JP2002272357A - Composition for improving bread dough and method for baking using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a soft and moist bread having a volume and sufficient mechanical resistance without using a chemical synthetic additive such as an emulsion system improver, vitamin C or a yeast food and capable of suppressing the staling of the bread. SOLUTION: This composition for improving the bread dough comprises at least one kind of lipase and at least one kind of glucose oxidase.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for improving dough, and more particularly, to a dough-free composition, which is used in the baking of bread without additives. It has mechanical resistance and can produce satisfactory bread even if using a mass production line.It also suppresses the aging of bread, and is soft and moist. The present invention relates to a dough improving agent and a bread making method that can be produced.

[0002]

2. Description of the Related Art Bread is usually made of wheat flour, water, yeast, sugar,
The dough obtained by adding salt, fats, dairy products and other auxiliary materials and kneading them sufficiently is manufactured through a fermentation and baking process. At this time, the most important thing is the dough manufacturing process. The dough has viscoelasticity by mixing, and at the same time embraces a bubble nucleus, which is the base of expansion, in the dough. As a result, the carbon dioxide gas produced by the yeast in the fermentation process evaporates into the bubble nuclei, so that the dough swells and becomes a prototype of bread.

[0003] In these baking processes, an emulsifier, a dough improving agent, a yeast, and the like are prepared so as to prevent the obtained bread from hardening over time, to maintain the shelf life to some extent, and to swell well and to give a good appearance. It is common to use modifiers such as food. Also,
One of the rate-determining conditions for mass-producing bread with a constant quality in a bread maker is that the physical properties of the dough do not change excessively in the process and pass through the production line in a stable state. Also, the above-mentioned modifiers such as emulsifiers, dough improving agents and yeast foods are used.

[0004] Such modifiers include oxidizing agents, reducing agents,
Several kinds selected from emulsifiers, enzymes, carbohydrates and the like are blended depending on the use, but usually these preparations are used in combination. Unless these modifiers are used, there are many problems such as delay in fermentation time, lack of elongation in the kiln, deterioration of the inner phase of bread, acceleration of aging, and deterioration of the texture due to such problems. Dough improvers to which synthetic emulsifiers such as monoglycerides, glycerin organic acid fatty acid esters, sucrose fatty acid esters, and CSL have been generally used have been used to stabilize the quality of dough and bread in the process.

[0005] On the other hand, bread to which a synthetic emulsifier has been added has a significant adverse effect in that it has a unique flavor and the texture is unpleasant. Is required in the market.

On the other hand, Japanese Patent Application Laid-Open No. 10-276703 discloses
In advance, the vegetable oil is decomposed with lipase, mono- and diglycerides are produced, and a mixture prepared by inoculating and culturing lactic acid bacteria with a soybean-based slurry and a yogurt-like composition obtained by inoculating and culturing lactic acid bacteria is used for ripening. This enables bread making without using synthetic emulsifiers. Also, Japanese Patent Application Laid-Open No. H10-248480 proposes an oil / fat composition containing an amylolytic enzyme. However, none of these have a dough oxidizing function, so that an oxidizing agent such as vitamin C is required separately, and the mechanical resistance is low. In the former case, complicated steps such as pre-treatment of vegetable oil exist, and extra cost is required for production.

Japanese Patent Application Laid-Open No. 9-98710 also discloses a method using pyranose oxidase or catalase, which is a substitute for vitamin C which is an oxidizing agent, and effectively suppresses aging of bread. Can not do.
Japanese Patent Application Laid-Open No. 6-169681 discloses a bread modifier composition characterized by containing at least one lipase, at least one hemicellulase and at least one amylase, so that the bread crumb can be softened without using an emulsifier. Although it is reported to be effective, there is no compound with the function of oxidizing dough, and the enzyme agent is mainly used.If an effective amount is added, the dough becomes sticky during mass production of the dough, and the mechanical resistance is poor. Would. In addition, it is not possible to suppress the roughness of the texture. Japanese Patent Application Hei 10-226
In H.225, a method utilizing the activity of transferring sugars to lipids as a method for improving the quality of flour foods is reported. However, suppression of aging alone has little effect in practical bread production.

