Food manufacturing methods

Abstract

To provide a food performance improving agent that can improve the taste of a food made mainly from wheat flour, or, grain such as rice and rice flour, or potato as raw material, and the taste over time after production, especially the taste of a food stored for medium to long period at ordinary temperature and a food stored at refrigeration, and to provide a food using the same and a method for producing the food.SOLUTION: The food performance improving agent contains pectinase having a pectin polygalacturonase activity. In particular, the pectinase may be a pectin polygalacturonase. The food performance improving agent may be added at production stage to produce a food.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a food performance improvement production method for improving food performance such as taste and taste stability. Agent used food Product manufacturing method.

Background Art

[0002] In the food industry, improving food performance such as taste improvement is an important theme. For example, baked confectionery langue de chat and mountain-shaped bread require a crispy texture. In particular, breads that expand in the pot (such as mountain-shaped breads, where the bread dough swells when baked in an oven) require a light and fluffy texture.

[0003] In response to this, although it is possible to produce a light texture by the action of α-amylase, hemicellulase, etc., it has been difficult to achieve a crispy texture. Also, although a certain effect can be achieved by adding modified starch, etc., it is necessary to indicate modified starch on the food. In addition, when using acetic acid cross-linked starch, there is a problem of acetic acid odor.

[0004] Also, baked confectionery and bread are stored at room temperature for a medium to long period, but there is a problem that the texture of the food becomes hard during storage. This is considered to be due to the so-called aging in which the starch of the wheat flour that has been gelatinized in the cooking stage retrogrades over time. Therefore, it is required to impart a moist feeling to foods stored for a medium to long period and eliminate the hardness. Furthermore, in order to reduce food waste loss, which is a current social problem, it is required to set a longer expiration date, and the change in texture during storage has become a major issue.

[0005] In response to this, as a method for achieving a good texture even after storage for a medium to long period, it has been dealt with by the above-mentioned α-amylase, modified starch, etc. However, with these measures, problems such as weak texture change and the need for modified starch indication remain. Also, for the problem of aging, the treatment with modified starch is insufficient, and a method for further improving aging is required.

[0006] Furthermore, soufflé cheesecakes and choux pastry, which are typically stored in the refrigerator, have a water activity (Aw) of 0.9 or higher, meaning they contain a lot of moisture and have a short shelf life. These high-moisture products are often stored in the refrigerator. Also, aging occurs faster in the refrigerator than at room temperature. Therefore, high-moisture products need to maintain a moist texture. Moreover, soufflé cheesecakes and similar foods often require a smooth, melt-in-your-mouth texture compared to foods with a water activity (Aw) of less than 0.9.

[0007] In response to this, by applying α-amylase, it is possible to create a slightly moist and melt-in-your-mouth texture, thus maintaining the loose texture that occurs during aging. However, in the case of foods containing cheese or chocolate, it was difficult to produce a rich texture that melts smoothly on the tongue, and maintaining a smooth texture was challenging. When the texture did not melt smoothly and did not feel rich, it gave the impression of a cheap texture, as if there was little cheese or chocolate in the food, which was a problem.

[0008] Furthermore, while cooked rice is chewy and moist immediately after cooking, its texture hardens during storage due to aging caused by starch β-conversion. Methods to maintain a good texture in stored rice include using pH adjusters, cooking oil, and starch-modifying enzymes. However, these methods have drawbacks, such as weak texture changes, the addition of an unpleasant taste, and the need for food additive labeling. Although methods using starch-modifying enzymes have been extensively studied and have received some positive evaluation, they have not been sufficient to address aging during refrigeration.

[0009] On the other hand, Patent Document 1 below proposes a novel starchy composition and a method for producing the same. This method is intended to artificially alter the amylose and amylopectin content in starch by enzymatic treatment. In other words, it is claimed that removing only amylose from starch will produce starch that is less prone to retrogradation. According to this method, the starch is treated not simply with α-amylase, but with an enzyme that has a unique effect on amylose and amylopectin in starch.

[0010] However, Patent Document 1 below requires the use of a special enzyme different from conventional α-amylase. Furthermore, while the examples describe the effects on warabi mochi, cooked rice, and mochi, the sensory evaluation is based on the texture immediately after production, and does not show the effects on aging over time, medium- to long-term storage at room temperature, or refrigerated storage.

[0011] Furthermore, regarding the taste and taste stability of food products, it is considered important to address these aspects on a case-by-case basis, depending on the main and minor components of the raw materials and the type of taste required for the cooked food. Therefore, in the previous Patent Document 2 described below, the present inventors focused on pectin contained in raw materials such as grains and potatoes, and proposed a food performance improver that utilizes a specific enzyme to modify pectin, thereby improving the taste and taste stability of food products. [Prior art documents] [Patent Documents]

[0012] [Patent Document 1] Japanese Patent Publication No. 2001-103991 [Patent Document 2] Patent Application No. 2020-152754 [Overview of the project] [Problems that the invention aims to solve]

[0013] Incidentally, in the above-mentioned Patent Document 2, the taste and taste stability of food products made from raw materials such as grains and potatoes were improved by using enzymes with specific activity. Furthermore, the present inventors have found that the above-mentioned problems can be solved for similar foods or other foods, and for similar or different tastes, by using enzymes with a different main activity than those in Patent Document 2.

