WO2008059992A1 - Process for producing starch-containing food and modified starch - Google Patents

Process for producing starch-containing food and modified starch Download PDF

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Publication number
WO2008059992A1
WO2008059992A1 PCT/JP2007/072606 JP2007072606W WO2008059992A1 WO 2008059992 A1 WO2008059992 A1 WO 2008059992A1 JP 2007072606 W JP2007072606 W JP 2007072606W WO 2008059992 A1 WO2008059992 A1 WO 2008059992A1
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Prior art keywords
starch
minutes
low temperature
enzyme
containing food
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PCT/JP2007/072606
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French (fr)
Japanese (ja)
Inventor
Takeshi Okamoto
Noriaki Yamada
Hidehiko Wakabayashi
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Ajinomoto Co., Inc.
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Priority to JP2008544224A priority Critical patent/JPWO2008059992A1/en
Publication of WO2008059992A1 publication Critical patent/WO2008059992A1/en

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12YENZYMES
    • C12Y203/00Acyltransferases (2.3)
    • C12Y203/02Aminoacyltransferases (2.3.2)
    • C12Y203/02013Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107Addition or treatment with enzymes not combined with fermentation with microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/161Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/174Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough

Definitions

  • the present invention relates to a starch-containing food using transdalcosidase and a method for producing modified starch.
  • 0 5/0 9 6 8 3 9 discloses cooked rice foods using transdalcocidase, starch-containing foods such as bread and rice bran, methods for inhibiting starch aging, and methods for improving quality. These methods are useful methods that have already been put into practical use in the food field, but it is preferable for the food industry if a method for improving the quality of starch-containing foods is found more efficiently.
  • trans-dalcosidases include those derived from filamentous fungi such as Aspergillus, Rhizopus, and Mucor, and those derived from the genus Bacillus (Japanese Patent Laid-Open No. 54-157587). Is known as Transdalcosidase L “Amano” (from Aspergillus niga) of Amano Enzym Co., Ltd. Transdalcosidase is used in various applications such as the production of sake and the production of branched oligosaccharides (W02 0 0 5 0 9 6 8 3 9, Japanese Patent Laid-Open No. Sho 5 4-1 5 7 8 9 7 Japanese Patent Application Laid-Open Nos.
  • the enzyme reaction temperature described in the examples is mostly 40 to 60, and there is no example of reaction at a low temperature of less than 20.
  • the optimum temperature of this enzyme is 60 and the relative activity at 40 ° C (the activity at 60 is 10 It is described that the activity of 0% decreases to a little over 40%, and the person skilled in the art does not intend to react this enzyme at low temperature.
  • the objective of this invention is providing the manufacturing method of the starch containing foodstuff and the modified starch in which the physical property and the taste were improved efficiently.
  • the inventors of the present invention improved the physical properties and taste of starch-containing foods more efficiently when transdalcoside is allowed to act on starch-containing foods or starches at low temperatures. It was found that starch was obtained. For example, despite the fact that the optimal temperature for transdalcosidase is known to be 60, the enzyme is allowed to act on starch-containing foods or starches under low temperature conditions. The inventors have found that the above object can be achieved with the amount of the enzyme, and have completed the present invention. That is, the present invention is as follows.
  • a method for producing a starch-containing food or modified starch characterized by causing transdalcosidase to act on starch-containing food or starch under low temperature conditions.
  • the transdalcosidase used in the present invention is an ⁇ -darcosidase enzyme (E C 3.2.1.20) having transglycosylation activity for converting -1,4 bonds into 6 bonds.
  • the origin of the enzyme is not particularly limited, but it is derived from microorganisms such as Aspergillus niger, Aspergillus filamentous fungi such as Aspergillus oryzae, Filamentous fungi such as Absida, Acremonium, Rhizobus, Mucor, etc.
  • An example is the enzyme derived from Aspergillus niga, which is marketed by Amano Enzym Co., Ltd. under the trade name Trans-Dalcosidease L “Amano”.
  • the starch-containing food of the present invention is not particularly limited as long as it is a food containing starch, and examples thereof include foods in which starch contributes to the texture and physical properties of the food.
  • representative Specific examples include cooked rice foods, processed foods such as bread and rice cakes, potatoes such as potatoes and sweet potatoes, other fruits and vegetables, starches such as potatoes, beans and cereals, phosphoric acid and acetic acid.
  • modified starch treated with when starch contributes to the food texture and physical properties of the food, for example, in the case of starch added as a thickener, a liquid seasoning or the like, even if it is a liquid food, the starch of the present invention Of course included in the food.
  • liquid foods with little viscosity such as sake, mirin, soy sauce, etc., in which starch does not contribute to the texture and physical properties of the food, are not included in the starch-containing food of the present invention.
  • Cyclic glucan is not included in the starch-containing food of the present invention.
  • cooked rice foods of the present invention cooked rice, red rice, pilaf, cooked rice, rice cake, risotto, rice ball, sushi, bento, rice bran are mentioned, and rice cake, rice ball, dumpling, Japanese confectionery that is processed from rice Included in cooked rice foods. These frozen products are also included.
  • the processed wheat food of the present invention includes udon, Chinese rice bowl, buckwheat, evening meal, dumpling skin, baked skin, etc., bread, French bread, sweet bread, cooking bread, etc., donut, cake, hot This includes bakery products such as cakes, lasagna, macaroni, buns, okonomiyaki, etc., including these frozen products.
