JP7525873B2 - Processed grain food with improved loosening properties, its manufacturing method and loosening improver - Google Patents

Description

The present invention relates to a processed grain food with improved loosening properties, a manufacturing method thereof, and a loosening improver. More specifically, the present invention relates to a processed grain food in which deterioration of quality, such as deterioration of loosening properties and texture, during storage is suppressed, a manufacturing method thereof, and a loosening improver used in the manufacturing method.

Processed grain foods, particularly noodles such as boiled or steamed noodles, have good loosening properties immediately after production. However, over time, the stickiness of the gelatinized starch on the surface of the noodle strands causes the noodle strands to stick together, and the amylose and amylopectin that leak out of the starch particles bond through hydrogen bonds, causing the noodle strands to bind tightly together. As a result, the entire noodle strand sticks together in clumps, significantly impairing loosening properties, and the starch aging causes the noodle strands to become lumpy and lose their flavor. In addition, the surface of the noodle strands loses its luster, making them look less appetizing.

The method for preventing the noodle strings from sticking together varies depending on the type of noodle.
In the case of fresh noodles, a method of sprinkling starch (dusting flour) directly onto cut noodle strands is generally adopted, however, fresh noodles using dusting flour have the disadvantages of poor appearance, and are prone to mold and spoilage.
Also, in the case of boiled noodles, steamed noodles, long-life noodles (LL noodles), etc., a method of spraying edible oils and fats onto the finished noodles is generally adopted. However, this method is not suitable for noodles whose texture is adversely affected by the presence of oil, such as udon and soba. Furthermore, since the oils and fats coated on the noodles are in the form of a thin layer, they are extremely susceptible to oxidation in high moisture conditions, and there is a drawback in that the oxidized oils and fats emit an unpleasant odor, which significantly impairs the commercial value of the noodles, particularly in LL noodles that are distributed for a long time at room temperature.

Meanwhile, various methods have been proposed for improving the loosening properties of noodles by internally adding active ingredients.
For example, Japanese Patent Laid-Open Publication No. 7-39332 (Patent Document 1) discloses a method of adding an emulsifier such as a noodle quality improver containing a polyglycerol fatty acid ester, Japanese Patent Laid-Open Publication No. 2003-210125 (Patent Document 2) discloses a method of adding an enzyme such as a noodle quality improver containing a phospholipase-treated product of egg yolk or whole egg, and Japanese Patent Laid-Open Publication No. 2001-327257 (Patent Document 3) discloses a method of adding a specific amount of naturally occurring lipase to processed grain foods.

Furthermore, Japanese Patent Laid-Open Publication No. 6-121647 (Patent Document 4) discloses a method of adding water-soluble hemicellulose, Japanese Patent Laid-Open Publication No. 7-123943 (Patent Document 5) discloses a method of treating the surface of noodles after gelatinization with amylase, and either inactivating the amylase at the same time as heat sterilization or removing it before treatment, and Japanese Patent Laid-Open Publication No. 2006-311849 (Patent Document 6) discloses a method of adding hydroxypropyl cellulose as a method of improving loosening properties and imparting gloss.

Furthermore, International Publication No. WO2016/056407 (Patent Document 7) discloses a method for adding a lipase and an amylase having 1,3-position specificity to noodles.
On the other hand, although the target food is not noodles, International Publication No. WO2018/181125 (Patent Document 8) discloses bread and a method for producing the same using the G4-producing amylase, i.e., exomaltotetrahydrolase, which is the active ingredient of the present invention.

Japanese Patent Application Publication No. 7-39332 JP 2003-210125 A JP 2001-327257 A Japanese Patent Application Publication No. 6-121647 Japanese Patent Application Publication No. 7-123943 JP 2006-311849 A International Publication No. WO2016/056407 International Publication No. WO2018/181125

However, the prior art of Patent Documents 1 to 3 and 7 all have the problem that the loosening effect is insufficient. Also, the prior art of Patent Document 2 has the problem that it is not suitable for egg allergies and the phospholipase treatment is time-consuming.
Furthermore, with the prior art of Patent Document 4, in order to obtain a sufficient effect of improving loosening, it is necessary to spray a high-concentration water-soluble hemicellulose aqueous solution onto the noodle strings, which makes the work of preparing the aqueous solution cumbersome and increases the number of spraying steps, as well as requiring investment in equipment, which poses the issue that this increases costs and makes it difficult to introduce in the noodle industry, which is dominated by small and medium-sized businesses.The prior art of Patent Document 5 has the issue that the loosening effect is insufficient, and the amylase treatment and heat inactivation treatment of the gelatinized noodle strings are not simple and convenient.

