JP2021122209A - Production method of enzymatically decomposed starch-containing plant raw material - Google Patents
Production method of enzymatically decomposed starch-containing plant raw material Download PDFInfo
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Noodles (AREA)
- Confectionery (AREA)
Abstract
Description
本発明は、α−アミラーゼとセルラーゼを特定の順序で作用させることを特徴とする、澱粉の老化による食感劣化が抑制された澱粉含有植物原料、当該澱粉含有植物原料配合食品及びそれらの製造方法、澱粉の老化による食感の劣化抑制方法に関する。 The present invention is characterized in that α-amylase and cellulase act in a specific order, a starch-containing plant material in which deterioration of texture due to aging of starch is suppressed, a food containing the starch-containing plant material, and a method for producing the same. , The present invention relates to a method for suppressing deterioration of texture due to aging of starch.
α化した澱粉は常温や低温で放置すると、水分が分離し硬くなる。この現象を老化と言い、澱粉の老化現象については数多くの研究がなされている。特に食品分野においては、澱粉の老化により食感が劣化するという課題があるため、様々な老化抑制方法が報告されている。特に、アセチル基やエーテル基などの親水性官能基を付加し化学的修飾を施した加工澱粉の老化耐性は非常に高く、多くの加工食品に利用されている。 When the pregelatinized starch is left at room temperature or low temperature, water is separated and it becomes hard. This phenomenon is called aging, and many studies have been conducted on the aging phenomenon of starch. In particular, in the food field, there is a problem that the texture deteriorates due to the aging of starch, so various methods for suppressing aging have been reported. In particular, processed starch to which a hydrophilic functional group such as an acetyl group or an ether group has been added and chemically modified has extremely high aging resistance and is used in many processed foods.
一方、近年の健康志向から、野菜原料や果物原料を配合した加工食品が増えており、これらをペースト状にして練り込んだベーカリー類、菓子類、麺類等が製造されている。一般的に、ベーカリー類、菓子類、麺類等を製造する場合、親水性官能基を付加した加工澱粉を配合することで、老化による食感劣化を大幅に抑制することができるが、野菜原料や果物原料を練り込む場合、これらに内在する澱粉質が保存中に老化し、食感が劣化することがある。特に澱粉含有量の多い野菜、例えばイモ類、豆類、とうもろこし、かぼちゃ等を配合する場合、澱粉含有植物由来の澱粉質の老化による食感劣化が著しい。澱粉含有植物由来の澱粉の老化は、澱粉含有植物を配合した加工食品を製造する上で避けることはできず、澱粉老化抑制効果が報告されているいかなる素材を添加しても、一定の効果は期待されるものの、澱粉の老化による食感劣化を完全に抑制することは困難である。 On the other hand, due to health consciousness in recent years, the number of processed foods containing vegetable raw materials and fruit raw materials is increasing, and bakeries, confectioneries, noodles and the like are manufactured by kneading these into a paste. Generally, when producing bakeries, confectionery, noodles, etc., by blending modified starch with a hydrophilic functional group, deterioration of texture due to aging can be significantly suppressed, but vegetable raw materials and When kneading fruit raw materials, the starch substance contained therein may age during storage and the texture may deteriorate. In particular, when vegetables having a high starch content, such as potatoes, beans, corn, and pumpkin, are blended, the texture of starch-containing plant-derived starch is significantly deteriorated due to aging. Starch-containing plant-derived starch aging is unavoidable in the production of processed foods containing starch-containing plants, and any material that has been reported to have a starch aging-suppressing effect has a certain effect. Although expected, it is difficult to completely suppress the deterioration of texture due to aging of starch.
澱粉含有植物由来の澱粉の老化により生じる、澱粉含有植物を配合した加工食品の食感劣化を完全に抑制する手段は未だ存在しない。
澱粉含有植物原料として、摩砕したペーストや、乾燥して粉砕した粉末等を製造する場合においては、高品質な原料を製造するための様々な方法が報告されている。例えば、澱粉貯蔵植物加工物に澱粉分解酵素を反応させた後噴霧乾燥することを特徴とする澱粉貯蔵植物粉末の製造方法が示されている（特許文献１）。当該方法により、粉末の流動性や液への分散性がよく、滑らかな食感になる効果が得られるが、澱粉質を完全に分解する手法ではないため、老化による食感劣化の抑制効果は限定的である。また、澱粉分解酵素による反応後に、植物組織崩壊酵素を反応させる手段についても記載されているが、植物組織崩壊酵素の使用を必須としていない。
There is still no means to completely suppress the deterioration of the texture of processed foods containing starch-containing plants, which is caused by the aging of starch derived from starch-containing plants.
In the case of producing a ground paste, a dried and crushed powder, or the like as a starch-containing plant raw material, various methods for producing a high-quality raw material have been reported. For example, a method for producing a starch-storing plant powder is described, which comprises reacting a processed starch-storing plant with a starch-degrading enzyme and then spray-drying it (Patent Document 1). By this method, the fluidity of the powder and the dispersibility in the liquid are good, and the effect of obtaining a smooth texture can be obtained. Limited. It also describes a means for reacting a plant tissue-disintegrating enzyme after a reaction with a starch-degrading enzyme, but the use of the plant tissue-disintegrating enzyme is not essential.
また澱粉含有野菜ペーストに澱粉分解酵素を反応させ、加熱失活後、酵素未処理の澱粉含有野菜ペーストと混合し乾燥粉末化した野菜パウダーの製造方法が示されている（特許文献２）。当該方法により粉末の分散性が向上するが、澱粉質を完全に分解する手法ではないため、老化による食感劣化抑制効果は限定的である。 Further, a method for producing a vegetable powder obtained by reacting a starch-containing vegetable paste with a starch-degrading enzyme, inactivating it by heating, and then mixing it with an enzyme-untreated starch-containing vegetable paste to make a dry powder is shown (Patent Document 2). Although the dispersibility of the powder is improved by this method, the effect of suppressing the deterioration of texture due to aging is limited because it is not a method of completely decomposing starch.
さらに加熱水蒸気処理及びチョッパーで粉砕した野菜に酵素を添加し反応させ、失活処理をした野菜ペーストの製造方法が示されている（特許文献３）。当該手法により、色調、味、風味の改善の他、良好な食感維持に関する記載もあるが、使用する酵素はアミラーゼかセルラーゼのいずれか一方又は両方であることが記載されている。 Further, a method for producing a vegetable paste which has been deactivated by adding an enzyme to vegetables crushed by heat steam treatment and a chopper is shown (Patent Document 3). In addition to improving the color tone, taste, and flavor, there is a description about maintaining a good texture by this method, but it is described that the enzyme used is either one or both of amylase and cellulase.
α−アミラーゼとセルラーゼを用いた植物ペーストの製造方法としては他にも報告があり、ケール又はニラに液中機械的微粉砕と併せ植物組織崩壊・繊維分解酵素を反応させる方法が示されている（特許文献４）。澱粉質液化酵素、すなわち澱粉分解酵素との併用に関する記載もあるが、併用する場合も澱粉質液化酵素の後に植物組織崩壊・繊維分解酵素の順であり、対象も澱粉質を多く含む植物ではない。 There are other reports on the method for producing a plant paste using α-amylase and cellulase, and a method for reacting kale or garlic with a plant tissue disintegrating / fibrogenic enzyme in combination with submerged mechanical pulverization has been shown. (Patent Document 4). There is also a description about the combined use with starch liquefying enzyme, that is, starch degrading enzyme, but even when used in combination, starch liquefying enzyme is followed by plant tissue disintegration / fibrogenic enzyme, and the target is not a plant containing a large amount of starch. ..
野菜等の植物をα−アミラーゼやセルラーゼにより改質する方法としては、セルラーゼ等を反応させることによる野菜の軟化方法（特許文献５）、α−アミラーゼ、プロテアーゼ、ペクチナーゼを配合することを特徴とする炊飯用の浸漬時間短縮製剤（特許文献６）、α−アミラーゼ、セルラーゼ等を作用させることを特徴とするお粥や雑炊の製造方法（特許文献７）等が報告されている。また、野菜等の植物を酵素により改質する方法は他にも多く知られており、結果的にそれらを用いた加工食品の食感劣化抑制に一定の効果が見られる場合もあるが、澱粉含有植物中に存在する澱粉質を分解し澱粉質を消失させることで、老化による食感劣化への影響をなくすことに成功した事例はない。 A method for modifying a plant such as vegetables with α-amylase or cellulase is characterized by blending a method for softening vegetables by reacting cellulase or the like (Patent Document 5), α-amylase, protease, and pectinase. There have been reports on a preparation for shortening the immersion time for rice cooking (Patent Document 6), a method for producing porridge and porridge, which is characterized by allowing α-amylase, cellulase, and the like to act (Patent Document 7). In addition, many other methods for modifying plants such as vegetables with enzymes are known, and as a result, a certain effect may be seen in suppressing the deterioration of texture of processed foods using them, but starch There has been no successful case of eliminating the effect on texture deterioration due to aging by decomposing the starch substance existing in the contained plants and eliminating the starch substance.
本発明の目的は、澱粉の老化により食感が劣化することのない澱粉含有植物原料及び当該原料を配合した加工食品及びそれらの製造方法を提供すること、また、澱粉の老化による食感劣化の抑制方法を提供することである。 An object of the present invention is to provide a starch-containing plant raw material whose texture does not deteriorate due to aging of starch, a processed food containing the raw material, and a method for producing the same, and to deteriorate the texture due to aging of starch. It is to provide a suppression method.
本発明者は、鋭意研究を行った結果、澱粉含有植物ペーストにセルラーゼを作用させた後にα−アミラーゼを作用させる、又はα−アミラーゼ及びセルラーゼを同時に作用させることにより上記目的を達成し得ることを見出し、本発明を完成するに至った。すなわち、本発明は以下の通りである。 As a result of diligent research, the present inventor has found that the above object can be achieved by allowing cellulase to act on starch-containing plant paste and then α-amylase, or by simultaneously acting α-amylase and cellulase. We have found and completed the present invention. That is, the present invention is as follows.
