CN101484023B - Process for producing starch-containing food, and enzyme preparation for modification of starch-containing food - Google Patents
Process for producing starch-containing food, and enzyme preparation for modification of starch-containing food Download PDFInfo
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- CN101484023B CN101484023B CN2007800247623A CN200780024762A CN101484023B CN 101484023 B CN101484023 B CN 101484023B CN 2007800247623 A CN2007800247623 A CN 2007800247623A CN 200780024762 A CN200780024762 A CN 200780024762A CN 101484023 B CN101484023 B CN 101484023B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y204/00—Glycosyltransferases (2.4)
Abstract
A starch-containing food can be improved in its quality by using an enzyme having a glycosyltransferase activity which can covert an a-1,4 bond to an a-1,6 bond and a transglutaminase.
Description
Technical field
The present invention relates to use α-1,4 key that has sugar chain to convert manufacturing approach and the enzyme preparation for modification of amyloid food of amyloid food of enzyme and TGase of the transglycosylation activity of α-1,6 key to.
Background technology
When the starch of normal temperature or low temperature held αization, can separate hardening because of moisture.Claim that this phenomenon is aging, has carried out many researchs about the aging phenomenon of starch.Usually to wear out in order preventing, must temperature to be remained on more than 80 ℃, perhaps it is dryly rapidly made moisture reach below 15%, remains on the alkalescence more than the pH13.As the method that prevents to wear out; In amyloid food, add carbohydrate (glucose, fructose, liquid sugar etc.) or soybean protein, gluten, fatty acid ester, polysaccharide! Shan Yu Amorphophalus rivieri etc.) be common known method, and in japanese kokai publication sho 59-2664 communique, put down in writing the method for adding thickener, surfactant etc.Yet the flavor variations of food is big in the said method, and effect is also unstable, can not become sufficient solution.
In the past, as the method that prevents to wear out, the also known method that the interpolation enzyme is arranged.For example, in japanese kokai publication sho 58-86050 communique, enzyme and salt and cyclodextrin such as mixing starch enzyme, protease, lipase in highed milled rice have been put down in writing, the modification method of the rice of cooking.In japanese kokai publication sho 60-199355 communique, having put down in writing in the rice after cooking spraying add saccharifying amylase (beta amylase, glucoamylase) the aqueous solution prevent the method that rice is aging.
Improving texture method about the Noodles of one of amyloid food has many discoveries.That is, in order to improve the food sense of poach face, and add (various starch, polysaccharide, emulsifying agent etc.) (japanese kokai publication hei 2-117353 communiques) such as protein material (active seitan, soybean protein, egg white, intact ovum, casein etc.) or starch.In addition, when the destructive distillation sterilization processing, carry out high temperature, short time processing (japanese kokai publication hei 2-186954 communique) in order to keep the food sense.The also known method (japanese kokai publication hei 2-286054 communique, japanese kokai publication hei 6-14733 communique) that has the use TGase to improve the food sense.According to said method because the effect of TGase, in the face body, form between protein with protein in network structure, prevent the homogenising of moisture in the face body, thereby can keep the good fresh sense that has elastic force behind the poach.Yet,, room for improvement is arranged still in order to obtain the whole food sense that becomes to eat sense uniformly, is known as bite (al dente) (inboard harder) than the outside with SMIS sense.
In addition, according to WO2005/096839,,, can obtain that hardness increases with viscosity and compare the seafood noodles that also has the SMIS sense with interpolation not during along with effluxion through adding transglucosidase when the mixing wheat as the physical property improving agent of amyloid food.Though find that effect is pretty good, room for improvement still arranged aspect the physical property improving effect behind poach just.Thus, the food sense after all being difficult to have raising concurrently and just having boiled according to any method and through still keeping these two aspects of its excellent food sense does not for a long time reach in the realistic situation as yet fully.The state of protein and saccharic (starch) importantly on the rerum natura of decision food.Though find as the effective enzyme of improved protein rerum natura is had TGase, as the effective enzyme of modified starch rerum natura is had transglucosidase, their are made up the example that is used to improve rerum natura do not appear in the newspapers as yet.
Summary of the invention
The object of the present invention is to provide the manufacturing approach of rerum natura and the improved amyloid food of food flavor and the enzyme preparation for modification of amyloid food.Quality (food flavor and rerum natura) after just the making of the Noodles that improves mixing flour etc. particularly is provided, be suppressed at manufacturing step and make after the process of circulation in time through and the method for the quality badness that takes place.
