Compositions for modifying rice-based foods, and methods for modifying rice-based foods.

Abstract

This invention provides a technique for modifying rice products. The rice product is modified using the following component (A): (A) α-amylase from Bacillus licheniformis.

Description

[Technical Field]

[0001] This invention relates to a technique for modifying rice food products. [Previous Technology]

[0002] Raw rice undergoes alpha gelatinization (gelatinization) when heated in the presence of moisture (i.e., cooking), transforming it into a form suitable for human consumption. However, during cooking, rice may burn in the cooking container. Furthermore, cooked rice undergoes beta gelatinization (staling) over time, resulting in a deterioration in flavor. Therefore, technologies are being developed to modify rice products, such as inhibiting burning or staling.

[0003] Known techniques for modifying rice include methods that use α-amylase and protease to prevent rice from burning (Patent Document 1), methods that use α-amylase to inhibit rice aging (Patent Document 2), and methods that use enzymes such as α-amylase to modify rice (Patent Document 3). [Prior Art Documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2005-341942 [Patent Document 2] Japanese Patent Application Publication No. 7-289186 [Patent Document 3] Japanese Patent Application Publication No. 2004-290075 [Summary of the Invention]

[0005] [The problem that the invention aims to solve]

[0006] The present invention addresses the problem of providing a technology for modifying rice-based food products. [Means for solving the problem]

[0007] The inventors discovered that by cooking rice in the presence of α-amylase from Bacillus licheniformis, rice products can be successfully modified, thus completing the present invention.

[0008] That is, the present invention can be exemplified as follows. [1] A composition for manufacturing or modifying rice food, which contains the following component (A): (A) α-amylase from Bacillus licheniformis. [2] As described above, wherein the modification is to inhibit the burning and / or aging of rice food. [3] As described above, further containing the following component (B): (B) glycotransferase. [4] As described above, wherein the glycotransferase is maltotriose transferase. [5] A method for manufacturing rice food, comprising the step of treating rice food raw materials with the following component (A): (A) α-amylase from Bacillus licheniformis. [6] As described above, wherein the rice food manufactured is a modified rice food. [7] A method for modifying rice food, comprising the step of treating the rice food raw material with the following component (A): (A) α-amylase from Bacillus licheniformis. [8] As described above, wherein the modification is to inhibit scorching and / or aging of the rice food. [9] As described above, wherein the treatment is carried out during cooking.

[10] As described above, wherein the amount of the aforementioned component (A) added is 0.001 to 10 U per 1g of raw rice.

[11] As described above, further comprising the step of treating the aforementioned rice food raw material with the following component (B): (B) glycosyltransferase.

[12] As described above, wherein the aforementioned glycosyltransferase is maltotriose transferase.

[13] A rice food modifier or rice food manufacturing agent, comprising the following component (A): (A) α-amylase from Bacillus licheniformis.

[14] As described above, wherein the aforementioned modification is to inhibit the burning of rice and / or the aging of rice.

[15] As described above, wherein the aforementioned agent further contains the following component (B): (B) glycotransferase.

[16] As described above, wherein the aforementioned glycotransferase is maltotriose transferase.

Implementation Method

[0010] <1> Active ingredient

[0011] In this invention, the following component (A) is used as the active ingredient: (A) α-amylase from Bacillus licheniformis.

[0012] That is, the above-mentioned component (A) is also referred to as the "active ingredient".

[0013] By utilizing active ingredients, rice products can be modified, thus achieving the effect of modifying rice products. This effect is also referred to as the "rice product modification effect." In other words, by utilizing active ingredients, rice products can be modified more effectively compared to not utilizing active ingredients. Therefore, active ingredients can be used for the modification of rice products.

[0014] Furthermore, the modification of rice products can result in modified rice products. In other words, modified rice products can be manufactured by utilizing active ingredients. That is, compared to not utilizing active ingredients, it is more possible to manufacture modified rice products by utilizing active ingredients. Therefore, active ingredients can be used in the manufacture of rice products (specifically, the manufacture of modified rice products). "Modification of rice products" and "manufacturing of modified rice products" can be used interchangeably.

[0015] By utilizing active ingredients, especially compared to the use of α-amylase from organisms other than Bacillus licheniformis, a higher rice food modification effect can be obtained. Organisms other than Bacillus licheniformis include Bacillus amyloliquefaciens, Bacillus subtilis, and Aspergillus oryzae.

[0016] The active ingredient described in the method of the present invention, described later, is used for the modification or manufacture of rice food products.

