KR0169405B1 - Buckwheat starch syrup, method for preparing the same and its production - Google Patents

Abstract

The present invention relates to a buckwheat starch syrup prepared by liquefying and saccharifying starch of buckwheat powder, a method for producing the same, and various foods including the same. The buckwheat starch syrup of the present invention contains not only various amino acids and minerals, but also rutin which is effective for preventing atherosclerosis, so that the nutrient balance is excellent in health. Therefore, the buckwheat starch syrup of the present invention can be suitably used in various foods.

Description

Buckwheat starch syrup, method for preparing the same and food containing the

1 is a chromatogram showing the result of analyzing the buckwheat starch syrup of the present invention by high performance liquid chromatography.

The present invention relates to buckwheat starch syrup prepared by liquefying and saccharifying starch from buckwheat powder, a method for producing the same, and a food containing the same.

Conventionally, starches such as corn, potatoes, sweet potatoes, tapioca, wrinkled peas, wheat, rice, sago palm and rice have been used as raw materials for the production of starch syrup. Starch syrup is a mucus sweetener prepared by decomposing and saccharifying electric starch with glycosylation enzymes, and includes various candy such as caramel, drops and jelly; Japanese sweets such as jam made from soybean and sweet jelly made from soybeans; And other foods such as jam, syrup and soy sauce.

In recent years, as social awareness of health has increased, maltoligosaccharides have been shown to increase Lactobacillus bifidus bacteria in the intestine, reduce sweetness and calories, and prevent tooth decay. Branched oligosaccharides, sugar alcohols and the like have been of interest. In order to prepare starch syrups containing significant amounts of electric sugars, various studies have been conducted on the types and combinations of enzymes added during saccharification. However, these studies were only effective in improving the sugar content in starch syrup. None of the starch syrups prepared from the above raw materials is known to contain active ingredients with added value. That is, the electric starch syrup had no characteristics in components other than sugars. Moreover, even raw material starch has not been known about raw materials other than the above-mentioned raw materials which have been conventionally used conventionally.

It is an object of the present invention to provide a starch syrup that is excellent in the nutrient balance of various amino acids and minerals and uses healthy raw starch which has not been reported so far. It is another object of the present invention to provide various foods containing electric starch syrup.

In order to accomplish the above object, the present inventors have conducted a lot of research, and have focused on soba (buckwheat noodles), a Japanese traditional food. Finally, the present inventors found that buckwheat starch syrup prepared by liquefying and saccharifying starch from buckwheat powder contains not only various amino acids and minerals, but also rutin in buckwheat powder which is effective for preventing atherosclerosis. As a result, it was found that the nutrient balance was very excellent, and thus the present invention was completed.

The present invention relates to buckwheat starch syrup prepared by liquefying and saccharifying starch from buckwheat powder, a method for producing the same, and a food containing the same.

Hereinafter, a preferred method for producing buckwheat starch syrup used in the present invention will be described.

In general, it is preferable that the raw starch of the starch syrup contains as little protein as possible through treatment such as filtration. Types of buckwheat powder include surface layer powder, five layer powder, inner layer powder and full layer powder containing all the above-mentioned powders, depending on the portion of buckwheat seeds (seeds) to be pulverized and powdered. In the present invention, instead of the whole layer powder showing a high protein content, Yuohiko (Uohiko), which mainly contains the middle layer powder and has a protein content of about 3%, was used (in the case of making soba noodles, the dough is contained in a wheat plate and a wheat net. Buckwheat powder used to prevent sticking). Roughly ground buckwheat seeds (Katsujitsu) may also be used.

First, starch milk (Bx 25 to 30) is prepared by adding 2 to 3 times of water to buckwheat powder (Yukiko) as a raw material, mixing and swelling, and then filtering to remove this material. The filtrate is obtained, the pH of the filtrate is adjusted to 5.0-6.0 and then liquefied by addition of liquefied enzyme.

