JPH01215243A - Antioxidant for japanese-style confection - Google Patents

Abstract

PURPOSE:To obtain an antioxidant, having enhanced heat resistance and useful for Japanese-style confections, such as 'KUSA-MOCHI' (rice-flour dumplings mixed with mugwort), 'DAIFUKU-MOCHI' (rice cake stuffed with bean jam) or dumplings, by blending beta-amylase derived from soybean with an emulsifying agent and polymerized phosphate. CONSTITUTION:The objective antioxidant obtained by blending beta-amylase derived from soybean with an emulsifying agent and/or a polymerized phosphate as essential ingredients. Furthermore, the amounts of the ingredients based on 100,000 AUN beta-amylase enzymic units are preferably 2.5-45pts. emulsifying agent and 2.5-45pts. polymerized phosphate.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application I] The present invention relates to an antiaging agent for Japanese sweets such as kusa mochi, daifuku mochi, and dango.

[Conventional technology and its problems]

Japanese sweets, such as mochi and dumplings, whose main ingredient is starch with a runny water content, harden quickly after production. The main factors for this are thought to be the electricity content of water and the aging of starch during storage. Until now, starch aging has been inhibited by adding various sugars, surfactants (emulsifiers), enzymes, etc., or specifically, large amounts of sugar have been added to mochi. There is a patent (Japanese Patent Publication No. 56-15860!) on the prevention of aging using εtoya and saccharified amylase. Furthermore, as a method using this enzyme, an enzyme (β-amylase) contained in soybeans (soybean flour) and wheat (wheat protein) is actually used.

Solving the above-mentioned problems is an important issue in the production of Japanese sweets, and anti-aging agents for Japanese sweets are already widely used for this purpose. However, these anti-aging agents have various limitations, and the reality is that there is still no anti-aging agent that is fully satisfactory. The biggest problem is that these anti-aging agents use enzymes, which are added and kneaded during mochi pounding, but if the temperature of the mochi dough is too high, the enzymes become inactive.
Anti-aging effects may not be obtained. Therefore,
Generally, the steamed mochi dough is soaked in cold water to remove the rough heat, and then the mochi is pounded (kneaded) and added at a temperature of 70°C or lower. Furthermore, the process of soaking the steamed mochi dough in cold water naturally creates the possibility of bacterial contamination, which may affect the shelf life of the product.

(Problem to be solved by the invention) As mentioned above, anti-aging agents are indispensable in the production of Japanese sweets, but since their function is mainly dependent on the action of enzymes, it is meaningless to use them under conditions where enzymes are deactivated. do not have.

In addition, immersion in water to remove rough heat is thought to cause changes in the surface of the gelatinized starch (#1 dough), and may also cause bacterial contamination. Therefore, it was thought that if it could be added to steamed mochi dough at a higher temperature, eliminating the need for soaking in water, it would lead to a major revolution in the production of Japanese sweets.

[Means for Solving the Problems] In order to improve the heat resistance of anti-aging agents, the present inventors
As a result of intensive research, it was discovered that adding one or two of an emulsifier and a polymerized phosphate to soybean-derived β-amylase as essential components has a remarkable effect on heat resistance. 19 Completed the present invention. reached.

The most basic component constituting the anti-aging agent for Japanese sweets in the present invention is soybean-derived β-amylase, and by adding one or two of emulsifiers and polymerized phosphates to this as essential components. , β-amylase has improved heat resistance,
Even when added at high temperatures, preparations with excellent antiaging effects can be obtained.

β-amylase is an enzyme that acts on starch and glycogen to hydrolyze α-1,4 bonds from their non-reducing ends to maltose units, and is known to exist widely in higher plants. It is well known that soybean β-amylase has the best heat resistance. However, even with commercially available anti-aging agents for Japanese sweets using soybean β-amylase, addition is usually limited to temperatures below 70 to 75°C.

The anti-aging agent for Japanese confectionery with improved heat resistance in the present invention is one that can be added in a temperature range that was previously considered impossible, for example around 85 to 90°C.

Japanese sweets in the present invention are dumplings and mochi made from steamed rice, silky rice, and their flours, such as joshinko and palm flour!
! ! It refers to construction. β-amyla 7 derived from soybean in the present invention
Ze is not only an enzyme preparation purified to a higher purity than soybeans, but also a soybean protein material such as soybean flour that is industrially produced in large quantities and used in various foods, which has β-amylase activity. things can be used.

The amount of β-amylase added cannot be limited, as the composition of mochi and dango varies depending on the amount of water, amount of sugar, storage conditions of the product, season, etc., but for example, if it is added at 90℃ and stored refrigerated, , for flour (100g of flour) 1500
~2500 AUN1 better is 1800~2100
It is sufficient if it is about AUN, and a small amount is required for storage at air temperature, summer season, etc. AUN here is the β-amylase titer measured by the Somogyi method. In other words, if 1 q of glucose is produced in 1 g of sample by enzymatic reaction at 40° C. for 10 minutes, it is called 1 AUN.

As the emulsifier in the present invention, surfactants and their preparations widely used in foods such as glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, soybean phospholipid (lecithin), etc. can be used. . The required amount is anti-aging agent (
100,000 enzyme units of β-7mi7
2.5 to 45 parts, preferably 5 to 22 parts, based on AUN.
There are 5 parts.

