JP2009269843A - Isomaloligosaccharide and food or drink using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an isomaloligosaccharide having an antioxidizing action, and to provide a food or drink using the same and having an antioxidizing action. <P>SOLUTION: Provided are the isomaloligosaccharide as an excellent saccharide material, characterized by having the same saccharide composition as a conventional isomaloligosaccharide composition and containing hydroxymethylfurfural as an indicator of melanoidin having an antioxidizing action; and the food or drink using the isomaloligosaccharide and having the functions and antioxidizing action of the isomaloligosaccharide. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to an isomaltoligosaccharide containing hydroxymethylfurfural which is an indicator of melanoidin, and food and drink using the same.

In recent years, the effects of oxidation by active oxygen on the human body have been shown to be involved in lifestyle-related diseases such as cancer, heart disease, diabetes, atopic dermatitis, senile dementia, rheumatism, and cataract. In order to control these diseases, it is important to eat foods containing antioxidant components (see Non-Patent Document 1, for example).

  Among them, the antioxidative properties of carotenoid pigments such as carotene (carrot), lycopene (tomato), and cryptoxanthin (orange) have been widely studied, but they are also antioxidant to soy sauce, miso and mirin. It is known that there are melanoidins, which are brown pigments produced by processing (see, for example, Patent Documents 1 and 2, Non-Patent Documents 2, 3 and 4).

  On the other hand, conventional isomalto-oligosaccharides have a mellow and savory sweetness, about half the sweetness of sugar, moisture retention (moisturizing properties), permeability, starch aging prevention, antiseptic and anti-bacterial It has been mainly used for Japanese and Western confectionery and health foods due to its effects such as fungal, bifidobacteria growth and low caries.

Conventional isomaltoligosaccharides are obtained by liquefying starch with liquefaction enzyme (α-amylase) using starch as a raw material, then allowing both enzymes of β-amylase and transglucosidase (α-glucosidase) to act, It has been produced by purifying and concentrating (water 25%) in each step of filtration, decolorization (activated carbon), desalting (ion exchange resin), and finish decolorization (activated carbon).
JP 2003-144108 A JP 2006-333776 A “Development of functional food materials” CM Publishing, p. 16-27 “Food and Color” Korin, p.140-143 “Food and Development” VOL. 33 No. 8 p. 5-10 “Appropriate use technology series of new ingredients for confectionery No.7 Branched oligosaccharides” incorporated into the general technical center, p. 1-2, 12-19

  However, conventional isomaltoligosaccharides do not contain melanoidin and do not have an antioxidant effect. Therefore, the function is insufficient only with isomaltoligosaccharide, and another substance having an antioxidant action has to be taken. This invention is made | formed paying attention to such a prior art, and is providing the isomaltoligosaccharide containing the melanoidin which has an antioxidant effect | action, and food / beverage using the same.

  The present invention is characterized by an isomaltoligosaccharide containing hydroxymethylfurfural which is an index of melanoidin having an antioxidant action, and a food and drink having an antioxidant action using the isomaltoligosaccharide of the present invention.

  ADVANTAGE OF THE INVENTION According to this invention, the foodstuff which has an antioxidant effect can be obtained by using the isomaltooligosaccharide containing the hydroxymethylfurfural which is the parameter | index of the melanoidin which has an antioxidant effect, and this isomaltooligosaccharide.

Hereinafter, the present invention will be described in detail.
Although there is no limitation in particular in the manufacturing method of the isomaloulgigosaccharide of this invention, For example, it can manufacture with the following method.

  As a raw material, starch with a high protein content is preferable, and it is particularly preferable to use wheat flour as a raw material. By using starch with a high protein content as a raw material, it is possible to contain many amino acids essential for the Maillard reaction.

  Next, α-amylase is allowed to act on the raw material to be liquefied. The conditions for liquefaction are not particularly limited. For example, after adding 170 parts of water to 100 parts of flour, adjusting the pH to 6.0 with oxalic acid and stirring sufficiently, α- containing protease and cellulase is mixed. It can be liquefied by adding 500 U of amylase per gram of solid content, reacting at 55 ° C. for 1 hour, raising the temperature to 90 ° C. over 1 hour, and holding at 90 ° C. for 1 hour.