［１］（１）澱粉含有植物ペーストにセルラーゼを添加する工程、及び
（２）澱粉含有植物ペーストにα−アミラーゼを添加する工程を含み、
（１）（２）の順に行うことを特徴とする、酵素分解澱粉含有植物ペーストの製造方法。
［２］（１）澱粉含有植物ペーストにセルラーゼを添加する工程、及び
（２）澱粉含有植物ペーストにα−アミラーゼを添加する工程を含み、
（１）と（２）を同時に行うことを特徴とする、酵素分解澱粉含有植物ペーストの製造方法。
［３］澱粉含有植物ペースト固形分１ｇあたり、α−アミラーゼの添加量が０．５ｕ以上及び／又はセルラーゼの添加量が０．０２ｕ以上である、［１］又は［２］に記載の方法。
［４］澱粉含有植物が、澱粉含有量が可食部中３％以上６０％以下の植物である［１］〜［３］のいずれかに記載の方法。
［５］澱粉含有植物が、イモ類、豆類、とうもろこし及びかぼちゃからなる群より選ばれる１種以上の植物である［１］〜［４］のいずれかに記載の方法。
［６］さらに（３）酵素を失活させる工程を含む、［１］〜［５］のいずれかに記載の方法。
［７］［１］〜［６］のいずれかに記載の方法により製造された酵素分解澱粉含有植物ペースト。
［８］［７］に記載の酵素分解澱粉含有植物ペーストを配合した食品。
［９］食品が、ベーカリー類、菓子類又は麺類である、［８］に記載の食品。
［１０］食品が、食感劣化が抑制された食品である、［８］又は［９］に記載の食品。
［１１］（１）澱粉含有植物ペーストにセルラーゼを添加する工程、
（２）澱粉含有植物ペーストにα−アミラーゼを添加する工程、及び
（３）酵素分解された澱粉含有植物ペーストを食品に添加する工程
を含む、酵素分解澱粉含有植物配合食品の製造方法であって、（１）（２）の順に行うことを特徴とする、方法。
［１２］（１）澱粉含有植物ペーストにセルラーゼを添加する工程、
（２）澱粉含有植物ペーストにα−アミラーゼを添加する工程、及び
（３）酵素分解された澱粉含有植物ペーストを食品に添加する工程
を含む、酵素分解澱粉含有植物配合食品の製造方法であって、（１）と（２）を同時に行うことを特徴とする、方法。
［１３］（１）澱粉含有植物ペーストにセルラーゼを添加する工程、
（２）澱粉含有植物ペーストにα−アミラーゼを添加する工程、及び
（３）酵素分解された澱粉含有植物ペーストを食品に添加する工程
を含む、澱粉含有植物配合食品の食感劣化を抑制する方法であって、（１）（２）の順に行うことを特徴とする、方法。
［１４］（１）澱粉含有植物ペーストにセルラーゼを添加する工程、
（２）澱粉含有植物ペーストにα−アミラーゼを添加する工程、及び
（３）酵素分解された澱粉含有植物ペーストを食品に添加する工程
を含む、澱粉含有植物配合食品の食感劣化を抑制する方法であって、（１）と（２）を同時に行うことを特徴とする、方法。
[1] Includes (1) a step of adding cellulase to the starch-containing plant paste and (2) a step of adding α-amylase to the starch-containing plant paste.
(1) A method for producing an enzymatically decomposed starch-containing plant paste, which comprises performing in the order of (2).
[2] Includes (1) a step of adding cellulase to the starch-containing plant paste and (2) a step of adding α-amylase to the starch-containing plant paste.
A method for producing an enzymatically decomposed starch-containing plant paste, which comprises performing (1) and (2) at the same time.
[3] The method according to [1] or [2], wherein the amount of α-amylase added is 0.5u or more and / or the amount of cellulase added is 0.02u or more per 1 g of starch-containing plant paste solid content.
[4] The method according to any one of [1] to [3], wherein the starch-containing plant is a plant having a starch content of 3% or more and 60% or less in the edible portion.
[5] The method according to any one of [1] to [4], wherein the starch-containing plant is one or more plants selected from the group consisting of potatoes, beans, corn and pumpkin.
[6] The method according to any one of [1] to [5], further comprising (3) a step of inactivating the enzyme.
[7] An enzymatically decomposed starch-containing plant paste produced by the method according to any one of [1] to [6].
[8] A food containing the enzymatically decomposed starch-containing plant paste according to [7].
[9] The food according to [8], wherein the food is bakery, confectionery or noodles.
[10] The food according to [8] or [9], wherein the food is a food in which deterioration of texture is suppressed.
[11] (1) Step of adding cellulase to starch-containing plant paste,
A method for producing an enzymatically decomposed starch-containing plant-blended food, which comprises a step of adding α-amylase to a starch-containing plant paste and (3) a step of adding an enzymatically decomposed starch-containing plant paste to a food. , (1), (2), the method.
[12] (1) Step of adding cellulase to starch-containing plant paste,
A method for producing an enzymatically decomposed starch-containing plant-blended food, which comprises a step of adding α-amylase to a starch-containing plant paste and (3) a step of adding an enzymatically decomposed starch-containing plant paste to a food. , (1) and (2) at the same time.
[13] (1) Step of adding cellulase to starch-containing plant paste,
A method for suppressing deterioration of the texture of starch-containing plant-containing foods, which comprises a step of adding α-amylase to a starch-containing plant paste and a step of adding an enzymatically decomposed starch-containing plant paste to a food. The method is characterized in that the steps (1) and (2) are performed in this order.
[14] (1) Step of adding cellulase to starch-containing plant paste,
A method for suppressing deterioration of the texture of a starch-containing plant-containing food, which comprises a step of adding α-amylase to a starch-containing plant paste and a step of adding an enzymatically decomposed starch-containing plant paste to a food. A method, characterized in that (1) and (2) are performed at the same time.
本発明により、製造時に特定の２種類の酵素を特定の順序で添加し反応させるだけで、食感が劣化することのない澱粉含有植物原料を得ることができ、更には、澱粉の老化による食感劣化の影響を受けることのない澱粉含有植物原料配合加工食品を得ることができる。 According to the present invention, it is possible to obtain a starch-containing plant raw material that does not deteriorate the texture by simply adding and reacting two specific types of enzymes in a specific order at the time of production, and further, a food due to aging of starch. It is possible to obtain a processed food containing a starch-containing plant material that is not affected by the deterioration of texture.
本発明は、
（１）澱粉含有植物ペーストにセルラーゼを添加する工程、及び
（２）澱粉含有植物ペーストにα−アミラーゼを添加する工程を含み、
（１）（２）の順に行う、又は（１）と（２）を同時に行うことを特徴とする、酵素分解澱粉含有植物ペーストの製造方法（以下本発明の製造方法と略することもある）に関する。
The present invention
It includes (1) a step of adding cellulase to a starch-containing plant paste and (2) a step of adding α-amylase to a starch-containing plant paste.
A method for producing an enzymatically decomposed starch-containing plant paste, which comprises performing (1) and (2) in this order, or performing (1) and (2) at the same time (hereinafter, may be abbreviated as the production method of the present invention). Regarding.
本発明の製造方法には、澱粉含有植物ペーストを用いる。
本発明に用いる澱粉含有植物ペーストは、澱粉を多く含む植物を加工したペーストのことであり、いかなる工程を経てペースト状にされたものでも構わない。植物原料を摩砕してペースト状にしたものでも構わず、植物原料を乾燥して粉末化した後に加水してペースト状にしたものでも構わない。
ペーストに含まれる固形分量は植物原料によっても異なるが、通常５％〜７０％であり、８％〜６０％が好ましい。
澱粉を多く含む植物とは、老化した際に食感に影響の出る量の澱粉が含まれる植物を意味し、澱粉含有量の目安は可食部中２％以上であり、３％以上が好ましく、じゃがいも、さつまいも、里芋等のイモ類、大豆、インゲン豆、そら豆、小豆、落花生等の豆類、とうもろこし、かぼちゃ、れんこん、栗、バナナ等がその一例である。なかでも加工食品に練り込むことにより健康価値や味覚品質などの付加価値を付与するという観点から、さつまいも、大豆、インゲン豆、そら豆、小豆、落花生、とうもろこし、かぼちゃ、栗、バナナが好ましい。
一方、澱粉含有量の上限は特に限定されないが、該含有量が多い植物は、同様の効果は得られるものの、澱粉分解物による物性への影響が大きくなる場合があるので、通常可食部中６０％以下であり、４０％以下が好ましい。
なお可食部とは、通常の食習慣において廃棄される部分を除いたものと定義される。例えば、イモ類の場合、皮を除いた部分が可食部である。
A starch-containing plant paste is used in the production method of the present invention.
The starch-containing plant paste used in the present invention is a paste obtained by processing a plant containing a large amount of starch, and may be made into a paste through any step. The plant material may be ground into a paste, or the plant material may be dried, powdered, and then hydrated to form a paste.
The amount of solids contained in the paste varies depending on the plant material, but is usually 5% to 70%, preferably 8% to 60%.
A plant containing a large amount of starch means a plant containing an amount of starch that affects the texture when aged, and the standard starch content is 2% or more in the edible portion, preferably 3% or more. Examples include potatoes, sweet potatoes, potatoes such as satoimo, beans such as soybeans, green beans, soybeans, red beans, and peanuts, corn, pumpkin, starch, chestnuts, and bananas. Among them, sweet potatoes, soybeans, green beans, broad beans, red beans, peanuts, corn, pumpkin, chestnuts, and bananas are preferable from the viewpoint of adding added value such as health value and taste quality by kneading them into processed foods.
On the other hand, the upper limit of the starch content is not particularly limited, and although a plant having a high starch content can obtain the same effect, the influence of the starch decomposition product on the physical properties may be large, so that it is usually contained in the edible portion. It is 60% or less, preferably 40% or less.
The edible portion is defined as excluding the portion that is discarded in normal eating habits. For example, in the case of potatoes, the part excluding the skin is the edible part.
本発明の製造方法には、α−アミラーゼ及びセルラーゼを用いる。
本発明に用いるα−アミラーゼは、澱粉を構成するα−グルコース同士のα−1,4グリコシド結合をランダムに加水分解する澱粉分解酵素であり、CAS番号は９０００−９０−２で特定される。この特性を有するものであれば、いかなる方法で製造されたものでも構わない。植物から抽出したものでも、微生物に産生させたものでも構わず、遺伝子組み換え酵素であっても構わない。酵素の性状は、粉体、液体、顆粒等、いかなる性状のものでも構わない。本発明に用いるα−アミラーゼの例として、天野エンザイム社より市販されている「クライスターゼSD８」が挙げられる。
Α-Amylase and cellulase are used in the production method of the present invention.
The α-amylase used in the present invention is a starch-degrading enzyme that randomly hydrolyzes α-1,4 glycosidic bonds between α-glucoses constituting starch, and is specified by CAS number 9000-90-2. Any one produced by any method may be used as long as it has this characteristic. It may be extracted from a plant, produced by a microorganism, or may be a genetically modified enzyme. The properties of the enzyme may be any properties such as powder, liquid, and granules. An example of the α-amylase used in the present invention is "Crystase SD8" commercially available from Amano Enzyme.
