Production method for starch-containing gelatinous food product

Abstract

To provide a method for producing with simple means a starch-containing gelatinous food product with softer texture, and a food product obtained by the method.SOLUTION: A production method for a starch-containing gelatinous food product comprises the steps of: allowing an enzyme containing a starch debranching enzyme to act on an aqueous suspension including a powder or a starch powder selected from beans, tubers, cereals, and vegetables; heating to a temperature at or above which at least a part of an obtained product is gelatinized; and cooling the heated composition.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a starch-containing gel food product. [Background technology]

[0002] Foods obtained by gelatinizing starch are used in a wide range of applications, from sauces to jellies. In recent years, various modified starches have been used instead of natural starches. However, some modified starches are permitted as food additives but are subject to legal restrictions. Therefore, Patent Document 1 discloses a technique for obtaining starch that has higher thickening and gel-forming functions than ordinary starches, and a starch gel food product that utilizes this technique. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 4792134 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the gelled food obtained using the starch described in Patent Document 1 has a higher gel strength than foods made using ordinary starches, making it difficult to obtain softer foods. Therefore, an object of the present invention is to provide a method for producing a starch-containing gel food having a softer texture by a simple means, the food thus obtained, and a starch composition useful for producing such a food. [Means for solving the problem]

[0005] The inventors have therefore discovered that by treating starch powder from potatoes or the like with a specific enzyme, heating the resulting composition as is, and then cooling it, it is possible to obtain a starch-containing gel food that has a lower gel strength, improved sweetness, and a good texture than that obtained without enzyme treatment, and have completed the present invention.

[0006] That is, the present invention provides the following [1] to

[10] . [1] A starch composition containing linear starch molecules whose side chains have been cleaved and starch side chain molecules or carbohydrates corresponding thereto. [2] A liquid starch composition containing linear starch molecules whose side chains have been cleaved, starch side chain molecules, a starch debranching enzyme, and water. [3] The starch composition according to [1] or the liquid starch composition according to [2], wherein when the starch composition is heated to water or the liquid starch composition is heated at 80°C for 10 minutes and then allowed to cool to room temperature, the resulting starch-containing gelled food has a breaking point that is 0.1 to 0.8 times the breaking load of a starch-containing gelled food obtained without enzymatic treatment with the debranching enzyme. [4] A starch-containing gel food comprising linear starch molecules whose side chains have been cleaved, starch side chain molecules, a starch debranching enzyme, and water, wherein at least a portion of the starch molecules are gelatinized. [5] A starch-containing gel food according to [4], which has a breaking point when heated at 80°C for 10 minutes and then allowed to cool to room temperature, and which has a breaking load that is 0.1 to 0.8 times the breaking load of a starch-containing gel food obtained without enzymatic treatment with the debranching enzyme. [6] A step of allowing an enzyme containing a starch debranching enzyme to act on a water suspension containing a powder or starch powder selected from beans, potatoes, grains, and vegetables; heating the resulting product to a temperature at least at which the product is at least partially gelatinized; Cooling the heated composition A method for producing a starch-containing gel food, comprising the steps of: [7] The method according to [6], wherein the starch debranching enzyme is selected from isoamylase and pullulanase. [8] The method according to [6] or [7], wherein the enzyme further comprises glucose isomerase. [9] The method according to any one of [6] to [8], wherein the aqueous suspension further contains one or more selected from sweeteners, seasonings, colorings, emulsifiers, oils, flavorings, and other food ingredients.

[10] A manufacturing method according to any one of [6] to [9], wherein the resulting starch-containing gel food has a breaking point that is 0.1 to 0.8 times the breaking load of a starch-containing gel food obtained without enzyme treatment. [Effects of the Invention]

[0007] The starch-containing gel foods obtained by the method of the present invention have lower gel strength than those obtained without enzyme treatment, improved sweetness, and a good texture, and can be made into foods in a wide variety of forms. Furthermore, the starch-containing gel foods of the present invention have improved sweetness and are particularly useful as foods with a natural sweetness. Furthermore, the starch compositions and liquid starch compositions of the present invention are useful as raw materials for producing such starch-containing gel foods. [Brief explanation of the drawings]

