JPS6211580B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing various foods and drinks by adding and using a cyclodextrin-containing starch sugar reduction product consisting of a reduction product of glucose, maltose, oligosaccharides, and dextrin, and cyclodextrin. In general, carbohydrate sweeteners used in food and beverage manufacturing include sugar, glucose, fructose, invert sugar, maltose, xylose, high fructose sugar syrup, starch syrup; sugar alcohols such as sorbitol, maltitol, xylitol, and mannitol; various synthetic sweeteners. Fees are known. The conventional carbohydrate sweeteners mentioned above are mainly based on sugar, and efforts have been focused on improving sweetness, hygroscopicity, crystallinity, etc. However, in recent years, tastes in foods and beverages have shifted to less sweet flavors, and a wide variety of flavorings and colorants have come to be used. For these reasons, there is a strong demand for sweeteners with physical properties different from conventional carbohydrate sweeteners. The present invention uses a new carbohydrate that is different from the above-mentioned carbohydrate sweeteners, stably maintains the flavor and color tone of various foods and beverages, and makes various foods and beverages that are compatible with the recent preference for low sweetness at low cost. The purpose is to manufacture. In researching carbohydrate sweeteners that meet the above objectives, the present inventors focused on the unique properties of cyclodextrin and conducted various studies. Cyclodextrin has 6 to 12 glucose molecules α-1.4
- It is a non-reducing dextrin with a crown-shaped structure connected in a ring with glucoside bonds, and industrially it is α-cyclodextrin consisting of 6 glucose molecules, β-cyclodextrin consisting of 7 molecules,
γ-cyclodextrin consisting of 8 molecules or a mixture thereof is said to be useful. This cyclodextrin has a crown-like structure, so there is a cavity inside the molecule. The inside of this cavity is a hydrophobic atmosphere, and the outside of the molecule is hydrophilic, so it has the ability to incorporate hydrophobic or lipophilic substances or their functional groups into the molecule cavity to form clathrate compounds. There is. Because cyclodextrin has such unique properties, it is used in medicine,
Although it is being used in the fields of agricultural chemicals and cosmetics, its use in the food field has been limited due to economic problems (high cost). Recently, various studies have been conducted on the use of cyclodextrin-containing starch saccharified products, which are a mixture of α, β, and γ-cyclodextrins and acyclic starch decomposition products, which can be produced at relatively low cost, in the food field. There is. The production of starch saccharified products containing such cyclodextrin is described, for example, in JP-A-53-
It is disclosed in Publication No. 52693, Japanese Unexamined Patent Publication No. 1988-19013, etc. However, in starch saccharified products containing cyclodextrin, since there is a large amount of polymer dextrin in addition to cyclodextrin, reactions with excellent inclusion power, (a) easy aging and Disadvantages include: (b) being susceptible to microbial contamination; and (c) being difficult to handle and use due to its high viscosity. In order to overcome this drawback, glucoamylase, β-amylase, pullulanase, α-
It is possible that dextrins other than cyclodextrin are decomposed into low polymerized sugars using amylase or the like. However, even in starch saccharified products containing cyclodextrin prepared in this way, although the above-mentioned drawbacks are improved, the content of reducing carbohydrates inevitably increases, so the sweetness increases according to the degree of decomposition, and the heating process When used in the production of food products containing the following, a new drawback arises: significant discoloration. As described above, there have been obstacles in using conventional saccharified starch containing cyclodextrin in the food manufacturing field. The present inventors believe that if a starch saccharified product containing cyclodextrin can eliminate the above-mentioned drawbacks and effectively exhibit the unique properties (inclusion power) of cyclodextrin, it will be widely used as a quality improving agent for food and beverages. I thought it could be used. Therefore,
