JPS62236446A - Sweetness reducing agent for bean jam - Google Patents

Abstract

PURPOSE:The titled product, consisting of branched dextrin separated from a saccharified solution obtained by reacting starch with alpha-amylase and capable of moderately reducing sweetness of bean jam without impairing the original flavor, color and other physical properties of bean jam. CONSTITUTION:Raw material starch is reacted with alpha-amylase and the resultant saccharified solution containing branched dextrin and straight-chain oligosaccharide is then brought into contact with preferably a gel type filter medium to separate the branched dextrin from the above-mentioned saccharified solution. The obtained branched dextrin as a sweetness reducing agent is further added to bean jam.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a sweetness reducing agent for bean paste that reduces the sweetness of bean paste and improves the color and gloss of the bean paste.

4υEshuan is an indispensable ingredient for Aioi confectionery, and in recent years it has also been widely used in foods such as ice cream.

However, due to recent changes in consumer tastes and health concerns, there is a general shift away from imitation flavors and an increasing preference for sweets with reduced sweetness. Under these circumstances, measures have been taken in the bean paste making industry to reduce the taste level as much as possible.

Conventionally, attempts have been made to reduce the sweetness of bean paste by using maltose, starch syrup, Takatsuki-kagen starch syrup (high-pressure hydrogen-reduced starch syrup), and the like as sweetness reducing agents. However, these sweetness reducing agents have a sweetness level of about 40 to 50 when the sweetness level of sugar is 100, so in order to reduce the U° taste of bean paste, a considerable amount must be added to the bean paste. As a result, the quality of the bean paste will be improved. In other words, when the above-mentioned carbohydrates are used as sweetness reducing agents, they have nearly half the sweetness of sugar, so a considerable portion of the amount of sugar used in the bean paste can be replaced with the sweetness reducing agents. This results in disadvantages caused by the sweetness reducing agent.

For example, when using maltose as a sweetness reducing agent, in order to reduce the sweetness of bean paste by 15%, approximately 30% of the amount of sugar used must be replaced with maltose.
As a result, the flavor of the bean paste becomes bad, and since maltose is a reducing sugar, the color of the bean paste deteriorates due to browning due to heating.

Such drawbacks are also seen when starch syrup is used. In addition, since high-saccharification reduced starch syrup is non-reducing, it does not change color when heated, but it has a sweetness level similar to that of maltose, so it is necessary to add a large amount to reduce the sweetness of red bean paste. Because starch syrup has a laxative effect, it is problematic as a food if used in large quantities.

1: The lesson that I am trying to do is:
This was created in view of the above-mentioned problems in reducing the sweetness of red bean paste, and by replacing part of the sugar, it does not impair the original flavor, color, and other physical properties of red bean paste.
An object of the present invention is to provide a sweetness reducing agent capable of appropriately reducing the sweetness level of bean paste.

The present inventors have discovered that the branched dextrin obtained by contacting a gel filtration agent with a saccharified solution obtained by allowing α-amylase to act on starch and separating it has: 1) almost no sweetness, and 2) a high reducing power. In addition to having properties such as extremely low coloration due to heating, the viscosity is also considerably lower than that of conventional starch sugar solutions, so a considerable amount of bean paste is used. The present inventors have discovered that it has little effect on the physical properties of red bean paste, and rather that its use brings about good results in the texture, gloss, water retention, etc. of red bean paste, leading to the creation of the present invention.

The present invention will be explained in detail below.

A feature of the present invention is that a branched dextrin obtained by contacting a gel-type filtration agent to separate a saccharified liquid obtained by allowing α-amylase to act on starch is used to reduce the sweetness of bean paste. The aim is to use it as an additive.

The branched dextrin used in the present invention is a polymer dextrin containing a branched structure in starch, which is separated from the saccharified solution obtained by allowing α-amylase to act on starch as described above. There is almost no sweetness.

