JP2013208109A - Method for producing noodle for heating with microwave oven, and enzyme preparation for modifying noodle for heating with microwave oven - Google Patents
Method for producing noodle for heating with microwave oven, and enzyme preparation for modifying noodle for heating with microwave oven Download PDFInfo
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Landscapes
- Noodles (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
Description
本発明は、ポリグルタミン酸(以下γ-PGAと記す場合あり)と、トランスグルタミナーゼ(以下TGと記す場合あり)及び/又はグルコースオキシダーゼ(以下GOと記す場合あり)を用いることを特徴とする電子レンジ加熱麺類の製造方法、並びに電子レンジ加熱麺類改質用酵素製剤に関するものである。 The present invention uses a polyglutamic acid (hereinafter sometimes referred to as γ-PGA), transglutaminase (hereinafter sometimes referred to as TG) and / or glucose oxidase (hereinafter sometimes referred to as GO). The present invention relates to a method for producing heated noodles and an enzyme preparation for modifying microwave heated noodles.
多くの食品は、澱粉、タンパク質、糖類、脂質、水分など様々な成分により構成されており、これらが複合的に食品の食感を作り上げている。中でも澱粉、タンパク質、水分の食感への寄与は大きく、これらの経時的変化は特に重要とされる。 Many foods are composed of various components such as starch, protein, saccharides, lipids, and moisture, and these form a complex food texture. Among them, starch, protein, and moisture contribute greatly to the texture, and these changes with time are particularly important.
α化した澱粉を常温や低温で放置すると、水分を分離し硬くなる。この現象を老化という。老化を防止する方法としては、糖類(ブドウ糖、果糖、液糖等)や大豆タンパク、小麦グルテン、脂肪酸エステル、多糖類(山芋、こんにゃく等)を添加する方法が一般に知られており、特許文献1には増粘剤、界面活性剤等を添加する方法が記載されている。しかし、これらの方法では食味が大きく変化し、また効果も不安定で十分な解決法とはなっていない。 If the pregelatinized starch is allowed to stand at room temperature or low temperature, moisture is separated and hardened. This phenomenon is called aging. As a method for preventing aging, a method of adding saccharides (glucose, fructose, liquid sugar, etc.), soy protein, wheat gluten, fatty acid ester, polysaccharides (such as yam, konjac) is generally known. Describes a method of adding a thickener, a surfactant and the like. However, these methods greatly change the taste, and the effects are unstable, and are not sufficient solutions.
また、老化防止の手段として、酵素を添加する方法も知られている。例えば、特許文献2には、精白米にアミラーゼ、プロテアーゼ、リパーゼ等の酵素と、食塩及びサイクロデキストリンを混合して炊飯する米飯の改良方法が記載されている。特許文献3には、炊飯後の米飯に糖化型アミラーゼ(β-アミラーゼ、グルコアミラーゼ)の水溶液を噴霧添加する米飯の老化防止方法が記載されている。 A method of adding an enzyme is also known as a means for preventing aging. For example, Patent Document 2 describes a method for improving cooked rice in which polished rice is mixed with an enzyme such as amylase, protease, or lipase, and salt and cyclodextrin. Patent Document 3 describes a method for preventing aging of cooked rice by spraying and adding an aqueous solution of saccharified amylase (β-amylase, glucoamylase) to cooked rice.
澱粉やタンパク質を含有する食品の一つである、麺類の食感改良方法に関しては多くの知見がある。すなわち、茹で麺の食感を改良するためにタンパク質素材(活性グルテン、大豆タンパク質、卵白、全卵、カゼイン等)や澱粉等(各種澱粉、多糖類、乳化剤等)を添加する方法が知られている(特許文献4)。また、レトルト殺菌処理の際、食感を維持させるために高温短時間処理を行っている(特許文献5)。また、トランスグルタミナーゼを使用し、食感を改善させる方法も知られている(特許文献6、特許文献7)。これらの方法によれば、トランスグルタミナーゼの作用によりタンパク質間及びタンパク質内のネットワーク構造を麺の中に形成させて麺内での水分の均一化を防止することにより、茹で直後のコシのある好ましい食感を維持することができる。しかしながら、全体が均一な食感となり、アルデンテと呼ばれる中芯感のある食感(外側に比べ内側が硬い食感)を得るには改善の余地があった。 There is much knowledge about the method for improving the texture of noodles, which is one of the foods containing starch and protein. That is, methods for adding protein materials (active gluten, soy protein, egg white, whole egg, casein, etc.) and starches (various starches, polysaccharides, emulsifiers, etc.) to improve the texture of boiled noodles are known. (Patent Document 4). Moreover, in the case of the retort sterilization process, in order to maintain a food texture, the high temperature short time process is performed (patent document 5). Moreover, the method of improving food texture using transglutaminase is also known (patent document 6, patent document 7). According to these methods, a network structure between proteins and within proteins is formed in the noodles by the action of transglutaminase to prevent water from being homogenized in the noodles. A feeling can be maintained. However, there is room for improvement in order to obtain a uniform texture (a texture that is harder on the inside than on the outside), which is called Ardente, with a uniform texture throughout.
また特許文献8によれば、α-グルコシダーゼを小麦粉混練時に添加することによって、硬さ、粘りが増し、かつ時間が経つと無添加に比べ中芯感もあるうどんを得ることができる。一定の効果が見られるものの、茹で直後での物性改良効果において改善の余地が残されていた。しかし最近、α-グルコシダーゼとトランスグルタミナーゼを適切な比率にて併用することで、茹で直後の食感を向上させ、かつその優れた食感を長時間にわたって維持するという2つの両立に成功したとの報告がなされた(特許文献9)。かなりの効果が見られるが、好ましい食感バランスを保ちつつ強いもちもち感と中芯感を持たせるには限界があった。 Further, according to Patent Document 8, by adding α-glucosidase at the time of kneading wheat flour, it is possible to obtain udon that has increased hardness and stickiness and has a feeling of core as compared with the case where it is not added. Although there was a certain effect, there was room for improvement in the physical property improving effect immediately after boiling. However, recently, by using α-glucosidase and transglutaminase together in an appropriate ratio, it has been possible to improve the texture immediately after boiling and maintain the excellent texture for a long time. A report was made (Patent Document 9). Although a considerable effect can be seen, there is a limit to giving a strong feeling and a feeling of core while maintaining a favorable texture balance.
一方、老化抑制のみでは保存後の麺類の食感を向上させるには限界があることから、保存後の再加熱により食感を復元させる技術も知られており、その中には、電子レンジ加熱による方法もある。例えば、表面に氷層膜を有した冷凍麺類を、冷凍保存後に電子レンジ加熱することにより復元させる方法(特許文献10)等があるが、冷蔵保存時には応用できず、汎用性の面において大きな課題があった。また、一般的に、電子レンジ加熱により、老化した澱粉質が再糊化すると言われているが、保存前すなわち老化前の食感への完全な復元や更なる食感向上を実現することは不可能であった。 On the other hand, since there is a limit to improving the texture of noodles after storage only by inhibiting aging, a technique for restoring the texture by reheating after storage is also known, including microwave heating There is also a method. For example, there is a method of restoring frozen noodles having an ice layer film on the surface by heating them in a microwave oven after freezing storage (Patent Document 10). However, this method cannot be applied during refrigerated storage and is a major problem in terms of versatility. was there. In addition, it is generally said that aging starch is re-gelatinized by microwave heating, but it is possible to completely restore the texture before storage, that is, before aging, and to further improve the texture. It was impossible.
γ-PGAの麺類への使用に関しては、γ-PGAの麺類への添加による老化抑制方法(特許文献11)、即席麺における熱湯での復元性の向上方法(特許文献12)、冷凍麺類の冷解凍時間の短縮方法(特許文献13)等が知られており、特許文献13においてはマイクロ波加熱による小麦製品の硬化を抑制する効果が記載されているものの、保存前の食感への復元や更なる食感向上に関する記載はなく、酵素との併用に関する記載もない。 Regarding the use of γ-PGA for noodles, a method for suppressing aging by adding γ-PGA to noodles (Patent Document 11), a method for improving the resilience of hot instant noodles with hot water (Patent Document 12), and cooling of frozen noodles A method for shortening the thawing time (Patent Document 13) and the like are known, and Patent Document 13 describes an effect of suppressing the hardening of wheat products by microwave heating. There is no description about further texture improvement, and there is no description about combined use with an enzyme.