The liquefied liquid produced by the above method is produced by saccharification and transfer, and further protease reaction. Here, the saccharifying enzyme and the transferase are allowed to act simultaneously on the production mechanism of isomaltoligosaccharide. As a saccharifying enzyme, β-amylase is mainly used. As β-amylase, there are those derived from plants such as soybean and barley malt, and those derived from microorganisms such as Basillus genus and Pseudomonas genus, any of which may be used. Moreover, there is no restriction | limiting in particular in the addition amount of β-amylase, and reaction time, However, Preferably 0.5-50U is added per 1g of solid content, and it is made to react for 8 to 96 hours. The reaction temperature is low enough not to be inactivated in a short period of time, and is not particularly problematic as long as it is high enough not to cause contamination with bacteria. Usually, the reaction temperature is 50 to 70 ° C., but the optimum temperature for β-amylase is used. More preferably. The optimum pH referred to here is a pH at which the enzyme activity is highest.

As the transferase, transglucosidase derived from the genus Aspergills is mainly used. If reaction temperature and reaction time are the same as β-amylase, there is no particular problem. Preferably, 5 to 3000 U of transglucosidase is added per 1 g of solid content and reacted. By this reaction, β-amylase first acts on the starch liquefaction liquid to produce maltose. When maltose accumulates, transglucosidase acts on maltose to produce isomaltoligosaccharides such as isomaltose, panose, and isomaltotriose while releasing glucose.

Next, 5 to 5000 U of protease is added per 1 g of the solid content and allowed to react for 8 to 96 hours. Each protease has acidic, neutral, and alkaline pHs, and any of them may be used. In addition, there are those derived from plants such as papain, those derived from animals such as pancreatin, and those derived from microorganisms such as Aspergillus , any of which may be used. However, since it is complicated to adjust the pH after the saccharification reaction, it is more preferable to have a protease having an optimum pH for the saccharification reaction. The reaction temperature is low enough not to be inactivated in a short period of time, and there is no particular problem as long as the temperature is high enough not to cause contamination with bacteria. Usually, the temperature is set to 50 to 70 ° C. Is more preferable.

  Here, after sufficiently reacting with β-amylase and glucosidase, protease was added and further reacted, but β-amylase, glucosidase and protease may be added simultaneously and the reaction may be performed simultaneously.

  The Maillard reaction can be promoted by centrifuging the reaction solution and heating the supernatant at 70 to 90 ° C. for 1 to 2 hours. Within this range, heat treatment can be performed in the enzyme deactivation step after completion of the saccharification reaction, which is preferable.

  The isomaltoligosaccharide of the present invention preferably contains 6 to 2000 mg of hydroxymethylfurfural per 100 g. Here, the hydroxymethylfurfural is a measurement guideline for melanoidin content, and it can be confirmed that melanoidin is generated by measuring this content.

  By using the isomaloulgigosaccharide of the present invention for food, a food having an antioxidant action can be obtained. The amount used varies depending on the food. For example, vinegar is 10 to 100% by mass as a raw material, liquor is 1 to 10% by mass, soy sauce is 10 to 30% by mass, processed meat products 10 to 20% by mass, soy sauce 1 It can be used in a wide range of foods and drinks including 10% by mass.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated more concretely, this invention is not limited to these Examples at all.

[Synthesis Example 1]
1380 g of wheat flour (1st class flour) was dispersed in 2620 g of pure water. Calcium hydroxide was added to this to adjust the pH to 6.0. Further, 1.2 g of liquefied enzyme (manufactured by Daiwa Kasei: Christase L1) was added, and the mixture was reacted for 30 minutes at 50 ° C. with stirring (60 rpm). Next, it heated up to 90 degreeC over 30 minutes, and also reacted at 90 degreeC for 30 minutes. This was immediately transferred to an autoclave, heat-treated at 121 ° C. for 15 minutes, cooled to 55 ° C., and adjusted to pH 5.5 with lactic acid. Further, the evaporated water was supplemented with pure water to obtain a wheat liquefaction liquid (DE25.8) having a weight of 4000 g. 1.8 g of transferase (manufactured by Amano Enzyme: transglucosidase L “Amano”), 0.24 g of β-amylase (manufactured by Amano Enzyme: Biozyme L), and 1.2 g of protease (manufactured by Novozymes: Flavorzyme) were added to the wheat liquor. In addition, a saccharification reaction was carried out at 55 ° C. for 24 hours. The reaction solution was centrifuged (9000 G, 15 minutes), and the supernatant was heated at 90 ° C. for 2 hours. This was passed through a filter paper (Toyo Filter Paper: No5C), and then passed through a membrane filter (Toyo Filter Paper: 0.8 μ). This was concentrated with an evaporator to a moisture content of 25% to obtain a melanoidin-containing isomaltooligosaccharide solution A. The sugar composition, water content, amino acid content, pH, hydroxymethylfurfural content, coloration degree, and antioxidant capacity of the obtained isomalouloligosaccharide liquid A were measured and listed in Table 1 or Table 2.
Thereafter, the isomaltoligosaccharide liquid A was heated at a product temperature of 90 ° C. for 1 hour, and the hydroxymethylfurfural content, coloring degree, and antioxidant ability were also measured and listed in Table 2.

