WO2005096839A1 - 澱粉含有食品の物性改良方法及び物性改良剤 - Google Patents
澱粉含有食品の物性改良方法及び物性改良剤 Download PDFInfo
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- WO2005096839A1 WO2005096839A1 PCT/JP2005/006839 JP2005006839W WO2005096839A1 WO 2005096839 A1 WO2005096839 A1 WO 2005096839A1 JP 2005006839 W JP2005006839 W JP 2005006839W WO 2005096839 A1 WO2005096839 A1 WO 2005096839A1
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- Prior art keywords
- rice
- enzyme
- quality
- starch
- amylase
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—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
- 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
Definitions
- the present invention relates to a method and an agent for improving the properties of starch-containing foods, using an enzyme having a glycosyltransferase activity for converting a -l, 4 bond into a 1,6 bond.
- starch-containing foods contain sugars (such as sugar, fructose, and liquid sugar), soy protein, wheat gluten, fatty acid esters, and polysaccharides.
- enzymes for example, a method of improving cooked rice by mixing milled rice with enzymes such as amylase, protease, and lipase, and salt and cyclodextrin.
- Japanese Unexamined Patent Publication (Kokai) No. 58-86050 a method for suppressing the aging of cooked rice by spraying an aqueous solution of saccharified amylase (/ 3_amylase, darcoamylase) to cooked rice.
- 9 9 3 5 5 a composition for improving the quality of cooked rice comprising a cyclodextrin and one or more enzymes of a starch-degrading enzyme, a protease or a cellulose-degrading enzyme, an emulsifier, and water-soluble gelatin
- JP-A-2-72836 an additive for rice grains by combining lecithin and endosperm cell wall degrading enzyme (cellulase)
- JP-A-3 1815 an additive for rice grains using endopeptidase
- Japanese Patent Publication No. 2003-225509 Japanese Patent Publication No. 2003-225509
- a rice quality improving agent using trehalose and amylase Japanese Patent Laid-Open No. 10-234430
- a method of cooking rice with protease, ⁇ -amylase, and starch Japanese Patent Laid-Open No. 7-274845
- Cooked rice improver Japanese Patent Laid-Open No.
- frozen bread dough has been widely used in recent years in order to simplify the work process during bread production.
- frozen bread dough softens after thawing due to the growth of ice crystals and the generation of carbon dioxide during frozen storage, and the gas generation power decreases due to the death of the yeast. Therefore, when bread is manufactured using such dough, problems such as a decrease in bread volume and promotion of aging occur.
- emulsifiers such as monoglycerides have been used as a method for improving the obstacles caused by freezing and thawing dough.
- bread using an emulsifier has a problem that the flavor is bad due to a peculiar taste and odor, and the texture is sticky.
- improver that does not use an emulsifier it has been proposed to use a malttriose-forming enzyme and a hemicellulase-containing improver for frozen dough (Japanese Patent Application Laid-Open No. 7-322281).
- this method has a problem that the baked bread lacks softness.
- micellease and amylase are mixed with an oil or fat composition to improve dispersibility
- Japanese Patent Application Laid-Open No. 2000-83573 Japanese Patent Application Laid-Open No. 2000-83573
- the raw material is necessary for powders such as flour (strong flour, semi-strong flour, medium flour, soft flour, mud flour), barley flour, barley flour, rye flour, buckwheat flour, rice flour, corn flour, soy flour, etc. It is manufactured by adding auxiliary materials such as starch, adding water, and in some cases, adding salt, brine, alcohol, etc., mixing and stretching to form a belt and cutting it into a predetermined shape.
- products produced by freezing, frying, drying, or pre-boiling the produced products are also produced and distributed.
- the taste of type III depends largely on physical properties and texture.
- Examples of enzymes having a glycosyltransferase activity for converting an ⁇ -1,4 bond into an ⁇ -1,6 bond include transdarkosidase and 1,4-hyglucan branching enzyme.
- a method for producing sake liquor Japanese Patent Laid-Open No. 54-1577897
- a method for producing mirin Japanese Patent Application Laid-Open No. 11-171472
- a cyclic method using 1,4-higlucan branching enzyme Japanese Patent Application Laid-Open No. 8-134104
- dalcan Japanese Patent Application Laid-Open No. 8-134104
- An object of the present invention is to provide a method for suppressing aging and improving the quality of starch-containing foods produced from rice, wheat, potatoes and the like, and to provide a quality agent used for starch-containing foods.
