JPH04248953A - Theanderose-containing icing - Google Patents

Abstract

PURPOSE:To readily prepare an icing substantially free from a crystallization phenomenon and having the same sweetness as in the case using sugar. CONSTITUTION:Theanderose produced from glucan and sucrose with a glucosyl transferase originated from the genus Mucor fungus is employed as a part or all of saccharides contained in the icing. Although a sufficiently satisfactory icing is obtained even when the theanderose is singly employed, other components such as a gum, a protein, starch, an emulsifier, an edible oil, defatted mild powder, table salt, a saccharide, a sugar alcohol, a high grade sweetener, a flavor, a food colorant and cocoa powder may be added.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to icing which prevents the shading phenomenon caused by crystal formation. Icing is used in the production of bread, cakes, confectionery, etc. by coating the surface with white or appropriately colored material to improve appearance, add sweetness, and make it more enjoyable to eat.

0002

[Prior Art] Conventionally, icing has had sugar as its main ingredient, and in order to improve its properties, it has been prepared by adding gums, proteins, starches, emulsifiers, edible oils and fats, skim milk powder, salt, etc. (Japanese Unexamined Patent Publication No. 60-251844). On the other hand, icing using a high-grade sweetener has also been developed (Japanese Unexamined Patent Publication No. 58-67159).

[0003] Icings containing sugar as a main ingredient may suffer from the phenomenon of crunchiness due to the formation of crystals, which significantly impairs the texture of the product and reduces its commercial value. As a preventive measure, gums, starches, etc. are added to icing whose main ingredient is sugar, but the preparation process is complicated. Icing that uses advanced sweeteners is less likely to cause the charring phenomenon, but there are problems with taste and texture compared to the sweetness of sugar.

0004

[Problems to be Solved by the Invention] The object of the present invention is to solve the above-mentioned problems, to obtain an icing that is difficult to cause the shari phenomenon, is easy to prepare, and has the same sweetness as when using sugar. shall be.

[0005]

[Means for Solving the Problems] As a result of intensive studies, the present inventors have found that the above-mentioned problems can be solved by using theanderose, and have completed the present invention. That is, the present invention is an icing characterized by using theanderose produced from glucan and sucrose using glucosyltransferase derived from Mucor bacteria as all or part of the carbohydrate.

[0006] Theanderose is a type of trisaccharide having the structure shown below.

[0007]

[Chemical formula 1]

[0008] Theanderose is usually produced using a glycosyl group transfer reaction. For isolation and purification from the reaction solution, means such as carbon column chromatography and ion exchange column chromatography can be used, for example. Theanderose can be used in combination with other carbohydrates or alone to provide a fully satisfactory icing, but this icing may contain gums, proteins, starches, emulsifiers, edible oils, skim milk powder, salt, sugars, etc. Other ingredients such as , sugar alcohols, high sweeteners, flavor substances, food colors, cocoa powder, etc. can also be added.

It goes without saying that the present invention also includes icings prepared by mixing various additives, as long as the intended effects of the present invention are not hindered. Examples of gums include guar gum, locust bean gum, xanthan gum, agar, pectin, alginic acid, and sodium alginate. Examples of proteins include soy protein, wheat protein, milk protein, active gluten, etc. However, if too large an amount is added, the flavor and texture will deteriorate and cause coloring. It is necessary to select

[0010] Examples of starches include corn starch, potato starch, rice starch, wheat starch, pregelatinized starch, phosphorylated starch, and hydrolyzed starch, but if the amount added is too large, the flavor and texture will deteriorate. Therefore, it is necessary to select the appropriate amount depending on the icing to be made. As an emulsifier, glycerin fatty acid ester,
Examples include sucrose fatty acid ester and propylene glycol fatty acid ester.

[0011] As the edible oil, animal and vegetable oils and their hydrogenated oils are used, and among animal and vegetable oils and fats, oils and fats with a high rising melting point are particularly preferred, and when used as hydrogenated oils, high melting point oils, particularly extremely hydrogenated hydrogenated oils, are preferred. Examples of sugars include glucose, fructose, galactose, isomerized sugar, xylose, maltose, lactose, palatinose, coupling sugar, fructooligosaccharide, and the like. As sugar alcohols,
Examples include sorbitol, mannitol, xylitol, maltitol, and reduced starch saccharide. However, sugars,
Sugar alcohols are used to improve flavor and texture, and must be used within a range that does not interfere with the intended effects of the present invention. As for the high-grade sweetener, stevioside, α-1,4-glycosylstevioside, rebaurioside, acesulfame, glycyrrhizin, saccharin, aspartame, etc. can be used within the range where the flavor and texture are not deteriorated.

[0012] Examples of flavor substances include synthetic fragrances and natural extracts. As the food coloring, both synthetic food coloring and natural food coloring can be used. The icing of the present invention is prepared by adding gums, proteins, starches, and other additives to powdered sugar in advance and stirring them uniformly, then adding water and heating to dissolve, and then adding them to the sugar to prepare the icing. There is also a method in which prescribed amounts of gums, proteins, starches, and other additives are added together with sugars and the like during icing preparation, but the icing obtained is the same no matter which method is used. The points to note at this time are:
Mix gums, proteins, starches, sugars, etc. uniformly,
This is to ensure that no debris remains on the product.

