JP7160071B2 - Bread-making oil and fat composition and bread-making flour dough - Google Patents

Description

In the present invention, by blending hemicellulase that acts near the gelatinization temperature and maltogenic α-amylase that acts at the gelatinization temperature or higher of starch, breads with good texture and excellent anti-aging effect are produced. It relates to an improver for bread flour dough that can be used.

Bread containing starch as a main component ages with time after baking, causing dryness and a decrease in softness. For example, in Patent Documents 1 to 4, emulsifiers such as glycerin fatty acid esters and propylene glycol fatty acid esters are used to improve the softness of bread, but it is insufficient to maintain the moistness and softness after baking for 3 or 4 days. It is also known that the use of emulsifiers causes crumbly texture on the first day of baking and impairs flavor. In addition, this method cannot meet the recent tastes of customers who prefer additive-free products.

On the other hand, there is also known a method of inhibiting aging of bread by combining various enzymes including lipase, cellulase, amylase, glucose oxidase and the like. For example, Patent Document 5 discloses that lipase, hemicellulase, and amylase are used in combination to soften bread without using an emulsifier. However, lipase has problems such as decomposing oils and fats and producing offensive odors. Moreover, in Patent Document 6, lipase, glucose oxidase, β-galactosidase, amylase, cellulase, etc. are used in combination, but there are problems similar to those described above.

In Patent Document 7, hemicellulase and amylase originating from Aspergillus oryzae are used as improving agents for frozen bread dough, but the amylase originating from Aspergillus oryzae has an optimum temperature in a relatively low temperature range of 50 to 60°C. Therefore, when it is used as an improver for normal bread dough instead of frozen dough, there arise problems in terms of workability such as stickiness of bread dough. In addition, since amylase cuts the skeleton of starch, it can dramatically improve the softness after baking. It becomes bread. Addition of a modifier to prevent these problems from occurring is insufficient to maintain softness after 3 days of baking.

Patent document 8 is a technique that enables long-term storage of bread by using α-amylase and maltogenic α-amylase together, but the effect is insufficient with maltogenic α-amylase alone, and α-amylase and α-amylase are used together. It is said that the combination of However, concomitant use of α-amylase causes the same problems as above.

Thus, in order to obtain sufficiently soft bread even after 3 days without using an emulsifier, it was essential to use α-amylase or to use α-amylase in combination with other enzymes. There was a problem that the bread became too soft after one day, and had a poor texture and a crumbly texture that did not melt in the mouth. In addition, in bread containing ingredients that undergo rapid moisture migration and bread covered with biscuit dough, the aging of starch is particularly severe, and existing techniques are insufficient to maintain the softness of the bread even after 3 or 4 days of baking. there were.

As described above, it is possible to bake bread while maintaining good workability of the flour dough for bread making before baking, without using an emulsifier in combination, without impairing the chewiness and meltability in the mouth, and effectively preventing bread aging. There is a demand for a bread-making oil and fat composition that can maintain softness and moistness over a long period of time.

JP-A-03-119948 JP-A-03-292846 JP-A-04-207143 JP 2015-181434 A JP-A-06-169681 JP-A-2002-272357 JP-A-2000-083573 JP 2010-148487 A

In the present invention, bread can be baked without impairing the goodness of chewiness and melting in the mouth while maintaining good workability of flour dough for bread making before baking, and aging of bread is effectively delayed to make it soft and moist. The object of the present invention is to develop an improver for flour dough for bread making that can maintain the softness for a long period of time.

As a result of intensive studies on the combined effect of various enzymes, the above problem was solved by combining hemicellulase and maltogenic α-amylase, which have an optimum temperature in a specific temperature range with respect to the gelatinization temperature of starch. This finding led to the completion of the present invention.
That is, the present invention provides the following [1] to [4].

