JPH0669342B2 - Anti-aging agent for Japanese sweets - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of use] The present invention relates to an antiaging agent for Japanese sweets such as grass cake, daifuku rice cake, and dumpling.

[Prior Art and Problems Thereof] Japanese confectioneries such as rice cakes and dumplings whose main component is starch with a high water content, cures quickly after production. It is considered that the main factors of this are evaporation of water during storage and aging of starch. So far, for the aging of starch, various sugars, surfactants (emulsifiers),
Curing was suppressed by the addition of enzymes and the like. That is, specifically, there is a patent (Japanese Patent Publication No. 56-15860) relating to the fact that a large amount of sugar is added to rice cakes and aging prevention by saccharified amylase. As the method using this enzyme, an enzyme (β-amylase) contained in soybean (soybean flour) and wheat (wheat protein) is actually used. The solution of the above-mentioned problems is an important issue for the production of Japanese confectionery, and for this purpose, antiaging agents for Japanese confectionery have been widely used. However, these antiaging agents also have various restrictions, and the fact is that there are still no sufficiently satisfactory antiaging agents. The biggest problem is that these anti-aging agents use enzymes, which are added and kneaded when the rice cake is cooked, but if the temperature of the dough is too high, the enzymes will be deactivated and anti-aging effect will be obtained. It may disappear. Therefore, the steamed rice cake dough is immersed in cold water to remove the heat, and then the rice cake is mixed (kneaded) and added at a temperature of 70 ° C or less. is there. In addition, in the process of immersing the steamed rice cake dough in cold water, of course, there is a possibility of bacterial contamination, which may affect the shelf life of the product.

[Problems to be Solved by the Invention]

In the production of Japanese sweets, the anti-aging agent is indispensable as described above, but its function is mainly due to the action of the enzyme, so use under the condition where the enzyme is inactivated is meaningless.

Further, it is considered that the water immersion for removing the rough heat causes a change in the surface of the gelatinized starch (mochi dough), and further causes bacterial contamination. Therefore, it was thought that if the steamed rice cake dough could be added at a higher temperature and it was not necessary to soak it in water, it would revolutionize the manufacture of Japanese sweets.

[Means for Solving the Problems]

The present inventors, in order to improve the heat resistance of the anti-aging agent,
As a result of earnest research, it was found that the use of soybean-derived β-amylase with one or two of an emulsifier and a polymeric phosphate as an essential component has a remarkable effect on heat resistance, and the present invention is completed. Came to.

The most basic component constituting the anti-aging agent for Japanese sweets in the present invention is β-amylase derived from soybean, and by using one or two of emulsifier and polymerized phosphate as an essential component. , Β-amylase has improved heat resistance,
A formulation having an excellent antiaging effect can be obtained even at high temperature addition.

β-amylase is an enzyme that acts on starch and glycogen to hydrolyze α-1,4 bond from its non-reducing end to a unit of maltose, and is widely known to exist in higher plants. It is well known that soybean β-amylase is the best in terms of heat resistance. However, even with commercially available antiaging agents for Japanese confectionery using soybean β-amylase, addition at 70 to 75 ° C. or lower is usually the limit.

The antiaging agent for Japanese confectionery having improved heat resistance in the present invention can be added in a temperature range which has hitherto been impossible, for example, around 85 to 90 ° C.

The Japanese confectionery in the present invention refers to the production of dumplings and mochi, which are made mainly from non-glutinous rice, non-glutinous rice and its powders, such as Kamishin flour and non-mildew powder. The soybean-derived β-amylase in the present invention is not only an enzyme preparation purified to a higher purity than soybean,
Among soybean protein materials such as soybean flour which are industrially produced in large quantities and used in various foods, those having β-amylase activity can be used.

The amount of β-amylase added cannot be limited because the amount of rice cake and dumplings varies depending on the amount of water, the amount of sugar, the storage conditions of the product, the season, etc., but for example, when added at 90 ° C and stored in a refrigerator. , Powder (per 100g of powder) 1500-2500AUN,
It is preferably about 1800 to 2100 AUN, and a small addition amount is required when stored at room temperature or in the summer season. AUN here is a β-amylase titer measured by the Somogy method. That is, when 1 mg of glucose is produced in 1 g of the sample by the enzyme reaction at 40 ° C. for 10 minutes, it is called 1 AUN. As the emulsifier in the present invention, glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, soybean phospholipid (lecithin), etc., which are widely used in foods, and their formulations can be used. . The required amount is 2.5 to 45 parts by weight, preferably 5 to 22.5 parts by weight, based on 100,000 AUN of β-amylase enzyme unit in the antioxidant (formulation).

