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WO2019188903A1 - Composition enzymatique - Google Patents

Composition enzymatique Download PDF

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Publication number
WO2019188903A1
WO2019188903A1 PCT/JP2019/012363 JP2019012363W WO2019188903A1 WO 2019188903 A1 WO2019188903 A1 WO 2019188903A1 JP 2019012363 W JP2019012363 W JP 2019012363W WO 2019188903 A1 WO2019188903 A1 WO 2019188903A1
Authority
WO
WIPO (PCT)
Prior art keywords
bakery food
present
food dough
dough
enzyme composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2019/012363
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English (en)
Japanese (ja)
Inventor
芳江 小谷
由貴 東方
ひろみ 高橋
力也 石田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP2020510033A priority Critical patent/JP7444055B2/ja
Publication of WO2019188903A1 publication Critical patent/WO2019188903A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/10—Transferases (2.)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • C12N9/18—Carboxylic ester hydrolases (3.1.1)
    • C12N9/20—Triglyceride splitting, e.g. by means of lipase

Definitions

  • the present invention relates to an enzyme composition suitably used for suppressing aging of bakery foods.
  • the present invention also relates to a method for producing a bakery food using the enzyme composition or the like. Furthermore, this invention relates to the aging suppression method of bakery foods using the said composition etc.
  • Patent Document 1 a method of adding a branching enzyme to bread dough (Patent Document 1), or freezing dough produced by blending transglutaminase, L-ascorbic acid and an emulsifier for bread (Patent Document 2) and the like have been reported.
  • Patent Document 2 a method of adding a branching enzyme to bread dough
  • Patent Document 2 freezing dough produced by blending transglutaminase, L-ascorbic acid and an emulsifier for bread
  • Patent Document 2 a method of adding a branching enzyme to bread dough
  • Patent Document 2 freezing dough produced by blending transglutaminase, L-ascorbic acid and an emulsifier for bread
  • the present invention has been made in view of the above circumstances, and a problem to be solved is to provide a new method for suppressing aging of bakery foods.
  • the present invention is as follows.
  • An enzyme composition comprising (A) transglutaminase, (B) ⁇ -amylase and (C) lipase.
  • [5] [1] to [4] are added to the bakery food dough so that the amount of (C) contained in the enzyme composition is 0.0001 to 1000 U per gram of flour contained in the bakery food dough.
  • [6] The enzyme composition according to any one of [1] to [5], which is used for inhibiting aging of bakery foods.
  • [7] A bakery food dough containing (A) transglutaminase, (B) ⁇ -amylase and (C) lipase.
  • the bakery food dough according to [7] wherein the content of (A) is 0.0001 to 1000 U per gram of flour contained in the bakery food dough.
  • ADVANTAGE OF THE INVENTION According to this invention, aging of bakery food can be suppressed and the bakery food by which aging was suppressed can be provided. ADVANTAGE OF THE INVENTION According to this invention, the enzyme composition and bakery food dough which can be used suitably for manufacture of the bakery food in which aging was suppressed can be provided. ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of bakery food in which aging was suppressed, and the aging suppression method of bakery food can be provided.
  • FIG. 1 is a graph showing the curing rate of the corn bread of Example 1 and Comparative Examples 1 to 3 (relative value when the curing rate of the control corn bread is 100%).
  • the enzyme composition of the present invention comprises (A) transglutaminase (sometimes referred to herein simply as “(A)”), (B) ⁇ -amylase (herein simply referred to as “(B)”). And (C) lipase (sometimes referred to herein simply as “(C)”).
  • Transglutaminase is an enzyme having an activity of catalyzing an acyl transfer reaction using a glutamine residue in a protein or peptide as a donor and a lysine residue as an acceptor.
  • a mammal-derived one or a fish-derived one For example, a mammal-derived one or a fish-derived one.
  • Various sources such as those derived from microorganisms are known.
  • the origin of the transglutaminase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and any transglutaminase of any origin can be used, and a recombinant enzyme may be used.
