JP2014200186A - Production method of food product, food product, and texture improver for food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an art by which while softness and glutinous feeling of a starch-based food product are maintained, melting feeling in a mouth and crispness are improved, even after aging of a starch material.SOLUTION: There is provided a texture improver in which a special amylolytic enzyme is added, thereby texture of a starch-containing food product is improved. The amylolytic enzyme has following characteristics that, when a following sample A is subjected to temperature rising from 45°C to 95°C by 5°C/minute, maintained for five minutes, then subjected to temperature lowering to 4°C by 2°C/minute, maintained for five minutes, and subjected to temperature rising to 120°C by 3°C/minute, a differential scanning calorie measurement curve when subjected to the temperature rising from 4°C to 120°C has an endothermic peak, the sample A being a sample in which 33.3 w/w% of an aqueous dextrin solution prepared by addition-mixing dextrin of DE4, the amylolytic enzyme of 6,000 units per the dextrin of 1 g, and water, is subjected to reaction at 45°C for one hour, boiled for 15 minutes to stop the enzymatic reaction, and the obtained solution is subjected to cold storage at 4°C for 12 hours.

Description

  The present invention relates to a food production method, food, and a food texture improving agent.

  Foods containing starch-containing ingredients such as breads and cooked rice (hereinafter sometimes referred to as “starch-based foods”) contain a large amount of sugar and are widely eaten all over the world as a major calorie source. . In addition, confectionery such as baked confectionery and steamed confectionery is also a starch-based food containing flour such as wheat flour, and a wide variety of confectionery exists all over the world.

  However, since the starch-based foods deteriorate with time, such as hard and crunchy, as the starch ages, it may be difficult to maintain a fresh texture or soft texture. It has been raised as an issue.

  As a method for solving the above problems, techniques for adding various additives have been widely developed. As one of them, a technique is known in which starch in a starch-based food is hydrolyzed by adding starch-degrading enzyme (amylase) to improve the quality of the starch-based food. For example, Patent Documents 1 to 8 disclose that adding an amylolytic enzyme to breads provides an effect of preventing aging, improving texture, and improving physical properties of breads. Patent Documents 9 to 13 disclose techniques for improving the texture and aging properties of cooked rice by adding starch-degrading enzymes to cooked rice. Patent Documents 14 and 15 disclose techniques for improving the texture of baked confectionery by adding starch-degrading enzymes to baked confectionery. Furthermore, Patent Document 16 discloses a technique for improving the texture of steamed confectionery by adding a starch degrading enzyme to steamed confectionery. Furthermore, Patent Documents 17 and 18 disclose a technique for improving the texture of oily food by adding starch-degrading enzyme to the oily food.

Japanese Unexamined Patent Publication No. 63-14653 JP-A-3-297345 Japanese Patent Application Laid-Open No. 3-292946 JP-A-3-292847 JP-A-5-68466 Japanese Patent Laid-Open No. 5-168394 Japanese Patent Laid-Open No. 11-46686 JP 2004-208561 A JP-T 59-500398 JP-A-6-141794 Japanese Patent Laid-Open No. 7-274865 JP-A-8-140600 JP-A-10-94368 JP-A-8-84557 JP-A-8-322456 Special table 2010-535515 gazette Japanese Patent Laid-Open No. 5-328914 JP 2007-259793 A

  All of the above-mentioned conventional techniques maintain the softness of food and the feeling of stickiness by preventing starch aging by hydrolysis. On the other hand, these conventional techniques prevent starch from aging, and therefore, when the starch-based food is chewed by the adhesive force of the non-aged starch gelatinized product, it becomes a dumpling, resulting in melting and crispness. It deteriorated and a satisfactory texture was not obtained.

  Then, an object of this invention is to provide the foodstuff manufacturing method which can improve the food texture of starch-type foodstuffs, foodstuff, and the food texture improvement agent for foodstuffs. Specifically, an object of the present invention is to provide a technique for improving the melting of the mouth and the crispness, while maintaining the softness and the moist feeling of the starch-based food.

  As a result of intensive studies to achieve the above-mentioned object, the present inventors surprisingly added a starch-degrading enzyme having the characteristics described below to a starch-containing food, and dares to slightly age the starch in the food. The present invention was completed by finding that a food having a good mouth-melting texture can be obtained while maintaining softness.

