Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • C—CHEMISTRY; METALLURGY
  • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
  • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
  • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
  • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/36—Vegetable material
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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

Definitions

• the present invention is a texture modifier used for imparting a soft texture to foods, which is an enzyme-treated starch granule capable of improving aging resistance, reducing stickiness, and imparting a soft texture. It relates to the texture modifier containing.
• starch is used as one type of gelling agent.
• Foods obtained by cooking materials containing untreated starch (raw starch) often become hard and inedible or difficult to eat when stored. The main reason for this is that the starch in the starch gel formed by cooking ages with the passage of time, resulting in hardening of the starch gel.
• foods obtained by heating and cooking raw starch-containing materials also have the disadvantage that they tend to feel sticky due to the stickiness exhibited by the raw starch.
• Non-Patent Document 1 a method of chemically modifying starch has been used in order to improve the aging resistance of starch and reduce the adhesiveness of starch (see Non-Patent Document 1).
• starch that has been subjected to phosphate cross-linking treatment has less adhesiveness when gelled than untreated starch, but it also has lower aging resistance, so it can be stored for a long time after being added to food.
• the problem is that it becomes hard when stored and loses its texture.
• starches that have been acetylated or hydroxypropylated have improved resistance to aging when gelled compared to untreated starches, but at the same time, they also have increased adhesiveness, making them more suitable for use in food products.
• starch that has been subjected to acetylated phosphoric acid cross-linking treatment or hydroxypropylated phosphoric acid cross-linking treatment which is a combination of both chemical modifications, compared to untreated starch, aging resistance is improved, but adhesiveness is reduced. It is known that it cannot be done.
• Patent Document 1 discloses an enzyme-treated starch obtained by treating starch granules in an aqueous suspension with 4- ⁇ -glucanotransferase at a temperature of 0° C. or higher and the gelatinization initiation temperature of the starch granules or lower.
• the granules are described as having properties that are resistant to aging even in a gel state.
• Patent Document 2 describes that the relationship between the viscosity A at the start of cooling and the viscosity B at the end of cooling in amylograph measurement satisfies viscosity A ⁇ viscosity B, and waxy seed starch has excellent aging resistance. ing.
• the starches described in Patent Documents 1 and 2 are not chemically modified to be treated as food additives, and are enzyme-treated starches that can be labeled as food. can.
• Patent Literatures 1 and 2 do not discuss the adhesiveness of starch.
• starch granules there is a trade-off between the reduction of stickiness and the characteristic of imparting a soft texture, and with conventional technology, it is difficult to develop starch granules that can impart a soft texture while reducing stickiness. It is considered. Therefore, conventionally, starch granules capable of improving resistance to aging, reducing stickiness, and imparting a soft texture have not been found.
• An object of the present invention is to find starch granules that have improved aging resistance, reduced stickiness, and that can impart a soft texture, and that the starch granules are used to impart a soft texture to foods. It is to provide a food texture improving agent that can be used.
• the present inventors conducted intensive studies to solve the above problems, and found that enzyme-treated starch obtained by treating waxy rice starch granules with glucoamylase has excellent aging resistance and is used in foods.
• the enzyme-treated starch granules are useful as a texture modifier used for imparting a soft texture to foods. I found The present invention has been completed through further studies based on such findings.
• Section 1 A texture modifier used for imparting a soft texture to foods, comprising enzyme-treated starch granules obtained by treating waxy rice starch granules with glucoamylase.
• Section 2. Item 2. The food texture improving agent according to item 1, wherein the enzyme-treated starch is obtained by treating waxy rice starch granules with glucoamylase so that the starch decomposition rate is 4 to 20%.
• Item 3. Item 3.
• a method for imparting a soft texture to a food product comprising the step of adding enzyme-treated starch granules obtained by treating waxy rice starch with glucoamylase to a food material and cooking the food.
• Item 6. Use of enzyme-treated starch granules obtained by treating waxy rice starch granules with glucoamylase for imparting a soft texture to foods.
• the texture modifier of the present invention can impart a soft texture to foods.
• the enzyme-treated starch used in the food texture improver of the present invention has excellent resistance to aging
• the food containing the food texture improver of the present invention is resistant to aging of the enzyme-treated starch due to storage. It is possible to suppress the deterioration of the texture and maintain the soft texture.
• the enzyme-treated starch granules used in the food texture improving agent of the present invention have reduced adhesion in food, the food containing the food texture improving agent of the present invention is soft with reduced stickiness. texture can be exhibited.
