Texture improver for cereal powder food, and production method of cereal powder food

Abstract

To provide a texture improver for a boiled rice product, capable of preventing or reducing progress of aging through chilled thawing after freezing, and retaining excellent texture after chilled thawing, and to provide a production method of a boiled rice product using the same.SOLUTION: A texture improver for a boiled rice product contains an enzyme treated product of gelatinized cereals. The enzyme treated product is liquid, and a surface tension of a 2% (w / w) aqueous solution of the enzyme treated product is lower by 20% or more on the basis of a surface tension of distilled water. A production method of a boiled rice product includes a step of boiling the mixture of raw rice and the texture improver for a boiled rice product, or a step of mixing processed boiled rice and the texture improver for a boiled rice product. The boiled rice product thus obtained is effectively prevented from or reduced in hard and dry texture after chilled thawing.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a texture improver for grain flour foods and a method for producing grain flour foods using the same. [Background technology]

[0002] With the advancement of food preservation technology, various foods are flash-frozen, stored at sub-freezing temperatures (for example, -20°C), and then thawed at temperatures around 10°C (sometimes called chilled thawing) before being served to the public.

[0003] This freezing and thawing method is advantageous in that it not only allows the food to be stored for a long period of time, but also allows the food to be eaten directly by humans after thawing, and it is expected that its use will become increasingly widespread in the future.

[0004] However, it is not easy to include grain flour foods such as bread as one type of food. General grain flour foods are susceptible to damage and aging during thawing after freezing. For example, thawing in the refrigerator accelerates aging, resulting in a hard and dry texture. Therefore, the aging of grain flour foods cannot be sufficiently suppressed during thawing after freezing, and further technical improvements that are safe and efficient are desired. Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention aims to solve the above problems, and its object is to provide a texture improver for grain flour foods that can prevent or reduce the progression of aging during chilled thawing after frozen storage and that can maintain a good texture even after chilled thawing, and a method for producing grain flour foods using the same. [Means for solving the problem]

[0006] The present invention provides a texture improver for grain flour foods, which contains an enzyme-treated product of pregelatinized grain, the enzyme-treated product being in a liquid state, and the surface tension of a 2% (w / w) aqueous solution of the enzyme-treated product being 20% ​​or more lower than the surface tension of distilled water.

[0007] In one embodiment, the enzyme-treated product is an amylase-treated product.

[0008] In one embodiment, the enzyme-treated product further comprises a product treated with at least one enzyme selected from the group consisting of protease, pectinase, cellulase, hemicellulase, β-glucanase, and pullulanase.

[0009] In one embodiment, the pregelatinized grain is at least one grain selected from the group consisting of pregelatinized non-glutinous rice, pregelatinized glutinous rice, and pregelatinized oats.

[0010] In one embodiment, the enzyme-treated product contains molecules with a molecular weight of 3,000 or less at a rate of 40% or more.

[0011] The present invention also provides a method for producing a flour food product, comprising the steps of: preparing a mixture of a grain flour material and the grain flour food texture modifier; heating the mixture; The method includes: [Effects of the Invention]

[0012] According to the present invention, the progression of aging in grain flour foods can be effectively prevented or reduced even when the foods are thawed in a chilled state after frozen storage. Furthermore, grain flour foods treated with the texture modifier for grain flour foods of the present invention are prevented or reduced from hardening after thawing in a chilled state, and can provide a texture with good stickiness. [Brief explanation of the drawings]

[0013] [Figure 1]1 is a graph showing the results of measurements taken with a texture analyzer (EZ Test, manufactured by Shimadzu Corporation) for the Chinese bun doughs (RE1) to (RE5) and (RC1) to (RC2) produced in Examples 6 to 10 and Comparative Examples 2 and 3. [Figure 2] 1 is a graph showing the measurement results of the Chinese bun doughs (RE6) and (RC3) produced in Example 11 and Comparative Example 4 using a texture analyzer (EZ Test, manufactured by Shimadzu Corporation). DETAILED DESCRIPTION OF THE INVENTION

[0014] (Texture improver for grain flour foods) The texture improver for grain flour foods of the present invention contains an enzyme-treated product of pregelatinized grain.

[0015] Pregelatinized grains refer to grains that contain crystalline starch (beta starch) converted into amorphous starch (gelatinized starch).

[0016] Examples of grains that constitute pregelatinized grains include cereals, pulses, and pseudocereals, as well as combinations thereof. Examples of cereals include rice (e.g., japonica, javanica, indica, and glaberrima), corn, barley (e.g., barley, wheat, rye, oats, and Job's tears), millet, foxtail millet, and barnyard millet. Examples of pulses include soybeans, adzuki beans, mung beans, cowpeas, kidney beans, peanuts, peas, broad beans, lentils, chickpeas, and runner beans. Examples of pseudocereals include buckwheat.

[0017] In the present invention, the pregelatinized grains are preferably pregelatinized non-glutinous rice, pregelatinized glutinous rice, pregelatinized oats, or combinations thereof, because they are non-allergenic materials and are readily available due to their large global production volumes. Specific examples of pregelatinized grains include puffs made from grains using heating equipment such as a grain expander, extruder, or hot air roaster, cereals (such as puffed non-glutinous rice or oat), pregelatinized rice flour and pregelatinized glutinous flour made by grinding and powdering pregelatinized grains, and white rice steamed or cooked from raw rice.

[0018] The enzyme-treated product constituting the present invention is obtained by treating such pregelatinized grain with an enzyme, and is in the form of a liquid at room temperature, for example. Here, "liquid" can include any of a solution, emulsion, and suspension.