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to provide a dough which has sufficient mechanical resistance without using an emulsifier-based improver or a chemically synthesized additive such as vitamin C or yeast food, and which can be mass-produced. It is an object of the present invention to provide satisfactory breads that can produce satisfactory breads using a production line, suppress aging of the breads, and provide soft, moist, and voluminous breads.

[0009]

Means for Solving the Problems In view of such circumstances, the present inventors have conducted intensive studies to overcome this problem, and as a result, a composition for improving dough comprising at least one lipase and at least one glucose oxidase. By adding an appropriate amount of bread to the bread dough, the same bread-making properties as conventional methods using emulsifiers, yeast food, and vitamin C can be obtained, and the resulting bread has a moist, dry texture and is effective for aging. The present inventors have found that they have been suppressed, and completed the present invention.

That is, the first aspect of the present invention relates to a dough improving composition comprising at least one lipase and at least one glucose oxidase. In a preferred embodiment, the present invention relates to the composition for improving dough described above, which contains one or more enzymes selected from the group consisting of β-galactosidase, amylases, and cellulases. In another preferred embodiment, one or more proteins selected from the group consisting of egg white, wheat protein, and soybean protein, a fraction thereof, and one or more proteins selected from the group consisting of hydrolysates are used. The present invention relates to the composition for improving bread dough described above.

A second aspect of the present invention relates to a bread making method characterized by using the composition for improving bread dough described above. In a preferred embodiment, the present invention relates to the above-described bread making method, wherein the above-described composition for improving bread dough is added to a medium variety or during mixing by the straight method, in combination with a part of fats and oils.

A third aspect of the present invention relates to bread manufactured using the above-described bread making method.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

In the present invention, bread dough is composed of wheat flour as a main raw material, water and the like, and further raw materials such as fats and oils, sugars, eggs, dairy products, emulsions, yeast foods, various enzymes and various emulsifiers. It is added as needed, and refers to the dough obtained through the kneading process with or without the addition of baker's yeast, bun dough, donut dough, pie dough, pizza dough, hot cake dough, sponge cake dough, crepe dough, Dumpling dough,
These frozen doughs and the like are also included. Further, in addition to the above-mentioned raw materials, those containing cereals other than wheat, for example, rye, oats, barley, sunflower seeds and the like are included.

The enzymes used in the present invention are preferably those having a high purity at the reagent level. However, in actual use, commercially available enzyme preparations for the food industry may be used from the viewpoint of cost. In that case, the degree of purification is much lower than that of the reagent, but for example, an α-amylase preparation generally has several kinds of side activities of other enzymes in addition to α-amylase activity. There is no problem if the actual usage is determined in consideration of these factors.

The origin of each enzyme is not particularly limited, and enzymes derived from the genus Aspergillus are generally used. Rarely, enzymes derived from the genus Bacillus or Rhizops are used.
us) genus, Candida genus, Trichoderma genus,
Cryptococcus genus may be used.

The composition for improving dough of the present invention is required to comprise at least one lipase and at least one glucose oxidase.

Lipase is an enzyme that acts on triglyceride and hydrolyzes it to glycerin and fatty acids. During the reaction, mono-diglyceride is generated, which is thought to contribute to improving the mechanical resistance of bread dough and suppressing aging.
As the lipase, any commercially available lipase preparation can be used. For example, "Lipase M Amano 10", "Lipase A Amano 6", "Lipase AY Amano 30" (all manufactured by Amano Pharmaceutical Co., Ltd.) , "Lilipase A-10FG"
(Manufactured by Nagase Seikagaku Corporation), "Lipozyme" (manufactured by Novo Nordisk Bioindustry) and the like. The addition amount of these enzymes is preferably 1,000 to 12,000 U, and more preferably 3,000 to 6,000 U per kg of flour. If the amount of the enzyme is less than this, the physical properties of the dough may hardly change, and if the amount exceeds the above range, the dough may be weakened due to various side activities such as protease. As a definition of lipase unit, when an olive oil emulsion is used as a substrate for 30 minutes at 37 ° C. and pH 6.0, 1 μm per minute is applied.
The amount of enzyme that releases mole fatty acids is 10 U.