In this case, the liquefied enzyme used is alpha-amylase, for example, neospeedase (Neospeedase, Nagase Biochemicals, Ltd.) and the like can be used as appropriate.

For liquefaction, liquefied enzyme is added 0.1 to 1.0% by weight of the starch stock solids and left at 88 to 90 ° C. for 1 to 2 hours.

At the end of liquefaction, the starch sugar DE (dextrose equivalent) value is about 10 to 20.

Liquefaction may be performed using an acid such as oxalic acid in addition to the enzyme saccharification method.

Next, the pH of the liquefaction is adjusted to 5.0 to 6.0, and 0.1 to 0.3% by weight of the starch stock solution solid is added and left at 50 to 60 ° C for 16 to 24 hours.

The starch sugar DE value at the end of saccharification is about 35 to 45.

In this case, beta-amylase, beta-amylase, beta-glucosidase, beta-glucosidase, transglucosidase, and the like may be used. Beta-amylase is preferred. In addition, transglucosidase may be used together to further generate oligosaccharides, which are growth factors of Lactobacillus bifidus, and branched oligosaccharides such as isomaltose and panose. Specifically, β-Biozyme ^R L (Amano Pharmaceuticals Co., Ltd) as a beta-amylase, and alpha-transglucosidase L (Amano Pharmaceuticals Co., Ltd.) may be used as a transglucosidase. have.

After the end of saccharification, the pH of the saccharification liquid was adjusted to 4.0 to 4.5 to precipitate the protein, and then centrifuged and filtered to remove the components of the protein and non-starch. Supernatant is obtained and heated at 100 ° C. for 10-20 minutes for inactivation and sterilization of the enzyme.

Next, the supernatant is decolorized with activated carbon (granular), centrifuged or passed through a filter press to remove the protein as a solid residue, and then concentrated in vacuo to give the desired starch syrup.

The protein fractions recovered as solid residues contain well-digested, high-nutrient proteins, various amino acids, vitamins and minerals. Thus, the electric protein fraction can be used as a food extender added to soybean jam, bread and cake batters, which indicates that the protein fractions obtained from conventional processes using corn starch are used only for chicken feed. In contrast to that.

The buckwheat syrup of the present invention prepared above is highly viscous and sags well. While starch syrup (high-maltose starch syrup) prepared by the conventional enzyme saccharification method has a strong sweetness such as sugar, the buckwheat starch syrup of the present invention has a fresh sweetness and flavor. The buckwheat starch syrup of the present invention, when used in combination with concentrates (condensate products, extracts, etc.) from milk, fruit, nuts, coffee, tea or the like, adds one layer of flavor to these substances. It shows an effect to make.

The buckwheat starch syrup prepared above is various oligosaccharides such as maltose, maltotriose, maltotetraose, maltopentaose and the like; In particular, when the saccharification process is performed with beta-amylase and transglucosidase, the starch syrup contains various branched oligosaccharides such as isomaltose, panose, and isomaltoritriose. In addition to these sugars, buckwheat starch syrup contains a balance of various amino acids, minerals, vitamins and the like, such as glutamic acid, glycine, alanine, aspartic acid, lysine and arginine. It also contains buckwheat-derived rutins that are useful for enhancing capillary resistance. Therefore, the buckwheat starch syrup of the present invention is effective for the prevention of adult diseases such as arteriosclerosis and high blood pressure, and is excellent in nutrient balance, and thus is very useful as a health food.

The present invention is a starch syrup is a variety of foods, for example, candy, such as drops, caramel, nougat, taffy, marshmallow, brittle and jelly; Fructose, such as chewing gum, chocolate, biscuits, cookies, sweet jelly made from beans, and jam made from beans; Ice creams such as ice cream and sherbet; Fish meat products such as fish paste; Meat products such as sausage and ham; Syrups such as jams, marmalades, fruit sauces, fruit syrups and syrups for ice water; Pastes such as flour paste and fruit paste; Pickles such as sliced vegetables marinated in soy sauce, turnips chopped, and pickled leek; And foods soaked in soy sauce.