[0019] The enzyme used to treat pregelatinized grain includes amylase, i.e., in one embodiment of the present invention, the enzyme-treated product is an amylase-treated product.

[0020] Amylase is an enzyme that can hydrolyze glycosidic bonds in starch and convert them into glucose, maltose, oligosaccharides, etc., and includes α-amylase, β-amylase, glucoamylase, isoamylase, and combinations thereof. In the present invention, the amylase preferably includes α-amylase because it is an endo-type enzyme and can efficiently decompose starch into smaller molecules.

[0021] The amylase is preferably derived from a microorganism because it is readily available commercially. Examples of microorganisms that produce amylase include those derived from the genus Aspergillus or Bacillus. The amylase is preferably derived from Aspergillus oryzae and / or Bacillus subtilis because they have a proven track record of use in the food industry and their safety has already been fully confirmed.

[0022] The amount of amylase used is preferably 10 units (U) to 10,000 units (U), more preferably 50 U to 5,000 U, based on 100 g of pregelatinized grain to be treated. If the amount of amylase used is less than 10 U, the enzymatic reaction of the pregelatinized grain takes a long time, which may reduce industrial productivity. If the amount of amylase used exceeds 10,000 U, the resulting enzyme-treated product does not further improve the texture of grain flour foods and may actually reduce productivity. Amylase activity can be calculated, for example, by using a 0.2% soluble starch solution as the substrate and defining the amount of enzyme required to decompose 1 μg of starch per minute as 1 unit (U).

[0023] By using the above-mentioned amylase in combination with other enzymes as auxiliary ingredients to treat gelatinized grains, the effect of the resulting enzyme-treated product in improving the texture of grain flour foods can be improved.

[0024] The other enzymes that serve as the auxiliary ingredients are those that can be commonly used in the food industry, and specific examples include proteases, pectinases, cellulases, hemicellulases, and pullulanases, as well as combinations thereof.

[0025] Protease is a general term for enzymes that catalyze the hydrolysis of peptide bonds, and specific examples include peptidases, proteinases, and combinations thereof. For example, proteases preferably have endo-peptidase activity or endo-proteinase activity, because they can efficiently decompose proteins into smaller molecules.

[0026] The protease is preferably derived from a microorganism because it is readily available commercially. Examples of microorganisms that produce proteases include microorganisms derived from the genus Aspergillus or Bacillus. The protease is preferably derived from the genus Bacillus because it has a proven track record in the food industry and its safety has already been fully confirmed.

[0027] The amount of protease that can be used is preferably 10 units (U) to 10,000 units (U), more preferably 50 U to 5,000 U, based on 100 g of pregelatinized grain to be treated. By using an amount of protease within this range, an enzyme-treated product with reduced molecular weight can be efficiently obtained. The activity of a protease can be calculated, for example, by using casein as a substrate and defining the amount of enzyme that increases the amount of a non-proteinaceous Folin's reagent coloring substance equivalent to 1 μg of tyrosine per minute as 1 unit (U).

[0028] Pectinases are also called pectin-degrading enzymes, and specific examples include polygalacturonase, pectin lyase, pectin esterase, and pectin methyl esterase.

[0029] Pectinase derived from microorganisms is preferred because it is readily available commercially. Examples of microorganisms that produce pectinase include Aspergillus and Rhizopus. Pectinase derived from Aspergillus niger is preferred because it has a proven track record in the food industry and its safety has already been fully confirmed.

[0030] The amount of pectinase that can be used is preferably 10 units (U) to 10,000 units (U), more preferably 50 U to 5,000 U, based on 100 g of pregelatinized grain to be treated. By using an amount of pectinase within this range, an enzyme-treated product with reduced molecular weight can be efficiently obtained. The activity of pectinase can be calculated, for example, by using a pectin solution as a substrate and defining the amount of enzyme that reduces the viscosity of the substrate by half in 10 minutes as 1 unit (U).

[0031] Cellulase is an enzyme that hydrolyzes glycosidic bonds in β-1,4-glucans such as cellulose, and is preferably derived from a microorganism because it is readily available commercially. Examples of microorganisms that produce cellulase include microorganisms derived from the genus Aspergillus or Trichoderma. Cellulase derived from the genus Aspergillus is preferred because it has a proven track record in the food industry and its safety has already been fully confirmed.

[0032] The amount of cellulase that can be used is preferably 10 units (U) to 10,000 units (U), more preferably 50 U to 5,000 U, based on 100 g of pregelatinized grain to be treated. By using an amount of cellulase within this range, an enzyme-treated product with reduced molecular weight can be efficiently obtained. Cellulase activity can be calculated, for example, by using an aqueous solution of carboxymethyl cellulose (CMC) as a substrate and defining the amount of enzyme that increases reducing sugars equivalent to 1 μmol of glucose per minute as 1 unit (U).

[0033] Hemicellulase is an enzyme capable of degrading polysaccharides other than cellulose and pectin that constitute the cell walls of land plant cells. Hemicellulase derived from microorganisms is preferred because it is readily available commercially. Examples of microorganisms that produce hemicellulases include those of the genera Aspergillus, Rhizopus, and Trichoderma. Hemicellulases derived from Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei are preferred because they have a proven track record of use in the food industry and their safety has already been fully confirmed.