That is, although not limited to this, this invention includes the following aspects.
(1) A texture improving agent for starch-containing foods comprising a starch degrading enzyme, wherein the starch degrading enzyme has the following characteristics:
The following sample A was heated from 45 ° C. to 95 ° C. at 5 ° C./minute and held for 5 minutes, then cooled to 4 ° C. at 2 ° C./minute, held for 5 minutes, and then 120 ° C. to 3 ° C./minute. When the temperature is raised again at 4 ° C. to 120 ° C., the differential scanning calorimetry curve has an endothermic peak (Sample A) DE4 dextrin, 6000 units of amylolytic enzyme and water per gram of dextrin. A 33.3 w / w% aqueous dextrin solution prepared by addition and mixing was reacted at 45 ° C. for 1 hour, boiled for 15 minutes to stop the enzyme reaction, and the resulting solution was refrigerated at 4 ° C. for 12 hours. sample.
(2) A method for producing a food containing a starch-containing raw material, the method comprising adding a amylolytic enzyme having the following characteristics:
The following sample A was heated from 45 ° C. to 95 ° C. at 5 ° C./minute and held for 5 minutes, then cooled to 4 ° C. at 2 ° C./minute, held for 5 minutes, and then 120 ° C. to 3 ° C./minute. When the temperature is raised again at 4 ° C. to 120 ° C., the differential scanning calorimetry curve has an endothermic peak (Sample A) DE4 dextrin, 6000 units of amylolytic enzyme and water per gram of dextrin. A 33.3 w / w% aqueous dextrin solution prepared by addition and mixing was reacted at 45 ° C. for 1 hour, boiled for 15 minutes to stop the enzyme reaction, and the resulting solution was refrigerated at 4 ° C. for 12 hours. sample.
(3) The method according to (2), wherein the amylolytic enzyme is isoamylase and / or pullulanase.
(4) The method according to (2) or (3), wherein the added amount of the starch degrading enzyme is 20 to 100,000 units per kg of the starch-containing raw material.
(5) Any one of (2) to (4), wherein the food is at least one selected from the group consisting of breads, cooked rice, noodles, baked confectionery, steamed confectionery, and oily food. The method according to item.
(6) A food produced by the method according to any one of (2) to (5).
(7) A method for improving the texture of a starch-containing food comprising the addition of a amylolytic enzyme having the following characteristics:
The following sample A was heated from 45 ° C. to 95 ° C. at 5 ° C./minute and held for 5 minutes, then cooled to 4 ° C. at 2 ° C./minute, held for 5 minutes, and then 120 ° C. to 3 ° C./minute. When the temperature is raised again at 4 ° C. to 120 ° C., the differential scanning calorimetry curve has an endothermic peak (Sample A) DE4 dextrin, 6000 units of amylolytic enzyme and water per gram of dextrin. A 33.3 w / w% aqueous dextrin solution prepared by addition and mixing was reacted at 45 ° C. for 1 hour, boiled for 15 minutes to stop the enzyme reaction, and the resulting solution was refrigerated at 4 ° C. for 12 hours. sample.

  The details of the mechanism of the present invention are unclear, and the present invention is not limited to the following, but a small amount of starch aging derived from amylose produced by the action of amylolytic enzymes is mixed in the starch gelatinized product. Therefore, it was considered that the adhesive strength of the starch gelatinized product was reduced, which led to an improvement in texture. According to the present invention, the texture of starch-based food can be improved by adding a specific starch-degrading enzyme.

  In addition, according to the present invention, as described later, for example, when the starch-based food is bread, baked confectionery, and steamed confectionery, the amount of fat used is reduced without impairing the texture. There is a side effect that it is possible. Furthermore, according to the present invention, as will be described later, for example, when the starch-based food is breads, there is also a secondary effect that the workability of bread dough after primary fermentation is excellent.

1 is a differential scanning calorimetry curve (DSC curve) of re-gelatinization of an experimental sample to which an amylolytic enzyme (enzyme No. 1) was added. FIG. 2 is an enlarged graph of the portion of the DSC curve according to FIG. FIG. 3 is a differential scanning calorimetry curve of re-gelatinization of an experimental sample to which amylolytic enzyme (enzyme No. 6) was added. FIG. 4 is a graph obtained by enlarging the 20 to 120 ° C. portion of the DSC curve according to FIG.

  The present invention relates to a technique for improving the texture of starch-based foods. In the present invention, a starch degrading enzyme having the characteristics described later is used, and it is considered that starch aging can be promoted to some extent by using such an enzyme.

  That is, amylose is produced in the sample by the amylolytic enzyme according to the present invention, but when starch aging is produced, aging of the sample is promoted during refrigeration, and is detected as an endothermic peak during subsequent re-gelatinization. . Therefore, when differential scanning calorimetry is performed as described below, the sample to which the amylolytic enzyme used in the present invention has been added has an endothermic peak when the temperature is raised again from 4 ° C to 120 ° C.

(Test method for starch degrading enzyme)
DE4 dextrin, 6000 units of amylolytic enzyme per gram of dextrin, and water were added and mixed with a 33.3 w / w% aqueous dextrin solution at 45 ° C. for 1 hour and boiled for 15 minutes to carry out the enzyme reaction. Stop. 18 mg of the obtained solution is sealed in a sealed container (made of aluminum, capacity: 15 μL), and refrigerated at 4 ° C. for 12 hours to prepare a measurement sample. Further, a reference sample is prepared in the same manner except that dextrin is used as pure water.

  The sample is analyzed using a differential scanning calorimeter (x-DSC7000, manufactured by Hitachi High-Tech Science Co., Ltd.). The temperature is raised from 45 ° C. to 95 ° C. at 5 ° C./minute, held for 5 minutes, then lowered to 4 ° C. at 2 ° C./minute, and held at 4 ° C. for 5 minutes (refrigeration). Thereafter, the temperature is raised again (re-gelatinization) to 120 ° C. at 3 ° C./min, and the presence or absence of an endothermic peak in re-gelatinization after refrigeration is confirmed. The starch degrading enzyme used in the present invention may have an endothermic peak when the temperature is raised again from 4 ° C. to 120 ° C. when the differential thermal analysis is performed as described above, but the position of the endothermic peak is 20 to 120 ° C. It is preferable that it is in 50-100 degreeC, and it is especially preferable that it exists in 60-80 degreeC.

  Moreover, as dextrin of DE4, generally available dextrin can be used, for example, Paindex # 100 manufactured by Matsutani Chemical Industry Co., Ltd. can be used. In addition, DE (Dextrose Equivalent) is obtained by reducing the reducing power of a sugar liquid per solid when the glucose is 100.