[0014] In other words, the present invention addresses the above-mentioned problems, and wheat powder, rice , or, rice powder This invention provides a method for manufacturing food that can improve the taste of the raw materials used, as well as the taste over time after manufacturing, particularly the taste of food that is stored at room temperature for medium to long periods or refrigerated. [Means for solving the problem]

[0015] In order to solve the above problems, the present inventors, through diligent research, focused on an enzyme having different activity from that described in Patent Document 2, and discovered that the taste and taste stability of food can be improved by utilizing this enzyme, thus completing the present invention.

[0019] In other words, according to the description in claim 1, the method for producing food according to the present invention is: wheat powder, rice , or, rice powder Foods in which the taste and / or taste stability of the raw materials have been improved Product A manufacturing method, The aforementioned wheat powder, rice , or, rice powder A process of adding a food performance improver containing pectinase having pectin polygalacturonase activity as an enzyme to the raw materials or work-in-progress products, The present invention is characterized by having an activation step in which the enzyme is activated in the raw material or work-in-progress product after the application step.

[0020] Furthermore, the present invention is Claim 2 According to the description, Claim 1 Foods listed (Excluding instant noodles) A manufacturing method of characterized in that the pectinase is pectin polygalacturonase.

[0021] In addition, the present invention Claim 3 According to the description of Claim 1 or 2 the food described in (Excluding instant noodles) A manufacturing method of The activation step includes a heating step of subjecting the raw material or the in-process product after the application step to a heat treatment. In the heating step, the raw material or the in-process product of the food to which the food performance improver is applied is subjected to a heat treatment within a temperature range of 5°C to 50°C.

[0022] In addition, the present invention Claim 4 According to the description of Claim 3 the food described in (Excluding instant noodles) A manufacturing method of characterized in that the food is a food for long-term storage or refrigerated storage.

Advantages of the Invention

[0023] According to the above configuration, the manufacturing method of the food according to the present invention improves the taste and / or taste stability of the food using wheat powder, rice , or, rice powder as raw materials. This manufacturing method of the food uses a food performance improver containing pectinase having pectin polygalacturonase activity as an enzyme. Further, this pectinase may be pectin polygalacturonase. By these means, it is possible to provide a manufacturing method of a food that can improve the taste of the food using wheat powder, rice , or, rice powder as raw materials, and the taste after production over time, particularly the taste of foods stored at room temperature for a medium to long period or refrigerated.

[0024] In addition, according to the above configuration, the manufacturing method of the food according to the present invention has an application step and an activation step. In the application step, wheat powder, rice , or, rice powder A food performance improver containing pectinase, which has pectin polygalacturonase activity, is added to the raw materials or work-in-progress products. In the activation process, the enzyme added to the raw materials or work-in-progress products after the addition process is activated.

[0025] Furthermore, according to the above configuration, the pectinase may be pectin polygalacturonase. The activation step may also include a heating step in which the raw material or work-in-progress product after the application step is subjected to heat treatment. In this heating step, the raw material or work-in-progress product of the food to which the food performance improver has been applied may be subjected to heat treatment in a temperature range of 5°C to 50°C. These measures allow for the production of wheat powder, rice , or, rice powder This invention provides a method for manufacturing food that can improve the taste of the raw materials used, as well as the taste over time after manufacturing, particularly the taste of food that is stored at room temperature for medium to long periods or refrigerated. [Modes for carrying out the invention]

[0026] The present invention will be described in detail below. In the present invention, the food whose taste and taste stability are improved is wheat powder, rice , or, rice powder To be used as a raw material.

[0027] These Wheat flour, rice, or rice flour It mainly consists of starch and also contains pectin. Pectinase is a general term for enzymes that have catalytic activity to break down pectin, and includes pectin polygalacturonase, pectin lyase, pectin esterase, pectin methylesterase, and pectin trans-eliminase. In the present invention, it is preferable to use an enzyme with particularly strong pectin polygalacturonase activity among these pectinases. Pectinase having pectin polygalacturonase activity can mainly hydrolyze the glycosidic bonds of pectic acid.

[0028] The pectinase having pectin polygalacturonase activity used in the present invention may be in the form of a crude enzyme or a pectinase of a complex enzyme. Alternatively, it may be an enzyme fractionated as pectin polygalacturonase. The effects of the present invention are also exhibited when fractionated pectin polygalacturonase is used, although the mechanism of action is not clearly understood. Furthermore, when using pectinase, other complex enzymes with activity, such as pectin lyase, pectin esterase, pectin methylesterase, and pectin trans-eliminase, may also be used.

