JP4392345B2 - 食品添加物 - Google Patents
食品添加物 Download PDFInfo
- Publication number
- JP4392345B2 JP4392345B2 JP2004506573A JP2004506573A JP4392345B2 JP 4392345 B2 JP4392345 B2 JP 4392345B2 JP 2004506573 A JP2004506573 A JP 2004506573A JP 2004506573 A JP2004506573 A JP 2004506573A JP 4392345 B2 JP4392345 B2 JP 4392345B2
- Authority
- JP
- Japan
- Prior art keywords
- starch
- debranching
- food
- food additive
- cream
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01001—Alpha-amylase (3.2.1.1)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01041—Pullulanase (3.2.1.41)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01068—Isoamylase (3.2.1.68)
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Noodles (AREA)
Description
材料および方法
反応条件
DE 2.4(Luff-Schoorl法で測定)のPaselli SA2(AVEBE、Veendam、オランダ)の30%(w/w)溶液800 lを60℃において撹拌しながらインキュベーションした。1 M H2SO4を使用してpHを4.4に調節した。0.3%(乾燥基質に基づいてw/w) Optimax L 1000(Genencor)を添加した後、脱分枝反応を16時間進行させた。10 % NaOHを用いてpHを7に上昇させることによって反応を停止し、その後混合物を90℃以下の温度で30分間加熱することによって酵素を不活性化した。噴霧乾燥により、DE 6.5の生成物120 kgを得た。
デキストロース当量(DE、%単位)
Luff-Schoorl法(Schoorl(1929年)、Suiker titratie、Chemisch weekblad、5、130ページ)を使用してデキストロース当量を測定した。
160 mlの水道水(10〜12°DH)に40g(乾燥基質)の生成物を添加することによって20 %(w/w)ゲルを製造した。泡立て器で激しく混合しながら、混合物をスチール製の鍋(径16 cm)で加熱し、少なくとも1分間冷却した。重量を200 mlに調節し(蒸発した水の分を補正)、混合物を200 mlのビーカー(深型)に充填した。
後方-押し出し技法を使用したテクスチャーアナライザー(Stable micro systems TA-HDi)を使用してゲル強度を測定した。1インチのプローブをゲル内に40 mm押込み、取り出した。以下の設定を適用した。
Pn試験速度 5 mm/s
試験速度 2 mm/s
事後試験速度 5 mm/s
距離 40.0 mm
トリガーオート(trigger auto)、8グラム
濁度測定のためには、ラピッドビスコアナライザー(rapid visco analyzer)(RVA-4、Newport Scientific)において、試料を1 % NaClの脱塩水溶液で2 %の濃度に溶解した。以下のプロファイルを使用した(混合物の量:40 g)。
開始温度 50℃
500 rpmで10秒撹拌
250 rpmで50秒撹拌
222秒後に、50℃から95℃に加熱
95℃にて600秒
表1および図1は、白さおよびゲル強度に関する、脱分枝後のPaselli SA2(DEは異なる)の値を示し、測定した値を提供する。高いゲル強度は、ΔDE 0.5〜2.5で得られ、低いゲル強度はΔDE>4で得られた。白さは、脱分枝の程度が増加すると増加する。ΔDE 3.2以上では、最大測定可能値(2000 NTU)を上回る。
PerfectamylゲルMB(AVEBE、Veendam、オランダ)または実施例1で製造した生成物の組み合わせからゲルを製造した。示した割合は、個々の成分の乾燥固形物をいう(PerfectamylゲルMB:水分15.0%、実施例1生成物:水分9.9%)。
Claims (15)
- デンプンを加水分解する段階と、脱分枝する段階とを含み、加水分解する段階が、デンプンをジェット-クッキング中またはジェット-クッキング後に、デキストロース当量(DE)0.5〜7を得るように、酵素的に実施され、脱分枝の段階が、加水分解の段階中または加水分解の段階後に開始され、該脱分枝によるDEが0.2〜7増加する時点で停止される、ホワイトナー、脂肪代用物および/またはタンパク質代用物として使用するのに好適な食品添加物を製造するための方法。
- デンプンが天然型デンプンである、請求項1記載の方法。
- デンプンが、トウモロコシデンプン、小麦デンプン、ジャガイモデンプン、タピオカデンプン、およびサツマイモデンプンからなる群より選択される、請求項1または2記載の方法。
- デンプンを加水分解して、デキストロース当量(DE)1.5〜4を得る、請求項1〜3のいずれか一項記載の方法。
- α-アミラーゼを使用してデンプンを加水分解する、請求項1〜4のいずれか一項記載の方法。
- プルラナーゼおよび/またはイソアミラーゼを使用してデンプンを脱分枝する、請求項1〜5のいずれか一項記載の方法。
- 脱分枝の段階が、脱分枝によるDEの0.2〜4増加時に停止される、請求項1〜6のいずれか一項記載の方法。
- 食品添加物が、ゲル化増強剤、噴霧乾燥助剤、またはタンパク質もしくは脂肪の代用物である、請求項7記載の方法。
- 脱分枝の段階が、脱分枝によるDEの1〜7増加時に停止される、請求項1〜6のいずれか一項記載の方法。
- 食品添加物が、噴霧乾燥助剤、コーティング助剤、ゲル化増強剤、またはホワイトナーである、請求項9記載の方法。
- 加水分解および脱分枝を受けたデンプンを含む、請求項1〜10のいずれか一項記載の方法によって得られた食品添加物。
- 食品を製造する際の請求項11記載の食品添加物の使用。
- 食品が、スプレッド、マーガリン、ドレッシング、プディング、カスタード、低脂肪チーズ、トッピング、ソース、マヨネーズ、アイスクリーム、ヨーグルト、冷菓、アイシング、サワークリーム、パン用クリーム、バター、バターコーティング、焼いた製品、クリーマ、ショートニング、ベビーフード、粉末スープ、液体スープ、およびパン粉からなる群より選択される、請求項12記載の使用。
