JPH04237464A - Semi-unbaked cake having good humectant - Google Patents

Abstract

PURPOSE:To obtain the title semi-unbaked cake containing theanderose biologically synthesized by using Mucor yeast cell, etc., having glucosyl transferase activity and having excellent taste, keeping quality and anti-cariogenic properties and useful for health, etc. CONSTITUTION:The objective cake biologically synthesized using Mucor yeast cell having glucosyl transferase activity or extract of the yeast cell and containing theanderose of transfer composition in which carbon in the first position of glycosyl group is subjected to alpha-glucoside linkage with carbon in 6th position of glucose residue of saccharide. Furthermore, theanderose is preferably used at an amount of 20-90wt.% based on total sweetener.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to semi-fresh confectionery containing theanderose and having good moisture retention properties. In the present invention,
Half-fresh sweets include castella, Gyuhi, Momoyama, Chadou, Huangmi Unpei, Monaka, Suhama, Sekigi, cakes, marron glacé, and other similar items.

0002

[Prior art] Half-fresh sweets generally have a moisture content of 15 to 30%.
Because of this, it dries out during storage, causing changes in texture and taste and aging. Conventionally, sorbitol, propylene glycol, and the like have been used as humectants (also called humectants). However, sorbitol is highly laxative (diarrhea-inducing) (maximum no-effect level is 0.2 g/kg body weight), and while it is permitted for unlimited use in Japan and Finland, it is not listed on the glass list in the United States. , permitted only as a nutritional sweetener; other countries allow limited use. Propylene glycol is easily absorbed from the gastrointestinal tract, and there is a problem with ingesting large amounts (LD50 is 22~
24ml/kg).

0003

[Problems to be Solved] In view of the above-mentioned problems, an object of the present invention is to obtain a semi-fresh confectionery that is low in calories, has anti-caries properties, and has good moisture retention properties.

0004

[Means for Solving the Problem] As a result of research on improving the moisturizing properties of semi-fresh sweets, the present inventor found that the composition thereof is as follows:
By containing theanderose, which is biosynthesized using bacterial cells or bacterial cell extracts having glucosyltransferase activity, alone or in combination with other sweeteners, it is almost as sweet as semi-fresh sweets that use sugar alone as a sweetener. The present invention was completed based on the discovery that it is possible to obtain a semi-fresh confectionery that has comparable sweetness, is low in calories, has anti-caries properties, and has good moisturizing properties.

That is, the present invention is a semi-fresh confectionery with good moisture retention characterized by containing theanderose biosynthesized using mucor cells having glucosyltransferase activity or a cell extract. Theanderose refers to a transfer composition in which the 1st carbon of a glucosyl group is α-glucosidically bonded to the 6th carbon of the glucose residue of sucrose, and is represented by the following formula 1.

[0006]

[Chemical formula 1]

[0007] The amount of theanderose used in the semi-fresh confectionery of the present invention is adjusted depending on the type of the intended semi-fresh confectionery, sweetness level, calories, etc. Although it is possible to make the whole amount of the sweetener used when producing semi-fresh sweets to be theanderose, it is preferable that the content of theanderose is
20-90% by weight of the total sweetener used.

For example, when the sweetener consists of two types of theanderose and sugar, the content of theanderose is 2.
If it is less than 0% by weight, the moisture retention of the semi-fresh confectionery product is not much different from that of semi-fresh confectionery using only sugar as a sweetener, and the total calories of the semi-fresh confectionery are Although the amount decreases depending on the amount, there is no significant difference in moisturizing properties. On the other hand, when the content of theanderose exceeds 90%, the moisture retention of the semi-fresh confectionery product is improved; Slightly inferior compared to .

[0009] In the present invention, other sweeteners to be contained in combination with theanderose include, for example, sugar, fructose, sorbose, glucose, maltitol, reduced maltose starch syrup, aspartame, stevioside, rebaudioside, and other sweeteners; A combination of two or more types can be used. In addition, the semi-fresh confectionery may be manufactured by a conventional method except for incorporating theanderose as a sweetener. For example, for gyuhi, add water to shiratamako or mochi flour, steam it, add theanderose and other sweeteners,
It can be obtained by uniformly sprinkling potato starch, etc.

