JPH108026A - Starch gelatinized liquid having high transparency - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a starch gelatinized liquid, having a high transparency, utilizable for conventionally hardly preparable foods due to no produced transparent feeling, excellent in palatability and suitable for gelled foods, etc., by blending a starch with a specific starch hydrolyzate. SOLUTION: This starch gelatinized liquid having a high transparency is obtained by blending a starch such as a potato starch with a starch hydrolyzate containing a half or more of a fraction having 20000-2500000 molecular weight or the one having 1-20 dextrose equivalenty(DE) or the one having 8000-800000 molecular weight and a cyclic structure in an amount of preferably 0.05-20 times based on the starch.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a highly transparent starch gelatinizing solution.

[0002]

2. Description of the Related Art Generally, a gelatinized starch solution is obtained by heating and dissolving starch in water. Its transparency varies depending on the type of starch, but even the highest transparency is not a little cloudy. Conventionally, there has been a highly gelatinized starch gelatinization liquid by blending fats and oils or higher fatty acid alkali salts (JP-A-6-345802), but there is no highly gelatinized starch gelatinization liquid by blending sugars.

[0003]

The conventional gelatinized starch having high transparency contains fats and oils and alkali salts of higher fatty acids and the like, so that the color tone and taste quality may be changed due to oxidative deterioration of the fats and oils. Therefore, those improvements have been desired.

[0004]

Means for Solving the Problems The present inventor has solved the above-mentioned problems by inventing a starch gelatinization solution containing a degraded starch.

The present invention is described below in detail. Highly transparent starch gelatinization liquid, which is a mixture of a starch decomposed product containing at least half of a fraction having a molecular weight of 20,000 to 2,500,000 or a starch decomposed product of DE1 to 20. Highly transparent starch gelatinization liquid characterized by blending a starch decomposed product having a molecular weight of 8,000 to 800,000 and having a cyclic structure. The gelatinized liquid having high transparency described in or above, wherein a starch decomposed product is blended in an amount of 0.05 to 20 times the amount of starch.

[0006] The starch referred to in the present invention is a starch which is generally commercially available, and includes, for example, starch and modified starch such as potato, rice, corn, tapioca, waxy corn and wheat.

The above-mentioned starch hydrolyzate is obtained by hydrolyzing starch with an acid or an enzyme, and further comprises a starch hydrolyzate containing at least half of a fraction having a molecular weight of 20,000 to 2,500,000, or DE1. ~ 20 starch degradation products. Molecular weight 20,000-2,500,000
Degraded product containing more than half the fraction of
5, which corresponds approximately to the starch digest. Molecular weight of 20,0
D containing at least half of the fraction of 00 to 2,500,000
As the starch decomposed products of E1 to 15, for example, Matsushita Chemical Industry Co., Ltd. product index # 100 (DE2
-5), SANDEC # 3 manufactured by Sanwa Starch Industry Co., Ltd.
0 (DE2 to 5).

In the present invention, the molecular weight is from 8,000 to 800,
A starch degraded product having a cyclic structure at 000 is converted into a low-molecular-weight starch by an enzyme such as 1,4-α-glucan branching enzyme (hereinafter, referred to as a branching enzyme) or cyclodextrin glucanotransferase (hereinafter, referred to as CGTase). Α-1,4-glucosidic bond and α-
A glucan comprising an inner branched cyclic structure part formed by a 1,6-glucoside bond and an outer branched structural part bonded to the cyclic structure part.

[0009] As a method for preparing a branching enzyme, for example,
There are the following methods. The potato tubers were homogenized in an appropriate buffer containing 5 mM 2-mercaptoethanol, centrifuged, passed through a membrane having a pore size of 0.45 μm, and then passed through a Q-Sepharose (Pharmacia) column to give 5 mM 2
-20 mM Tris-HC containing mercaptoethanol
1 (pH 7.5) (buffer A) with 150 mM NaCl
Wash with buffer B containing Then, add 450 A to buffer A.
The branching enzyme is eluted with buffer C containing mM NaCl. This was dialyzed and applied to a phenyltoyopearl 650M (manufactured by Tosoh) column containing 500 mM ammonium sulfate, and the ammonium sulfate concentration in buffer A was adjusted to 500 m.
Elution is performed by changing from M to 0 mM, and the branching enzyme fraction is collected and dialyzed against buffer A.
The dialysis solution was applied to a PL-SAX column (manufactured by Polymer Laboratory (UK)) equilibrated with buffer A, and the NaCl concentration in buffer A was changed from 150 mM to 40 mM.
Elute by changing to 0 mM and collect the branching enzyme fraction.

