JP6703908B2 - Method for producing anti-aging agent for starch-containing food, and method for producing anti-aging-treated starch-containing food - Google Patents

Description

The present invention relates to a method for producing an antiaging agent for a starch-containing food, and a method for producing an antiaging-treated starch-containing food. Specifically, it includes a step of heat-treating the vegetable raw material with superheated steam, a step of forming the heat-treated vegetable raw material into a paste, and a step of adding a decomposing enzyme of a cell component to the paste and reacting at a temperature lower than 20°C. A method for producing an anti-aging agent for a starch-containing food, and a step of producing a starch-containing food by using a predetermined amount of the anti-aging agent obtained by the above-mentioned production method for a starch-containing raw material, And a method for producing a starch-containing food.

Starch-containing foods such as bakery products represented by breads, cakes, and donuts undergo a hardening phenomenon due to the aging of starch, so that the quality of the foods deteriorates with time and the commercial value decreases.
For the purpose of preventing the deterioration of the starch of such food due to aging, it is common to use an additive having an antiaging effect such as an emulsifier, a thickening polysaccharide, etc., unless such an additive is used. For example, in the case of a bakery product, aging progresses during display in a store, during transportation, and during storage, the feeling of tightness is deteriorated over time, resulting in a hard texture and a decrease in commercial value.
In addition, due to the simplification of operations, many bakery stores use emulsifier-containing frozen dough, but they have the advantage of a shorter fermentation time than emulsifier-containing non-frozen dough prepared at the store, but they have the drawback of easily aging. ..
Therefore, due to social demands such as natural orientation and reduction of additive usage, anti-aging agents and aging of starch-containing foods such as bakery products that do not use additives such as emulsifiers and polysaccharides that have been used before. There is a need for a method for producing a starch-containing food product that has been subjected to prevention treatment.
Vegetable paste is used as a raw material for various foods. Various methods of producing a vegetable paste have been known so far. For example, in Patent Document 1, a vegetable raw material is subjected to superheated steam treatment, and the pasted product is subjected to an enzyme treatment to maintain its color and softness, and thus its taste and flavor. It is disclosed that a method for producing a vegetable paste having a good texture is provided. In addition, Patent Document 2 discloses a freeze-dried product having a rapid solubility, which contains a vegetable paste enzymatically treated with a cell-decomposing enzyme such as cellulase or protease. However, when the vegetable paste is used for a starch-containing food, its purpose is mainly for use as a raw material, coloring, and flavoring, and there is no example in which the vegetable paste is used for the purpose of preventing aging of the starch-containing food.

JP 2009-296890A JP 2001-008614 A

An anti-aging agent for a starch-containing food that can prevent the aging of a starch-containing food with time without using an additive such as an emulsifier and a thickening polysaccharide, and an anti-aging-treated starch-containing food using the same A method of manufacturing the same is provided.

The present inventors have conducted extensive studies to solve the above problems, and as a result, heat the vegetable raw material with superheated steam to form a paste, add a degrading enzyme of cell components to the paste, stir, and heat at a temperature of less than 20°C. The starch-containing food is produced by using 0.5 to 30 parts by mass of the antioxidant for starch-containing food obtained by reacting with 100 to 100 parts by mass of the starch-containing raw material to produce a starch-containing food without using an emulsifier. It has been found that the aging of the contained food can be prevented and the moist texture can be maintained, and the present invention has been completed.
That is, the present invention is as follows.
[1] A step of heat-treating a vegetable raw material with superheated steam,
A step of forming the heat-treated vegetable raw material into a paste,
A method for producing an antiaging agent for a starch-containing food, which comprises the step of adding at least one kind of a cell-decomposing enzyme to the paste and reacting the mixture at a temperature lower than 20°C.
[2] The manufacturing method according to [1], wherein the superheated steam temperature is higher than 100°C and lower than 200°C.
[3] The production method according to [1] or [2], wherein the enzyme is selected from the group consisting of cellulase, hemicellulase, amylase, protease and lipase.
[4] 0.5 to 30 parts by mass of an anti-aging agent for a starch-containing food produced by the method according to any one of the above [1] to [3] is used with respect to 100 parts by mass of the starch-containing raw material. A method for producing a starch-containing food that has been subjected to anti-aging treatment, the method comprising the step of producing a starch-containing food.
[5] Use of an anti-aging agent for a starch-containing food produced by the production method according to any one of [1] to [3] above in an amount of 0.5 to 30 parts by mass based on 100 parts by mass of the starch-containing raw material. A method for preventing aging, which comprises a step of producing a starch-containing food product.
[6] An antiaging agent for a starch-containing food obtained by heating a vegetable raw material with superheated steam to form a paste, adding an enzyme to the paste, and reacting the paste at a temperature of less than 20°C.
[7] A starch-containing food containing the antioxidant as described in [6] above.

