KR20110033123A - Heat-stabilization of food antioxidant - Google Patents

Abstract

The present invention relates to a new development of a heat resistance imparting system for food antioxidants (particularly food antioxidants containing β-amylase as an active ingredient). In order to solve the above-described problems, food oxidation containing β-amylase as an active ingredient, characterized in that it is at least one member selected from yeast processed products, yam powder and modified cellulose, which can impart heat resistance of 90 ° C or higher. Materials for imparting heat resistance to inhibitors have been developed.

Description

Heat Resistant of Food Antioxidants {HEAT-STABILIZATION OF FOOD ANTIOXIDANT}

The present invention relates to the heat resistance of the anti-aging agent for food. More specifically, in an anti-aging agent for foods containing β-amylase as an active ingredient, it is to provide a system for heat-resistant using a raw material (including modified cellulose) derived from natural products.

Foods that contain starch or grain powder, such as rice cake ("mochi" in Japanese), dumplings ("sugar" in Japanese), and other Japanese sugars, and which contain high amounts of water, are cooked with steam or heated by gelatin. After hardening, it hardens with time. One of the main causes is the aging of starch (aging of starch).

By addition of water and heating, the starch is converted to the gelatinized state through the swelling and the breakdown of the molecular structure (conversion to α-form). When the gelatinized starch is cooled, water molecules are slowly released from the swollen starch, and the starch molecules return to their original structure to some extent. This phenomenon is called starch aging (conversion to β-form). Starch aging is most likely to occur in the refrigerating temperature range (4 to 10 ° C.), and the texture of Japanese sugar such as rice cake, rice, and bread becomes hard and dry.

In order to prevent such aging, a large amount of sugar is used, but it is not preferable that excessive sweetness is given to rice cakes and the like. Thus, an anti-aging technique using glycated amylase such as β-amylase has been developed (Patent Document 1).

However, in the case of the conventionally known anti-aging agent containing β-amylase as an active ingredient, if the material temperature of the dough is too high, the enzyme is inactivated and the anti-aging effect cannot be obtained. Therefore, it was forced to carry out anti-aging treatment after heating the dough for gelatinization and then reducing the material temperature below 70 ° C. Therefore, the cooling process reduced the material temperature to 70 ° C. or lower, or the operation was stopped by the natural cooling until the material temperature became 70 ° C. or lower.

Under these circumstances, for example, if an anti-aging agent is developed that can work effectively even when the material temperature is higher than 90 ° C., there is no need to wait for a long time until the material temperature is reduced to 70 ° C. There is no need to install, and the time and cost are therefore significantly reduced.

SUMMARY OF THE INVENTION The present invention has been made in view of such a situation, and in the anti-aging agent containing β-amylase, a system for imparting heat resistance, in particular, a system for providing heat resistance using a naturally derived material in response to the demand of consumers for food safety needs. It is to develop new.

[Patent Document 1] JP-B-56-15860

In the anti-aging agent for foodstuffs containing (beta) -amylase as an active ingredient, it aims at newly developing the system which gives heat resistance (heat resistance).

MEANS TO SOLVE THE PROBLEM The present inventors performed extensive screening about the heat-resistant provision substance by carrying out research from various viewpoints, and paying attention to a substance derived naturally from a viewpoint of safety, in order to achieve the said objective. As a result, the yeast processed material (for example, dead yeast) is used in combination with β-amylase, and the anti-aging effect of the rice cake (curing prevention and suppression) without inactivating the β-amylase even in the rice cake dough at a high temperature of 90 ° C. Effect), and found for the first time that the softness of the rice cake can be maintained even when refrigerated. Furthermore, in addition to the killed yeast, a new material that can be used as a heat resistance imparting agent was newly found, and the present invention was completed.

Hereinafter, embodiments of the present invention will be shown. In addition, the term "anti-aging" as used herein includes the case of completely inhibiting aging as well as the case of inhibiting aging. For example, the term also includes the case where the anti-aging effect is superior to the control group.