  • the transglutaminase used in the present invention may be a commercially available product, and specific examples include a transglutaminase derived from a microorganism marketed by Ajinomoto Co. under the trade name “Activa” (registered trademark) TG.
  • the activity unit of transglutaminase is measured and defined as follows. After allowing benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine to act on transglutaminase to form an iron complex with hydroxamic acid in the presence of trichloroacetic acid, the absorbance at 525 nm was measured, and the amount of hydroxamic acid was determined. The enzyme activity is calculated from the calibration curve. The amount of enzyme that produces 1 ⁇ mol of hydroxamic acid per minute at 37 ° C. and pH 6.0 is defined as 1 U (unit).
  • ⁇ -Amylase is an enzyme having an activity of cleaving a straight-chain structure (amylose) and a branched structure (amylopectin) of a starch molecule to decompose it into dextrin and maltose, for example, those derived from microorganisms, those derived from plants, Those of various origins such as those derived from animals are known.
  • the origin of the ⁇ -amylase used in the present invention is not particularly limited as long as it has the activity described above, and ⁇ -amylase of any origin can be used, and a recombinant enzyme may be used.
  • the ⁇ -amylase used in the present invention is preferably derived from a microorganism.
  • the ⁇ -amylase derived from a microorganism include, for example, Aspergillus (eg, Aspergillus niger), Aspergillus oryzae (Aspergillus oryzae). ), ⁇ -amylase derived from Aspergillus sp, etc., ⁇ -amylase derived from the genus Bacillus (eg, Bacillus amyloliquefaciens etc.), and the like.
  • the ⁇ -amylase used in the present invention may be a commercially available product.
  • Biozyme A manufactured by Amano Enzyme
  • Novamyl BG Novamyl 3DBG (all manufactured by Novozymes Japan)
  • Sumiteam L Sumiteam AS (all manufactured by Shin Nippon Chemical Industry Co., Ltd.)
  • the activity unit of ⁇ -amylase is measured and defined as follows. ⁇ -Amylase is allowed to act on the blocked p-nitrophenyl maltoheptaoside as a substrate. Thereafter, the produced p-nitrophenyl maltosaccharide is decomposed with a heat-resistant ⁇ -glucosidase, the reaction is stopped with trisodium phosphate, and the absorbance of the produced p-nitrophenol is measured at 410 nm. The amount of enzyme that liberates 1 ⁇ mol of p-nitrophenol in 1 minute is defined as 1 U (unit).
  • the lipase is an enzyme having an activity of hydrolyzing a glycerin fatty acid ester into a fatty acid and glycerol, and includes those called triacylglycerol lipase, triacylglyceride lipase and the like.
  • the lipase is known to have various origins such as those derived from microorganisms, those derived from plants, those derived from animals, etc.
  • the lipase used in the present invention has the above-described activity if it has the above-mentioned activity.
  • the lipase of any origin can be used without limitation, and a recombinant enzyme may be used.
  • the lipase used in the present invention is preferably derived from a microorganism.
  • the lipase derived from a microorganism include lipases derived from Aspergillus (eg, Aspergillus niger), Rhizopus (eg, genus Rhizopus) Lipase derived from Rhizopus oryzae, etc., lipase derived from Candida sp., Lipase derived from Penicillium sp.
  • the lipase used in the present invention may be a commercially available product. Specific examples include lipase A “Amano” 6, lipase DF “Amano” 15 (all manufactured by Amano Enzyme), Lipopan 50BG (Novozymes Japan). Manufactured), Panamore Golden, Bakezyme L80.000B (all manufactured by DSM) and the like.
  • the activity unit of lipase is measured and defined as follows. 100 mL of olive oil and 150 mL of 2% PVA test solution are emulsified to make a substrate, 5 mL of the substrate is mixed with 4 mL of McKilvain buffer (pH 7.0) and 1 mL of enzyme solution, reacted at 37 ° C. for 60 minutes, and after the reaction is stopped, it is generated. The measured fatty acid is measured by a titration method. The amount of enzyme that liberates the acid corresponding to 1 ⁇ mol of released oleic acid is defined as 1 U (unit).