また、γ-PGAの電磁派照射による構造変化に関しては、γ線を照射することにより架橋反応が起こり高分子化し、保水性が大きく向上すること(非特許文献1)が知られているものの、電子レンジ加熱(マイクロ波照射)による構造変化やγ-PGAを含有する食品の食感の変化については報告されていない。 In addition, regarding the structural change due to electromagnetic irradiation of γ-PGA, it is known that a crosslinking reaction occurs by irradiating γ-rays to polymerize, and water retention is greatly improved (Non-patent Document 1). There have been no reports of structural changes due to microwave heating (microwave irradiation) or changes in texture of foods containing γ-PGA.
グルコースオキシダーゼの麺類への使用に関しては、グルコースオキシダーゼ及びアミラーゼ及びグルコアミラーゼを併用することによりコシが強くなるという報告があるが(特許文献14)、上記γ-PGAとの併用に関する記載はない。また、グルコースオキシダーゼ及びグルコースの併用により斑点の発生が抑制されるとの報告があるが、食感においてはむしろ低下する傾向にあると記載されている(特許文献15)。更に、グルコースオキシダーゼにより日持ちが向上するという報告があるが(非特許文献2)、食感向上に関する記載はない。また、特許文献16には、トランスグルタミナーゼとグルコーシオキシダーゼの併用により麺の喉ごしや歯ごたえ等の食感を改良する方法が開示されており、更に特許文献17には、α-グルコシダーゼとグルコースオキシダーゼの併用により保存後も「もちもち感」と「強い弾力」を同時に有する食感の麺を得る方法が開示されているが、これらの方法はかなりの効果があるものの、「強いもちもち感」と「中芯感」を同時に有する製造直後もしくはそれ以上の食感を有する麺類を得るには限界があった。 Regarding the use of glucose oxidase for noodles, there is a report that the use of glucose oxidase, amylase, and glucoamylase together strengthens the firmness (Patent Document 14), but there is no description regarding the combined use with γ-PGA. Moreover, although there exists a report that generation | occurrence | production of a spot is suppressed by combined use of glucose oxidase and glucose, it describes that it exists in the tendency which falls rather in food texture (patent document 15). Furthermore, although there is a report that the shelf life is improved by glucose oxidase (Non-Patent Document 2), there is no description about improving the texture. Patent Document 16 discloses a method for improving the texture of noodles such as throat and crunch by using a combination of transglutaminase and glucosioxidase. Further, Patent Document 17 discloses α-glucosidase and glucose. Although a method for obtaining a textured noodle having both a “moist feeling” and a “strong elasticity” after storage by using an oxidase in combination has been disclosed, these methods have a considerable effect, but “strong mochi feeling” There was a limit to obtaining noodles having a texture immediately after production or having a “core feeling” at the same time.
本発明の目的は、物性及び食味の改善された麺類の製造方法及び麺類改質用の酵素製剤を提供することであり、特に穀粉等を混練して作られる麺類の電子レンジ加熱後の食感を向上させる方法を提供することである。とりわけ、常温、冷蔵、冷凍にて保存した後においても、電子レンジ加熱により保存前もしくはそれ以上の品質を実現する方法を提供することである。より具体的には、γ-PGA、トランスグルタミナーゼ、グルコースオキシダーゼの単独使用では得られない食感、すなわち「強いもちもち感」と「中芯感」を同時に有する麺類の製造方法を提供することである。尚、「もちもち感」とは噛み潰した際に歯にまとわりつく感覚、「中芯感」とは麺の外側に比べ内側が硬い状態を意味する。 An object of the present invention is to provide a method for producing noodles with improved physical properties and taste and an enzyme preparation for modifying noodles, and in particular, the texture of noodles made by kneading flour etc. after heating in a microwave oven It is to provide a way to improve. In particular, it is to provide a method for realizing quality before storage or higher by heating in a microwave oven even after storage at room temperature, refrigeration, or freezing. More specifically, it is to provide a method for producing noodles having a texture that cannot be obtained by using γ-PGA, transglutaminase, or glucose oxidase alone, that is, a “strong feeling” and a “core feeling” at the same time. . Note that “feeling of stickiness” means a feeling of clinging to teeth when chewed, and “center feeling” means a state where the inside is harder than the outside of the noodles.
本発明者等は、鋭意研究を行った結果、γ-PGAとトランスグルタミナーゼ及び/又はグルコースオキシダーゼを用いることにより、上記目的を達成しうることを見出し、本発明を完成するに至った。即ち、本発明は以下の通りである。
(1)ポリグルタミン酸又はポリグルタミン酸塩と、トランスグルタミナーゼ及び/又はグルコースオキシダーゼを原料穀粉に添加することを特徴とする電子レンジ加熱麺類の製造方法。
(2)原料穀粉1gあたり0.0000001〜0.1gのポリグルタミン酸又はポリグルタミン酸塩と、0.0001〜100Uのトランスグルタミナーゼ及び/又は0.0002〜200Uのグルコースオキシダーゼを原料穀粉に添加することを特徴とする(1)記載の方法。
(3)原料穀粉1gあたり0.00001〜0.1gのポリグルタミン酸又はポリグルタミン酸塩と、0.001〜10Uのトランスグルタミナーゼ及び/又は0.02〜20Uのグルコースオキシダーゼを原料穀粉に添加することを特徴とする(1)記載の方法。
(4)ポリグルタミン酸又はポリグルタミン酸塩と、トランスグルタミナーゼ及び/又はグルコースオキシダーゼを含有する電子レンジ加熱麺類改質用酵素製剤。
(5)ポリグルタミン酸又はポリグルタミン酸塩1gあたりのトランスグルタミナーゼの含有量が0.001〜1000000000U及び/又はグルコースオキシダーゼの含有量が0.002〜2000000000Uである(4)記載の酵素製剤。
(6)ポリグルタミン酸又はポリグルタミン酸塩1gあたりのトランスグルタミナーゼの含有量が0.01〜1000000U及び/又はグルコースオキシダーゼの含有量が0.2〜2000000Uである(4)記載の酵素製剤。
As a result of intensive studies, the present inventors have found that the above object can be achieved by using γ-PGA and transglutaminase and / or glucose oxidase, and have completed the present invention. That is, the present invention is as follows.
(1) A method for producing microwave-heated noodles, comprising adding polyglutamic acid or polyglutamate and transglutaminase and / or glucose oxidase to raw flour.
(2) adding 0.0000001 to 0.1 g of polyglutamic acid or polyglutamate and 0.0001 to 100 U of transglutaminase and / or 0.0002 to 200 U of glucose oxidase to 1 g of raw flour The method according to (1), which is characterized.
(3) Adding 0.00001 to 0.1 g of polyglutamic acid or polyglutamate and 0.001 to 10 U of transglutaminase and / or 0.02 to 20 U of glucose oxidase to 1 g of raw material flour. The method according to (1), which is characterized.
(4) An enzyme preparation for modifying microwave-heated noodles containing polyglutamic acid or polyglutamate and transglutaminase and / or glucose oxidase.
(5) The enzyme preparation according to (4), wherein the content of transglutaminase per 1 g of polyglutamic acid or polyglutamate is 0.001 to 1,000,000,000 U and / or the content of glucose oxidase is 0.002 to 2,000,000,000.
(6) The enzyme preparation according to (4), wherein the content of transglutaminase per gram of polyglutamic acid or polyglutamate is 0.01 to 1000000 U and / or the content of glucose oxidase is 0.2 to 2000000 U.
本発明により、麺類の品質を向上することができる。特に、電子レンジ加熱後に「強いもちもち感」と「中芯感」を同時に有する麺類を製造することができる。とりわけ、常温、冷蔵、冷凍にて保存した後においても、電子レンジ加熱により保存前もしくはそれ以上の品質を実現することができる。 According to the present invention, the quality of noodles can be improved. In particular, it is possible to produce noodles having a “strong feeling” and a “core feeling” at the same time after heating in a microwave oven. In particular, even after storage at room temperature, refrigeration, or freezing, quality before storage or higher can be realized by heating in a microwave oven.
