JPH088880B2 - Utilization method of starch granules adsorbing enzyme - Google Patents
Utilization method of starch granules adsorbing enzymeInfo
- Publication number
- JPH088880B2 JPH088880B2 JP4075564A JP7556492A JPH088880B2 JP H088880 B2 JPH088880 B2 JP H088880B2 JP 4075564 A JP4075564 A JP 4075564A JP 7556492 A JP7556492 A JP 7556492A JP H088880 B2 JPH088880 B2 JP H088880B2
- Authority
- JP
- Japan
- Prior art keywords
- starch
- starch granules
- enzyme
- adsorbed
- amylase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 229920002472 Starch Polymers 0.000 title claims description 57
- 235000019698 starch Nutrition 0.000 title claims description 57
- 239000008107 starch Substances 0.000 title claims description 57
- 239000008187 granular material Substances 0.000 title claims description 36
- 102000004190 Enzymes Human genes 0.000 title description 16
- 108090000790 Enzymes Proteins 0.000 title description 16
- 238000000034 method Methods 0.000 title description 11
- 102000004139 alpha-Amylases Human genes 0.000 claims description 18
- 108090000637 alpha-Amylases Proteins 0.000 claims description 18
- 229940024171 alpha-amylase Drugs 0.000 claims description 17
- 238000001179 sorption measurement Methods 0.000 claims description 17
- 241000209140 Triticum Species 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000012149 noodles Nutrition 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000008429 bread Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 235000021056 liquid food Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 2
- 229940088598 enzyme Drugs 0.000 description 15
- 235000013305 food Nutrition 0.000 description 6
- 230000000593 degrading effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004382 Amylase Substances 0.000 description 3
- 102000013142 Amylases Human genes 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 3
- 241000209094 Oryza Species 0.000 description 3
- 235000019418 amylase Nutrition 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 229940100486 rice starch Drugs 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- 235000014109 instant soup Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000193744 Bacillus amyloliquefaciens Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、酵素により物性を改変
した澱粉粒の利用方法に関し、詳しくは澱粉粒にα−ア
ミラーゼ澱粉分解酵素を吸着させて特性を改変した澱粉
粒の各種食品への利用方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for using starch granules whose physical properties are modified by an enzyme, and more specifically to starch granules whose characteristics have been modified by adsorbing α-amylase starch degrading enzyme to various foods. Regarding usage.
【０００２】[0002]
【従来の技術】これまでの澱粉の利用法としては、澱粉
と水を混ぜて糊化して糊状として用いる際に、α−アミ
ラーゼまたは酸を添加して低粘性にするか、金属イオ
ン，海藻多糖，水溶性ガム類など各種物質の添加により
澱粉糊の物性を高め、または低下させたりして利用する
などの方法がある。また、澱粉粒の特性改変法として
は、澱粉粒に架橋処理を施して低溶解性とする方法が知
られている。2. Description of the Related Art Conventionally, starch has been used up to now by adding α-amylase or an acid to reduce its viscosity when it is used as a paste by mixing starch with water and gelatinizing it, or adding metal ions, seaweed. There is a method in which the physical properties of starch paste are increased or decreased by adding various substances such as polysaccharides and water-soluble gums. Further, as a method of modifying the characteristics of starch granules, a method of cross-linking the starch granules to reduce the solubility is known.
【０００３】α−アミラーゼは、従来より知られている
ように、米澱粉に良く吸着し、吸着酵素量が少量であっ
ても、溶解したときに著しい粘度低下が認められる。こ
のようなα−アミラーゼの酵素吸着により特性を改変さ
せた澱粉粒の利用については従来全く知られていなかっ
た。As conventionally known, α-amylase is well adsorbed on rice starch, and even if the amount of adsorbed enzyme is small, a marked decrease in viscosity is observed when dissolved. The use of starch granules whose properties have been modified by such enzyme adsorption of α-amylase has not been known at all.