本発明に用いるセルラーゼは、セルロースを構成するβ−グルコース同士のβ−1,4グリコシド結合をランダムに加水分解するセルロース分解酵素であり、CAS番号は９０１２−５４−８で特定される。この特性を有するものであれば、いかなる方法で製造されたものでも構わない。植物から抽出したものでも、微生物に産生させたものでも構わず、遺伝子組み換え酵素であっても構わない。酵素の性状は、粉体、液体、顆粒等、いかなる性状のものでも構わない。本発明に用いるセルラーゼの例として、天野エンザイム社より市販されている「セルラーゼＴ「アマノ」４」が挙げられる。尚、セルロースは細胞壁を構成する主成分であり、セルラーゼの働きにより、細胞壁を分解することができる。 The cellulase used in the present invention is a cellulolytic enzyme that randomly hydrolyzes β-1,4 glycosidic bonds between β-glucoses constituting cellulose, and its CAS number is specified by 9012-54-8. Any one produced by any method may be used as long as it has this characteristic. It may be extracted from a plant, produced by a microorganism, or may be a genetically modified enzyme. The properties of the enzyme may be any properties such as powder, liquid, and granules. As an example of the cellulase used in the present invention, "Cellulase T" Amano "4" commercially available from Amano Enzyme Co., Ltd. can be mentioned. Cellulose is the main component of the cell wall, and the cell wall can be decomposed by the action of cellulase.
本発明の澱粉含有植物ペーストに内在する澱粉質の分解において、α−アミラーゼ及びセルラーゼを添加する（作用させる）順序は限定されないが、
（ａ）α−アミラーゼ及びセルラーゼを同時に添加する（作用させる）、
（ｂ）セルラーゼを添加した（作用させた）後にα−アミラーゼを添加する（作用させる）、又は
（ｃ）α−アミラーゼを添加した（作用させた）後にセルラーゼを添加する（作用させる）
ことが挙げられるが、ペースト中の澱粉質をすべて分解するという観点から、（ａ）及び（ｂ）が好ましい。
In the decomposition of the starch substance inherent in the starch-containing plant paste of the present invention, the order in which α-amylase and cellulase are added (acted) is not limited.
(A) Add (act) α-amylase and cellulase at the same time.
(B) Add (act) α-amylase after adding (acting) cellulase, or (c) Add (act) cellulase after adding (acting) α-amylase.
However, (a) and (b) are preferable from the viewpoint of decomposing all the starchy substances in the paste.
また本発明の製造方法には、（３）酵素を失活させる工程を含んでもよい。
酵素を失活させる工程としては、加熱失活、酸失活、アルカリ失活等が挙げられるが、工業的に失活工程を導入する現実性の観点から加熱失活が好ましい。
酵素を失活させる工程は、上記（ａ）〜（ｃ）の工程の後に行うことが挙げられるが、（ｂ）の場合には、セルラーゼを作用させた後に行ってもよい。
加熱失活をする場合は、用いた酵素の特性により、十分に失活する条件を用いるのが望ましく、例えば、９８℃で１５分加熱して酵素を失活させる。
また本発明の製造方法においては、撹拌工程や冷却工程等の慣用の工程を含んでもよい。
Further, the production method of the present invention may include (3) a step of inactivating the enzyme.
Examples of the step of inactivating the enzyme include heat deactivation, acid deactivation, alkali deactivation and the like, but heat deactivation is preferable from the viewpoint of the reality of introducing the deactivation step industrially.
The step of inactivating the enzyme may be performed after the steps (a) to (c) above, but in the case of (b), it may be performed after the cellulase is allowed to act.
In the case of heat deactivation, it is desirable to use conditions that sufficiently deactivate the enzyme, depending on the characteristics of the enzyme used. For example, the enzyme is deactivated by heating at 98 ° C. for 15 minutes.
Further, the production method of the present invention may include conventional steps such as a stirring step and a cooling step.
澱粉含有植物ペーストにα−アミラーゼ及びセルラーゼを作用させる場合のα−アミラーゼの添加量は、澱粉含有植物ペースト固形分１ｇあたり通常０．５ｕ以上であり、２ｕ〜１０００ｕが好ましく、２．５ｕ〜５００ｕがより好ましい。尚、α−アミラーゼの酵素活性については、馬鈴薯澱粉を基質として、１分間にヨウ素による呈色を１０％減少させる酵素量を１ｕ（ユニット）と定義した。 When α-amylase and cellulase are allowed to act on the starch-containing plant paste, the amount of α-amylase added is usually 0.5u or more per 1 g of the starch-containing plant paste solid content, preferably 2u to 1000u, and 2.5u to 500u. Is more preferable. Regarding the enzymatic activity of α-amylase, the amount of enzyme that reduces the coloration caused by iodine by 10% per minute using potato starch as a substrate was defined as 1u (unit).
澱粉含有植物ペーストにα−アミラーゼ及びセルラーゼを作用させる場合のセルラーゼの添加量は、澱粉含有植物ペースト固形分１ｇあたり通常０．０２ｕ以上であり、０．０２ｕ〜４０ｕが好ましく、０．１ｕ〜２０ｕがより好ましい。尚、セルラーゼの酵素活性については、カルメロースナトリウムを基質として、１分間に１μｍｏｌのブドウ糖に相当する還元力の増加をもたらす酵素量を１ｕ（ユニット）と定義した。 When α-amylase and cellulase are allowed to act on the starch-containing plant paste, the amount of cellulase added is usually 0.02u or more per 1 g of the starch-containing plant paste solid content, preferably 0.02u to 40u, preferably 0.1u to 20u. Is more preferable. Regarding the enzymatic activity of cellulase, 1u (unit) was defined as the amount of enzyme that causes an increase in reducing power equivalent to 1 μmol of glucose per minute using carmellose sodium as a substrate.
なかでも澱粉含有植物ペーストへの添加量が、澱粉含有植物ペースト固形分１ｇあたり、α−アミラーゼが２５〜５００ｕ及びセルラーゼが１〜２０ｕの場合が特に好ましい。 In particular, the amount added to the starch-containing plant paste is particularly preferably 25 to 500 u for α-amylase and 1 to 20 u for cellulase per 1 g of solid content of the starch-containing plant paste.
α−アミラーゼ及びセルラーゼの反応時間は、α−アミラーゼ及びセルラーゼが基質物質に作用することが可能な時間であれば特に限定されないが、非常に短い時間でも逆に長時間作用させても構わないが、作用時間としては通常１分〜２４時間である。とりわけ本発明においては、セルラーゼにより澱粉含有植物ペーストの細胞壁を分解した上でα−アミラーゼにより内在する澱粉を十分に分解することで澱粉の老化による食感劣化を抑制することが特徴であるため、１５分以上の作用時間が好ましく、１２時間以下が好ましい。 The reaction time of α-amylase and cellulase is not particularly limited as long as it can act on the substrate substance, but it may be allowed to act for a very short time or conversely for a long time. The action time is usually 1 minute to 24 hours. In particular, the present invention is characterized in that the cell wall of the starch-containing plant paste is decomposed by cellulase and then the starch contained therein is sufficiently decomposed by α-amylase to suppress the deterioration of texture due to aging of the starch. The action time of 15 minutes or more is preferable, and 12 hours or less is preferable.
また、反応温度に関しても、使用するα−アミラーゼ及びセルラーゼが活性を保つ範囲であればどの温度であっても構わないが、温度としては通常０℃〜９０℃で作用させることが挙げられ、５℃〜８０℃が好ましい。 The reaction temperature may be any temperature as long as the α-amylase and cellulase to be used maintain their activities, but the temperature is usually 0 ° C. to 90 ° C., and 5 ° C to 80 ° C is preferable.
反応時のｐＨは、使用するα−アミラーゼ及びセルラーゼが活性を保つ範囲であれば限定されないが、高い活性を得るという観点から、通常ｐＨ２〜１０であり、３〜９が好ましい。 The pH at the time of the reaction is not limited as long as the α-amylase and cellulase used maintain their activities, but from the viewpoint of obtaining high activity, the pH is usually 2 to 10, preferably 3 to 9.
本発明の製造方法には、α−アミラーゼ及びセルラーゼを用いるが、他にいかなる酵素、いかなる素材を併用しても構わない。
α−アミラーゼと共に用いられる酵素としては、β−アミラーゼ、グルコアミラーゼ等が挙げられる。
セルラーゼと共に用いられる酵素としては、ヘミセルラーゼ、ペクチナーゼ等が挙げられる。
Although α-amylase and cellulase are used in the production method of the present invention, any other enzyme and any material may be used in combination.
Examples of the enzyme used together with α-amylase include β-amylase and glucoamylase.
Examples of the enzyme used together with cellulase include hemicellulase, pectinase and the like.
本発明において酵素分解澱粉含有植物ペーストは、酵素分解澱粉を含む。
酵素分解澱粉とは、澱粉質を構成する糖鎖のα−１，４結合が切断された状態の澱粉を意味する。
酵素分解澱粉含有植物ペーストとは、植物に内在する澱粉が一部または全部が酵素分解澱粉に変換された植物ペーストであり、具体的に内在する澱粉質は、老化による食感劣化を抑制するという観点から、通常少なくとも１０％以上が酵素分解澱粉であり、３０％以上が好ましく、完全に分解している、すなわち酵素分解澱粉１００％（澱粉質を含まない）がより好ましい。
In the present invention, the enzymatically decomposed starch-containing plant paste contains enzymatically decomposed starch.
Enzymatically decomposed starch means starch in a state in which α-1,4 bonds of sugar chains constituting the starch substance are cleaved.
The enzyme-degraded starch-containing plant paste is a plant paste in which part or all of the starch contained in the plant is converted into enzymatically decomposed starch, and specifically, the starch substance contained therein suppresses the deterioration of texture due to aging. From the viewpoint, usually at least 10% or more is enzymatically decomposed starch, preferably 30% or more, and completely decomposed, that is, 100% enzymatically decomposed starch (without starch) is more preferable.
本発明の製造方法に、さらに乾燥工程（脱水工程）、粉末化工程、水などの溶媒等の添加工程等の慣用の方法を含む、粉状、顆粒状、液状、シロップ状、ゼリー状、ペースト状、キューブ状などの形態の酵素分解澱粉含有植物原料の製造方法も本発明に含まれる。 The production method of the present invention further includes a conventional method such as a drying step (dehydration step), a powdering step, and a step of adding a solvent such as water, etc., in the form of powder, granules, liquid, syrup, jelly, paste, etc. The present invention also includes a method for producing a plant material containing enzymatically decomposed starch in the form of a shape, a cube, or the like.