As a result of intensive research with the above purpose in mind, it was found that a starch saccharification solution consisting of cyclodextrin, glucose, maltose, and oligosaccharides was processed under high pressure without decomposing the cyclodextrin in the saccharification solution, and the remaining glucose, maltose, and oligosaccharides were removed. The present invention was completed based on the discovery that a starch-sugar reduction product obtained by catalytic reduction of only starch sugars overcomes the above-mentioned drawbacks and can be applied to the production of various food and drink products, which is the object of the present invention. That is, the present invention, when manufacturing various food and drink products,
This is a method for producing a food or drink product characterized by adding and using a cyclodextrin-containing starch sugar reduction product consisting of a reduction product of glucose, maltose, oligosaccharide, and dextrin and cyclodextrin. The cyclodextrin-containing starch sugar reduction product used in the present invention is a carbohydrate newly developed by the present inventors. In order to economically obtain this carbohydrate, a starch saccharification solution consisting of cyclodextrin, glucose, maltose, and oligosaccharides is first prepared, and then this starch saccharification solution is subjected to high-pressure hydrogenation in the presence of a catalyst. , the desired carbohydrate is obtained in which only the remaining glucose, maltose, and oligosaccharides are catalytically reduced without decomposing the cyclodextrin in the starch saccharification solution. Next, to explain in detail the method for preparing this new carbohydrate, in order to prepare a starch saccharification solution consisting of cyclodextrin, glucose, maltose, oligosaccharide, and dextrin, for example, a starch suspension with a concentration of 2 to 40% is prepared. A liquefaction enzyme such as α-amylase is added to a starch paste solution or starch suspension obtained by heating and stirring in a conventional manner, and a cyclodextrin-producing enzyme (hereinafter referred to as CGTase) is added to the starch liquefaction obtained by heat treatment.
A cyclodextrin-containing starch decomposition product can be obtained. Here, starches include ground starches such as cornstarch and wheat starch,
Any of underground starches such as potato starch and tapioca starch, and flour containing these starches can be used. In addition, examples of CGTase include Bacillus macerans, Bacillus circulans,
Known enzymes obtained from alkaliphilic Bacillus, Klebsiella pneumoniae and other microorganisms are used, and the operating conditions are appropriately determined depending on the optimum pH and temperature range of each enzyme. Next, by allowing a saccharifying enzyme to act on the cyclodextrin-containing starch decomposition product obtained as described above, a saccharide containing cyclodextrin and reducing sugars with a low degree of polymerization such as glucose, maltose, and oligosaccharides as main components is produced. Get the liquid. The saccharifying enzyme used here does not substantially degrade any of the α-, β-, and γ-cyclodextrins, and only converts the remaining linear or branched chain dextrins in the sugar solution into glucose, maltose, etc. By using a saccharifying enzyme that can be decomposed into reducing sugars, a sugar solution consisting of α-, β-, and γ-cyclodextrins and reducing sugars can be obtained. Examples of such saccharifying enzymes include α-amylase, glucoamylase, β-amylase, α-1,6-
Examples include glucosidase. As described above, a starch saccharified solution consisting of cyclodextrin, glucose, maltose, and oligosaccharide is obtained.In the present invention, the cyclodextrin content and DE (Dextrose
Equivalent) is preferably within a certain range. That is, the content of cyclodextrin is 10 to 75% by weight based on the total solid content in the starch saccharification solution, and the DE is
It is desirable that each range is between 10 and 85.