• the enzyme-treated starch granules used in the texture improving agent of the present invention are not food additives but are raw materials that can be labeled as foods when not chemically modified, so they are safe and secure for foods. It can also satisfy the needs of consumers seeking
• the texture modifier of the present invention is a texture modifier used for imparting a soft texture to foods, and is obtained by treating waxy rice starch granules with glucoamylase. It is characterized by containing enzyme-treated starch granules.
• the food texture improving agent of the present invention will be described in detail.
• the texture modifier of the present invention contains enzyme-treated starch granules obtained by treating waxy rice starch granules with glucoamylase.
• various types of starch and enzymes are known to be used for the preparation of enzyme-treated starch granules.
• the enzyme-treated starch granules obtained by the method it is possible to impart a soft texture to foods while improving resistance to aging and reducing stickiness.
• starch granules refers to crystalline starch molecules. Plants store starch molecules in the amyloplast as granules (ie, large crystals), which are starch granules.
• untreated starch granules obtained from waxy rice are used as raw materials for enzyme-treated starch granules.
• unprocessed starch granules refers to naturally occurring starch granules that are separated from other components (e.g., proteins, lipids, etc.) coexisting in nature. It refers to starch that has not undergone any treatment other than the treatment necessary to Therefore, each step in the method of preparing starch granules, such as the step of removing impurities from the plant to refine the starch, is not included in the treatment of starch as used herein.
• waxy rice starch granules may be used as the raw material for enzyme-treated starch granules, or waxy rice starch granules may be used by purifying the starch granules from waxy rice. You may
• the waxy rice starch granules used in the present invention may be derived from one variety alone, or may be derived from two or more varieties in combination.
• the enzyme used for preparing enzyme-treated starch granules is glucoamylase.
• Glucoamylase is an exo-type enzyme that sequentially degrades starch from the non-reducing end to glucose units, and includes amyloglucosidase, 1,4- ⁇ -D-glucan glucohydrolase, exo-1,4- ⁇ -glucosidase, ⁇ - is an enzyme also called amylase, lysosomal ⁇ -glucosidase, and the like.
• the origin of the glucoamylase used in the present invention is not particularly limited, and it may be any of microorganisms, animals, plants, etc. Examples include Aspergillus niger and Aspergillus oryzae. Rhizopus microorganisms such as Rhizopus niveus and Rhizopus oryzae. Among these, glucoamylase derived from Aspergillus genus microorganisms is preferable, and glucoamylase derived from Aspergillus niger is more preferable.
• glucoamylase used in the present invention may be commercially available, or may be prepared from microorganisms, animals, plants, etc. by methods known in the art. It may be prepared by genetic recombination based on the amino acid sequence or base sequence of the enzyme.
• glucoamylase enzymes include, for example, the trade name "Amylase AG300L” (derived from Aspergillus niger, manufactured by Novozymes), the trade name "AMG” (derived from Aspergillus niger, manufactured by Novozymes), and the trade name “OPTIDEX L-400.” (derived from Aspergillus niger, manufactured by Genencor), trade name "DIAZYME X4NP” (derived from Aspergillus niger, manufactured by DANISCO), trade name "Glucoamylase Amano SD” (derived from Aspergillus niger, manufactured by Amano Enzyme), trade name “Gluczyme AF6” (derived from Rizopus niveus, manufactured by Amano Enzyme) and the like.
• Amylase AG300L derived from Aspergillus niger, manufactured by Novozymes
• AMG derived from Aspergillus niger, manufactured by Novozymes
• Glucoamylase-treated waxy rice starch and enzyme-treated starch granules are prepared using glucoamylase.
• the glucoamylase may be allowed to act while maintaining the granular state without making it hard. Specifically, first, waxy rice starch granules and glucoamylase are added to an appropriate solvent to prepare a reaction solution, and then the reaction solution is heated to a temperature lower than the gelatinization initiation temperature of the waxy rice starch granules and to the temperature of glucoamylase. may be incubated under temperature conditions at which it can act.
• Examples of solvents used for preparing reaction solutions include water and buffers.
• the pH of the reaction solution may be set arbitrarily as long as the glucoamylase used can exhibit its activity, but it is preferably around the optimum pH for the glucoamylase used.
• the suitable pH of the reaction solution is within ⁇ 3 of the optimum pH of the enzyme to be used, preferably within ⁇ 2 of the optimum pH, more preferably within ⁇ 1 of the optimum pH, still more preferably within ⁇ 1 of the optimum pH. 0.5 or less.
• the pH of the reaction solution is specifically 2 to 10, preferably 3 to 8, more preferably 3.5 to 6, and still more preferably 3.5 to 5.
• the amount of waxy rice starch granules in the reaction solution can be arbitrarily set as long as the amount allows the enzymatic reaction.