  In this invention, the addition amount of the said starch degrading enzyme can be adjusted with foodstuffs, It is preferable that it is 20-100,000 units (20-100,000 U / kg) per 1 kg of said starch-containing raw materials. By making the addition amount of the starch degrading enzyme 100000 units (100,000 U / kg) or less, the workability at the time of producing the starch-based food is further improved, and the texture improving effect is more easily obtained. Moreover, it becomes easy to acquire the effect of the above-mentioned this invention by making the addition amount of the said amylolytic enzyme 20 units (20 U / kg) or more. The addition amount of the amylolytic enzyme is more preferably 20 to 20000 units (20 to 20000 U / kg), still more preferably 20 to 10,000 units (20 to 10,000 U / kg), and particularly preferably 20 -5000 units (20-5000 U / kg), most preferably 20-2000 units (20-2000 U / kg).

  In the present invention, examples of the starch-based food include breads, cooked rice, noodles, baked confectionery, steamed confectionery, and oil-boiled food. According to the present invention, for example, it is possible to improve the mouthfeel of breads, noodles, baked confectionery, steamed confectionery, and oil-boiled foods, such as melting and crispness and loosening of cooked rice. Furthermore, in breads, baked confectioneries and steamed confectioneries, it is possible to reduce the amount of fats and oils used without impairing the texture.

  Examples of the breads include white bread, roll bread, brioche, steamed bread, sweet breads such as anpan and cream bread, Chinese buns, yeast donuts, pizza and the like. Examples of the starch-containing raw material in the breads include wheat flour, rice flour, corn flour, buckwheat flour, rye flour, starch, and modified starch. The detail of the said starch containing raw material is mentioned later.

  Examples of the cooked rice include general cooked rice obtained by cooking polished rice, brown rice, red rice, rice bran, cooked rice, pilaf, fried rice, dry curry, sushi, rice balls and the like.

  The noodles refers to noodles made by kneading wheat flour or other flour and other raw materials, such as udon, Chinese noodles, skins, Japanese soba noodles, cold noodles, cold noodles, cold noodles, rice noodles, vermicelli, Kishimen, macaroni, spaghetti, etc. The noodles may be in any form such as raw noodles, boiled noodles, steamed noodles, fresh type instant noodles, instant noodles, dry noodles, frozen noodles and the like.

  The baked confectionery is mainly made of flour such as wheat flour, sugar, sugar syrup such as starch syrup, butter, margarine, shortening and other fats and oils, swelling agent, yeast, dairy products, eggs, etc. The confectionery obtained by preparing and baking dough, such as sponge cake, pound cake, biscuits, crackers, cookies, pie, tart dough, dorayaki, baked buns, taiyaki, snack confectionery and the like.

  The steamed confectionery uses flour such as wheat flour as a main ingredient, sugar, syrup such as starch syrup, fats and oils such as butter, margarine, shortening, etc., expansion agent, yeast, dairy products, eggs, etc. For example, steamed cakes, steamed buns, and Chinese buns are listed.

  The oil-boiled food refers to a food obtained by appropriately mixing raw materials such as eggs, fats and sugars with at least one of flour such as wheat flour and starch, and then, for example, mainly containing starch-containing raw materials. In addition to cake donuts, snacks, etc. obtained by oiling dough as ingredients, tempura, fritters, tangs obtained by oiling after attaching batter liquid / clothing mainly composed of starch-containing ingredients to ingredients Examples include fried foods, croquettes, cutlets, and various fries.

  According to the present invention, when a food containing a starch-containing raw material is produced, a starch degrading enzyme having specific characteristics is added. The present invention is characterized by adding an amylolytic enzyme having specific characteristics, and other processes and conditions are not limited at all. In the method for producing a food of the present invention, the starch-based food may be produced by a conventionally known method except that a specific starch degrading enzyme is added.

  In the present invention, the starch-degrading enzyme is preferably a debranching enzyme because it can produce a trace amount of amylose that promotes aging of starch, and is an isoamylase (enzyme number: EC 3.2.1.68). And / or pullulanase (enzyme number: EC 3.2.1.41) is preferred, and isoamylase is particularly preferred. As the amylolytic enzyme, for example, a commercially available product may be used. Examples of the commercial product include isoamylase derived from Flavobacterium odoratum (joint sake refinement), isoamylase derived from Pseudomonas amyloderamosa (manufactured by Hayashibara Biochemical Research Institute), pullulanase derived from Klebsiella pneumoniae (manufactured by Amano Enzyme) and the like. Among the commercially available enzymes described above, isoamylase derived from Flavobacterium odoratum and isoamylase derived from Pseudomonas amyloderamosa are preferable, and isoamylase derived from Flavobacterium odoratum is particularly preferable. The said amylolytic enzyme may be used individually by 1 type, and may use 2 or more types together.

  In the present invention, as long as a amylolytic enzyme having the above characteristics is used, a amylolytic enzyme having no such characteristics may be used in combination. Examples of amylolytic enzymes that do not have the above-described properties include α-amylase (enzyme number: EC.3.2.1.1), β-amylase (enzyme number: EC.3.2.1.2), Examples include α-glucosidase (enzyme number: EC 3.2.1.20), glucoamylase (enzyme number: EC 3.2.1.3), and the like.