[0017] The modification of rice products can include inhibiting the burning or aging of rice products. The aging of rice products is also referred to as "deterioration of rice products." In particular, the modification of rice products can include inhibiting the burning of rice products. Burning of rice products can be categorized as burning during the rice product manufacturing process (e.g., cooking). Burning of rice products during the rice product manufacturing process (e.g., cooking) can be categorized as burning occurring at the contact surface between the rice product and the cooking utensil (e.g., cooking container). Aging of rice products can be categorized as aging of rice products after the rice product manufacturing process (e.g., after cooking). Aging of rice products after the rice product manufacturing process (e.g., after cooking) can be categorized as aging of rice products over time after the rice product manufacturing process (e.g., after cooking). The temperature during the time elapsed after the rice product manufacturing process (e.g., after cooking) is not particularly limited. The temperature of rice-based food products after a period of time following preparation (e.g., after cooking) can be, for example, equivalent to freezing, refrigeration, room temperature, insulation, heating, or a combination thereof. The temperature of rice-based food products after a period of time following preparation (e.g., after cooking) can be, for example, above -20°C, above -10°C, above 0°C, above 10°C, above 20°C, above 30°C, above 40°C, above 50°C, above 60°C, above 70°C, above 80°C, or above 90°C; or below 100°C, below 90°C, below 80°C, below 70°C, below 60°C, below 50°C, below 40°C, below 30°C, below 20°C, below 10°C, below 0°C, or below -10°C, or a combination thereof that does not contradict each other. The length of time elapsed after rice products are manufactured (e.g., after cooking) can be, for example, more than 1 hour, more than 2 hours, more than 3 hours, more than 6 hours, more than 12 hours, more than 18 hours, or more than 24 hours; it can also be less than 60 hours, less than 48 hours, less than 36 hours, less than 24 hours, less than 18 hours, less than 12 hours, or less than 6 hours, or a combination thereof. The aging of rice products can specifically be categorized as a decrease in the softness or stickiness of the rice. Whether rice products have undergone modification can be confirmed by comparing the modification parameters (e.g., burning or aging) between rice products manufactured using active ingredients and those manufactured without active ingredients. The method for measuring the modification parameters can be appropriately selected according to various conditions, such as the type of parameter. Burning of rice products can be determined by, for example, visually inspecting the degree of burning. The degree of burning can be determined by, for example, the color or area of ​​the burnt rice. In other words, if, for example, the burnt color of rice products made using the active ingredient is lighter than that of rice products made without the active ingredient, it can be determined that the burning of the rice products is suppressed.Furthermore, for example, if the charred area of ​​rice products made using the active ingredient is smaller than that of rice products made without the active ingredient, it can be determined that charring of the rice products is suppressed. The aging of rice products can be measured, for example, by a sensory evaluation conducted by participants in an expert panel. The aging of rice products can be measured, for example, by measuring the aging of rice products over time after they have been manufactured under any of the conditions exemplified above (e.g., after cooking). Specifically, the aging of rice products can be measured, for example, by storing the rice products at 20°C for 30 hours after manufacturing (e.g., after cooking).

[0018] Furthermore, the modification of rice-based foods can specifically refer to the modification of the rice portion that constitutes the rice-based foods. Therefore, "modification of rice-based foods" specifically refers to the modification of the rice portion that constitutes the rice-based foods. In addition, the "rice-based foods" mentioned in "modification of rice-based foods" specifically refers to the rice portion that constitutes the rice-based foods.

[0019] "α-Amylase" refers to endoamylase, specifically, a protein (EC 3.2.1.1, etc.) that catalyzes the random cleavage of α-1,4-D-glucan chains. This activity is also referred to as "α-amylase activity." α-Amylases can be categorized into liquefying α-amylases and saccharifying α-amylases. Liquefying α-amylases, in particular, cleave α-1,4-D-glucan chains into coarse fragments, preferentially producing high-molecular-weight products. Saccharifying α-amylases, in particular, cleave α-1,4-D-glucan chains into finer fragments, preferentially producing low-molecular-weight products such as glucose or maltose.

[0020] The term "α-amylase from Bacillus licheniformis" means α-amylase derived from Bacillus licheniformis. The phrase "α-amylase from Bacillus licheniformis" is not limited to the case where the α-amylase is found in Bacillus licheniformis, but also includes the case where the α-amylase is an artificially modified form of the α-amylase found in Bacillus licheniformis. Artificially modified forms are not particularly limited as long as they possess the desired α-amylase activity. The α-amylase from Bacillus licheniformis can be, for example, an enzyme obtained by production from Bacillus licheniformis, or an enzyme obtained through heterologous expression (i.e., a recombinant enzyme). The α-amylase from Bacillus licheniformis can be, for example, a commercially available product, or an enzyme obtained through appropriate manufacturing. Commercially available α-amylases from Bacillus licheniformis include Kokugen SD-T (Amano Enzyme Co., Ltd.).

[0021] The α-amylase from *Bacillus licheniformis* may or may not contain components other than the α-amylase from *Bacillus licheniformis*. The α-amylase from *Bacillus licheniformis* may also contain, for example, other enzymes. That is, the α-amylase from *Bacillus licheniformis* can be purified α-amylase from *Bacillus licheniformis*, or materials containing α-amylase from *Bacillus licheniformis* can be used. Materials containing α-amylase from *Bacillus licheniformis* include, for example, cultures of microorganisms that produce α-amylase from *Bacillus licheniformis*, culture supernatants isolated from such cultures, bacterial cells isolated from such cultures, and processed products of such bacterial cells. The α-amylase from *Bacillus licheniformis* can be purified to the desired degree.

[0022] The activity of α-amylase can be determined according to the following procedure. That is, the activity of α-amylase can be determined by incubating the enzyme with a substrate and measuring the degradation of the substrate on which the enzyme depends. The degradation of the substrate can be measured by, for example, the formation of reducing ends (i.e., an increase in reducing power). The increase in reducing power can be measured by, for example, the dinitrosalicylic acid (DNS) method or the Somogyi-Nelson method. The amount of enzyme that decomposes 1 μmol of substrate (i.e., produces 1 μmol of reducing ends) in 1 minute at 40°C and pH 6.0 using a 1.3% soluble starch solution as a substrate is defined as 1 U (Unit).