本発明による電子レンジ加熱麺類の製造方法及び電子レンジ加熱麺類改質用の酵素製剤には、γ−PGA又はポリグルタミン酸塩と、トランスグルタミナーゼ及び/又はグルコースオキシダーゼとを用いるが、γ-PGAはL-グルタミン酸もしくはD-グルタミン酸がγ結合により高分子化したグルタミン酸ポリマーである。γ-PGAは、納豆の粘物質の主成分であり、実際に日常の食事で食されている上、カルシウムをはじめとするミネラルの吸収促進剤としての機能も報告されている。 Γ-PGA or polyglutamate, and transglutaminase and / or glucose oxidase are used in the method for producing microwave-heated noodles according to the present invention and the enzyme preparation for modifying microwave-heated noodles, but γ-PGA is L -A glutamic acid polymer in which glutamic acid or D-glutamic acid is polymerized by γ bond. γ-PGA is the main component of natto mucous substance, and is actually eaten in daily meals, and has also been reported to function as an absorption promoter for minerals including calcium.
本発明ではγ-PGA又はポリグルタミン酸塩を使用するが、本発明にて使用するγ-PGAは、ポリマー中の1又は数個のグルタミン酸を他のアミノ酸に置換、転換したものでも、本発明の効果を有する限り本発明におけるγ-PGAに含まれるものとする。また、本発明にて使用するγ-PGAはいかなる分子量のものでもよく、高分子のものを分解して低分子化したものでも構わないが、分子量が1500〜20000000のものが好ましく、5000〜3000000のものがより好ましく、10000〜1000000のものがさらに好ましい。 In the present invention, γ-PGA or polyglutamate is used, but the γ-PGA used in the present invention may be one obtained by substituting or converting one or several glutamic acids in the polymer with other amino acids. As long as it has an effect, it is included in γ-PGA in the present invention. The γ-PGA used in the present invention may have any molecular weight, and may be a polymer having a reduced molecular weight by decomposition, but preferably has a molecular weight of 1500 to 20000000, preferably 5000 to 3000000. The thing of 10000-1 million is more preferable.
本発明ではγ-PGA又はポリグルタミン酸塩を使用するが、本発明にて使用するポリグルタミン酸塩は、γ-PGAの可食性塩である。塩の種類についてはいかなる塩でも構わないが、食品への利用を考えた場合、カリウム塩もしくはナトリウム塩が特に好ましい。 In the present invention, γ-PGA or polyglutamate is used, but the polyglutamate used in the present invention is an edible salt of γ-PGA. Any salt may be used, but potassium salt or sodium salt is particularly preferable in view of use in foods.
本発明に使用できるγ-PGA又はその塩は、各種微生物から発酵生産物として得られるもの、合成法により重合化して得られるもの、納豆から抽出して得られるもの等のいずれを用いてもよく、場合によっては必要とする分子量のものを得るために、これらの方法により得られたものを、酸性下で加熱、或いは酵素分解等により低分子化して用いても構わない。「カルテイク」という商品名で味の素(株)より市販されている微生物由来のγ-PGAが一例である。尚、デキストリン等で倍散されている市販のものも多く見られるが、γ-PGAを有していれば他の物質や製剤との混合物であっても構わない。 Γ-PGA or a salt thereof that can be used in the present invention may be any of those obtained as fermentation products from various microorganisms, those obtained by polymerization by a synthetic method, those obtained by extraction from natto, and the like. In some cases, in order to obtain a product having a required molecular weight, the product obtained by these methods may be used after being heated under an acidic condition or reduced in molecular weight by enzymatic decomposition or the like. One example is γ-PGA derived from a microorganism marketed by Ajinomoto Co., Inc. under the trade name “Karutake”. There are many commercially available products that are triturated with dextrin or the like, but may be a mixture with other substances or preparations as long as it has γ-PGA.
本発明のグルコースオキシダーゼは、グルコース、酸素、水を基質としてグルコン酸と過酸化水素を生成する反応を触媒する酸化酵素である。この反応により生成された過酸化水素は、タンパク中のSH基を酸化することでSS結合(ジスルフィド結合)生成を促進し、タンパク中に架橋構造を作るものと推定している。グルコースオキシダーゼは、微生物由来、植物由来のものなど種々の起源のものが知られているが、本発明で用いる酵素はこの活性を有している酵素であれば構わず、その起源としてはいずれのものでも構わない。また、組み換え酵素であっても構わない。「スミチームPGO」という商品名で新日本化学工業(株)より市販されている微生物由来のグルコースオキシダーゼが一例である。尚、カタラーゼ製剤と混合されている市販のものも多く見られるが、グルコースオキシダーゼ活性を有していれば、他の製剤との混合物であっても構わない。 The glucose oxidase of the present invention is an oxidase that catalyzes the reaction of producing gluconic acid and hydrogen peroxide using glucose, oxygen, and water as substrates. It is estimated that hydrogen peroxide generated by this reaction promotes the formation of SS bonds (disulfide bonds) by oxidizing SH groups in proteins and creates a cross-linked structure in proteins. Glucose oxidase is known to have various origins such as those derived from microorganisms and plants, but the enzyme used in the present invention may be any enzyme having this activity, and any source can be used. It does n’t matter. Moreover, it may be a recombinant enzyme. An example is a glucose oxidase derived from a microorganism marketed by Shin Nippon Chemical Industry Co., Ltd. under the trade name “Sumiteam PGO”. Although many commercially available products are mixed with catalase preparations, they may be mixed with other preparations as long as they have glucose oxidase activity.
本発明のトランスグルタミナーゼはタンパク質やペプチド中のグルタミン残基を供与体、リジン残基を受容体とするアシル転移反応を触媒する活性を有する酵素のことを指し、哺乳動物由来のもの、魚類由来のもの、微生物由来のものなど、種々の起源のものが知られている。本発明で用いる酵素はこの活性を有している酵素であれば構わず、その起源としてはいずれのものでも構わない。また、組み換え酵素であっても構わない。味の素(株)より「アクティバ」TGという商品名で市販されている微生物由来のトランスグルタミナーゼが一例である。 The transglutaminase of the present invention refers to an enzyme having an activity of catalyzing an acyl transfer reaction using a glutamine residue in a protein or peptide as a donor and a lysine residue as an acceptor. Those of various origins such as those derived from microorganisms and microorganisms are known. The enzyme used in the present invention may be any enzyme having this activity, and any origin may be used. Moreover, it may be a recombinant enzyme. One example is a transglutaminase derived from a microorganism marketed by Ajinomoto Co., Inc. under the trade name “Activa” TG.
麺類としては様々なものが考えられるが、市場の大きさや、ニーズ等と照らし合わせると、パスタ、やきそば、焼きうどん、中華麺、うどん、日本そば、フライ工程や乾燥工程を経る即席麺等の麺類、餃子、焼売の皮等に作用させるのが特に有効であると考えられる。 Various types of noodles can be considered, but in light of the size of the market and needs, noodles such as pasta, yakisoba, grilled udon, Chinese noodles, udon, Japanese soba, instant noodles that have undergone a frying process and a drying process, It is considered to be particularly effective to act on gyoza, baked skin, etc.
原料穀粉にγ-PGA又はポリグルタミン酸塩と、トランスグルタミナーゼ及び/又はグルコースオキシダーゼを添加する場合は、麺類製造工程のどの段階で添加しても構わない。すなわち、原料穀粉に添加してもよいし、原料穀粉と他の原料の混合時に添加してもよいし、原料穀粉に水を加えた麺生地に練り込んでもよいし、麺生地に振りかけてもよい。γ-PGA又はポリグルタミン酸塩と、トランスグルタミナーゼ及び/又はグルコースオキシダーゼを麺類に添加する順序は特に問わず、いずれかの1種もしくは2種を先に添加した後、残りを添加してもよいが、これらを同時に添加するのが好ましい。さらに、γ-PGA、ポリグルタミン酸塩、トランスグルタミナーゼ、グルコースオキシダーゼ以外の他の酵素や物質(デキストリン、澱粉、加工澱粉等の糖類、畜肉エキス等の調味料、植物蛋白、グルテン、卵白、ゼラチン、カゼイン等の蛋白質、蛋白加水分解物、蛋白部分分解物、乳化剤、クエン酸塩、重合リン酸塩等のキレート剤、グルタチオン、システイン等の還元剤、アルギン酸、かんすい、色素、酸味料、香料等その他の食品添加物等)と併用し使用しても構わない。 When γ-PGA or polyglutamate and transglutaminase and / or glucose oxidase are added to the raw flour, they may be added at any stage of the noodle production process. That is, it may be added to raw flour, may be added at the time of mixing raw flour and other raw materials, may be kneaded into raw noodle dough with water added, or sprinkled on noodle dough Good. The order in which γ-PGA or polyglutamate and transglutaminase and / or glucose oxidase are added to the noodles is not particularly limited, and one or two of them may be added first, and then the rest may be added. These are preferably added simultaneously. In addition, enzymes and substances other than γ-PGA, polyglutamate, transglutaminase, glucose oxidase (sugars such as dextrin, starch, modified starch, seasonings such as animal meat extract, plant protein, gluten, egg white, gelatin, casein Proteins such as protein hydrolysates, partial protein breakdown products, chelating agents such as emulsifiers, citrates and polymerized phosphates, reducing agents such as glutathione and cysteine, alginic acid, citrate, pigments, acidulants, flavors, etc. It may be used in combination with food additives.