【０００４】[0004]
【発明が解決しようとする課題】本発明者らは、澱粉粒
を直接澱粉分解酵素で処理して特性を改変した澱粉粒の
利用法について検討を重ね、該澱粉粒の特性を活かした
食品素材等としての利用法を確立して本発明を完成し
た。DISCLOSURE OF THE INVENTION The inventors of the present invention have repeatedly studied the method of using starch granules whose characteristics have been modified by directly treating the starch granules with a starch degrading enzyme, and have utilized the characteristics of the starch granules as food materials. The present invention has been completed by establishing a method of using the same.
【０００５】[0005]
【課題を解決するための手段】すなわち、本発明は第１
に、米，小麦またはトウモロコシ由来の澱粉粒に、α−
アミラーゼを吸着率4.０×１０ -4 〜6.９×１０ -4 で吸着
させて特性を改変させた澱粉粒を含有することを特徴と
する即席および／または液状食品素材に関し、第２に、
本発明は小麦粉を用いて麺類またはパン類を製造するに
あたり、α−アミラーゼを吸着率4.０×１０ -4 〜6.９×
１０ -4 で吸着させて特性を改変させたトウモロコシ澱粉
粒を小麦粉に混合することを特徴とする麺類またはパン
類の製造方法に関し、第３に、本発明は澱粉糖を製造す
るにあたり、米，小麦またはトウモロコシ由来の澱粉粒
に、α−アミラーゼを吸着率4.０×１０ -4 〜6.９×１０
-4 で吸着させて特性を改変させた澱粉粒を用いることを
特徴とする澱粉糖の製造方法に関する。That is, the first aspect of the present invention is
, Starch grains derived from rice, wheat or corn, α-
It relates instant and / or liquid food material, characterized in that it contains starch granules which were modified characteristics by adsorbing <br/> in adsorption rate 4.0 × 10 -4 ~6.9 × 10 -4 amylase Second,
In the present invention, when producing noodles or breads using wheat flour, the α-amylase adsorption rate is 4.0 × 10 −4 to 6.9 ×.
The present invention relates to a method for producing noodles or breads, which comprises admixing corn starch granules which have been adsorbed at 10 −4 and whose characteristics have been modified with wheat flour. Thirdly, the present invention relates to a method for producing starch sugar , Starch grains derived from wheat or corn
In addition, the adsorption rate of α-amylase is 4.0 × 10 −4 to 6.9 × 10.
The present invention relates to a method for producing starch sugar, which comprises using starch granules which have been adsorbed at -4 and whose properties have been modified.
【０００６】酵素処理により特性が改変される澱粉粒と
しては米，小麦，トウモロコシに由来するものがある。
本発明では、これら澱粉粒にα−アミラーゼ澱粉分解酵
素を吸着させる。該酵素として通常は市販品、例えば精
製α−アミラーゼ〔シグマ社、バチルス・アミロリクエ
ファシエンス（Bacillus amyloliquefaciens）由来、93
0 IU＝国際単位／mg）を用いるが、この他に各種の工業
用α−アミラーゼも直接もしくは精製処理して使用する
ことができる。Starch granules whose properties are modified by enzymatic treatment include those derived from rice, wheat and corn .
In the present invention, these starch particles are adsorbed with α-amylase starch degrading enzyme. The enzyme is usually a commercially available product, for example, purified α-amylase [from Sigma, Bacillus amyloliquefaciens), 93
0 IU = international unit / mg), but various industrial α-amylases can also be used directly or after purification treatment.