[0023] <2>The composition of the present invention is a composition containing an effective ingredient.

[0024] That is, the composition of the present invention is a composition containing the following component (A): (A) α-amylase from Bacillus licheniformis.

[0025] By utilizing the composition of the present invention, rice-based food products can be modified, thus achieving the effect of modifying rice-based food products. Therefore, the composition of the present invention can be used for modifying rice-based food products. That is, the composition of the present invention can be, for example, a composition for modifying rice-based food products. In addition, the composition of the present invention can be, for example, a rice-based food modifier (i.e., an agent for modifying rice-based food products).

[0026] Furthermore, by utilizing the composition of the present invention, modified rice products can be manufactured. Therefore, the composition of the present invention can be used in the manufacture of rice products (specifically, the manufacture of modified rice products). That is, the composition of the present invention can be, for example, a composition for the manufacture of rice products (specifically, the manufacture of modified rice products). Additionally, the composition of the present invention can be, for example, a rice product manufacturing agent (i.e., an agent for manufacturing rice products).

[0027] The components of the present invention, as described in the method of the present invention described later, can be used for the modification or manufacture of rice food products.

[0028] The composition of the present invention may or may not be formed from the active ingredient. That is, the composition of the present invention may also contain ingredients other than the active ingredient. The composition formed from the active ingredient may also be other than the composition of the present invention.

[0029] Components other than the active ingredient are not subject to special restrictions as long as they do not impair the quality improvement effect of the rice product. Components other than the active ingredient may be appropriately selected according to various conditions such as the type of raw material for the rice product or the type of rice product. Components other than the active ingredient may include those added to food or pharmaceutical products.

[0030] Ingredients other than the active ingredient may specifically include glycotransferases or hemicellulases. Glycotransferases or hemicellulases may be effective in, for example, inhibiting the staling of rice products. Hemicellulases may be effective in, for example, inhibiting the drying of the surface of rice products (specifically, the surface of the rice contained in the rice product). Drying of the surface of rice products may be caused by overheating when heating rice products (e.g., refrigerated rice products) (e.g., heating using a microwave oven).

[0031] The term "glycotransferase" refers to a protein with activity that catalyzes glycan transfer reactions. Examples of glycotransferases include maltotriose transferase (MTT), branching enzymes, and transglucosidases. "Maltotriose transferase" refers to a protein with activity that catalyzes the cleavage of maltotriose units from an α-1,4-D-glucan chain and their transfer to another α-1,4-D-glucan chain. The transfer of maltotriose units can occur intramolecularly, intermolecularly, or both. "Branching enzyme" refers to a protein with activity that catalyzes the cleavage of a sugar chain from an α-1,4-D-glucan chain and its transfer to the 6-OH group of the α-1,4-D-glucan chain, resulting in a branched structure with α-1,6-glycosidic bonds (EC 2.4.1.18, etc.). The transfer of sugar chains can occur intramolecularly, intermolecularly, or both. The term "transglucosidase" refers to a protein (EC 3.2.1.2, etc.) that catalyzes the cleavage of glucose units from the non-reducing ends of α-1,4-D-glucan chains, transferring them to the 6-OH groups of the α-1,4-D-glucan chains to create branched structures with α-1,6-glycosidic bonds. This transfer of glucose units can occur intramolecularly, intermolecularly, or both.

[0032] The source of glycotransferases is not particularly limited. Glycotransferases can come from microorganisms, animals, plants, etc. Furthermore, glycotransferases can utilize homologs of well-known glycotransferases. Additionally, glycotransferases can utilize artificially modified forms of well-known glycotransferases or their homologs. Glycotransferases can be, for example, enzymes obtained through heterologous expression (i.e., recombinant enzymes). Glycotransferases can be, for example, commercially available products or enzymes obtained through appropriate manufacturing. For example, commercially available maltotriose transferases include glycotransferase "Amano" (Amano Enzyme Co., Ltd.). Additionally, commercially available branching enzymes include branching enzyme A (Nagase Sangyo Co., Ltd.). Additionally, commercially available transglucosidases include transglucosidase L "Amano" (Amano Enzyme Co., Ltd.).

[0033] Glycotransferases may or may not contain components other than glycotransferases. Glycotransferases may also contain, for example, other enzymes. That is, glycotransferases may be purified glycotransferases or materials containing glycotransferases may be used. Materials containing glycotransferases may include cultures of microorganisms that produce glycotransferases, culture supernatants isolated from such cultures, bacterial cells isolated from such cultures, and processed products of such bacterial cells. Glycotransferases may be purified to the desired degree. A single glycotransferase may be used, or a combination of two or more glycotransferases may be used.

[0034] The activity of glycotransferases can be determined according to the following procedure. That is, the activity of glycotransferases can be determined by incubating the enzyme with a substrate and measuring the transfer of sugar residues on which the enzyme depends.

[0035] For example, the activity of maltotriose transferase can be determined according to the following procedure. That is, the activity of maltotriose transferase is determined by adding 0.5 mL of enzyme solution to 2 mL of matrix solution (1% maltotetraose (prepared by Hayashihara Biochemical Research Institute) in 10 mmol / L MES buffer (pH 6.5)), reacting at 40°C for 60 minutes, and then quantifying the amount of glucose produced. The amount of glucose produced can be determined by, for example, a Glucose CII-Test Wako (Wako Pure Chemical Industries Co., Ltd.). The amount of enzyme that produces 1 μmol of glucose in 2.5 mL of reaction solution per minute in this reaction system is defined as 1 U (Unit).

