JP4862759B2 - Method for producing starch-containing food and enzyme preparation for modifying starch-containing food - Google Patents

Description

  The present invention relates to an enzyme having transglycosylation activity for converting an α-1,4 bond of a sugar chain into an α-1,6 bond, a method for producing a starch-containing food using transglutaminase, and an enzyme for modifying starch-containing food It relates to the preparation.

  If the pregelatinized starch is allowed to stand at room temperature or low temperature, moisture is separated and hardened. This phenomenon is called aging, and many studies have been conducted on the aging phenomenon of starch. Generally, in order to prevent aging, it is necessary to keep the temperature at 80 ° C. or higher, or to dry quickly to bring the moisture to 15% or less, and to keep the pH at 13 or higher. Moreover, as a method for preventing aging, saccharides (glucose, fructose, liquid sugar, etc.), soybean protein, wheat gluten, fatty acid esters, polysaccharides (e.g., yam, konjac) are commonly known as starch-containing foods. Describes a method of adding a thickener, a surfactant and the like. However, these methods greatly change the taste, and the effects are unstable, and are not sufficient solutions.

  Conventionally, a method of adding an enzyme as a means for preventing aging is also known. For example, Patent Document 2 describes a method for improving cooked rice in which polished rice is mixed with an enzyme such as amylase, protease, or lipase, and salt and cyclodextrin. Patent Document 3 describes a method for preventing aging of cooked rice by spraying and adding an aqueous solution of saccharified amylase (β-amylase, glucoamylase) to cooked rice. However, various enzyme preparations have been added to rice to try to improve the quality of cooked rice, but none of these have achieved remarkable effects.

  There is a lot of knowledge about the method for improving the texture of noodles, which is one of starch-containing foods. For example, in order to improve the texture of boiled noodles, protein materials (active gluten, soy protein, egg white, whole egg, casein, etc.) and starches (various starches, polysaccharides, emulsifiers, etc.) are added. (Patent Document 4). Moreover, in order to maintain food texture in the case of retort sterilization processing, the high temperature and short time processing is performed (patent document 5). Moreover, the method of improving food texture using a transglutaminase is also known (patent documents 6 and 7). According to these methods, the transglutaminase acts to form a network structure between proteins and within the protein in the noodle body, thereby preventing the water from being homogenized in the noodle body. A preferable texture can be maintained. However, there is room for improvement in order to obtain a uniform texture (harder on the inner side than on the outer side), which is called Ardente, with a uniform texture as a whole.

Further, according to Patent Document 8, as a physical property improving agent for starch-containing foods, the addition of transglucosidase at the time of wheat kneading increases the hardness and stickiness, and the udon also has a core feeling over time without addition. Can be obtained. Although a considerable effect was observed, there was still room for improvement in the physical property improving effect immediately after boiling. As described above, it is difficult to achieve both of the above-mentioned methods of improving the texture immediately after being boiled and maintaining the excellent texture over a long period of time by any method, and it has not been completely achieved yet. is the current situation. What is important in determining the physical properties of food is the state of protein and sugar (starch). Transglutaminase has been found as an enzyme effective for improving the physical properties of proteins, and transglucosidase has been found as an enzyme effective for improving the physical properties of starch. However, there have been no reports of examples of using these in combination for improving physical properties.
JP 59-2664 JP 58-86050 A JP-A-60-199355 JP-A-2-117353 JP-A-2-86954 JP-A-2-86054 JP-A-6-14733 WO2005 / 096839

  An object of the present invention is to provide a method for producing a starch-containing food with improved physical properties and taste, and an enzyme preparation for modifying starch-containing food. In particular, it is to provide a method for improving quality (taste and physical properties) immediately after production of noodles kneaded with flour and the like, and suppressing quality deterioration due to passage of time in the production process and the distribution process after production.

As a result of intensive studies, the present inventors have produced starch-containing foods using an enzyme having transglycosylation activity that converts α-1,4 bonds into α-1,6 bonds and transglutaminase. The inventors have found that the above object can be achieved and have completed the present invention. That is, the present invention is as follows.
(1) A method for producing a starch-containing food comprising adding an enzyme having transglycosylation activity for converting an α-1,4 bond of a sugar chain to an α-1,6 bond and transglutaminase.
(2) The method according to (1), wherein the enzyme having transglycosylation activity that converts an α-1,4 bond of a sugar chain into an α-1,6 bond is transglucosidase.
(3) The method according to (1) or (2), wherein the starch-containing food is noodles made from flour.
(4) The method according to (3), wherein the amount of transglucosidase is 1.5 to 300,000 U per gram of flour and the amount of transglutaminase is 0.0001 to 100 U per gram of flour.
(5) The method according to (4), wherein the amount of transglucosidase is 1 U to 200,000 U per 1 U of transglutaminase.
(6) The method according to (4), wherein the amount of transglucosidase is 90 U to 7,500 U per 1 U of transglutaminase.
(7) The method according to (1) or (2), wherein the starch-containing food is vegetable tempura, Japanese confectionery, pizza, tofu, yogurt, fried egg or mayonnaise.
(8) The method according to (7), wherein the amount of transglucosidase is 90 U to 7,500 U per 1 U of transglutaminase.
(9) An enzyme preparation for starch-containing food modification containing transglucosidase and transglutaminase.
(10) The enzyme preparation according to (9), wherein the content of transglucosidase is 90 U to 200,000 U per 1 U of transglutaminase.
(11) The enzyme preparation according to (9), wherein the starch-containing food is noodles and the transglucosidase content is 90 U to 7,500 U per 1 U of transglutaminase.

  According to the present invention, quality (taste and physical properties) immediately after production of starch-containing foods such as noodles can be improved, and quality deterioration of the foods over time can be suppressed.

  In the method for producing a starch-containing food according to the present invention, an enzyme having transglycosylation activity for converting an α-1,4 bond into an α-1,6 bond and transglutaminase are used. Examples of enzymes having transglycosylation activity for converting α-1,4 bonds to α-1,6 bonds include transglucosidase (EC 3.2.1.20), 1,4-α glucan branching enzyme, 1 , 4-α-glucan 6-α-D-glucosyltransferase. Transglucosidase is an α-glucosidase enzyme having sugar transfer ability. α-Glucosidase is an enzyme that hydrolyzes the non-reducing terminal α-1,4-glucoside bond to produce α-glucose. Glucoamylase causes a reaction similar to α-glucosidase, but the glucose produced is not α-glucose but β-glucose. Further, the enzyme used in the present invention not only has a degrading activity but also has a suitable acceptor having a hydroxyl group, it transfers glucose from an α-1,4 bond to an α-1,6 bond, thereby branching sugar. It is particularly important that it has glycosyltransferase activity to produce Enzymes contained in conventional physical property improving agents are amylolytic enzymes, not glycosyltransferases. An example of an enzyme having transglycosylation activity, which is an enzyme commercially available from Amano Enzyme Co., Ltd. under the trade name transglucosidase L “Amano”, which converts α-1,4 bonds into α-1,6 bonds. It is.

