JP2016026477A - Hardening accelerator for starch gelatinized dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a hardening accelerator for a starch gelatinized dough capable of accelerating hardening of the starch gelatinized dough without damaging original flavor of starch gelatinized food; and to provide a starch gelatinized dough containing the hardening accelerator, and a method for producing a starch gelatinized food utilizing the same.SOLUTION: There are provided a hardening accelerator for a starch gelatinized dough containing a branched α-glucan mixture as an active ingredient, a starch gelatinized dough containing the hardening accelerator, and a method for producing a starch gelatinized food with which the hardening accelerator is blended.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a curing accelerator for starch gelatinized dough, and more specifically, a curing accelerator for accelerating curing of starch gelatinized dough, starch gelatinized dough containing the curing accelerator, and the curing accelerator. It is related with the manufacturing method of the starch gelatinized food characterized by mix | blending, and the starch gelatinized food obtained by the said manufacturing method.

  Rice confectionery, which is a type of food produced using starch gelatinized dough, is a confectionery produced from rice. The rice confectionery dough is made by steaming rice or rice flour as the main ingredient. After being molded, cooled, cut and dried, it is baked or oiled and seasoned with seasonings such as soy sauce, salt and sugar. Rice crackers, rice crackers, hail, persimmon seeds, etc. are known and are light and crispy rice confectionery with a unique texture.

  In the manufacture of rice crackers, generally, the molded rice cracker dough is refrigerated for 1 to 3 days and cured to make the dough easy to cut. However, there is a problem that the energy cost of refrigeration is expensive. Therefore, shortening the curing time of rice cracker dough is eagerly desired. In addition, dough that is not sufficiently hardened is difficult to handle at the time of cutting, and there is a problem that the production efficiency of rice crackers is reduced.

  Patent Document 1 discloses a method of promoting hardening of rice cracker dough by blending waxy corn starch into rice cracker dough. In Patent Documents 2 and 3, when high amylose corn starch is blended at a ratio of 5% by mass or less with respect to the total solid content of the rice cracker dough, curing of the rice cracker dough is promoted. On the other hand, it is disclosed that when blended in a proportion of 10% by mass or more, the hardening of the rice cracker dough is suppressed. Furthermore, Patent Document 4 discloses a method of promoting hardening of rice cracker dough by blending processed starch of tapioca starch into rice cracker dough. However, these methods disclosed in Patent Documents 1 to 4 may impair the flavor of rice crackers due to the paste odor of the blended starch, and may also impair the texture of rice crackers. It was not preferable in terms of the quality of rice crackers. Further, Patent Document 5 discloses a method for promoting hardening of koji dough by adding erythritol or glycerol as a hardening accelerator, but this method is based on the sweetness of erythritol or glycerol itself. Since the flavor was impaired, the quality of the koji was not satisfactory.

JP-A-52-102465 Japanese Patent Publication No. 3-47826 JP-A-9-28297 JP 2013-179842 A Patent No. 2990895

  The present invention relates to a curing accelerator for starch gelatinized dough that can accelerate the curing of the starch gelatinized dough without impairing the original flavor of the starch gelatinized food, a starch gelatinized dough containing the curing accelerator, and It is an object of the present invention to provide a method for producing a starch gelatinized food using the same.

  In the process of conducting intensive research to solve the above-mentioned problems in rice crackers, the present inventors surprisingly have a branch obtained by the manufacturing method disclosed by the same applicant as the present application in International Publication No. WO2008 / 136331. An α-glucan mixture, specifically, α-1,4 is added to a non-reducing terminal glucose residue of a linear glucan having a glucose polymerization degree of 3 or more and having glucose as a constituent sugar and linked via an α-1,4 bond. A branched α-glucan mixture having a branched structure with a glucose polymerization degree of 1 or more linked through a bond other than a bond and producing isomaltose by digestion with isomaltodextranase is excellent as a hardening accelerator for rice cracker dough. I found out. The present inventors have also found that the branched α-glucan mixture is excellent as a texture improving agent that reduces the texture of rice crackers. Further, the present inventors have found that the curing accelerator and the texture-improving agent are used in a food produced by a production method including a step of gelatinizing starch to prepare a dough and a step of forming the dough into a predetermined shape. As a result, the present invention has been completed.

  That is, the present invention provides glucose other than α-1,4 bond to a non-reducing terminal glucose residue of a linear glucan having a glucose polymerization degree of 3 or more and having glucose as a constituent sugar and linked via α-1,4 bond. A hardening accelerator for starch gelatinized dough comprising a branched α-glucan mixture having a branched structure with a glucose polymerization degree of 1 or more linked via an isomaltodextranase digestion and producing isomaltose as an active ingredient This solves the above problem.

  The present invention also provides a starch gelatinized dough comprising 1 to 20% by mass of the above-mentioned curing accelerator for starch gelatinized dough as a branched α-glucan mixture based on the solid content of starch. Is a solution.

  Furthermore, the present invention includes a step of blending 1 to 20% by mass of the above-mentioned curing accelerator for starch gelatinized dough as a branched α-glucan mixture with the raw material or starch gelatinized dough as a raw material solid content, and heating the raw material. The above-mentioned problems are solved by providing a method for producing a starch-gelatinized food comprising the steps of preparing a starch-gelatinized dough and forming the starch-gelatinized dough into a predetermined shape.

The curing accelerator for starch gelatinized dough of the present invention is blended in a relatively small amount in a starch raw material and then cooled by gelatinizing the starch raw material or by gelatinizing the starch raw material. Then, by cooling, the hardening of the starch gelatinized dough can be promoted, and therefore the cost of refrigeration energy can be reduced by shortening the time required for hardening by refrigeration. When the curing accelerator for starch gelatinized dough of the present invention is applied to the manufacture of rice crackers, the rice cracker dough can be cured in a short period of time, and the rice cracker dough is cured until it becomes easy to cut. Not only can the required refrigeration time be shortened significantly, but the cutting efficiency of the cured rice cracker dough can be improved, so that the production efficiency of rice crackers can be improved. In addition, the curing accelerator for starch gelatinized dough according to the present invention containing the branched α-glucan mixture as an active ingredient is a problem of the prior art using unprocessed starch or processed starch because there is no starch-specific paste odor. There is no loss of the original flavor of starch-gelatinized foods, and furthermore, starch-gelatinized foods with a light texture that could not be realized by the prior art can be provided.

It is a figure which shows the time-dependent change of the hardness of the rice cracker dough which mix | blended the hardening accelerator for starch gelatinization dough.

  The present invention uses glucose other than α-1,4 as a non-reducing terminal glucose residue of a linear glucan having a glucose polymerization degree of 3 or more and having glucose as a constituent sugar and linked via α-1,4 bonds. It is an invention related to a hardening accelerator for starch gelatinized dough comprising a branched α-glucan mixture having a branched structure with a glucose polymerization degree of 1 or more linked and producing isomaltose by digestion with isomaltdextranase as an active ingredient. .