[0036] For example, the activity of branching enzymes can be determined according to the following procedure. That is, the activity of branching enzymes is determined by adding 50 μl of enzyme solution (0.1 M phosphate buffer (pH 7.0) containing enzymes) to 50 μl of matrix solution (0.1% amylose B (Nacalai Tesque) in 0.08 M phosphate buffer (pH 7.0)), reacting at 50 °C for 30 minutes, adding 2 ml of iodine reagent (0.5 ml of a solution made by dissolving 0.26 g I2 and 2.6 g KI in 10 ml of ultrapure water, diluted with 0.5 ml of 1 N HCl to a final volume of 130 ml), and measuring the absorbance at 660 nm. The amount of enzyme that reduces the absorbance at 660 nm by 1% in 1 minute in this reaction system is defined as 1 U (Unit).

[0037] The term "hemicellulase" refers to a protein that has the activity of catalyzing the hydrolysis of hemicellulose. "Hemicellulose" refers to a polysaccharide that constitutes the cell wall of plants, and is a compound other than cellulose and pectin. Examples of hemicellulose include xylan, mannan, and complex polysaccharides containing these (arabinoxylan, glucuronide-xylan, glucomannan, etc.). Examples of hemicellulase include xylanase or mannanase. Xylanase is particularly noteworthy. The term "xylanase" refers to a protein that has the activity of catalyzing the hydrolysis of xylan or complex polysaccharides containing it (arabinoxylan or glucuronide-xylan, etc.). The term "mannanase" refers to a protein that has the activity of catalyzing the hydrolysis of mannan or complex polysaccharides containing it (glucomannan, etc.).

[0038] The source of hemicellulase is not particularly limited. Hemicellulase can come from microorganisms, animals, plants, etc. Furthermore, hemicellulase can utilize homologs of known hemicellulases. Additionally, hemicellulase can utilize artificially modified versions of known hemicellulases or their homologs. Hemicellulase can be, for example, an enzyme obtained through heterologous expression (i.e., a recombinant enzyme). Hemicellulase can be, for example, commercially available products, or enzymes obtained through appropriate manufacturing. Examples of commercially available hemicellulases include Amano 90 (Amano Enzyme Co., Ltd.) and Sumizyme X (Shin Nippon Chemical Co., Ltd.).

[0039] Hemicellulase may or may not contain components other than hemicellulase. Hemicellulase may also contain, for example, other enzymes. That is, purified hemicellulase or materials containing hemicellulase may be used. Materials containing hemicellulase may include cultures of microorganisms that produce hemicellulase, culture supernatants isolated from such cultures, bacterial cells isolated from such cultures, and processed products of such bacterial cells. Hemicellulase may be purified to the desired degree. One hemicellulase may be used, or two or more hemicellulases may be used in combination.

[0040] The activity of hemicellulase can be determined according to the following procedure. That is, the activity of hemicellulase can be determined by incubating the enzyme with a substrate and measuring the degradation of the substrate on which the enzyme depends. The degradation of the substrate can be measured by, for example, the formation of reducing sugars (i.e., the increase of reducing power).

[0041] For example, the activity of hemicellulase (e.g., xylanase) can be determined according to the following procedure. That is, the activity of hemicellulase (e.g., xylanase) is determined by using a 10 mg / ml hemicellulose solution (e.g., a 10 mg / ml xylan solution) as a matrix, adding 1 mL of enzyme solution to 1 mL of matrix and 3 mL of 0.1 mol / L acetate-sodium acetate buffer (pH 4.5), reacting at 40°C for 30 minutes, adding 2 mL of Somogyi reagent, heating in a boiling water bath for 20 minutes, cooling, adding 1 mL of Nelson solution, mixing until the cuprous oxide precipitate is completely dissolved, and adjusting with water to 25 mL. After centrifugation, the change in absorbance at 500 nm is measured, and the amount of reducing sugar produced is calculated. The amount of enzyme that produces the equivalent of 1 mg of xylose in 1 minute in this reaction system is defined as 100 U (Unit).

[0042] Other than the active ingredient, specifically, ingredients effective in the manufacture of rice-based foods may also be listed. Ingredients effective in the manufacture of rice-based foods may include the rice-based food ingredients described below.

[0043] Other than the active ingredient, one ingredient may be used, or two or more ingredients may be used in combination.

[0044] The composition of the present invention can be manufactured, for example, by appropriately mixing the active ingredient and any other ingredients.

[0045] The components of the present invention can be suitably formulated, for example. Additives can be suitably used during formulation. Examples of additives include excipients, binders, disintegrants, lubricants, stabilizers, flavoring and odor-correcting agents, diluents, surfactants, and solvents. Additives can be suitably selected according to various conditions, such as the shape of the components of the present invention.

[0046] The shape of the composition of the present invention is not particularly limited. The composition of the present invention can be any shape, such as powder, fragments, tablets, paste, liquid, etc.

