JPH0870842A - Saccharide for brewing use and its production - Google Patents

Abstract

PURPOSE: To obtain the subject saccharide capable of giving brewed products unique flavor, bitter and good body, as well as low calorie nature based on dietary fibers, serum lipid-reducing activity, insulin-saving effect, intestinal disorder-remedying activity and foam stability owing to the viscosity of the sparingly digestible components. CONSTITUTION: This saccharide for brewing use, >=50wt.% in the total content of saccharides composed of trisaccharides, disaccharides and/or monosaccharides and <=55wt.% in the content of sparingly digestible and nonfermentable saccharides, is obtained by neutralizing an aqueous solution of a baked dextrin prepared by adding an inorganic acid to starch followed by heat treatment and by hydrolyzing the resultant neutralized aqueous solution with a saccharifying-type α-amylase.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to the enzymatic hydrolysis of roasted dextrin obtained by adding inorganic acid to starch and heat treatment, or acid hydrolysis, or enzymatic hydrolysis after acid hydrolysis. The present invention relates to a brewing saccharide containing an indigestible and non-fermentable saccharide obtained by the method, and a method for producing the same.

[0002]

2. Description of the Related Art Sugars for brewing, especially those which are allowed to be used as a raw material for beer brewing under the Liquor Tax Law, are malt, hops, rice, corn, corn, potato, starch, sugar or bittering agents or coloring agents. Is. The saccharides permitted to be used as the saccharides in these raw materials are limited to those in which the total amount of saccharides of 3 saccharides or less is 50% by weight or more. In Japan, the use of sugars having a total sugar content of 3 sugars or less of 50% by weight or less is classified as miscellaneous sake, not beer. Therefore, the sugars currently used as beer brewing sugars are glucose, sucrose and various sugar syrups. In addition, JP-A-2-33
No. 4117 describes a method for producing and fermenting wort using malt, rice (or corn) and gentiooligosaccharide. However, an example of using a hydrolyzed product of roasted dextrin as a raw material for beer brewing, a hydrolyzed product of roasted dextrin having a composition within the range permitted by the liquor tax law,
Also, there is no example describing the manufacturing method thereof. Further, it is known that the hydrolyzate of roasted dextrin contains an indigestible component, but most of the indigestible component is not known to be non-fermentable.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a novel brewing sugar and a method for producing the same.

Means for Solving the Problems The inventors of the present invention previously conducted research on indigestible dextrin, and based on the results, filed a series of applications for inventions such as "method for producing indigestible dextrin". On the other hand, by using indigestible dextrin as a brewing raw material, the rich flavor that non-fermentable components bring to brewed products, low calorie based on dietary fiber, serum lipid lowering action, insulin saving effect, intestinal action, difficult We have come up with a new idea that the foaming stability and the like can be imparted by the viscosity of the digestible component. Based on this idea, further research was carried out to achieve this, and research was conducted on saccharides that are permitted as brewing raw materials under the Liquor Tax Law and that bring about the above-mentioned effects in brewed products, and their manufacturing methods. The present invention has been completed.

In the present invention, the total content of saccharides up to 3 saccharides is 50% by weight or more, preferably 50-60% by weight,
The present invention provides a brewing saccharide having a content of indigestible and non-fermentable saccharide of 55% by weight or less, preferably 55 to 30% by weight. In this specification, "non-fermentable saccharide" refers to a saccharide that is not fermented by baker's yeast, brewer's yeast, or the like. The present invention further provides a method for producing the above brewing sugar. According to the present invention, the above brewing saccharide is obtained by adding an inorganic acid (eg, hydrochloric acid, nitric acid, sulfuric acid) to starch, preferably 300 to 1000 ppm based on the weight of starch,
Preferably, the roasted dextrin obtained by heat treatment at 140 to 180 ° C. for 5 to 30 minutes is enzymatically hydrolyzed,
Alternatively, it can be obtained by acid hydrolysis followed by enzymatic hydrolysis or by acid hydrolysis alone.