  The starch-gelatinized dough as used in the present specification is a dough prepared by gelatinizing starch contained in cereals and cereal flour as the main raw material, and heating them by a method such as steaming, cooking or boiling during processing. In the food field, it means that which can be suitably used for the production of starch-gelatinized food.

  Further, the curing of the starch gelatinized dough in the present specification is a phenomenon in which the gelatinized starch in the dough is hardened by aging by cooling, and the acceleration of curing is required for increasing the speed of curing. It is to shorten the period.

  In the present invention, as a main raw material of starch gelatinized dough and starch gelatinized food, it can be used as long as it is a grain containing starch or its flour, and is not particularly limited by its plant species or varieties. As plant species, rice (Sativa (Japonica, Jabanica and Indica), Graberima and NERICA), corn, barley, barley, holly wheat, wheat, rye, oats, oat, pearl, millet, millet, millet, Sorghum, millet, pearl millet, tef, fonio, kodora, macomo, soybean, azuki bean, mung bean, cowpea, kidney bean, lentil, peanut, pea, broad bean, lentil, chickpea, lentil, safflower beetle, moscow beef , Horsegram, bambara bean, zeocarpa bean, pigeon bean, jujube, tachinama bean, grasspea, cluster bean, winged bean, pepper bean, locust bean, lupine, tamarind, so , Tartary buckwheat, amaranth, quinoa, debris, such as bracken, and the like.

  In addition, as the flour, rice flour (rice flour, white ball flour, fertilizer flour, fine powder), wheat flour, barley flour, rye flour, corn flour, tef flour, millet flour, soybean flour, chickpea flour, pea flour, mung bean flour , Buckwheat flour, amaranth flour, potato starch, kudzu flour, bracken flour, tapioca flour, potato flour, tree nut, chestnut flour, acorn flour and the like.

  In addition, starch raw material or starch gelatinized dough, together with branched α-glucan mixture, waxy corn starch, corn starch, high amylose corn starch, tapioca starch, potato starch, sweet potato starch, wheat starch, rice starch, processed starch thereof, etc. Addition is also optional.

  The starch-gelatinized food as used herein is a food produced by molding starch-gelatinized dough. Specific examples include rice crackers, rice cakes, warabimochi, katsuka, dumplings, soro, karukan, tok, radish rice cake, okoshi, and vermicelli.

  The hardening accelerator for starch gelatinized dough of the present invention contains the above branched α-glucan mixture as an active ingredient. A branched α-glucan mixture obtained by allowing various enzymes to act on starch as a raw material is usually in the form of a mixture of a number of branched α-glucans having various branched structures and glucose polymerization degrees (molecular weight). With this technique, it is impossible to isolate and quantify each branched α-glucan. Although the structure of each branched α-glucan, ie, the binding mode and order of binding of the constituent glucose residues cannot be determined, the branched α-glucan mixture can be obtained by various physical methods commonly used in the art, The entire mixture can be characterized by chemical or enzymatic techniques.

The branched α-glucan mixture (hereinafter referred to as “the present branched α-glucan mixture”) used as an active ingredient of the starch gelatinized dough curing accelerator in the present invention has the following characteristics (A) to (C). Is.
(A) glucose as a constituent sugar,
(B) Linked to a non-reducing terminal glucose residue located at one end of a linear glucan having a glucose polymerization degree of 3 or more linked via an α-1,4 bond via a bond other than an α-1,4 bond. A branched structure having a glucose polymerization degree of 1 or more,
(C) Isomaltose is produced by isomalt dextranase digestion.

  That is, this branched α-glucan mixture is α-glucan (feature (A)) having glucose as the only constituent sugar, and is a straight chain having a glucose polymerization degree of 3 or more linked via α-1,4 bonds. It has a branched structure with a glucose polymerization degree of 1 or more linked to a non-reducing terminal glucose residue located at one end of the glucan via a bond other than an α-1,4 bond (feature (B)). The “non-reducing terminal glucose residue” means a glucose residue located at the terminal that does not exhibit reducing property among the glucan chains linked through α-1,4 bonds. Further, the present branched α-glucan mixture has a feature (feature (C)) that isomaltose is produced by digestion with isomalt dextranase.

  Digestion of isomaltdextranase with this branched α-glucan mixture means that isomaltdextranase is allowed to act on the branched α-glucan mixture to cause hydrolysis. Isomalt dextranase is an enzyme represented by enzyme number (EC) 3.2.1.94, and α-1,2, α-1, adjacent to the reducing end side of the isomaltose structure in α-glucan. It is an enzyme having a characteristic of hydrolyzing regardless of any of the 3, α-1,4, and α-1,6 linkage modes. Preferably, isomalt dextranase derived from Arthrobacter globiformis is used.

  The ratio of the digest of isomaltose produced by digestion of isomaltose dextranase per solid matter (hereinafter sometimes referred to as “content of isomaltose structure”) is the ratio of isomaltdextranase in the structure of branched α-glucan. The ratio of the isomaltose structure that can be hydrolyzed by the above method is shown, and the present branched α-glucan mixture as a whole can be used as one of indices for characterizing the structure by an enzymatic method.

  The branched α-glucan mixture may be produced by any method as long as it has the characteristics (A) to (C). For example, a branched structure having a glucose polymerization degree of 1 or more linked via an α-1,6 bond to a non-reducing terminal glucose residue of a linear glucan having a glucose polymerization degree of 3 or more linked via an α-1,4 bond A branched α-glucan mixture obtained by allowing an enzyme having an action of introducing amylase to act on starch can be suitably used in the practice of the present invention. As a more preferred example, International Publication No. WO2008 / 136331 Examples thereof include a branched α-glucan mixture obtained by allowing α-glucosyltransferase disclosed in the pamphlet to act on starch. In addition to the α-glucosyltransferase, amylase such as maltotetraose-producing amylase (EC 3.2.1.60), starch debranching enzyme such as isoamylase (EC 3.2.1.68), Furthermore, as disclosed in cyclomaltodextrin glucanotransferase (EC 2.4.1.19), starch branching enzyme (EC 2.4.1.18), Japanese Patent Application Laid-Open No. 2014-054221. It is also optional to use an α-1,4 glucan having a polymerization degree of 2 or more in combination with an enzyme having an activity of transferring α-1,6 to an internal glucose residue of starch. The branched α-glucan mixture thus obtained may be further reacted with a carbohydrate hydrolase such as glucoamylase or a glycosyl trehalose-producing enzyme (EC 5.4.9.15). Fractionation by size exclusion chromatography or the like may be performed.