Next, a method for producing the above-mentioned branched dextrin will be explained (see the specification of Japanese Patent Application No. 60-46661 for details).

Starches used as raw materials include common starches such as corn starch, potato starch, tapioca starch, sweet potato starch, and sago starch.
A wide range of products can be used, including those used in the production of grapes (Wa), gelatinized starches thereof, and even glutinous seed starch.

A saccharified solution is prepared by decomposing these raw starches with α-amylase. is preferred. This decomposition by α-amylase mainly produces high-molecular branched dextrins and low-molecular linear oligo ties, so the branched dextrins are separated and collected from the resulting saccharified liquid.

Solvent precipitation, ultrafiltration, etc. can be applied to this separation, but industrially, the saccharified solution is brought into contact with a gel-type filtration agent to separate the branched dextrins and linear oligonucleotides in the saccharified solution.
It is advantageous to selectively separate the

As the gel type filtration agent used here, it is convenient to use an ion exchange resin having a polystyrene matrix with a degree of crosslinking of 4 to 8 and a particle size of 40 to 80 mesh, and is used in the salt form.

That is, when a saccharified solution is passed upwardly or downwardly through a fixed bed filled with the ion-exchange resin and then brought into contact with the ion-exchange resin by replacing the solution with water, etc., the branched dextrins in the saccharified solution and Differences in the flow of linear oligosaccharides occur and branched dextrins are detected in the initial stream of the effluent, followed by a fraction of linear oligosaccharides.

To industrially separate branched dextrins and linear oligosaccharides from a saccharified solution, it can be carried out batchwise using a fixed bed in a single column; Continuous flow using a multistage moving bed system is actually advantageous. In addition, the pseudo moving bed has 4 to 6 stages, and each stage has an inlet for the saccharified liquid and water and an outlet for the branched dextrin and linear oligomer, and a circulation path is provided to move the liquid across all stages. Use what you have.

The branched dextrin separated and collected from the saccharified liquid as described above is purified and concentrated by conventional methods to obtain a liquid product, or spray-dried to obtain a powder product. On the other hand, linear oligosaccharides are similarly liquefied or powdered and used for other purposes.

The branched dextrin thus obtained has the following properties not found in conventional starch decomposition products.

DE: The DE of branched dextrin is usually 15 or less, although it varies depending on the DE of the saccharified solution before it is separated and the separation ratio. However, if a product with almost no sweetness and no browning due to the Maillard reaction is desired, a DE of 10 or less is preferred.

■ Sweetness: An example of the w1 composition (dry basis) of a branched dextrin with a DE of 8 is as follows, and almost no sweetness is felt.

Glucose: 1.0% or less Maltose: 2.0% or less Maltotriose: 2.0% or less Dextrin M: 95.0% or more ■The content of low-molecular-weight reducing sugars such as heat-resistant nigercose and maltose is extremely high as described above. Browning caused by the Maillard reaction during heat treatment is extremely low.

- Viscosity: The viscosity of starch sugar obtained by hydrolyzing starch with acid or enzymes is inversely proportional to DE, and the lower the DE, the sharper the viscosity becomes. On the other hand, the sweetness is low in proportion to the DE, so in order to obtain starch sugar with as low a sweetness as possible, the DB must be made as low as possible.

However, when the DE of starch sugar is lowered, the viscosity increases rapidly as mentioned above, making filtration work difficult during the manufacturing process, and it also ages very easily, resulting in cloudy and dull products. It disappears.

In contrast, the viscosity of branched dextrins was found to be substantially different from the conventional starch sugars mentioned above. That is, DE obtained by decomposing corn starch with α-amylase
DE3~ by changing the separation ratio from each saccharified solution of 23 and 35
When 20 branched dextrins were separated and their viscosities were measured to illustrate the correlation between viscosity (Cρ) and DE, as shown in the attached figure, the viscosity of branched dextrins was lower than that of normal starch sugar. In particular, the lower the DB, the more remarkable the difference becomes.

