Food dough and dough food

Abstract

To provide a dough for food that has enhanced resilience and can provide dough food having resilience and sticky feel.SOLUTION: A dough for food contains an enzyme belonging to the tannase family. Preferably, the content of the enzyme is 0.001-0.1 mass% relative to the total amount of grain flour or starch. Preferably, the enzyme belonging to the tannase family has a ferulic acid esterase activity of 100-500 U / mg. Preferably, the enzyme belonging to the tannase family has a tannase activity of 400-700 U / mg.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a dough for food and a dough food product. [Background technology]

[0002] It is known that tannase and some ferulic acid esterases belong to the tannase family.Tannase and ferulic acid esterases have been used in food.For example, Patent Documents 1 to 3 describe the modification of bran, rice meal, etc. with ferulic acid esterase.In addition, Patent Document 4 describes an oral composition having tannase activity. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2013-523139 [Patent Document 2] JP 2016-047054 A [Patent Document 3] JP 2014-057529 A [Patent Document 4] JP 2011-162491 A Summary of the Invention [Problem to be solved by the invention]

[0004] Food dough such as noodle dough is required to have high elasticity, such as not becoming sagging in a humid environment and having a springy and sticky texture when heated. However, Patent Documents 1 to 4 do not take the above problems into consideration.

[0005] An object of the present invention is to provide a food dough with enhanced elasticity, and a dough food product using the food dough and having an elastic and sticky texture.

[0006] The present invention provides a food dough containing an enzyme belonging to the tannase family, and a dough food using the same.

[0007] Particularly preferably, the present invention provides a noodle dough containing an enzyme belonging to the tannase family, and noodles using the same. Effect of the Invention

[0008] The food dough of the present invention has enhanced elasticity and can provide a dough food having a springy and sticky texture. [Brief description of the drawings]

[0009] [Figure 1] FIG. 2 is a schematic diagram showing an evaluation method for the noodle band in the examples. [Diagram 2] 1 is a graph showing the change over time in the degree of decrease in noodle bands in the Examples and Comparative Examples. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will be described below based on preferred embodiments. The food dough of the present invention is a dough made mainly of cereal flour or starch. The main ingredient preferably means that the main ingredient is 40% by mass or more. The food dough of the present invention contains an enzyme belonging to the tannase family. Examples of enzymes belonging to the tannase family include tannase and some ferulic acid esterases. The classification of the tannase family is based on the ESTER database (http: / / bioweb.supagro.inra.fr / ESTHER / general?what=index, searched March 11, 2021), which classifies ester hydrolases. The reason why a dough with high elasticity can be obtained by using an enzyme belonging to the tannase family in the present invention is not clear, but the inventor believes that the enzyme belonging to the tannase family cuts out polyphenols and ferulic acid, which is a type of polyphenol, and the hydrophobic interaction between proteins is improved by the reduction action of polyphenols and ferulic acid, which is a type of polyphenol, thereby improving the elasticity of the dough.

[0011] Tannase is an enzyme that hydrolyzes the ester bond formed between polyphenols and phenolic acids, and catalyzes the following chemical reaction when digallic acid is used as a substrate. Digallic acid + H2O ⇔ Gallic acid

[0012] Ferulic acid esterase, also known as feruloyl esterase, catalyzes the hydrolysis of 4-hydroxy-3-methoxycinnamoyl (feruloyl) groups from esterified sugars. Specifically, it catalyzes the following reaction: Feruloyl-linked polysaccharide + H2O ⇔ Ferulic acid + polysaccharide

[0013] In the present invention, it is preferable to use ferulic acid esterase as the enzyme belonging to the tannase family in terms of improving the elasticity of dough. When the enzyme belonging to the tannase family used in the present invention is a ferulic acid esterase, i.e., an enzyme having ferulic acid esterase activity, the enzyme may or may not have tannase activity, but it is preferable that the enzyme has tannase activity in addition to ferulic acid esterase activity.