  This branched α-glucan mixture has an effect of accelerating the curing of starch gelatinized dough, and also has an effect of improving the texture of starch gelatinized foods that could not be realized by the prior art. Preferably, the content of the isomaltose structure is 5% by mass or more and 70% by mass or less, and more preferably the content of the isomaltose structure is 20% by mass or more and 40% by mass or less. However, depending on the type of starch gelatinized dough or starch gelatinized food, when the starch gelatinized dough is required to have a hardening promoting effect, the content of the isomaltose structure is 5% by mass or more and less than 20% by mass. When the starch gelatinized food can be more suitably used and the texture of the starch-gelatinized food is more demanded, the isomaltose structure content of more than 40% by mass and 70% by mass or less can be more suitably used.

  In addition, this branched alpha-glucan mixture has the property which is not easily aged compared with starchy substance. This property correlates with the content of isomaltose structure, and the content of isomaltose structure is less than 10% by weight for an aqueous solution having a solid concentration of 10% (w / v) for at least 28 days at 4 ° C. No turbidity due to aging is observed, and the content of the isomaltose structure is more than 10% and less than 20% by mass, even at an aqueous solution with a solid content concentration of 30% (w / v) In the case where the cloudiness due to aging is not observed for at least 28 days, and the content of the isomaltose structure is 20% by mass or more, an aqueous solution having a solid content concentration of 50% (w / v) is 4 ° C. Below, no turbidity due to aging is observed for at least 28 days. Since normal starch solutions age quickly, it can be said that the present branched α-glucan mixture is significantly less likely to age than starch. Therefore, when the starch accelerator for starch gelatinized dough according to the present invention is distributed in the form of an aqueous solution, or when the aqueous solution of the starch accelerator for starch gelatinized dough according to the present invention is once prepared and used after being stored, A starch gelatinized dough hardening accelerator blended with a branched α-glucan having an appropriate isomaltose structure content may be used depending on the period required for the circulation of the starch gelatinized dough hardening accelerator and the storage period thereof. .

The branched α-glucan mixture is more preferably a branched α-glucan mixture having the following characteristics (1) and (2), and the characteristics can be obtained by methylation analysis.
(1) The ratio of α-1,4 linked glucose residues to α-1,6 linked glucose residues is in the range of 1: 0.04 to 1: 4,
(2) The total of α-1,4-bonded glucose residues and α-1,6-bonded glucose residues occupies 60% or more of all glucose residues.

  As is well known, the methylation analysis referred to in the present specification is an analysis method generally used as a method for determining the binding mode of monosaccharides constituting polysaccharides or oligosaccharides (Senichiro Hakomori). (1964) Journal of Biochemistry, 55, 205-8). When methylation analysis is applied to analysis of glucose binding mode in glucan, first, all free hydroxyl groups in glucose residues constituting glucan are methylated, and then fully methylated glucan is hydrolyzed. Next, methylated glucose obtained by hydrolysis is reduced to form methylated glucitol from which the anomeric form has been eliminated, and further, a free hydroxyl group in this methylated glucitol is acetylated to give partially methylated glucitol acetate (note that , The acetylated site in “partially methylated glucitol acetate” and the notation of “glucitol acetate” may be abbreviated as “partially methylated product”. By analyzing the resulting partially methylated product by gas chromatography, various partially methylated products derived from glucose residues that have different binding modes in glucan have a peak area that occupies the peak area of all partially methylated products in the gas chromatogram. % (%). Then, the abundance ratio of glucose residues having different binding modes in the glucan, that is, the abundance ratio of each glucoside bond can be determined from the peak area%. “Ratio” for partially methylated product means “ratio” of peak area in gas chromatogram of methylation analysis, and “%” for partially methylated product means “area%” in gas chromatogram of methylated analysis. Shall.

  The ratio of α-1,4-bonded glucose residues to α-1,6-bonded glucose residues and α-1,4-bonded glucose residues to α-1,6 determined based on methylation analysis The ratio of the bound glucose residues to the total glucose residues can be used as one of the indices for characterizing the structure of the branched α-glucan mixture as a whole by chemical methods.

  The “α-1,4-bonded glucose residue” in the above (1) and (2) means the glucose residue bonded to other glucose residues only through the hydroxyl groups bonded to the 1st and 4th carbon atoms. It is detected as 2,3,6-trimethyl-1,4,5-triacetylglucitol in the methylation analysis. The “α-1,6-bonded glucose residues” in the above (1) and (2) are bound to other glucose residues only through hydroxyl groups bound to the 1st and 6th carbon atoms. It is a glucose residue and is detected as 2,3,4-trimethyl-1,5,6-triacetylglucitol in methylation analysis.

  “The ratio of α-1,4-bonded glucose residues to α-1,6-bonded glucose residues is in the range of 1: 0.04 to 1: 4” defined in (1) above is The branched α-glucan mixture was converted into 2,3,6-trimethyl-1,4,5-triacetylglucitol and 2,3,4-trimethyl-1,5,6-triacetylglucitol in methylation analysis. It means that the toll ratio is in the range of 1: 0.04 to 1: 4. In addition, the above-mentioned (2) defines that “the total of α-1,4-bonded glucose residues and α-1,6-bonded glucose residues occupy 60% or more of all glucose residues”. The branched α-glucan mixture was converted into 2,3,6-trimethyl-1,4,5-triacetylglucitol and 2,3,4-trimethyl-1,5,6-triacetylglucitol in methylation analysis. It means that the total with Toll accounts for 60% or more of partially methylated glucitol acetate.

  The average glucose polymerization degree of the branched α-glucan mixture is usually 10 to 500, and the weight average molecular weight (Mw) of the branched α-glucan mixture divided by the number average molecular weight (Mn) (Mw / Mn) is usually 30 or less. The weight average molecular weight (Mw) and the number average molecular weight (Mn) can be determined using, for example, size exclusion chromatography. The average glucose polymerization degree as used herein is a value obtained by subtracting 18 from the weight average molecular weight (Mw) and dividing by 162.

  The degree of glucose polymerization refers to the number of glucose residues constituting glucan, and the present branched α-glucan mixture as a whole can be used as one of the indices for characterizing the structure by a physical method.

  Furthermore, as one aspect of the present branched α-glucan mixture, the branched α- having the characteristic that the water-soluble dietary fiber content determined by the high performance liquid chromatography method (enzyme-HPLC method) described in the text is 40% by mass or more. A glucan mixture may be mentioned. The water-soluble dietary fiber content indicates the content of α-glucan that is not degraded by α-amylase and glucoamylase, and this branched α-glucan mixture as a whole is one of the indicators for characterizing the structure by an enzymatic method. Can be used as

  “High-performance liquid chromatographic method (enzyme-HPLC method)” for determining the water-soluble dietary fiber content in this branched α-glucan mixture is the nutrition labeling standard of the Ministry of Health and Welfare Notification No. 146 This is the method described in item 8, “Food fiber” in “Analysis methods and the like (methods listed in the third column of the first table in the separate table of nutrition labeling standards)”, and the outline thereof will be described as follows. That is, a sample for size exclusion chromatography is obtained by decomposing the sample by a series of enzyme treatments with heat-stable α-amylase, protease, and glucoamylase, and removing proteins, organic acids, and inorganic salts from the treatment solution with an ion exchange resin. Prepare the solution. Next, the sample was subjected to size exclusion chromatography, and the peak areas of undigested glucan and glucose in the chromatogram were determined. The respective peak areas and glucose in the sample solution previously determined by the glucose oxidase method by a conventional method were obtained. The amount is used to calculate the water soluble dietary fiber content of the sample. Throughout this specification, “water-soluble dietary fiber content” means the water-soluble dietary fiber content determined by the “high-performance liquid chromatographic method (enzyme-HPLC method)” unless otherwise specified.