The inventor etc. further investigate, and the result finds: have the enzyme and the TGase that convert α-1,4 key the transglycosylation activity of α-1,6 key to through use and make amyloid food, can achieve the above object, thereby accomplish the present invention.That is, the present invention thes contents are as follows.
(1). the manufacturing approach of amyloid food is characterized in that: interpolation has enzyme and the TGase that α-1,4 key of sugar chain is converted to the transglycosylation activity of α-1,6 key.
(2). above-mentioned (1) described method, wherein having the enzyme that α-1,4 key with sugar chain converts the transglycosylation activity of α-1,6 key to is transglucosidase.
(3). above-mentioned (2) described method, wherein amyloid food are to be the Noodles of raw material with the flour.
(4). above-mentioned (3) described method, wherein the addition of transglucosidase is that every 1g flour is 1.5～300,000U, the addition of TGase are that every 1g flour is 0.0001～100U.
(5). above-mentioned (4) described method, wherein the addition of transglucosidase is that every 1U TGase is 1U～200,000U.
(6). above-mentioned (4) described method, wherein the addition of transglucosidase is that every 1U TGase is 90U～7,500U.
(7). use the manufacturing approach of the seafood noodles of transglucosidase and TGase, wherein the addition of transglucosidase is: every 1g flour is 1.5～300,000U, and every 1U TGase is 300U～7,500U.
(8). use the manufacturing approach of the Japanese buckwheat face of transglucosidase and TGase, wherein the addition of transglucosidase is: every 1g flour is 1.5～300,000U, and every 1U TGase is 90U～800U.
(9). the Noodles enzyme preparation for modification, wherein contain transglucosidase and TGase.
(10). above-mentioned (9) described enzyme preparation, wherein the content of transglucosidase is that every 1U TGase is 90U～200,000U.
(11). above-mentioned (9) described enzyme preparation, wherein the content of transglucosidase is that every 1U TGase is 90U～7,500U.
(12). enzyme preparation is used in the seafood noodles manufacturing that contains transglucosidase and TGase, and wherein the content of transglucosidase is that every 1U TGase is 300U～7500U.
(13). enzyme preparation is used in the Japanese buckwheat face manufacturing that contains transglucosidase and TGase, and wherein the content of transglucosidase is that every 1U TGase is 90U～800U.
In the manufacturing approach of amyloid food of the present invention, use to have enzyme and the TGase that α-1,4 key is converted to the transglycosylation activity of α-1,6 key.Having the example of enzyme that converts α-1,4 key the transglycosylation activity of α-1,6 key to has: transglucosidase (EC3.2.1.20), 1,4-alpha-glucan side chain enzyme, 1,4-alpha-glucan 6-α-D-glucosyltransferase.Transglucosidase is to have the alpha-Glucosidase that sugar shifts ability.Alpha-Glucosidase is meant the non-reduced terminal α-1 of hydrolysis, and the 4-glycosidic bond generates the enzyme of phlorose.What still need explanation is, though glucoamylase takes place similarly to react with alpha-Glucosidase, the glucose that generates not is phlorose but β-glucose.And the enzyme that uses among the present invention not only has degrading activity, also has under the situation of the suitable acceptor with hydroxyl, and glucose is transferred to α-1,6 key from α-1,4 key, generates the transglycosylation activity of side chain sugar, this point particular importance.Contained enzyme is an amylolytic enzyme in the physical property improving agent in the past, is not sugared transferase.What still need explanation is, is had an example of enzyme that α-1,4 key is converted to the transglycosylation activity of α-1,6 key exactly by the sky commercially available enzyme of wild enzyme (strain) with the trade name of transglucosidase L " Amano ".
TGase is meant with the glutamine residue in protein or the peptide and is donor, is the enzyme of the activity with catalyzing acyl transfer reaction of acceptor with the lysine residue, and known have the enzyme that derives from mammiferous enzyme, derives from fish, an enzyme that derives from the various origins such as enzyme of microorganism.The enzyme that uses among the present invention is so long as have the enzyme of this activity and get final product, and is unqualified to its origin.In addition, can also be recombinase.Is exactly an example by aginomoto (strain) with the commercially available TGase that derives from microorganism of the trade name of " Activa " TG.
As amyloid food; Can consider various food; But maybe need etc. with reference to the size in market in the lump, think to make that to act on seafood noodles, pasta (pasta), Japanese buckwheat face, Chinese face, fried flour, the Noodles such as the instant noodles through fried step or drying steps, dumpling wrapper, steamed dumpling with the dough gathered at the top skin etc. be effective especially.