本発明の製造方法により得られた酵素分解澱粉含有植物ペーストも本発明に含まれる。
酵素分解澱粉含有植物ペーストは、上述の定義の通りであり、内在する澱粉質のうち酵素分解澱粉の割合は、通常１０％〜１００％、好ましくは３０％〜１００％、より好ましくは１００％（澱粉質を含まない）である。
酵素分解澱粉含有植物ペーストは、酵素分解澱粉含有植物原料として、各種加工食品に使用することができる。
また酵素分解澱粉含有植物ペーストは、さらに脱水・乾燥、溶媒添加等の慣用の方法により、粉状、顆粒状、液状、シロップ状、ゼリー状、ペースト状、キューブ状などの形態で、酵素分解澱粉含有植物原料として使用することができる。以下これらの形態はすべて酵素分解澱粉含有植物原料と総称することもある。
The enzyme-decomposed starch-containing plant paste obtained by the production method of the present invention is also included in the present invention.
The enzymatically decomposed starch-containing plant paste is as defined above, and the proportion of the enzymatically decomposed starch in the inherent starch is usually 10% to 100%, preferably 30% to 100%, more preferably 100% ( Does not contain starch).
The enzymatically decomposed starch-containing plant paste can be used in various processed foods as an enzymatically decomposed starch-containing plant raw material.
In addition, the enzymatically decomposed starch-containing plant paste is further subjected to conventional methods such as dehydration / drying and solvent addition in the form of powder, granular, liquid, syrup, jelly, paste, cube and the like. It can be used as a contained plant raw material. Hereinafter, all of these forms may be collectively referred to as plant raw materials containing enzymatically decomposed starch.
本発明の酵素分解澱粉含有植物ペースト又は酵素分解澱粉含有植物原料を配合した食品も本発明に含まれる（本発明の食品とも称する）。
本発明の食品は、澱粉の老化が抑制されるので、食品の食感の劣化が抑制され、好ましい食感が維持できる。
具体的には、以下の工程を（１）（２）（３）の順で含む、又は（１）と（２）を同時に行った後（３）を行う、分解澱粉含有植物ペースト又は酵素分解澱粉含有植物原料配合食品の製造方法により得られる：
（１）澱粉含有植物ペーストにセルラーゼを添加する工程、
（２）澱粉含有植物ペーストにα−アミラーゼを添加する工程、
（３）酵素分解された澱粉含有植物ペースト又は酵素分解澱粉含有植物原料を食品に添加する工程。
The present invention also includes a food containing the enzymatically decomposed starch-containing plant paste of the present invention or the enzymatically decomposed starch-containing plant raw material (also referred to as the food of the present invention).
Since the food of the present invention suppresses the aging of starch, the deterioration of the texture of the food is suppressed, and a preferable texture can be maintained.
Specifically, the following steps are included in the order of (1), (2), and (3), or (1) and (2) are performed at the same time, and then (3) is performed. Obtained by the method for producing starch-containing plant-containing foods:
(1) Step of adding cellulase to starch-containing plant paste,
(2) Step of adding α-amylase to starch-containing plant paste,
(3) A step of adding an enzymatically decomposed starch-containing plant paste or an enzymatically decomposed starch-containing plant raw material to a food.
酵素分解澱粉含有植物ペースト又は酵素分解澱粉含有植物原料配合食品は、当該ペースト又は原料を添加して製造することが可能な加工食品であれば、いかなる食品でも構わないが、保存中の食感劣化が課題となりやすい固形の食品に配合した場合において本発明の価値がより向上する。例えば、ベーカリー類、菓子類（和菓子、洋菓子を含む）、麺類（麺帯類を含む）等がその一例である。
酵素分解澱粉含有植物ペースト又は酵素分解澱粉含有植物原料配合食品は、当該ペースト又は原料のみ、又は「その他の成分」を加えて、食品製造等の分野において慣用の方法により製造することができる。
「その他の成分」として、本発明の効果を損なわない範囲であれば特には限定されないが、例えば、アラニン、グルタミン酸、グリシン等のアミノ酸類およびその塩；酢酸、酒石酸等の有機酸類およびその塩；食塩、塩化ナトリウム、塩化カリウム等の無機塩類；難消化性デキストリン等の食物繊維；砂糖、蜂蜜、メープルシロップ、スクロース、グルコース、フルクトース、異性化糖、オリゴ糖等の糖類；キシリトール、エリスリトール等の糖アルコール類；高甘味度甘味料；イノシン酸、グアニル酸、キサンチル酸等の核酸類およびその塩；ｐＨ緩衝剤、賦形剤、増量剤、香料、食用油、エタノール、水が挙げられる。
「その他の成分」としては、１種の成分を用いてもよく、２種またはそれ以上の成分を組み合わせて用いてもよい。
The enzymatically decomposed starch-containing plant paste or the enzymatically decomposed starch-containing plant raw material-containing food may be any food as long as it is a processed food that can be produced by adding the paste or raw material, but the texture deteriorates during storage. The value of the present invention is further improved when it is blended in a solid food that tends to be a problem. For example, bakeries, confectioneries (including Japanese confectionery and Western confectionery), noodles (including noodle bands) and the like are examples.
The enzymatically decomposed starch-containing plant paste or the enzymatically decomposed starch-containing plant raw material-containing food can be produced by a method commonly used in fields such as food production by adding only the paste or raw material or "other ingredients".
The "other component" is not particularly limited as long as it does not impair the effects of the present invention, and is, for example, amino acids such as alanine, glutamic acid and glycine and salts thereof; organic acids such as acetic acid and tartrate acid and salts thereof; Inorganic salts such as salt, sodium chloride, potassium chloride; dietary fiber such as resistant dextrin; sugars such as sugar, honey, maple syrup, sucrose, glucose, fructose, isomerized sugar, oligosaccharide; sugars such as xylitol and erythritol Alcohols; High sweetness sweeteners; Nucleic acid such as inosinic acid, guanylate, xanthyl acid and salts thereof; pH buffers, excipients, bulking agents, fragrances, edible oils, ethanol and water.
As the "other component", one kind of component may be used, or two or more kinds of components may be used in combination.
本発明には、澱粉含有植物添加食品の食感劣化を抑制する方法も本発明に含まれる。
具体的には、以下の工程を以下の工程を（１）（２）（３）の順で含む、又は（１）と（２）を同時に行った後（３）を行う工程により得られた酵素分解された澱粉含有植物ペースト又は酵素分解澱粉含有植物原料を食品に添加（使用）することにより澱粉の老化を抑制し、食感の劣化を抑制することができる：
（１）澱粉含有植物ペーストにセルラーゼを添加する工程、
（２）澱粉含有植物ペーストにα−アミラーゼを添加する工程、
（３）酵素分解された澱粉含有植物ペースト（酵素分解澱粉含有植物原料）を食品に添加する工程。
各種定義は既述に準じる。
The present invention also includes a method for suppressing deterioration of the texture of starch-containing plant-added foods.
Specifically, the following steps were obtained by including the following steps in the order of (1), (2) and (3), or by performing (1) and (2) at the same time and then performing (3). By adding (using) an enzymatically decomposed starch-containing plant paste or an enzymatically decomposed starch-containing plant material to food, aging of starch can be suppressed and deterioration of texture can be suppressed:
(1) Step of adding cellulase to starch-containing plant paste,
(2) Step of adding α-amylase to starch-containing plant paste,
(3) A step of adding an enzymatically decomposed starch-containing plant paste (enzymatically decomposed starch-containing plant raw material) to food.
Various definitions are as described above.
以下に実施例を挙げ、本発明をさらに詳しく説明する。本発明は、この実施例により何ら限定されない。なお、本明細書中「％」は重量％を示す。 Hereinafter, the present invention will be described in more detail with reference to examples. The present invention is not limited to this example. In addition, "%" in this specification indicates weight%.
（実施例１）
パンプキンピューレ及びパンプキンパウダーを用いた表１の配合にて、澱粉含有植物ペーストを調製した。当該配合により、澱粉含有植物ペーストの水分含量は約５０％となる。澱粉含有植物ペーストには、表３に示す各種酵素を配合し、３４℃にて１時間反応させた後、９８℃にて１５分間酵素失活処理を行い、酵素分解澱粉含有植物原料を得た。パンプキンピューレはStahlbush Island Farms社製、パンプキンパウダーはNEW SEASON FOODS社製を用いた。
α−アミラーゼは「クライスターゼＳＤ８」（天野エンザイム社製）を用い、澱粉含有植物ペースト固形分１ｇあたり５０ｕ添加した。
β−アミラーゼは「β−アミラーゼＦ「アマノ」」（天野エンザイム社製）を用い、澱粉含有植物ペースト固形分１ｇあたり５ｕ添加した。
グルコアミラーゼは「醸造用グルコアミラーゼ「アマノ」ＳＤ」（天野エンザイム社製）を用い、澱粉含有植物ペースト固形分１ｇあたり２０００ｕ添加した。
セルラーゼは「セルラーゼＴ「アマノ」４」（天野エンザイム社製）を用い、澱粉含有植物ペースト固形分１ｇあたり２ｕ添加した。
ヘミセルラーゼは「ヘミセルラーゼ「アマノ」９０」（天野エンザイム社製）を用い、澱粉含有植物ペースト固形分１ｇあたり７００ｕ添加した。
ペクチナーゼは「ペクチナーゼＧ「アマノ」」（天野エンザイム社製）を用い、澱粉含有植物ペースト固形分１ｇあたり２ｕ添加した。
(Example 1)
A starch-containing plant paste was prepared by the formulation shown in Table 1 using pumpkin puree and pumpkin powder. With this formulation, the water content of the starch-containing plant paste is about 50%. Various enzymes shown in Table 3 were added to the starch-containing plant paste, and the mixture was reacted at 34 ° C. for 1 hour and then subjected to enzyme inactivation treatment at 98 ° C. for 15 minutes to obtain an enzymatically decomposed starch-containing plant raw material. .. The pumpkin puree was made by Stahlbush Island Farms, and the pumpkin powder was made by NEW SEASON FOODS.
As α-amylase, “Crystase SD8” (manufactured by Amano Enzyme Co., Ltd.) was used, and 50 u was added per 1 g of starch-containing plant paste solids.
As β-amylase, “β-amylase F“ Amano ”” (manufactured by Amano Enzyme Co., Ltd.) was used, and 5u was added per 1 g of starch-containing plant paste solids.
As the glucoamylase, "brewing glucoamylase" Amano "SD" (manufactured by Amano Enzyme Co., Ltd.) was used, and 2000 u was added per 1 g of the starch-containing plant paste solid content.
As cellulase, "cellulase T" Amano "4" (manufactured by Amano Enzyme Co., Ltd.) was used, and 2u was added per 1 g of starch-containing plant paste solids.
