KR101073371B1 - Process for production of starch-containing food, and enzyme preparation for modification of starch-containing food - Google Patents

Abstract

By using an enzyme and a transglutaminase having a sugar transfer activity for converting α-1,4 bonds to α-1,6 bonds, the quality of the starch-containing food is improved.

Manufacturing method of starch-containing food, enzyme preparation for starch-containing food modification, transglutaminase, transglucosidase, udon noodles, Japanese soba

Description

Process for production of starch-containing food, and enzyme preparation for modification of starch-containing food

The present invention provides a method for producing starch-containing foods using enzymes and transglutaminase having sugar transfer activity to convert α-1,4 bonds of sugar chains to α-1,6 bonds, and enzymes for starch-containing food modification. It relates to a formulation.

When the α-starch is left at room temperature or low temperature, water is separated and hardened. This phenomenon is called aging, and many studies have been made on aging of starch. In general, in order to prevent aging, it is necessary to keep the temperature at 80 ° C. or higher, or to rapidly dry the water to 15% or less, and to maintain the alkalinity at pH 13 or higher. As a method of preventing aging, sugars (glucose, fructose, liquid sugar, etc.), soy protein, wheat gluten, fatty acid esters, and polysaccharides (yam konjac, etc.) are generally known in starch-containing foods. ) 59-2664 describes a method of adding thickeners, surfactants and the like. However, in such a method, the taste is greatly changed, and the effect is unstable, therefore, it is not a sufficient solution.

Moreover, the method of adding an enzyme is also known conventionally as a means of anti-aging. For example, Japanese Laid-Open Patent Publication No. 58-86050 discloses a method for improving rice cooked by mixing enzymes such as amylase, protease, lipase, salt and cyclodextrin in white rice. Japanese Laid-Open Patent Publication No. 60-199355 discloses a method for preventing aging of rice, which is sprayed with an aqueous solution of saccharified amylase (β-amylase, glucoamylase) to rice after cooking.

There is much knowledge regarding the method of improving the texture of noodles, which is one of starch-containing foods. That is, in order to improve the texture of boiled noodles, the addition of protein material (active gluten, soy protein, egg white, egg egg, casein, etc.), starch, etc. (various starches, polysaccharides, emulsifiers, etc.) has been made. Patent Publication No. 2-117353]. In addition, in the case of the retort sterilization treatment, a high temperature and a short time treatment are performed to maintain the texture (see Japanese Patent Laid-Open No. 2-186954). Moreover, the method of improving a texture using transglutaminase is also known (refer Unexamined-Japanese-Patent No. 2-286054 and Unexamined-Japanese-Patent No. 6-14733). According to this method, it is desirable to have elasticity (stickiness) after boiling by forming a network structure between proteins and within proteins by the action of a transglutaminase, thereby preventing uniformity of water in the surfaces. Can keep the texture. However, there was room for improvement in order to obtain a uniform texture as a whole and to obtain a texture having a central sense called Aldenera (the inside is harder than the outside).

Further, according to WO2005 / 096839, as a physical property improving agent for starch-containing foods, transglucosidase is added during wheat kneading to increase hardness and persistence, and to obtain udon with a more central feeling than no addition. Significant effects appeared, but there was room for improvement in the property improvement effect immediately after life. As described above, it is difficult to achieve two ways of improving the texture immediately after life and maintaining such excellent texture for a long time by any method, and the present situation is not yet completely achieved. What is important in determining the physical properties of foods is the state of protein and sugar (starch). Although transglutaminase has been found to be an enzyme effective for improving the physical properties of proteins and a transglucosidase as an effective enzyme for improving the physical properties of starches, no examples have yet been reported in combination of these properties for physical properties.

An object of the present invention is to provide a method for producing starch-containing foods having improved physical properties and taste and an enzyme preparation for starch-containing food modification. In particular, the present invention provides a method for improving the quality (flavor and physical properties) immediately after the production of noodles for kneading grain flour and the like and for suppressing deterioration of quality with time in the manufacturing process and distribution process after production.

