JPS6075295A - Production of water-soluble starchy substance, and production of food or drink containing the same - Google Patents

Abstract

PURPOSE:To produce a water-soluble starchy substance useful for the production of foods and drinks, and having high solubility in water, by treating a gelatinized starch with a branching enzyme, and separating the water-soluble fraction from the product. CONSTITUTION:The raw starch is gelatinized e.g. by the heat treatment or alkali-treatment of an aqueous suspension of the starch. The gelatinized starch is dispersed in water, and treated with a branching enzyme to obtain a water- soluble starch. The branching enzyme used in the above treatment is an enzyme capable of converting the alpha-1,4-glycoside bond of the starch to alpha-1,6-glycoside bond and forming a new branched structure. The enzyme can be obtained from vegetables, animals or microorganisms, and above all, the branching enzyme produced by a bacterial strain belonging to Bacillus genus is preferable in view of the yield, etc. The amount of the branching enzyme is about 0.5-50 units per 1g of the gelatinized enzyme.

Description

[Detailed Description of the Invention] Natural starch is used as a type of thickening agent in the production of various foods and drinks, but its properties include swelling and gelatinization when heated in the presence of water; It will not dissolve. For this reason, for example, even if starch is used as a thickener or dispersant in the production of foods and drinks, there are disadvantages in that the quantity is limited and a pasty texture is produced. As a method of water-solubilizing starch without hydrolyzing it, a method of chemically modifying Oe powder, such as derivatives such as sodium glycolate and starch phosphate ester, has been developed, but these are synthetic thickeners. Therefore, there are many problems with its use in food and drinks.

The present inventors conducted research on changing the physical properties of starch without reducing its molecular weight, with the aim of making flour more widely available as a sizing agent. As a result, the α-1,4-bond in starch was
Enzyme that transfers to -1,6- bond (Q-enzyme, E C2
, 4, 1, 18'), that is, when the branch-cropping enzyme sufficiently acts on starch and the soluble fraction is collected, a carbohydrate with a high molecular weight but very high solubility in water is produced. Based on this discovery, the present invention was completed.

That is, the present invention provides (1) a method for producing a water-soluble starch, which comprises collecting a water-soluble fraction from a product obtained by allowing a branching enzyme to act on a gelatinized starch, and (2) This is a method for producing a food or drink, characterized by containing water-soluble starch collected from a product obtained by allowing a branching enzyme to act on a gelatinized starch during the production of the food or drink.

In the present invention, the starch used as the raw material for producing the water-soluble starch can be used without particular limitation as long as it is normally edible, such as cornstarch, waxed cornstarch, rice Bamboo flour, glutinous rice imitation flour, potato starch, sweet potato starch, Kuzu R flour, etc. can be advantageously used industrially. Furthermore, amylose or amylobectide dextrin obtained from these starches may be used as a raw material.

Next, the branching enzyme used to produce water-soluble starch is an enzyme that converts the α-1,4-glycondo bonds of starch into α-1,
It is an enzyme that has the effect of transferring to 6-glycosidic bonds and generating new branched structures.

This enzyme has been found to be derived from plants, animals, and microorganisms, but in the case of the present invention, it is
It is advantageous in terms of yield etc. to use the enzyme obtained by the method described in No. 7, ie, the enzyme produced by bacteria belonging to the genus Bacillus.

In the production method of the present invention, it is first necessary to gelatinize the starchy raw material. A known gelatinization method can be used, such as heating or alkali treatment of an aqueous suspension of starch. The method of causing a glutinous enzyme to act on gelatinized starch can be carried out preferably under the following conditions.

Gelatinized starch is dispersed in water when subjected to an enzyme reaction, and its concentration is usually preferably about 1 to 15%. The amount of branch cropping enzyme used is about 0.5 to 50 units, preferably about 1 to 10 units per gram of gelatinized starch. The enzyme unit here refers to amylose 10η
After dissolving in NaOH1#/, add 0.05 M phosphate buffer (pH 7,5), then neutralize with hydrochloric acid, bind the total amount with water to 10 g/1, add 100 μ of enzyme solution to 100 P1 of this solution.
After adding E and allowing it to act at 25°C for 10 minutes, this was added with N/
300 iodine solution (0,004MK, 0.005NH
3tt containing C1 was added, the absorbance at 56Q nu was measured, and the absorbance was 196
The enzyme activity to be decreased is defined as 1 unit.

