TW201320900A - 穀物加工食品用抗真菌劑 - Google Patents
穀物加工食品用抗真菌劑 Download PDFInfo
- Publication number
- TW201320900A TW201320900A TW101136484A TW101136484A TW201320900A TW 201320900 A TW201320900 A TW 201320900A TW 101136484 A TW101136484 A TW 101136484A TW 101136484 A TW101136484 A TW 101136484A TW 201320900 A TW201320900 A TW 201320900A
- Authority
- TW
- Taiwan
- Prior art keywords
- chitinase
- antifungal agent
- cereal
- bread
- food
- Prior art date
Links
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Classifications
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- A—HUMAN NECESSITIES
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- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- A—HUMAN NECESSITIES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
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- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本發明係提供穀物加工食品之抗真菌劑，該抗真菌劑係含有幾丁質酶。本發明亦提供含有含該抗真菌劑之抗真菌劑的穀物加工食品。本發明更進一步提供含有抗真菌劑穀物加工食品的製造方法。依據本發明，可提供安全且便宜的穀物加工食品用抗真菌劑。
Description
本發明係關於穀物加工食品用抗真菌劑。
為了延長食品保存期間，有必要藉由抑制微生物，尤其是真菌，以防止腐敗。一般的食品類腐敗，需考量食品製造後的保存條件(周邊環境)，而將藉由抗菌劑，保存pH，保存溫度，水分活性的掌控等之組合的防腐技術予以付諸實行。
以穀物加工食品最具代表性的食品之麵包類的製造來說，其係以提高份量，防止老化，麵包內層結構或顏色，麵包的外皮顏色改善等作為目的，而利用了各式各樣的酵素。作為代表性的酵素係可列舉澱粉酶類，木聚醣酶類等的則有半纖維素酶類，氧化酶類，以及脂肪酶類等(專利文獻1)。又，被利用來防止老化，麵團調整等目的乳化劑替代品之酵素的利用也正被檢討中。以世界的製麵包市場背景來看，從麵包類的製造原物料成本削減或製造方法的效率化的觀點來看，酵素的利用正備受矚目。
一方面，蛋糕類，糕點類，麵類，米飯類，主要是以冷藏、冷凍作保存。工業上有利用丙酸鈣或酒精類等作為抗菌劑的例子。但是，抗菌劑的利用常常造成食品風味毀損的原因，及影響食物的物性亦已被報告。因此，穀物加工食品的抗真菌，是關係到與穀物加工食品的保存期間延長的重要課題，安全且便宜的抗真菌劑是備
受期待。
[專利文獻1]日本特開2007-325515
本發明目的係提供安全且便宜的穀物加工食品用抗真菌劑。
本發明者們，為了解決前述的問題，進行了專心致力檢討的結果，而發現藉由使用幾丁質酶可以提供安全且便宜的穀物加工食品用之抗真菌劑，進而完成本發明。
本發明係提供一種穀物加工食品用抗真菌劑，該抗真菌劑含有幾丁質酶。
一種實施的樣態為：前述抗真菌劑進一步含有丙酸鈣。
一種實施的樣態為：相對於前述1質量份之幾丁質酶，丙酸鈣係含有0.1~500質量份之比例。
本發明亦提供含有含前述抗真菌劑的抗真菌劑之穀物加工食品。