Make transglucosidase etc. have enzyme and the TGase and the Noodles (also comprising dumpling wrapper, steamed dumpling with the dough gathered at the top skin etc.) that convert α-1,4 key the transglycosylation activity of α-1,6 key to and do the time spent, can have an effect in arbitrary stage of manufacturing step.That is, can when mixed material, add enzyme, also can after mixing, be sprinkled into enzyme and make it effect.And, can also be used in combination the enzyme and TGase other enzyme or the material (carbohydrates such as dextrin, starch, producing starch in addition that α-1,4 key are converted to the transglycosylation activity of α-1,6 key except that having; Protein such as flavoring, vegetable protein, seitan, egg white, gelatin, casein such as poultry meat extract; Chelating agents such as protein hydrolysate, protein part analyte, emulsifying agent, citrate, polymeric phosphate; Reducing agent such as glutathione, cysteine; Other food additives such as alginic acid, buck, pigment, acid flavoring, spices etc.).When using wheat flour can be the wheat flour of arbitrary kind, can also be hard flour, accurate hard flour, middle power powder, weak flour, Du Lan coarse grain wheat (durum semolina) powder.In addition, can also mix with other flour such as ground rice, starch (comprising producing starch) and use.
When transglucosidase etc. is had α-1; 4 keys convert α-1 to; The enzyme of the transglycosylation activity of 6 keys and TGase and Noodles (also comprising dumpling wrapper, steamed dumpling with the dough gathered at the top skin etc.) are done the time spent, and the addition of enzyme with transglycosylation activity is with respect to 1g raw material flour, enzymatic activity be 1.5U above, preferred 1.5～300; 000U, more preferably 15～150, the scope of 000U is fit to.What still need explanation is; Relevant enzymatic activity will add the acetate buffer solution (pH5.0) of 1ml0.02M in Alpha-Methyl-D-glucoside of 1ml 1mM, add the 0.5ml enzyme solutions again; Effect is in the time of 60 minutes down at 40 ℃, and the enzyme amount that in the 2.5ml reactant liquor, generates 1 μ g glucose is defined as 1U.
Transglucosidase etc. is had α-1; 4 keys convert α-1 to; The enzyme of the transglycosylation activity of 6 keys and TGase and Noodles (also comprising dumpling wrapper, steamed dumpling with the dough gathered at the top skin etc.) are done the time spent; The addition of TGase is with respect to the 1g flour, and enzymatic activity is that 0.0001U is above, preferred 0.0001～100U, more preferably the scope of 0.05～10U is fit to.What still need explanation is; About enzymatic activity; With benzyloxycarbonyl-L-glutamine formoxyl glycine and azanol is that matrix is reacted, and makes the hydroxamic acid of generation in the presence of trichloroacetic acid, form iron complex, measures the absorbance of 525nm afterwards; Obtain the amount of hydroxamic acid by calibration curve, calculate activity.The enzyme amount that will under 37 ℃, the condition of pH6.0, generate the hydroxamic acid of 1 μ mol in 1 minute is defined as 1U.
Make transglucosidase etc. have enzyme and the TGase and the Noodles (also comprising dumpling wrapper, steamed dumpling with the dough gathered at the top skin etc.) that convert α-1,4 key the transglycosylation activity of α-1,6 key to and do the time spent; With regard to the addition ratio of two kinds of enzymes; With respect to the 1U TGase, TGase etc. have and convert the α of sugar chain-1,4 key to α-1; The units of the enzyme of the transglycosylation activity of 6 keys is that 0.15U～3000000U is fit to; Preferred 1U～200000U, more preferably 90U～200000U, further preferred 90U～7500U.When being seafood noodles, transglucosidase etc. have the addition of enzyme that converts the α of sugar chain-1,4 key the transglycosylation activity of α-1,6 key to and are: the preferred especially 300U～7500U of every 1U TGase.When being the Japanese buckwheat face, transglucosidase etc. have the addition of enzyme that converts the α of sugar chain-1,4 key the transglycosylation activity of α-1,6 key to and are: the preferred especially 90U～800U of every 1U TGase.
The reaction time of each enzyme, not special the qualification can be the very short time so long as enzyme can act on the time of stroma ground substance gets final product, on the contrary also can long duration of action, and preferred 5 minutes～24 hours of the action time of reality.In addition, about reaction temperature,, can be arbitrary temperature so long as keep the scope of enzymatic activity to get final product, the temperature of reality is preferably 0～80 ℃ of effect down.That is, the wake up step of face of the dough during with common system face can obtain the sufficient reaction time.