As the polymerized phosphate in the present invention, polymerized phosphates and preparations thereof that are widely used in foods as quality improvers, such as sodium polyphosphate, sodium pyrophosphate, and sodium metaphosphate, can be used. The required amount is about 2.5 to 45 parts, preferably about 5 to 10 parts, per 100,000 AUN of β-amylase enzyme units in the preparation.

The effects of various combinations of soybean-derived β-amylase were investigated using the following method.

Joshin flour/water (= 5009/ 450g> or mochi flour/water (= 500g/ 400g) steamed (98℃,
25 minutes), then warmed in a cake mixer for 10 minutes at low speed.
During this time, the dough temperature was raised to 90° C., and one or both of soybean-derived β-amylase, an emulsifier, and a polymerized phosphate were added in combination. After pounding, the dough is rolled and formed (4X
5XIC#I) and wrapped in plastic wrap to prepare dumpling and rice cake samples. The prepared samples were stored under refrigerated conditions (5°C) for 2 days, and the softness of the stored samples was quantified by measuring stress relaxation using a rheometer. It can be said that the higher the value, the softer it is sensually.

(Example) Next, the present invention will be explained with reference to examples.

Example 1 A commercially available soybean β-amylase preparation (β-amylase activity: 15.000 A
The effect of adding polyglycerol fatty acid ester and sodium pyrophosphate in combination was tested using a control case in which 0.14% of UN) was added to the flour (hereinafter, flour is omitted).

Table 1. Anti-aging effect (softness of dumpling sample after 2 days of refrigeration) The anti-aging effect is shown in Table 1. When using the soybean β-amylase preparation alone, no anti-aging effect was observed when added at 90°C, and the enzyme is thought to be inactivated. By adding polyglycerin fatty acid ester and sodium pyrophosphate together, an anti-aging effect is observed and heat resistance is thought to be improved.

Next, soybean β-amylase preparation was added to the dumpling dough before steaming.
A glycerin fatty acid ester preparation and sodium metaphosphate were added to test the anti-aging effect. (This combination also showed an anti-aging effect when added at 90°C.) Table 2. Anti-aging effect (added before steaming) The anti-aging effect is shown in Table 2. When added before steaming, the enzyme was inactivated by steam, and no antiaging effect was observed. Moreover, from this result, it was found that components other than enzymes have no direct effect on anti-aging.

Example 2 Various emulsifiers were tested for their anti-aging effects on dumplings.

Table 3. Anti-aging effects of various emulsifiers ☆ ☆ Soybean flour 2000^IN with β-amylase activity
Table 3 shows the anti-aging effect when used in combination with 0.2% sodium birophosphate per 100g powder. It has been found that all of the various emulsifiers have anti-aging effects. In addition to highly purified β-amylase preparations, crude soybean flour can also be used.

Example 3 Various polymerized phosphates were tested for their anti-aging effects on dumplings.

Table 4. Anti-aging effects of various polymerized phosphates ☆☆ Combined use with 0.14% soybean β-amylase preparation and 0.45% polyglycerol fatty acid ester.

The anti-aging effect is shown in Table 4. All kinds of polymerized phosphates have anti-aging effects.

Example 4 Soybean β-amylase preparation 0.0% was added to rice cake dough at 90°C.
14%, polyglycerin fatty acid ester 0.45%,
0.2% of sodium metaphosphate was added to test the anti-aging effect of rice cake.

Table 5. Anti-aging effect on rice cake (combined with waxy starch) The anti-aging effect is shown in Table 5.

It also has an anti-aging effect on rice cakes when added at 90°C. It is also effective when waxy starch is used in combination with rice cake powder.

Example 5 The necessary amounts of emulsifier and polymerized phosphate were tested.

Table 6. Required amount of components other than soybean β-amylase ☆ Soybean β
- The emulsifier to be added in combination with amylase should be 0.
0.05 to 0.9%, preferably about 0.1 to 0.45%, and as a polymerized phosphate, 0.05 to 0.9%
, preferably about 0.1 to 0.2%. Therefore, in the formulation, 100 soybean β-amylase enzyme units,
000 AUN, the emulsifier is 2.5 to 45 parts, the polymerized phosphate is about 2.5 to 45 parts, and by combining one or two of them as essential ingredients, aging for Japanese confectionery with increased heat resistance. An inhibitor will be obtained.

〔Effect of the invention〕

From the above, it is clear that by adding one or two of emulsifiers and polymerized phosphates to soybean-derived β-amylase at a dough temperature of 85 to 95°C. Also, an anti-aging agent for Japanese sweets having an excellent anti-aging effect was obtained. The product of the present invention has significantly improved heat resistance compared to conventional anti-aging agents, and is considered to be very useful in the production of Japanese sweets.

Claims (3)

[Claims] (1) An anti-aging agent for Japanese confectionery that has improved heat resistance by adding one or two of an emulsifier and a polymerized phosphate to β-amylase derived from soybeans as essential components. (2) The emulsifier contains 100 β-amylase enzyme units in the formulation.
2. The antiaging agent for Japanese confectionery with improved heat resistance according to claim 1, comprising 2.5 to 45 parts per ,000 AUN. (3) The antiaging agent for Japanese confectionery with improved heat resistance according to claim 1, wherein the polymerized phosphate salt is contained in the formulation in an amount of 2.5 to 45 parts per 100,000 AUN of β-amylase enzyme units.