[0034] The amount of hemicellulase that can be used is preferably 10 units (U) to 10,000 units (U), more preferably 50 U to 5,000 U, based on 100 g of pregelatinized grain to be treated. By using an amount of hemicellulase within this range, an enzyme-treated product with efficiently reduced molecular weight can be obtained. The activity of hemicellulase can be calculated, for example, by using an aqueous solution of arabinoxylan as a substrate and defining the amount of enzyme that increases reducing sugars equivalent to 1 μmol of glucose per minute as 1 unit (U).

[0035] Pullulanase is an enzyme that hydrolyzes α-1,6 glucosidic bonds, and is preferably derived from a microorganism because it is readily available commercially. Examples of microorganisms that produce pullulanase include microorganisms derived from the genus Pullulanibacillus or Klebsiella. Pullulanase derived from the genus Klebsiella is preferred because it has a proven track record in the food industry and its safety has already been fully confirmed.

[0036] The amount of pullulanase that can be used is preferably 10 units (U) to 10,000 units (U), more preferably 50 U to 5,000 U, based on 100 g of pregelatinized grain to be treated. By using an amount of pullulanase within this range, an enzyme-treated product with reduced molecular weight can be efficiently obtained. The activity of pullulanase can be calculated, for example, by using an aqueous pullulan solution as a substrate and defining the amount of enzyme that increases reducing sugars equivalent to 1 μmol of glucose per minute as 1 unit (U).

[0037] In the present invention, the above-mentioned gelatinized grain is preferably an enzyme-treated product that has been treated with a combination of the enzymes amylase, protease, and at least one enzyme selected from hemicellulase, pectinase, and cellulase, because the main components of the raw grain and / or components unevenly distributed on the surface of the grain can be decomposed as substrates.

[0038] In producing the enzyme-treated product, the conditions for treating the pregelatinized grain with the enzyme are not particularly limited, as they vary depending on the type and amount of pregelatinized grain and / or enzyme used. The treatment is carried out, for example, by adding the enzyme to the pregelatinized grain, stirring as necessary, and exposing the mixture to a treatment temperature of preferably 10°C to 60°C. The treatment time also varies depending on the type and amount of enzyme used, and is not particularly limited, but is preferably 1 hour to 120 hours, more preferably 1 hour to 72 hours.

[0039] After the above treatment time has elapsed, the reaction product is subjected to enzyme inactivation by a method well known to those skilled in the art, and if necessary, a separation operation such as filtration may be carried out to obtain a liquid enzyme-treated product.

[0040] The enzyme-treated product is also a mixture with a characteristic molecular weight distribution, with molecules of molecular weight 3000 or less preferably contained at a ratio of 40% or more, more preferably 50% or more. By satisfying this molecular weight distribution range, the resulting grain flour food can have physical properties suitable for improving the texture. In an enzyme-treated product that satisfies this molecular weight distribution range, the grain components are finely decomposed by the enzyme, and the production of grain-derived sugars and oligosaccharides is promoted through the decomposition of, for example, starch and dietary fiber. The molecular weight distribution of the enzyme-treated product can be measured, for example, by size exclusion chromatography using HPLC.

[0041] When the enzyme-treated product constituting the texture modifier for grain flour foods of the present invention is prepared into an aqueous solution with a concentration of 2% (w / w), its surface tension is at least 20%, preferably at least 23%, and more preferably at least 26% lower than the surface tension of distilled water. If the surface tension of a 2% (w / w) aqueous solution of the enzyme-treated product is lower than the surface tension of distilled water by less than 20%, the texture-improving effect of the resulting grain flour food will be insufficient.

[0042] The enzyme-treated product constituting the texture improver for grain flour foods of the present invention also preferably has a refractive index sugar content (Brix sugar content) of 20 to 60, more preferably 25 to 55. If the refractive index sugar content of the enzyme-treated product is below 20, the degradation of pregelatinized grains may be insufficient, resulting in an insufficient effect on improving the texture of grain flour foods, or the enzyme-treated product may contain a large amount of water, resulting in a low proportion of active ingredients and making it industrially inefficient. If the refractive index sugar content of the enzyme-treated product is above 60, the free water required for the enzymatic reaction to decompose pregelatinized grains may be insufficient, and the enzymatic reaction may not proceed sufficiently. Such refractive index sugar content can be measured using a commercially available refractometer.

[0043] The enzyme-treated product constituting the texture improver for grain flour foods of the present invention also preferably has a pH of 4.5 to 7.5, more preferably 5 to 7. If the pH of the enzyme-treated product is below 4.5 or above 7.5, the pH may be significantly different from the optimum pH for the enzyme used to produce the enzyme-treated product, or the enzyme may become unstable.

[0044] The texture improver for grain flour foods of the present invention may also contain an excipient. Examples of the excipient include, but are not limited to, dietary fiber, fermented grain products, and sugars, as well as combinations thereof.

[0045] Examples of dietary fiber include cellulose, inulin, hydrolyzed guar gum, and psyllium seed gum, and combinations thereof.

[0046] Examples of fermented grain products include mirin and sake lees, and combinations thereof.

[0047] Saccharides include sugars and sugar alcohols, and specific examples include trehalose, palatinose, sorbitol, and maltose, and combinations thereof.

[0048] The content of the above-mentioned excipient in the texture improver for grain flour foods of the present invention is not particularly limited, and an appropriate amount can be selected by a person skilled in the art.

[0049] The texture improver for grain flour foods of the present invention may also contain other ingredients.