Furthermore, the prior art of Patent Document 6 requires a soaking operation, which not only complicates the process, but even if this method is used, the surface of the noodle strings will dry out and take on a matte appearance due to starch aging and uniformization of the moisture gradient in the noodle strings, losing the fresh luster that is there immediately after boiling, which leads to a decrease in consumer purchasing interest and other issues such as a decrease in commercial value over time.In other words, it cannot be said to be sufficient in terms of improving the appearance, which has a significant impact on the deliciousness of noodles, that is, giving the noodles a glossy finish.
In view of these circumstances, there is a demand for a multifunctional quality improver for noodles that has effects such as improving the loosening properties of noodles with a simple operation and imparting a moist texture and a glossy appearance (luster) to the surface of the noodle strings without compromising the flavor of the noodles.
On the other hand, the prior art of Patent Document 8 is a technology that uses G4-producing amylase, which is the active ingredient of the present invention, but its objective is to improve the quality of bread, such as its appearance, texture, and flavor, and Patent Document 8 does not make any mention of improving the loosening properties or texture of noodles, or even imparting gloss.

Therefore, the present invention aims to provide a processed grain food in which deterioration in quality, such as deterioration in flaking ability and texture, during storage is suppressed, a method for producing the same, and a flaking improver for use in the production method.

As a result of extensive research to solve the above problems, the inventors of the present invention discovered that by adding G4-producing amylase to noodle dough, a processed grain food can be obtained in which the decrease in disintegration (deterioration) during storage is significantly improved without affecting the texture and flavor of the processed grain food, such as its elasticity and stickiness, and that even after refrigerated storage after preparation of the processed grain food, the softness (elasticity) of the noodles is maintained and the dryness associated with starch aging is suppressed, resulting in a processed grain food that is very easy to eat, flavorful, and has the fresh, glossy texture that is seen immediately after boiling, and thus completed the present invention.

Thus, according to the present invention, there is provided a processed grain food with improved flaking properties, which is characterized in that 10 to 180 ppm of G4-producing amylase per gram of raw material flour is added to the raw material flour.
The present invention also provides a method for producing a processed grain food with improved flaking properties, which comprises adding 10 to 180 ppm of G4-producing amylase per 1 g of raw material flour, adding water, kneading, and molding.
Furthermore, the present invention provides an agent for improving the loosening properties of processed grain foods, which comprises G4-producing amylase as an active ingredient.

According to the present invention, it is possible to provide a processed grain food in which deterioration in quality, such as deterioration in loosening properties and texture during storage, is suppressed, a production method thereof, and a loosening improver used in the production method.
The mechanism by which such excellent effects are achieved is unclear, but it is believed that when starch gelatinizes, the amylose and amylopectin that leak out between starch particles are broken down into G4 units,
This is thought to be because (1) the adhesiveness of the starch granule surface decreases, weakening the binding force between starch particles and reducing the adhesion between noodle strings. At the same time, recrystallization during aging is suppressed, thereby inhibiting hardening, and (2) the high water-retaining capacity of maltotetraose produced by the action of starch inhibits starch aging and increases gloss.

[Processed grain foods with improved loosening]
The processed grain food of the present invention with improved disintegration properties is characterized in that 10 to 180 ppm of G4-producing amylase per 1 g of raw material flour is added to the raw material flour.

(Processed grain foods)
Examples of processed grain foods in the present invention include Chinese noodles, udon, kishimen, buckwheat, somen, hiyamugi, elongated noodles such as pasta, noodles formed into any shape such as macaroni, and wrappers for dumplings and shumai.
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, etc.