  • the amount of (A) contained in the enzyme composition of the present invention is usually 0.0001 U or more, preferably 0.001 U or more, particularly preferably 0.01 U or more per 1 g of the enzyme composition of the present invention. is there.
  • the amount is usually 1000 U or less, preferably 100 U or less, more preferably 10 U or less, and particularly preferably 1 U or less per 1 g of the enzyme composition of the present invention.
  • the amount of (B) contained in the enzyme composition of the present invention is usually 0.001 U or more, preferably 0.01 U or more, more preferably 0.1 U or more per 1 g of the enzyme composition of the present invention. Yes, particularly preferably 1 U or more. Further, the amount is usually 1000 U or less, preferably 100 U or less, more preferably 50 U or less, and particularly preferably 10 U or less per 1 g of the enzyme composition of the present invention.
  • the amount of (C) contained in the enzyme composition of the present invention is usually 0.0001 U or more, preferably 0.001 U or more, more preferably 0.01 U or more per 1 g of the enzyme composition of the present invention. Yes, particularly preferably 0.1 U or more.
  • the amount is usually 1000 U or less, preferably 100 U or less, more preferably 50 U or less, and particularly preferably 30 U or less per 1 g of the enzyme composition of the present invention.
  • the form of the enzyme composition of the present invention is not particularly limited, and examples thereof include solid (including powder, granule, etc.), liquid (including slurry, etc.), gel, and paste.
  • the enzyme composition of the present invention may comprise only (A), (B) and (C), but in addition to these, the enzyme composition further contains a base commonly used in food enzyme preparations. There may be.
  • the base include starch, dextrin, cyclodextrin, saccharides (eg, lactose, sucrose, glucose etc.), proteins (eg, animal and vegetable proteins etc.), salts (sodium chloride etc.), water, fats and oils, etc. Is mentioned.
  • the enzyme composition of the present invention is, for example, an excipient, a pH adjuster, an antioxidant, and a thickening stabilizer as long as the object of the present invention is not impaired. , Emulsifiers, sweeteners (eg, sugar, etc.), salt, organic salts, inorganic salts, seasonings, acidulants, spices, colorants, color formers and the like.
  • the enzyme composition of the present invention can be produced by a method commonly used for the production of enzyme preparations for food or a method analogous thereto.
  • (A), (B) and (C) contained in the enzyme composition of the present invention may all be contained in one preparation, but (A), (B) and (C) are two or more. It may be contained in the preparation.
  • the enzyme composition of the present invention contains, for example, (A), (B) and (C), respectively. It may be a combination of preparations, a combination containing any one of (A), (B), and (C) and a combination containing the remaining two.
  • the enzyme composition of the present invention can be used by adding to a bakery food dough, that is, the enzyme composition of the present invention may be an enzyme composition for bakery food dough.
  • “bakery food” refers to a food obtained by baking a dough mainly composed of flour, specifically, bread, sponge cake, hot cake, donut, crepe, pie, tart, pastry. , Biscuits, cookies, crackers, pretzels and the like.
  • the flour-based dough used in the manufacture of bakery food is also referred to as “bakery food dough” in the present invention.
  • “bakery food dough” refers to flour, which is the main component, and other food ingredients.
  • kneading and kneading eg, saccharides, salt, fats and oils, yeast, dairy products, etc.
  • bakery food dough include bread dough, sponge cake dough, hot cake dough, donut dough, crepe dough, pie dough, tart dough, pastry dough, biscuits dough, cookie dough, cracker dough, pretzel dough, etc.
  • the dough “main component” of wheat flour means a dough having a flour content of usually 30% by weight or more, preferably 50% by weight or more based on the dough.
  • the type of flour contained as a main component in the bakery food dough to which the enzyme composition of the present invention can be added is not particularly limited, and examples thereof include thin flour, medium flour, semi-strong flour, strong flour, and the like. From the viewpoint, quasi-strong powder and strong powder are preferable. These flours may be used alone or in combination of two or more.
  • the bakery food dough to which the enzyme composition of the present invention can be added may optionally contain food raw materials other than flour so long as the object of the present invention is not impaired as long as the main ingredient is flour.
