JP2021114954A - Food product performance modifier, food product using the same and production method thereof - Google Patents

Abstract

To provide a food product performance modifier that can be used for a wide variety of food products such as meats, fishes, bread and confectionery, and which can retain and improve the original taste thereof by improving only a specific texture without reducing any other tactile feeling, and also improve food product performances such as taste stability and yield improvement; and to provide food products using the same and a method thereof.SOLUTION: When improving performances of food products mainly made of starch, such as confectionery, bread, etc., glucosyltransferase is as a major component. In addition, when improving performances of food products such as meats and fishes, glucosyltransferase is a major component, and starch is a subordinate component.SELECTED DRAWING: None

Description

The present invention relates to a food performance improving agent for improving the performance of a food such as taste, taste stability and yield improvement, a food whose performance has been improved by using the agent, and a method for producing the food.

In the food industry, research is being actively conducted to improve the performance of foods such as improving the taste. In addition, since many retort-packed foods are distributed, taste stability and yield at the time of production are also important factors in consideration of their production and distribution. However, the ingredients and cooking methods of foods, such as cooked meats and seafood, breads, and confectionery, are completely different. Therefore, as for cooking methods and food performance improving agents for improving food performance such as taste, taste stability and yield improvement, unique methods have been proposed for each type and purpose of food.

For example, taking meat and seafood as an example, it is required to improve the texture of fried chicken, pork cutlet, roasted meat, steak, tempura, etc., and to maintain a juicy texture over time. Furthermore, when cooking, the yield of ingredients is also required. On the other hand, in the case of breads and confectionery, it is required to suppress the aging of starch in wheat, which is the main raw material thereof, to increase the volume of the product, and to improve the softness, moistness, and chewyness.

Regarding the improvement of meat and seafood, for example, the following Patent Documents 1 to 4 propose a method of modifying a meat tissue by using an alkaline agent such as a phosphate or a carbonate. Although these methods have the effect of improving the juiciness and the yield, there is a problem that the meat structure becomes uniform and the fibrous feeling is impaired.

Further, Patent Document 5 below proposes a method in which a calcium salt and rice starch are used in combination. With this method, a juicy texture can be imparted, but the texture melts and there is no fibrous texture.

Further, Patent Document 6 below proposes a method in which a protease and an alkaline agent such as trisodium citrate are used in combination. With this method, a juicy texture can be imparted, but it is only for minced meat products, and the texture melts and there is no fibrous texture. Further, the reaction proceeds even at room temperature, and there is a problem that the amount of change in the softening effect is extremely large and the quality is not stable between 1 hour after the initial flow and 24 hours after the final flow of the process during the process.

On the other hand, for the improvement of breads, confectionery and the like, for example, yeast food has been conventionally used to activate yeast. However, there are some doubts about the use of yeast food, and proposals for methods that do not depend on this are being considered. Further, for example, Patent Document 7 below proposes the use of an enzyme in the production of rice cake dough. In this method, transglutaminase, blanching enzyme, α-glucosidase, and a reducing agent are used in combination to reduce the stickiness of the rice cake dough and obtain the hardness of the rice cake dough required for cutting. This proposal is interesting in terms of the use of enzymes, but is limited to mochi dough.

Japanese Unexamined Patent Publication No. 4-036167 Japanese Unexamined Patent Publication No. 11-20823 Japanese Patent No. 2568946 Japanese Unexamined Patent Publication No. 2000-060492 WO2013 / 015401 Japanese Unexamined Patent Publication No. 2014-158436 Japanese Unexamined Patent Publication No. 2016-171762

As described above, many meats and seafood are required to have an improved juicy texture, and as a result, no good method has been found in terms of taste such as impaired fiber texture. In addition, there are few proposals for improving the stability of taste and the yield. The same applies to breads and confectioneries.

Therefore, the present invention can be used for a wide range of foods such as meat, seafood, bread, and confectionery in response to the above problems, and improves only a specific texture to reduce other tactile sensations. The purpose is to provide a food performance improver capable of maintaining and improving the original taste of a food and improving the performance of the food such as taste stability and yield improvement, a food using the agent, and a method for producing the same. do.

In solving the above problems, as a result of diligent research, the present inventors have utilized not only breads and confectioneries made from starch as raw materials, but also meats and seafood by utilizing specific enzymes that act on starch and the like. The present invention has been completed by finding a method capable of exerting the effect.

That is, the food performance improving agent according to the present invention is according to the description of claim 1.
A food performance improver for improving the performance of at least one of food taste, taste stability and yield improvement.
It contains a glucosyltransferase and is characterized by modifying the starch constituting the food or the starch added at the production stage of the food.

Further, the present invention is the food performance improving agent according to claim 1, according to claim 2.
When the target of the performance improvement is a food mainly composed of starch such as confectionery and bread, the glucosyltransferase is a main component.

