Sweetener derived from rice, food containing sweetener derived from rice, and method of manufacturing

Abstract

The present invention realizes a rice-derived sweetener with suppressed crystallization. The rice-derived sweetener comprises a rice-derived component; glucose; and at least one of panose, maltotriose, and isomaltotriose, wherein the content of the glucose is 4.0% by mass or more and less than 47.2% by mass relative to the total mass of the rice-derived sweetener, and the total content of the panose, maltotriose, and isomaltotriose is greater than 1.96% by mass and less than 16.00% by mass relative to the total mass of the rice-derived sweetener.

Description

Technical Field

[0001] The present invention relates to a rice-derived sweetener, a food product containing the rice-derived sweetener, and a production method. Background Art

[0002] With the improvement of health awareness in recent years, as a safe and natural sweetener that can replace sugar and artificial sweeteners, sweeteners made from rice have attracted much attention. For example, Non-Patent Documents 1 and 2 disclose a rice koji sweetener obtained by preparing a rice koji saccharification liquid (sweet rice wine) and concentrating the filtrate.

[0003] Prior art literature

[0004] Non-patent literature

[0005] Non-patent document 1: Nakajima Natsuko et al., Fukushima Prefecture High-Tech Plaza Experimental Research Report in 2012, pp. 108-111, 2012.

[0006] Non-patent document 2: Collection of Niigata Prefecture Agriculture, Forestry and Fisheries Research Results Reports in 2011, "Simplified Method for Producing a New Sweetener Using Rice Koji". Summary of the invention

[0007] Problems to be solved by the invention

[0008] However, the rice koji sweetener as described above has the problem of sugar crystallization during storage. In particular, when the sugar content of the rice koji sweetener is increased by concentration, the sugar becomes more likely to crystallize. Therefore, it is required to suppress the crystallization of sugar in order to improve the storage stability of the product as the rice koji sweetener.

[0009] An object of one aspect of the present invention is to realize a rice-derived sweetener in which crystallization is suppressed.

[0010] Means for solving problems

[0011] In order to solve the above-mentioned problems, a rice-derived sweetener according to one aspect of the present invention comprises a rice-derived component; glucose; and at least one of panose, maltotriose and isomaltotriose, wherein the content of the glucose is 4.0 mass % or more and less than 47.2 mass % relative to the total mass of the rice-derived sweetener, and the total content of the panose, the maltotriose and the isomaltotriose is greater than 1.96 mass % and less than 16.00 mass % relative to the total mass of the rice-derived sweetener.

[0012] Effects of the Invention

[0013] According to one aspect of the present invention, a rice-derived sweetener in which crystallization is suppressed can be realized. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 It is a graph showing the contents of glucose and trisaccharide contained in the rice-derived sweeteners of Examples and Comparative Examples of the present invention.

[0015] Figure 2 This is a graph showing the contents of various sugars contained in rice-derived sweeteners according to Examples and Comparative Examples of the present invention. DETAILED DESCRIPTION

[0016] Sweetener from rice

[0017] The rice-derived sweetener of one aspect of the present invention comprises a rice-derived component; glucose; and at least one of panose, maltotriose, and isomaltotriose, wherein the content of the glucose is 4.0% by mass or more and less than 47.2% by mass relative to the total mass of the rice-derived sweetener, and the total content of the panose, maltotriose, and isomaltotriose is greater than 1.96% by mass and less than 16.00% by mass relative to the total mass of the rice-derived sweetener. It should be noted that, in this specification, for the sake of convenience, panose, maltotriose, and isomaltotriose are collectively referred to as "trisaccharides".

[0018] The rice-derived sweetener of one aspect of the present invention contains a component derived from rice, and therefore, is referred to as a rice-derived sweetener. Here, "rice-derived components" refers to components that remain in the sweetener after the saccharification process, the solid-liquid separation process, and the concentration process in the method for producing the rice-derived sweetener described later. In addition, when the rice-derived sweetener of one aspect of the present invention is a sweetener obtained by a method for producing rice glutinous rice in the saccharification process, the rice-derived sweetener of one aspect of the present invention may also be a sweetener using rice glutinous rice as one of the raw materials. In addition, the rice-derived sweetener of one aspect of the present invention may also contain components derived from rice glutinous rice by using rice glutinous rice as a raw material. The "rice glutinous rice component" refers to components derived from rice glutinous rice (e.g., Aspergillus itself, a part of the decomposition product of Aspergillus, etc.) among the components that remain in the sweetener after the saccharification process, the solid-liquid separation process, and the concentration process in the method for producing the rice-derived sweetener described later. Rice-derived sweeteners that use rice glutinous rice as one of their raw materials are also called “rice glutinous rice-derived sweeteners”.

[0019] With respect to the rice-derived sweetener according to one aspect of the present invention, from the viewpoint of suppressing crystallization of the rice-derived sweetener, it is more preferred that the content of the glucose is 4.0% by mass or more and 45.00% by mass or less relative to the total mass of the rice-derived sweetener, and that the total content of the panose, the maltotriose and the isomaltotriose is 2.00% by mass or more and 15.50% by mass or less relative to the total mass of the rice-derived sweetener.

[0020] For the rice sweetener of one aspect of the present invention, by the content of glucose and the total content of trisaccharides being within the above-mentioned range relative to the total mass of the rice sweetener, it is possible to become a rice sweetener with suppressed crystallization. Here, in the present specification, the "suppressed crystallization" refers to a state in which no crystal precipitation is observed by visual confirmation for more than 45 days when stored under normal temperature (25°C). In addition, it is preferred that the period in which no crystal precipitation is observed is longer, and for the rice sweetener of one aspect of the present invention, it also includes a situation in which no crystal precipitation is observed for more than 12 months. In addition, for the rice sweetener of one aspect of the present invention, it includes not only room temperature, but also a state in which no crystal precipitation is observed by visual confirmation for more than 45 days when stored under temperature conditions such as -20°C, 5°C, 30°C, etc.

[0021] The sweetener from rice according to one aspect of the present invention preferably further contains isomaltose. Isomaltose, panose and isomaltotriose are called "isomaltooligosaccharides". Isomaltooligosaccharides are known as related ingredients of specific health foods. The sweetener from rice according to one aspect of the present invention contains isomaltose, panose and isomaltotriose, so as to be a functional food containing "isomaltooligosaccharides", and the effect of adjusting the condition of the abdomen can be expected.

