CN112189784A - 大米烹调方法 - Google Patents
大米烹调方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及用于制备具有推迟老化的烹调的米饭的方法。确切地，本发明涉及用于制备在储存高达若干天后具有改进的质地的煮熟的米饭食品的方法。
Description
本申请是申请日为2013年6月25日、申请号为201380031760.2、发明名称为“大米烹调方法”的发明专利申请的分案申请。
序列表的引用
本申请包含一个计算机可读形式的序列表。该计算机可读形式通过引用结合在此。
发明领域
本发明涉及用于制备具有推迟老化的烹调的米饭的方法。确切地，本发明涉及用于制备在储存后具有改进的质地的煮熟的米饭食品的方法。
发明背景
烹调的米饭用于在大排档和便利店销售的多种流行的预制食品，例如日本式产品，例如寿司，例如真希(maki)和尼格瑞(nigiri)，米饭团，例如“欧尼格瑞(Onigiri)”或“欧玛苏比(Omusubi)”。为了吸引顾客，此类烹调的米饭产品必须具有一致的质量并且保持这一质量直至被消费。
然而，当允许在室温下静置或冷冻，烹调的米饭随着时间而***。为了防止煮熟的米饭的这一变质，已经尝试利用以下方法，例如添加酶，这些酶例如α-淀粉酶、β-淀粉酶、葡糖淀粉酶、葡糖氧化酶、果胶酶、海藻糖、转谷氨酰胺酶和蛋白酶(EP 1108366、EP2340732)。
关于使用面包中的麦芽糖α-淀粉酶，已经做出了多篇报道，并且已知麦芽糖α-淀粉酶具有改进面包和其他发酵烘焙产品的保质期的作用(WO 1991/04669)。
然而，烹调的米饭是完全不同于面包的食品，并且因此通过将麦芽糖α-淀粉酶添加至烹调的米饭而实现的效果会很大地预期不同于通过将相同的酶添加至面包而实现的那些效果。
本发明的目标是提供在室温储存或冷冻高达若干天后，具有改进的质地的煮熟的米饭食品。
发明概述
作为用来解决上述目标的集中研究的结果，本发明的诸位发明人发现，除了其他事物，通过应用麦芽糖α-淀粉酶或分支酶，关于由储存引起的质地，与通过常规方法实现的程度相比，可以在远远更大的程度上防止煮熟的米饭食品的质量方面的变质。
因此，本发明提供了用于制备具有推迟老化的烹调的米饭的方法，该方法包括以下步骤：(a)使大米与一种选自下组的酶的水性溶液接触，该组由以下各项组成：麦芽糖α-淀粉酶、分支酶及其混合物；并且(b)烹调这些大米。还提供的是，通过本发明的方法制备的烹调的米饭产品。
发明详细说明
在本发明的方法中应用的大米可以是适合生产烹调的米饭的任何大米种类和任何品种。优选是稻属或菰属的大米，优选是稻(亚洲水稻)或非洲栽培稻(非洲水稻)、茭白(野生稻)、沼生菰(北部野生稻)、以及宽叶茭白(满洲野生稻)中的任一种。最优选的是稻的亚种粳稻和亚种籼稻。最优选地，大米是精米。然而，该方法可以同等应用于生产任何脱壳谷物颗粒，包括但不局限于大麦、小麦和黑麦中的任一种。
术语“推迟老化”表明在储存高达12小时、高达24小时、高达36小时或甚至高达48小时(2天)或更长后，在硬度和/或粘性方面可检测的减小。可以通过使用如在材料与方法部分中描述的质构仪来确定硬度方面的减小。相对于对照，在1天后和/或2天后，硬度方面的减小优选是至少5％、10％、15％、20％或甚至25％。
术语“麦芽糖α-淀粉酶”包括EC 3.2.1.133内的淀粉酶。麦芽糖α-淀粉酶催化多糖类中的(1→4)-α-D-糖苷键的水解，以便从这些链的非还原端移除连续的α-麦芽糖残基。
麦芽糖α-淀粉酶可以源自嗜热脂肪芽孢杆菌，例如描述于EP 120693中的菌株NCIB 11837，或它可以是描述于WO 1999/043794、WO 2006/032281或WO 2008/148845中的变体。