The anti-aging agent obtained by the method for producing an anti-aging agent for a starch-containing food of the present invention is used to produce a starch-containing food by using a predetermined amount, so that the starch-containing food can be aged with time without using an emulsifier. Can be prevented and a moist texture can be maintained.

In the present invention, the "starch-containing food product" is a food product manufactured using a starch-containing raw material. Examples of the starch-containing raw material include flours such as wheat flour, rice flour barley flour and rye flour, and starches such as root vegetable-based, grain-based and tree-based edible starch.
The starch-containing food is not particularly limited as long as it is a food produced by using the above-mentioned cereal flour and/or starch as a raw material. The aging-preventing action of the present invention is particularly remarkable in bakery products such as breads, cakes and donuts where starch aging is likely to occur.

In the present invention, "vegetable raw material" is not particularly limited, root vegetables such as carrots and radish, soils such as onions and potatoes, leaf stem vegetables such as kale and spinach, fruit vegetables such as pumpkin and tomato, green peas and Leguminous vegetables such as green peas and grasses such as corn and baby corn are listed. Preferably, carrots, pumpkins, potatoes, onions and corns can be used. Carrots and pumpkins are more preferred, and carrots are most preferred. The vegetable raw material is preferably subjected to pretreatment such as washing, peeling, and removal of unnecessary roots and leaves before forming the paste.

In the present invention, “superheated steam” is water of gas obtained by heating saturated steam at a temperature higher than the saturated steam point (100° C. at 1 atmospheric pressure), and is also called dry steam. On the other hand, water vapor is water in a state in which fine water droplets in which gaseous water is partially condensed and gaseous water are mixed at a temperature equal to or higher than the boiling point and lower than the saturated vapor point, and is also called wet steam.
The superheated steam temperature is preferably higher than 100°C and lower than 200°C, more preferably 105°C to 160°C, and further preferably 120°C to 150°C.
If the temperature is lower than 100° C., the steam is moist so that the effect of the superheated steam treatment cannot be obtained. At 200° C. or higher, kogation or drying of the surface of the vegetable piece tends to occur.
The superheated steam treatment time can be appropriately set depending on the size and shape of the vegetable pieces to be treated. For example, carrots that have been peeled and cut into 2 to 3 equal parts can be treated at 100 to 170° C. for 10 minutes to 1 hour.
As a device for the superheated steam treatment, any type such as a batch type or a conveyor type superheated steam injection device may be used.

In the present invention, "pasting" is performed using a pasting device. The pasting device can be used without limitation as long as it is a known device that can paste vegetables. Examples thereof include a grinding stone type (grinding type), a cutting edge type, a drum type, a medium stirring type, a compression type, an impact type, a crushing type and the like, and a combination thereof. It is preferably a grinding stone type or a cutting edge type device, and most preferably a cutting edge type device. A commercially available cutter mixer can be used as the cutting blade type device. The conditions for forming a paste can be appropriately changed depending on the vegetable raw material and the paste forming device. For example, when treating carrot with a cutter mixer, the paste can be formed by treating at 1000 to 2500 rpm for 30 seconds to 3 minutes.