  The amount of the branched α-glucan mixture contained in the hardening accelerator for starch gelatinized dough of the present invention is not particularly limited, and for example, the branched α-glucan mixture is contained in the range of 1 to 100% by mass. If you do.

  In addition to the branched α-glucan mixture, the curing accelerator for starch gelatinized dough according to the present invention may contain water, starch, modified starch, indigestible polysaccharides, sweeteners, proteins, enzymes as needed. It is also optional to appropriately blend one or more components selected from peptides, minerals, coloring agents, flavoring agents, pastes, stabilizers, excipients, extenders, pH adjusters and the like.

  The present invention also provides a starch gelatinized dough containing 1 to 20% by mass of the above-mentioned curing accelerator for starch gelatinized dough as a branched α-glucan mixture based on the solid content of the starch raw material.

  Furthermore, the present invention includes a step of blending 1 to 20% by mass of the above-mentioned curing accelerator for starch gelatinized dough as a branched α-glucan mixture with the raw material or starch gelatinized dough as a raw material solid content, and heating the raw material. The method for producing starch-gelatinized food, the method for producing starch-gelatinized food comprising the steps of molding the starch-gelatinized dough into a predetermined shape, and the starch-gelatinized food obtained by the production method are provided. Is.

  The curing accelerator for starch gelatinized dough of the present invention can be added at the stage of charging the raw material of starch gelatinized dough, or can be kneaded after heating the raw material to prepare starch gelatinized dough, It is preferable to mix in the raw material charging stage.

  The blending amount of the curing accelerator for starch gelatinized dough of the present invention is preferably 1 to 20% by mass and more preferably 5 to 10% by mass with respect to the solid content of the starch gelatinized dough. When the blending amount is less than 1% by mass with respect to the solid content of the raw material, the effect of promoting the curing of the starch gelatinized dough cannot be sufficiently obtained, which is not preferable. (Unless otherwise specified, mass% is simply expressed as “%” in this specification.)

  In addition, the curing rate of the starch gelatinized dough can be appropriately adjusted by adjusting the blending amount of the starch accelerator.

  The method for producing starch-gelatinized food of the present invention includes the above-described curing accelerator for starch-gelatinized dough, except that the starch-gelatinized dough is contained in the raw material preparation stage or after the starch-gelatinized dough is prepared. For example, it is not particularly different from the conventional starch gelatinized food production method, and can be produced by a process according to the type of product.

  In the past, when the starch paste itself used as a curing accelerator has been aged by utilizing the property of aging, the present invention is notable as compared with starch as described above. It can be said that this is based on a completely different technical idea from the prior art in that it accelerates the hardening of the starch gelatinized dough by using the present branched α-glucan mixture which is difficult to age. It is common knowledge in the art that α-glucan that does not age itself suppresses the hardening of starch gelatinized dough, for example, pullulan, which is an α-glucan that does not age itself, prevents curing of moss. It was used for the purpose (Japanese Patent Laid-Open No. 5-84046). On the other hand, the fact that the present branched α-glucan mixture promotes the hardening of the starch gelatinized dough, despite being significantly less susceptible to aging compared to the starchy substance, through α-1,4 bonds. A branched structure having a glucose polymerization degree of 1 or more linked to a non-reducing terminal glucose residue of a linear glucan having a glucose polymerization degree of 3 or more via a bond other than an α-1,4 bond, and isomaltdextran The characteristic of this branched glucan mixture that isomaltose is produced by digestion with a nuclease suggests that it is important for expression of the effect of promoting starch gelatinization. Although the mechanism of action of functional expression is unknown, the branched structure of this branched α-glucan mixture characterized by digestion with isomalt dextranase affects the water content of starch gelatinized dough, thereby It is considered that the acceleration of the drying promotes the hardening of the starch gelatinized dough as a result.

  Hereinafter, the present invention will be described in more detail based on experiments.

In the following experiment, a branched α-glucan mixture produced by the method described in Example 5 of International Publication No. WO2008 / 136331 was used. In addition, the obtained branched α-glucan mixture had the following characteristics (a) to (g).
(A) glucose as a constituent sugar,
(B) Linked to a non-reducing terminal glucose residue located at one end of a linear glucan having a glucose polymerization degree of 3 or more linked via an α-1,4 bond via a bond other than an α-1,4 bond. A branched structure having a glucose polymerization degree of 1 or more,
(C) Isomaltose dextranase digestion yields 35.0% isomaltose per digest solids;
(D) the ratio of α-1,4 linked glucose residues to α-1,6 linked glucose residues is 1: 2.2;
(E) the sum of α-1,4 linked glucose residues and α-1,6 linked glucose residues is 72.9% of the total glucose residues;
(F) Average glucose polymerization degree is 31, Mw / Mn is 2.1,
(G) The water-soluble dietary fiber content is 83.1%.

<Experiment 1: Effect of Branched α-Glucan Mixture on Curing of Rice Confectionery Dough>
In order to investigate the effect of the branched α-glucan mixture on the hardening of rice cracker dough, rice cracker dough containing various amounts of the branched α-glucan mixture was prepared, and the effect of the branched α-glucan mixture on the hardening of the rice cracker dough An experiment was conducted to investigate the effect.

That is, after steaming a mixture of koji powder, branched α-glucan mixture and water mixed in the formulation shown in Table 1, kneaded so that the solid content of the rice cracker dough is 1 to 20% in terms of anhydride. A rice cracker dough blended with a branched α-glucan mixture was prepared. This rice cracker dough was filled in a container having an inner diameter of 30 mm × inner height of 15 mm so that no bubbles would enter, sealed with a lid, and stored refrigerated at 4 ° C. for 24 to 72 hours. At the time of preparation, the hardness of the rice cracker dough was measured using a rheometer (CR-500DX-SII, manufactured by San Kagaku Co., Ltd.) with the container lid removed after 24, 48 and 72 hours of refrigeration. That is, using a rheometer equipped with a cylindrical plunger with a diameter of 15 mm, the maximum load when the rice cracker dough is compressed 4 mm at a speed of 60 mm / min is the hardness of the rice cracker dough, and the load per 1 cm ² (g / Cm ² ). Each measurement was performed three times, and an average value was obtained. A rice confectionery dough with no added branched α-glucan mixture was used as a negative control, and a rice confectionery dough containing 1% of high amylose corn starch, which is known to have an effect of promoting hardening of rice confectionery, was used as a positive control. High amylose corn starch is different from the present branched α-glucan mixture in that it does not have a branched structure at the non-reducing end, does not generate isomaltose by digestion with isomalt dextranase, and aging itself. Is different. The results are shown in Table 2 and FIG.