• the amount of waxy rice starch granules in the reaction solution is, for example, about 5 to 60% by weight, preferably about 10 to 50% by weight, more preferably about 15 to 45% by weight.
• the amount of glucoamylase in the reaction solution can be set arbitrarily as long as the enzymatic reaction is possible. It is preferable to set The larger the amount of glucoamylase, the shorter the time required for the reaction, and the smaller the amount of glucoamylase, the longer the time required for the reaction. If the amount of glucoamylase is too large, the cost will increase, and glucoamylase may aggregate to form precipitates, so it is preferable to set the amount appropriately. Specifically, the amount of glucoamylase in the reaction solution is about 0.01 to 10% by weight, preferably about 0.05 to 5% by weight, more preferably about 0.05 to 5% by weight, based on waxy rice starch granules.
• the glucoamylase activity in the solution is about 0.025 to 30 AGU, preferably about 0.1 to 15 AGU, more preferably about 0.25 to 3 AGU per gram of waxy rice starch grains.
• the unit AGU of glucoamylase activity is defined as 1 ⁇ mole of maltose per minute in a 0.1 M acetate buffer at 37° C., pH 4.3, an initial maltose concentration of 100 mM, and a reaction time of 6 minutes.
• the amount of enzyme that hydrolyzes is defined as 1 AGU.
• the starch degradation rate of waxy rice starch granules is 4 to 20%.
• the starch decomposition rate is preferably about 6 to 20%, preferably about 10 to 20%.
• the starch degradation rate refers to the ratio (%) of the weight of reducing sugars liberated after enzyme treatment to the weight of starch granules before enzyme treatment.
• the weight of reducing sugars liberated after enzyme treatment is calculated by measuring the concentration of reducing sugars in the reaction solution with a saccharimeter or the like.
• the temperature for incubating the reaction solution is not particularly limited as long as it is lower than the gelatinization initiation temperature of waxy rice starch granules and the temperature at which the glucoamylase to be used can act. It is preferably near temperature.
• the preferred temperature for incubating the reaction solution is the optimum temperature of the glucoamylase used ⁇ 10°C, preferably the optimum temperature ⁇ 5°C, more preferably the optimum temperature ⁇ 1°C, and still more preferably the optimum temperature ⁇ 1°C.
• a temperature of ⁇ 0.5° C. is included.
• the temperature at which the reaction solution is incubated is specifically about 10 to 70°C, preferably about 15 to 65°C, more preferably about 20 to 60°C, still more preferably about 30 to 60°C, especially About 35 to 55°C is preferred.
• the time to incubate the reaction solution should be set in consideration of the incubation temperature, amount of glucoamylase relative to starch, etc. so as to satisfy the aforementioned starch decomposition rate.
• the time for incubating the reaction solution is specifically about 1 to 72 hours, preferably about 2 to 48 hours, more preferably about 3 to 36 hours, still more preferably about 4 to 24 hours, particularly preferably about 5 to 5 hours. About 10 hours can be mentioned.
• Enzyme-treated starch granules obtained by treating waxy rice starch granules with glucoamylase may be used as they are as the texture-improving agent of the present invention. It is preferable to remove the glucoamylase used and the saccharides eluted by enzymatic decomposition according to the method. Washing and dehydration of the glucoamylase-treated waxy rice starch granules can be performed by methods known in the art.
• the enzyme-treated starch granules after glucoamylase treatment or after washing and dehydration may be used in a water-containing state, but it is preferable to subject them to a drying treatment to obtain a dried product.
• the enzyme-treated starch granules used in the present invention may be further chemically modified and/or physically treated as necessary after the glucoamylase treatment.
• Chemical modifications include, for example, acetylation, adipic acid cross-linking, oxidation, bleaching, phosphoric acid cross-linking, octenyl succinic acid treatment, hydroxypropylation, phosphorylation and phosphoric acid monoesterification. These chemical modifications may be applied singly or in combination of two or more.
• the physical treatment includes wet heat treatment, heat suppression treatment, alpha treatment, and the like. In addition, methods for these chemical modifications and physical modifications are well known in the art.
• the texture modifier of the present invention is used as a food raw material for imparting a soft texture to foods.
• the food texture improving agent of the present invention is a food that is to be imparted with a soft texture.
• the amount of the food texture modifier of the present invention used in food is about 50% by weight or more, preferably about 60% by weight or more, more preferably about 70% by weight or more, more preferably about 70% by weight or more, of the amount of starch usually used in the food. is about 80% by weight or more, particularly preferably about 90% by weight or more, and most preferably 100% by weight. That is, it is most preferable to replace the entire amount of conventional starch with the food texture improving agent of the present invention.