(1) A heat-resistant imparting material in an anti-aging agent for foods containing β-amylase as an active ingredient, comprising yeast processed products such as yeast extract or killed yeast at 90 ° C. or higher (eg, 90 to 95 ° C.) A heat resistance imparting material characterized by providing heat resistance.

(2) As heat-resistant imparting material in an anti-aging agent for foods containing β-amylase as an active ingredient, yeast processed products such as yeast extract or killed yeast, yam ("yamaimo" in Japanese) powder, modified cellulose such as methoxyl group Or one or more members selected from cellulose modified with hydroxypropoxyl groups and impart heat resistance at 90 ° C. or higher (eg, 90-95 ° C.).

(3) The yeast used for the yeast processed material for heat resistance provision as described in said (1) or (2) belongs to Saccharomyces cerevisiae, for example, bread yeast, beer yeast, The heat-resistant imparting material according to the above (1) or (2), which is an edible yeast such as sake yeast.

(4) An anti-aging agent for food comprising a heat-resistant imparting material according to any one of the above (1) to (3) and β-amylase, and having heat resistance at 90 ° C. or higher.

(5) 5 to 95% by weight (preferably 5 to 65% by weight, more preferably 5 to 60% by weight) of heat-resistant imparting material, and 5 to 25% by weight of β-amylase (preferably 12 to 25% by weight) %), Wherein the anti-aging agent for food according to (4), characterized in that the total amount of the two components does not exceed 100%.

(6) The above (4) or (5), characterized in that the food is at least one member selected from Japanese sweets, bread, cakes, Chinese steamed buns, pizza steamed buns, and rice. Anti-aging agents for food.

(7) heat the dough (high moisture content dough) containing grain flour and / or starch (or cook with steam or fry sufficiently) and cool the heated dough to 90-95 ° C. (cooling by cooling device or Natural cooling), and then the anti-aging agent for foods according to any one of (4) to (6) is added.

(8) The anti-aging foods produced by the method according to the above (7), characterized in that the aging is prevented and the softness is maintained even when refrigerated or frozen.

(9) Water is added to non-glutinous flour ("joshinko" in Japanese) and the mixture is kneaded, and the resulting dough is mixed at 100 DEG C for 5 to 40 minutes, preferably 20 to 40 minutes (e.g. 30 Heat treatment (for example, steamed in a steamer), knead the resulting dough again, and heat-dissipate until its temperature reaches 90 ° C., wherein the aging according to any one of (4) to (6) above A method for producing rice cakes, wherein the dough is allowed to cool after adding the inhibitor and held for 5 to 20 minutes (for example, 10 minutes), thereby preventing aging and maintaining softness even when refrigerated or frozen.

According to the present invention, in an anti-aging agent for food containing β-amylase, heat resistance is imparted to the anti-aging agent for food by using a heat-resistant imparting material together. In other words, by supplementing β-amylase with a heat resistant imparting agent such as killed yeast, a high heat resistant protective effect is exhibited. In other words, the present invention also provides a new system for imparting heat resistance to β-amylase.

In addition, according to the present invention, inactivation of β-amylase is significantly suppressed even when a high temperature dough of 90 ° C or more (for example, 90 to 100 ° C) is used. Therefore, a high aging (curing) inhibitory effect of the food is exhibited and the softness of the food is maintained even when refrigerated and / or frozen.

As described above, according to the present invention, even when the dough is at a high temperature, the anti-aging agent can be treated at a high temperature without cooling the dough. Therefore, since no cooling device is required and no time (waiting time) required for cooling is required, the manufacturing step for cooling is omitted and the anti-aging treatment can be carried out at low cost in a short time. As a result, anti-aging foods can be produced at low cost in a short time. In addition, since all the heat resistance imparting agents are derived from nature, they are also very excellent in terms of food safety. Modified cellulose also has high safety.