【０００７】酵素吸着された澱粉粒の酵素吸着量は、通
常吸着率が4.０×１０-4〜6.９×１０-4％であり、吸着
の程度により、該酵素吸着澱粉粒を溶解したときに、各
種の物性を示す。例えば米またはトウモロコシをα−ア
ミラーゼで処理して得た吸着率5.２×１０-4％程度の澱
粉粒は、熱湯を注ぐことにより、急速に液化し、均質に
溶解する。したがって、このものは即席スープ，その他
の汁物等の液状食品に広く利用することができる。α−
アミラーゼを吸着させて低粘性とした澱粉粒は、澱粉糖
の製造に有利に使用できる。また、少量の酵素吸着処理
したトウモロコシ澱粉粒は、麺類やパン類の製造にあた
り、小麦粉と混合して用いることにより麺類やパン類の
テクスチャーの改良に効果がある。なお、酵素の吸着方
法や吸着量については特に制限がなく、本発明に例示し
たものに限られず、他の各種態様が利用できる。その
他、これら酵素吸着澱粉粒で調製した糊は、滑らかで、
舌ざわりが良好であるので、飲料，その他の食品に混合
して食味の改善を図ることができる。The enzyme adsorption amount of the starch particles adsorbed by the enzyme is usually 4.0 × 10 −4 to 6.9 × 10 −4 %, and the starch particles adsorbed by the enzyme are dissolved depending on the degree of adsorption. When it does, it shows various physical properties. For example, starch granules having an adsorption rate of about 5.2 × 10 −4 % obtained by treating rice or corn with α-amylase are rapidly liquefied and homogeneously dissolved by pouring hot water. Therefore, this product can be widely used for liquid foods such as instant soups and other soups. α-
Starch granules having a low viscosity by adsorbing amylase can be advantageously used for producing starch sugar. In addition, a small amount of enzyme-adsorbed corn starch granules is effective in improving the texture of noodles and breads when mixed with wheat flour for use in the production of noodles and breads. There is no particular limitation on the method of adsorbing the enzyme and the amount of adsorption, and the enzyme is not limited to those exemplified in the present invention, and various other modes can be used. In addition, the paste prepared with these enzyme-adsorbed starch granules is smooth,
Since it has a good texture, it can be mixed with beverages and other foods to improve the taste.
【０００８】酵素吸着澱粉粒を上記の様々な用途に用い
る場合、その使用量などの使用方法には特別な条件はな
く、既知の方法に準じて行えばよい。When the enzyme-adsorbed starch granules are used for the above-mentioned various purposes, there is no special condition in the usage method such as the amount used, and the known method may be used.
【０００９】[0009]
【実施例】次に、本発明を実施例により説明するが、本
発明はこれらに限定されるものではない。 実施例１ 軽く焙焼した米澱粉粒を５０％水懸濁液とし、これにα
−アミラーゼを吸着させ、吸着率5.２×１０-4％の酵素
吸着澱粉粒を得た。次いで、これを乾燥した後、呈味成
分を加えて粉末スープとすることができた。この粉末に
熱湯を注ぐと、適度の粘度をもつスープが得られた。し
たがって、この酵素吸着澱粉粒は即席スープ食品に用い
ることができる。EXAMPLES The present invention will now be described with reference to examples, but the present invention is not limited to these. Example 1 Lightly roasted rice starch granules were made into a 50% aqueous suspension, and α
-Amylase was adsorbed to obtain enzyme-adsorbed starch granules having an adsorption rate of 5.2 x 10 -4 %. Next, this was dried, and then the taste component could be added to make a powder soup. When pouring hot water into this powder, a soup having an appropriate viscosity was obtained. Therefore, this enzyme-adsorbed starch granule can be used for instant soup food.
【００１０】実施例２ α−アミラーゼを吸着させて吸着率4.２×１０-4〜5.１
×１０-4％のトウモロコシ澱粉粒を得、この澱粉粒を小
麦粉に混合して製麺したところ、腰の強いテクスチャー
をもつ麺を製造することができた。 Example 2 Adsorption rate of α-amylase from 4.2 × 10 -4 to 5.1
X10 -4 % corn starch granules were obtained, and the starch granules were mixed with wheat flour to make noodles. As a result, noodles having a strong texture could be produced.