(raw powder)
The raw material flour used in the present invention is appropriately selected depending on the desired processed grain food, and specific examples include wheat flour, buckwheat flour, barley flour, rye flour, processed tapioca starch, and mixtures of these flours.

(G4-producing amylase)
Amylase (diastase) is a general term for enzymes that hydrolyze the glycosidic bonds (glucosidic bonds in the case of glucose) in the structure of polysaccharides and sugars, including starch. They are classified into endo-amylase and exo-amylase according to the mode of decomposition, and into glucoamylase, maltose-producing amylase, tetrasaccharide-producing amylase (G4-producing amylase), etc. according to the products produced by hydrolysis.
The exomaltotetrahydrolase (EC 3.2.1.60) used in the present invention is an exo-type amylase that catalyzes the hydrolysis of α-1,4-D-glucosidic bonds of starch from the non-reducing end into maltotetraose units (four glucose molecules).
The G4-producing amylase used in the present invention is not particularly limited as long as it is an enzyme that cleaves α-1,4-D-glucosidic bonds in polysaccharides and sugars, including starch, into maltotetraose units, and an enzyme preparation containing this enzyme can also be used.
In the present invention, for example, commercially available G4-producing amylase enzyme preparations such as those used in the examples, "Denabake EXTRA" from Nagase Chemtec Corporation, and "PowerFresh3050", "PowerFresh3150", and "PowerFresh150" from Danisco Japan Co., Ltd. can be suitably used.

(Amount of G4-generating amylase added)
The addition ratio of the G4 generating amylase is 10 to 180 ppm, more preferably 15 to 170 ppm, and even more preferably 15 to 160 ppm per gram of raw material flour.
If the addition ratio of G4 generating amylase is less than 10 ppm, it is difficult to obtain a sufficient effect of improving the loosening property, which is not preferable. On the other hand, if the addition ratio of G4 generating amylase is more than 180 ppm, starch may be decomposed excessively, resulting in a texture that is not chewy. When the raw material flour is wheat flour, the addition ratio is about 120 ppm.

(Secondary raw materials)
The processed grain food with improved disintegration properties of the present invention may contain auxiliary ingredients such as other quality improvers known in the art, as long as the effects of the present invention are not impaired.
Secondary ingredients include egg white, egg white protein hydrolysate, egg yolk, egg yolk protein hydrolysate, chicken egg (whole egg), chicken egg protein hydrolysate, whey protein, casein, sodium caseinate, milk protein, collagen, gelatin, plasma protein, wheat protein, glutenin, gliadin, soy protein, pea protein, xanthan gum, gellan gum, alginic acid, sodium alginate, propylene glycol alginate, locust bean gum, carrageenan, guar gum, glucomannan, curdlan, pectin, tamarind seed gum, gum arabic, karaya gum, ghatti gum, psyllium seed gum, tara gum, pullulan, CMC, sodium polyacrylate, methyl Examples of the powdered oils and fats include cellulose, soybean polysaccharides, glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, calcium stearoyl lactylate, lecithin, enzyme-treated lecithin, enzyme-decomposed lecithin, animal oils and fats obtained by emulsifying animal oils and fats such as beef tallow and lard having a melting point of 20° C. or more into an O/W type with an emulsifying coating agent and then spray drying, and vegetable oils and fat ...

[Method for producing processed grain foods with improved loosening]
The processed grain food of the present invention with improved disintegration properties can be produced by adding 10 to 180 ppm of G4-producing amylase per gram of raw material flour, adding water, kneading, and molding.
For the addition of the G4-producing amylase, techniques known in the art may be applied. For example, among the optional additives (auxiliary raw materials), water-soluble ones may be dissolved in advance in the water to be mixed with the raw material flour, and water-insoluble ones may be mixed in advance with the raw material flour.
The amount and method of water addition, the kneading method and conditions, and the molding method and conditions may be appropriately determined depending on the desired processed grain food.

[Agent for improving the loosening properties of processed grain foods]
The agent for improving the loosening property of processed grain foods of the present invention is characterized by containing G4-producing amylase as an active ingredient.
The agent for improving the loosening property of processed grain foods of the present invention may contain the above-mentioned auxiliary materials which do not react or deteriorate when coexisting with the active ingredient G4 generating amylase.