[0029] Furthermore, the origin of the pectinase used in the present invention is not particularly limited, as long as it has pectin polygalacturonase activity. Examples of pectinase origins include Aspergillus kawachii, Aspergillus usamii mutant shirousamii, Aspergillus oryzae, Aspergillus sojae, Aspergillus tamarii, Aspergillus niger, Aspergillus awamori, Aspergillus pulverulentus, Aspergillus aculeatus, Trichoderma viride, and Rhizopus oryzae. In the present invention, it is preferable to use pectinase derived from Rhizopus oryzae or Aspergillus niger.

[0030] In this invention, a food performance improver containing pectinase having pectin polygalacturonase activity is added to the ingredients during the food manufacturing stage (cooking stage), and it is believed that enzyme activity is expressed during the stage where the ingredients are mixed and the enzyme is activated during cooking (activation step). In this invention, the activation step refers to a state in which enzyme function is expressed at a predetermined pH and temperature. Therefore, it is not necessarily required to be near the optimal pH or temperature of the enzyme. For example, it may be a temperature range of 0°C to 15°C, or a higher temperature range, or conversely, a temperature range of 0°C or lower.

[0031] Furthermore, the activation process may include a heating process in which the raw material or work-in-progress product after enzyme inoculation is subjected to heat treatment. In the heating process during the activation process, temperatures near the optimal pH and optimal temperature of the enzyme are particularly likely to be present, which is thought to lead to greater enzyme activity. Therefore, the heat treatment should be performed in a temperature range of 5°C to 50°C, more preferably in a temperature range of 10°C to 45°C. Heat treatment at temperatures exceeding approximately 75°C can also have the effect of deactivating enzymes that have completed their role.

[0032] Furthermore, in addition to pectinase, which has pectin polygalacturonase activity, other additives can be used in combination with food performance improvers. For example, α-glucans such as dextrin, maltotriose, and maltose, which are thought not to inhibit enzyme activity, may be used in combination. In addition, enzymes other than pectinase, such as α-amylase which breaks down starch or cellulase which breaks down cellulose, may also be used in combination.

[0033] By using the food performance improver according to the present invention in the production of food, the taste of the food is improved, and the taste stability, especially the taste stability when stored at room temperature for medium to long periods or when stored in the refrigerator, is improved. The effects of the food performance improver will be explained in detail in each example described later, but for example, in terms of improved taste stability, the crispness of baked goods and bread stored at room temperature for medium to long periods, the light and crisp texture of oven-risen bread, the moistness and melt-in-your-mouth texture of soufflé cheesecakes and choux pastry stored in the refrigerator, and the rich texture that melts smoothly on the tongue of foods containing cheese and chocolate are maintained over time. In the case of cooked rice, the chewy texture and freshness immediately after cooking are maintained.

[0034] The improvement in the taste of food according to the present invention cannot be explained by the prevention of retrogradation by β-conjugation of starch as described above. Furthermore, it is not clear whether the improvement in taste stability over time is solely due to the prevention of retrogradation by β-conjugation of starch. However, the inventors believe the following: When pectin polygalacturonase acts on the pectin contained in the raw material, the pectin chain is broken down, and the gaps within the cell wall increase. As a result, water evaporates more easily when heated, resulting in an improvement in taste, such as a crisp texture. In addition, because water evaporates more easily, the initial moisture contained in the starch chain is reduced, and as a result, changes over time due to moisture evaporation are suppressed, improving the taste stability of crispness.

[0035] Next, food products using the food performance improver according to the present invention and methods for producing the same will be specifically described with reference to various examples. It should be noted that the present invention is not limited to the examples described below, nor is it limited to the specific food products listed herein.

[0036] Furthermore, in each of the following examples, a food performance improver was used, which consisted of a pectinase having pectin polygalacturonase activity in combination with an additive such as dextrin. As the pectinase having pectin polygalacturonase activity, pectinase produced from Rhizopus oryzae was used. This pectinase is an enzyme having pectin polygalacturonase activity (hereinafter referred to as "PP" in each example). This enzyme has an optimal pH of 5.0 and an optimal temperature of 45°C, and its pectin polygalacturonase activity (potency) was defined as the enzyme activity unit (PPU) that hydrolyzes the glucosidic bond of pectic acid in 1 minute under reaction conditions of 40°C to produce a reducing sugar equivalent to 1 μmol of α-D-galacturonic acid monohydrate.

[0037] In this invention, the amount of food performance improver used is specified by the PPU per gram of the main ingredient in the food (wheat flour, rice flour, rice). However, in this invention, the amount of food performance improver added is not particularly limited. For example, it is sufficient to have 0.002 PPU or more per gram of wheat flour, and preferably 0.01 PPU or more. [Examples]

[0038] This first example focuses on fresh Western-style confectionery (soufflé cheesecake) and confirms the effect of a PP-containing food performance improver on fresh Western-style confectionery containing wheat flour (cake flour). Soufflé cheesecake has a high water activity (Aw, an indicator of food preservation) of about 0.9 to 0.8, and has the problem of being powdery and having a poor texture.