[0050] Other ingredients include antioxidants, emulsifiers, preservatives, stabilizers, sweeteners, colorants, coloring agents, seasonings, pH adjusters, acidulants, and processing aids, as well as combinations thereof. Specific examples of these other ingredients include, but are not limited to, salt, sugar, brown syrup, rice koji, fruit juice (e.g., pineapple juice powder and mango juice powder), ascorbic acid, sodium ascorbate, calcium ascorbate, tocopherol, dried egg white, propylene glycol alginate, alcohol preparations, acetic acid, calcium lactate, emulsified oils and fats, gardenia pigment, carotenoid pigment, aspartic acid, glycine, and propylene glycol. The content of other ingredients is not particularly limited, and an appropriate amount can be selected by one skilled in the art as long as it does not inhibit the effects of the auxiliary ingredients.

[0051] Furthermore, the texture improver for grain flour foods of the present invention may contain, as a solvent, for example, water (e.g., natural water, tap water, ion-exchanged water, distilled water), ethanol, or a combination thereof. The amount of solvent contained is not particularly limited, and an appropriate amount can be selected by those skilled in the art as long as it does not inhibit the effects of the enzyme-treated product.

[0052] The texture improver for grain flour foods of the present invention contributes to improving the texture of various grain flour foods described below and can prevent or reduce the progression of aging of the grain flour foods during low-temperature storage. Therefore, it can be used, for example, in grain flour foods that are flash-frozen, stored at a sub-freezer temperature (e.g., −20°C), and then thawed at a temperature of around 10°C.

[0053] (Method of manufacturing grain flour foods) Next, a method for producing the grain flour food of the present invention will be described.

[0054] In the method for producing a grain flour food of the present invention, for example, (a) a mixture of a grain flour material and the above-mentioned texture modifier for grain flour foods is prepared.

[0055] The cereal flour material is a powder or granule made from a specific cereal, and examples of the cereal include wheat (e.g., barley, waxy barley, hulless barley, wheat, rye, oats, oats, and Job's tears), rice (e.g., japonica, indica, Javanica, sativa, indica, and glaberrima), cereals (Poaceae) such as corn, foxtail millet, barnyard millet, finger millet, pearl millet, teff, fonio, and kodra; soybean, adzuki bean, mung bean, cowpea, kidney bean, lima bean, and peanut. Pulses (Fabaceae) such as peas, broad beans, lentils, chickpeas, lentils, runner beans, black gram, moth beans, tepary beans, bamboo beans, hyacinth beans, horse gram, bambara beans, zeocarpa beans, pigeon peas, jack beans, grass peas, cluster beans, winged beans, mucuna pruriens, carob, lupin, and tamarind; other pseudocereals such as buckwheat, tartary buckwheat, amaranth, and quinoa; and combinations thereof.

[0056] In one embodiment, the flour material is wheat flour (hard flour, soft flour), rice flour, or a combination thereof. Alternatively, in one embodiment, the flour material is a flour other than rice flour.

[0057] The amount of texture modifier for grain flour foods used in the above mixture is preferably 0.01 to 20 parts by weight, more preferably 0.1 to 10 parts by weight, per 100 parts by weight of the grain flour material. If the amount of texture modifier for grain flour foods used is less than 0.01 parts by weight, the effect of the texture modifier for grain flour foods may not be fully achieved in the resulting grain flour food, even if the grain flour material and the texture modifier for grain flour foods are mixed together. For example, if the resulting grain flour food is flash-frozen, stored at a temperature below freezing, and then thawed at a temperature around 10°C (chilled thawing), the grain flour food may undergo aging, resulting in a hard and dry texture. Alternatively, if the amount of texture modifier for grain flour foods used exceeds 20 parts by weight, there is little change in the effect of preventing or reducing the progression of aging (i.e., texture improvement) through chilled thawing after frozen storage in the resulting grain flour food, and production efficiency may actually decrease.

[0058] In the present invention, the mixture preferably contains water, which may be tap water, well water, RO water, ion-exchanged water, distilled water, or the like.

[0059] The mixture may further contain other ingredients such as salt, sugar, granulated sugar, brown sugar, yeast, leavening agents, edible oils and fats (e.g., lard, egg white, shortening, soybean oil, cottonseed oil, sesame oil, corn oil, butter, and margarine), egg yolk, egg white, milk, soy milk, etc. The amount of other ingredients contained in the mixture is not particularly limited, and an appropriate amount can be selected by one skilled in the art.

[0060] Furthermore, the mixture may be subjected to a predetermined treatment, such as fermentation, employed in the manufacture of grain flour foods, if necessary.

[0061] In the present invention, the mixture is then heated.

[0062] The heating of the mixture in the present invention is carried out by the cooking methods typically used in the production of grain flour foods, including baking, frying, steaming, microwaving (heating in a microwave oven), boiling in hot water, and combinations thereof. The temperature and time that can be employed for heating are not particularly limited, and the optimal heating temperature and time can be selected by those skilled in the art based on various conditions such as the type and amount of the grain flour food to be produced.

[0063] In this way, a flour food product can be produced.

[0064] Examples of grain flour foods that can be produced by the above method include noodles such as udon, soba, Chinese noodles, spaghetti, penne, macaroni, and lasagna; breads such as white bread, sweet bread, Danish pastry, cooked bread, and steamed bread; sweets such as biscuits, cookies, crackers, boro, rice crackers, wafers, donuts, karinto, baked buns, dorayaki, imagawayaki, taiyaki, steamed buns, and cakes (e.g., sponge cake, butter cake, waffles, pancakes, cream puffs, pies, and baumkuchen); premixes; and the like.