[0022] When the rice-derived sweetener of one aspect of the present invention further contains isomaltose, the total content of isomaltose, panose and isomaltotriose is preferably 0.4% by mass or more relative to the total mass of the rice-derived sweetener. In addition, the daily intake reference amount of isomaltooligosaccharide in the specific health food is 10g, and if the rice-derived sweetener contains 20% by weight of isomaltooligosaccharide, the reference amount is reached by taking 50g of the rice-derived sweetener, therefore, the total content of isomaltose, panose and isomaltotriose is more preferably 20.00% by mass or more and 23.00% by mass or less relative to the total mass of the rice-derived sweetener.

[0023] For the rice sweetener of one aspect of the present invention, from the viewpoint of obtaining sufficient sweetness, the Brix is ​​preferably 70% or more, and from the viewpoint of the safety of microbial control, it is preferably 72% or more. In addition, from the viewpoint of the usability of the rice sweetener, for the rice sweetener of one aspect of the present invention, the Brix is ​​preferably 80% or less. Brix represents the sugar content and is used as an indicator of sweetness. The Brix of the rice sweetener of one aspect of the present invention can be measured using a method known to those skilled in the art, for example, it can be measured by the method described in the embodiments described later. For example, cooking wine is usually 40% to 60% Brix. It can also be said that the rice sweetener of one aspect of the present invention has a sufficiently high sugar content.

[0024] For the rice-derived sweetener according to one aspect of the present invention, from the viewpoint of the usability of the rice-derived sweetener, the water activity (Aw) is preferably above 0.60, and more preferably above 0.65. In addition, from the viewpoint of improving the shelf life of the rice-derived sweetener by controlling the proliferation of miscellaneous bacteria, the water activity is preferably below 0.85. Water activity (Aw for short) is a numerical value indicating the proportion of free water in food, and is used as an indicator of the shelf life of food. The water activity of the rice-derived sweetener according to one aspect of the present invention can be measured using a method known to those skilled in the art, for example, it can be measured by the method described in the examples described later.

[0025] The rice sweetener of one aspect of the present invention can be manufactured by the manufacturing method described below. In addition, as required, the rice sweetener of one aspect of the present invention may also contain ingredients other than the aforementioned ingredients. As such ingredients, for example, preservatives, antioxidants, spices, pH adjusters, thickeners, acidulants, etc., which are commonly used as food additives, can be cited.

[0026] The rice sweetener according to one aspect of the present invention has sufficient sugar content as a sweetener and suppresses crystallization, so it is excellent in storage stability and operability. Furthermore, according to one aspect of the present invention, since the proliferation of miscellaneous bacteria is also suppressed, the storage stability and operability are excellent. As described above, the rice sweetener according to one aspect of the present invention has sufficient sweetness to replace sugar and artificial sweeteners, and can be used as a safe and secure natural sweetener that suppresses crystallization and suppresses the proliferation of miscellaneous bacteria.

[0027] A food containing a rice-derived sweetener according to one aspect of the present invention is also included in the scope of the present invention. There is no particular limitation on the form of such food. For example, powder, fruit syrup, candy, supplement, pharmaceutical composition, etc. can be cited. Food also includes beverages. For example, a beverage in which a rice-derived sweetener is dissolved in water or the like is also within the scope of the present invention. There is no particular limitation on the content of the rice-derived sweetener contained in the food, and it can be appropriately set as needed.

[0028] [Method for producing sweetener derived from rice]

[0029] A method for producing a rice-derived sweetener according to one aspect of the present invention is the method for producing a rice-derived sweetener according to the aforementioned aspect of the present invention, comprising: a saccharification step of saccharifying a saccharification raw material comprising rice, water and an enzyme; a solid-liquid separation step of performing solid-liquid separation on a saccharide obtained by the saccharification step to obtain a saccharified liquid; and a concentration step of concentrating the saccharified liquid.

[0030] (Saccharification process)

[0031] In the saccharification step, a saccharification raw material including rice, water and an enzyme is saccharified. The saccharification raw material may or may not contain rice glutinous rice, but preferably contains rice glutinous rice from the viewpoint of promoting the saccharification of the saccharification raw material. The rice-derived sweetener obtained using rice glutinous rice may contain rice glutinous rice-derived Aspergillus. The "rice glutinous rice-derived Aspergillus" contained in the rice-derived sweetener may be a live bacterium, a dead bacterium, or a partial decomposition product of Aspergillus.

[0032] The saccharification conditions in the saccharification step are not particularly limited as long as they cause saccharification of the saccharification raw material. For example, the saccharification step may be performed at 50°C to 60°C (preferably 53°C) for 3 hours to 30 hours, preferably 15 hours to 25 hours.

[0033] There is no particular limitation on the type of rice. For example, rice such as polished rice, glutinous rice, and brewing rice can be used. In one embodiment of the present invention, the rice can be alpha-treated rice obtained by alpha-treatment of starch. In one embodiment of the present invention, the rice can be alpha-treated rice obtained by immersing a dried material in water and cooking it as a saccharification raw material. In one embodiment of the present invention, the rice can also be steamed rice.

[0034] The content of rice in the saccharification raw material is not particularly limited, as long as it is appropriately adjusted so that the composition of glucose and trisaccharide in the rice-derived sweetener reaches the above range. For example, in one embodiment of the present invention, when the saccharification raw material does not contain rice glutinous rice, the content of rice in the saccharification raw material is preferably 20% by mass or more and 40% by mass or less relative to 100% by mass of the total mass of the saccharification raw material.

[0035] In one embodiment of the present invention, when the saccharification raw material contains rice glutinous rice as described below, the content of rice in the saccharification raw material is preferably 20 mass % or more and 40 mass % or less relative to 100 mass % of the total mass of the saccharification raw material.

[0036] As an enzyme agent, an enzyme agent containing an enzyme that promotes the saccharification reaction of starch is used. As an enzyme that promotes the saccharification reaction of starch, for example, starch liquefying enzyme, starch saccharifying enzyme, glycotransferase, pullulanase, etc. can be cited. In addition, as starch liquefying enzyme, for example, α-amylase, etc. can be cited. As starch saccharifying enzyme, for example, maltotriosidase (maltotriohydrolase), β-amylase, glucoamylase, etc. can be cited. As glycotransferase, transglucosidase, etc. can be cited. They can be either one or a plurality of combinations.