Except that buckwheat starch syrup is used as the starch syrup of each food, it is prepared according to conventional methods, and their preparation methods are described in the following examples.

The present invention includes not only various amino acids and minerals but also routines effective for preventing atherosclerosis, thereby providing a buckwheat starch syrup having a healthy nutrient balance. In addition, the present invention provides a method for producing buckwheat starch syrup and various foods containing the same.

Hereinafter, the present invention will be described in more detail with reference to Examples. The scope of the present invention is not limited by these examples.

Example 1

Preparation of Buckwheat Starch Syrup (1)

2 L of water was added to 1 kg of buckwheat powder (Yukiko), mixed, and then swollen to prepare starch milk (Bx 33). The pH of the starch milk was adjusted to 6.0, and 3 g of liquefied enzyme alpha-amylase (Nagase Biochemicals, Ltd.) was added thereto, followed by liquefaction by standing at 90 ° C for 2 hours. At the end of liquefaction, the starch sugar DE value was 20. Then, the pH of the liquefaction was adjusted to 6.0, 1 g of beta-amylase (Spezyme ^R BBA, Finesugar group) was added, and left at 60 ° C. for 16 hours to saccharify. At the end of glycation, the starch sugar DE value was 43.

After the end of saccharification, the pH of the saccharified solution was adjusted to 4.0 to 4.5 with oxalic acid, and then centrifuged at 3,000 rpm for 15 to 20 minutes to remove protein and non-starch components. The supernatant was obtained and heated at 100 ° C. for 10 minutes.

The supernatant was then decolorized with activated charcoal (granular), centrifuged or passed through a filter press to remove the protein as a residue and then concentrated in vacuo to afford the desired starch syrup.

Example 2

Preparation of Buckwheat Starch Syrup (2)

Instead of beta-amylase as glycosylase, 0.15 g of β-Biozyme ^R L (Amano Pharmaceuticals Co., Ltd.) and 0.75 g of alpha-transglucosidase L (Amano Pharmaceuticals Co., Ltd.) are used in combination. A buckwheat starch syrup was prepared in the same manner as in Example 1.

[Test Example 1]

Characterization and Composition Analysis of Buckwheat Starch Syrup

Buckwheat starch syrup prepared in Example 1 was analyzed for the following items.

(1) DE

43 ± 1% (Lane-Eynon Method)

(2) pH

5 ± 1% (glass electrode method in 30% solution)

(3) viscosity

6000cps (27 ℃)

2250 cps (37.8 ° C)

900 cps (49 ° C)

(4) general ingredient analysis and calories

(5) Sugar composition

(Analysis condition)

HPLC

Equipment: Tosoh SC-8020 system (Tosoh Corp.)

Column: Shodex SC-1011; Showa Denko kk, 8 × 300mm

Eluent: distilled water

Temperature: 70 ℃

Detection: Differential Refraction Detector RI-8020 (Tosoh Corp.)

(6) amino acid composition (amino acid automatic analysis method)

(7) Routine Quantification

(Method and analysis conditions)

(i) Preparation of Sample Solution

5 g of the sample was accurately measured, and a 10 ml solution was prepared by adding water to prepare a sample solution.

(ii) High speed liquid chromatography

20ul of Rutin's standard solution (0.04-0.4ug rutin / ml mole) was injected into high-performance liquid chromatography and a working curve was prepared. Then, 20ul of the sample solution was injected into the high-speed liquid chromatography, the routine concentration in the sample solution was obtained from the electric calibration curve, and the routine concentration in the sample solution was calculated. At this time, the detection limit was set to 0.01 mg / 100 g.

Equipment: Model 655A-12 (HITACHI, LTD.)

Detector: Model 870-UV (Jasco, Co.)

Column: YMC Pack ODS-A A-312

Mobile phase: 2.5% acetic acid-methanol-acetonitrile (35: 5: 10 (V / V / V))

Wavelength: 350nm

Flow rate: 1ml / min

(result)

Routine: 0.065mg / 100g

The analysis results by high performance liquid chromatography are shown in FIG.

