JP2009269843A - Isomaloligosaccharide and food or drink using the same - Google Patents
Isomaloligosaccharide and food or drink using the same Download PDFInfo
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Abstract
Description
本発明は、メラノイジンの指標であるハイドロオキシメチルフルフラールを含有するイソマルトオリゴ糖及びこれを使用する飲食物に関する。 The present invention relates to an isomaltoligosaccharide containing hydroxymethylfurfural which is an indicator of melanoidin, and food and drink using the same.
近年、活性酸素による酸化作用が人体に及ぼす悪影響として、がん、心疾患、糖尿病などの生活習慣病や、アトピー性皮膚炎、老人性痴呆、リウマチ、白内障などへの関与が明らかになり、これらの疾病を制御するためには、抗酸化成分を
含む食品の摂取が重要とされている（例えば、非特許文献１参照。）。
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).
その中で、従来からカロテン（ニンジン）やリコピン（トマト）、クリプトキサンチン（オレンジ）などのカロテノイド系色素の有する坑酸化性は広く研究されているが、醤油や味噌、みりんなどにも抗酸化性があることが知られ、その成分は加工によって生じる、褐色色素であるメラノイジンによることが知られている（例えば、特許文献１及び２、非特許文献２、３及び４参照。）。 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).
一方、従来のイソマルトオリゴ糖は、まろやかで、かつうまみのある甘味で、甘さは砂糖の約半分であり、水分保持能力（保湿性）、浸透性、でん粉質の老化防止作用、防腐・制菌性、ビフィズス菌増殖性、低う蝕性などの効果により和洋菓子や健康食品などを主体に利用されてきた。 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.
従来のイソマルトオリゴ糖は、でん粉を原料として液化酵素（α−アミラーゼ）によりでん粉を液化後、β−アミラーゼとトランスグルコシダーゼ（α−グルコシダーゼ）との両酵素を作用させた後、糖化反応液を、ろ過、脱色（活性炭）、脱塩（イオン交換樹脂）、仕上脱色（活性炭）の各工程で精製し、濃縮（水分２５％）され製造されてきた。
しかし、従来のイソマルトオリゴ糖ではメラノイジンを含有しておらず、抗酸化作用を有してはいなかった。そのため、イソマルトオリゴ糖だけでは機能が不十分であり、抗酸化作用を有する物質を他に摂取しなければならなかった。本発明は、このような従来技術に着目してなされたものであり、抗酸化作用を有するメラノイジンを含有するイソマルトオリゴ糖及びこれを使用した飲食物を提供することにある。 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.
本発明は、抗酸化作用を有するメラノイジンの指標であるハイドロオキシメチルフルフラールを含むイソマルトオリゴ糖、及び本発明のイソマルトオリゴ糖を使用する抗酸化作用を有する飲食物を特徴とする。 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.
本発明によれば、抗酸化作用を有するメラノイジンの指標であるハイドロオキシメチルフルフラールを含有するイソマルトオリゴ糖及び、このイソマルトオリゴ糖を使用することで、抗酸化作用を持つ食品を得ることができる。 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.
以下、本発明について詳細に説明する。
本発明のイソマルオリゴ糖の製造方法には特に限定はないが、例えば以下の方法で製造することができる。
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.
原料としては、タンパク質含有量の多い澱粉が好ましく、特に小麦粉を原料として使用することが好ましい。タンパク質含有量の多い澱粉を原料に使用することで、メイラード反応に必須のアミノ酸を多く含有することが可能である。 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.
次に、上記原料にα−アミラーゼを作用させて液化する。液化の条件は特に限定されるものではないが、例えば、小麦粉１００部に対し水を１７０部添加し、シュウ酸によりｐＨ６．０に調整して十分攪拌した後に、プロテアーゼ、セルラーゼを配合したα−アミラーゼを固形分１ｇあたり５００Ｕ添加し、５５℃１時間反応後、１時間かけて９０℃まで昇温し、９０℃に１時間保持することにより液化できる。 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.