- a method for producing cooked rice foods that can improve the quality of cooked rice foods after cooking e.g., taste, texture-flavor, yield improvement, etc.
- Providing a modifier and improving the quality of bread after baking taste, texture-flavor, etc.
- a method for producing bread that can suppress deterioration in quality due to storage For the purpose of providing.
- the present inventor has found that the use of an enzyme having a glycosyltransferase activity that converts four bonds into ⁇ -1,6 bonds can suppress aging of starch-containing foods and improve quality.
- the inventors have found that the present invention can be performed, and have completed the present invention. That is, the present invention is as follows.
- a method for improving the quality of starch-containing foods comprising using an enzyme having a glycosyltransferase activity that converts an a-l4 bond into a -1.6 bond.
- Raw rice raw material A method for improving the quality of cooked rice food, characterized by adding 15 to 30000 U of transdarcosidase per lg of raw rice.
- Raw rice raw material A method for improving the quality of cooked rice foods, characterized by adding 3 to 30000 U of transdarcosidase per gram of raw rice and 0.000065 to 0.65 U of jS-amylase per gram of raw rice. .
- a method for improving the quality of bread characterized by adding 1.5 to 150,000 U of transalcosidase per gram of raw wheat flour.
- a method for improving the quality of potato salad which comprises adding 1.5 to 150,000 U of transglucosidase per 1 g of raw potato used as a raw material and allowing it to act.
- a method for improving the quality of starch comprising adding 1.5 to 150,000 U of transdarcosidase per gram of starch and causing it to work.
- An agent for improving the quality of starch-containing foods comprising an enzyme having a glycosyltransferase activity that converts four bonds into six bonds.
- an enzyme having a transglycosylation activity for converting an ⁇ _1,4 bond into an ⁇ _1,6 bond is used.
- enzymes having such activity include transdarcosidase (EC 3.2.2.10), 1,4-hyglucan branching enzyme ( ⁇ C2.4.1.18), and 1,4-Q! Glucan 6- ⁇ -D-darcosyltransferase ( ⁇ C 2.4.1.24).
- Trans-Darcosidase also known as -Dalcosidase and Maltase
- dalcoamylase causes a reaction similar to that of sperm-darcosidase, but the glucose produced is not glucose but jS-glucose. Therefore, it does not fall under the enzyme used in the present invention.
- the enzyme used in the present invention not only has a degrading activity, but also transfers glucose from a 1,4 bond to an a-1,6 bond when a suitable receptor having a hydroxyl group is present, thereby forming a branched sugar. It is particularly important that the compound has a glycosyltransferase activity that produces
- the enzyme contained in the conventional physical property improver is an amylolytic enzyme, Not a glycosyltransferase.
- the enzyme marketed by Amano Enzym Co., Ltd. under the trade name of Transdarcosidase L “Amano” is an enzyme that has a transglycosylation activity that converts ⁇ _1,4 bonds into ⁇ -1,6 bonds. This is an example.
- the starch-containing food of the present invention is not particularly limited as long as it is a food containing starch, and includes foods in which starch contributes to the texture and physical properties of the food. Typical examples are cooked rice foods, processed wheat foods such as bread and rice, potatoes and sweet potatoes such as sweet potatoes, other fruits and vegetables, starches themselves, and processed starches treated with phosphoric acid and acetic acid. Is mentioned. Further, when the starch contributes to the texture and physical properties of the food, for example, when the starch is added as a thickening agent in a sauce or a liquid seasoning, the starch-containing food of the present invention may be a liquid food. Of course.
- liquid foods having little viscosity such as sake, mirin, and soy sauce, in which starch does not contribute to the texture and physical properties of the food are not included in the starch-containing food of the present invention.
- cyclic glucan is not included in the starch-containing food of the present invention.
- the cooked rice food of the present invention includes cooked white rice, red rice, pilaf, cooked rice, porridge, risotto, onigiri, sushi, bento, rice cake, and rice cake processed rice cake, rice ball, and dumpling. include. Also, these frozen products are included.
- Examples of the wheat-cooked food of the present invention include udon, Chinese food, buckwheat, pasta and other types of bread, bread such as bread, French bread, confectionery bread, and cooked bread, donut, cake, hot cake, lasagna, and mackerel. Roni, buns, okonomiyaki, etc., and these frozen products are also included.