More specifically, the brewing saccharide of the present invention is obtained by subjecting starch to heat treatment in a conventional roasting apparatus as it is in the presence of an inorganic acid as a powder or by heat-melting treatment in an extruder. Dissolve the resulting roasted dextrin in water,
It is obtained by hydrolyzing one or more of α-amylase, glucoamylase, transglucosidase and β-amylase in combination. This hydrolyzate has a total content of sugars of not more than 3 sugars of 50% by weight or more and a content of indigestible and non-fermentable sugars of 55% by weight or less, and is the brewing sugar of the present invention as it is. Some of them have a total content of saccharides of 3 or less and less than 50% by weight.

As the indigestible saccharide having a total amount of saccharides of 3 or less saccharides of 50% by weight or more, for example, by adjusting the roasting conditions of roasted dextrin, the content of indigestible components is relatively small (for example, , 10-45% by weight) roasted dextrin is used in combination with both α-amylase and β-amylase to hydrolyze so as to have the above sugar composition, and the content of the indigestible component is relatively high. Many (eg 4
5 to 55% by weight) Roasted dextrin is appropriately acid-hydrolyzed and then enzymatically decomposed. Further, the roasted dextrin as it is or an acid (for example, hydrochloric acid) is added in an amount of 100 to 300 ppm to obtain a solid content concentration of 25.
~ 35 wt%, pH adjusted to 1.5-2.5, 110-13
A brewing saccharide having a unique flavor and bitterness can be obtained by only acid hydrolysis by heating at 5 ° C. for about 10 to 60 minutes.

Further, the total amount of saccharides up to 3 saccharides of indigestible saccharides obtained by hydrolyzing roasted dextrin is 50% by weight.
Monosaccharides (eg glucose), if less than
A brewing saccharide of the present invention is obtained by adding a saccharide having a disaccharide (for example, maltose), a trisaccharide or a mixture thereof as a main component to adjust the content of the trisaccharide or less to 50% by weight or more. be able to. Almost all of the indigestible components of the brewing sugar obtained by any method are non-fermentable. However, when the content of the indigestible component contained in the brewing saccharide obtained in the present invention is measured by the method described later, for example, among saccharides having 3 or less saccharides, levoglucosan is measured as an indigestible component.

The product form of the brewing sugar can be obtained by selecting any form of liquid, powder and granules depending on the sugar composition. Also, this brewing sugar is beer, sake,
It is not limited to liquors such as synthetic liquor, mirin, fruit liquor, shochu, and liqueur, and can be used for brewing in a broad sense, fermented vinegar, soy sauce, sauce, miso, natto, pickles, etc. It is possible to effectively impart body flavor, low calorie based on dietary fiber, serum lipid lowering effect, insulin saving effect, intestinal regulating effect, foaming stability and the like. When the brewing sugar of the present invention is used for the production of alcoholic beverages such as beer, it is suitable to use it in the range of 1 to 3% by weight based on the whole fermentation raw material (including water). When used for other fermented products such as vinegar, soy sauce, sauce, miso, natto, and pickles, it is suitable to use within a range of 10 to 20% by weight based on the whole fermentation raw material (including water). . Furthermore, the brewing sugar of the present invention exerts the above effects not only as a fermentation raw material but also when added later to a fermented product fermented using a normal raw material.

The content of the indigestible component in the brewing saccharide of the present invention or the indigestible saccharide used in the production of the brewing saccharide of the present invention, for example, indigestible dextrin, can be determined by the method described below ( "Determination of indigestible components" (Starch Science,
Volume 37, No. 2, p. 107, 1990)). [Quantitative method for indigestible components] 1g of sample is precisely weighed and 0.05M
Liquefied α-amylase (Novo Nordisk Bioindustry: Termamil 120L, titer: 120KNU / g) was added by adding 50 ml of phosphate buffer (p = 6.0).
Add 0.1 ml and react at 95 ° C. for 30 minutes. After cooling, the pH was adjusted to 4.5, 0.1 ml of amyloglucosidase (Sigma: No-A-3042, titer: 6100 units / ml) was added, and after reacting at 60 ° C for 30 minutes, up to 90 ° C. The temperature is raised to complete the reaction. After completion of the reaction, 100 ml of the reaction solution was added
Then, the glucose amount (B) (g) is determined by the pyranose oxidase method, the glucose amount (A) (g) is similarly determined for the sample before the reaction, and the content of the indigestible component ( % By weight) is calculated. Indigestible ingredient content (wt%) = [1-A- (BA) x
0.9] × 100 A = glucose amount before reaction (g) B = glucose amount after reaction (g)