Further, the present invention is the food performance improving agent according to claim 1, according to claim 3.
When the target of the performance improvement is a food such as meat or seafood, the glucosyltransferase is a main component and starch is a subordinate component.

Further, the present invention is the food performance improving agent according to claim 3, according to claim 4.
The starch, which is the subordinate component, is characterized by being a starch composed of small particles such as rice starch and tapioca starch.

Further, according to the description of claim 5, the present invention is the food performance improving agent according to any one of claims 1 to 4.
The glucosyltransferase is characterized by being a 4-α-glucanotransferase.

Further, the food product according to the present invention is according to claim 6.
It is characterized in that it was produced by using the food performance improving agent according to any one of claims 1 to 5.

Further, the method for producing a food product according to the present invention is described in claim 7.
A method for producing a food product in which at least one of the performances of taste, taste stability and yield improvement is improved.
An addition process of adding a food performance improver containing glucosyltransferase as a main component to raw materials or work-in-process products of foods to be improved.
It has a heating step of heat-treating the raw material of the food or the work-in-process product after the application step.
It is characterized in that, in the heating step, the starch constituting the food or the starch added in the production stage of the food is modified.

Further, the present invention is the method for producing a food product according to claim 7, according to claim 8.
The glucosyltransferase is characterized by being a 4-α-glucanotransferase.

Further, according to the description of claim 9, the present invention is the method for producing a food product according to claim 7 or 8.
In the imparting step,
It is characterized in that an aqueous solution of the food performance improving agent is allowed to act on the raw material or work-in-process product of the food to be the target of the performance improvement in a temperature range of 0 ° C. to 50 ° C.

Further, according to the description of claim 10, the present invention is the method for producing a food product according to any one of claims 7 to 9.
In the heating step
The food raw material or work-in-process product to which the food performance improving agent is applied is heat-treated in a temperature range of 60 ° C to 300 ° C.

According to the above configuration, the food performance improving agent according to the present invention is for improving the performance of at least one of the food taste, taste stability and yield improvement. In addition, the food performance improver contains glucosyltransferase and modifies the starch constituting the food or the starch added at the stage of manufacturing the food. As a result, it can be used for a wide range of foods such as meat, seafood, breads, and confectionery, and by improving only a specific texture, the original taste of the food is maintained and improved without deteriorating other tactile sensations. , A food performance improving agent capable of improving food performance such as taste stability and yield improvement can be provided.

Further, according to the above composition, when the target of the performance improvement is a food mainly composed of starch such as confectionery and bread, glucosyltransferase is the main component. Further, according to the above composition, when the target of the performance improvement is food such as meat and seafood, glucosyltransferase is the main component and starch is the subordinate component. As a result, the above-mentioned action and effect can be exerted more concretely.

Further, according to the above composition, when the target of the performance improvement is food such as meat and seafood, the starch which is a subordinate component is starch composed of small particles such as rice starch and tapioca starch. Is preferable. As a result, the above-mentioned action and effect can be exerted more concretely and more effectively.

Further, according to the above configuration, the glucosyltransferase is preferably 4-α-glucanotransferase. As a result, the above-mentioned action and effect can be exerted more concretely and more effectively.

Further, according to the above configuration, the food product according to the present invention is produced by using the food performance improving agent according to any one of claims 1 to 5. As a result, in a wide range of foods such as meats, seafood, breads, and confectioneries, the original taste of the food is maintained and improved by improving only a specific texture without lowering other textures. , It is possible to provide a food that can improve the performance of the food such as taste stability and yield improvement.

Further, according to the above configuration, the food production method according to the present invention is a food production method in which at least one of the performance of taste, taste stability and yield improvement is improved. In addition, this manufacturing method includes an addition step of adding a food performance improving agent containing glucosyltransferase as a main component to a food raw material or a work-in-process product to be improved in performance, and a food raw material or a work-in-process after the addition step. It has a heating process in which a process product is heat-treated. Further, in the heating step, the starch constituting the food or the starch added in the manufacturing stage of the food is modified. As a result, the above-mentioned action and effect can be exerted more concretely.

Further, according to the above configuration, the glucosyltransferase is preferably 4-α-glucanotransferase. As a result, the above-mentioned action and effect can be exerted more concretely and more effectively.

Further, according to the above configuration, in the imparting step, the aqueous solution of the food performance improving agent is allowed to act on the raw material or the work-in-process product of the food to be the target of the performance improvement in the temperature range of 0 ° C. to 50 ° C. May be good. As a result, the above-mentioned action and effect can be exerted more concretely and more effectively.

Further, according to the above configuration, in the heating step, the raw material or the work-in-process product of the food to which the food performance improving agent is added may be heat-treated in a temperature range of 60 ° C. to 300 ° C. As a result, the above-mentioned action and effect can be exerted more concretely and more effectively.

