JP2007195467A - Aging preventing agent for starch and starch-containing food - Google Patents
Aging preventing agent for starch and starch-containing food Download PDFInfo
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- JP2007195467A JP2007195467A JP2006018285A JP2006018285A JP2007195467A JP 2007195467 A JP2007195467 A JP 2007195467A JP 2006018285 A JP2006018285 A JP 2006018285A JP 2006018285 A JP2006018285 A JP 2006018285A JP 2007195467 A JP2007195467 A JP 2007195467A
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- Prior art keywords
- starch
- aging
- oligosaccharide
- antifreeze protein
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- 229920002472 Starch Polymers 0.000 title claims abstract description 90
- 239000008107 starch Substances 0.000 title claims abstract description 89
- 235000019698 starch Nutrition 0.000 title claims abstract description 88
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 26
- 230000032683 aging Effects 0.000 title claims abstract description 24
- 230000003405 preventing effect Effects 0.000 title claims abstract description 14
- 235000013305 food Nutrition 0.000 title abstract description 20
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 40
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 39
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- 238000000034 method Methods 0.000 claims abstract description 10
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- 230000003712 anti-aging effect Effects 0.000 claims description 25
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Landscapes
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
Abstract
Description
本発明は、澱粉老化防止剤および澱粉含有食品に関するものである。 The present invention relates to a starch anti-aging agent and a starch-containing food.
近年、消費者の生活環境の変化、及び流通の変化により、食品の製造から消費までに要する時間が延びてきている。以前であれば店先で製造し、購入後即消費されていた生菓子などにおいても、スーパーマーケットやコンビニエンスストアなどで数日間店頭に並ぶことも珍しくない。このような中で食品の経時的な品質低下が食品業界にとって課題となっているが、腐敗や着色などと同様、澱粉老化も食品の品質低下にとって重要な問題となる。この澱粉老化を防止するために、各種方法が提供されている（例えば、特許文献１〜６参照）。 In recent years, due to changes in the living environment of consumers and changes in distribution, the time required from the production of food to consumption has increased. It is not uncommon for fresh confectioneries that were manufactured at stores and consumed immediately after purchase to be lined up in stores for several days at supermarkets and convenience stores. Under such circumstances, deterioration of the quality of food over time has become a problem for the food industry, but starch aging is an important problem for deterioration of food quality as well as decay and coloring. Various methods are provided in order to prevent this starch aging (for example, refer patent documents 1-6).
前記従来のようにグリセリン脂肪酸エステル等の界面活性剤を配合する場合には、味を損なう上、老化防止効果が弱いという問題があった。また、酵素剤を使用する場合には温度管理が煩雑であり、また澱粉由来の食感が損なわれると言う問題があった。またトレハロースなどの糖質を使用する場合、少量添加だと効果が弱いという問題点があった。また不凍蛋白質を使用する場合、特有の苦味を感じるという問題点があった。 When a surfactant such as glycerin fatty acid ester is blended as in the prior art, there is a problem that the taste is impaired and the anti-aging effect is weak. Moreover, when using an enzyme agent, there existed a problem that temperature control was complicated and the food texture derived from starch was impaired. Also, when using sugars such as trehalose, there is a problem that the effect is weak when added in a small amount. In addition, when using antifreeze protein, there is a problem of feeling a peculiar bitter taste.
本発明者は、前記のような従来提案の欠点を解決すべく鋭意研究を重ねた結果、澱粉含有製品に不凍蛋白質とオリゴ糖類または／および単糖類を添加することにより、不凍蛋白質やオリゴ糖類または／および単糖類を単独で添加した場合よりも高い澱粉老化防止効果を示し、食品に添加しても風味、食感を損なうことのない澱粉老化防止剤、及び前記澱粉老化防止剤を含有する澱粉含有製品を得ることが出来た。 As a result of intensive studies to solve the drawbacks of the conventional proposals as described above, the present inventor has added antifreeze protein and oligosaccharide or / and monosaccharide to starch-containing products, thereby allowing antifreeze protein and oligosaccharide to be added. Contains a starch anti-aging agent that exhibits a higher anti-aging effect on starch than when saccharides and / or monosaccharides are added alone, and does not impair the flavor and texture even when added to foods, and contains the above-mentioned starch anti-aging agent A starch-containing product was obtained.