[0037] The content of the enzyme agent may be appropriately set according to the amount of the raw material substrate (rice or rice glutinous rice). When two or more enzyme agents are used in combination, the content of each enzyme agent in the saccharification raw material may be adjusted to fall within the above range.

[0038] Rice glutinous rice can be prepared by a common method of making koji for rice glutinous rice. For example, it can be obtained by spraying Aspergillus niger on steamed rice and growing it under conditions most suitable for Aspergillus niger (for example, 25° C. to 40° C.). Commercially available rice glutinous rice can also be used.

[0039] The Aspergillus fungus is not particularly limited as long as it is an Aspergillus fungus used for general koji production. Examples of the Aspergillus fungus include Aspergillus oryzae and Aspergillus luchuensismut. kawachii.

[0040] When the saccharification raw material contains rice glutinous rice, there is no particular restriction on the content of rice glutinous rice in the saccharification raw material, as long as the composition of glucose and trisaccharide in the rice-derived sweetener is appropriately adjusted to reach the aforementioned range. For example, from the viewpoint of promoting the saccharification of the saccharification raw material, it is preferably 2% by mass or more relative to 100% by mass of the total mass of the saccharification raw material. In addition, from the viewpoint of inhibiting the crystallization of the rice-derived sweetener, the content of rice glutinous rice in the saccharification raw material is preferably less than 14% by mass relative to 100% by mass of the total mass of the saccharification raw material.

[0041] By adjusting the content of rice glutinous rice in the saccharified raw material to 2% by mass or more and less than 14% by mass, a rice-derived sweetener in which crystallization is suppressed can be produced.

[0042] The saccharification raw material may be water except for the rice, the enzyme agent, and the rice glutinous rice.

[0043] In one embodiment of the present invention, the saccharification step may also include: a first saccharification step of saccharifying a first saccharification raw material including rice, water, and an enzyme; and a second saccharification step of saccharifying a second saccharification raw material including a first saccharide obtained by the first saccharification step and rice glutinous rice. The content of rice glutinous rice in the saccharification raw material is not particularly limited, as long as it is appropriately adjusted so that the composition of glucose and trisaccharide in the rice-derived sweetener reaches the aforementioned range. As described above, by saccharifying the first saccharification raw material not containing rice glutinous rice in the first saccharification step and saccharifying the second saccharification raw material containing rice glutinous rice in the second saccharification step, it is possible to add more rice glutinous rice to perform the saccharification step compared to the production method in which the saccharification step is performed in one stage, and to produce a rice-derived sweetener with suppressed crystallization.

[0044] For example, from the viewpoint of promoting saccharification, the content of rice uncooked rice in the second saccharification raw material is preferably 2% by mass or more relative to 100% by mass of the total mass of the second saccharification raw material. Also, from the viewpoint of suppressing the crystallization of the rice-derived sweetener, the content of rice uncooked rice in the second saccharification raw material is preferably 20% by mass or less relative to 100% by mass of the total mass of the second saccharification raw material.

[0045] When the saccharification step includes the first saccharification step and the second saccharification step, the content of rice and the content of enzyme in the first saccharification raw material are as described in the description of the content of rice and the content of enzyme in the saccharification raw material not containing rice gluten.

[0046] (Solid-Liquid Separation Process)

[0047] In the solid-liquid separation step, the saccharide obtained in the saccharification step is subjected to solid-liquid separation to obtain a saccharified liquid. Here, "solid-liquid separation" refers to separating the solid components from the liquid in the saccharide. There is no particular limitation on the method of solid-liquid separation. For example, solid-liquid separation using a transverse filter press or a centrifuge can be cited. By subjecting the saccharide obtained in the saccharification step to solid-liquid separation, a clarified saccharified liquid free of solid components (for example, pressed residues) can be obtained.

[0048] (Concentration process)

[0049] In the concentration step, the saccharified liquid obtained in the solid-liquid separation step is concentrated. By concentrating the saccharified liquid, the Brix value and water activity of the saccharified liquid can be adjusted to the desired range described in the "sweetener from rice" item. There is no particular limitation on the method for concentrating the saccharified liquid. For example, heating concentration, reduced pressure concentration, etc. can be cited. By performing a concentration step to increase the Brix value, a rice sweetener with sufficient sweetness can be produced without adding sugar, artificial sweeteners, etc. In addition, by performing a concentration step to adjust the water activity, a rice sweetener that suppresses the proliferation of miscellaneous bacteria can be provided. Furthermore, as mentioned above, the rice sweetener of the present invention suppresses crystallization. Therefore, according to one aspect of the present invention, a rice sweetener that has not been available before can be produced, which suppresses crystallization, has sufficient sweetness, and suppresses the proliferation of miscellaneous bacteria.

[0050] (Other processes)

[0051] The manufacturing method of one aspect of the present invention may further include a heating step, wherein the heating step is to heat the saccharide obtained in the saccharification step before the solid-liquid separation step. The heating step is also called a roasting step. By heating the saccharide obtained in the saccharification step, the enzyme agent and Aspergillus contained in the saccharide can be inactivated. As a result, the quality stability of the sweetener from rice can be improved. As long as the heating conditions in the heating step are conditions that can inactivate the enzyme agent and Aspergillus contained in the saccharide, there are no special restrictions. For example, it is sufficient to heat the saccharide at 90°C for 30 minutes.

[0052] In addition, as long as the conditions of the aforementioned steps are appropriately set to meet the composition of glucose and trisaccharides of the sweetener from rice of the present invention. For example, after performing the aforementioned steps, a person skilled in the art can measure the amount of glucose and the amount of trisaccharides for preparation, thereby being able to adjust the conditions of each step. In addition, one embodiment of the method for manufacturing the sweetener from rice of the present invention may also include a step of measuring the amount of glucose and trisaccharides to confirm whether the composition is met. In addition, the determination of required components such as Brix can be appropriately performed.

[0053] The present invention is not limited to the above-described embodiments, and various modifications can be made within the scope of the claims. Embodiments obtained by appropriately combining technical means disclosed in different embodiments are also included in the technical scope of the present invention.