• the type of food to which the texture modifier of the present invention is added is not particularly limited, as long as it is a food that requires a soft texture, and can be either a high water content food or a low water content food. There may be.
• the texture improver of the present invention When used in foods with a high water content, it suppresses the texture from becoming hard due to aging due to refrigerated storage, and improves the adhesiveness to make it soft, smooth and easy to melt in the mouth. It can give you a taste.
• the term "high water content food” refers to food with a water content of 40 g or more per 100 g of edible portion when eaten. Examples of high-moisture foods include Japanese sweets, oil-containing foods, gel-like foods, processed fish/livestock foods, sauces/sauces, noodles, and the like.
• the texture improving agent of the present invention when used in low-moisture foods, it suppresses the texture from becoming hard due to aging due to long-term storage, and improves adhesion to improve the texture and melt in the mouth. It can give you a taste.
• the term "low-moisture food” refers to a food having a moisture content of less than 40 g per 100 g of edible portion when eaten. Examples of water content foods include bakery products, Western confectionery products, jelly candies and the like.
• the Standard Tables of Food Composition in Japan 2020 Edition (8th Edition) exemplifies the amount of water per 100 g of edible portion of various foods, and those skilled in the art can refer to the Standard Tables of Food Composition in Japan 2020 Edition (8th Edition).
• the water content of the edible portion of the food it is possible to determine whether the food is classified as a high water content food or a low water content food.
• the water content per 100g of edible portion of the food shown in the 2020 edition of the Standard Tables of Food Composition in Japan (8th revision) is shown (the number in parentheses is the water content per 100g of edible portion quantity).
• the texture modifier of the present invention When the texture modifier of the present invention is used in bakery products, it is possible to impart a soft and melt-in-the-mouth texture to bakery products, and to maintain the texture even after storage at room temperature for 4 days or more after baking.
• Specific examples of bakery items include bread, cookies, biscuits, pizza dough, pie dough, ice cream cone cups, monaka skins, cream puff skins, sanitary bolos, and the like.
• the amount of the enzyme-treated starch granules used is, for example, about 1 to 40% by weight, preferably 5 to 30% by weight, based on the total amount of the bakery products. about 10 to 20% by weight, more preferably about 10 to 20% by weight.
• the texture modifier of the present invention When the texture modifier of the present invention is added to Japanese confectionery, it imparts a soft texture that is less sticky to Japanese confectionery and melts in the mouth, and the texture is maintained even after cooking and storing at room temperature for 4 days or more. can be maintained.
• Specific examples of Japanese sweets include kuzumochi, uiro, steamed buns, and daifuku mochi.
• the amount of the enzyme-treated starch granules used is, for example, about 1 to 40% by weight, preferably 5 to 30% by weight, based on the total weight of the Japanese sweets. about 10 to 20% by weight, more preferably about 10 to 20% by weight.
• the texture improving agent of the present invention When the texture improving agent of the present invention is blended into Western confectionery, the confectionery has good swelling after baking, is voluminous, and has a good fluffy texture. Feelings can be maintained.
• Specific examples of western confectionery include sponge cake, chiffon cake, sponge cake, madeleine, financier, pound cake, roll cake, and hot cake.
• the amount of the enzyme-treated starch granules used is, for example, about 1 to 40% by weight, preferably 5 to 30% by weight, based on the total weight of the confectionery. about 10 to 20% by weight, more preferably about 10 to 20% by weight.
• the food texture modifier of the present invention When the food texture modifier of the present invention is blended with a fat-containing food, it imparts a soft texture that is less sticky to the fat-containing food and melts in the mouth. It becomes possible to maintain the texture.
• Specific examples of fat-containing foods include custard cream, flour paste, fillings, whipped cream, ice creams (eg, ice milk, lacto ice), and the like.
• the texture modifier of the present invention is used in a fat-containing food, the amount of the enzyme-treated starch granules used is, for example, about 1 to 20% by weight, preferably 3 to 15% by weight, based on the total amount of the fat-containing food. About weight %, more preferably about 5 to 10 weight %.
• the food texture modifier of the present invention When the food texture modifier of the present invention is blended in a gel food, it imparts a soft texture with little adhesion to the food and good meltability in the mouth. Feelings can be maintained.
• Specific examples of gel foods include jelly, pudding, mousse, yogurt, sesame tofu, custard pudding, and the like.
• the texture modifier of the present invention is used in a gel food, the amount of the enzyme-treated starch granules used is, for example, about 0.5 to 30% by weight, preferably 1%, based on the total weight of the gel food. About 0 to 25% by weight, more preferably about 1.5 to 20% by weight.