[0039] 1. Process of applying food performance improvers First, the ingredients were prepared by mixing 297g of milk with 119g of cake flour, 77g of egg yolks, 18g of granulated sugar, 190g of cream cheese, and 47g of margarine. The prepared ingredients were divided into eight portions, and four samples, Examples 1a to 1d, were each given a food performance improver at concentrations of 0.002, 0.01, 0.05, and 0.3 PPU per gram of flour, respectively. On the other hand, four samples, Comparative Examples 1a to 1d, were prepared as follows: no additive (1a), 2% less cake flour and 2% more milk (1b), 2% less cake flour and 2% more margarine (1c), and 0.3 Unit of α-amylase added (1d). Meringue (148g egg whites + 104g granulated sugar), which had been whipped separately, was added to each of the prepared ingredients to obtain the soufflé cheesecake batter.

[0040] 2. Food activation process (including heating process) Next, 50g of each sample batter was poured into cups and baked at 170°C for 27 minutes to produce eight soufflé cheesecakes, Examples 1a-1d and Comparative Examples 1a-1d. In Example 1, it is thought that PP acted particularly between room temperature and approximately 75°C, from the time of batter preparation to the baking at 170°C.

[0041] 3. Evaluation In this Example 1, the appearance of the soufflé cheesecake after baking (the height of the finished product) and the texture, specifically the fluffiness and the ease with which the bolus crumbled after chewing, were evaluated by scoring. Specifically, four evaluators with experience in evaluation rated the product on a scale from 0 (poor) to 5 (good), and the average score was taken. Here, fluffiness is defined as a texture that does not collapse in appearance and contains many air bubbles; a higher score indicates better fluffiness and is preferable. The ease with which the bolus crumbled after chewing refers to the texture coming together after repeated chewing, and how easily it melts in the mouth; a higher score indicates better crumbling and is preferable. In addition, for the overall evaluation, a total score of 10 points or more for the three evaluation items was assigned as A, 8 points or more as B, and anything else as C. The evaluation results are shown in Table 1.

[0042] [Table 1]

[0043] As can be seen from Table 1, all samples in Examples 1a to 1d, to which a PP-containing food performance improver was added, were judged to have an overall rating of A or B. In particular, Examples 1b to 1d, to which 0.01 PPU or more was added, received a high overall rating of A. In contrast, all samples in Comparative Examples 1a to 1d received an overall rating of C. This confirms that using a PP-containing food performance improver in wheat flour has a good effect on improving the taste of soufflé cheesecake. [Examples]

[0044] This second example focuses on baked goods (cookies) and confirms the effects of a PP-containing food performance improver on baked goods containing wheat flour (cake flour). Cookies have a low water activity (Aw) of around 0.8-0.5, which results in poor crispness due to the wheat flour. Furthermore, cookies with a high butter content require a moist texture that leaves a pleasant aftertaste without being greasy.

[0045] 1. Process of applying food performance improvers First, 260g of margarine and 180g of refined sugar were mixed, then 70g of whole egg was added, and finally 500g of cake flour was added to prepare the dough. The prepared ingredients were divided into nine portions, and for the four samples of Examples 2a to 2d, food performance improvers of 0.002, 0.01, 0.05, and 0.3 PPU per gram of wheat flour, respectively, were added. On the other hand, for the five samples of Comparative Examples 1a to 1e, no additives were used (2a), 10% of cake flour was replaced with modified starch (2b), 10% of cake flour was replaced with cornstarch (2c), 7% less whole egg and 7% more cake flour (2d), and 0.3 Unit of α-amylase was added (2e).

[0046] 2. Food activation process (including heating process) Next, the dough for each sample was cut out using a cookie cutter, and the cookies for nine samples, Examples 2a-2d and Comparative Examples 2a-2e, were baked in an oven at 170°C for 13 minutes. In this Example 2, it is thought that PP acted particularly well between room temperature and approximately 75°C, from the time of dough preparation to the baking at 170°C.

[0047] 3. Evaluation In this second example, the dough properties (moldability of the finished cookie) and texture (crispness and lack of powderiness) after the cookies were baked and cooled to room temperature were scored. Specifically, four evaluators with experience in evaluation rated the cookies on a scale from 0 (poor) to 5 (good), and the average score was taken. Crispness refers to a texture that crumbles easily when bitten, and a higher score indicates better crispness and is preferable. Lack of powderiness refers to a state where there is little grittiness felt on the tongue after crumbling, and a higher score indicates less powderiness and is preferable. For the overall evaluation, a total score of 10 points or more for the three items of dough properties and sensory evaluation was assigned as A, 8 points or more as B, and anything else as C. The evaluation results are shown in Table 2.