  Transglutaminase refers to an enzyme having an activity of catalyzing an acyl transfer reaction using a glutamine residue in a protein or peptide as a donor and a lysine residue as an acceptor, and is derived from mammals, fish, microorganisms Those of various origins, such as those of origin, are known. The enzyme used in the present invention may be any enzyme having this activity, and any origin may be used. Moreover, it may be a recombinant enzyme. An example is a transglutaminase derived from a microorganism marketed by Ajinomoto Co., Inc. under the trade name “Activa” TG.

  There are various types of starch-containing foods, but in light of the market size and needs, udon, pasta, Japanese soba, Chinese noodles, fried noodles, instant noodles that have undergone the frying process and drying process, dumplings, and fried rice It is thought that it is particularly effective to act on noodles such as husks. Other potato tempura and other vegetable tempura, Shiratama dumpling, Mitarashi dumpling, Daifuku, Sakura mochi, rice cake, rice cake, uirou, suama, yatsuhashi and other Japanese sweets, pizza, bread, French bread, butter roll, rice flour bread, Danish, Bakery products such as bagels, rusks, donuts, focaccia, naan, pita bread, tofu, processed soybean products such as soybean hamburger, yuba, fried chicken, yogurt, yogurt drink, white sauce, ice cream, fresh cream Processed products, thick-baked eggs, fried eggs, fried eggs, scrambled eggs, omelettes, crab balls, steamed egg custard, pudding, egg tofu, custard cream and other processed eggs, mayonnaise, mayonnaise type seasonings are also included.

  When making an enzyme with transglycosylation activity that converts α-1,4 linkages into α-1,6 linkages such as transglucosidase and transglutaminase act on starch-containing foods such as noodles, whichever step in the production process It doesn't matter. That is, an enzyme may be added at the time of mixing raw materials, or the enzyme may be sprinkled to act after mixing. In addition, enzymes having transglycosylation activity that converts α-1,4 bonds to α-1,6 bonds and other enzymes and substances other than transglutaminase (sugars such as dextrin, starch, and modified starch, and meat extract) Seasoning, protein such as vegetable protein, gluten, egg white, gelatin, casein, protein hydrolyzate, protein partial degradation product, emulsifier, citrate, chelating agent such as polymerized phosphate, reducing agent such as glutathione, cysteine, Other food additives such as alginic acid, citrus, coloring matter, acidulant, and fragrance may be used in combination. When using wheat flour, any kind of flour may be used, and may be strong flour, semi-strong flour, medium strength flour, weak flour or durum semolina flour. Moreover, you may mix and use other cereals, such as rice flour, and starch (a process starch is included).

  When noodles and other starch-containing foods are treated with an enzyme having transglycosylation activity, such as transglucosidase, which converts α-1,4 bonds to α-1,6 bonds, and transglutaminase, In addition, an enzyme activity of 1.5 U or more, preferably 1.5 to 300,000 U, more preferably 15 to 150,000 U is appropriate for 1 g of raw material flour. When the enzyme having transglycosylation activity such as transglucosidase and the like having transglycosylation activity and transglutaminase are allowed to act on processed soybean products, The enzyme activity is 0.15 U or more, preferably 0.15 to 300,000 U per 1 g of soybean dry weight. In the case of a dairy product, the amount of the enzyme having transglycosylation activity is appropriately 0.15 U or more, preferably 0.15 to 300,000 U, with respect to 1 g of nonfat milk solid content. In the case of processed egg products, the amount of the enzyme having transglycosylation activity is appropriately 0.15 U or more, preferably 0.15 to 300,000 U with respect to 1 g of egg raw material dry weight. In the case of mayonnaise, the addition amount of the enzyme having transglycosylation activity is in the range of 0.15 U or more, preferably 0.15 to 300,000 U, with respect to 1 g of starch. As for enzyme activity, 1 ml of 1 mM α-methyl-D-glucoside was added with 1 ml of 0.02 M acetic acid buffer (pH 5.0), 0.5 ml of enzyme solution was added and allowed to act at 40 ° C. for 60 minutes. The amount of enzyme that produces 1 μg of glucose in 2.5 ml of the reaction solution was defined as 1 U (unit).

  When an enzyme having transglycosylation activity such as transglucosidase that converts α-1,4 bonds to α-1,6 bonds and transglutaminase are allowed to act on starch-containing foods such as noodles, the amount of transglutaminase added is 1 g of flour. On the other hand, the enzyme activity is 0.0001 U or more, preferably 0.0001 to 100 U, more preferably 0.05 to 10 U. In the case of processed soybean products, the amount of transglutaminase added is 0.0001 U or more, preferably 0.0001 to 100 U in terms of enzyme activity with respect to 1 g of soybean dry weight. In the case of a dairy product, the amount of transglutaminase added is 0.0001 U or more, preferably 0.0001 to 100 U, with respect to 1 g of nonfat milk solid content. In the case of processed egg products, the amount of transglutaminase added is 0.0001 U or more, preferably 0.0001 to 100 U, with respect to 1 g of egg raw material dry weight. In the case of mayonnaise, the amount of transglutaminase added is 0.0001 U or more, preferably 0.0001 to 100 U, with respect to 1 g of starch. Regarding enzyme activity, benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine were used as substrates, and the hydroxamic acid produced was formed into an iron complex in the presence of trichloroacetic acid, and then the absorbance at 525 nm was measured. The amount of acid is obtained from a calibration curve and the activity is calculated. The amount of enzyme that produces 1 μmol of hydroxamic acid per minute at 37 ° C and pH 6.0 was defined as 1U (unit).

Regarding the ratio of addition of both enzymes when transglutaminase and an enzyme having transglycosylation activity such as transglucosidase to convert α-1,4 bonds to α-1,6 bonds are applied to starch-containing foods such as noodles. The number of units of the enzyme having transglycosylation activity that converts α-1,4 bonds of chains into α-1,6 bonds is preferably 0.15 U to 3000000 U with respect to 1 U of transglutaminase, and more preferably 1 U to 200000 U. 90U to 7500U are more preferable. In the case of noodles mainly made of wheat flour, the amount of the enzyme having transglycosylation activity that converts α-1,4 bonds of sugar chains into α-1,6 bonds is preferably 1 U to 200000 U per 1 U of transglutaminase. 90U to 50000U is more preferable, and 90U to 7500U is further preferable. In the case of udon, the addition amount of an enzyme having transglycosylation activity that converts α-1,4 bonds of sugar chains such as transglucosidase into α-1,6 bonds is particularly preferably 300 U to 7500 U per 1 U of transglutaminase. In the case of noodles containing buckwheat flour, the amount of enzyme having transglycosylation activity that converts α-1,4 bonds of sugar chains to α-1,6 bonds is 0.15 to 7500 U per 1 U of transglutaminase. Preferably, 0.5 U to 800 U is more preferable. In the case of Nippon Soba, the amount of the enzyme having transglycosylation activity that converts α-1,4 bonds of sugar chains such as transglucosidase into α-1,6 bonds is particularly preferably 90 U to 800 U per 1 U of transglutaminase. In the case of noodles mainly made of durum flour, the amount of the enzyme having transglycosylation activity that converts α-1,4 linkages of sugar chains into α-1,6 linkages is 0.15 to 1U of transglutaminase. 200,000 U is preferred. In particular, in the case of pasta using durum flour as the main ingredient, the amount of an enzyme having transglycosylation activity that converts α-1,4 bonds of sugar chains such as transglucosidase into α-1,6 bonds is 1 U of transglutaminase. 90 U to 7500 U is more preferable. Others, Shiratama dumplings, Mitarashi dumplings, Daifuku, Sakura mochi, candy, candy, Uiro, Suama, Yatsuhashi, etc. , Bread and bakery products such as naan and pita bread, tofu, soy hamburger for vegetarians, yuba, deep-fried soybean processed products, yogurt, yogurt drink, white sauce,
Processed milk products such as ice cream, fresh cream, thick-baked eggs, fried eggs, fried eggs, scrambled eggs, omelet, crab balls, steamed egg custard, pudding, egg tofu, custard cream and other processed eggs, mayonnaise, mayonnaise type seasonings, In the case of starch-containing foods such as vegetable tempura, the ratio of the amount of both enzymes added when transglutaminase and an enzyme having transglycosylation activity, such as transglucosidase, which convert α-1,4 bonds to α-1,6 bonds As for transglutaminase 1U, the number of units of the enzyme having transglycosylation activity for converting sugar chain α-1,4 bonds to α-1,6 bonds is 0.15 U to 3000000 U, preferably 1 U to A range of 200000 U, more preferably 90 U to 7500 U is appropriate.