原料穀粉とは、麺類の原料となる、米・麦・粟・そば・ひえ・豆・コーン等穀物を挽いて得られる粉を意味し、小麦粉、大麦粉、ライ麦粉、米粉、コーン粉が一例である。小麦粉を用いる場合は、普通小麦、スペルト小麦、デュラム小麦等どのような品種の小麦粉でもよく、強力粉、準強力粉、中力粉、薄力粉、デュラムセモリナ粉でも構わない。また、米粉等の小麦粉以外の穀粉と混合して使用しても構わない。 Raw material flour means the powder obtained by grinding grains such as rice, wheat, rice cake, buckwheat, buckwheat, beans, corn, etc., which are raw materials for noodles, such as wheat flour, barley flour, rye flour, rice flour, corn flour It is. When using wheat flour, it may be flour of any variety such as normal wheat, spelled wheat, durum wheat, and may be strong flour, semi-strong flour, medium flour, weak flour, durum semolina flour. Moreover, you may mix and use flour other than wheat flour, such as rice flour.
本発明に使用する電子レンジは、マイクロ波を食品に対して照射することで以下の原理により加熱をする機器であれば、いかなる大きさ、ワット数、メーカーのものでも構わない。すなわち、電子レンジとは食品に対してマイクロ波を照射することで、その食品に含まれる水分子がマイクロ波のエネルギーを吸収して振動し、それにより発生する水分子同士の摩擦熱により食品を加熱する機器である。 The microwave oven used in the present invention may be of any size, wattage, and manufacturer as long as it is a device that heats the food by microwave irradiation according to the following principle. In other words, a microwave oven irradiates food with microwaves, so that water molecules contained in the foods absorb and vibrate microwave energy, and the foods are caused by frictional heat generated between the water molecules. It is a heating device.
γ-PGA又はポリグルタミン酸塩と、トランスグルタミナーゼ及び/又はグルコースオキシダーゼを穀粉に添加し麺類を製造する場合、γ-PGA又はポリグルタミン酸塩の添加量は、原料穀粉1gに対して0.0000001〜0.1g、好ましくは0.000001〜0.1g、より好ましくは0.00001〜0.1g、特に好ましくは0.0001〜0.01の範囲が適正である。 In the case of producing noodles by adding γ-PGA or polyglutamate and transglutaminase and / or glucose oxidase to the flour, the amount of γ-PGA or polyglutamate added is 0.0000001 to 1 g of raw flour. 0.1 g, preferably 0.000001 to 0.1 g, more preferably 0.00001 to 0.1 g, particularly preferably 0.0001 to 0.01.
γ-PGA又はポリグルタミン酸塩とトランスグルタミナーゼ、あるいはγ-PGA又はポリグルタミン酸塩とトランスグルタミナーゼとグルコースオキシダーゼを穀粉に添加し麺類を製造する場合、トランスグルタミンナーゼの添加量は、原料穀粉1gに対して0.0001〜100U、好ましくは0.001〜10U、より好ましくは0.01〜10Uの範囲が適正である。更に、トランスグルタミナーゼの添加量がγ-PGA又はポリグルタミン酸塩1gあたり0.001〜1000000000U、好ましくは0.01〜1000000U、より好ましくは1〜100000Uとなるように添加するのが望ましい。尚、トランスグルタミナーゼの酵素活性についてはベンジルオキシカルボニル-L-グルタミニルグリシンとヒドロキシルアミンを基質として反応を行い、生成したヒドロキサム酸をトリクロロ酢酸存在下で鉄錯体を形成させた後525nmの吸光度を測定し、ヒドロキサム酸の量を検量線より求め活性を算出する。37℃、pH6.0で1分間に1μmolのヒドロキサム酸を生成する酵素量を1U(ユニット)と定義した。 When γ-PGA or polyglutamate and transglutaminase, or γ-PGA or polyglutamate, transglutaminase and glucose oxidase are added to flour to produce noodles, the amount of transglutaminase added is 1 g of raw flour. A range of 0.0001 to 100 U, preferably 0.001 to 10 U, more preferably 0.01 to 10 U is appropriate. Furthermore, it is desirable that the amount of transglutaminase added is 0.001 to 1,000,000 U, preferably 0.01 to 1,000,000 U, more preferably 1 to 100,000 U per gram of γ-PGA or polyglutamate. Regarding the enzyme activity of transglutaminase, benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine were used as substrates, and the resulting hydroxamic acid was formed into an iron complex in the presence of trichloroacetic acid, and then the absorbance at 525 nm was measured. Then, the amount of hydroxamic acid is obtained from a calibration curve, and the activity is calculated. The amount of enzyme that produces 1 μmol of hydroxamic acid per minute at 37 ° C. and pH 6.0 was defined as 1 U (unit).
γ-PGA又はポリグルタミン酸塩とグルコースオキシダーゼ、あるいはγ-PGA又はポリグルタミン酸塩とグルコースオキシダーゼトランスグルタミナーゼを穀粉に添加し麺類を製造する場合、グルコースオキシダーゼの添加量は、原料穀粉1gに対して0.0002〜200U、好ましくは0.002〜20U、より好ましくは0.02〜20U、特に好ましくは0.02〜2Uの範囲が適正である。更に、グルコースオキシダーゼの添加量がγ-PGA又はポリグルタミン酸塩1gあたり0.002〜2000000000U、好ましくは0.2〜2000000U、より好ましくは2〜20000Uとなるように添加するのが望ましい。尚、グルコースオキシダーゼの酵素活性については、グルコースを基質として、酸素存在下でグルコースオキシダーゼを作用させることで過酸化水素を生成させ、生成した過酸化水素にアミノアンチピリン及びフェノール存在下でペルオキシダーゼを作用させることで生成したキノンイミン色素が呈する色調を、波長500nmで測定し定量する。1分間に1μmolのグルコースを酸化するのに必要な酵素量を1U(ユニット)と定義した。 When γ-PGA or polyglutamate and glucose oxidase, or γ-PGA or polyglutamate and glucose oxidase transglutaminase are added to the flour to produce noodles, the amount of glucose oxidase added is 0. A range of 0002 to 200 U, preferably 0.002 to 20 U, more preferably 0.02 to 20 U, particularly preferably 0.02 to 2 U is appropriate. Furthermore, it is desirable to add glucose oxidase so that the amount of glucose oxidase added is 0.002 to 2000000000 U, preferably 0.2 to 2000 million U, more preferably 2 to 20000 U per g of γ-PGA or polyglutamate. Regarding the enzyme activity of glucose oxidase, hydrogen peroxide is generated by allowing glucose oxidase to act on glucose as a substrate in the presence of oxygen, and peroxidase is allowed to act on the generated hydrogen peroxide in the presence of aminoantipyrine and phenol. The color tone exhibited by the quinoneimine dye produced is measured and quantified at a wavelength of 500 nm. The amount of enzyme required to oxidize 1 μmol of glucose per minute was defined as 1 U (unit).
γ-PGA又はポリグルタミン酸塩と共に各酵素を反応させる際の反応時間は、酵素が基質物質に作用することが可能な時間であれば特に構わず、非常に短い時間でも逆に長時間作用させても構わないが、現実的な作用時間としては5分〜24時間が好ましい。また、反応温度に関しても酵素が活性を保つ範囲であればどの温度であっても構わないが、現実的な温度としては0〜80℃で作用させることが好ましい。すなわち、通常の製麺工程を経ることで十分な反応時間が得られる。 The reaction time at the time of reacting each enzyme with γ-PGA or polyglutamate is not particularly limited as long as the enzyme can act on the substrate substance. However, the realistic operation time is preferably 5 minutes to 24 hours. Further, the reaction temperature may be any temperature as long as the enzyme maintains activity, but it is preferable that the reaction temperature be 0 to 80 ° C. as a practical temperature. That is, sufficient reaction time can be obtained through a normal noodle making process.