  • food ingredients include sugars (eg, sugar, isomerized liquid sugar, syrup, trehalose, sugar alcohol, etc.), salt, oils and fats (eg, shortening, margarine, butter, lard, palm oil and olive oil).
  • Vegetable oils, etc. yeast, yeast food, eggs, milk, dairy products (eg, skim milk, sweetened condensed milk, whey powder, etc.), flours other than wheat flour (eg, soy flour, etc.), proteins (eg, gluten, etc.) and Decomposition products, fruits, oxidizing agents (eg, vitamin C, potassium bromate, etc.), reducing agents (eg, cysteine, cystine and their salts), emulsifiers (eg, lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, Glycerin fatty acid esters, stearoyl lactate, etc.), swelling agents (eg, sodium bicarbonate, ammonium bicarbonate, etc.), bleaching agents (eg, persulfate) Ammonium etc.), seasonings, acidulants, spices, flavors and the like.
  • oxidizing agents eg, vitamin C, potassium bromate, etc.
  • reducing agents eg, cysteine, cyst
  • the bakery food dough to which the enzyme composition of the present invention can be added is an enzyme other than (A), (B) and (C) (for example, glucoamylase, cellulase, hemicellulase, protease) unless the object of the present invention is impaired. , Glucose oxidase, pentosanase, etc.).
  • the enzyme composition of the present invention is preferably a group consisting of bread dough, sponge cake dough, hot cake dough, donut dough, crepe dough, pie dough, tart dough, pastry dough, biscuit dough, cookie dough, cracker dough and pretzel dough It is an enzyme composition for at least one bakery food dough selected from among bread, sponge cake, hot cake, and donuts, and the enzyme composition of the present invention is preferably used for bread dough, It can be particularly preferably used as an enzyme composition for at least one bakery food dough selected from the group consisting of sponge cake dough, hot cake dough and donut dough.
  • the method and conditions for adding the enzyme composition of the present invention to the bakery food dough are not particularly limited, and may be performed by a method known per se or a method analogous thereto depending on the form of the enzyme composition of the present invention, the type of bakery food dough, etc. obtain.
  • the time which adds the enzyme composition of this invention to bakery food dough will not be specifically limited if it is before baking of bakery food dough, For example, after manufacture of bakery food dough, etc. are mentioned. You may add the enzyme composition of this invention to the raw material before manufacturing a bakery food dough.
  • the amount of (A) contained in the bakery food dough is 0.0001 U per gram of flour contained in the bakery food dough. It is preferable to add to the bakery food dough so that it becomes the above (more preferably 0.001 U or more, particularly preferably 0.01 U or more). In addition, since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (A) contained in the bakery food dough is 1000 U or less per 1 g of flour contained in the bakery food dough. It is preferable to add to the bakery food dough so that it becomes (more preferably 10 U or less, particularly preferably 1 U or less).
  • the amount of (A) contained in the enzyme composition of the present invention is 0 per 1 g of flour contained in the bakery food dough. It is preferably added to the bakery food dough so that it becomes 0.0001U or more (more preferably 0.001U or more, particularly preferably 0.01U or more). Moreover, since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (A) contained in the enzyme composition of the present invention is based on 1 g of flour contained in the bakery food dough, It is preferably added to the bakery food dough so that it becomes 1000 U or less (more preferably 10 U or less, particularly preferably 1 U or less).
  • the amount of (B) contained in the bakery food dough is 0.001 U per gram of flour contained in the bakery food dough. It is preferable to be added to the bakery food dough so that it becomes more (more preferably 0.1 U or more, particularly preferably 1 U or more). Moreover, since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (B) contained in the bakery food dough is 1000 U or less per 1 g of flour contained in the bakery food dough. It is preferable to add to the bakery food dough so that it becomes (more preferably 50 U or less, particularly preferably 10 U or less).