  The reaction time of each enzyme is not particularly limited as long as the enzyme can act on the substrate substance, and may be allowed to act for a very short time or conversely for a long time. 5 minutes to 24 hours are preferred. Further, the reaction temperature may be any temperature as long as the enzyme maintains activity, but it is preferable that the reaction temperature be 0 to 80 ° C. as a practical temperature. That is, a sufficient reaction time can be obtained through a normal food production process.

  Transglucosidase and transglutaminase, excipients such as dextrin, starch, processed starch, seasonings such as animal meat extract, proteins such as plant protein, gluten, egg white, gelatin, casein, protein hydrolysates, partial protein degradation products, emulsifiers , Citrates, polymerized phosphates and other chelating agents, glutathione, cysteine and other reducing agents, alginic acid, citrus, pigments, acidulants, flavoring and other food additives, etc. An enzyme preparation for modification can be obtained. The enzyme preparation of the present invention may be in any form of liquid, paste, granule or powder. In addition, the amount of each enzyme in the enzyme preparation is more than 0% and less than 100%, but the amount of transglucosidase is preferably 0.15 U to 3000000 U per 1 U of transglutaminase, more preferably 1 U to 200000 U, 90 U to 50000 U. Is more preferable. In the case of an enzyme preparation used for the production of noodles mainly made of wheat flour, the amount of transglucosidase is preferably 1 U to 200000 U, more preferably 90 U to 50000 U, and even more preferably 90 U to 7500 U per 1 U of transglutaminase. In the case of an enzyme preparation for udon, the amount of transglucosidase is particularly preferably 300 U to 7500 U per 1 U of transglutaminase. In the case of an enzyme preparation used for producing noodles containing buckwheat flour, the amount of transglucosidase is preferably 0.15 U to 3000000 U per 1 U of transglutaminase, more preferably 1 U to 200000 U, and even more preferably 90 U to 7500 U. In the case of an enzyme preparation for Japanese buckwheat, the amount of transglucosidase is particularly preferably 90 U to 800 U per 1 U of transglutaminase. In the case of an enzyme preparation used for the production of noodles mainly made of durum powder, the amount of transglucosidase is preferably 1 U to 200000 U per 1 U of transglutaminase. In the case of an enzyme preparation for pasta mainly made of durum powder, the amount of transglucosidase is particularly preferably 90 U to 7500 U per 1 U of transglutaminase. Others, Shiratama dumplings, Mitarashi dumplings, Daifuku, Sakura mochi, candy, candy, Uiro, Suama, Yatsuhashi and other Japanese sweets, pizza, bread, French bread, butter roll, rice flour bread, Danish, bagels, rusks, donuts, focaccia , Bread and bakery such as naan and pita bread, tofu, soy hamburger for vegetarians, yuba, deep-fried soybeans, yogurt, yogurt drink, white sauce, ice cream, dairy products such as fresh cream, thick-baked eggs, Egg preparation, fried egg, scrambled egg, omelet, crab ball, steamed rice bowl, pudding, egg tofu, custard cream and other processed egg products, mayonnaise, mayonnaise type seasoning, and starch-containing foods such as vegetable tempura In case of transglucosidase and transglutaminase , Transglucosidase 0.15U~3000000U against transglutaminase 1U, preferably 1U～200000U, more preferably the proper range of 90U～7500U.

  The following examples further illustrate the present invention. The present invention is not limited in any way by this example.

  To 35 g of city water, “transglucosidase L” (manufactured by Amano Enzyme) (hereinafter referred to as TGL) and “STG-M Koshikeep” (manufactured by Ajinomoto Co.) (hereinafter referred to as TG) which is a transglutaminase preparation were added and dissolved. There were four test sections: a control section where no enzyme was added, a section where only TGL was added, a section where only TG was added, and a group where both TGL and TG were added. While mixing 100 g of durum powder “DF” (manufactured by Nisshin Seifun Co., Ltd.) with a kneader (manufactured by HOBART), the above enzyme solution was added, and the kneader setting speed 1 for 3 minutes and the same speed 2 Kneaded for 7 minutes. After that, using a constant temperature and humidity chamber “LH21-12P” (Nagano Scientific Machinery Co., Ltd.) for 2 hours at 55 ° C. and a humidity of 85%, and using a pasta machine “RM” (IMPERIA), Compounding, rolling, and cutting were performed. Rolling was carried out with a cutter “R.220” (manufactured by Imperia) with a pasta machine setting thickness of 5 and cutting with a cutting width of 2 mm. The amount of enzyme used was 5000 U per gram of raw material flour for TGL and 0.5% of the TG for the raw material flour (0.1 U per gram of raw material flour). The raw noodles made of noodles were dried in a constant temperature and humidity chamber at 40 ° C. and 90% humidity for 30 minutes, and then dried at a gradient setting of 65% humidity after 18 hours to produce dry noodles. The dried noodles were boiled with boiling water for 10 minutes, then cooled with ice water for 1 minute, drained and placed in a storage container. After storing in the refrigerator for one day, sensory evaluation was performed by adding normal temperature consomme soup. For sensory evaluation, regarding the hardness and stickiness (as opposed to the tingling feeling), the control classification is 5 points, and the evaluation is performed by 8 people using the 11-point scoring system from 0 to 10 points, and the average value is calculated. did. The results are shown in FIGS.

  As shown in FIG. 1, the TGL treatment was slightly hardened and the TG treatment was very hard, but the combined use of TGL and TG resulted in a harder and more crisp pasta. In addition, as shown in FIG. 2, the stickiness increased by the TGL treatment, while the stickiness decreased by the TG treatment. However, when TGL and TG were used in combination, the texture became sticky and sticky. From the above, it was clarified that by using TGL and TG in combination, it was difficult to achieve the use of each enzyme alone, and it was possible to produce a pasta with a hard, crunchy and sticky texture. .