Through in transglucosidase and TGase, mixing excipient such as dextrin, starch, producing starch, other food additives such as reducing agents such as chelating agent, glutathione, cysteine, alginic acid, buck, pigment, acid flavoring, spices such as protein such as flavoring, vegetable protein, seitan, egg white, gelatin, casein, protolysate, protein part analyte, emulsifying agent, citrate, polymeric phosphate such as poultry meat extract etc. etc., can obtain the enzyme preparation for modification of amyloid food such as Noodles.Enzyme preparation of the present invention can be liquid, pasty state, graininess, any form in Powdered.In addition; Though the combined amount of each enzyme is less than 100% in the enzyme preparation more than 0%, the combined amount of transglucosidase is to be that 0.15U～3000000U is more suitable with every 1U TGase, preferred 1U～200000U; More preferably 90U～200000U, further preferred 90U～7500U.When using enzyme preparation for seafood noodles, the preferred especially every 1U TGase of the combined amount of transglucosidase is 300U～7500U.When using enzyme preparation for the Japanese buckwheat face, the preferred especially every 1U TGase of the combined amount of transglucosidase is 90U～800U.
The accompanying drawing summary
Fig. 1 is hardness, elastic force, viscosity, the SMIS sense about seafood noodles, the sense evaluation result of overall merit.(embodiment 1)
Fig. 2 is the result of the synergy in the hardness, elastic force, viscosity, SMIS sense, overall merit about seafood noodles.(embodiment 1)
Fig. 3 is about the hardness of Japanese buckwheat face, elastic force, viscosity, SMIS sense, bites the sense evaluation result of sense, overall merit broken.(embodiment 2)
Fig. 4 is about the hardness of Japanese buckwheat face, elastic force, viscosity, SMIS sense, bites the result of the synergy in sense, the overall merit broken.(embodiment 2)
Fig. 5 is about hardness, elastic force, viscosity, the SMIS sense of the pasta behind the poach just, bites the sense evaluation result of sense, overall merit broken.(embodiment 3)
Fig. 6 is about hardness, elastic force, viscosity, the SMIS sense of the pasta behind the poach just, bites the result of the synergy in sense, the overall merit broken.(embodiment 3)
Fig. 7 is about the hardness of the pasta after the stored refrigerated, elastic force, viscosity, SMIS sense, bites the sense evaluation result of sense, overall merit broken.(embodiment 3)
Fig. 8 is about the hardness of the pasta after the stored refrigerated, elastic force, viscosity, SMIS sense, bites the result of the synergy in sense, the overall merit broken.(embodiment 3)
Fig. 9 is the sense evaluation result about the hardness of fast food China face, elastic force, viscosity, SMIS sense, overall merit.(embodiment 4)
Figure 10 is the result about the synergy in the hardness of fast food China face, elastic force, viscosity, SMIS sense, the overall merit.(embodiment 4)
Figure 11 is hardness, elastic force, viscosity, the SMIS sense about Chinese huyashi-chuuka (cold chinese-style noodles), the sense evaluation result of overall merit.(embodiment 5)
Figure 12 is the result of the synergy in the hardness, elastic force, viscosity, SMIS sense, overall merit about Chinese huyashi-chuuka (cold chinese-style noodles).(embodiment 5)
The best mode that carries out an invention
Below provide embodiment, illustrate in greater detail the present invention.The present invention does not receive any qualification of this embodiment.