本発明の電子レンジ加熱麺類改質用酵素製剤は、γ-PGA又はポリグルタミン酸塩と、トランスグルタミナーゼ及び/又はグルコースオキシダーゼとを混合することにより得ることができる。γ-PGA、ポリグルタミン酸塩、トランスグルタミナーゼ、グルコースオキシダーゼの他、デキストリン、澱粉、加工澱粉等の賦形剤、畜肉エキス等の調味料、植物蛋白、グルテン、卵白、ゼラチン、カゼイン等の蛋白質、蛋白加水分解物、蛋白部分分解物、乳化剤、クエン酸塩、重合リン酸塩等のキレート剤、グルタチオン、システイン等の還元剤、アルギン酸、かんすい、色素、酸味料、香料等その他の食品添加物等を混合してもよい。本発明の酵素製剤は液体状、ペースト状、顆粒状、粉末状のいずれの形態でも構わない。本発明の酵素製剤において、γ-PGA又はポリグルタミン酸塩が含有されている必要があるが、トランスグルタミナーゼとグルコースオキシダーゼは、いずれか一方が含有されていれば、もう一方は含有されなくてもよい。酵素製剤にトランスグルタミナーゼを含有させる場合、酵素製剤中のトランスグルタミナーゼの含有量は、酵素製剤中のγ-PGA又はポリグルタミン酸塩1gあたり0.001〜1000000000U、好ましくは0.01〜1000000U、より好ましくは1〜100000Uが適正である。酵素製剤にグルコースオキシダーゼを含有させる場合、酵素製剤中のグルコースオキシダーゼの含有量は、酵素製剤中のγ-PGA又はポリグルタミン酸塩1gあたり0.002〜2000000000U、好ましくは0.2〜2000000U、より好ましくは2〜20000Uが適正である。 The enzyme preparation for modifying microwave-heated noodles of the present invention can be obtained by mixing γ-PGA or polyglutamate with transglutaminase and / or glucose oxidase. In addition to γ-PGA, polyglutamate, transglutaminase, glucose oxidase, excipients such as dextrin, starch, and modified starch, seasonings such as animal meat extract, plant proteins, proteins such as gluten, egg white, gelatin, and casein Hydrolysates, protein partial degradation products, emulsifiers, chelating agents such as citrates and polymerized phosphates, reducing agents such as glutathione and cysteine, alginic acid, citrus, pigments, acidulants, flavors and other food additives, etc. You may mix. The enzyme preparation of the present invention may be in any form of liquid, paste, granule or powder. In the enzyme preparation of the present invention, γ-PGA or polyglutamate needs to be contained, but if either one of transglutaminase and glucose oxidase is contained, the other may not be contained. . When transglutaminase is contained in the enzyme preparation, the content of transglutaminase in the enzyme preparation is 0.001 to 1,000,000 U, preferably 0.01 to 1,000,000 U, more preferably 1 to 1 g of γ-PGA or polyglutamate in the enzyme preparation. 1 to 100,000 U is appropriate. When glucose oxidase is included in the enzyme preparation, the content of glucose oxidase in the enzyme preparation is 0.002 to 2000000000 U, preferably 0.2 to 2000000 U, per g of γ-PGA or polyglutamate in the enzyme preparation. 2 to 20000U is appropriate.
以下に実施例を挙げ、本発明をさらに詳しく説明する。本発明は、これらの実施例により何ら限定されない。 The following examples further illustrate the present invention. The present invention is not limited in any way by these examples.
中力粉「白椿」(日清製粉社製)1kg、クチナシ黄色素「イエローカラーTH-G」(長谷川香料社製)1gに、γ-PGA「カルテイク」(味の素社製、平均分子量26000のグルタミン酸ポリマー)、TG“「アクティバ」TG”(味の素社製、1150U/g)、GO「スミチームPGO」(新日本化学工業社製、2150U/g)を添加し100rpmで混練機「2kg真空捏機」(大竹麺機社製)にて1分混合した。試験区分は、表1に示す7試験区とした。市水420gに食塩5g、かんすい「粉末かんすいA」(日本コロイド社製)10gを加えた5℃の溶液を、上記混合原料に全量加えて、混練機にて3.5分間(100rpm;2分、50rpm;1.5分)混練した。混練後、製麺機「小型粗麺帯機・小型連続圧延機」(トム社製)にてバラ掛け、複合、圧延し、#18の切り刃を用いて切り出しを行った。切り出した麺線は直ちに凍結し、冷凍生中華麺とした。冷凍生中華麺は、1試験区あたり100gを熱水中にて軽くほぐした後、蒸し器にて7分間蒸した。その後、やきそば用ソース15gと共にフライパンにて30秒間焼き、やきそばを得た。得られたやきそばは、冷蔵にて24時間および72時間保存した後、電子レンジ加熱をして官能評価を行った。官能評価は、硬さ、弾力、もちもち感、中芯感に関して、無添加区分を0点とし、−2点から2点までの評点法にて評価人数5人で行った。24時間保存後の評価結果を表1に、72時間保存後の評価結果を表2に示す。また、「もちもち感」及び「中芯感」に関しては、γ-PGAのみを添加した区分、TGのみを添加した区分及び/又はGOのみを添加した区分の結果をもとに、各併用添加区分の理論上の評点を算出した。例えば表1において、試験区6のもちもち感の理論値の場合、γ-PGAのみ0.000245g/g(/gは原料粉1gあたりの意味;以下同様)添加時の試験区2のもちもち感の評点が「1.8」であり、GOのみ0.645U/g添加時の試験区4のもちもち感の評点が「0」であり、これらを合計すると「1.8+0=1.8」と算出される。よって「1.8」が試験区6のもちもち感の理論値である。このように算出した値を用いて、理論値と実際の評点(実測値)の差を求めた。試験区6の場合、実測値が「2」、理論値が「1.8」であるため、差は「2−1.8=0.2」と算出される。
この値がゼロより大きければ理論値より大きな効果、すなわち相乗効果が出ていることを意味する。尚、「硬さ」とは噛み始める際に感じる応力、「弾力」とは噛み潰した際に反発してくる応力すなわち復元力の強さ、「もちもち感」とは噛み潰した際に歯にまとわりつく感覚、「中芯感」とは麺線の外側と中心部の硬さ勾配すなわち外がやわらかく中が硬いアルデンテ様の食感と定義した。評点は、0.5点が「差あり」、1点が「顕著な差あり」、2点が「非常に顕著な差あり」とした。尚、やきそばの好ましい食感として、強いもちもち感と中芯感を共に有することが重要とされる。このような食感は調理直後にしか得られない食感であり、特に強いもちもち感は調理直後であっても得ることが難しいとされている。
1 kg of medium strength powder “Shirakaba” (Nisshin Flour Mills), 1 g of gardenia yellow “Yellow Color TH-G” (Hasegawa Fragrance), and γ-PGA “Karutake” (manufactured by Ajinomoto Co., Inc. Glutamate polymer), TG “ACTIVA” TG ”(Ajinomoto Co., 1150 U / g), GO“ Sumiteam PGO ”(New Nippon Chemical Industry Co., Ltd., 2150 U / g) are added, and the kneader“ 2 kg vacuum mill ”is added at 100 rpm. "(Otake noodle machine company) for 1 minute. The test categories were 7 test zones shown in Table 1. A 5 ° C. solution of 5 g of sodium chloride and 420 g of Kansui “Powder Kansui A” (manufactured by Nippon Colloid Co., Ltd.) in 420 g of city water was added to the above mixed raw material in a total amount for 3.5 minutes (100 rpm; 2 minutes). , 50 rpm; 1.5 minutes). After kneading, the noodle making machine “Small Coarse Noodle Banding Machine / Small Continuous Rolling Machine” (manufactured by Tom Co., Ltd.) was separated, combined, rolled, and cut using a # 18 cutting blade. The cut noodle strings were immediately frozen and used as frozen raw Chinese noodles. Frozen fresh Chinese noodles were lightly loosened in hot water for 100 g per test area, and then steamed in a steamer for 7 minutes. After that, it was baked in a frying pan for 30 seconds together with 15 g of yakisoba sauce to obtain yakisoba. The obtained yakisoba was stored in a refrigerator for 24 hours and 72 hours, and then subjected to sensory evaluation by heating in a microwave oven. The sensory evaluation was performed with 5 people in the evaluation method from -2 to 2 points, with the additive-free category set to 0 for hardness, elasticity, stickiness, and feeling of core. Table 1 shows the evaluation results after 24 hours storage, and Table 2 shows the evaluation results after 72 hours storage. In addition, with regard to “mochi-mochi” and “core feeling”, each combination addition category is based on the results of the category where only γ-PGA is added, the category where only TG is added, and / or the category where only GO is added. A theoretical score of was calculated. For example, in Table 1, in the case of the theoretical feeling of glutinous feeling in test section 6, only γ-PGA has a feeling of glutinous feeling in test section 2 when 0.000245 g / g (/ g means per gram of raw material powder; hereinafter the same) The score is “1.8”, and only GO has a mochi feeling score of “4” when 0.645 U / g is added, and the sum is calculated as “1.8 + 0 = 1.8”. Is done. Therefore, “1.8” is the theoretical value of the feeling of feeling in the test section 6. Using the value thus calculated, the difference between the theoretical value and the actual score (actually measured value) was obtained. In the case of the test section 6, since the actual measurement value is “2” and the theoretical value is “1.8”, the difference is calculated as “2−1.8 = 0.2”.