When the cyclodextrin content is less than 10%, the inclusion power to various substances, which is a characteristic of this compound, is weak;
At 75% or more, the inclusion force is strong, but in order to obtain such a high cyclodextrin content, it is necessary to make the starch concentration very dilute and allow CGTase to act. This is not preferable because it causes economical and technical problems such as the crystallization of crystals. DE of starch saccharification solution containing cyclodextrin is 10
If it is below, the viscosity of the liquid is high and it cannot be concentrated to a high concentration, and aging, which is a characteristic of polymer starch decomposition products, is likely to occur, resulting in product gelation, cloudiness, syneresis, and spoilage due to microorganisms. This is not preferable because it can easily occur. In addition, when the DE is 85 or higher, the viscosity of the liquid decreases, making it very easy to handle and less susceptible to contamination by microorganisms, but the sweetness increases, water absorption increases, and the viscosity is low, so it is left untreated. This is not preferable since cyclodextrin gradually crystallizes therein, and further disadvantages arise such as coloring due to heat or the like. Next, in the present invention, the cyclodextrin-containing starch saccharified solution prepared above is reduced with hydrogen under high pressure to reduce only the remaining low polymerized sugars such as glucose, maltose, and oligosaccharides without decomposing the cyclodextrin. As a result, a cyclodextrin-containing starch sugar reduction product, which is the object of the present invention, can be obtained. A known method can be used for hydrogen reduction of the saccharified liquid. For example, a cyclodextrin-containing saccharification solution is made into a 40 to 60% aqueous solution, a catalyst such as Raney nickel, diatomaceous earth, or nickel formate is used at 8 to 10% of the sugar solution, and the temperature
The catalytic reduction reaction is carried out at 100-150°C and a pressure of 50-200 Kg/cm ² for several hours. In order to compare the physical properties of the new saccharide obtained as described above and the conventional starch saccharide containing cyclodextrin, the following test was conducted. <Preparation of test sample> Calcium hydroxide was added to a 15% (w/v) potato starch aqueous suspension 500 (solid content 75 kg) to adjust the pH to 6.5, and then 75 g of liquefied α-amylase (trade name) Clystase L-1, 10,000 units/g, manufactured by Daiwa Kasei Kogyo Co., Ltd.) was added, and the mixture was heated to 90 to 100° C. and liquefied to a DE of 1.5. Subsequently, this liquefied liquid was heated at 130°C for 20 minutes to inactivate α-amylase, and then immediately cooled to 60-65°C. Add 250g of alkaliphilic bacteria Bacillus No. 38 to this coolant.
CGTase (30,000 units/g, manufactured by Meito Sangyo Co., Ltd.) produced by the -2 bacteria was added to carry out a cyclodextrin production reaction, and during the process, when the cyclodextrin content reached 20% and 60%, respectively. Take 200 samples and immediately heat them to make them remain
CGTase was inactivated. After cooling these two types of samples to 80°C, each sample was further divided into two parts, and glucoamylase (3400 units/g, trade name Gluczyme Special, manufactured by Amano Pharmaceutical Co., Ltd.) was added to each sample to give DE15 and DE35.
After hydrolysis, each sample was purified with activated carbon/ion exchange resin and concentrated to a concentration of 70% to prepare four control samples (Nos. 1 to 4). Next, each of these four types of samples was divided into two equal parts, one was prepared as a 50% aqueous solution, 4% of Raney nickel was added to the sugar solution, and the temperature was 130℃ and the pressure was 100Kg/cm ² in an autoclave. After hydrogen catalytic reduction for 2 hours, the catalyst was removed, decolorized and deionized, and concentrated to a concentration of 70% to prepare four types of samples (Nos. 5 to 8) according to the present invention. Each sample prepared above (No.1~
8) was tested for viscosity, sweetness, and stability. The results were as shown in Table 1. Each test was conducted in the following manner. Cyclodextrin content: Measured by high performance liquid chromatography using acrylonitrile/water = 65:35 as the developing solvent. DE: Reducing sugars are measured by the Willschutester-Schudel method, and the ratio of reducing sugars to the total solid content is defined as DE. Viscosity: Prepare 70% (w/v) solution and BM at 20℃
Measured using a rotary viscometer. Sweetness level: 30% (w/v) Prepare a solution, 30%
(w/v) Relative sweetness to sucrose solution was measured by sensory test. Stability: Prepare a 70% (w/v) solution and store at 20°C for 1
After standing for a week, the formation of crystal precipitation and turbidity was observed, and none was indicated by -, cloudy was indicated by ±, and precipitation and turbidity was indicated by +.