  • the amount of (B) contained in the enzyme composition of the present invention is 0 per 1 g of flour contained in the bakery food dough. It is preferably added to the bakery food dough so that it becomes 0.001 U or more (more preferably 0.1 U or more, particularly preferably 1 U or more). Moreover, since the enzyme composition of the present invention can effectively suppress the aging of bakery food, the amount of (B) contained in the enzyme composition of the present invention is based on 1 g of flour contained in the bakery food dough, It is preferably added to the bakery food dough so that it becomes 1000 U or less (more preferably 50 U or less, particularly preferably 10 U or less).
  • the amount of (C) contained in the bakery food dough is 0.0001 U per gram of flour contained in the bakery food dough. It is preferable to add to the bakery food dough so that it becomes more (more preferably 0.01 U or more, particularly preferably 0.1 U or more). In addition, since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (C) contained in the bakery food dough is 1000 U or less per 1 g of flour contained in the bakery food dough. It is preferable to be added to the bakery food dough so that it becomes (more preferably 50 U or less, particularly preferably 30 U or less).
  • the amount of (C) contained in the enzyme composition of the present invention is 0 per 1 g of flour contained in the bakery food dough. It is preferably added to the bakery food dough so that it becomes 0.0001U or more (more preferably 0.01U or more, particularly preferably 0.1U or more). Moreover, since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (C) contained in the enzyme composition of the present invention is based on 1 g of flour contained in the bakery food dough, It is preferably added to the bakery food dough so that it becomes 1000 U or less (more preferably 50 U or less, particularly preferably 30 U or less).
  • the enzyme composition of the present invention can be suitably used as an enzyme composition for inhibiting aging of bakery foods.
  • “aging” of a bakery food refers to a phenomenon in which the quality (eg, taste, texture, etc.) of the bakery food decreases with time, and mainly the texture of the bakery food becomes harder with time. Is attributed.
  • the hardening of such bakery foods is such that starch contained in bakery foods is heated to expand and gelatinize (alpha), but at least part of the gelatinized starch loses moisture over time and becomes beta. It is thought that.
  • the degree of aging of the bakery food is, as one aspect, when the bakery food is a sac bread, for example, as shown in the examples described later, the curing rate of crumb (inner phase part of the sac bread) is measured and calculated.
  • it is not limited to the method, and can be performed by a method known per se or a method analogous thereto.
  • “inhibition” of aging of bakery food refers to preventing or delaying aging of bakery food.
  • the enzyme composition of the present invention can be more preferably used as an enzyme composition for suppressing aging (eg, curing, etc.) 1 day after baking (particularly preferably after 1 day to 7 days after baking) of bakery foods.
  • the enzyme composition of the present invention is preferably an aging of at least one bakery food selected from the group consisting of bread, sponge cake, hot cake, donut, crepe, pie, tart, pastry, biscuits, cookies, crackers and pretzels.
  • the enzyme composition of the present invention is composed of bread, sponge cake, hot cake and donut, since it is an enzyme composition for inhibition. It can be particularly preferably used as an enzyme composition for inhibiting aging of at least one bakery food selected from the group.
  • a bakery food dough containing the enzyme composition of the present invention.
  • the present invention also provides a bakery food dough containing (A) transglutaminase, (B) ⁇ -amylase and (C) lipase.
  • these bakery food doughs may be collectively referred to as “bakery food doughs of the present invention”.
  • the content of (A) in the bakery food dough of the present invention can effectively suppress aging of the bakery food, preferably it is 0.0001 U or more, more preferably per 1 g of flour contained in the bakery food dough. 0.001U or more, particularly preferably 0.01U or more. Further, the content is preferably 1000 U or less, more preferably 10 U or less, and particularly preferably 1 U or less per gram of flour contained in the bakery food dough because aging of the bakery food can be effectively suppressed.
  • the content of (B) in the bakery food dough of the present invention can effectively suppress aging of the bakery food, preferably it is 0.001 U or more, more preferably per 1 g of flour contained in the bakery food dough. 0.1 U or more, particularly preferably 1 U or more. Further, the content is preferably 1000 U or less, more preferably 50 U or less, and particularly preferably 10 U or less per 1 g of flour contained in the bakery food dough because aging of the bakery food can be effectively suppressed.