[0048] [Table 2]

[0049] As can be seen from Table 2, all samples in Examples 2a to 2d, to which the PP-containing food performance improver was added, received a high overall rating of A. In contrast, the samples in Comparative Examples 2a to 2d received an overall rating of C, and Comparative Example 2e received an overall rating of B. This confirms that using a PP-containing food performance improver in wheat flour has a good effect on improving the taste of cookies. [Examples]

[0050] This third example focuses on dumpling wrappers and confirms the effect of a PP-containing food performance improver on dumpling wrappers containing wheat flour (cake flour). Dumpling wrappers have a high water activity (Aw) and do not keep well. Furthermore, the edges where the dumpling wrappers overlap become hard both immediately after baking and after some time has passed, even when the moisture content is increased.

[0051] 1. Process of applying food performance improvers First, 65g of cake flour was mixed with 35g of water. In addition, 0.03 PPU of a food performance improver per gram of flour was added to the sample of Example 3. On the other hand, no food performance improver was added to the sample of Comparative Example 3. After that, the dough was rolled to 3mm in a pasta kneading machine, and then folded into thirds three times, and then flattened.

[0052] 2. Food activation process (including heating process) Next, the obtained dough was cut out using a 5cm mold to make dumpling wrapper dough. Then, the dough and dumpling filling of each sample were combined and shaped into dumplings. After that, they were steamed in a frying pan for 5 minutes, and then the water was evaporated for 2 minutes to obtain pan-fried dumplings. In this example 3, it is thought that PP acted particularly during the period from room temperature to about 75°C during dough preparation (rolling in a pasta kneading machine) and during baking from room temperature.

[0053] 3. Evaluation In this third example, the texture of the obtained pan-fried dumplings was evaluated by sensory assessment, with the softness of the dough and the ease with which the food bolus disintegrated after chewing being scored. Specifically, four evaluators with experience in evaluation rated the dumplings on a scale from 0 (poor) to 5 (good), and the average score was taken. Here, the softness of the dough was defined as a texture with little resistance felt against the teeth on the first bite, and a higher score indicated better softness and was preferable. The ease with which the food bolus disintegrated after chewing referred to how well the texture came together after repeated chewing, and a higher score indicated better disintegration and was preferable. In addition, for the overall evaluation, a total score of 8 points or more for the two evaluation items was assigned as A, 5 points or more as B, and anything else as C. The evaluation results are shown in Table 3.

[0054] [Table 3]

[0055] As can be seen from Table 3, the sample of Example 3, to which a food performance improver containing PP was added, received a high overall rating of A. In contrast, the sample of Comparative Example 3 received an overall rating of C. This confirms that using a food performance improver containing PP in wheat flour has a good effect on improving the taste of dumpling wrappers. [Examples]

[0056] This fourth example focuses on spring roll wrappers and wheat coatings, and confirms the effect of a PP-containing food performance improver on spring roll wrappers and wheat coatings containing wheat flour (cake flour). Spring roll wrappers and wheat coatings have high water activity (Aw) and do not keep well. In addition, there is a problem that the spring roll wrappers absorb moisture over time and become damp.

[0057] 1. Process of applying food performance improvers First, 65g of cake flour was mixed with 35g of water. In addition, 0.03 PPU of a food performance improver per gram of flour was added to the sample of Example 4. On the other hand, no food performance improver was added to the sample of Comparative Example 4. After that, the dough was rolled to 3mm in a pasta kneading machine, then folded into thirds three times, and then flattened.

[0058] 2. Food activation process (including heating process) Next, the resulting dough was cut out using a 5cm mold to create spring roll wrapper dough. This dough was then heated in oil at 180°C for 2 minutes. After that, only the wrappers were tasted and evaluated. In this example 4, it is thought that PP acted particularly during the period from room temperature to about 75°C during dough preparation (rolling using a pasta kneading machine) and baking at room temperature to 180°C.

[0059] 3. Evaluation In this Example 4, the texture of the obtained baked spring roll wrappers was evaluated by sensory evaluation, with the crispness of the dough and the ease with which the food bolus disintegrated after chewing being scored. Specifically, four evaluators with experience in evaluation rated the dough on a scale from 0 (poor) to 5 (good), and the average score was taken. Here, crispness of the dough refers to a texture where there is a moderate resistance when bitten, but the distance before it breaks is extremely short, resulting in a light and crisp texture. A higher score indicates a better and more desirable crispness. The ease with which the food bolus disintegrated after chewing refers to a texture that comes together after repeated chewing, but does not become lumpy, resulting in a good melt-in-the-mouth quality. A higher score indicates a better and more desirable disintegration. In addition, for the overall evaluation, a total score of 8 points or more for the two evaluation items was assigned as A, 5 points or more as B, and anything else as C. The evaluation results are shown in Table 4.

[0060] [Table 4]

[0061] As can be seen from Table 4, the sample of Example 4, to which a food performance improver containing PP was added, received a high overall rating of A. In contrast, the sample of Comparative Example 4 received an overall rating of C. This confirms that using a food performance improver containing PP in wheat flour has a good effect on improving the taste of spring roll wrappers and wheat coatings. [Examples]

[0062] This 5th example focuses on udon noodles and confirms the effect of a PP-containing food performance improver on udon noodles containing wheat flour (soft flour and strong flour). Udon noodles have a high water activity (Aw) and do not keep well. Furthermore, they have the problem of their texture changing over time.