  • the processed potato product of the present invention includes potato salad, french fries, boiled potatoes, mashed potatoes, frozen products thereof, and potato snacks such as potato chips.
  • the enzyme of the present invention When the enzyme of the present invention is allowed to act on starch-containing foods or starches, it may be allowed to act at any stage of the production process as long as the enzyme acts under low temperature conditions. That is, an enzyme may be added at the time of mixing raw materials, or an enzyme may be added to act after mixing.
  • the low temperature condition is preferably 0 or more and less than 20; more preferably 5 or more and 18 or less; and more preferably 5 or more and 15 or less.
  • the reaction time of the enzyme is not particularly limited as long as the enzyme can act on the substrate substance, and it may be very short or may be allowed to act for a long time.
  • the reaction time should be 5 minutes or longer, preferably 10 minutes or longer, more preferably 30 minutes or shorter, more preferably 60 minutes or longer.
  • the raw rice is washed and then immersed in a solution to which transdalcosidase is added, and is stored in a low temperature room or a refrigerated room whose room temperature is controlled to less than 20 and preferably 5 to 15. 5 minutes to 100 hours, preferably 1
  • the rice may be cooked after holding for 0 minutes to 100 hours, more preferably for 30 minutes to 100 hours.
  • transdalcosidase In the case of bread production, after adding transdalcosidase to raw materials such as flour, yeast, water, etc., mix in a low-temperature or refrigerated room whose room temperature is controlled to less than 20 ° C, preferably 5 to 15 1 After performing primary fermentation by holding for 0 minutes to 24 hours, preferably 30 minutes to 4 hours, after mixing with other raw materials or secondary fermentation as necessary, it may be fired.
  • transdalcocidase is added to the raw material. After leaving in a room or refrigerator for 5 minutes to 100 hours, preferably 10 minutes to 100 hours, more preferably 30 minutes to 100 hours, it may be boiled or cooled.
  • the added amount of the transdalcosidase of the present invention is such that the enzyme activity is 1.5 U or more, preferably 1.5 to 300, 00 U, more preferably 15 to 1 g of raw flour.
  • the range of 1 5 0, 0 0 0 U is appropriate.
  • enzyme activity 1 ml of ImM ⁇ -methyl-d-darcoside was added with 0.2 ml of 0.02 M acetate buffer (pH 5.0), 0.5 ml of enzyme solution was added, and 40: ,
  • Figure 1 shows the temperature dependence of the transfer and decomposition reactions.
  • Figure 2 shows the sensory evaluation results for Udon Test 1.
  • Example 1 shows the sensory evaluation results for the noodle test 2.
  • Embodiment 1 The best mode for carrying out the invention
  • Example 1 Temperature dependence of TGL
  • TGL transdalcosidase L “Amano” (manufactured by Amano Enzyme Co., Ltd., hereinafter abbreviated as TGL). l was added and reacted at 0 to 80 for 2 hr. After completion of the reaction, the mixture was heat-treated at 100 ° C. for 5 minutes to deactivate the enzyme and filtered. This reaction solution was analyzed by ion chromatography of Dionex, and the produced sugar was analyzed. Based on the ratio of sugar produced, the optimum conditions for transfer and degradation activities were examined.
  • the TGL treatment is more favorable than the control in terms of elasticity, firmness, and a favorable texture, but 15 is a very favorable texture, and the effect of 40 is effective. It was the lowest.
  • the effects in the low temperature range were confirmed. The results showed that both were more resilient than the control and had a good texture with a central feeling, but the effect at 15 ° C was most prominent. But the effect was confirmed. From the above results, the effect of improving the texture of TGL on udon was highest in response at 15, then higher in 5 and 25, and the response at 40 t: was less powerful.
  • Example 2 Pass evening
  • deyuram semolina “DF” manufactured by Nisshin Flour Milling Co., Ltd.
  • DF deyuram semolina
  • H0RBAT Co. a kneader
  • TGL was added to 35 g city water and dissolved (The amount of TGL added is 5 000 U or 5 000 U per gram of raw wheat flour), 3 minutes at speed 1 of the kneader setting, 7 at the same speed 2 Kneaded for a minute.
  • ESPEC constant temperature and humidity chamber
  • starch-containing food modified starch

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Wood Science & Technology (AREA)
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  • Grain Derivatives (AREA)

Abstract

A starch-containing food or a modified starch having been improved in the physical properties and taste can be efficiently produced by treating a starch-containing food or a starch with transglucosidase at a low temperature.