In the present invention, the titers of various enzymes can be measured, for example, as follows.
(Α-amylase, β-amylase and glucoamylase)
Weigh out 100 μL of 50 mmol / L acetate buffer (pH 6.0) and 350 μL of 0.5 wt% waxy corn starch paste solution, add to a 15 mL glass test tube and mix vigorously to prepare a substrate solution. Prepare as many test tubes containing the substrate solution as the number of diluted enzyme solutions having different dilution ratios. Each test tube containing the substrate solution is incubated at 45 ° C. for 5 minutes, and 100 μL of diluted enzyme solution is added to each test tube, and the reaction is performed for exactly 15 minutes. After the reaction, the reaction is stopped using 500 μL of a reaction lost iodine solution (0.1 N potassium iodide, 0.01 N iodine, 0.02 N hydrochloric acid solution). After standing at room temperature for exactly 15 minutes, 10 mL of ultrapure water is added to each test tube, and the absorbance is measured at 610 nm. Moreover, an enzyme dilution liquid is added to the sample to which the reaction lost iodine solution is added, and the same treatment is used as a blank, and the enzyme activity is calculated by the following formula using the obtained absorbance.

  The enzyme titer that decreases the absorbance at 610 nm per minute by 0.01 is defined as 1 unit (U).

(Isoamylase and pullulanase)
100 μL of 50 mmol / L acetate buffer solution (pH 6.0) containing 20 mmol / L calcium chloride and 350 μL of 0.5 wt% waxy corn starch paste solution are weighed and mixed vigorously in a 15 mL glass test tube. Prepare. Prepare as many test tubes containing the substrate solution as the number of diluted enzyme solutions having different dilution ratios. Each test tube containing the substrate solution is incubated at 45 ° C. for 5 minutes, and 100 μL of diluted enzyme solution is added to each test tube, and the reaction is performed for exactly 15 minutes. After the reaction, the reaction is stopped using 500 μL of a reaction lost iodine solution (0.1 N potassium iodide, 0.01 N iodine, 0.02 N hydrochloric acid solution). After standing at room temperature for exactly 15 minutes, 10 mL of ultrapure water is added to each test tube, and the absorbance is measured at 610 nm. Moreover, an enzyme dilution liquid is added to the sample to which the reaction lost iodine solution is added, and the same treatment is used as a blank, and the enzyme activity is calculated by the following formula using the obtained absorbance.

  The enzyme titer that increases the absorbance at 610 nm by 0.01 per minute is defined as 1 unit (U).

The starch-containing raw material may be any food raw material containing starch, and examples thereof include starch and flour.
The starch is not particularly limited as long as it is a starch that can be used for food. , Sago starch, green lily starch and the like. In addition, any starch may be a normal starch, or may be improved by a breeding technique or a genetic engineering technique such as a urch seed, a waxy seed, and a high amylose seed. Furthermore, the starch may be subjected to chemical processing such as oxidation treatment, esterification treatment, etherification treatment, cross-linking treatment, wet heat treatment, fat processing, ball mill treatment, pulverization treatment, heat treatment, It may be subjected to physical processing such as warm water treatment, bleaching treatment, acid treatment, alkali treatment, enzyme treatment and the like.

  The flour refers to flour obtained by pulverizing cereals, beans, potatoes, root vegetables, nuts and the like mainly composed of starch, and is not particularly limited as long as it is edible flour. Examples include wheat flour, rye flour, corn flour, rice flour, buckwheat flour, soybean flour, potato flour, sweet potato flour, cassava flour, potato starch, kuzu flour, chestnut flour and acorn flour.

  The starch-containing raw material is, for example, the starch such as wheat, barley, rye, corn, rice, buckwheat, soybean, potato, sweet potato, cassava, Kata chestnut, kuzu, chestnut, acorn, mung bean, rice bran, sago palm, and lily The raw material itself may be used.

  In the starch-based foods, as time passes after the production, the starch becomes aging and hard, and the texture becomes loose, and maintaining the texture has been a big problem. Therefore, the technique which suppresses aging of starch by adding saccharides etc. has been used. However, the present inventors have surprisingly found that the texture can be improved by adding a starch-degrading enzyme having the property of promoting starch aging and generating a small amount of starch aging product in the food. Details are unknown, but the texture is improved because the adhesive strength of starch gelatinized material is reduced by mixing a small amount of starch aging derived from amylose produced by the action of starch degrading enzyme in the starch gelatinized material. It is thought that it was connected to. That is, according to the present invention, by adding a amylolytic enzyme having specific characteristics, a small amount of starch aging product is mixed in food to reduce the adhesive force of starch gelatinized product, and as a result, the breads It is thought that it leads to the improvement of food texture such as melting of the mouth and crispness, and loosening of the cooked rice. However, this mechanism is only an estimation, and the present invention is not limited to this.

  Next, the food of the present invention will be described. As described above, the food of the present invention is produced by the method for producing a food of the present invention. In the food of the present invention, the raw materials other than the starch-containing raw material and the starch-degrading enzyme include, for example, polysaccharides other than starch, saccharides, sweeteners, saccharides, dietary fibers, fats and oils, proteins, peptides, amino acids , Thickeners, enzyme preparations, emulsifiers, organic acids, inorganic salts, preservatives, colorants, fragrances and the like. Other conditions in the food of the present invention are as described above.