  • the content of (C) in the bakery food dough of the present invention can effectively suppress aging of the bakery food, preferably it is 0.0001 U or more, more preferably per 1 g of flour contained in the bakery food dough. 0.01 U or more, particularly preferably 0.1 U or more. Moreover, since the said content can suppress effectively aging of a bakery foodstuff, Preferably it is 1000U or less per 1g of flour contained in bakery food dough, More preferably, it is 50U or less, Most preferably, it is 30U or less.
  • the ratio of the content of (A) and the content of (B) in the bakery food dough of the present invention is not particularly limited, but it is possible to effectively suppress aging of the bakery food.
  • Particularly preferably, (A) :( B) 1: 250 to 350.
  • the ratio of the content of (A) and the content of (C) in the bakery food dough of the present invention is not particularly limited, it is possible to effectively suppress aging of the bakery food.
  • the content of the enzyme composition of the present invention in the bakery food dough of the present invention is such that the contents of (A), (B) and (C) in the bakery food dough of the present invention are within the above-mentioned range. It may be adjusted as appropriate and is not particularly limited.
  • the type of the bakery food dough of the present invention is not particularly limited as long as it can be baked to produce a bakery food.
  • description of the bakery food dough to which the enzyme composition of the present invention can be added (described above). The thing similar to what was illustrated in (1) is mentioned.
  • the bakery food dough of the present invention preferably contains flour as a main component, that is, the flour content in the bakery food dough of the present invention is usually 30% by weight or more, preferably 50% by weight with respect to the dough. % Or more.
  • the upper limit of the content of flour in the bakery food dough of the present invention is not particularly limited, but is usually 90% by weight or less, preferably 80% by weight or less based on the dough.
  • the type of flour that is the main component of the bakery food dough of the present invention is not particularly limited. For example, in the description of the bakery food dough to which the enzyme composition of the present invention can be added (described above), The thing similar to what was illustrated as a kind of flour contained is mentioned.
  • the bakery food dough of the present invention may optionally contain food raw materials other than flour as long as the main component of the present invention is not impaired as long as the main ingredient is flour.
  • food raw materials include those exemplified as the food raw materials that can be contained in the bakery food dough in the description of the bakery food dough to which the enzyme composition of the present invention can be added (described above).
  • the method for producing the bakery food dough of the present invention is not particularly limited, and may be performed by a method known per se or a method according thereto according to the type of bakery food dough.
  • the bakery food dough of the present invention can be produced by adding water to wheat flour or other food ingredients and kneading.
  • the bakery food dough of the present invention may be subjected to refrigeration treatment, freezing treatment, etc. according to the distribution form, etc. That is, the bakery food dough of the present invention can be provided as a refrigerated product, a frozen product, or the like.
  • the bakery food dough of the present invention can be preferably used for the manufacture of bakery foods with suppressed aging.
  • the bakery food dough of the present invention can be more preferably used for the production of a bakery food in which aging (eg, curing, etc.) after 1 day from baking (particularly preferably from 1 day to 7 days after baking) is suppressed.
  • the present invention relates to a method for producing a bakery food comprising adding (A) transglutaminase, (B) ⁇ -amylase and (C) lipase to a bakery food dough (herein referred to simply as “the production method of the present invention”). Is also provided).
  • the (A) transglutaminase, (B) ⁇ -amylase and (C) lipase used in the production method of the present invention are the transglutaminase ((A)) and ⁇ -amylase (( B)) and lipase ((C)), and the preferred embodiments are also the same.
  • the bakery food produced by the production method of the present invention is not particularly limited, and examples thereof include those similar to those exemplified in the description of the enzyme composition of the present invention (described above).
  • the addition of (A), (B) and (C) to the bakery food dough is the amount of (A), (B) and (C) added to the bakery food dough. It can be performed so as to be the same as the content range (described above) of (A), (B) and (C) in the bakery food dough of the invention.
  • the ratio of the amount of (A) and the amount of (B) added to the bakery food dough is not particularly limited, but the ratio is the content of (A) in the bakery food dough of the present invention. It can be performed so as to be the same as the range of the ratio of the amount and the content of (B) (described above).