As the hemicellulase, "hemicellulase" Amano "90" (manufactured by Amano Enzyme Co., Ltd.) was used, and 700 u was added per 1 g of the starch-containing plant paste solid content.
As pectinase, "pectinase G" Amano "" (manufactured by Amano Enzyme Co., Ltd.) was used, and 2u was added per 1 g of starch-containing plant paste solids.
α−アミラーゼの酵素活性は、馬鈴薯澱粉を基質として、１分間にヨウ素による呈色を１０％減少させる酵素量を１ｕ（ユニット）と定義した。
β−アミラーゼの酵素活性は、澱粉のα−１，４グリコシド結合の加水分解による還元糖の生成量をフェーリング試薬に対する還元力として定量し、１分間に１ｍｇのブドウ糖に相当する還元力の増加をもたらす酵素量を１ｕ（ユニット）と定義した。
グルコアミラーゼの酵素活性は、澱粉を基質として、生成したブドウ糖をグルコースオキシダーゼ及びペルオキシダーゼにより生成するキノン色素で定量し、４０℃で６０分間に１ｍｇのブドウ糖を生成する酵素量を１ｕ（ユニット）と定義した。
セルラーゼの酵素活性は、カルメロースナトリウムを基質として、１分間に１μｍｏｌのブドウ糖に相当する還元力の増加をもたらす酵素量を１ｕ（ユニット）と定義した。
ヘミセルラーゼの酵素活性は、キシランを基質として、１分間に１ｍｇのキシロースに相当する還元糖を生成する酵素量を１００ｕ（ユニット）と定義した。
ペクチナーゼの酵素活性は、ブドウ果汁を基質として、１ｇ／ｍｌの酵素濃度で清澄化できるときを１ｕ（ユニット）と定義した。
For the enzymatic activity of α-amylase, the amount of enzyme that reduces the coloration caused by iodine by 10% per minute using potato starch as a substrate was defined as 1u (unit).
The enzymatic activity of β-amylase quantifies the amount of reducing sugar produced by hydrolysis of the α-1,4 glycosidic bond of starch as the reducing power for Fehling's reagent, and increases the reducing power equivalent to 1 mg of glucose per minute. The amount of enzyme produced was defined as 1u (unit).
The enzymatic activity of glucoamylase is defined as 1u (unit) of the amount of enzyme that produces 1 mg of glucose in 60 minutes at 40 ° C. by quantifying the produced glucose with a quinone dye produced by glucose oxidase and peroxidase using starch as a substrate. bottom.
For the enzymatic activity of cellulase, 1u (unit) was defined as the amount of enzyme that causes an increase in reducing power equivalent to 1 μmol of glucose per minute using carmellose sodium as a substrate.
The enzymatic activity of hemicellulase was defined as 100 u (unit) of the amount of enzyme that produces a reducing sugar corresponding to 1 mg of xylose per minute using xylan as a substrate.
The enzymatic activity of pectinase was defined as 1u (unit) when it could be clarified at an enzyme concentration of 1 g / ml using grape juice as a substrate.
得られた酵素分解澱粉含有植物原料、すなわち酵素分解かぼちゃペーストを用いて、焼菓子を製造した。卓上ミキサー「KitchenAidスタンドミキサー」（KitchenAid社製）に、表２に示す配合にて原料を投入し、１速３分、２速７分の順に合計１０分間混合した。得られた生地を１１ｇの球形に成形し、スチームコンベクションオーブン「コンビオーブンSelf Cooking Center」（フジマック社製）にて１８０℃で９分間焼成し、焼菓子を得た。試験区は表３に示す７試験区で、試験区１は酵素を添加していないコントロール区である。焼菓子は、焼成後１０分間室温にて放冷した後、５℃にて７日間保存することで、強制的に澱粉の老化を促進させた。澱粉は、低温にて老化が急速に進むことが知られている。保存後の焼菓子は、官能評価に供した。 A baked confectionery was produced using the obtained enzymatically decomposed starch-containing plant raw material, that is, the enzymatically decomposed pumpkin paste. The raw materials were added to the tabletop mixer "KitchenAid Stand Mixer" (manufactured by KitchenAid) according to the formulation shown in Table 2, and mixed for a total of 10 minutes in the order of 1st speed 3 minutes and 2nd speed 7 minutes. The obtained dough was formed into a spherical shape of 11 g and baked in a steam convection oven "Combi Oven Self Cooking Center" (manufactured by Fujimac Corporation) at 180 ° C. for 9 minutes to obtain baked confectionery. The test plots are the 7 test plots shown in Table 3, and the test plot 1 is a control plot to which no enzyme is added. The baked confectionery was allowed to cool at room temperature for 10 minutes after baking, and then stored at 5 ° C. for 7 days to forcibly accelerate the aging of starch. Starch is known to age rapidly at low temperatures. The baked confectionery after storage was subjected to sensory evaluation.
官能評価は、食感に着目して澱粉の老化状態を評価し、無添加区（試験区１）を０点、老化の進んでいない製造直後の無添加区の食感を５点とした評点法にて、４名のパネルで行った。製造直後の焼菓子は、ソフトでしっとりしていてもちもちとした食感であり、５℃にて７日間保存したサンプルは、老化が進むことで、硬くパサパサとした乾いた食感になる。 In the sensory evaluation, the aging state of starch was evaluated by focusing on the texture, and the additive-free group (test group 1) was given a score of 0, and the texture of the additive-free group immediately after production was given a score of 5 points. By law, it was done with a panel of 4 people. Immediately after production, the baked confectionery has a soft, moist and chewy texture, and the sample stored at 5 ° C. for 7 days becomes a hard, dry and dry texture as it ages.
評点は、５点が「全く老化していない」、４点が「極めて顕著に老化が抑制されている」、３点が「顕著に老化が抑制されている」、２点が「老化が抑制されている」、１点が「やや老化が抑制されている」、０点が「全く老化が抑制されていない（無添加区の老化レベル）」と定義した。０．１点刻みで評点を付し、４名の平均点を官能評価結果とした。当該手法にて評価することで、全ての試験区にエーテル化タピオカ澱粉は等量配合されており、酵素分解かぼちゃペースト中の酵素は失活処理をしていることから、酵素分解かぼちゃペーストに内在する澱粉の冷蔵保存中の老化状態は食感を指標に比較することができる。尚、エーテル化タピオカ澱粉は、老化しにくい化学的修飾を施した加工澱粉である。結果を表３に示す。 As for the score, 5 points are "not aging at all", 4 points are "extremely suppressed aging", 3 points are "significantly suppressed aging", and 2 points are "suppressed aging". 1 point was defined as "slightly suppressed aging", and 0 point was defined as "no aging was suppressed (aging level in the additive-free group)". Scores were given in increments of 0.1 points, and the average score of the four subjects was used as the sensory evaluation result. By evaluation by this method, all test plots contained equal amounts of etherified tapioca starch, and the enzymes in the enzymatically decomposed pumpkin paste were inactivated, so they were contained in the enzymatically decomposed pumpkin paste. The aging state of starch during cold storage can be compared using the texture as an index. The etherified tapioca starch is a modified starch that is chemically modified to prevent aging. The results are shown in Table 3.
表３に示す通り、澱粉分解酵素であるα−アミラーゼ、β−アミラーゼ、グルコアミラーゼを添加することによって一定の老化抑制効果が確認され、特にα−アミラーゼによる老化抑制効果が大きかったが、製造直後の食感に比べると明らかに老化が進んでいた。一方、細胞壁構成成分の分解酵素であるセルラーゼ、ヘミセルラーゼ、ペクチナーゼの添加による老化抑制効果は確認されなかった。 As shown in Table 3, a certain anti-aging effect was confirmed by adding the starch-degrading enzymes α-amylase, β-amylase, and glucoamylase, and the anti-aging effect of α-amylase was particularly large, but immediately after production. Compared to the texture of, the aging was clearly advanced. On the other hand, the antiaging effect of the addition of cellulase, hemicellulase, and pectinase, which are degrading enzymes of cell wall components, was not confirmed.
（実施例２）
パンプキンピューレ及びパンプキンパウダーを用いた表１の配合にて、実施例１と同様の方法で澱粉含有植物ペーストを調製した。澱粉含有植物ペーストには、表４に示す各種酵素を配合し、３４℃にて１時間反応させた後、９８℃にて１５分間酵素失活処理を行い、酵素分解澱粉含有植物原料を得た。使用した酵素及び各酵素の添加量は、実施例１と同様とした。試験区１は酵素を添加していないコントロール区、試験区６〜８は２種類の酵素併用区、試験区９〜１０は３種類の酵素併用区である。酵素併用区は、実施例１にて最も老化抑制効果の高かった澱粉分解酵素であるα−アミラーゼと、各種細胞壁構成成分の分解酵素の組み合わせとした。得られた酵素分解澱粉含有植物原料、すなわち酵素分解かぼちゃペーストを用い、実施例１と同様の方法にて焼菓子を製造した。得られた焼菓子は、焼成後１０分間室温にて放冷した後、５℃にて７日間保存することで、強制的に澱粉の老化を促進させた。保存後の焼菓子は、官能評価に供した。官能評価は、実施例１と同様の評点法にて行った。結果を表４に示す。
(Example 2)
A starch-containing plant paste was prepared in the same manner as in Example 1 with the formulation shown in Table 1 using pumpkin puree and pumpkin powder. Various enzymes shown in Table 4 were added to the starch-containing plant paste, and the mixture was reacted at 34 ° C. for 1 hour and then subjected to enzyme inactivation treatment at 98 ° C. for 15 minutes to obtain an enzymatically decomposed starch-containing plant raw material. .. The enzymes used and the amount of each enzyme added were the same as in Example 1. Test group 1 is a control group to which no enzyme is added, test groups 6 to 8 are two types of enzyme combination groups, and test groups 9 to 10 are three types of enzyme combination groups. The enzyme combination group was a combination of α-amylase, which is a starch-degrading enzyme having the highest anti-aging effect in Example 1, and a degrading enzyme of various cell wall constituents. Using the obtained enzymatically decomposed starch-containing plant raw material, that is, enzymatically decomposed pumpkin paste, baked confectionery was produced by the same method as in Example 1. The obtained baked confectionery was allowed to cool at room temperature for 10 minutes after baking, and then stored at 5 ° C. for 7 days to forcibly accelerate the aging of starch. The baked confectionery after storage was subjected to sensory evaluation. The sensory evaluation was performed by the same scoring method as in Example 1. The results are shown in Table 4.