  Moreover, this invention can be grasped | ascertained as the method of improving the food texture of starch-type foodstuffs, or the texture improving agent for starch-type foodstuffs. As described above, the food texture improving agent of the present invention is characterized by containing a amylolytic enzyme having specific characteristics, and exhibits its effect on starch-based foods. The food texture improving agent of the present invention may contain components other than the starch-degrading enzyme as long as the effects of the present invention are not impaired. Examples of components other than the amylolytic enzyme include, for example, emulsifiers such as organic acid monoglycerides; amylolytic enzymes that do not have the above properties; enzymes other than amylolytic enzymes such as protease; recrystallized amylose; calcium salts, ammonium salts, and the like Inorganic salts; starch; cross-linked starch; microcrystalline cellulose; thickening polysaccharides such as glucomannan and xanthan gum; reducing agents such as ascorbic acid; oxidizing agents; Other conditions in the food texture improving agent of the present invention are the same as those of the food production method of the present invention.

  Next, examples of the present invention will be described together with comparative examples. The present invention is not limited or restricted by the following examples and comparative examples. In this specification, unless otherwise specified, a numerical range is described as including its end points.

Experimental Example 1 (Bread)
(Analysis of starch degrading enzyme)
Various starch degrading enzymes were analyzed by the following methods.

  DE4 dextrin (paindex # 100, manufactured by Matsutani Chemical Industry Co., Ltd.), 6000 units of amylolytic enzyme per gram of dextrin, and pure water were added and mixed to prepare a 33.3 w / w% aqueous dextrin solution. The dextrin solution was reacted at 45 ° C. for 1 hour and then boiled for 15 minutes to stop the enzyme reaction. A reference was prepared in the same manner except that the dextrin was pure water.

  The solution after the reaction was dissolved by heating with hot water, 18 mg was weighed into a sealed sample container (aluminum, capacity 15 μL), and sealed. A reference was prepared in the same manner. Thereafter, the sample was refrigerated for 12 hours to obtain a measurement sample.

  Using a differential scanning calorimeter (x-DSC7000, manufactured by Hitachi High-Tech Science Co., Ltd.), the measurement sample was heated to 95 ° C. at a heating rate of 5 ° C./min, and then held at 95 ° C. for 5 minutes to heat the paste. Made it. Subsequently, the temperature was lowered to 4 ° C. at a temperature lowering temperature of 2 ° C./min, and then kept at 4 ° C. for 5 minutes for refrigeration. Next, the presence or absence of an endothermic peak at the time of re-gelatinization after refrigeration was confirmed by raising the temperature to 120 ° C. at a temperature rise rate of 3 ° C./min (see the figure).

  From this result, the enzyme No. 1 was used as a starch degrading enzyme having an endothermic peak during re-gelatinization. 1-No. 3 was identified. The position of the endothermic peak is the position of enzyme no. 1 is 67.9 ° C., enzyme no. 2 is 75.9 ° C., enzyme no. 3 was 72.2 ° C. In Experimental Examples 2 to 9, the amylolytic enzyme identification method and the amylolytic enzyme used are the same.

(Manufacture of bread)
Using a mixer (manufactured by Aikosha Seisakusho Co., Ltd.), the medium seed compounded materials shown in Table 1 are kneaded at low speed for 3 minutes, the kneading temperature is adjusted to 24 ° C., and primary fermentation (primary fermentation conditions: 26 ° C., relative humidity 75). %, 4 hours). In Examples 1-1 to 1-3 and Comparative Examples 1-1 to 1-3, the starch-degrading enzymes of the type shown in Table 2 were used in the starch-containing raw materials (medium seed compounding material and the present material). 10000 units (10000 U / kg) were added per 1 kg of starch-containing raw materials (wheat flour) of kneaded ingredients.

  After mixing the dough after the primary fermentation and the main kneading compounded ingredients shown in Table 1 (excluding fats and oils) at low speed for 2 minutes, adding fats and oils and mixing at high speed for 6 minutes, the floor time is set to room temperature. For 20 minutes. In Examples 1-4 to 1-6 and Comparative Examples 1-4 to 1-6, the starch-degrading enzymes of the type shown in Table 2 were used in the starch-containing raw material (medium-type compounding material and the present material). 10000 units (10000 U / kg) were added per 1 kg of starch-containing raw materials (wheat flour) of kneaded ingredients.

  The dough after the floor time was divided into 240 g per piece, and then bench time was performed at room temperature for 20 minutes. After the bench time, it was molded into a Pullman mold and subjected to secondary fermentation (secondary fermentation conditions: 38 ° C., relative humidity 85%, 45 minutes).

  The dough after the secondary fermentation was baked (baking conditions: upper fire 215 ° C., lower fire 215 ° C., 40 minutes), and the breads of Examples 1-1 to 1-6 and Comparative Examples 1-1 to 1-6 were used. Obtained. Moreover, the bread | pan of the comparative example 1-7 was obtained like Example 1-1 to 1-6 and the comparative examples 1-1 to 1-6 except not having added amylolytic enzyme.

The workability of the bread dough was evaluated according to the following evaluation criteria from the stickiness of the bread dough in each step of the mixing step, the dividing step, and the forming step. In addition, the evaluation method of workability | operativity of bread dough is the same also in Example 2 and Example 9. FIG.
A: No stickiness A: Less sticky B: Slightly sticky C: Sticky In addition, as a texture evaluation, 10 panelists gave 4 points: good, 3 points: slightly good, 2 points: somewhat bad, 1 point: A sensory test was performed in four stages of defects, and from the average score, mouth melting and crispness were evaluated. In addition, the texture evaluation method is the same with respect to mouth melting, crispness, loosening, and toothing in Examples 2 to 9. In Examples 1, 2 and 9, the texture was evaluated by sealing the bread cooled for 2 hours after baking in a plastic bag and holding it at room temperature, and performing a sensory test one day later.