[0013]

【Example】

[0014]

[Reference example] This reference example is Mucor javani
This is an example in which a glucosyl group was transferred from soluble starch to sucrose using a cell extract of cus IFO 4570, and a sweetener containing theanderose was obtained using membrane separation technology. (1) Mucor javanicus IFO
Preparation of cell extract from 4570 Mucor javanicus IFO 45
70 in 100 ml of natural medium [Soluble starch 4
g, corn steep liquor (pH 5.5-5.8) 3g
, NaNO3 0.5g, KH2PO4 0.1g,
MgSO4 ・7H2 O 0.05g, KCI
5. Dissolve 0.05g in distilled water to make 1 liter]
The cells were cultured with shaking in a 00ml flask at 30°C for 2 days.

[0015] 5 ml of the same culture solution was transplanted into a 500 ml flask containing 100 ml of the above natural medium.
Shaking culture was performed at 30°C for 2 days. Bacteria were collected by filtration from 300 flasks cultured in the same manner, washed with deionized water, and stored at -20°C. 1M of the same bacteria containing 4M of urea
Suspend in 5.1 liters of acetate buffer (pH 5.3),
Extraction was carried out at 0°C for 48 hours.

After removing bacterial cell residue from the extract by filtration, the filtrate was cooled to 0°C. Next, to the same filtrate,
Acetone cooled to −20° C. was added with stirring until the concentration reached 50% (v/v). After removing the precipitate from the same solution by centrifugation, 1M CaCl2 aqueous solution was added to 1.4
5ml was added. The same extract contains polyethylene glycol 6.
After adding 000 to 20% (v/w), it was left at 4°C for 1 hour, the resulting precipitate was centrifuged, dissolved in 50 ml of 0.05 M acetate buffer (pH 5.3), and the solution was added to the cells. This was used as an extract in subsequent operations. (2) Preparation of theanderose 0 containing 3% (w/v) soluble starch and 17% sucrose
．． Add Muco to 3 liters of 05M acetate buffer (pH 5)
0.3 ml of a cell extract derived from R. javanicus IFO 4570 (the cell extract obtained in (1) above) was added and reacted at 50°C for 6 hours. The resulting reaction solution was heated at 100°C for 15 minutes, then 3g of activated carbon (trade name: Shirasagi A, manufactured by Takeda Pharmaceutical Co., Ltd.) was added, and the mixture was heated at 50°C for 1 hour to perform decolorization. . After removing the activated carbon, it was treated with Amberlite IR-120 and Amberlite IRA-400 ion exchange resins.

Next, concentration and dilution with water were repeated using an ultrafiltration membrane with a molecular weight fraction of 500 (manufactured by Advantech Toyo Co., Ltd.) to obtain 36% theanderose, 36% sucrose,
After preparing a non-cariogenic or hypocariogenic mixture with a sugar composition of 2% glucose, 27% soluble starch, 70%
(w/w) concentration to obtain 214 g of non-cariogenic or less cariogenic solid.

Furthermore, the following glucose transfer reaction solution [acetate buffer containing 3% soluble starch and 17% sucrose (pH 5.0)] was prepared using the solution that had passed through the ultrafiltration membrane.
By repeating the same operation, it was possible to increase the utilization efficiency of sucrose in this method to 70% or more. Further, the non-cariogenic or low-cariogenic solid was dissolved in distilled water and fractionated several times using an activated carbon column (50 x 900 mm) to obtain 67% theanderose.

The present invention will be explained below with reference to Examples.

[0020]

[Examples 1 to 9, Comparative Examples 1 to 8] Table 1 shows the blending ratios of Examples 1 to 9, and Table 2 shows the blending ratios of Comparative Examples 1 to 8. Icings having the blending ratios shown in Tables 1 and 2 were prepared and applied to bread, and the following tests were conducted, and the results are shown in Table 3. I Icing Conditions ■Test Bread: Danish bread coated with egg white on the surface (manufactured by Amfresh, trade name: Bakery Opening Today) was baked and then allowed to cool at room temperature for 1 hour.

[0021] Preparation of icing: The raw materials having the respective compounding ratios shown in Tables 1 and 2 were sufficiently mixed so as to be uniform and smooth. When preparing icing containing gelatin, agar, and pectin, the water used for each icing was heated to dissolve gelatin, agar, and pectin, and then other components of each icing were added and mixed. ■
Application of icing: The prepared icing was spread on the upper surface of the Danish pastry. After this was left at room temperature for 30 minutes, it was placed in a polyethylene bag. II Test Method - Flavor, Texture: The icing was placed in the mouth and the flavor and texture such as roughness and stickiness were evaluated.

[0022]Cracks and crunchy texture: Danish pastries coated with icing were kept at a constant temperature of 25°C and 32°C for 7 days, respectively, and their surfaces were observed. III Judgment method Judgment was made as follows. ■Flavor and texture◎……Both flavor and texture are good.

[0023]○: No particular problems in flavor or texture. △……There are some drawbacks in flavor and texture. ×……Both flavor and texture are bad. ■Cracks ◎……Extremely good surface with no cracks.

○...There are some cracks. △……There are many cracks. ×……There are many cracks and peeling of the icing. ■ Crisp feeling ◎……Smooth texture.

[0025]○: Slightly rough feel on the tongue. △……It feels rough on the tongue. ×……The texture on the tongue is rough.

[0026]

[Table 1]

[0027]

[Table 2]

[0028]

[Table 3]

[0029]

Effects of the Invention: Even when the icing of the present invention is simply prepared, the icing phenomenon is less likely to occur and the icing has good flavor and texture. In addition, as excessive sugar intake has become a problem, the icing of the present invention can reduce sugar intake, and since theanderose has anti-caries properties, it can improve the palatability of foods. , it is possible to suppress the occurrence of cavities.

Claims (1)

[Claims] 1. An icing characterized in that all or part of the carbohydrate is theanderose produced from glucan and sucrose using a glycosyltransferase derived from a Mucor bacterium.