In the present invention, the “cellular component degrading enzyme” is not particularly limited as long as it is a cell component degrading enzyme such as fiber, sugar, protein and lipid, and it can be used alone or in combination of one or more kinds. ..
Preferably, one or more selected from cellulase, hemicellulase, amylase, protease and lipase can be used, and more preferably one or more selected from cellulase and amylase. The type and amount of the degrading enzyme of the cell component to be used can be appropriately selected depending on the type of vegetable. For example, in the case of cellulase enzyme, preferably 0.01 to 2% by mass, more preferably 0.02 to 0.2% by mass, and in the case of hemicellulase enzyme, preferably to the mass of vegetable paste. Is 0.01 to 2% by mass, more preferably 0.02 to 0.2% by mass, and in the case of amylase enzyme, preferably 0.01 to 2% by mass, more preferably 0.02% with respect to the mass of the vegetable paste. In the case of a protease enzyme, preferably 0.01 to 2% by mass, more preferably 0.02 to 0.2% by mass, and in the case of a lipase enzyme, to the vegetable paste. The content is preferably 0.01 to 2% by mass, more preferably 0.02 to 0.2% by mass. Specifically, for carrots, Cellulase A Amano 3 (manufactured by Amano Enzyme Inc., cellulase) and Biozyme A (manufactured by Amano Enzyme Inc., α-amylase) are selected for the paste, and each of them is 0.01 to 0. 8 mass% can be added.

In the present invention, the enzyme reaction temperature is below 20°C. The temperature is preferably 0°C or higher and lower than 20°C, more preferably 0°C or higher and 15°C or lower, and most preferably 5°C or higher and 10°C or lower.

In the present invention, the enzyme reaction time can be appropriately changed depending on the type of vegetables and the type of enzyme used, but it is preferably more than 4 hours, more preferably more than 8 hours, more preferably more than 10 hours, most preferably Is more than 15 hours.

In the present invention, the enzyme deactivating treatment is carried out after the enzymatic reaction. The enzyme deactivation treatment is a treatment for deactivating the enzyme by heating after completion of the enzyme reaction. For example, it can be performed by heat treatment at 90 to 100° C. for 10 to 30 minutes.

The method for producing an antiaging-treated starch-containing food according to the present invention uses a starch-containing food by using 0.5 to 30 parts by mass of the above-described antiaging agent of the present invention with respect to 100 parts by mass of a starch-containing raw material. Including manufacturing steps. The antioxidant of the present invention is preferably used in an amount of 0.3 to 40 parts by mass, more preferably 1 to 20 parts by mass, based on 100 parts by mass of the starch-containing raw material.
The method for producing an antiaging-treated starch-containing food of the present invention can be carried out by producing a starch-containing food by a usual method except that a specific amount of the antiaging agent of the present invention is used for the starch-containing raw material. .. For example, in the case of yeast donuts, flour, the antiaging agent of the present invention, sugar, yeast, egg yolk, salt, water and the like dough raw materials are mixed with a mixer, further fats and oils are mixed to obtain a dough, which is then fried after molding. It can be manufactured by For example, if bread, flour, anti-aging agent of the present invention, sugar, skim milk powder, salt, improver, yeast, mix the dough raw materials such as water with a mixer, further add fats and oils to obtain a dough, molded It can be manufactured by removing the proof and firing it. For example, if it is a hot cake, flour, an antiaging agent of the present invention, sugar, fats and oils, salt, whole eggs, to obtain a dough by mixing dough raw materials such as water, manufactured by baking the dough on a preheated iron plate You can do it. For example, if it is a bream roast, flour, an antioxidant of the present invention, sugar, salt, whole egg, mixed dough raw material to obtain a dough, produced by pouring into a pre-heated bream roasting mold and baking. You can do it.

Examples are shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.
[Production Example 1 Production of anti-aging agent]
(1) Wash carrots, peel and cut into 2-3 equal parts.
(2) Superheated steam treatment (135° C., 0.5 hour) is performed using a superheated steam conveyor oven (manufactured by Token Kogyo Co., Ltd.).
(3) After cooling, a cutter mixer (AC-50S, manufactured by Aikosha Seisakusho) is used to process at 1500 rpm for 2 minutes and 30 seconds to form a paste.
(4) 0.04 parts by mass of Cellulase A Amano 3 (manufactured by Amano Enzyme) and 0.02 parts by mass of biozyme A (manufactured by Amano Enzyme) are added to 100 parts by mass of carrot paste, and they are sufficiently mixed and stirred. ..
(5) Enzyme reaction is performed at 5° C. for 17 hours.
(6) 1 kg each is packed in a resin packaging bag and sealed.
(7) Heat at 90 to 100° C. for 10 to 30 minutes to sterilize and deactivate the enzyme.

