JP6893368B2 - Processed grain foods with improved loosening, their manufacturing methods and loosening improvers - Google Patents

Description

The present invention relates to a processed cereal food product having improved loosening, a method for producing the same, and a loosening improving agent. More specifically, the present invention relates to processed cereal foods in which quality deterioration such as deterioration of looseness and texture during storage is suppressed, a method for producing the same, and a loosening improver used in the method for producing the same.

Processed cereal foods, especially noodles such as boiled noodles and steamed noodles, have good loosening properties immediately after production. However, with the passage of time, the stickiness of the gelatinized starch on the surface of the noodles causes the noodles to adhere to each other, and the amylose and amylopectin leaked from the starch particles are bonded by hydrogen bonds. To wear. As a result, the whole noodle string is fixed in a lump, and the looseness is remarkably impaired, and there is a problem that the aging of the starch causes a feeling of ruggedness and the flavor is impaired.

The method of preventing the noodle strings from adhering to each other differs depending on the type of noodles.
In the case of raw noodles, a method of sprinkling starch (flour) directly on the cut noodle strings is generally adopted. However, raw noodles using flour have the disadvantages that they have a poor appearance, are prone to mold growth, and are prone to putrefaction.

Further, in the case of boiled noodles, steamed noodles, long-life noodles (LL noodles), etc., a method of spraying edible oils and fats on the finished noodles is generally adopted. However, this method is not suitable for noodles that have an adverse effect on texture when oil is contained, such as udon noodles and buckwheat noodles. In addition, since the fats and oils coated on the noodles are thin layers, they are extremely easily oxidized under high moisture, and especially for LL noodles that have a long distribution time at room temperature, the oxidized fats and oils give off an offensive odor. It has the disadvantage of significantly degrading its value.

On the other hand, various methods have been proposed to improve the looseness of noodles by adding an active ingredient internally.
For example, Japanese Patent Application Laid-Open No. 7-39332 (Patent Document 1) describes a method for adding an emulsifier such as a noodle quality improver containing a polyglycerin fatty acid ester, and Japanese Patent Application Laid-Open No. 2003-210125 (Patent Document 2). Discloses a method of adding an enzyme such as a quality improver for noodles containing a phospholipase-treated product of egg yolk or whole egg.
Further, International Publication No. WO2016 / 056407 (Patent Document 3) describes a method for adding lipase and amylase having 1,3-position specificity to noodles, and Japanese Patent Application Laid-Open No. 2001-327257 (Patent Document 4) describes. , A method of adding a specific amount of lipase to processed grain foods is disclosed.
On the other hand, although the target food is not noodles, Japanese Patent Application Laid-Open No. 2012-135305 (Patent Document 5) discloses a method for producing a wheat product using glyceroglycolipid lipase, which is the active ingredient of the present invention.

Japanese Unexamined Patent Publication No. 7-39332 Japanese Unexamined Patent Publication No. 2003-210125 International Publication No. WO2016 / 056407 Japanese Unexamined Patent Publication No. 2001-327257 Japanese Unexamined Patent Publication No. 2012-135305

However, the prior arts of Patent Documents 1 to 4 have a problem that the unraveling effect is not sufficient. Further, the technique of Patent Document 2 is not suitable for egg allergy, and there is also a problem that phospholipase treatment takes time and effort.
Further, the prior art of Patent Document 5 is a technique using glyceroglycolipid lipase, which is the active ingredient of the present invention, but is excellent in dough physical properties such as kneadability, extensibility, moldability, fermentability, volume increase and softness. An object of the present invention is to provide a method for producing a wheat flour product such as bread, which is excellent in quality, and Patent Document 5 does not describe any improvement in the texture of noodles or a loosening agent.

Therefore, an object of the present invention is to provide a processed cereal food product in which quality deterioration such as deterioration of looseness and texture during storage is suppressed, a method for producing the same, and a loosening improver used in the method for producing the same. ..

As a result of diligent research to solve the above problems, the inventor of the present invention has added glyceroglycolipid-degrading enzyme, particularly glyceroglycolipid-degrading lipase, to the noodle dough to make the processed cereal food elastic and sticky. We have found that processed cereal foods with significantly improved deterioration (deterioration) of looseness during storage can be obtained without affecting the texture and flavor of the processed cereal foods, and even after refrigerating after preparing the processed cereal foods. We have found that the elastic feeling of noodles is maintained, the feeling of stickiness associated with aging of starch is suppressed, and a processed grain food that is very easy to eat and has a rich flavor can be obtained, and the present invention has been completed.