FIG. 1 shows 4 ° C. of each rice cake prepared by varying dough temperature (25-100 ° C., test groups 6-9) upon addition of the formulation of an anti-aging agent for food containing 25% β-amylase and 75% modified cellulose. The results of comparison of hardness (stress) and sensory evaluation with the control group after storage for 4 days are shown. The left vertical axis represents the relative comparison of hardness with the control (bleached square, unit:%); The right vertical axis represents sensory evaluation (black squares, score: 1: very soft, 2: even softer, 3: softened, 4: slightly hard, 5: hard); The horizontal axis represents the test group number (control group is indicated by C).
FIG. 2 shows that the dough temperature was varied upon addition of 25% β-amylase, 75% yam powder 75% anti-aging formulations for foods (25-100 ° C., test groups 10-13), 4 ° C. of each rice cake prepared, The results of comparison of hardness (stress) and sensory evaluation with the control group after storage for 4 days are shown. Each axis represents the same item as in FIG.
FIG. 3 shows the dough temperature of 25% β-amylase, 75% yeast processed product containing the formulation of the anti-aging agent for food, and the dough temperature was changed (25-100 ° C., test groups 14-17), and 4 ° C. of each rice cake prepared, The results of comparison of hardness (stress) and sensory evaluation with the control group after storage for 4 days are shown. Each axis represents the same item as in FIG.
4 shows rice cakes (test groups 18 to 20) prepared using an anti-aging agent for foods containing no heat-resistant imparting material, an anti-aging agent for foods containing an emulsifier, or an anti-aging agent for foods containing modified cellulose- After 7 days storage at 20 ° C., thawed to 25 ° C. to compare hardness (stress) and sensory evaluation. The left vertical axis represents the hardness value (discolored square, unit:%) when the test group 20 is 100%, and the right vertical axis represents the sensory evaluation value (black square, score: 1: very soft, 2: more soft, 3: softness retained, 4: slightly hard, 5: hard); The horizontal axis represents the test group number.
Fig. 5 shows 4 ° C., 4 of rice cakes prepared using anti-aging agents for foods containing β-amylase in an amount of 12% and modified cellulose in varying amounts of 3-18% (test groups 21-24). The comparison result of hardness (stress) and sensory evaluation after daily storage is shown. The left vertical axis represents the hardness value (discoloration square, unit:%) when the test group 21 is 100%; The right vertical axis represents sensory evaluation (black squares, score: 1: very soft, 2: even softer, 3: softened, 4: slightly hard, 5: hard); The horizontal axis represents the compounding amount (%) of the modified cellulose in the formulation.
FIG. 6 is 4 ° C. for 4 days of rice cake prepared using an anti-aging agent for each food product containing β-amylase in an amount of 12% and a yam powder in a variable amount of 0 to 27% (test groups 25 to 29). The comparison result of hardness (stress) and sensory evaluation after storage is shown. The left vertical axis represents the hardness value (discoloration square, unit:%) when the test group 25 is 100%; The right vertical axis represents sensory evaluation (black squares, score: 1: very soft, 2: even softer, 3: softened, 4: slightly hard, 5: hard); The horizontal axis represents the compounding amount (%) of the yam powder in the formulation.
Fig. 7 shows 4 ° C., 4 days of rice cakes prepared using an anti-aging agent for each food product containing β-amylase in an amount of 12% and a yeast processed product in a variable amount of 6 to 10% (test groups 30 to 32). The comparison result of hardness (stress) and sensory evaluation after storage is shown. The left vertical axis represents the hardness value (discoloration square, unit:%) when the test group 30 is 100%; The right vertical axis represents sensory evaluation (black squares, score: 1: very soft, 2: even softer, 3: softened, 4: slightly hard, 5: hard); The horizontal axis represents the compounding amount (%) of the yeast processed product in the formulation.
FIG. 8 shows 4 ° C, 4 of rice cakes prepared using anti-aging agents for foods containing modified cellulose in an amount of 75% and β-amylase in a variable amount of 6 to 12% (test groups 33 to 36). The comparison result of hardness (stress) and sensory evaluation after daily storage is shown. The left vertical axis represents the hardness value (discoloration square, unit:%) when the test group 33 is 100%; The right vertical axis represents sensory evaluation (black squares, score: 1: very soft, 2: even softer, 3: softened, 4: slightly hard, 5: hard); The horizontal axis represents the compounding amount (%) of β-amylase in the formulation.
FIG. 9 is 4 ° C. for 4 days of rice cake prepared using an anti-aging agent for each food containing the yam powder in an amount of 75% and a variable amount of β-amylase from 0 to 12% (test groups 37 to 43). The comparison result of hardness (stress) and sensory evaluation after storage is shown. The left vertical axis represents the hardness value (discoloration square, unit:%) when test group 37 is 100%; The right vertical axis represents sensory evaluation (black squares, score: 1: very soft, 2: even softer, 3: softened, 4: slightly hard, 5: hard); The horizontal axis represents the compounding amount (%) of β-amylase in the formulation.
FIG. 10 is 4 ° C. for 4 days of rice cake prepared using an anti-aging agent for each food containing a yeast processed product in an amount of 75% and a variable amount of β-amylase in a range of 6 to 12% (test groups 44 to 47). The comparison result of hardness (stress) and sensory evaluation after storage is shown. The left vertical axis represents the hardness value (discoloration square, unit:%) when the test group 44 is 100%; The right vertical axis represents sensory evaluation (black squares, score: 1; every soft, 2: even softer, 3: softened, 4: slightly hard, 5: hard); The horizontal axis represents the compounding amount (%) of β-amylase in the formulation.