The present invention will be described in more detail with reference to examples and test examples, but the present invention is not limited to these.

In the examples and comparative examples, the following amylases A to E were used.
Amylase A: G4 generating amylase (manufactured by Nagase Chemtec Corporation, product name: Denabake EXTRA)
Amylase B: G4 generating amylase (manufactured by Danisco Japan Co., Ltd., product name: PowerFresh3050)
Amylase C: α-amylase (manufactured by Nagase ChemteX Corporation, product name: Spitase CP-3)
Amylase D: β-amylase (manufactured by Nagase ChemteX Corporation, product name: β-amylase #1500S)
Amylase E: Maltotriohydrolase (Amano Enzyme Co., Ltd., product name: AMT1.2L)

In the 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: Mengetsu)
・Semi-strong flour (manufactured by Nisshin Flour Milling Co., Ltd., product name: Toku Number One)
- Hydroxypropylated phosphate cross-linked tapioca processed starch (manufactured by Matsutani Chemical Industry Co., Ltd., product name: Morning glory)
・ Kansui powder (manufactured by Oriental Yeast Co., Ltd., product name: Powdered Kansui Red)
・Coloring agent (Gardenia pigment, manufactured by Kobe Kasei Co., Ltd., product name: KC Yellow KP-150)
・Table salt (manufactured by the Salt Industry Center, a public interest incorporated foundation; product name: Regular salt)
・Water (tap water)
・Mentsuyu A (manufactured by Nippon Maruten Shoyu Co., Ltd., product name: Naniwa Udon Soup)
・Mentsuyu B (manufactured by Marui Foods Mie Factory, product name: Chilled Chinese noodle soup)

[Example 1] (Preparation of chilled udon noodles)
90 parts by mass of all-purpose flour, 10 parts by mass of processed tapioca starch, 0.0015 parts by mass of amylase A (15 ppm per 1 g of total raw material flour of all-purpose flour and processed tapioca starch), and 41 parts by mass of salt solution (3 parts by mass of salt + 38 parts by mass of tap water) were kneaded for 15 minutes at 200 rpm using a vertical mixer (SK Mixer Co., Ltd., model: SK-25, capacity: 25 L).
The resulting mixture was then rolled using a rotary roller type noodle making machine (manufactured by Yamato Seisakusho Co., Ltd., model: Richmen I type LM-5062) to obtain a coarse noodle band (thickness 4.0 mm).
The mixture was then combined, rolled and cut using a No. 12 square blade to obtain raw udon dough with a total weight of 500 g.
The obtained raw udon dough was boiled in 5 liters of boiling water for about 10 minutes, cooled in ice water, washed, and drained to obtain chilled udon.
80 g of the obtained chilled udon noodles were placed in a plastic container (80 mm x 70 mm x 45 mm height), which was then covered and allowed to stand in a refrigerator at 10°C for 24 hours.

[Example 2]
Chilled udon noodles were obtained in the same manner as in Example 1, except that 0.0030 parts by mass of amylase A (30 ppm per 1 g of the total raw flour of medium-strength flour and processed tapioca starch) was used.
[Example 3]
Chilled udon noodles were obtained in the same manner as in Example 1, except that 0.0060 parts by mass of amylase A (60 ppm per 1 g of the total raw material flour of all-purpose flour and processed tapioca starch) was used.

[Example 4]
Chilled udon noodles were obtained in the same manner as in Example 1, except that 0.0120 parts by mass of amylase A (120 ppm per gram of the total raw flour of all-purpose flour and processed tapioca starch) was used.
[Example 5]
Chilled udon noodles were obtained in the same manner as in Example 1, except that 0.0160 parts by mass of amylase A (160 ppm per gram of the total raw flour of all-purpose flour and processed tapioca starch) was used.
[Example 6]
Chilled udon noodles were obtained in the same manner as in Example 3, except that amylase B was used instead of amylase A.