The present inventors have made polite research. It has been found that the above object can be achieved by preparing a starch-containing food product using a transglutaminase and an enzyme having a sugar transfer activity that converts α-1,4 bonds to α-1,6 bonds. Came to complete. That is, this invention is as follows.

1. The manufacturing method of the starch containing foodstuff characterized by adding the enzyme and transglutaminase which have a sugar transfer activity which converts (alpha) -1,4 bond of a sugar chain into (alpha) -1,6 bond.

2. The method according to item 1, wherein the enzyme having a sugar transfer activity for converting the α-1,4 bond of the sugar chain to the α-1,6 bond is a transglucosidase.

3. The method according to item 2, wherein the food containing starch is noodles as a raw material.

4. The method according to item 3, wherein the amount of transglucosidase is 1.5 to 300,000 U per 1 g of flour, and the amount of transglutaminase is 0.0001 to 100 U per 1 g of flour.

5. The method according to item 4, wherein the amount of transglucosidase added is 1 to 200,000 U per 1 U of transglutaminase.

6. The method according to item 4, wherein the amount of transglucosidase added is 90 to 7,500 U per 1 U of transglutaminase.

7. A method for preparing udon using transglucosidase and transglutaminase, wherein the amount of transglucosidase added is 1.5 to 300,000 U per 1 g of flour and 300 to 7,500 U per 1 U of transglutaminase .

8. Process for preparing Japanese soba using transglucosidase and transglutaminase, wherein the amount of transglucosidase added is 1.5 to 300,000 U per 1 g of flour, and 90 to 800 U per 1 U of transglutaminase .

9. Enzyme preparation for modifying noodles containing transglucosidase and transglutaminase.

10. The enzyme preparation according to item 9 above, wherein the content of transglucosidase is 90 to 200,000 U per 1 U of transglutaminase.

11. The enzyme preparation according to item 9 above, wherein the content of transglucosidase is 90 to 7,500 U per 1 U of transglutaminase.

12. Enzyme preparation for preparing udon containing transglucosidase and transglutaminase, wherein the content of transglucosidase is 300 to 7,500 U per 1 U of transglutaminase.

13. An enzyme preparation for the production of Japanese soba containing a transglucosidase and a transglutaminase, wherein the content of the transglucosidase is 90 to 800 U per 1 U of the transglutaminase.

In the method for producing a starch-containing food according to the present invention, an enzyme and a transglutaminase having a sugar transfer activity for converting α-1,4 bonds to α-1,6 bonds are used. Examples of enzymes having sugar transfer activity that converts α-1,4 bonds to α-1,6 bonds include transglucosidase (EC 3.2.1.20), 1,4-αglucan branching enzyme, 1,4- α-glucan 6-α-D-glucosyltransferase. Transglucosidase is an α-glucosidase enzyme with sugar transfer capacity. α-glucosidase is an enzyme that hydrolyzes non-reducing terminal α-1,4-glucoside bonds to produce α-glucose. Glucoamylases, on the other hand, cause similar reactions to α-glucosidase, but the resulting glucose is β-glucose, not α-glucose. In addition, the enzymes used in the present invention not only have a degrading activity, but also when there is a suitable receptor having a hydroxyl group, glucose is transferred from α-1,4 bonds to α-1,6 bonds to generate branched sugars. It is particularly important to have sugar transfer activity. The enzyme contained in the conventional physical property improving agent is a starch degrading enzyme and is not a sugar transferase. In addition, the enzyme commercially available from Amanoenzyme Co., Ltd. under the brand name transglucosidase L "Amano" is an example of the enzyme which has the sugar transfer activity which converts (alpha) -1,4 bond into (alpha) -1,6 bond. .

Transglutaminase refers to an enzyme having an activity of catalyzing an acyl transfer reaction using a glutamine residue in a protein or a peptide as a donor and a lysine residue as a receptor, and derived from a mammal, derived from a fish, or derived from a microorganism. Things of various origins, such as the ones, are known. The enzyme used in the present invention may be any enzyme having such activity, and may be any of its origins. Moreover, it may be a recombinant enzyme. An example is a transglutaminase derived from a microorganism commercially available from Ajinomoto Co., Ltd. under the trade name "Actiba" TG.

