JPH01132343A - Food additive consisting of starch hydrolyzed saccharide - Google Patents

Abstract

PURPOSE:To obtain a food additive excellent in improvement of texture, etc., by containing an adequate amount of a starch hydrolyzed saccharide, negative to iodine starch reaction, completely soluble in 50% ethanol and having a specific value of glucose polymerization degree. CONSTITUTION:Edible starch is saccharified by an acid or enzyme according to a conventional method. The kind of the acid and/or enzyme and other reaction condition are carefully selected or unnecessary parts of ordinary starch hydrolyzed saccharides are limited to specific physical properties by separation and purification, such as chromatography, to produce the above-mentioned starch hydrolyzed saccharide, preferably containing saccharides having <=3 glucose polymerization degree in the amount of <=25% based on the total constituent saccharides and saccharides having >=9 glucose polymerization degree in the total amount of <=30% based on the total constituent saccharides. Furthermore, the afore-mentioned starch hydrolyzed saccharide has the following characteristics. Negative to iodine starch reaction and completely soluble in 50% ethanol. The starch hydrolyzed saccharide having the above-mentioned characteristics is used to afford the aimed food additive.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a food additive made of starch-decomposed sugar, which is used to adjust the moisture content and improve the texture of processed meat and seafood products.

Prior art It has been known for some time that starch-decomposing sugar (starch syrup) is added to foods, especially processed meat and seafood products, for the purpose of adjusting the moisture content of the product, reducing water activity, preventing syneresis, and improving texture. There is. However, conventional starch-decomposing sugars have the following problems, and cannot be expected to be used satisfactorily.

■ It causes the iodine reagent to change color and is mistaken for adding starch.

■ Contains sugar that is insoluble in 50% ethanol,
When analyzed using the JAS starch determination method (livestock sausages, etc.), it is determined as starch.

■ The sweetness is more than 20% of sugar, so adding a large amount will make the product sweet.

■ Easily browns when heated.

Problems to be Solved by the Invention The present invention solves the drawbacks of conventional starch-decomposing sugars as described above, and can be used in food processing to adjust moisture content, adjust solid matter M, reduce water activity, prevent syneresis, and improve preservability. Additives that can be effectively used for the purpose of improving texture, improving texture, and improving yield, especially starch that does not change color when heated, has little sweetness, and is not quantified as starch using an iodine reagent or JAS starch determination method. The purpose of the present invention is to provide a food additive made of decomposed sugar.

Means for Solving the Problems In the present invention, the above object has been achieved by limiting the production of starch decomposing sugars to those having specific physical properties.

That is, the food additive of the present invention is a starch-degrading sugar, and a) the total amount of sugars with a glucose polymerization degree of 3 or less is 25% or less of the total constituent sugars, and b) a sugar with a glucose polymerization degree of 9 or more It is characterized by being composed of saccharides, which make up 30% or less of the total composition, are negative for the C0 iodine starch reaction, and are completely soluble in 50% ethanol.

Effect: The food additive of the present invention has a glucose polymerization degree of 3.
Since the amount of sugar below is small, it does not exhibit any sweet taste and does not turn brown when heated. Furthermore, since there are relatively few sugars with a glucose polymerization degree of 9 or higher, they will not react with the iodine reagent and be mistaken as containing starch.
It is not quantified as starch by the JAS starch determination method for meat sausages, etc. (but any amount can be added as desired).

The food additive of the present invention can be produced in accordance with the usual method for producing starch-decomposed sugar (starch syrup), for example, by liquefying edible starch (corn, potato, wheat, tapioca, etc.) with acid or enzymes and saccharifying it. , in the case of direct production, the type of acid and/or enzyme, so that saccharides with the above characteristics are obtained;
It is necessary to carefully select other reaction conditions during production.

Moreover, it can also be produced by separating and purifying the unnecessary portions of ordinary starch decomposition and saccharification products using chromatography or the like.

Note that I! used in the present invention! For class 2, the total amount of sugars with a degree of glucose polymerization of 3 or less is 25% or less of the total sugar composition, and the total amount of sugars with a degree of polymerization of 9 or more is 30% or less of the total sugars, but sugars with a degree of glucose polymerization of 3 or less It is preferable that the total amount of sugars is 20% or less of all the constituent sugars, and it is preferable that the sum of the sugars having a degree of polymerization of 9 or more is 25% or less of the total constituent sugars.

Example 1 A starch decomposed sugar having the following properties was produced by an enzymatic method using cornstarch as a raw material.

Total amount of sugars with glucose polymerization degree of 3 or less 20.2χ Total amount of sugars with glucose polymerization degree of 9 or less 27.0χD E
20.4 Iodine starch reaction negative 50% ethanol
Completely dissolved sugar equivalent sweetness
About 15χ The above decomposed sugar is designated as Sample I.

This sample ■ is used as a sausage raw material with the following composition.
Sausage was produced by adding 5%.

Sausage ingredients composition Minced pork 60 parts Pork fat 25 parts Ice water 15 parts Salt 1.6χ Sand It! 0, 5χ salting agent
0.4″A seasoning
0.2χ Emulsifier 0.5χ The properties of the obtained sausage were determined using the following commercially available starch-degrading sugar (
The results are shown in Table 1 in comparison with the results obtained when the conventional product) was used in place of Sample 1 above.

Commercially available starch-degrading sugar Total amount of sugars with glucose polymerization degree of 3 or less 28.3χ Total amount of sugars with glucose polymerization degree of 9 or less 32.8χ DE
, 23.1 Iodine starch reaction positive 50% ethanol
Sweetness equivalent to cloudy sugar
Approximately 22χ Table 1 Test method Moisture JAS method (meat sausage) Iodine reaction
Direct addition of iodine reagent (+) - Positive (-) - Negative starch determination JAS method (meat sausage) N, D =
0.05% or less Texture/Sweetness Sensory test Condition when heated Condition stir-fried in a frying pan From the results in Table 1, when adding conventional commercially available products, the iodine starch reaction was positive, the starch was quantified, and sweetness and burntness were reduced. On the other hand, with the addition of Sample I according to the present invention, the iodine-starch reaction was negative, starch was not quantified, sweetness did not change, and burning caused by heating was not a problem.

Effects of the Invention The product of the present invention can be used as an auxiliary raw material during food processing to adjust the moisture content of the product, adjust the amount of solids, reduce water activity, prevent syneresis, improve preservability, improve texture, increase yield, etc. in,
It can be added in large amounts to processed meat products such as ham, sausage, bacon, roasted pork, etc., and processed seafood products such as kamaboko and chikuwa, without impairing the flavor and meeting the standards. You can get the product you want.

Claims (1)

[Claims] (1) Starch-degrading sugars, in which a. The total of sugars with a glucose polymerization degree of 3 or less is 25% or less of the total constituent sugars, and b. The total of sugars with a glucose polymerization degree of 9 or higher is 25% or less of the total constituent sugars. A food additive comprising a saccharide having the following properties: 30% or less; c. negative for iodine-starch reaction; and d. completely soluble in 50% ethanol.