- the processed potato product of the present invention includes potato salad, french fries, boiled potatoes, mashed potatoes, frozen products thereof, potato snacks such as potato chips, and the like.
- an enzyme having a glycosyltransferase activity that converts ⁇ -1,4 bonds into 6 bonds may be applied at any stage of the production of cooked rice, that is, immersion in which rice is immersed to absorb water
- the enzyme may be added to the liquid, the enzyme may be added after immersion and before cooking, or the enzyme may be sprinkled on the cooked rice after cooking and act. Further, the enzyme may be used in combination with another enzyme or substance.
- Raw rice of any varieties may be used, including soft or hard rice, and new, old, or old rice. In addition, low-tasting rice or good-tasting rice may be used.
- the enzyme activity is 15 U or more, preferably 15 to 30,000 U, more preferably 300 to 30, U per lg of raw rice used as a raw material. The range of 0 0 0 U is appropriate.
- the enzyme activity was determined by adding 0.02 M acetic acid buffer (pH 5.0) lm1 to 1 ml of 1-methyl-D-darcoside, adding 0.5 ml of the enzyme solution, and adding 4 ml. The amount of enzyme that produces 1 / zg of glucose in 2.5 ml of a reaction solution when allowed to act at 0 ° C for 60 minutes is defined as 1 U.
- the reaction time of the enzyme is not particularly limited as long as the enzyme can act on the substrate substance.A very short time or a long time may be used. Is preferably 5 minutes to 24 hours.
- the reaction temperature may be any temperature as long as the enzyme maintains the activity, but it is preferable that the reaction be performed at a temperature of 4 to 70 ° C. as a practical temperature. .
- any commercially available / 3-amylase preparation can be used; 8-amylase may be used, such as soybean, wheat, barley, and other microorganisms. Those of origin are included, but those of plant origin are preferred.
- An example is the enzyme sold by Amano Enzym Co. under the trade name "Piozym ML".
- an enzyme having glycosyltransferase activity By using an enzyme having glycosyltransferase activity to convert Q! -1,4 bond to ⁇ _1,6 bond and j8-amylase together, it is possible to cook with less amount of enzyme than when using these alone. Greater effects can be obtained in improving and improving the quality at the time of honing (taste, texture, flavor, etc.) and preventing and suppressing quality deterioration due to storage.
- an enzyme an enzyme having a glycosyltransferase activity
- an enzyme having a glycosyltransferase activity is more likely to be an enzyme (an enzyme having a glycosyltransferase activity) than an enzyme (an enzyme having a glycosyltransferase activity) acting on starch contained in raw rice. It is thought that the effect is larger than that of adding singly, because it is easy to react with
- the purpose of modifying cooked rice is achieved if the amount of enzyme having glycosyl transfer activity is 3 U or more per gram of raw rice. U is preferred, and 15 to 30,000 U is more preferred.
- the timing of addition of the enzyme is arbitrary as long as the enzyme is present during the cooking of the raw rice.
- the enzymes may be added at the same time or separately, but it is preferable to add the two at the time of immersion in water after washing the raw rice or immediately before cooking.
- the reaction time is not particularly limited as long as the enzyme can act on the substrate substance, and may be a very short time or a long time. I don't know. However, a realistic working time of 5 minutes to 24 hours is preferred. Regarding the reaction time, it is preferable that the enzyme is used in the range of 4 to 80 ° C in which the enzyme maintains its activity, and there is no particular limitation on the amount of water. In general, when eating as white rice, if the amount of water added is too high (1.5 times or more water), the rice will be very sticky and will have poor taste. And the quality and taste are improved.
- An enzyme having a glycosyltransferase activity that converts ⁇ _1,4 bond into a 1,6-bond may be allowed to act on wheat.
- the enzyme may be used at any stage during bread making. It is particularly preferable to add an enzyme at the time of mixing (mixing). Alternatively, it may act on a part of the raw material. In addition, in the case of production by the sponge method, it may be applied to either sponge or kneading. Further, the enzyme may be used in combination with another enzyme or substance.
- the raw material may be any variety of wheat, with or without high protein content. It can also be used in breads containing rice flour and other starches in addition to wheat. In addition, it can be used for products that do not contain any wheat and are substituted for wheat by other starches.
