JP2001204377A - Modifier of dough for grain flour baked product, and dough for grain flour baked product containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a dough for a baked product rich in voluminousness and soft feeling, satisfying texture, flavor and baked color, and having long aging time after baking, and further to obtain a modifier for producing the dough for the baked product. SOLUTION: This modifier of the dough for the baked product contains at least one kind of pentosanase and one or more kinds selected from the group consisting of lipase, glucoamylase and hemicellulase, and the dough for the baked product contains the modifier.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to breads and the like which are hardly adhered to a manufacturing machine before baking and have excellent extensibility, and have excellent volume, softness, texture and flavor after baking and are difficult to age or harden. The present invention relates to a dough for a flour baked product for producing a baked flour product and an improver composition for producing the baked flour product.

[0002]

2. Description of the Related Art Generally, in the production of baked flour such as breads, food additives or chemical additives called quality improvers such as yeast foods and emulsifiers are used. Yeast food is used to promote the yeast fermentation of the dough, and contains a nitrogen source such as inorganic ammonium which has an effect of promoting the yeast fermentation, calcium sulfate which increases the hardness of water and acts to tighten the dough.
Vitamin C is used, for example, for producing the volume of bread or for dough fortification. Examples of the emulsifier include glycerin fatty acid monoester, diacetyltartaric acid monoglyceride, diglycerin fatty acid ester, CSL,
Lecithin and the like are used in the refrigerated dough method to prevent appearance of fish eyes or to suppress aging or solidification of bread after baking. Although the cause of the solidification phenomenon of bread has not been completely elucidated yet, it is generally said that the starch ages or the starch molecules associate and the bread hardness increases over time. Various emulsifiers have been used to prevent bread aging and increase the shelf life of bread by slowing or eliminating bread aging. However, the resistance of consumers to the use of food additives has increased in recent years, and it has been strongly desired to reduce or avoid the addition of conventionally used yeast food and emulsifiers. Furthermore, yeast products such as bread are generally manufactured through steps such as preparation, kneading, division, bench time, molding, heating, baking, and the like.
These steps need to be performed continuously due to the use of yeast, and may take as long as half a day or more. Therefore, it is difficult to provide fresh bread and the like to the consumer from the morning unless work is performed late at night or early in the morning, and the burden on the worker is heavy. Therefore, the development of refrigerated or frozen bread dough that can improve such operations is in progress. However, the refrigerated or frozen bread dough has a problem that the aging is faster and the texture is inferior to the dough before the refrigeration or freezing. Conventionally, various proposals have been made to solve such problems. JP-A-8-266214
The publication discloses a method for producing a baked goods dough in which an effective amount of hemicellulase and an effective amount of sulfhydryl oxidase are introduced into the dough in the absence of glucose oxidase. Japanese Patent Application Laid-Open No. 8-280319 discloses that, in the production of frozen bread, a dough composition containing 0.5 to 2.0 parts by weight of a dough texture improving agent, a dough conditioner for freezing 1.5 to 4. A method is disclosed in which 0 parts by weight and 0.2 to 0.6 parts by weight of lipase are added to dough. JP-A-9-98710 discloses that
Bread making agents containing at least pyranose oxidase are disclosed. JP-A-9-224549 discloses a bread-modified composition containing a hemicellulase isozyme as an active ingredient. JP Hei 10
Japanese Patent No. 113115 discloses breads containing 5 to 30 parts of waxy flour and 0.2 to 2.0 parts of a thickening polysaccharide per 100 parts of flour. Japanese Patent Application Laid-Open No. 11-56219 discloses a method for producing a dough for a baked product by introducing an effective amount of oligosaccharide oxidase into the dough. JP-A-11-113479 discloses a food additive composition for bread containing coated lipase granules containing lipase coated with a material impermeable to lipids. Japanese Patent Application Laid-Open No. 11-192052 discloses that a raw material for a baked product is introduced into a dough so that the raw starch-decomposing activity is at least 15 units per kg of the raw material, and glucose oxidase and hemicellulase may be added. Article dough is disclosed. Despite these proposals, further improvements are required.

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to a dough for a baked product which is rich in volume and softness even after baking, can satisfy the texture, flavor, and baked color, and has a reduced aging. It is an object of the present invention to provide an improving agent for producing a fabric for use.

[0004]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and unexpectedly did not add the above-mentioned chemical additives such as yeast food and emulsifier. A dough obtained by adding a dough improving agent characterized by containing one or more selected from the group consisting of (1) pentosanase and (2) lipase, glycoamylase and hemicellulase to flour such as flour. By baking, a dough characterized by being able to produce a flour-baked product such as bread having excellent volume, softness, texture, and flavor, and suppressed from changes such as aging or hardening, and containing pentonase It has been found that when the improver is added to flour such as flour and a refrigeration or freezing method is employed, the above-mentioned drawbacks caused by refrigeration or freezing can be improved, and further examinations have been made. A result of repeated, which resulted in the completion of the present invention.