[Determination method of sugar composition] Sample 0.7 to 0.8 g
Is weighed in a 300 ml Erlenmeyer flask and distilled water 200 m
l, 25% by weight of hydrochloric acid (20 ml) was added, and the mixture was placed in a boiling bath for 3.5-4.
Hydrolyze for hours. After cooling, neutralize with NaOH, 100 ml
Concentrate to. Desalting is performed with an ion exchange resin, and sorbit is used as an internal standard for analysis by high performance liquid chromatography under the following conditions. High-performance liquid chromatographic conditions Column Mitsubishi MCI GEL CK08EC Detector Differential refractometer Column temperature 80 ° C Flow rate 0.4 ml / min. Eluent Water [DE quantification method] DE was quantified by the Wilstetter-Schudel method.

[Enzyme Agent] The enzyme agents used for purposes other than analysis in the present invention are as follows. 1. Liquefied α-amylase Product name Termamyl 60L manufactured by Novo Nordisk Bioindustry Co., Ltd. 2. Glucoamylase Product name Gluckzyme manufactured by Amano Pharmaceutical Co., Ltd. 3. β-Amylase Amano Pharmaceutical Co., Ltd., trade name Biozyme M 4. Saccharified α-amylase Product name Whangamyl 600S manufactured by Novo Nordisk Bioindustry Co., Ltd. The% in the table means% by weight.

[0012]

[Experimental Example 1] A total of 6 types of roasted dextrins A to E obtained by adding hydrochloric acid to potato starch and heat-treated by a roasting method, and roasted dextrin F obtained by adding hydrochloric acid to corn starch and heat-treated in an extruder. A roasted dextrin containing indigestible ingredients was prepared. Table 1 shows the heating conditions and the content of indigestible components. In the table, these roasted dextrins are described as raw materials.

[Table 1] Raw material Addition amount of hydrochloric acid Heating method Heating temperature Heating time Indigestible component content (ppm) (℃) (%) A 500 Roasting 140-150 20 minutes 11.1 B 500 Roasting 140-150 30 minutes 22.4 C 750 Roasting 140-150 10 minutes 36.2 D 750 Roasting 140-150 20 minutes 46.4 E 750 Roasting 140-150 30 minutes 53.0 F 500 Extruder 180-220 10-20 seconds 83.0

1 kg of each of the obtained roasted dextrins was dissolved in water to obtain an aqueous solution having a concentration of 30% by weight, and the pH was adjusted to 5 to 6 with an aqueous sodium hydroxide solution, and the liquefied α-amylase was added to the solid content. 0.2% by weight was added and the mixture was heated to about 90 ° C. for 30 minutes for thermal decomposition, and then heated at 125 ° C. for 10 minutes to inactivate the enzyme to terminate the reaction. A raw material solution was prepared. These raw material solutions were divided into 3 minutes, and glucoamylase, β-
Amylase and saccharified α-amylase were allowed to act independently to hydrolyze, and the reaction solution was heated at 95 ° C. for 20 minutes to deactivate the enzyme, and the reaction was terminated.

[0014]

[Table 2] Enzyme agent Glucoamylase β-amylase α-amylase concentration (%) 30 30 30 pH 4.5 4.7 4.7 Enzyme addition amount (%) 0.2 0.2 0.2 Reaction temperature (° C ) 55 55 55 55 Reaction time (hour) 20 20 20 Tables 3 to 5 show the results of quantifying the sugar composition and the content of indigestible components in the hydrolysis-completed solution. In this specification,
Numerical values for monosaccharides, disaccharides, trisaccharides, totals of 3 saccharides or less, DE, and indigestible components are expressed in wt% unless otherwise specified.