The present invention is characterized by adding and using a heat resistance imparting material in an anti-aging agent containing β-amylase as an active ingredient.

caution:  The anti aging agent is often term- Aging agent as  It is referred to.

As the heat resistance imparting material, one of the yeast processed material, the yam powder and the modified cellulose is used, or two or more kinds thereof are used in combination.

As the yeast processing, any of various processing products such as dead yeast and yeast extract are used. As the killed yeast, an edible yeast is killed by heat treatment or the like and then powdered. As the yeast extract, one obtained by killing yeast and powdering the water-soluble fraction is used. In either case, a commercial product can be used suitably. For example, as a commercial yeast extract, Yeast extract Junmi C-005 (product of Oriental Yeast Co., Ltd.), Koumi (product of Kirin Kyowa Foods Company, Limited.), Saberex (Asahi Food & Healthcare Co., Ltd. products). As edible yeast, a commercial product may be used as it is, or the yeast cells once cultured and the resulting yeast may be collected and killed by heat treatment, sonication, and the like. For example, after culturing yeast, the cultured yeast cells can be heat treated (preferably at 80 ° C. or lower), and the resulting yeast cells can be isolated, concentrated and dried.

As yeast, yeast belonging to Saccharomyces cerevisiae, for example, baker's yeast, beer yeast, sake yeast, etc. can be used, and a commercial product can also be used suitably. For example, as commercially available yeast, Oriental Yeast (product of Oriental Yeast Co., Ltd.), Yeast SR (product of Kaneka Corporation), and the like can be exemplified.

As the modified cellulose, celluloses modified with methoxyl group, hydroxypropoxyl group and the like can be exemplified, for example, methyl cellulose, hydroxypropyl methylcellulose, sodium carboxymethyl cellulose and calcium carboxymethyl cellulose. These are all modified celluloses applied as food additives in Japan, and there are no particular problems in terms of safety.

The heat-resistant imparting material (often referred to as a heat imparting agent or a heat imparting agent) according to the present invention may be added to the dough independently of an anti-aging agent containing β-amylase, or both may be mixed and heat-improving anti-aging agent And the resulting formulation can be added to the dough (in amounts of 0.1 to 10%, preferably 0.5 to 5%, on a flour basis). In any case, it can add in several steps or add all at once.