As is apparent from Table 2 and FIG. 1, when the branched α-glucan mixture is blended in an amount of 1 to 20% based on the solid content of the raw material, a difference in hardness is recognized in the rice confectionery dough at the time of preparation compared to the case of no addition. Although not, a significant increase in hardness was observed after 24 to 72 hours. Moreover, the raise of the hardness depending on the addition amount of the branched alpha-glucan mixture was recognized. However, the branched α-glucan mixture has a weaker curing effect than that of high amylose corn starch, and 5 to 10% of addition is necessary to obtain the same effect as when 1% of high amylose corn starch is added. In addition, since the measurement limit value of the rheometer used for the measurement was 5,500 g / cm ² , those exceeding the measurement limit value were expressed as “over 5500”. These results indicate that the branched α-glucan mixture has an effect of promoting the hardening of the starch gelatinized dough.

  By the way, when the cutting ability of rice cracker dough was examined, the rice cracker dough containing 1% of the branched α-glucan mixture was not sticky when cut with a kitchen knife and was easy to cut. Rice confectionery containing 1% of the added rice confectionery dough and high amylose corn starch was somewhat sticky and somewhat difficult to cut.

<Experiment 2: Effect of branched α-glucan mixture on hardness of rice crackers>
Next, in order to investigate the influence of the branched α-glucan mixture on the hardness of rice crackers, an experiment was conducted in which rice crackers containing the branched α-glucan mixture were prepared and the hardness was measured.

That is, as prepared in Experiment 1, a rice cracker dough containing 1% of a branched α-glucan mixture, a rice cracker dough containing 1% of high amylose corn starch, and an additive-free rice cracker dough were prepared, After molding so as not to contain air bubbles, it was sealed with a food wrap film and stored refrigerated at 4 ° C. for 72 hours. The cured rice cracker dough was cut into a size of 50 × 30 × 4 mm and further dried at room temperature. Next, the dried dough was oiled with 200 ° C. salad oil for 80 seconds to prepare rice crackers. The hardness of the prepared rice cracker was measured using a rheometer (CR-500DX-SII, manufactured by Sun Kagaku Co., Ltd.). That is, using a rheometer equipped with a cylindrical plunger with a diameter of 3 mm, the maximum load when the rice cracker is compressed 3 mm at a speed of 60 mm / min is the hardness of the rice cracker, and the load per 1 mm ² (g / mm Converted to ² ). Each measurement was performed 20 times, and an average value was obtained. The results are shown in Table 3.

  As is apparent from Table 3, rice crackers containing 1% of the branched α-glucan mixture have a lower hardness than rice crackers containing 1% of high amylose corn starch, and interestingly, the rice crackers are harder than those without additives. It was low. These results suggest that the branched α-glucan mixture has an action to lighten the texture of the starch gelatinized food.

<Experiment 3: Influence on the texture of rice crackers>
In Experiment 2, since it was suggested that the branched α-glucan mixture has an effect of improving the texture of rice crackers, a sensory test of rice crackers containing the branched α-glucan mixture was performed, and Evaluation was performed.

Using rice crackers prepared in Experiment 2, the texture was evaluated by a sensory test. The sensory test was performed using a two-point discrimination test method, and each panel was used for ten persons. That is, as shown in Table 4, a comparison between rice confectionery containing 1% branched α-glucan mixture and non-added rice confectionery, and rice confectionery containing 1% branched α-glucan mixture and high amylose corn starch was 1 % Of rice confectionery, and evaluated in three levels: “light”, “equivalent” and “hard”. For the two products to be compared, the comparative products were evaluated using each as a reference product so that there was no order effect. The results show that rice crackers containing 1% of the branched α-glucan mixture are “light”, “equivalent” and “hard” compared to rice crackers containing no additive and 1% high amylose corn starch. Expressed in three stages. The results of the sensory test are shown in Table 5.

  As can be seen from Table 5, more than half of the rice confectionery containing 1% of the branched α-glucan mixture replied that the texture was “lighter” than the additive-free rice confectionery. More than three-quarters of the panel responded that it was “lighter” than rice confectionery. In addition, no panel responded that rice crackers containing 1% of the branched α-glucan mixture were “harder” than rice crackers containing 1% of high amylose corn starch. That is, it can be said that rice crackers containing a branched α-glucan mixture have a light texture compared to rice crackers containing high amylose corn starch and additive-free rice crackers. These results are in good agreement with the results of Experiment 2 and indicate that the branched α-glucan mixture has the effect of reducing the texture of the starch gelatinized food.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, the technical scope of this invention should not be construed restrictively by these Examples at all.

<Hardening accelerator for starch gelatinized dough>
A branched α-glucan mixture was prepared according to the method described in Experiment 2-2 of International Publication No. WO2008 / 136331. The obtained branched α-glucan mixture had the following characteristics (1) to (5).
(1) Isomaltose is digested to produce 28.4% of isomaltose per digested solid,
(2) The ratio of α-1,4-bonded glucose residues to α-1,6-bonded glucose residues is 1: 0.6,
(3) The sum of α-1,4-bonded glucose residues and α-1,6-bonded glucose residues is 83.7% of all glucose residues,
(4) Average glucose polymerization degree is 364, Mw / Mn is 15.4,
(5) The water-soluble dietary fiber content is 42.1%.
This product can be suitably used as a curing accelerator for starch gelatinized dough and a texture improver for starch gelatinized food.

<Hardening accelerator for starch gelatinized dough>
A branched α-glucan mixture was prepared according to the method described in Experiment 2-2 of International Publication No. WO2008 / 136331. The obtained branched α-glucan mixture had the following characteristics (1) to (5).
(1) Isomaltose is digested to produce 27.2% of isomaltose per digested solid,
(2) The ratio of α-1,4 linked glucose residues to α-1,6 linked glucose residues is 1: 0.7,
(3) The sum of α-1,4-bonded glucose residues and α-1,6-bonded glucose residues is 83.0% of all glucose residues,
(4) Average glucose polymerization degree is 405, Mw / Mn is 16.2,
(5) The water-soluble dietary fiber content is 41.8%.
This product can be suitably used as a curing accelerator for starch gelatinized dough and a texture improver for starch gelatinized food.