【００１１】実施例３ α−アミラーゼを吸着させて得た吸着率5.２×１０-4％
の米澱粉粒を５０％濃度となるように水に溶解し、さら
に澱粉粒に対して１０％量の大豆油を混合し、マヨネー
ズ様ペーストを得た。 Example 3 Adsorption rate obtained by adsorbing α-amylase 5.2 × 10 -4 %
The rice starch granules of Example 1 were dissolved in water to a concentration of 50%, and 10% of soybean oil was mixed with the starch granules to obtain a mayonnaise-like paste.
【００１２】実施例４ α−アミラーゼを吸着させ、吸着率5.２×１０-4％のト
ウモロコシ澱粉粒を得、このものを澱粉糖工業用原料と
して用い、サイクロデキストリン合成酵素，マルトオリ
ゴ糖生成酵素を作用させたところ、従来法よりも容易に
澱粉糖の生成率を増大させることができた。すなわち、
酵素吸着澱粉粒を連続的に液化し、基質を少量ずつ添加
して、収率を上げる方法が適用できた。一方、酵素無吸
着澱粉粒では、液化したときの粘度が高く、連続添加は
困難であった。 Example 4 Adsorption of α-amylase to obtain corn starch granules having an adsorption rate of 5.2 × 10 -4 %, which was used as a raw material for the starch sugar industry, and cyclodextrin synthase and maltooligosaccharide-forming enzyme were used. The action of sucrose increased the production rate of starch sugar more easily than the conventional method. That is,
It was possible to apply a method of continuously liquefying the enzyme-adsorbed starch granules and adding the substrate little by little to increase the yield. On the other hand, enzyme-non-adsorbed starch granules had a high viscosity when liquefied and it was difficult to continuously add them.
【００１３】[0013]
【発明の効果】本発明によれば、澱粉粒にα−アミラー
ゼ澱粉分解酵素を吸着させて特性を変化させた澱粉粒を
食品素材など各種用途に有効に利用できる。特に、α−
アミラーゼを少量吸着処理した穀類澱粉粒は、その粘度
特性が急激に変化し、粘性を僅かに示す程度にまで減少
するので、該吸着澱粉粒を即席液状食品とすることがで
き、その用途は著しく広いものと期待される。この吸着
澱粉粒と他の無吸着澱粉または吸着澱粉粒を任意に混合
して、各種の粘性を作り出すこともできる。酵素吸着澱
粉粒から調製される糊または液は滑らかな感触であるの
で、この他に各種食品製造用基材としても利用できる。INDUSTRIAL APPLICABILITY According to the present invention, the starch granules whose properties are changed by adsorbing α-amylase starch degrading enzyme on the starch granules can be effectively used for various purposes such as food materials. In particular, α-
Grain starch granules that have been subjected to a small amount of amylase adsorbed are rapidly changed in viscosity characteristics, and the viscosity is reduced to such an extent that the adsorbed starch granules can be used as an instant liquid food, and its application is significantly Expected to be wide. The adsorbed starch particles and other non-adsorbed starch or adsorbed starch particles can be arbitrarily mixed to produce various viscosities. Since the paste or liquid prepared from the enzyme-adsorbed starch granules has a smooth feel, it can also be used as a base material for various food products.
【００１４】 さらに、酵素吸着低粘性澱粉粒は、極めて
簡単に生産できるので、澱粉糖工業原料としての利用も
有用である。すなわち、低粘性であれば、基質濃度を高
めることができるので、酵素反応の適温まで温度を下げ
ても、液化澱粉が糊とならず、基質の連続添加が可能と
なり、澱粉糖連続生産工程で利用できる。 Furthermore, the enzyme adsorbed low-viscosity starch granules may therefore be produced very simply, use as starch sugar industry raw materials are also useful. That is, if the viscosity is low, the substrate concentration can be increased, so that even if the temperature is lowered to an appropriate temperature for the enzyme reaction, the liquefied starch does not become a paste, and the substrate can be continuously added. Available.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭60−9458（ＪＰ，Ａ) 特開 昭59−501492（ＪＰ，Ａ) 特開 平３−244340（ＪＰ，Ａ) 特公 昭40−20652（ＪＰ，Ｂ２) 特公 昭47−24137（ＪＰ，Ｂ２) 二國二郎監修「澱粉科学ハンドブッ ク」、株式会社朝倉書店（昭和52年７月20 日）第441−445頁 ─────────────────────────────────────────────────── --Continued from the front page (56) References JP-A-60-9458 (JP, A) JP-A-59-501492 (JP, A) JP-A-3-244340 (JP, A) JP-B-40- 20652 (JP, B2) JP-B 47-24137 (JP, B2) "Starch Science Handbook," supervised by Jiro Nikuni, Asakura Shoten Co., Ltd. (July 20, 1972) pp. 441-445.