即ち、本発明は不凍蛋白質とオリゴ糖類または／および単糖類を含有することにより、風味や食感を損ねることなく、澱粉老化を防止する澱粉老化防止剤、好ましくはオリゴ糖類がトレハロース、直鎖オリゴ糖、オリゴ糖アルコール、単糖類がソルビトールである、澱粉老化防止剤に関する。また、さらに好ましくは、不凍蛋白質の配合量１重量部に対し、オリゴ糖類または／及び単糖類を１〜５０００００００重量部添加した澱粉老化防止剤に関する。さらには前記澱粉老化防止剤を添加した澱粉含有製品や、前記澱粉老化防止剤を添加することにより、澱粉の老化を防止する澱粉老化防止方法に関する。 That is, the present invention comprises an antifreeze protein and an oligosaccharide or / and a monosaccharide, thereby preventing starch aging without impairing the flavor and texture, preferably the oligosaccharide is trehalose, linear The present invention relates to a starch anti-aging agent, wherein the oligosaccharide, oligosaccharide alcohol, and monosaccharide are sorbitol. More preferably, it relates to a starch anti-aging agent comprising 1 to 50000000 parts by weight of oligosaccharides and / or monosaccharides per 1 part by weight of the antifreeze protein. Further, the present invention relates to a starch-containing product to which the starch anti-aging agent is added, and a starch anti-aging method for preventing starch aging by adding the starch anti-aging agent.
本発明は、不凍蛋白質とオリゴ糖類または／および単糖類が添加されていることを特徴とし、これによって、不凍蛋白質及びオリゴ糖類または／および単糖類を単独で配合した場合よりも高い澱粉老化防止効果を示し、食品の風味や食感を損なうことのない、澱粉老化防止剤を提供できる。さらには不凍蛋白質とオリゴ糖類または／および単糖類を含有し、計量等のハンドリング性に優れた澱粉老化防止剤を提供できる。 The present invention is characterized in that an antifreeze protein and an oligosaccharide or / and a monosaccharide are added, whereby starch aging is higher than when antifreeze protein and an oligosaccharide or / and a monosaccharide are blended alone. It is possible to provide a starch anti-aging agent that exhibits a preventive effect and does not impair the flavor and texture of food. Furthermore, it is possible to provide a starch antiaging agent containing antifreeze protein and oligosaccharide or / and monosaccharide and having excellent handling properties such as weighing.
不凍蛋白質は、氷の結晶表面を認識し、氷結晶表面に吸着し氷結晶の成長を抑制することで、凍結保存中や解凍中の氷の再結晶化を極力防止する。また、水の凍結点の低下作用を有することが知られている。また、澱粉の老化防止効果を有することも報告されている。不凍蛋白質は、植物や魚類、昆虫、微生物等に存在することが知られている。本発明における不凍蛋白質は、植物、魚類、昆虫、微生物のどれを起源としても良いが、中でも植物もしくは微生物を起源とするものが好ましく、更にアブラナ科、セリ科、ユリ科、キク科に属する植物もしくはキノコ類を起源とするものがより好ましい。また、２種類以上の異なる起源から得られた不凍蛋白質を組み合わせても良い。この植物由来の不凍蛋白質は、植物から公知の手段によって抽出、精製され製造される。例としては特開２００３−２５０４７３記載の製造法が挙げられる。また、製造した不凍蛋白質の不凍活性は公知の方法にて測定される。例としては特開２００３−２５３２６３号公報記載の測定法が挙げられる。 Antifreeze protein recognizes the surface of ice crystals and adsorbs to the surface of ice crystals to suppress the growth of ice crystals, thereby preventing recrystallization of ice during cryopreservation and thawing as much as possible. It is also known to have a function of lowering the freezing point of water. It has also been reported that starch has an anti-aging effect. Antifreeze proteins are known to exist in plants, fish, insects, microorganisms and the like. The antifreeze protein in the present invention may originate from any of plants, fish, insects, and microorganisms. Among them, those originating from plants or microorganisms are preferable, and those belonging to Brassicaceae, Aceraceae, Lilyaceae, and Asteraceae belong to it. Those originating from plants or mushrooms are more preferred. Also, antifreeze proteins obtained from two or more different sources may be combined. This plant-derived antifreeze protein is extracted and purified from plants by known means. As an example, the production method described in JP-A-2003-250473 can be mentioned. The antifreeze activity of the produced antifreeze protein is measured by a known method. As an example, there is a measuring method described in JP-A No. 2003-253263.