[Comparative Synthesis Example 1]
1380 g of corn starch was dispersed in 2620 g of pure water. Calcium hydroxide was added to this to adjust the pH to 6.0. Further, 1.2 g of liquefied enzyme (manufactured by Daiwa Kasei: Christase L1) was added, and the mixture was reacted for 30 minutes at 50 ° C. with stirring (60 rpm). Next, it heated up to 90 degreeC over 30 minutes, and also reacted at 90 degreeC for 30 minutes. This was immediately transferred to an autoclave, heat-treated at 121 ° C. for 15 minutes, cooled to 55 ° C., and adjusted to pH 5.5 with lactic acid. Further, the evaporated water was supplemented with pure water to obtain a starch liquefaction liquid (DE24.5) having a weight of 4000 g. 1.8 g of transferase (manufactured by Amano Enzyme: transglucosidase L “Amano”) and 0.24 g of β-amylase (manufactured by Amano Enzyme: Biozyme L) were added to the starch liquefaction solution, and a saccharification reaction was performed at 55 ° C. for 24 hours. . The reaction solution is centrifuged (9000 G, 15 minutes), 50 g of activated carbon (manufactured by Nimura Chemical: activated carbon for brewing) is added thereto, and the mixture is kept at 60 ° C. for 1 hour, and then filtered through filter paper (manufactured by Toyo Filter Paper: No5C). Decolorized. The decolorized liquid was adjusted to a temperature of 40 ° C. and passed through an ion exchange resin tower for desalting (Mitsubishi Chemical: Diaion) to refine the electrical conductivity to 1 ms / cm or less. The purified solution was finished and decolorized with activated carbon (Nimura Chemical: activated carbon for brewing), and then passed through a membrane filter (Toyo filter paper: 0.8μ). This was concentrated with an evaporator to a moisture content of 25% to obtain an isomaltoligosaccharide solution B.
The sugar composition, water content, amino acid content, pH, hydroxymethylfurfural content, coloration degree, and antioxidant capacity of the obtained isomalouloligosaccharide liquid B were measured and listed in Table 1 or Table 2.
Thereafter, the isomaltoligosaccharide liquid B was heated at a product temperature of 90 ° C. for 1 hour, and the hydroxymethylfurfural content, coloring degree, and antioxidant ability were also measured and listed in Table 2.

  Analysis of a series of experiments performed in the present invention was performed by the following method.

[Sugar composition, moisture, pH]
Based on the Starch Sugar Technical Committee, Starch Sugar Related Industrial Analysis, Food Chemistry Newspaper, 1991.

[Amino acid content]
Based on the 4th National Tax Agency's comment on analysis method, Japan Brewing Association

[Hydroxymethylfurfural]
Based on Japanese Agricultural Standards for Purified Glucose (Ministry of Agriculture and Forestry Notification No. 191, March 7, 1960). That is, take a sample from 10 grams to 20 grams, dissolve in water to make 100 milliliters, measure the absorbance of 284 millimicrons and 245 millimicrons in a 1 centimeter liquid layer of the solution, and determine the difference between both wavelengths. The amount of hydroxymethylfurfural (H, M, F) was determined by a calibration curve and expressed in milligram%.

[Coloring degree]
The coloring degree is filled with a sugar cell adjusted to 30 w / v% by a JAS method in a glass cell having a length of 10 mm, and the absorbance (OD ₄₂₀ ) of a U-3210U self-recording spectrophotometer 420 nm manufactured by Hitachi, Ltd. The absorbance at 720 nm (OD ₇₂₀ ) was measured, and the value of (OD ₄₂₀ ) − (OD ₇₂₀ ) was determined to be 10 times (Edited by Starch Sugar Technical Committee, starch-related industrial analysis method, Food Chemical Newspaper, 1991, 108 tributes).