Hereinafter, the present invention will be described in detail. The food performance improving agent according to the present invention contains glucosyltransferase as a main component. Glycosyltransferases are glucosyltransferases that catalyze the transfer of glucose residues. Enzymes classified as glucosyltransferases include a wide variety of enzymes. Among these, α-glucanotransferase is preferable in the present invention. Examples of α-glucanotransferase include 4-α-glucanotransferase and 6-α-glucanotransferase.

Further, in the present invention, it is particularly preferable to use 4-α-glucanotransferase. 4-α-Glucanotransferase catalyzes a chemical reaction that transfers one portion of 1,4-α-glucan to another portion of a hydrocarbon such as glucose or 1,4-α-glucan. In the present invention, 4-α-glucanotransferase modifies the starch constituting the food or the starch added at the manufacturing stage of the food as a substrate. Specifically, it has a mechanism such as using amylose or amylopectin contained in starch as a substrate and modifying it to lengthen the molecular chain and branch it.

In the present invention, the step of allowing the enzyme to act on the substrate (the step of heating described later) rather than the step of imparting 4-α-glucanotransferase to the food to allow the enzyme to become familiar with the substrate (described later). The purpose is for the enzyme to act most. The heat resistance of the enzyme is important for this purpose, and 4-α-glucanotransferase is good in that sense. Further, in the present invention, the base of 4-α-glucanotransferase is not particularly limited, but it is preferable to use an enzyme having particularly excellent heat resistance. For example, those based on Aerobicillus pallidus are preferable.

Hereinafter, the food performance improving agent using the glucosyltransferase according to the present invention will be described, and as an example, the food performance improving agent using 4-α-glucanotransferase will be specifically described. As a result, the present invention is not limited to 4-α-glucanotransferase.

Further, the food performance improving agent according to the present invention contains 4-α-glucanotransferase as a main component when the target of the performance improvement is a food mainly composed of starch such as confectionery and bread. This is because starch, which is a substrate for 4-α-glucanotransferase, is contained as a raw material for confectionery and bread.

On the other hand, when the target of the performance improvement is foods such as meat and seafood, 4-α-glucanotransferase is the main component and starch is the subordinate component. This is because starch, which is a substrate for 4-α-glucanotransferase, is not contained in meat, seafood, etc., and it is either included in the food performance improver in advance, or it is a work-in-process product during the cooking process. Is added separately from 4-α-glucanotransferase.

Here, the starch as a substrate for 4-α-glucanotransferase is not particularly limited, and may be large-particle starch or small-particle starch. In terms of enzymatic action, it is preferable that the starch is a small particle starch rather than a large particle starch such as potato starch (average particle diameter 50 μm). Examples of small-particle starch include rice starch (average particle size 5 μm) such as rice glutinous starch and rice glutinous starch, corn starch (average particle size 15 μm) such as waxy corn starch, and sweet potato starch (average particle size 15 μm). Examples thereof include tapioca starch (average particle size 20 μm) and wheat starch (average particle size 10 to 20 μm). Further, phosphoric acid cross-linked starch, which is a kind of modified starch, is also preferable. In particular, when the target of performance improvement is foods such as meat and seafood, starch can be added from the outside, so it is possible to use small particle starch in which the effect of 4-α-glucanotransferase is more pronounced. can.

In addition to 4-α-glucanotransferase, which is a main component, other additives can be used in combination with the food performance improving agent. For example, as an additive other than starch, for example, α-glucans such as dextrin, maltotriose, and maltose, which are not considered to inhibit the enzyme activity, may be used in combination. Further, an enzyme such as α-glucan degrading enzyme that catalyzes the reaction of hydrolyzing the 1,4-α-glucosidic bond of starch may be used in combination.

Next, a method for producing a food product using the food performance improving agent according to the present invention will be described with reference to each embodiment. The present invention is not limited to the embodiments described below.

<< First Embodiment >>
The first embodiment is intended for foods such as meat and seafood. Specifically, a method for producing fried chicken will be described by taking chicken thigh meat as an example. The main food performance required for fried chicken is to improve the taste such as juiciness and looseness, and also to improve the yield.

1. 1. Step of Applying Food Performance Improver First, the food performance improver according to the first embodiment is prepared by blending 4-α-glucanotransferase and starch. In addition, 4-α-glucanotransferase and starch may be separately added to chicken thigh without being mixed in advance. As described above, the starch is preferably small particle starch such as rice starch (rice glutinous starch, rice glutinous starch), tapioca starch, waxy corn starch, and phosphoric acid cross-linked starch, but it is similar to potato starch. Even large-grain starch can be effective.

The blending ratio of 4-α-glucanotransferase and starch is not particularly limited, but for example, 4-α-glucano having an enzymatic activity of 1 unit to 100 units, preferably 2 units to 30 units per 1 g of starch is used. Notransferase may be added. It should be noted that blending 100 units or more of 4-α-glucanotransferase with 1 g of starch does not cause any particular problem, but it is difficult in terms of cost for food. The amount of starch with respect to meat and seafood is not particularly limited, but for example, 0.5 g to 5 g of starch, preferably about 1 g to 3 g, may be used with respect to 100 g of meat.

