WO2007097409A1

WO2007097409A1 - Enzyme preparation for instant noodle and method of producing instant noodle

Info

Publication number: WO2007097409A1
Application number: PCT/JP2007/053345
Authority: WO
Inventors: Tadaaki Saegusa; Akihiro Mizunaga; Shoko Ninomiya
Original assignee: Ajinomoto Co., Inc.
Priority date: 2006-02-20
Filing date: 2007-02-16
Publication date: 2007-08-30
Also published as: JPWO2007097409A1; KR20080093058A; TW200735786A; CN101384182A; TWI403275B; JP4905450B2

Abstract

[PROBLEMS] To provide: a method for providing an effect of modifying an instant noodle even when transglutaminase is added in a small amount; and a method of economically producing an instant noodle having a glutinous core portion and well-balanced texture. [MEANS FOR SOLVING PROBLEMS] Disclosed is a method of producing an the instant noodle, wherein transglutaminaze and at least one material selected from an animal extract, gelatin, and a gelatin hydrolysate.

Description

Specification

Enzyme preparation for instant koji and method for producing instant koji

The present invention relates to an enzyme preparation for instant koji containing transglutaminase and a method for producing instant koji using transglutaminase. Background technology.

Transglutaminase is widely used to improve the texture of moss. For example, Patent Document 1 (Japanese Unexamined Patent Publication No. 11-3 4 6 6 8 9) improves elasticity and stickiness. An example of use for an instant bag with the purpose of doing is disclosed. The conventional instant rice cake has a uniform texture, so the beginning of itching is hard like ginger and the need for instant rice with a sticky texture is increasing at the center. Transdaltaminase is less effective than ginger and transdaltaminase is difficult to use for instant meals from an economic standpoint. The use of is not progressing. For example, in the production method of Chinese rice cake (ginger) disclosed in Patent Document 2 (Japanese Patent Application Laid-Open No. 2 00 0-6 0 4 3 1), the amount of transglutaminase used in the flour The amount of transdalinase used in the instant koji manufacturing method disclosed in Patent Document 1 is 5 units per 1 g of protein of flour, whereas 1.0 unit per 1 g of protein. Disclosure of the invention

Although the present invention has a small amount of transdaltaminase added, The purpose is to provide a method for obtaining a reforming effect, and to provide a method for economically producing instant rice cake with a well-balanced and strong texture at the center.

As a result of intensive studies, the present inventors have found that transglutaminase can be obtained by using a combination of transdal ligase and at least one material selected from animal exercise, gelatin, and gelatin hydrolysis. It has been found that the improvement effect of instant rice cake can be enhanced by the above, and 'the present invention has been completed. That is, the present invention is as follows _e

(1) An enzyme preparation for instant koji characterized by containing at least one material selected from the group consisting of animal extracts, gelatin, and gelatin hydrolysates, and Transdal Yuna Minase.

(2) A method for producing instant koji, characterized by adding at least one material selected from the group consisting of animal extracts, gelatin, and gelatin hydrolysates, and transglutaminase.

(3) The method according to (2), wherein the amount of transglutaminase added is 0.01 to 3 units per gram of protein in the raw flour.

According to the present invention, the improvement effect of instant glaze by transglutaminase can be enhanced, and even if the amount of transdaltaminase added is small, the instant glaze gives a well-balanced hardness and stickiness. Will be able to. BEST MODE FOR CARRYING OUT THE INVENTION

The instant rice cake of the present invention is a ginger wire obtained by using flour such as wheat flour as the main raw material, steamed and heat-treated if necessary, and dried with oil or hot air, and has a moisture content of 20% or less. In other words, the present invention does not include a raw-type cocoon whose preservation is ensured by retort treatment or acid treatment. Flour as raw material for instant rice cake of the present invention Examples include wheat flour, buckwheat flour, rice flour and the like.