0010

【Example】

[0011]

[Reference example] Mucor javanicus IF
This is an example in which glucosyl groups were transferred from soluble starch to sucrose using O 4570 cell extract, and theanderose was obtained using membrane separation technology. (1)M. javanicus IFO 4570
Preparation of cell extract from M. javanicus IFO 4570 in 100 ml of natural medium (4 g of soluble starch, 3 g of corn steep liquor (pH 5.5-5.8), Na
NO3 0.5g, KH2 PO4 0.1g
, MgSO4 ・7H2 O 0.05g, KCI
Dissolve 0.05g in distilled water to make 1L) of 500
The cells were cultured with shaking in a ml flask at 30°C for 2 days. 5 ml of the same culture solution was transferred to a 500 ml flask containing 100 ml of the above natural medium, and cultured with shaking at 30° C. for 2 days. Bacteria were collected by filtration from 300 flasks cultured in the same manner, washed with deionized water, and stored at -20°C. The same bacterial cells were dissolved in 1M acetate buffer (pH
5.3) Suspended in 5.1 liters and extracted at 30°C for 48 hours. After removing bacterial cell residue from the extract by filtration, the filtrate was cooled to 0°C. Next, acetone cooled to -20°C was added to the same filtrate with stirring until the concentration reached 50% (v/v). After removing the precipitate from the same solution by centrifugation, 1.45 ml of 1M CaCl2 aqueous solution was added. Add 2 polyethylene glycol 6000 to the same extract.
After adding to 0% (v/w), leave at 4°C for 1 hour,
The resulting precipitate was centrifuged and diluted with 0.05M acetate buffer (pH
5.3) Dissolved in 50 ml and used the same solution as a cell extract for subsequent operations.

(2) Preparation of theanderose M.I. javanicus
0.3 ml of cell extract derived from IFO 4570 (cell extract obtained in (1) above) was added and reacted at 50°C for 6 hours. The resulting reaction solution was heated at 100° C. for 15 minutes, then 3 g of activated carbon (Shirasagi A manufactured by Takeda Pharmaceutical Company Limited) was added and heated at 50° C. for 1 hour to perform decolorization. After removing the activated carbon, it was treated with Amberlite IR-120 and Amberlite IRA-400 ion exchange resins. Next, concentration and dilution with water were repeated using an ultrafiltration membrane with a molecular weight fraction of 500 (Ultrafilter manufactured by Advantech Toyo Co., Ltd.), and the Theanderose 36
%, sucrose 36%, glucose 2%, soluble starch 2
A non-cariogenic or less cariogenic mixture with a sugar composition of 7% was prepared and then concentrated to a 70% (W/W) concentration to obtain 214 g of non-cariogenic or less cariogenic solid. Ta.

Furthermore, the following glucose transfer reaction solution (acetate buffer (pH 5.0) containing 3% soluble starch and 17% sucrose) was prepared using the solution that had passed through the ultrafiltration membrane.
By repeating the same operation, it was possible to increase the utilization efficiency of sucrose in this method to 70% or more. In addition, 67 g of theanderose could be obtained by dissolving the above-mentioned non-cariogenic or low-cariogenic solid in distilled water and fractionating the solution in several batches using an activated carbon column (50 x 900 mm).

[0014]

[Examples 1 and 2] Gyuhi was prepared with the sweetener composition shown in Table 1. First, add 100 g of water to 100 g of Shiratama flour, knead it, and then steam it. To this, a syrup prepared by boiling and dissolving the sweetener composition shown in Table 1 was gradually added and kneaded. Sprinkle potato starch evenly over the finished dough.

[0015] Each finished product weighed approximately 400 g. The gyuhi of the present invention was evaluated using a gyuhi using only sugar as a sweetener as Comparative Example 1. Table 1 These gyuhi were prepared by panelist 3 on the day they were made.
A sensory evaluation was conducted by one person using a two-point preference comparison method. As the results are shown in Tables 2 and 3, the semi-fresh confectionery of the present invention has the following properties:
There was a discernible significant difference between the comparative example product and the comparative example product.

Table 2 Table 3 In addition, a storage test was conducted under aseptic conditions of γ-ray irradiation at a temperature of 33° C. and a humidity of 20%. As shown in Table 4, the shelf life of the semi-fresh confectionery of the present invention was better than that of the comparative example.

Table 4 *31 panelists first

[0018]

[Effects of the Invention] Since the semi-fresh confectionery according to the present invention contains theanderose as a sweetener, it has a higher moisturizing property than the semi-fresh confectionery that contains the same amount of sugar as theanderose, and therefore has improved texture and taste. Changes in quality and aging are less likely to occur, the shelf life is increased, and the lifespan of food is extended. Furthermore, it is lower in calories and has anti-caries properties compared to semi-baked confectionery containing the same amount of sugar as theanderose. Therefore, it is a semi-fresh confectionery suitable for people who are concerned about excessive calorie intake and tooth decay.

The semi-fresh confectionery according to the present invention has almost the same quality of sweetness as semi-fresh confectionery using sugar as a sweetener. Further, since the theanderose used in the present invention has high solubility, it is possible to prepare a highly concentrated aqueous solution of theanderose in advance and use it, which is also useful in facilitating the operation of producing semi-fresh confectionery.

Claims (1)

[Claims] 1. A semi-fresh confectionery with good moisture retention, characterized by containing theanderose biosynthesized using mucor cells or cell extract having glucosyltransferase activity.