[0008] [Figure 1] The results of breaking strength analysis of sweet potato starch-containing gel food are shown below. [Figure 2] The results of breaking strength analysis of purple sweet potato starch-containing gel food are shown below. [Figure 3] The results of a breaking strength analysis of a baked sweet potato starch-containing gel food are shown below. [Figure 4] The appearance of potato starch-containing gel food treated with debranching enzyme is shown. From the left, the figure shows a control (no enzyme added), isoamylase added, pullulanase (derived from Klebsiella genus), and pullulanase (derived from Bacillus subtilis). [Figure 5] These are the results of an analysis of the breaking strength of a gel-like food containing potato starch that has been treated with a debranching enzyme. [Figure 6]This shows the results of texture analysis of a potato starch-containing gel food treated with a debranching enzyme. [Figure 7] This shows the results of an analysis of the breaking strength of a potato starch-containing liquid treated with α-amylase. DETAILED DESCRIPTION OF THE INVENTION

[0009] Terms used in this specification are used in the sense commonly used in the art unless otherwise specified.

[0010] One aspect of the present invention includes a step (step 1) of allowing an enzyme containing a starch debranching enzyme to act on an aqueous suspension containing a powder or starch powder selected from beans, potatoes, grains, and vegetables; a step (step 2) of heating the resulting product to a temperature of 80°C or higher for 10 minutes or more; Step 3: Cooling the heated composition The method for producing a starch-containing gel food product comprises the steps of:

[0011] Step 1 is a step in which an enzyme containing a starch debranching enzyme is allowed to act on an aqueous suspension containing a powder or starch powder selected from beans, potatoes, grains and vegetables. One of the raw materials in step 1 is a powder or starch powder selected from beans, potatoes, grains and vegetables. The beans may be seeds of legumes, but are more preferably edible beans selected from soybeans, kidney beans (such as red kidney beans, kidney beans, and quail beans), cowpeas, broad beans, peas, arrowroot, chickpeas, adzuki beans, and peanuts, and are more preferably beans selected from soybeans, chickpeas, and adzuki beans. The potatoes may be any organ that is an enlarged root or rhizome of a plant and stores nutrients, but from the viewpoint of being edible, potatoes selected from sweet potato, potato, Chinese yam, and taro are preferred, and potatoes selected from sweet potato and potato are more preferred. The grains are preferably selected from edible grains such as corn, rice, wheat and barley. The vegetables may be any vegetables that store starch in their leaves, roots, stems, flowers or fruits, and it is preferable to use vegetables selected from pumpkin, arrowhead, lotus root, garlic and lily of the valley, all of which are edible. Powders selected from these beans, potatoes, grains, and vegetables can be obtained by a conventional method such as grinding one or more types of beans, potatoes, grains, and vegetables. Starch powders of one or more types selected from these beans, potatoes, grains, and vegetables can be obtained by grinding one or more types of beans, potatoes, grains, and vegetables, adding water, and collecting the remainder by a conventional method such as centrifugation or washing.

[0012] The aqueous suspension containing the powder or starch powder can be obtained by suspending the powder or starch powder in water. Here, it is desirable that the powder or starch powder remains without being completely dissolved in the water. Therefore, the powder concentration and starch powder concentration in the suspension are preferably 1% to 40% by mass, more preferably 5% to 35% by mass, and even more preferably 10% to 25% by mass. The aqueous suspension may further contain one or more ingredients selected from sweeteners, seasonings, colorings, emulsifiers, oils, flavorings, and other food ingredients, and these other ingredients may be contained in an amount of 0.01% to 10% by mass in the aqueous suspension.

[0013] The amount of water in the powder or the aqueous suspension containing the starch powder is not limited as long as it can maintain the suspension state, but is preferably 50% by mass to 90% by mass, more preferably 55% by mass to 85% by mass, and even more preferably 60% by mass to 80% by mass.

