JP2980507B2 - Flour product with improved texture and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention is characterized in that amylase, glucoamylase and glucose oxidase or Aspergillus niger or Aspergillus oryzae are produced, and the composition contains an enzyme composition containing amylase, glucoamylase and glucose oxidase in the components. And grated dumplings having improved texture, and flour products such as noodles and pasta.

[0002]

2. Description of the Related Art Conventionally, noodles such as udon, skins such as gyoza,
Furthermore, in the production of flour products such as pasta such as spaghetti, quality improving agents such as vegetable proteins (soy protein, gluten), animal proteins such as milk protein and egg white, etc. I was However, the addition of these quality improvers improves the firmness and resilience of the product, but has the disadvantage of lacking in suppleness and inferior texture merely because of the stiffness.

[0003] Further, boiled noodle products such as boiled udon must be treated with an acidic solution such as acetic acid for antibacterial treatment. However, a product to which the above-mentioned quality improving agent is added has a drawback that the antimicrobial treatment makes the product chewy and loses its elasticity. Further, conventional flour products such as noodles have the disadvantage that they will break down if boiled too much.

[0004]

DISCLOSURE OF THE INVENTION An object of the present invention is to improve the texture of suppleness and stiffness, so that the texture does not decrease even after treatment with an acidic solution, and the skins do not collapse even when boiled too much. , Noodles, pasta and the like.

[0005]

Means for Solving the Problems The present invention has been made to solve the above-mentioned problems, and contains three kinds of enzymes, amylase, glucoamylase and glucose oxidase, as essential components or aspergillus niger (aspergillus niger). Aspergillus Niger) or Aspergillus Oryzae produced, and contains an enzyme composition containing amylase, glucoamylase and glucose oxidase in its components. Skins such as dumplings and wontons, noodles and pastas And other improved flour products.

[0006] The present invention further provides an amylase,
Glucoamylase and glucose oxidase or Aspergillus niger or Aspergillus oryzae are produced, and in the ingredients, amylase, hulls such as dumplings and wontons characterized by adding an enzyme composition containing glucoamylase and glucose oxidase, noodles,
The present invention relates to a method for producing flour products such as pasta.

The amylase used in the present invention is an enzyme that hydrolyzes starch, glycogen, etc.
Either amylase or β-amylase may be used, and the origin of the amylase is not particularly limited. In addition, the origin of glucoamylase and glucose oxidase used together with the amylase in the present invention is not particularly limited.

The mixing ratio of the enzyme in the present invention is not particularly limited, but amylase is added in an amount of 1 to 100 g of flour.
It is preferable to mix 100 units, 0.1 to 10 units of glucoamylase and 1 to 200 units of glucose oxidase.

If the amount of amylase is less than 1 unit, a sufficient texture improving effect cannot be obtained, and if the amount exceeds 100 units, the texture improving effect does not increase and the cost increases, which is not preferable. In addition, when the amount of glucoamylase added is less than 0.1 unit, a sufficient texture improving effect cannot be obtained. . Furthermore, when the amount of glucose oxidase added is less than 1 unit, a sufficient texture improving effect cannot be obtained,
If the amount exceeds 200 units, the texture improving effect does not increase, and the cost increases, which is not preferable. Even if the amylase, glucoamylase or glucose oxidase of the present invention is added alone, the desired texture improving effect is not observed.

In the present invention, aspergillus niger or Aspergillus oryzae is produced instead of adding amylase, glucoamylase and glucose oxidase separately, and an enzyme composition containing amylase, glucoamylase and glucose oxidase in the components is added. Even so, there is an effect of improving the texture of the flour product.

In order to obtain these enzyme compositions, Aspergillus niger or Aspergillus oryzae or a mixture thereof is cultured in a known medium such as potato sucrose agar or malt extract agar, and the resulting metabolite is obtained. May be separated and purified by a known method.

Naturally, these enzyme compositions are preferably added so that the mixing ratio of each of the amylase, glucoamylase and glucose oxidase enzymes to flour is within the above-mentioned ranges.

The flour used in the flour product of the present invention can be any type of flour, medium flour, strong flour, and durum semolina as long as it is suitable for the intended product. The wheat flour products that are the subject of the present invention include, for example, dumplings, skins such as wonton, udon, somen, hayamugi, Chinese noodles, noodles such as fried noodles, macaroni,
Pasta such as spaghetti.