[0014] The food dough of the present invention preferably contains 0.001 to 0.1% by mass of an enzyme belonging to the tannase family relative to the total amount of flours or starches. When the food dough contains 0.001 parts by mass or more of an enzyme belonging to the tannase family, the elasticity of the dough is improved. When the food dough contains 0.1 parts by mass or less of an enzyme belonging to the tannase family, the elasticity of the dough is improved while suppressing the action of contaminating enzymes. From these points of view, the food dough more preferably contains 0.005 to 0.1% by mass of an enzyme belonging to the tannase family relative to the total amount of flours or starches, and particularly preferably contains 0.01 to 0.1% by mass.

[0015] When the food dough of the present invention contains ferulic acid esterase as an enzyme belonging to the tannase family, the ferulic acid esterase activity of the enzyme is preferably 100 to 500 U / mg protein, more preferably 200 to 500 U / mg protein. One unit of ferulic acid esterase activity is defined as the activity that liberates 1 μmol of α-naphthol from the substrate 1 mM 1-naphthyl acetate per minute at 50° C., and a known method can be used to measure the activity. When the ferulic acid esterase activity of the enzyme is within this range, the food dough can be made more elastic, and there is also an advantage in suppressing the action of contaminating enzymes.

[0016] Furthermore, when the food dough of the present invention contains tannase as an enzyme belonging to the tannase family, the tannase activity of the enzyme is preferably 400 to 700 U / mg protein, more preferably 500 to 700 U / mg protein. One unit of tannase activity is defined as the activity that liberates 1 μmol of gallic acid from the substrate tannic acid per minute at 25° C., and known methods can be used to measure the activity. When the tannase activity of the enzyme is within this range, the food dough can be made more elastic, and there is also the advantage of suppressing the action of contaminating enzymes.

[0017] In addition, it is preferable that the enzyme belonging to the tannase family used in the present invention is not a modified enzyme modified to obtain the ability to simultaneously hydrolyze nonpolar lipids, glycolipids, and phospholipids. For example, examples of enzyme modification include modification of an enzyme by random mutagenesis (U.S. Pat. No. 4,814,331, WO93 / 01285, and WO95 / 22615), and modification of an enzyme by site-directed mutagenesis (WO97 / 04079). In other words, modification refers to the artificial insertion, deletion, or substitution of amino acids in the structural portion of the amino acid chain of the enzyme.

[0018] The enzyme belonging to the tannase family used in the present invention may be derived from actinomycetes, filamentous fungi, and bacteria, and is particularly preferably derived from Aspergillus oryzae in terms of availability and cost.

[0019] As described above, the enzyme belonging to the tannase family may be derived from a microorganism, but it is preferable that it is isolated and purified from a microorganism from the viewpoint of purity. For example, when an enzyme belonging to the tannase family is contained in a food dough, it is preferable that the sake lees do not contain the enzyme from the viewpoint of purity and the content of contaminating enzymes.

[0020] In addition, the food dough of the present invention is preferably obtained by directly mixing the enzyme belonging to the tannase family with other raw materials in order to uniformly mix and exert the function of the enzyme, and is preferably not obtained by adding the enzyme to the dough as a food material treated with the enzyme belonging to the tannase family. The other raw materials referred to here include raw material flour such as grain flour and water. For example, the food dough of the present invention is preferably not obtained by containing the enzyme as bran or rice bran treated with the enzyme belonging to the tannase family. For example, the food dough of the present invention is preferably not obtained by containing a processed product obtained by a method including a) adding water to a particulate cereal bran fraction to obtain a water content of less than 100% (w / w) and b) treating the particulate cereal bran fraction to which water has been added with the enzyme belonging to the tannase family. Here, the term "particulate" refers to an average particle size of less than 3000 μm. The term "average particle size" refers to the volume cumulative particle size D50 at 50% of the cumulative volume when measured in a dry state using a laser diffraction scattering type particle size distribution measuring device. In addition, the food dough of the present invention preferably does not contain an enzyme-treated product of amla.Furthermore, it is also preferable that the food dough of the present invention does not contain an enzyme belonging to the tannase family as an enzyme-treated product of tea or tea extract, or an enzyme-treated product of vanilla beans or vanilla bean extract. As described above, the food dough of the present invention may be substantially free of sake lees, bran, rice bran, tea, amla, and vanilla beans, each of which is treated with an enzyme belonging to the tannase family, either individually or in total. "Substantially free" preferably means that the target component is contained in the dough at 1% by mass or less, more preferably at 0.1% by mass or less, and may be 0% by mass.

