JPS609458A - Enzymatic decomposition of cereal flour - Google Patents

Abstract

PURPOSE:To obtain decomposed cereal flour free from the unagreeable odor of flour and suitable as a health drink, nourishing agent, etc., by treating cereal flour simultaneously with hot water and alpha-amylase at >=60 deg.C. CONSTITUTION:(A) The flour of cereal containing starch and protein (preferably freshly milled flour) is mixed with (B) about 0.03-1wt%, based on the starch in the flour, of an alpha-amylase (e.g. Amylase-AMANO-A, a product of Amano Pharmaceuticals) and if necessary, about 0.03-1wt%, based on the proten in the flour, of a proteinase (e.g. Papain-W-40, product of Amano Pharmaceuticals), and with (C) hot water heated at >=60 deg.C. The mixture is stirred for 2-30min keeping the temperature of the mixture to >=60 deg.C to effect the enzymatic decomposition of the cereal flour.

Description

Detailed Description of the Invention [Industrial Application Field] The present invention decomposes grain powder containing starch and protein using α-amylase or α-amylase and a proteolytic enzyme to produce beverages or various types of food. The present invention relates to a method for producing food and drink additives.

[Prior art]

Conventionally, starch liquefaction using α-amylase (also known as powder liquefaction enzyme 2) has been known as a method for decomposing starch at high temperatures. However, when starch is brought into contact with hot water of 60°C or higher However, it does not become starch milk, but gelatinizes and the starch becomes lumpy, and the viscosity increases, making it difficult to work with.Actually, starch milk with a concentration of about 50% is prepared in advance, and α-amylase is added to this starch milk. , gradually increase the temperature, or 8
A method has been adopted in which starch milk to which the α-amylase has been added is dispersed and injected in hot water at a temperature of 5 to 88°C in a shower-like manner.

C) When starch in grain powder containing flour is decomposed by α-amylase according to the above conventional method, since the slurry prepared in advance is at a low temperature, oxidizing enzymes, etc. contained in the grain powder itself are decomposed. As a result of this action, off-flavors such as raw odor and powdery taste/odor (hereinafter referred to as powdery odor, etc.) are generated and the flavor is reduced, so when the product itself is used directly as a beverage,
Or when using f as a raw material for food processing, it has become a problem.

[Purpose of the invention]

The present invention provides a method for solving the above-mentioned problems when grain powder containing starch and protein is degraded by α-amylase or α-amylase and protease.

[Structure of the invention]

The present invention involves contacting grain powder containing starch and protein with hot water at 60°C or higher, simultaneously allowing α-amylase or α-amylase and a proteolytic enzyme to act on the grain powder, and at the same time allowing the action of α-amylase or α-amylase and a proteolytic enzyme over the entire reaction period. By keeping the grain at a temperature of ℃ or higher, the action of heat-sensitive oxidizing enzymes contained in the grain is inhibited, thereby preventing the production of off-flavors such as flour odor, thereby producing the above-mentioned grain powder with almost no off-odor. This is to obtain a decomposition product of α-amylase.

To explain the present invention in more detail, the decomposition products of grains containing starch by α-amylase can be used directly as health foods and drinks, and are also useful as various food additives. When α-amylase is added to the powder after it has been made into a slurry, and then heated to decompose the starch contained therein, there is not only the disadvantage of producing a strange odor as mentioned above, but also the fact that it is highly concentrated. was impossible to decompose. In order to overcome these drawbacks, we have conducted various studies and found that either α-amylase is mixed in powder form with starch-containing grain powder and then hot water of 60°C or higher is added, or α-amylase is pre-mixed with α-amylase. - Hot water in which amylase is dispersed is added to the above powder and the temperature is maintained at 60°C for the entire duration of the reaction while stirring.
By maintaining the temperature above, it is possible to prevent the generation of off-flavors such as powder odor, and since starch is decomposed by α-amylase at the same time as it comes into contact with hot water, there is no formation of mamako due to gelatinization of starch, and the i6 degree rises. It has been found that the process can be easily carried out without any preparation, and that it is possible to obtain a product of extremely high concentration since there is no need to prepare a slurry in advance.

The enzyme (α-amylazene) used in the present invention can be a commercially available product, and the amount used may be within the range of 0.03 to 1% by weight based on 1 of starch in the raw material powder, but it can speed up the reaction. In order to make it work, it is okay to use 1% or more.

In addition, it is desirable to decompose proteins in grain powder not only when eating it as a health food but also when using it as a raw material for other food processing.
Alternatively, after decomposing the starch contained in α-amylase, the contained protein TI may be decomposed by adding a protease. It is sufficient to use commercially available proteolytic enzymes, and the amount thereof may range from 0.05 to 1% by weight based on the amount of protein contained. Of course, m + % or more may be used.

When adding hot water to a raw material powder containing α-amylase or α-amylase and a protease, or when adding hot water containing α-amylase or α-amylase and a protease to a raw material powder. If you want to cool the raw material powder, the temperature of the mixture may drop below 60℃, so in such cases, put the raw material powder in a reactor in a constant temperature bath in advance, raise the temperature, and then add hot water. Alternatively, the raw material powder may be heated by other suitable means and then mixed with hot water.

The time taken to decompose starch in the raw material powder by α-amylase is usually 2 to 30 minutes, depending on the ratio of α-amylase used, the titer of α-amylase, the reaction temperature, and the desired degree of decomposition. Preferably, it is sufficient to react for about 5 to 10 minutes. The decomposition temperature may be 60°C or higher, and the decomposition may be carried out at a temperature of 60°C to 80°C. When the cellulose decomposition is completed, in order to inactivate the α-amylase, if necessary, the mixture may be heated at a temperature of 80 to 100° C. for 5 to 60 minutes, depending on the strength of the α-amylase.