[0014] The enzyme to be reacted with the powder or the starch powder is an enzyme containing a starch debranching enzyme, which may be any enzyme that hydrolyzes the α-1,6 glucosidic bonds of starch to produce linear amylase, such as isoamylase, pullulanase, and α-1,6 glucosidase, with isoamylase and pullulanase being preferred and isoamylase being more preferred. Examples of isoamylase include isoamylase derived from Flavobacterium sp., isoamylase derived from Flavobacterium odoratum, and isoamylase derived from Pseudomonas amyloderamosa, with isoamylase derived from Flavobacterium odoratum being more preferred. From the viewpoint of obtaining a starch-containing gelled food having suitable gel strength, improved sweetness, and a good texture, the amount of starch debranching enzyme used is preferably 0.0001 to 2% by mass, more preferably 0.0005 to 1% by mass, even more preferably 0.001 to 0.5% by mass, and particularly preferably 0.01 to 0.1% by mass. Here, the content of the starch debranching enzyme is based on an aqueous suspension or starch-containing gelled food containing a powder or starch powder selected from beans, potatoes, grains, and vegetables. A commercially available debranching enzyme may be added to the powder, aqueous suspension, or starch-containing gelled food in the amount described above.

[0015] The enzyme to be reacted with the powder or the starch powder may contain glucose isomerase in addition to the starch debranching enzyme, from the viewpoint of improving the sweet aftertaste and overall sweetness of the resulting starch-containing gelled food. Examples of glucose isomerase include glucose isomerases derived from glucose isomerase-producing bacteria belonging to the genera Streptomyces, Actinoplanes, Aspergillus, and Bacillus, with glucose isomerases derived from glucose isomerase-producing bacteria belonging to the genus Streptomyces being preferred. Examples of glucose isomerase-producing bacteria belonging to the genus Streptomyces include Streptomyces griseofuscus, Streptomyces murinus, Streptomyces phaeochromogenes, and Streptomyces rubiginosus. From the viewpoint of improving the initial or aftertaste sweetness and overall sweetness of the starch-containing gelled food, the amount of glucose isomerase used is preferably 0.001 to 40% by mass, more preferably 0.01 to 20% by mass, even more preferably 0.1 to 10% by mass, and particularly preferably 0.2 to 1% by mass. Here, the glucose isomerase content is based on an aqueous suspension or starch-containing gelled food containing a powder or starch powder selected from beans, potatoes, grains, and vegetables. Commercially available glucose isomerase may be added to the powder, aqueous suspension, or starch-containing gelled food in the amount described above.

[0016] The conditions for allowing the enzyme containing the starch debranching enzyme to act on the aqueous suspension are preferably 10°C to 65°C for about 10 minutes to 24 hours, more preferably 20°C to 60°C for about 30 minutes to 10 hours, from the viewpoint of obtaining a starch-containing gel food with suitable gel strength, improved sweetness, and a good texture.

[0017] The composition obtained in step 1 contains linear starch molecules whose side chains have been cleaved, as well as starch side chain molecules or carbohydrates corresponding thereto, since the starch in the raw material has been hydrolyzed by the starch debranching enzyme. Therefore, another aspect of the present invention is a starch composition containing linear starch molecules with cleaved side chains and starch side chain molecules or corresponding carbohydrates. Here, the linear starch molecules with cleaved side chains, starch side chain molecules, or carbohydrates equivalent thereto include not only monosaccharides and disaccharides, but also oligosaccharides such as trisaccharides and tetrasaccharides, as well as linear starch molecules with a glucose polymerization degree of 5 or more. Furthermore, undegraded amylose and amylopectin are also included. Among these starch compositions, a starch composition is preferred in which the breaking load when the starch composition is added to water, heated at 80°C for 10 minutes, and then allowed to cool to room temperature is 0.1 to 0.8 times the breaking load when not enzymatically treated with the debranching enzyme.