[0019] Glucose oxidase in the present invention is an enzyme that oxidizes glucose to gluconic acid. Many commercially available glucose oxidase preparations generally have a catalase side activity of reducing hydrogen peroxide to oxygen and water, but there is no particular problem in use. It is believed that these enzymes promote the oxidation of free mercapto groups contained in gluten in bread dough, and strengthen dough tissue by forming disulfide bonds. As the glucose oxidase, any commercially available glucose oxidase preparation can be used. For example, "Hyderase", "Hyderase 15" (all manufactured by Amano Pharmaceutical Co., Ltd.), "Gluzyme 500MG", "Gluzyme 10000BG"
(Above, manufactured by Novo Nordisk Bioindustry Co., Ltd.). The amount of these enzymes added
Preferably it is 10 to 300 U per kg of flour, more preferably 50 to 200 U. If the amount of the added enzyme is less than this, the obtained dough may have insufficient viscoelasticity and the dough may be easily sticky. Further, if the addition exceeds the above range, the dough may be too tight and the mechanical resistance may be weak. The unit of glucose oxidase is defined as 1
U is 1 μmol / min at 40 ° C. and pH 7.0.
e means the amount of enzyme that oxidizes glucose and produces gluconic acid.

The composition for improving dough of the present invention preferably further comprises at least one selected from the group consisting of β-galactosidase, amylases and cellulases.

The β-galactosidase of the present invention comprises
It refers to a substance that decomposes lactose into glucose and galactose. In general, some substances have a transfer activity of binding lipid and sugar, and include these. As β-galactosidase, any commercially available β-galactosidase preparation can be used. For example, “Smilact”
(Manufactured by Shin Nippon Chemical Co., Ltd.) and "Biolacta" (manufactured by Daiwa Kasei Co., Ltd.). The amount of these enzymes added
Preferably 100,000 to 2,000 per kg of flour
000 LU, more preferably 150,000 to 1500
000 LU. If the amount of the enzyme is less than this, the physical properties of the dough may hardly change, and if the amount exceeds the above range, the dough may be weakened due to various side activities. As a definition of β-galactosidase unit, 40 ° C., pH 6.0
When lactose is allowed to act as a substrate under the conditions described above, the amount of enzyme that releases 1 μmole of glucose per minute is 1 LU.
And

The amylase in the present invention refers to an enzyme that degrades starch, and includes α-amylase, β-amylase, glucoamylase, isoamylase and the like, among which α-amylase and glucoamylase are preferred. As the amylase, any commercially available amylase preparation can be used. For example, "amylase AD amano", "amylase AH amano", "gluczyme",
"Biozyme" (manufactured by Amano Pharmaceutical Co., Ltd.), "Glucome" (manufactured by Nagase Seikagaku Corporation), "Uniase" (manufactured by Yakult Honsha), "NOVAMIL", "BA"
N "," Fangamil "," AMG "(above, manufactured by Novo Nordisk Bioindustry Co., Ltd.)," Sumiteam "(manufactured by Shin Nippon Chemical Industry Co., Ltd.)," Dyzyme "
(Manufactured by Daiwa Kasei Co., Ltd.). The amount of the amylase to be added is preferably 20 to 1 kg of flour.
It is 1000U, more preferably 50-500U.
If the addition amount is less than this, the physical properties of the dough may hardly change, and if added beyond the above range, the mechanical resistance of the dough may decrease due to various side activities such as protease. The activity unit of amylase is hydrolyzed at 40 ° C. and pH 4.5 using a soluble starch solution as a substrate.
The amount of enzyme that produces reducing sugars equivalent to ole glucose is 1
U.

