JP2000300158A - Bread improver - Google Patents

Abstract

(57) [Summary] [Problem] To provide a bread making agent comprising only natural product components and a bread making method by adding the same. [Structure] At least glucose oxidase, α-
By constituting a bread making improver containing amylase, L-cystine, glucoamylase and catalase as essential components, an improver using only natural products can be obtained. Bread using the bread-making improver of the present invention is excellent in appearance, internal phase, flavor and texture, and has high product value.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a bread improving agent, and provides a novel bread improving agent comprising a component derived from a natural product. The present invention also relates to a method for producing bread to which the bread improving agent has been added.

[0002]

2. Description of the Related Art Many oxidizing agents are known as improver components for producing high-quality bread. In the old days, potassium bromate, potassium iodate, ammonium persulfate, etc. are known, and potassium bromate has been used extensively. However, in recent years, for health reasons, potassium bromate has been replaced by potassium bromate. L-ascorbic acid has been used.

[0003] Glucose oxidase is used as an oxidizing agent derived from natural products. The glucose oxidase is responsible for promoting the oxidation of bread dough and bonding of the tertiary structure of gluten, but when added alone,
It is used in combination with catalase, L-ascorbic acid, or L-cystin because of its weak bite effect. further,
There have been several reports on improving agents derived from natural products, such as devising complex preparations such as catalase, lipoxidase, and lipase. A method for producing bread by adding and kneading glucose oxidase and cystine to ordinary bread ingredients (Japanese Patent Laid-Open No. 57-58844), and a method of adding and kneading glucose oxidase, cystine and catalase to dough Manufacturing method (Japanese Patent Publication Sho 63)
-58534).

In order to supplement a nitrogen source necessary for yeast fermentation during bread making, ammonium chloride or the like is sometimes added as a bread making improver. In addition, salts such as calcium sulfate and calcium carbonate are also added to adjust the hardness and pH of water quality.

[0005]

Many of these known oxidizing agents act as fast-acting oxidizing agents. Depending on the amount of the oxidizing agent, the dough tightens, the bread bite of the bread becomes insufficient, and the inner phase of the bread also decreases. It is known to give undesired properties which become rough. Therefore, adjustment of the blending with other components becomes important.

[0006]

Means for Solving the Problems In order to solve these conventional problems, the present inventors have repeatedly studied a bread making agent using an enzyme derived from a natural product. Was completed. That is, the present invention provides a bread making agent having an important point of using at least glucose oxidase, α-amylase, L-cystine, glucose oxidase and catalase as essential components, and also provides glucose oxidase, α-amylase. , L-cystine, glucoamylase and catalase.

Glucose oxidase The glucose oxidase of the present invention is an enzyme that specifically oxidizes glucose to produce gluconic acid, and has the enzyme number 1.1.3.4. Aspergillus niger and Pen
It is widely distributed in microorganisms and plants such as icillium notatum.
In the present invention, any glucose oxidase that can be used for food can be used, and its origin, preparation method,
The purity is not limited and is not limited at all. Known and desired glucose oxidase can be used. As the glucose oxidase addition amount of the present invention,
It is preferably from 1 to 200 units (hereinafter also referred to as U) per 1 kg of flour, and particularly preferably from 5 to 80 units. By using glucose oxidase, the unit of glucose oxidase, which has the effect of preventing the volume of the dough from falling and the effect of preventing backdrop, oxidizes 1 μmole of glucose per minute at pH 7.0 and 40 ° C. to produce gluconic acid. The amount of enzyme to be treated was defined as one unit. The activity is determined based on the measurement method described below.