本発明においてオリゴ糖類とは、糖質のうち、構成している単糖類の分子数が２〜１０程度のものを言う。構成している単糖類としてはグルコースやフルクトース、ガラクトース、マンノース、キシロース、アラビノース及びこれらを水素添加した糖アルコールなどが例示できる。オリゴ糖としては、例えばマルトース、マルトトリオース、マルトテトラオース、トレハロース、スクロース、イソマルトース、ラクトース、パラチノース、ツイントース、パノース、ゲンチオビオース、ラフィノース、マルトシルトレハロース、ラクチュロース、フラクトオリゴ糖、キシロオリゴ糖、マンノオリゴ糖、ガラクトオリゴ糖など、及びそれらを水素添加したマルチトール、マルトトリイトール、マルトテトライオール、イソマルチトール、ラクチトール、還元パラチノースなどを例示できる。また、２種類以上のオリゴ糖を組み合わせても良い。 In the present invention, an oligosaccharide refers to a saccharide having about 2 to 10 molecules of monosaccharides. Examples of the constituting monosaccharide include glucose, fructose, galactose, mannose, xylose, arabinose, and sugar alcohols obtained by hydrogenating them. Examples of the oligosaccharide include maltose, maltotriose, maltotetraose, trehalose, sucrose, isomaltose, lactose, palatinose, twin toose, panose, gentiobiose, raffinose, maltosyl trehalose, lactulose, fructooligosaccharide, xylo-oligosaccharide, manno-oligosaccharide, Examples include galactooligosaccharides and the like, and hydrogenated maltitol, maltotriitol, maltotetriol, isomaltitol, lactitol, reduced palatinose, and the like. Two or more kinds of oligosaccharides may be combined.
本発明において澱粉含有製品とは、澱粉を含む製品であればどのようなものでも良い。澱粉としては、小麦澱粉、とうもろこし澱粉、馬鈴薯澱粉、甘藷澱粉、タピオカ澱粉、米澱粉などを例示できる。また、アルファー化澱粉、可溶化澱粉、架橋澱粉、エーテル化澱粉、エステル化澱粉、グラフト化澱粉、焙焼デキストリン、酵素変性デキストリンなどの化工澱粉であっても良い。また、本発明の澱粉含有製品には澱粉、不凍蛋白質、オリゴ糖以外に、水や各種食品素材、食品添加物などを添加することが出来る。 In the present invention, the starch-containing product may be any product as long as it contains starch. Examples of the starch include wheat starch, corn starch, potato starch, sweet potato starch, tapioca starch, and rice starch. Further, modified starches such as pregelatinized starch, solubilized starch, crosslinked starch, etherified starch, esterified starch, grafted starch, roasted dextrin, and enzyme-modified dextrin may be used. In addition to starch, antifreeze protein, and oligosaccharide, water, various food materials, food additives, and the like can be added to the starch-containing product of the present invention.
