JPH088836B2 - Utilization of starch granules whose properties have been modified by enzymes - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of using starch granules whose physical properties are modified by an enzyme, and more specifically, a method of using starch granules whose characteristics are modified by causing various starch degrading enzymes to act on starch granules in various foods. Regarding

[0002]

2. Description of the Related Art Conventionally, starch has been used up to now by adding α-amylase or an acid to reduce its viscosity when it is used as a paste by mixing starch with water and gelatinizing it, or adding metal ions, seaweed. There is a method in which the physical properties of starch paste are increased or decreased by adding various substances such as polysaccharides and water-soluble gums. Further, as a method of modifying the characteristics of starch granules, a method of cross-linking the starch granules to reduce the solubility is known.

However, by directly acting an enzyme on starch granules,
There has been no known method of modifying the properties of starch granules and greatly changing the physical properties when dissolved in water or the like. Furthermore, it is not known at all what kind of enzyme the starch granules are treated with, and the physical properties of the starch granules are significantly changed when the starch granules are dissolved. It wasn't expected to change. Furthermore, the use of starch granules whose properties have been modified by enzyme treatment has never been known.

[0004]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The present inventors have utilized starch granules developed by Mr. Shoichi Kobayashi of the National Food Research Institute of the Ministry of Agriculture, Forestry and Fisheries and modified in characteristics by directly treating starch granules with a starch degrading enzyme The present invention has been completed by repeatedly studying the method and establishing a method for utilizing it as a food material utilizing the characteristics of the starch granules.

[0005]

That is, the first aspect of the present invention is
, Starch grains derived from rice, wheat or corn, α-
Degradation rate obtained by direct action of amylase 0.1 to 15.
An instant and / or liquid food material, characterized in that it contains 0% modified starch granules,
, Starch grains derived from rice, wheat or corn, α-
The present invention relates to a hydrophobic material adsorbent characterized by containing starch granules having a modified property and having a decomposition rate of 0.1 to 15.0% obtained by directly acting amylase and / or glucoamylase. Thirdly, in producing noodles or breads using wheat flour , α-amylase and / or g
Decomposition rate obtained by direct action of lucoamylase 0.1-
Of 15.0%, manufactured noodles or bread corn starch granules obtained by modifying the properties characterized by mixing flour
Regarding the manufacturing method .

Starch granules whose properties are modified by enzymatic treatment include those derived from rice, wheat and corn .
These starch granules are decomposed by directly treating them with a starch-degrading enzyme, which is usually a commercially available product, for example, purified α-amylase [Sigma Co., Bacillus amyloliquefaciens) -derived, 930 IU = International units / mg) etc. are used.

The starch granules treated with the enzyme usually have a decomposition rate of 0.
It is 1 to 15.0%, and shows various physical properties when the enzyme-treated starch granules are dissolved depending on the degree of decomposition. For example, starch granules obtained by treating rice or corn with α-amylase and having a decomposition rate of about 2% are rapidly liquefied and homogeneously dissolved by pouring hot water. Therefore, this product can be widely used for liquid foods such as instant soups and other soups. In addition , the slightly decomposed corn starch particles are effective in improving the texture of noodles and breads when mixed with wheat flour in the production of noodles and breads. Furthermore, the starch granules whose properties have been modified by the action of α-amylase have the property of adsorbing hydrophobic food materials. In addition, since the paste prepared from these enzyme-treated starch granules is smooth and has a good texture on the tongue, it can be mixed with beverages and other foods to improve the taste.

When the enzyme-treated starch granules are used for the above-mentioned various purposes, there is no special condition in the usage method such as the usage amount, and the known method may be used.

[0009]

EXAMPLES The present invention will now be described with reference to examples, but the present invention is not limited to these. Example 1 Lightly roasted rice starch granules were made into a 50% aqueous suspension, and α
-Amylase was added and treated to obtain enzyme-treated starch granules with a decomposition rate of 2%. Next, this was dried, and then the taste component could be added to make a powder soup. When pouring hot water into this powder, a soup having an appropriate viscosity was obtained. Therefore, this enzyme-treated starch granule can be used for instant soup foods.

