DE1939782A1 - Starch syrup used to prepare food and beverages - Google Patents

Description

Hayashibara AG.

Okayama-ski, Olcayaina / Japan

5 August 1969 . bd / xa hao 7065

Starch syrup used to prepare food and beverages

The invention relates to the use of a starch syrup of novel composition and properties for the preparation, in particular for setting a suitable sweetness, viscosity and dispersity of foods and beverages.

So far, starch syrups were known to be produced by hydrolysis of Starch, which consists of mixtures of amylose with amylopectin, obtained with acid. Since as the degradation progresses, expressed in dextrose equivalents (D.E.), the viscosity of the syrup decreases, while its sweetness increases, syrups with a D.E. between about 50 and about 40. The amylolysis with an enzyme, e.g. with oG-, ß- or

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Gluc amylase, is characterized by the presence of branched chain Amylopectin limited; durcii the impossibility caused by it to carry out a complete degradation, the enzyme products have such a high viscosity that their use presents various difficulties.

The object on which the present invention is based therefore consisted in the use of a starch syrup which essentially fc from aniylose, i.e. from unbranched and therefore complete hydrolyzable starch ingredients is prepared.

The invention relates to the use of a low molecular weight and low-viscosity, exclusively straight-chain molecules, starch amylose free from side chains due to saccharification obtained syrups for the preparation of food and beverages.

The syrups used according to the invention have as starting materials Amylose or amylose obtained from starches with a high amylose content, preferably corn starch, which by hydrolysis with Acids and / or amylolytic enzymes, such as amylases or isoamylases, be saccharified. Likewise, various starting materials for the syrups which can be used according to the invention can also be used other types of starch are used, which by gelatinizing, breaking down the chain branches of the amylopectin molecules by means of oC ~ 1.6-

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Glycosidases or similarly acting enzymes and hydrolysis of the side chain-free Acid and / or amylolytic products Enzymes are saccharified.

As a result of the treatments indicated, "the syrups have different amounts of maltose, glucose, dextrin, oligosaccharides and other saccharides, with dextrin and the oligosaccharides exclusively having straight-chain structures, so that the syrups obtained are less viscous than conventional syrups of the same DE grade The syrups obtained are prepared by vacuum heating at about 120 to 130 ⁰ O and are easy to handle thanks to their low viscosity.The maltose contained in the syrup has a healing effect on the intestines and other intestines.

Preparation of the low-viscosity corn syrups

(.1) Long- and short-chain amylose is produced with acid or £ -amylase weakly degraded. The syrup obtained only contains a little dextrose and consists essentially of straight-chain oligosaccharide and dextrin, is therefore less viscous than ordinary Syrups with a lower degree of saccharification and more stabilized against heat and organic nitrogen compounds.

Therefore the obtained syrup is used as a dispersant for Ice cream, sausage, cooked fish paste ("Kamaboko") and the like. at-

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reversible. It also gives food pastes a good texture as well solid, elastic, pure white products.

(2) Amylose is built with a β-amylase obtained (from plants or bacteria) into maltose "and the remaining dextrin with Q ^ amylase to an oligosaccharide. The dismantling can also done in reverse order. The syrup obtained is dextrose-free and consists practically only of maltose and straight-chain Oligosaccharides.

Since the syrup is dextrose-free, it is stable against heat and organic nitrogen compounds; since it is mainly made from maltose it has a mild sweetness and a very low viscosity. It is therefore better suited than cane sugar and dextrose as a sweetener for various drinks, fruit juices, and baked goods and the like, can be used with advantage in children's dishes, gives sweets of glossy color and good ability to Flavor retention and, thanks to its easy handling, is generally an exemplary sweetening additive for food."

(5) Amylose is saccharified with glucamylase until the required amount of dextrose is formed, the remaining amount Dextrin is built with amylase to reduce viscosity away. It can also be done in reverse order

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the. The syrup obtained "consists mainly of dextrose, the remainder from straight-chain oligosaccharides; therefore, it has a very low viscosity and lacks unpleasant taste and the viscosity of the syrups largely converted with acid.