That is, the present invention provides (1) a flour-baked product dough improving agent comprising: (1) at least one kind of pentosanase and further one or more kinds selected from the group consisting of lipase, glucoamylase and hemicellulase; (2) at least one pentosanase and at least one lipase, at least one pentosanase and at least one glucoamylase,
At least one pentosanase, at least one lipase and at least one glucoamylase,
(1) consisting of a combination of at least one pentosanase, glucoamylase and at least one hemicellulase, or at least one pentosanase, at least one lipase, at least one glucoamylase and at least one hemicellulase
(3) The dough improving agent according to (1) or (2), further comprising vitamin C, and (4) the flour-baked product is bread (1). ) To (3), the improver according to any one of (5), (1) to (4) dough for a flour baked product containing the improver according to any of (4), (6) the dough according to item (5), wherein the dough is a refrigerated or frozen dough; (7) a refrigerated or frozen dough improving agent containing at least one kind of pentosanase; (8) It is intended to provide breads manufactured using the improver or the dough according to any one of (1) to (7).

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The flour-baked dough improving agent of the present invention is selected from the group consisting of (1) at least one pentosanase and (2) at least one lipase, at least one glucoamylase and at least one hemicellulase. It is a flour-baked product dough improver characterized by containing one or more selected. More preferably, the improving agent of the present invention comprises at least one pentosanase and at least one lipase, at least one pentosanase and at least one glucoamylase, at least one pentosanase, at least one lipase and at least one glucoamylase, A pentosanase, glucoamylase and at least one hemicellulase, or a flour baked goods dough improver characterized by containing at least one pentosanase, at least one lipase, at least one glucoamylase and at least one hemicellulase. . Most preferably, the invention relates to at least one pentosanase, at least one glucoamylase and at least one hemicellulase, at least one hentsanase and at least one glucoamylase or at least one hemicellulase, at least one pentosanase, An improving agent containing lipase and at least one hemicellulase.

[0007] The pentosanase used in the improving agent of the present invention is, for example, Bacillus subtilis.
s), culturing Aspergillus Niger by a known method, collecting from the culture solution according to a method such as water extraction, and purifying the precipitate by adding inorganic salts such as ammonium sulfate and sodium sulfate to the extract, for example. Since it is obtained as a product or is commercially available as a food additive, it may be purchased and used. The present inventors have found that breads produced by baking dough in which pentosanase is added to the production of flour such as flour not only have an increased sense of volume but also significantly improve the aging of breads. The lipase to be used in the improving agent of the present invention is produced by a known method from the genus Aspergillus, Aspergillus, Candida, Penicillium or Aspergillus, and for example, European Patent EP585988.
It can be used as described in B1. Of course, commercially available lipase products may be used. In the present invention, any lipase-containing lipase may be used, and the lipase may be coated with a known lipid-impermeable material (eg, a film). The incorporation of lipase into the dough increases the volume of the breads and improves their softness. The glucoamylase used in the present invention is not particularly limited, and includes, for example, α-glucoamylase. As the glucoamylase, those obtained by culturing a strain of Aspergillus oryzae, among those obtained from strains of the genus Aspergillus, may be used. Alternatively, commercially available glucoamylase is also conveniently used in the present invention. The incorporation of glucoamylase into the dough improves the volume of the baked bread, and extends the aging or hardening time of the bread. The hemicellulase used in the improving agent of the present invention is not particularly limited, and examples thereof include endoxylanase and arabinofuranosidase (eg, arabinofuranosidase B). As hemicellulase,
It can be obtained by culturing a strain such as Aspergillus by a known method, and isolating and purifying the strain.