一種實施的樣態為：前述的食品為麵包類、蛋糕類或點心類等。
本發明更進一步，提供含有抗真菌劑之穀物加工食品的製造方法。該方法包含使穀物加工食品含有該抗真菌劑的步驟。
一種實施的樣態為：上述步驟為將前述抗真菌劑混合至穀物原料的步驟。
一種實施的樣態為：上述抗真菌劑係以每上述穀物原料的幾丁質酶量成為1~10000μg/g之量來混合。
一種實施的樣態為：上述步驟係將前述抗真菌劑施予至穀物加工食品表面的步驟。
一種實施的樣態為：上述抗真菌劑係以每上述穀物加工食品表面之幾丁質酶量成為2~200μg/cm2之量來施予。
依據本發明，可提供安全且便宜的穀物加工食品用抗真菌劑。本發明的穀物加工食品用抗真菌劑因為含有幾丁質酶的酵素，所以安全且便宜。
本發明的穀物加工食品用抗真菌劑為含有幾丁質酶。
本發明所謂之穀物加工食品，亦指穀物加工而成的食品。例如：穀物原樣、或穀物加工(例如：粉末加工、磨碎加工)的穀物原料，以這些穀物原料適宜且任意的和其他的材料混合後的混合物(例如：生麵團)，以這個混合物烘烤、蒸煮、油炸、燉煮等手法加工，依需求予以成形，或添加其他成分而成之食品。就穀物而言，可列舉例如小麥、玉米、米、蕎麥、大麥、黑麥、燕麥等。就穀物加工食品而言，可列舉例如麵包類、蛋糕類、點
心類、麵類、米飯類。較佳為麵包類、蛋糕類、點心類，更佳為麵包類。作為麵包類可列舉例如白麵包、點心麵包、長條麵包、法國麵包、蒸麵包、調理麵包、杯子包(hot dog bun)、水果麵包、玉米麵包、奶油長條麵包、小圓麵包、圓甜小麵包、牛角麵包(croissant)、丹麥糕點、乾麵包(hardtack)、普澤餅(pretzel)。作為蛋糕類可列舉例如海綿蛋糕、長條蛋糕、天使蛋糕、磅蛋糕(pound cake)、水果蛋糕、熱蛋糕等。作為點心類，可列舉例如：甜甜圈、馬德琳、年輪蛋糕、可麗餅、鬆餅、卡斯提雅蛋糕、比司克餅乾(biscuit)、脆餅(cracker)、馬芬(muffin)、泡芙、閃電泡芙、千層酥、蛋塔、威化酥、派、比薩、零食點心、舒芙蕾、煎餅、米果、小米果、饅頭、銅鑼燒、今川燒、鯛燒、餅、中華饅、月餅、波羅、花林糖等。作為麵類可列舉例如烏龍麵、蕎麥麵、麵線、義大利麵、拉麵、米粉、越式米粉等。作為米飯類可列舉例如米飯、米糕、粽子、御飯糰、壽司、炒飯等。
本發明中的幾丁質酶為可分解幾丁質的酵素的總稱。幾丁質為β-1,4-聚-N-乙醯麩胺酸，單醣的N-乙醯麩胺酸(GlcNAc)以β-1，4鍵連成的多醣。節足動物、軟體動物、外肛動物、菌類等，主要的構造即為多糖。幾丁質能被植物(例如木瓜)、軟體動物中腸腺、微生物(如放線菌)等的幾丁質酶(EC3.2.1.14)分解成GlcNAc及其寡糖。幾丁質酶是將幾丁質分解成寡糖或GlcNAc之酵素總稱。幾丁質酶從分解樣式來分，存在外切型幾丁質酶、內
切型幾丁質酶。從基因序列的相同性來分，知道有Family 18、Family 19及其它的幾丁質酶存在，而本發明的穀物加工食品用抗真菌劑所含有之幾丁質酶並特別無限定。較佳為Family 18及其他幾丁質酶。
作為幾丁質酶的調製方法無特別限定。可列舉例如從含有幾丁質酶的植物或從微生物調製。較佳為從微生物調製的方法，大量培養微生物，可便宜地調製幾丁質酶。以微生物來說並無特別限定。列舉例如放線菌、細菌、真菌、酵母等。較佳為放線菌。就放線菌來說，列舉例如Streptomyces griseus(以下、「Streptomyces」以「S.」簡記)、S.avermitilis、S.violaceoruber、S.cinnamoneus等。這些菌株可從獨立行政法人理化學研究所、獨立行政法人製品評價技術基盤機構、American Type Culture Collection等生物資源保存機構取得。從微生物調製幾丁質酶的方法，例如包含培養生產幾丁質酶的微生物之步驟、從培養液中分離含有幾丁質酶的液體與微生物菌體步驟、從含有幾丁質酶的液體中分離幾丁質酶步驟、精製步驟。培養生產幾丁質酶的微生物之步驟為，以含該微生物能利用的營養源的培養基培養該微生物。作為培養基的形態，以促進幾丁質酶生產為前提，液體狀或固體狀都可以。以大量培養來說較佳為液體培養基。就營養源可列舉例如碳源、氮源、無機鹽類。就碳源而言，可列舉例如葡萄糖，甘油，糊精，澱粉、糖蜜、動植物油、幾丁質酶。就氮源而言，可列舉例如：大豆粉、玉米漿，棉籽粕，肉類萃取物，蛋白腖，酵