• the texture improver of the present invention When the texture improver of the present invention is added to processed fish/livestock food, it imparts a soft and less sticky natural texture to the processed fish/livestock food, and maintains the same texture after cooking and refrigerating for 7 days or more. Feelings can be maintained.
• processed fish and livestock foods include boiled fish paste, sausages, wieners, and the like.
• the texture modifier of the present invention is used in processed fish/animal meat foods, the amount of the enzyme-treated starch granules used is, for example, about 1 to 40% by weight of the total amount of the processed fish/animal meat foods, preferably about 1 to 40% by weight. is about 10 to 30% by weight, more preferably about 15 to 20% by weight.
• the texture improving agent of the present invention When the texture improving agent of the present invention is blended in sauces and sauces, it imparts a soft texture that melts in the mouth with less sticky unpleasant adhesiveness peculiar to starch, and after cooking, It is possible to maintain the texture even after storage in a refrigerator for 7 days or more.
• sauces and sauces include Chinese bean paste, kabayaki sauce, mitarashi dumpling sauce, fruit sauce, white sauce, dressing, Worcestershire sauce, meat sauce, and Thousand Island dressing.
• the amount of the enzyme-treated starch granules used is, for example, about 1 to 10% by weight, preferably 2%, based on the total amount of the sauces/sauces. About 7% by weight, more preferably about 3 to 5% by weight.
• the texture-improving agent of the present invention When the texture-improving agent of the present invention is blended into noodles, it is possible to impart a smooth, soft and sticky texture to the noodles, and maintain that texture even after refrigerating for two days or longer.
• Specific examples of noodles include udon, somen, cold barley, Chinese noodles, soba, macaroni, and spaghetti.
• the texture modifier of the present invention is used for noodles, the amount of the enzyme-treated starch granules used is, for example, about 1 to 50% by weight, preferably about 10 to 45% by weight, based on the total weight of the noodles. More preferably, it is about 15 to 40% by weight.
• the texture-improving agent of the present invention When the texture-improving agent of the present invention is blended into jelly candies, the jelly candies are given a soft texture that is less sticky and melts easily in the mouth, and the texture is maintained even after storage at room temperature for 3 days or more. It becomes possible to let Specific examples of jelly candies include jelly candies and jelly beans.
• the texture modifier of the present invention is used in jelly candies, the amount of the enzyme-treated starch granules used is, for example, about 10 to 50% by weight, preferably 15 to 45% by weight, based on the total weight of the jelly candies. About weight %, more preferably about 30 to 40 weight %.
• the food containing the texture modifier of the present invention can be produced according to a general production method according to the type of food.
• a method for producing food to which the agent for improving texture of the present invention has been added for example, a method of mixing the agent for improving texture of the present invention with other food raw materials, followed by heating and cooling can be mentioned. Further, after the cooling, a homogenization treatment may be performed as necessary. Furthermore, other cooking steps may be added as appropriate depending on the type of food to be produced.
• the present invention further relates to a method for imparting a soft texture to food, wherein enzyme-treated starch granules obtained by treating waxy rice starch with glucoamylase are added to the food raw material.
• the method is provided, comprising the step of adding and cooking.
• the enzyme-treated starch granules to be used the type of food to be imparted with a soft texture, the amount of the enzyme-treated starch granules used, etc. are as described in the above "1. Texture improving agent" column. is.
• Glucoamylase-treated starch granules Preparation of processed starch granules Glucoamylase-treated starch granules, hot water-treated starch granules, amylomaltase-treated starch granules, ⁇ -amylase-treated starch granules, ⁇ -amylase-treated starch granules, and isoamylase-treated starch granules are prepared by the following methods. , and starch acetate granules were prepared. In the preparation of enzyme-treated starch granules, the rate of starch degradation was obtained by measuring the amount of free reducing sugar in the reaction solution over time using a saccharometer during the enzyme reaction.
• glucoamylase-treated starch granules 500 g of starch granules (waxy seed rice starch granules, waxy cassava starch granules, or cassava starch granules) were dispersed in deionized water to obtain a suspension containing 35% by weight of starch granules. was prepared and stirred at 600 rpm. Then, the pH of the suspension was adjusted to 4.2-4.3 at 50° C. using a 6 wt % hydrochloric acid aqueous solution and/or a 3 wt % sodium hydroxide aqueous solution.
• amylomaltase also known as 4- ⁇ -glucanotransferase
• amylomaltase also known as 4- ⁇ -glucanotransferase
• sodium hypochlorite 900 ppm relative to starch
• sodium pyrosulfite 450 ppm relative to starch
• a treated starch granule was obtained.