[0021] Examples of the food dough of the present invention include dough for bakery foods, noodle dough, and dough for coating fried foods. Thus, examples of dough foods using the food dough include bakery foods and noodles.

[0022] Bakery food dough is a fermented or non-fermented dough obtained by mixing the main ingredient of cereal flour or starch with water and, if necessary, with secondary ingredients such as yeast or leavening agents (e.g., baking powder), salt, and sugar. Bakery food refers to food obtained by subjecting the above-mentioned bakery food dough to heat treatment such as baking, steaming, and frying. Specific examples of bakery food and its dough include breads; pizzas; cakes; Japanese and Western baked goods such as waffles, choux pastries, biscuits, dorayaki, and baked buns; steamed sweets; fried sweets such as donuts; snacks such as okonomiyaki, chijimi, and negiyaki, and their doughs. Examples of breads include white bread, sweet bread, French bread, hard rolls, baguettes, and pastries. Examples of cakes include bars, cookies, pancakes, and hotcakes.

[0023] Noodle dough is obtained by kneading main ingredients such as flour or starch with water and, if necessary, secondary ingredients such as salt, and includes those that are formed into the shape of noodles by rolling and then molding or extrusion molding. Noodles are obtained by drying the noodle dough or by heating it by boiling, steaming, frying, or the like. Specific examples of noodles and their doughs include soba, udon, hiyamugi, Chinese noodles, spaghetti, macaroni, ravioli, noodle skins, etc., and the doughs thereof.

[0024] In the present invention, the food dough is particularly preferably a noodle dough, and the dough food is particularly preferably noodles, because by using a noodle dough, the advantages of the present invention, that is, the dough does not easily sag even when left to stand under high humidity conditions, and the elastic and sticky texture of noodles can be obtained, are exhibited in an excellent and effective manner.

[0025] Raw materials other than the enzymes belonging to the tannase family in food dough include cereal flours such as wheat flour and rice flour, starches (starch and modified starch), and auxiliary materials such as sugars, oils and fats, proteins such as powdered milk and dried eggs, salt, leavening agents, yeast, thickeners, emulsifiers, eggshell calcium, enzymes, flavorings, spices, colorings, fragrances, water, etc.

[0026] From the viewpoint of improving elasticity, the total amount of flours and starches in the food dough is preferably 40% by mass or more, more preferably 50% by mass or more, and even more preferably 60% by mass or more. In particular, flours preferably account for 30% by mass or more, and more preferably 50% by mass or more in the food dough. The upper limit of the total amount of flours and starches may be any amount that can ensure the amount of other components, and is, for example, preferably 85% by mass or less, and more preferably 75% by mass or less. The preferred upper limit of flours is also preferably 85% by mass or less, and more preferably 75% by mass or less.

[0027] In order to more effectively increase elasticity, when cereal flour is used, the crude protein content is preferably 5 to 15% by mass, more preferably 7 to 13% by mass. The method for measuring the crude protein content is, for example, the method described in JP 2012-254052 A.

[0028] From the viewpoint of further increasing elasticity, the moisture content of the food dough is preferably 15 to 35% by mass, and more preferably 20 to 30% by mass. The moisture content of the dough can be measured by a heat drying method in which a sample is dried for example at 135°C for 2 hours or at 105°C for 5 hours, and the moisture content is calculated from the weight change before and after drying. Note that even if the value falls within the above numerical range when dried under either the condition of 135°C for 2 hours or 105°C for 5 hours, but not when dried under the other condition, it is still considered to fall within the numerical range.