表４に示す通り、α−アミラーゼの単独添加に比べ、α−アミラーゼと各種細胞壁構成成分分解酵素を併用することにより、老化抑制効果は明らかに増加した（試験区６〜１０）。特にα−アミラーゼとセルラーゼを併用した試験区６、試験区９、試験区１０は老化の程度が小さかった。
以上より、α−アミラーゼとセルラーゼを澱粉含有植物ペーストに作用させて得られた酵素分解澱粉含有植物原料を用いて澱粉含有植物原料配合加工食品を製造することで、保存中の澱粉老化による食感の劣化を大幅に抑制できることが示された。当該効果は、α−アミラーゼにより澱粉含有植物ペーストに内在する澱粉質を分解することにより、内在する澱粉質の量が減少し、すなわち老化により食感の劣化を引き起こす原因となる澱粉質の量が減少し、結果的に澱粉含有植物原料配合加工食品の食感の劣化が抑制されたものと考えられる。また、α−アミラーゼ単独添加では効果が小さく、細胞壁構成成分分解酵素との併用により大幅に老化抑制効果が高まることから、澱粉含有植物ペースト中の澱粉質が澱粉貯蔵細胞の内部に一定量存在し、酵素により細胞壁が分解されて細胞内の澱粉質に対しα−アミラーゼが反応しやすい状態になったものと考えられる。細胞壁構成成分分解酵素の中でも、特にセルラーゼをα−アミラーゼと併用した場合の効果が高いのは、セルラーゼの基質であるセルロースが、細胞壁構成成分の中でも特に主要な成分であるためである。
以上のように、澱粉老化抑制におけるこれまでの一般的な概念とは全く異なり、老化により食感劣化を引き起こす要因となる澱粉質自体をα−アミラーゼで分解するという思考は全く新しく、更には、澱粉貯蔵細胞に内在する澱粉質をα−アミラーゼが反応しやすい状態にするために、細胞壁構成成分分解酵素を併用することで細胞壁を分解するという発想は、容易に想像し得るものではない。
As shown in Table 4, the anti-aging effect was clearly increased by the combined use of α-amylase and various cell wall component-degrading enzymes as compared with the addition of α-amylase alone (Test Group 6 to 10). In particular, the degree of aging was small in Test Group 6, Test Group 9, and Test Group 10 in which α-amylase and cellulase were used in combination.
Based on the above, by producing a processed food containing starch-containing plant raw materials using enzymatically decomposed starch-containing plant raw materials obtained by reacting α-amylase and cellulase on starch-containing plant paste, the texture due to starch aging during storage is produced. It was shown that the deterioration of the paste can be significantly suppressed. The effect is that the amount of starch contained in the starch-containing plant paste is reduced by α-amylase, that is, the amount of starch that causes deterioration of texture due to aging is reduced. It is considered that the decrease was achieved, and as a result, the deterioration of the texture of the processed food containing starch-containing plant raw materials was suppressed. In addition, the effect of adding α-amylase alone is small, and the effect of suppressing aging is significantly enhanced by the combined use with the cell wall component degrading enzyme. Therefore, a certain amount of starch in the starch-containing plant paste is present inside the starch storage cells. It is considered that the cell wall was decomposed by the enzyme and α-amylase easily reacted with the starch in the cell. Among the cell wall component-degrading enzymes, the effect of using cellulase in combination with α-amylase is particularly high because cellulose, which is a substrate of cellulase, is a particularly main component among cell wall components.
As described above, unlike the conventional general concept of starch aging suppression, the idea of decomposing starch itself, which causes deterioration of texture due to aging, with α-amylase is completely new, and further. The idea of degrading the cell wall by using a cell wall component-degrading enzyme in combination with α-amylase in order to make the starch substance contained in the starch storage cells more responsive to α-amylase cannot be easily imagined.
（実施例３）
パンプキンピューレ及びパンプキンパウダーを用いた表１の配合にて、実施例１と同様の方法で澱粉含有植物ペーストを調製した。澱粉含有植物ペーストには、表５に示す各種酵素を、表５に示す順序にて作用させた。
例えば、試験区２は、実施例１の試験区２と同様で、α−アミラーゼを３４℃にて１時間反応させた後、９８℃にて１５分間酵素失活処理を行った。試験区３は、α−アミラーゼをセルラーゼに代えて同様に行った。
試験区４は、実施例２の試験区６と同様で、α−アミラーゼとセルラーゼを同時に添加して３４℃にて１時間反応させた後、９８℃にて１５分間酵素失活処理を行った。
試験区５は、α−アミラーゼを３４℃にて１時間反応させた後、酵素失活処理は行わず、セルラーゼを追加添加して３４℃にて更に１時間反応させた後、９８℃にて１５分間酵素失活処理を行った。試験区６は、α−アミラーゼとセルラーゼの順番を変えて同様に行った。
試験区７は、α−アミラーゼを３４℃にて１時間反応させた後、９８℃にて１５分間酵素失活処理を行い、セルラーゼを追加添加して３４℃にて更に１時間反応させた後、再度９８℃にて１５分間酵素失活処理を行った。試験区８は、α−アミラーゼとセルラーゼの順番を変えて同様に行った。
従って、試験区５と試験区６は、先に添加した酵素と後から添加した酵素が同時に反応し得るが、試験区７と試験区８は、それぞれの順序において別々に反応する。
各試験区の酵素反応処理工程を経て、酵素分解澱粉含有植物原料を得た。使用した酵素及び各酵素の添加量は、実施例１と同様とした。
得られた酵素分解澱粉含有植物原料、すなわち酵素分解かぼちゃペーストを用い、実施例１と同様の方法にて焼菓子を製造した。得られた焼菓子は、焼成後１０分間室温にて放冷した後、５℃にて７日間保存することで、強制的に澱粉の老化を促進させた。保存後の焼菓子は、官能評価に供した。官能評価は、実施例１と同様の評点法にて行った。結果を表５に示す。
(Example 3)
A starch-containing plant paste was prepared in the same manner as in Example 1 with the formulation shown in Table 1 using pumpkin puree and pumpkin powder. Various enzymes shown in Table 5 were allowed to act on the starch-containing plant paste in the order shown in Table 5.
For example, in Test Group 2, the same as in Test Group 2 of Example 1, α-amylase was reacted at 34 ° C. for 1 hour, and then enzyme inactivation treatment was performed at 98 ° C. for 15 minutes. In Test Group 3, α-amylase was replaced with cellulase in the same manner.
Test group 4 was the same as test group 6 of Example 2, and after adding α-amylase and cellulase at the same time and reacting at 34 ° C. for 1 hour, enzyme inactivation treatment was performed at 98 ° C. for 15 minutes. ..
In Test Group 5, after reacting α-amylase at 34 ° C. for 1 hour, no enzyme inactivation treatment was performed, and cellulase was additionally added and reacted at 34 ° C. for another 1 hour, and then at 98 ° C. The enzyme inactivation treatment was carried out for 15 minutes. In Test Group 6, the order of α-amylase and cellulase was changed and the same procedure was performed.
In Test Group 7, after reacting α-amylase at 34 ° C. for 1 hour, enzyme inactivation treatment was performed at 98 ° C. for 15 minutes, and cellulase was additionally added and reacted at 34 ° C. for another 1 hour. , The enzyme inactivation treatment was performed again at 98 ° C. for 15 minutes. In Test Group 8, the order of α-amylase and cellulase was changed and the same procedure was performed.
Therefore, in the test group 5 and the test group 6, the enzyme added earlier and the enzyme added later can react at the same time, but the test group 7 and the test group 8 react separately in their respective orders.
Through the enzyme reaction treatment steps of each test group, an enzymatically decomposed starch-containing plant raw material was obtained. The enzymes used and the amount of each enzyme added were the same as in Example 1.
Using the obtained enzymatically decomposed starch-containing plant raw material, that is, enzymatically decomposed pumpkin paste, baked confectionery was produced by the same method as in Example 1. The obtained baked confectionery was allowed to cool at room temperature for 10 minutes after baking, and then stored at 5 ° C. for 7 days to forcibly accelerate the aging of starch. The baked confectionery after storage was subjected to sensory evaluation. The sensory evaluation was performed by the same scoring method as in Example 1. The results are shown in Table 5.
表５に示す通り、α−アミラーゼとセルラーゼの両方を添加している試験区４〜試験区８の中で、試験区７以外は併用による大きな老化抑制効果が確認されたが、試験区７のみ、α−アミラーゼ単独添加の試験区２とほとんど変わらなかった。
以上より、実施例２に記載した、セルラーゼが細胞壁を分解することで澱粉貯蔵細胞に内在する澱粉質をα−アミラーゼが反応しやすい状態にしているという仮説が正しいことが示された。すなわち、試験区４は、α−アミラーゼとセルラーゼが同時に作用し得るため、セルラーゼにより細胞壁が分解されることでα−アミラーゼが細胞内在澱粉質も分解することが可能となる。試験区５は、α−アミラーゼを反応させた後に失活処理をせずにセルラーゼを添加しているため、結果的にα−アミラーゼとセルラーゼが同時に作用し得る状態となる。試験区６は、試験区５と同様、α−アミラーゼとセルラーゼが同時に作用し得る。試験区７は、α−アミラーゼによる反応後、失活処理をした後にセルラーゼを添加しており、セルラーゼの反応により細胞壁が分解されても細胞内在澱粉質を分解するα−アミラーゼは活性を持たないため、併用することの効果が得られない。試験区８は、セルラーゼにより細胞壁が分解された後に失活処理を行い、細胞内在澱粉質に対して反応しやすい状態でα−アミラーゼを添加しているため、両酵素が同時に反応する状態にはなくとも、十分な老化抑制効果が得られている。すなわち、澱粉の老化により食感が劣化することのない澱粉含有植物原料を製造する、又は澱粉の老化による食感劣化の影響を受けることのない澱粉含有植物原料配合加工食品を製造するためには、澱粉含有植物ペーストにα−アミラーゼとセルラーゼを同時に作用させる、又はセルラーゼを作用させた後にα−アミラーゼを作用させることが必要であり、作用させる順序が逆の場合では当該効果は得られないことが示された。尚、ここで言う「作用」とは、活性を有した酵素が基質に対して触媒反応を進行することを意味し、作用順序とは当該作用の順序であり、酵素を添加する順序ではない。
As shown in Table 5, among the test groups 4 to 8 to which both α-amylase and cellulase were added, a large anti-aging effect was confirmed by the combined use except for the test group 7, but only in the test group 7. , Α-Amylase alone was added in Test Group 2, which was almost the same.