<Hardening accelerator for starch gelatinized dough>
A branched α-glucan mixture was prepared according to the method described in Example 6 of International Publication No. WO2008 / 136331. The obtained branched α-glucan mixture had the following characteristics (1) to (5).
(1) Isomaltose is digested to produce 40.6% isomaltose per digest solid,
(2) the ratio of α-1,4 linked glucose residues to α-1,6 linked glucose residues is 1: 4;
(3) The sum of α-1,4 linked glucose residues and α-1,6 linked glucose residues is 67.9% of all glucose residues,
(4) The average glucose polymerization degree is 18, Mw / Mn is 2.0,
(5) The water-soluble dietary fiber content is 77.0%.
This product can be suitably used as a curing accelerator for starch-gelatinized dough and a texture-improving agent for starch-gelatinized food when the improvement in texture of starch-gelatinized food is required.

<Hardening accelerator for starch gelatinized dough>
A branched α-glucan mixture according to the method described in Example 5 of International Publication No. WO2008 / 136331 except that maltotetraose-producing amylase was further added to the corn starch liquor in an amount of 2 units per gram of solid. Was prepared. The obtained branched α-glucan mixture had the following characteristics (1) to (5).
(1) Isomaltose is digested to produce 41.9% of isomaltose per solid of digested material,
(2) The ratio of α-1,4 linked glucose residues to α-1,6 linked glucose residues is 1: 2.4,
(3) The sum of α-1,4 linked glucose residues and α-1,6 linked glucose residues is 64.2% of the total glucose residues,
(4) The average glucose polymerization degree is 13, Mw / Mn is 2.0,
(5) The water-soluble dietary fiber content is 69.1%.
This product can be suitably used as a curing accelerator for starch-gelatinized dough and a texture-improving agent for starch-gelatinized food when the improvement in texture of starch-gelatinized food is required.

<Hardening accelerator for starch gelatinized dough>
Glucoamylase was allowed to act on the branched α-glucan mixture produced by the method described in Example 5 of International Publication No. WO2008 / 136331, and the components that were not decomposed were fractionated using size exclusion chromatography. Then, it refine | purified and spray-dried in accordance with the conventional method, and the branched alpha-glucan mixture was obtained. The obtained branched α-glucan mixture had the following characteristics (1) to (5).
(1) Isomaltose is digested to produce 21.0% of isomaltose per digested solid,
(2) The ratio of α-1,4-bonded glucose residues to α-1,6-bonded glucose residues is 1: 1.9,
(3) The sum of α-1,4 linked glucose residues and α-1,6 linked glucose residues is 64% of all glucose residues,
(4) The average glucose polymerization degree is 22, Mw / Mn is 1.7,
(5) The water-soluble dietary fiber content is 94.4%.
This product can be suitably used as a curing accelerator for starch gelatinized dough and a texture improver for starch gelatinized dough.

<Hardening accelerator for starch gelatinized dough>
The branched α-glucan mixture produced by the method described in Example 5 of International Publication No. WO2008 / 136331 is allowed to react with 2 units of glycosyl trehalose-producing enzyme per gram of solid, and then purified and purified according to a conventional method. The mixture was spray-dried to obtain a branched α-glucan mixture in which the reducing end was converted to a trehalose structure. In addition, the obtained branched α-glucan mixture contained glucan having the following characteristics (1) and (2).
(1) Isomaltose is digested to produce 35.0% of isomaltose per digest solids,
(2) A trehalose structure is introduced at the reducing end located at one end of a linear glucan having a glucose polymerization degree of 3 or more linked through α-1,4 bonds.
This product can be suitably used as a curing accelerator for starch gelatinized dough and a texture improver for starch gelatinized food.

An aqueous solution having a concentration of 50% by mass of a branched α-glucan mixture produced by the method described in Example 5 of International Publication No. WO2008 / 136331 was prepared. In addition, the obtained branched α-glucan mixture had the following characteristics (1) to (5).
(1) Isomaltose is digested to produce 35.0% of isomaltose per digest solids,
(2) the ratio of α-1,4 linked glucose residues to α-1,6 linked glucose residues is 1: 2.2;
(3) The sum of α-1,4 linked glucose residues and α-1,6 linked glucose residues is 72.9% of the total glucose residues,
(4) Average glucose polymerization degree is 31, Mw / Mn is 2.1,
(5) The water-soluble dietary fiber content is 83.1%.
This product can be suitably used as a curing accelerator for starch gelatinized dough and a texture improver for starch gelatinized food.

<Hardening accelerator for starch gelatinized dough>
To tapioca starch liquefied liquid, Bacillus circulans PP710-derived α-glucosyltransferase prepared according to the method described in Experiment 6 of International Publication No. WO2008 / 136331, and Experiment 2 of JP2014-054221A Bacillus acidiseller R61-derived α-glucan transferase prepared according to the described method was added at 0.7 units and 0.1 unit per gram of the solid, respectively, reacted at 50 ° C. for 48 hours, and then at 100 ° C. The enzyme reaction was stopped by treating for 30 minutes to obtain a solution containing a branched α-glucan mixture. Thereafter, the obtained solution containing the branched α-glucan mixture was purified and spray-dried according to a conventional method to obtain a branched α-glucan mixture. The obtained branched α-glucan mixture had the following characteristics (1) to (4).
(1) Isomaltose is digested to produce 12.1% isomaltose per digest solid,
(2) The ratio of α-1,4 linked glucose residues to α-1,6 linked glucose residues is 1: 0.13;
(3) The sum of α-1,4 bonded glucose residues and α-1,6 bonded glucose residues is 83.5% of the total glucose residues,
(4) The average degree of polymerization of glucose is 330, and Mw / Mn is 27.3.
This product can be preferably used as a curing accelerator for starch gelatinized dough and a texture improver for starch gelatinized foods when accelerated curing of starch gelatinized dough is required.

<Hardening accelerator for starch gelatinized dough>
To the tapioca starch liquefaction solution, 0.7 unit per gram of solid is added Bacillus circulans PP710-derived α-glucosyltransferase prepared according to the method described in Experiment 6 of International Publication No. WO2008 / 136331. After the reaction at 24 ° C. for 24 hours, the enzyme reaction was stopped by treating at 100 ° C. for 30 minutes to obtain an enzyme reaction solution. Next, 0.1 unit of gram-solid solid was added to the obtained enzyme reaction solution, Bacillus acidiseller R61-derived α-glucantransferase prepared according to the method described in Experiment 2 of JP-A-2014-054221. Then, after reacting at 50 ° C. for 24 hours, the enzyme reaction was stopped by treating at 100 ° C. for 30 minutes to obtain a solution containing a branched α-glucan mixture. Thereafter, the obtained solution containing the branched α-glucan mixture was purified and spray-dried according to a conventional method to obtain a branched α-glucan mixture. The obtained branched α-glucan mixture had the following characteristics (1) to (4).
(1) Isomaltose is digested to produce 5.5% of isomaltose per digest solid,
(2) the ratio of α-1,4 linked glucose residues to α-1,6 linked glucose residues is 1: 0.06;
(3) The sum of α-1,4 bonded glucose residues and α-1,6 bonded glucose residues is 87.4% of the total glucose residues,
(4) The average glucose polymerization degree is 388, and Mw / Mn is 21.4.
This product can be preferably used as a curing accelerator for starch gelatinized dough and a texture improver for starch gelatinized foods when accelerated curing of starch gelatinized dough is required.