[Antioxidant capacity]
The measurement of the antioxidant action of the present antioxidant composition was based on the chemiluminescence method (Aloka Co., Ltd .: antioxidant capacity measurement kit). That is, the chemiluminescence method is based on the antioxidant effect inherent in the sample when a measurement sample is added to the active oxygen (control luminol luminescence amount) (A) intentionally generated by the luminescent reagent (Fenton reaction). Reduced active oxygen (luminum luminescence of sample) (B), luminol luminescence was measured with a chemiluminescence measuring device (luminometer), {(A)-(B) / (A)} × 100 = active oxygen It was shown as the erasure rate. The liquid sample was 20 μL, and the solid sample was homogenized with twice the amount of water, and then centrifuged 20 μL of the supernatant sample.

[Example 1]
(Vinegar)
603 g of pure water was added to 397 g of the isomaltoligosaccharide solution A obtained in Synthesis Example 1, and 1000 g was used as a stock solution. 10 ml of yeast culture solution was added thereto, and alcohol fermentation was performed at a temperature of 25 to 30 ° C. for 10 days. Next, after heating and sterilizing and cooling the yeast at a temperature of 65 ° C. for 10 minutes, 30 ml of an acetic acid bacteria culture solution is added, and acetic acid fermentation is performed at a temperature of 35 to 40 ° C. for 14 days to obtain a vinegar with an acidity of 4.5% It was. Table 3 shows the measurement results of the hydroxymethylfurfural content and antioxidant capacity of the obtained vinegar.

[Example 2]
(Plum wine liqueur)
As the first preparation, fructose glucose liquid sugar (manufactured by Gunei Chemical Industry: Three Sugar HF55) 1440 g, brewing alcohol (95%) 670 ml, pure water 340 ml, Ome fruit (Shirakaga) 1 kg, temperature 10-20 ° C., Extracted and aged for 3 months. As a secondary charge, 300 ml of brewing alcohol, 720 ml of pure water, and 154 g of the isomaltooligosaccharide liquid A obtained in Synthesis Example 1 were mixed, and further ripening was continued for 1 month to obtain a plum wine liqueur with 18.3% alcohol. Table 3 shows the measurement results of the hydroxymethylfurfural content and antioxidant capacity of the obtained plum wine liqueur.

[Example 3]
(How much soy sauce is pickled)
Place one raw muscle on a 40 ° C lukewarm water and when the surface becomes whitish, remove the skin and muscles with cold water. While washing the salmon roach, loosen it one at a time, gently raise it and drain it well. Add 100 grams of soy sauce per 100g of salmon (72g), 4 tablespoons of sake (60g) and 2 tablespoons of isomaltooligosaccharide solution A obtained in Synthesis Example 1 (44g). Pickled, Ikura soy sauce pickled. Table 3 shows the measurement results of the hydroxymethylfurfural content and antioxidant capacity of the soy sauce soup obtained.

[Example 4]
(Beef jerky)
Adjust the beef leg (250g) into as thin slices as possible. As a seasoning liquid, immerse the meat pieces in a liquid containing 3 tablespoons of soy sauce (54 g), 2 tablespoons of sake (30 g), and 1 tablespoon of isomaltooligosaccharide solution A obtained in Synthesis Example 1 (22 g). Soak the seasoning liquid for 30 minutes at room temperature. For pre-drying, drain the meat pieces that have been infiltrated with the seasoning liquid and drain. As the main drying, an oven was set in advance at a low temperature of 65 to 70 ° C. and dried for 4 hours to obtain a beef jerky. Table 3 shows the measurement results of the hydroxymethylfurfural content and antioxidant capacity of the obtained beef jerky.

[Example 5]
(Synthetic sake)
Dissolving 72 g of brewing candy (Gunei Oligo S: Gunei Oligo S) 72 g, 880 mg succinic acid, 260 mg lactic acid, 355 mg sodium glutamate, 124 mg sodium chloride, 53 mg potassium dihydrogen phosphate, 53 mg calcium dihydrogen phosphate in 1000 ml 16% alcohol . The synthetic sake was aged and stored at 15 ° C. for 20 days. To this, 15 g of the isomaltooligosaccharide solution A obtained in Synthesis Example 1 was added, and further stored and aged at 15 ° C. for 20 hours. Table 3 shows the measurement results of the hydroxymethylfurfural content and antioxidant capacity of the obtained synthetic sake.