- the amount of enzyme to be added should be at least 1.5 U per gram of flour, or at least 1.5 U, preferably 1 flour, as a substitute for flour such as rice flour or starch (when multiple types of flour are used in combination, their weights are combined).
- An appropriate range is 5 to 150,000 U, more preferably 10 U to 150,000 U, and even more preferably 100 to 150,000 U.
- reaction time of the enzyme and the reaction temperature There is no need to set any special conditions for the reaction time of the enzyme and the reaction temperature. It is sufficient to work according to the usual baking process, but the reaction time may be separately set. The time may be very short or long, but a practical time of 1 minute to 24 hours is preferable. Regarding the reaction temperature at this time, any temperature may be used as long as the enzyme maintains the activity, but it is preferable that the temperature be 4 to 80 ° C. as a practical temperature.
- an enzyme having a glycosyltransferase activity that converts an ⁇ -1,4 bond into a Q! _L, 6 bond When an enzyme having a glycosyltransferase activity that converts an ⁇ -1,4 bond into a Q! _L, 6 bond is allowed to act on the surface, it may be applied at any stage during production, but it is particularly effective. What is necessary is to pre-dissolve it in water or add the enzyme when the powder is mixed with water. In addition, the enzyme may act on all of the powder, or may act on a part of the raw material. Further, the enzyme may be used in combination with another enzyme or substance.
- Raw material powders of ⁇ include flour (strong flour, semi-strong flour, medium flour, soft flour, durum semolina flour), rice flour, pigeon flour, barley flour, rye flour, buckwheat flour, corn flour, soy flour, etc. Typical examples include those obtained by further adding various types of starch, but any type may be used.
- the amount of enzyme to be added is the raw material flour (wheat flour or rice flour, or the total weight of flour or rice flour if used in combination) at least 1.5 U per lg, preferably 1.5 to 150,000. An appropriate range is 0 U, more preferably 10 U to 150, 00 U, and even more preferably 100 to 150, 00 U.
- reaction time and reaction temperature of the enzyme There is no need to set special conditions for the reaction time and reaction temperature of the enzyme, and it is possible to work satisfactorily by working according to the normal manufacturing process, but a separate reaction time may be used.
- the time may be a very short time or a long time, but a realistic action time of 1 minute to 24 hours is preferable.
- the reaction temperature at this time any temperature may be used as long as the enzyme keeps the activity, but it is preferable to operate at a temperature of 4 to 80 ° C. as a practical temperature.
- the method of causing an enzyme having a glycosyltransferase activity to convert ⁇ -1,4 bonds into ⁇ -1,6 bonds on potatoes, vegetables, or starch can be used as long as it can be sufficiently introduced into the target substance.
- an enzyme is introduced by immersion, pressurization and reduced pressure.
- the reaction time of the enzyme may be very short or long, but a realistic action time of 1 minute to 24 hours is preferable.
- the reaction temperature at this time any temperature may be used as long as the enzyme maintains the activity, but it is preferable that the reaction be performed at a temperature of 4 to 80 as a practical temperature.
- the quality improving agent of the present invention is obtained by mixing an enzyme having a glycosyltransferase activity for converting a -4 bond into an ⁇ -1,6 bond with another enzyme such as 3-amylase, a seasoning, a food additive and the like. Can be obtained.
- the quality improver of the present invention may be in any of liquid, paste, granule, and powder forms.
- the amount of the enzyme having a glycosyltransferase activity that converts ⁇ -1,4 bonds into ⁇ -1,6 bonds in the quality improver is more than 0% and 100% or less.
- FIG. 1 shows the TA measurement results of TGL, GAF-treated rice and untreated rice.
- FIG. 2 shows the results of measurement of ⁇ -amylase and i6-amylase-treated rice.
- Figure 3 shows the results of the gelatinization degree measurement by the BAP method.
- Figure 4 shows the measurement results of turbidity in rice. '(Example 8)
- Figure 5 shows the potato salad manufacturing process. (Example 9) ''
- Figure 6 shows the results of gas chromatography smell analysis of Process A potato salad. (Example 9)
- Figure 7 shows the results of the TA measurement of the potatoes from the process B potato salad. (Embodiment 9) Best mode for carrying out the invention
- Example 1 Measurement of physical properties using a texture analyzer
- the cooked rice was softened by the ⁇ -amylase treatment, but the stickiness was significantly reduced. The effect becomes more pronounced as the enzyme concentration is increased. After storage for 424 hours, the effect was almost the same. It was softer than untreated rice, but less sticky.