The transdalinase used in the present invention catalyzes the acyl transfer reaction between the α-carboxyamide group of a glutamine residue in a protein or peptide chain and a primary amine, and the primary amine is a lysine residue of the protein. In some cases, it is an enzyme that acts to form ε- (rG 1 u) .- Lys crosslinks. Trans Guru evening Mina one peptidase to use in the present invention, Bok Ransuguru evening as long as it has a Mina one peptidase activity, not particularly limited to the origin of its, for example, Streptomyces (Streptmyces mobaraensis IF0l3819 _o Note, formerly Streptoverticillium Although it was classified in the genus Lilium, in the current classification, Streptoperticillium is classified as Streptomyces.) It is abbreviated as MTGa se. No. 5156956): derived from mammals such as guinea pigs (Japanese Patent Laid-Open No. 58-14964), derived from fish such as cod (Nobuo Seki et al., Journal of the Fisheries Society of Japan 56 卷 1 No. 1 page 25 (1990)), those present in blood (also referred to as Factor IV), and others produced by genetic recombination methods (for example, JP-A-1300889, JP-A-5 19988 '3 publication, Japanese Patent Laid-Open No. 6-2 2577'5 , It is Rukoto using ¾ such as WO 93/15234 International Patent Publication Pamphlet). As the koji lance glutaminase used in the present invention, it is possible to use any of the above transdaltaminases. It is preferable to use a microorganism derived from a microorganism that is commercially available in large quantities and easily available at low cost. . The amount of transglutaminase used is preferably 0, 01 to 3 units, more preferably 0.05 to 2 units, and even more preferably 0.1 to .1.0 units per gram of protein in the raw flour. The activity unit of transdaltaminase is measured and defined by the following hydroxamate method. That is, at a temperature of 37, in a buffer solution of pH 6.0, penzyloxycarbonyl-L-G In a reaction system using lutamylglycine and hydroxylamine as substrates, TG ase is allowed to act, and the resulting hydroxamic acid is converted to an iron complex in the presence of trichlorosuccinic acid, and then the absorbance at 5 25 nm is measured. The amount of enzyme that produced 1 mole of hydroxamic acid per minute was defined as the activity unit of TGase, that is, 1 unit (1 U). (See No. 1 publication).

Animal extracts used in the present invention include poultry, pigs, cattle, sheep, goats, seafood and other meats, bones, skins, etc. extracted with hot water, etc., or hydrolyzed with enzymes and acids. Extracts, concentrated solutions obtained by crimping these extracts, or extracts, and powders obtained by drying the concentrates are included.

The amount of the animal extract used is preferably 0.1 to 5 g, more preferably 0.2 to 2 g as a soluble solid content with respect to l kg of flour. If it is less than this range, the synergistic effect with 卜 lance glutaminase will not be exerted, and if it is more than this range, the texture of the candy will become sticky, or the taste of the strawberry will become too strong.

The gelatin used in the present invention may be either acid-treated or alkali-treated gelatin, and its origin may be any of poultry, pigs, cows, sheep, goats, and fish, and the site may be either skin or bone Good. A material called collagen is also included in the gelatin in the present invention.

The amount of gelatin used is preferably from 0.1 to 5 g, more preferably from 0.2 to 2 g, based on l kg of flour. If it is less than this range, the synergistic effect with transglutaminase will not be exerted, and if it is more, the texture of koji will be sticky and unfavorable.

The gelatin hydrolyzate used in the present invention is a product obtained by reducing gelatin by heating, proteolytic enzyme, acid, or alkali. Raw material gelatin is Either natural or alkaline-treated gelatin may be used, and its origin may be any of poultry, pigs, cattle, sheep, goats and fish, and the site may be either skin or bone. In addition, materials called collagen hydrolyzate, collagen peptide, and gelatin peptide are also included in the gelatin hydrolyzate in the present invention.

The amount of gelatin hydrolyzate used is preferably 0.1 to 5 g, more preferably 0.2 to 2 g, based on l kg of flour. If it is less than this range, the synergistic effect with transglutaminase will not be exhibited, and if it is more, the texture of koji will become sticky and unfavorable.

In the instant rice cake of the present invention, the main raw material flour and the auxiliary wire are added with water, and the wire obtained through the mixing, compounding, rolling, and wire cutting processes is laid for a certain period of time as necessary. It can be obtained by heat treatment with steam, followed by oil dust treatment or hot air drying treatment.