If this value is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced. "Hardness" is the stress felt when starting to bite, "Elasticity" is the stress that repels when it is bitten, that is, the strength of the restoring force, and "Mochi-mochi" is the feeling when it is bitten. A clinging sensation, “core feeling”, was defined as the hardness gradient between the outside and the center of the noodle strings, that is, the texture of Aldante-like that the outside is soft and hard inside. As for the rating, 0.5 points were “difference”, 1 point was “significant difference”, and 2 points were “very significant difference”. In addition, it is important to have both a strong glutinous feeling and a core feeling as a preferable texture of yakisoba. Such a texture is a texture that can be obtained only immediately after cooking, and a particularly strong texture is considered difficult to obtain even immediately after cooking.
表1に示す通り、γ-PGAを添加することによって、24時間冷蔵保存後に電子レンジ加熱を行ったやきそばに顕著にもちもち感が付与された(試験区2)。また、γ-PGAとTG及び/又はGOを併用することにより、強いもちもち感と同時に中芯感が顕著に付与され(試験区5〜7)、これらの効果はいずれも相乗効果であることが確認された。尚、評点による評価は行っていないが、もちもち感においては、調理直後の無添加区(試験区1)に比べてもはるかに強いものであった。更に、表2に示す通り、72時間冷蔵保存後に電子レンジ加熱を行ったやきそばにおいても、表1と同様、γ-PGAにより顕著なもちもち感、γ-PGAとTG及び/又はGOの併用により強いもちもち感と同時に中芯感が相乗的に付与された。以上の結果より、γ-PGAとTG及び/又はGOを添加することで、電子レンジ加熱後のやきそばに、強いもちもち感と中芯感を相乗的に付与し得ること、すなわちやきそばとして非常に好ましい食感が得られることが明らかとなった。また、その効果は、72時間という長時間の冷蔵保存後であっても得られることが示唆されたことから、当技術は保存性の観点においても非常に有用であると言える。 As shown in Table 1, by adding γ-PGA, crisp feeling was conspicuously given to yakisoba that was heated in a microwave after 24 hours of refrigerated storage (test group 2). Further, by using γ-PGA and TG and / or GO in combination, a strong feeling and a central feeling are conspicuously imparted (test groups 5 to 7), and these effects are all synergistic effects. confirmed. In addition, although evaluation by a score was not performed, in the feeling of glutinousness, it was much stronger than the additive-free zone (test zone 1) immediately after cooking. Furthermore, as shown in Table 2, yakisoba, which was heated in a microwave oven after 72 hours of refrigerated storage, was remarkably motivated by γ-PGA as in Table 1, and stronger by the combined use of γ-PGA and TG and / or GO. At the same time as the glutinous feeling, a central feeling was given synergistically. From the above results, by adding γ-PGA and TG and / or GO, it is possible to synergistically give a strong mochi feeling and a central feeling to yakisoba after heating in a microwave oven, that is, very preferable as yakisoba It became clear that a texture was obtained. Moreover, since it was suggested that the effect can be obtained even after refrigerated storage for a long time of 72 hours, it can be said that the present technology is very useful from the viewpoint of storage stability.
中力粉「雀」(日清製粉社製)750g、加工澱粉「あじさい」(松谷化学工業社製)250g、小麦グルテン「AグルG」(グリコ栄養食品社製)20gに、γPGA、及びGOを添加し100rpmで混練機「2kg真空捏機」(大竹麺機社製)にて1分混合した。試験区分は、表3に示す4試験区とした。尚、表中の原料穀粉とは中力粉のみを指し、加工澱粉及び小麦グルテンは含まない。市水410gに食塩30gを加えた5℃の食塩水を、上記混合原料に全量加えて、混練機にて5分間(100rpm;2分、50rpm;3分)混練した。混練後、製麺機「小型粗麺帯機・小型連続圧延機」(トム社製)にてバラ掛け、複合、圧延し、室温にて1時間寝かせた後に#10の切り刃を用いて切り出しを行った。切り出した麺線は直ちに凍結し、冷凍生うどんとした。冷凍生うどんは、沸騰水にて15分間ゆでた後、ゆでうどん一玉あたり濃口醤油12g、料理酒15g、ほんだし(味の素社製)3.5g、適量のサラダ油と共にフライパンにて4分間焼き、焼きうどんを得た。得られた焼きうどんは、冷蔵にて24時間および72時間保存した後、電子レンジ加熱をして官能評価を行った。官能評価は、硬さ、弾力、もちもち感、中芯感に関して、無添加区分を0点とし、−2点から2点までの評点法にて評価人数5人で行った。24時間保存後の評価結果を表3に、72時間保存後の評価結果を表4に示す。また、「もちもち感」及び「中芯感」に関しては、γ-PGAのみを添加した試験区2、GOのみを添加した試験区3の結果をもとに、併用添加した試験区4の理論上の評点を算出した。算出方法は実施例1と同様とし、算出した値を用いて理論値と実際の評点の差を求めた。この値がゼロであれば理論値通りの効果、すなわち相加効果であり、ゼロより大きければ理論値より大きな効果、すなわち相乗効果が出ていることを意味する。 750g of medium strength flour "Sparrow" (Nisshin Flour Mills), 250g of modified starch "Hydrangea" (Matsuya Chemical Industry), 20g of wheat gluten "A Guru G" (Glico Nutrition Foods), γPGA and GO Was added at 100 rpm with a kneader “2 kg vacuum kneader” (manufactured by Otake Noodle Machine Co., Ltd.) for 1 minute. The test categories were 4 test zones shown in Table 3. In addition, the raw material flour in a table | surface refers only to medium power flour, and does not contain processed starch and wheat gluten. A total amount of 5 ° C. saline solution obtained by adding 30 g of salt to 410 g of city water was added to the above mixed raw material, and kneaded for 5 minutes (100 rpm; 2 minutes, 50 rpm; 3 minutes). After kneading, the noodle making machine “Small Coarse Noodle Banding Machine / Small Continuous Rolling Machine” (manufactured by Tom Co., Ltd.) is loosened, combined, rolled, allowed to stand at room temperature for 1 hour, and then cut using a # 10 cutting blade Went. The cut noodle strings were immediately frozen and used as frozen raw udon. Frozen raw udon is boiled in boiling water for 15 minutes, then boiled udon noodles with 12g of thick soy sauce per egg, 15g of cooking liquor, 3.5g of hondashi (manufactured by Ajinomoto Co., Inc.), and a suitable amount of salad oil for 4 minutes in a frying pan. Got. The obtained baked udon was stored in a refrigerator for 24 hours and 72 hours, and then subjected to sensory evaluation by heating in a microwave oven. The sensory evaluation was performed with 5 people in the evaluation method from -2 to 2 points, with the additive-free category set to 0 for hardness, elasticity, stickiness, and feeling of core. Table 3 shows the evaluation results after 24 hours storage, and Table 4 shows the evaluation results after 72 hours storage. In addition, with respect to “mochi-mochi” and “core feeling”, the theoretical values of test group 4 added in combination based on the results of test group 2 to which only γ-PGA was added and test group 3 to which only GO was added were used. The score was calculated. The calculation method was the same as in Example 1, and the difference between the theoretical value and the actual score was obtained using the calculated value. If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.