  • the ratio of the amount of (A) and the amount of (C) added to the bakery food dough is not particularly limited, but the ratio is the same as that of (A) in the bakery food dough of the present invention. It can be performed so as to be the same as the range of the ratio between the content and the content of (C) (described above).
  • (A), (B) and (C) may be added individually, but (A), (B) and (C) are mixed in advance before addition, and the resulting mixture May be added.
  • the addition of (A), (B) and (C) may be performed using the enzyme composition of the present invention.
  • the order and interval of addition are not particularly limited. For example, the order of (A), (B), (C), or the reverse order thereof. May be added. Further, (A), (B) and (C) may be added simultaneously.
  • the method and conditions for adding (A), (B) and (C) to the bakery food dough are not particularly limited, and can be set as appropriate according to the type of the bakery food.
  • the time when (A), (B) and (C) are added to the bakery food dough is not particularly limited as long as it is before baking of the bakery food dough. For example, during the manufacture of the bakery food dough, after the bakery food dough is completed Etc. You may add the enzyme composition of this invention to the raw material before manufacturing a bakery food dough.
  • the bakery food dough of the present invention has a period of 5 minutes or more (more preferably 30 minutes or more), 5 to 30 ° C. (more) between the addition of (A), (B) and (C) to baking. It is preferably placed under conditions of 10 to 25 ° C.
  • the production method of the present invention is a method for producing bakery foods, in addition to adding (A), (B) and (C) to a bakery food dough. It may be appropriately included depending on the like.
  • the production method of the present invention may further include baking the bakery food dough to which (A), (B), and (C) are added.
  • the method and conditions eg, baking temperature, baking time, etc.
  • the baking temperature when baking the bakery food dough is usually 120 to 250 ° C., and the baking time is usually 10 to 180 minutes.
  • the production method of the present invention is a conventional bread production method (eg, straight method, no time method, liquid seed method, medium seed method, etc. ) Can be included.
  • the production method of the present invention is preferably a production method of at least one bakery food selected from the group consisting of bread, sponge cake, hot cake, donut, crepe, pie, tart, pastry, biscuits, cookies, crackers and pretzels.
  • bread, sponge cake, hot cake, and donut are more likely to be subject to aging control, and therefore the production method of the present invention is more preferably selected from the group consisting of bread, sponge cake, hot cake, and donut.
  • a method for producing at least one bakery food is preferably a production method of at least one bakery food selected from the group consisting of bread, sponge cake, hot cake, and donut.
  • a bakery food with suppressed aging can be produced.
  • a bakery food in which aging (eg, curing, etc.) after 1 day from baking (more preferably from 1 day to 7 days after baking) is suppressed can be preferably produced.
  • the present invention relates to a method for inhibiting aging of bakery foods, which comprises adding (A) transglutaminase, (B) ⁇ -amylase and (C) lipase to the bakery food dough (herein referred to simply as “the method of the present invention”). Is also provided).
  • the (A) transglutaminase, (B) ⁇ -amylase and (C) lipase used in the method of the present invention are the transglutaminase ((A)) and ⁇ -amylase ((B )) And lipase ((C)), and preferred embodiments are also the same.
  • the method of the present invention can be carried out in the same manner as the production method of the present invention, and preferred embodiments are also the same.
  • the method of the present invention is preferably a method for inhibiting aging of at least one bakery food selected from the group consisting of bread, sponge cake, hot cake, donut, crepe, pie, tart, pastry, biscuits, cookies, crackers and pretzels.
  • bread, sponge cake, hot cake, and donut are more likely to be subject to aging suppression, and therefore the method of the present invention is more preferably selected from the group consisting of bread, sponge cake, hot cake, and donut. It is a method for inhibiting aging of at least one bakery food.
  • aging of bakery food can be suppressed.
  • aging (eg, curing, etc.) of a bakery food 1 day after baking (more preferably from 1 day to 7 days after baking) can be preferably suppressed.