Thus, according to the present invention, the raw material powder, Ri Na glyceroglycolipid degradation lipase raw material powder 1g per 30~300ppm is added, the glyceroglycolipid degradation lipase, glycolipid decomposition lipase (Novozymes Japan Co., Ltd., Product name: Lipopan Prime), Glycolipid-degrading lipase (Novozymes Japan Co., Ltd., Product name: Lipopan F) and Glycolipid-degrading lipase (Novozymes Japan Co., Ltd., Product name: Lipopan Elite) ) improved processed grain food unraveling characterized Rukoto selected from is provided.
Further, according to the present invention, 30 to 300 ppm of glyceroglycolipid-degrading lipase per 1 g of the raw material powder is added to the raw material powder, and the lipase is hydrolyzed, kneaded and molded . Glycolipid-degrading lipase (manufactured by Novozymes Japan Co., Ltd., product name: Lipopan Prime), glycolipid-degrading lipase (manufactured by Novozymes Japan Co., Ltd., product name: Lipopan F) and glycolipid-degrading lipase (Novozymes Japan) Provided is a method for producing an improved processed grain food product, which is characterized by being selected from (Product Name: Lipopan Elite) manufactured by Co., Ltd.
Further, according to the present invention, glycolipid-degrading lipase (manufactured by Novozymes Japan Co., Ltd., product name: Lipopan Prime), glycolipid-degrading lipase (manufactured by Novozymes Japan Co., Ltd., product name: Lipopan F) and sugar. Provided is an agent for improving loosening of processed cereal foods, which comprises glyceroglycolipid-degrading lipase selected from lipid-degrading lipase (manufactured by Novozymes Japan Co., Ltd., product name: Lipopan Elite) as an active ingredient.

According to the present invention, it is possible to provide a processed cereal food product in which quality deterioration such as deterioration of looseness and texture during storage is suppressed, a method for producing the same, and a loosening improver used in the method for producing the same.
The mechanism by which such an excellent effect is obtained is not clear, but among the fats and oils contained in the raw material powder, glyceroglycolipid-degrading lipase selectively acts on glycolipids, which are polar lipids, to make them more polar. It is considered that strong digalactosyldiglyceride is produced and a stronger emulsifying action is exhibited. It is known that ordinary lipases act on wheat lipid triglycerin fatty acid esters to produce monoglycerin fatty acid esters and diglycerin fatty acid esters.

[Improved unraveling processed cereal foods]
The processed grain food product having improved loosening of the present invention is characterized in that 30 to 300 ppm of glyceroglycolipid-degrading lipase is added to the raw material flour per 1 g of the raw material flour.

(Processed cereal food)
Examples of processed grain foods in the present invention include Chinese noodles, udon noodles, kishimen, buckwheat noodles, somen noodles, cold wheat noodles, elongated noodles such as pasta, those formed into arbitrary shapes such as macaroni, dumplings and shumai skins, and the like. Can be mentioned.
When the processed grain food is noodles, the form may be any of raw noodles, boiled noodles, steamed noodles, long life noodles (LL noodles), instant noodles, frozen noodles, dried noodles and the like.

(Raw material powder)
The raw material flour used in the present invention is appropriately selected according to the desired processed cereal food, and specific examples thereof include wheat flour, buckwheat flour, barley flour, rye flour, tapioca modified starch and mixed flours thereof.

(Glycolipid decomposition lipase)
Glyceroglycolipid-degrading lipase added to the raw material powder is an enzyme that acts on glycolipids to hydrolyze, for example, the ester bond of digalactosyl diglyceride to produce digalactosyl monoglyceride. Aspergillus oryzae (Aspergillus oryzae) Production from oryzae) is industrially established and easy to obtain.
In the present invention, for example, "Lipopan Prime", "Lipopan F", and "Lipopan Elite" of Novozymes Japan Co., Ltd. as used in Examples can be preferably used.
The glyceroglycolipid-degrading lipase is produced, for example, by a known method described in JP-A-2008-206515, JP-A-2007-528732, JP-A-2008-35867 and JP-A-2009-527238. You can also do it.