[0065] The obtained grain flour food is flash-frozen at a temperature of, for example, -40°C and stored at a normal freezing temperature (for example, -20°C). Then, by thawing the grain flour food in a chilled state at a temperature of, for example, around 10°C, the grain flour food can be eaten directly by people without any further cooking, such as heating. In this case, people can feel that the progression of aging has been prevented or reduced in the grain flour food obtained by the method of the present invention. This makes it possible to prevent the processed cooked rice from drying out and hardening during storage at low temperatures, resulting in undesirable textures such as dryness and roughness.

[0066] While the above description has been given of mixing a grain flour material with the texture modifier for grain flour foods, for example, before heating (cooking) to obtain a grain flour food, the present invention is not limited to this. For example, a cooking liquid containing water and the texture modifier for grain flour foods may be prepared, and the grain flour material may be added to this (for example, immersed, coated, sprayed, kneaded). Alternatively, the texture of a grain flour food can also be improved by adding (for example, spraying, coating) the cooking liquid to the food after it has been cooked to produce the grain flour food. [Example]

[0067] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0068] (1) Preparation of enzyme treatment solution (Examples 1 to 5 and Comparative Example 1: Preparation of enzyme-treated solutions (LE1) to (LE5)) 150 g (100 parts by weight) of raw rice (wash-free rice; Koshihikari rice from Niigata Prefecture) was placed in an electric rice cooker (Tiger Corporation, JKO-G) containing 225 g (150 parts by weight) of tap water. The rice was soaked at room temperature for 30 minutes and then cooked in the white rice mode to obtain white rice (gelatinized grain). The white rice was then thoroughly cooled, transferred to a Falcon tube (50 mL capacity), and the enzymes listed in Table 1 were added. The reaction was carried out at 45°C for 20 hours with stirring. The enzymes were dissolved in water equivalent to 10 parts by weight per 100 parts by weight of the white rice to be treated. After the reaction, the Falcon tube was immersed in an 80°C water bath for 30 minutes to heat sterilize the enzymes, yielding liquid enzyme-treated products (LE1) to (LE5).

[0069] The pH of the resulting enzyme-treated solutions (LE1) to (LE5) was measured using a pH meter (LAQUA F-2000PI, manufactured by Horiba, Ltd.), and the refractive index sugar content (Brix sugar content) of the resulting enzyme-treated solutions (LE1) to (LE5) was measured using a refractometer (HAND REFRACTOMETER N2, manufactured by Atago Co., Ltd.).

[0070] The resulting enzyme-treated solutions (LE1) to (LE5) were diluted with distilled water to prepare 2% (w / w) aqueous solutions. These solutions were placed in 50 ml Falcon tubes and centrifuged (12,000 rpm, 10 minutes, twice) to remove solids. The surface tensions of these solutions were measured using an automatic surface tensiometer, DyneMaster DY-300 (Kyowa Interface Science Co., Ltd.). Surface tension measurements were performed three times for each test group, and the average value was used as the surface tension (mN / m). The surface tension reduction rate (hereinafter sometimes simply referred to as "surface tension reduction rate") of the resulting 2% (w / w) aqueous solutions was then calculated according to the following formula:

[0071]

number

[0072] Table 1 shows the surface tension values ​​and calculated surface tension reduction rates of the enzyme-treated solutions (LE1) to (LE5).

[0073] (Comparative Example 1: Preparation of enzyme treatment solution (LC1)) An enzyme-treated liquid (LC1), which is a liquid enzyme-treated product, was obtained in the same manner as in Example 1, except that the enzymes shown in Table 1 were added and reacted at 45°C for 30 minutes with stirring.

[0074] [Table 1]

[0075] (2) Preparation of Chinese bun dough (A) (Example 6: Preparation of Chinese bun dough (RE1) with enzyme treatment liquid (LE1) added) 300 g of bread flour, 200 g of soft flour, 4 g of dry yeast, 5 g of leavening agent (Top Leavening Flour 750, manufactured by Okuno Pharmaceutical Industries Co., Ltd.), 75 g of sugar, and 5.5 g of salt were mixed in a bag, sieved, and then placed in a mixer container with a mixing hook attached. Next, 30 g of lard, 235 g of water, and 5 g of the enzyme-treated liquid (LE1) obtained in Example 1 were added and mixed at low speed for 4 minutes and then at high speed for 6 minutes (kneading temperature: 26°C). The mixture was then divided into 50 g portions and allowed to stand in a thermo-hygrostat at 40°C and 60% humidity for 50 minutes. The mixture was then steamed in a steamer at 100°C for 14 minutes and cooled at room temperature for 1 hour to prevent drying, yielding Chinese bun dough (RE1). This dough (RE1) was placed in a bag and stored at room temperature for 48 hours, after which the following sensory evaluation and instrumental measurements were performed.

[0076] (2-1) Sensory evaluation Ten experts each tasted the Chinese bun dough (RE1) stored as described above, and after discussing with each other, evaluated the softness and melt-in-the-mouth texture according to the following criteria. (4 points) It was soft and melted in the mouth. (3 points) It feels slightly hard, but melts in the mouth well and is deemed suitable for distribution on the market. (2 points) It was slightly hard and lumpy, and we determined that its market distribution as a product would be limited in this state. (1 point) It was hard and lumpy, and we decided that it would be difficult to distribute it on the market as a product in this state.

[0077] The results are shown in Table 2.

[0078] (2-2) Mechanical Measurement The obtained Chinese bun dough (RE1) was cut horizontally to a height of 3 cm from the bottom to prepare a measurement sample, and the load (N) of this measurement sample was measured under the following conditions using a texture analyzer (EZ Test, manufactured by Shimadzu Corporation). Compression jig φ5mm spherical jig Lower pressure plate φ118mm Compression speed: 100 mm / min (strain rate: 50%)

[0079] The results are shown in Figure 1.