上記方法により製造された液化液を、糖化及び転移、さらにプロテアーゼ反応することにより製造される。ここで、イソマルトオリゴ糖の生成機構上、糖化酵素と転移酵素は同時に作用させる。糖化酵素としては主にβ−アミラーゼを用いる。β−アミラーゼとしては大豆や大麦麦芽など植物由来のものやＢａｓｉｌｌｕｓ属、Ｐｓｅｕｄｏｍｏｎａｓ属など微生物由来のものがあるが、いずれを用いてもよい。また、β−アミラーゼの添加量、反応時間には特に制限がないが、好ましくはβ−アミラーゼを固形分１ｇあたり０．５〜５０Ｕ添加し、８〜９６時間反応させる。反応温度は、短時間で失活しない程度に低く、雑菌汚染の恐れがない程度に高い温度であれば特に問題はなく、通常は５０〜７０℃にするが、β−アミラーゼの至適温度にするのがより好ましい。なお、ここで言う至適ｐＨとは酵素活性が最も高くなるｐＨのことである。 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.
転移酵素としては、主にＡｓｐｅｒｇｉｌｌｓ属由来のトランスグルコシダーゼが使用される。反応温度や反応時間はβ−アミラーゼと同じであれば特に問題はなく、好ましくはトランスグルコシダーゼを固形分１ｇあたり５〜３０００Ｕ添加し、反応させる。この反応により、最初にβ−アミラーゼがでん粉液化液に作用してマルトースが生成する。マルトースが蓄積すると、トランスグルコシダーゼがマルトースに作用して、グルコースを遊離しながらイソマルトース、パノース、イソマルトトリオースなどのイソマルトオリゴ糖が生成する。 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.
次に、プロテアーゼを固形分１ｇあたり５〜５０００Ｕ添加し、８〜９６時間反応させる。プロテアーゼにはそれぞれ酸性、中性、アルカリ性に至的ｐＨをもつものがあるが、いずれを用いても良い。また、パパインなど植物由来のもの、パンクレアチンなど動物由来のもの、Ａｓｐｅｒｇｉｌｌｕｓ属など微生物由来のものがあるが、いずれを用いてもよい。しかし、糖化反応の後ｐＨ調整を行うことは煩雑であるため、糖化反応のｐＨに至的ｐＨをもつプロテアーゼをもつほうがより好ましい。反応温度は、短時間で失活しない程度に低く、雑菌汚染の恐れがない程度に高い温度であれば特に問題はなく、通常は５０〜７０℃にするが、プロテアーゼの至適温度にするのがより好ましい。 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.
なお、ここではβ−アミラーゼ及びグルコシターゼにより十分反応させた後、プロテアーゼを添加してさらに反応させたが、β−アミラーゼとグルコシターゼとプロテアーゼを同時に添加し、同時に反応を行ってもよい。 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.
反応液を遠心分離し、その上澄みを７０〜９０℃で、１〜２時間加熱することで、メイラード反応を促進させることができる。この範囲内であると、糖化反応終了後の酵素失活工程で加熱処理することが出来るので、好ましい。 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.
本発明のイソマルトオリゴ糖はハイドロオキシメチルフルフラールを１００ｇあたり６〜２０００ｍｇ含まれていることが好ましい。ここでハイドロオキシメチルフルフラールとは、メラノイジン含有量の測定指針であり、この含有量を測定することでメラノイジンが生成していることが確認できる。 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.
本発明のイソマルオリゴ糖を食品に使用することで、抗酸化作用を有する食品を得ることができる。使用量は食品により異なるが、例えば、食酢は原料として１０〜１００質量％、酒類は１〜１０質量％、醤油漬けは１０〜３０質量％、肉加工品１０〜２０質量％、つゆ類１〜１０質量％などを始め、飲食物に広範囲に使用できる。 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.
以下、実施例を挙げて本発明をより具体的に説明するが、本発明はこれら実施例に何ら限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated more concretely, this invention is not limited to these Examples at all.
