JPH08242788A - Millet jelly of buckwheat flour and its production - Google Patents

Abstract

PURPOSE: To obtain the subject healthy food containing various amino acids and minerals as well as rutin effective in prevention of arteriosclerosis, excellent in nutrient balance by liquefying buckwheat flour starch and spraying and drying the liquefied starch. CONSTITUTION: Buckwheat flour starch is liquefied and dried and sprayed to provided the objective millet jelly having light sweetness and aroma without having strong sweetness, e.g. sugar and capable of further promoting sweetness by its combined use with a milk-based, fruit-based, nut-based, coffee-based or black tea-based condensate (e.g. a condensed solution or extract).

Description

Detailed Description of the Invention

[0001]

The present invention uses buckwheat flour as a raw material,
The present invention relates to buckwheat powder starch syrup produced by liquefying the starchy substance and drying it by atomization, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, as a raw material for manufacturing starch syrup,
Starch such as corn, potato, sweet potato, tapioca, pea, wheat, kudzu, sago, or rice is used. Syringe is a viscous sweet substance made by decomposing and saccharifying the starchy material of these raw materials with a saccharifying enzyme, and various candy such as caramel, drop, jelly, Japanese sweets such as bean paste, yokan, jam, syrup, Widely used in various foods such as Tsukudani. Recently, with increasing health consciousness, attention has been paid to maltooligosaccharides, branched oligosaccharides, sugar alcohols, etc. from the viewpoints of propagating bifidobacteria in the intestines, reducing sweetness and calories, and preventing tooth decay. In order to obtain starch syrup containing a significant amount of sugar, various studies have been conducted on the type and combination of enzymes added during saccharification. However, these are exclusively intended to improve the "sugar" component in starch syrup, and there is no known effective component with added value in the starch syrup using the above raw materials. The components other than "have no characteristics. Also, regarding the raw material starch, there is no report on the other than the above, which has been conventionally used conventionally.

[0003]

An object of the present invention is to provide a powdered starch syrup which is excellent in nutritional balance of various amino acids and minerals and which is good for health by using a novel raw material starch which has not been reported so far. Is.

[0004]

[Means for Solving the Problems] As a result of intensive studies to solve the above problems, the present inventors have focused on “Soba”, which has been a traditional Japanese food since ancient times, and liquefied it as a raw material. The manufactured buckwheat syrup contains various amino acids, minerals, etc., as well as rutin in buckwheat flour that is effective in preventing arteriosclerosis, and it was found that the composition is very healthy and has excellent nutritional balance, and the present invention was completed. did.

That is, the present invention relates to buckwheat starch syrup produced by liquefying buckwheat starch and powder-mist drying, and a method for producing the starch syrup.

A preferred embodiment of the method for producing buckwheat powder syrup of the present invention will be described below. Generally, it is desirable that the amount of protein in the starch starch for starch syrup is as small as possible in terms of processing such as filtration. Types of buckwheat flour include surface layer powder, outer layer powder, inner layer powder, and full-layer powder containing all of these, depending on the site of buckwheat seeds (seed) to be crushed. In the present invention, the "flour", which is mainly composed of the middle layer powder, is not a full-layer powder having a high protein content, and the protein content thereof is extremely small at about 3%, and is preferably used. Also, “wari”, which is obtained by crushing buckwheat, can be used.

First, 2 to 3 times the amount of water is added to the soba "dusting powder" as a raw material, mixed and swelled to obtain starch milk (Bx25 to 30), and filtered to remove foreign matters and the like. The obtained filtrate is adjusted to pH 5.0 to 6.0 and liquefied enzyme is added to liquefy it. As the liquefying enzyme used here, α-amylase is used, and for example, α-amylase [neopitase: manufactured by Nagase Seikagaku Corporation] is preferably used. Upon liquefaction, liquefying enzyme may be added to starch in an amount of 0.1 to 1.0% by weight of the solid content of the stock solution and allowed to stand at 88 to 90 ° C for 1 to 2 hours. DE (dextro of starch sugar at the end of liquefaction
se equivalent) is about 10 to 20.

Liquefaction can be carried out by using an acid such as oxalic acid other than the enzymatic saccharification method as described above.

After the completion of the liquefaction reaction, the reaction solution is decolorized with activated carbon (granular carbon), and the protein is removed as a solid residue by centrifugation or using a filter press. The protein fraction recovered as a solid residue was excellent in digestion, while the conventional fraction obtained when corn starch was used was only used for bird feed. Since it contains a large amount of high-value proteins, various amino acids, vitamins and minerals, it can be added to dough such as bean jam, bread and cake and used as a food bulking agent.

Using a powder dryer, the temperature of the blown state was set to 90 to 150 ° C., the water was instantaneously removed and air dried, and the open state temperature was recovered to 80 to 90 ° C. Then, the desired buckwheat powder starch syrup is obtained.

The buckwheat powder starch syrup according to the present invention obtained above is not as sweet as sugar as compared with the conventional enzymatic saccharified starch syrup (commonly known as high maltose starch syrup).
It has a light sweetness and aromatic fragrance, and the effect of further promoting the umami when used in combination with concentrates (condensation, extracts, etc.) such as milk-based, fruit-based, nut-based, coffee-based, tea-based, etc. have.

The obtained buckwheat syrup contains maltose,
In addition to various oligosaccharides represented by maltotriose, maltotetraose, and maltopentaose, arginine,
It contains various amino acids such as alanine, glycine, glutamic acid and aspartic acid, minerals and vitamins in a good balance. Further, it contains rutin derived from buckwheat, which is useful for increasing the resistance of capillaries. Therefore, the buckwheat syrup of the present invention is useful as a healthy diet because it helps prevent adult diseases such as arteriosclerosis and hypertension and has a good nutritional balance.