[1] 100 g containing edible oil, hemicellulase (H) with an optimum temperature of 45° C. or higher and 60° C. or lower, and maltogenic α-amylase (mA) with an optimum temperature of 65° C. or higher and 85° C. or lower An oil and fat composition for bread making containing 1 to 100 u of hemicellulase (H) and 50 to 5000 u of maltogenic α-amylase (mA) therein.
[2] The maltogenic α-amylase (mA) is a maltogenic α-amylase (mA1) having an optimum temperature of 65°C or higher and lower than 75°C and a maltogenic α-amylase having an optimum temperature of 75°C or higher and 85°C or lower ( mA2).

[3] Grain flour, edible oil, hemicellulase (H) with an optimum temperature of 45° C. or higher and 60° C. or lower, and maltogenic α-amylase (mA) with an optimum temperature of 65° C. or higher and 85° C. or lower. , Bread flour containing 0.000005 to 0.0005 parts by mass of hemicellulase (H) and 0.0005 to 0.05 parts by mass of maltogenic α-amylase (mA) per 100 parts by mass of flour material.
[4] The maltogenic α-amylase (mA) is a maltogenic α-amylase (mA1) having an optimum temperature of 65°C or higher and lower than 75°C and a maltogenic α-amylase having an optimum temperature of 75°C or higher and 85°C or lower ( mA2), and the flour dough for bread making according to the above [3].

EFFECTS OF THE INVENTION According to the present invention, it is possible to obtain flour dough for bread making, which has good workability before baking, and can maintain its softness for a long period of time without deteriorating its flavor, chewiness, and texture after baking.

The present invention will now be described in more detail.
The oil and fat composition for bread making of the present invention comprises an edible oil and fat, a hemicellulase (H) having an optimum temperature of 45° C. or higher and 60° C. or lower, and a maltogenic α-amylase having an optimum temperature of 65° C. or higher and 85° C. or lower. (mA).

(Hemicellulase (H))
The hemicellulase (H) used in the present invention is characterized by having an optimum temperature of 45-60°C, preferably 50-60°C. Hemicellulase is an enzyme that hydrolyzes polysaccharides contained in plant tissue, and includes xylanase that hydrolyzes xylan, arabanase that hydrolyzes araban, and mannanase that hydrolyzes mannan. Any of these may be selected, but xylanase is particularly preferably selected and added. Hemicellulases (H) are of fungal origin (eg Trichoderma, Melipylus, Humicola, Aspergillus, Fusarium) or bacterial origin (eg Bacillus). One or more of these hemicellulases may be selected and used.

In the present invention, hemicellulase (H) has an optimum temperature near the gelatinization temperature of starch. Entrained water is released into the dough and can be efficiently used for starch gelatinization. Sufficient progress of gelatinization of starch enables maltogenic α-amylase (mA) to act on starch, so that the effect of maltogenic α-amylase (mA) can be efficiently enhanced.

In the fat composition for bread making of the present invention, the content of hemicellulase (H) is 1 to 100 u, preferably 10 to 50 u, per 100 g of the fat composition for bread making. If it is less than 1 u, sufficient anti-aging effect cannot be obtained, and if it exceeds 100 u, it causes deterioration of workability and quality of the obtained bread.

(maltogenic α-amylase (mA))
The maltogenic α-amylase (mA) used in the present invention is characterized by having an optimum temperature of 65-85°C and an inactivation temperature of 80-100°C. Maltogenic α-amylase is an enzyme that mainly produces maltose by hydrolyzing α-1,4-glucoside bonds, and is derived from bacteria such as Bacillus, grains such as Malt, and fungi such as Aspergillus. can be used. Further, preferably, a maltogenic α-amylase (mA1) having an optimum temperature of 65°C or higher and lower than 75°C and a maltogenic α-amylase (mA2) having an optimum temperature of 75°C or higher and 85°C or lower can be used in combination. . By using a combination of two types with different optimum temperatures, it is possible to continuously decompose the starch in the bread dough in a wide temperature range from low to high, and to act sufficiently on the starch. , the anti-aging effect of the baked bread is further improved.