[0054] 〔Summarize〕

[0055] The rice-derived sweetener of embodiment 1 of the present invention is a rice-derived sweetener comprising a rice-derived component; glucose; and at least one of panose, maltotriose, and isomaltotriose, wherein the content of the glucose is 4.0% by mass or more and less than 47.2% by mass relative to the total mass of the rice-derived sweetener, and the total content of the panose, maltotriose, and isomaltotriose is greater than 1.96% by mass and less than 16.00% by mass relative to the total mass of the rice-derived sweetener.

[0056] The rice-derived sweetener of embodiment 2 of the present invention may be configured as follows: in the embodiment 1, the content of the glucose is 4.0% by mass or more and 45.00% by mass or less relative to the total mass of the rice-derived sweetener, and the total content of the panose, the maltotriose and the isomaltotriose is 2.00% by mass or more and 15.50% by mass or less relative to the total mass of the rice-derived sweetener.

[0057] The rice-derived sweetener of embodiment 3 of the present invention may be of the following configuration: in addition to embodiment 1 or 2, it further contains isomaltose, and the total content of the isomaltose, the panose and the isomaltotriose is 0.4 mass % or more and 23.00 mass % or less relative to the total mass of the rice-derived sweetener.

[0058] The rice-derived sweetener according to the fourth aspect of the present invention may be configured as any one of the aspects 1 to 3 above, wherein the Brix is ​​70% or more and 80% or less.

[0059] The rice-derived sweetener according to aspect 5 of the present invention may be configured as any one of aspects 1 to 4 above, wherein the water activity is 0.60 or more and 0.85 or less.

[0060] The food according to the sixth aspect of the present invention may be configured to include the rice-derived sweetener according to any one of the first to fifth aspects.

[0061] The manufacturing method of embodiment 7 of the present invention may also be the following method: it is the manufacturing method of the sweetener from rice described in embodiment 1, which comprises: a saccharification step, in which a saccharification raw material containing rice, water and an enzyme agent is saccharified; a solid-liquid separation step, in which a saccharide obtained by the saccharification step is subjected to solid-liquid separation to obtain a saccharified liquid; and a concentration step, in which the saccharified liquid is concentrated.

[0062] The production method according to aspect 8 of the present invention may be the method according to aspect 7, wherein the saccharification raw material contains 2 mass % or more and less than 14 mass % of rice glutinous rice with respect to 100 mass % of the total mass of the saccharification raw material.

[0063] The manufacturing method of embodiment 9 of the present invention may also be the following method: based on embodiment 7, the saccharification step includes: a first saccharification step of saccharifying a first saccharification raw material comprising rice, water and an enzyme; and a second saccharification step of saccharifying a second saccharification raw material comprising a first saccharide obtained by the first saccharification step and rice glutinous rice.

[0064] The production method according to aspect 10 of the present invention may be a method according to aspect 9, wherein the second saccharified raw material contains 2 mass % or more and 20 mass % or less of the rice glutinous rice with respect to 100 mass % of the total mass of the second saccharified raw material.

[0065] Example

[0066] Hereinafter, an embodiment of the present invention will be described.

[0067] (Rice risotto)

[0068] Aspergillus oryzae No. 5100 (hereinafter referred to as A. oryzae No. 5100), Aspergillus luchuensis mut. kawachii No. 5034 (hereinafter referred to as A. kawachii No. 5034), and Aspergillus oryzae No. 5030 (hereinafter referred to as A. oryzae No. 5030) purchased from Higuchi Matsunosuke Shoten Co., Ltd. were inoculated into rice to make koji.

[0069] (Rice)

[0070] Alpha-cured rice: It is made by adding water and heating the raw rice to alpha-cured starch and then drying it.

[0071] Domestic rice: Use after gelatinization without drying.

[0072] Foreign rice: Use after gelatinization without drying.

[0073] (Enzyme)

[0074] Alpha amylase, beta amylase, transglucosidase, and pullulanase are used alone or in appropriate combination.

[0075] <Manufacturing of rice-derived sweeteners>

[0076] [Example 1]

[0077] The first saccharification raw material is prepared by mixing α-rice, an enzyme agent and water, and the first saccharification raw material is saccharified at 53°C for 15 hours (first saccharification step). Dry rice glutinous rice (A.oryzae No.5100 strain) is added to the obtained first saccharification to prepare a second saccharification raw material, and the second saccharification raw material is further saccharified at 53°C for 6 hours (second saccharification step). The obtained second saccharification is put into a pot and heated at 90°C for 30 minutes for roasting (heating step). The roasted second saccharification is squeezed with a manual squeezer (made by ADOUR), centrifuged at 14000 rpm (17800×g) for 3 minutes, and filtered using No. 2 filter paper (made by Toyo Filter Paper Co., Ltd.) to obtain a filtrate (saccharification liquid) (solid-liquid separation step). The obtained filtrate is concentrated by an evaporator (concentration step) to obtain the rice-derived sweetener of Example 1.

[0078] It should be noted that in Example 1, as shown in Table 1, 23% by mass of alpha-treated rice, 18% by mass of dry rice glutinous rice (A. oryzae No. 5100 strain) and 59% by mass of water were blended, and α-amylase, β-amylase and transglucosidase were added so that the starch dextrinizing power per 41 g of the substrate (the total amount of rice and rice glutinous rice, the same below) was 164 U or more, the starch saccharifying power was 14 U or more, and the transglucosidase power was 12300 U or more.

[0079] [Example 2]

[0080] The rice-derived sweetener of Example 2 was obtained by the same method as Example 1 except that the starch dextrinizing power per 41 g of the base was set to 328 U or more, the starch saccharifying power was set to 29 U or more, and the transglucosidase power was set to 24600 U or more.

[0081] [Example 3]

[0082] The rice-derived sweetener of Example 3 was obtained by the same method as in Example 1 except that the starch dextrinizing power per 41 g of the base was 492 U or more, the starch saccharifying power was 43 U or more, and the transglucosidase power was 36900 U or more.

[0083] [Example 4]

[0084] As shown in Table 1, 30% by mass of domestic rice, 5% by mass of dried rice glutinous rice (A.oryzae No.5100 strain) and 65% by mass of water are mixed, and α-amylase is added to make the starch dextrinization power per 35g of substrate reach 1345U or more. The saccharification raw material is saccharified at 53°C for 15 hours (saccharification process). The obtained saccharification product is roasted by the same method as in Example 1 (heating process). The roasted saccharification product is subjected to solid-liquid separation by the same method as in Example 1 to obtain a filtrate (saccharification liquid) (solid-liquid separation process). The obtained filtrate is concentrated by the same method as in Example 1 (concentration process) to obtain the rice sweetener of Example 4.