The method of applying the food performance improving agent to meat and seafood may be the one usually used in the processing of food. For example, meat and fish and shellfish may be immersed in an aqueous solution in which a food performance improving agent is dissolved (4-α-glucanotransferase and starch are dissolved). In the case of dipping formulation for meat, it is preferable to use a pH adjuster for adding foods such as carbonate and citrate in combination for infiltrating meat. Further, the immersion temperature and the immersion time are not particularly limited, and may be appropriately selected depending on the type of food, the cooking method, and the like. For example, the immersion temperature may be set in the temperature range of 0 ° C. to 50 ° C. Further, the immersion time does not greatly contribute to the enzymatic action in relation to the immersion temperature. Therefore, it may be immersed for 5 minutes to 100 hours, or about 5 hours to 20 hours from the normal cooking operation. In the case of fried chicken thighs in the first embodiment, it is usually sufficient to immerse the chicken thighs in a refrigerator at 4 ° C. for 10 hours. Further, instead of the dipping method, the food performance improving agent may be applied to the meat by a tumbling method (tapping method).

During this application step, 4-α-glucanotransferase permeates between the fibers of the meat while acting on the starch. Although 4-α-glucanotransferase acts on the substrate starch even during this application step, the degree of action is slight due to the low temperature.

2. Food heating step This heating step can be performed by a normal food cooking process. The treatment temperature in the heating step is not particularly limited, and may be appropriately selected depending on the type of food, the cooking method, and the like. For example, a food raw material or a work-in-process product to which a food performance improving agent has been added may be heat-treated in a temperature range of 60 ° C to 300 ° C. At this time, 4-α-glucanotransferase is inactivated by high temperature, but it has a certain degree of heat resistance and acts on starch that has permeated meat and seafood before inactivation. The degree of action at this time is the main reaction of the enzyme. In the case of deep-fried chicken thighs in the first embodiment, it is usually fried at a temperature of about 190 ° C. for about 4 to 5 minutes.

In this step, 4-α-glucanotransferase acts on the substrate starch to lengthen and modify the molecules of amylose and amylopectin so as to branch. As a result, the modified starch retained in the fibers of the meat has the ability to retain a large amount of water and gravy, which improves the juiciness. In the first embodiment, unlike the conventional method, the fibers of the meat are not destroyed, so that the juiciness can be improved while maintaining the fiber feeling.

Hereinafter, the contents of the first embodiment will be specifically described with reference to Examples. The first embodiment is not limited to each of the following examples.

This Example 1 was intended for deep-fried chicken thighs, and the effect of 4-α-glucanotransferase on small-particle starch and large-particle starch as substrates was confirmed.

1. 1. Step of Applying Food Performance Improver First, a penetrant in which 0.1 g of carbonate and citrate were dissolved per 100 g of meat as a pH adjuster was prepared in 30 g of city water. Next, the food performance improving agent was dissolved in the penetrant. As the food performance improving agent, 1 g of commercially available starch was used per 100 g of meat, and 4-α-glucanotransferase (manufactured by Amano Enzyme Co., Ltd.) was used at 30 units per 100 g of meat / 1 g of starch.

The starches used were potato starch (manufactured by Matsutani Chemical Industry Co., Ltd.), waxy corn starch (manufactured by Sanas Co., Ltd.), phosphoric acid cross-linked starch (manufactured by Matsutani Chemical Industry Co., Ltd.), rice glutinous starch (manufactured by Joetsu Starch Co., Ltd.), Five types of rice glutinous starch (manufactured by Joetsu Starch Co., Ltd.) were used. Further, as a comparative example, a penetrant in which neither 4-α-glucanotransferase nor starch is dissolved, a penetrant in which only 4-α-glucanotransferase is dissolved and starch is not dissolved, and a penetrant in which only starch is dissolved and 4- A penetrant that did not dissolve α-glucanotransferase was prepared. Table 1 shows the blending amounts of Examples and Comparative Examples.

Next, 100 g of commercially available chicken thigh meat was immersed in each of the prepared penetrants of Examples and Comparative Examples at 4 ° C. for 16 hours.

2. Food heating step Next, the penetrant of chicken thigh meat after immersion was cut, sprinkled with flour, and fried in oil at 190 ° C. for 4 minutes to prepare fried chicken.