[0008] Each of these enzymes alone is insufficient to produce a baked product such as bread having a voluminous feel, being soft, having an excellent texture and flavor, and having suppressed aging or hardening. Good results are achieved by the combination of special enzyme types as described above. Refrigerated or frozen storage of the fermented bread dough, taking it out when necessary, and baking the bread is very useful for reducing the burden on workers, but the bread obtained in this way is refrigerated. Or, it is inferior in fermentation expansion rate, flavor, etc. as compared to “freshly baked bread” in which the fermented dough is baked as it is without a freezing step, and the aging time of bread after baking is short. When blended in bread dough, such disadvantages are improved. Accordingly, the present invention also provides a refrigerated or frozen dough improving agent comprising at least one pentosanase. Furthermore, surprisingly,
When pentosanase is blended with flour or the like, the dough has excellent extensibility and does not easily stick to a machine, so that a continuous process is facilitated. The present invention provides, for the purpose of improving such refrigerated or frozen dough, extending aging time, improving extensibility, facilitating mechanical processes, etc., only pentosanase, or furthermore, pentosanase and other lipases, hemicellulases and glucoses described above. It may be a quality improver in which one to three of amylase is appropriately blended. In the present invention, (1) pentosanase and glucoamylase or hemicellulase, (2) pentoxanase, glucoamylase and hemicellulase, or
(3) Combinations of pentosanase, glucoamylase, hemicellulase and lipase are preferred. Pentosanase alone or a combination of the above enzymes may be used as the dough improving agent for baked goods of the present invention, or any of the following additives may be blended to form the dough improving agent for baked goods of the present invention. The dough is produced by charging such a flour into flour such as wheat flour and kneading it. In preparation, besides enzymes, usually flour such as flour (strong flour, rye flour, and glutinous flour), yeast, vegetable oils and fats, sugars such as sugar, food, dairy products (eg, skim milk powder), water, and other auxiliary ingredients (Eg, raisins, grapes, walnuts, chocolate, garlic, onions, etc.) and are kneaded.
The dough obtained through the kneading process is not only general dough (eg, bread dough) but also mochi, bun dough, donut dough, pie dough, pizza dough, hot cake dough, sponge cake dough, crepe dough, dumpling dough, etc. Good. The yeast used belongs to the genus Saccharomyces, and any yeast can be used as long as it has a fermentation ability. It may be a freeze-tolerant yeast.

The improver or dough of the present invention may further contain, in addition to the above-mentioned components, if necessary, various known additives generally used in bread dough. Specifically, reducing agents (eg, vitamin C, cysteine), malt powder, pectin, gums (eg, xanthan gum, guar gum), caseins, cystine, gluten, emulsifiers (eg,
CSL, lecithin, glycerin fatty acid, diacetyltartaric acid monoglyceride, succinic acid monoglyceride), oxidizing agent (eg, vitamin C, potassium bromate, potassium iodate, ammonium persulfate), thickener, pregelatinized starch, calcium stearyl lactate, sucrose Fatty acid ester, organic acid (eg, acetic anhydride, adipic acid, fumaric acid), tricalcium phosphate, dough conditioner for freezing, glucose oxidase, sulfhydryl oxidase, pyranose oxidase, soybean peroxidase, oligosaccharide oxidase, cyclodextrin glucanotransferase , Xylanase, β-glucanase, cellulase, mannanase, starch branching enzyme, maltotriose-forming enzyme, maltotetraose-forming enzyme, maltopentaose-forming enzyme , Maltohexaose producing enzyme,
Catalase, lipoxygenase, peroxidase, protease, peptidase, glutaminase, transglutase and the like are used. The improver of the present invention may contain the above-mentioned known additives in addition to one or more of the above-mentioned pentosanase, lipase, glucoamylase and hemicellulase. The mixing ratio of the baked goods dough and the improving agent of the present invention is not particularly limited, but is usually about 0.01 to 10 g, preferably 0.1 to 10 g, based on 100 g of flour as a raw material used for the baked goods dough. 2 g, more preferably 0.5 to 1.5 g. The blending amount of pentosanase in the improving agent of the present invention is usually about 0.01 to 1% by weight, preferably about 0.05 to 0.
It is 5% by weight, more preferably about 0.1-0.2% by weight. When the improver of the present invention further contains lipase, glucoamylase or (and) hemicellulase,
The amount of the lipase is usually about 0.1 to the whole preparation.
%, Preferably about 1 to 5%, more preferably about 2 to 3% by weight. The amount of glucoamylase is usually about 0.1 to 10% by weight based on the whole preparation,
Preferably about 0.5-5% by weight, more preferably about 1-5% by weight.
~ 2% by weight.