The transglutaminase, animal extract, gelatin and gelatin hydrolyzate used as auxiliary materials may be mixed with flour in advance, or may be mixed with flour after dissolving in water for water addition.

Since transdaltaminase effectively acts on the protein in the cocoon band after the rolling process and before steaming, the longer it takes to stand (so-called laying down) during this period It is easy to obtain the effect of transglutaminase, and the effect can be obtained with a smaller amount of transglutaminase. Example

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these Examples.

(Example 1) Semi-strong wheat flour (trade name: special number one, manufactured by Nisshin Flour Milling Co., Ltd.) 8 50 g and evening chocolate starch (trade name: Sakura Matsuya, manufactured by Matsutani Chemical Co., Ltd.) 1 500 g are put into a vacuum mixer. 2 g of sodium chloride, irrigation preparation (brand name: irrigation: X, manufactured by Nippon Colloid Co., Ltd.), “Aktipa” Koshikeep (transglutaminase activity 25 U / g, manufactured by Ajinomoto Co., Inc.) Chicken extract (Brand name: Chicken AO, derived from chicken bone, hot water extraction, soluble solids concentration 53%, manufactured by Ajinomoto Co., Inc.) 1 g is dissolved in 3400 g of water and put into a vacuum mixer. 1 After mixing for 5 minutes, the mixture was allowed to stand for 10 minutes.The obtained rag-like dough was subjected to a dough parachipping, compounding, and shonobu using a koji making machine (manufactured by Fuji Seisakusho Co., Ltd.), The dough was adjusted to a thickness of 1.0 mm and a cocoon band was obtained. The steamed rice cake was steamed for 3 minutes at 9 SV, and the steamed rice cake was placed in a 1 2 c mx 10 c mx 3 cm formwork (contents 70 g Z pieces). Instant cooking was obtained for 75 seconds in heated palm oil, and the amount of transglutaminase used per gram of flour protein was 0.5 U.

An instant koji was prepared in the same manner as in Example 1, except that 0.5 g of gelatin (derived from acid-treated pork skin gelatin, manufactured by Nitta Gelatin) was used instead of the chicken extract. Instead of chicken extract, collagen peptide (derived from acid-treated pork skin gelatin, average molecular weight 200, Nitta Gelatin) 0.5 g was used. Prepared.

For comparison, instant rice cake was prepared in the same manner as in Example 1 except that no transglutaminase and chicken extract were used, no transglutaminase was used, and no chicken extract was used. .

Hot water was poured into the prepared instant bowl and allowed to stand for 4 minutes. The evaluation items for sensory evaluation are the “hardness” that is felt when rubbing the heel and the center of the heel. The evaluation was made in increments of 0.5 points with Comparative Example 1 as 0 points. The evaluation was conducted by three panelists. Table 1 shows the composition of auxiliary materials, average scores, and standard scores in each experimental section.

(table 1 )

Score criteria

Hardness> <Center viscosity>

Score criteria Criterion score criteria

3 Sufficient hardness 3 Sufficient viscosity

2 Slightly lacking hardness 2 Slightly lacking stickiness

1 Insufficient hardness 1. Sticky As is apparent from the results shown in Table 1, in addition to transglutaminase, any of animal extracts, gelatin, and gelatin hydrolysates are used in combination. As a result, even though the amount of transglutaminase added is as low as 0.5 U per gram of raw wheat flour protein, the texture of instant bells can be dramatically improved. Came.

Industrial applicability

Improving the effect of instant glaze by transglutaminase, and adding a small amount of transdal mininase, the hardness of the instant glaze is good. This translation is useful for the production of cocoons.

Claims

The scope of the claims

1. An enzyme preparation for instant koji characterized by containing at least one material selected from the group consisting of animal extracts, gelatin, and gelatin hydrolyzate and transglutaminase.

2. A method for producing instant koji, characterized by adding at least one material selected from the group consisting of animal extracts, gelatin, and gelatin hydrolyzate, and koji landal yuminase.

3. The method according to claim 2, wherein the amount of Transdal Yuna Minase added is 0.01 to 3 units per gram of protein in the raw flour.