The syrup obtained is used as a sweetener for foods that higher! temperatures are suitable. Unlike pure dextrose, it gives food a refreshing touch Sweet; the oligosaccharides present help prevent crystallization ". The properties make it possible the advantageous use of the syrup solutions for the preparation of mild drinks, ice cream toasty *.

(4) Amylose is broken down to 30 to 40% with Glucamylasi and the rest with ß- and ^^ o-amylase. The syrup obtained contains ^ e 30 to. 40% dextrose and maltose and is therefore milder and sweeter than dextrose on its own »Its viscosity is extremely low.

If necessary, can be used to reinforce and modify the Candy can be isomerized into fructose by the action of isomerase. The oligosaccharide content provides the desired viscosity. The syrup can be used for sponge cows, beverages and sweet pears.

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(5) Amylose is completely saccharified with acid or CN ^ amylase. The syrup obtained is very sweet, has - similar to a common, largely degraded syrup - an extremely low level Viscosity and is easy to handle. When heated, it discolours less than ordinary corn syrups

(6) Usual strength is immediately with o6-amylase and then treated with £ -1,6-glucosidase. The one low ■ degree of saccharification syrup comprising is similar to that obtained by procedure (1).

(7) Ordinary starch is first treated with ^ t ^ -amylase and then simultaneously with β-amylase and ad / -1,6-glucosidase. Of the Syrup is similar to the syrup according to (2).

Example 1.

(a) Syrup production:

An adjusted to pH 6.0 30% slurry of sweet potato starch is dissolved in 5 min at 160 ° 0 gelatinized with stirring, then quickly cooled to 50 and ⁰ O in 30 h with 50 units / g starch (E / GST) from a Aerobacter bacteria degraded ö6-1,6-G-lucosidase. The amylose obtained is ^{broken down in 3 h at 70 0} O with 15 U / gSt o £ -amylase. The product is heated, filtered, decolorized with activated charcoal, on

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evaporated and cleaned with ion exchange resin. After further evaporation one obtains a weakly converted, low viscosity syrup from D.E. 30 and a water content of 15%. Yield 100% (calculated on the starting strength).

(b) Ice cream preparation:

A mixture of ν

12.5 kg of a 25% syrup according to (a) 5 kg pineapple juice
5 kg of cane sugar
0.1 kg synthetic amino acid 0.3 kg stabilizer
1 large jug of whole milk

is made up to 100 l with water, the ice cream obtained is filtered, pasteurized and placed in an ice cream machine. The received Ice cream has a good, firm body and taste. Thanks to its high molecular weight, it shows only a slight decrease in the freezing point. He is also free from Dextrin smell and has a refined sweetness.

Example 2

(a) Syrup production:

The treatment of sweet potato starch according to Example 1 (a)

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The iaqjLose obtained is adjusted to pH 6.0, then only for 3 h at 70 ⁰ G with 10 U / gSt. treated with a liquefying enzyme and then 15 h at 50 ⁰ C with 5 U / gSt. ß-amylase (British Patent 1,130,398) amylolyzed. The saccharified solution is heated to deactivate the enzymes, decolorized with activated charcoal, evaporated to 4-5 % and cleaned with ion exchange resin. The chromatographic analysis of the colorless, odorless pure maltose syrup showed a pesticide content of «

75 % maltose

3 % glucose,

Rest: other dextrins,

thus a very high maltose content compared to the so-called. High maltose or malt syrup, the syrup has a water content of 12%, low viscosity, no tendency to crystallize and a strong candy.

(b) Preparation of "Mikan" canned apples:

Steamed and peeled "Unshu-Mikan" Hiroshima oranges are air-dried for 30 min, divided into sections, ^{treated with 1% hydrochloric acid at 30 °} C., watered for 15 min and then with 0.8% strength ^{at 20 ° C. for 20 min} Sodium hydroxide treated. They are then exposed to running water for 1 hour and 235 g of the fruit are packed together with 80 g of a 38 ° Be solution of the syrup obtained under (a) in a can each. After closing in "vacuum

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the cans are sterilized and cooled. The following day and after 1, 2 and 4 months, test boxes were opened for the purpose Test.