The enzyme reaction is carried out at a temperature of about θ to 50°C, preferably about 10 to 4
0°C, pH about 5.5-9.5, preferably about 6.5-&
5, and is usually carried out for 1 to 24 hours, and is generally preferably carried out under stirring. After the reaction for a predetermined period of time, the reaction solution may be heated to about 50° C. or higher to inactivate the enzyme, if necessary.

A water-soluble fraction is collected from the product thus obtained. As for the collection method, a method of removing insoluble matter from a solution subjected to an enzyme reaction by centrifugation to obtain a solution portion can be advantageously applied.
The water-soluble fraction may be obtained as a p-liquid by squeezing and filtering using a furnace cloth. This aqueous solution contains the water-soluble starch that is the object of the present invention, and can be used in its entirety, but it is preferable to dry it so that it is convenient for storage and easy to use in the production of food and drinks as described below. Drying can be carried out by ordinary spray drying or drum drying, but the aqueous solution containing starch in pond water is treated with a hydrophilic organic solvent (e.g. ethanol) at 25 V/min.
It is also possible to adopt a method in which the target water-soluble starch is precipitated by adding V% or more, and then separated by p-filtration or the like, and then dried by ventilation or reduced pressure drying. Drying is usually carried out so that the moisture content is about 1096 or less, and in cases other than spray drying, the dried product may be ground into powder using a hammer mill or the like, if necessary. The particle size is preferably such that it can pass through a 100-mesh standard sieve according to the Japanese Industrial Standards.

The properties of the water-soluble acid powder obtained in Example 1 are as follows.

1) Solubility Soluble in cold water to an equal amount (weight).

The relationship between the ethanol degree and the amount of precipitated rli when ethanol is added to a 2% by weight aqueous solution of water-soluble starch is as follows.

x ta/-IV 25 v/v* 88% by weight.

Ethanol/L/75 V/V% precipitated 99% by weight or more.

(Note) The amount of precipitation is 5000r after adding ethanol-μ.
After centrifugation at pnL for 10 minutes and drying the resulting precipitate, the weight was measured and the weight % based on the sample amount was calculated.

2) Intrinsic viscosity Dissolve this water-soluble starch substance in 1,000μμμ phosphoric acid L, 30
．． The intrinsic viscosity obtained by measuring the viscosity with an Ubbelohde capillary viscometer in a constant temperature bath of 0 ± 0.02 t was 0.
It's 10. On the other hand, the intrinsic viscosity of the raw starch measured by the same method was 1.38.

3) Iodine coloration To 100 Da of water-soluble starch, add ethanol/L'1, then add 10,000 Da of water, then add 2* of sodium hydroxide aqueous solution (10%) and heat at 5°C. Leave overnight to dissolve. After diluting this liquid with water, neutralize it with hydrochloric acid,
The whole amount is 100ey? shall be. 5txt in this is 500
In a tl volumetric flask, add iodine solution (I20.2%,
Add 5 ingredients (including 2.096 liters of water) and add 500 ytt of water.
Make it. The absorbance (iodine coloring degree) of this liquid at a wavelength of 660 nH was 0.011.

4) Reducing power' The reducing power was the same as that of starch used as a raw material (Somogyi method).

5) β-Amylase decomposition limit is 69% for IS powder used as a raw material, while this water-soluble starch is 51% (measurement method: Starch Science Experimental Methods, Vol. 1)
Page 13, Breakfast Bookstore).

6) Average branched chain length The average branched chain length of the starch used as the raw material was 26.5, whereas the average branched chain length of this water-soluble starch was 12.6 (Measurement method N Starch scientific experiment method, p. 108) , Breakfast Bookstore).

Although this water-soluble starch is extremely soluble in water and has a low viscosity compared to raw starch, it shows no increase in reducing power.
To summarize the characteristics of the water-soluble powder, X-1 is a polymer substance with a molecular weight similar to that of the raw material starch. On the other hand, unlike starch, it dissolves extremely well in water, and since the viscosity of the dissolved starch is lower than that of gelatinized starch, it can be dissolved in high concentrations. Also, it has almost no multi-reducing power that is different from ordinary dextrins. Therefore, even if it coexists with amino acids, proteins, etc., it will not turn brown. In addition, since it is not very sweet, even if a large amount of it is added to food or drinks, it will not affect the taste.