[0047] The content of each component (i.e., the active ingredient and any other components) in the composition of the present invention is not particularly limited as long as the rice food modification effect can be obtained. The content of each component in the composition of the present invention can be appropriately set according to various conditions such as the type of component, the amount of each component used in the modification or manufacturing of the rice food, and the amount of the composition of the present invention used in the modification or manufacturing of the rice food.

[0048] The content of the active ingredient in the composition of the present invention is higher than 0% (w / w) and lower than 100% (w / w). The content of the active ingredient in the composition of the present invention may, for example, be 0.001% (w / w) or more, 0.01% (w / w) or more, 0.1% (w / w) or more, 1% (w / w) or more, or 10% (w / w) or less, 99.9% (w / w) or less, 50% (w / w) or less, 10% (w / w) or less, or 1% (w / w) or less, or a combination thereof that does not contradict each other.

[0049] In addition, the content of the active ingredient in the composition of the present invention, for example, per 1g of the composition of the present invention, may be 0.005U or more, 0.01U or more, 0.02U or more, 0.05U or more, 0.1U or more, 0.2U or more, 0.5U or more, 1U or more, 1.5U or more, 2U or more, 2.5U or more, 3.5U or more, 5U or more, 10U or more, 25U or more, 50U or more, 100U or more, 200U or more, or 500U or more, or less than 50000U, or less than 20000U, less than 10000U, less than 5000U, less than 2500U, less than 1000U, less than 500U, less than 250U, less than 100U, less than 50U, less than 25U, less than 10U, less than 5U, less than 2U, less than 1U, less than 2U, less than 1U, or less than 0.5U, or may be a combination thereof that does not contradict each other. The content of the active ingredient in the composition of the present invention, specifically, for example, may be 0.05-50000U, 0.5-5000U, 1-500U, or 1.5-50U per 1g of the composition of the present invention.

[0050] Furthermore, the content of each component (i.e., the active ingredient and any other components) in the composition of the present invention can be set such that, for example, when modifying or manufacturing rice food using the composition of the present invention, the amount of each component added is within a desired range. The amount of each component added can be, for example, the range exemplified in the description of the method of the present invention (described later).

[0051] The components contained in the composition of the present invention (i.e., the active ingredient and any other components) are mixed together in the composition of the present invention, or may be contained separately, or in any combination thereof. For example, the composition of the present invention can be provided as a combination of components packaged separately. In this case, the components contained in the combination can be used together appropriately.

[0052] <3>The method of the present invention is a method comprising the step of utilizing an effective ingredient.

[0053] That is, the method of the present invention includes the step of utilizing the following component (A): (A) α-amylase from Bacillus licheniformis.

[0054] Specifically, the method of the present invention, by utilizing the active ingredient, can modify rice products, thereby achieving the effect of modifying rice products. Therefore, the method of the present invention can be implemented for the modification of rice products. That is, the method of the present invention can be, for example, a method for modifying rice products. This method is also referred to as the "modification method of the present invention".

[0055] Furthermore, by means of the method of the present invention, specifically by utilizing the active ingredient, a modified rice product can be manufactured. Therefore, the method of the present invention can be implemented for the manufacture of rice products (specifically, the manufacture of modified rice products). That is, the method of the present invention can be, for example, a method for manufacturing rice products (specifically, a modified method for manufacturing rice products). This method is also referred to as "the manufacturing method of the present invention".

[0056] In the modification or manufacture of rice-based foods, the active ingredient can be utilized in the treatment of the rice-based food raw materials. That is, the utilization of the active ingredient can include treating the rice-based food raw materials with the active ingredient. In other words, the method of the present invention can be, for example, a method for modifying rice-based foods that includes the step of treating the rice-based food raw materials with the active ingredient. Furthermore, the method of the present invention can be, for example, a method for manufacturing rice-based foods (specifically, a modified rice-based food) that includes the step of treating the rice-based food raw materials with the active ingredient. Moreover, "treating the rice-based food raw materials with the active ingredient" is also referred to as "causing the rice-based food raw materials to react with the active ingredient." Furthermore, the step of "treating the rice-based food raw materials with the active ingredient" is also referred to as a "processing step." That is, the method of the present invention can include a processing step.

[0057] The active ingredient can be used in any form that can act on the rice food raw material during the processing of the rice food raw material. The active ingredient can be used in the form of the composition of the present invention, for example, during the processing of the rice food raw material. That is, "processing the rice food raw material with the active ingredient" also includes processing the rice food raw material with the composition of the present invention.

[0058] The modification or manufacture of rice-based foods, for example, can be carried out in the same manner as the manufacture of ordinary rice-based foods, except for the use of active ingredients. That is, the modification or manufacture of rice-based foods, for example, can be carried out using the same rice-based food ingredients as ordinary rice-based foods, under the same manufacturing conditions, except for the use of active ingredients. In addition, either the rice-based food ingredients or the manufacturing conditions can be appropriately modified for the modification or manufacture of rice-based foods. The method of the present invention may include a step of manufacturing rice-based foods from rice-based food ingredients. This step is also referred to as the "rice-based food manufacturing step". In addition, the processing step may be a step of treating the rice-based food ingredients with active ingredients to manufacture rice-based foods.