The formulation composition of a heat resistance provision anti-aging agent is as follows, for example. As the anti-aging agent, 5 to 25% (preferably 12 to 25%) of β-amylase (commercially available β-amylase formulations can be used) is added, and 5 to 95% of heat-resistant imparting material (preferably 5 to 65%, More preferably 5 to 60%) is added and the total amount is 100% using corn starch as filler. In particular, to a heat-resistant anti-aging agent containing the β-amylase formulation in an amount of 12%, it is added in an amount of 6 to 75% for modified cellulose and in an amount of 8 to 75% for yeast processed products. Preferred; It is more preferable to add the yam powder in an amount of 18 to 75% to the heat resistance imparting anti-aging agent containing the β-amylase formulation in an amount of 4 to 12%. In addition,% means weight%. The composition ratio of the anti-aging agent and the heat-resistant material is determined so that its total amount (total amount) does not exceed 100%, and if the total amount is less than 100%, the total amount can be made 100% by adding a filler. In addition, when they are added separately, the amount of addition thereof may be determined as described above.

The present invention relates to an aging food, and to prevent or suppress the aging thereof. Examples of foods that are the subject include non-glutinous rice, glutinous rice, wheat, buckwheat, or powders thereof (eg, non-glutinous rice flour (eg "Yosingko" in Japanese)), glutinous rice flour (eg "Shiratamako" in Japanese). Japanese sweets such as rice cakes, dumplings, and dumplings mainly made of wheat flour, and wheat flour, or buckwheat flour; and, in addition, bread, cakes, Chinese dumplings, Chinese dumplings with sweet red bean paste, meat Steamed meat buns, pizza dumplings, and the like. All such foods made of grain flour or starch and capable of aging after heat treatment are all subjects of the present invention. Rice itself (including white rice, barley rice, red bean rice, bibimbap, various glutinous rice, multigrain rice, porridge, etc.) may also be subject to the present invention.

In order to practice the present invention, a dough is prepared by adding water to grain flour or starch, and the resulting dough is steamed, baked or fried to heat treatment, and then a heat-resistant anti-aging agent is added and, if necessary, well with the heated dough. If mixed and kept under warm conditions for a certain time, aging can be prevented.

In addition, in the present invention, since heat resistance is imparted to the anti-aging agent, it is not necessary to reduce the material temperature after the heat treatment to 70 ° C. or lower, and the anti-aging agent treatment can be performed at a high temperature such as 90 to 95 ° C. (95 to 98 Can also be performed at < RTI ID = 0.0 > Therefore, a significant effect can be obtained that the waiting time required for cooling can be shortened or the cooling device can be omitted. In addition, since the anti-aging treatment can be performed before the material temperature is reduced, contamination by various germs can be prevented, and the present invention is also excellent in this respect.

Although the Example of this invention is described below, this invention is not limited only to these Examples.

Example 1

Various rice cakes were prepared as follows. The β-amylase activity was then measured and sensory evaluation was performed by participants (10 experienced males and 10 females) to obtain the following results.

(A) rice cake test manufacturing method

(The composition of the rice cake)

100% non-glutinous rice flour

82% of water

30% sugar

Formulation 1%

(Rice cake test manufacturing method by a vertical steam kneader (manufactured by Iida Seisakusyo Co., Ltd.))

(1) Put non-glutinous rice flour and water in kneader and knead for 3 minutes.

(2) The mixture is steamed and kneaded while stirring at 100 ° C. for 5 minutes.

(3) Add sugar and knead the mixture for 2 minutes.

(4) The formulation is added to the resulting dough at 90 ° C.

(5) The dough is cooled with water.

(6) The dough is molded into rice cake.

(7) The resulting rice cake is stored at 4 ° C.