3. 3. Evaluation In Example 1, the taste and yield were evaluated. As for the taste, the juiciness and looseness were scored by sensory evaluation. Specifically, four evaluators who were skilled in the evaluation evaluated from 0 points (poor) to 5 points (good) and took the average value. Here, the juicy feeling means that the balance of water and fat is preferable, the meat has the original taste and feels juicy, and the higher the score, the better the juicy feeling, which is preferable. Further, the loosening feeling means that the meat is not tight and loosens moderately, and the higher the score, the better the loosening feeling, which is preferable. On the other hand, the yield was set to a value (%) obtained by dividing the weight after cooking (after frying) by the weight of the original meat. In addition, as a comprehensive evaluation, the two items of the sensory evaluation were A for 4 points or more, B for 2.5 points or more, and C for the others. The evaluation results are shown in Table 1.

As can be seen from Table 1, all the samples of Examples 1a to 1e in which 4-α-glucanotransferase and starch were used in combination were judged to have good sensory evaluation and yield, and were judged to be comprehensive evaluation A or B. In particular, Examples 1b to 1e using small-particle starch received a high evaluation of Comprehensive Evaluation A.

On the other hand, 1 g of Comparative Example 1g in which only 4-α-glucanotransferase was used and no starch was used in combination did not show an improvement effect in sensory evaluation and yield as in Comparative Example 1a using only an alkaline agent, and was comprehensive. The result was evaluation C. Further, also in Comparative Examples 1b to 1f in which only starch was used and 4-α-glucanotransferase was not used, the sensory evaluation was slightly improved, but the yield was not improved, resulting in a comprehensive evaluation C. rice field.

Similar to Example 1 above, Example 2 targets fried chicken thighs, and the effect of changes in the amount of 4-α-glucanotransferase used (enzyme activity) was confirmed. As the starch to be used in combination, rice glutinous starch, which was a small particle starch that was highly effective in Example 1, was used.

1. 1. Step of Applying Food Performance Improver In the same manner as in Example 1 above, a penetrant in which 0.1 g of carbonate and citrate were dissolved per 100 g of meat as a pH adjuster was prepared in 30 g of city water. Next, the food performance improving agent was dissolved in the penetrant. As the food performance improving agent, 1 g of rice cake starch (manufactured by Joetsu Starch Co., Ltd.) and 4-α-glucanotransferase (manufactured by Amano Enzyme Co., Ltd.) were used per 100 g of meat. In Example 2, the amount of 4-α-glucanotransferase used (enzyme activity) was changed from 1 unit to 100 unit per 100 g of meat / 1 g of starch.

Further, as a comparative example, a penetrant in which neither 4-α-glucanotransferase nor starch is dissolved, a penetrant in which only 4-α-glucanotransferase is dissolved in 100 units and starch is not dissolved, and a penetrant in which only starch is dissolved 4 A penetrant that did not dissolve -α-glucanotransferase was prepared. Table 2 shows the blending amounts of Examples and Comparative Examples.

Next, in the same manner as in Example 1 above, 100 g of commercially available chicken thigh meat was immersed in each of the prepared permeates of Examples and Comparative Examples at 4 ° C. for 16 hours.

2. Food heating step Next, in the same manner as in Example 1 above, the penetrant of chicken thigh meat after immersion was cut, sprinkled with flour, and fried in oil at 190 ° C. for 4 minutes to prepare fried chicken.

3. 3. Evaluation In Example 2, evaluation was performed in the same manner as in Example 1 above. The evaluation results are shown in Table 2.

As can be seen from Table 2, all the samples of Examples 2a to 2i in which 4-α-glucanotransferase and starch were used in combination were judged to have good sensory evaluation and yield, and were judged to be comprehensive evaluation A or B. In particular, Examples 2b to 2i in which the amount of 4-α-glucanotransferase used (enzyme activity) was 2 units or more per 100 g of meat / 1 g of starch were highly evaluated as Comprehensive Evaluation A.

Regarding the amount of 4-α-glucanotransferase used (enzyme activity), the sensory evaluation was 5.0, which was a perfect score by using 30 units or more. As for the yield, the yield improved as the enzyme activity increased, and the yield was as high as 85% or more by using 15 units or more.

On the other hand, Comparative Example 2b in which 100 units of 4-α-glucanotransferase was used and no starch was used in combination did not show an improving effect on sensory evaluation and yield, as in Comparative Example 2a using only an alkaline agent. The result was a comprehensive evaluation of C. In addition, in Comparative Example 2c in which only starch was used and 4-α-glucanotransferase was not used, the sensory evaluation and the yield were slightly improved, but the overall evaluation was C.

The third embodiment is intended for fried chicken thighs as in the first and second embodiments, and uses a tumbling method (tapping method) instead of a dipping method in the step of applying the food performance improving agent. Is.

1. 1. Step of Applying Food Performance Improver First, a permeate was prepared by dissolving the food performance improver in 30 g of city water. In the tumbling method, it is not necessary to use a carbonate and a citrate as a pH adjuster in combination. As the food performance improving agent, 1 g or 2 g of rice cake starch (manufactured by Joetsu Starch Co., Ltd.) was used per 100 g of meat. Further, 30-unit or 40-unit of 4-α-glucanotransferase (manufactured by Amano Enzyme Co., Ltd.) was used.

