JP2008194024A - 澱粉含有食品の製造方法及び澱粉含有食品改質用の酵素製剤 - Google Patents
澱粉含有食品の製造方法及び澱粉含有食品改質用の酵素製剤 Download PDFInfo
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- JP2008194024A JP2008194024A JP2007164867A JP2007164867A JP2008194024A JP 2008194024 A JP2008194024 A JP 2008194024A JP 2007164867 A JP2007164867 A JP 2007164867A JP 2007164867 A JP2007164867 A JP 2007164867A JP 2008194024 A JP2008194024 A JP 2008194024A
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- transglutaminase
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- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y204/00—Glycosyltransferases (2.4)
Abstract
【解決手段】澱粉含有食品の製造にα-1,4結合をα-1,6結合へと変換する糖転移活性を有する酵素及びトランスグルタミナーゼを用いる。酵素製剤にα-1,4結合をα-1,6結合へと変換する糖転移活性を有する酵素及びトランスグルタミナーゼを配合する。
【選択図】図6
Description
(1)糖鎖のα-1,4結合をα-1,6結合へと変換する糖転移活性を有する酵素及びトランスグルタミナーゼを添加することを特徴とする澱粉含有食品の製造方法。
(2)糖鎖のα-1,4結合をα-1,6結合へと変換する糖転移活性を有する酵素がトランスグルコシダーゼである(1)記載の方法。
(3)澱粉含有食品が穀粉を原料とする麺類である(1)又は(2)記載の方法。
(4)トランスグルコシダーゼの量が、穀粉1g当たり1.5〜300,000Uであり、トランスグルタミナーゼの量が穀粉1g当たり0.0001〜100Uである(3)記載の方法。
(5)トランスグルコシダーゼの量が、トランスグルタミナーゼ1U当たり1U〜200,000Uである(4)記載の方法。
(6)トランスグルコシダーゼの量が、トランスグルタミナーゼ1U当たり90U〜7,500Uである(4)記載の方法。
(7)澱粉含有食品が、野菜天ぷら又は和菓子又はピザ又は豆腐又はヨーグルト又は卵焼き又はマヨネーズである(1)又は(2)記載の方法。
(8)トランスグルコシダーゼの量が、トランスグルタミナーゼ1U当たり90U〜7,500Uである(7)記載の方法。
(9)トランスグルコシダーゼ及びトランスグルタミナーゼを含有する澱粉含有食品改質用の酵素製剤。
(10)トランスグルコシダーゼの含有量がトランスグルタミナーゼ1U当り90U〜200,000Uである(9)記載の酵素製剤。
(11)澱粉含有食品が麺類であり、トランスグルコシダーゼの含有量がトランスグルタミナーゼ1U当り90U〜7,500Uである(9)記載の酵素製剤。
アイスクリーム、生クリーム等の乳加工品、厚焼き卵、卵焼き、目玉焼き、スクランブルエッグ、オムレツ、かに玉、茶碗蒸し、プリン、卵豆腐、カスタードクリーム等の卵加工品、マヨネーズ、マヨネーズタイプ調味料、野菜天ぷら等の澱粉含有食品の場合、トランスグルコシダーゼ等α-1,4結合をα-1,6結合へと変換する糖転移活性を有する酵素及びトランスグルタミナーゼを作用させる場合の両酵素の添加量比については、糖鎖のα-1,4結合をα-1,6結合へと変換する糖転移活性を有する酵素のユニット数が、トランスグルタミナーゼ1Uに対して0.15U〜3000000U、好ましくは1U〜200000U、より好ましくは90U〜7500Uの範囲が適正である。
Claims (11)
- 糖鎖のα-1,4結合をα-1,6結合へと変換する糖転移活性を有する酵素及びトランスグルタミナーゼを添加することを特徴とする澱粉含有食品の製造方法。
- 糖鎖のα-1,4結合をα-1,6結合へと変換する糖転移活性を有する酵素がトランスグルコシダーゼである請求項1記載の方法。
- 澱粉含有食品が穀粉を原料とする麺類である請求項1又は2記載の方法。
- トランスグルコシダーゼの量が、穀粉1g当たり1.5〜300,000Uであり、トランスグルタミナーゼの量が穀粉1g当たり0.0001〜100Uである請求項3記載の方法。
- トランスグルコシダーゼの量が、トランスグルタミナーゼ1U当たり1U〜200,000Uである請求項4記載の方法。
- トランスグルコシダーゼの量が、トランスグルタミナーゼ1U当たり90U〜7,500Uである請求項4記載の方法。
- 澱粉含有食品が、野菜天ぷら又は和菓子又はピザ又は豆腐又はヨーグルト又は卵焼き又はマヨネーズである請求項1又は2記載の方法。
- トランスグルコシダーゼの量が、トランスグルタミナーゼ1U当たり90U〜7,500Uである請求項7記載の方法。
- トランスグルコシダーゼ及びトランスグルタミナーゼを含有する澱粉含有食品改質用の酵素製剤。
- トランスグルコシダーゼの含有量がトランスグルタミナーゼ1U当り90U〜200,000Uである請求項9記載の酵素製剤。
- 澱粉含有食品が麺類であり、トランスグルコシダーゼの含有量がトランスグルタミナーゼ1U当り90U〜7,500Uである請求項9記載の酵素製剤。
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