- the / 3_ amylase treatment increased the toughness, but showed an effect of increasing the hardness, and none of them showed the effect of completely suppressing aging.
- the ⁇ -amylase treatment further softened the rice, but the rice itself was crumbled and the quality was poor. Also, with 6-amylase, the cooked rice had an off-flavor and the quality was also poor.
- Example 2 In the same manner as in Example 1, 70 g of commercially available rice was washed with city water, 100 ml of an enzyme solution having the composition shown in Table 2 was added, immersed at room temperature for 2 hours, and then cooked. The activity of the TGL used was 300,000 OUZml. Ethanol was added to the cooked rice, ground in a mortar, and decanted. After repeating the same operation three times, the solution was changed from ethanol to acetone, and the same operation was repeated three more times to prepare a completely dehydrated powder sample.
- Decomposition rate amount of reducing sugars produced / total sugars x 100
- the evaluation method was as follows: ⁇ ⁇ ⁇ for equivalent to untreated rice at each time, ⁇ for better, ⁇ for very good one, and X for bad one. ⁇ , Hardness: softer ⁇ ).
- Table 3 Immersion liquid formulation Table 4 shows the results of the sensory evaluation. Untreated rice and TGL-treated rice were cooked, refrigerated at 10 ° C, and subjected to sensory evaluation over time (after 0, 6, 24, and 48 hours). Table 5 shows the results.
- Table 4 shows that the cooked rice had sticky and soft physical properties in the TGL treatment, and the effect was clearer after 24 hours. In addition, the appearance was higher than the control, and the appearance was grainy. The evaluation was that the taste was the same as or better than the control. GAF, on the other hand, is softer than the control immediately after cooking rice, but there is no difference in hardness between the control and the control after 24 hours, and the control of stickiness is not significant. It was less than the roll. -The cooked rice became softer by the amylase treatment, but the stickiness was significantly reduced. The effect became remarkable as the enzyme concentration was increased. After 24 hours, the effect was almost the same. It was softer than untreated rice but less sticky.
- Example 4 Combination use of iS-amylase
- TGL Glycosyltransferase
- 8-amylase were added together, and their hardness and stickiness were almost the same as when only glycosyltransferase (TGL) was added 100 times (7500u / g).
- TGL glycosyltransferase
- TGL glycosyltransferase
- the raw materials shown in Table 8 were mixed for 7 minutes at low speed and 30 seconds at high speed in a mixer (Vertical mixer AM-20, Ayesha Seisakusho), and then subjected to primary fermentation for 120 minutes. ⁇ After secondary fermentation at 80% humidity for 60 minutes, the mixture was divided into 350 g.
- TGL glycosyltransferase L
- the TGL activity used was 300,000 U / g and the amount of TGL added per gram of raw wheat flour was 1500 U. Baking the manufactured bread Immediately after, after 2 hours of baking (cooling down to room temperature), frozen and spontaneously thawed and evaluated, the evaluation results are shown in Table 9.
- the interior minister is sticky and elastic (9/9)
- TGL Transglucosidase L
- the TGL activity used was 300,000 U / g, and the amount of TGL added per gram of raw wheat flour was 2143 U.
- Manufacturing The bread was evaluated immediately after baking, 2 hours after baking (cooling down to room temperature), and after refrigerated storage at 4 ° C for 3 days. Table 11 shows the evaluation results.
- Trans darcosidase L (manufactured by Amano Enzym, hereinafter abbreviated as TGL) as a glycosyltransferase was dissolved in 20 T saline obtained by adding 30 g of salt to 400 g of city water. Add the enzyme-containing salt solution to the flour and mix by hand for 3 minutes. Mix with a machine (Tomen TVM03-0028) for 10 minutes (95 rpm, 4 minutes, 75 rpm 6 minutes). Combined, rolled, aged for 1 hour, cut out ⁇ -ray and frozen at 40 ° C to produce frozen udon did.
- the TGL activity used was 300, OO OU / g, and the amount of TGL added per gram of raw wheat flour was 1500 U.