Further, as a comparative example, a penetrant in which neither 4-α-glucanotransferase nor starch is dissolved, a penetrant in which only 4-α-glucanotransferase is dissolved in 30 units or 40 units and starch is not dissolved, and 1 g of starch only. Alternatively, a penetrant in which 2 g was dissolved and 4-α-glucanotransferase was not dissolved was prepared. Table 3 shows the blending amounts of Examples and Comparative Examples.

Next, each of the penetrants of Examples and Comparative Examples and 100 g of commercially available chicken thigh meat were mixed and tumbled with a tumbler. The tumbling conditions were refrigeration at 4 ° C., 30 rpm, continuous operation (no pause), and operation time of 1.0 hour.

2. Food heating step Next, in the same manner as in Examples 1 and 2, the penetrant of chicken thigh meat after immersion was cut, sprinkled with flour, and fried in oil at 190 ° C. for 4 minutes to prepare fried chicken.

3. 3. Evaluation In this Example 3, evaluation was carried out in the same manner as in Examples 1 and 2 above. The evaluation results are shown in Table 3.

As can be seen from Table 3, the samples of Examples 3a and 3b in which 4-α-glucanotransferase and starch were used in combination were highly evaluated as comprehensive evaluation A with good sensory evaluation and yield. From this, it can be seen that the effect of the present embodiment is confirmed not only in the dipping method but also in the tumbling method, and can be used in other methods.

On the other hand, Comparative Example 3d in which 30 units of 4-α-glucanotransferase alone was used and no starch was used was similar to Comparative Example 3a in which both 4-α-glucanotransferase and starch were not used. The result was a comprehensive evaluation of C, with no improvement effect in sensory evaluation and yield. On the other hand, in Comparative Example 3e in which 60 units of 4-α-glucanotransferase alone was used and starch was not used in combination, an effect was observed in the juiciness of the sensory evaluation, but no effect was observed in the looseness, and the comprehensive evaluation was performed. The result was C. In addition, in Comparative Examples 3b and 3c in which 1 g or 2 g of starch was used and 4-α-glucanotransferase was not used, the sensory evaluation and the yield were slightly improved, but the result was a comprehensive evaluation C. rice field.

<< Second Embodiment >>
The second embodiment is intended for foods mainly composed of starch such as confectionery and bread. Specifically, a method for producing bread, pound cake, rice cake and the like will be described. The food performance required for these foods is mainly that the taste such as moistness and chewyness is improved and that the food performance does not change with the passage of time. Hereinafter, bread will be described as an example.

1. 1. Step of Applying Food Performance Improver In this embodiment, starch, which is a substrate for 4-α-glucanotransferase, is blended as a main raw material for foods such as bread. Therefore, the food performance improving agent according to the second embodiment is composed of 4-α-glucanotransferase alone or a component other than starch, for example, dextrin. In the second embodiment, for the sake of simplicity, it will be described as a food performance improving agent consisting only of 4-α-glucanotransferase.

The blending ratio of 4-α-glucanotransferase to starch, which is the main raw material of foods such as bread, is not particularly limited, but for example, the enzyme activity is 1 unit to 100 units, preferably 2 units per 1 g of starch. It is preferable to use ~ 30 units of 4-α-glucanotransferase. It should be noted that blending 100 units or more of 4-α-glucanotransferase with 1 g of starch does not cause any particular problem, but it is difficult in terms of cost for food.

The method of applying the food performance improver at the food manufacturing stage differs depending on the cooking method of each food. For example, in the case of bread, 4-α-glucanotransferase should be mixed at the stage of preparing the bread dough. Just do it. During this application step, 4-α-glucanotransferase initiates an action on starch, but the degree of action is slight due to the low temperature.

2. Food heating step In the case of bread, this heating step is a normal baking step, for example, baking at a temperature of about 200 ° C. for about 20 to 30 minutes. At this time, 4-α-glucanotransferase is inactivated by high temperature, but it also has some heat resistance and acts on starch. The degree of action at this time is the main reaction of the enzyme. The heating step in the second embodiment will be specifically described with reference to each embodiment described later.

In this step, 4-α-glucanotransferase acts on the substrate starch to lengthen and modify the molecules of amylose and amylopectin so as to branch. The modified starch modified by this action improves the ability to retain water for a long time and the elasticity of the starch itself, which improves the moist feeling and the chewy feeling.

Hereinafter, the contents of the second embodiment will be specifically described with reference to Examples. The second embodiment is not limited to each of the following examples.

The fourth embodiment is intended for bread, and starch as a substrate is contained as a main raw material for bread dough. The action and effect of 4-α-glucanotransferase on the starch of this bread dough was confirmed.