[Test Example 2]

Sugar Composition Analysis of Buckwheat Starch Syrup

The sugar composition of the buckwheat starch syrup prepared in Example 2 was analyzed.

(Analysis condition)

Analysis conditions are the same as in the sugar composition analysis ((5)) of Test Example 1.

(result)

Methods for making various specimens containing the buckwheat starch syrup prepared above will be described below.

Example 3

Preparation of Hard Candy

Water was added to each of the above raw materials including the buckwheat starch syrup prepared in Example 1 or 2, mixed, heated and dissolved, and solted in a vacuum pan (or boiling pan) under a temperature of 130 to 140 ° C and a pressure of 550 to 650 mmHg. It was. The mixture was then cooled to 100-110 ° C. and sourcing agents, pigments, flavors, juices were added as needed. The candy dough thus prepared was taken out on a cooling board, cooled to 60 to 70 ° C., and then the dough was put in a molding rate to prepare solid cans of type A to C.

Example 4

Preparation of Soft Candy or Milk Caramel

The raw material A or A 'was mixed and heated to dissolve, and the emulsified stock solution was solated under a pressure of 115 ° C and a temperature of 660 mmHg, then cooled to 70 to 80 ° C, and the raw material B or B' was added and mixed uniformly. Each mixture was then cooled to 40-50 ° C. and molded to produce soft candy or milk caramel.

Example 5

Preparation of Chewing Cnady

Chewing candy was prepared in the same manner as in the soft candy preparation of Example 4, except for adding 2 kg of 50% gelatin with fondant cream.

Example 6

Preparation of Gummy Candy

Raw material A was mixed and heat-dissolved, and then separately heated and melted raw material B and C were added and mixed when boiled to Bx 85 °. The mixture was placed in a starch mold and allowed to stand at room temperature to prepare a gummi candy.

Example 7

Manufacture of nougat

(Frappe)

(Fondant Cream)

① Preparation of frappe

Raw material B-1 was mixed and heated to dissolve, and then a mixture solated at 116 ° C. was slowly added to raw material B-2 and mixed to prepare a frappe having a specific gravity of about 0.5.

② Preparation of Fondant Cream

Water was added to the sugar and buckwheat starch syrup to dissolve, and then dissolved at 117 DEG C and mixed well while cooling with ice to prepare fine sugar crystals.

③ The raw material A was mixed and heated to dissolve, and 20 kg of frappe prepared in ① was added to the mixture which was solated under 600 mmHg and mixed. Then, 5kg of the pungdan cream prepared in ②, 3kg of fat and oil and 200g of fragrance were added and mixed together, cooled to 40 to 50 ℃, and molded to prepare nougat.

Example 8

Preparation of Solid Remon Pops and Hard Tablets

Raw materials A or B were uniformly mixed and granulated, dried at 40 to 100 ° C., and then passed through a sieve (mesh) to prepare granules of uniform size. Then, the raw material C was added, mixed, and pressed into a tablet to prepare a solid lemon pop or hard tablet.

Example 9

Preparation of Marshmallows

The raw material A is mixed, heated and heated to dissolve, and then mixed into a raw material B, which is dissolved in 110 to 115 ° C., premixed, dissolved and stirred with a blender, mixed, mixed in a dry starch mold and dried at 50 to 55 ° C. to prepare marshmallows. It was.

Example 10

Preparation of Portion Jelly

Raw material A was mixed, dispersed and dissolved, concentrated at 85 ° C. to Bx 70 to 80 °, then raw material B was added and dispensed into a container. Then, sterilized at 85 ° C. for 20 minutes, cooled with ice, and then dried or dried to prepare potion jelly.

Example 11

Preparation of Pectin Jelly

Pectin jelly was prepared in the same manner as in the preparation of the gummi candy of Example 6, except that pectin, Carragheenan and Locust bean gum were used alone or in combination instead of gelatin.

