JPS6279746A - Prevention of retrogradation of starchy food - Google Patents

Abstract

PURPOSE:To make it possible to produce amylolysis below the gelatinization temperature of starch and prevent the retrogradation of a starchy food, e.g. breads or dumplings, etc., with ready control and good thermal stability and economic efficiency, by using beta-amylase produced by bacteria. CONSTITUTION:For example, Bacillus megaterium IFO3003, etc., is cultivated to give beta-amylase. >=0.5 unit (U), based on 1g starch or grain flour in the raw material is normally added to a starchy food in a suitable step depending on the kind, form, production process, etc., of the starchy food.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for preventing the aging of starchy foods using β-amylase produced by bacteria.

(Prior Art) The aging phenomenon of gelatinized starch has been studied for a long time, and various methods for preventing aging have been proposed to prevent changes in the physical properties of foods caused by aging. Most of them involve adding substances such as emulsifiers and hydrating agents to starchy foods as anti-aging agents, and the anti-aging agents that have been proposed so far include the following.

(1l sugars sucrose, maltose, glucose fructose, [I!, dextrin, etc.) (2) T1 alcohols sorbitol, maltitol, etc. (31Ml fatty acid esters Schiff sugar fatty acid ester, fatty acid ester monoglyceride, etc.) (4) Polysaccharides Konjac, yam, etc. ( 5
) Proteins Soy protein, wheat gluten, etc. Each of these has an effect as an anti-aging agent, but sugars, sugar alcohols, fatty acid esters, etc. have the disadvantage of greatly changing the taste, and polysaccharides, proteins, etc. have no effect. The disadvantage is that the food available is limited and the effectiveness varies depending on the product loft.

In addition to the above-mentioned anti-aging agents, oxygen agents such as a-1β-amylase and glucoamylase are known.

In the first place, aging of starchy foods occurs when the long-chain α-1,4 glucan in starch, which becomes gelatinized during cooking and becomes swollen with water molecules sandwiched between them, recombines during cold storage. This phenomenon occurs because amylase can cleave long-chain α-1,4 glucans and prevent their recombination, which has the effect of delaying aging. These oxygen agents have the advantage that, unlike the above-mentioned anti-aging agents, they do not cause any major changes in taste.

Its mechanism of action is thought to be that when food is cooked and starch gelatinizes, long-chain α-1°4 glucan is rapidly decomposed.

In the so-called raw starch state before gelatinization, such decomposition hardly occurs, and as the temperature of the product increases due to heating, the enzyme agent itself is rapidly deactivated due to heat, so the enzyme agent used is The higher the thermal stability of the starch, the faster the decomposition of starch during cooking, and therefore the stronger the anti-aging effect. Although α-amylase exhibits the effect of delaying aging, it has the disadvantage that it destroys the skeleton of starchy foods, causing a so-called blurring phenomenon.

Therefore, it is difficult to control the use to obtain the desired effect, and in this respect it is difficult to say that it is practical.

Unlike α-amylase, glucoamylase does not break down the structure of fatty foods, but it has excellent thermal stability and decomposes starch during heat treatment very little, so it can be used in large quantities. In addition, it is rarely used as an anti-aging agent because the glucose produced by the decomposition by glucoamylase causes noticeable coloring of foods after heating.

Most of the commercially available glucoamylases for food contain α-amylase, which causes the disadvantages caused by the use of α-amylase. From this point of view as well, glucoamylase cannot be considered a practical anti-aging agent.

On the other hand, β-amylase does not have the disadvantages of α-amylase and glucoamylase, has better thermal stability than glucoamylase, and also produces maltose, so it does not discolor foods after heating. Since the amount is small, it can be said to be the best enzyme agent.

However, in reality, even if β-amylase is used alone in large amounts, only a limited anti-aging effect can be obtained.
Generally, it is often used in combination with other substances. (For example, JP-A-54-493) β-amylase, which has been conventionally used as an anti-aging agent, is derived from soybean, and there have been no reports of using microbial-derived products for anti-aging purposes.

(Problems to be Solved by the Invention) The present invention is characterized in that β-amylase produced by bacteria (hereinafter referred to as "bacterial β-amylase") has high thermal stability, and starch reaches a gelatinized temperature. Conventional soybean-based β
- Based on the discovery that the present invention has properties not found in amylase, the present invention provides a method for further enhancing the anti-aging effects of starchy foods by utilizing the properties of β-amylase.

(Means for Solving the Problem) The present inventors have discovered that β-amylase produced by bacteria (bacterial-derived β-amylase) has high thermostability, and at the same time
It was discovered that it has a unique starch-degrading action not found in conventional soybean-derived β-amylase (hereinafter abbreviated as "soybean β-amylase").

Although it was previously known that bacteria belonging to the genus Bacillus, Pseudomonas, and Streptomyces produce β-amylase, the properties of β-amylase as described above were unknown until now. be.