(Amount of glycolipid-degrading lipase added)
The addition ratio of the glycolipid-degrading lipase is 30 to 300 ppm, more preferably 30 to 200 ppm, still more preferably 30 to 120 ppm per 1 g of the raw material powder.
If the addition ratio of the glycolipid-degrading lipase is less than 30 ppm, it is difficult to obtain a sufficient loosening improving effect, which is not preferable. On the other hand, when the addition ratio of the glycolipid-degrading lipase exceeds 300 ppm, no further effect may be observed because the content of the glycolipid as a substrate contained in the raw material powder is limited. When the raw material flour is wheat flour, the addition ratio is about 120 ppm.

(Auxiliary raw material)
The processed cereal food with improved loosening of the present invention may contain auxiliary raw materials such as other quality improvers known in the art as long as the effects of the present invention are not impaired.
Auxiliary ingredients include egg white, egg white protein hydrolyzate, egg yolk, egg yolk protein hydrolyzate, chicken egg (whole egg), chicken egg protein hydrolyzate, whey protein, casein, sodium caseinate, milk protein, collagen, gelatin, plasma protein. , Wheat protein, glutenin, glycerin, soybean protein, pea protein, xanthan gum, gellan gum, alginic acid, sodium alginate, propylene glycol alginate, locust bean gum, carrageenan, guar gum, glucomannan, curdran, pectin, tamarind seed gum, arabic Gum, Karaya gum, Gati gum, Psyllium seed gum, Tara gum, Purulan, CMC, Sodium polyacrylate, Methyl cellulose, Soybean polysaccharide, Glycerin fatty acid ester, Organic acid monoglyceride, Polyglycerin fatty acid ester, Polyglycerin condensed ricinoleic acid ester, Solbitan fatty acid ester , Propropylene glycol fatty acid ester, sucrose fatty acid ester, stearoyl calcium lactate, lecithin, enzyme-treated lecithin, enzymatically decomposed lecithin, beef fat with a melting point of 20 ° C or higher, pork fat and other animal fats and oils are O / W with an emulsifying coating film agent. After emulsifying into a mold, vegetable powder fats and oils such as animal powder fats and oils, palm oil, palm oil, soybean oil, and cotton seed oil obtained by spray drying are emulsified into an O / W mold with an emulsifying coating film agent and then sprayed. Examples thereof include vegetable powdered oils and fats obtained by drying.

Among these auxiliary materials, egg white, egg white protein hydrolyzate, egg yolk, egg yolk protein hydrolyzate, chicken egg (whole egg), chicken egg protein hydrolyzate, whey protein, wheat protein, glycerin, xanthan gum, gellan gum, alginic acid, alginic acid. Emulsified coating film of sodium, propylene glycol alginate, locust bean gum, carrageenan, guar gum, glucomannan, curdran, psyllium seed gum, pectin, glycerin fatty acid ester, enzymatically decomposed lecithin, beef fat or pork fat having a melting point of 20 ° C or higher. After emulsifying into O / W type with an agent, animal powder fats and oils, palm oil, palm oil or soybean oil obtained by spray drying are emulsified into O / W type with an emulsifying coating film agent, and then spray dried. The vegetable powder fats and oils thus obtained are preferable.

[Manufacturing method of processed cereal foods with improved loosening]
The unraveled processed grain food product of the present invention can be produced by adding 30 to 300 ppm of glyceroglycolipid-degrading lipase per 1 g of the raw material flour to the raw material flour, adding water, kneading and molding.
Other than the addition of glyceroglycolipid-degrading lipase, known techniques in the art may be applied. For example, among arbitrary additives (auxiliary raw materials), water-soluble ones may be used by being dissolved in water to be mixed with the raw material powder in advance, and water-insoluble ones may be used by being mixed with the raw material powder in advance. Good.
Further, the amount of water added, the method of water addition, the kneading method and its conditions, the molding method and its conditions may be appropriately set according to the desired processed cereal food.