(Activity measurement method) Sample: 0.01 M acetic acid buffer (pH 5.
In 1), the glucose oxidase concentration is 0.005 to 0.5.
Dilute to 03 units / ml. Reagent A (MBTH-DEA solution): 100 mg EDT
A-2Na 17 mg MBTH, 0.4 ml DEA 0.1M The above reagent is dissolved in acetic acid and adjusted to 1 L. Reagent B (POD solution): 0.1 M Na acetate solution,
Dilute oxidase to 8 purpurocaline units / ml Substrate solution: 0.1M acetic acid to make 15% glucose solution Reaction stop solution: 0.5N-HCl

Table 1. Operating procedure

[0010]

(Equation 1) Unit / ml = unit / ml × 1 / C 29.05: Millimol molecular extinction coefficient at 590 nm of Indamine dye C: Enzyme concentration during dissolution

Α-Amylase The α-amylase of the present invention is an enzyme that hydrolyzes only α1 → 4 glucoside bond of starch and is a kind of amylase. Enzyme number 3.2.1.1 is widely distributed in animals (such as saliva and pancreas), plants (such as malt), and microorganisms such as Aspergillus and Bacillus. Saccharifying power ratio). In the present invention, any α-amylase that can be used in foods can be used, and the source, preparation method, purity, etc. are not limited, and are not limited. Generally, commercially available products can be used. The amount of addition is preferably in the range of 1 to 500 units, especially 50 to 350 units per kg of flour. The unit of α-amylase is a soluble starch solution (0.1 M acetate buffer, pH
Using 5.8) as a substrate, the reaction was carried out at pH 6.9 at 40 ° C. for 30 minutes, and the resulting reducing sugar was converted into a glucose amount (mg / dl), which is expressed as one unit.

L-cystine L-cystine of the present invention is a kind of sulfur-containing amino acid constituting protein and is a substance having an oxidizing action. Generally, it is contained much in keratin such as hair and horns, and its content in ordinary proteins is small. In the present invention, any L-cystine that can be used in foods can be used, and the source, preparation method, purity, etc. are not limited, and are not limited at all. Generally, commercially available products can be used.
The addition amount is 10 to 100 ppm, particularly 20 to 60 ppm.
A range of ppm is preferred. If the amount is less than 10 ppm, the use effect is not exhibited, while if it exceeds 100 ppm, the bread is excessively swollen, and the appearance and internal phase of the bread are unfavorably rough.

Glucoamylase The glucoamylase of the present invention comprises exo-1,4-α-D
-Also called glucosidase, it is a kind of amylolytic enzyme (amylase). Glucoamylase, unlike α-amylase and β-amylase, is an enzyme that decomposes one glucose unit at a time from the non-reducing end of a starch molecule and decomposes not only α1-4 bond but also α1-6 bond. Number 3.2.1.3. Is mentioned. Rhizopus
Genus, Asperugillus, Penicilli
It is distributed to microorganisms such as um. In the present invention, any glucoamylase that can be used in foods can be used, and the source, preparation method, purity, etc., are not limited at all. Generally, commercially available products can be used. The amount added is 1 to 1 kg of flour.
A range of 5 units to 50 units is particularly preferable.

The unit of glucoamylase is obtained by degrading starch by glucoamylase ((a) described below) and quantifying the amount of produced glucose by a glucose oxidase method ((b) described below). The amount of the enzyme that produces 1 μmole of glucose per minute is expressed as one unit.

(A) Degradation of starch by glucoamylase: 1.2 g of dry starch soluble starch (manufactured by Nacalai Tesque, Inc.) is suspended in about 40 ml of distilled water, dissolved in a boiling bath, and then dissolved in exactly 50 ml. It was adjusted with distilled water so as to obtain 0.1 M acetate buffer (pH 4.5) 5.
Mix with 0 ml to make a substrate solution. 4 ml of the substrate solution
Was collected and incubated at 40 ° C. for 5 minutes, and then pre-incubated for 5 minutes in the same manner. A sample enzyme solution [an enzyme solution in which 1000 mg of sample enzyme was accurately dissolved in 100 ml of distilled water (if the enzyme activity was strong, 0.8 ml), mix well, and incubate at 40 ° C. Exactly 2 from the addition of the sample enzyme solution
After 0 minute, 0.1 ml of a 10N-NaOH aqueous solution is added and mixed to stop the reaction. As a blank test of the glucoamylase reaction, 10 ml was added to 4 ml of the above substrate solution.
0.1 ml of an N-NaOH aqueous solution is added, and after mixing, 0.8 ml of a sample enzyme solution is added (one that is not incubated). The glucose concentration (T) (μmole / ml) in the enzyme reaction solution and the glucose concentration (T0) (μmole / ml) in the blank test solution are quantified by the following glucose oxidase method.