<Hardening accelerator for starch gelatinized dough>
Example 9 except that Bacillus circulans PP710-derived α-glucosyltransferase and Bacillus acidiseller R61-derived α-glucantransferase are used in units of 1.0 and 0.2 units per gram of solid, respectively. A branched α-glucan mixture was prepared according to the method described above. The obtained branched α-glucan mixture had the following characteristics (1) to (4).
(1) Isomaltose is produced by digestion with isomaltodextranase to produce 9.6% of isomaltose per solid of the digested product,
(2) The ratio of α-1,4 linked glucose residues to α-1,6 linked glucose residues is 1: 0.10,
(3) The sum of α-1,4 bonded glucose residues and α-1,6 bonded glucose residues is 87.1% of the total glucose residues,
(4) Average glucose polymerization degree is 302 and Mw / Mn is 20.7.
This product can be preferably used as a curing accelerator for starch gelatinized dough and a texture improver for starch gelatinized foods when accelerated curing of starch gelatinized dough is required.

<Okaki>
Formulation (parts by mass)
(1) Flour 100
(2) Curing accelerator for starch gelatinized dough produced in Example 1 5
(3) Water 100

  The mixture of (1) to (3) was steamed and kneaded to prepare a rice cracker dough. After forming this rice cracker dough so that no air bubbles enter, it is sealed with a food wrap film and refrigerated at 4 ° C. Usually, it takes about 72 hours until the desired rice cracker dough hardness is reached. In contrast, the desired hardness was reached after 48 hours. The cured rice cracker dough was cut into a predetermined size and further dried at room temperature. Then, the dried dough was oiled with 200 ° C. salad oil to prepare a rice cake. This product contains a branched α-glucan mixture, so it has a light texture and a rice cracker-specific flavor.

<Okaki>
Formulation (parts by mass)
(1) Flour 100
(2) Curing accelerator for starch gelatinized dough produced in Example 2 5
(3) Water 100

  The mixture of (1) to (3) was steamed and kneaded to prepare a rice cracker dough. After forming this rice cracker dough so that no air bubbles enter, it is sealed with a food wrap film and refrigerated at 4 ° C. Usually, it takes about 72 hours until the desired rice cracker dough hardness is reached. In contrast, the desired hardness was reached after 48 hours. The cured rice cracker dough was cut into a predetermined size and further dried at room temperature. Thereafter, the dried dough was baked at 200 ° C. to prepare rice cake. This product contains a branched α-glucan mixture, so it has a light texture and a rice cracker-specific flavor.

<Okaki>
Formulation (parts by mass)
(1) Flour 100
(2) Curing accelerator for starch gelatinized dough produced in Example 3 15
(3) Water 100

  The mixture of (1) to (3) was steamed and kneaded to prepare a rice cracker dough. After forming this rice cracker dough so that no air bubbles enter, it is sealed with a food wrap film and refrigerated at 4 ° C. Usually, it takes about 72 hours until the desired rice cracker dough hardness is reached. In contrast, the desired hardness was reached after 48 hours. The cured rice cracker dough was cut into a predetermined size and further dried at room temperature. Then, the dried dough was oiled with 200 ° C. salad oil to prepare a rice cake. This product contains a branched α-glucan mixture, so it has a light texture and a rice cracker-specific flavor.

<Okaki>
Formulation (parts by mass)
(1) Flour 100
(2) Curing accelerator for starch gelatinized fabric produced in Example 4 20
(3) Water 100

  The mixture of (1) to (3) was steamed and kneaded to prepare a rice cracker dough. After forming this rice cracker dough so that no air bubbles enter, it is sealed with a food wrap film and refrigerated at 4 ° C. Usually, it takes about 72 hours until the desired rice cracker dough hardness is reached. In contrast, the desired hardness was reached after 48 hours. The cured rice cracker dough was cut into a predetermined size and further dried at room temperature. Thereafter, the dried dough was baked at 200 ° C. to prepare rice cake. This product contains a branched α-glucan mixture, so it has a light texture and a rice cracker-specific flavor.

<Okaki>
Formulation (parts by mass)
(1) Flour 100
(2) Curing accelerator for starch gelatinized dough produced in Example 5 10
(3) Water 100

  The mixture of (1) to (3) was steamed and kneaded to prepare a rice cracker dough. After forming this rice cracker dough so that no air bubbles enter, it is sealed with a food wrap film and refrigerated at 4 ° C. Usually, it takes about 72 hours until the desired rice cracker dough hardness is reached. In contrast, the desired hardness was reached after 48 hours. The cured rice cracker dough was cut into a predetermined size and further dried at room temperature. Then, the dried dough was oiled with 200 ° C. salad oil to prepare a rice cake. This product contains a branched α-glucan mixture, so it has a light texture and a rice cracker-specific flavor.

<Okaki>
Formulation (parts by mass)
(1) Flour 100
(2) Curing accelerator for starch gelatinized dough produced in Example 6 10
(3) Water 100

  The mixture of (1) to (3) was steamed and kneaded to prepare a rice cracker dough. After forming this rice cracker dough so that no air bubbles enter, it is sealed with a food wrap film and refrigerated at 4 ° C. Usually, it takes about 72 hours until the desired rice cracker dough hardness is reached. In contrast, the desired hardness was reached after 48 hours. The cured rice cracker dough was cut into a predetermined size and further dried at room temperature. Thereafter, the dried dough was baked at 200 ° C. to prepare rice cake. This product contains a branched α-glucan mixture, so it has a light texture and a rice cracker-specific flavor.

<Okaki>
Formulation (parts by mass)
(1) Flour 100
(2) Curing accelerator for starch gelatinized dough produced in Example 7 20
(3) Water 90

  The mixture of (1) to (3) was steamed and kneaded to prepare a rice cracker dough. After forming this rice cracker dough so that no air bubbles enter, it is sealed with a food wrap film and refrigerated at 4 ° C. Usually, it takes about 72 hours until the desired rice cracker dough hardness is reached. In contrast, the desired hardness was reached after 48 hours. The cured rice cracker dough was cut into a predetermined size and further dried at room temperature. Then, the dried dough was oiled with 200 ° C. salad oil to prepare a rice cake. This product contains a branched α-glucan mixture, so it has a light texture and a rice cracker-specific flavor.