The flour product of the present invention may be produced by a conventional method. For example, predetermined amounts of additives such as amylase, glucoamylase, glucose oxidase and salt are added to raw wheat flour together with water, and the mixture is thoroughly kneaded. Then, it may be formed into skin or noodles. Further, additives usually used, such as humectants, coloring agents, preservatives, and extenders, may be added to the flour product of the present invention to such an extent that the texture is not impaired.

[0015]

【Example】

Example 1, Comparative Examples 1-3 (in the case of udon) 30 g of salt and 320 g of water are added to 1000 g of all-purpose flour, and α-amylase (enzyme activity: 100 units / g, same in the following examples), glucoamylase (Enzyme activity: 10 units / g, the same in the following examples) and glucose oxidase (enzyme activity: 200 units / g, the same in the following examples) were added in predetermined amounts as shown in Table 1, and these were mixed. After kneading for 20 minutes and then forming a noodle band, the composite of two sheets was rolled twice and rolling three times. Noodle strings were prepared with 12 incisors, and udon was prepared.

Then, in boiling water, the water content is 74-75%
It was boiled until it became. In order to measure the texture of the boiled udon, the strength of the stiffness was physically measured by the breaking strength and the elongation in the tensile test, and the texture in the sensory evaluation was compared. Table 1 shows the results.

[0017]

[Table 1]

(Tensile test) One boiled noodle string was measured using a rheometer (CR-200D) manufactured by Sun Kagaku Co., Ltd. The table descending speed is 6 cm / min.

The measurement was performed eight times per sample, and the analysis of variance was performed using the remaining measured values except for the maximum and minimum values.

(Sensory evaluation) Commercial noodles were boiled in the same manner by six skilled panelists, and the strength and texture of the noodles were evaluated based on the following evaluation scores based on the noodles (numbers in the table). Represents the average value of six panelists).

-2: very inferior to the commercial product -1: slightly inferior to the commercial product 0: equivalent to the commercial product +1: slightly better than the commercial product +2: very better than the commercial product Thus, the amylase of the present invention,
The udon to which glucoamylase and glucose oxidase had been added was superior in the physical properties of breaking strength and elongation, and also in the texture in the sensory evaluation, as compared with the noodles of Comparative Example to which these were not added or alone.

Comparative Example 2 containing only amylase
The noodles increased in physical hardness such as Young's modulus and breaking strength, but were not supple because only the hardness was superior.

Examples 2-3, Comparative Examples 4-8 (in the case of Chinese noodles) 1000 g of semi-strong flour, 10 g of salt, 330 g of water, and Kansai ("Kansui H": trade name, manufactured by Organo Corporation)
In addition to 5 g, α-amylase, glucoamylase and glucose oxidase, egg white, and an enzyme composition produced by Aspergillus niger (α-amylase activity 50 units / g, glucoamylase activity
5 units / g, glucose oxidase activity 220 units / g) were added in a predetermined amount as shown in Table 2, and the mixture was kneaded with a mixer for 20 minutes. Rolling was performed three times. Noodle strings were obtained with 22 incisors, and Chinese noodles were prepared.

It should be noted that boiling is carried out in boiling water with a water content of 7
This was performed until the concentration reached 1 to 72%. The obtained Chinese noodles were subjected to a tensile test and a sensory evaluation according to Example 1. Table 2 shows the results.

[0025]

[Table 2]

As is evident from the above results, the Chinese noodles to which the amylase, glucoamylase and glucose oxidase of the present invention are added have a higher breaking strength,
The physical properties of elongation were excellent, and the texture in the sensory evaluation was also excellent. In the case of Comparative Examples 7 and 8,
There was no suppleness just because the hardness was better.

Examples 4 to 5 and Comparative Examples 9 to 12 (in the case of acid-treated Chinese noodles) To 1000 g of semi-strength wheat flour, 10 g of salt, 330 g of water, and 5 g of Kansai H (trade name, Kansai manufactured by Organo Corporation) were added. Further, α-amylase, glucoamylase, glucose oxidase, and egg white were added in predetermined amounts as shown in Table 3, kneaded with a mixer for 20 minutes, and then formed into a noodle band. Rolling was performed three times. Chinese noodles were prepared as noodle strings with 22 incisors. Thereafter, the noodle strings were aged at room temperature overnight to allow the enzyme action to work sufficiently.