Analysis item

(1) Malt equivalents contained in rice cake

Liquid Chromatography: Shimadzu Corporation, 10A Series

(2) stress of rice cake (hardness)

Yamaden Co., Ltd. Homebrew, Rheometer RE-3305

(C) the composition of the preparation

The composition of the formulation is as shown in Table 1 below.

Composition of the formulation One 2 3 4 5 β-amylase preparations 12% 12% 12% 12% 12% Corn Starch (Filling) 88% 73% 61% 70% 78% Emulsifier 15% Yam powder 27% Modified cellulose 18% Yeast workpiece 10% all 100% 100% 100% 100% 100%

-Emulsifier: Riken Vitamin Co., Ltd. Products, Emulsy MM-100

Yam powder: product of Sunrai Foods, Honkaku yamaimo powder SA (authentic yam powder SA)

Modified cellulose: Shin-Etsu Chemical Co., Ltd. Products from METOLOSE SFE 4000

Ingredient: Hydroxypropyl Methyl Cellulose

Yeast product: Oriental Yeast Co., Ltd. Products of Yeast extract Junmi C-005

β-amylase formulation: Nagase Chemtech Co., Ltd. Product, # 1500S

15000 AUN / g

1 ml of enzyme solution was added to 5 ml of a 1.2% gelatinized starch solution (pH 5.5, 50 mM acetate buffer) and the reaction proceeded at 40 ° C. for 20 minutes.

The activity that produces a reducing power equivalent to 100 μg glucose per minute is defined as 1 AUN.

(D) test results

The test result (4 degreeC, maltose density | concentration after 1 day storage) is shown in Table 2 below.

Test group Malt production (%) One 1.8 2 3.2 3 4.4 4 5.5 5 4.2

Test groups 3, 4 and 5 showed higher maltose production than test group 2.

(E) texture sensory evaluation

After the rice cakes were stored at 4 ° C. for 4 days, the texture sensory evaluation was performed by the participants to obtain the results shown in Table 3 below.

Hardness of rice cake after 4 days storage at 4 ℃ Test group Sensory evaluation Hardness analysis (%) One crustiness 230 2 Slightly hard 100 3 Softness 82 4 Softness 82 5 Softness 82

As compared with the case of addition of the emulsifier, a high aging (curing) inhibitory effect of the rice cake was observed, the softness of the rice cake could be maintained even when refrigerated.

(F) summary

As is evident from the above results, by supplementing the modified cellulose, yeast processed product or yam powder with β-amylase, of course, in the case of no addition, an emulsifier (JP-A-1), which is conventionally known as a heat-resistant material of β-amylase Even when compared with the case of adding -215243), a high heat resistant protective effect was observed.

In addition, in the case of no addition, the aging (curing) inhibitory effect of the rice cake was observed as compared with the case of adding the emulsifier, and the rice cake softness could be maintained even when refrigerated.

[Example 2]

In order to confirm the effect of the kneading temperature when adding an anti-aging agent for food on the anti-aging effect in the production of rice cake, aging containing 25% of β-amylase formulation and 75% of heat-resisting material (modified cellulose, yam powder or yeast processed product) By using the anti-preparation agent, various types of rice cakes were prepared with four different conditions of 25 ° C, 50 ° C, 75 ° C and 100 ° C during the addition of the formulation, while manufacturing conditions other than the dough temperature when the formulation was added and The rice cake composition was the same as Example 1. As the heat resistance imparting material, the same product as in Example 1 was used. The composition of the preparation of each test group and the dough temperature at the time of addition of the preparation are shown in Tables 4-6. The rice cake of the test group 1 of Example 1 (adding the antioxidant for foodstuffs without heat-resistant provision material under dough temperature conditions 90 degreeC) was designated as a control (C), and the rice cake stored at 4 degreeC for 4 days was carried out. In the same way as for the comparison of the stress measurement and sensory evaluation of the rice cake.