Description

明 細 書 澱粉含有食品及び改質澱粉の製造方法 技術分野  Technical description Starch-containing food and modified starch production method Technical Field
本発明は、 トランスダルコシダーゼを用いる澱粉含有食品及び改質澱粉 の製造方法に関するものである。 背景技術  The present invention relates to a starch-containing food using transdalcosidase and a method for producing modified starch. Background art
α化した澱粉を常温や低温で放置すると、 水分を分離し硬くなるが、 こ の現象は老化と呼ばれ、 澱粉の老化現象については数多く研究されている。 一般に老化の防止のためには温度を 80で以上に保つ、急速に乾燥させて水 分を 15%以下にする、 PH13 以上のアルカリ性に保つこと等が有効である とされているカ^ W02 0 0 5/ 0 9 6 8 3 9には、 トランスダルコシダー ゼによる米飯食品、 パン、 麵等の澱粉含有食品及び澱粉の老化抑制方法、 品質向上方法が開示されている。 これらの方法は、 食品分野はおいて既に 実用されている有用な方法であるが、 澱粉含有食品の品質をより効率よく 向上させる方法が見出されれば、 食品産業にとって好ましいことである。 トランスダルコシダーゼとして、 ァスペルギルス、 リゾプス、 ムコール 等の糸状菌由来のもの、 バチルス属細菌由来のものが知られている (特開 昭 5 4— 1 5 7 8 9 7号公報) が、 市販品としては天野ェンザィム株式会 社のトランスダルコシダーゼ L 「ァマノ」 (ァスペルギルス ·ニガ一由来) が知られている。 トランスダルコシダーゼは、 清酒の製造、 分岐オリゴ糖 の製造等様々な用途に用いられている (W02 0 0 5ノ 0 9 6 8 3 9、 特開 昭 5 4— 1 5 7 8 9 7号公報、 特開平 8— 1 8 8 5 8 8号公報、 特開 2 0 0 0 - 3 2 5 0 4 5号公報、 特開 2 0 0 4— 2 4 2 1 3号公報、 特開 2 0 0 5— 9 5 1 4 8号公報) 、 実施例に記載されている酵素反応温度は 4 0〜 6 0でが殆どであり、 2 0で未満の低温で反応させる例はない。 また、 WO 2 0 0 1 / 0 7 3 1 0 2や同社の力夕ログによると、 この酵素の至適 温度は 6 0 で、 4 0 °Cにおける相対活性 ( 6 0でにおける活性を 1 0 0 %とした活性) は 4 0 %強まで低下することが記載されているので、 当 業者はあえて低温でこの酵素を反応させようとは考えない。 When pregelatinized starch is left at room temperature or low temperature, moisture is separated and hardened. This phenomenon is called aging, and many studies have been conducted on the aging phenomenon of starch. In general, to prevent aging, it is effective to keep the temperature at 80 or higher, rapidly dry the water to 15% or less, and keep it alkaline at PH13 or higher. 0 5/0 9 6 8 3 9 discloses cooked rice foods using transdalcocidase, starch-containing foods such as bread and rice bran, methods for inhibiting starch aging, and methods for improving quality. These methods are useful methods that have already been put into practical use in the food field, but it is preferable for the food industry if a method for improving the quality of starch-containing foods is found more efficiently. Known trans-dalcosidases include those derived from filamentous fungi such as Aspergillus, Rhizopus, and Mucor, and those derived from the genus Bacillus (Japanese Patent Laid-Open No. 54-157587). Is known as Transdalcosidase L “Amano” (from Aspergillus niga) of Amano Enzym Co., Ltd. Transdalcosidase is used in various applications such as the production of sake and the production of branched oligosaccharides (W02 0 0 5 0 9 6 8 3 9, Japanese Patent Laid-Open No. Sho 5 4-1 5 7 8 9 7 Japanese Patent Application Laid-Open Nos. 8-1 8 5 8 8, 2 0 0 0-3 2 5 0 4 5, Japanese Patent Application Laid-Open 2 0 2 4 2 1 3, Japanese Patent Application Laid-Open No. 2 0 0 5-9 5 1 48)), the enzyme reaction temperature described in the examples is mostly 40 to 60, and there is no example of reaction at a low temperature of less than 20. In addition, according to WO 2 0 0 1/0 7 3 1 0 2 and the company's Ryuyu log, the optimum temperature of this enzyme is 60 and the relative activity at 40 ° C (the activity at 60 is 10 It is described that the activity of 0% decreases to a little over 40%, and the person skilled in the art does not intend to react this enzyme at low temperature.
発明の開示  Disclosure of the invention
本発明の目的は、 効率よく物性及び食味の改善された澱粉含有食品及び 改質澱粉の製造方法を提供することである。  The objective of this invention is providing the manufacturing method of the starch containing foodstuff and the modified starch in which the physical property and the taste were improved efficiently.
' 本発明者らは、 鋭意研究を行った結果、 トランスダルコシダ一ゼを低温 条件下で澱粉含有食品又は澱粉に作用させる方がより効率よく物性及び 食味の改善された澱粉含有食品ゃ改質澱粉が得られることを見出した。 例 えば、 トランスダルコシダーゼの至適温度は 6 0でであると知られている にも関わらず、 当該酵素を低温条件下で澱粉含有食品又は澱粉に作用させ ることにより、 1 1 0といった少量の酵素量で上記目的を達成しうるこ とを見出し、 本発明を完成するに至った。 即ち、 本発明は以下の通りであ る。  '' As a result of diligent research, the inventors of the present invention improved the physical properties and taste of starch-containing foods more efficiently when transdalcoside is allowed to act on starch-containing foods or starches at low temperatures. It was found that starch was obtained. For example, despite the fact that the optimal temperature for transdalcosidase is known to be 60, the enzyme is allowed to act on starch-containing foods or starches under low temperature conditions. The inventors have found that the above object can be achieved with the amount of the enzyme, and have completed the present invention. That is, the present invention is as follows.