Starch-containing foods can be considered in various ways. In contrast with the size and demand of the market, noodles, dumplings and Shumai noodles, such as udon noodles, pasta, Japanese soba, Chinese noodles, yakisoba, and instant noodles that are subjected to a frying or drying process It is considered to be particularly effective to act on blood or the like.

Acts on trans-glutaminase and enzymes with sugar transfer activity to convert α-1,4 bonds, such as transglucosidase, to α-1,6 bonds, to noodles (including dumplings and Shumai's) In that case, you may make it work at what stage of a manufacturing process. That is, an enzyme may be added at the time of mixing of raw materials, and an enzyme may be sprayed and mixed after mixing. In addition, enzymes and substances other than transglutaminase which have sugar transfer activity for converting α-1,4 bonds to α-1,6 bonds (saccharides such as dextrin, starch, processed starch, meat extracts, etc.) Seasonings, plant protein, gluten, egg white, gelatin, casein, protein, protein hydrolyzate, protein partial decomposition product, emulsifier, citrate, chelating agent such as polyphosphate, reducing agent such as glutathione, cysteine, alginic acid, hydrous , Dyes, acidulants, fragrances, and other food additives). When wheat flour is used, any variety of wheat flour may be used, and it may be a strong powder, a semi-strong powder, a gravity powder, a force powder, or a duramsemorina flour. Moreover, you may mix and use with other grain flours, such as rice flour, and starch (including processed starch).

Acts on trans-glutaminase and enzymes with sugar transfer activity to convert α-1,4 bonds, such as transglucosidase, to α-1,6 bonds, to noodles (including dumplings and Shumai's) In this case, the amount of the enzyme having a sugar transfer activity is suitably in the range of 1.5 U or more, preferably 1.5 to 300,000 U, more preferably 15 to 150,000 U, with respect to 1 g of the raw grain meal. Regarding the enzyme activity, 1 ml of 0.02 M acetic acid buffer (pH 5.0) was added to 1 ml of 1 mM α-methyl-D-glucoside, 0.5 ml of enzyme solution was added, and the reaction solution was allowed to react at 40 ° C. for 60 minutes. The amount of enzyme that produces 1 μg of glucose in ml was defined as 1 U.

Acts on trans-glutaminase and enzymes with sugar transfer activity to convert α-1,4 bonds, such as transglucosidase, to α-1,6 bonds, to noodles (including dumplings and Shumai's) In this case, the amount of the transglutaminase added is appropriate for an enzyme activity of 0.0001 U or more, preferably 0.0001 to 100 U, more preferably 0.05 to 10 U with respect to 1 g of grain flour. Regarding the enzyme activity, reaction was carried out using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as a substrate to form an iron complex in the presence of trichloroacetic acid at 525 nm. The absorbance is measured, and the activity is calculated by determining the amount of hydroxamic acid from the calibration curve. The amount of enzyme which produces 1 micromol of hydroxamic acid in 1 minute at 37 degreeC and pH 6.0 was defined as 1U.

Enzyme and transglutaminase having sugar transfer activity to convert α-1,4 bonds, such as transglucosidase, to α-1,6 bonds, on noodles (including dumplings and Shumai's) The amount of two enzymes to be added in the case of making the amount of the enzyme is the number of units of an enzyme having a sugar transfer activity for converting α-1,4 bonds of sugar chains such as transglutaminase to α-1,6 bonds Although 0.15-3,000,000U is suitable with respect to 1U of minaje, 1-200,000U is preferable, 90-200,000U is more preferable, 90-7,500U are still more preferable. In the case of udon, the amount of enzyme having a sugar transfer activity for converting α-1,4 bonds of sugar chains such as transglucosidase to α-1,6 bonds is 300 to 7,500 U per 1 U of transglutaminase. Particularly preferred. In the case of Japanese soba, the amount of enzyme having a sugar transfer activity for converting α-1,4 bonds of sugar chains, such as transglucosidase, to α-1,6 bonds, is 90 to 800 U per 1 U of transglutaminase. desirable.