Embodiment 1: seafood noodles
Add TGL, TG in power powder " sparrow " in 750g (day clear powder process society system), 250g producing starch " Ajisai " (loose paddy chemical industry society system), the 20g gluten " Aglu-G " (Glico nutraceutical society system), use mixing roll " the 2kg vacuum is pinched machine " (big bamboo face machine society system) to mix 1 minute with the rotating speed of 100rpm.Test group is divided into following 8 test group: the group of do not add the control group of enzyme, only adding the group of TGL, only adding the group of TG, add TGL and TG simultaneously with 5 kinds of ratios.The enzyme addition of each test group is seen table 1.5 ℃ the saline solution full dose that will in the 410g running water, add 30g salt joins in the above-mentioned mixed material, with mixing 5 minutes of mixing roll (100rpm:2 minute, 50rpm:3 minute).After mixing, mix stirring with noodle machine " the small-sized continuous calendering machine of small-sized asperities band machine " (Tom society system), carry out compound, calendering, at room temperature awake face 1 hour uses the cutting knife of #10 to cut into inch strips afterwards.The upper thread that cuts out is freezing immediately, as freezing living seafood noodles.Freezing living seafood noodles was boiled 15 minutes with boiling water, and stored refrigerated is 6 hours afterwards, carries out the sense evaluation.Sense about hardness, elastic force, viscosity, SMIS sense, overall merit, is 3 minutes with control group in estimating, and adopts 0 minute to 5 minutes point system, is estimated by 6 people.The result sees Fig. 1.In addition, be foundation with the result of the group of only adding TGL and the group of only adding TG, calculate each and with the theoretic scoring of interpolation group.For example; When being and during with the theoretical value of the viscosity of (2), the scoring of viscosity is " 0.2 " when only adding the TG of 0.134U/g, and with (2) in owing to use the TG of 0.094U/g; So scoring is " 0.2 * 0.094/0.134=-0.14 "; And the scoring of viscosity is " 1.4 " when only adding the TGL of 108.3U/g, and with (2) in owing to use the TGL of 32.5U/g, so scoring is " 1.4 * 32.5/108.3=0.42 "; Above-mentioned value is added up to, calculate scoring and be " 0.14+0.42=0.28 ".Thereby " 0.28 " is and with the theoretical value of the viscosity of (2).Use the value of so calculating, obtain theoretical value and actual poor (Fig. 2) that marks.When this value is zero, means the effect that obtains shown in theoretical value, be the addition effect; Greater than zero the time, mean the effect that obtains greater than theoretical value, be synergy.
Enzyme addition in each test portion of table 1
As shown in Figure 1: as along with the increase of the adding proportion of TGL, and to give viscosity,, and give hardness along with the increase of the adding proportion of TG.Aspect elastic force and SMIS sense, can know: when making two kinds of enzymes, obtain king-sized effect with certain certain proportion effect.Also visible identical tendency in overall merit.In addition, visible: as, all to have synergy aspect the food sense at all and in test group by Fig. 2.In overall merit, can know: all obtained synergy more than also using in the gamut of (1) at the TGL addition; Also using (2) and also using particular significant effect in the scope between (5).
Embodiment 2: buckwheat flour
In 500g Buckwheat flour " gentle " (east northeast powder process society system), 500g hard flour " blue or green chicken " (day clear powder process society system), add TGL, TG, use mixing roll " the 2kg vacuum is pinched machine " (big bamboo face machine society system) to mix 1 minute with the rotating speed of 100rpm.Test group is divided into following 8 test group: the group of do not add the control group of enzyme, only adding the group of TGL, only adding the group of TG, add TGL and TG simultaneously with 5 kinds of ratios.The enzyme addition of each test group is seen table 2.5 ℃ the saline solution full dose that will in the 350g running water, add 15g salt joins in the above-mentioned mixed material, with mixing 5 minutes of mixing roll (100rpm:2 minute, 50rpm:3 minute).After mixing, mix stirring, carry out compound, calendering, use the cutting knife of #18 to cut into inch strips with noodle machine " the small-sized continuous calendering machine of small-sized asperities band machine " (Tom society system).The upper thread that cuts out is freezing immediately, as freezing this buckwheat flour of birthday.Freezing this buckwheat flour of birthday was boiled 2.5 minutes with boiling water, and stored refrigerated is 24 hours afterwards, carries out the sense evaluation.During sense is estimated, about hardness, elastic force, viscosity, SMIS sense, bite sense, overall merit broken, be 0 minute with control group, 2 minutes point system is assigned in employing-2, is estimated by 6 people.The result sees Fig. 3.In addition, be foundation with the result of the group of only adding TGL and the group of only adding TG, calculate each and with the theoretic scoring of interpolation group.Computational methods are identical with embodiment 1, use the value of calculating, and obtain theoretical value and actual poor (Fig. 4) that marks.When this value is zero, means the effect that obtains shown in theoretical value, be the addition effect; Greater than zero the time, mean the effect that obtains greater than theoretical value, be synergy.
The enzyme addition of each test group of table 2
As shown in Figure 3, along with the increase of the adding proportion of TGL, and give viscosity; Along with the increase of the adding proportion of TG, and give hardness and bite sense broken.In overall merit, can know: when making two kinds of enzymes, obtain king-sized effect with certain certain proportion effect.In addition, as shown in Figure 4, all visible synergy of eating aspect the sense at all and in test group.In overall merit, can know: and with the synergy that a little is only arranged in (4) and (5), but all obtained significant synergy in more than its gamut at the TG addition, and with particular significant effect in (1) and the scope of also using between (3).