In the fat and oil composition for bread making of the present invention, the content of the maltogenic α-amylase (mA) is the sum of the maltogenic α-amylase (mA1) and the maltogenic α-amylase (mA2). 50 to 5000 u, preferably 500 to 2000 u in 100 g of the product. If it is less than 50 u, sufficient anti-aging effect cannot be obtained, and if it exceeds 5000 u, it causes deterioration of workability and quality of the obtained bread.
In the fat and oil composition for bread making of the present invention, the content of the maltogenic α-amylase (mA1) is preferably 30 to 2000 u, more preferably 250 to 1000 u, per 100 g of the fat and oil composition. more preferred. The content of the maltogenic α-amylase (mA2) is preferably 30 to 4000 u, more preferably 500 to 2000 u, per 100 g of the oil and fat composition.

(activity unit)
The activity unit of hemicellulase (H) and maltogenic α-amylase used in the present invention is defined as 1 u, which is the amount of enzyme that produces reducing sugars corresponding to 1 μmol of xylose and maltose per minute. For hemicellulase (H), hemicellulose as a substrate is allowed to react for 10 minutes under optimum conditions (optimum temperature and optimum pH), and the resulting reducing sugars are quantified to determine the enzymatic activity. For maltogenic α-amylase, enzyme activity can be determined by reacting maltotriose as a substrate for 10 minutes under optimal conditions (optimal temperature, optimal pH) and quantifying the resulting reducing sugars. I can. Each reducing sugar can be quantified with reference to "Reducing Sugar Quantification Method (2nd Edition)" (Sakuzo Fukui, Gakkai Shuppan Center).

(Optimal temperature of enzyme)
In the present invention, the optimal temperature of an enzyme means the temperature at which the enzyme is dissolved in water, and the activity is measured by changing the temperature by 5°C, and the activity is the highest. In the present invention, the term "inactivation temperature" refers to the temperature at which the relative activity is 10% or less of the optimum temperature as a result of dissolving the enzyme in water and measuring the activity at different temperatures.

(Edible oils and fats)
Edible oils and fats generally used as raw materials for margarine and shortening can be used as the edible oils and fats used in the present invention. For example, animal oils such as beef tallow, lard, and fish oil; vegetable oils such as palm oil, rapeseed oil, and soybean oil; and processed oils such as hardened oils, fractionated oils, and transesterified oils. These can be mixed as appropriate and used. In the present invention, the edible oil preferably has a solid fat content (SFC) of 10 to 30% at the dough temperature in the mixing process of bread making.

Emulsifiers, modified starches, preservatives, pH adjusters, pigments, fragrances, other enzymes, and the like may be appropriately used in the oil and fat composition for bread making in the present invention.
Examples of emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, and polyglycerin condensed fatty acid esters. Emulsifiers can be used alone or in combination of two or more, but glycerin fatty acid esters are preferred, and fatty acid monoglycerides alone with saturated and unsaturated fatty acids having a texture-improving effect and a starch aging-preventing effect. Alternatively, a mixture of saturated and unsaturated fatty acid monoglycerides and other emulsifiers is preferably used because the effect of improving the texture and the anti-aging effect are further improved.
The amount of emulsifier added is usually 0.1 to 10 parts by mass, preferably 0.3 to 3 parts by mass, per 100 parts by mass of edible oil.

The method for producing the oil-fat composition of the present invention involves first heating the oil and the oil-soluble component at a temperature equal to or higher than the melting point temperature, uniformly dissolving the mixture, and then lowering the temperature to 50 to 55°C. Next, heated water is added, and after uniformly mixing and stirring, the enzyme is added, rapidly cooled and plasticized using a prototype, and cooled to 30° C. or lower to obtain the desired oil and fat composition. In the above production, when cooling the homogeneous mixture in a high temperature state, the container itself containing the homogeneous mixture may be cooled from the outside, but chillers, votators, and combinators generally used for shortening and margarine production It is preferable from the viewpoint of performance to perform quenching using, for example.
In producing the fat and oil composition of the present invention, the enzyme may be in any form such as powder or liquid.