(B) Glucose measurement by glucose oxidase method: 3 ml of a mixed reagent of glucose oxidase and peroxidase was added to 0.5 ml of a sample solution (containing 5 to 30 μg of glucose), mixed, and then mixed.
And the absorbance at 440 nm was measured with a spectrophotometer (“220 manufactured by Hitachi, Ltd.”).
A)), and using a sample in which distilled water was used instead of the sample solution as a blank, the glucose concentration (μmol) in the sample solution was obtained from a calibration curve prepared in advance from a glucose standard solution.
e / ml). 1 μm per minute by the above reaction
The amount of the enzyme that produces mole glucose is calculated as one unit according to the following formula. Then, from the enzyme activity of the sample enzyme solution calculated by the following formula, the enzyme activity in the sample enzyme is determined in accordance with the concentration of the sample enzyme at the time of preparing the sample enzyme solution. 100). The glucose oxidase / peroxidase mixed reagent used here was 1
20 mM sodium phosphate buffer (pH 7.0) 25
0 ml of glucose oxidase (Boehringer Mannhei
m, Grade II) 9 units / ml, peroxidase (Boehringer Mannheim, Grade II) 1.5 units / ml, ATBS (2,2'-azino-di (3-ethyl-benzthiazoline sulfonate). (6) diammonium salt) to a concentration of 0.92 mM.

Formula: Enzyme activity (unit / ml) of sample enzyme solution = {(T−T0) × 4.9}
/(20×0.8) Enzyme activity (unit) of 1 g of sample enzyme = (enzyme activity of sample enzyme solution) × (dilution factor)

Catalase The catalase of the present invention is an enzyme that catalyzes a decomposition reaction of hydrogen peroxide, and has an enzyme number of 1.11.1. Is mentioned. Widely distributed in aerobic cells of animals, plants and microorganisms. In the present invention, any glucoamylase that can be used for foods can be used, and its origin, preparation method, purity and the like are not limited, and are not limited at all. Spinach, horseradish, soybean, fig, peanut , Chloroplast, red oak wrinkle, yashajitsu, yakoto, kaido spruce, tomato, melon, apple, pear, banana, etc., and Micrococcus lisodidicus (Micro)
coccus lysodeikticus, Aspergillus niger
r), Pseudomonas,
Rhodopseudomonas
as), Streptococcus
cus), microorganisms of the genus Bacillus, genus Saccharomyces, and the like. The amount of addition is 1 to 1 kg of flour.
A range of 50 units to 350 units is particularly preferable for 1000 units.

The unit of catalase was prepared by reacting hydrogen peroxide solution as a substrate at pH 5.3, 30 ° C. for 1 minute,
The amount of an enzyme that decomposes hydrogen peroxide of le into oxygen and water is expressed as one unit.

Bread The bread of the present invention is prepared by using a material for producing bread, for example, wheat flour as a main ingredient, yeast, a bread-making improver of the present invention, glucose oxidase, α-amylase, L-cystine, glucoamylase, catalase. , Yeast food, fats and oils (shortening, lard, margarine, butter, liquid oil, water-in-oil emulsion composition, oil-in-water emulsion composition, etc.), water (kneading water), dairy products, salt, sugar, etc. And, if necessary, emulsifiers and seasonings (glutamic acids,
Nucleic acids), preservatives, vitamins, calcium and other enhancers,
One or more of proteins, reducing agents (such as ascorbic acid or its salts), and flavors are added and kneaded,
It refers to what has been baked through the fermentation process. Of course, bread filled with filling or the like is also included in the bread referred to in the present invention. That is, bread referred to in the present invention is bread, special bread,
It means cooking bread, sweet bread, steamed bread and the like. For example, white bread, black bread, French bread, variety red, roll (table roll, buns,
Butter roll). Special breads such as grissini, muffin, rusk, etc., cooking breads such as hot dogs, hamburgers, pizza pies, etc .; Pastries), and steamed breads include meat buns and buns.