The powdered starch syrup according to the present invention utilizes the characteristics of being a powder, for example, a ham and sausage extender, a creamy powder for coffee, a milk fat substitute for ice cream, and a sake brewing product such as Sanshushu. It is preferably used for powdered seasonings such as, sprinkle and soup stock, powdered flavors, and various foods such as kabayaki and sauce for grilled meat.

[0014]

INDUSTRIAL APPLICABILITY According to the present invention, there is provided a healthy buckwheat starch syrup containing rutin which is effective for preventing arteriosclerosis in addition to various amino acids, minerals and the like, and a method for producing the same. .

[0015]

The present invention will be described in more detail below with reference to examples, but these examples do not limit the scope of the present invention.

[Example 1] Production of buckwheat powder starch syrup 1 kg of buckwheat "flour" was mixed with 2 L of water and swelled to form starch milk (Bx 25 °), which was adjusted to pH 6.0 and liquefied α-amylase [Neospitases: manufactured by Nagase Seikagaku Co., Ltd.] 3 g was added, and the mixture was left to liquefy at 90 ° C. for 2 hours. DE (dextrose equivalent) of starch sugar at the end of liquefaction
Was 20. After the liquefaction reaction was completed, the reaction solution was decolorized with activated carbon (granular charcoal), and the protein was removed as a solid residue using centrifugation or a filter press. Then, using SPRAY DRYER (NICRO Co.) for the treatment liquid, the temperature of the blown state was adjusted.
The temperature was set to 130 ℃ and air-dried, and the temperature of the open state was recovered to 80 ℃ to recover 200 g of the target powder starch syrup.

[Test Example 1] Properties and component analysis of buckwheat powder starch syrup The buckwheat powder starch syrup obtained in Example 1 was analyzed for the following items.

(1) General component analysis, calorie Moisture content 2.6% (vacuum heating drying method) Protein ^{* 1)} 0.8% (Kjeldahl method) Lipid 0% (Soxhlet extraction method) Fiber 0% (Henneberg Stomann improvement method) Ash content 0.9% (Direct ashing method) Sugar ^{* 2)} 95.7% Energy ^{* 3)} 386kcal / 100g Iron 0.29mg / 100g (o-phenanthroline absorptiometry) Calcium 109 mg / 100g (potassium permanganate capacity method) Potassium 128 mg / 100g (Atomic absorption spectrophotometry) ^{* 1)} Nitrogen / protein conversion coefficient: 6.25 ^{* 2)} Calculation formula: 100- (water + protein + lipid + fiber + ash) ^{* 3)} Energy conversion coefficient: protein; 4 lipids; 9 Carbohydrate (fiber + sugar); 4

(2) Sugar composition (analysis conditions) High performance liquid chromatography Equipment used: Tosoh SC-8020 system (manufactured by Tosoh Corp.) Column: Shodex SC-1011 (manufactured by Showa Denko KK), 8 φ ×
300mm Eluent: Distilled water Temperature: 70 ℃ Detection: Differential refraction detector RI-8020 [made by Tosoh Corporation] (Result) Glucose: 8.06% Maltose: 13.7% Maltotriose: 11.1% Maltotetraose: 7.72% Malto Pentaose: 9.59% Maltohexaose: 13.4%

(3) Amino acid composition (automatic amino acid analysis method) Arginine: 5 mg / 100g Lysine: 1 mg / 100g Histidine: 1 mg / 100g Phenylalanine: 1 mg / 100g Tyrosine: Not detected Leucine: Not detected Isoleucine: 1 mg / 100g Methionine: Not detected Valine: 2 mg / 100g Alanine: 8 mg / 100g Glycine: 9 mg / 100g Proline: Not detected Glutamic acid: 11 mg / 100g Serine: 1 mg / 100g Threonine: 1 mg / 100g Aspartic acid: 4 mg / 100g

(4) Quantification of rutin (method and analysis conditions) Preparation of sample solution 1 g of a sample was accurately weighed, water was added to make a fixed volume of 10 ml, and this was used as a sample solution. Measurement by high performance liquid chromatography 20 μl of rutin standard solution (0.04 to 0.4 μg / ml in water)
Was injected into high performance liquid chromatography to prepare a calibration curve. Next, 20 μl of the sample solution was injected into 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 to 0.01 mg / 100g. Equipment used: Shimadzu LC-10AS Detector: UV spectrophotometer, Shimadzu SPD-10A Column: YMC Pack ODS-A A-312 Mobile phase: 2.5% acetic acid-methanol-acetonitrile (35:
5:10 V / V / V) Measurement wavelength: 360 nm Flow rate: 1 ml / min (Result) Rutin: 0.20 mg / 100g Figure 1 shows the analysis results (chart) by high performance liquid chromatography.

[Reference Example] Component analysis of buckwheat flour "Dust Flour" Moisture 14.0% (drying method) Sugar 82.1% (residue after subtracting other components from 100) Ash 0.3% (drying method) Crude protein 3.6% ( Kjeldahl method) Whiteness 72 (Atomic absorption method)

[Brief description of drawings]

FIG. 1 shows an analysis result (chart) of buckwheat powder starch syrup according to the present invention by high performance liquid chromatography.

Claims (3)

[Claims] 1. A buckwheat starch syrup produced by liquefying buckwheat starch and spray-drying it. 2. The buckwheat syrup according to claim 1, wherein the buckwheat flour is a dusting powder. 3. A method for producing buckwheat starch syrup, which comprises liquefying buckwheat starch and spray-drying it.