%) of barley, and the mixture was shaken for 1 hour with a shaker in an air incubator maintained at 55 ° C. Thereafter, the temperature was raised to 90 ° C. over 1 hour, and 0.05% (w / w%) of α-amylase was added to the barley and reacted for 1 hour to obtain a liquefied liquid. Next, the obtained liquefied liquid was cooled to 60 ° C., β-amylase was added at 0.1% (w / w%) of barley, and reacted at 60 ° C. for 24 hours to obtain a saccharified liquid. Thereafter, protease was added to barley 0.1% (w / w%) and reacted at 60 ° C. for 24 hours. The barley syrup of Comparative Example 1 was obtained by filtering the reaction solution through filter paper.

[Evaluation 3 of barley syrup]
About the barley syrup obtained in Example 12 and Comparative Example 1, the viscosity, the concentration of β-glucan, SN and Brix were measured in the same manner as in the case of the barley syrup evaluation 1 described above. Table 4 shows the obtained results.

It is a bar graph which shows the density | concentration of (beta) -glucan in evaluation of the beta-glucan degradation activity of protease. It is a bar graph which shows the result of having performed the particle size measurement of the pulverized product of barley.

Claims (6)

A method for producing barley syrup having a β-glucan concentration of 0.01 mg / ml or more,
presence α- amylase, e Bei decomposition to obtain a barley or saccharified solution to decompose at the ground product 45 to 80 ° C.,
The said alpha-amylase is a manufacturing method which does not contain the component which shows beta-glucan degradation activity at all or almost . The production method according to claim 1, wherein in the degradation step, pullulanase containing no or almost no component exhibiting β-glucan degradation activity is allowed to coexist. The production method according to claim 1 or 2 , wherein in the decomposition step, a protease containing no or almost no component exhibiting β-glucan decomposition activity is allowed to coexist. Was added to hydrolyzate the β- amylase obtained by the decomposition step, e Bei further decomposing additional decomposition step,
The production method according to any one of claims 1 to 3 , wherein the β-amylase contains no or almost no component exhibiting β-glucan degradation activity . The foodstuff containing the barley syrup obtained by the manufacturing method of Claims 1-4 . The culture medium containing the barley syrup obtained by the manufacturing method of Claims 1-4 .

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