( 1 ) トランスダルコシダーゼを低温条件下で澱粉含有食品又は澱粉に作 用させることを特徴とする澱粉含有食品又は改質澱粉の製造方法。  (1) A method for producing a starch-containing food or modified starch, characterized by causing transdalcosidase to act on starch-containing food or starch under low temperature conditions.
(2) 低温条件が 0で以上 2 0で未満である ( 1 ) 記載の方法。  (2) The method according to (1), wherein the low temperature condition is 0 or more and less than 20.
(3) 低温条件が 5で以上 1 8 以下である ( 1 ) 記載の方法。  (3) The method according to (1), wherein the low temperature condition is 5 or more and 18 or less.
(4) 低温条件が 5で以上 1 5で以下である ( 1 ) 記載の方法。  (4) The method according to (1), wherein the low temperature condition is 5 or more and 15 or less.
( 5)低温条件下に保持される時間が 5分以上 1 0 0時間以下である( 1 ) 乃至 (4) 記載の方法。  (5) The method according to any one of (1) to (4), wherein the time kept under low temperature conditions is 5 minutes or more and 100 hours or less.
本発明に用いる トランスダルコシダーゼは、 ひ- 1, 4 結合を 6 結合 へと変換させる糖転移活性を有する α -ダルコシダーゼ酵素(E C 3. 2. 1. 2 0) である。 酵素の由来は特に限定されないが、 ァスペルギルス · 二ガー、 ァスペルギルス · ォリゼ等のァスペルギルス属糸状菌、 アブシダ 属、 アクレモニゥム属、 リゾブス、 ムコール等の糸状菌、バチルス属細菌、 スルフォロブス属細菌等微生物由来のものが例として挙げられ、 トランス ダルコシダ一ゼ L 「ァマノ」 という商品名で天野ェンザィム (株) より市 販されているァスペルギルス · ニガ一由来の酵素がその一例である。  The transdalcosidase used in the present invention is an α-darcosidase enzyme (E C 3.2.1.20) having transglycosylation activity for converting -1,4 bonds into 6 bonds. The origin of the enzyme is not particularly limited, but it is derived from microorganisms such as Aspergillus niger, Aspergillus filamentous fungi such as Aspergillus oryzae, Filamentous fungi such as Absida, Acremonium, Rhizobus, Mucor, etc. An example is the enzyme derived from Aspergillus niga, which is marketed by Amano Enzym Co., Ltd. under the trade name Trans-Dalcosidease L “Amano”.
本発明の澱粉含有食品は、 澱粉を含有する食品であれば特に限定されな いが、 澱粉が該食品の食感、 物性に寄与している食品が挙げられる。 代表 例として具体的には、 米飯食品、 パン、 麵等の小麦加工食品、 ジャガイモ ゃサツマィモといったィモ類やその他果実 · 野菜類、 またィモ類、 豆類、 穀類等の澱粉そのもの、 リン酸ゃ酢酸で処理された加工澱粉が挙げられる。 また、 澱粉が該食品の食感、 物性に寄与する場合、 例えば澱粉が増粘剤と して添加されているソース、液体調味料等の場合は、液状食品であっても、 本発明の澱粉含有食品に当然含まれる。 但し、 澱粉が該食品の食感、 物性 に寄与しないような、 酒、 みりん、 醤油等の粘性のほとんどない液状食品 は本発明の澱粉含有食品には含まれない。 また、 環状グルカンは本発明の 澱粉含有食品には含まれない。本発明の米飯食品として、炊飯白米、赤飯、 ピラフ、 炊き込みご飯、 粥、 リゾッ ト、 おにぎり、 寿司、 弁当、 米麵が挙 げられ、 餅米を加工した餅、 おはぎ、 団子、 和菓子も本発明の米飯食品に 含まれる。また、 これらの冷凍品も含まれる。本発明の小麦加工食品には、 うどん、 中華麵、 そば、 パス夕、 餃子の皮、 焼売の皮等の麵類、 食パン、 フランスパン、 菓子パン、 調理パン等のパン類、 ドーナツ、 ケーキ、 ホッ トケーキ等のベーカリー製品、 ラザニァ、 マカロニ、 饅頭、 お好み焼き等 が含まれ、 これらの冷凍品も含まれる。 本発明のジャガイモ加工品には、 ポテトサラダ、 フライ ドポテト、 ボイルドポテト、 マッシュポテト、 これ らの冷凍品、 ポテトチップス等のポテトスナック等が含まれる。 The starch-containing food of the present invention is not particularly limited as long as it is a food containing starch, and examples thereof include foods in which starch contributes to the texture and physical properties of the food. representative Specific examples include cooked rice foods, processed foods such as bread and rice cakes, potatoes such as potatoes and sweet potatoes, other fruits and vegetables, starches such as potatoes, beans and cereals, phosphoric acid and acetic acid. And modified starch treated with In addition, when starch contributes to the food texture and physical properties of the food, for example, in the case of starch added as a thickener, a liquid seasoning or the like, even if it is a liquid food, the starch of the present invention Of course included in the food. However, liquid foods with little viscosity such as sake, mirin, soy sauce, etc., in which starch does not contribute to the texture and physical properties of the food, are not included in the starch-containing food of the present invention. Cyclic glucan is not included in the starch-containing food of the present invention. As cooked rice foods of the present invention, cooked rice, red rice, pilaf, cooked rice, rice cake, risotto, rice ball, sushi, bento, rice bran are mentioned, and rice cake, rice ball, dumpling, Japanese confectionery that is processed from rice Included in cooked rice foods. These frozen products are also included. The processed wheat food of the present invention includes udon, Chinese rice bowl, buckwheat, evening meal, dumpling skin, baked skin, etc., bread, French bread, sweet bread, cooking bread, etc., donut, cake, hot This includes bakery products such as cakes, lasagna, macaroni, buns, okonomiyaki, etc., including these frozen products. The processed potato product of the present invention includes potato salad, french fries, boiled potatoes, mashed potatoes, frozen products thereof, and potato snacks such as potato chips.