From the above, it was shown that the hypothesis described in Example 2 that cellulase decomposes the cell wall to make the starch substance contained in the starch storage cells into a state in which α-amylase easily reacts is correct. That is, in Test Group 4, since α-amylase and cellulase can act at the same time, α-amylase can also decompose intracellular starch by decomposing the cell wall by cellulase. In Test Group 5, since cellulase is added without inactivation treatment after reacting α-amylase, as a result, α-amylase and cellulase can act at the same time. In test group 6, α-amylase and cellulase can act at the same time as in test group 5. In Test Group 7, cellulase is added after the reaction with α-amylase and then inactivated, and even if the cell wall is decomposed by the reaction of cellulase, α-amylase that decomposes intracellular starch has no activity. Therefore, the effect of using them together cannot be obtained. In Test Group 8, after the cell wall is decomposed by cellulase, inactivation treatment is performed, and α-amylase is added in a state in which it easily reacts with intracellular starch, so that both enzymes react at the same time. Even if it is not present, a sufficient antiaging effect is obtained. That is, in order to produce a starch-containing plant material whose texture does not deteriorate due to aging of starch, or to produce a processed food containing starch-containing plant material which is not affected by the deterioration of texture due to aging of starch. , It is necessary to allow α-amylase and cellulase to act simultaneously on the starch-containing plant paste, or to allow α-amylase to act after the cellulase is allowed to act, and the effect cannot be obtained if the order of action is reversed. It has been shown. The term "action" as used herein means that the active enzyme proceeds with a catalytic reaction on the substrate, and the order of action is the order of the action, not the order in which the enzyme is added.
（実施例４）
パンプキンピューレ及びパンプキンパウダーを用いた表１の配合にて、実施例１と同様の方法で澱粉含有植物ペーストを調製した。澱粉含有植物ペーストには、表６に示す各種酵素を配合し、３４℃にて１時間反応させた後、９８℃にて１５分間酵素失活処理を行い、酵素分解澱粉含有植物原料を得た。α−アミラーゼとセルラーゼを併用する試験区は、両酵素を同時に添加して３４℃にて１時間反応させた後、９８℃にて１５分間酵素失活処理を行った。使用したα−アミラーゼ及びセルラーゼは、実施例１と同様とした。各酵素の添加量は、表６に記載の通りとした。
試験区１は酵素を添加していないコントロール区、試験区２及び試験区１０は酵素単独添加区、その他の試験区は酵素併用区である。試験区７と試験区１５は全く同じものであるが、酵素添加量を振り効果の程度を確認する実施例である目的上、別々に記載している。
各試験区の酵素反応処理工程を経て、酵素分解澱粉含有植物原料を得た。得られた酵素分解澱粉含有植物原料、すなわち酵素分解かぼちゃペーストを用い、実施例１と同様の方法にて焼菓子を製造した。得られた焼菓子は、焼成後１０分間室温にて放冷した後、５℃にて７日間保存することで、強制的に澱粉の老化を促進させた。保存後の焼菓子は、官能評価に供した。官能評価は、実施例１と同様の評点法にて行った。また、評点が１点未満の場合は「×」、１点以上２点未満の場合は「△」、２点以上３点未満の場合は「○」、３点以上の場合は「◎」を付した。結果を表６に示す。
(Example 4)
A starch-containing plant paste was prepared in the same manner as in Example 1 with the formulation shown in Table 1 using pumpkin puree and pumpkin powder. Various enzymes shown in Table 6 were added to the starch-containing plant paste, and the mixture was reacted at 34 ° C. for 1 hour and then subjected to enzyme inactivation treatment at 98 ° C. for 15 minutes to obtain an enzymatically decomposed starch-containing plant raw material. .. In the test group in which α-amylase and cellulase were used in combination, both enzymes were added at the same time and reacted at 34 ° C. for 1 hour, followed by enzyme inactivation treatment at 98 ° C. for 15 minutes. The α-amylase and cellulase used were the same as in Example 1. The amount of each enzyme added was as shown in Table 6.
Test group 1 is a control group to which no enzyme is added, test group 2 and test group 10 are enzyme-only groups, and other test groups are enzyme-combined groups. The test group 7 and the test group 15 are exactly the same, but they are described separately for the purpose of confirming the degree of the effect by shaking the amount of enzyme added.
Through the enzyme reaction treatment steps of each test group, an enzymatically decomposed starch-containing plant raw material was obtained. Using the obtained enzymatically decomposed starch-containing plant raw material, that is, enzymatically decomposed pumpkin paste, baked confectionery was produced by the same method as in Example 1. The obtained baked confectionery was allowed to cool at room temperature for 10 minutes after baking, and then stored at 5 ° C. for 7 days to forcibly accelerate the aging of starch. The baked confectionery after storage was subjected to sensory evaluation. The sensory evaluation was performed by the same scoring method as in Example 1. If the score is less than 1 point, "x", if 1 point or more and less than 2 points, "△", if 2 points or more and less than 3 points, "○", and if 3 points or more, "◎" Attached. The results are shown in Table 6.
表６に示す通り、α−アミラーゼとセルラーゼを併用することにより一定の老化抑制効果が確認されたが、効果の程度は添加量依存的に増大した。α−アミラーゼとセルラーゼを併用する場合のα−アミラーゼの添加量は、澱粉含有植物ペースト固形分１ｇあたり２．５ｕ以上で老化抑制効果が明確に確認され、２５ｕ以上で顕著な老化抑制効果が確認された。セルラーゼの添加量は、０．０２ｕ以上で老化抑制効果が明確に確認され、１ｕ以上で顕著な老化抑制効果が確認された。 As shown in Table 6, a certain anti-aging effect was confirmed by the combined use of α-amylase and cellulase, but the degree of the effect increased depending on the amount of addition. When the amount of α-amylase added in combination with α-amylase and cellulase was 2.5 u or more per 1 g of starch-containing plant paste solids, the anti-aging effect was clearly confirmed, and when it was 25 u or more, a remarkable anti-aging effect was confirmed. Was done. When the amount of cellulase added was 0.02u or more, the anti-aging effect was clearly confirmed, and when it was 1u or more, a remarkable anti-aging effect was confirmed.
以上より、澱粉含有植物ペーストにα−アミラーゼとセルラーゼを同時に作用させる場合において、α−アミラーゼの添加量は、澱粉含有植物ペースト固形分１ｇあたり２．５ｕ以上が好ましく、２５ｕ以上がより好ましい、セルラーゼの添加量は、澱粉含有植物ペースト固形分１ｇあたり０．０２ｕ以上が好ましく、１ｕ以上がより好ましいことが示された。 From the above, when α-amylase and cellulase are allowed to act simultaneously on the starch-containing plant paste, the amount of α-amylase added is preferably 2.5 u or more, more preferably 25 u or more per 1 g of the starch-containing plant paste solid content, and cellulase. It was shown that the addition amount of the starch-containing plant paste is preferably 0.02 u or more per 1 g of the starch-containing plant paste solid content, and more preferably 1 u or more.
（実施例５）
コーンペースト及びコーンパウダーを用いた表７の配合にて、実施例１と同様の方法で澱粉含有植物ペーストを調製した。当該配合により、澱粉含有植物ペーストの水分含量は約５０％となる。澱粉含有植物ペーストには、表８に示す各種酵素を配合し、３４℃にて１時間反応させた後、９８℃にて１５分間酵素失活処理を行い、酵素分解澱粉含有植物原料を得た。コーンペーストは丸武小池定温倉庫社製、コーンパウダーは味の素食品北海道社製を用いた。使用した酵素及び各酵素の添加量は、実施例１と同様とした。
(Example 5)
A starch-containing plant paste was prepared in the same manner as in Example 1 with the formulation shown in Table 7 using corn paste and corn powder. With this formulation, the water content of the starch-containing plant paste is about 50%. Various enzymes shown in Table 8 were added to the starch-containing plant paste, and the mixture was reacted at 34 ° C. for 1 hour and then subjected to enzyme inactivation treatment at 98 ° C. for 15 minutes to obtain an enzymatically decomposed starch-containing plant raw material. .. The corn paste was manufactured by Marutake Koike Constant Temperature Warehouse, and the corn powder was manufactured by Ajinomoto Food Manufacturing Co., Ltd. The enzymes used and the amount of each enzyme added were the same as in Example 1.
試験区１は酵素を添加していないコントロール区、試験区２及び試験区３は各酵素の単独添加区、試験区４は２種類の酵素を同時に添加した酵素併用区である。各試験区の酵素反応処理工程を経て、酵素分解澱粉含有植物原料を得た。得られた酵素分解澱粉含有植物原料、すなわち酵素分解コーンペーストを用い、実施例１と同様の方法にて焼菓子を製造した。得られた焼菓子は、焼成後１０分間室温にて放冷した後、５℃にて７日間保存することで、強制的に澱粉の老化を促進させた。保存後の焼菓子は、官能評価に供した。官能評価は、実施例１と同様の評点法にて行った。 Test group 1 is a control group to which no enzyme is added, test group 2 and test group 3 are individual addition groups of each enzyme, and test group 4 is an enzyme combination group to which two kinds of enzymes are added at the same time. Through the enzyme reaction treatment steps of each test group, an enzymatically decomposed starch-containing plant raw material was obtained. Using the obtained enzymatically decomposed starch-containing plant raw material, that is, enzymatically decomposed corn paste, baked confectionery was produced by the same method as in Example 1. The obtained baked confectionery was allowed to cool at room temperature for 10 minutes after baking, and then stored at 5 ° C. for 7 days to forcibly accelerate the aging of starch. The baked confectionery after storage was subjected to sensory evaluation. The sensory evaluation was performed by the same scoring method as in Example 1.
表８に示す通り、α−アミラーゼ単独添加ではやや老化が抑制されたものの製造直後に比べると明らかに食感の劣化が進んでおり（試験区２）、セルラーゼ単独添加では老化抑制効果は全く得られなかった（試験区３）。一方、α−アミラーゼとセルラーゼを併用することにより、老化抑制効果は明らかに増加した（試験区４）。以上の結果は、実施例２の表４に示した酵素分解パンプキンペーストを用いて製造した焼菓子での結果と全く同じ傾向であった。
以上より、澱粉含有植物ペースト中の澱粉質が澱粉貯蔵細胞の内部に一定量存在し、セルラーゼにより細胞壁が分解されて細胞内の澱粉質に対しα−アミラーゼが反応しやすい状態になることで、食感劣化の要因である澱粉質自体をα−アミラーゼで分解し澱粉含有植物原料配合加工食品の食感劣化を抑制する効果は、澱粉質を含有するあらゆる植物ペーストを用いた酵素分解澱粉含有植物原料の製造及び当該原料を配合した加工食品の製造において広く応用可能であることが示された。
As shown in Table 8, although aging was slightly suppressed by adding α-amylase alone, the texture was clearly deteriorated compared to immediately after production (Test Group 2), and the aging suppressing effect was completely obtained by adding cellulase alone. Not done (test plot 3). On the other hand, the combined use of α-amylase and cellulase clearly increased the anti-aging effect (Test Group 4). The above results had exactly the same tendency as the results of the baked confectionery produced by using the enzymatically decomposed pumpkin paste shown in Table 4 of Example 2.