[Comparative Example 1]
Chilled udon noodles were obtained in the same manner as in Example 1, except that amylase A was not used.
[Comparative Example 2]
Chilled udon noodles were obtained in the same manner as in Example 1, except that 0.0005 parts by mass of amylase A (5 ppm per 1 g of the total raw flour of all-purpose flour and processed tapioca starch) was used.
[Comparative Example 3]
Chilled udon noodles were obtained in the same manner as in Example 1, except that 0.0200 parts by mass of amylase A (200 ppm per 1 g of the total raw material flour of all-purpose flour and processed tapioca starch) was used.

[Comparative Example 4]
Chilled udon noodles were obtained in the same manner as in Example 3, except that amylase C was used instead of amylase A.
[Comparative Example 5]
Chilled udon noodles were obtained in the same manner as in Example 3, except that amylase D was used instead of amylase A.
[Comparative Example 6]
Chilled udon noodles were obtained in the same manner as in Example 3, except that amylase E was used instead of amylase A.

[Example 7] (Preparation of chilled Chinese noodles)
90 parts by mass of semi-strong flour, 10 parts by mass of processed tapioca starch, 0.0015 parts by mass of amylase A (15 ppm per 1 g of raw flour of the total of semi-strong flour and processed tapioca starch), 1 part by mass of kanko flour, 0.07 part by mass of colorant, and 41 parts by mass of saline solution (2 parts by mass of salt + 39 parts by mass of tap water) were kneaded for 15 minutes at 200 rpm using a vertical mixer (SK Mixer Co., Ltd., model: SK-25, capacity: 25 L).
The resulting mixture was then rolled using a rotary roller type noodle making machine (manufactured by Yamato Seisakusho Co., Ltd., model: Richmen I type LM-5062) to obtain a coarse noodle band (thickness 4.0 mm).
Next, the mixture was combined, rolled and cut using a No. 20 square blade to obtain fresh Chinese noodle dough with a total weight of 500 g.
The resulting raw Chinese noodle dough was boiled in 5 liters of boiling water for about 2 minutes, cooled in ice water, washed, and drained to obtain chilled Chinese noodles.
80 g of the obtained chilled Chinese noodles were placed in a plastic container (80 mm x 70 mm x 45 mm height), covered, and allowed to stand in a refrigerator at 10°C for 24 hours.

[Example 8]
Chilled Chinese noodles were obtained in the same manner as in Example 7, except that 0.0030 parts by mass of amylase A (30 ppm per 1 g of the total raw material flour of semi-strong flour and processed tapioca starch) was used.
[Example 9]
Chilled Chinese noodles were obtained in the same manner as in Example 7, except that 0.0060 parts by mass of amylase A (60 ppm per 1 g of the total raw material flour of semi-strong flour and processed tapioca starch) was used.

[Example 10]
Chilled Chinese noodles were obtained in the same manner as in Example 7, except that 0.0120 parts by mass of amylase A (120 ppm per gram of the total raw material flour of semi-strong flour and processed tapioca starch) was used.
[Example 11]
Chilled Chinese noodles were obtained in the same manner as in Example 7, except that 0.0160 parts by mass of amylase A (160 ppm per gram of the total raw material flour of semi-strong flour and processed tapioca starch) was used.
[Example 12]
Chilled Chinese noodles were obtained in the same manner as in Example 9, except that amylase B was used instead of amylase A.

[Comparative Example 7]
Chilled Chinese noodles were obtained in the same manner as in Example 7, except that amylase A was not used.
[Comparative Example 8]
Chilled Chinese noodles were obtained in the same manner as in Example 7, except that 0.0005 parts by mass of amylase A (5 ppm per 1 g of the total raw material flour of semi-strong flour and processed tapioca starch) was used.
[Comparative Example 9]
Chilled Chinese noodles were obtained in the same manner as in Example 7, except that 0.0200 parts by mass of amylase A (200 ppm per 1 g of the total raw material flour of semi-strong flour and processed tapioca starch) was used.

[Comparative Example 10]
Chilled Chinese noodles were obtained in the same manner as in Example 9, except that amylase C was used instead of amylase A.
[Comparative Example 11]
Chilled Chinese noodles were obtained in the same manner as in Example 9, except that amylase D was used instead of amylase A.
[Comparative Example 12]
Chilled Chinese noodles were obtained in the same manner as in Example 9, except that amylase E was used instead of amylase A.