Preserved at the same time in the same way, but with cane sugar Compared to oranges, they turned out to be according to the invention prepared canned oranges with their mild sweetness and superior to their coordinated aroma. Although there was some loss of solids, the yield was the same as that of the Comparison sleeves. ' The syrup according to the invention was clearer and without a sign of cloudiness; its viscosity was slightly higher than that of sugar syrup; but quite appropriate for canned fruits.

Example 5? Preparation of sweetened milk powder.

filtered and clarified raw milk is mixed with 4 % (calculated on milk solids) of the syrup according to example 2 (a), then pasteurized in a plate heat exchanger, evaporated in a vacuum up to about 50 % and with increasing viscosity and dried by pressure-atomizing. The water content was 1%.

The milk powder obtained had relatively large particles and such a large density that it was readily soluble in water and thereby was convenient to use. It retained the original aroma for a long time, had a less strong sweetness, and worked less hot on the tongue than usual sugar products. The-

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Its properties, combined with its medicinal effectiveness on the viscera, make milk powder ideal delicious and nutritious children's drink.

Example 4 ·; Preparation of cooked pears.

"Tebo pears washed with water" are boiled with 3 times the amount of water until they soften due to the higher water content. ™ A mixture of

1 kg of cooked pears 1.5 1 cooking water (soup)
5 g table salt
600 g syrup according to example 2 (a)

4-0 to 50 minutes in an enameled container, until the pears are sweet penetrates.

The cooking pears preserved keep one versus customarily f as sugar-sweetened stewed pears improved pear flavor and have a good sweetness. Packed in polyethylene vacuum bags, they show no mold or rot. The shelf life of the sweetener used, which gives the pears a snow-white appearance, results in an increased sales value.

Example 5; Preparation of sugar candy.

An 18% syrup according to Example 2 (a) is heated by heating

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liquid and evaporated in vacuo to a water content of 1%. After cooling the plate cooler to 80 ⁰ G mixing the syrup thoroughly with appropriate amounts of citric acid as well as colorants and flavorings, the mixture is cooled and formed by rolling. The cooled candies are not very hygroscopic and clear, not as sugar-sweet as the candies made from cane sugar, but rather medium-sweet and of good body.

Example 6

(a) Syrup production:

An amylose obtained from sweet potato starch according to Example 1 (a) is first with oG-amylase up to the D.E. 30, then after setting to pH 5 and heating to 55 ° C with 4 U / gSt G-lucamylase, i.e. a dextrose saccharifying enzyme, saccharified for 15 hours. The resulting solution is heated, clarified, filtered before and after the addition of activated charcoal, decolorized and cleaned with ion exchange resin. Analysis of the syrup revealed solids i

% Dextrose
10 % maltose
Remainder: straight-chain oligosaccharides.

The syrup was very sweet, had a low viscosity and a mild taste. After evaporation to a water content of 12 % water, it remained stable and uncrystallized.

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. (b) Preparation of bottled fruit juice:

The juice containing 10% raw fruit juice contained per liter:

100 ml raw apple juice
165 g syrup according to (a)
226 g citric acid

0.5 g synthetic basis.

The mixture was sterilized and bottled. When compared with similarly bottled orange juice, which contained 13% cane sugar, it had practically the same sweetness, but a far better taste. The mild, refined, rich sweetness of the maltose was finely balanced with the orange aroma, while the very low viscosity of the straight-chain saccharides present in the syrup made the juice extremely tasty. After 2 months of storage, no discoloration, cloudiness or precipitation took place.

Example 71 Preparation of fruit ice cream.
From a mixture of

180 g of oil and fat
270 g skimmed milk powder 4 ί syrup according to example 6 (a)

70 g stabilizer -

20 g emulsifier

20 g of essence

20 grams of sodium cyclamate; "

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• 12 s of citric acid
some dye

becomes in the usual way after making up to 25 l with water Produces fruit ice cream that has a good overrun and fragrance as well as the desired sweetness and viscosity and one gives a refreshing aftertaste.

Example 8

(a) Syrup making i.

A severed from starch of high molecular weight amylose (a product of AVEBE Comp.) Is gelatinized with stirring at 140 ⁰ O, then quickly cooled to 60 ⁰ G and at the same time for the purpose of saccharification having 6 E (per g of amylose) G-lucamylase added, the mixture pH 5jO adjusted and saccharified at 55 0 to DE 40 for 5 h. The enzyme is then deactivated by boiling, the solution is adjusted to pH 6.0, 7 U / g amylose of a liquefying enzyme and 10 U (per g amylose) ß-amylase are added and saccharified for another 10 hours.