  TGL and TG were added and dissolved in a 20 ° C. saline solution obtained by adding 30 g of salt to 400 g of city water. There were four test sections: a control section where no enzyme was added, a section where only TGL was added, a section where only TG was added, and a group where both TGL and TG were added. Hand-mix for 3 minutes while adding the above enzyme solution to 1 kg of medium-powered flour “Jung” (Nisshin Flour Mills), and 10 minutes (95 rpm; 4 minutes, 75 rpm) with a kneader “TVM03-0028” (Tomen) 6 minutes). After mixing, they were loosened, compounded, rolled, and allowed to stand at 40 ° C. for 1 hour, and then cut out using a # 12 cutting blade. The produced raw noodles were boiled with boiling water for 7 minutes and then frozen at -40 ° C to produce frozen udon. TGL was 5000 U per gram of raw material flour, and the TG was 0.5% with respect to the raw material flour (0.1 U per gram of raw material flour). The frozen udon was boiled in boiling water for 1 minute and then subjected to sensory evaluation. The sensory evaluation was performed by four evaluation persons with a score method of 1 to 5 points, with 3 points for the control category regarding hardness and elasticity. The results are shown in FIGS.

  As shown in Fig. 3, the effect on hardness by TGL treatment is very small, unlike pasta, while it became very hard by TG treatment, but by using TGL and TG in combination, it became harder and more crunchy. became. Further, as shown in FIG. 4, although there was almost no influence on the elasticity by the TGL treatment and the TG treatment, a combined texture of TGL and TG resulted in a resilient texture. As described above, it has been clarified that by using TGL and TG in combination, it is possible to produce a udon with a hard, crunchy and elastic texture.

  TGL and TG are added to 750 g of medium-powered flour “Sparrow” (Nisshin Flour Mills), 250 g of processed starch “Hydrangea” (Matsuya Chemical Industries), 20 g of wheat gluten “A Guru G” (Glico Nutrition Foods) The mixture was added and mixed at 100 rpm for 1 minute in a kneader “2 kg vacuum kneader” (Otake noodle machine). The test categories were 8 test zones: a control zone where no enzyme was added, a zone where only TGL was added, a zone where only TG was added, and a zone where TGL and TG were added together in five ratios. The amount of each enzyme added is as shown in Table 1. The flour in Table 1 is a medium flour and does not contain processed starch. A total amount of 5 ° C. saline solution obtained by adding 30 g of salt to 410 g of city water was added to the above mixed raw material, and kneaded for 5 minutes (100 rpm; 2 minutes, 50 rpm; 3 minutes). After kneading, the noodle making machine “Small Coarse Noodle Banding Machine / Small Continuous Rolling Machine” (manufactured by Tom Co., Ltd.) is loosened, combined, rolled, allowed to stand at room temperature for 1 hour, and then cut using a # 10 cutting blade Went. The cut noodle strings were immediately frozen and used as frozen raw udon. The frozen raw udon was boiled in boiling water for 15 minutes and then refrigerated for 6 hours for sensory evaluation. The sensory evaluation was performed with a rating method of 0 to 5 points and 6 evaluations with respect to hardness, elasticity, stickiness, core feeling, and overall evaluation, with a control classification of 3 points. The results are shown in FIG. In addition, based on the results of the category to which only TGL was added and the category to which only TG was added, the theoretical score of each combined addition category was calculated. For example, in the case of the theoretical value of stickiness of combined use (2), only TG has a stickiness rating of `` -0.2 '' when 0.134 U / g is added, and in combined use (2), 0.094 U / g of TG is used. Therefore, “-0.2 × 0.094 / 0.134 = −0.14”, while TGL only has a stickiness score of “1.4” when 108.3 U / g is added. Since 32.5 U / g is used, “1.4 × 32.5 / 108.3 = 0.42” is added, and when these are added, “−0.14 + 0.42 = 0.28” is calculated. Therefore, “0.28” is the theoretical value of stickiness of the combined use (2). Using the value thus calculated, the difference between the theoretical value and the actual score was obtained (FIG. 6). If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.

  As shown in FIG. 5, as the addition ratio of TGL increased, viscosity was imparted, and as the addition ratio of TG increased, hardness was imparted. In terms of elasticity and core feeling, it has been clarified that particularly great effects can be obtained when both enzymes are allowed to act at a certain ratio. A similar trend was seen in the overall evaluation. Moreover, as shown in FIG. 6, it was found that all the combination test sections had a synergistic effect on the texture. The overall evaluation also revealed that a synergistic effect was obtained in the entire range where the amount of TGL added was higher than that in combination (1), and that the effect was particularly remarkable in the range between combination (2) and combination (5). It was.

  TGL and TG are added to 500 g of buckwheat flour “Peace” (made by Tohoku Flour Mills) and 500 g of strong powder “Aoki” (made by Nisshin Flour Mills Co., Ltd.), and a kneading machine “2 kg vacuum mill” (made by Otake Noodle Machine Co., Ltd.) at 100 rpm ) For 1 minute. The test categories were 8 test zones: a control zone where no enzyme was added, a zone where only TGL was added, a zone where only TG was added, and a zone where TGL and TG were added together in five ratios. The amount of each enzyme added is as shown in Table 2. The flour in Table 2 is the sum of buckwheat flour and strong flour. A total amount of 5 ° C. saline containing 15 g of sodium chloride in 350 g of city water was added to the above mixed raw material, and kneaded for 5 minutes (100 rpm; 2 minutes, 50 rpm; 3 minutes). After kneading, the noodle making machine “Small Coarse Noodle Banding Machine / Small Continuous Rolling Machine” (manufactured by Tom Co., Ltd.) was separated, combined, rolled, and cut using a # 18 cutting blade. The cut noodle strings were immediately frozen and used as frozen raw Japanese soba. Frozen raw Japanese soba was boiled in boiling water for 2.5 minutes and then refrigerated for 24 hours for sensory evaluation. The sensory evaluation was performed with a rating of 6 points from a score of -2 to 2 with a control classification of 0 points for hardness, elasticity, stickiness, core feeling, crispness, and overall evaluation. The results are shown in FIG. In addition, based on the results of the category to which only TGL was added and the category to which only TG was added, the theoretical score of each combined addition category was calculated. The calculation method was the same as in Example 3, and the difference between the theoretical value and the actual score was obtained using the calculated value (FIG. 8). If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.

  As shown in FIG. 7, the stickiness was imparted as the TGL addition ratio increased, and the hardness and crispness were imparted as the TG addition ratio increased. In the comprehensive evaluation, it was revealed that a particularly large effect was obtained when both enzymes were allowed to act at a certain ratio. Further, as shown in FIG. 8, it was found that all the combination test sections had a synergistic effect on the texture. In the overall evaluation, the combination (4) and (5) showed a slight synergistic effect, but a significant synergistic effect was obtained over the entire range where the amount of TG added was larger than that, and the combination (1) and combination (3 ) Was found to be particularly noticeable in the range between.