本発明における澱粉老化防止剤は、不凍蛋白質１重量部に対し、オリゴ糖類または／及び単糖類を１〜５０００００００重量部、好ましくは１０〜５０００００重量部添加した澱粉老化防止剤に関する。本発明における澱粉老化防止剤は、不凍蛋白質とオリゴ糖または／および単糖以外に、水や各種食品素材、食品添加物などを添加することが出来る。不凍蛋白質は澱粉含有製品中の澱粉１００重量部に対して０．０００００１重量部という極微量でも効果を発揮するため、少量の澱粉含有製品を調製する際に使用する場合は、計量等の問題やその分散性の問題が生じる場合がある。そこで、オリゴ糖または／および単糖を含む食品素材や食品添加物、水等で媒散することにより、計量等のハンドリング性が良好になるというメリットが生じる。本発明における澱粉老化防止剤は、不凍蛋白質とオリゴ糖類または／及び単糖類を前記の比率にすると、特に計量等のハンドリング性や不凍蛋白質の分散性が良好となり、さらに澱粉老化防止効果に優れた澱粉老化防止剤が得られる。また、不凍蛋白質とオリゴ糖類または／及び単糖類を前記の比率にすると、不凍蛋白質に特有の苦味を低減することが出来る。 The starch anti-aging agent in this invention is related with the starch anti-aging agent which added 1-50 million weight part of oligosaccharide or / and the monosaccharide with respect to 1 weight part of antifreeze protein, Preferably it is 10-500000 weight part. In addition to antifreeze proteins and oligosaccharides and / or monosaccharides, the starch anti-aging agent in the present invention can contain water, various food materials, food additives, and the like. Antifreeze protein is effective even in a very small amount of 0.000001 parts by weight with respect to 100 parts by weight of starch in the starch-containing product. And its dispersibility may occur. Therefore, the merit of handling such as weighing is improved by disperse it with food materials, food additives, water, etc. containing oligosaccharides and / or monosaccharides. The anti-aging agent for starch according to the present invention, when the antifreeze protein and the oligosaccharide or / and monosaccharide are in the above-mentioned ratio, particularly improves the handling properties such as metering and the dispersibility of the antifreeze protein, and further improves the anti-starch effect. An excellent starch anti-aging agent is obtained. Further, when the antifreeze protein and the oligosaccharide or / and monosaccharide are in the above ratio, the bitterness peculiar to the antifreeze protein can be reduced.
本発明における澱粉老化防止剤は、澱粉含有食品中の澱粉１００重量部に対し、０．０００００１〜５０重量部、好ましくは０．００００１〜３０重量部添加することができる。０．０００００１％重量部以下では、澱粉老化防止効果は得られず、５０重量部以上ではその添加量以上の効果は期待できない。
不凍蛋白質は多量に添加すると特有の苦味を感じるが、オリゴ糖または／および単糖添加により不凍蛋白質の苦味を低減することが出来る。但しオリゴ糖または／および単糖を添加した場合においても、澱粉含有製品中の澱粉１００重量部に対して不凍蛋白質１重量部以上の添加率としても、澱粉老化防止効果はその添加以上の効果は得られず、また不凍蛋白質が持つ苦味により、食品の風味が低下することがあるので、澱粉含有製品製品中の澱粉１００重量部に対して不凍蛋白質１重量部以下の添加量であることが好ましいが、その場合においても、澱粉含有製品中の澱粉１００重量部に対して不凍蛋白質が０．０００００１重量部未満になると澱粉老化防止効果が少なくなるため、澱粉含有製品中の澱粉１００重量部に対し不凍蛋白質の添加量は０．０００００１〜１重量部が好ましい。また、オリゴ糖や単糖は、その種類によっては緩下性が問題になる場合があり、またオリゴ糖や単糖の添加による甘味が食品への味に影響を及ぼすことがあるため、澱粉含有食品中の澱粉１００重量部に対しオリゴ糖または／および単糖の量は５０重量部以下が好ましい。すなわち、澱粉含有製品中の澱粉１００重量部に対し、不凍蛋白質を０．０００００１〜１重量部、かつオリゴ糖類または／および単糖類を０．１〜５０重量部含有させることを特徴とする澱粉老化防止方法である。
The starch antiaging agent in the present invention can be added in an amount of 0.000001 to 50 parts by weight, preferably 0.00001 to 30 parts by weight, with respect to 100 parts by weight of starch in the starch-containing food. If it is 0.000001% by weight or less, the effect of preventing starch aging cannot be obtained.