The reaction time of each enzyme is not particularly limited as long as it is possible for the enzyme to act on the substrate material, and may be operated for a very short time or conversely for a long time. However, the actual action time is preferably 5 minutes to 24 hours. Also, the reaction temperature may be any temperature as long as it is a range in which the enzyme maintains activity. However, it is preferable to act at 0 to 80 ° C as a realistic temperature. That is, sufficient reaction time is obtained by taking the maturation process of dough in normal noodle making.

Excipients such as dextrin, starch, processed starch, seasonings such as meat extract, transglutasidase and transglutaminase, proteins such as plant protein, gluten, egg white, gelatin, casein, protein hydrolysates, protein partial decomposition products, emulsifiers , Chelating agents such as citrate, polymerized phosphate, reducing agents such as glutathione and cysteine, alginic acid, hydrous, pigments, acidulants, flavorings and other food additives, etc., may be mixed to obtain enzyme preparations for modifying starch-containing foods such as noodles. have. The enzyme preparation of the present invention may be in any form of liquid form, paste form, granule form or powder form. In addition, although the compounding quantity of each enzyme in an enzyme formulation is more than 0% and less than 100%, the compounding quantity of transglucosidase is 0.15-3,000,000U per 1U of transglutaminase, but 1-200,000U is suitable. Is preferable, 90-200,000U is more preferable, 90-7,500U are still more preferable. In the case of an enzyme preparation for udon, the blending amount of transglucosidase is particularly preferably 300 to 7,500 U per 1 U of transglutaminase. In the case of an enzyme preparation for Japanese soba, the blending amount of transglucosidase is particularly preferably 90 to 800 U per 1 U of transglutaminase.

1 is a sensory evaluation result regarding hardness, elasticity, persistence, sense of center, and comprehensive evaluation of udon noodles. (Example 1)

2 is a result regarding synergistic effects in hardness, elasticity, persistence, sense of center, and comprehensive evaluation of udon noodles. (Example 1)

3 is a sensory evaluation result regarding hardness, elasticity, persistence, sense of center, chewy taste, and comprehensive evaluation of Japanese soba. (Example 2)

4 is a result of synergistic effect in hardness, elasticity, persistence, sense of center, chewy taste, and comprehensive evaluation of Japanese soba. (Example 2)

5 is a sensory evaluation result regarding hardness, elasticity, persistence, sense of center, chewy taste, and comprehensive evaluation of pasta immediately after being boiled. (Example 3)

Fig. 6 is a result of the synergistic effect in hardness, elasticity, persistence, sense of center, chewy taste, and comprehensive evaluation of pasta immediately after being boiled. (Example 3)

7 is a sensory evaluation result regarding the hardness, elasticity, persistence, sense of center, chewy taste, and comprehensive evaluation of pasta after refrigerated storage. (Example 3)

8 is a result of synergistic effect in hardness, elasticity, persistence, sense of center, chewy taste, and comprehensive evaluation of pasta after refrigerated storage. (Example 3)

9 is a sensory evaluation result regarding hardness, elasticity, persistence, sense of center, and comprehensive evaluation of an instant medium screen. (Example 4)

Fig. 10 is a result of synergistic effects in hardness, elasticity, persistence, sense of center, and comprehensive evaluation of an instant medium screen. (Example 4)

11 is a sensory evaluation result relating to hardness, elasticity, persistence, sense of center, and comprehensive evaluation of a cold screen. (Example 5)

Fig. 12 shows the results of the synergistic effect in hardness, elasticity, persistence, sense of center, and comprehensive evaluation of the cold screen. (Example 5)

An Example is given to the following and this invention is demonstrated in detail. This invention is not limited at all by this Example.