[0015]

[Table 3] Glucoamylase-decomposed sample raw material Monosaccharide 2 saccharides 3 saccharides 3 saccharides Total DE Indigestible ingredients 1 A 88.9 2.5 0.9 92.3 91 10.9 2 B 81.9 2.0 0.6 84.5 83 22.2 3 C 68.1 2.8 1.7 72.6 70 36.0 4 D 60.9 2.2 1.5 64.6 62 46.3 5 E 46.5 3.0 − 49.5 49 52.9 6 F 20.8 4.0 2.9 27.7 21 82.9

[0016]

[Table 4] β-amylase-decomposed sample raw material Monosaccharide 2 saccharide 3 saccharide 3 saccharide Total of less than DE DE Indigestible component 7 A 7.4 51.4 15.7 74.5 45 11.1 8 B 6.7 42.9 10.5 60.1 31 22.3 9 C 6.5 35.6 11.0 53.1 30 36.1 10 D 7.0 28.2 7.2 42.4 24 46.4 11 E 3.9 22.1 9.9 35.8 28 53.0 12 F 4.9 8.1 4.7 17.7 9.3 83.0

[0017]

[Table 5] Saccharified α-amylase degradation sample raw material monosaccharide 2 saccharide 3 saccharide 3 saccharide Total DE Indigestible components 13 A 3.8 54.2 13.1 71.1 37 11.1 14 B 6.5 42.2 16.6 65.3 35 22.4 15 C 6.2 34.7 17.1 58.0 32 36.1 16 D 8.7 31.0 10.0 49.7 30 46.3 17 E 6.9 16.8 11.5 35.2 29 53.0 18 F 4.4 8.3 4.7 17.4 11 83.0

As is apparent from Tables 3-5, Samples A-D
The glucoamylase degradation products, Samples A to C β-amylase degradation products, and Samples A to C glycated α-amylase degradation products all had a total amount of 3 saccharides or less of 50% by weight or more and were used as they were. It satisfies the requirements as sugars for beer brewing under the tax law. The horizontal axis is the content of indigestible ingredients,
FIG. 1 shows a graph in which the vertical axis represents the total amount of trisaccharides or less and the numerical values for each enzyme preparation are plotted. Next, among the above-mentioned enzymatic decomposition products, the total amount of saccharides of 3 saccharides or less was added to 100 parts by weight of the total amount of saccharides of 3 saccharides or less was less than 50 wt% by adding a predetermined weight part of maltose. The sugar for beer brewing was manufactured by adjusting the content to be 50% by weight or more.
Table 6 shows the amount of maltose added and the sugar composition after the addition. Maltose is added in an amount of 100 parts by weight based on 100 parts by weight of a total of 3 or less saccharides before addition.
Numerical values of saccharides, 3 saccharides, total of 3 saccharides or less, DE and indigestible component are% by weight based on the total solid content after addition of maltose.

[0019]

[Table 6] Maltose Indigestible sample addition amount Monosaccharides 2 saccharides 3 saccharides 3 saccharides Total DE components less than 5 3.0 45.1 5.8-50.9 58 51.3 6 44.6 14.4 33.6 2.0 50.0 32 57.3 10 15.2 6.1 37.7 6.2 50.0 27 40.2 11 30.0 3.0 40.0 7.6 50.0 26 40.8 12 64.6 3.0 44.2 2.9 50.1 26 50.4 16 0.8 8.6 31.5 9.9 50.0 28 45.9 17 30.0 5.3 36.0 8.9 50.1 27 40.8 18 65.2 2.7 44.5 2.8 50.0 26 50.2

[0020]

[Experimental Example 2] Roasted dextrin containing 54% by weight of an indigestible component obtained by adding hydrochloric acid to potato starch and heat-treating it was prepared using liquefied α-amylase under the same conditions as in Experimental Example 1. It was hydrolyzed. Saccharified α-amylase and glucoamylase were added to the resulting hydrolyzed liquid under the conditions shown in Table 7, and hydrolyzed at a concentration of 30% by weight, pH 4.5 and a temperature of about 55 ° C., and 1, 2 after the start of the reaction. Samples were taken at 3, 4, 5, 6 and 24 hours to measure sugar composition and DE. The results are shown in Tables 8-11.