Embodiment 3: pasta
In 2kg Du Lan wheat flour " DF " (day clear powder process society system), add TGL, TG, fully mix.Test group is divided into following 8 test group: the group of do not add the control group of enzyme, only adding the group of TGL, only adding the group of TG, add TGL and TG simultaneously with 5 kinds of ratios.The enzyme addition of each test group is seen table 2.In above-mentioned mixed material, add the 540g running water, with mixing 15 minutes of mixing roll " vacuum mixer VU-2 " (society of tail leaf ironworker of a specified duration institute system) (speed of mixing roll setting is 100).After mixing, use pasta machine " vacuum-extruder FPV-2 " (Nippnengineering society system), use the long pasta of 1.8mm to extrude the system face with extrusion die.The upper thread of extruding is with drying machine " constant temperature and humidity cabinet LH21-13P " (society of Nagano science machinery production institute system) drying, as dried pasta.Dried pasta boiled with boiling water carry out the sense evaluation after 9.5 minutes.With this as the evaluation behind the poach just.In addition, poach stored refrigerated 24 hours after 9.5 minutes likewise, the sense evaluation is carried out in heating using microwave 30 seconds.With this as the evaluation after preserving.During sense is estimated, about hardness, elastic force, viscosity, SMIS sense, bite sense, overall merit broken, be 0 minute, adopt-2 minutes to 2 minutes point system, estimate by 7 people with control group.The result sees Fig. 5 and Fig. 7.In addition, be foundation with the result of the group of only adding TGL and the group of only adding TG, calculate each and with the theoretic scoring of interpolation group.Computational methods are identical with embodiment 1, use the value of calculating, and obtain theoretical value and actual poor (Fig. 6, Fig. 8) that marks.When this value is zero, means the effect that obtains shown in theoretical value, be the addition effect; Greater than zero the time, mean the effect that obtains greater than theoretical value, be synergy.
Just the evaluation result behind the poach is seen Fig. 5, along with the increase of the adding proportion of TGL, and gives viscosity; Along with the increase of the adding proportion of TG, and give hardness and bite sense broken.Aspect elastic force and SMIS sense, can know: when making two kinds of enzymes, obtain king-sized effect with certain certain proportion effect.Also visible identical tendency in overall merit.In addition, the evaluation after the preservation also identical (Fig. 7).And, like Fig. 6, shown in Figure 8, behind poach just with preserve after all and with test group in, aspect the food sense it is thus clear that synergy.Wherein, in overall merit, confirm and with (1)～and usefulness all test group of (5) in significant synergy is all arranged.
Embodiment 4: fast food China face
With the accurate hard flour of 850g " special Number one " (day clear powder process society system), 150g producing starch " Song Guying " (loose paddy chemical industry society system) with mixing roll " vacuum mixer VU-2 " (society of tail leaf ironworker of a specified duration institute system) premix 2 minutes (90rpm).The solution full dose that will in the 200g running water, add the solution of 15g salt, 2g buck " powder buck X " (Japanese colloid society system), chickens' extract " Ajiex " chicken L-l (aginomoto society system) and in the 130g running water, be dissolved with enzyme joins in the above-mentioned mixed material, with mixing 15 minutes of above-mentioned mixing roll (90rpm:1 minute, 45rpm:14 minute).Test group is divided into following 6 test group: the group of do not add the control group of enzyme, only adding the group of TGL, only adding the group of TG, add TGL and TG simultaneously with 3 kinds of ratios.The enzyme addition of each group is seen table 3.After mixing, mix and stir, carry out compound, calendering, obtain the musculus cutaneus of thick 1mm with noodle machine (Fuji makes society of institute system).After leaving standstill 10 minutes, use the cutting knife of #16 to cut into inch strips, steamed 3 minutes down at 95～98 ℃ with precooker (Fuji makes society of institute system).After the integer, with deep fryer " small-sized automatic deep fryer KCAF-187EL-T "! Bei swamp industry society system) exploded 75 seconds down at 145 ℃, obtain frying surface.The gained frying surface steeped 4.5 minutes with hot water, carried out the sense evaluation behind the draining.Sense about hardness, elastic force, viscosity, SMIS sense, overall merit, is 0 minute with control group in estimating, and adopts-2 minutes to 2 minutes point system, is estimated by 4 people.The result sees Fig. 9.In addition, be foundation with the result of the group of only adding TGL and the group of only adding TG, calculate each and with the theoretic scoring of interpolation group.Computational methods are identical with embodiment 1, use the value of calculating to obtain theoretical value and actual poor (Figure 10) that marks.When this value is zero, means the effect that obtained shown in theoretical value, be the addition effect; Greater than zero the time, mean the effect that obtained greater than theoretical value, be synergy.