When a large amount of antifreeze protein is added, a unique bitter taste is sensed, but the bitterness of antifreeze protein can be reduced by adding oligosaccharides and / or monosaccharides. However, even when oligosaccharides and / or monosaccharides are added, even if the addition rate is 1 part by weight or more of antifreeze protein relative to 100 parts by weight of starch in the starch-containing product, the effect of preventing starch aging is more than that addition. Is not obtained, and the bitterness of the antifreeze protein may lower the flavor of the food, so the amount of the antifreeze protein is 1 part by weight or less with respect to 100 parts by weight of the starch in the starch-containing product product. However, even in that case, if the antifreeze protein is less than 0.000001 parts by weight with respect to 100 parts by weight of the starch in the starch-containing product, the effect of preventing starch aging is reduced. The amount of antifreeze protein added is preferably 0.000001 to 1 part by weight with respect to parts by weight. Also, depending on the type of oligosaccharide or monosaccharide, laxity may be a problem, and the sweetness caused by the addition of oligosaccharide or monosaccharide may affect the taste of food. The amount of oligosaccharide and / or monosaccharide is preferably 50 parts by weight or less with respect to 100 parts by weight of starch in food. That is, starch comprising 0.000001 to 1 part by weight of antifreeze protein and 0.1 to 50 parts by weight of oligosaccharide and / or monosaccharide with respect to 100 parts by weight of starch in the starch-containing product It is an anti-aging method.
以下、本発明の実施例を示し、本発明を更に具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples of the present invention. However, the present invention is not limited to these examples.
表１の配合にてだんごを調製した。使用した不凍蛋白質は特開２００３−２５０４７３の実施例１の方法にて調製した大根葉抽出液を凍結乾燥して得られた不凍蛋白質粉末を使用した。オリゴ糖として、トレハロースを用いた。調製後、サランラップに包み、１０℃で４日間保存した後、レオメーターにて最大荷重を測定したところ、不凍蛋白質＋トレハロース配合（配合４）の最大荷重が最も低く、柔らかいだんごであった。また、保存後のだんごの官能検査を行った。だんごの弾力感、及び柔らかさについての官能検査を、０日目の無添加配合（配合１）を１０、１０℃４日間保存後の不凍蛋白質のみの配合（配合２）を５点として、評点法にて行ったところ、配合４が最も弾力感及び柔らかさを有していた。 Dango was prepared according to the formulation shown in Table 1. The antifreeze protein used was an antifreeze protein powder obtained by freeze-drying radish leaf extract prepared by the method of Example 1 of JP-A-2003-250473. Trehalose was used as the oligosaccharide. After the preparation, it was wrapped in Saran wrap and stored at 10 ° C. for 4 days. When the maximum load was measured with a rheometer, the maximum load of the antifreeze protein + trehalose combination (Formulation 4) was the lowest, and it was a soft dango. Moreover, the sensory test of the dango after a preservation | save was performed. The sensory test for the elasticity and softness of the dumplings was made with the additive-free formulation (formulation 1) on day 0 at 10 and 10 ° C for 4 days, and the combination of only antifreeze protein (composition 2) with 5 points. When the scoring method was used, Formulation 4 had the most elastic feeling and softness.
オリゴ糖として、マルトトリオースを主成分とした固形分濃度７２％の水飴（販売者日研化成：オリゴトース）１３９ｇに不凍タンパク質０．２ｇを添加して混合して、澱粉老化防止剤を得た。 As an oligosaccharide, starch anti-aging agent is obtained by adding and mixing 0.2 g of antifreeze protein to 139 g of waterpox (seller Niken Kasei: Oligotose) with a solid content of 72% mainly composed of maltotriose. It was.