表3に示す通り、γ-PGAを添加することによって、24時間冷蔵保存後に電子レンジ加熱を行った焼きうどんに顕著にもちもち感が付与された(試験区2)。また、γ-PGAとGOを併用することにより、強いもちもち感と同時に中芯感が顕著に付与され(試験区4)、これらの効果はいずれも相乗効果であることが確認された。尚、評点による評価は行っていないが、もちもち感においては、調理直後の無添加区(試験区1)に比べてもはるかに強いものであった。更に、表4に示す通り、72時間冷蔵保存後に電子レンジ加熱を行った焼きうどんにおいても、表3と同様、γ-PGAにより顕著なもちもち感、γ-PGAとGOの併用により強いもちもち感と同時に中芯感が相乗的に付与された。以上の結果より、γ-PGAとGOを添加することで、実施例1のやきそば同様、電子レンジ加熱後の焼きうどんに、強いもちもち感と中芯感を相乗的に付与し得ること、すなわち焼きうどんとして非常に好ましい食感が得られることが明らかとなった。また、その効果は、72時間という長時間の冷蔵保存後であっても得られることが示唆されたことから、当技術は保存性の観点においても非常に有用であると言える。更には、やきそば、焼きうどん等の麺種を問わず、電子レンジ加熱後に強いもちもち感と中芯感を相乗的に付与し得ることが明らかとなったことから、あらゆる電子レンジ加熱麺類に応用可能な汎用性高い技術であることが示唆された。 As shown in Table 3, by adding γ-PGA, the baked udon that had been microwave-heated after refrigerated storage for 24 hours was conspicuously given a glutinous feeling (test group 2). Further, by using γ-PGA and GO in combination, a strong feeling and a central feeling were conspicuously imparted (test group 4), and it was confirmed that these effects were synergistic effects. In addition, although evaluation by a score was not performed, in the feeling of glutinousness, it was much stronger than the additive-free zone (test zone 1) immediately after cooking. Furthermore, as shown in Table 4, baked udon that was heated in a microwave oven after being refrigerated for 72 hours, as in Table 3, has a strong feeling of glutinous feeling due to γ-PGA and a strong feeling of glutinous feeling due to the combined use of γ-PGA and GO. A central feeling was given synergistically. From the above results, by adding γ-PGA and GO, as in the case of Yakisoba of Example 1, it is possible to synergistically give a strong feeling and a feeling of core to the baked udon after heating in the microwave, that is, as baked udon It was revealed that a very favorable texture can be obtained. Moreover, since it was suggested that the effect can be obtained even after refrigerated storage for a long time of 72 hours, it can be said that the present technology is very useful from the viewpoint of storage stability. Furthermore, regardless of the type of noodles such as yakisoba and baked udon, it has been clarified that a strong glutinous feeling and a core feeling can be provided synergistically after heating in a microwave oven, so that it can be applied to any microwave oven heated noodles. It was suggested that this is a highly versatile technology.
実施例1と同様の方法にて、γ-PGA及びTGを用いてやきそばを作成した。試験区は表5に示す通りとし、γ-PGAを10通り、TGを10通りの全ての組み合わせとした。得られたやきそばは、冷蔵にて24時間保存した後、電子レンジ加熱をして官能評価を行った。官能評価は、もちもち感及び中芯感に関して、無添加区分を0点とし、−2点から2点までの評点法にて評価人数5人で行った。「もちもち感」の評価結果を表5に、「中芯感」の評価結果を表6に示す。また、γ-PGAのみを添加した区分、TGのみを添加した区分の結果をもとに、各併用添加区分の理論上の評点を算出した。例えば表5において、γ-PGAを0.0001g/g及びTGを0.1U/g併用した試験区の理論値の場合、γ-PGAのみを0.0001g/g添加した試験区のもちもち感の評点が「1.7」であり、TGのみを0.1U/g添加した試験区のもちもち感の評点が「−0.5」であり、これらを合計すると「1.7−0.5=1.2」と算出される。よって「1.2」が、当該理論値である。このように算出した値を用いて、理論値と実際の評点(実測値)の差を求めた。上記試験区の場合、実測値が「1.6」、理論値が「1.2」であるため、差は「1.6−1.2=0.4」と算出される。この値がゼロより大きければ理論値より大きな効果、すなわち相乗効果が出ていることを意味する。このように、相乗効果の得られた試験区は、表5及び表6中において太枠で囲った。尚、「もちもち感」とは噛み潰した際に歯にまとわりつく感覚、「中芯感」とは麺線の外側と中心部の硬さ勾配すなわち外がやわらかく中が硬いアルデンテ様の食感と定義した。評点は、0.5点が「差あり」、1点が「顕著な差あり」、2点が「非常に顕著な差あり」とした。尚、やきそばの好ましい食感として、強いもちもち感と中芯感を共に有することが重要とされる。このような食感は調理直後にしか得られない食感であり、特に強いもちもち感は調理直後であっても得ることが難しいとされている。 In the same manner as in Example 1, yakisoba was prepared using γ-PGA and TG. The test plots were as shown in Table 5, with 10 combinations of γ-PGA and 10 combinations of TG. The obtained yakisoba was refrigerated for 24 hours and then heated in a microwave oven for sensory evaluation. The sensory evaluation was carried out with 5 people by the scoring method from -2 points to 2 points with the non-addition category as 0 points for the glutinous feeling and the central feeling. Table 5 shows the evaluation results of “moist feeling” and Table 6 shows the evaluation results of “center feeling”. In addition, based on the results of the category to which only γ-PGA was added and the category to which only TG was added, the theoretical score of each combination addition category was calculated. For example, in Table 5, in the case of the theoretical value of the test group in which γ-PGA is used in combination with 0.0001 g / g and TG in 0.1 U / g, the feeling of the feeling in the test group in which 0.0001 g / g of γ-PGA alone is added The score is “1.7”, the score of mochi feeling in the test group to which only TG is added at 0.1 U / g is “−0.5”, and when these are added, “1.7−0.5 = 1.2 "is calculated. Therefore, “1.2” is the theoretical value. Using the value thus calculated, the difference between the theoretical value and the actual score (actually measured value) was obtained. In the case of the above test section, since the actual measurement value is “1.6” and the theoretical value is “1.2”, the difference is calculated as “1.6−1.2 = 0.4”. If this value is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced. Thus, the test plots where the synergistic effect was obtained were enclosed in thick borders in Tables 5 and 6. “Mochi-mochi” is defined as the feeling of clinging to the teeth when chewed, and “center feeling” is defined as the hardness gradient of the outside and the center of the noodle strings, that is, the texture of the aldente that is soft and hard inside. did. As for the rating, 0.5 points were “difference”, 1 point was “significant difference”, and 2 points were “very significant difference”. In addition, it is important to have both a strong glutinous feeling and a core feeling as a preferable texture of yakisoba. Such a texture is a texture that can be obtained only immediately after cooking, and a particularly strong texture is considered difficult to obtain even immediately after cooking.
表5及び表6に示す通り、電子レンジ加熱を行ったやきそばにおいて、もちもち感、中芯感ともに、太枠で囲ったγ-PGA及びTGの併用添加区にて相乗効果が確認された。以上の結果より、原料穀粉1gあたり、γ-PGA0.0000001〜0.1g及びTG0.0001〜100U、好ましくはγ-PGA0.000001〜0.1g及びTG0.001〜10U、より好ましくはγ-PGA0.00001〜0.1g及びTG0.01〜10U、特に好ましくはγ-PGA0.0001〜0.01g及びTG0.01〜10Uを添加することで、強いもちもち感と中芯感を併せ持つ好ましい食感が得られることが示唆された。更に、各試験区において、γ-PGA1gあたりのTGの添加量(U)を算出して表7にまとめた。その結果、上記相乗効果の得られた添加量領域に相当する表7中の太枠で囲った範囲は、γ-PGA1gあたりのTGの含有量が0.001〜1000000Uの範囲内にあることが明らかとなった。 As shown in Tables 5 and 6, in the yakisoba that was heated in the microwave oven, a synergistic effect was confirmed in both the sticky feeling and the central feeling in the combined addition group of γ-PGA and TG surrounded by a thick frame. From the above results, γ-PGA 0.0000001 to 0.1 g and TG 0.0001 to 100 U, preferably γ-PGA 0.000001 to 0.1 g and TG 0.001 to 10 U, more preferably γ-PGA0 per gram of raw flour. By adding 0.0001 to 0.1 g and TG 0.01 to 10 U, particularly preferably γ-PGA 0.0001 to 0.01 g and TG 0.01 to 10 U, a preferable texture having both a strong feeling and a central feeling is obtained. It was suggested that Further, in each test section, the amount of TG added (U) per gram of γ-PGA was calculated and summarized in Table 7. As a result, the range surrounded by the thick frame in Table 7 corresponding to the added amount region where the synergistic effect was obtained is that the content of TG per 1 g of γ-PGA is in the range of 0.001 to 1000000 U. It became clear.