The water-soluble acid powder obtained by the above method is useful as a base material or quality improving agent for food and drinks. In other words, this water-soluble starch material can be used in a variety of ways depending on the purpose, such as thickeners, thickeners, dispersants, binders, disintegrants, texture improvers, polishing agents, coating agents, etc. for various foods and drinks. be able to.

It is also an excellent source of energy. Examples of food and beverages that are subject to this application include seasonings (e.g., animal/vegetable protein hydrolysates, yeast extracts, fermented seasonings, bonito flakes seasonings, chemical seasonings, etc.), beverages (e.g., fruit juices) Beverages, vegetable juices, lactic acid bacteria drinks, etc.), soups! (e.g., corn soup, consommé soup, etc.), tablet confectionery (e.g., refreshing sweets, vitamin-containing tablet confectionery, sauces/sauces (e.g., kusta sauce, yakiniku sauce, etc.), confectionery (e.g., giyuuhi,
Examples include kutsky, Japanese sweets, etc.), vegetables (e.g. boiled beans, etc.).

The amount of the water-soluble starch contained in the food or drink is appropriately selected depending on the type of the food or drink and the purpose of use, and examples in this regard are given below.

Seasonings/Soups: Containing about 0.5 to 60% in powdered and granular seasonings prevents clumps in powdered products and improves the cohesiveness of granulated products during granulation. Moreover, the polished product has excellent disintegration properties in water and is easy to use. Powder and solid soups have the same effect as above at a content of about 0.5 to 80%. By containing about 1 to 20% in liquid seasonings and about 1 to 30% in liquid soups, ordinary pregelatinized starch can be given a good richness, and it can also be used during storage. Browning is prevented.

Beverages: Powder and granular products contain about 0.5 to 80% to achieve the same effect as seasonings.

Furthermore, it can also be used for the purpose of making a high-calorie powdered beverage, in which case it exhibits a refreshingly rich flavor without excessive viscosity upon drinking. In the case of liquid beverages, a content of about 1 to 30% is effective in imparting a rich window and does not cause browning.

Tablet confectionery/confectionery 8: By containing about 1 to 20% in tablet confectionery, it can be used as a binder during tableting, and it also has good disintegration when edible, which is advantageous in terms of manufacturing and quality. . It is also effective in improving the texture of confectionery at a content of about 1 to 20%, for example, giving snacks, rice crackers, etc. a crunchy texture and improving quality.

The method for producing food and drink containing this water-soluble powder substance is as follows:
It can be carried out without particularly changing the basic manufacturing process of the target food or drink, and may be incorporated in an appropriate process. The method for producing food and drink of the present invention is characterized by the use of water-soluble starch obtained by acting on starch with a branching enzyme, and the water-insoluble fraction has the above-mentioned effects. Either it is not recognized, or even if it is recognized, it is not practically satisfactory.

The present invention will be explained in more detail below by giving experimental examples and examples.

Experimental Example 1 An aqueous solution (pH 7.0) containing 1% each of the water-soluble starch, glucose, and lactose-1 dextrin (DE25) obtained by the method of Example 1 and 1% sodium glutamate was prepared. Each aqueous solution was heated in boiling water, and after cooling, 45
Absorbance was measured at 0 mμ.

Figure 1 shows the relationship between heating time and absorbance.

As is clear from this figure, in the case of the water-soluble starch of the present invention, no browning is observed at all, whereas in the case of glucose, lactose, and dextrin, which are usually used as compounding agents for seasonings, browning is severe. did. From this result, it was confirmed that the present water-soluble powder substance is desirable as a compounding agent for seasonings.

Example 1 Add 38 Ill of water to 2# cornstarch to make a water suspension, adjust the pH to 7.5 with sodium hydroxide, heat in a boiling water bath for 10 minutes after reaching 87°C, and boil in running water. After cooling the gelatinized liquid to 40°C or less, use the 10-5 strain of Bacillus megaterium to infuse the enzyme obtained from nine branches with corn starch.
After adding 10 units of g/g and reacting at room temperature for about one night, the enzyme was inactivated by heating (71). Centrifuge the reaction solution for 1'
The water-soluble fraction was centrifuged at 500 rpm for 20 minutes using two machines, the water-insoluble fraction was removed, and the water-soluble fraction was spray-dried at an inlet temperature of 160°C.