[0080] (Example 7: Preparation of Chinese bun dough (RE2) with enzyme treatment liquid (LE2) added) Chinese bun dough (RE2) was prepared in the same manner as in Example 6, except that 5 g of the enzyme-treated solution (LE2) obtained in Example 2 was used instead of the enzyme-treated solution (LE1), and sensory evaluation and mechanical measurement were performed. The results are shown in Table 2 and Figure 1.

[0081] (Example 8: Preparation of Chinese bun dough (RE3) with enzyme treatment liquid (LE3) added) A Chinese bun dough (RE3) was prepared in the same manner as in Example 6, except that 5 g of the enzyme-treated solution (LE3) obtained in Example 3 was used instead of the enzyme-treated solution (LE1), and sensory evaluation and mechanical measurement were carried out. The results are shown in Table 2 and Figure 1.

[0082] (Example 9: Preparation of Chinese bun dough (RE4) with enzyme treatment liquid (LE4) added) Chinese bun dough (RE4) was prepared in the same manner as in Example 6, except that 5 g of the enzyme-treated solution (LE4) obtained in Example 4 was used instead of the enzyme-treated solution (LE1), and sensory evaluation and mechanical measurement were performed. The results are shown in Table 2 and Figure 1.

[0083] (Example 10: Preparation of Chinese bun dough (RE5) with enzyme treatment liquid (LE5) added) A Chinese bun dough (RE5) was prepared in the same manner as in Example 6, except that 5 g of the enzyme-treated solution (LE5) obtained in Example 5 was used instead of the enzyme-treated solution (LE1), and sensory evaluation and mechanical measurement were carried out. The results are shown in Table 2 and Figure 1.

[0084] (Comparative Example 2: Preparation of Chinese bun dough (RC1)) A Chinese bun dough (RC1) was prepared in the same manner as in Example 6, except that 5 g of water was used instead of the enzyme treatment liquid (LE1), and sensory evaluation and mechanical measurement were carried out. The results are shown in Table 2 and Figure 1.

[0085] (Comparative Example 3: Preparation of Chinese bun dough (RC2) with enzyme treatment liquid (LC1) added) A Chinese bun dough (RC2) was prepared in the same manner as in Example 6, except that 5 g of the enzyme-treated solution (LC1) obtained in Comparative Example 1 was used instead of the enzyme-treated solution (LE1), and sensory evaluation and mechanical measurement were performed. The results are shown in Table 2 and Figure 1.

[0086] [Table 2]

[0087] As shown in Table 2 and Figure 1, it was confirmed that the Chinese bun doughs (RE1) to (RE5) produced in Examples 6 to 10 all maintained their softness and melted in the mouth even after the storage time elapsed, compared to the Chinese bun doughs (RC1) and (RC2) of Comparative Examples 2 and 3. The results of the instrumental measurements also followed the results of the sensory evaluation, and it was found that the Chinese bun doughs (RE1) to (RE5) produced in Examples 6 to 10 all had soft physical properties.

[0088] (3) Preparation of Chinese bun dough (B); (Prevention of hardening of frozen Chinese buns during storage in a steamer) (Example 11: Preparation of Chinese bun dough (RE6) with enzyme treatment liquid (LE5) added) 300 g of bread flour, 200 g of soft flour, 4 g of dry yeast, 5 g of leavening agent (Top Leavening Flour 750, manufactured by Okuno Pharmaceutical Industries Co., Ltd.), 75 g of sugar, and 5.5 g of salt were mixed in a bag, sieved, and then placed in a mixer container with a mixing hook attached. 30 g of lard, 235 g of water, and 5 g of the enzyme-treated liquid (LE5) obtained in Example 5 were added and mixed at low speed for 4 minutes and then at high speed for 6 minutes (kneading temperature: 26°C). The mixture was then divided into 50 g portions and allowed to stand in a thermo-hygrostat at 40°C and 60% humidity for 50 minutes. The mixture was then steamed in a steamer at 100°C for 14 minutes and cooled at room temperature for 1 hour to prevent drying, yielding Chinese bun dough (RE6). This dough (RE6) was then frozen in a flash freezer at -40°C for 60 minutes, then placed in a bag, and stored at -20°C for 14 days.

[0089] Next, this dough (RE6) was stored in a steamer (internal temperature 75°C, pressure 0.01 MPa) to thaw, and sensory evaluation and instrumental measurement were performed in the same manner as in Example 6. Note that the instrumental measurements were performed 45 minutes and 6 hours after the start of thawing. The results are shown in Table 3 and Figure 2.

[0090] (Comparative Example 4: Preparation of Chinese bun dough (RC3)) A Chinese bun dough (RC3) was prepared in the same manner as in Example 11, except that 5 g of water was used instead of the enzyme treatment liquid (LE5), and sensory evaluation and mechanical measurement were performed. The results are shown in Table 3 and Figure 2.

[0091] [Table 3]

[0092] As shown in Table 3 and Figure 2, the Chinese bun dough (RE6) produced in Example 11 was confirmed to have less hardening during steamer storage than the Chinese bun dough (RC3) of Comparative Example 4, and to have good softness and melt-in-the-mouth texture. The results of the instrumental measurements also followed the results of the sensory evaluation, and it was found that the Chinese bun dough (RE6) produced in Example 11 had soft physical properties.