Example 1: Udon

Gravity Powder Suzume (made by Nissei Seihoon Co., Ltd.) 750g, Processed Starch "Ajisai" (Matsutanigagaku Kogyo Co., Ltd.) 250g, Wheat gluten "Aglu G" [manufactured by Glico-Eyōshoku Hin Co.], 20 g, TGL, TG Was added and mixed for 1 minute with a kneader "2 kg vacuum kneader" (manufactured by Otakemenki Co., Ltd.) at 100 rpm. The test group was divided into eight test groups: control group without enzyme, TGL-only group, TG-only group, and TGL and TG in five ratios. Each enzyme addition amount is as showing in Table 1. A total of 5 ° C. saline solution in which 30 g of salt was added to 410 g of water was added to the mixed raw material, and kneaded with a kneader for 5 minutes (100 rpm: 2 minutes, 50 rpm; 3 minutes). After kneading, the noodle was rolled with a noodle machine "small roughening atmosphere and small continuous rolling mill" (manufactured by Tom Co., Ltd.), mixed, rolled, aged at room temperature for 1 hour, and cut out using a cutting degree of # 10. . The cut cotton line was immediately frozen and used as frozen raw udon noodles. Frozen udon noodles were boiled in boiling water for 15 minutes and then refrigerated for 6 hours, and sensory evaluation was performed. The sensory evaluation was carried out with six evaluation factors by the grading method from 0 to 5 points, with respect to hardness, elasticity, persistence, sense of center, and comprehensive evaluation. The results are shown in FIG. Moreover, the theoretical score of each combined addition division was computed based on the result of the division which added only TGL and the division which added only TG. For example, in the case of the theoretical value of the tenacity of the combined use (2), since the tenacity of the tenacity at the time of adding 0.134 U / g only TG is "-0.2", and the combined (2) uses 0.094 U / g of TG, -0.2 × 0.094 / 0.134 = -0.14 ”, while the TGL only had a rating of 1.4 when the 108.3 U / g was added, and in the combination (2), TGL was used at 32.5 U / g. 108.3 = 0.42 ", and when they are added together," -0.14 + 0.42 = 0.28 "is calculated. Therefore, "0.28" is a theoretical value of the persistence of combined (2). Using the value calculated in this way, the difference between a theoretical value and actual rating was calculated | required (FIG. 2). If this value is 0, it is an effect according to a theoretical value, ie, an additive effect, and if it is larger than 0, it means that the effect larger than a theoretical value, ie, a synergistic effect, is coming out.

Enzyme addition amount in each sample Control group TG Combination use (1) Combination use (2) Combination use (3) Combination use (4) Combination use (5) TGL Transglutaminase (TG)
(For U / g grain) 0.000 0.134 0.121 0.094 0.067 0.040 0.013 0.000 Transglucosidase (TGL)
(For U / g grain) 0.0 0.0 10.8 32.5 54.2 75.8 97.5 108.3 TGL amount when TG amount is 1 ＼ 0 90 300 800 1900 7500 ∞

As shown in Fig. 1, the persistence is imparted as the addition ratio of TGL is increased, and the hardness is imparted as the addition ratio of TG is increased. In terms of elasticity and centrality, it was evident that a particularly large effect was obtained when the two enzymes were acted at a certain ratio. The same tendency also appeared in the comprehensive evaluation. Moreover, as shown in FIG. 2, it turned out that all the combination test tools have a synergistic effect regarding texture. Also in comprehensive evaluation, it became clear that the synergistic effect is obtained in the whole range with more TGL addition amount than the combined (1), and it is especially a remarkable effect in the range which falls between the combined (2) and the combined (5).

Example 2: Soba (buckwheat noodles)

