WO2008059992A1 - Procédé pour produire un aliment contenant de l'amidon et amidon modifié - Google Patents

Procédé pour produire un aliment contenant de l'amidon et amidon modifié 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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WO
WIPO (PCT)
Prior art keywords
starch
minutes
low temperature
enzyme
containing food
Prior art date
Application number
PCT/JP2007/072606
Other languages
English (en)
Japanese (ja)
Inventor
Takeshi Okamoto
Noriaki Yamada
Hidehiko Wakabayashi
Original Assignee
Ajinomoto Co., Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co., Inc. filed Critical Ajinomoto Co., Inc.
Priority to JP2008544224A priority Critical patent/JPWO2008059992A1/ja
Publication of WO2008059992A1 publication Critical patent/WO2008059992A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C12Y203/02—Aminoacyltransferases (2.3.2)
    • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/174—Preparation 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)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Dispersion Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Noodles (AREA)
  • Grain Derivatives (AREA)
  • Cereal-Derived Products (AREA)

Abstract

La présente invention concerne un aliment contenant de l'amidon ou un amidon modifié, dont les propriétés physiques et le goût ont été améliorés, qui peut être produit efficacement par traitement de l'aliment contenant de l'amidon ou d'un amidon avec de la transglucosidase à basse température.
PCT/JP2007/072606 2006-11-17 2007-11-15 Procédé pour produire un aliment contenant de l'amidon et amidon modifié WO2008059992A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2008544224A JPWO2008059992A1 (ja) 2006-11-17 2007-11-15 澱粉含有食品及び改質澱粉の製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2006311106 2006-11-17
JP2006-311106 2006-11-17

Publications (1)

Publication Number Publication Date
WO2008059992A1 true WO2008059992A1 (fr) 2008-05-22

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009107866A1 (fr) * 2008-02-28 2009-09-03 味の素株式会社 Aliment à faible teneur en protéine et son procédé de fabrication
WO2010035858A1 (fr) * 2008-09-25 2010-04-01 味の素株式会社 Procédé pour produire un aliment de riz cuit, et préparation d’enzyme pour améliorer un aliment de riz cuit
JP4792134B2 (ja) * 2009-08-18 2011-10-12 グリコ栄養食品株式会社 澱粉ゲル含有食品
JP2011229533A (ja) * 2011-07-01 2011-11-17 Kobe Mizho Honpo Corp 生パスタの製造方法及び製造装置
WO2012111327A1 (fr) * 2011-02-16 2012-08-23 グリコ栄養食品株式会社 Produit alimentaire contenant un gel d'amidon de riz
WO2014115894A1 (fr) * 2013-01-24 2014-07-31 味の素株式会社 Procédé de fabrication d'un produit alimentaire contenant de l'amidon, et préparation enzymatique permettant de modifier un produit alimentaire contenant de l'amidon
JP2017051112A (ja) * 2015-09-07 2017-03-16 昭和産業株式会社 食品改良剤
US9963581B2 (en) 2009-08-18 2018-05-08 Glico Nutrition Co., Ltd. Food product containing starch gel, starch granule, production method and use thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6170985A (ja) * 1984-09-17 1986-04-11 Sapporo Breweries Ltd 新規オリゴ−１，６−グルコシダ−ゼおよびその製法
JPS61170387A (ja) * 1985-01-22 1986-08-01 Sapporo Breweries Ltd 新規マルタ−ゼおよびその製造法
JP2005080515A (ja) * 2003-09-04 2005-03-31 Suntory Ltd 新規α−グルコシダーゼ及びその製造法
WO2005096839A1 (fr) * 2004-04-05 2005-10-20 Ajinomoto Co., Inc. Procede pour ameliorer les proprietes d’un aliment contenant de l’amidon et agent d’amelioration des proprietes
JP2007125010A (ja) * 2005-10-04 2007-05-24 Ajinomoto Co Inc 冷凍パン生地の製造方法及び冷凍パン生地用品質改良剤

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6170985A (ja) * 1984-09-17 1986-04-11 Sapporo Breweries Ltd 新規オリゴ−１，６−グルコシダ−ゼおよびその製法
JPS61170387A (ja) * 1985-01-22 1986-08-01 Sapporo Breweries Ltd 新規マルタ−ゼおよびその製造法
JP2005080515A (ja) * 2003-09-04 2005-03-31 Suntory Ltd 新規α−グルコシダーゼ及びその製造法
WO2005096839A1 (fr) * 2004-04-05 2005-10-20 Ajinomoto Co., Inc. Procede pour ameliorer les proprietes d’un aliment contenant de l’amidon et agent d’amelioration des proprietes
JP2007125010A (ja) * 2005-10-04 2007-05-24 Ajinomoto Co Inc 冷凍パン生地の製造方法及び冷凍パン生地用品質改良剤

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009107866A1 (fr) * 2008-02-28 2009-09-03 味の素株式会社 Aliment à faible teneur en protéine et son procédé de fabrication
JP5582308B2 (ja) * 2008-09-25 2014-09-03 味の素株式会社 米飯食品の製造方法及び米飯食品改質用の酵素製剤
WO2010035858A1 (fr) * 2008-09-25 2010-04-01 味の素株式会社 Procédé pour produire un aliment de riz cuit, et préparation d’enzyme pour améliorer un aliment de riz cuit
JPWO2010035858A1 (ja) * 2008-09-25 2012-02-23 味の素株式会社 米飯食品の製造方法及び米飯食品改質用の酵素製剤
JP4792134B2 (ja) * 2009-08-18 2011-10-12 グリコ栄養食品株式会社 澱粉ゲル含有食品
US9963581B2 (en) 2009-08-18 2018-05-08 Glico Nutrition Co., Ltd. Food product containing starch gel, starch granule, production method and use thereof
US9005681B2 (en) 2009-08-18 2015-04-14 Glico Nutrition Co., Ltd. Food product containing starch gel, starch granule, production method and use thereof
JPWO2012111327A1 (ja) * 2011-02-16 2014-07-03 グリコ栄養食品株式会社 米澱粉ゲル含有食品
WO2012111327A1 (fr) * 2011-02-16 2012-08-23 グリコ栄養食品株式会社 Produit alimentaire contenant un gel d'amidon de riz
JP2011229533A (ja) * 2011-07-01 2011-11-17 Kobe Mizho Honpo Corp 生パスタの製造方法及び製造装置
WO2014115894A1 (fr) * 2013-01-24 2014-07-31 味の素株式会社 Procédé de fabrication d'un produit alimentaire contenant de l'amidon, et préparation enzymatique permettant de modifier un produit alimentaire contenant de l'amidon
CN104936462A (zh) * 2013-01-24 2015-09-23 味之素株式会社 含淀粉食品的制造方法及含淀粉食品改质用的酶制剂
JPWO2014115894A1 (ja) * 2013-01-24 2017-01-26 味の素株式会社 デンプン含有食品の製造方法及びデンプン含有食品改質用の酵素製剤
JP2017051112A (ja) * 2015-09-07 2017-03-16 昭和産業株式会社 食品改良剤

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