This phenomenon occurs when starch is hydrolyzed directly into DE10, and when starch is hydrolyzed to about DE20-23, low-molecular oligosaccharides are separated and removed from the resulting starch hydrolyzate. When it comes to branched dextrins, the molecular weight of the constituent dextrins is smaller in the latter, which has undergone more advanced hydrolysis, and as a result, it is thought that the latter exhibits a lower viscosity value even if the DE value is the same.

As mentioned above, the branched dextrin used in the present invention has almost no taste, low viscosity, and does not brown when heated, so even if it is used in place of a part of the amount of sugar used in the bean paste, Since it does not impair the flavor, viscosity and color of the bean paste, it can be advantageously used as a sweetness reducing agent for the bean paste.

In order to add the sweetness reducing agent consisting of branched dextrin according to the present invention to bean paste, it is necessary to add 15% of the amount of sugar normally used in raw bean paste.
When the sweetness level is replaced by the above-mentioned sweetness reducing agent, the sweetness level of the bean paste is appropriately reduced.

When branched dextrin and maltose, which is currently used mainly to reduce the sweetness of bean paste, are added to bean paste at the same level of ↑1゛ taste, it is found that the flavor of bean paste with branched dextrin is It has excellent viscosity, shape retention, and gloss, and its color is comparable to that of regular bean paste made only with sugar.

On the other hand, Ma! In the case of bean paste containing letose, there is a change in color when heated, and the unique taste of maltose is confusing in terms of flavor.

If the amount of branched dextrin used is increased to about 30% of sugar, not only will the sweetness of the bean paste become insufficient, but the texture will also feel a little heavy, so it is appropriate to use around 15% of sugar. .

EXAMPLES The present invention and its effects will be explained in more detail with reference to Examples below.

Example 1 Preparation of branched dextrin: Cornstarch with a moisture content of 13.5% was suspended in water and
Baume and pear, after adjusting to pH 6.2, 0.1% α-amylase to starch (trade name Terma Milno Boinda: 1
The starch liquefied liquid obtained by heating at 105°C for 10 minutes was cooled to 65°C, and 0.1% α-amylase was added and held for 4 hours to proceed with saccharification. . DE after reaction termination was 22.7.

The obtained saccharified liquid is subjected to normal decolorization and purification using activated carbon and ion exchange resin, and then taW until the concentration reaches 40%.
I did QJ.

The sugar composition of the saccharified liquid is 2% glucose and 5% maltose.
, maltotriose 15%, maltotetraose 6%,
Maltopentaose 12%, maltohexaose 20%
, 40% branched dextrin.

Next, the above-mentioned saccharified liquid was heated to 1) with a diameter to height ratio of 1:2.
The branched dextrin was separated by passing liquid through the device using a simulated moving bed system consisting of four volume columns, each of which was filled with a gel-type strongly acidic cation cross-linking resin, according to the following procedure.
Collected.

Let's assume that each column is numbered in the direction of liquid flow, Nal, Na2, . Na3. Na4. If Nal
100 s of 40% concentrated saccharification stock solution containing 40% branched strings in the column + 150 s of water in the column of II S-3
Regarding the 0-branched dextrin solution, the mjt was simultaneously passed for exactly 10 minutes, during which time 1) the sugar solution was discharged from the h2 and l1h4 columns at a flow rate control ratio of 4:6 according to the component ratio of the saccharification stock solution. -2, the linear oligo L! The liquid was discharged from Hidden 4 column.

6 by the circular route for exactly 30 minutes.
After moving the liquid for 30ra 1 and advancing the separation pattern in each column by 1 step, the liquid is moved in and out of each column by 1 step in the same way as before, and then the circulation operation is repeated, etc. was performed continuously.

The liquid passing temperature and the water temperature are maintained at 60°C, and each of the separated liquids is purified and concentrated to make sillage.
A portion was also spray dried.