500g of soba flour, Heiwa (manufactured by Hokuto Seihoon Co., Ltd.), 500g strong powder Aotori (manufactured by Nissei Seihun Co., Ltd.), TGL and TG are added and kneader "2kg vacuum kneader" made by Otakemenki Co., Ltd. ] For 1 min. The test group consisted of eight test groups: control group without enzyme, TGL-only group, TG-only group, and TGL and TG in five ratios. Each enzyme addition amount is as showing in Table 2. A total of 5 ° C. saline solution in which 15 g of salt was added to 350 g of water was added to the mixed raw material, and kneaded with a kneader for 5 minutes (100 rpm: 2 minutes, 50 rpm; 3 minutes). After kneading | mixing, it rolled according to the noodle making machine "small roughening atmosphere and the small continuous rolling mill" [Tom Corporation make], it was combined and rolled, and it cut out using the cutting degree of # 18. The cut cotton line was immediately frozen and used as frozen raw Japanese soba. Frozen raw Japanese soba was boiled for 2.5 minutes in boiling water, refrigerated for 24 hours, and subjected to sensory evaluation. The sensory evaluation was carried out with six evaluation factors by the control method with a score of 0 and a score of -2 to 2 for the hardness, elasticity, persistence, sense of center, chewy taste, and comprehensive evaluation. The results are shown in FIG. Moreover, the theoretical score of each combined addition division was computed based on the result of the division which added only TGL and the division which added only TG. The calculation method was the same as that of Example 1, and the difference between a theoretical value and actual rating was calculated | required using the calculated value (FIG. 4). If this value is 0, it is an effect according to a theoretical value, ie, an additive effect, and if it is larger than 0, it means that the effect larger than a theoretical value, ie, a synergistic effect, is coming out.

Enzyme addition amount in each test zone Control group TG Combination use (1) Combination use (2) Combination use (3) Combination use (4) Combination use (5) TGL Transglutaminase (TG)
(U / g wheat flour) 0.000 0.268 0.242 0.188 0.134 0.081 0.027 0.000 Transglucosidase (TGL)
(U / g wheat flour) 0.0 0.0 21.7 65.0 108.3 151.7 195.0 216.7 TGL amount when TG amount is 1 ＼ 0 90 300 800 1900 7500 ∞

As shown in Fig. 3, the persistence was imparted as the addition ratio of TGL was increased, and the hardness and chewy taste were imparted as the addition ratio of TG was increased. In the comprehensive evaluation, it was evident that a particularly large effect was obtained when the two enzymes were operated at a certain ratio. Moreover, as shown in FIG. 4, it turned out that there exists a synergistic effect regarding a texture in all the combination test tools. In the combined evaluation, there was a slight synergistic effect in the combinations (4) and (5), but a remarkable synergistic effect was obtained in the whole range in which the amount of TG added was greater than that, and it entered between the combined (1) and the combined (3). It became clear that it was especially a remarkable effect in the range.

Example 3: Pasta

TGL and TG were added to 2 kg of Duram powder "DF" (made by Nissei Corporation), and the mixture was sufficiently mixed. The test group was divided into eight test groups: control group without enzyme, TGL-only group, TG-only group, and TGL and TG in five ratios. Each enzyme addition amount is as showing in Table 2. 540 g of time was added to the mixed raw material and kneaded for 15 minutes (speed of kneader setting 100) with a kneader "Vacuum Mixer VU-2" (manufactured by Okubatek Kosho Co., Ltd.). After kneading, extrusion quenching was performed with the pasta machine "vacuum extruder FPV-2" (made by Nippon Engineering Co., Ltd.) using the 1.8 mm long pasta dice | dies. The extruded cotton wire was dried with the dryer "constant temperature and humidity tank LH21-13P" (made by Nagano Chemical Co., Ltd.), and it was set as dry pasta. The dry pasta was boiled for 9.5 minutes in boiling water and then sensory evaluation. This was evaluated immediately after the life. In addition, boiled for 9.5 minutes in the same way, refrigerated for 24 hours, ranged up for 30 seconds, and subjected to sensory evaluation. This was taken as evaluation after storage. The sensory evaluation was carried out with 7 evaluation factors by the grading method from -2 to 2 points regarding the hardness, elasticity, persistence, feeling of center, chewy taste and comprehensive evaluation. The results are shown in FIGS. 5 and 7. Moreover, the theoretical score of each combined addition division was computed based on the result of the division which added only TGL and the division which added only TG. The calculation method was the same as that of Example 1, and the difference between a theoretical value and actual rating was calculated | required using the calculated value (FIG. 6, FIG. 8). If this value is 0, it is an effect according to a theoretical value, ie, an additive effect, and if it is larger than 0, it means that the effect larger than a theoretical value, ie, a synergistic effect, is coming out.