  TGL and TG were added to 2 kg of durum powder “DF” (Nisshin Flour Mills) and mixed well. The test categories were 8 test zones: a control zone where no enzyme was added, a zone where only TGL was added, a zone where only TG was added, and a zone where TGL and TG were added together in five ratios. The amount of each enzyme added is as shown in Table 2. 540 g of city water was added to the mixed raw material, and kneaded for 15 minutes (kneader setting speed 100) with a kneading machine “vacuum mixer VU-2” (Okuyo Hakko Kogyo Co., Ltd.). After kneading, extrusion noodles were made with a pasta machine “vacuum extruder FPV-2” (manufactured by Nipple Engineering Co., Ltd.) using a 1.8 mm long pasta die. The extruded noodle strings were dried with a dryer “Constant temperature and humidity chamber LH21-13P” (manufactured by Nagano Scientific Machinery Co., Ltd.) to obtain dry pasta. The dry pasta was boiled in boiling water for 9.5 minutes and then subjected to sensory evaluation. This was evaluated immediately after boiled. Similarly, after boiling for 9.5 minutes, refrigerated for 24 hours and ranged for 30 seconds for sensory evaluation. This was regarded as an evaluation after storage. The sensory evaluation was performed by 7 evaluation persons with a rating method from -2 to 2 points, with the control classification set to 0 for hardness, elasticity, stickiness, core feeling, crispness, and comprehensive evaluation. The results are shown in FIG. 9 and FIG. In addition, based on the results of the category to which only TGL was added and the category to which only TG was added, the theoretical score of each combined addition category was calculated. The calculation method was the same as in Example 3, and the difference between the theoretical value and the actual score was obtained using the calculated value (FIGS. 10 and 12). If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.

  As shown in FIG. 9, which is the evaluation result immediately after boiled, stickiness was imparted as the TGL addition ratio increased, and hardness and crispness were imparted as the TG addition ratio increased. In terms of elasticity and core feeling, it has been clarified that particularly great effects can be obtained when both enzymes are allowed to act at a certain ratio. A similar trend was seen in the overall evaluation. Moreover, it was the same also in the evaluation after a preservation | save (FIG. 11). Furthermore, as shown in FIGS. 10 and 12, it was found that there was a synergistic effect on the texture in all the combination test groups immediately after boiled and after storage. In particular, in the comprehensive evaluation, a remarkable synergistic effect was confirmed in all the test groups from combination (1) to combination (5).

  TGL and TG were added to 1 kg of medium strength powder “Shirakaba” (Nisshin Flour Milling) 1 kg and gardenia yellow “Yellow Color TH-G” (Hasegawa Fragrance) 1 g. "(Otake noodle machine company) for 1 minute. The test categories were 8 test zones: a control zone where no enzyme was added, a zone where only TGL was added, a zone where only TG was added, and a zone where TGL and TG were added together in five ratios. The amount of each enzyme added is as shown in Table 2. A 5 ° C. solution of 5 g of sodium chloride and 420 g of Kansui “Powder Kansui X” (manufactured by Nippon Colloid Co., Ltd.) in 420 g of city water is added to the above mixed raw material in a total amount for 3.5 minutes (100 rpm; 2 minutes). , 50 rpm; 1.5 minutes). After kneading, the noodle making machine “Small Coarse Noodle Banding Machine / Small Continuous Rolling Machine” (manufactured by Tom Co., Ltd.) was separated, combined, rolled, and cut using a # 18 cutting blade. The cut noodle strings were immediately frozen and used as frozen raw Chinese noodles. The frozen raw Chinese noodles were boiled in boiling water for 2.5 minutes and then subjected to sensory evaluation. The sensory evaluation was performed by 4 evaluation persons with a rating method from -2 to 2 points, with the control classification set to 0 for hardness, elasticity, stickiness, core feeling, and comprehensive evaluation. The results are shown in FIG. In addition, based on the results of the category to which only TGL was added and the category to which only TG was added, the theoretical score of each combined addition category was calculated. The calculation method was the same as in Example 3, and the difference between the theoretical value and the actual score was obtained using the calculated value (FIG. 14). If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.

  As shown in FIG. 13, the stickiness was imparted as the TGL addition ratio increased, and the hardness was imparted as the TG addition ratio increased. In the comprehensive evaluation, it was revealed that a particularly large effect was obtained when both enzymes were allowed to act at a certain ratio. In addition, as shown in FIG. 14, it was found that there was a synergistic effect on the texture of any item in all combination test sections. Also in the comprehensive evaluation, a synergistic effect was observed in all the combination test sections, and it became clear that the effect was particularly remarkable in the range between the combination (3) and the combination (5).

  The frozen raw Chinese noodles obtained in Example 6 were used as samples. The frozen raw Chinese noodles were lightly loosened in hot water and then steamed for 7 minutes in a steamer. After cooling, it was baked in a frying pan for 30 seconds together with 15 g of yakisoba sauce and subjected to sensory evaluation. The sensory evaluation was performed by 4 evaluation persons with a rating method from -2 to 2 points, with the control classification set to 0 for hardness, elasticity, stickiness, core feeling, and comprehensive evaluation. The results are shown in FIG. In addition, based on the results of the category to which only TGL was added and the category to which only TG was added, the theoretical score of each combined addition category was calculated. The calculation method was the same as in Example 3, and the difference between the theoretical value and the actual score was obtained using the calculated value (FIG. 16). If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.

  As shown in FIG. 15, the stickiness was imparted as the TGL addition ratio increased, and the hardness was imparted as the TG addition ratio increased. In the comprehensive evaluation, it was revealed that a particularly large effect was obtained when both enzymes were allowed to act at a certain ratio. In addition, as shown in FIG. 16, it was found that there was a synergistic effect of food texture on some items in all combination test sections. In the overall evaluation, the combined use (5) showed a slight synergistic effect, but a significant synergistic effect was obtained over the entire range with a larger amount of TG added, and it was sandwiched between the combined use (1) and the combined use (3). It became clear that the effect was particularly remarkable in the range.

  850 g of quasi-strong powder “Special Number One” (Nisshin Flour Milling Co., Ltd.) and 150 g of processed starch “Matsuya Sakura” (Matsutani Chemical Industry Co., Ltd.) are mixed into the “Vacuum Mixer VU-2” (manufactured by Okuyo Seiko Co., Ltd.). For 2 minutes (90 rpm). A solution obtained by adding 15 g of salt to 200 g of city water, 2 g of Kansui “Powder Kansai X” (manufactured by Nippon Colloid Co., Ltd.), chicken extract “Aji Extract” Chicken L-1 (manufactured by Ajinomoto Co., Inc.), and a solution of enzyme dissolved in 130 g of city water Was added to the above mixed raw material and kneaded for 15 minutes (90 rpm; 1 minute, 45 rpm; 14 minutes) in the kneader. The test categories were six test categories: a control category in which no enzyme was added, a category in which only TGL was added, a category in which only TG was added, and a category in which TGL and TG were added together at three ratios. The amount of each enzyme added is as shown in Table 3. The flour in Table 3 is a semi-strong flour and does not contain modified starch. After kneading, the noodle making machine (manufactured by Fuji Seisakusho) was loosened, compounded and rolled to obtain a dough having a thickness of 1 mm. After leaving still for 10 minutes, it cut out using the cutting blade of # 16, and it steamed at 95-98 degreeC for 3 minutes with the steamer (made by Fuji Seisakusho). After mold removal, it was fried at 145 ° C. for 75 seconds with a flyer “Compact Auto Flyer KCAF-187EL-T” (manufactured by Kitazawa Sangyo Co., Ltd.) to obtain fried noodles. The obtained fried noodles were reconstituted with hot water for 4.5 minutes, drained and subjected to sensory evaluation. The sensory evaluation was performed by 4 evaluation persons with a rating method from -2 to 2 points, with the control classification set to 0 for hardness, elasticity, stickiness, core feeling, and comprehensive evaluation. The results are shown in FIG. In addition, based on the results of the category to which only TGL was added and the category to which only TG was added, the theoretical score of each combined addition category was calculated. The calculation method was the same as in Example 3, and the difference between the theoretical value and the actual score was obtained using the calculated value (FIG. 18). If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.