[Table] As is clear from Table 1, the new saccharide used in the present invention has (a) lower viscosity and is easier to handle than the conventionally known control starch saccharide containing cyclodextrin; (b) It is effective in producing foods and beverages for people with low sweetness preferences because it reduces sweetness; (c) It has good stability; (d) It is difficult to age and is not susceptible to contamination by microorganisms; (e ) It has advantages such as less tendency to color when heated at high temperatures, so when it is added to the production of food and drink products, the unique properties of cyclodextrin and other sugar compositions are harmonized, resulting in the following: be effective. (1) It can stably maintain the flavor, spiciness, and color tone of food and drink products, and it acts as a mask for off-flavors. (2) The low viscosity of carbohydrates makes handling easier and improves workability. (3) Give the product appropriate water retention. (4) It has a mellow sweetness even at high concentrations, and has a low degree of sweetness, so it matches the palatability of recent food and beverages. Because of the advantages described above, the present invention can be applied to the production of a wide range of food and drink products, but is particularly suitable for the production of food and drink products that require stabilization of flavor and color tone. The present invention will be further explained below with reference to Examples. Note that the cyclodextrin-containing starch sugar reduction products (hereinafter referred to as "inventive carbohydrates") and cyclodextrin-containing starch sugars (hereinafter referred to as "comparative carbohydrates") used in the examples were the samples prepared in the test examples ( Products equivalent to Nos. 1 to 8) were used. Example 1 (Kusamochi) 2.2 kg of Joshin flour was added to 1.8 kg of hot water, kneaded, and then steamed in a steamer to make dough. Add 30 pieces of fresh mugwort to this
g and 30 g of the present invention carbohydrate (equivalent to sample No. 6),
After adding 100g of sugar and steaming again, the mixture was pounded with a mortar to produce Kusamochi. As a control product, one without added sugar of the present invention,
A comparative product using a comparison carbohydrate (equivalent to sample No. 2) in place of the present invention carbohydrate was produced in the same manner as above, and compared with the present invention product in terms of aroma, color tone, and condition after standing. The results are as follows.

[Table] The product of the present invention is superior overall to the control and comparative products. Therefore, it can be seen that the present invention can be effectively used in the production of various sticky sweets. Example 2 (Kneaded Yokan) After adding 700 ml of water to 27 g of agar and boiling it, 1500 g of sugar was added, and the mixture was heated and boiled. When the temperature reached 105°C, 1500 g of white bean paste and 20 g of the saccharide of the present invention (equivalent to sample No. 5) containing dissolved green natural pigment were added and thoroughly kneaded. Next, this was poured into a metal mold and cooled to obtain a dough. In the same manner as in Example 1, a control product and a comparative product (using a product equivalent to sample No. 1) were produced and compared, and the product of the present invention was superior in overall terms of aroma, color tone, and condition after being left unused. Ta. Therefore, the product of the present invention can be effectively used in the production of bean paste, jam, marmalade, jelly, etc., and various food and drink products using the same. Example 3 (Hard candy) High maltose-containing sugar solution (maltose per solid content)
72% oligosaccharide, 5% oligosaccharide, glucose 3%) and 50 parts of the inventive saccharide (equivalent to sample No. 6) were mixed with a small amount of fragrance, and the mixture was heated to 155% at normal pressure until the water content was about 2%. After boiling down to ℃, it was molded in a conventional manner and cooled to produce a hard candy. As a control product, the carbohydrate of the present invention was not added, and as a comparative product, the carbohydrate of the present invention was replaced with a comparative carbohydrate (sample).
No. 2 equivalent product) and sugar and enzyme saccharified starch syrup (commercial product, DE40, sugar composition: maltose 52
%, oligosaccharide 45%, and glucose 3%) in a ratio of 7:3 was produced in the same manner as above, and tested for packaging properties (adhesiveness), transparency, and flavor. Summer. The results are as follows.

[Table] Example 4 (Sponge cake) The saccharide of the present invention was mixed with the following composition, whisked to a specific gravity of 0.5, transferred to a container, roasted in a gas oven (200°C), and made into a sponge cake. I made it. Flour: 100 parts Sugar: 50 parts Egg: 110 parts Carbohydrate according to the invention (equivalent to sample No. 6) 50 parts The sponge cake according to the invention had good nests, texture, and bright color (egg yellow). . Also, in terms of flavor, the sweetness was moderately suppressed and was favorable. Example 5 (Whipped cream) The carbohydrate of the present invention (sample) was added to 1800ml of fresh cream.