The mixing ratio (weight ratio) of pentosanase, lipase and glucoamylase is usually about 1: about 1
-30: about 1-50, preferably 1: about 5-20: about 1
0 to 30, more preferably 1: about 8 to 15: about 15 to 2
5 Pentosanase is usually used in an amount of 0.0001 g to 100 g of flour as a raw material used for dough.
0.01 g, preferably 0.0005 g to 0.001
g, lipase is 0.001 g to 0.1 g, preferably 0.01 g to 0.02 g, and glucoamylase is 0.00
The ratio is preferably 1 g to 0.1 g. Regarding the amount of hemicellulase to be used, since commercially available pentosanase contains hemicellulase as a trace amount of impurities, it does not matter if pentosanase is used or if pentosanase is not added. The dough for a baked product of the present invention can be manufactured by charging, mixing, and kneading the improver of the present invention at the time of manufacturing these doughs. The baked goods dough of the present invention can be stored at low temperature, refrigerated or frozen. The dough for a baked product to which the improver of the present invention is added has excellent volume, softness, texture, and flavor after baking or frying. In addition, it is difficult to adhere to a manufacturing machine and has excellent extensibility. Also, the burning color is good. Further, it hardly ages or hardens. The dough thus prepared can be made into a flour final product such as bread by subjecting it to a known method. Examples of such known methods include first fermentation, splitting, bench time, molding, second fermentation (heater), baking, and the like. As long as the specific enzyme according to the present invention is used, a baked product such as baked bread, which is a final product, may be produced by any of the direct kneading method, the sponge method, and the in-liquid method. Furthermore, the dough for a baked product to which the improver of the present invention has been added has the above characteristics even when baked after refrigeration or freezing, so that it is not necessary to manufacture the dough at midnight or early morning, The burden on people is significantly reduced. The baked product dough of the present invention can be made into a baked product using a general baking machine in the same manner as a conventional baked product dough. The baked goods manufactured from the baked goods dough of the present invention,
For example, breads, rice cakes, buns, donut, pies, pizzas, hot cakes, sponge cakes, crepes, dumplings, etc., which are manufactured using raw materials that are safe for humans or mammals, are safe in the usual manner. Can be eaten. In the above, breads refer to bread, anpan, hard roll, soft roll, pizza, pie, Chinese man, donut, frozen bread, steamed bread, fried bread and the like.

[0011]

The present invention will be described more specifically with reference to the following examples and test examples, but the present invention is not limited to these examples.

[Example 1] Dough improver for frozen bread Pentosanase 0.2% Lipase 3.0% Glucoamylase 1.5% Vitamin C 0.2% Dextrin 95.1% A fabric improver was manufactured. % Indicates% by weight.

[Example 2] Confectionery bread strong flour 100 parts by weight Yeast 4.5 parts by weight Sugar 20 parts by weight Salt 1.2 parts by weight Shortening 15 parts by weight Skim milk powder 2 parts by weight Egg 15 parts by weight Improving agent of Example 1 1 part by weight 44 parts by weight of water was added to the mixer, and kneaded at a low speed of 4 minutes and a medium speed of 4 minutes, scraped off, and kneaded at a low speed of 2 minutes, a medium speed of 5 minutes and a high speed of 1 minute to prepare a dough. The kneading temperature was 26 ° C. and the floor time was 40 minutes. The dough was divided into 75 g (roll). -40 ° C
For 40 minutes and then at -20 ° C. under freezing conditions to obtain frozen dough. The frozen dough produced in this manner is kept at room temperature 6
Thaw it in 0 minutes, and use the usual method [while
%, 50 minutes), firing conditions (upper heat 220 ° C, lower heat 180)
And 10 minutes) to produce confectionery bread. In addition, the adhesion of the dough to the mixer and the dividing device was not recognized, and the extensibility of the dough was excellent. Also, the obtained confectionery bread is excellent in volume, softness, texture and flavor,
The aging time was also long.

[Comparative Test Example] Confectionery bread 0.1 part by weight of yeast food and 0.3 part of monoglycerin fatty acid ester were added to the improver of Example 1 in Example 2 above.
A confectionery bun was manufactured by replacing the mixture with parts by weight.

[Comparative Test] The following results were obtained by comparing the confectionery bread of Example 2 with the confectionery bread of the comparative example. Example 2 5.7 5.6 5.1 4.8 Comparative Example 5.5 5.2 4.8 4.5 4.5 Texture First day 2 days 4 days after 7 days Example 2 ◎ ◎ ○ △ Comparative ◎ ○ △ × ◎: Soft and moist feeling. ：: Soft but less moist feeling. Δ: Slightly sticky. X: It is quite sparse.

[0016]

The dough for a baked product to which the improver of the present invention is added has excellent volume, softness, texture and flavor even after baking, and has a long aging time. In addition, it is difficult to adhere to a manufacturing machine and has excellent extensibility. Also, the burning color is good.

Claims (8)

[Claims] 1. A flour-baked product dough improving agent comprising at least one kind of pentosanase and one or more kinds selected from the group consisting of lipase, glucoamylase and hemicellulase. 2. at least one pentosanase and at least one lipase, at least one pentosanase and at least one glucoamylase,
At least one pentosanase, at least one lipase and at least one glucoamylase,
2. The method according to claim 1, comprising at least one pentosanase, glucoamylase and at least one hemicellulase, or a combination of at least one pentosanase, at least one lipase, at least one glucoamylase and at least one hemicellulase.
The improver as described. 3. The dough improving agent according to claim 1, further comprising vitamin C. 4. The improving agent according to claim 1, wherein the baked flour is bread. A dough for a flour-baked product, comprising the improver according to any one of claims 1 to 4. 6. The dough according to claim 5, wherein the dough is a refrigerated storage dough or a frozen storage dough. 7. A refrigerated or frozen dough improving agent comprising at least one pentosanase. 8. Breads produced using the improver or dough according to claim 1.