[Production Example 2 Production of yeast donut using anti-aging agent]
(1) The materials excluding fats and oils shown in the following formulation table were put into a rigid mixer.
(2) Mixing for 2 minutes at low speed and 5 minutes at medium speed.
(3) After adding the oil and fat, the mixture was mixed at a low speed for 2 minutes and at a medium speed for 7 minutes to obtain a dough. The kneading temperature was 20°C.
(4) The dough was divided into 45 g without taking floor time, and after 20 minutes of bench time, it was molded.
(5) It was put into a quick freezer to obtain frozen dough. The frozen dough was stored at -30°C until use.
(6) Thaw for 90 minutes at 25°C, and proof for 40 minutes (humidity 60%, 38°C).
(7) After a rack time of 10 minutes, the mixture was put into an oil bath at 180° C. and inverted for 1 minute 20 seconds and fried for 1 minute 20 seconds.
(8) After allowing to cool at room temperature, it was sealed with a resin packaging bag to obtain a yeast donut.

（ベーカーズ％） Recipe

(Bakers%)

[sensory evaluation]
The obtained yeast donuts were stored at room temperature for 3 days and then evaluated by 10 skilled panelists according to the sensory evaluation criteria shown in Table 1 below. In addition, hereinafter, each of the groups to be evaluated was given a score of 5 before storage.

Table 1: Evaluation criteria table

[Test Example 1 Examination of enzyme reaction conditions]
An antiaging agent was produced according to Production Example 1 except that the enzyme reaction conditions shown in Table 2 were used, and a yeast donut was produced according to Production Example 2 for sensory evaluation.
The target group 1 is a yeast donut manufactured using a carrot paste that has not been treated with an enzyme, and the target group 2 is a yeast donut manufactured without using a carrot paste.
When the enzymatic reaction was carried out at 55° C., the change in the properties of the pasted carrot reached a plateau in 2 hours and did not change even after further reaction. Based on this reaction condition (55° C., 2 hours, Comparative Example 3), the reaction time at which the reaction at each temperature reached a plateau was set from the relative activity of cellulase at each reaction temperature. In Comparative Example 4 (reaction temperature of 70° C.), biozyme A (main component of α-amylase, subcomponent of protease) is inactivated by heat, and thus it is shown as an example of insufficient enzyme reaction.

酵素反応温度が２０℃未満である実施例１〜５はいずれも製造後３日間常温保存しても良好な食感を維持しており、老化防止効果が十分に得られる結果を示した。酵素処理していないニンジンペーストを使用した対象区１、ニンジンペーストを使用しない対象区２ではしっとり感がなくパサついた食感であったため評価が低かった。酵素反応温度が２０℃以上である比較例１〜４では、対象区よりもわずかに食感はよかったが、許容されうるものではなかった。 Table 2

In each of Examples 1 to 5 in which the enzyme reaction temperature was lower than 20° C., the good texture was maintained even after storage at room temperature for 3 days after the production, and the result that the antiaging effect was sufficiently obtained was shown. The target group 1 using the carrot paste not treated with the enzyme and the target group 2 not using the carrot paste had a low moist feeling and a dry texture, so that the evaluation was low. In Comparative Examples 1 to 4 in which the enzyme reaction temperature was 20° C. or higher, the texture was slightly better than that of the target group, but it was not acceptable.

[Test Example 2 Examination of superheated steam treatment conditions]
An antioxidant was manufactured according to Manufacturing Example 1 except that the superheated steam treatment temperature shown in Table 3 was used, and yeast donuts were manufactured according to Manufacturing Example 2 to perform sensory evaluation. In Comparative Example 5, superheated steam treatment was not performed. Further, the steam at 100° C. in Comparative Example 6 is wet steam, not superheated steam (dry steam).

加熱水蒸気処理温度が１００℃を超え、２００℃未満である実施例２、６〜９はいずれも良好な老化防止効果が得られる結果を示した。過熱水蒸気処理を行わなかった比較例５および６、過熱水蒸気処理温度が２００℃以上である比較例７では老化防止効果は得られず低い評価であった。特に比較例７ではカットニンジンの乾燥が進行し過ぎたことが評価の低い原因であると考えられた。
［試験例３ 抗老化剤の使用量の検討］
製造例１で製造したニンジンペーストを使用し、表４記載の水及びペースト配合量とした以外は製造例２に従ってイーストドーナツを製造して官能評価を行った。 Table 3