[0085] [Example 5]

[0086] The rice-derived sweetener of Example 5 was obtained by the same method as in Example 4 except that pullulanase was used as an enzyme agent so that the pullulanase activity was 210 U or more.

[0087] [Example 6]

[0088] The rice sweetener of Example 6 was obtained by the same method as in Example 4, except that α-amylase, β-amylase and transglucosidase were added as enzymes so that the starch dextrinizing power per 35g of the substrate reached 1240U or more, the starch saccharifying power reached 12U or more and the transglucosidase power reached 10500U or more.

[0089] [Example 7]

[0090] The rice sweetener of Example 7 is obtained by the same method as in Example 4, except that α-amylase, β-amylase and transglucosidase are added as enzymes so that the starch dextrinizing power per 35g of substrate reaches 1240U or more, the starch saccharifying power reaches 12U or more and the transglucosidase power reaches 10500U or more, a continuous heating sterilizer is used for roasting in the heating process instead of heating the saccharide in a pot, and a transverse filter press is used for solid-liquid separation in the solid-liquid separation process instead of pressing, centrifuging and filtering with a manual press.

[0091] [Example 8]

[0092] The rice-derived sweetener of Example 8 was obtained by the same method as in Example 6, but using a different production batch.

[0093] [Example 9]

[0094] The rice-derived sweetener of Example 9 was obtained by the same method as in Example 4, except that α-amylase, β-amylase and transglucosidase were added as enzymes so that the starch dextrinizing power per 35 g of the base reached 1240 U or more, the starch saccharifying power reached 12 U or more and the transglucosidase power reached 10500 U or more, and 30% by mass of foreign rice was included instead of domestic rice.

[0095] [Comparative Example 1]

[0096] As shown in Table 2, 27% by mass of domestic rice, 14% by mass of dried rice glutinous rice (A.oryzae No.5100 strain) and 59% by mass of water are mixed, and α-amylase is added to make the starch dextrinization power of each 41g of substrate reach more than 2000U. The saccharification raw material is saccharified at 53°C for 15 hours (saccharification process). The obtained saccharide is roasted using a continuous heating sterilizer (heating process). The roasted saccharide is separated into solid and liquid using a horizontal filter press, and filtered using a 0.45μm filter (manufactured by Toyo Filter Paper Co., Ltd.) to obtain a filtrate (saccharification liquid) (solid-liquid separation process). The obtained filtrate is concentrated by the same method as in Example 1 (concentration process) to obtain the sweetener from rice of Comparative Example 1.

[0097] [Comparative Example 2]

[0098] As shown in Table 2, 23% by mass of α-rice, 18% by mass of dried rice glutinous rice (A.oryzae No.5100 strain) and 59% by mass of water were mixed, and α-amylase, β-amylase and transglucosidase were added to make the starch dextrinization power per 41g of substrate reach 164U or more, the starch saccharification power reach 14U or more and the transglucosidase power reach 12300U or more. The saccharified raw material was saccharified at 53°C for 15 hours (saccharification process). The saccharified product obtained was roasted by the same method as in Example 1 (heating process). The roasted saccharified product was separated into solid and liquid using a manual press (made by ADOUR), and filtered using No. 2 filter paper to obtain a filtrate (saccharified liquid) (solid-liquid separation process). The filtrate obtained was concentrated by the same method as in Example 1 (concentration process) to obtain the sweetener from rice of Comparative Example 2.

[0099] [Comparative Example 3]

[0100] A rice-derived sweetener of Comparative Example 3 was obtained by the same method as in Comparative Example 2, except that the saccharification raw material contained 18% by mass of dry rice glutinous rice (A. kawachii strain No. 5034) instead of dry rice glutinous rice (A. oryzae strain No. 5100).

[0101] [Comparative Example 4]

[0102] A rice-derived sweetener of Comparative Example 4 was obtained by the same method as in Comparative Example 2, except that the saccharification raw material contained 18% by mass of dry rice glutinous rice (A. oryzae No. 5030) instead of dry rice glutinous rice (A. oryzae No. 5100).

[0103] [Comparative Example 5]

[0104] A rice sweetener of Comparative Example 5 was obtained by the same method as in Comparative Example 2, except that the saccharification raw material contained 18% by mass of dry rice rind (A. oryzae No. 5030 strain) instead of dry rice rind (A. oryzae No. 5100 strain), and that the solid-liquid separation step was performed by pressing with a manual press (manufactured by ADOUR), followed by centrifugation at 14000 rpm (17800×g) for 10 minutes, and filtering using No. 2 filter paper (manufactured by Toyo Filter Paper Co., Ltd.) to obtain a filtrate (saccharified liquid).

[0105] [Comparative Example 6]

[0106] A rice-derived sweetener of Comparative Example 6 was obtained by the same method as in Comparative Example 2, except that solid-liquid separation was performed in the same method as in Comparative Example 5 to obtain a filtrate (saccharified liquid) in the solid-liquid separation step.

[0107] [Comparative Example 7]

[0108] As shown in Table 2, 27% by mass of domestic rice, 14% by mass of dried rice glutinous rice (A. oryzae No. 5100 strain) and 59% by mass of water were mixed, and α-amylase was added to achieve a starch dextrinization power of 2000U or more per 41g of substrate. The saccharification raw material was saccharified at 53°C for 15 hours (saccharification process). The obtained saccharide was roasted by the same method as in Comparative Example 1 (heating process). The roasted saccharide was separated into solid and liquid using a horizontal filter press, and filtered using No. 2 filter paper to obtain a filtrate (saccharification liquid) (solid-liquid separation process).

[0109] In Comparative Example 7, α-amylase, β-amylase and transglucosidase were added to the total amount of filtrate obtained from 100 g of the saccharified product so that the starch dextrinizing power reached 164 U or more, the starch saccharifying power reached 14 U or more and the transglucosidase power reached 12300 U or more, and the saccharification was performed at 53° C. for 6 hours. The obtained saccharified product was put into a pot and heated at 90° C. for 30 minutes for roasting. Then, the saccharified product was concentrated by the same method as in Example 1 (concentration step) to obtain the rice-derived sweetener of Comparative Example 7.