Composition of the preparation and dough temperature at the time of addition of the preparation Test group 6 7 8 9 β-amylase formulation (%) 25 25 25 25 Modified cellulose (%) 75 75 75 75 all (%) 100 100 100 100 Dough temperature at the time of addition of agent (℃) 100 75 50 25

Composition of the preparation and dough temperature at the time of addition of the preparation Test group 10 11 12 13 β-amylase formulation (%) 25 25 25 25 Yam Powder (%) 75 75 75 75 all (%) 100 100 100 100 Dough temperature at the time of addition of agent (℃) 100 75 50 25

Composition of the preparation and dough temperature at the time of addition of the preparation Test group 14 15 16 17 β-amylase formulation (%) 25 25 25 25 Yeast Workpiece (%) 75 75 75 75 all (%) 100 100 100 100 Dough temperature at the time of addition of agent (℃) 100 75 50 25

Test results (hardness and sensory evaluation results) are shown in Figs. As is evident from these results, in a rice cake prepared using an anti-aging preparation containing any of the heat-resistant imparting materials of the modified cellulose, yam powder and yeast processed material, the dough temperature at the time of addition of the preparation is 25 to 100 ° C. In the range, there was no difference in the anti-aging effect, and unlike the control group, the softness could be maintained even at storage at 4 ° C., indicating that the anti-aging effect of the formulation worked effectively.

Example 3

In order to confirm the anti-aging effect when the rice cakes were thawed after freezing storage, rice cakes having the same composition as in Example 1 were prepared by using three kinds of anti-aging agents for foods having the compositions shown in Table 7 below. Prepared under the same preparation conditions. After the rice cakes were stored at −20 ° C. for 7 days, the rice cakes were thawed to 25 ° C. and compared for the measurement of stress and sensory evaluation of rice cakes in the same manner as in Example 1.

Composition of the formulation Test group 18 19 20 β-amylase formulation (%) 12 12 12 Corn Starch (%) 88 73 70 Emulsifier (%) 15 Modified cellulose (%) 18 all (%) 100 100 100

The test results (hardness and sensory evaluation results) are shown in FIG. 4. As is evident from these results, the rice cake prepared using the modified cellulose-containing formulation (Test Group 20) is a rice cake prepared using a formulation containing no heat resistance imparting material for hardness (stress) and sensory evaluation. 18) the anti-aging effect was better than. In addition, rice cakes prepared using an emulsifier-containing formulation (test group 19) were superior to test group 18 for stress, but were evaluated to be slightly harder in the sensory evaluation similarly to test group 18, and their quality was not satisfactory. .

Example 4

In order to confirm the effect of the compounding amount of the heat-resisting material in the anti-aging agent for foods on the anti-aging effect, various kinds containing different amounts of 12% β-amylase formulation and heat-resistant material (modified cellulose, yam powder or yeast processed product) Using anti-aging formulations, rice cakes having the same composition as in Example 1 were prepared under the same production conditions as in Example 1. The formulation composition of each test group is shown in Tables 8 to 10 below. Rice cakes stored at 4 ° C. for 4 days were compared for stress measurements and sensory evaluations performed in the same manner as in Example 1.

Composition of the formulation Test group 21 22 23 24 β-amylase formulation (%) 12 12 12 12 Corn Starch (%) 70 76 82 85 Modified cellulose (%) 18 12 6 3 all (%) 100 100 100 100

Composition of the formulation Test group 25 26 27 28 29 β-amylase formulation (%) 12 12 12 12 12 Corn Starch (%) 61 70 79 85 88 Yam Powder (%) 27 18 9 3 0 all (%) 100 100 100 100 100

Composition of the formulation Test group 30 31 32 β-amylase formulation (%) 12 12 12 Corn Starch (%) 78 80 82 Yeast Workpiece (%) 10 8 6 all (%) 100 100 100

Test results (hardness and sensory evaluation results) are shown in FIGS. 5 to 7. As indicated by these results, when the blending amount of each heat-resistant material in the anti-aging formulation is as follows, it became clear that a rice cake having aging is prevented or suppressed and a good quality can be obtained: blending amount of modified cellulose Is at least 6%; The compounding quantity of the yam powder is 18% or more; The amount of yeast processed product is 8% or more.