［合成例１］
小麦粉（１等粉）１３８０ｇを純水２６２０ｇに分散させた。これに水酸化カルシウムを加えてｐＨを６．０に調整した。さらに液化酵素（大和化成製：クライスターゼＬ１）１．２ｇを加えた後、５０℃で攪拌（６０ｒｐｍ）しながら３０分間反応した。次に、３０分間かけて９０℃まで昇温し、さらに９０℃で３０分間反応した。これを直ちにオートクレーブに移して、１２１℃で１５分間加熱処理した後、５５℃まで冷却して、乳酸にてｐＨを５．５に調整した。さらに蒸発した水分量を純水で補い、重量４０００ｇの小麦液化液（ＤＥ２５．８）とした。小麦液化液に、転移酵素（天野エンザイム製：トランスグルコシダーゼＬ「アマノ」）１．８ｇ、β−アミラーゼ（天野エンザイム製：ビオザイムＬ）０．２４ｇ、プロテアーゼ（ノボザイムス製：フレーバーザイム）１．２ｇを加え、５５℃で２４時間糖化反応を行った。反応液を遠心分離（９０００Ｇ、１５分）し、その上清を９０℃、２時間加熱した。これをろ紙（東洋濾紙製：Ｎｏ５Ｃ）に通液した後、さらにメンブランフィルター（東洋濾紙製：０．８μ）に通液した。これをエバポレーターにて、水分２５％まで濃縮し、メラノイジン含有のイソマルトオリゴ糖液Ａを得た。得られたイソマルオリゴ糖液Ａの糖組成、水分、アミノ酸量、ｐＨ、ハイドロオキシメチルフルフラール含有量、着色度、抗酸化能を測定し表１または表２に記載した。
その後、イソマルトオリゴ糖液Ａを品温９０℃、１時間加熱し、これについてもハイドロオキシメチルフルフラール含有量、着色度、抗酸化能を測定し、表２に記載した。
[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.
［比較合成例１］
コーンスターチ１３８０ｇを純水２６２０ｇに分散させた。これに水酸化カルシウムを加えてｐＨを６．０に調整した。さらに液化酵素（大和化成製：クライスターゼＬ１）１．２ｇを加えた後、５０℃で攪拌（６０ｒｐｍ）しながら３０分間反応した。次に、３０分間かけて９０℃まで昇温し、さらに９０℃で３０分間反応した。これを直ちにオートクレーブに移して、１２１℃で１５分間加熱処理した後、５５℃まで冷却して、乳酸にてｐＨを５．５に調整した。さらに蒸発した水分量を純水で補い、重量４０００ｇのでん粉液化液（ＤＥ２４．５）とした。でん粉液化液に、転移酵素（天野エンザイム製：トランスグルコシダーゼL「アマノ」）１．８ｇ、β−アミラーゼ（天野エンザイム製：ビオザイムＬ）０．２４ｇを加え、５５℃で２４時間糖化反応を行った。反応液を遠心分離（９０００Ｇ、１５分）し、これに活性炭（二村化学製：醸造用活性炭）５０gを加え、６０℃で１時間保持した後、ろ紙（東洋濾紙製：Ｎｏ５Ｃ）でろ過して脱色した。脱色液を温度４０℃にして、脱塩用のイオン交換樹脂塔（三菱化学製:ダイヤイオン)に通液して電気伝導度が１ｍｓ/ｃｍ以下まで精製した。精製液を活性炭（二村化学製:醸造用活性炭）で仕上脱色した後、メンブランフィルター（東洋濾紙製：０．８μ）に通液した。これをエバポレーターにて、水分２５％まで濃縮し、イソマルトオリゴ糖液Ｂを得た。
得られたイソマルオリゴ糖液Ｂの糖組成、水分、アミノ酸量、ｐＨ、ハイドロオキシメチルフルフラール含有量、着色度、抗酸化能を測定し表１または表２に記載した。
その後、イソマルトオリゴ糖液Ｂを品温９０℃、１時間加熱し、これについてもハイドロオキシメチルフルフラール含有量、着色度、抗酸化能を測定し、表２に記載した。
[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.
本発明において行った一連の実験の分析は次の方法で行った。 Analysis of a series of experiments performed in the present invention was performed by the following method.
［糖組成、水分、ｐＨ］
澱粉糖技術部会編、澱粉糖関連工業分析法、食品化学新聞社、平成３年に基づいた。
[Sugar composition, moisture, pH]
Based on the Starch Sugar Technical Committee, Starch Sugar Related Industrial Analysis, Food Chemistry Newspaper, 1991.