Enzyme addition in each test group of table 3
As shown in Figure 9, along with the increase of the adding proportion of TGL, and give viscosity; Along with the increase of the adding proportion of TG, and give hardness.In overall merit, can know: when making two kinds of enzymes, obtain king-sized effect with certain certain proportion effect.In addition, shown in figure 10, at all and in test group, arbitrary project all can be seen the synergy of food sense.In overall merit, also all confirmed synergy at all and in test group, with and be that effect significantly can be seen especially in the center with (2).
Embodiment 5: Chinese face (Chinese huyashi-chuuka (cold chinese-style noodles))
Add TGL, TG in power powder in 1kg " white Chinese toon " (day clear powder process society system), the 1g Gardenia Yellow " yellow colorTH-G " (Chang Gu Chuan Xiangliaoshe system), use mixing roll " the 2kg vacuum is pinched machine " (big bamboo face machine society system) to mix 1 minute with the rotating speed of 100rpm.Test group is divided into following 8 test group: the group of do not add the control group of enzyme, only adding the group of TGL, only adding the group of TG, add TGL and TG simultaneously with 5 kinds of ratios.The enzyme addition of each test group is as shown in table 2.5 ℃ the solution full dose that will in the 420g running water, add 5g salt, 10g buck " powder buck X " (Japanese colloid society system) joins in the above-mentioned mixed material, with mixing 3.5 minutes of mixing roll (100rpm:2 minute, 50rpm:1.5 minute).After mixing, mix stirring, carry out compound, calendering, cut into inch strips with the cutting knife of #18 with noodle machine " the small-sized continuous calendering machine of small-sized asperities band machine " (Tom society system).The upper thread that cuts out is freezing immediately, as the Chinese face of freezing life.The Chinese face of freezing life was boiled 2.5 minutes with boiling water, carry out the sense evaluation afterwards.Sense about hardness, elastic force, viscosity, SMIS sense, overall merit, is 0 minute with control group in estimating, and adopts-2 minutes to 2 minutes point system, is estimated by 4 people.The result sees Figure 11.In addition, be foundation with the result of the group of only adding TGL and the group of only adding TG, calculate each and with the theoretic scoring of interpolation group.Computational methods are identical with embodiment 1, use the value of calculating to obtain theoretical value and actual poor (Figure 12) that marks.When this value is zero, means the effect that obtained shown in theoretical value, be the addition effect; Greater than zero the time, mean the effect that obtained greater than theoretical value, be synergy.
Shown in figure 11, along with the increase of the adding proportion of TGL, and give viscosity; Along with the increase of the adding proportion of TG, and give hardness.In overall merit, can know: when making two kinds of enzymes, obtained king-sized effect with certain certain proportion effect.In addition, shown in figure 12, at all and in, find all to have the synergy of food sense for arbitrary project with test group.In overall merit, also can know: all confirmed synergy at all and in, also used (3) and also using particular significant effect in the scope between (5) with test group.
Industrial applicability
According to the present invention, can improve the quality of amyloid food such as Noodles, therefore very useful at field of food.
Claims (8)
1. the manufacturing approach of Noodles; It is characterized in that: add transglucosidase and TGase, wherein, the addition of transglucosidase is that every 1g flour is 1.5～300; 000U; The addition of TGase is that every 1g flour is 0.0001～100U, and the addition of transglucosidase is that every 1U TGase is 1U～200,000U.
2. the described method of claim 1, wherein the addition of transglucosidase is that every 1U TGase is 90U～7,500U.
3. add the manufacturing approach of the seafood noodles of transglucosidase and TGase, wherein the addition of transglucosidase is that every 1g flour is 1.5～300, and 000U and every 1U TGase are 300U～7,500U.
4. add the manufacturing approach of the Japanese buckwheat face of transglucosidase and TGase, wherein the addition of transglucosidase is that every 1g flour is 1.5～300, and 000U and every 1U TGase are 90U～800U.
5. the Noodles enzyme preparation for modification wherein contains transglucosidase and TGase, and the content of transglucosidase is that every 1U TGase is 90U～200,000U.
6. the described enzyme preparation of claim 5, wherein the content of transglucosidase is that every 1U TGase is 90U～7,500U.
7. enzyme preparation is used in the seafood noodles manufacturing that contains transglucosidase and TGase, and wherein the content of transglucosidase is that every 1U TGase is 300U～7500U.