[0018] The composition obtained in step 1 contains linear starch molecules whose side chains have been cleaved, starch side chain molecules, a starch debranching enzyme, and water. Therefore, another aspect of the present invention is a liquid starch composition containing linear starch molecules whose side chains have been cleaved, starch side chain molecules, a starch debranching enzyme, and water. Here, the linear starch molecules with cleaved side chains, the starch side chain molecules, contain not only monosaccharides and disaccharides but also oligosaccharides such as trisaccharides and tetrasaccharides, as well as linear starch molecules with a glucose polymerization degree of 5 or more. They also contain undegraded amylose and amylopectin. Among these liquid starch compositions, a liquid starch composition is preferred in which the breaking load when heated at 80°C for 10 minutes and then allowed to cool to room temperature is 0.1 to 0.8 times the breaking load when not enzymatically treated with the debranching enzyme.

[0019] Step 2 is a step of heating the obtained product at a temperature of 80°C or higher for 10 minutes or longer. This heating step gelatinizes at least a portion of the starch-containing composition produced in step 1. Preferred heating conditions are preferably at 80°C or higher for 10 minutes or longer, more preferably at 85°C or higher for 10 minutes or longer, and even more preferably at 85°C or higher for 10 to 20 minutes.

[0020] Step 3 is a step of cooling the heated composition. The cooling is preferably carried out to about 10°C. If necessary, the mixture can be filtered before cooling.

[0021] One embodiment of the starch-containing gel food obtained by step 3 is a starch-containing gel food that contains linear starch molecules whose side chains have been cleaved, starch side chain molecules, a starch debranching enzyme, and water, and in which at least a portion of the starch molecules have been gelatinized. The starch-containing gelled food obtained by the present invention has a lower gel strength, improved sweetness, and a good texture than those obtained without enzymatic treatment. Therefore, the starch-containing gelled food of the present invention has a breaking point when heated at 80°C for 10 minutes and then allowed to cool to room temperature, and the breaking load is preferably 0.05 to 0.8 times, and more preferably 0.1 to 0.8 times, the breaking load when the starch-containing gelled food is not enzymatically treated with the debranching enzyme.

[0022] (Properties of starch-containing gel foods) <Texture evaluation> The texture (smoothness, viscosity) and hardness (breaking strength analysis) of the starch-containing gel food obtained by the present invention can be evaluated based on physical property values ​​obtained using a creep meter (RE2-33005C) manufactured by Yamaden Co., Ltd.

[0023] (Smoothness) The "smoothness" of texture can be evaluated based on the linearity of the waveform measured by a creep meter. The smoother the waveform (closer to a straight line), the smoother the texture.

[0024] (viscosity) Viscosity (stringiness: texture analysis) can be evaluated visually and by the slope of the tangent line when the plunger is raised, as described below. It is believed that the smaller the slope of the tangent line, the more viscous the starch-containing gel food is, and the thicker it feels, giving the starch-containing gel food a feeling of being more cohesive in the mouth.

[0025] (hardness) The hardness of the starch-containing gelled food obtained by the present invention can be evaluated by the breaking strength analysis described below. As a specific physical property value, when a plunger is pressed down using a creep meter without breaking the curd, the load (N) at the point when the curd breaks (breaking point) is defined as the "breaking load" (a value automatically calculated by the creep meter), and the hardness can be evaluated.

[0026] The starch-containing gel food obtained by the method of the present invention is a starch-containing gel food derived from beans, potatoes, grains and vegetables, and can be used as potato pudding, potato drink, potato cream, bean pudding, bean drink, bean cream, potato-flavored confectionery, bean-flavored confectionery, potato paste, bean paste, etc. Furthermore, by using it in combination with other food ingredients, it can be made into a meat substitute binder, soup, nursing care food, cream sauce, frozen potato salad, etc. [Example]

[0027] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples.

[0028] <Evaluation of physical properties regarding texture> (Breaking strength analysis) The physical properties of the starch-containing gel food described below were measured using the following method: The physical properties were measured using a creep meter (RE2-33005C) manufactured by Yamaden Co., Ltd. The breaking strength analysis was performed without breaking the card. The breaking strength analysis results were determined using the following settings: plunger pressing speed 1 mm / s, sample thickness 30 mm, plunger shape 16 mm diameter cylindrical (jig No. 3), measurement strain rate 50%, and load cell specification 2 N.