表２の配合にてだんごを調製した。配合６で使用した澱粉老化防止剤は、実施例２で製造したものである。調製後、サランラップに包み、１０℃で４日間保存した後、レオメーターにて最大荷重を測定したところ、不凍蛋白質＋オリゴトース配合（配合６）が、最大荷重が最も低く、柔らかいだんごであった。また、実施例１同様に保存後のだんごの官能検査を行ったところ、配合６が最も弾力感及び柔らかさを有していた。 Dango was prepared according to the formulation in Table 2. The starch aging inhibitor used in Formulation 6 was produced in Example 2. After preparation, wrapped in Saran wrap and stored at 10 ° C. for 4 days, when the maximum load was measured with a rheometer, the antifreeze protein + oligotose combination (Formulation 6) had the lowest maximum load and was a soft dango. . Moreover, when the sensory test of the dango after a preservation | save was performed similarly to Example 1, the mixing | blending 6 had the most elastic feeling and softness.
表３の配合にてだんごを調製した。オリゴ糖として、マルチトールとマルトトリイトールを主成分とした還元水飴（日研化成製エスイー５７）を用いた。調製後、サランラップに包み、１０℃で４日間保存した後、レオメーターにて最大荷重を測定したところ、不凍蛋白質＋エスイー５７配合（配合８）が、最大荷重が最も低く、柔らかいだんごであった。また、実施例１同様に保存後のだんごの官能検査を行ったところ、配合８が最も弾力感及び柔らかさを有していた。 Dango was prepared according to the formulation shown in Table 3. As the oligosaccharide, a reduced starch syrup (SEKEN 57 manufactured by Nikken Kasei) mainly composed of maltitol and maltotriitol was used. After preparation, it was wrapped in Saran wrap and stored at 10 ° C for 4 days. The maximum load was measured with a rheometer. The combination of antifreeze protein + SEE 57 (Formulation 8) had the lowest maximum load and was a soft dango. It was. Moreover, when the sensory test of the dango after a preservation | save was performed like Example 1, the mixing | blending 8 had the most elasticity and softness.
表４の配合にてだんごを調製した。単糖として、ソルビトールを用いた。調製後、サランラップに包み、１０℃で４日間保存した後、レオメーターにて最大荷重を測定したところ、不凍蛋白質＋ソルビトール配合（配合１０）が、最大荷重が最も低く、柔らかいだんごであった。また、実施例１同様に保存後のだんごの官能検査を行ったところ、配合１０が最も弾力感及び柔らかさを有していた。 Dango was prepared according to the formulation shown in Table 4. Sorbitol was used as a monosaccharide. After preparation, it was wrapped in Saran wrap and stored at 10 ° C for 4 days. When the maximum load was measured with a rheometer, the combination of antifreeze protein and sorbitol (Formulation 10) had the lowest maximum load and was a soft dango. . Moreover, when the sensory test of the dango after a preservation | save was performed like Example 1, the mixing | blending 10 had the most elastic feeling and softness.
表５の配合にてだんごを調製した。糖質は単糖であるソルビトールと、オリゴ糖であるマルチトールを主成分とした還元水飴（日研化成製エスイー６００）を用いた。調製後、サランラップに包み、１０℃で４日間保存した後、レオメーターにて最大荷重を測定したところ、不凍蛋白質＋エスイー６００配合（配合１２）が、最大荷重が最も低く、柔らかいだんごであった。また、実施例１同様に保存後のだんごの官能検査を行ったところ、配合１２が最も弾力感及び柔らかさを有していた。 Dango was prepared according to the formulation shown in Table 5. As the saccharide, a reduced starch syrup (Shi 600, manufactured by Nikken Kasei Co., Ltd.) mainly composed of sorbitol, which is a monosaccharide, and maltitol, which is an oligosaccharide, was used. After the preparation, it was wrapped in Saran wrap and stored at 10 ° C for 4 days, and the maximum load was measured with a rheometer. The combination of antifreeze protein and SEE 600 (formulation 12) had the lowest maximum load and was a soft dango. It was. Moreover, when the sensory test of the dango after a preservation | save was performed similarly to Example 1, the mixing | blending 12 had the most elastic feeling and softness.