Manufacturing Method The method for manufacturing bread according to the present invention is not particularly limited in terms of bread making method, bread making conditions, bread making equipment, and the like when bread is made. What is necessary is just to employ | adopt the method, apparatus, conditions, etc. which are usually used. Although not limited, as a baking method that can be employed in the present invention, for example, any baking method such as a no-time method, a straight method, a sponge method, an overnight method, a low-temperature long-time method, a frozen dough, etc. Can also be used.

In producing the bread of the present invention, at least
The timing and method of addition of glucose oxidase, α-amylase, L-cystine, glucoamylase and catalase are not particularly limited and can be appropriately changed. Any method may be used as long as at least glucose oxidase, α-amylase, L-cystine, glucoamylase and catalase can be added and mixed into the dough.

Glucose oxidase, α-amylase, L-cystine, glucoamylase and catalase may be used alone or in combination. Further, it may be added to the flour (raw material) in powder form as it is, or may be added together or individually dissolved in kneading water. Regarding the time of addition, for example, in the sponge method, the sponge material and the main kneading material, the bread making improver may be added separately or added to either one, preferably, sponge material It is good to add to. As for the addition method, glucose oxidase, α-amylase, L-cystine, glucoamylase and catalase may be used by appropriately selecting and combining as described above, and may be used as it is in a powder form, before kneading to prepare a dough or In the initial stage of kneading, glucose oxidase,
α-Amylase, L-cystine, glucoamylase and catalase are preferred because they can be uniformly mixed and dispersed.

According to the present invention, breads having a sufficient volume can be obtained, and the appearance, internal phase, texture, etc. are satisfactory, and the work process has no stickiness of the dough and the stability of the dough is low. And excellent effects such as easy operation are remarkably exhibited.

Glucose oxidase oxidizes glucose in the dough through fermentation to produce hydrogen peroxide, so that an oxidizing agent is always supplied into the dough, and the dough and the volume of the dough are reduced without excessive dough tightening. Lowering and falling back can be prevented. Gluten and oxidizing agents have a positive effect on dough strengthening, and emulsifiers have a positive effect on dough strengthening and dough extensibility. On the other hand, amylase has the effect of giving the fabric extensibility and the softness of the product. Catalase has the effect of smoothing the regulation of oxidation. It is also possible to add a fermentation source such as glucose.

[0026]

The present invention will be described below in more detail with reference to Examples, but these are not intended to limit the technical scope of the present invention. Those skilled in the art can easily modify and change the present invention based on the description in the present specification, and they are included in the technical scope of the present invention.

Embodiment 1 FIG . Medium Bread Making Method (Bread Making ) A bread making test was carried out using the bread making improver shown in Table 2 in the following bread making formulations and processes. In addition, glucose oxidase, α-amylase, L
-Bread was manufactured using various bread improvers in which cystine, glucose oxidase, and catalase were blended at predetermined ratios shown in Table 2, respectively. As an effect of the bread maker, the stove time during bread making was measured, and the dough processability was evaluated empirically by ◎, ◎ ○, ○, ○ △, △, × (excellent, good, good, normal , Slightly inferior, inferior).
In addition, the height and volume of the obtained bread were measured, and the appearance and the softness of the bread were measured using 10 panelists.
◎ ○, ○, ○ △, △, × (excellent, good, good, normal,
Slightly inferior, inferior). Furthermore, taking these evaluations into account, the total score is calculated as ◎, ◎ ○, ○, ○ △, △, ×
(In order of excellent, somewhat good, good, normal, slightly inferior, inferior). Table 3 shows the results.

I) Formulation

Ii) Step Note) (1) Fermentation is adjusted at 28 ° C and humidity 80%. (2) Wheel is adjusted at 35 ° C and humidity 85%. (3) Wheat flour is 2kg in total. 2
A 0 quart mixer was used. * The improver used had the composition shown in Table 2 below.

Table 2. Formulation of bread maker (bread)

Table 3. Evaluation results

Comparative Example 1 Medium Bread Making Method (Bread ) According to the bread making formula and the steps shown in Example 1 described above, a bread making test shown in Table 4 was added to perform a bread making test.
As shown in Table 4, glucose oxidase, α-amylase, L-cystine, glucoamylase, and catalase were removed from the bread maker as comparative examples. The evaluation method was evaluated in the same manner as in Example 1. Table 5 shows the results.