8. enzyme preparation is used in the Japanese buckwheat face manufacturing that contains transglucosidase and TGase, and wherein the content of transglucosidase is that every 1U TGase is 90U～800U.
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| Application Number | Priority Date | Filing Date | Title |
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| JP2006180674 | 2006-06-30 | ||
| JP180674/2006 | 2006-06-30 | ||
| JP008649/2007 | 2007-01-18 | ||
| JP2007008649 | 2007-01-18 | ||
| PCT/JP2007/063335 WO2008001940A1 (en) | 2006-06-30 | 2007-06-27 | Process for production of starch-containing food, and enzyme preparation for modification of starch-containing food |
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| CN101484023B true CN101484023B (en) | 2012-11-14 |
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| JP (1) | JP4862759B2 (en) |
| KR (1) | KR101073371B1 (en) |
| CN (1) | CN101484023B (en) |
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| MY156232A (en) * | 2008-03-17 | 2016-01-29 | Ajinomoto Kk | Method for producing fish paste product, and enzyme preparation for fish paste products |
| JP5582308B2 (en) * | 2008-09-25 | 2014-09-03 | 味の素株式会社 | Method for producing cooked rice food and enzyme preparation for modifying cooked rice food |
| TWI446875B (en) * | 2009-02-04 | 2014-08-01 | Ajinomoto Kk | A method for producing noodles and an enzyme preparation for modifying noodles |
| BRPI1014606A2 (en) * | 2009-07-01 | 2015-08-25 | Amano Enzyme Inc | Maltotriosil transferase, process for production and use thereof |
| CN102396675A (en) * | 2010-09-19 | 2012-04-04 | 李德远 | Method for controlling retrogradation of instant rice |
| KR101259622B1 (en) * | 2010-12-28 | 2013-04-29 | 주식회사 강동오케익 | Method for preparing par-baked frozen dough using wheat |
| EP2671456B1 (en) | 2011-02-04 | 2019-02-27 | Amano Enzyme Inc. | Novel use of maltotriosyl transferase |
| JP6089779B2 (en) * | 2012-02-28 | 2017-03-08 | 味の素株式会社 | Method for producing microwave oven noodles and enzyme preparation for modifying microwave oven noodles |
| WO2014115894A1 (en) * | 2013-01-24 | 2014-07-31 | 味の素株式会社 | Method for manufacturing starch-containing food product, and enzyme preparation for modifying starch-containing food product |
| KR101514534B1 (en) * | 2013-07-31 | 2015-05-21 | 대한민국(농촌진흥청장) | Soybean-meat processed food and manufacturing method thereof |
| JP2016171762A (en) * | 2015-03-16 | 2016-09-29 | 味の素株式会社 | Manufacturing method of rice cake dough and formulation for modifying rice cake dough |
| US20190297925A1 (en) | 2018-04-03 | 2019-10-03 | Nestec S.A. | Shelf-stable, ready-to-eat pasta products and methods of producing same |
| CN114521592A (en) * | 2020-10-30 | 2022-05-24 | 天野酶制品株式会社 | Method for producing processed vegetable protein product with improved taste |
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| JP2660159B2 (en) * | 1994-06-01 | 1997-10-08 | 東洋水産株式会社 | Production method of raw type packaged noodles |
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| WO2000058445A1 (en) * | 1999-03-29 | 2000-10-05 | Novozymes A/S | Polypeptides having branching enzyme activity and nucleic acids encoding same |
| JP2001046003A (en) * | 1999-08-06 | 2001-02-20 | Ajinomoto Co Inc | Bean curd having freezing resistance and its production |
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| EP1749447B1 (en) * | 2004-05-10 | 2014-08-27 | Ajinomoto Co., Inc. | Method of producing yogurt |
| JP2006223189A (en) * | 2005-02-17 | 2006-08-31 | Kibun Food Chemifa Co Ltd | Food improving agent |
| JP2006314312A (en) * | 2005-04-15 | 2006-11-24 | Ajinomoto Co Inc | Rice noodle improved in quality |
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| TW200808199A (en) | 2008-02-16 |
| TWI389647B (en) | 2013-03-21 |
| CN101484023A (en) | 2009-07-15 |
| JP2008194024A (en) | 2008-08-28 |
| KR20090024187A (en) | 2009-03-06 |
| WO2008001940A1 (en) | 2008-01-03 |
| KR101073371B1 (en) | 2011-10-17 |
| JP4862759B2 (en) | 2012-01-25 |
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