母萃取物、硫酸銨、硝酸鈉、尿素等。就無機鹽類而言，可列舉例如：鈉、鉀、鈣、鎂、錳、鐵、鈷、鋅、磷酸等。以培養法來說，靜置培養或震盪培養亦或通氣攪拌培養皆可，大量培養來說以通氣攪拌培養較佳。培養溫度來說，通常15~37℃，較佳為20~30℃。培養基的酸鹼值pH5~9較佳。培養時間通常2~7天，以培養基中基丁質酶的蓄積量達到最高的時候停止培養。從培養液中分離含有幾丁質酶的液體和微生物菌體之步驟，可用例如離心分離過濾等已知的手段。從含幾丁質酶的液體中分離、精製幾丁質酶的步驟，可根據目的之幾丁質酶的精製度，適宜地組合使用例如排除分子量5000或10000的過濾膜超濾、用硫酸銨或乙醇分離、以色層分離法精製等之周知的手段。就幾丁質酶來說，可以液體狀直接使用含幾丁質酶的溶液，亦可使用真空乾燥或冷凍乾燥之後得到的粉末狀酵素。本發明中採用放線菌，以含有葡萄糖，甘油等放線菌比較容易吸收的碳源、肉類萃取物、酵母萃取物等天然的氮源、鈣鹽等的無機鹽之培養基培養放線菌，藉由將從培養液分離菌體而得的培養上清液超濾濃縮，該濃縮液再經過硫酸銨鹽析、酒精沉澱、色層分離法等方法精製而得的高純度幾丁質酶為佳。
本發明的穀物加工食品用抗真菌劑，另外可混合丙酸鈣。相對於1質量份之幾丁質酶的丙酸鈣混合質量比例較佳為0.1~500質量份，更佳為1~200質量份。
對本發明的穀物加工食品用抗真菌劑達到抗真菌效果的真菌，並無特別限定。可列舉例如：黑黴(Aspergillus
屬)、麴菌(Aspergillus屬)、青黴(Penicillium屬)、分枝孢子菌(Cladosporium屬)、根黴菌(Rhizopus屬)、毛黴菌(Mucor屬)等。
本發明的穀物食品加工抗真菌劑亦可進一步含有防腐劑、保期促進劑、酒精類。作為防腐劑係可列舉例如：安息香酸、安息香酸鹽、山梨酸、山梨酸鹽、對羥基苯甲酸酯、聚離胺酸、魚精蛋白分解物，、乳酸鏈球菌素、納他黴素等。作為保期促進劑係可列舉例如：有機酸，有機酸鹽(例如：醋酸鈉)、甘氨酸等。作為酒精類係可列舉例如：乙醇。本發明的穀物加工食品用抗真菌劑的殘留物通常為水。
含有本發明的抗菌劑的穀物加工食品含有上述的抗真菌劑。因此，含有幾丁質酶。於含有本發明的抗真菌劑的穀物加工食品中含有的幾丁質酶的量，只要可可發揮幾丁質酶的抗黴效果即可，無特定限定，在穀物加工食品內的幾丁質酶較佳約0.5~100000μg/g，更佳為0.65~6600μg/g，進一步更佳為1.3~1300μg/g。另外。在表面含有幾丁質酶的情況下，在穀物加工食品的幾丁質酶較佳為約5~500μg/g，更佳為12.5~250μg/g。
含有本發明的抗真菌劑穀物加工食品之製造方法，包含使穀物加工食品含有前述抗真菌劑的步驟。以該工而言，使穀物加工食品含有幾丁質酶，只要幾丁質酶可發揮抗真菌效果，則無特別限定。幾丁質酶在穀物加工食品製造的最後階段添加也可、於中間階段添加也可，添加於穀物原料內亦可，另在該等添加中組合至少2種方
式亦可。列舉例如，前述在穀物原料內混合抗真菌劑的步驟，在穀物加工食品表面施予前述抗真菌劑的步驟。前述在穀物原料內混合抗真菌劑的步驟，例如，前述含有前述抗真菌劑的水溶液、酒精液等，揉入穀物加工食品的原料、生麵團等、或將該原料、生麵團等浸漬在該水溶液或酒精液等。於穀物加工食品表面施予前述抗真菌劑的步驟，例如，將含有前述抗真菌劑的水溶液、酒精液等於穀物加工食品表面噴霧、塗布等。噴霧、塗布在穀物加工食品烘烤之前或烘烤之後皆可。較佳為在穀物加工食品烘烤之後。於穀物加工食品中含有前述抗真菌劑之量，將前述抗真菌劑混合入穀物原料時，較佳為使每穀物原料之幾丁質酶成為1~10000μg/g，更佳為2~2000μg/g之量。若為將前述抗真菌劑施予穀物加工食品表面時，較佳為使每穀物加工食品表面之幾丁質酶施成為2~200μg/cm2，更佳為5~100μg/cm2之量。
以下為基於實施例進一步詳細的說明本發明，但本發明並受限於以下的實施例。