[0063] 1. Process of applying food performance improvers First, 33g of weak flour, 33g of strong flour, and 0.5g of salt were mixed with 33.5g of water. In addition, 0.03 PPU of a food performance improver per gram of wheat flour was added to the sample of Example 5. On the other hand, no food performance improver was added to the sample of Comparative Example 5. After kneading these materials well, strong pressure was applied with the feet, and the dough was rolled, folded into thirds, and this process was repeated three times, resulting in a total of 10 minutes of rolling to obtain a noodle sheet.

[0064] 2. Food activation process (including heating process) Next, the rolled noodle sheet was flattened and cut into 5mm strips to obtain noodles. These noodles were boiled in boiling water for 8 minutes to obtain udon. The udon was then tasted and evaluated. In this Example 5, it is thought that PP acted particularly during the rolling of the noodle sheet and the boiling in boiling water, especially between room temperature and approximately 75°C.

[0065] 3. Evaluation In this Example 5, the texture of the obtained udon noodles was evaluated by sensory evaluation, with suppleness and smoothness of the noodle surface being scored. Specifically, four evaluators with experience in evaluation rated the noodles on a scale from 0 (poor) to 5 (good), and the average score was taken. Here, suppleness is defined as a state where there is a moderate resistance when bitten, but the distance before breaking is long, representing a supple texture. A higher score indicates better suppleness and is preferable. Smoothness of the noodle surface refers to the absence of roughness felt on the tongue and in the mouth when slurping the udon, resulting in a smooth feel down the throat. A higher score indicates better smoothness and is preferable. In addition, for the overall evaluation, a total score of 8 points or more for two evaluation items was assigned as A, 5 points or more as B, and anything else as C. The evaluation results are shown in Table 5.

[0066] [Table 5]

[0067] As can be seen from Table 5, the sample of Example 5, to which a food performance improver containing PP was added, received a high overall rating of A. In contrast, the sample of Comparative Example 5 received an overall rating of C. This confirms that using a food performance improver containing PP in wheat flour has a good effect on improving the taste of udon noodles. [Examples]

[0068] This 6th example focuses on bread, and the effects of a PP-containing food performance improver on bread containing wheat flour (strong flour) were confirmed. The loaf of bread has a high water activity (Aw), resulting in a lack of a crisp, crunchy texture. When chewed multiple times, the food bolus does not leave a lingering aftertaste, resulting in a crumbly texture. Similarly, the square loaf of bread has the problem of not being able to achieve a moist, smooth texture.

[0069] 1. Process of applying food performance improvers First, 371g of strong flour (Super Camellia), 7g of yeast (Saf-Yeast Red), and 220g of tap water were added to a molder and mixed at low speed for 3 minutes, then at medium speed for 1 minute to obtain dough. The dough was then proofed at 28°C and 78% humidity for 2 hours to obtain a starter. To the starter, 159.4g of strong flour, 55g of strong flour, 10g of skim milk powder, 10g of salt, and 146.2g of water were added. Here, the sample for Example 6 was given a food performance improver at a rate of 0.03 PPU per gram of flour. On the other hand, nothing was added to the sample for Comparative Example 6. For the main kneading, 21g of margarine was added after kneading at low speed for 30 seconds and at medium speed for 3 minutes. Then, it was mixed at low speed for 1 minute, and kneaded further at medium speed for 4 minutes.

[0070] 2. Food activation process (including heating process) Next, the obtained dough was left to rest at 24°C for 20 minutes, then shaped, and again left to rest at 24°C for 20 minutes before being rounded and shaped. Furthermore, the dough was placed in a proofing chamber and fermented at a temperature of 38°C and a humidity of 85% for 53 minutes. After fermentation, the bread was baked at 210°C for 27 minutes to produce two samples of bread, Example 6 and Comparative Example 6. In Example 6, it is thought that PP acted particularly during the period from room temperature to about 75°C during dough preparation (main kneading and resting) and during baking at room temperature to 210°C.

[0071] 3. Evaluation In this Example 6, the texture of the obtained bread was evaluated by sensory assessment, with the crispness after 1 day and the ease of disintegration of the bolus after chewing being scored. Specifically, four evaluators with experience in evaluation rated the bread on a scale from 0 (poor) to 5 (good), and the average score was taken. Here, crispness refers to the crisp texture felt on the first bite, and a higher score indicates better crispness and is preferable. The ease of disintegration of the bolus after chewing refers to how well the texture comes together after repeated chewing, and a higher score indicates better disintegration and is preferable. In addition, for the overall evaluation, a total score of 8 points or more for the two evaluation items was assigned as A, 5 points or more as B, and anything else as C. The evaluation results are shown in Table 6.