［アミノ酸量］
第４回国税庁所定分析法注解、日本醸造協会に基づいた
[Amino acid content]
Based on the 4th National Tax Agency's comment on analysis method, Japan Brewing Association
［ハイドロオキシメチルフルフラール］
精製ぶどう糖の日本農林規格（昭和３５年３月７日農林省告示第１９１号）に基づいた。すなわち、１０グラムから２０グラムまでの試料をとり、水に溶解して１００ミリリットルとし、その溶解液の液層1センチメートルにおける２８４ミリミクロンおよび２４５ミリミクロンの吸光度を測定し、両波長の差を求め、検量曲線によりハイドロオキシメチルフルフラール（Ｈ・Ｍ・Ｆ）の量を求め、ミリグラム％で表わした。
[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%.
［着色度］
着色度は、ＪＡＳ法により、３０ｗ／ｖ％に調整した糖液を１０ｍｍの長さのガラス製セルに充填し、日立製作所社製Ｕ−３２１０Ｕ型自記分光光度計４２０ｎｍの吸光度（ＯＤ４２０）、７２０ｎｍの吸光度（ＯＤ７２０）を測定し、（ＯＤ４２０）−（ＯＤ７２０）の値を１０倍にすることにより求めた（澱粉糖技術部会編、澱粉等関連工業分析法、食品化学新聞社、平成３年、１０８貢）。
[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).
［抗酸化能］
本抗酸化組成物の抗酸化作用の測定は、化学発光法（アロカ社製：抗酸化能測定キット）に基づいた。すなわち、化学発光法は、発光試薬（フェントン反応）で意図的に発生させた活性酸素（コントロールのルミノール発光量）（Ａ）に対して、測定サンプルを加えた場合、サンプル固有の抗酸化作用により減少した活性酸素(サンプルのルミノール発光量)（Ｂ）を、化学発光測定装置（ルミノメーター）でルミノール発光量を測定し、｛（Ａ）−（Ｂ）／（Ａ）｝×１００＝活性酸素消去率として示した。液体試料はサンプル２０μＬ、固体試料は２倍量の水でホモジナイズ後、遠心分離した上清サンプル２０μＬを測定した。
[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.
［実施例１］
（食酢）
合成例１で得たイソマルトオリゴ糖液Ａ３９７ｇに純水を６０３g加えて１０００ｇを原液とした。これに酵母培養液１０ｍｌを加え、温度２５〜３０℃にて１０日間アルコール発酵を行なった。次いで温度６５℃で１０分間加熱して酵母を殺菌、冷却した後、酢酸菌培養液３０ｍｌを加えて、温度３５〜４０℃で、１４日間酢酸発酵を行ない、酸度４．５％の食酢を得た。得られた食酢のハイドロオキシメチルフルフラール含有量及び抗酸化能の測定結果を表３に示す。
[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.
［実施例２］
（梅酒リキュール）
１次仕込みとして、果糖ぶどう糖液糖（群栄化学工業製：スリーシュガーＨＦ５５）１４４０ｇ、醸造用アルコール（９５％）６７０ｍｌ、純水３４０ｍｌ、青梅果実（白加賀）１ｋｇ加え、温度１０〜２０℃、３ヶ月間抽出、熟成した。２次仕込みとして、醸造用アルコール３００ｍｌ、純水７２０ｍｌ、合成例１で得たイソマルトオリゴ糖液Ａ１５４ｇを混合して、更に熟成を１ヶ月間続けアルコール１８．３％の梅酒リキュールを得た。得られた梅酒リキュールのハイドロオキシメチルフルフラール含有量及び抗酸化能の測定結果を表３に示す。
[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.
［実施例３］
（いくらの醤油漬）
生筋子１腹を４０℃前後のぬるま湯につけて表面が白っぽくなったら冷水にとって、皮と筋を取り除く。イクラを洗いながらつぶさないように一粒ずつほぐし、ざるに静かに上げて、水気をよく切っておく。イクラ１００ｇあたり醤油大さじ４杯（７２ｇ）、清酒大さじ４杯（６０ｇ）、合成例１で得たイソマルトオリゴ糖液Ａ大さじ２杯（４４ｇ）を合せた漬汁にイクラを加え、冷蔵庫で１週間漬込み、イクラ醤油漬を得た。得られたイクラ醤油漬のハイドロオキシメチルフルフラール含有量及び抗酸化能の測定結果を表３に示す。
[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.