[0093] (4) Making custard cream (Example 12: Preparation of custard cream (RE7) containing enzyme-treated solution (LE1)) A beaker was charged with 134 g of milk, 17 g of egg yolk, 2 g of the enzyme-treated liquid (LE1) obtained in Example 1 as a sample, 10 g of premixed soft flour, and 24 g of granulated sugar, and the mixture was stirred. Next, 15 g of rapeseed oil was added, and the mixture was heated to 40°C and then stirred at 3,000 rpm with a homomixer for 3 minutes. The entire mixture was transferred to a pot and stirred while heated with an induction heater until the water evaporated until the weight loss rate was 12%, then the pot was covered, cooled, and stored at 10°C for 12 hours. This yielded custard cream (RE7), which was then subjected to the following sensory evaluation and instrumental measurements.

[0094] (4-1) Sensory evaluation Custard cream (RE7) stored at 10°C for 24 hours was tasted by 10 experts, who then discussed and evaluated the smoothness of the cream according to the following criteria. (4 points) Smooth and melted in the mouth. (3 points) Although it was slightly less smooth, it melted in the mouth well and was deemed suitable for distribution on the market. (2 points) It felt slightly solid and did not melt easily in the mouth, so we determined that the product would have limited market distribution in this state. (1 point) It was deemed too solid and did not melt easily in the mouth, making it difficult to distribute as a product on the market.

[0095] (4-2) Mechanical Measurement The obtained custard cream (RE7) was stirred at low speed with a whipper for 2 minutes, and then the viscosity was measured under the following conditions using a B-type viscometer (TVB-10M manufactured by Toki Sangyo Co., Ltd.). Rotor No: M4 Rotation speed: 1.5 rpm Product temperature: 15℃

[0096] The results of the sensory evaluation and mechanical measurements are shown in Table 4.

[0097] (Example 13: Preparation of custard cream (RE8) with enzyme treatment solution (LE2) added) Custard cream (RE8) was prepared in the same manner as in Example 12, except that 2 g of the enzyme-treated solution (LE2) obtained in Example 2 was used instead of the enzyme-treated solution (LE1), and sensory evaluation and mechanical measurement were carried out. The results are shown in Table 4.

[0098] (Example 14: Preparation of custard cream (RE9) with added enzyme treatment solution (LE3)) Custard cream (RE9) was prepared in the same manner as in Example 12, except that 2 g of the enzyme-treated solution (LE3) obtained in Example 3 was used instead of the enzyme-treated solution (LE1), and sensory evaluation and mechanical measurement were carried out. The results are shown in Table 4.

[0099] (Example 15: Preparation of custard cream (RE10) with added enzyme treatment solution (LE4)) Custard cream (RE10) was prepared in the same manner as in Example 12, except that 2 g of the enzyme-treated solution (LE4) obtained in Example 4 was used instead of the enzyme-treated solution (LE1), and sensory evaluation and mechanical measurement were carried out. The results are shown in Table 4.

[0100] (Example 16: Preparation of custard cream (RE11) with added enzyme treatment solution (LE5)) Custard cream (RE11) was prepared in the same manner as in Example 12, except that 2 g of the enzyme-treated solution (LE5) obtained in Example 5 was used instead of the enzyme-treated solution (LE1), and sensory evaluation and mechanical measurement were carried out. The results are shown in Table 4.

[0101] (Comparative Example 5: Preparation of custard cream (RC4)) Custard cream (RC4) was prepared in the same manner as in Example 12, except that the enzyme treatment solution (LE1) was not added, and sensory evaluation and mechanical measurement were carried out. The results are shown in Table 4.

[0102] (Comparative Example 6: Preparation of Custard Cream with Added Glutinous Rice Syrup (RC5)) Custard cream (RC5) was prepared in the same manner as in Example 12, except that 2 g of glutinous rice starch syrup was used instead of the enzyme-treated solution (LE1), and sensory evaluation and mechanical measurement were carried out. The results are shown in Table 4.

[0103] (Comparative Example 7: Preparation of custard cream (RC6) with enzyme-treated liquid (LC1) added) Custard cream (RC6) was prepared in the same manner as in Example 12, except that 2 g of the enzyme-treated solution (LC1) obtained in Comparative Example 1 was used instead of the enzyme-treated solution (LE1), and sensory evaluation and mechanical measurement were carried out. The results are shown in Table 4.

[0104] [Table 4]

[0105] As shown in Table 4, it was confirmed that all of the custard creams (RE7) to (RE11) produced in Examples 12 to 16 were smoother and melted in the mouth better than the custard creams (RC4) to (RC6) of Comparative Examples 5 to 7. Furthermore, viscosity measurements also showed that all of the custard creams (RE7) to (RE11) produced in Examples 12 to 16 had low viscosity and were smooth.

[0106] (5) Making bread (Example 17: Preparation of bread (RE12) containing enzyme treatment liquid (LE5)) 500 g of bread flour, 10 g of salt, 50 g of sugar, 15 g of skim milk powder, and 4 g of dry yeast were mixed in a bag and sieved into a mixer container. A bread hook was attached. 400 g of premixed water (20°C), 1 mL of a 1% aqueous solution of α-amylase, and 5 g of the enzyme-treated solution (LE5) obtained in Example 5 were added and mixed at low speed for 4 minutes and then at high speed for 4 minutes. 50 g of shortening was then added and mixed at low speed for 4 minutes and then at high speed for 5 minutes (kneading temperature 27°C). After primary fermentation (75% at 27°C for 90 minutes), the mixture was divided and allowed to rest. After shaping, the mixture was filled into a bread pan and subjected to secondary fermentation (85% at 38°C). After baking (top heat: 210°C, bottom heat: 230°C), the mixture was cooled for 1 hour, transferred to a bag, and left overnight to obtain loaf bread (RE12).