  The evaluation results are shown in Table 2. As shown in Table 2, in Examples 1-1 to 1-6, the dissolution in the mouth was good, the soft texture was good, and the crispness was also good as compared with Comparative Example 1-7 to which no starch degrading enzyme was added. . Furthermore, the workability of bread dough was also good. Moreover, it became clear that the addition target of the said starch degrading enzyme exhibits the same effect as a medium seed compounding raw material and a main kneading compound raw material. On the other hand, enzyme no. 4-No. In Comparative Examples 1-1 to 1-6 using No. 6, the workability evaluation result of the bread dough was worse than that of Comparative Example 1-7, and the sensory evaluation results of melting and crispness were the same as or inferior to Comparative Example 1-7. It was.

Experimental Example 2 (Bread)
Enzyme no. Example 1 except that 1 was added to the main kneading compounded material at a compounding ratio shown in Table 3 per starch-containing raw material (total of the middle seed compounding material and starch-containing raw material (wheat flour)) Thus, breads of Examples 2-1 to 2-9 were obtained. Moreover, it replaced with the starch degrading enzyme and the bread | pan of the comparative example 2-1 was obtained like Example 2-1 to 2-9 except having added the high amylose starch in the mixture ratio shown in Table 3. Furthermore, the bread | pan of the comparative example 2-2 was obtained like Example 2-1 to 2-9 except not having added amylolytic enzyme.

  Table 3 shows the workability evaluation results of the bread doughs of Examples 2-1 to 2-9 and Comparative Examples 2-1 to 2-2, and the results of sensory evaluation of melting and crispness. As shown in Table 3, in Examples 2-1 to 2-9, compared with Comparative Example 2-2 to which no starch degrading enzyme was added, the mouth melted better, had a soft texture, and the crispness was also good. . Furthermore, the workability of bread dough was also good.

  On the other hand, in Comparative Example 2-1, in which high amylose starch was added to increase the amylose content, the melting of the mouth was inferior compared to Comparative Example 2-2 in which no starch-degrading enzyme was added, and the bread dough was very sticky. It was inferior in nature. This is presumably because amylose was excessive, resulting in amylose aging aggregates more than necessary, resulting in a decrease in the texture of the starch-based food.

Experimental Example 3 (Rice rice)
Washed rice (200 g), water (290 g), and various starch-degrading enzymes were placed in a rice cooker (NH-JA05 manufactured by Zojirushi Mahobin Co., Ltd.) and allowed to stand for 60 minutes, followed by cooking. Table 4 shows the amount of starch-degrading enzyme added per 1 kg of starch-containing raw material (unwashed rice). The steaming time was about 20 minutes.

  After the cooked cooked rice was transferred to a plastic container and rough heat was removed, it was covered and stored refrigerated for 24 hours. The cooked rice after refrigerated storage was reheated with a microwave oven to obtain cooked rice of Examples 3-1 to 3-8 and Comparative Examples 3-1 to 3-3. Moreover, the cooked rice of Comparative Example 3-4 was obtained in the same manner as in Examples 3-1 to 3-8 and Comparative Examples 3-1 to 3-3 except that no starch degrading enzyme was added.

  Table 4 shows the results of sensory evaluation of loosening in Examples 3-1 to 3-8 and Comparative Examples 3-1 to 3-4. As shown in Table 4, in Examples 3-1 to 3-8, compared with Comparative Example 3-4 to which no starch-degrading enzyme was added, it was soft and loose, and had a grainy texture. The bran odor was also reduced. The appearance was also white and good compared to the normal product. On the other hand, enzyme no. In Comparative Examples 3-1 to 3-3 using 4 to 6, the loose sensory evaluation result was worse than that of Comparative Example 3-4.

Experimental Example 4 (Udon)
1000 parts by weight of medium-strength flour, 35 parts by weight of salt, 380 parts by weight of water and various starch-degrading enzymes are kneaded with the mixer, rolled and cut by a conventional method (final noodle band thickness: 2.3 mm, incisors: # 10 squares ) Was boiled for about 13 minutes. Table 5 shows the amount of the starch-degrading enzyme added per 1 kg of the starch-containing raw material (medium force flour).

  The boiled udon was placed in a plastic container, covered, and stored refrigerated for 24 hours. The udon after refrigerated storage was sealed in a plastic bag and kept at room temperature for one day to obtain the udon of Examples 4-1 to 4-8 and Comparative Examples 4-1 to 4-3. Moreover, the udon of Comparative Example 4-4 was obtained in the same manner as in Examples 4-1 to 4-8 and Comparative Examples 4-1 to 4-3 except that no starch degrading enzyme was added.

  Table 5 shows the sensory evaluation results with teeth of Examples 4-1 to 4-8 and Comparative Examples 4-1 to 4-4. As shown in Table 5, in Examples 4-1 to 4-8, compared to Comparative Example 4-4 to which no starch degrading enzyme was added, there was less toothing, there was a strain, and the stickiness was also suppressed. Furthermore, in Examples 4-1 to 4-8, the loosening of the noodles was also good. On the other hand, enzyme no. In Comparative Examples 4-1 to 4-3 using 4 to 6, the sensory evaluation results with teeth were worse than those of Comparative Example 4-4.

Experimental Example 5 (sponge cake)
100 parts by weight of flour, 1.5 parts by weight of baking powder, 100 parts by weight of white sucrose, 1 part by weight of salt, 10 parts by weight of foaming emulsified fat, 15 parts by weight of salad oil, 150 parts by weight of whole egg, 30 parts by weight of water and various Starch-degrading enzyme was mixed and the dough prepared to a final specific gravity of 0.43 g / mL was baked. Table 6 shows the amount of starch-degrading enzyme added per 1 kg of starch-containing raw material (weak flour).