<Okaki>
Formulation (parts by mass)
(1) Flour 100
(2) Curing accelerator for starch gelatinized dough produced in Example 8 5
(3) Water 100

  The mixture of (1) to (3) was steamed and kneaded to prepare a rice cracker dough. After forming this rice cracker dough so that no air bubbles enter, it is sealed with a food wrap film and refrigerated at 4 ° C. Usually, it takes about 72 hours until the desired rice cracker dough hardness is reached. In contrast, the desired hardness was reached after 48 hours. The cured rice cracker dough was cut into a predetermined size and further dried at room temperature. Thereafter, the dried dough was baked at 200 ° C. to prepare rice cake. This product contains a branched α-glucan mixture, so it has a light texture and a rice cracker-specific flavor.

<Okaki>
Formulation (parts by mass)
(1) Flour 100
(2) Curing accelerator for starch gelatinized dough produced in Example 9 1
(3) Water 100

  The mixture of (1) to (3) was steamed and kneaded to prepare a rice cracker dough. After forming this rice cracker dough so that no air bubbles enter, it is sealed with a food wrap film and refrigerated at 4 ° C. Usually, it takes about 72 hours until the desired rice cracker dough hardness is reached. In contrast, the desired hardness was reached after 48 hours. The cured rice cracker dough was cut into a predetermined size and further dried at room temperature. Then, the dried dough was oiled with 200 ° C. salad oil to prepare a rice cake. This product contains a branched α-glucan mixture, so it has a light texture and a rice cracker-specific flavor.

<Okaki>
Formulation (parts by mass)
(1) Flour 100
(2) Curing accelerator for starch gelatinized dough produced in Example 10 5
(3) Water 100

  The mixture of (1) to (3) was steamed and kneaded to prepare a rice cracker dough. After forming this rice cracker dough so that no air bubbles enter, it is sealed with a food wrap film and refrigerated at 4 ° C. Usually, it takes about 72 hours until the desired rice cracker dough hardness is reached. In contrast, the desired hardness was reached after 48 hours. The cured rice cracker dough was cut into a predetermined size and further dried at room temperature. Thereafter, the dried dough was baked at 200 ° C. to prepare rice cake. This product contains a branched α-glucan mixture, so it has a light texture and a rice cracker-specific flavor.

<Senbei>
Formulation (parts by mass)
(1) Rice flour 100
(2) Curing accelerator for starch gelatinized dough produced in Example 9 5
(3) Water 100

  The mixture of (1) to (3) was steamed and kneaded to prepare a dough. This dough was rolled and thinly stretched, and the mold was drawn out round and then dried at room temperature. Thereafter, the dried dough was baked at 200 ° C. to prepare a rice cracker. This product contains a branched α-glucan mixture, so it has a light texture and a rice cracker-specific flavor.

<Cut rice cake>
After washing 500 g of glutinous rice, it was immersed in tap water at 15 ° C. for 12 hours, and then drained. The obtained water-absorbed rice is cooked for 25 minutes with an automatic kneading machine, and 5 wt% of the starch gelatinized dough hardening accelerator obtained in Example 9 is added to the whole solid content. Was prepared. Next, the dough was filled in a stainless steel vat and sealed with a food wrap film. This was stored in a refrigerator at 4 ° C. to cure the koji dough. This koji dough is blended with a branched α-glucan mixture, so it can be cured in a short period of time, and not only has the refrigeration time required for curing until the koji dough is easily cut, but also significantly reduced. The cutting property of the cured koji dough was improved, and the adhesiveness of the koji dough was reduced immediately after the koji dough was prepared, so that the handling property was improved. Thereafter, the koji dough was cut into a predetermined size to prepare a cut koji. This product is a cut rice cake with a unique flavor of rice.

  As described above, according to the present invention, when a starch-gelatinized food is produced, the starch-gelatinized dough is prepared at the preparation stage of the raw material or by heating the raw material, and then the branched α-glucan mixture is used as the active ingredient. By adding a curing accelerator for starch gelatinized dough, it is possible to promote curing of the starch gelatinized dough, thereby reducing energy costs due to refrigeration and improving rice confectionery production efficiency. Moreover, the starch gelatinized foodstuffs which are light in texture and good in flavor can be manufactured by making the starch gelatinized dough contain the curing accelerator for starch gelatinized dough of the present invention. The present invention is a truly significant invention that makes a great contribution to the world.

In FIG.
○: Control (rice cake dough without starch accelerator gelatinization accelerator added)
Δ: Rice cracker dough containing 1% of the branched α-glucan mixture based on the solid content of the raw material ◇: Rice cracker dough containing 5% of the branched α-glucan mixture based on the solid content of the raw material □: Rice confectionery dough containing 10% of raw material solid content: Rice confectionery dough containing branched α-glucan mixture at 20% of raw material solid content ●: High amylose corn starch containing 1% of raw material solid content Rice cracker dough

Claims (8)

  Glucose linked to a non-reducing terminal glucose residue of a linear glucan having a glucose polymerization degree of 3 or more, which is composed of glucose as a constituent sugar and linked via an α-1,4 bond, via a bond other than an α-1,4 bond A hardening accelerator for starch gelatinized dough having a branched α-glucan mixture having a branched structure with a degree of polymerization of 1 or more and generating isomaltose by digestion with isomalt dextranase.   The branched α-glucan mixture is a branched α-glucan mixture that produces isomaltose in an amount of 5% by mass or more and 70% by mass or less based on digest solids by digestion with isomalt dextranase. The curing accelerator for starch gelatinized dough described. 3. The curing accelerator for starch gelatinized dough according to claim 1, wherein the branched α-glucan mixture is a branched α-glucan mixture having the following characteristics (1) and (2):
(1) The ratio of α-1,4-bonded glucose residues to α-1,6-bonded glucose residues determined based on methylation analysis is in the range of 1: 0.04 to 1: 4; and ( 2) The total of α-1,4-bonded glucose residues and α-1,6-bonded glucose residues determined based on methylation analysis accounts for 55% by mass or more of all glucose residues.   4. The curing accelerator for starch gelatinized dough according to claim 1, wherein an average glucose polymerization degree of the branched α-glucan mixture is 10 to 500. 5.   The branched α-glucan mixture is a branched α-glucan mixture that produces isomaltose in an amount of 20% by mass or more and 40% by mass or less per solid of digested material by digestion with isomalt dextranase. The hardening accelerator for starch gelatinized dough in any one of thru | or 4.   Starch paste containing 1 to 20% by mass of the curing accelerator for starch gelatinized dough according to any one of claims 1 to 5 as a branched α-glucan mixture based on the raw material solids of starch gelatinized dough Fabric.   The starch-gelatinized dough curing accelerator according to any one of claims 1 to 5 is used as a starch-gelatinized dough material or starch-gelatinized dough with respect to the solid content of starch-gelatinized dough. A method for producing a starch gelatinized food comprising a step of blending 1 to 20% by mass as a mixture, a step of heating a raw material to prepare a starch gelatinized dough, and a step of forming the starch gelatinized dough into a predetermined shape . A starch-gelatinized food obtained by the production method according to claim 7.

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