In Examples 2 and 6 to 9 in which the temperature of the heated steam treatment is higher than 100° C. and lower than 200° C., good antiaging effect can be obtained. Comparative Examples 5 and 6 in which the superheated steam treatment was not performed, and Comparative Example 7 in which the superheated steam treatment temperature was 200° C. or higher did not have an antiaging effect and were evaluated as low. Particularly in Comparative Example 7, it was considered that the dryness of the cut carrots proceeded too much, which was the reason for the low evaluation.
[Test Example 3 Examination of amount of anti-aging agent used]
A yeast donut was produced according to Production Example 2 except that the carrot paste produced in Production Example 1 was used and the amounts of water and paste shown in Table 4 were used, and a sensory evaluation was performed.

Table 4

[Test 4 Anti-aging agent using different raw material vegetables]
An anti-aging agent was produced according to Production Example 1 except that the vegetables shown in Table 5 were used, and a yeast donut was produced according to Production Example 2 to perform sensory evaluation.

実施例１２から１５のいずれにおいても良好な結果が得られ、原料野菜の種類にかかわらず良好な結果が得られることが示された。 Table 5

Good results were obtained in any of Examples 12 to 15, and it was shown that good results were obtained regardless of the type of raw material vegetables.

[Test Example 5 Bread, pancake, sea bream production example]
The carrot paste obtained in Production Example 1 was used to produce the following bakery products. The obtained bakery product was sensory-evaluated according to Production Example 2.
(1) Bread 100 wheat flour, 5 sugars, 5 fats and oils, 2 skim milk powders, 2 salt, 2 improvers, 2 yeasts, 10 carrot paste, and 70 water are put into a vertical mixer, and low speed 2 minutes medium speed After mixing for 4 minutes, fats and oils were added and mixed for low speed 2 minutes, medium speed 3 minutes and high speed 3 minutes to prepare a dough. The kneading temperature was 27°C. 90 minutes floor time was taken, it was divided by 240 g, and bench time was taken for 25 minutes for molding. The proofer is 38°C and 80% for 55 minutes. The firing was performed at 210° C. for 35 minutes.
(2) Hot cake 100 flour, 30 sugar, 3 fats and oils, 4 swelling agents, 0.4 salt, 40 whole eggs, 10 carrot paste, and 85 water are put into a bowl and mixed with a whipper until smooth, to obtain a dough. It was 60 g of the dough was poured into an iron plate heated to 170° C., mixed and baked for 3 minutes and then inverted for 2 minutes.
(3) Taiyaki 100 flour, sugar 5, swelling agent 3.5, salt 0.2, whole egg 10, carrot paste 10 and water 100 were put into a bowl and mixed with a whipper until smooth, to obtain a dough. . It was poured into a sea bream mold heated to 180° C. and baked on each side for 3 minutes.

実施例１６から１８のいずれにおいても良好な結果が得られ、ベーカリー製品の種類にかかわらず良好な結果が得られることが示された。 Table 6

Good results were obtained in any of Examples 16 to 18, indicating that good results were obtained regardless of the type of bakery product.

Claims (5)

The following process
(1) A step of heat-treating a vegetable raw material with superheated steam,
(2) A step of forming the heat-treated vegetable raw material into a paste, and
(3) A method for producing an antioxidant for a starch-containing food, comprising the step of adding cellulase as a cell component-decomposing enzyme to the paste and reacting the mixture at a temperature lower than 20° C.
The above-mentioned production method, wherein the vegetable raw material is one or more selected from the group consisting of carrot, pumpkin, potato, onion and corn . The manufacturing method according to claim 1, wherein the superheated steam temperature is higher than 100°C and lower than 200°C. The production method according to claim 1 or 2, wherein in the step (3), amylase and protease are further added as a degrading enzyme for cell components. A starch-containing food is produced by using the antioxidant for a starch-containing food produced according to the production method according to any one of claims 1 to 3 in an amount of 0.5 to 30 parts by weight based on 100 parts by weight of the starch-containing raw material. A method for producing a starch-containing food that has been subjected to antiaging treatment, which comprises a step of producing. A starch-containing food is produced by using the antioxidant for a starch-containing food produced according to the production method according to any one of claims 1 to 3 in an amount of 0.5 to 30 parts by weight based on 100 parts by weight of the starch-containing raw material. A method for preventing aging of a food containing starch, which comprises a step of producing.