1. 1. Step of applying food performance improver First, add 7 g of yeast (Saf's instant dry yeast red) and 220 g of city water to 371 g of strong flour (super camellia), mix at low speed for 3 minutes, and mix at medium speed for 1 minute. Mix to obtain dough. Next, the dough was fermented in a proofer at a temperature of 28 ° C. and a humidity of 78% for 2 hours to obtain medium seeds. Next, 159.4 g of strong flour, 10 g of skim milk powder, 10 g of salt, 146.2 g of water and 4-α-glucanotransferase (manufactured by Amano Enzyme Co., Ltd.) were added to the medium seeds at 10 units per 1 g of wheat. Moreover, the one to which 4-α-glucanotransferase was not added was used as a comparative example. Table 4 shows the blending amounts of Examples and Comparative Examples.

This kneading was carried out at low speed for 30 seconds and at medium speed for 3 minutes, and then 21 g of margarine was added. It was then mixed at low speed for 1 minute and kneaded further at medium speed for 4 minutes. The obtained dough was allowed to stand at 24 ° C. for 20 minutes, then the dough was molded, and then the dough was left to rest at 24 ° C. for 20 minutes and rolled and molded. Further, the dough was put in a proof and fermented at a temperature of 38 ° C. and a humidity of 85% for 53 minutes.

2. Food heating step Next, the dough after fermentation was baked under baking conditions of 210 ° C. for 27 minutes to prepare bread.

3. 3. Evaluation In Example 4, the moist and chewy textures were scored by sensory evaluation. Specifically, four evaluators who were skilled in the evaluation evaluated from 0 points (poor) to 5 points (good) and took the average value. Here, the moist feeling means that the surface is moist and the tongue is less likely to be rough, and the higher the score, the better the moist feeling, which is preferable. Further, the chewy feeling means a chewy repulsive force felt on the teeth when bitten, and the higher the score, the better the chewy feeling, which is preferable. In addition, as a comprehensive evaluation, the two items of the sensory evaluation were A for 4 points or more, B for 2.5 points or more, and C for the others. The sensory evaluation was performed 1 day and 3 days after baking, and the taste stability was also evaluated. The evaluation results are shown in Table 4.

As can be seen from Table 4, the sensory evaluation results of the samples of Examples 4a and 4b to which 4-α-glucanotransferase was given were good, and it was judged to be a comprehensive evaluation A or B. Although the value of Example 4b 3 days after baking was lower than that of Example 4a 1 day after baking, the average score was 3.0 in both moist and chewy feelings, and the taste was improved by the food performance improving agent. Improvement and taste stability were evaluated. The samples of Comparative Examples 4a and 4b were already judged to have a comprehensive evaluation C from 1 day after firing.

The fourth embodiment is intended for pound cake, and starch as a substrate is contained as a main raw material for cake dough. The action and effect of 4-α-glucanotransferase on the starch of this cake dough was confirmed.

1. 1. Step of applying food performance improver First, 250 g of granulated sugar is mixed with 250 g of margarine, 250 g of agitated whole egg is mixed, and then 250 g of cake flour and 4-α-glucanotransferase (manufactured by Amano Enzyme Co., Ltd.) are added to 1 g of wheat. 10 units were added per unit. Moreover, the one to which 4-α-glucanotransferase was not added was used as a comparative example. Table 5 shows the blending amounts of Examples and Comparative Examples.

2. Food heating step Next, 40 g of the mixed cake dough was poured into a cup and baked at 210 ° C. for 20 minutes to prepare a pound cake.

3. 3. Evaluation In Example 5, sensory evaluation was performed in the same manner as in Example 4 above. The sensory evaluation was performed 1 day, 3 days, 14 days, and 90 days after baking, and the long-term taste stability was also evaluated. The evaluation results are shown in Table 5.

As can be seen from Table 5, all the samples of Examples 5a to 5d to which 4-α-glucanotransferase was given had good sensory evaluation results and were judged to be comprehensive evaluation A or B. Although the overall evaluation was A up to Example 5b 3 days after firing, the overall evaluation was slightly lower than that of Example 5c 14 days after firing. However, the comprehensive evaluation B of Example 5c is higher than that of Comparative Example 5a one day after baking, and it can be seen that the food performance improving agent improved the taste. Further, it can be seen that the comprehensive evaluation B is maintained even in Example 5d 90 days after baking, and the taste is stable for a long period of time. In addition, in all the samples of Comparative Examples 5a to 5d, it was already judged as the comprehensive evaluation C from 1 day after firing.

The fourth embodiment is intended for white ball dumplings, which is a kind of rice cake, and starch as a substrate is contained as a main raw material of the kneaded dough. The action and effect of 4-α-glucanotransferase on the starch of this dough was confirmed.