［実施例４］
（ビーフジャーキー）
牛肉のもも肉（２５０ｇ）をなるべく均一な薄切りの肉片に調整する。調味液として、醤油大さじ３杯（５４ｇ）、清酒大さじ２杯（３０ｇ）、合成例１で得たイソマルトオリゴ糖液Ａ大さじ１杯（２２ｇ）を合せた液に、肉片を浸漬し、途中、調味液を掛けまわすようにして、室温で３０分間浸漬する。予備乾燥として、調味液の浸透した肉片をざるにあげ、汁気を切る。本乾燥として、あらかじめオーブンを低温６５〜７０℃にセットし、４時間乾燥し、ビーフジャーキーを得た。得られたビーフジャーキーのハイドロオキシメチルフルフラール含有量及び抗酸化能の測定結果を表３に示す。
[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.
［実施例５］
（合成清酒）
１６％アルコール１０００ｍｌに醸造用水あめ（群栄化学工業製：グンエイオリゴＳ）７２ｇ、コハク酸８８０ｍｇ、乳酸２６０ｍｇ、グルタミン酸ナトリウム３５５ｍｇ、食塩１２４ｍｇ、リン酸二水素カリウム５３ｍｇ、リン酸二水素カルシウム５３ｍｇを溶解した。１５℃で２０日間、保存熟成して合成清酒とした。これに、合成例１で得たイソマルトオリゴ糖液Ａ１５ｇを加え、さらに１５℃で２０間、保存熟成した。得られた合成清酒のハイドロオキシメチルフルフラール含有量及び抗酸化能の測定結果を表３に示す。
[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.
［実施例６］
（焼酎）
市販の米焼酎（３０％アルコール）１０００ｍｌに、合成例１で得たイソマルトオリゴ糖液Ａ２０ｇを加え、１５℃で２０日間、保存熟成した。得られた焼酎のハイドロオキシメチルフルフラール含有量及び抗酸化能の測定結果を表３に示す。
[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.
［実施例７］
（めんつゆ）
醤油４７７０ｍｌ、果糖ぶどう糖液糖（群栄化学工業製：スリーシュガーＨＦ５５）１３３０ｇ、みりん６００ｍｌ、合成例１で得たイソマルトオリゴ糖液Ａ１８０ｇを加え、１０℃で１５日間熟成した。得られためんつゆのハイドロオキシメチルフルフラール含有量及び抗酸化能の測定結果を表３に示す。
[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.
［比較例１］
（食酢）
実施例１において、イソマルオリゴ糖液Ａの代わりに、比較合成例１で得たイソマルトオリゴ糖液Ｂを使用し、実施例３と同じ工程条件でアルコール発酵と酢酸発酵を行ない、酸度４．５％の食酢を得た。得られた食酢のハイドロオキシメチルフルフラール含有量及び抗酸化能の測定結果を表３に示す。
[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.
［比較例２］
（梅酒リキュール）
実施例２において、イソマルオリゴ糖液Ａの代わりに、比較合成例１で得たイソマルトオリゴ糖液Ｂを使用し、実施例２と同じ工程条件で梅酒リキュールを得た。得られた梅酒リキュールのハイドロオキシメチルフルフラール含有量及び抗酸化能の測定結果を表３に示す。
[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.
［比較例３］
（いくらの醤油漬）
実施例３において、イソマルオリゴ糖液Ａの代わりに、比較合成例１で得たイソマルトオリゴ糖液Ｂを使用し、実施例３と同じ工程条件でいくら醤油漬を得た。得られたいくら醤油漬のハイドロオキシメチルフルフラール含有量及び抗酸化能の測定結果を表３に示す。
[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.
［比較例４］
（ビーフジャーキー）
実施例４において、イソマルオリゴ糖液Ａの代わりに、比較合成例１で得たイソマルトオリゴ糖液Ｂを使用し、実施例４と同じ工程でビーフジャーキーを得た。得られたビーフジャーキーのハイドロオキシメチルフルフラール含有量及び抗酸化能の測定結果を表３に示す。
[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.
［比較例５］
（合成清酒）
実施例５において、イソマルトオリゴ糖液Ａの代わりに、比較合成例１で得たイソマルトオリゴ糖液Ｂを使用し、実施例５と同じ工程で合成清酒を得た。得られた合成清酒のハイドロオキシメチルフルフラール含有量及び抗酸化能の測定結果を表３に示す。
[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.