Example 12

Preparation of jam

Raw material A was mixed and heated to melt, and then raw material B dissolved in hot water at 60 to 80 ° C. was added and mixed. The mixture was then cooled to 70 ° C., added with raw material D, mixed, filled in a vessel at 60 ° C. and sterilized by heat to prepare jams.

Example 13

Manufacture of ice cream

The raw materials were mixed and dissolved at 30 to 70 ° C. with a mixer or the like, and then filtered. The ice cream batter obtained by homogenizing the filtrate with a grinder at 50 to 70 ° C. was heat sterilized and cooled at 68 ° C. or higher and then aged at 0 to 5 ° C.

The ice cream was then prepared by kneading the spices, freezing at -2 to -8 ° C, then filling into a container and curing at -18 ° C. On the other hand, when the flavored dough is filled in a container at 0 to 5 ° C., an ice mix can be prepared; When the flavored dough is frozen at -2 to -8 ℃ can be produced soft ice cream.

[Reference Example]

Analysis of Ingredients of Buckwheat Powder Yukiko

Claims (10)

Starch milk of Bx 25 to 30 was prepared by adding 2 to 3 times of water to buckwheat Uchiko starch, and adjusted to pH 5.0 to 6.0 to add 0.1 to 1.0% by weight of the starch stock solids. 1 to 2 hours at 90 to 90 ℃ to liquefy until the DE value of 10 to 20, and then add 0.1 to 0.3% by weight of the starch stock solution solids and DE value of 35 to 45 at 50 ℃ to 60 ℃ Sucrose until saccharified until centrifuged to obtain a supernatant, and heated to 100 to 10 minutes at 100 ℃, decolorized by centrifugation or passed through a filter press to remove protein and concentrated in buckwheat starch syrup prepared. The buckwheat starch syrup according to claim 1, wherein the saccharification is performed by beta-amylase and transglucosidase. Starch milk of Bx 25 to 30 was prepared by adding 2 to 3 times of water to buckwheat Uchiko starch, and adjusted to pH 5.0 to 6.0 to add 0.1 to 1.0% by weight of the starch stock solids. 1 to 2 hours at 90 to 90 ℃ to liquefy until the DE value of 10 to 20, and then add 0.1 to 0.3% by weight of the starch stock solution solids and DE value of 35 to 45 at 50 ℃ to 60 ℃ Of the buckwheat starch syrup comprising the step of saccharifying until it is obtained, followed by centrifugation to obtain a supernatant, followed by heating at 100 ° C. for 10 to 20 minutes, decoloring, centrifugation or passing through a filter press to remove protein and concentrate in vacuo. Manufacturing method. Starch milk of Bx 25 to 30 was prepared by adding 2 to 3 times of water to buckwheat Uchiko starch, and adjusted to pH 5.0 to 6.0 to add 0.1 to 1.0% by weight of the starch stock solids. 1 to 2 hours at 90 to 90 ℃ to liquefy until the DE value of 10 to 20, and then add 0.1 to 0.3% by weight of the starch stock solution solids and DE value of 35 to 45 at 50 ℃ to 60 ℃ Saccharified until it was obtained, and centrifuged to obtain a supernatant, which was heated at 100 ° C. for 10 to 20 minutes and decolorized or centrifuged or passed through a filter press to remove proteins and concentrated in buckwheat starch syrup prepared by vacuum concentration. food. The food product according to claim 4, wherein the glycosylation is performed by beta-amylase and transglucosidase. 6. The food product according to claim 4 or 5, wherein the food product is candy. The method of claim 6, wherein the candy is selected from the group consisting of hard candy, soft candy, caramel, chewing candy, gum candy, nougat and marshmallows. Food. A food according to claim 4 or 5, wherein the food is jelly. 6. A food according to claim 4 or 5, wherein the food is jam. A food according to claim 4 or 5, wherein the food is ice cream.