The saccharified solution obtained is divided into two parts. The Part of it is decolorized with activated charcoal, cleaned with ion exchange resin and, as usual, steamed into a syrup (A) 15% water. The other part is adjusted to pH 7 »Q, by means of added isomerase (Bacillus megaterium A-1 according to

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Japan. Interpretation document No. 29 820/1964) isomerized for 12 hours, Purified in the aforementioned manner and turned into a syrup (B) with 15 Evaporated water.

The analysis showed the following composition (in% by weight) of

Syrups: ■ ·

■ A B. Glucose 41 2'1 Maltose 39 38 Iruktosö - 20th Oligosaccharide <2O 20th

Both syrups contain 2 or 3 different reducing sugars, a cheap sweet compared to cane sugar and - besides a good body - all the properties you want in a sweetener. Thanks to the content of oligo- and saccharides, "the Products look completely syrupy. Even with a water content of less than 15%, they are difficult to crystallize. Because Their extremely low viscosity shows good water and aroma-retaining properties. *

(b) Preparation of a western sponge cake: The cake recipe is:

1.2 kg of syrup A or B with 20% water 1.1 kg eggs

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900 g flour
10 g baking powder
6 g vanilla.

The eggs are broken in a bowl and stirred with a whisk; after adding the syrup at 30 ⁰ O, the mixture is stirred thoroughly and swirled, the same after adding vanilla. Then add flour and baking powder and mix quickly. While the dough is forming, make sure that no lumps of flour remain in the mixture. The finished dough is placed in a paper container and baked this on a steel plate in an oven at 180 ⁰ C.

The obtained cakes have a delicious balanced taste that retains the aroma and smell of the eggs are sweeter than usual cakes made with cane sugar and have a finer taste, hold a suitable moisture content back and are sufficiently elastic. The behavior of the cake when stored in comparison to cakes based on cane sugar showed that they bia. to 7 days in terms of dehydration and The decline in the merits is excellent. This is the high levels of fructose and maltose as well as, the "appropriate" ones Attributable to amounts of oligosaccharides. The low viscosity of the latter gives the cake its stickiness and a high quality cake appropriate softness.

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Example 9? · Preparation of half-crushed sweet pears,

High quality washed "Dainagon" pears come in one After adding enough water to the saucepan, the pears are just covered with water, then cooked for smoothing Cold water is added to the pear wrinkles and once the hardness has been removed, the pears are boiled again. Then you do Put them in a net-like basket and wash the hard parts with water, then boil the pears in the same pot in the same way as before, and repeat the removal of the hard parts ! Share again. After cooking, the pears are cooled with cold water, wrapped in cotton gauze in the net-shaped basket, then cooled with water and at the same time the soluble

washed out.

Then a certain amount of one of the 20 % water-containing syrups A or B according to Example 8 (a) is placed on a pear batter pan, the total amount of the pretreated pears and small amounts of water and salt are added and the whole mixture is boiled. The final paste is obtained by gentle heating. You get a high-quality hat with a particularly good shine, a candy that is not as strong and sugary as cane sugar, but finely balanced and lively, a good capacity for water retention and a long shelf life.

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Claims (5)

LMTiN α. LUY-I * η August 5, 1969 ^SJ / ^f hao 7065 Patent claims: \ /. · Use of a low-molecular and low-viscosity, exclusively straight-chain molecules containing syrup obtained by saccharification of side-chain-free starch amylose for the preparation of food and beverages. 2. Use of a high amylose shark starch starch syrups obtained by hydrolysis with acids and / or amylolytic enzymes such as amylases or isoamylases Claim 1. 3. using one of different types of starch by gelatinizing, Cut off the chain branches of the amylopectin molecules by means of c £ -1,6-glucosidase and hydrolysis with acids and / or saccharification enzymes, such as amylases or isoamylases, obtained starch syrups according to claim 1. 0 09809/1 11 0 BAOOBlQtNAL