• ⁇ -amylase (Termamyl 120L, manufactured by Novozymes) was added (0.5% by weight relative to starch), and the enzymatic reaction was carried out at 50°C under stirring conditions of 600 rpm for 1080 minutes.
• Sodium chlorite (900 ppm relative to starch) was added to stop the enzymatic reaction.
• sodium pyrosulfite (450 ppm relative to starch) was added to adjust the pH to 5.5 to 6.0, followed by washing, dehydration, and drying. Amylase-treated starch granules were obtained.
• ⁇ -amylase-treated starch granules 500 g of starch powder (waxy rice starch granules) was dispersed in deionized water to prepare a suspension containing 35% by weight of starch granules and stirred at 600 rpm. Then, the pH of the suspension was adjusted to 8.0 at 50° C. using a 6 wt % hydrochloric acid aqueous solution and/or a 3 wt % sodium hydroxide aqueous solution. After that, 2.5 g of Bacillus-derived ⁇ -amylase (0.5% by weight relative to starch) was added, and the enzymatic reaction was carried out at 50° C.
• Starch granules (cassava starch granules) were dispersed in ion-exchanged water to prepare a suspension containing 35% by weight of starch granules and stirred at 600 rpm. Then, the pH of the suspension was adjusted to 9.0 at 32° C. using a 6 wt % hydrochloric acid aqueous solution and/or a 3 wt % sodium hydroxide aqueous solution.
• Test Example 1 Evaluation of aging resistance (1) Evaluation method The aging resistance of the processed starch granules and untreated starch granules prepared above was evaluated by the following method.
• Ion-exchanged water was added to the processed starch granules and untreated starch granules (100 g in terms of dry matter) prepared above to prepare a starch suspension containing 30% by weight of starch granules.
• the starch suspension was heated and stirred, and when it reached a certain thickness, it was placed in a cylindrical polyethylene casing bag (width 45 mm ( ⁇ about 28.7 mm) x length 300 mm) and sealed.
• the sealed starch granule dispersion was placed in a water bath, heated from 40° C. to 90° C. over 1 hour, held at 90° C. for 30 minutes, then taken out and cooled to room temperature.
• the starch granules in the poly casing bag absorbed water, swollen, gelatinized, and finally turned into a gel state (hereinafter referred to as rod-shaped starch gel). Then, the rod-shaped starch gel returned to room temperature was further stored in a refrigerator at 4°C. After 15 hours and 39 hours of refrigeration, the temperature was returned to room temperature, the rod-shaped starch gel was taken out from the plastic casing bag, and the rod-shaped starch gel was cut into a cylindrical shape (approximately ⁇ 28.7 mm ⁇ length 25 mm), which was used as a measurement sample. . Three rod-shaped starch gels were prepared as measurement samples.
• the stress when the plunger compresses the upper surface of the sample placed on the stage The maximum load applied to the device when compressed to 20%) was measured.
• the cylindrical measurement sample was placed on the stage so that the plunger was compressed in the direction perpendicular to the bottom surface.
• the ratio of stress after 39 hours of refrigeration was calculated as the rate of stress change over time (%).
• the stress values after refrigeration for 15 hours and refrigeration for 39 hours are lower than those of untreated starch, and the rate of stress change over time is lower than that of untreated starch.
• the starch is rated as having improved retrogradation resistance over untreated starch. In addition, it is evaluated that the lower the rate of change over time, the higher the degree of improvement in aging resistance.
• the enzyme-treated starch granules obtained by subjecting the waxy cassava starch granules to the glucoamylase treatment showed that the stress after 15 hours and 39 hours of refrigeration when made into a rod-shaped starch gel was higher than that of the untreated waxy cassava starch granules. and the rate of change in stress over time all showed high values, indicating that aging resistance was lower than that of untreated waxy cassava starch granules (Comparative Example 2-2).
• Test Example 2 Evaluation of adhesion (1) Evaluation method The adhesion of the processed starch granules and untreated starch granules prepared above was evaluated by the following method.
• the starch granules in the plastic cup absorbed water, swelled, gelatinized, and finally turned into a gel state (hereinafter referred to as a cup-shaped starch gel). Then, the cup-shaped starch gel returned to room temperature was further stored in a refrigerator at 4°C. After 15 hours of refrigeration, the temperature was returned to room temperature, and a cup-shaped starch gel was taken out from the plastic cup and used as a measurement sample.