[0021]

[Table 7] Fermentation agent sample Saccharified α-amylase Glucoamylase 19 0.2-20 0.2 0.021 21 0.2 0.2 0.05 0.05 22 0.2 0.10

[0022]

[Table 8] Sample time Monosaccharides 2 saccharides 3 saccharides 3 saccharides Total of less than DE 19 1 4.6 10.9 11.3 26.6 16.6 2 6.4 10.8 11.8 32.1 18.5 3 6.8 15.9 12.6 35.2 19.2 4 5.8 15.7 12.1 33.7 19.2 5 6.3 16.3 12.3 34.9 19.7 6 6.3 15.9 12.0 34.2 19.8 24 24 6.9 16.8 11.5 35.2 20.2

[0023]

[Table 9] Sample time Monosaccharides 2 saccharides 3 saccharides 3 saccharides Total of DE 20 1 6.1 11.4 11.3 28.8 18.1 2 7.2 14.3 11.5 32.9 17.4 3 8.0 15.6 11.1 34.7 21.2 4 8.5 16.8 11.0 36.4 22.5 5 9.9 17.3 10.5 37.8 28.8 6 10.0 16.5 10.0 36.5 23.6 24 18.6 21.0 3.7 43.2 31.2

[0024]

[Table 10] Sample time Monosaccharides 2 saccharides 3 saccharides 3 saccharides Total of DE 21 1 1 6.3 11.3 11.3 28.9 18.4 2 7.8 14.2 11.1 33.1 20.8 3 11.4 16.8 10.7 38.9 22.7 4 11.8 16.3 9.2 37.3 23.9 5 13.3 17.0 8.3 38.6 24.5 6 13.9 18.4 7.4 39.7 26.0 24 24.8 16.6 2.1 43.4 34.5

[0025]

[Table 11] Sample time Monosaccharides 2 saccharides 3 saccharides 3 saccharides Total of less than DE 22 1 15.4 13.8 7.4 36.6 26.0 2 20.1 16.3 4.4 40.8 29.5 3 23.6 16.9 2.6 43.1 33.6 4 27.2 14.8 1.8 43.8 35.6 5 30.9 13.4 1.9 46.2 37.3 6 − − − − − 24 49.5 2.2 2.3 54.0 51.4

FIG. 2 is a graph in which numerical values are plotted for each sample, where the horizontal axis represents the reaction time and the vertical axis represents the total amount of trisaccharides or less.

[0027]

[Experimental Example 3] Hydrochloric acid aqueous solution having a concentration of about 5% by weight was added to 30% by weight aqueous solution of roasted dextrin containing 55% by weight of indigestible components, which was obtained by adding hydrochloric acid to potato starch and performing heat treatment. Adjust the pH to 1.6-1.7,
After heating for ~ 60 minutes, four types of acid hydrolysis solutions of roasted dextrin were obtained. Table 12 shows the results of measuring the sugar composition, DE and content of indigestible components of this hydrolyzed solution.

[0028]

TABLE 12 Sample monosaccharides disaccharides trisaccharide trisaccharide following total DE indigestible component 23 6.0 2.6 2.6 11.2 9 41.3 24 9.9 7.2 6.5 23.6 25 43.2 25 16.7 11.8 10.0 38.5 33 37.8 26 39.5 18.5 11.5 69.5 52 33.5 In addition, disaccharides contained in the indigestible components of these samples to 6
Table 13 shows the total amount of saccharides.

[0029]

[Table 13] Total amount of sample 2 to 6 sugars 23 11.9 24 25.6 25 36.3 26 49.0

A graph plotting the numerical values in Table 12 is shown in FIG. 3, in which the horizontal axis represents DE and the vertical axis represents the total amount of saccharides up to 3 saccharides and the content of indigestible components. Next, for samples 23 to 26,
Hydrolysis solution obtained by allowing glucoamylase, β-amylase and saccharified α-amylase to act under the same conditions as in Experimental Example 1 (Samples 27 to 30; 31 to 34; 35 to 38)
Was measured for sugar composition, DE and indigestible components. The results are shown in Tables 14-16.