Spray drying at an outlet temperature of 110''C yielded 1.4 kg of white water-soluble starch.

Example 2 Add 334 grams of water to 1 kg of wax corn starch to make an aqueous suspension, adjust the pH to 7.5 with sodium hydroxide, and boil.
After heating for 65 minutes in a layered water bath and gelatinizing for 10 minutes, the gelatinizing solution was cooled to 40°C or less in running water, and Bacillus megaterium 1 was added.
Add 1g of cornstarch to the branch crop enzyme obtained using the 0-5 strain.
5 units were added, and the reaction was allowed to proceed overnight at room temperature. 7 of the reaction solution
After heating to 0°C to inactivate the enzyme, centrifugation was performed at 500 rpm* for 20 minutes using a centrifuge, and the water-insoluble fraction was removed.
Approximately 30 J was added to precipitate the water-soluble fraction.

The precipitate was dried under reduced pressure at room temperature, and the precipitate was dried using a speed cutter (
850 tons of white water-soluble starch that passed through a 100-mesh sieve was obtained.

Example 3 500g of cornstarch was dissolved in 10k of 0.1N sodium hydroxide, and then ? After neutralization with I4 hydrochloric acid, 910 units of branch cropping enzyme obtained using Bacillus megaterium strain 10-5 was added per 1 g of cornstarch, and the mixture was allowed to react at room temperature for one calm night. Soo the reaction solution.

The mixture was centrifuged for 20 minutes at :zp, m to remove the water-insoluble fraction, and about 10J of the supernatant was added with Etch. This precipitate was dried under reduced pressure at room temperature to obtain about 350 g of white water-soluble acid powder.

Example 4 Water-soluble starch 252 obtained by the method of Example 1.

Purified salt 11 (1, Skimmed milk powder 2009. White sugar 70q, Wheat flour 16 (1, Sodium glutamate 409 Cream soup Σ Toku÷sha.) This knoop does not brown in appearance even if stored at 37℃ for 2 months. It was a product.

Example 5 Water-soluble starch 390Q obtained by the method of Example 1.

Sugar 10 (1), glucose 8 (L) and vitamins (C.

II, Bm, niacin), an acidulant, and Minera P were mixed, and a powdered soft drink was produced by a conventional method. Drink all of this powdered soft drink 3 times! When dissolved in water, it had excellent solubility, and the viscosity was much lower than that when using kataka powder for water-soluble 11 pollinating substance 9, and it was too sweet to drink, like when using sand 3. It was suitable as a high-calorie health drink.

Example 6 2.64 kW of 20% hydrochloric acid water was added to 2 kQ of wheat gluten, and acid decomposition was performed at 115° C. for 12 hours. After neutralizing this decomposition liquid with sodium hydroxide, the water-soluble starch 1501 obtained in Example 3 was dissolved in the liquid that had passed through the Okinawa process, and the mixture was spray-dried (Niros spray dryer, test type) to give a fine powder. A powdered natural seasoning was obtained in 2.2 to 9 minutes. When this finely powdered natural seasoning is dissolved in water, -! It was a product with excellent solubility and no lumpiness. On the other hand, when the finely powdered natural seasoning obtained in the same manner as above using the starch from which the water-insoluble fraction was not separated in Example 1 as the water-soluble starch substitute, when dissolved in water, an insoluble material was formed. It was unsuitable for use in foods that require transparency, such as soup stock.

Example 7 Purified salt 30 (1,L-sodium glutamate 300g
290 g of the water-soluble starch obtained by the method of Example 2, 100 g of dried bonito powder, and 10 g of sodium 5'-ribonucleotide were uniformly powder-mixed to produce a bonito-flavored seasoning (by a conventional method). Even when this flavor seasoning was stored at 40°C for 2 months, no browning was observed in its appearance.