The flour dough for bread making of the present invention comprises flour, edible oil, hemicellulase (H) having an optimum temperature of 45° C. or higher and 60° C. or lower, and maltose-producing α- Contains amylase (mA). The contents are respectively 0.000005 to 0.0005 parts by mass of hemicellulase (H) and 0.0005 to 0.05 parts by mass of maltogenic α-amylase (mA) per 100 parts by mass of flour. be. If the amount added is too small, a sufficient anti-aging effect will not be obtained, and if it is too large, the texture of the resulting bakery product will deteriorate.

In addition, when the content of each enzyme in the bread flour dough of the present invention is expressed in units, the content of hemicellulase (H) is preferably 0.05 to 5 u, more preferably 0.05 to 5 u per 100 g of flour. 0.5 to 2 u.
The content of the maltogenic α-amylase (mA) is preferably 5 to 500 u, more preferably 5 to 500 u per 100 g of flour as the sum of the maltogenic α-amylase (mA1) and the maltogenic α-amylase (mA2). 50 to 200 u.
Furthermore, the content of maltogenic α-amylase (mA1) is preferably 1 to 300 u, more preferably 25 to 100 u, per 100 g of flour. The content of maltogenic α-amylase (mA2) is preferably 1 to 400, more preferably 50 to 200 u, per 100 g of flour.

Hemicellulase (H) and maltogenic α-amylase (mA) can be added to the oil and fat composition for bread making of the present invention. In the present invention, the amount of the oil and fat composition of the present invention added when preparing bakery products is usually 1 to 35 parts by mass, preferably 5 to 15 parts by mass, per 100 parts by mass of flour used in bakery products. By setting the amount of the oil and fat composition within this range, a sufficient anti-aging effect and good texture of bakery products can be obtained.

Raw materials for bakery products in the present invention include, in addition to grain flour as the main raw material, yeast, yeast food, emulsifiers, fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), water, modified starch, dairy products, Examples include salt, saccharides, seasonings (sodium glutamate and nucleic acids), preservatives, strengthening agents such as vitamins and calcium, proteins, amino acids, chemical leavening agents, flavors and the like. Furthermore, dried fruits such as raisins, wheat bran, whole grains, and the like, which are generally susceptible to aging when used as raw materials, can be used.

Breads produced using the fat and oil composition of the present invention include breads stuffed with fillings, and include white breads, special breads, cooked breads, sweet breads, and the like. Specifically, the bread includes white bread, black bread, French bread, variety bread, and rolls (table rolls, buns, butter rolls, etc.). Special breads include muffins, cooked breads include hot dogs and hamburgers, and sweet breads include jam buns, bean paste buns, cream buns, raisin buns, and melon buns.

EXAMPLES Next, the present invention will be specifically described with reference to Examples.
[Preparation of fat and oil composition for bread making]
The enzyme raw materials shown in Tables 2 and 3 were added to the bread-making oil-and-fat composition base having the composition shown in Table 1 to obtain a bread-making oil-and-fat composition. The method for producing the oil and fat composition for bread making is as follows.
5 kg of hardened palm oil (melting point: 42°C), 30 kg of palm oil, 35 kg of hardened rapeseed oil (melting point: 36°C), 30 kg of rapeseed oil, and 100 g of soybean lecithin were blended and dissolved by heating. 20 kg of heated water was added to the oil phase. An emulsion was produced. The temperature of the emulsified liquid was lowered to 50 to 55° C., and after adding the enzyme raw material, the mixture was sufficiently stirred and then rapidly cooled to 30° C. or less using a margarine prototype to prepare an oil and fat composition for bread making.
Tables 2 and 3 show the content of each enzyme in each of the obtained fat and oil compositions for breadmaking. The numerical value in the upper row in the table is the mass (g) of the raw enzyme contained in 100 g of the oil and fat composition for bread making, and the numerical value in parentheses in the lower row is the amount of enzyme contained in 100 g of the oil and fat composition for baking. It is the amount of activity (/u). Each of the obtained fat and oil compositions for bread making is labeled and shown at the bottom of Tables 2 and 3.