In addition, when using a protease together, the time required for the protease to decompose the protein in the raw material powder is 20 minutes.
~60 minutes.

The grain powder used in the present invention includes rice, wheat,
In addition to powders of millet, corn, barley, etc., powders of legumes with high starch content such as peas, azuki beans, and Japanese jocktails can also be used. Bran that still has a lot of residual starch can also be used as a raw material powder.

Furthermore, as raw material powder, it is preferable to use freshly ground powder, since powder that has been left in an oxidizing atmosphere for a long period of time may develop a powder odor due to the action of oxidizing enzymes.

The enzymatic decomposition products of grain powder obtained by the method of the present invention have no foreign odor such as powder odor and have a slightly sweet taste, and can be used as is, as a health drink, or in coffee, milk, soy milk, miso soup, etc. It can be used as a rich flavoring agent for soups, curries, side dishes, tsukudani, etc., and as a nutritional supplement for minerals, vitamins, fiber, etc. in addition to preventing aging in rice cakes, bread, etc.

Next, examples of the present invention will be described.

Example 1 Freshly ground professional wheat flour (moisture 968, protein 10.4
%, total sugar content (travel powder, etc.) 68% braided fiber m5.4chi) 402
Add 0.42 of starch liquefaction enzyme [Amano JA (manufactured by Ohno Pharmaceutical Co., Ltd.: amylase)] to the mixture, mix thoroughly, and then place in a 500 m beaker and incubate in a constant temperature water bath at 7 [+'C].
0°C hot water 609 was added and mixed. The temperature of the mixture was 61°C, and the temperature rose to 65°C while stirring for 10 minutes. Furthermore, 1 da of proteolytic enzyme papain W-40 (manufactured by Ohno Pharmaceutical Co., Ltd.) was added, and the reaction was carried out at 67°C for 30 minutes.The beaker was then placed in a water bath and heated at a temperature of 92 to 94°C for 10 minutes to deactivate the enzyme. A solution with high flowability of 84f was obtained. This liquid did not have any off-odor and had a slightly sweet taste. Pour this bath liquid at about 6°C directly into the beaker and pour it into the coffee cup.
When the coffee was injected into 00 cc and tasted, it was found that the sour and bitter taste was reduced and the drink became milder, indicating that it could be fully used as a processed coffee beverage.

In addition, the amylase-decomposed solution prepared in the same manner before the action of the proteolytic enzyme did not produce any off-flavors such as powdery odor and had a slightly sweet taste. 00 c, c, when I poured it inside and tried it,
It was exactly the same.

Still these decomposition liquids are that'! ! :5 Good as a drink. When I compared the two, I felt that the decomposition solution that was further digested with protease was superior in terms of mellowness and richness to the solution that was decomposed with only amylase.

Comparative Example 1 Amylase "Amano J" was added to the expert wheat flour 401 of Example 1.
Add AIf and 601F water at 20°C, place in a constant temperature water bath at 70°C, and gradually raise the temperature to liquefy the starch. Approximately 20
After 30 minutes, when the liquid becomes fluid, add papain W-4019, and after 30 minutes, heat a sufficient amount at a temperature of 92 to 94 ° C.
A highly fluid solution was obtained. This solution had a strange odor and was sampled with coffee as in Example 1.
It had a stronger grain smell than the coffee flavor, and was unsuitable as a processed coffee beverage.

Example 2 Amylase [Ama/jAi9 and Papai 7W-40IF were dissolved in 80°C hot water 609 in a 500 ml beaker placed in a constant temperature water bath at 80°C, and freshly ground red bean flour ( Moisture 12%, protein 22%, total sugar 56%
) 4o1 was added and mixed well to proceed with the decomposition of the protein at the same time as the liquefaction of the starch. After reacting for 50 minutes, the mixture was further heated in a hot water bath at 92-94℃ for 20 minutes to form a fluid liquid. I got it. This liquid has no strange odor, has a slightly sweet taste, and even if you add salt of Iυ, D, IIP and enjoy it as it is, it has a shiruko-like flavor. Since it can be drunk in high concentration, the minerals and vitamins in azuki beans,
It was highly valuable as a health drink containing fiber and other substances.

Comparative Example 2 11 parts of amylase "Amano" A and 1 part of papain W-40 were added to 40 parts of adzuki bean flour, a slurry was made with 60 parts of water at 20°C, and the temperature was raised in a constant temperature water bath at 80°C.
After reacting for 50 minutes after reaching 5℃, add hot water
The mixture was heated at 92 to 94° C. for 20 minutes to obtain a fluid liquid.

This liquid had a strong odor and was unsuitable as a drink.

Applicant: Nippon Seimu Co., Ltd. Agent Hiroshi Nakamoto Akira Inoue Douyoshi Mine Katsura

Claims (1)

[Claims] 1. Cereal powder containing starch and protein, 6
A starch characterized in that it is brought into contact with hot water of 0°C or higher, simultaneously acted on with α-amylase or further acted on with a protease, and maintained at a temperature of 0°C or higher throughout the reaction period. A method of decomposing grain powder containing protein using α-amylase or α-amylase and a protease. 2 # After pre-mixing α-amylase or α-amylase and protease into grain powder containing flour, 6
The method according to claim 1, characterized by hot water having a temperature of 0° C. or higher. 3. The method according to claim 1, characterized in that α-amylase or α-amylase and a proteolytic enzyme are dispersed and dissolved in grain powder containing starch in hot water of 60°C or higher. . 4. The method according to claim 1, wherein the grain powder is treated with α-amylase and then treated with a protease.