表６の配合にてだんごを調製した。オリゴ糖として、トレハロースを用いた。調製後、サランラップに包み、１０℃で４日間保存した後、レオメーターにて最大荷重を測定したところ、不凍蛋白質０．０００００１ｇ未満だと、最大荷重が不凍蛋白質無添加とほとんど変わらず、不凍蛋白質の澱粉老化防止効果が見られなかった。また、保存後のだんごの官能検査を行ったところ、不凍蛋白質の配合量が多いほど弾力感、柔らかさともに点数が高かったが、不凍蛋白質の配合量が２重量部のときには苦味を感じた。 Dango was prepared according to the formulation shown in Table 6. Trehalose was used as the oligosaccharide. After preparation, wrapped in Saran wrap and stored at 10 ° C. for 4 days, when the maximum load was measured with a rheometer, if it was less than 0.000001 g of antifreeze protein, the maximum load was almost the same as no antifreeze protein added, Antifreeze protein was not effective in preventing starch aging. In addition, a sensory test was performed on the dumplings after storage, and the higher the amount of antifreeze protein, the higher the elasticity and softness, but the bitter taste was felt when the amount of antifreeze protein was 2 parts by weight. It was.
不凍蛋白質とオリゴ糖類または／および単糖類が添加されていることにより、それぞれを単独で配合した場合よりも高い澱粉老化防止効果を示し、食品の風味や食感を損なうことのない、澱粉老化防止剤を提供できる。さらには不凍蛋白質とオリゴ糖類または／および単糖類を含有し、計量等のハンドリング性に優れた澱粉老化防止剤を提供できる。 Addition of antifreeze proteins and oligosaccharides and / or monosaccharides to prevent starch aging higher than when blended individually, and does not impair the flavor and texture of food An inhibitor can be provided. Furthermore, it is possible to provide a starch antiaging agent containing antifreeze protein and oligosaccharide or / and monosaccharide and having excellent handling properties such as weighing.
Claims (6)
Starch aging prevention characterized by containing 0.000001 to 1 part by weight of antifreeze protein and 0.1 to 50 parts by weight of oligosaccharide and / or monosaccharide with respect to 100 parts by weight of starch in a starch-containing product Method.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009045144A1 (en) * | 2007-10-04 | 2009-04-09 | Petr Dejmek | Method for the conservation of a plant material |
| WO2010134489A1 (en) * | 2009-05-18 | 2010-11-25 | 株式会社カネカ | Method for producing processed food for heating |
| CN114668106A (en) * | 2022-03-24 | 2022-06-28 | 中国人民解放军63919部队 | Folic acid and calcium compound anti-retrogradation recombinant rice and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009045144A1 (en) * | 2007-10-04 | 2009-04-09 | Petr Dejmek | Method for the conservation of a plant material |
| US8563060B2 (en) | 2007-10-04 | 2013-10-22 | Petr Dejmek | Method for the conservation of a plant material |
| WO2010134489A1 (en) * | 2009-05-18 | 2010-11-25 | 株式会社カネカ | Method for producing processed food for heating |
| CN102427734A (en) * | 2009-05-18 | 2012-04-25 | 株式会社钟化 | Method for producing processed food for heating |
| JPWO2010134489A1 (en) * | 2009-05-18 | 2012-11-12 | 株式会社カネカ | Process for producing processed food for heating |
| CN114668106A (en) * | 2022-03-24 | 2022-06-28 | 中国人民解放军63919部队 | Folic acid and calcium compound anti-retrogradation recombinant rice and preparation method thereof |
| CN114668106B (en) * | 2022-03-24 | 2023-11-17 | 中国人民解放军63919部队 | Folic acid and calcium composite anti-retrogradation recombinant rice and preparation method thereof |
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