The enzyme activity of the branching enzyme is 5 mM Tri.
100 μL of the reaction solution containing s-HCl (pH 7.5), 0.05% (w / v) amylose, and enzyme was added at 30 ° C.
After reacting for 30 minutes, an iodine solution (1 mg / mL K
The reaction is stopped by adding 2 mL of I, containing 0.1 mg / mL I2 and 3.8 mM HCl), and quantification is performed by measuring the absorbance at a wavelength of 660 nm. 1 absorbance per minute
The amount of enzyme to be reduced by% is defined as one unit.

As a method for preparing CGTase, for example, there is the following method. Alkalophilic Bacillus sp. A2
CGTas derived from -5a (hereinafter referred to as A2-5a strain)
e (A2-5a is disclosed in Japanese Unexamined Patent Application Publication No. 7-107972, and is deposited by the applicant as a deposit number (FERM P-13864) with the Institute of Biotechnology and Industrial Technology, National Institute of Advanced Industrial Science and Technology. A2-5a strain was transformed into an AL liquid medium (1% soluble starch, 4% corn steep liquor, 0.1% K2 HPO4, 0.02% MgSO4).
・ 7H2 O, 1% Na2 CO3, pH 10.0)
After culturing at 33 ° C. for 24 hours, the culture supernatant obtained by removing cells from the culture solution by centrifugation is collected. This culture supernatant 1.6
Add 20 g of starch to L and stir at 4 ° C. for 16 hours,
The CGTase is adsorbed on the starch particles. This was packed in a column, and the column was washed 5 times with 100 mL of a 22.8% ammonium sulfate solution.
CGTase is eluted 5 times with 2 HPO4. Ammonium sulfate was added to the eluate to a final concentration of 57%, and the resulting precipitate was collected and dialyzed against a 20 mM Tris-HCl buffer (pH 7.5). The entire amount of this solution was loaded on a Q-Sepharose column (8 mL) equilibrated with 20 mM Tris-HCl buffer (pH 7.5),
After washing with 50 mL of the same buffer containing 0.4 M NaCl, CGTase is eluted by changing the NaCl concentration in the buffer from 0.4 M to 1 M. By collecting the active fractions, purified CGTase derived from the A2-5a strain can be obtained.

The activity of CGTase is determined by placing a 1.5% soluble starch solution (adjusted to pH 5.5 with a 20 mM sodium acetate buffer) in a thermostat set at 40 ° C. in advance, and then adding CGTase to the solution. Initiate the reaction. After 10 minutes of reaction, the reaction solution (0.25 mL)
0.5 mL of 0.5 N acetic acid-0.5 N HCl (5:
1, v / v) solution is added to stop the reaction. Take 0.1 mL of this reaction solution and add 0.005% I2 and 0.05%
Add the solution containing KI, stir and leave at room temperature for 20 minutes. The absorbance of this solution at 660 nm is measured. At this time, a sample without addition of CGTase is prepared as a blank, and the same operation is performed. Under these conditions, the amount of the enzyme that causes a decrease in absorbance at 660 nm of 10% per minute is defined as one unit.

As a method for preparing the starch degradation product according to claim 2 using a branching enzyme, for example, the following method is available. 500 g of commercially available waxy maize starch (average molecular weight of about 5,000,000 or more) is added to 4 L of 50 m
M Suspended in an aqueous solution of sodium citrate (pH 7.5), gelatinized in a water bath at 100 ° C, and allowed to cool to about 30 ° C. To this paste solution, 1,000,000 units of a branching enzyme is added and reacted at 30 ° C. for 25 hours. The reaction solution is heated at 100 ° C. for 20 minutes and centrifuged (10,000).
rpm, 15 minutes). To the supernatant is added 2 volumes of ethanol to precipitate.
This precipitate is freeze-dried to obtain about 400 g of a powder of a hydrolyzed starch having a cyclic structure (molecular weight range: 20,000 to 800,000; average molecular weight: about 150,000).