  • Example 1 [Preparation of bread dough] Raw materials listed in Table 1 below except shortening, transglutaminase (Ajinomoto Co., “Activa” (registered trademark) TG: 0.0195 U per 1 g of strong powder), ⁇ -amylase (Amano Enzyme, Biozyme A: 6 U per 1 g of strong powder ) And lipase (manufactured by Amano Enzyme, Lipase DF “Amano” 15: 2 U per 1 g of strong powder) using a vertical mixer (manufactured by Kanto Blender Kogyo Co., Ltd., HPi20M) at low speed (130 rpm) for 5 minutes.
  • transglutaminase Alignase
  • Activa registered trademark
  • TG 0.0195 U per 1 g of strong powder
  • ⁇ -amylase Amano Enzyme, Biozyme A: 6 U per 1 g of strong powder
  • lipase manufactured by Aman
  • Example 1 A bread dough was prepared in the same manner as in Example 1 except that only transglutaminase was used instead of transglutaminase, ⁇ -amylase and lipase, and this was used in the same manner as in Example 1 to make a corn bread Manufactured.
  • Example 2 Bread dough was prepared in the same manner as in Example 1 except that only ⁇ -amylase was used in place of transglutaminase, ⁇ -amylase and lipase. A bread was produced.
  • Example 3 A bread dough was prepared in the same manner as in Example 1 except that only lipase was used instead of transglutaminase, ⁇ -amylase and lipase. Manufactured.
  • Example 1 A bread dough was prepared in the same manner as in Example 1 except that none of transglutaminase, ⁇ -amylase and lipase were used, and a corn bread was produced in the same manner as in Example 1 using this. .
  • Example 1 Comparative Examples 1 to 3 and the control corn bread, the curing rate of the crumb (inner phase part of the corn bread) from 1 day after baking to 3 days after baking was measured using a texture analyzer (Stable Micro Systems, TA. XT.Plus) was measured and calculated according to the following procedures (1) to (3).
  • a texture analyzer Stable Micro Systems, TA. XT.Plus
  • crumb curing rate (1) A crumb of each square bread is cut into a 2 cm ⁇ 2 cm ⁇ 2 cm cube and used as a measurement sample.
  • ADVANTAGE OF THE INVENTION According to this invention, aging of bakery food can be suppressed and the bakery food by which aging was suppressed can be provided. ADVANTAGE OF THE INVENTION According to this invention, the enzyme composition and bakery food dough which can be used suitably for manufacture of the bakery food in which aging was suppressed can be provided. ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of bakery food in which aging was suppressed, and the aging suppression method of bakery food can be provided.

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Abstract

L'objectif de la présente invention est de fournir un procédé d'inhibition du vieillissement de produits alimentaires de boulangerie. La présente invention concerne une composition enzymatique contenant (A) une transglutaminase, une alpha-amylase (B) et une lipase (C).
PCT/JP2019/012363 2018-03-26 2019-03-25 Composition enzymatique Ceased WO2019188903A1 (fr)

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Cited By (1)

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WO2020241649A1 (fr) * 2019-05-27 2020-12-03 株式会社カネカ Pâte à pain congelée pour aliments soufflés en couches

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WO2014161876A1 (fr) * 2013-04-05 2014-10-09 Novozymes A/S Procédé de production de produit cuit avec une alpha-amylase, une lipase et une phospholipase
JP2017127270A (ja) * 2016-01-21 2017-07-27 オリエンタル酵母工業株式会社 冷凍又は冷蔵生地用パン類の品質改良剤、冷凍又は冷蔵パン類生地の製造方法、及び冷凍又は冷蔵生地を用いたパン類の製造方法

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WO2014161876A1 (fr) * 2013-04-05 2014-10-09 Novozymes A/S Procédé de production de produit cuit avec une alpha-amylase, une lipase et une phospholipase
JP2017127270A (ja) * 2016-01-21 2017-07-27 オリエンタル酵母工業株式会社 冷凍又は冷蔵生地用パン類の品質改良剤、冷凍又は冷蔵パン類生地の製造方法、及び冷凍又は冷蔵生地を用いたパン類の製造方法

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020241649A1 (fr) * 2019-05-27 2020-12-03 株式会社カネカ Pâte à pain congelée pour aliments soufflés en couches

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