Table 4. Formulation of bread maker (bread)

Table 5 Evaluation results

As is clear from the results in Tables 3 and 5,
Among the essential ingredients of the bread improver of the present invention, any of the essential ingredients of the bread improver lacking even one component could not obtain satisfactory bread, and the essential ingredients of the bread improver as in Example 1 were not obtained. Only when the five components (1) and (2) were mixed in a predetermined composition, good bread was obtained in all of the dough processing properties, bread height, volume, and softness, and the product value was higher.

Embodiment 2 FIG . Bread making method (confectionery bread) A bread making test was performed by adding the bread making improver shown in Table 4 under the bread making composition and conditions shown below. In addition, glucose oxidase, α-amylase, L
-A confectionery bread was prepared by adding a bakery improver in which cystine, glucose oxidase, and catalase were added at predetermined ratios as shown in Table 6. The effect of the bread maker is measured by measuring the stove time during the production of confectionery bread, and the processability of the dough is evaluated empirically by ◎, ◎ ○, ○, ○ △, △, × (excellent, moderately good, good, normal, Slightly inferior, inferior).
In addition, the height and volume of the obtained confectionery bread were measured, and the appearance and softness of the bread were measured using 10 panelists.
、, ◎ ○, ○, ○ △, △, × (excellent, good, good, good, normal, slightly poor, poor) in this order. In addition, taking into account these evaluations, the total score is ◎, ◎ ○, ○, ○ △, △,
X (excellent, good, good, good, normal, slightly poor, poor) in order. Table 7 shows the results.

Standard medium seed method (confectionery bread blend) i) Formula

Ii) Step Note) (1) Fermentation is adjusted at 28 ° C and humidity of 80%. (2) Wheel is adjusted at 35 ° C and humidity is 85%. (3) Wheat flour is 2kg in total.
A quote mixer was used. * The improver used was the one shown in Table 6 below.

Table 6. Bread making improver (confectionery bread)

Table 7. Evaluation results

Comparative Example 2 Bread making method (confectionery bread) A bread making test was conducted by adding the bread making improver shown in Table 8 in accordance with the bread making recipe and the process shown in Example 2 described above.
As shown in Table 8, glucose oxidase, α-amylase, L-cystine, glucoamylase, and catalase were removed from the bread making improver of Comparative Example, one component each. The evaluation method was evaluated in the same manner as in Example 2. Table 9 shows the results.

Table 8. Bread making improver (confectionery bread)

Table 9. Evaluation results

As is evident from the results of Tables 7 and 9, any of the essential ingredients of the bread improver of the present invention lacking even one of the essential ingredients gives satisfactory confectionery bread. It is not possible to mix the 5 components, which are essential components of the bread maker, as in Example 2 with a predetermined combination, and then the dough processing, bread height, volume, and softness are all good. Sweet bread was obtained, and the product value was higher.

[0045]

The bread improving agent according to the present invention is a novel improving agent comprising at least glucose oxidase, α-amylase, L-cystine, glucoamylase and catalase as essential components. In addition, the bread maker according to the present invention is composed of only natural ingredients and can be widely applied to any bread brewing method.
Moreover, by adding the bread maker of the present invention,
It is possible to produce bread with high product value, which is excellent in the extensibility of the dough and the processability of the dough, and excellent in the appearance and internal phase of the bread, as well as in the flavor and texture.

Claims (3)

[Claims] (1) at least glucose oxidase, α
-A bread improver containing amylase, L-cystine, glucoamylase and catalase. 2. 1 kg of flour, 1 to 200 units of glucose oxidase, 1 to 500 units of α-amylase, 10 to 100 ppm of L-cystine, 1 to 100 units of glucoamylase and 1 to 1000 units of catalase.
The bread making improver according to claim 1, wherein the bread improver is contained in a unit range. 3. A method for producing bread, comprising at least glucose oxidase, α-amylase, L-cystine,
A bakery method comprising adding glucoamylase and catalase.