  As shown in FIG. 17, the stickiness was imparted as the TGL addition ratio increased, and the hardness was imparted as the TG addition ratio increased. In the comprehensive evaluation, it was revealed that a particularly large effect was obtained when both enzymes were allowed to act at a certain ratio. In addition, as shown in FIG. 18, it was found that there was a synergistic effect on the texture of any item in all the combination test sections. Also in the comprehensive evaluation, a synergistic effect was observed in all the combination test sections, and a particularly remarkable effect was seen mainly in the combination (2).

  According to the formulation shown in Table 4, water in which the enzyme and salt were dissolved was added while mixing the flour with a kneader (made by HOBART). The flour in Table 4 is the sum of weak flour and strong flour. There were four test sections: a control section where no enzyme was added, a section where only TG was added, a section where only TGL was added, and a combined section where both TG and TGL were added. In addition, the TGL amount per TG unit in the combination zone is about 800 units. The kneader was kneaded for 3 minutes at the speed 1 set for the kneader and 7 minutes at the same speed 2. After laying down at 15 ° C. for 1 hour, using a pasta machine “R.M.” (manufactured by Imperia), it was spread, compounded and rolled to obtain a dough having a thickness of 1 mm. The dough was cut into a circle with a diameter of 89 mm to obtain a raw noodle strip. The raw noodle strips were boiled with boiling water for 4 minutes, cooled with ice water for 1 minute, and stored for 1 day in a refrigerator to perform sensory evaluation. The sensory evaluation was performed by three evaluation persons with a rating method from -2 to 2 points, with the control classification set to 0 for hardness, elasticity, flexibility, and comprehensive evaluation. The results are shown in FIG. In addition, based on the results of the category to which only TGL was added and the category to which only TG was added, the theoretical score of the combined addition category was calculated. The calculation method was the same as in Example 3, and the difference between the theoretical value and the actual score was obtained using the calculated value (FIG. 20). If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.

  As shown in FIG. 19, although the elasticity was imparted by TG, the fabric was hardened and the flexibility was lowered, and the elasticity and flexibility were imparted by TGL. On the other hand, by using both enzymes in combination, hardening of the dough was moderately suppressed, and a favorable texture with elasticity and suppleness was obtained. Further, as shown in FIG. 20, it was found that there is a synergistic effect in elasticity and flexibility, and it was confirmed that a favorable effect can be obtained synergistically in the overall evaluation. From the above, in the production of noodle strips made from flour, the combination of both enzymes, rather than TG or TGL alone, provides a more favorable noodle strip with a synergistic effect in improving the texture. It was shown that

  According to the formulation shown in Table 5, water was mixed into the flour, the enzyme was added, and the mixture was stirred at room temperature for 2 hours to obtain a batter solution. There were four test sections: a control section where no enzyme was added, a section where only TG was added, a section where only TGL was added, and a combined section where both TG and TGL were added. In addition, the TGL amount per TG unit in the combination zone is about 800 units. Sweet potatoes cut into 1 cm wide rings were dipped in batter liquid and fried at 170 ° C. for 3 minutes with a fryer to obtain sweet potato tempura. Tempura was stored for 1 week in frozen (−20 ° C.), naturally thawed, and then subjected to sensory evaluation by range-up. The sensory evaluation was performed by three evaluation persons with a rating method from -3 points to 3 points, with the control classification set to 0 points regarding hardness, the anti-bending effect, and the comprehensive evaluation. The results are shown in FIG. In addition, based on the results of the category to which only TGL was added and the category to which only TG was added, the theoretical score of the combined addition category was calculated. The calculation method was the same as in Example 3, and the difference between the theoretical value and the actual score was obtained using the calculated value (FIG. 22). If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.

  As shown in FIG. 21, there was a tendency for the garment to become voluminous although the hardness was imparted by TG, and the anti-bottleness effect was seen by TGL. On the other hand, by using both enzymes in combination, it was possible to maintain the hardness and to have a preferable texture in which the stickiness was suppressed. Further, as shown in FIG. 22, it was found that all the evaluation items had a synergistic effect, and it was confirmed that a favorable effect can be obtained synergistically in the comprehensive evaluation. From the above, in the production of fried food using batter made from flour, the fried food with a more preferable texture can be obtained by using both enzymes in combination with TG or TGL alone. It was shown that a synergistic effect can be obtained.

  In accordance with the formulation shown in Table 6, water and enzymes were added to the white flour and kneaded for 4 minutes at a kneader setting speed 1 with a kneader (manufactured by HOBART). The flour in Table 6 is white flour. There were four test sections: a control section where no enzyme was added, a section where only TG was added, a section where only TGL was added, and a combined section where both TG and TGL were added. In addition, the TGL amount per TG unit in the combination zone is about 800 units. The kneaded dough was formed into a 12-g dumpling shape, allowed to sleep at room temperature for 1 hour, and then boiled in boiling water for 3.5 minutes to obtain a white ball dumpling. Shiratama dumplings were stored in a frozen (−20 ° C.) for 1 week, and thawed naturally for sensory evaluation. The sensory evaluation was performed by four evaluation persons with a rating method from -3 points to 3 points with a control classification of 0 points regarding hardness, elasticity, stickiness, and comprehensive evaluation. The results are shown in FIG. In addition, based on the results of the category to which only TGL was added and the category to which only TG was added, the theoretical score of the combined addition category was calculated. The calculation method was the same as in Example 3, and the difference between the theoretical value and the actual score was obtained using the calculated value (FIG. 24). If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.

  As shown in FIG. 23, hardness and elasticity were imparted by TG, and hardness was reduced although a sticky feeling was imparted by TGL. On the other hand, by using both enzymes in combination, it was possible to obtain a preferable food texture that was imparted with hardness, elasticity, and feeling of stickiness. Further, as shown in FIG. 24, it was found that all the evaluation items had a synergistic effect, and it was confirmed that a favorable effect can be obtained synergistically in the comprehensive evaluation. From the above, in the production of Japanese confectionery using flour as a raw material, it is possible to obtain a more preferable Japanese confectionery by using both enzymes instead of TG or TGL alone, and to obtain a synergistic effect in improving the texture. It has been shown.