• the upper surface of a measurement sample placed on a stage was compressed with a plunger at a constant load, and the stress and strain detected when the plunger was pulled up were measured. Specifically, after the tip of the plunger coming down from above contacted the upper surface of the measurement sample, it was compressed until the load reached 500 g, and after the load reached 500 g, it was held for 10 seconds, and then the plunger was pulled up. .
• the vertical axis represents the stress (g) until the plunger returned to the height (80 mm) before the measurement, and the horizontal axis represents the strain (%).
• the stress (g) on the vertical axis and the waveform area (g %) on the horizontal axis of the strain (%) correlates with the adhesion, and the smaller the area, the lower the adhesion. evaluated.
• Test Example 3 Evaluation of texture in various foods (1) Evaluation of texture in plain bread Among the formulations shown in Table 3, wheat flour, starch granules, sugar, salt, skim milk powder, and yeast were put into a vertical bread mixer, Knead for 2 minutes at low speed and 3 minutes at medium speed. Next, shortening was added and kneaded for 2 minutes at medium speed and 4 minutes at high speed to prepare a dough. The resulting dough was fermented at 27° C. for 90 minutes and further fermented for 30 minutes after punching. Further, the dough was divided into 235 g pieces, molded with a molder, three pieces of the dough were put into a mold, and fermented at 35° C. until the dough reached the top of the mold. After that, it was baked for 35 minutes at a top heat of 190° C. and a bottom heat of 240° C. to prepare a loaf of bread.
• the obtained bread was stored at room temperature, and sliced into 25 mm wide slices 1 day after baking and 4 days after baking for sensory evaluation.
• the evaluation items after 1 day of baking are "softness of texture” and “low adhesion”, and the evaluation items after 4 days of baking are the previous two items and "difference in texture after 1 day of baking". Three items were added.
• Sensory evaluation was performed by 9 trained persons. Evaluation of "softness of texture” was scored on a 7-point scale from 1 to 7, with 1 point being hard and 7 points being soft.
• the evaluation of "low adhesiveness” is based on a scale of 1 to 7 points, with 1 point for strong cases and 7 points for weak cases of "stickiness when chewing, feeling of stickiness in the mouth”. It was scored in 7 stages.
• the hardness of the loaf of bread 1 day after baking and 4 days after baking was measured by the following method.
• a test piece was obtained by slicing the bread into a width of 25 mm. Tested using a P/36 36mm ⁇ cylinder probe (manufactured by SMS) with a texture analyzer (Texture Analyzer TA-XT plus manufactured by Eiko Seiki Co., Ltd.), a bread physical property measurement device standardized by AACC (American Association of Cereal Chemists). The piece was compressed to a strain of 40%, and the stress at that time was determined as the hardness of the bread.
• the fluctuation range (%) of hardness after 1 day of firing and 4 days after firing was calculated according to the following formula. It is evaluated that the smaller the fluctuation range, the smaller the difference in food texture.
• Example A The results are shown in Table 3.
• the bread containing the glucoamylase-treated waxy rice starch granules had the least stickiness and had a soft texture that melted in the mouth, and this texture was maintained even after 4 days of baking (Example A).
• the bread containing the untreated waxy rice starch granules has an unpleasant adhesiveness, poor meltability in the mouth, and a slightly heavy texture compared to the bread containing the glucoamylase-treated waxy rice starch granules.
• Four days after baking the texture was worse (Comparative Example A1).
• the bread containing the cassava starch acetate granules maintained a soft texture even after 4 days of baking, but had an unpleasant sticky texture and a poor melt-in-the-mouth texture (Comparative Example A2).
• the bread containing the glucoamylase-treated cassava starch granules had less stickiness, but had a heavy gel-like texture, and the texture worsened 4 days after baking (Comparative Example A3).
• the obtained raw Chinese noodles were boiled in boiling water for 1 minute and 30 seconds, cooled with running water, transferred to a plastic container, and stored in a refrigerator.
• One day after refrigeration and 2 days after refrigeration chilled Chinese soup was poured over Chinese noodles and sensory evaluation was performed.
• Evaluation items after 1 day of refrigeration are "softness of texture” and “little stickiness”, and evaluation items after 2 days of refrigeration are "difference in texture after 1 day of refrigeration” in addition to the previous two items. Three items were added.
• Sensory evaluation was performed by 9 trained persons. Evaluation of "softness of texture” was scored on a scale of 1 to 7, where "hardness of surface when chewed" was 1 point when hard and 7 points when soft.