From the above, a certain amount of starch in the starch-containing plant paste is present inside the starch storage cells, and the cell wall is decomposed by cellulase, so that α-amylase easily reacts with the intracellular starch. The effect of decomposing starch itself, which is a factor of texture deterioration, with α-amylase and suppressing the texture deterioration of processed foods containing starch-containing plant raw materials is an enzymatically decomposed starch-containing plant using any starch-containing plant paste. It was shown that it can be widely applied in the production of raw materials and the production of processed foods containing the raw materials.
（実施例６）
パンプキンピューレ及びパンプキンパウダーを用いた表１の配合にて、実施例１と同様の方法で澱粉含有植物ペーストを調製した。当該配合により、澱粉含有植物ペーストの水分含量は約５０％となる。澱粉含有植物ペーストには、表１０に示す各種酵素を配合し、３４℃にて１時間反応させた後、９８℃にて１５分間酵素失活処理を行い、酵素分解澱粉含有植物原料、すなわち酵素分解かぼちゃペーストを得た。使用した酵素及び各酵素の添加量は、実施例１と同様とした。得られた酵素分解かぼちゃペーストを用いて、表９に示す配合にて生パスタを製造した。事前に袋で均一に混合した粉区分を横型ミキサー（尾久葉鉄工場社製）に投入し、更にペースト区分及び事前に食塩を水に溶解した食塩水を投入し、高速で１５分間混合した。尚、食塩水は、混合１５分のうち、最初の１分をかけて少量ずつ投入した。得られた生地は押し出し式パスタマシン「FPV-２」（ニップンエンジニアリング社製）に投入し、押出圧力８メガパスカル以上で、１．８ｍｍのダイスを用いて押出成形を行い、かぼちゃ練り込み生パスタを得た。得られた生パスタは沸騰水で４分間ボイルし、あら熱を取った後、オリーブオイルを絡めて５℃にて３日間保存することで、強制的に澱粉の老化を促進させた。保存後の生パスタは、再加熱をせずに室温に戻した状態で官能評価に供した。官能評価は、食感に着目して澱粉の老化状態を評価し、老化の進んでいない製造直後の無添加区の食感を５点とした評点法にて、４名のパネルで行った。製造直後の生パスタはソフトで弾力のあるもちもちとした食感であり、５℃にて３日間保存したサンプルは、老化が進むことで、硬くてボソボソとした食感になる。評点の定義は実施例１と同様とし、実施例１と同様の手法にて官能評価結果を算出した。当該手法にて評価することで、全ての試験区にエーテル化タピオカ澱粉は等量配合されており、酵素分解かぼちゃペースト中の酵素は失活処理をしていることから、酵素分解かぼちゃペーストに内在する澱粉の冷蔵保存中の老化状態は食感を指標に比較することができる。結果を表１０に示す。
(Example 6)
A starch-containing plant paste was prepared in the same manner as in Example 1 with the formulation shown in Table 1 using pumpkin puree and pumpkin powder. With this formulation, the water content of the starch-containing plant paste is about 50%. Various enzymes shown in Table 10 were added to the starch-containing plant paste, and the mixture was reacted at 34 ° C. for 1 hour and then subjected to enzyme inactivation treatment at 98 ° C. for 15 minutes. A disassembled pumpkin paste was obtained. The enzymes used and the amount of each enzyme added were the same as in Example 1. Using the obtained enzymatically decomposed pumpkin paste, fresh pasta was produced according to the formulation shown in Table 9. The powder section uniformly mixed in the bag in advance was put into a horizontal mixer (manufactured by Okuha Iron Foundry Co., Ltd.), and the paste section and the saline solution in which salt was previously dissolved in water were added and mixed at high speed for 15 minutes. The saline solution was added little by little over the first 1 minute of the 15 minutes of mixing. The obtained dough is put into an extrusion type pasta machine "FPV-2" (manufactured by Nippon Engineering Co., Ltd.), extruded using a 1.8 mm die at an extrusion pressure of 8 megapascals or more, and pumpkin kneaded fresh pasta. Got The obtained fresh pasta was boiled in boiling water for 4 minutes to remove heat, and then entwined with olive oil and stored at 5 ° C. for 3 days to forcibly accelerate the aging of starch. The fresh pasta after storage was subjected to sensory evaluation in a state where it was returned to room temperature without reheating. The sensory evaluation was carried out by a panel of 4 people by a scoring method in which the aging state of starch was evaluated by paying attention to the texture, and the texture of the additive-free group immediately after the production in which the aging had not progressed was set to 5 points. Fresh pasta immediately after production has a soft, elastic and chewy texture, and a sample stored at 5 ° C. for 3 days becomes a hard and lumpy texture as it ages. The definition of the score was the same as in Example 1, and the sensory evaluation result was calculated by the same method as in Example 1. By evaluation by this method, all test plots contained equal amounts of etherified tapioca starch, and the enzymes in the enzymatically decomposed pumpkin paste were inactivated, so they were contained in the enzymatically decomposed pumpkin paste. The aging state of starch during cold storage can be compared using the texture as an index. The results are shown in Table 10.
表１０に示す通り、α−アミラーゼ単独添加ではやや老化が抑制されたものの製造直後に比べると明らかに食感の劣化が進んでおり（試験区２）、セルラーゼ単独添加では老化抑制効果は全く得られなかった（試験区３）。一方、α−アミラーゼとセルラーゼを同時に添加して併用することにより、老化抑制効果は明らかに増加した（試験区４）。 As shown in Table 10, although aging was slightly suppressed by adding α-amylase alone, the texture was clearly deteriorated compared to immediately after production (Test Group 2), and the aging suppressing effect was completely obtained by adding cellulase alone. Not done (test plot 3). On the other hand, by adding α-amylase and cellulase at the same time and using them in combination, the anti-aging effect was clearly increased (Test Group 4).
以上の結果は、実施例２の表４に示した酵素分解パンプキンピューレを用いて製造した焼菓子での結果と全く同じ傾向であった。以上より、澱粉含有植物ペースト中の澱粉質が澱粉貯蔵細胞の内部に一定量存在し、セルラーゼにより細胞壁が分解されて細胞内の澱粉質に対しα−アミラーゼが反応しやすい状態になることで、食感劣化の要因である澱粉質自体をα−アミラーゼで分解し澱粉含有植物原料配合加工食品の食感劣化を抑制する効果は、焼菓子に代表されるベーカリー類や菓子類に限らず、麺類等のいかなる加工食品に対しても広く応用可能であることが示された。 The above results had exactly the same tendency as the results of the baked confectionery produced by using the enzymatically decomposed pumpkin puree shown in Table 4 of Example 2. From the above, a certain amount of starch in the starch-containing plant paste is present inside the starch storage cells, and the cell wall is decomposed by cellulase, so that α-amylase easily reacts with the intracellular starch. The effect of decomposing starch itself, which is a factor of texture deterioration, with α-amylase and suppressing the texture deterioration of processed foods containing starch-containing plant raw materials is not limited to bakeries and confectioneries represented by baked confectionery, but noodles. It has been shown that it can be widely applied to any processed foods such as.
本発明によると、澱粉含有植物ペーストを配合した加工食品の品質を向上できるので、食品分野において極めて有用である。 According to the present invention, the quality of processed foods containing starch-containing plant paste can be improved, which is extremely useful in the food field.
Claims (14)
（２）澱粉含有植物ペーストにα−アミラーゼを添加する工程を含み、
（１）（２）の順に行うことを特徴とする、酵素分解澱粉含有植物ペーストの製造方法。 It includes (1) a step of adding cellulase to a starch-containing plant paste and (2) a step of adding α-amylase to a starch-containing plant paste.
(1) A method for producing an enzymatically decomposed starch-containing plant paste, which comprises performing in the order of (2).
（２）澱粉含有植物ペーストにα−アミラーゼを添加する工程を含み、
（１）と（２）を同時に行うことを特徴とする、酵素分解澱粉含有植物ペーストの製造方法。 It includes (1) a step of adding cellulase to a starch-containing plant paste and (2) a step of adding α-amylase to a starch-containing plant paste.
A method for producing an enzymatically decomposed starch-containing plant paste, which comprises performing (1) and (2) at the same time.
（２）澱粉含有植物ペーストにα−アミラーゼを添加する工程、及び
（３）酵素分解された澱粉含有植物ペーストを食品に添加する工程
を含む、酵素分解澱粉含有植物配合食品の製造方法であって、（１）（２）の順に行うことを特徴とする、方法。 (1) Step of adding cellulase to starch-containing plant paste,
A method for producing an enzymatically decomposed starch-containing plant-blended food, which comprises a step of adding α-amylase to a starch-containing plant paste and (3) a step of adding an enzymatically decomposed starch-containing plant paste to a food. , (1), (2), the method.
（２）澱粉含有植物ペーストにα−アミラーゼを添加する工程、及び
（３）酵素分解された澱粉含有植物ペーストを食品に添加する工程
を含む、酵素分解澱粉含有植物配合食品の製造方法であって、（１）と（２）を同時に行うことを特徴とする、方法。 (1) Step of adding cellulase to starch-containing plant paste,
A method for producing an enzymatically decomposed starch-containing plant-blended food, which comprises a step of adding α-amylase to a starch-containing plant paste and (3) a step of adding an enzymatically decomposed starch-containing plant paste to a food. , (1) and (2) at the same time.
（２）澱粉含有植物ペーストにα−アミラーゼを添加する工程、及び
（３）酵素分解された澱粉含有植物ペーストを食品に添加する工程
を含む、澱粉含有植物配合食品の食感劣化を抑制する方法であって、（１）（２）の順に行うことを特徴とする、方法。 (1) Step of adding cellulase to starch-containing plant paste,
A method for suppressing deterioration of the texture of starch-containing plant-containing foods, which comprises a step of adding α-amylase to a starch-containing plant paste and a step of adding an enzymatically decomposed starch-containing plant paste to a food. The method is characterized in that the steps (1) and (2) are performed in this order.
（２）澱粉含有植物ペーストにα−アミラーゼを添加する工程、及び
（３）酵素分解された澱粉含有植物ペーストを食品に添加する工程
を含む、澱粉含有植物配合食品の食感劣化を抑制する方法であって、（１）と（２）を同時に行うことを特徴とする、方法。 (1) Step of adding cellulase to starch-containing plant paste,
A method for suppressing deterioration of the texture of a starch-containing plant-containing food, which comprises a step of adding α-amylase to a starch-containing plant paste and a step of adding an enzymatically decomposed starch-containing plant paste to a food. A method, characterized in that (1) and (2) are performed at the same time.
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