  According to the formulation shown in Table 7, sugar, salt, dry yeast, shortening, water and enzyme were added to the strong powder, mixed by hand for 3 minutes, and allowed to stand at room temperature for 30 minutes for fermentation. There were four test sections: a control section where no enzyme was added, a section where only TG was added, a section where only TGL was added, and a combined section where both TG and TGL were added. In addition, the TGL amount per TG unit in the combination zone is about 800 units. The dough was divided into 105 g, formed into a pizza dough having a diameter of 16 cm, pickled, and baked in an oven at 250 ° C. for 5 minutes. Topped with 15 g of tomato sauce and 30 g of cheese and stored frozen (−20 ° C.) for 1 week. The frozen pizza was baked in an oven at 250 ° C. for 6 minutes for sensory evaluation. The sensory evaluation was performed by four evaluation persons with a rating method from -2 to 2 points, with the control division set to 0 for hardness, elasticity, stickiness, and comprehensive evaluation. The results are shown in FIG. In addition, based on the results of the category to which only TGL was added and the category to which only TG was added, the theoretical score of the combined addition category was calculated. The calculation method was the same as in Example 3, and the difference between the theoretical value and the actual score was obtained using the calculated value (FIG. 26). If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.

  As shown in FIG. 25, the feeling of glutinousness was reduced by TG, although the hardness and elasticity were imparted by TG, and the hardness was somewhat lowered by the impartation of elasticity and glutinous feeling by TGL. On the other hand, when both enzymes were used in combination, it had a suitable texture with moderate hardness, elasticity, and a feeling of stickiness. Further, as shown in FIG. 26, it was found that there was a synergistic effect in elasticity and glutinous feeling, and it was confirmed that a favorable effect can be obtained synergistically in the overall evaluation. From the above, in the production of fermented foods using flour as a raw material, a flour fermented food with a more favorable texture can be obtained by using both enzymes together instead of TG or TGL alone, and there is a synergistic effect in modifying the texture. It was shown to be obtained.

  According to the formulation shown in Table 8, soy milk and modified starch were mixed and an enzyme was added. The soymilk used had a Brix of 14%, which was defined as being equivalent to the solids value in soymilk. That is, the solid content of the soymilk used here is 14%. There were four test sections: a control section where no enzyme was added, a section where only TG was added, a section where only TGL was added, and a combined section where both TG and TGL were added. In addition, the TGL amount per TG unit in the combination zone is about 800 units. The above mixed solution and bittern were filled in a tofu pack, and after being put together, it was sealed with a sealer “desktop pack manual packaging machine FK-105” (manufactured by Fujimura Kogyo Co., Ltd.). After aging at room temperature for 1 hour and at 65 ° C. for 1 hour, it was heated with hot water at 95 ° C. for 40 minutes. After cooling, it was cut into a cube having one side of 1.5 cm and frozen at -40 ° C. to obtain frozen tofu. The frozen tofu was subjected to sensory evaluation after natural thawing. The sensory evaluation was performed by three evaluation persons with a rating method from -3 points to 3 points, with the control division set to 0 points for hardness, elasticity, and smoothness. The results are shown in FIG. In addition, based on the results of the category to which only TGL was added and the category to which only TG was added, the theoretical score of the combined addition category was calculated. The calculation method was the same as in Example 3, and the difference between the theoretical value and the actual score was obtained using the calculated value (FIG. 28). If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.

  As shown in FIG. 27, although the hardness and elasticity were imparted by TG, the smoothness was lowered, while the smoothness and elasticity were imparted by TGL. On the other hand, by using both enzymes in combination, it was possible to obtain a preferable texture that was imparted with hardness, elasticity, and smoothness. Moreover, as shown in FIG. 28, it was found that all evaluation items have a synergistic effect. From the above, in the manufacture of processed foods made from beans, by using both enzymes in combination with TG or TGL alone, a processed food product with a more favorable texture can be obtained, and there is a synergistic effect in improving the texture. It was shown to be obtained.

  According to the formulation shown in Table 9, milk, skim milk powder, water, and modified starch were mixed. Enzyme was added to the mixture, and the mixture was stirred with a stirrer at 5 ° C. for 24 hours. There were four test sections: a control section where no enzyme was added, a section where only TG was added, a section where only TGL was added, and a combined section where both TG and TGL were added. In addition, the TGL amount per TG unit in the combination zone is about 800 units. Subsequently, the mixture was sterilized with hot water at 90 ° C. for 5 minutes and cooled to about 40 ° C., and then a starter was added and mixed. The mixed solution was filled in a plastic cup and fermented at 38 ° C. until pH 4.5 was obtained to obtain a hard type yogurt. After storing at 5 ° C. for 24 hours, sensory evaluation was performed. The sensory evaluation was performed by three evaluation persons with a rating method from -3 points to 3 points, with the control division being 0 points regarding hardness, richness, and sustainability. The results are shown in FIG. In addition, based on the results of the category to which only TGL was added and the category to which only TG was added, the theoretical score of the combined addition category was calculated. The calculation method was the same as in Example 3, and the difference between the theoretical value and the actual score was obtained using the calculated value (FIG. 30). If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.

  As shown in FIG. 29, the hardness was mainly given by TG, and the rich feeling was mainly given by TGL. On the other hand, by using both enzymes in combination, it was possible to obtain a preferable texture that was imparted with hardness, richness and durability. Further, as shown in FIG. 30, it was found that all evaluation items had a synergistic effect. From the above, in the production of processed foods using milk as raw materials, the combined use of both enzymes, rather than TG or TGL alone, yields a dairy product with a better texture, and has a synergistic effect in improving the texture. It was shown to be obtained.

  According to the formulation shown in Table 10, all the raw materials including the enzyme were mixed and allowed to stand at room temperature for 1 hour. There were four test sections: a control section where no enzyme was added, a section where only TG was added, a section where only TGL was added, and a combined section where both TG and TGL were added. In addition, the TGL amount per TG unit in the combination zone is about 800 units. After adding the oil “salad oil” (manufactured by Ajinomoto Co., Inc.) to the egg-frying square frying pan and heating for 2 minutes on low heat, all the ingredients were added and heated for 3.5 minutes on low heat with stirring and brought to the front half. Thereafter, the mixture was further heated for 4.5 minutes with low heat. After turning over, it was heated on low heat for 3 minutes to obtain a thick baked egg. Thick baked eggs were cut and placed in a pouch, stored for one week in a frozen state (−20 ° C.), and then naturally thawed for sensory evaluation. The sensory evaluation was performed by three evaluation persons with a rating method of -3 to 3 points with a control classification of 0 points regarding elasticity, soft feeling, flexibility, and comprehensive evaluation. The results are shown in FIG. In addition, based on the results of the category to which only TGL was added and the category to which only TG was added, the theoretical score of the combined addition category was calculated. The calculation method was the same as in Example 3, and the difference between the theoretical value and the actual score was obtained using the calculated value (FIG. 32). If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.