[0110] [Comparative Example 8]

[0111] Except that No. 2 filter paper was used instead of a 0.45 μm filter for filtration after solid-liquid separation, α-amylase, β-amylase and transglucosidase were added to the total amount of rice-derived sweetener (concentrated saccharified liquid) obtained from 100 g of saccharified product in the same manner as in Comparative Example 1 so that the starch dextrinizing power reached 164 U or more, the starch saccharifying power reached 14 U or more and the transglucosidase power reached 12300 U or more, and the product was saccharified at 53° C. for 6 hours. The obtained saccharified product was put into a pot and heated at 90° C. for 30 minutes for roasting to obtain the rice-derived sweetener of Comparative Example 8.

[0112] [Comparative Example 9]

[0113] The rice-derived sweetener of Comparative Example 9 was obtained by the same method as in Comparative Example 8, except that No. 2 filter paper was used instead of a 0.45 μm filter for filtration after solid-liquid separation and that glucoamylase was added to the total amount of the rice-derived sweetener (concentrated saccharified liquid) obtained from 100 g of the saccharide so that the starch saccharifying power reached 1600 U or more, and the mixture was saccharified at 53° C. for 6 hours.

[0114] [Comparative Example 10]

[0115] As shown in Table 3, 35% by mass of alpha-cured rice, 6% by mass of dried rice glutinous rice (A. oryzae No. 5100 strain) and 59% by mass of water are mixed, and β-amylase is added to make the starch saccharifying power per 41g of substrate reach 27U or more. The saccharified raw material is saccharified at 53°C for 15 hours (saccharification process). The obtained saccharide is roasted by the same method as in Example 1 (heating process). The roasted saccharide is subjected to solid-liquid separation by the same method as in Example 1 to obtain a filtrate (saccharified liquid) (solid-liquid separation process). The obtained filtrate is concentrated by the same method as in Example 1 (concentration process) to obtain the rice sweetener of Comparative Example 10.

[0116] [Comparative Example 11]

[0117] A rice-derived sweetener of Comparative Example 11 was obtained by the same method as in Comparative Example 10 except that α-amylase was added as an enzyme agent so that the dextrinizing power of starch became 287 U or more.

[0118] [Comparative Example 12]

[0119] As Comparative Example 12, a rice glutinous rice sweetener manufactured by Company A was used. The rice glutinous rice sweetener was obtained by concentrating sweet rice wine at low temperature.

[0120] [Comparative Example 13]

[0121] The sweet rice wine produced by Company B is subjected to solid-liquid separation by the same method as in Comparative Example 2 to obtain a filtrate (saccharified liquid) (solid-liquid separation step). With respect to the total amount of filtrate obtained from 100g of sweet rice wine, α-amylase, β-amylase and transglucosidase are added to make the starch dextrinizing power reach 160U or more, the starch saccharifying power reach 14U or more, and the transglucosidase power reach 12000U or more, and then saccharify it at 53°C for 6 hours. The obtained saccharide is roasted by the same method as in Example 1. The roasted saccharide is concentrated by the same method as in Example 1 (concentration step) to obtain the rice sweetener of Comparative Example 13.

[0122] [Example 10]

[0123] As shown in Table 4, 31% by mass of domestic rice, 2% by mass of dried rice glutinous rice (A.oryzae No.5100 strain) and 67% by mass of water are mixed, and α-amylase and pullulanase are added to make the starch dextrinization power per 33g of substrate reach 1381U or more and the pullulanase power reach 198U or more. The saccharification raw material is saccharified at 53°C for 15 hours (saccharification process). The obtained saccharification product is roasted by the same method as in Example 1 (heating process). The roasted saccharification product is subjected to solid-liquid separation by the same method as in Comparative Example 5 to obtain a filtrate (saccharification liquid) (solid-liquid separation process). The obtained filtrate is concentrated by the same method as in Example 1 (concentration process) to obtain the sweetener from rice of Example 10.

[0124] [Example 11]

[0125] The rice-derived sweetener of Example 11 was obtained by the same method as in Example 10, except that the content was 30% by mass of domestic rice, 6% by mass of dry rice glutinous rice (A. oryzae No. 5100 strain), and 64% by mass of water, and α-amylase and pullulanase were added so that the starch dextrinizing power per 36 g of the base reached 1352 U or more and the pullulanase power reached 216 U or more.

[0126] [Comparative Example 14]

[0127] The rice-derived sweetener of Comparative Example 14 was obtained by the same method as in Example 10, except that the content was 28% by mass of domestic rice, 12% by mass of dried rice glutinous rice (A. oryzae No. 5100 strain), and 60% by mass of water, and α-amylase and pullulanase were added so that the starch dextrinizing power per 40 g of the base reached 1330 U or more and the pullulanase power reached 240 U or more.

[0128] [Comparative Example 15]

[0129] The rice-derived sweetener of Comparative Example 15 was obtained by the same method as in Example 10, except that the content was 27% by mass of domestic rice, 14% by mass of dried rice glutinous rice (A. oryzae No. 5100 strain), and 59% by mass of water, and α-amylase and pullulanase were added so that the starch dextrinizing power per 41 g of the base reached 1287 U or more and the pullulanase power reached 246 U or more.

[0130] [Example 12]

[0131] The rice sweetener of Example 12 was obtained by the same method as in Example 10, except that the content was 31% by mass of domestic rice, 2% by mass of dry rice glutinous rice (A. oryzae No. 5100 strain), and 67% by mass of water, and α-amylase, β-amylase, and transglucosidase were added so that the starch dextrinizing power per 33g of the base reached 1282U or more, the starch saccharifying power reached 12U or more, and the transglucosidase power reached 9900U or more.

[0132] [Example 13]

[0133] The rice sweetener of Example 13 was obtained by the same method as in Example 10, except that 30% by mass of domestic rice, 6% by mass of dry rice glutinous rice (A. oryzae No. 5100 strain), and 64% by mass of water were used, and α-amylase, β-amylase, and transglucosidase were added so that the starch dextrinizing power per 36 g of the base reached 1244U or more, the starch saccharifying power reached 13U or more, and the transglucosidase power reached 10800U or more.