(Enzyme raw material)
<Hemicellulase>
1) Product name: Grindamyl H460, manufactured by Danisco Japan Co., Ltd., optimum temperature 45°C
2) Trade name: Bakezyme BXPJ, manufactured by DSM Corporation, optimal temperature 50°C
3) Product name: Sumiteam X, manufactured by Shin Nippon Chemical Co., Ltd., optimal temperature: 55°C
4) Product name: Sucrase X, manufactured by Mitsubishi Kagaku Foods Co., Ltd., optimal temperature 60°C
<α-amylase>
5) Product name: Fungamyl, manufactured by Novozyme Japan Co., Ltd., optimal temperature 55°C
<Maltogenic α-amylase>
6) Product name: Novamyl, manufactured by Novozyme Japan Co., Ltd., optimum temperature 70°C
7) Product name: Novamyl 3D, manufactured by Novozym Japan Co., Ltd., optimal temperature 75°C

[Bread making evaluation]
Bread was produced using the above oil and fat composition for bread making, and the bread-making property was evaluated. In evaluating the bread-making properties, five evaluation items were provided: dough workability, aging resistance, chewiness, melting in the mouth, and moistness. The evaluation method for each evaluation item is described below.
The bread-making test was performed on bread, raisin bread, melon bread, and raisin rolls.

(Method for evaluating workability of dough)
The use of enzymes and emulsifiers can lead to problems such as the dough becoming loose and sticky, or even sagging. ``3'' is normal good dough condition, ``5'' is when the dough is very sticky, ``4'' is when the dough is slightly sticky, ``2'' is when the dough is slightly sticky, and the dough is quite sticky. The case was evaluated as "1". "2", "3", and "4" of the rating were made into the pass.

(Method for evaluating aging resistance)
On the 1st day (D+1) and 4th day (D+4) after baking, the change in the softness of the bread crumb over time was measured, and those with a smaller amount of change in softness compared to the control were evaluated as having strong aging resistance. . For the bread, raisin bread, and melon bread, the crumbs of the bread on the 1st and 4th days after baking were sliced at 3 cm from the bottom, and the central portion was cut into a 4 cm x 4 cm square to obtain a sample. The stress (N) required to compress the crumb by 1.5 cm from the sliced surface was measured with a rheometer manufactured by Yamaden Co., Ltd. and used as an index of softness. For the raisin rolls, samples were obtained by slicing the center of the bread by 3 cm on the 1st and 4th days after baking. The stress (N) required to compress the crumb by 1.5 cm from the upper surface of the crumb was measured with a rheometer manufactured by Yamaden Co., Ltd. and used as an index of softness. "1" when the change in softness is 1 time or more, and 0.9 times or more and less than 1 time, compared to the case where the oil and fat composition C is used as a control containing no enzyme. "2", "3" when 0.8 times or more and less than 0.9 times, "4" when 0.7 times or more and less than 0.8 times, less than 0.7 times Evaluation was made on a 5-point scale with the case being "5". A score of "4" or higher was regarded as a pass.

(Evaluation method for waist hold)
The chewiness of the bread was evaluated by measuring the specific volume of the bread on the first day after baking, and evaluating that the bread had a good chewiness if the volume did not decrease compared to the control. The specific volume of the bread was measured using a 3D laser volume meter manufactured by Astex. "5" when the specific volume is greater than 1.05 times that of the control, "4" when it is greater than 1 time and 1.05 times or less, and "3" when it is greater than 0.95 times and 1 time or less "", "2" when greater than 0.9 times and 0.95 times or less, and "1" when 0.9 times or less. A score of "3" or higher was regarded as a pass.

(Evaluation method for melting in the mouth and moistness)
A panel of 15 people evaluated the melt-in-the-mouth feeling of the bread on the first day after baking. Melting in the mouth is very good (5), good (4), normal (3), slightly lumpy (2), and lumpy (1). did. In addition, 15 panelists evaluated the moistness of the bread on the third day after baking. The bread crumb was evaluated as very moist (5), slightly moist (4), normal (3), slightly dry (2), and dry (1), and was the most popular. Made the item feel moist. In both cases, a score of 3 or more was considered as passing.