[0031]

[Table 14] Glucoamylase-decomposed sample Monosaccharide 2 saccharide 3 saccharide 3 saccharide Total of DE indigestible components 27 61.2 2.8 2.4 66.4 63.4 40.8 28 60.3 4.5 3.9 68.7 63.9 43.1 29 61.3 6.5 5.3 73.2 66.4 37.0 30 68.0 8.2 6.0 82.2 74.1 33.4

[0032]

[Table 15] β- amylase degradation Sample monosaccharides disaccharides trisaccharide trisaccharide following total DE indigestible component 31 12.5 27.8 11.0 51.3 21.5 41.3 32 12.2 28.4 10.8 51.4 31.6 43.2 33 19.7 26.3 12.7 58.7 38.7 37.7 34 38.6 22.5 12.0 73.1 53.9 33.5

[0033]

[Table 16] Saccharified α-amylase degradation sample Monosaccharide 2 saccharide 3 saccharide 3 saccharide Total of DE indigestible components 35 15.1 28.9 12.4 56.4 26.8 41.2 36 14.7 28.7 12.9 56.3 35.2 43.2 37 21.0 26.8 14.0 61.8 40.5 37.8 38 41.0 24.9 9.5 75.4 56.7 33.3

The horizontal axis represents DE before enzymatic decomposition (as shown in Table 12) and the vertical axis represents the total amount of trisaccharides or less.
4, a graph plotting the total amount of saccharides of 3 or less saccharides in Tables 15 and 16 is shown in FIG.

[0035]

[Experimental Example 4] 600 ppm hydrochloric acid was added to potato starch and the roasted dextrin obtained by heat treatment at 160 ° C. for 20 minutes was dissolved in water to obtain a 30 wt% aqueous solution, and a 1N aqueous sodium hydroxide solution was used. Neutralized to pH 5-6. Liquefied α-amylase was added to this in an amount of 0.2% by weight relative to the solid content, and hydrolyzed at about 97 ° C for 30 minutes and heated at 133 ° C for 10 minutes to inactivate the enzyme, resulting in α-amylase hydrolysis. A liquid was obtained. The pH of this hydrolyzed solution was adjusted to 4.7, 0.2% by weight of solid content of β-amylase was added, and the temperature was adjusted to 55 ° C.
And hydrolyzed for 20 hours and concentrated in vacuo to produce a liquid brewing saccharide having a concentration of 70%. This brewing sugar is sold by Matsutani Chemical Co., Ltd. under the trade name PF-50.

Beer yeast (Sacc
haromyces pastorianus IFO 1167) was taken up in 50 ml of YPD medium (1% by weight of yeast extract, 2% by weight of peptone, 2% by weight of glucose) and cultured in a shake flask at 25 ° C. for 48 hours. The seed-cultured bacterial cells were collected by centrifugation, washed with sterile water, and further appropriately diluted with sterile water to obtain a bacterial cell suspension used for main culture. A medium having the following composition to be used for the main culture containing the above brewing sugar was poured into a 500 ml shake flask, sterilized by an autoclave (121 ° C, 15 minutes), and 1 ml of the bacterial cell suspension was ingested for 48 hours at 25 ° C. Shake culture was performed. Liquid brewing sugar 1 g (as solid content) Magnesium sulfate 0.01 g Potassium phosphate 1 0.008 g Yeast extract 0.01 g Peptone 0.005 g Water 50 ml pH 5.5 Analysis of sugar composition and indigestible components before and after culture The results are shown in Table 17. The yield of each sugar after culturing was determined using Sorbit as an internal standard for HPLC.

[0037]

[Table 17]

The mark * in Table 17 is an indigestible component. In addition, the amount of monosaccharides produced when the liquid after culturing was hydrolyzed with glucoamylase under the same conditions as the method for quantifying indigestible components was 0.
It was 162 g. The content of the indigestible component after culturing with brewer's yeast is calculated by the following formula. (0.582g-0.162g) ÷ (1.000g) × 10
0 = 42.0% by weight The utilization rate of the indigestible component by brewer's yeast is calculated by the following formula. (44.7% by weight-42.0% by weight) ÷ (44.7% by weight) ×
100 = 6.04% by weight From these results, it was revealed that the indigestible component contained in the indigestible saccharide of the present invention was hardly fermented by brewer's yeast. Furthermore, in carrying out the present invention, the conditions for producing a brewing sugar having a desired sugar composition, that is, the amount of enzyme agent added and the reaction time can be easily determined on the graphs of FIGS. .