[Unraveling improver for processed cereal foods]
The loosening improver for processed cereal foods of the present invention is characterized by containing glyceroglycolipid-degrading lipase as an active ingredient.
The loosening improver for processed cereal foods of the present invention may contain the above-mentioned auxiliary raw materials that do not cause a reaction or alteration when coexisting with the active ingredient glyceroglycolipid-degrading lipase.

The present invention will be described in more detail with reference to Examples and Test Examples, but the present invention is not limited thereto.

In the examples and comparative examples, the following lipases A to E were used.
-Lipase A: Glycolipid-degrading lipase (manufactured by Novozymes Japan Co., Ltd., product name: Lipopan Prime)
-Lipase B: Glycolipid-degrading lipase (manufactured by Novozymes Japan Co., Ltd., product name: Lipopan F)
-Lipase C: 1,3-Position-specific lipase (manufactured by Nagase ChemteX Corporation, product name: Lipase A-10D)
-Lipase D: Phospholipase (manufactured by Nagase Chemtex Co., Ltd., product name: PLA2 Nagase 10P / R)
-Lipase E: Lipase (manufactured by Amano Enzyme Co., Ltd., product name: Lipase G "Amano" 50)

In Examples, Comparative Examples and Test Examples, the following raw material powders, additives and water were used.
・ Medium-strength flour (manufactured by Nisshin Flour Milling Co., Ltd., product name: Noodle Moon)
・ Semi-strong powder (manufactured by Nisshin Flour Milling Co., Ltd., product name: special number one)
・ Hydroxypropylated phosphoric acid cross-linked tapioca modified starch (manufactured by Matsutani Chemical Industry Co., Ltd., product name: Asagao)
・ Kansui (manufactured by Oriental Yeast Co., Ltd., product name: powdered brine red)
-Coloring agent (crocin pigment, manufactured by Kobe Kasei Co., Ltd., product name: KC Yellow KP-150)
・ Salt (manufactured by Salt Industry Center of Japan, product name: average salt)
・ Water (tap water)
・ Mentsuyu A (manufactured by Nippon Maruten Soy Sauce Co., Ltd., product name: Naniwa Udon Tsuyu)
・ Mentsuyu B (manufactured by Marui Foods Mie Factory Co., Ltd., product name: chilled Chinese soup)

[Example 1] (Preparation of chilled udon noodles)
90 parts by mass of medium-strength flour, 10 parts by mass of tapioca modified starch, 0.003 parts by mass of lipase A (30 ppm per 1 g of total raw material powder of medium-strength flour and tapioca modified starch) and 41 parts by mass of salt solution (3 parts by mass of salt + (38 parts by mass of tap water) was kneaded using a vertical mixer (manufactured by SK Mixer Co., Ltd., model: SK-25, capacity: 25 L) at a rotation speed of 200 rpm for 15 minutes.
Next, the obtained mixture was rolled using a rotary roller type noodle making machine (manufactured by Yamato Manufacturing Co., Ltd., model: Richmen I type LM-5062) to obtain a coarse noodle band (thickness 4.0 mm).
Then, through compounding, rolling, and cutting with a No. 12 square blade, a raw udon dough having a total mass of 500 g was obtained.
The obtained raw udon dough was boiled in boiling water having a capacity of 5 liters for about 10 minutes, cooled in ice water, washed with water, and drained to obtain cold udon noodles.
80 g of the obtained chilled udon noodles was placed in a plastic container (80 mm × 70 mm × height 45 mm), covered, and allowed to stand in a refrigerator at a temperature of 10 ° C. for 24 hours.

[Example 2]
Cold udon noodles were obtained in the same manner as in Example 1 except that 0.006 parts by mass of lipase A (60 ppm per 1 g of the total raw material flour of the medium-strength flour and the tapioca modified starch) was used.
[Example 3]
Cold udon noodles were obtained in the same manner as in Example 1 except that 0.012 parts by mass of lipase A (120 ppm per 1 g of the total raw material flour of the medium-strength flour and the tapioca modified starch) was used.
[Example 4]
Cold udon noodles were obtained in the same manner as in Example 1 except that lipase B was used instead of lipase A.