Claims (3)
粒に、α−アミラーゼを吸着率4.０×１０ -4 〜6.９×１
０ -4 で吸着させて特性を改変させた澱粉粒を含有するこ
とを特徴とする即席および／または液状食品素材。1. Starch derived from rice, wheat or corn
Adsorption rate of α-amylase on the particles is 4.0 × 10 −4 to 6.9 × 1.
An instant and / or liquid food material, characterized in that it contains starch granules whose properties are modified by being adsorbed at 0 -4 .
するにあたり、α−アミラーゼを吸着率4.０×１０ -4 〜
6.９×１０ -4 で吸着させて特性を改変させたトウモロコ
シ澱粉粒を小麦粉に混合することを特徴とする麺類また
はパン類の製造方法。2. When manufacturing noodles or breads using wheat flour, the α-amylase adsorption rate is 4.0 × 10 −4 to.
A method for producing noodles or breads, which comprises mixing corn starch grains, the characteristics of which have been modified by adsorption at 6.9 × 10 −4 , to wheat flour.
たはトウモロコシ由来の澱粉粒に、α−アミラーゼを吸
着率4.０×１０ -4 〜6.９×１０ -4 で吸着させて特性を改
変させた澱粉粒を用いることを特徴とする澱粉糖の製造
方法。3. In producing starch sugar, rice or wheat is used.
Or α-amylase was absorbed into starch grains derived from corn.
A method for producing a starch sugar, which comprises using starch granules which are adsorbed at a rate of adsorption of 4.0 × 10 −4 to 6.9 × 10 −4 and whose characteristics are modified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4075564A JPH088880B2 (en) | 1992-02-27 | 1992-02-27 | Utilization method of starch granules adsorbing enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4075564A JPH088880B2 (en) | 1992-02-27 | 1992-02-27 | Utilization method of starch granules adsorbing enzyme |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0622800A JPH0622800A (en) | 1994-02-01 |
| JPH088880B2 true JPH088880B2 (en) | 1996-01-31 |
Family
ID=13579807
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4075564A Expired - Fee Related JPH088880B2 (en) | 1992-02-27 | 1992-02-27 | Utilization method of starch granules adsorbing enzyme |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH088880B2 (en) |
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|---|---|---|---|---|
| JP4783550B2 (en) * | 2003-12-25 | 2011-09-28 | 日本製粉株式会社 | Colon cancer inhibitor and food containing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59501492A (en) * | 1982-09-07 | 1984-08-23 | ザ クエイカ− オ−ツ カンパニ− | Foods containing alpha-amylase and methods for producing the same |
| JPS609458A (en) * | 1983-06-29 | 1985-01-18 | Nippon Seibaku Kk | Enzymatic decomposition of cereal flour |
| JPH03244340A (en) * | 1990-02-21 | 1991-10-31 | Lotte Co Ltd | Production of biscuit by enzymatic treatment |
-
1992
- 1992-02-27 JP JP4075564A patent/JPH088880B2/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 二國二郎監修「澱粉科学ハンドブック」、株式会社朝倉書店（昭和５２年７月２０日）第４４１−４４５頁 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0622800A (en) | 1994-02-01 |
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