[Test Example 1] (Evaluation of chilled udon noodles)
8 g of a 4-fold diluted version of Mentsuyu A (udon broth) was poured evenly over the surface of the chilled udon noodles that had been left to stand, and five experienced panelists used chopsticks to sensorily evaluate (score) the loosening property, texture, and glossiness according to the following five-level evaluation criteria. The average scores (rounded down to one decimal place) were taken as the loosening property, texture, and glossiness.
Incidentally, products with very poor disintegration properties, products with no firmness and a gritty texture, and products with no glossiness were given a score of 1.

[Effect 1]
(Evaluation Criteria for Disentanglement)
Evaluation score (average)
5 (5): Very easy to loosen 4 (4 or more but less than 5): Easy to loosen 3 (3 or more but less than 4): Somewhat easy to loosen 2 (2 or more but less than 3): Hard to loosen 1 (1 or more but less than 2): Very hard to loosen

(Texture evaluation criteria)
Evaluation score (average)
5 (5): Firm and not gritty 4 (4 or more but less than 5): Slightly firm and not gritty 3 (3 or more but less than 4): Slightly firm and not very gritty 2 (2 or more but less than 3): Slightly firm and slightly gritty 1 (1 or more but less than 2): No firmness, gritty or slimy "Firmness" refers to the combined texture of hardness and elasticity felt when chewing in the mouth.
"Grainy" refers to a brittle texture caused by starch aging.
"Slimy" refers to the texture caused by excessive starch breakdown.

(comprehensive evaluation)
The results of the loosening property and texture were evaluated comprehensively according to the following criteria.
○ (pass): The average value of both the loosening property and the texture is 3.0 points or more. × (fail): The average value of either the loosening property or the texture is less than 3.0 points.

[Effect 2]
(Gloss Evaluation Criteria)
Evaluation score (average)
5 (5): Has a very fresh glossiness 4 (4 or more but less than 5): Has a fresh glossiness 3 (3 or more but less than 4): Has a slightly fresh glossiness 2 (2 or more but less than 3): Has a slight glossiness 1 (1 or more but less than 2): Has no glossiness The results obtained in the evaluation of chilled udon noodles are shown in Table 1, along with the amylase used and the amount added.

[Test Example 2] (Evaluation of chilled Chinese noodles)
To the chilled Chinese noodles that had been left to stand, 8 g of a 3-fold diluted version of Mentsuyu B (soup) was poured evenly over the surface of the noodles, and the noodle loosening, texture and gloss 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, along with the amylase used and the amount added.

The results in Tables 1 and 2 reveal the following.
(1) Processed grain foods to which the G4-producing amylase of the present invention has been added are prevented from deteriorating in quality during storage, have excellent flaking properties and texture, and are also excellent in gloss (Examples 1 to 12).
(2) Even in the case of processed grain foods to which the G4-producing amylase of the present invention has been added, if the amount added is less than the specified amount, the quality of the processed grain foods deteriorates during storage, and the loosening property and texture deteriorate (Comparative Examples 2 and 8).
(3) Even in the case of processed grain foods to which the G4-producing amylase of the present invention has been added, if the amount of the added food exceeds the prescribed amount, the quality and texture of the food deteriorate during storage (Comparative Examples 3 and 9).
(4) In processed grain foods to which amylase, a conventional additive, has been added, the deterioration of quality during storage is suppressed more than in blanks to which amylase is not added (Comparative Examples 1 and 7), but the quality deteriorates during storage, and the loosening property and texture deteriorate (Comparative Examples 4 to 6 and 10 to 12).

Claims (3)

A processed grain food with improved loosening properties, characterized in that 10 to 180 ppm of G4-producing amylase per 1 g of raw flour is added to the raw flour. A method for producing processed grain foods with improved flaking properties, characterized by adding 10 to 180 ppm of G4-producing amylase per gram of raw flour, adding water, kneading, and molding. An agent for improving the loosening properties of processed grain foods, which contains G4-producing amylase as an active ingredient and is used for raw material flour of processed grain foods.