[0029] (Texture analysis) For texture analysis, a starch-containing gel food was stirred with a spoon and then placed in a special cup for measurement. For the stirring and texture analysis, the plunger thrust speed was set to 5 mm / s, the sample thickness to 15 mm, the plunger shape to a cylindrical shape with a diameter of 16 mm (jig No. 3), the measurement strain rate to 66.66%, and the load cell specification to 2 N. With these settings, for texture analysis, the plunger was inserted 10 mm into the card, then raised, and the change in load on the plunger was measured.

[0030] Example 1 15% by mass of sweet potato powder (sweet potato powder, purple sweet potato powder, or roasted Annou sweet potato powder) and 85% by mass of water were mixed and stirred three times for 30 seconds using a blender (De'Longhi Japan Co., Ltd., product name: Braun Multiquick 7) to obtain a suspension. 0.3% by mass of cellulase (derived from Trichoderma reesei), 0.3% by mass of protease (derived from Paenibacillus polymyxa), or 0.03% by mass of isoamylase (derived from Flavobacterium odoratum) was added to the suspension and allowed to react at 55°C for 30 minutes. The enzyme-treated solution was then treated in a boiling bath for 20 minutes (10 minutes after reaching 85°C), and the resulting solution was dispensed into jam jars and cooled to 10°C. The results of the analysis of the breaking strength of each potato starch-containing gel food are shown in Figures 1 to 3. As can be seen from Figures 1 to 3, the potato starch-containing gel food obtained by isoamylase treatment had a breaking load that was 10% to 30% lower than that of the gel food that was not enzyme-treated, the cellulase-treated gel food, and the protease-treated gel food. Furthermore, when actually eaten, the potato starch-containing gel food obtained by isoamylase treatment had a breaking load that was 35% to 90% lower than that of gel foods that were not enzyme-treated, cellulase-treated gel foods, and protease-treated gel foods.

[0031] Example 2 A suspension was obtained by mixing 15% by mass of sweet potato powder (sweet potato powder) and 85% by mass of water. 0.02% by mass of the isoamylase used in Example 1, 0.02% by mass of pullulanase (derived from Klebsiella genus), or 0.02% by mass of pullulanase (derived from Bacillus subtilis) was added to the suspension and allowed to react at 55°C for 30 minutes. The enzyme-treated solution was then treated in a boiling bath for 20 minutes (10 minutes after reaching 85°C), and the resulting solution was dispensed into jam jars and cooled to 10°C. The appearance and breaking strength analysis results of each potato starch-containing gel food are shown in Figures 4 and 5, and the texture analysis results are shown in Figure 6. 4 and 5, it was confirmed that the application of debranching enzymes reduced the breaking load by 20% to 90% compared to gel foods that were not enzyme-treated. It was also confirmed that the reduction in breaking load differed depending on the type and origin of the debranching enzyme. Figure 6 confirms that the application of debranching enzymes reduces adhesion by 25% to 85% compared to gel foods that are not enzyme-treated. Eating gel foods treated with debranching enzymes is expected to make them less likely to stick to the teeth and easier to chew. In addition, reduced adhesion to the manufacturing tank and transport paths in the gel food manufacturing process is expected to contribute to improved workability and reduced waste. The maximum load, breaking load, adhesion, relative value of maximum load, relative value of breaking load, and relative value of adhesion obtained from the texture analysis in Figure 6 are summarized in Table 1.

[0032] [Table 1]

[0033] Example 3 A suspension was obtained by mixing 15% by mass of sweet potato powder (sweet potato powder) and 85% by mass of water. 0.002% by mass of the isoamylase used in Example 1, 0.034% by mass of pullulanase (derived from Klebsiella genus), or 0.84% ​​by mass of pullulanase (derived from Bacillus subtilis) was added to the suspension and allowed to react at 55°C for 30 minutes. The enzyme-treated solution was then treated in a boiling bath for 20 minutes (10 minutes after reaching 85°C), and the resulting solution was dispensed into jam jars and cooled to 10°C. After inspecting the appearance and analyzing the breaking strength of each potato starch-containing gel food, it was confirmed that the breaking load decreased when debranching enzyme was applied. The results of texture analysis of each potato starch-containing gel food are summarized in Table 2. Compared with the results in Table 1, it was found that the maximum load, breaking load, and adhesiveness decreased depending on the debranching enzyme concentration.