Example 5

In order to confirm the effect of the blending amount of β-amylase in the anti-aging agent for food on the anti-aging effect, in Example 1, various anti-aging preparations containing 75% of heat-resisting material and different amounts of β-amylase preparation were used. Rice cakes having the same composition as were prepared under the same preparation conditions as in Example 1. The formulation composition of each test group is shown in Tables 11 to 13 below. Rice cakes stored at 4 ° C. for 4 days were compared for stress measurements and sensory evaluations performed in the same manner as in Example 1.

Composition of the formulation Test group 33 34 35 36 β-amylase formulation (%) 12 10 8 6 Corn Starch (%) 13 15 17 19 Modified cellulose (%) 75 75 75 75 all (%) 100 100 100 100

Composition of the formulation Test group 37 38 39 40 41 42 43 β-amylase formulation (%) 12 10 8 6 4 2 0 Corn Starch (%) 13 15 17 19 21 23 25 Yam Powder (%) 75 75 75 75 75 75 75 all (%) 100 100 100 100 100 100 100

Composition of the formulation Test group 44 45 46 47 β-amylase formulation (%) 12 10 8 6 Corn Starch (%) 13 15 17 19 Yeast Workpiece (%) 75 75 75 75 all (%) 100 100 100 100

The test results (hardness and sensory evaluation results) are shown in FIGS. 8 to 10. As shown by these results, when the rice cake contains 1% of an anti-aging agent, it became clear that rice cake having good quality can be obtained or prevented from aging when the blending amount of β-amylase is as follows: The β-amylase blend in the modified cellulose containing formulation is at least 12%; Β-amylase in the yam powder-containing formulation is at least 4%; Β-amylase in the yeast workpiece-containing formulation is at least 12%.

Claims (9)

A heat resistance imparting material in an anti-aging agent for foods comprising a yeast processed product and imparting heat resistance at 90 ° C or higher as an active ingredient. Heat resistance imparting material in an anti-aging agent for foods containing β-amylase as an active ingredient, comprising at least one member selected from yeast processed products, yam powder and modified cellulose and imparting heat resistance at 90 ° C or higher. . The heat-resistant imparting material according to claim 1 or 2, wherein the yeast used for the yeast workpiece according to claim 1 or 2 is Saccharomyces cerevisiae. An anti-aging agent for foods comprising the heat-resistant imparting material according to any one of claims 1 to 3 and β-amylase, and having heat resistance at 90 ° C or higher. The anti-aging agent for foods according to claim 4, comprising 5 to 95% of heat-resistant imparting material and 5 to 25% of β-amylase. 6. The food product according to claim 4 or 5, wherein the food is at least one member selected from Japanese sweets, bread, cakes, Chinese steamed buns, pizza steamed buns and rice. Anti aging agents.  Heating the dough containing grain flour and / or starch, cooling the heated dough to 90-95 ° C., and then adding the anti-aging agent for food according to any one of claims 4 to 6 to the dough. Anti-aging method of the food characterized by the above-mentioned. An anti-aging food product prepared by the method according to claim 7, characterized in that the aging is prevented to maintain softness even when refrigerated or frozen. Water is added to the non-glutinous flour and the mixture is kneaded, the resulting dough is heat treated at 100 ° C. for 5 to 40 minutes, the resulting dough is kneaded again, and radiated until its temperature reaches 90 ° C. The anti-aging agent according to any one of claims 6 to 6 is added thereto, and the dough is kept for 5 to 20 minutes, and then the dough is allowed to cool, which prevents aging and maintains softness even when refrigerated or frozen. Method of making rice cakes.

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