Example 2 Peppermint oil was added to the enzyme-treated rice starch granules obtained in the same manner as in Example 1 at a ratio of 5%, and the mixture was stirred at room temperature for 10 minutes or more in a dry state. As a result, peppermint oil was adsorbed on the enzyme-treated rice starch granules to obtain peppermint oil-adsorbed starch granules. The flavor component that can be adsorbed to the starch granules is not limited to peppermint, but most of the flavor components can be adsorbed, and the extent thereof is 2 to 10 times that of the untreated starch granules. Further, the volatilization prevention effect was strong, and the result was that the flavor retention rate was 60% or more even after storage for one year. When other starch granules were tested, the types of starch granules were rice,
Grain starch grains such as corn and wheat were excellent, and potato starch grains such as potato and sweet potato had an adsorption and retention effect of 70% or less of the grain starch grains. This property is applicable not only to hydrophobic materials for foods but also to fields such as agricultural chemicals, cosmetics, and medicine.

Example 3 α-amylase was allowed to act to obtain corn starch granules having a decomposition rate of 0.5 to 1.0%, and the starch granules were mixed with wheat flour to make noodles, and a firm texture was obtained. The noodles could be produced. Similarly, when corn starch granules having a decomposition rate of 2 to 5% obtained by allowing glucoamylase to act were also used for noodle making, the same texture was exhibited.

Example 4 Rice starch grains having a decomposition rate of 2% obtained by the action of α-amylase were dissolved in water to a concentration of 50%, and 10% of soybean oil was mixed with the starch grains. Then, a mayonnaise-like paste was obtained.

[0013]

INDUSTRIAL APPLICABILITY According to the present invention, starch granules having various characteristics by acting on various starch degrading enzymes can be effectively used for various purposes such as food materials. In particular, the grain starch granules that have been mildly decomposed by α-amylase have drastically changed viscosity characteristics, and the viscosity is reduced to such an extent that the treated starch granules can be used as an instant liquid food. The use is expected to be extremely wide. The treated starch granules and other non-treated starch or treated starch granules can be optionally mixed to produce various viscosities. Since the paste or liquid prepared from the enzyme-treated starch granules has a smooth feel, it can also be used as a base material for producing various foods.

Further, it is a very interesting characteristic that the starch granules having holes have an action of adsorbing various flavor components by the enzyme treatment. It is expected that the starch-degrading enzyme preferentially degrades the hydrophilic portion of the starch granules, leaving the hydrophobic portion, and as a result, adsorb hydrophobic substances such as flavor components. In this way, the enzyme-treated starch granules incorporating the flavor component are
Various foods can also be made by combining with enzyme-treated low-viscosity starch granules.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification number Office reference number FI technical display location B01J 20/24 Z (56) References JP-A-60-9458 (JP, A) JP-A-59 -501492 (JP, A) JP-A-3-244340 (JP, A) JP 40-40652 (JP, B1) JP 47-24137 (JP, B2) "Starch Science Handbook" shares supervised by Jiro Nikuni Company Asakura Shoten (July 20, 1977), pp. 441-445

Claims (3)

[Claims] 1. Starch derived from rice, wheat or corn
Degradation rate obtained by directly acting α-amylase on the particles
An instant and / or liquid food material, characterized in that it contains 0.1 to 15.0% modified starch granules. 2. Starch derived from rice, wheat or corn
Α-amylase and / or glucoamylase in the grain
An adsorbent for hydrophobic materials, characterized in that it contains starch granules having a modified property and having a decomposition rate of 0.1 to 15.0%, which is obtained by directly acting. 3. When manufacturing noodles or breads using wheat flour, α-amylase and / or glucoa
Degradation rate obtained by direct action of millase 0.1 to 15.0
% Of corn starch granules having modified properties are mixed with wheat flour, and a method for producing noodles or breads.