[0134] [Example 14]

[0135] The rice sweetener of Example 14 was obtained by the same method as in Example 10, except that the content was 28% by mass of domestic rice, 12% by mass of dry rice glutinous rice (A. oryzae No. 5100 strain), and 60% by mass of water, and α-amylase, β-amylase, and transglucosidase were added so that the starch dextrinizing power per 40 g of the base reached 1210 U or more, the starch saccharifying power reached 14 U or more, and the transglucosidase power reached 12000 U or more.

[0136] [Example 15]

[0137] The rice sweetener of Example 15 was obtained by the same method as in Example 10, except that the content was 27% by mass of domestic rice, 14% by mass of dry rice glutinous rice (A. oryzae No. 5100 strain), 59% by mass of water, and α-amylase, β-amylase, and transglucosidase were added so that the starch dextrinizing power per 41g of the base reached 1164U or more, the starch saccharifying power reached 14U or more, and the transglucosidase power reached 12300U or more.

[0138] [Example 16]

[0139] As shown in Table 5, 32% by mass of domestic rice and 68% by mass of water were blended, and α-amylase and pullulanase were added so that the starch dextrinizing power per 32g of the base reached 1374U or more and the pullulanase power reached 192U or more. After the saccharification step, the rice-derived sweetener of Example 16 was obtained by the same method as in Example 10.

[0140] [Example 17]

[0141] The rice sweetener of Example 17 was obtained by the same method as in Example 16, except that 32% by mass of domestic rice and 68% by mass of water were formulated, and α-amylase, β-amylase and transglucosidase were added so that the starch dextrinizing power per 32g of the base reached 1278U, the starch saccharifying power reached 11U or more, and the transglucosidase power reached 9600U or more.

[0142] [Example 18]

[0143] The rice-derived sweetener of Example 18 was obtained by the same method as in Example 16, except that 20% by mass of domestic rice and 80% by mass of water were formulated and α-amylase and pullulanase were added so that the starch dextrinizing power per 20 g of the base reached 890 U or more and the pullulanase power reached 120 U or more.

[0144] [Example 19]

[0145] The rice sweetener of Example 19 was obtained by the same method as in Example 16, except that 20% by mass of domestic rice and 80% by mass of water were formulated and α-amylase, β-amylase and transglucosidase were added so that the starch dextrinizing power per 20g of the base reached 830U or more, the starch saccharifying power reached 7U or more, and the transglucosidase power reached 6000U or more.

[0146] [Example 20]

[0147] The rice-derived sweetener of Example 20 was obtained by the same method as in Example 16, except that 40% by mass of domestic rice and 60% by mass of water were formulated and α-amylase and pullulanase were added so that the starch dextrinizing power per 40 g of the base reached 1730 U or more and the pullulanase power reached 240 U or more.

[0148] [Example 21]

[0149] The rice sweetener of Example 21 was obtained by the same method as in Example 16, except that 40% by mass of domestic rice and 60% by mass of water were formulated and α-amylase, β-amylase and transglucosidase were added so that the starch dextrinizing power per 40g of the base reached 1610U or more, the starch saccharifying power reached 14U or more, and the transglucosidase power reached 12000U or more.

[0150] Table 1

[0151]

[0152] Table 2

[0153]

[0154] Table 3

[0155]

[0156] Table 4

[0157]

[0158] Table 5

[0159]

[0160] <Confirmation of the presence or absence of crystallization>

[0161] Each rice-derived sweetener of the examples and comparative examples was stored at room temperature (25°C) to confirm the presence or absence of crystallization. The results are shown in Tables 6 to 9. As a result, no crystallization was observed for each rice-derived sweetener of Examples 1 to 21 even after 45 days. On the other hand, crystallization was observed for each rice-derived sweetener of Comparative Examples 1 to 15 within one week after storage at the earliest, and after one and a half months after storage at the latest.

[0162] <Analysis of sweeteners from rice>

[0163] The following analysis was performed on each rice-derived sweetener of the Examples and Comparative Examples.

[0164] (Determination of Brix)

[0165] Brix was measured using a refractometer.

[0166] (Determination of water activity (Aw))

[0167] The water activity (Aw) was measured using a resistivity type.

[0168] (Determination of sugar content such as glucose)

[0169] The contents of glucose, maltose, isomaltose, maltotriose, panose, and isomaltotriose contained in the rice sweetener were determined by high performance liquid chromatography.

[0170] The results are shown in Tables 6 to 9. Although not shown in Table 6, the rice-derived sweeteners having Brix of 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, and 80% prepared by the same preparation method as in Example 7 were not observed to be crystallized even after being stored at room temperature, 5°C, and 30°C for 12 months. Moreover, among them, the rice-derived sweeteners having Brix of 71 to 76% were not observed to be crystallized even after being stored at -20°C for 12 months.

[0171] Furthermore, the correlation between the amount of each sugar contained in the rice-derived sweetener and the effect of suppressing crystallization was analyzed. Figure 1 : is a graph showing the contents of glucose and trisaccharide contained in the rice-derived sweeteners of the examples and comparative examples. Figure 2 It is a graph showing the contents of various sugars contained in the rice-derived sweeteners of Examples and Comparative Examples.

[0172] like Figure 1 As shown, the rice-derived sweeteners of Examples 1 to 21 in which crystallization was suppressed tended to have a lower glucose content than the rice-derived sweeteners of the comparative examples. Furthermore, the rice-derived sweeteners of Examples 1 to 21 in which crystallization was suppressed tended to have a higher total content of trisaccharides (panose, maltotriose, and isomaltotriose) than the rice-derived sweeteners of the comparative examples. Figure 1 The thick solid line parallel to the horizontal axis in the figure indicates the position where the total content of trisaccharides is 1.96 g per 100 g of the rice-derived sweetener, and the thick solid line parallel to the vertical axis indicates the position where the content of glucose is 47.2 g per 100 g of the rice-derived sweetener.

[0173] From the results, it can be seen that the glucose content per 100 g of the rice-derived sweetener is less than 47.2 g (i.e., the glucose content relative to the total mass of the rice-derived sweetener is less than 47.2 mass %), and the total content of trisaccharides (panose, maltotriose and isomaltotriose) per 100 g of the rice-derived sweetener is greater than 1.96 g (i.e., the trisaccharide content relative to the total mass of the rice-derived sweetener is greater than 1.96 mass %), which is considered to have the effect of inhibiting crystallization.