1. 1. Step of Applying Food Performance Improver First, 20 units of 4-α-glucanotransferase (manufactured by Amano Enzyme Co., Ltd.) or 6-α-glucanotransferase was added to 100 g of glutinous rice flour and mixed. Moreover, the one in which neither enzyme was added was used as a comparative example. Table 6 shows the blending amounts of Examples and Comparative Examples. In Table 6, 4-α-glucanotransferase is listed as enzyme X, and 6-α-glucanotransferase is listed as enzyme Y.

2. Food heating step Next, 100 g of boiling water was added, and steaming and kneading were performed. In the fourth embodiment, the kneading with boiling water corresponds to the heat treatment. After kneading, 200 g of white sugar was added, and after kneading, it was molded into a round shape. The molded dumplings were put in ice water and drained to make white ball dumplings.

3. 3. Evaluation In Example 6, sensory evaluation was performed in the same manner as in Examples 4 and 5. The sensory evaluation was performed 1 day, 3 days and 5 days after refrigeration, and the long-term taste stability was also evaluated. The evaluation results are shown in Table 6.

As can be seen from Table 6, the sensory evaluation results of the samples of Examples 6b, 6d, and 6f to which 4-α-glucanotransferase (enzyme X) was applied were good and judged to be comprehensive evaluation A or B. Regarding the samples of Examples 6a, 6c, and 6e to which 6-α-glucanotransferase (enzyme Y) was added, the results of the sensory evaluation up to 3 days after refrigeration were good, and it was judged to be comprehensive evaluation B. However, after 5 days of refrigeration, the overall rating dropped to C. In all the samples of Comparative Examples 6a to 7c, the overall evaluation was B after 1 day of refrigeration, but it decreased to C after 3 days of refrigeration. From these facts, in the application of this Example 6, enzyme X is more effective than enzyme Y. However, it can be seen that the result of the sensory evaluation is also improved in the enzyme Y as compared with the comparative example.

As described above, according to the present invention, it can be used for a wide range of foods such as meats, seafood, breads, and confectioneries, and foods can be used by improving only a specific texture without deteriorating other tactile sensations. It is possible to provide a food performance improving agent capable of maintaining and improving the original taste and improving the performance of food such as taste stability and yield improvement, a food using the same, and a method for producing the same.

In carrying out the present invention, not only the above-described embodiments but also various modifications as follows can be mentioned.
(1) In each of the above embodiments, 4-α-glucanotransferase is mainly used as the glucosyltransferase. However, the present invention is not limited to this, and other glucosyltransferases, for example, the 6-α-glucanotransferase used in Example 6 may be used. In addition, glucosyltransferases other than these may be used.
(2) In each of the above embodiments, only glucosyltransferase and starch were used as components of the food performance improving agent. However, the present invention is not limited to this, and other components may be blended as long as they do not inhibit the enzyme activity.
(3) In the first embodiment, as an example of foods such as meat and seafood, a food performance improving agent is used for fried chicken thighs. However, the food performance improving agent may be used for pork cutlet, grilled meat, steak, tempura, boiled seafood (squid, shrimp, octopus, scallop, crab, etc.), or other foods. ..
(4) In the second embodiment described above, a food performance improving agent was used for bread, pound cake, and shiratama dumplings. However, the present invention is not limited to this, and the food performance improving agent may be used for other confectioneries, breads, or other foods containing starch as a main raw material.

Claims (10)

A food performance improver for improving the performance of at least one of food taste, taste stability and yield improvement.
A food performance improving agent containing glucosyltransferase and modifying the starch constituting the food or the starch added at the manufacturing stage of the food. The food performance improving agent according to claim 1, wherein when the target of the performance improvement is a food mainly composed of starch such as confectionery and bread, the glucosyltransferase is a main component. The food performance according to claim 1, wherein when the target of the performance improvement is a food such as meat or seafood, the glucosyltransferase is a main component and starch is a subordinate component. Improvement agent. The food performance improving agent according to claim 3, wherein the starch as the subordinate component is starch composed of small particles such as rice starch and tapioca starch. The food performance improving agent according to any one of claims 1 to 4, wherein the glucosyltransferase is a 4-α-glucanotransferase. A food product having improved food performance, which is produced by using the food performance improving agent according to any one of claims 1 to 5. A method for producing a food product in which at least one of the performances of taste, taste stability and yield improvement is improved.
An addition process of adding a food performance improver containing glucosyltransferase as a main component to raw materials or work-in-process products of foods to be improved.
It has a heating step of heat-treating the raw material of the food or the work-in-process product after the application step.
A method for producing a food, which comprises modifying the starch constituting the food or the starch added in the production stage of the food in the heating step. The method for producing a food product according to claim 7, wherein the glucosyltransferase is a 4-α-glucanotransferase. In the imparting step,
7. How to make food. In the heating step
The invention according to any one of claims 7 to 9, wherein the raw material or work-in-process product of the food to which the food performance improving agent is applied is heat-treated in a temperature range of 60 ° C to 300 ° C. How to make food.