The method for preparing the starch degradation product according to claim 2 using CGTase includes, for example, the following method. 50 g of waxy maize starch, 90
Heat and dissolve in 0 mL of 20 mM sodium acetate buffer (pH 5.5) containing 100 mM NaCl. On the other hand,
The purified CGTase was adjusted to 50 units / mL.
Dissolve in 20 mM sodium acetate buffer (pH 5.5) containing 100 mM NaCl. 50m of this enzyme solution
L is added to the solution of the above raw materials and reacted at 55 ° C. for 48 hours. The reaction solution is heated at 100 ° C. for 20 minutes, and the denatured enzyme protein is removed by centrifugation (10,000 rpm, 15 minutes). An equal volume of ethanol is added to the supernatant to precipitate. This precipitate is freeze-dried to obtain a starch decomposed product having a cyclic structure (molecular weight range: 8,000 to 40).
(0000: average molecular weight about 60,000) About 20 g of powder can be obtained.

A method for determining whether the molecular weight of the starch degradation product is within the above or the range described above includes a gel filtration method. Gel filtration method uses gel filtration resin Sephacryl S-500HR
(Pharmacia) packed in a column for gel filtration with a diameter of 1 cm and a height of 30 cm, and gel filtration resin Superose
Gel filtration column (hereinafter referred to as column 1), which is made by packing the gel filtration column into a column for gel filtration having a diameter of 1 cm and a height of 30 cm, or a gel filtration resin Superose 6 (Pharmaci
a) was packed in a column for gel filtration with a diameter of 1 cm and a height of 30 cm, and the gel filtration resin Superdex 30 (Pharma
cia) into a column for gel filtration with a diameter of 1 cm and a height of 30 cm.
Column 2) under the following conditions. Analytical sample: 2% by weight starch hydrolyzate aqueous solution 200 μL Elution solvent: 150 mM sodium acetate aqueous solution Flow rate: 1 mL / min Detector: RI detector

In the column 1, those deriving from 23 minutes are 2,500,000 or less in molecular weight, and those deriving by 43 minutes are degraded starch having a molecular weight of 20,000 or more. Therefore, the use of the column 1 makes the claim 1
Can be confirmed within the molecular weight range of the starch degradation product described in (1). Further, in column 1 from 23 minutes to 43
If the peak area up to 分 min is at least half of the total peak area, it can be confirmed that it is a starch decomposed product containing at least half of the fraction having a molecular weight of 20,000 to 2,500,000. In column 2, what flowed out from 18 minutes was a starch decomposed product having a molecular weight of 800,000 or less, and flowed out by 32 minutes was a molecular weight of 8,000 or more. Therefore, by using the column 2, it can be confirmed whether or not the molecular weight is within the molecular weight range of the starch degradation product according to claim 2.

The method for checking whether or not the degraded starch is in the range of DE 1 to 20 may be determined by measuring DE according to a conventional method.

The starch degradation product is 0.0% based on starch.
It is preferable to mix 5 to 20 times the amount.

The starch gelatinizing solution is obtained by gelatinizing starch according to a conventional method.

Since the starch decomposition product is rapidly dissolved by heating, it is preferable to dissolve by heating.

As a method of blending the starch degradation product with the starch gelatinization solution, any method may be used as long as the starch degradation product is uniformly dispersed and dissolved in the starch gelatinization solution. is there. 1. The starch powder and the starch decomposed powder are mixed, and water is added thereto to gelatinize and dissolve. 2. The starch decomposed product powder is added to the starch gelatinization solution and dissolved. 3. A starch decomposed solution is added to starch powder to gelatinize. 4. The starch decomposed solution is added to the starch gelatinization solution and mixed.

[0022]

【Example】

(Example 1) Decomposition products of starches (potato, rice, corn, wheat, tapioca, waxy corn) having a cyclic structure prepared using 2 g each and a branching enzyme (average molecular weight of about 150,00
0) 6 g of mixed powder (starch: starch decomposed product = 1:
3) was added with 102 g of water to make a total of 110 g, which was heated and dissolved in boiling water for 20 minutes with good stirring. After cooling the heated solution to 25 ° C. in cold water, 660 n using a spectrophotometer
m was measured. (Example 2) 102 g of water was added to a mixed powder (starch: starch degraded product = 1: 3) of 2 g of various starches and 6 g of a starch decomposed product of DE 2 to 5 (Paindex # 100: manufactured by Matsutani Chemical Industry Co., Ltd.). The turbidity was measured in the same manner as in Example 1 except that the total was 110 g. (Comparative Example 1) 108 g of water was added to 2 g of each type of starch to make a total of 110 g, and the turbidity was measured in the same manner as in Example 1 below. (Comparative Example 2) 102 g of water was added to a mixed powder (starch: parindex # 3 = 1: 3) of 2 g of various starches and 6 g of a starch decomposition product of DE24 to 25 (paindex # 3: manufactured by Matsutani Chemical Industry Co., Ltd.). 110g in total,
Thereafter, the turbidity was measured in the same manner as in Example 1. (Results) The results of Examples 1 and 2 and Comparative Examples 1 and 2 are shown in Table 1.