  The dough after baking was cooled at room temperature for 30 minutes and stored in a container with a lid for 24 hours to obtain sponge cakes of Examples 5-1 to 5-8 and Comparative Examples 5-1 to 5-3. Further, a sponge cake of Comparative Example 5-4 was obtained in the same manner as in Examples 5-1 to 5-8 and Comparative Examples 5-1 to 5-3 except that no starch degrading enzyme was added.

  Table 6 shows the results of sensory evaluation of mouth melting and crispness in Examples 5-1 to 5-8 and Comparative Examples 5-1 to 5-4. As shown in Table 6, in Examples 5-1 to 5-8, both mouth melting and crispness were excellent compared to Comparative Example 5-4 with no starch degrading enzyme added, and the volume increased and had a soft and light texture. . In addition, even if the sponge cake which made the addition amount of the salad oil of Example 5-1 0 weight part was baked, it had the same food texture as Example 5-1. Therefore, according to the present invention, it was shown that a baked confectionery having a good texture can be obtained while reducing the addition amount of fats and oils. On the other hand, enzyme no. In Comparative Examples 5-1 to 5-3 using 4 to 6, the results of sensory evaluation of melting in the mouth and crispness were inferior or comparable to those in Comparative Example 5-4.

Experimental Example 6 (Ebisen)
Dough obtained by mixing 46 parts by weight of potato starch, 2 parts by weight of salt, 2 parts by weight of shrimp powder, 10 parts by weight of powdered oil and fat, 54 parts by weight of soup stock, and various starch-degrading enzymes Poured into the manufacturer and baked for 1 minute between iron plates. Table 7 shows the amount of starch-degrading enzyme added per 1 kg of the starch-containing raw material (potato starch).

  Then, it dried and baked for 30 minutes in 100 degreeC oven, and obtained the shrimp of Examples 6-1 to 6-8 and Comparative Examples 6-1 to 6-3. Moreover, the shrimp of Comparative Example 6-4 was obtained in the same manner as in Examples 6-1 to 6-8 and Comparative Examples 6-1 to 6-3 except that no starch degrading enzyme was added.

  Table 7 shows the results of sensory evaluation of melting and crispness in Examples 6-1 to 6-8 and Comparative Examples 6-1 to 6-4. As shown in Table 7, in Examples 6-1 to 6-8, as compared with Comparative Example 6-4 to which no starch degrading enzyme was added, the meltability was good, the crispness was good, and the crispness was also increased. On the other hand, enzyme no. In Comparative Examples 6-1 to 6-3 using 4 to 6, the results of sensory evaluation of melting in the mouth and crispness were inferior or comparable to those in Comparative Example 6-4.

Experimental Example 7 (Steamed cake)
100 parts by weight of flour, 3 parts by weight of baking powder, 100 parts by weight of white sucrose, 1 part by weight of salt, 1 part by weight of foaming emulsified fat, 30 parts by weight of salad oil, 150 parts by weight of whole egg, 15 parts by weight of sugar solution and various starches After decomposing enzyme was mixed and the dough adjusted to a final specific gravity of 0.40 g / mL was steamed, it was cooled at room temperature for 30 minutes. Table 8 shows the amount of starch-degrading enzyme added per 1 kg of the starch-containing raw material (weak flour).

  After cooling, it was stored in a container with a lid for 24 hours to obtain steamed cakes of Examples 7-1 to 7-8 and Comparative Examples 7-1 to 7-3. Moreover, the steamed cake of Comparative Example 7-4 was obtained in the same manner as in Examples 7-1 to 7-8 and Comparative Examples 7-1 to 7-3 except that no starch degrading enzyme was added.

  Table 8 shows the results of sensory evaluation of melting and crispness in Examples 7-1 to 7-8 and Comparative Examples 7-1 to 7-4. As shown in Table 8, in Examples 7-1 to 7-8, compared with Comparative Example 7-4 with no addition of starch-degrading enzyme, the mouth melted better, the volume increased and it was soft and moist and had a crisp texture. It was. In addition, even if the steamed cake which made the salad oil addition amount of Example 7-1 0 weight part was created, it had the same food texture as Example 7-1. Therefore, it was shown by the present invention that a steamed confectionery having a good texture can be obtained while reducing the addition amount of fats and oils. On the other hand, enzyme no. In Comparative Examples 7-1 to 7-3 using 4 to 6, the sensory evaluation results of melting in the mouth and crispness were equal or worse than those in Comparative Example 7-4.

Experimental Example 8 (Tempura)
After mixing 88.5 g of weak flour, 6 g of whole egg, 3 g of powdered oil and fat, 1 g of baking powder, 0.5 g of emulsifier, 1 g of sodium chloride, 160 g of water and various starch-degrading enzymes, they were dressed and fried. Table 9 shows the amount of starch-degrading enzyme added per 1 kg of the starch-containing raw material (weak flour).

  After fried, it was allowed to stand at room temperature to obtain oily foods (tempura garments) of Examples 8-1 to 8-8 and Comparative Examples 8-1 to 8-3. Moreover, the oily food of Comparative Example 8-4 was obtained in the same manner as in Examples 8-1 to 8-8 and Comparative Examples 8-1 to 8-3 except that no starch degrading enzyme was added.