To illustrate this with a specific example, if we compare the purified culture obtained by culturing Bacillus megaterium IFO3003, which belongs to the genus Bacillus, with soybean β-amylase, as shown in Figure 1, - Amylase hardly decomposes starch below the gelatinization temperature of wheat starch (60℃), and decomposition of starch only progresses at temperatures above 60℃, whereas bacterial β-amylase does not degrade starch below the gelatinization temperature (60℃). A remarkable ability to decompose starch (expressed in the amount of maltose produced) has already been observed.

Furthermore, as shown in Figure 2, the decomposition rate of soybean β-amylase increases only slightly at temperatures below the gelatinization temperature even if the decomposition time is extended, while for bacterial β-amylase The decomposition rate also shows a remarkable increase with time. Furthermore, if the enzymatic reaction is continued near the gelatinization temperature (60°C), the starch decomposition rate increases at a much greater rate with bacterial β-amylase than with soybean β-amylase, as shown in Figure 2. It is recognized from

Furthermore, as shown in Figure 3, raw starch was prepared at room temperature (30
When the enzyme reaction was carried out by adding an enzyme and increasing the reaction temperature after incubation at 10°F (°C), bacterial β-amylase decomposed starch faster than soybean β-amylase, and as the temperature increased, soybean It is recognized that the starch decomposition rate is far higher than that of amylase.

In these tests, wheat raw starch 20oIIIg
, add deionized water to 1 ml of 500 mM acetate buffer, pH 6.0, and incubate for 2 minutes at the specified temperature, then add 0.5 ml of 20 U/mj enzyme solution, react at the specified temperature, and transfer the resulting reducing sugar to Somo g. y 1-Na
It was quantified by the lson method and expressed as maltose.

These unique properties of bacterial-derived β-amylase may be due to bacteria other than Bacillus megaterium IF03003 used here, such as Bacillus polymyxa, Bacillus circulans, Bacillus cereus, etc., or Pseudomonas and Streptomyces. This was found in all β-amylases produced by the β-amylase-producing bacteria belonging to the same group, and it was revealed that this was different from that of conventionally known soybean β-amylases. These characteristics of bacterial-derived β-amylase are exhibited not only for the above-mentioned wheat starch but also for other starches.

As described above, this enzyme has the ability to act on raw starch at temperatures below the gelatinization initiation temperature. Therefore, when this enzyme is added to raw starch and heated, the enzymatic reaction proceeds without the enzyme being deactivated in a temperature range where starch does not gelatinize.

Although highly active β-amylase exists in wheat flour,
This has no effect on starch that does not gelatinize as described above.

Therefore, the above-mentioned action of this enzyme is due to the conventional belief that β-amylase does not work below the gelatinization temperature of starch, and that once the gelatinization point is reached, β-amylase is inactivated by heat. This breaks the common sense of not doing so.

If such β-amylase is used to prevent aging of starch-containing foods, it can be expected to have even greater effects than conventional methods, and is industrially advantageous.

The present invention aims to prevent starchy foods from aging using the above-mentioned bacterial-derived β-amylase.

As the bacterial-derived β-amylase, a culture obtained by culturing β-amylase-producing bacteria belonging to the genus Bacillus, Pseudomonas, Streptomyces, etc. by a conventional method, or a purified product thereof is used. These are used by being added to the raw materials or in the middle of the process depending on the type, form, manufacturing method, etc. of the target starchy food.

The amount of enzyme used varies depending on the type of food, the degree of desired effect, etc., but it is sufficient to use approximately 0.5 units (U) or more per gram of starch or flour in the raw materials. Note that 1 unit refers to the amount of enzyme that produces 1 μmol of maltose per minute at 40°C, and is an international unit.

Bacterial-derived β-amylase exhibits a sufficient effect even when used alone, but if necessary, it may be used in combination with one or more known anti-aging agents such as other enzymes, saccharides, and emulsifiers.

According to the method of the present invention, it is possible to very effectively prevent the aging of breads, dumplings, uiro, Kasuri, sweets such as gyuhi, and other starchy foods.

(Example) Example 1 Bread was made using the 70% dough method.

Combined high-grade strong flour (Neon manufactured by Showa Sangyo) 3500g yeast 100g yeast food 5g water
2000 Ugly I Sojo Temperature
24℃ fermentation time
4 hours fermentation room temperature
28℃ Ripening end point temperature 295℃ Real kneading (β-amylase added) High-grade fine powder (TT) 1500 g Sugar
200g glucose
100g salt
100g shortening
250g skimmed milk powder 100g
Kneading details Low speed 2 minutes High speed 4 minutes ↓ Shortening addition ↓ Medium speed 2 minutes High speed 5 minutes Kneading temperature 28℃ Floor time 20 minutes Bench time 15 minutes Roasting temperature 38℃ Roasting time 40 minutes After baking, store at 15℃ A sensory test was conducted.