- Sensory evaluation was based on the control (3 points of sensory evaluation), and hardness, elasticity, stickiness, and centering were evaluated (sensory evaluation was at least 0). Points, up to 5 points). The evaluation was performed immediately after boiling and after standing for 1 hour at room temperature after boiling. Table 12 shows the results. Immediately after boiling, the TGL-treated udon was more elastic than the control, the ⁇ was hard (solid), the stickiness was slightly increased, and the texture was improved. After standing for one hour, the above characteristics were maintained, and the feeling of center was maintained. Udon sensory evaluation results
- TGL Transglucosidase L
- the TGL activity used was 300, and the enzyme was introduced by immersing the raw potatoes in an equal volume of an enzyme solution (0.5, 2.5% solution). went.
- the concentration of TGL in the solution was 1500 U and 7500 U per 1 g of raw potato.
- step A the potatoes were mashed without a cooling step before mixing with mayonnaise.
- process B the mixture was cooled before mixing, and lightly mixed so that the potato form remained. Table 14 shows the sensory evaluation results immediately after production.
- FIG. 7 shows that the addition of TGL increases the concentrations of methional and methanethiol, which are said to be the flavor components of potato, and maintains the potato flavor even after a long time after production. Also, the odor concentration tended to increase as the amount of addition increased.
- the present invention aging of a starch-containing food can be suppressed, the quality can be improved, and the state can be maintained for a long time.
- the present invention can be used for maintaining the quality of cooked rice food and flour-cooked food, which are kept for a certain period of time after cooking, such as lunch boxes sold at convenience stores, etc. In particular, it is extremely useful in the field of manufacture and sale of take-out foods such as lunch boxes and the restaurant industry.
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Abstract
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP05728900.1A EP1736061B1 (en) | 2004-04-05 | 2005-03-31 | Method of improving properties of starch-containing food and use of a property-improving agent |
CN2005800105125A CN1937928B (zh) | 2004-04-05 | 2005-03-31 | 改善含淀粉食品特性的方法和特性改良剂 |
KR1020067020614A KR101206281B1 (ko) | 2004-04-05 | 2005-03-31 | 전분 함유 식품의 물성 개량 방법 및 물성 개량제 |
JP2006512114A JP4475276B2 (ja) | 2004-04-05 | 2005-03-31 | 澱粉含有食品の物性改良方法及び物性改良剤 |
US11/542,127 US8114450B2 (en) | 2004-04-05 | 2006-10-04 | Method of improving properties of starch-containing food and property-improving agent |
Applications Claiming Priority (4)
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JP2004-110859 | 2004-04-05 | ||
JP2004110859 | 2004-04-05 | ||
JP2004125861 | 2004-04-21 | ||
JP2004-125861 | 2004-04-21 |
Related Child Applications (1)
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US11/542,127 Continuation US8114450B2 (en) | 2004-04-05 | 2006-10-04 | Method of improving properties of starch-containing food and property-improving agent |
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WO2005096839A1 true WO2005096839A1 (ja) | 2005-10-20 |
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PCT/JP2005/006839 WO2005096839A1 (ja) | 2004-04-05 | 2005-03-31 | 澱粉含有食品の物性改良方法及び物性改良剤 |
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US (1) | US8114450B2 (ja) |
EP (1) | EP1736061B1 (ja) |
JP (1) | JP4475276B2 (ja) |
KR (1) | KR101206281B1 (ja) |
CN (1) | CN1937928B (ja) |
WO (1) | WO2005096839A1 (ja) |
Cited By (34)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2007125010A (ja) * | 2005-10-04 | 2007-05-24 | Ajinomoto Co Inc | 冷凍パン生地の製造方法及び冷凍パン生地用品質改良剤 |
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Also Published As
Publication number | Publication date |
---|---|
KR101206281B1 (ko) | 2012-11-29 |
CN1937928B (zh) | 2010-11-17 |
KR20070012396A (ko) | 2007-01-25 |
EP1736061A1 (en) | 2006-12-27 |
US20070110847A1 (en) | 2007-05-17 |
JP4475276B2 (ja) | 2010-06-09 |
EP1736061A4 (en) | 2010-12-08 |
JPWO2005096839A1 (ja) | 2008-02-21 |
US8114450B2 (en) | 2012-02-14 |
EP1736061B1 (en) | 2016-10-12 |
CN1937928A (zh) | 2007-03-28 |
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