The boiling is carried out with a boiling acid solution (0.5% Orbuffer H (trade name, phosphoric acid / organic acid solution manufactured by Organo Corporation)) until the water content becomes 71 to 72%. , Acid solution (0.5% Orbuffer H, pH
In 2.2), the noodles were immersed so as to have a pH of 4.

With respect to each of the obtained acid-treated Chinese noodles, the breaking strength and elongation in a tensile test and the stiffness and palatability in a sensory evaluation were compared in accordance with Example 1.
Table 3 shows the results.

[0030]

[Table 3]

As is evident from the above results, the Chinese noodles prepared by adding the amylase, glucoamylase and glucose oxidase of the present invention and subjected to the acid treatment have a higher physical strength of breaking and elongation than the comparative example. The properties were excellent, and the texture in the sensory evaluation was also excellent.

Example 6, Comparative Examples 13 to 15 (In the case of gyoza skin) To 1000 g of flour, 10 g of salt and 450 g of water were added, and α-amylase, glucoamylase and glucose oxidase were further added in predetermined amounts as shown in Table 4. In addition, these doughs were kneaded with a mixer for 20 minutes, then aged overnight, dusted, and rolled to produce gyoza skin.

Each of the obtained gyoza skins was used to produce gyoza in a conventional manner. Compared with the gyoza skin of the comparative example, the gyoza skin of the present invention was firmer as a skin.
The extensibility was high, and it did not tear during the production of the leather, and the workability was improved.

With respect to each of the skin bands of the obtained gyoza, the breaking strength and the strain in the tensile test were compared. Table 4 shows the results. The breaking strength and strain were 5 mm width ×
It was determined by a tensile test of a 1 mm-thick leather band.

[0035]

[Table 4]

As is clear from the results shown in Table 4, the gyoza husks to which the amylase, glucoamylase and glucose oxidase of the present invention were added had remarkable breaking strength and strain as compared with the case where these additives were used alone or not. Improved.

Example 7, Comparative Examples 16 to 18 (in the case of spaghetti) 260 g of water was added to 1000 g of durum semolina flour and a predetermined amount of α-amylase, glucoamylase and glucose oxidase were added to the sea shown in Table 5,
The mixture was kneaded with a mixer for 15 minutes, and then extruded with a pasta machine (die hole φ1.5 mm) to obtain a noodle string. In addition,
Boiling was performed in boiling water for 10 minutes. For each of the obtained spaghetti, the breaking strength in the tensile test, the waist strength in the elongation and the sensory evaluation, and the palatability were compared according to Example 1. Table 5 shows the results.

[0038]

[Table 5]

As is clear from the above results, the spaghetti produced by adding the amylase, glucoamylase and glucose oxidase of the present invention is superior in the physical properties such as breaking strength and elongation as compared with the comparative example, The texture in the evaluation was also excellent.

[0040]

As is clear from the embodiments described above,
Amylase, glucoamylase and glucose oxidase are used in combination, or Aspergillus niger or Aspergillus oryzae is produced, and the enzyme composition containing amylase, glucoamylase and glucose oxidase in a component is used for flour products, so that it is chewy, stiff and supple. Textures such as are improved,
Further, the texture does not decrease even by the acid treatment in the case of boiled udon or the like, and a flour product that prevents boil-out and boil-off can be obtained.

Claims (5)

(57) [Claims] 1. Wheat flour products such as gyoza and skins such as wonton, noodles and pasta, which are characterized by containing amylase, glucoamylase and glucose oxidase. 2. The mixing ratio of amylase, glucoamylase and glucose oxidase in a flour product is 1 to 100 units of amylase, 0.1 to 10 units of glucoamylase and 1 to 200 units of glucose oxidase per 100 g of flour. A flour product according to claim 1. 3. Aspergillus niger or Aspergillus oryzae produced, and skin, noodles and pasta such as dumplings and wontons, characterized by containing an enzyme composition containing amylase, glucoamylase and glucose oxidase in the components. Etc. flour products. 4. A method for producing flour products such as gyoza and skins such as wonton, noodles and pasta, wherein amylase, glucoamylase and glucose oxidase are added to flour. 5. Aspergillus niger or Aspergillus oryzae is produced in flour, and amylase,
A method for producing a flour product such as skins such as dumplings and wontons, noodles and pasta, which comprises adding an enzyme composition containing glucoamylase and glucose oxidase.