実施例1と同様の方法にて、γ-PGA「カルテイク」及びGO「スミチームPGO」を用いてやきそばを作成した。試験区は表8に示す通りとし、γ-PGAを10通り、GOを10通りの全ての組み合わせとした。得られたやきそばは、冷蔵にて24時間保存した後、電子レンジ加熱をして官能評価を行った。官能評価は、もちもち感及び中芯感に関して、無添加区分を0点とし、−2点から2点までの評点法にて評価人数5人で行った。「もちもち感」の評価結果を表8に、「中芯感」の評価結果を表9に示す。また、γ-PGAのみを添加した区分、GOのみを添加した区分の結果をもとに、各併用添加区分の理論上の評点を算出し、理論上の評点(理論値)と実際の評点(実測値)の差を求めることで、相乗効果の有無を判定した。一連の相乗効果の判定は、実施例3と同様の方法にて行った。このように、相乗効果の得られた試験区は、表8及び表9中において太枠で囲った。評点は、0.5点が「差あり」、1点が「顕著な差あり」、2点が「非常に顕著な差あり」とした。尚、やきそばの好ましい食感として、強いもちもち感と中芯感を共に有することが重要とされる。このような食感は調理直後にしか得られない食感であり、特に強いもちもち感は調理直後であっても得ることが難しいとされている。 In the same manner as in Example 1, yakisoba was prepared using γ-PGA “Karutake” and GO “Sumiteam PGO”. The test plots were as shown in Table 8, 10 combinations of γ-PGA and 10 combinations of GO. The obtained yakisoba was refrigerated for 24 hours and then heated in a microwave oven for sensory evaluation. The sensory evaluation was carried out with 5 people by the scoring method from -2 points to 2 points with the non-addition category as 0 points for the glutinous feeling and the central feeling. Table 8 shows the evaluation results of the “feeling of feeling” and Table 9 shows the evaluation results of the “center feeling”. Also, based on the results of the category with only γ-PGA and the category with only GO, the theoretical score of each combination addition category is calculated, the theoretical score (theoretical value) and the actual score ( The presence or absence of a synergistic effect was determined by calculating the difference between the actual measurement values. A series of synergistic effects were determined in the same manner as in Example 3. Thus, the test plots where the synergistic effect was obtained were surrounded by thick frames in Tables 8 and 9. As for the rating, 0.5 points were “difference”, 1 point was “significant difference”, and 2 points were “very significant difference”. In addition, it is important to have both a strong glutinous feeling and a core feeling as a preferable texture of yakisoba. Such a texture is a texture that can be obtained only immediately after cooking, and a particularly strong texture is considered difficult to obtain even immediately after cooking.
表8及び表9に示す通り、電子レンジ加熱を行ったやきそばにおいて、もちもち感、中芯感ともに、太枠で囲ったγ-PGA及びGOの併用添加区にて相乗効果が確認された。以上の結果より、原料穀粉1gあたり、γ-PGA0.0000001〜0.1g及びGO0.0002〜200U、好ましくはγ-PGA0.000001〜0.1g及びGO0.002〜20U、より好ましくはγ-PGA0.00001〜0.01g及びGO0.02〜2U、特に好ましくはγ-PGA0.0001〜0.01g及びGO0.02〜2Uを添加することで、強いもちもち感と中芯感を併せ持つ好ましい食感が得られることが示唆された。更に、各試験区において、γ-PGA1gあたりのGOの添加量(U)を算出して表10にまとめた。その結果、上記相乗効果の得られた添加量領域に相当する表10中の太枠で囲った範囲は、γ-PGA1gあたりのGOの含有量が0.002〜2000000Uの範囲内にあることが明らかとなった。 As shown in Tables 8 and 9, in the yakisoba that was heated in the microwave oven, a synergistic effect was confirmed in both the sticky feeling and the central feeling in the combined use of γ-PGA and GO surrounded by a thick frame. From the above results, γ-PGA 0.0000001 to 0.1 g and GO 0.0002 to 200 U, preferably γ-PGA 0.000001 to 0.1 g and GO 0.002 to 20 U, more preferably γ-PGA0 per gram of raw flour. By adding 0.0001 to 0.01 g and GO 0.02 to 2 U, particularly preferably γ-PGA 0.0001 to 0.01 g and GO 0.02 to 2 U, a preferable texture having both a strong mochi feeling and a central feeling is obtained. It was suggested that Further, in each test section, the added amount (U) of GO per 1 g of γ-PGA was calculated and summarized in Table 10. As a result, the range surrounded by the thick frame in Table 10 corresponding to the additive amount region where the synergistic effect was obtained is that the GO content per gram of γ-PGA is in the range of 0.002 to 2000000 U. It became clear.
実施例1と同様の方法にて、γ-PGA、TG、GOを用いてやきそばを作成した。試験区は表11に示す通りとした。得られたやきそばは、冷蔵にて24時間保存した後、電子レンジ加熱をして官能評価を行った。官能評価は、もちもち感及び中芯感に関して、無添加区分を0点とし、−2点から2点までの評点法にて評価人数5人で行った。結果を表11中に「実測値」として示す。また、γ-PGAのみを添加した試験区2、TGのみを添加した試験区3〜5、GOのみを添加した試験区6〜8の結果をもとに、併用添加した試験区9〜13の理論上の評点(理論値)を算出した。算出方法は実施例1と同様とし、算出した値を用いて理論値と実測値の差を求めた。この値がゼロであれば理論値通りの効果、すなわち相加効果であり、ゼロより大きければ理論値より大きな効果、すなわち相乗効果が出ていることを意味する。相乗効果の出ている試験区には、表11中の「相乗効果」の欄に「○」を記した。尚、γ-PGA、TG、GOを併用した試験区9〜13におけるこれらの添加量は、いずれも実施例3及び4にて好ましい食感の得られる範囲内である。 In the same manner as in Example 1, yakisoba was prepared using γ-PGA, TG, and GO. The test areas were as shown in Table 11. The obtained yakisoba was refrigerated for 24 hours and then heated in a microwave oven for sensory evaluation. The sensory evaluation was carried out with 5 people by the scoring method from -2 points to 2 points with the non-addition category as 0 points for the glutinous feeling and the central feeling. The results are shown as “actual measurement values” in Table 11. Moreover, based on the results of test group 2 to which only γ-PGA was added, test group 3 to 5 to which only TG was added, and test group 6 to 8 to which only GO was added, A theoretical score (theoretical value) was calculated. The calculation method was the same as in Example 1, and the difference between the theoretical value and the actual measurement value was obtained using the calculated value. If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced. “○” is marked in the “Synergistic effect” column of Table 11 in the test plots where the synergistic effect appears. In addition, all of these addition amounts in the test sections 9 to 13 in which γ-PGA, TG, and GO are used in combination are within a range in which a preferable texture can be obtained in Examples 3 and 4.
表11に示す通り、γ-PGA、TG、GOを併用した全ての試験区において、相乗効果が確認された。以上より、γ-PGA、TG、GOの全てを併用した場合も、実施例3及び4にて好ましい食感の得られた範囲の添加量においては相乗的な効果が得られ、電子レンジ加熱後に好ましい食感を付与できることが明らかとなった。 As shown in Table 11, a synergistic effect was confirmed in all the test sections using γ-PGA, TG, and GO together. From the above, even when all of γ-PGA, TG, and GO are used in combination, a synergistic effect is obtained in the amount of addition in the range where the preferred texture was obtained in Examples 3 and 4, and after heating in the microwave oven It was revealed that a favorable texture can be imparted.
本発明によると、麺類の品質を向上できるため、食品分野において極めて有用である。 According to the present invention, since the quality of noodles can be improved, it is extremely useful in the food field.
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