[0059] The term "rice-based food" refers to food containing rice. Rice-based food can be food made solely from raw rice, or food made from raw rice and other ingredients. Examples of rice-based food include white rice, red bean rice, vinegared rice, colored rice, flavored rice, mixed rice, fried rice, pilaf, Spanish seafood rice, omelet rice, sticky rice, Italian risotto, doria, sashimi, porridge, ochazuke, rice balls, sushi, curry rice, rice bowls, and bento boxes. Rice-based food can be provided in any form, such as frozen, refrigerated, aseptically packaged, prepared, dried, or canned.

[0060] The term "rice food ingredients" refers to food materials used to manufacture rice foods. Rice food ingredients are not subject to any particular restriction as long as they can be used to manufacture rice foods. Rice food ingredients can be appropriately selected based on various conditions, such as the type of rice food.

[0061] Rice-based food ingredients may use at least raw rice. That is, rice-based food ingredients include raw rice. In other words, "processing rice-based food ingredients with active ingredients" means that at least raw rice is processed with active ingredients. "Raw rice" refers to rice that has not been heated after harvesting. Raw rice is not subject to any particular restrictions as long as it can be used in the manufacture of rice-based foods. For example, the elements defining raw rice, such as variety, origin, degree of milling, and shelf life, can be appropriately selected. Raw rice may be japonica rice or glutinous rice. Raw rice may be, for example, milled rice, unwashed rice, brown rice, germinated rice, or sprouted brown rice. Raw rice may be, for example, new rice, old rice, or rice that is more than two years old. One type of raw rice may be used, or a combination of two or more types of raw rice may be used.

[0062] Rice food ingredients may be ingredients formed from raw rice, or may be a combination of raw rice and other ingredients. Other ingredients may include ingredients other than raw rice that are commonly used in the manufacture of rice foods. Specifically, other ingredients may include meat, vegetables, eggs, etc.; sugar, inorganic salts, organic acids, nucleic acids, amino acids, etc.; and oils. Other ingredients may be one ingredient or a combination of two or more ingredients. Other ingredients may be mixed with raw rice beforehand, added to raw rice during the manufacture of rice foods (e.g., during cooking), or added to the finished rice foods (e.g., cooked rice).

[0063] The amount of other raw materials added is not particularly limited as long as the desired rice product can be produced. The amount of other raw materials added can be appropriately set according to various conditions such as the type of rice product raw materials or the type of rice product.

[0064] The total amount of other raw materials, for example, relative to 100 parts by weight of raw rice, may be 5 or more parts by weight, 10 or more parts by weight, 20 or more parts by weight, 40 or more parts by weight, 60 or more parts by weight, 80 or more parts by weight, or 100 or more parts by weight, or may be less than 200 parts by weight, less than 150 parts by weight, less than 120 parts by weight, less than 100 parts by weight, less than 80 parts by weight, less than 60 parts by weight, less than 40 parts by weight, or less than 20 parts by weight, or may be a combination that does not contradict each other.

[0065] Rice products can be manufactured, for example, by heating rice food ingredients in the presence of moisture. In other words, rice products can be manufactured, for example, by adding water to rice food ingredients and heating them. That is, the manufacturing steps of rice products may include, for example, heating rice food ingredients in the presence of moisture. "Heating rice food ingredients in the presence of moisture" means heating at least raw rice in the presence of moisture. Heating raw rice in the presence of moisture is also called "cooking rice".

[0066] The amount of water added is not particularly limited as long as the desired rice product can be produced. The amount of water added can be appropriately set according to various conditions such as the type of rice product ingredients or the type of rice product.

[0067] "Adding water" is not limited to adding water itself, but also includes adding raw materials containing moisture. That is, when adding raw materials containing moisture, the amount of water added can be reduced according to the moisture content of the raw materials. For example, when the raw rice is adequately moistened by adding raw materials containing moisture, no additional water needs to be added.

[0068] The heating conditions are not particularly limited as long as the desired rice product can be produced. The heating conditions can be appropriately set according to various conditions such as the type of rice product raw material or the type of rice product. The heating temperature can be, for example, the boiling point of the water-containing rice product raw material, specifically, about 100°C. The heating time can be, for example, 10 minutes or more, 15 minutes or more, 20 minutes or more, 25 minutes or more, or 30 minutes or more, or 120 minutes or less, 90 minutes or less, 60 minutes or less, 40 minutes or less, or 30 minutes or less, or a combination thereof. Specifically, the heating time can be, for example, 10 to 120 minutes, 15 to 90 minutes, or 20 to 60 minutes.

[0069] The active ingredient, as long as it achieves the effect of improving the quality of the rice product, can act on the rice product raw material at any stage of the rice product manufacturing process. The active ingredient can coexist with the rice product raw material by directly or appropriately preparing it into a desired form such as a solution, and act on the rice product raw material. For example, the active ingredient can be added to the rice product raw material, or a treatment liquid containing the active ingredient can be mixed with the rice product raw material. The operation of making such an active ingredient coexist with the rice product raw material is also referred to as the "addition" of the active ingredient. The active ingredient can be added, for example, before, at, or after cooking begins. The active ingredient can be added, for example, before, at, or after cooking ends. The active ingredient can be added especially before cooking ends. The active ingredient can even be added especially before or at the beginning of cooking. In other words, the active ingredient can be added before cooking begins. In other words, cooking can begin in the presence of the active ingredient. When the active ingredient is added after cooking begins, it can be added, for example, 30 minutes, 20 minutes, 10 minutes, 5 minutes, 3 minutes, 2 minutes, or 1 minute after cooking begins. Alternatively, it can be added, for example, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, or 60 minutes before cooking ends. Furthermore, it can be added, for example, before 50%, 40%, 30%, 20%, 10%, or 5% of the cooking time has elapsed. Moreover, cooking can be performed while processing rice food ingredients using the active ingredient. Therefore, the "rice food ingredients" processed with the active ingredient are not limited to rice food ingredients before cooking begins, but can also include rice food ingredients after cooking begins.