[Example 6]
(Shochu)
To 1000 ml of commercially available rice shochu (30% alcohol), 20 g of the isomaltooligosaccharide solution A obtained in Synthesis Example 1 was added, followed by storage and aging at 15 ° C. for 20 days. Table 3 shows the measurement results of the hydroxymethylfurfural content and antioxidant capacity of the obtained shochu.

[Example 7]
(Noodle soup)
4770 ml of soy sauce, 1330 g of fructose-glucose liquid sugar (manufactured by Gunei Chemical Industry: Three Sugar HF55), 600 ml of mirin, 180 g of isomaltoligosaccharide liquid A obtained in Synthesis Example 1 were added and aged at 10 ° C. for 15 days. Table 3 shows the measurement results of hydroxymethylfurfural content and antioxidant capacity of the soy sauce obtained.

[Comparative Example 1]
(Vinegar)
In Example 1, the isomaltoligosaccharide liquid B obtained in Comparative Synthesis Example 1 was used in place of the isomaloligosaccharide liquid A, and alcohol fermentation and acetic acid fermentation were performed under the same process conditions as in Example 3. Acidity 4.5% Of vinegar. Table 3 shows the measurement results of the hydroxymethylfurfural content and antioxidant capacity of the obtained vinegar.

[Comparative Example 2]
(Plum wine liqueur)
In Example 2, instead of the isomaloligosaccharide liquid A, the isomaltoligosaccharide liquid B obtained in Comparative Synthesis Example 1 was used, and umeshu liqueur was obtained under the same process conditions as in Example 2. Table 3 shows the measurement results of the hydroxymethylfurfural content and antioxidant capacity of the obtained plum wine liqueur.

[Comparative Example 3]
(How much soy sauce is pickled)
In Example 3, the isomaltoligosaccharide solution B obtained in Comparative Synthesis Example 1 was used in place of the isomaloligosaccharide solution A, and soy sauce was obtained under the same process conditions as in Example 3. Table 3 shows the measurement results of the hydroxymethylfurfural content and antioxidant capacity of the soy sauce soaked.

[Comparative Example 4]
(Beef jerky)
In Example 4, the isomaltoligosaccharide solution B obtained in Comparative Synthesis Example 1 was used in place of the isomaloligosaccharide solution A, and beef jerky was obtained in the same process as in Example 4. Table 3 shows the measurement results of the hydroxymethylfurfural content and antioxidant capacity of the obtained beef jerky.

[Comparative Example 5]
(Synthetic sake)
In Example 5, instead of isomaltoligosaccharide liquid A, isomaltoligosaccharide liquid B obtained in Comparative Synthesis Example 1 was used, and synthetic sake was obtained in the same process as in Example 5. Table 3 shows the measurement results of the hydroxymethylfurfural content and antioxidant capacity of the obtained synthetic sake.

[Comparative Example 6]
(Shochu)
In Example 6, instead of the isomaltooligosaccharide liquid A, the isomaltooligosaccharide liquid B obtained in Comparative Synthesis Example 1 was used, and shochu was obtained in the same process as in Example 5. Table 3 shows the measurement results of the hydroxymethylfurfural content and antioxidant capacity of the obtained shochu.

[Comparative Example 7]
(Noodle soup)
In Example 7, instead of isomaltooligosaccharide liquid A, isomaltoligosaccharide liquid B obtained in Comparative Synthesis Example 1 was used, and noodle soup was obtained in the same process as in Example 5. Table 3 shows the measurement results of hydroxymethylfurfural content and antioxidant capacity of the soy sauce obtained.

  From Tables 1 and 2, the isomaltoligosaccharide solution of the present invention is a saccharide material having an excellent antioxidant ability even though the sugar composition is the same as that of the conventional isomaltoligosaccharide solution. Moreover, from Table 3, the antioxidant ability of food and drink can be enhanced by using the isomaltoligosaccharide solution of the present invention.

Claims (2)

  An isomaltooligosaccharide comprising hydroxymethylfurfural which is an indicator of melanoidin.   A food or drink comprising the isomaltooligosaccharide according to claim 1.