As a result of the analysis, the sugar composition of the fractionated branched dextrin was 89% branched dextrin, 3% maltohexaose, 2% maltopentaose, 1% maltotetraose, 2% maltotriose, and 2% maltose.

The average molecular weight of the branched dextrin was 250,000 as determined by the G,P,C, method.

On the other hand, the sugar composition of the linear oligosaccharide is 3% glucose, 7% maltose, 25% maltotriose, 10% maltotetraose, 20% maltopentaose, 33% maltohexaose, and 2% branched dextrin. there were.

Sweetness reduction effect on bean paste: The branched dextrin obtained from the above-mentioned toto (bean paste) was added to raw bean paste (
Using commercially available strained bean paste, approximately 600 g of average kneaded bean paste (water content: approximately 39%) was prepared according to the formulations shown in Table 1 below, and the quality of the bean paste was determined by a sensory test. The results are shown below.

Table 1 Judgment results: Sweetness level Δ>B=C>D π color DEC>B=A color
A>C=D>B Flavor A=C>D=B The sensory test for the above judgment was performed on each sample by a panel of 8 people, and the judgment results were expressed as the average.

As seen in the above results, the samples (C and D) using branched dextrin had the highest effect of reducing the sweetness of bean paste and had the best gloss. In addition, there is no significant difference in color and flavor compared to sample (A) using only sugar. On the other hand, the sample (I3) using maltose showed a sweetness reducing effect comparable to that of the sample containing 15% branched dextrin, but the luster and color deteriorated.

Next, each of the above samples A to D (kneaded bean paste) was placed in a sealed container and heated with steam at 1) 0° C. for 30 minutes. on the other hand,
Add 40 g of pure water to each sample before heating and 40 g of each sample after heating.
After centrifugation, the supernatant filtrate was adjusted to pH 7.
, 420 mμ using a 10 mm cell.
The absorbance at and 720 mμ was measured according to the JAS method, and the value obtained by subtracting the value of 720 from the value of 420 was defined as the degree of coloration. The results are shown in Table 2.

Table 2 As shown in Table 2, the color of the samples using branched dextrin (C and D) is similar to that of the sample using only sugar (regular bean paste), but the color of the sample using maltose is acceptable. It becomes discolored.

Furthermore, each of the above samples (kneaded bean paste) was centrifuged,
The water separation rate was calculated from the difference between the measurements before and after.

The results are shown in Table 3.

Table 3 As seen in Table 3, the water separation rate was reduced in the sample using branched dextrin, and therefore, it was found that the water retention property was good.

Example 2 As a sweetness reducing agent for bean paste, branched dextrin, highly saccharified reduced starch syrup and starch syrup (maltose content 1d70%) were used to produce bean paste according to the formulation shown in Table 4. Comparisons were made using bean paste and sensory tests. The results are shown below.

Table 4 Judgment results: Sweetness E > G-I-1 > F Gloss F > G > H > 2 Color E = F = G > H As mentioned above, the results of the sensory test showed that the sample using branched dextrin (F ) had the least sweetness and the best gloss, and was comparable in color and flavor to regular bean paste (E) using only sugar.

[Brief explanation of drawings]

The attached diagram shows starch AR (starch saccharified with α-amylase).
A) Branched dextrin (B) separated from the saccharified liquid obtained by performing the saccharification at DE23 and branched dextrin (C) separated from the saccharified liquid obtained by performing the saccharification at DE35.
) shows the relationship between the viscosity at 30° C. of each 50-7% solution and their DE.

Claims (3)

[Claims] (1) An agent for reducing the sweetness of bean paste, which is composed of a branched dextrin obtained by allowing α-amylase to act on starch and a branched dextrin obtained by separating it from a saccharification solution containing a linear oligosaccharide. (2) The sweetness reducing agent according to claim (1), wherein the branched dextrin is separated by contacting the saccharified liquid with a gel filtration agent. (3) The sweetness reducing agent according to claim (1), wherein the saccharified liquid is obtained by decomposing starch into DE10-35.