After adding 50g of No. 5 (equivalent product) and whipping with a whipper, 400g of caster sugar was added and further whipped, and a small amount of lemon essence was added to this to make whipped cream. The same product was squeezed onto a sponge cake, stored in the refrigerator for one month, and observed.
Both color tones were good. Example 6 (Thyokolate) Thiyocolate was prepared using a mixture of 50 parts of the saccharide of the present invention (equivalent to sample No. 6) and 50 parts of powdered sugar according to the conventional method using the following formulation. Commercially available cacao mass 50 parts Commercially available cacao butter 50 parts Shot toning 10 parts Powdered sugar 50 parts Carbohydrate of the present invention 50 parts The thiokolate according to the present invention had good aroma and color tone, and was preferable with moderately suppressed flavor and sweetness. Example 7 (Sheavet) Granulated sugar and lemon peel were added to a 20% solution of the carbohydrate of the present invention in the following formulation and heated, and to this was added 3 parts of gelatin previously softened in 15 parts of water. I combed it, strained it once, added lemon juice to cool it, poured it into a metal bucket and put it in the freezer to make lemon shearbet. Powdered gelatin 3 parts Water 15 parts Granulated sugar 25 parts Lemon peel 15 parts Lemon juice 30 parts Inventive carbohydrate 20% solution 200 parts The sheave bet according to the invention had good aroma and color. Example 8 (Powdered vegetable juice) 1 part green onion juice and 30 parts DE10 dextrin
g and 30 g of the saccharide of the present invention (equivalent to sample No. 7) were added, mixed at 50° C., and dried with a spray dryer to produce powdered juice. This powdered youth had a good aroma and almost no moisture absorption. Since the saccharide of the present invention effectively functions as a powdering base material, according to the present invention, various vegetables and fruit juices can be powdered while stably maintaining their aroma. Example 9 (Powdered soup) A beef-flavored powdered soup was prepared using the following formulation. Salt 100 parts Powdered soybean oil 100 parts Sodium glutamate 180 parts Beef extract powder 100 parts Invention carbohydrate (equivalent to sample No. 6) 50 parts The powdered soup obtained above and the above combination except that the invention carbohydrate was not added. and a powdered soup prepared in exactly the same manner as above were each dissolved in boiling water at 98°C to make a soup, and a panel of 28 people tasted the soup and compared their desirability with respect to the following questions. The results are as follows.

[Table] From the table above, according to the test table for the two-point comparison method (two-sided test), when n = 28, the significance level α is 5%, 1
The limit values for % and 0.1% are 20, respectively.
22, 23. Comparing the number of times the product was chosen more frequently, the product of the present invention was preferred at a 5% significance level in terms of flavor preference, and the product with more beef flavor was preferred at a 1% significance level. Inventions are considered superior. Example 10 (Sauce for grilled eel) A sauce for grilled eel was made using the following formulation. Eel extract 1 part Soybean oil 100 parts Sugar 50 parts Mirin 80 parts Carbohydrate of the invention (equivalent to sample No. 5) 50 parts Next, the above seasoning liquid was applied to the grilled eel and it was lightly grilled on a gas fire. After that, it is further soaked in seasoning liquid, placed in a retort pouch, and sealed while deaerating. This was sterilized at 105°C for 20 minutes and then cooled to obtain instant eel kabayaki. Separately from the eel kabayaki obtained above, kabayaki without the sugar of the present invention was prepared, and 28 panelists tasted these two types of eel kabayaki to compare their desirability regarding the following items. The results are as follows.

[Table] As is clear from the results of Example 9 and this example,
In the present invention, the aroma components of various food and drink products can be stably maintained.

Claims (1)

[Claims] 1. A method for producing food and drink products, which comprises adding and using a cyclodextrin-containing starch sugar reduction product consisting of a reduction product of glucose, maltose, oligosaccharides, and dextrin, and cyclodextrin.