麦芽糖α-淀粉酶可以源自Alicyclobacillus pohliae(一种环酸芽孢杆菌)，例如来自菌株NCIMB 14276，描述于因佩里奥(Imperio)等人(2008)国际***与进化微生物学杂志(Int J Syst Evol Microbiol)58,221-225。麦芽糖α-淀粉酶可以是披露于US 8,426,182中的酶。
麦芽糖α-淀粉酶制剂可以获得自嗜热脂肪芽孢杆菌的一个菌株，或获得自适合的细菌生产有机体的遗传学操作的菌株。
优选地，麦芽糖α-淀粉酶具有与SEQ ID NO:2中的氨基酸序列至少75％、至少80％、至少85％、至少90％、至少95％、至少96％、至少97％、至少98％、至少99％、或甚至100％一致的氨基酸序列。
典型地，以每kg的大米中的干固体200-50000MANU、特别是500-10000MANU/kg的剂量使用麦芽糖α-淀粉酶。
术语“分支酶”包括E.C.2.4.1.18内的酶。分支酶将(1→4)-α-D-葡聚糖链的一个区段转移至类似的葡聚糖链中的伯羟基。
分支酶可以源自小浜红嗜热盐菌(Rhodothermus obamensis)、或海洋红嗜热盐菌(R.marinus)，例如如在WO 2000/58445中的SEQ ID NO:2披露的分支酶。优选地，分支酶具有与SEQ ID NO:3(与WO 2000/58445中的SEQ ID NO:2一致)至少75％、至少80％、至少85％、至少90％、至少95％、至少96％、至少97％、至少98％、至少99％、或甚至100％一致的氨基酸序列。
其他适合的分支酶可以源自风产液菌(Aquifex aeolicus)，例如在JP2000316581中的SEQ ID NO:1中披露的分支酶，或源自嗜热脂肪芽孢杆菌，例如披露于EP418945中的分支酶。
可以在烹调前浸泡大米。浸泡步骤的长度可以在10分钟和24小时之间，优选在1小时和12小时之间。可以优选地在5℃和30℃之间的温度，例如像在20℃左右的温度进行浸泡步骤。
在根据本发明的用于生产烹调的米饭食品的方法中，可以使用任何常规烹调过程，例如在水中浸泡大米，并且在有盖的罐、饭煲、或饭锅中煮它。
可以通过在沸水或蒸汽中、或一个组合中(煮直至水产汽，然后在继续加热产生的蒸汽中继续)进行加热来烹调大米。可以在大气压或高压下进行烹调。在烹调期间，在该过程中，大米吸收大量的水，膨胀它的体积并且用尽烹调水。用于生米(未煮半熟的)的烹调时间范围是从约15分钟上至1小时，取决于大米的类型和鲜度、以及使用的大米烹调设备。
用一种或多种酶对大米的处理可以在大米的烹调之前、烹调期间或烹调之后的任何阶段进行。即，可以将一种或多种酶添加至浸泡水中，大米将被浸泡在该浸泡水中以吸收水。可替代地，可以在浸泡和烹调之间的一个点添加这一种或多种酶。
在一个实施例中，本发明的煮熟的米饭食品可以进一步包含食用乙酸和/或食用油。优选使用常规的醋。相对于生米，可以用按重量计0.1％至5％、优选按重量计0.5％至4％、更优选按重量计1％至3％的一个量添加食用乙酸。相对于糙米的量，可以用按重量计0.1％至5％、优选按重量计0.5％至4％、更优选按重量计1％至3％的一个量添加食用油。可以在烹调之前、期间或之后添加可食用乙酸和/或食用油。
当如以上所限定应用这一种或多种酶时，可能产生一种烹调的米饭食品，该米饭食品就在产生后立即具有极好的质量并且随着时间的推移，在质量方面遭受更少的劣化。
额外的酶
任选地，在本发明的方法中，可以与麦芽糖α-淀粉酶一起使用一种或多种额外的酶。这些额外的酶包括淀粉酶、葡聚糖酶、半乳聚糖酶、甘露聚糖酶、氨肽酶、α-淀粉酶、β-淀粉酶、羧肽酶、过氧化氢酶、壳多糖酶、角质酶、环糊精糖基转移酶、脱氧核糖核酸酶、酯酶、α-半乳糖苷酶、β-半乳糖苷酶、葡糖淀粉酶、α-葡糖苷酶、β-葡糖苷酶、半纤维素酶、卤素过氧化物酶、转化酶、虫漆酶、脂肪酶、磷脂酶、甘露糖苷酶、氧化酶、分解果胶酶、肽谷氨酰胺酶、过氧物酶、植酸酶、葡糖氧化酶、多酚氧化酶、蛋白酶、核糖核酸酶、海藻糖和转谷氨酰胺酶。