[0107] Three days after the production of this bread (RE12), the following sensory evaluation and mechanical measurements were carried out.

[0108] (5-1) Sensory evaluation On the day of evaluation, 10 experts each tasted the bread (RE12), and after discussing the softness and melt-in-the-mouth texture, they evaluated it according to the following criteria. (4 points) It was soft and melted in the mouth. (3 points) It feels slightly hard, but melts in the mouth well and is deemed suitable for distribution on the market. (2 points) It was slightly hard and dry, and we judged that its market distribution as a product would be limited in this state. (1 point) It was hard and dry, and we decided that it would be difficult to distribute it on the market as a product in this state.

[0109] (5-2) Mechanical Measurement On the day of evaluation, the bread (RE12) was subjected to a compression test under the following conditions using a small tabletop tester (EZ Test manufactured by Shimadzu Corporation) to measure its hardness. Compression jig cylindrical plunger Lower pressure plate φ118mm Compression speed: 100 mm / min (compression rate: 60%)

[0110] The results of the sensory evaluation and mechanical measurements are shown in Table 5.

[0111] (Comparative Example 8: Preparation of bread (RC7)) A loaf of bread (RC7) was prepared in the same manner as in Example 17, except that the enzyme treatment liquid (LE5) was not added, and the sensory evaluation and mechanical measurement were carried out. The results are shown in Table 5.

[0112] [Table 5]

[0113] As shown in Table 5, the bread (RE12) made in Example 17 maintained its softness even three days after production, compared to the bread (RC7) of Comparison Example 8, and similar results were confirmed by mechanical measurements.

[0114] (6) Preparation of frozen cream croquette filling (Example 18: Preparation of frozen cream croquette filling (RE13) with added enzyme treatment solution (LE5)) 10 g of salted butter was placed in a pot and set on an induction heater to melt. 7 g of wheat flour (soft flour) was added and mixed with a spatula over high heat for 30 seconds. 0.5 g of salt, 0.7 g of sugar, 0.1 g of consommé, 0.05 g of pepper, 7 g of skim milk powder, 74.65 g of water, and 5 g of the enzyme-treated liquid (LE5) obtained in Example 5 as a sample were added to a beaker and mixed over low heat until a weight loss of 20% was achieved. The mixture was poured into a mold, cooled at 5°C for 1 hour, removed from the mold, and frozen to obtain a cream croquette filling (RE13). The frozen cream croquette filling (RE13) was then coated with batter and breadcrumbs and then adjusted to a 170°C oil to obtain a cream croquette.

[0115] After the oiling, the cream croquettes were left at room temperature for 5 hours and then subjected to the following sensory evaluation and mechanical measurements.

[0116] (6-1) Sensory evaluation Ten experts each tasted the cream croquettes made with the frozen cream croquette filling (RE13), and after discussing with each other about smoothness and fluidity, evaluated them according to the following criteria. (4 points) Smooth and fluid. (3 points) There is some clumping, but it is smooth and suitable for market distribution. (2 points) There is a slight smoothness, but we have determined that the product will have limited market distribution in this state. (1 point) It was determined that the product was too agglomerated and would be difficult to distribute on the market.

[0117] The results are shown in Table 6.

[0118] (Comparative Example 9: Preparation of frozen cream croquette filling (RC8)) A frozen cream croquette filling (RC8) was prepared in the same manner as in Example 18, except that the enzyme treatment liquid (LE5) was not added. Cream croquettes were obtained from the frozen cream croquette filling (RC8), and a sensory evaluation was performed. The results are shown in Table 6.

[0119] [Table 6]

[0120] As shown in Table 6, the cream croquette made using the frozen cream croquette filling (RE13) produced in Example 18 had a smoother cream croquette filling inside compared to the one made using the frozen cream croquette filling (RC8) of Comparison Example 9. [Industrial Applicability]

[0121] The present invention is useful, for example, in the food industry that handles grain flour foods and household seasonings; in restaurants, lunch box stores, and other food service establishments; and in retail stores such as convenience stores, supermarkets, and department stores.

Claims

1. The texture improver for grain flour foods contains an enzyme-treated product of pregelatinized grain, the enzyme-treated product is in a liquid state, and the surface tension of a 2% (w / w) aqueous solution of the enzyme-treated product is 20% or more lower than the surface tension of distilled water.

2. The texture improver for grain flour foods according to claim 1, wherein the enzyme-treated product is an amylase-treated product.

3. The texture improver for grain flour foods according to claim 1, wherein the enzyme-treated product further comprises a product treated with at least one enzyme selected from the group consisting of protease, pectinase, cellulase, hemicellulase, β-glucanase, and pullulanase.

4. 2. The texture improver for grain flour foods according to claim 1, wherein the pregelatinized grain is at least one grain selected from the group consisting of pregelatinized non-glutinous rice, pregelatinized glutinous rice, and pregelatinized oats.

5. 2. The texture improver for grain flour foods according to claim 1, wherein the enzyme-treated product contains molecules with a molecular weight of 3,000 or less in a proportion of 40% or more.

6. A method for producing a cereal flour food product, comprising: preparing a mixture of a cereal flour material and the texture improver for cereal flour foods according to any one of claims 1 to 5; and heating the mixture; A method comprising:

Images