[Table 1] As described above, regardless of the type of starch used, the addition of the starch decomposed product described in the claims of the present invention (Example 1,
By 2), the turbidity of various starch solutions was significantly reduced, and the transparency was increased.

Transparent film (Example 3) 15 g of water was added to a mixed powder of 0.3 g of potato starch and 0.6 g of a decomposed corn starch having a cyclic structure prepared using a branching enzyme, and this was stirred well. The mixture was heated and dissolved in boiling water for 20 minutes. After cooling the heated solution to 60 ° C. in cold water, it was poured into a petri dish (about 9 cm in diameter) and dried in an oven (60 ° C.) to form a film. (Example 4) 0.3 g of potato starch and DE2 to 5
0.6 g of decomposed starch (Paindex # 100)
15 g of water was added to the mixed powder of the above, and the same procedure as in Example 3 was carried out to obtain a film. (Comparative Example 3) 15 g of water was added to 0.3 g of potato starch, and the same procedure as in Example 3 was performed to obtain a film. (Results) The films of Examples 3 and 4 were clearly more transparent than Comparative Example 3.

Transparent jelly containing starch (Example 5) 2 g of waxy maize starch, 6 g of a decomposed product of waxy maize starch having a cyclic structure prepared by using a branching enzyme, 10 g of sugar, and 0.5 g of gelling agent (carrageenan) 91.5 g of water was added to the mixed powder to make a total of 110 g.
Heated and melted for minutes. This solution was kept at 10 ° C. for 60 minutes to gel. A part of the heated solution was dispensed into a spectrophotometer cell and kept at 10 ° C. for 30 minutes to gel. Thereafter, the cell was kept at room temperature for 30 minutes, and the turbidity at 660 nm was measured with a spectrophotometer. (Example 6) 91.5 g of water was added to a mixed powder of 2 g of waxy corn starch, 6 g of Paindex # 100 (DE2 to 5), 10 g of sugar, and 0.5 g of gelling agent, for a total of 1 g.
Thereafter, the same procedure as in Example 5 was carried out. (Comparative Example 4) 2 g of waxy corn starch, sugar 10
g and 0.5 g of the gelling agent were mixed with 97.5 g of water to make a total of 110 g. (Results) The turbidity of Example 5 was 0.176, and that of Example 6 was 0.1.
185 and Comparative Example 4 were 0.439. Starch jelly in which the turbidity was reduced and the transparency was increased due to the blending of the starch degradation product was obtained. Further, in Examples 5 and 6, transparency was maintained even after refrigeration for 10 days.

[0025]

According to the present invention, a gelatinized liquid having a white turbidity and having the same starch concentration and high transparency can be obtained. As a result, it can be used for foods and the like that have been difficult to prepare because a transparent feeling does not occur in the past, and it has become possible to cope with diversified tastes of consumers. For example, when preparing a film using starch, a highly transparent film could be prepared by blending the starch degradation product of the present invention. In addition, gelled foods (jelly) containing starch have conventionally been difficult to prepare transparent ones, and therefore have a poor appearance. However, those containing starch decomposed products have high transparency and have a high appearance. Excellent gelled food could be prepared.

Claims (3)

[Claims] (1) a molecular weight of 20,000 to 2,500,000;
Degraded product containing at least half the fraction of
Highly transparent starch gelatinization liquid, characterized in that it contains a starch decomposed product of no. 2. A highly transparent starch gelatinization liquid comprising a starch decomposed product having a molecular weight of 8,000 to 800,000 and having a cyclic structure. 3. The starch decomposed product is added to starch in an amount of 0.0
The highly gelatinized starch gelatinizing solution according to claim 1 or 2, wherein the starch gelatinizing solution is blended in an amount of 5 to 20 times.