［比較例６］
（焼酎）
実施例６において、イソマルトオリゴ糖液Ａの代わりに、比較合成例１で得たイソマルトオリゴ糖液Ｂを使用し、実施例５と同じ工程で焼酎を得た。得られた焼酎のハイドロオキシメチルフルフラール含有量及び抗酸化能の測定結果を表３に示す。
[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.
［比較例７］
（めんつゆ）
実施例７において、イソマルトオリゴ糖液Ａの代わりに、比較合成例１で得たイソマルトオリゴ糖液Ｂを使用し、実施例５と同じ工程でめんつゆを得た。得られためんつゆのハイドロオキシメチルフルフラール含有量及び抗酸化能の測定結果を表３に示す。
[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.
表１及び表２より、本発明のイソマルトオリゴ糖液は、糖組成は従来のイソマルトオリゴ糖液と同等であるにもかかわらず、抗酸化能に優れた糖類素材である。また表３より、本発明のイソマルトオリゴ糖液を使用することにより飲食物の抗酸化能を高めることができる。 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.
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| JP2012239415A (en) * | 2011-05-19 | 2012-12-10 | Showa Sangyo Co Ltd | Flavor improver |
| JP2015211967A (en) * | 2015-06-29 | 2015-11-26 | 国立研究開発法人農業・食品産業技術総合研究機構 | Fenton reaction catalyst using reducible organic matter as raw material |
| JP2016000395A (en) * | 2015-06-29 | 2016-01-07 | 国立研究開発法人農業・食品産業技術総合研究機構 | Fenton reaction catalyst produced using reducing organic substance as raw material |
| US9566361B2 (en) | 2010-03-31 | 2017-02-14 | Incorporated Administrative Agency, National Agriculture And Food Research Organization | Method for catalyzing a fenton reaction |
| JP2017080741A (en) * | 2016-11-24 | 2017-05-18 | 国立研究開発法人農業・食品産業技術総合研究機構 | Fenton reaction catalyst using reducing organic matter as raw material |
| JP2017148804A (en) * | 2017-05-10 | 2017-08-31 | 国立研究開発法人農業・食品産業技術総合研究機構 | Fenton reaction catalyst using reducing organic substance as raw material |
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| US9566361B2 (en) | 2010-03-31 | 2017-02-14 | Incorporated Administrative Agency, National Agriculture And Food Research Organization | Method for catalyzing a fenton reaction |
| US9566360B2 (en) | 2010-03-31 | 2017-02-14 | Incorporated Administrative Agency National Agriculture And Food Research Organization | Fenton reaction catalyst using coffee grounds or tea dregs as raw material |
| WO2012157365A1 (en) * | 2011-05-17 | 2012-11-22 | 独立行政法人農業・食品産業技術総合研究機構 | Fenton reaction catalyst produced using reducing organic substance as raw material |
| CN103534023A (en) * | 2011-05-17 | 2014-01-22 | 独立行政法人农业·食品产业技术综合研究机构 | Fenton reaction catalyst produced using reducing organic substance as raw material |
| US9162219B2 (en) | 2011-05-17 | 2015-10-20 | Incorporated Administrative Agency, National Agriculture And Food Research Organization | Fenton reaction catalyst produced using reducing organic substance as raw material |
| JP2012239415A (en) * | 2011-05-19 | 2012-12-10 | Showa Sangyo Co Ltd | Flavor improver |
| JP2015211967A (en) * | 2015-06-29 | 2015-11-26 | 国立研究開発法人農業・食品産業技術総合研究機構 | Fenton reaction catalyst using reducible organic matter as raw material |
| JP2016000395A (en) * | 2015-06-29 | 2016-01-07 | 国立研究開発法人農業・食品産業技術総合研究機構 | Fenton reaction catalyst produced using reducing organic substance as raw material |
| JP2017080741A (en) * | 2016-11-24 | 2017-05-18 | 国立研究開発法人農業・食品産業技術総合研究機構 | Fenton reaction catalyst using reducing organic matter as raw material |
| JP2017148804A (en) * | 2017-05-10 | 2017-08-31 | 国立研究開発法人農業・食品産業技術総合研究機構 | Fenton reaction catalyst using reducing organic substance as raw material |
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