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Process for producing starch-containing food, and enzyme preparation for modification of starch-containing food

A manufacturing method, enzyme preparation technology, applied in food preparation, baked food, biochemical equipment and methods, etc.

Active Publication Date: 2009-07-15
AJINOMOTO CO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although transglutaminase and transglucosidase are found to be effective in improving the physical properties of proteins, enzymes effective in improving the physical properties of starch have not been reported yet.

Method used

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  • Process for producing starch-containing food, and enzyme preparation for modification of starch-containing food
  • Process for producing starch-containing food, and enzyme preparation for modification of starch-containing food
  • Process for producing starch-containing food, and enzyme preparation for modification of starch-containing food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1: udon noodles

[0045] TGL was added to 750g of Chinese flour "Finch" (manufactured by Nisshin Milling Co., Ltd.), 250g of modified starch "Ajisai" (manufactured by Matsutani Chemical Industry Co., Ltd.), and 20g of wheat gluten "Aglu-G" (manufactured by Glico Nutritional Foods Co., Ltd.) and TG were mixed for 1 minute at a rotation speed of 100 rpm using a kneader "2 kg vacuum kneader" (manufactured by Otake Noodle Machine Co., Ltd.). The test groups were divided into the following 8 test groups: the control group without enzyme addition, the group with only TGL added, the group with only TG added, and the group with TGL and TG added at the same time in 5 ratios. The amount of enzyme added in each test group is shown in Table 1. The entire amount of 5° C. salt water in which 30 g of salt was added to 410 g of tap water was added to the above mixed raw material, and kneaded by a kneader for 5 minutes (100 rpm: 2 minutes, 50 rpm: 3 minutes). After kneading...

Embodiment 2

[0049] Example 2: Soba Noodles

[0050] Add TGL and TG to 500g of buckwheat flour "Heiwa" (manufactured by Hokto Milling Co., Ltd.) and 500g of strong flour "Aoji" (manufactured by Nissin Milling Co., Ltd.), and use a kneader "2kg vacuum kneader" (Otake noodles machine company) at 100 rpm for 1 minute. The test groups were divided into the following 8 test groups: the control group without enzyme addition, the group with only TGL added, the group with only TG added, and the group with TGL and TG added at the same time in 5 ratios. The amount of enzyme added in each test group is shown in Table 2. The entire amount of 5° C. salt water in which 15 g of salt was added to 350 g of tap water was added to the above mixed raw material, and kneaded by a kneader for 5 minutes (100 rpm: 2 minutes, 50 rpm: 3 minutes). After kneading, the dough was kneaded and kneaded with a noodle making machine "small rough noodle machine and small continuous calender" (manufactured by Tom Co., Ltd.),...

Embodiment 3

[0054] Example 3: Pasta

[0055]TGL and TG were added to 2 kg of durum wheat flour "DF" (manufactured by Nisshin Flour Co., Ltd.), and mixed well. The test groups were divided into the following 8 test groups: the control group without enzyme addition, the group with only TGL added, the group with only TG added, and the group with TGL and TG added at the same time in 5 ratios. The amount of enzyme added in each test group is shown in Table 2. 540 g of tap water was added to the above-mentioned mixed raw materials, and kneaded for 15 minutes with a kneader "vacuum mixer VU-2" (manufactured by Okuba Iron Works Co., Ltd.) (the speed of the kneader is set to 100). After kneading, the pasta machine "vacuum extruder FPV-2" (manufactured by Nippn Engineering Co., Ltd.) was used to extrude pasta using an extrusion die having a length of 1.8 mm. The extruded noodles were dried with a dryer "Constant Temperature and Humidity Tank LH21-13P" (manufactured by Nagano Scientific Machinery ...

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PUM

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Abstract

A starch-containing food can be improved in its quality by using an enzyme having a glycosyltransferase activity which can covert an a-1,4 bond to an a-1,6 bond and a transglutaminase.

Description

technical field [0001] The present invention relates to a method for producing starch-containing food and an improvement of starch-containing food using an enzyme having a sugar transfer activity of converting α-1,4 bonds of sugar chains into α-1,6 bonds and transglutaminase Quality enzyme preparation. Background technique [0002] When the gelatinized starch is placed at room temperature or low temperature, it will harden due to water separation. This phenomenon is called aging, and many studies have been conducted on the aging phenomenon of starch. Generally, in order to prevent aging, it is necessary to keep the temperature above 80°C, or dry it quickly so that the moisture content is below 15%, and the pH must be kept above 13 to be alkaline. Adding sugars (glucose, fructose, liquid sugar, etc.) or soybean protein, wheat gluten, fatty acid esters, polysaccharides (yam konjac, etc.) to starch-containing foods is generally known as a method for preventing aging , and a ...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/10A21D8/04A23L7/10A23L7/104A23L7/109A23L11/00A23L15/00A23L27/60A23L35/00
CPCA23L1/0522A21D13/0067A21D8/042C12Y204/00A23L1/10A23L1/16A23L29/212A23L7/10A23L7/109A21D8/04A21D13/40
Inventor 山田律彰小川哲平丸山明子冈本武若林秀彦
Owner AJINOMOTO CO INC
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