[0072] [Table 6]

[0073] As can be seen from Table 6, the sample of Example 6, to which a food performance improver containing PP was added, received a high overall rating of A one day after baking. Furthermore, it also received a high overall rating of A three days after baking. In contrast, the sample of Comparative Example 6 received an overall rating of C from one day after baking. This indicates that using a food performance improver containing PP in wheat flour imparts a good texture to the bread and also suppresses staling over time.

[0074] In addition, in this Example 6, the intensity of the browning of the bread after baking was evaluated sensorily. Although sensory evaluation and browning intensity were scored, the appearance of the bread is also important; both a well-browned, browned color and a pale color are desirable depending on the type of bread. Therefore, commentary evaluations were added. The evaluation results are shown in Table 7.

[0075] [Table 7] [Examples]

[0076] This 6th example focuses on cooked rice (non-glutinous rice) and confirms the effects of a PP-containing food performance improver on cooked rice. Cooked rice with high water activity (Aw) has two problems: loss of grain texture and poor mouthfeel when water is added, and suppression of hardness during refrigeration.

[0077] 1. Process of applying food performance improvers First, 150g of raw rice (Aichi no Kaori) was washed with water, and then soaked in water at a 160% water ratio so that the total weight of the rice and water was 390g. A food performance improver of 0.04 PPU per gram of raw rice was added to the sample prepared in this way for Example 7. No additives were added to the sample for Comparative Example 7.

[0078] 2. Food activation process (including heating process) Next, each sample from Example 7 and Comparative Example 7 was cooked using the normal cooking mode of a commercially available electric rice cooker (electric pot). In Example 7, it is considered that PP acted particularly during cooking from room temperature to 100°C after the addition of the food performance improver, especially between room temperature and approximately 75°C.

[0079] 3. Evaluation In this Example 7, the deterioration of texture of cooked rice over time was confirmed under both room temperature and refrigerated storage conditions. For room temperature storage, the texture was checked 4 hours and 16 hours after cooking at room temperature. For refrigerated storage, vinegar was mixed with each sample immediately after cooking, then transferred to a plastic container and stored in a refrigerator (4°C). The texture was checked 16 hours and 24 hours later. For room temperature storage, the texture was evaluated by scoring three items: moisture retention, chewiness, and surface graininess, using sensory evaluation. For refrigerated storage, the texture was evaluated by scoring three items: softness, moisture retention, and chewiness, using sensory evaluation. Specifically, four evaluators with experience in evaluation rated the samples on a scale of 0 (poor) to 5 (good), and the average score was taken.

[0080] Here, "moisture retention" refers to a state where the surface is moist, but the rice grains are holding onto water; a higher score indicates better moisture retention and is preferable. "Chewiness" refers to the chewy, resilient feeling felt against the teeth when bitten; a higher score indicates better chewiness and is preferable. "Graininess of the surface" refers to the resilient feeling felt against the teeth at the beginning of biting; a higher score indicates better graininess of the surface and is preferable. "Softness of the surface" refers to a state where there is no resilience when bitten; a higher score indicates better softness and is preferable. In addition, for the overall evaluation, a total score of 10 points or more for the three sensory evaluation items was assigned as A, 8 points or more as B, and anything else as C. As evaluation results, deterioration under room temperature storage is shown in Table 8, and deterioration under refrigeration storage is shown in Table 9.

[0081] [Table 8]

[0082] As can be seen from Table 8, in storage at room temperature to evaluate deterioration at room temperature, the sample of Example 7, to which a food performance improver containing PP was added, received an overall evaluation of B 4 hours after cooking. Furthermore, it also received an overall evaluation of B 16 hours after cooking, indicating no change over time. In contrast, the sample of Comparative Example 7 received an overall evaluation of C at both 4 hours and 16 hours after cooking. This confirms that using a food performance improver containing PP in cooked rice has a good effect on storage at room temperature. This confirms that using a food performance improver containing PP in raw rice has a good effect on storage of cooked rice at room temperature.

[0083] [Table 9]

[0084] As can be seen from Table 9, in the storage in a refrigerator to evaluate refrigeration deterioration, the sample from Example 7, to which a food performance improver containing PP was added, received a high overall rating of A after 16 hours of refrigeration. Furthermore, it received an overall rating of B after 24 hours of refrigeration. In contrast, the sample from Comparative Example 7 received an overall rating of C at both 16 hours and 24 hours of refrigeration. This confirms that using a food performance improver containing PP in raw rice has a good effect on the refrigerated storage of cooked rice. [Examples]

[0085] This example 7 focuses on shiratamako (rice flour dumplings) and confirms the effect of a PP-containing food performance improver on shiratamako containing glutinous rice flour. Shiratamako has a high water activity (Aw) and does not keep well. Furthermore, even within the shelf life, there is a problem of increased brittleness in texture due to aging, etc.

[0086] 1. Process of applying food performance improvers First, 54.5g of 100% glutinous rice flour was mixed with 45.5g of water. In addition, 0.04 PPU of a food performance improver was added to the sample of Example 8 per gram of glutinous rice flour. On the other hand, no food performance improver was added to the sample of Comparative Example 8. After kneading these materials well, the mixture was rolled into 10g balls to obtain shiratamako (rice flour dumplings).