• the hardness of the Chinese noodles after 1 day of refrigeration and 2 days after refrigeration was measured by the following method. After the Chinese noodles were boiled, cold soup for Chinese noodles was poured over them, and the noodles were cut into lengths of 20 cm to obtain test pieces. Test piece using A / LKB-F (manufactured by SMS Co., Ltd.) with a texture analyzer (texture analyzer TA-XT plus manufactured by Eiko Seiki Co., Ltd.) standardized by AACC (American Association of Cereal Chemists) for measuring physical properties of noodles was broken, and the breaking stress was obtained as the hardness of the noodles. In addition, the fluctuation width (%) of the hardness after 1 day and 2 days after refrigeration was calculated according to the following formula. It is evaluated that the smaller the fluctuation range, the smaller the difference in food texture.
• the results are shown in Table 4.
• the Chinese noodles containing the glucoamylase-treated waxy rice starch granules had the least stickiness and had a smooth and soft texture, which could be maintained even after 2 days of refrigeration (Example B).
• Chinese noodles containing untreated waxy rice starch granules have a sticky, unpleasant stickiness peculiar to starch, and have a somewhat heavy texture. It was worse (Comparative Example B1).
• the Chinese noodles containing starch granules of cassava acetate maintained a soft texture even after two days of refrigeration, but had an unpleasant sticky texture peculiar to starch (Comparative Example B2).
• Chinese noodles mixed with glucoamylase-treated cassava starch granules had less stickiness, but had a hard and brittle texture with gel-like physical properties, and the texture worsened after 2 days of refrigeration.
• the yoghurt filled in the obtained plastic cup was refrigerated and stored at 4° C. After 1 day of refrigeration and 7 days of refrigeration, it was returned to room temperature and sensory evaluation was performed.
• the evaluation items after 1 day of refrigeration are "softness of texture” and “low adhesion”, and the evaluation items after 7 days of refrigeration are the previous two items and "difference in texture after 1 day of refrigeration". Three items were added. Sensory evaluation was performed by 9 trained persons. Evaluation of "softness of texture” was scored on a 7-point scale from 1 to 7, with 1 point for strong and 7 points for weak, "heavy feeling when put in the mouth”. .
• the viscosities of the yoghurts 1 day after refrigeration and 7 days after refrigeration were measured under the following measurement conditions.
• the fluctuation range (%) of the viscosity after 1 day of refrigeration and 7 days after refrigeration was calculated according to the following formula.
• Example C The results are shown in Table 5.
• the yoghurt containing glucoamylase-treated waxy rice starch granules had a particularly low stickiness and a soft texture that melted in the mouth, and the texture was maintained even after 7 days of refrigeration (Example C).
• the yogurt blended with untreated waxy rice starch granules had an unpleasant adhesiveness, poor meltability in the mouth, and a somewhat heavy texture compared to the yogurt blended with glucoamylase-treated waxy rice starch granules. After 7 days of refrigeration, the texture was worse (Comparative Example C1).
• the yogurt containing cassava starch acetate granules has an unpleasant stickiness compared to the case where glucoamylase-treated waxy rice starch granules are mixed, and has a rough texture like agglomeration of milk components. It had a heavy texture, and the texture was worse after 7 days of refrigeration (Comparative Example C2). Furthermore, the yogurt mixed with glucoamylase-treated cassava starch granules has less sticky stickiness, but it has a gel-like heavy texture that is difficult to melt in the mouth, as if the milk components have aggregated. The texture was worse (Comparative Example C3).
• the viscosity measurement results also showed that the yogurt containing glucoamylase-treated waxy rice starch granules had a higher viscosity after 1 day and 7 days of refrigeration than other yoghurts, and 1 day after refrigeration and 7 days after refrigeration. Since all the values of the fluctuation range of were low, it was confirmed that the texture was soft and the difference in texture due to storage was small.
• the obtained Chinese bean paste was refrigerated and stored at 4° C. After 1 day and 7 days of refrigeration, the temperature was returned to room temperature and sensory evaluation was performed.
• the evaluation items after 1 day of refrigeration are "softness of texture” and “low adhesion”, and the evaluation items after 7 days of refrigeration are the previous two items and "difference in texture after 1 day of refrigeration". Three items were added. Sensory evaluation was performed by 9 trained persons. Evaluation of "softness of texture” was scored on a 7-point scale from 1 to 7, with 1 point for strong and 7 points for weak, "heavy feeling when put in the mouth”. .
• the viscosity of the yogurt after 1 day of refrigeration and 7 days after refrigeration was measured under the same conditions as for the yogurt, and the fluctuation range (%) of the viscosity after 1 day of refrigeration and 7 days after refrigeration was calculated.
• the fluctuation range (%) of the viscosity after 1 day of refrigeration and 7 days after refrigeration was calculated.

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