- 請求項11記載の食品添加物を含む食品。
- スプレッド、マーガリン、ドレッシング、プディング、カスタード、低脂肪チーズ、トッピング、ソース、マヨネーズ、アイスクリーム、ヨーグルト、冷菓、アイシング、サワークリーム、バター、パン用クリーム、バターコーティング、焼いた製品、クリーマ、ショートニング、ベビーフード、粉末スープ、液体スープ、およびパン粉からなる群より選択される、請求項14記載の食品。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP02077098A EP1366674B1 (en) | 2002-05-28 | 2002-05-28 | Food additive |
PCT/NL2003/000394 WO2003099038A1 (en) | 2002-05-28 | 2003-05-27 | Food additive |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2005527214A JP2005527214A (ja) | 2005-09-15 |
JP4392345B2 true JP4392345B2 (ja) | 2009-12-24 |
Family
ID=29414786
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2004506573A Expired - Fee Related JP4392345B2 (ja) | 2002-05-28 | 2003-05-27 | 食品添加物 |
Country Status (12)
Country | Link |
---|---|
US (1) | US7344741B2 (ja) |
EP (1) | EP1366674B1 (ja) |
JP (1) | JP4392345B2 (ja) |
CN (1) | CN100508782C (ja) |
AT (1) | ATE370664T1 (ja) |
AU (1) | AU2003237715A1 (ja) |
BR (1) | BR0311379B1 (ja) |
DE (1) | DE60221970T2 (ja) |
DK (1) | DK1366674T3 (ja) |
ES (1) | ES2289049T3 (ja) |
PL (1) | PL208534B1 (ja) |
WO (1) | WO2003099038A1 (ja) |
Families Citing this family (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005079595A1 (en) * | 2004-02-19 | 2005-09-01 | Tate & Lyle Europe Nv | Spray-dried starch hydrolysate agglomerate product and method for preparing a spray-dried starch hydrolysate agglomerate product |
JP4619345B2 (ja) * | 2006-11-20 | 2011-01-26 | キユーピー株式会社 | 酸性水中油型乳化食品 |
JP4972044B2 (ja) * | 2007-07-02 | 2012-07-11 | 三栄源エフ・エフ・アイ株式会社 | デキストリンを含有する加工食品組成物 |
US20110008502A1 (en) * | 2007-07-02 | 2011-01-13 | San-Ei Gen F.F.I., Inc. | Processed food composition containing dextrin |
US20090017186A1 (en) * | 2007-07-11 | 2009-01-15 | National Starch And Chemical Investment Holding Corporation | Hydrocolloid Blend For Innovative Texture |
US20100074997A1 (en) * | 2008-09-19 | 2010-03-25 | Annette Evans | Starch Based Fat-Replacer by Crystallization of Enzyme Modified Starch and High-Pressure Shearing |
EP2651244A1 (en) * | 2010-12-13 | 2013-10-23 | DSM IP Assets B.V. | Spreadable gels |
BR112014008857A2 (pt) * | 2011-11-04 | 2017-04-11 | Unilever Nv | concentrado sólido de alimentos e processo para a preparação |
CN106900855A (zh) * | 2017-01-22 | 2017-06-30 | 华中农业大学 | 一种马铃薯粉酶解凝固型酸奶生产方法 |
US10851183B2 (en) * | 2017-03-10 | 2020-12-01 | Cargill, Incorporated | Hydrolyzed starch compositions and their use in food applications |
EP3952665A1 (fr) * | 2019-04-12 | 2022-02-16 | Roquette Freres | Creme patissiere instantanee contenant de l'amidon de pois atomise |
KR102588773B1 (ko) * | 2022-09-05 | 2023-10-17 | 주식회사 지구인컴퍼니 | 동물성 지방 대체 조성물 및 이를 포함하는 식물성 패티 |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4603110A (en) * | 1983-10-21 | 1986-07-29 | Grain Processing Corporation | Starch hydrolyzates and preparation thereof |
US4510166A (en) * | 1984-01-19 | 1985-04-09 | National Starch And Chemical Corporation | Converted starches for use as a fat- or oil-replacement in foodstuffs |