[0039]

【Example】

Example 1 Hydrochloric acid (450 ppm) was added to potato starch and the roasted dextrin obtained by heat treatment at 170 to 175 ° C. for 15 minutes was dissolved in water to prepare a 30 wt% aqueous solution, and 1N water was added. The solution was neutralized to pH 5-6 with aqueous sodium oxide solution. Termamyl (trade name, liquefied α-amylase manufactured by Novo Nordisk Bioindustry)
Was added to the solid content in an amount of 0.2% by weight and hydrolyzed at about 90 ° C. for 30 minutes and heated at 125 ° C. for 10 minutes to inactivate the enzyme to obtain an α-amylase hydrolyzed solution. Then similarly p
H was adjusted to 4.5, and 0.2% by weight of gluczyme NL (trade name, glucoamylase manufactured by Amano Pharmaceutical Co., Ltd.) based on the solid content was added and hydrolyzed at about 55 ° C. for 20 hours. Then 9
The enzyme was inactivated by heating at 5 ° C for 20 minutes. After decolorizing and filtering the product solution with activated carbon, it is desalted with an ion exchange resin,
It was again decolorized and filtered with activated carbon. 3% by weight of maltose was added to and dissolved in the solid content of this product solution, and spray-dried using a spray dryer at a hot air temperature of about 160 ° C. and an exhaust air temperature of about 100 ° C. to obtain a saccharide powder for brewing. .

[0040]

[Example 2] α of the roasted dextrin obtained in Example 1
-The pH of the amylase hydrolyzate was similarly adjusted to 4.7, and Biozyme M (trade name, β-amylase manufactured by Amano Pharmaceutical Co., Ltd.)
Was added to the solid content in an amount of 0.2% by weight and hydrolyzed at about 55 ° C. for 20 hours. Subsequently, the enzyme was inactivated by heating at 95 ° C for 20 minutes. After the product solution was purified in the same manner as in Example 1, 30% by weight of maltose was added to the solid content, dissolved, and similarly spray-dried to obtain a powder of brewing sugar.

[0041]

Example 3 α of the roasted dextrin obtained in Example 1
-The pH of the amylase hydrolyzate was similarly adjusted to 4.7, and 0.2 L of Whangamyl (trade name, saccharified α-amylase manufactured by Novo Nordisk Bioindustry) was added to the solid content. Hydrolyzed at about 55 ° C. for 20 hours. Subsequently, the enzyme was inactivated by heating at 95 ° C for 20 minutes. The product solution was purified in the same manner as in Example 1, 30% by weight of maltose was added to the solid content, dissolved, and similarly spray-dried to obtain a brewing sugar powder. The sugar composition of the purified liquid after completion of hydrolysis in each example was measured by high performance liquid chromatography, and DE was measured by the Wilstetter-Schudel method. The measurement results are shown in Table 18 together with the measured values of the indigestible component. In addition,% is weight%.

[0042]

[Table 18] Example Monosaccharide disaccharide 3 saccharide 3 saccharide Total DE indigestible ingredients 1 46.5 3.0-49.5 49 53.0 2 3.9 22.1 9.9 35.9 28 53.0 3 6.9 16.8 11.5 35.2 29 53.0 Maltose was added and dissolved. Table 19 shows the measurement results of the brewing saccharides obtained by spray drying in the same manner as in Examples 1 to 3.

[0043]

[Table 19] Examples Monosaccharides 2 saccharides 3 saccharides 3 saccharides Total of the following DE indigestible ingredients 1 49.5 2.9-52.4 52 51.5 2 3.0 40.1 7.6 50.7 26 40.8 3 5.3 36.0 8.9 50.2 27 40.8

[0044]

Example 4 The roasted dextrin obtained in Example 1 was mixed with 3 parts.
A 0% by weight aqueous solution, 0.5 against roasted dextrin
Hydrochloric acid of weight% was added, and the mixture was heated at 125 ° C. for 50 minutes to obtain an acid hydrolysis solution of roasted dextrin. This is Example 1
Purified in the same manner as above and concentrated in vacuo to obtain a liquid brewing sugar having a concentration of 65% by weight. Table 20 shows the same measurement results as in Example 1.