  Table 9 shows the results of sensory evaluation of melting and crispness in Examples 8-1 to 8-8 and Comparative Examples 8-1 to 8-4. As shown in Table 9, Examples 8-1 to 8-8 are superior in both mouth melting and crispness compared to Comparative Example 8-4 with no addition of starch-degrading enzyme, and also have a strong crispy texture. Was. On the other hand, enzyme no. In Comparative Examples 8-1 to 8-3 using 4 to 6, the results of sensory evaluation of melting in the mouth and crispness were equal or worse than those in Comparative Example 8-4.

Experiment 9 (bread)
Bread of Examples 9-1 to 9-2 was obtained in the same manner as in Example 1 except that each starch-degrading enzyme was added to the main kneading compound at the compounding ratio shown in Table 10. The compounding quantity of the starch degrading enzyme in Table 10 is the quantity with respect to the sum total of the starch containing raw material (wheat flour) of medium seed | species compounding material and this koji compounding material. Moreover, the bread | pan of the comparative example 9-1 was obtained like Example 9-1 to 9-2 except not having added amylolytic enzyme. In Example 9-2, as a general starch-degrading enzyme widely used for breadmaking, enzyme No. 4 (α-amylase manufactured by Amano Enzyme, Biozyme A) was used in combination.

  Table 10 shows the workability evaluation results of the bread doughs of Examples 9-1 to 9-2 and Comparative Example 9-1, and the results of sensory evaluation of mouth melting and crispness. As shown in Table 10, enzyme no. In Example 9-1 to which only 1 was added, the dissolution in the mouth was good, the soft texture was good, and the crispness was good as compared with Comparative Example 9-1 to which no starch degrading enzyme was added. Furthermore, the workability of the bread dough was very good. In addition, enzyme no. 1 and enzyme no. In Example 9-2 to which No. 4 was added, the dissolution in the mouth was good, the soft texture was good, and the crispness was also good as compared with Comparative Example 9-1 to which no starch degrading enzyme was added. Furthermore, the workability of bread dough was also good. From the evaluation results of Example 9-2, starch having a predetermined endothermic peak at the time of re-gelatinization together with a amylolytic enzyme having a predetermined endothermic peak at the time of re-gelatinization (enzyme No. 1 in Example 9-2). It was found that even when a degrading enzyme (enzyme No. 4 in Example 9-2) was added as a texture improving agent, a food product that achieved the object of the present invention could be obtained.

  As described above, according to the present invention, the texture of starch-based food can be improved. The present invention can be widely used in the production of starch-based foods.

Claims (7)

A texture improver for starch-containing foods, comprising a starch degrading enzyme,
The texture improving agent, wherein the amylolytic enzyme has the following characteristics:
The following sample A was heated from 45 ° C. to 95 ° C. at 5 ° C./minute and held for 5 minutes, then cooled to 4 ° C. at 2 ° C./minute, held for 5 minutes, and then 120 ° C. to 3 ° C./minute. When the temperature is raised again at 4 ° C. to 120 ° C., the differential scanning calorimetry curve has an endothermic peak (Sample A) DE4 dextrin, 6000 units of amylolytic enzyme and water per gram of dextrin. A 33.3 w / w% aqueous dextrin solution prepared by addition and mixing was reacted at 45 ° C. for 1 hour, boiled for 15 minutes to stop the enzyme reaction, and the resulting solution was refrigerated at 4 ° C. for 12 hours. sample. A method for producing a food containing a starch-containing raw material,
The above method comprising adding an amylolytic enzyme having the following properties:
The following sample A was heated from 45 ° C. to 95 ° C. at 5 ° C./minute and held for 5 minutes, then cooled to 4 ° C. at 2 ° C./minute, held for 5 minutes, and then 120 ° C. to 3 ° C./minute. When the temperature is raised again at 4 ° C. to 120 ° C., the differential scanning calorimetry curve has an endothermic peak (Sample A) DE4 dextrin, 6000 units of amylolytic enzyme and water per gram of dextrin. A 33.3 w / w% aqueous dextrin solution prepared by addition and mixing was reacted at 45 ° C. for 1 hour, boiled for 15 minutes to stop the enzyme reaction, and the resulting solution was refrigerated at 4 ° C. for 12 hours. sample.   The method according to claim 2, wherein the amylolytic enzyme is isoamylase and / or pullulanase.   The method of Claim 2 or 3 that the addition amount of the said starch decomposing enzyme is 20-100,000 units per kg of the said starch containing raw material.   The method according to any one of claims 2 to 4, wherein the food is at least one selected from the group consisting of breads, cooked rice, noodles, baked confectionery, steamed confectionery, and oily food. .   The foodstuff manufactured by the method as described in any one of Claims 2-5. A method for improving the texture of starch-containing foods,
The above method comprising adding an amylolytic enzyme having the following properties:
The following sample A was heated from 45 ° C. to 95 ° C. at 5 ° C./minute and held for 5 minutes, then cooled to 4 ° C. at 2 ° C./minute, held for 5 minutes, and then 120 ° C. to 3 ° C./minute. When the temperature is raised again at 4 ° C. to 120 ° C., the differential scanning calorimetry curve has an endothermic peak (Sample A) DE4 dextrin, 6000 units of amylolytic enzyme and water per gram of dextrin. A 33.3 w / w% aqueous dextrin solution prepared by addition and mixing was reacted at 45 ° C. for 1 hour, boiled for 15 minutes to stop the enzyme reaction, and the resulting solution was refrigerated at 4 ° C. for 12 hours. sample.

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