本発明の酵素を澱粉含有食品又は澱粉に作用させる場合、 低温条件下で 酵素が作用する限り、 それらの製造工程のどの段階で作用させてもかまわ ない。 すなわち原料混合時に酵素を添加してもよいし、 混合後に酵素を添 加して作用させてもよい。 低温条件は、 0で以上 2 0 未満が好ましく、 5 以上 1 8で以下がより好ましく、. 5 以上 1 5 以下がさらに好まし い。 酵素の反応時間は、 酵素が基質物質に作用することが可能な時間であ れば特に構わなく、 非常に短い時間でも逆に長時間作用させても構わない が、 現実的な作用時間としては 5分以上、 好ましくは 1 0分以上、 より好 ましくは 3 0分以土、 さらに好ましくは 6 0分以上の反応時間をとるとよ い。 例えば、 米飯食品の製造の場合、 原料米を洗米後、 トランスダルコシ ダーゼの添加された溶液に浸潰し、 2 0 未満、 好ましくは 5〜 1 5 に 室温が制御された低温室又は冷蔵室内に 5分〜 1 0 0時間、 好ましくは 1 0分〜 1 0 0時間、 より好ましくは 3 0分〜 1 0 0時間保持した後炊飯す ればよい。 パンの製造の場合、 小麦粉、 酵母、 水等の原料にトランスダル コシダーゼを加えて混合後、 2 0°C未満、 好ましくは 5〜 1 5でに室温が 制御された低温室又は冷蔵室内に 1 0分〜 2 4時間、 好ましくは 3 0分〜 4時間保持して一次発酵を行なった後、 必要に応じ他の原料を混合後ある いは二次発酵後、 焼成すればよい。 中華麵、 うどん、 そば等麵の製造の場 合、 原料にトランスダルコシダ一ゼを添加し、 麵打ち後、 2 0で未満、 好 ましくは 5〜 1 5でに室温が制御された低温室又は冷蔵室内で 5分〜 1 0 0時間、 好ましくは 1 0分〜 1 0 0時間、 より好ましくは 3 0分〜 1 0 0時間ねかした後、 ゆでたり、 冷 すればよい。 When the enzyme of the present invention is allowed to act on starch-containing foods or starches, it may be allowed to act at any stage of the production process as long as the enzyme acts under low temperature conditions. That is, an enzyme may be added at the time of mixing raw materials, or an enzyme may be added to act after mixing. The low temperature condition is preferably 0 or more and less than 20; more preferably 5 or more and 18 or less; and more preferably 5 or more and 15 or less. The reaction time of the enzyme is not particularly limited as long as the enzyme can act on the substrate substance, and it may be very short or may be allowed to act for a long time. The reaction time should be 5 minutes or longer, preferably 10 minutes or longer, more preferably 30 minutes or shorter, more preferably 60 minutes or longer. For example, in the case of the production of cooked rice foods, the raw rice is washed and then immersed in a solution to which transdalcosidase is added, and is stored in a low temperature room or a refrigerated room whose room temperature is controlled to less than 20 and preferably 5 to 15. 5 minutes to 100 hours, preferably 1 The rice may be cooked after holding for 0 minutes to 100 hours, more preferably for 30 minutes to 100 hours. In the case of bread production, after adding transdalcosidase to raw materials such as flour, yeast, water, etc., mix in a low-temperature or refrigerated room whose room temperature is controlled to less than 20 ° C, preferably 5 to 15 1 After performing primary fermentation by holding for 0 minutes to 24 hours, preferably 30 minutes to 4 hours, after mixing with other raw materials or secondary fermentation as necessary, it may be fired. For the production of Chinese koji, udon noodles, buckwheat noodles, etc., transdalcocidase is added to the raw material. After leaving in a room or refrigerator for 5 minutes to 100 hours, preferably 10 minutes to 100 hours, more preferably 30 minutes to 100 hours, it may be boiled or cooled.