以下實施例所使用的幾丁質酶，全部都是源自放線菌的幾丁質酶。以下實施例所使用的丙酸鈣，為食品泛用的防腐劑，其抗真菌作用是眾所周知的。以下實施例的「%」為表示「質量%」。
由表1(實施例1)所示之摻和比的原料構成之麵包生麵團(生麵團)330g，以低速攪拌機混合5分鐘，接下來以
高速攪拌機混合7分鐘。生麵團保持在35℃下100分鐘進行發酵後，以140℃烤20分鐘得到長條麵包(loaf bread)(以下以「長條」簡記)。
所得到的長條放置冷卻至室溫。於長條(約280g)的全表面噴灑如表2所示以噴霧劑(0.1%幾丁質酶係指1mL噴霧劑內添加1mg幾丁質酶的濃度)(約10μL/cm2)。將長條置於空氣中至表面乾燥後，各長條放入各別塑膠袋中於室溫下存放，以目視方式確認是否有真菌的產生。又，幾丁質酶XNP-161(外切型幾丁質酶)使用Nagase Chemtex股份有限公司製 CBT，幾丁質酶XGP-402(幾丁質酶，Family 18)使用Nagase Chemtex股份有限公司製 CBB。又幾丁質酶XGP-403(幾丁質酶，Family 19)，使用從S.violaceoruber培養液以硫酸銨分離後冷凍乾燥所得物。幾丁質酶XGP-405(幾丁質酶，Family 19)，使用從S.griseus培養液以硫酸銨分餾後冷凍乾燥所得物。其結果顯示於表3。表3為確認到真菌
的產生之前長條的保存期間。表3內的「-」表示長條什麼噴霧都沒有實施。
從表3可以清楚地看出，藉由添加幾丁質酶，麵包的保存期間延長了3~6日。又與控制組比較，添加幾丁質酶比添加丙酸鈣，保存期間延長了2~5日。確認了幾丁質酶比通用的丙酸鈣有更強的抗真菌作用。
替代表1(實施例1)所表示的摻合比，於表1(實施例2)所表示的混合比以外，與實施例1同樣進行，評價噴霧劑1~3的抗真菌效果。因此，本實施例的長條(約280g)為該生麵團為揉入丙酸鈣。其結果以表4表示之。表4為確認到真菌的產生之前長條的保存期間。表4內的「-」表示長條什麼噴霧都沒有實施。
從表4可以清楚地看出，藉由添加幾丁質酶，麵包的保存期間延長了24~45日。又與控制組比較，幾丁質酶的噴霧比丙酸鈣的噴霧，保存期間延長了21~42日。在實施例2中，原預想麵包生麵團揉入了丙酸鈣後，保存期間將被延長(無噴霧維持11日)，此比對控制組，處理丙酸鈣噴霧後，保存期間進一步延長了3日，處理幾丁質酶噴霧後，延長期間24~45日，確認幾丁質酶戲劇性的抗菌效果。
由表5所表示的原料摻合比(幾丁質酶1ppm係指相對於1g小麥粉，添加1μg幾丁質酶的濃度)所構成之麵包生麵團(生麵團)400g，以低速攪拌器混合2分鐘後，接下來以高速攪拌器混合6分鐘。經過26℃ 10分鐘的放置時間(BENCH TIME)，將生麵團分割、成型。成型的生麵團於30℃保持60分鐘進行發酵後，以220℃烘烤50分鐘燒得6個長條。
得到的各長條(約340g)，切成厚度1.5cm，面積大小110~120cm2的切片，總共得到48枚切片。每1枚切片放入塑膠袋內於室溫下存放，以目視的方式確認有無真菌的產生。計算產生真菌的切片所經歷的時間，結果如第1圖所示。
從第1圖可以清楚地看出，藉由併用0.05%的丙酸鈣和15或20ppm的幾丁質酶XGP-402，麵包的保存期間延長效果被確認，其效果較將0.2%的丙酸鈣揉入優異。
使用5ppm的幾丁質酶代替15ppm的幾丁質酶；以0.1%的丙酸鈣替代0.05%丙酸鈣以外，其它與實施例3同樣進行，計算發生真菌的切片數。其結果如第2圖所示。
從第2圖中可以清楚地看出，藉由併用0.1%丙酸鈣和5或20ppm的幾丁質酶XGP-402，麵包的保存期間延長效果被確定。
除了採用0.2%的幾丁質酶XGP-403或XGP-405替代5或20ppm的幾丁質酶XGP-402，改用0.1%的丙酸鈣代替比
較對照的0.2%丙酸鈣以外，其它與實施例4同樣進行，計算發生真菌的切片數。其結果如第3圖所示。
從第3圖中可以清楚地看出，藉由併用0.1%的丙酸鈣和0.2%的幾丁質酶XGP-403或XGP-405，麵包的保存期間延長效果被確定。
藉由本發明可提供安全且便宜的穀物加工食品用抗真菌劑。本發明的穀物加工食品用抗真菌劑因為含有幾丁質酶之酵素，所以安全又便宜。