[0029] The method for preparing the food dough of the present invention includes, for example, a method of mixing an enzyme belonging to the tannase family with other raw materials, such as cereal flours or starches, water, and other materials as necessary, to form a dough. The enzyme belonging to the tannase family may be added to other raw materials in the form of a powdered enzyme, or may be added in a state of being dissolved in a liquid medium. EXAMPLES

[0030] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0031] (Comparative Example 1, Examples 1 to 3) 1. Noodle dough production and elasticity evaluation The recipe in Table 1 below was mixed in a mixer (manufactured by Hobart) at low speed for 5 minutes to obtain a crumbly noodle dough. As the enzyme belonging to the tannase family listed in Table 1, ferulic acid esterase (Tannase manufactured by Mitsubishi Chemical Foods Corporation, ferulic acid esterase activity: 200 U / mg protein, tannase activity: 700 U / mg protein) was used. The enzyme was a purified powder derived from Aspergillusoryzae (Koji mold), and was an enzyme that had no modifications that artificially inserted, deleted or substituted amino acids in the structural portion of the amino acid chain. The crude protein content of the medium-strength flour was 9% by mass. The moisture content of the dough was 28% by mass.

[0032] [Table 1]

[0033] The noodle dough obtained above was rolled up in a noodle roll, combined, and rolled to produce a noodle band with a thickness of 3 mm. After cutting the noodle band to a width of 1.5 cm and a length of 20 cm, both ends of the noodle band (21) in the longitudinal direction were fixed and the noodle band was hung between two stands (20) spaced 15 cm apart for 150 minutes, as shown in Figure 1(a), and the distance the noodle band dropped over time was evaluated as shown in Figure 1(b). The noodle band was divided into four equal sections by its longitudinal center line (L1) and width center line (L2) (Figure 1(a)), and the maximum drop in the noodle band in each section was measured. The change in the average drop in the four sections is shown in Figure 2. During the evaluation, the atmosphere was kept at room temperature of 27°C and a relative humidity of 100% to prevent drying.

[0034] As shown in Figure 2, the noodle doughs of Examples 1 to 3, which contained tannase, showed a smaller decrease in noodle band thickness compared to the noodle dough of Comparative Example 1, which did not contain tannase. In other words, it was confirmed that the dough containing tannase had greater elasticity than the noodle dough not containing tannase.

[0035] 2. Production of noodle dough and sensory evaluation The ingredients in the composition shown in Table 1 above were put into a mixer (manufactured by Hobart) and mixed at low speed for 5 minutes to produce dough for noodles. The resulting dough was rolled and cut into pieces of 3 mm thickness and 4 mm width in the usual way. The cut dough was placed in boiling water and boiled for 22 minutes to produce udon noodles. The udon noodles obtained above were eaten by 10 trained panelists and evaluated according to the following evaluation criteria. The average scores of the 10 panelists are shown in Table 2 below.

[0036] <Evaluation criteria for elasticity and tenacity> 5 points: Very elastic and sticky, very good 4 points: Moderate elasticity and stickiness, very good 3 points: Elastic, sticky and good 2 points: Somewhat elastic and sticky, fairly good 1 point: Some elasticity and stickiness, slightly good

[0037] [Table 2]

[0038] As shown in Table 2, it can be seen that the inclusion of tannase in the noodle dough improves the stickiness and elasticity of the noodles. [Explanation of symbols]

[0039] 20 units 21 Noodles

Claims

1. A food dough containing an enzyme belonging to the tannase family, the enzyme being present in an amount of 0.001 to 0.1 mass % relative to the total amount of flour or starch.

2. The food dough according to claim 1, wherein the ferulic acid esterase activity of the enzyme belonging to the tannase family is 100 to 500 U / mg.

3. The food dough according to claim 1, wherein the tannase activity of the enzyme belonging to the tannase family is 400 to 700 U / mg.

4. A dough food product using the food dough according to any one of claims 1 to 3.

5. 5. The dough food according to claim 4, which is a noodle.

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