适合用于本发明的葡糖淀粉酶包括具有与黑曲霉G1或G2葡糖淀粉酶(博埃尔(Boel)等人(1984)欧洲分子生物学学会杂志(EMBO J.)3(5)，1097-1102页)、披露于WO1984/02921中的泡盛酒曲霉葡糖淀粉酶或米曲霉葡糖淀粉酶(农业与生物化学(Agric.Biol.Chem.)(1991)55(4)，941-949页)的氨基酸序列至少50％、至少60％、至少65％、至少70％、至少75％、至少80％、至少85％、至少90％、至少95％、至少96％、至少97％、至少98％、或至少99％的序列一致性的葡糖淀粉酶。
α-淀粉酶可以是真菌的或细菌的，例如来自芽孢杆菌(例如地衣芽孢杆菌或解淀粉芽孢杆菌)的α-淀粉酶，例如来自植物(例如大豆)或来自微生物来源(例如芽孢杆菌)的β-淀粉酶，例如来自黑曲霉的葡糖淀粉酶，或例如来自米曲霉的真菌α-淀粉酶。
适合的商业真菌α-淀粉酶组合物包括例如
P 300(可得自DSM公司)和
2500SG、
4000 BG、
800L、
ULTRA BG以及
ULTRA SG(可得自诺维信公司(Novozymes A/S))。
淀粉酶可以是非麦芽糖外切型淀粉酶(葡聚糖1,4-α-麦芽糖四水解酶(EC3.2.1.60))，例如源自嗜糖假单胞菌的非麦芽糖外切型淀粉酶及其变体，例如披露于WO1999/050399、WO 2004/111217和WO 2005/003339中的那些。适合的商业非麦芽糖外切型淀粉酶包括
G4和
G+。
葡糖氧化酶可以是真菌的葡糖氧化酶，具体地是黑曲霉葡糖氧化酶(例如
可得自诺和诺德公司(Novo Nordisk A/S)，丹麦)。
半纤维素酶可以是戊聚糖酶，例如可以具有微生物来源的木聚糖酶，例如源自细菌或真菌，如曲霉属的菌株，具体地是棘孢曲霉、黑曲霉、泡盛酒曲霉或塔宾曲霉，来自木霉属的菌株，如里氏木霉，或来自腐质霉属的菌株，如特异腐质霉。用于本发明的适合的可商购木聚糖酶制剂包括
MONO BG和
500BG(可得自诺维信)，
POWERBAKE(可得自丹尼斯克)，以及
BXP 5000和
BXP 5001(可得自DSM)。
蛋白酶可以来自芽孢杆菌，例如解淀粉芽孢杆菌。
磷脂酶可以具有磷脂酶A1、A2、B、C、或D活性；它可以具有或可以不具有脂肪酶活性，并且它可以具有或可以不具有半乳糖脂酶活性。它可以具有动物来源，例如来自胰腺、蛇毒或蜂毒，或它可以具有微生物来源，例如来自丝状真菌、酵母或细菌，例如曲霉属或镰孢菌属，例如黑曲霉、米曲霉或尖孢镰孢菌。来自尖孢镰孢菌的脂肪酶/磷脂酶披露于WO1998/26057中。而且，可以使用描述于WO 2000/32758中的变体。猪胰腺磷脂酶A2示出于本文的SEQ ID NO:2中。适合的磷脂酶A2组合物是
F和
XTRA(可得自诺维信)或
GOLDEN和
SPRING(可得自DSM)。
额外的酶可以具有任何来源，包括哺乳动物和植物，并且优选具有微生物(细菌、酵母或真菌)来源，并且可以通过本领域常规使用的技术来获得。
烹调的米饭的用途
根据本发明制备的烹调的米饭可以用于生产任何类别的基于米饭的预制食品，例如寿司，例如真希(maki)和尼格瑞(nigiri)，米饭团，例如欧尼格瑞(Onigiri)或欧玛苏比(Omusubi)，午餐盒，例如本托(bento)和益本(eki ben)等。另外，本发明在其范围内包括通过冷冻、无菌包装、蒸煮袋包装、干燥或装罐这些食品而生产的烹调的米饭产品。
在优选的实施例中，大米是稻的亚种粳稻，麦芽糖α-淀粉酶具有与SEQ ID NO:2中的氨基酸序列至少95％一致的氨基酸序列，在浸泡水中烹调之前，将大米浸泡在水性酶溶液中。相对于对照，在1天后和/或2天后，硬度方面获得的减小是至少10％。
实例
材料与方法
麦芽糖α-淀粉酶活性的确定