本発明のトランスダルコシダーゼの添加量は、 原料穀粉 1 gに対して酵 素活性が 1. 5 U以上、 好ましくは 1. 5〜 3 0 0 , 0 0 0 U 、 より好ま しくは 1 5〜 1 5 0, 0 0 0 Uの範囲が適正である。 尚、 酵素活性につい ては ImM α-メチル -d-ダルコシド 1 m 1 に 0. 0 2 M酢酸バッファー(p H 5. 0) l m l を加え、 酵素溶液 0. 5m l添加して、 4 0 :、  The added amount of the transdalcosidase of the present invention is such that the enzyme activity is 1.5 U or more, preferably 1.5 to 300, 00 U, more preferably 15 to 1 g of raw flour. The range of 1 5 0, 0 0 0 U is appropriate. Regarding enzyme activity, 1 ml of ImM α-methyl-d-darcoside was added with 0.2 ml of 0.02 M acetate buffer (pH 5.0), 0.5 ml of enzyme solution was added, and 40: ,
6 0分間を作用させた時に、 反応液 2. 5m 1 中に 1 g のブドウ糖を 生成する酵素量を 1Uと定義した。 図面の簡単な説明  The amount of enzyme that produces 1 g of glucose in 2.5 ml of reaction solution when 60 minutes was applied was defined as 1 U. Brief Description of Drawings
図 1は、 転移反応と分解反応の温度依存性の結果である。 (実験例 1 ) 図 2は、 うどん試験 1についての官能評価結果である。 (実施例 1 ) 図 3は、 うどん試験 2についての官能評価結果である。 (実施例 1 ) 発明を実施するための最良の形態  Figure 1 shows the temperature dependence of the transfer and decomposition reactions. (Experiment 1) Figure 2 shows the sensory evaluation results for Udon Test 1. (Example 1) FIG. 3 shows the sensory evaluation results for the noodle test 2. (Embodiment 1) The best mode for carrying out the invention
以下に実験例、 実施例を挙げ、 本発明をさらに詳しく説明する。 本発明 は、 この実施例により何ら限定されない。 実験例 1 : TGLの温度依存性  Hereinafter, the present invention will be described in more detail with reference to experimental examples and examples. The present invention is not limited in any way by this example. Example 1: Temperature dependence of TGL
2 0 %マルトースを基質 1 0 0 1 に、 3 0 0 0 U/ml のトランスダルコ シダーゼ L 「ァマノ」 (天野ェンザィム社製、 以下、 TGLと略す。) を 2 0 l添加し、 0〜 8 0 で 2 hr反応させた。 反応終了後 1 0 0で、 5分間 熱処理し、 酵素を失活させ、 フィルター濾過した。 この反応液を D i onex 社のイオンクロマトグラフィーにて分析し、 生成糖の解析を行った。 生成 糖の割合から、 転移 ·分解活性のそれぞれの至適条件を検討した。 すなわ ち、 グルコース量が増加した場合、 マルトースからの分解反応が進行、 パ ノースやイソオリゴ糖といつた分岐糖が増加した場合は転移反応が進行 していると考えられる。 結果を図 1 に示す (図中の b ranch ing suga rはパ ノース、 イソマルトース、 イソマルト トリオースの総和を示している)。 図 1よりグルコースが最も生成される分解反応の至適条件は 6 0でで、 それ以上でも以下でも反応率は低下していた。 これは、 天野ェンザィム社 が酵素データとして発表している反応特性とよく一致していた。 一方、 分 岐糖の生成率 (転移反応) は 0〜 2 0 が高く、 6 0 が最も低かった。 これらの結果より、 転移反応の至適条件は TGLの至適条件とされている温 度より、 低温であることが明らかとなった。 また、 温度が 6 0で以上にな ると再び転移反応効率が高くなつていることも確認された。 実施例 1 : うどん 20% maltose is used as the substrate, and 100 000 U / ml of transdalcosidase L “Amano” (manufactured by Amano Enzyme Co., Ltd., hereinafter abbreviated as TGL). l was added and reacted at 0 to 80 for 2 hr. After completion of the reaction, the mixture was heat-treated at 100 ° C. for 5 minutes to deactivate the enzyme and filtered. This reaction solution was analyzed by ion chromatography of Dionex, and the produced sugar was analyzed. Based on the ratio of sugar produced, the optimum conditions for transfer and degradation activities were examined. In other words, when the amount of glucose increases, the decomposition reaction from maltose proceeds, and when panose or iso-oligosaccharides and some branched sugars increase, the transfer reaction is considered to proceed. The results are shown in Fig. 1 (branching suga r in the figure indicates the sum of panose, isomaltose, and isomalt triose). From Fig. 1, the optimal condition for the decomposition reaction that produces glucose most was 60, and the reaction rate was lower than that. This was in good agreement with the reaction characteristics published by Amano Enzym as enzyme data. On the other hand, the production rate (transfer reaction) of branched sugars was high from 0 to 20 and the lowest was 60. From these results, it was clarified that the optimum conditions for the transfer reaction were lower than the temperature that was regarded as the optimum condition for TGL. It was also confirmed that the transfer reaction efficiency increased again when the temperature reached 60 or higher. Example 1: Udon