[0087] 2. Food activation process (including heating process) Next, boiling water was prepared in a pot, and each sample from Example 8 and Comparative Example 8 was added and boiled for 7 minutes. After that, the water was immersed in ice water for 15 minutes to obtain the mochi balls. In Example 8, it is thought that PP acted particularly during the boiling process from room temperature to 100°C after the addition of the food performance improver, especially between room temperature and approximately 75°C.

[0088] 3. Evaluation In this example 8, the texture of the mochi balls was evaluated by scoring two items based on sensory evaluation: moisture retention and chewiness. Specifically, four evaluators with experience in evaluation rated the mochi balls on a scale from 0 (poor) to 5 (good), and the average score was taken. Here, moisture retention refers to a state where the surface is moist, but the mochi flour is holding onto the water; a higher score indicates better moisture retention and is preferable. Chewiness refers to the chewy resilience felt when bitten, and the subsequent suppleness; a higher score indicates better chewiness and is preferable. In addition, for the overall evaluation, a total score of 8 points or more for the two sensory evaluation items was assigned as A, 5 points or more as B, and anything else as C. The evaluation results are shown in Table 10.

[0089] [Table 10]

[0090] As can be seen from Table 10, the sample of Example 8, to which a food performance improver containing PP was added, received a high overall rating of A. In contrast, the sample of Comparative Example 8 received an overall rating of C. This confirms that using a food performance improver containing PP in glutinous rice flour has a good effect on improving the taste of mochi. [Examples]

[0091] This fourth example focuses on potato chips and confirms the effect of a PP-containing food performance improver on the texture of potato chips. Potato chips have the problem of losing their crispness over time after being fried.

[0092] 1. Process of applying food performance improvers First, the potatoes were peeled and sliced ​​using a slicer. Then, the sample from Example 9 was immersed in water mixed with 0.03 PPU of food performance improver per gram of potato and stored at room temperature for 30 minutes. On the other hand, the sample from Comparative Example 9 was immersed in water without the food performance improver and stored at room temperature for 30 minutes.

[0093] 2. Food activation process (including heating process) Next, the water was drained from the potatoes after they had been stored at room temperature for 30 minutes, and they were fried in oil at 180°C for 10 minutes to obtain potato chips. In this example 9, it is thought that PP acted particularly during the period from room temperature to about 75°C when the sliced ​​potatoes were soaked in water mixed with the food performance improver and then fried in oil at 180°C.

[0094] 3. Evaluation In this Example 9, oil-prepared potato chips were stored in aluminum pouches, and the change in texture over time was evaluated after 1 day and 14 days. No desiccants were added to the aluminum pouches. The texture of the potato chips was evaluated by scoring one item, crispness, through sensory evaluation. For the sensory evaluation, four experienced evaluators scored from 0 (poor) to 5 (good), and the average score was taken. Here, crispness is defined as the crisp texture felt on the first bite, and a higher score indicates better crispness and is preferable. Furthermore, a score of 4 or higher for one evaluation item was assigned an A, a score of 3 or higher a B, and anything else a C. In addition, comments from the evaluators were added. The evaluation results are shown in Table 11.

[0095] [Table 11]

[0096] As can be seen from Table 11, the sample from Example 9, which was immersed in water mixed with a PP-containing food performance improver, received a high overall rating of A after 1 day of oil treatment. Furthermore, it also received an overall rating of A after 14 days of oil treatment, indicating no change over time. In contrast, the sample from Comparative Example 9, which was immersed in ordinary water, received an overall rating of C at both 1 day and 14 days of oil treatment. This confirms that immersing sliced ​​potatoes in water mixed with a PP-containing food performance improver has a positive effect on the texture of potato chips.

[0097] As explained above, according to the present invention, wheat powder, rice , or, rice powder This invention provides a method for manufacturing food that can improve the taste of the raw materials used, as well as the taste over time after manufacturing, particularly the taste of food that is stored at room temperature for medium to long periods or refrigerated.

Claims

1. A method for producing food products in which the taste and / or taste stability of food products made from wheat flour, rice, or rice flour is improved, A step of adding a food performance improver containing pectinase having pectin polygalacturonase activity as an enzyme to the raw materials or work-in-progress products including wheat flour, rice, or rice flour, A method for producing food, characterized by comprising an activation step for activating the enzyme in the raw material or work-in-progress product after the impregnation step.

2. The method for producing food according to claim 1, characterized in that the pectinase is pectin polygalacturonase.

3. The activation step includes a heating step in which the raw material or work-in-progress product after the application step is subjected to heat treatment. The method for producing food according to claim 1 or 2, characterized in that, in the heating step, the raw material or work-in-progress product of the food to which the food performance improver has been applied is subjected to heat treatment in a temperature range of 5°C to 50°C.

4. The method for producing the food according to claim 3, characterized in that the food is a food that is stored for a long period of time or stored in the refrigerator.

Images