As shown in Fig. 5, which is the result of evaluation immediately after boiling, the stickiness was imparted as the addition ratio of TGL was increased, and the hardness and chewy taste were imparted as the addition ratio of TG was increased. In terms of elasticity and centrality, it was evident that a particularly large effect was obtained when the two enzymes were acted at a certain ratio. The same tendency also appeared in the comprehensive evaluation. The same was also true in the evaluation after storage (FIG. 7). In addition, as shown in FIG. 6, FIG. 8, it was found that all the combined test tools immediately after boiling and after storage have a synergistic effect on the texture. Among these, in the comprehensive evaluation, remarkable synergistic effects were confirmed in all the test ports of the combination (1) to the combination (5).

Example 4: Instant Medium Screen

850 g of semi-tough powder "Toku No. 1" manufactured by Nissei Seihoon Co., Ltd. and 150 g of processed starch "Matsutani Sakura" [Matsutani Kagaku Kogyo Co., Ltd.] are kneader "Vacuum Mixer VU-2" [manufactured by Okubatek Shosho Co., Ltd.]. Premix for 2 minutes (90 rpm). To 200 g of water, a solution of 15 g of salt, 2 g of hydrated powder function X (manufactured by Nihon Colloid), chicken extract `` Aji Extract '' chicken L-1 (manufactured by Ajinomoto Co., Ltd.), and a solution of enzyme dissolved in 130 g of sorghum, Whole quantity was added to the said mixed raw material, and it knead | mixed for 15 minutes (90 rpm; 1 minute, 45 rpm; 14 minutes) with the said kneader. The test group consisted of six test groups: control group without enzyme, TGL-only group, TG-only group, and TGL and TG in three ratios. Each enzyme addition amount is as showing in Table 3. After kneading | mixing, it rolled by the cotton machine (made by Fuji Sesaku Sho Co., Ltd.) according to the cotton, and it combined and rolled and obtained the dough of thickness 1mm. After standing for 10 minutes, it cut out using the cutting degree of # 16, and it steamed for 3 minutes at 95-98 degreeC by the steamer (made by Fuji Sesaku Sho Co., Ltd.). After the mold was removed, the fryer was compacted at 145 ° C for 75 seconds with a fryer "Compact Autofryer KCAF-187EL-T" (manufactured by Kitasawa Sangyo Co., Ltd.) to obtain a frying surface. The obtained fried surface was soaked in boiling water for 4.5 minutes, and after removing moisture, sensory evaluation was performed. The sensory evaluation was carried out with four evaluation factors by the grading method from -2 to 2 points regarding the hardness, elasticity, persistence, central feeling, and comprehensive evaluation. The results are shown in FIG. Moreover, the theoretical score of each combined addition division was computed based on the result of the division which added only TGL and the division which added only TG. The calculation method was the same as that of Example 1, and the difference of a theoretical value and an actual grade was calculated | required using the calculated value (FIG. 10). If this value is 0, it is an effect according to a theoretical value, ie, an additive effect, and if it is larger than 0, it means that the effect larger than a theoretical value, ie, a synergistic effect, is coming out.

Enzyme addition amount in each test zone Control group TG Combination use (1) Combination use (2) Combination use (3) TGL Transglutaminase (TG)
(U / g wheat flour) 0.000 0.134 0.121 0.067 0.013 0.000 Transglucosidase (TGL)
(U / g wheat flour) 0.0 0.0 10.8 54.2 97.5 108.3 TGL amount when TG amount is 1 ＼ 0 90 800 7500 ∞

As shown in Fig. 9, persistence was imparted as the addition ratio of TGL was increased, and hardness was imparted as the addition ratio of TG was increased. In the comprehensive evaluation, it was evident that a particularly large effect was obtained when the two enzymes were operated at a certain ratio. Moreover, as shown in FIG. 10, it turned out that there exists a synergistic effect of a texture with respect to any one item in all the combination test tools. Also in the comprehensive evaluation, the synergistic effect was confirmed in all the combination test constituents, and the remarkable effect was especially centered around the combination (2).