  As shown in FIG. 31, although the elasticity was imparted by TG, the soft feeling and suppleness were lowered, and the soft feeling and suppleness were imparted by TGL. On the other hand, by using both enzymes in combination, a favorable texture with elasticity, softness and suppleness was obtained. Moreover, as shown in FIG. 32, it was found that all the evaluation items had a synergistic effect, and it was confirmed that a favorable effect can be obtained synergistically in the comprehensive evaluation. From the above, in the production of processed foods using eggs as raw materials, the combined use of both enzymes, rather than TG or TGL alone, yields a processed egg food with a more favorable texture and has a synergistic effect in improving the texture. It was shown to be obtained.

  According to the formulation shown in Table 11, corn starch and water were mixed and heated at 90 ° C. for 2 minutes to make a paste. Whole egg and enzyme were added to gelatinized starch and stirred, and then vinegar, sugar and salt were added and stirred. There were four test sections: a control section where no enzyme was added, a section where only TG was added, a section where only TGL was added, and a combined section where both TG and TGL were added. In addition, the TGL amount per TG unit in the combination zone is about 800 units. Salad oil was added thereto, emulsified with a hand mixer “bamix Gastro 200” (manufactured by ESGE) for 5 minutes, and the whole was further stirred for 1 minute to obtain a mayonnaise type seasoning. Sensory evaluation was performed after 24 hours storage in the refrigerator. The sensory evaluation was performed by three evaluation persons with a rating method from -3 points to 3 points, with the control division being 0 points regarding hardness, smoothness, and sustainability. The results are shown in FIG. In addition, based on the results of the category to which only TGL was added and the category to which only TG was added, the theoretical score of the combined addition category was calculated. The calculation method was the same as in Example 3, and the difference between the theoretical value and the actual score was obtained using the calculated value (FIG. 34). If this value is zero, it means an effect as the theoretical value, that is, an additive effect, and if it is larger than zero, it means that an effect larger than the theoretical value, that is, a synergistic effect is produced.

  As shown in FIG. 33, although the hardness and sustainability were imparted by TG, the smoothness was lowered, while the smoothness and sustainability were imparted by TGL. On the other hand, by using both enzymes in combination, it became a preferable texture imparted with hardness, smoothness and durability. Moreover, as shown in FIG. 34, it was found that all evaluation items have a synergistic effect. From the above, in the production of general-purpose basic seasonings containing starches, it is possible to obtain a basic seasoning with a more favorable texture by using both enzymes in combination with TG or TGL alone, and synergistically in the texture modification. It was shown that an effect can be obtained.

  According to the present invention, the quality of starch-containing foods such as noodles can be improved, which is extremely useful in the food field.

It is a sensory evaluation result about the hardness of pasta. Example 1 It is a sensory evaluation result about the stickiness of pasta. Example 1 It is a sensory evaluation result about the hardness of udon. (Example 2) It is a sensory evaluation result about the elasticity of udon. (Example 2) It is the sensory evaluation result about the hardness, elasticity, stickiness, center feeling, and comprehensive evaluation of udon. (Example 3) It is the result about the synergistic effect in the hardness, elasticity, stickiness, core feeling, and comprehensive evaluation of udon. (Example 3) It is a sensory evaluation result about the hardness, elasticity, stickiness, core feeling, crispness, and comprehensive evaluation of Japanese buckwheat. Example 4 It is a result about the synergistic effect in hardness, elasticity, stickiness, core feeling, crispness, and comprehensive evaluation of Japanese buckwheat. Example 4 It is the sensory evaluation result about the hardness of a pasta just after boiled, elasticity, stickiness, a feeling of a core, crispness, and comprehensive evaluation. (Example 5) It is the result about the synergistic effect in the hardness of a pasta just after a boil, elasticity, stickiness, a feeling of center, crispness, and comprehensive evaluation. (Example 5) It is the sensory evaluation result about the hardness of a pasta after refrigerated storage, elasticity, stickiness, a feeling of center, crispness, and comprehensive evaluation. (Example 5) It is a result about the synergistic effect in the hardness of a pasta after refrigerated storage, elasticity, stickiness, a feeling of core, crispness, and comprehensive evaluation. (Example 5) It is the sensory evaluation result about the hardness, elasticity, stickiness, center feeling, and comprehensive evaluation of chilled Chinese. (Example 6) It is the result about the synergistic effect in the hardness, elasticity, stickiness, center feeling, and comprehensive evaluation of chilled Chinese. (Example 6) It is a sensory evaluation result about the hardness, elasticity, stickiness, center feeling, and comprehensive evaluation of yakisoba. (Example 7) This is the result of the synergistic effect in the hardness, elasticity, stickiness, core feeling, and overall evaluation of yakisoba. (Example 7) It is the sensory evaluation result about the hardness, elasticity, stickiness, center feeling, and comprehensive evaluation of instant noodles. (Example 8) It is the result about the synergistic effect in the hardness of noodles, elasticity, stickiness, a feeling of center, and comprehensive evaluation. (Example 8) It is the sensory evaluation result about the hardness of a noodle strip, elasticity, suppleness, and comprehensive evaluation. Example 9 It is the result about the synergistic effect in the hardness of a noodle belt, elasticity, suppleness, and comprehensive evaluation. Example 9 It is the sensory evaluation result about the hardness of a tempura, suppression of a stickiness, and comprehensive evaluation. (Example 10) It is the result about the synergistic effect in the hardness of tempura, the suppression of a stickiness, and comprehensive evaluation. (Example 10) It is a sensory evaluation result about the hardness, elasticity, stickiness, and comprehensive evaluation of white ball dumplings. (Example 11) It is the result of the synergistic effect in the hardness, elasticity, stickiness, and comprehensive evaluation of white ball dumplings. (Example 11) It is a sensory evaluation result about the hardness, elasticity, stickiness, and comprehensive evaluation of pizza. (Example 12) It is a result about the synergistic effect in the hardness, elasticity, stickiness, and comprehensive evaluation of pizza. (Example 12) It is a sensory evaluation result about the hardness, elasticity, and smoothness of tofu. (Example 13) It is the result about the synergistic effect in the hardness, elasticity, and smoothness of tofu. (Example 13) It is a sensory evaluation result about the hardness, richness, and sustainability of yogurt. (Example 14) This is a result of a synergistic effect on the hardness, richness and sustainability of yogurt. (Example 14) These are sensory evaluation results for the elasticity, softness, suppleness, and overall evaluation of thick-baked eggs. (Example 15) This is the result of the synergistic effect on the elasticity, softness, suppleness and comprehensive evaluation of thick-baked eggs. (Example 15) It is a sensory evaluation result about the hardness, smoothness, and sustainability of mayonnaise. (Example 16) This is a result of synergistic effects on mayonnaise hardness, smoothness and sustainability. (Example 16)

Claims (3)

A method for producing a starch-containing food characterized by adding transglucosidase and transglutaminase , wherein the starch-containing food is noodles made from flour, and the amount of transglucosidase is 1.5 to 300 per gram of flour. A method for producing a starch-containing food, wherein the amount of transglutaminase is 0.0001 to 100 U per gram of flour, and the amount of transglucosidase is 90 U to 7,500 U per 1 U of transglutaminase . The method according to claim 1, wherein the noodles are udon or Japanese soba noodles. An enzyme preparation for modifying noodles containing transglucosidase and transglutaminase, wherein the transglucosidase content is 90 U to 7,500 U per 1 U of transglutaminase .