[0045]

[Table 20] Examples Monosaccharides 2 saccharides 3 saccharides 3 saccharides Total DE Indigestible ingredients 4 33.0 15.2 11.3 59.5 44 35.3

[0046]

EFFECTS OF THE INVENTION The brewing sugar of the present invention, which contains indigestible and non-fermentable sugars, imparts the flavor, bitterness and richness peculiar to brewed products, and has a low caloric property based on dietary fiber. , Serum lipid lowering effect, insulin saving effect, intestinal regulating effect, and foam stability due to the viscosity of the indigestible component.

[Brief description of drawings]

FIG. 1 shows a raw material solution obtained by adjusting the pH of an aqueous solution of roasted dextrin to 5 to 6 and hydrolyzing it with liquefied α-amylase by using glucoamylase, β-amylase or saccharified α-amylase in Experimental Example 1. It is a graph which shows the relationship between the indigestible component and the total amount of saccharides of 3 or less saccharides obtained by hydrolysis.

[Fig. 2] Hydrolysis time and sugars up to 3 sugars when the liquefied α-amylase hydrolyzate of roasted dextrin of Experimental Example 2 is hydrolyzed with α-amylase or with α-amylase and glucoamylase. It is a graph which shows the relationship of the total amount of.

FIG. 3 is a graph showing the relationship between DE and the indigestible component in the acid hydrolyzate of roasted dextrin of Experimental Example 3, and the relationship between DE and the total amount of saccharides up to 3 saccharides.

FIG. 4 is obtained by allowing glucoamylase, β-amylase or saccharified α-amylase to act on the acid hydrolysis solutions of roasted dextrin (Samples 23 to 26) of Experimental Example 3 under the same conditions as in Experimental Example 1. It is the graph which plotted the total amount of trisaccharides or less saccharides of the hydrolyzed liquid with respect to DE before enzymatic decomposition.

Claims (10)

[Claims] 1. A brewing saccharide having a total content of saccharides of not more than 3 saccharides of 50% by weight or more and a content of indigestible and nonfermentable saccharides of 55% by weight or less. 2. The method according to claim 1, wherein an aqueous solution of roasted dextrin obtained by adding an inorganic acid to starch and heating the mixture is neutralized and hydrolyzed by saccharified α-amylase. Manufacturing method of sugar for brewing. 3. A saccharified α-form of an aqueous solution of roasted dextrin obtained by adding an inorganic acid to starch and heat-treating it, or by adding an acid and heating it to neutralize it after hydrolysis.
-The method for producing a brewing sugar according to claim 1, characterized in that it is hydrolyzed with amylase. 4. The method for producing a brewing saccharide according to claim 2, wherein the hydrolysis is performed with a liquefied α-amylase before the hydrolysis with the saccharified α-amylase. 5. The method according to claim 1, wherein an aqueous solution of roasted dextrin obtained by adding an inorganic acid to starch and performing heat treatment is neutralized and hydrolyzed with β-amylase and / or glucoamylase. The method for producing a sugar for brewing according to. 6. An aqueous solution of roasted dextrin obtained by adding an inorganic acid to starch and heat-treating it as it is, or further adding an acid and heating it to neutralize it after hydrolysis to obtain β-amylase and / or Alternatively, it is hydrolyzed with glucoamylase, and the method for producing a brewing sugar according to claim 1. 7. The method according to claim 5 or 6, wherein the hydrolysis is performed with a liquefied α-amylase before the hydrolysis with β-amylase and / or glucoamylase.
The method for producing a sugar for brewing according to. 8. The method for producing a brewing saccharide according to claim 2, wherein a transglucosidase is used in combination during the enzymatic hydrolysis. 9. An aqueous solution of roasted dextrin obtained by adding an inorganic acid to starch and subjecting to heat treatment as it is, or further adding an acid and heating to neutralize after hydrolysis. The method for producing a brewing sugar according to claim 1. 10. The method according to any one of claims 2 to 9, wherein a monosaccharide after completion of the hydrolysis reaction,
A saccharide whose main component is a disaccharide, a trisaccharide, or a mixture thereof is added to make the total content of the saccharides up to the trisaccharide 50% by weight.
The method for producing a saccharide for brewing according to claim 1, wherein the method is adjusted as described above.