[0034] [Table 2]

[0035] Example 4 A suspension was obtained by mixing 15% by mass of sweet potato powder (sweet potato powder) and 85% by mass of water. The suspension was then added with 0.02% by mass of isoamylase (derived from Flavobacterium odoratum), or with 0.02% by mass of isoamylase (derived from Flavobacterium odoratum) and 1.0% by mass of glucose isomerase (derived from Streptomyces griseofuscus). was added and allowed to react for 30 minutes at 55°C. Next, the enzyme-treated solution was treated in a boiling bath for 20 minutes (10 minutes after the temperature reached 85°C), and the resulting solution was dispensed into jam jars and cooled to 10°C. Like the gel food of Example 1, the potato starch-containing gel food obtained by the isoamylase treatment and glucose isomerase treatment also had a lower breaking load than the gel food that was not enzyme-treated.

[0036] Example 5 A suspension was obtained by mixing 10% by mass of chickpea powder and 90% by mass of water. 0.03% by mass of isoamylase (derived from Flavobacterium odoratum) was added to the suspension and allowed to act at 55°C for 30 minutes. The enzyme-treated solution was then treated in a boiling bath for 20 minutes (10 minutes after reaching 85°C), and the resulting solution was dispensed into jam jars and cooled to 10°C. The breaking load of the chickpea starch-containing gel food showed a similar tendency to that in Example 1.

[0037] Reference example A potato starch-containing liquid was obtained in the same manner as in Example 2, except that 0.02% α-amylase (derived from the genus Bacillus) was used instead of isoamylase. When the resulting potato starch-containing liquid was subjected to breaking strength analysis, it did not form a gel, and no breaking point was obtained, as shown in Figure 7.

Claims

1. A starch composition containing linear starch molecules whose side chains have been cleaved and starch side chain molecules or carbohydrates corresponding thereto.

2. A liquid starch composition comprising linear starch molecules whose side chains have been cleaved, starch side chain molecules, a starch debranching enzyme, and water.

3. The starch composition according to claim 1 or the liquid starch composition according to claim 2, wherein the starch-containing gel food obtained by adding water to the starch composition or the liquid starch composition is heated at 80°C for 10 minutes and then allowed to cool to room temperature, has a breaking point which is 0.1 to 0.8 times the breaking load of a starch-containing gel food obtained without enzymatic treatment with the debranching enzyme.

4. The starch-containing gel food contains linear starch molecules whose side chains have been cleaved, starch side chain molecules, a starch debranching enzyme, and water, and at least a portion of the starch molecules are gelatinized.

5. 5. The starch-containing gel food according to claim 4, wherein the starch-containing gel food has a breaking point when heated at 80°C for 10 minutes and then allowed to cool to room temperature, and the breaking load is 0.1 to 0.8 times the breaking load of a starch-containing gel food obtained without enzymatic treatment with the debranching enzyme.

6. a step of allowing an enzyme containing a starch debranching enzyme to act on an aqueous suspension containing a powder or starch powder selected from beans, potatoes, grains and vegetables; heating the resulting product to a temperature at least at which the product is at least partially gelatinized; Cooling the heated composition A method for producing a starch-containing gel food, comprising the steps of:

7. 7. The method according to claim 6, wherein the starch debranching enzyme is selected from the group consisting of isoamylase and pullulanase.

8. 7. The method according to claim 6, wherein the enzyme further comprises glucose isomerase.

9. 7. The method according to claim 6, wherein the aqueous suspension further contains one or more selected from the group consisting of sweeteners, seasonings, colorings, emulsifiers, oils, flavorings and other food ingredients.

10. 7. The method according to claim 6, wherein the resulting starch-containing gel food has a breaking point which is 0.1 to 0.8 times the breaking load of a starch-containing gel food obtained without enzyme treatment.

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