一个MANU(Maltogenic Amylase Novo Unit，麦芽糖淀粉酶Novo单位)可定义为在浓度为10mg麦芽三糖底物(≥95％纯，例如西格玛M 8378)/毫升的0.1M柠檬酸盐缓沖液(pH5.0)下，在37℃持续30分钟，每分钟释放一μmol的麦芽糖所需要的酶的量。
分支酶活性的确定
可以如EP 418 945中所描述的确定分支酶活性。
质地分析
使用TA-XT2i(SMS公司)进行单个米仁的质地分析，其中90％的米仁被压缩，探头：10mm直径圆柱(迭尔林(delrin))。测试前速度：1mm/sec，测试速度：0.2mm/sec，测试后速度：0.2mm/sec。
酶
酶制剂，包括来自嗜热脂肪芽孢杆菌的麦芽糖α-淀粉酶，具有SEQ ID NO:2中示出的氨基酸序列。酶制剂具有10000MANU/g的活性。
酶制剂，包括源自小浜红嗜热盐菌的分支酶，具有SEQ ID NO:3中示出的氨基酸序列(与WO 2000/58445中的SEQ ID NO:2一致)。
实例1
测试的程序：
在自来水中洗涤160g的未烹调的大米(稻的亚种粳稻)，并且将大米浸泡在190ml水或190ml的具有相对于大米的0.1％剂量(w/w)的酶制剂的水中，在室温下过夜。将经浸泡的大米转移至饭煲，并且进行烹调。烹调后，在4℃或20℃储存经烹调的米饭。在时间0天以及在1天和2天储存后，评估一个完整的烹调的米仁的质地。在室温下进行质地分析，其中对于每个处理10次重复。结果示出于表1a、表1b和表2中。
Claims (15)
1.一种用于制备具有推迟老化的烹调的米饭产品的方法，该方法包括以下步骤：
(a)使大米与一种包含选自下组的酶的水性酶溶液接触，该组由以下各项组成：麦芽糖α-淀粉酶、分支酶及其混合物；并且
(b)烹调这些大米。
2.如权利要求1所述的方法，其中这些大米与该水性酶溶液的接触是在烹调期间进行的。
3.根据权利要求1至2中任一项所述的方法，其中步骤(a)包括在烹调前，将这些大米浸泡在该水性酶溶液中。
4.根据权利要求1至3中任一项所述的方法，其中这种浸泡水被用于烹调这些大米。
5.如权利要求1至4中任一项所述的方法，其中将这些大米浸泡在该水性酶溶液中是经在10分钟和24小时之间、优选在1小时和12小时之间的一个时段进行的。
6.如权利要求1至5中任一项所述的方法，其中将这些大米浸泡在该水性酶溶液中是在5℃和30℃之间的一个温度、例如像在20℃左右的一个温度进行的。
7.如权利要求1至6中任一项所述的方法，其中该麦芽糖α-淀粉酶具有与SEQ ID NO:2中的氨基酸序列至少75％、至少80％、至少85％、至少90％、至少95％、至少96％、至少97％、至少98％、至少99％、或甚至100％一致的一个氨基酸序列。
8.如权利要求1至7中任一项所述的方法，其中该分支酶具有与SEQ ID NO:3中的氨基酸序列至少75％、至少80％、至少85％、至少90％、至少95％、至少96％、至少97％、至少98％、至少99％、或甚至100％一致的一个氨基酸序列。
9.根据权利要求1至8中任一项所述的方法，其中在该水性溶液中存在一种或多种其他额外的酶，其中这一种或多种其他酶选自下组，该组由以下各项组成：淀粉酶、葡聚糖酶、半乳聚糖酶、甘露聚糖酶、氨肽酶、α-淀粉酶、麦芽糖α-淀粉酶、β-淀粉酶、羧肽酶、过氧化氢酶、壳多糖酶、角质酶、环糊精糖基转移酶、脱氧核糖核酸酶、酯酶、α-半乳糖苷酶、β-半乳糖苷酶、葡糖淀粉酶、α-葡糖苷酶、β-葡糖苷酶、半纤维素酶、卤素过氧化物酶、转化酶、虫漆酶、脂肪酶、磷脂酶、甘露糖苷酶、氧化酶、分解果胶酶、肽谷氨酰胺酶、过氧物酶、植酸酶、葡糖氧化酶、多酚氧化酶、蛋白酶、核糖核酸酶、海藻糖和转谷氨酰胺酶。
10.根据权利要求1至9中任一项所述的方法，其中这些大米是稻属或菰属的任一种，优选是稻(亚洲水稻)或非洲栽培稻(非洲水稻)、茭白(野生稻)、沼生菰(北部野生稻)、以及宽叶茭白(满洲野生稻)中的任一种，最优选是稻的亚种粳稻和亚种籼稻中的任一种。