[Comparative Example 1]
Cold udon noodles were obtained in the same manner as in Example 1 except that lipase A was not used.
[Comparative Example 2]
Cold udon noodles were obtained in the same manner as in Example 1 except that 0.0005 parts by mass of lipase A (5 ppm per 1 g of the total raw material flour of the medium-strength flour and the tapioca modified starch) was used.
[Comparative Example 3]
Cold udon noodles were obtained in the same manner as in Example 1 except that 0.0020 parts by mass of lipase A (20 ppm per 1 g of the total raw material flour of the medium-strength flour and the tapioca modified starch) was used.

[Comparative Example 4]
Cold udon noodles were obtained in the same manner as in Example 2 except that lipase C was used instead of lipase A.
[Comparative Example 5]
Cold udon noodles were obtained in the same manner as in Example 2 except that lipase D was used instead of lipase A.
[Comparative Example 6]
Cold udon noodles were obtained in the same manner as in Example 2 except that lipase E was used instead of lipase A.

[Example 5] (Preparation of chilled Chinese noodles)
90 parts by mass of semi-strong powder, 10 parts by mass of tapioca processed starch, 0.003 parts by mass of lipase A (30 ppm per 1 g of total raw material powder of semi-strong powder and tapioca processed starch), 1 part by mass of citrus powder, 0.07 parts by mass of colorant And 41 parts by mass of salt solution (2 parts by mass of salt + 39 parts by mass of tap water) were kneaded for 15 minutes at a vertical mixer (manufactured by SK Mixer Co., Ltd., model: SK-25, capacity: 25 L) at a rotation speed of 200 rpm.
Next, the obtained mixture was rolled using a rotary roller type noodle making machine (manufactured by Yamato Manufacturing Co., Ltd., model: Richmen I type LM-5062) to obtain a coarse noodle band (thickness 4.0 mm).
Then, through compounding, rolling, and cutting with a No. 20 square blade, a raw Chinese noodle dough having a total mass of 500 g was obtained.
The obtained raw Chinese noodle dough was boiled in boiling water having a capacity of 5 liters for about 2 minutes, cooled in ice water, washed with water, and drained to obtain chilled Chinese noodles.
The obtained chilled Chinese noodles were placed in a 80 g plastic container (80 mm × 70 mm × height 45 mm), covered, and allowed to stand in a refrigerator at a temperature of 10 ° C. for 24 hours.

[Example 6]
Chilled Chinese noodles were obtained in the same manner as in Example 5 except that 0.006 parts by mass of lipase A (60 ppm per 1 g of the total raw material flour of the semi-strong flour and the tapioca modified starch) was used.
[Example 7]
Chilled Chinese noodles were obtained in the same manner as in Example 5 except that 0.012 parts by mass of lipase A (120 ppm per 1 g of the total raw material flour of the semi-strong flour and the tapioca modified starch) was used.
[Example 8]
Chilled Chinese noodles were obtained in the same manner as in Example 5 except that lipase B was used instead of lipase A.

[Comparative Example 7]
Chilled Chinese noodles were obtained in the same manner as in Example 5 except that Lipase A was not used.
[Comparative Example 8]
Chilled Chinese noodles were obtained in the same manner as in Example 5 except that 0.0005 parts by mass of lipase A (5 ppm per 1 g of the total raw material flour of the semi-strong flour and the tapioca modified starch) was used.
[Comparative Example 9]
Chilled Chinese noodles were obtained in the same manner as in Example 5 except that 0.0020 parts by mass of lipase A (20 ppm per 1 g of the total raw material flour of the semi-strong flour and the tapioca modified starch) was used.

[Comparative Example 10]
Chilled Chinese noodles were obtained in the same manner as in Example 6 except that lipase C was used instead of lipase A.
[Comparative Example 11]
Chilled Chinese noodles were obtained in the same manner as in Example 6 except that Lipase D was used instead of Lipase A.
[Comparative Example 12]
Chilled Chinese noodles were obtained in the same manner as in Example 6 except that Lipase E was used instead of Lipase A.

[Test Example 1] (Evaluation of chilled udon noodles)
For the chilled udon noodles that have been left to stand, 8 g of a 4-fold diluted product of Mentsuyu A (udontsuyu) is sprinkled evenly over the surface of the noodles, and five skilled panelists use chopsticks to evaluate the following five levels. The looseness and texture were sensory-evaluated (scored) based on the criteria. The average value of those scores (rounded down to the second decimal place) was used as the looseness and texture.
In addition, those with considerably poor looseness, those with a firm texture and a feeling of ruggedness were rated as 1 point.

