JP5559682B2 - 加工食品及びその製造方法 - Google Patents
加工食品及びその製造方法 Download PDFInfo
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- JP5559682B2 JP5559682B2 JP2010517933A JP2010517933A JP5559682B2 JP 5559682 B2 JP5559682 B2 JP 5559682B2 JP 2010517933 A JP2010517933 A JP 2010517933A JP 2010517933 A JP2010517933 A JP 2010517933A JP 5559682 B2 JP5559682 B2 JP 5559682B2
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- milk
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- 125000000291 glutamic acid group Chemical group N[C@@H](CCC(O)=O)C(=O)* 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/44—Pancakes or crêpes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1216—Other enzymes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
- A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/16—Serine-type carboxypeptidases (3.4.16)
- C12Y304/16005—Carboxypeptidase C (3.4.16.5), i.e. carboxypeptidase Y
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Dairy Products (AREA)
Description
本発明は、日本国特許出願:特願2008−160840号(2008年 6月19日出願)の優先権主張に基づくものであり、同出願の全記載内容は引用をもって本書に組み込み記載されているものとする。
本発明は、乳原料にタンパク質脱アミド酵素を添加作用させて得られる脱アミド処理を施された乳原料と、澱粉原料とを用いることを特徴とする加工食品及びその製造方法に関するものである。
以下の分析は、本発明の観点から与えられる。
本発明の目的は、前記のような従来技術に鑑み、色・つや・食感が良好で、調理後の経時劣化、冷解凍時の老化劣化の抑制された、小麦粉やコーン加工品、じゃがいも加工品等の澱粉原料を含有する加工食品、及びその製造方法を提供することである。
すなわち、本発明は以下の通りである。
(1)乳原料にタンパク質脱アミド酵素を添加作用させて得られる脱アミド処理乳原料と、澱粉含有原料とを用いることを特徴とする加工食品の製造方法。
(2)乳原料が牛乳又は粉乳である(1)記載の方法。
(3)澱粉含有原料が、小麦粉、コーン加工品又はじゃがいも加工品である(1)又は(2)記載の方法。
(4)加工食品が、パン、ピザ、マッシュポテト、ケーキ、カスタードクリーム、ソース、ルゥ、シチュー、スープよりなる群より選ばれるものである(1)乃至(3)何れか記載の方法。
(5)タンパク質脱アミド酵素の添加量が、乳原料中の乳タンパク重量1gあたり0.1〜50ユニットである(1)乃至(4)何れか記載の方法。
(6)請求項1乃至5何れか記載の方法により製造された加工食品。
(1)30mM Z−Gln−Glyを含む0.2Mリン酸バッファー(pH6.5)1mlにタンパク質脱アミド酵素を含む水溶液0.1mlを添加して、37℃、10分間インキュベートした後、0.4M TCA溶液を1ml加えて反応を停止させた。ブランクとして、30mM Z−Gln−Glyを含む0.2Mリン酸バッファー(pH6.5)1mlと0.4M TCA溶液を1ml加えたものに、タンパク質脱アミド酵素を含む水溶液0.1mlを添加したもの37℃で10分間インキュベートしたものを調製した。
(2)(1)の溶液についてアンモニアテストワコー(和光純薬社製)を用いて反応により生じたアンモニア量の測定を行った。アンモニア標準液(塩化アンモニウム)を用いて作成したアンモニア濃度と吸光度(630nm)の関係を表す検量線より、反応液中のアンモニア濃度を求めた。
(3)タンパク質脱アミド酵素の活性は、1分間に1μmolのアンモニアを生成する酵素量を1単位とし、以下の式から算出した。
酵素活性(u/mL)=反応液中のアンモニア濃度(mg/L)×(1/17.03)×(反応液量/酵素溶液量)×(1/10)×Df
(17.03:アンモニアの分子量2.1:酵素反応系の液量0.1:酵素溶液量10:反応時間Df:酵素溶液の希釈倍数)
本発明の全開示(請求の範囲を含む)の枠内において、さらにその基本的技術思想に基づいて、実施例ないし実施例の変更・調整が可能である。また、本発明の請求の範囲の枠内において種々の開示要素の多様な組み合わせないし選択が可能である。すなわち、本発明は、請求の範囲を含む全開示、技術的思想にしたがって当業者であればなし得るであろう各種変形、修正を含むことは勿論である。
Claims (6)
- 乳原料にプロテイングルタミナーゼを添加作用させて得られる脱アミド処理乳原料と、澱粉含有原料とを用いることを特徴とする加工食品の製造方法。
- 乳原料が牛乳又は粉乳である請求項1記載の方法。
- 澱粉含有原料が、小麦粉、コーン加工品又はじゃがいも加工品である請求項1又は2記載の方法。
- 加工食品が、パン、ピザ、マッシュポテト、ケーキ、カスタードクリーム、ソース、ルゥ、シチュー、スープよりなる群より選ばれるものである請求項1乃至3何れか記載の方法。
- 前記プロテイングルタミナーゼの添加量が、乳原料中の乳タンパク重量1gあたり0.1〜50ユニットである請求項1乃至4何れか記載の方法。
- 請求項1乃至5何れか記載の方法により製造された加工食品。
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