(result) ○ Evaluation ○: Good texture X: Bad texture ×X: Inedible The evaluation display for Examples 2, 3, and 4 is also the same.

○Enzyme unit The unit (U) of the added enzyme was the international unit.

One unit is the amount of enzyme that produces 1 μmol of maltose per minute at 40°C.

Example 2 Uiro (method) A predetermined amount of β-amylase was added to 100 parts by weight of fried rice flour, 114 parts by weight of sand, and 262 parts by weight of water. After sealing, heat in boiling water for 1 hour, then heat at room temperature for 3 hours.
After being left for 0 minutes, it was stored refrigerated (4°C) and then subjected to a sensory test.

(Results) Example 3 Udon (Method) A predetermined amount of β-amylase was added to 100 parts by weight of wheat flour for noodles (manufactured by Showa Sangyo ■, Hoshizorausu), 2W parts of salt, and 32 parts by weight of water, and kneaded by a conventional method. Noodle strips with a thickness of 2.5 m obtained by molding and rolling were cut into udon noodle strips using a No. 10 cutting blade, and the pieces were cut into 300 mm lengths and boiled in boiling water for 25 minutes. After raising the temperature and storing it at 5°C, it was washed in boiling water for 2 minutes and subjected to a sensory test.

(Results) Example 4 100 parts by weight of dango mochi powder, 200 parts by weight of fried rice flour, 6 parts by weight of potato starch
．． A predetermined amount of β-amylase was added to 4 parts by weight and 200 parts by weight of water, kneaded uniformly, molded into 20g portions, kept at 60 to 65°C for 1 hour in a steamer, then steamed for 20 minutes in a steamer at 15°C. A sensory test was conducted after storage.

(Effects of the Invention) As described above, the bacterial-derived β-amylase used in the present invention exhibits remarkable starch decomposition properties below the starch gelatinization temperature and has high thermal stability, so it has not been used conventionally. It decomposes starch more rapidly than soybean β-amylase, and therefore has a greater anti-aging effect. And since the enzyme can be applied without gelatinizing Denbuhachi,
Increase in viscosity due to gelatinization can be avoided, making it easier to handle materials during the food manufacturing process and making it easier to control enzyme reactions.

Moreover, β-amylase can be used alone and in a smaller amount fjk than in the case of conventional soybean β-amylase, making it extremely economical.

[Brief explanation of drawings]

Figure 1 shows a comparison of the starch decomposition properties of soybean β-amylase and bacterial β-amylase (produced by Bacillus megaterium IF03003, the same applies hereinafter) at various temperatures when the enzyme reaction time was 5 minutes. Figure 2 shows a comparison of changes in starch decomposition properties of soybean β-amylase and bacterial β-amylase at various temperatures with respect to changes in enzyme reaction time. Figure 3 shows raw starch in a room W.
This is a comparison of the starch decomposition properties of soybean β-amylase and bacterial β-amylase when the temperature was immediately raised from x (30°C). Temperature (°C) Figure 1: Bacterial β-amylase (○) indicates soybean β-amylase (common to all figures) Curve) Figure 3 Procedural amendment (voluntary) (4) December 2, 1985 Commissioner of the Patent Office Michibe Uga 1 Indication of the case 1985 Patent Application No. 216096 2 Name of the invention Aging of starchy foods Method to prevent 3. Relationship with the case of the person making the amendment Patent applicant: 2-2-1 Uchikanda, Chiyoda-ku, Tokyo Showa Sangyo Co., Ltd. 4 Agent: Palais Royal Akasaka 1, 2-17-54 Akasaka, Minato-ku, Tokyo Building No. 919, Room 5 Subject of amendment (1) "Detailed description of the invention" column of the specification (2) Document proving the agent's power of representation 6 Contents of amendment■ Change "oxygen agent" on the bottom line of page 2 of the specification to ■ Correct “oxygen agent” on page 3, line 9 of the same page to “enzyme agent”. ■ Correct “yasuru” in line 3 of page 11 of the same page to “play”. (2 ) Submit two copies of the power of attorney as attached. 7 List of attached documents At least two copies of the power of attorney
Written amendment (method/directive) February 27, 1985 1 Indication of the case 1985 Patent Application No. 216096 2 Name of the invention Method for preventing aging of starchy foods 3 Person making the amendment Relationship with the case Patent applicant: 2-2-1 Oka, Uchikanda, Chiyoda-ku, Tokyo 1) Shigetaka Kani, . 4 Agent: Satoshi Nakajima Law and Patent Office, Room 919, Building 1, Palais Royal, Akasaka 2-17-54, Minato-ku, Tokyo 5 Date of amended order: January 8, 1985 (Shipping date: January 28, 1985) ) 6 Drawings attached to the application to be amended 7 Contents of the amendments As shown in the attached drawings

Claims (1)

[Claims] A method for preventing aging of starchy foods characterized by using β-amylase produced by bacteria