うどんを調製するため、 中力粉 「雀」 (日清製粉社製) 1 0 0 gを混練 機 (H0RBAT社製) にて混合しながら、 市水 3 7 gに食塩 3 gを加えた食塩 水に T G Lを添加し溶解させて調製した酵素溶液を添加し (TGL添加量は 原料小麦粉 1 gあたり 5 0 0 U)、 混練機設定のスピード 1にて 3分間、 同 スピード 2にて 7分間混練した。 その後、 恒温恒湿槽 「SH-221」 ( ESPEC 社製) を用いて 5 、 1 5、 2 5、 4 0、 6 0でにて 1時間寝かせ、 パス夕 マシン 「R. M.」 (IMPERIA社製) を用いてバラ掛け、 複合、 圧延、 切り出し を行った。 圧延はパス夕マシン設定の厚さ 6、 切り出しは裁断幅 4 mmの パス夕マシン付属のカッター 「R. 2 2 0」 (IMPERIA社製) にて行った。 調 製した生麵を沸騰水にて 1 0分間ゆでた後、 氷水にて 1分間冷却し、 水切 りをして評価した。 官能評価は、 硬さ、 弾力、 粘り、 中芯感などのうどん の食感を総合評価した。 T G Lを添加しない以外は同様の方法で調製した ものをコントロールとし、 コントロールを 0点として、 0点から 3点まで の評点法にて評価人数 3人で行つた。 ねかし温度 4 0 のものをコント口 —ルとした評価結果を図 2に、 ねかし温度 1 5でのものをコントロールと した評価結果を図 3に示す。 In order to prepare udon noodles, medium power flour “Kaku” (manufactured by Nisshin Flour Milling Co., Ltd.), mixed with 100 g in a kneading machine (manufactured by H0RBAT Co., Ltd.) Add enzyme solution prepared by adding and dissolving TGL in water (TGL addition amount is 500 U per gram of raw flour) 3 minutes at speed 1 of kneader setting, 7 minutes at same speed 2 Kneaded. After that, using a constant temperature and humidity chamber “SH-221” (ESPEC), let it sleep for 1 hour at 5, 15, 5, 25, 40, 60, and pass machine “RM” (IMPERIA) Was used for loosening, compounding, rolling, and cutting. Rolling was performed with a cutter “R. 2 20” (made by Imperia) with a thickness of 6 and a cutting width of 4 mm. The prepared ginger was boiled with boiling water for 10 minutes, then cooled with ice water for 1 minute, drained and evaluated. The sensory evaluation comprehensively evaluated the texture of udon such as hardness, elasticity, stickiness, and feeling of core. Except for not adding TGL, the control was prepared in the same way, and the control was set to 0, from 0 to 3 With the scoring system of no. Figure 2 shows the evaluation results when the control temperature is 40 and the control results when the control temperature is 15.
図 2の結果より、 TGL処理によりいずれもコントロールより弾力 .コシ . 中芯感のある好ましい食感であつたが、 1 5でが非常に好ましい食感とな つており、 4 0 での効果が最も低かった。 図 3より低温域での効果を確 認したところ、 いずれもコントロールより弾力 . コシ . 中芯感のある好ま しい食感であつたが、 1 5 °Cでの効果が最も顕著であり、 5ででも効果が 確認された。 以上の結果より、 うどんに対する TGLの食感向上効果は、 1 5ででの反応が最も高く、 次いで 5でと 2 5でが高く、 4 0 t:での反応が 展も小さ力、つた。 実施例 2 : パス夕  From the results shown in Fig. 2, the TGL treatment is more favorable than the control in terms of elasticity, firmness, and a favorable texture, but 15 is a very favorable texture, and the effect of 40 is effective. It was the lowest. As shown in Fig. 3, the effects in the low temperature range were confirmed. The results showed that both were more resilient than the control and had a good texture with a central feeling, but the effect at 15 ° C was most prominent. But the effect was confirmed. From the above results, the effect of improving the texture of TGL on udon was highest in response at 15, then higher in 5 and 25, and the response at 40 t: was less powerful. Example 2: Pass evening
パス夕を調製するため、 デユラムセモリナ 「DF」 (日清製粉社製) 1 0 0 gを混練機 (H0RBAT社製) にて混合しながら、 市水 3 5 gに T G Lを添 加し溶解させた酵素溶液を添加し (TGL 添加量は原料小麦粉 1 gあたり 5 0 0 Uまたは 5 0 0 0 U )、 混練機設定のスピ一ド 1にて 3分間、 同スピ一 ド 2にて 7分間混練した。 その後、 恒温恒湿槽 「SH-221」 (ESPEC社製) を. 用いて 1 5 、 4 0 にて 1時間寝かせ、 パス夕マ ン 「R. M.」 (IMPERIA 社製) を用いてバラ掛け、 複合、 圧延、 切り出しを行った。 圧延はパス夕 マシン設定の厚さ 5、 切り出しは裁断幅 2 mmのパス夕マシン付属の力ッ 夕一 「R. 2 2 0」 (IMPERIA社製) にて行った。 調製した生麵を沸騰水にて 5分間ゆでた後、氷水にて 1分間冷却し、水切りし、官能評価を行なった。 また、 一部を容器にて密閉保存し、 4 2 4時間保存後に室温にもどして 評価した。官能評価は、 T G L未添加品をコントロールとし、硬さ、 弾力、 粘り、 中芯感などのパス夕の食感を総合して評価した。表 1に結果を示す。 表中の土は普通、 +はやや良い、 + +は良い、 + + +は非常に良い、 —は やや悪い、 ― —は悪い、 _ _ 一は非常に悪いという意味である。 官能 評価結果を表 1に示す。  In order to prepare the pass, deyuram semolina “DF” (manufactured by Nisshin Flour Milling Co., Ltd.) 100 g mixed with a kneader (manufactured by H0RBAT Co.), and TGL was added to 35 g city water and dissolved (The amount of TGL added is 5 000 U or 5 000 U per gram of raw wheat flour), 3 minutes at speed 1 of the kneader setting, 7 at the same speed 2 Kneaded for a minute. Then, use a constant temperature and humidity chamber “SH-221” (ESPEC) for 1 hour at 15 and 40. Rolled and cut out. Rolling was carried out with the force setting “R. 2 20” (IMPERIA) attached to the pass setting machine with a thickness of 5 as set in the pass setting machine and cutting with a cutting width of 2 mm. The prepared ginger was boiled in boiling water for 5 minutes, then cooled in ice water for 1 minute, drained and subjected to sensory evaluation. In addition, a part was stored sealed in a container, returned to room temperature after storage for 4 24 hours, and evaluated. The sensory evaluation was performed by comprehensively evaluating the texture of the evening meal, such as hardness, elasticity, stickiness, and core feeling, with TG L-free product as a control. Table 1 shows the results. The soil in the table is normal, + is somewhat good, + + is good, + + + is very good, — somewhat bad, — — is bad, _ _ one is very bad. The sensory evaluation results are shown in Table 1.