(Evaluation criteria for looseness)
Evaluation score (average value)
5 (5): Very easy to unravel 4 (4 or more and less than 5): Easy to unravel 3 (3 or more and less than 4): Slightly easy to unravel 2 (2 or more and less than 3): Difficult to unravel 1 (1 or more and less than 2): Very difficult to unravel

(Evaluation criteria for texture)
Evaluation score (average value)
5 (5): Stiff and not sloppy 4 (4 or more and less than 5): Slightly stiff and not sloppy 3 (3 or more and less than 4): Slightly stiff and sloppy Less feeling 2 (2 or more and less than 3): Slightly chewy and slightly lumpy 1 (1 or more and less than 2): No sensation and ruggedness "Koshi" means chewing in the mouth It means a texture that is a combination of hardness and elasticity that you feel at that time.
The "smooth texture" means a brittle texture due to the aging of starch.

(Comprehensive evaluation)
The results of looseness and texture were comprehensively evaluated according to the following criteria.
○ (Pass): Both looseness and texture are 3.0 points or more × (Failure): Either looseness or texture is less than 3.0 points Obtained in the evaluation of cold udon noodles The results are shown in Table 1 together with the lipase used and the amount added thereof.

[Test Example 2] (Evaluation of chilled Chinese noodles)
8 g of a 3-fold diluted product of Mentsuyu B (soup) was sprinkled evenly on the surface of the noodles with respect to the chilled Chinese noodles that had been allowed to stand, and the looseness and texture of the noodles were evaluated in the same manner as in Test Example 1.
The results obtained in the evaluation of chilled Chinese noodles are shown in Table 2 together with the lipase used and the amount added thereof.

From the results in Tables 1 and 2, the following can be seen.
(1) The processed cereal food to which the glyceroglycolipid-degrading lipase of the present invention is added has excellent looseness and texture while suppressing deterioration of quality during storage (Examples 1 to 8).
(2) Even in the processed cereal food to which the glyceroglycolipid-degrading lipase of the present invention is added, if the addition amount is less than the specified amount, the quality deteriorates during storage, and the looseness and texture deteriorate. (Comparative Examples 2 and 3 and Comparative Examples 8 and 9)
(3) The quality of the processed cereal food to which the conventional additive lipase is added is suppressed during storage as compared with the blanks to which lipase is not added (Comparative Examples 1 and 7), but the quality is deteriorated during storage. , Looseness and deterioration of texture (Comparative Examples 4 to 6 and 10 to 12)

Claims (3)

The raw material powder, Ri Na glyceroglycolipid degradation lipase raw material powder 1g per 30~300ppm is added,
The glycolipid-degrading lipases are glycolipid-degrading lipase (manufactured by Novozymes Japan Co., Ltd., product name: Lipopan Prime), glycolipid-degrading lipase (manufactured by Novozymes Japan Co., Ltd., product name: Lipopan F) and sugar. lipolysis lipase (Novozymes Japan Co., Ltd., product name: Lipopan Elite) is selected from the improved processed grain food of unraveling and said Rukoto. It consists of adding 30 to 300 ppm of glyceroglycolipid-degrading lipase per 1 g of the raw material powder, adding water, kneading and molding .
The glycolipid-degrading lipases are glycolipid-degrading lipase (manufactured by Novozymes Japan Co., Ltd., product name: Lipopan Prime), glycolipid-degrading lipase (manufactured by Novozymes Japan Co., Ltd., product name: Lipopan F) and sugar. A method for producing processed cereal food with improved loosening, which is characterized by being selected from lipid-degrading lipase (manufactured by Novozymes Japan Co., Ltd., product name: Lipopan Elite). Glycolipid-degrading lipase (manufactured by Novozymes Japan Co., Ltd., product name: Lipopan Prime), glycolipid-degrading lipase (manufactured by Novozymes Japan Co., Ltd., product name: Lipopan F) and glycolipid-degrading lipase (Novozymes Japan) A loosening improver for processed grain foods, which is characterized by containing glyceroglycolipid-degrading lipase selected from (Product Name: Lipopan Elite) manufactured by Co., Ltd. as an active ingredient.