[0070] The implementation conditions of the processing step are not particularly limited as long as the rice product quality improvement effect can be obtained. The implementation conditions of the processing step can be appropriately set according to various conditions such as the type of rice product raw material or the type of rice product. The processing step can be combined with the rice product manufacturing step or can be performed separately from the rice product manufacturing step. In addition, a part of the processing step can be combined with the rice product manufacturing step, and the rest can be performed separately from the rice product manufacturing step. Usually, the rice product manufacturing step can also be the processing step. The processing step can be combined with cooking rice, for example. In other words, the processing step can be performed, for example, during cooking rice. That is, the processing step can be, for example, the step of cooking rice in the presence of the active ingredient, specifically, the step of heating the rice product raw material (at least raw rice) and water in the presence of the active ingredient. However, depending on various conditions such as the timing of the addition of the active ingredient, some or all of the processing steps can be performed before the rice product manufacturing step, or some or all of the processing steps can be performed after the rice product manufacturing step. Regarding the temperature or time of the processing steps, the records of the implementation temperature or time for cooking rice can be used as an example.

[0071] The method of the present invention may further include a step of utilizing a component other than the active ingredient. The component other than the active ingredient is as described above. Specifically, components other than the active ingredient may include glycotransferases or hemicellulases. Descriptions regarding the utilization of the active ingredient are also applicable to cases involving the utilization of components other than the active ingredient. That is, the utilization of components other than the active ingredient may include treating rice food ingredients with components other than the active ingredient. Descriptions regarding the treatment of rice food ingredients using the active ingredient are also applicable to cases where rice food ingredients are treated with components other than the active ingredient.

[0072] Each ingredient (i.e., the active ingredient and any other ingredients) may be added to the rice food ingredient all at once, or may be added separately or in any combination. The order in which the ingredients are added to the rice food ingredient is not particularly restricted.

[0073] The amount or ratio of each component (i.e., the active ingredient and any other components) added in the method of the present invention is not particularly limited as long as the rice food modification effect can be obtained. The amount or ratio of each component added in the method of the present invention can be appropriately set according to various conditions such as the type of rice food raw material or the type of rice food.

[0074] The amount of active ingredient added, for example, per 1g of raw rice, may be 0.0001U or more, 0.0002U or more, 0.0005U or more, 0.001U or more, 0.002U or more, 0.003U or more, 0.004U or more, 0.005U or more, 0.007U or more, 0.01U or more, 0.02U or more, 0.05U or more, or 0.1U or more, and may be less than 10U, less than 5U, less than 2U, less than 1U, less than 0.5U, less than 0.2U, less than 0.1U, less than 0.05U, less than 0.02U, or less than 0.01U, or may be a combination thereof that does not contradict each other. Specifically, the amount of active ingredient added, for example, per 1g of raw rice, may be 0.001 to 10U, 0.002 to 1U, or 0.003 to 0.1U.

[0075] The amount of glycotransferase (e.g., maltotriose transferase) added per 1g of raw rice may be 0.005U or more, 0.01U or more, 0.02U or more, 0.05U or more, 0.1U or more, 0.2U or more, 0.5U or more, 1U or more, 2U or more, 5U or more, or 10U or more; or may be less than 500U, less than 200U, less than 100U, less than 50U, less than 20U, less than 10U, less than 5U, less than 2U, less than 1U, less than 0.5U, or less than 0.2U, or may be a combination thereof. Specifically, the amount of glycotransferase (e.g., maltotriose transferase) added per 1g of raw rice may be 0.005–500U, 0.05–100U, or 0.5–20U.

[0076] The amount of hemicellulase (e.g., xylanase) added may be, for example, 0.00001U or more, 0.0001U or more, 0.001U or more, 0.01U or more, or 0.1U or more per 1g of raw rice, or less than 10000U, less than 100U, less than 10U, less than 5U, or a combination thereof. Specifically, the amount of hemicellulase (e.g., xylanase) added may be, for example, 0.00001 to 10000U, 0.0001 to 1000U, or 0.001 to 100U per 1g of raw rice.

[0077] The description of processing rice food ingredients using active ingredients can also be applied to cases where rice food ingredients are processed with the composition of the present invention. For example, the amount of the composition of the present invention used can be set to obtain an amount of active ingredient as illustrated above. [Example]

[0078] The present invention will be further described in detail below with reference to non-limiting embodiments.

[0079] Example 1: Evaluation of the food quality improvement effect of the active ingredient (1) In this example, the active ingredient was added to produce cooked rice (colored rice), and the food quality improvement effect of the active ingredient was evaluated.