次いで、 製麵した生麵を、 恒温恒湿槽 「LH2卜 12P」 (ナガノ科学機械製 作所社製) を用いて 4 0 :、 湿度 9 0 %で 3 0分の乾燥後、 1 8時間後に 湿度 6 5 %となる勾配設定にて乾燥させ、 乾麵を調製した。 乾麵について は、 沸騰水にて 1 0分間ゆでた後、 氷水にて 1分間冷却し、 水切りをして 評価した。 また、 一部を容器にて密閉保存し、 4で 24時間保存後に電子 レンジ加熱して評価した。 官能評価結果を表 1に示す。 パス夕の官能評価結果 Next, the raw ginger is made into a constant temperature and humidity chamber “LH2 卜 12P” (manufactured by Nagano Scientific Machinery). Sakusho Co., Ltd.) was used for 40 minutes, dried at 90% humidity for 30 minutes, and dried at a slope setting of 65% humidity after 18 hours to prepare a dried cocoon. For the dried bonito, boiled in boiling water for 10 minutes, then cooled in ice water for 1 minute, drained and evaluated. In addition, a part was stored in a sealed container, and after 24 hours storage at 4, it was evaluated by heating in a microwave oven. The sensory evaluation results are shown in Table 1. Pass evening sensory evaluation results
Figure imgf000008_0001
表 1より、 T GLを 1 5 で反応させることで、 生麵の弾力、 中芯感、 ねばりが増強された。この効果は、 1 日冷蔵保存後でも確認された。また、 乾麵も同様に、 1 5 °Cで反応させることでゆで直後はほぼ同傾向の効果が 得られた。 以上のことから、 TGLを 1 5でで反応させることにより、 十 分な食感向上、 老化抑制効果が得られることが確認された。 また、 この T GL添加量 5 0 0 U、 1 5 反応の効果は、 TGL量 5 0 0 0 U、 40 反応の効果とほぼ同等であり、 低温下で反応させることで酵素量を 1/1 0に低下させることができることが明らかになった。 産業上の利用可能性
Figure imgf000008_0001
From Table 1, the elasticity, core feeling, and stickiness of ginger were enhanced by reacting TGL with 15. This effect was confirmed even after refrigerated storage for 1 day. In addition, in the same way, the effect of the same effect was obtained immediately after boiling by reacting the dried rice cake at 15 ° C. From the above, it was confirmed that a sufficient texture improvement and aging inhibition effect can be obtained by reacting TGL at 15. In addition, the effect of this TGL addition amount of 5 00 U, 15 reaction is almost the same as the effect of TGL amount 5 00 0 0 U, 40 reaction. It became clear that it could be reduced to zero. Industrial applicability
本発明によると、 澱粉含有食品、 改質澱粉の  According to the present invention, starch-containing food, modified starch
ので、 食品分野において極めて有用である。 So it is extremely useful in the food field.

Claims

請 求 の 範 囲 The scope of the claims
1 . トランスダルコシダーゼを低温条件下で澱粉含有食品又は澱粉に作用 させることを特徴とする澱粉含有食品又は改質澱粉の製造方法。 1. A method for producing a starch-containing food or modified starch, characterized by allowing transdalcosidase to act on starch-containing food or starch under low temperature conditions.
2 . 低温条件が 0で以上 2 0で未満である請求の範囲第 1項記載の方法。  2. The method according to claim 1, wherein the low temperature condition is 0 or more and less than 20 or less.
3 . 低温条件が 5で以上 1 8で以下である請求の範囲第 1項記載の方法。 4:低温条件が 5 以上 1 5 以下である請求の範囲第 1項記載の方法。 5 . 低温条件下に保持される時間が 5分以上 1 0 0時間以下である請求の 範囲第 1項乃至第 4項記載の方法。 3. The method according to claim 1, wherein the low temperature condition is 5 or more and 18 or less. 4: The method according to claim 1, wherein the low temperature condition is 5 or more and 15 or less. 5. The method according to any one of claims 1 to 4, wherein the time kept under low temperature conditions is 5 minutes or more and 100 hours or less.
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WO2009107866A1 (en) * 2008-02-28 2009-09-03 味の素株式会社 Low-protein food and manufacturing method for same
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WO2010035858A1 (en) * 2008-09-25 2010-04-01 味の素株式会社 Method for producing cooked rice food, and enzyme preparation for improving cooked rice food
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WO2014115894A1 (en) * 2013-01-24 2014-07-31 味の素株式会社 Method for manufacturing starch-containing food product, and enzyme preparation for modifying starch-containing food product
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JP2017051112A (en) * 2015-09-07 2017-03-16 昭和産業株式会社 Food modifier

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