[0174] It should be noted that Figure 1The area surrounded by the middle dotted line shows the results of the rice-derived sweeteners produced by the production methods of Examples 4 to 10, 12 to 13, and 16 to 21, which contained 6% by mass or less of rice glutinous rice with respect to 100% by mass of the total mass of the saccharification raw material, and the area surrounded by the single-dash line shows the results of the rice-derived sweeteners produced by the production methods of Examples 1 to 3, 11, and 14 to 15, which contained 6% by mass or more of rice glutinous rice with respect to 100% by mass of the total mass of the saccharification raw material. In the production methods of Examples 1 to 3, 11, and 14 to 15, the amount of rice glutinous rice blended in the saccharification raw material is larger than that in the production methods of Examples 4 to 10, 12 to 13, and 16 to 21, and therefore, the rice-derived sweeteners of Examples 1 to 3, 11, and 14 to 15 tend to contain more glucose than the rice-derived sweeteners of Examples 4 to 10, 12 to 13, and 16 to 21.

[0175] Furthermore, the correlation between the content of other sugars and the crystallization suppressing effect of the rice-derived sweetener was also analyzed. Figure 2 1021 represents the content of glucose and panose contained in each rice-derived sweetener. Compared with the rice-derived sweetener of the embodiment, the rice-derived sweetener of the comparative example has a tendency to have a lower content of panose as a whole. On the other hand, no particularly clear trend in the content of panose was observed for the rice-derived sweetener of the embodiment, and there was a case where the content of panose was lower than that of the rice-derived sweetener of the comparative example. Therefore, no clear correlation was observed between the content of panose in the aforementioned trisaccharide alone and the effect of inhibiting crystallization.

[0176] Figure 2 1022 represents the content of glucose and maltose contained in each rice-derived sweetener. No clear correlation was observed between the content of maltose and the effect of inhibiting crystallization.

[0177] Figure 2 1023 represents the content of glucose contained in each rice-derived sweetener and the total content of analyzed oligosaccharides (maltose, isomaltose, maltotriose, panose and isomaltotriose). Compared with the rice-derived sweetener of the comparative example, the rice-derived sweetener of the embodiment generally shows a tendency to have a higher total content of analyzed oligosaccharides. However, there is also a case where the total content of analyzed oligosaccharides is higher in the rice-derived sweetener of the comparative example, and no clear correlation is observed between the total content of analyzed oligosaccharides and the effect of inhibiting crystallization.

[0178] Figure 21024 represents the content of glucose contained in each rice-derived sweetener and the total content of the analyzed isomaltooligosaccharides (specifically, isomaltose, panose, and isomaltotriose). For the rice-derived sweeteners of the examples, no particularly clear tendency in the total content of isomaltooligosaccharides was observed, and there was also a case where the total content of isomaltooligosaccharides was less than that of the rice-derived sweeteners of the comparative examples. Therefore, no clear correlation was observed between the total content of isomaltooligosaccharides and the effect of inhibiting crystallization.

[0179]

[0180]

[0181]

[0182]

[0183] INDUSTRIAL APPLICABILITY The present invention can be used as a sweetener mainly in the field of food.

Claims

1. A sweetener derived from rice, characterized in that It contains: Ingredients from rice; glucose; as well as at least one of panose, maltotriose and isomaltotriose, At least one of panose, maltotriose and isomaltotriose is a combination of panose and isomaltotriose or a combination of panose, maltotriose and isomaltotriose, The content of the glucose is 4.0 mass % or more and less than 47.2 mass % relative to the total mass of the rice-derived sweetener, Furthermore, the total amount of panose, maltotriose and isomaltotriose is greater than 1.96% by mass and less than 16.00% by mass relative to the total mass of the rice-derived sweetener, The rice-derived ingredients refer to the rice-derived ingredients other than glucose, panose, maltotriose and isomaltotriose among the ingredients remaining in the sweetener after the saccharification step, the solid-liquid separation step and the concentration step in the method for producing the rice-derived sweetener. The method for producing a sweetener from rice comprises: a saccharification step of saccharifying a saccharification raw material comprising rice, water and an enzyme; a solid-liquid separation step of separating the saccharified product obtained in the saccharification step into solid and liquid to obtain a saccharified liquid; and a concentration step of concentrating the saccharified liquid.

2. The rice-derived sweetener according to claim 1, wherein The content of the glucose is 4.0 mass % or more and 45.00 mass % or less relative to the total mass of the rice-derived sweetener, Furthermore, the total content of the panose, the maltotriose, and the isomaltotriose is 2.00% by mass or more and 15.50% by mass or less relative to the total mass of the rice-derived sweetener.

3. The rice-derived sweetener according to claim 1, wherein Also contains isomalt, The total content of the isomaltose, the panose, and the isomaltotriose is 0.4% by mass or more and 23.00% by mass or less relative to the total mass of the rice-derived sweetener.

4. The rice-derived sweetener according to claim 1, wherein The Brix degree is 70% or more and 80% or less.

5. The rice-derived sweetener according to claim 1, wherein The water activity is 0.60 or more and 0.85 or less.

6. A food, characterized in that The sweetener comprises the rice-derived sweetener according to any one of claims 1 to 5.

7. A method for producing the rice-derived sweetener according to claim 1, characterized in that: include: A saccharification step of saccharifying a saccharification raw material including rice, water and an enzyme; a solid-liquid separation step of separating the saccharide obtained in the saccharification step into solid and liquid to obtain a saccharified liquid; and The concentrating step is to concentrate the saccharified liquid.

8. The manufacturing method according to claim 7, characterized in that: The saccharification raw material contains 2 mass % or more and less than 14 mass % of rice glutinous rice with respect to 100 mass % of the total mass of the saccharification raw material.

9. The manufacturing method according to claim 7, characterized in that: The saccharification process comprises: a first saccharification step of saccharifying a first saccharification raw material comprising rice, water, and an enzyme; and The second saccharification step is to saccharify a second saccharification raw material including the first saccharification product obtained in the first saccharification step and rice glutinous rice.

10. The manufacturing method according to claim 9, characterized in that: The second saccharification raw material contains the rice glutinous rice in an amount of 2 mass % or more and 20 mass % or less relative to 100 mass % of the total mass of the second saccharification raw material.

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