Example 8 80 g of water was added to 1 kg of orange juice powder and water-soluble starch 509 obtained by the method of Example 1, and the mixture was extruded and granulated (Funi Powder/L/DX-60 type) in a conventional manner. conduct,
900 g of granular product was obtained. This fruit juice granule dissolved quickly even in cold water and was an excellent product.

Example 9 Natural seasoning powder (yeast extract)
Using a Freund Sangyo (Model FL-10), 30 g of the water-soluble starchy aqueous solution (25 g6) obtained by the method of Example 1 was sprayed to obtain 950 g of g1 fine grain natural seasoning. This seasoning had good fluidity, no powder, and was easy to work with during packaging.

Example 10 Gutsu” knee W7　o　o　q　, vitamin CC25Q.

While spraying 200 d of the water-soluble starchy aqueous solution (6%) obtained by the method of Example 3 onto a mixture uniformly containing Fragrance 5 (L), 4 granulation operations (Freund Sangyo FL-10 model) were carried out in a fluidized manner. The granules were compressed using a tablet machine (Kikusui Seisakusho, F'A-3) to form tablets with good binding properties (diameter 2
0IIIffIφ2 close-up view 1. (1) 850g was obtained. This tablet has a cooling sensation (1'), has excellent disintegration during the day,
It was suitable as a tablet confectionery.

Example 11 The main ingredients are the boiled sap of vegetables, seaweeds, and meat, which are mixed with an acid-decomposed solution of gluten and soybean meal, seasonings, sweeteners, salt, coloring, and spices, and prepared in a conventional manner. The obtained Rasta sauce stock solution 2! 10 of the water-soluble starch obtained by the method of Example 3 as a thickener was mixed uniformly into the mixture to obtain a rasta sauce of 2.1 kV. Even when this product was stored at 37° C. for 3 months, there was no decrease in viscosity and no oozing occurred.

Example 12 ゛ Mochi powder IOOG was mixed with water-soluble starch 9 (l) obtained by the method of Example 1, passed through a sieve, 250 w of water was added thereto, mixed, and then spread out flat to a thickness of about 50 mm. The mixture was made thick and heated with steam. When the inside was cooked, it was transferred to an open fire pot and kneaded. When it became transparent, 200 F sugar and 250 g of Machito/I/ (70% concentration) were added and the mixture was thoroughly heated. Raise,
When it became like a mochi, I took it out of the pot, transferred it to cornstarch powder, and rolled it out with a rolling pin to form a flat plate. This was then wrapped in red bean paste to produce Giyuuhi.

By the above method, it was possible to obtain a rice cake with a long shelf life and a good texture in the mouth.

Example 13 After washing the soybeans with water and soaking them in water, when producing boiled beans by a conventional method, 2 kQ of the boiled beans were mixed with 2 kQ of the water-soluble starch obtained by the method of Example 1 as a polishing agent. 1k of seasoning liquid containing %
A final boiling operation was performed using g. After packaging, this product was heat sterilized and kept at room temperature for 5 days, but it retained good gloss and no stringiness was observed, indicating that it was a good product.

On the other hand, for comparison, the boiled beans using xanthan gum, dextrin (DE25), and pregelatinized powder as polishing agents were lackluster, had a sticky texture, and had low commercial value.

Example 14 For 500 g of vitamin C powder, 100 ml of a 6 g 6 aqueous solution of water-soluble starch obtained by the method of Example 1 was used as a binder, and a fluidized bed granulator (QF'L-10 manufactured by Freund) was used.
Granulation was carried out in a conventional manner using a mold), and the moisture content was 0.06%.
4509 vitamin C granule products were obtained. The strength of the obtained granules was comparable to that of granules using cornstarch as a binder, but the dissolution rate of the granules in water was much faster and superior to that of granules using cornstarch as a binder. there were.

[Brief explanation of the drawing]

Figure 1 shows glucose, lactose, dextrin (DE25
) shows the relationship between heating time and absorbance when an aqueous solution containing each of the water-soluble starches obtained by the method of Example 1 and sodium glutamate is heated.

Claims (2)

[Claims] (1) A method for producing water-soluble starch, which comprises collecting a water-soluble fraction from a product obtained by applying a branching enzyme to gelatinized flour. (2) A method for producing a food or drink, which comprises incorporating water-soluble starch collected from a product obtained by allowing a branching enzyme to act on a gelatinized starch during the production of the food or drink.