Example 5: Medium screen (cold screen)

1 kg of gravity powder "Shirotsubaki" (made by Nissei Seihoon Co., Ltd.) and yellow garden yellow cattle "Yellow color TH-G" [manufactured by Hasegawa Koryo Co., Ltd.] Otakemenki Co., Ltd.] was mixed for 1 minute. The test group was divided into eight test groups: control group without enzyme, TGL-only group, TG-only group, and TGL and TG in five ratios. Each enzyme addition amount is as showing in Table 2. A solution at 5 ° C. to which 5 g of salt and 10 g of hydrous “powder function X” (manufactured by Nihon Colloid Co., Ltd.) was added to 420 g of water was added to the mixed raw material, and kneaded for 3.5 minutes (100 rpm: 2 minutes, 50 rpm: 1.5 minutes) with a kneader. It was. After kneading | mixing, it rolled according to the noodle making machine "small roughening atmosphere and the small continuous rolling mill" [Tom Corporation make], it was combined and rolled, and it cut out using the cutting degree of # 18. The cut cotton line was immediately frozen to obtain a frozen live screen. Frozen live screens were boiled for 2.5 minutes in boiling water and then subjected to sensory evaluation. The sensory evaluation was carried out with four evaluation factors by the grading method from -2 to 2 points regarding the hardness, elasticity, persistence, central feeling, and comprehensive evaluation. The results are shown in FIG. Moreover, the theoretical score of each combined addition division was computed based on the result of the division which added only TGL and the division which added only TG. The calculation method was the same as that of Example 1, and the difference of a theoretical value and an actual grade was calculated | required using the calculated value (FIG. 12). If this value is 0, it is an effect according to a theoretical value, ie, an additive effect, and if it is larger than 0, it means that the effect larger than a theoretical value, ie, a synergistic effect, is coming out.

As shown in Fig. 11, the persistence was imparted as the addition ratio of TGL was increased, and the hardness was imparted as the addition ratio of TG was increased. In the comprehensive evaluation, it was evident that a particularly large effect was obtained when the two enzymes were operated at a certain ratio. Moreover, as shown in FIG. 12, it turned out that there exists a synergistic effect of a texture with respect to any one item in all the combination test tools. Also in comprehensive evaluation, the synergistic effect was confirmed by all the combination test ports, and it became clear that it was especially a remarkable effect in the range which falls between the combined use (3) and the combined use (5).

According to the present invention, since the quality of starch-containing food such as noodles can be improved, it is very useful in the food field.

Claims (13)

A method for producing noodles characterized by adding a transglucosidase (EC 3.2.1.20) and a transglutaminase. The method according to claim 1, wherein the amount of transglucosidase added is 1.5 to 300,000 U per gram of flour, and the amount of transglutaminase is 0.0001 to 100 U per gram of flour. The method according to claim 2, wherein the amount of transglucosidase added is 1 to 200,000 U per 1 U of transglutaminase. The method according to claim 2, wherein the amount of transglucosidase added is 90 to 7,500 U per 1 U of transglutaminase. A method for producing udon with the addition of transglucosidase and transglutaminase, wherein the amount of transglucosidase added is 1.5 to 300,000 U per 1g of flour, and 300 to 7,500 U per 1U of transglutaminase Way. A method for producing Japanese soba with the addition of transglucosidase and transglutaminase, wherein the amount of transglucosidase is 1.5 to 300,000 U per 1g of flour, and 90 to 800 U per 1U of transglutaminase. Manufacturing method. Enzyme preparation for noodle modification containing transglucosidase and transglutaminase. The enzyme preparation according to claim 7, wherein the content of transglucosidase is 90 to 200,000 U per U of transglutaminase. The enzyme preparation according to claim 7, wherein the content of transglucosidase is 90 to 7,500 U per 1 U of transglutaminase. An enzyme preparation for preparing udon containing transglucosidase and transglutaminase, wherein the content of transglucosidase is 300 to 7,500 U per 1 U of transglutaminase. An enzyme preparation for the production of Japanese soba containing a transglucosidase and a transglutaminase, wherein the content of the transglucosidase is 90 to 800 U per 1 U of the transglutaminase. delete delete

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