As the polymerized phosphate in the present invention, sodium polyphosphate, sodium pyrophosphate, sodium metaphosphate, and the like, which are widely used in foods as quality improvers, and the preparations thereof can be used. The required amount is 2.5 to 4 per 100,000 AUN of β-amylase enzyme unit in the formulation.
It may be about 5 parts by weight, preferably about 5 to 10 parts by weight.

The effect of various combinations of soybean-derived β-amylase was examined by the following method.

Fresh powder / water (= 500g / 450g) or rice cake powder / water (= 50)
0g / 400g) is steamed (98 ° C, 25 minutes), and is kneaded with a cake mixer at a low speed for 10 minutes. During this time, the dough temperature is set to 90 ° C, and soybean-derived β-amylase, emulsifier, and polymeric phosphate One kind or two kinds were added in combination. After swishing, the dough was roll-molded (4 × 5 × 1 cm) and wrapped in wraps to prepare dumpling and rice cake samples. The prepared sample was stored under refrigeration conditions (5 ° C.) for 2 days, and the softness of the stored sample was quantified by measuring stress relaxation with a rheometer. The higher the number, the softer it is.

〔Example〕

 The present invention will be described below with reference to examples.

Example 1 A commercial soybean β-amylase preparation (15,000 AUN as β-amylase activity) was mixed with 90 ° C dumpling dough.
As a control when 0.14% (hereinafter, powder is omitted) is added, polyglycerin fatty acid ester,
The effect of using sodium pyrophosphate in combination was tested.

The anti-aging effect is shown in Table 1. With the soybean β-amylase formulation alone, the effect of preventing aging was not observed when 90 ° C was added,
The enzyme is thought to be inactivated. It is considered that the addition of polyglycerin fatty acid ester and sodium pyrophosphate in combination therewith has an antiaging effect and improves heat resistance.

Next, the soybean β-amylase preparation,
A glycerin fatty acid ester preparation and sodium metaphosphate were added and the antiaging effect was tested. (This combination was also found to have an antiaging effect when added at 90 ° C.) The anti-aging effect is shown in Table 2. When added before steaming, the enzyme was inactivated by steam and no antiaging effect was observed. Further, from this result, it was found that the components other than the enzyme have no direct effect on the aging prevention.

Example 2 Various emulsifiers were tested for antiaging effect of dumplings.

Table 3 shows the anti-aging effect. It can be seen that each of the various emulsifiers has an effect of preventing aging. Further, not only the highly purified β-amylase preparation but also crude soybean powder can be used.

Example 3 Various polymerized phosphates were tested for antiaging effect of dumplings.

Table 4 shows the effect of preventing aging. All of the various polymerized phosphates have an effect of preventing aging.

Example 4 Soybean β-amylase preparation 0.14 was added to rice cake dough at 90 ° C.
%, Polyglycerin fatty acid ester 0.45% and sodium metaphosphate 0.2% were added to test the anti-aging effect of rice cake.

Table 5 shows the anti-aging effect.

Mochi also has an anti-aging effect when added at 90 ° C.
It is also effective when waxy starch is used in combination with mochi flour.

Example 5 The required amount of emulsifier and polymerized phosphate was tested.

As an emulsifier to be added in combination with soybean β-amylase, 0.05 to 0.9% with respect to flour, preferably about 0.1 to 0.45% is required, and as a polymerized phosphate, 0.05 to 0.9%, preferably
It should be about 0.1 to 0.2%. Therefore, in the formulation, the emulsifier was added to 100,000 AUN of soybean β-amylase enzyme unit.
2.5-45 parts by weight, about 2.5-45 parts by weight of polymerized phosphate, 1
By combining seeds or two kinds as essential components,
An antiaging agent for Japanese confectionery having improved heat resistance can be obtained.

〔The invention's effect〕

As described above, as is apparent, by adding one or two of the emulsifier and the polymerized phosphate to β-amylase derived from soybean as an essential component, the dough was added at a temperature of 85 to 95 ° C. Also, an antiaging agent for Japanese confectionery having an excellent antiaging effect was obtained. The product of the present invention, compared to conventional antiaging agents,
It has significantly improved heat resistance and is considered to be very useful in the manufacture of Japanese sweets.

Claims (3)

[Claims] 1. An anti-aging agent for Japanese confectionery, wherein the soybean-derived β-amylase contains one or two of an emulsifying agent and a polymeric phosphate as an essential component to improve heat resistance. 2. A β-amylase enzyme unit in the preparation of an emulsifier.
The antiaging agent for Japanese confectionery with improved heat resistance according to claim 1, which is comprised in an amount of 2.5 to 45 parts by weight per 100,000 AUN. 3. The anti-aging agent for Japanese confectionery with improved heat resistance according to claim 1, wherein the polymerized phosphate is contained in the formulation in an amount of 2.5 to 45 parts by weight per 100,000 AUN of β-amylase enzyme unit.