[0080] The rice ingredients were mixed according to the recipe in Table 1, and the rice was cooked using a pot and an IH heater (heated for 27 minutes, steamed for 15 minutes) to produce colored rice. The scorching of the colored rice was visually checked to evaluate the scorching inhibition effect. The evaluation criteria are as follows. That is, in the order of A, B, C, D, A has the highest scorching inhibition effect. <Evaluation Criteria for Scorching Inhibition Effect> A: No scorching occurred (the degree of scorching is the same as that of the control area recipe after heating for 25 minutes) B: Some parts were colored, but no scorching occurred (the degree of scorching is the same as that of the control area recipe after heating for 26 minutes) C: Some parts were scorched (the degree of scorching is the same as that of the control area recipe after heating for 26.5 minutes) D: All parts were scorched (the degree of scorching is the same as that of the control area (heated for 27 minutes))

[0081]

[0082] The results are presented in Table 2 and Figure 1. Inhibition of scorching was observed with the addition of α-amylase from *Bacillus licheniformis*, whereas no inhibition of scorching was observed with the addition of α-amylase from other organisms. A particularly strong inhibitory effect of scorching was observed when α-amylase from *Bacillus licheniformis* was added at amounts exceeding 0.0034 U / g of raw rice.

[0083]

[0084] Example 2: Evaluation of the food quality improvement effect of the active ingredient on rice (2) In this example, the active ingredient was added to produce cooked rice (white rice), and the food quality improvement effect of the active ingredient on rice was evaluated.

[0085] Cooking was performed using a pot and an IH heater under the conditions described in Table 3 to produce white rice. The scorching of the produced white rice was visually checked to evaluate the scorching inhibition effect. The evaluation criteria are as follows. That is, in the order of A, B, C, D, A has the highest scorching inhibition effect. <Evaluation Criteria for Scorching Inhibition Effect> A: No scorching occurred (the degree of scorching is the same as control area 1 (heated for 26 minutes)) B: Some parts were colored, but no scorching occurred (the degree of scorching is the same as the control area formula heated for 27 minutes) C: Some parts were scorched (the degree of scorching is the same as the control area formula heated for 28 minutes) D: All parts were scorched (the degree of scorching is the same as control area 2 (heated for 30 minutes))

[0086]

[0087] The results are shown in Figure 2. In the control area (area without α-amylase), scorching increased because the heating time was extended from 26 minutes to 30 minutes. With the addition of α-amylase from *Bacillus licheniformis*, inhibition of scorching was observed; in contrast, with the addition of α-amylase from other organisms, almost no inhibition of scorching was observed. Furthermore, in test areas 1 and 3, the rice adhered to the bottom of the pot, and part of the bottom surface peeled off. Therefore, although the amount of scorching observed was small, the actual degree of scorching was not significantly different from that in control area 2, and thus it was rated C (partial scorching occurred).

[0088] Example 3: Evaluation of the food quality improvement effect of the active ingredient (3) In this example, the active ingredient was added to produce cooked rice (white rice), and the food quality improvement effect of the active ingredient was evaluated.

[0089] Rice was cooked using a pot and an IH heater under the conditions described in Table 4 to produce white rice. After storing the cooked white rice at 20°C for 30 hours, the palatability was measured using a sensory evaluation to assess the aging inhibition effect. The evaluation criteria are as follows: <Evaluation Criteria for Aging Inhibition Effect> A: High effect B: Effective C: Slight effect D: No effect (palatability equivalent to the control area)

[0090]

[0091] The results are shown in Table 5. In the test areas where α-amylase from Bacillus Licheniformis was added and the heating time was prolonged, aging was clearly inhibited.

[0092] experimental zone Anti-aging effect Assessment Opinions control area - A dry texture with low viscosity experimental zone A Soft and sticky texture [Industry availability]

[0093] According to the present invention, rice food products can be modified. [Simplified Explanation of the Diagram]

[0009] [Figure 1] shows the effect of α-amylase from Bacillus licheniformis on the modification of cooked rice (colored rice). [Figure 2] shows the effect of α-amylase from Bacillus licheniformis on the modification of cooked rice (white rice).

Claims

1. A composition for manufacturing or modifying a rice food product, wherein the modification is to inhibit the burning of the rice food product, the composition comprising the following components (A) and (B): (A) α-amylase from Bacillus licheniformis, and (B) glycotransferase.

2. The composition of claim 1, wherein the aforementioned glycotransferase is maltotriose transferase.

3. A method for manufacturing modified rice food, wherein the modification is to prevent the rice food from burning, the method comprising the step of treating the rice food raw material with the following component (A), wherein the rice food raw material comprises raw rice: (A) α-amylase from Bacillus licheniformis.

4. A method for modifying rice food, wherein the modification is to inhibit the burning of rice food, the method comprising the step of treating rice food raw material with the following component (A), wherein the rice food raw material comprises raw rice: (A) α-amylase from Bacillus licheniformis.

5. The method of request item 3 or 4, wherein the aforementioned processing is performed during cooking.

6. The method of claim 3 or 4, wherein the amount of the aforementioned ingredient (A) added is 0.001 to 10 U per 1g of raw rice.

7. The method of claim 3 or 4, further comprising the step of treating the aforementioned rice food ingredients with the following component (B): (B) glycotransferase.

8. The method of claim 7, wherein the aforementioned glycotransferase is maltotriose transferase.

9. A rice food modifier or rice food manufacturing agent, comprising the following components (A) and (B): (A) α-amylase from Bacillus licheniformis, and (B) glycotransferase, wherein the aforementioned modifier is for inhibiting the burning of rice food.

10. The agent as requested in item 9, wherein the aforementioned glycotransferase is maltotriose transferase.

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