第1圖係顯示併用0.05%的丙酸鈣和15或20ppm的幾丁質酶XGP-402時之麵包上產生的真菌增加之圖。
第2圖係顯示併用0.1%的丙酸鈣和5或20ppm的幾丁質酶XGP-402時之麵包上產生的真菌增加之圖。
第3圖係顯示併用0.1%的丙酸鈣和0.2%的幾丁質酶XGP-403或XGP-405時之麵包上產生的真菌增加之圖。
Claims (10)
- 一種穀物加工食品用抗真菌劑，其係含有幾丁質酶。
- 如申請專利範圍第1項的抗真菌劑，其係進一步含有丙酸鈣。
- 如申請專利範圍第2項的抗真菌劑，其相對於1質量份的該幾丁質酶，丙酸鈣係含有0.1~500質量份之比例。
- 一種穀物加工食品，其係含有含如申請專利範圍第1至第3項中任一項的抗真菌劑之抗真菌劑。
- 如申請專利範圍第4項的食品，其係麵包類、蛋糕類或點心類。
- 一種製造方法，其係含有抗真菌劑的穀物加工食品的製造方法，其係包含使穀物加工食品中含有如申請專利範圍第1項至第3項中任一項之抗真菌劑的步驟。
- 如申請專利範圍第6項的製造方法，其中該步驟係混合該抗真菌劑至穀物原料的步驟。
- 如申請專利範圍第7項的製造方法，其中該抗真菌劑係以使每該穀物原料之幾丁質酶量成為1~10000μg/g之量來混合。
- 如申請專利範圍第6項的製造方法，其中該步驟係將前述抗真菌劑施予至穀物加工食品表面的步驟。
- 申請專利範圍第9項的製造方法，其中該抗真菌劑係將每該穀物加工食品表面之幾丁質酶量成為2~200μg/cm2的量來施予。
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| CN107223693A (zh) * | 2017-07-06 | 2017-10-03 | 合肥先智商贸有限责任公司 | 一种真空包装腊肉防霉的加工方法 |
| CN108669446A (zh) * | 2018-05-03 | 2018-10-19 | 四川东方主食产业技术研究院 | 一种鲜湿面保鲜加工生产方法 |
| CN114403181B (zh) * | 2022-01-13 | 2023-10-27 | 福气面团数字科技股份有限公司 | 抗菌添加剂、面团生产方法及零防腐剂烘焙食品 |
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| JPH1066503A (ja) * | 1996-07-31 | 1998-03-10 | Buru Mataisu Mateirude | 長期保存焼き練り粉製品 |
| GB9714564D0 (en) * | 1997-07-10 | 1997-09-17 | Zeneca Ltd | Composition |
| JP2007325515A (ja) | 2006-06-06 | 2007-12-20 | Katayama Chem Works Co Ltd | パン用品質改良剤ならびにそれを配合してなるパンおよびその製造方法 |
| AP3182A (en) * | 2008-01-28 | 2015-03-31 | Lallemand Inc | A method for extending mold-free shelf life and improving flavor characteristics or baked goods |
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| US20140227419A1 (en) | 2014-08-14 |
| JP6004351B2 (ja) | 2016-10-05 |
| EP2764778A1 (en) | 2014-08-13 |
| JPWO2013051561A1 (ja) | 2015-03-30 |
| CN103874417A (zh) | 2014-06-18 |
| BR112014007764B1 (pt) | 2019-11-26 |
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