11.根据权利要求1至10中任一项所述的方法，其中这些大米是精米。
12.根据权利要求1至11中任一项所述的方法，其中这些大米是被煮半熟的大米。
13.根据权利要求1至12中任一项所述的方法，其中在1天后和/或2天后，相对于对照，硬度方面的减小是至少5％、10％、15％、20％或甚至25％。
14.一种通过如权利要求1至13中任一项所述的方法制备的烹调的米饭产品。
15.根据权利要求14所述的烹调的米饭产品，该产品是基于米饭的预制食品，例如寿司，如真希(maki)或尼格瑞(nigiri)，米饭团，如欧尼格瑞(Onigiri)或欧玛苏比(Omusubi)，午餐盒，如本托(bento)或益本(eki ben)等。
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| RU2605067C1 (ru) * | 2015-05-19 | 2016-12-20 | Валерия Владимировна Петриченко | Состав для обработки зерен зерновых, зернобобовых и крупяных культур перед переработкой |
| WO2018074582A1 (ja) | 2016-10-21 | 2018-04-26 | 味の素株式会社 | 米飯の改質剤 |
| JP6904733B2 (ja) * | 2017-03-01 | 2021-07-21 | 株式会社明治 | 冷凍用米飯の製造方法 |
| KR102191857B1 (ko) * | 2017-08-11 | 2020-12-17 | 씨제이제일제당 주식회사 | 향미밥, 및 이의 제조방법 |
| JP7305466B2 (ja) * | 2019-07-03 | 2023-07-10 | キユーピー株式会社 | 米飯用液状品質改良剤及び米飯の製造方法 |
| CN114686457A (zh) * | 2022-04-24 | 2022-07-01 | 山东艾科森特生物科技有限公司 | 一种复配酶制剂及其在米饭保鲜保软中的应用和方法 |
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- 2013-06-25 CN CN201380031760.2A patent/CN104378998A/zh active Pending
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Also Published As
| Publication number | Publication date |
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| DK2866582T3 (en) | 2019-01-14 |
| KR102133234B1 (ko) | 2020-07-14 |
| EP2866582B1 (en) | 2018-11-14 |
| WO2014001351A1 (en) | 2014-01-03 |
| CN104378998A (zh) | 2015-02-25 |
| JP6325535B2 (ja) | 2018-05-16 |
| US20150173402A1 (en) | 2015-06-25 |
| EP2866582A1 (en) | 2015-05-06 |
| KR20150036061A (ko) | 2015-04-07 |
| JP2015525564A (ja) | 2015-09-07 |
| TR201818734T4 (tr) | 2019-01-21 |
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