US4971723A (en) * | 1988-10-14 | 1990-11-20 | National Starch And Chemical Investment Holding Corporation | Partially debranched starches and enzymatic process for preparing the starches |
AU630308B2 (en) * | 1990-11-19 | 1992-10-22 | National Starch And Chemical Investment Holding Corporation | Short chain amylose as a replacement for fats in foods |
US5322778A (en) * | 1991-10-31 | 1994-06-21 | Genencor International, Inc. | Liquefaction of granular starch slurries using an antioxidant with alpha amylase |
US5651828A (en) * | 1994-09-30 | 1997-07-29 | Lafayette Applied Chemistry, Inc. | Fat substitute for processed foods |
GB9625129D0 (en) * | 1996-12-03 | 1997-01-22 | Cerestar Holding Bv | Highly fermentable resistant starch |
AU1595999A (en) * | 1997-11-26 | 1999-06-15 | A.E. Staley Manufacturing Company | Enzymatic starch saccharification including a membrane separation step |
AU7561600A (en) * | 1999-09-17 | 2001-04-24 | Cooperatieve Verkoop- En Productievereniging Van Aardappelmeel En Derivaten Avebe B.A. | Starch product |
US20030134395A1 (en) * | 2001-12-19 | 2003-07-17 | Shetty Jayarama K. | Process for hydrolyzing starch without pH adjustment |
US20030134396A1 (en) * | 2001-12-19 | 2003-07-17 | Shetty Jayarama K. | Process for hydrolyzing starch without pH adjustment |
-
2002
- 2002-05-28 AT AT02077098T patent/ATE370664T1/de active
- 2002-05-28 DE DE60221970T patent/DE60221970T2/de not_active Expired - Lifetime
- 2002-05-28 EP EP02077098A patent/EP1366674B1/en not_active Expired - Lifetime
- 2002-05-28 DK DK02077098T patent/DK1366674T3/da active
- 2002-05-28 ES ES02077098T patent/ES2289049T3/es not_active Expired - Lifetime
-
2003
- 2003-05-27 US US10/515,761 patent/US7344741B2/en not_active Expired - Fee Related
- 2003-05-27 PL PL373431A patent/PL208534B1/pl unknown
- 2003-05-27 BR BRPI0311379-5A patent/BR0311379B1/pt not_active IP Right Cessation
- 2003-05-27 CN CNB038122561A patent/CN100508782C/zh not_active Expired - Fee Related
- 2003-05-27 AU AU2003237715A patent/AU2003237715A1/en not_active Abandoned
- 2003-05-27 WO PCT/NL2003/000394 patent/WO2003099038A1/en active Application Filing
- 2003-05-27 JP JP2004506573A patent/JP4392345B2/ja not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
PL208534B1 (pl) | 2011-05-31 |
JP2005527214A (ja) | 2005-09-15 |
AU2003237715A1 (en) | 2003-12-12 |
DK1366674T3 (da) | 2008-01-07 |
BR0311379B1 (pt) | 2014-03-04 |
ATE370664T1 (de) | 2007-09-15 |
DE60221970T2 (de) | 2008-05-15 |
PL373431A1 (en) | 2005-08-22 |
WO2003099038A1 (en) | 2003-12-04 |
BR0311379A (pt) | 2005-03-15 |
EP1366674B1 (en) | 2007-08-22 |
DE60221970D1 (de) | 2007-10-04 |
EP1366674A1 (en) | 2003-12-03 |
CN100508782C (zh) | 2009-07-08 |
CN1655688A (zh) | 2005-08-17 |
ES2289049T3 (es) | 2008-02-01 |
US20050249867A1 (en) | 2005-11-10 |
US7344741B2 (en) | 2008-03-18 |
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