<Bread evaluation>
Bread was baked according to the following formulation (Table 4) and evaluated according to the evaluation method described above. Table 5 shows the symbols of the oil and fat compositions for bread making blended in the flour dough for bread making, and summarizes the amounts of enzymes in the flour dough for bread making and the evaluation results.

(Bread evaluation result)

From Table 5, it can be seen that when the oil and fat composition P1 or the oil and fat composition P2 is used, a sufficient anti-aging effect and moistness can be obtained without impairing the bread-making properties. On the other hand, the oil and fat composition R1 containing no maltogenic α-amylase did not affect the bread-making properties, but the aging resistance and moistness were almost the same as those of the control.

<Evaluation of raisin bread>
Raisin bread was baked with the following composition (Table 6) and evaluated according to the above evaluation method. Table 7 shows the symbols of the oil and fat compositions for bread making blended in the flour dough for bread making, and summarizes the amounts of enzymes in the flour dough for bread making and evaluation results.

(Raisin bread evaluation result)

From Table 7, when the oil and fat composition P3 was used, the bread dough was slightly sticky, but strong aging resistance and moistness were imparted. In addition, the oil and fat composition P4 provided very strong aging resistance and a moist texture without impairing the bread-making properties. On the other hand, with the oil composition R2 using α-amylase with a low optimum temperature, the dough was sticky and the baked bread had a crunchy texture. Moreover, when the oil and fat composition R3 containing no hemicellulase (xylanase) was used, a sufficient anti-aging effect was not obtained.

<Melon bread evaluation>
Melon bread was baked with the following formulation (Table 8) and evaluated according to the above evaluation method. Table 9 shows the symbols of the oil and fat compositions for bread making blended in the flour dough for bread making, and summarizes the amounts of enzymes in the flour dough for bread making and evaluation results.

(Melonpan evaluation results)

From Table 9, when the oil and fat compositions P5 and P6 were used, the dough was somewhat sticky, but sufficient anti-aging effect and moistness were imparted. On the other hand, the oil and fat composition R4 containing a large amount of hemicellulase and the oil and fat composition R5 containing a large amount of maltogenic α-amylase exhibited excessive stickiness of the dough. In addition, the bread did not last long and had a crumbly texture.

<Raisin roll evaluation>
A raisin roll was baked with the following composition (Table 10) and evaluated according to the evaluation method described above. Table 11 shows the symbols of the oil and fat compositions for bread making blended in the flour dough for bread making, and summarizes the amounts of enzymes in the flour dough for bread making and the evaluation results.

(Raisin roll evaluation result)

As can be seen from Table 11, the oil and fat compositions P3, P4, and P7 showed some stickiness in the dough, but sufficient aging resistance and strong moistness were obtained. On the other hand, with the oil/fat composition R2, similarly to raisin bread and the like, deterioration in bread-making properties and deterioration in bread quality was observed.
As described above, the bread-making oil and fat composition of the present invention provides good workability before baking, regardless of the type of bread, and maintains softness for a long time without reducing the flavor, chewiness, and texture after baking. It is clear that it is possible to obtain flour dough for bread making that can be maintained, and the desired effects cannot be obtained with oil and fat compositions for bread making other than the present invention.

Claims (1)

A bread manufacturing method comprising the following steps [1] to [3].
[1] Edible oils and fats, hemicellulase (H) with an optimum temperature of 45°C or higher and 60°C or lower, and maltogenic α-amylase (mA1) with an optimum temperature of 65°C or higher and lower than 75°C, and an optimum temperature of 75 A step of mixing a bread-making oil composition containing a maltogenic α-amylase (mA2) at a temperature of 0° C. or higher and 85° C. or lower with bread dough containing flour and water,
The amount of the oil and fat composition for baking is 0.2 to 8.0 u of hemicellulase (H), 1 to 300 u of maltogenic α-amylase (mA1), and 1 to 300 u of maltogenic α-amylase ( A step in which the amount of mA2) is 1 to 400 u .
[2] The process of keeping the bread dough warm with a proofer.
[3] A step of baking the bread dough.