Cellulases are enzymes that degrade fibrous substances in cereals, and include xylanase, pentosanase, hemicellulase and the like. Among them, hemicellulase is an enzyme that degrades pentosan, which is a kind of arabinoxylan contained in flour, and it is preferable to use hemicellulase. As the cellulases, any commercially available cellulase preparations can be used. For example, "Hemicellulase Amano 90" (manufactured by Amano Pharmaceutical Co., Ltd.), "Cellulase Nagase" (manufactured by Nagase Seikagaku Corporation) ), "Cellulase Y-NC" (manufactured by Yakult Honsha), "Pentpan 500BG", "Pentpan 200MG" (all manufactured by Novo Nordisk Bioindustry Co., Ltd.),
"Sumiteam C", "Sumiteam X" (all manufactured by Nippon Chemical Industry Co., Ltd.), "Cellulosin HC100" (manufactured by Hankyu Bio-Industry Co., Ltd.) and the like. Cellulase is preferably added in an amount of 50 kg / kg of flour.
0 to 20000 U, more preferably 2000 to 800 U
0U. If the addition amount is less than this, the physical properties of the dough may hardly change, and if added beyond the above range, the mechanical resistance of the dough may decrease due to various side activities such as protease. The activity unit of cellulase and hemicellulase is xylan as a substrate, and the amount of the enzyme which hydrolyzes at 40 ° C. and generates reducing sugar corresponding to 1 mg xylose per minute is 100 U.

In the present invention, it is preferable to use a protein together. The types of proteins that can be used can be appropriately selected in terms of availability, cost, etc.
It is preferable to use at least one protein selected from one or more selected from the group consisting of wheat protein and soy protein, as well as fractions and hydrolysates thereof. The amount of these proteins to be added is preferably 5 g to 200 g, more preferably 10 g to 100 g, per kg of flour.

The dough-improving composition according to the present invention is intended to stably supply dough of constant quality without adding a synthetic emulsifier or yeast foods during baking. For this purpose, it is preferable to add the dough improving composition together with fats and oils in the initial stage of bread kneading and act on the dough, but the dough improving composition can also be added in portions. These make it possible to supply bread with slow aging and long shelf life.

The dough improving agent can be added to the middle-class bread made by the middle-class method, the straight method, the remix method, or the pasty method at the initial stage of kneading dough. Although it does not matter, the effect of the present invention can be more exerted by adding the oil and fat to the medium seed method together with the oil or fat, or by adding the oil and fat at the beginning of kneading in the straight method.

As a method for producing bread, a production method by a straight method will be exemplified. Wheat flour, yeast,
Sugar, added water, and other auxiliary ingredients are added to the dough improving composition, preferably together with fats and oils, in a mixer, and the dough is kneaded appropriately.
Once the dough is developed, take the primary fermentation as appropriate,
After that, a dividing and forming process is performed. The dough that has undergone secondary fermentation is baked using a whirl or the like to obtain bread.

The bread obtained as described above is soft, moist, voluminous and has a long shelf life.

[0029]

EXAMPLES Hereinafter, the present invention will be described based on examples and comparative examples, but the present invention is not limited by these. Unless otherwise specified, all the formulations in the examples are parts by weight, and are indicated by Bakers% per flour weight. The bread making test was carried out using a bread blend shown in Tables 1 and 2 and a pullman type test according to the sponge method. (Example 1) Bread was manufactured according to the blending method shown in Table 1 by the sponge method. 6000 U lipase / kg of flour and 15
Other than mixing 0U glucose oxidase with flour,
Bread was produced according to a standard method.

[0030]

[Table 1] The baking method is described below. (4 hours medium seed baking process, blended bread) <Medium seed> Mixing: low speed 3 minutes, medium speed 2 minutes (kneading temperature 25 ° C) Medium seed fermentation time: 4 hours (under 28 ° C) <Main kneading> Mixing : After 2 minutes at low speed, 2 minutes at medium speed, 3 minutes at high speed, add fats and oils and mix for 2 minutes at low speed, 2 minutes at medium speed, 3 minutes at high speed (kneading temperature 27 ° C) Floor time: 20 minutes Division: 230g Molding: Molding with a moulder, 230g × 6 pieces in a Pullman type Fermentation: Fermentation: 38 ° C., fermentation in a 85% humidifier for 45 minutes Firing: 200 ° C., 35 minutes : Red Yeast, manufactured by Kanegafuchi Chemical Industry Co., Ltd.). As the oil / fat, shortening of cottonseed oil (trade name: Snow Light, manufactured by Kaneka Chemical Co., Ltd.) was used. As the flour, commercially available strong flour (trade name: Camellia, manufactured by Nisshin Seifun KK) was used.

The obtained bread was evaluated including its production process. The evaluation items were evaluated for ease of dough making, mechanical resistance, bread hardness, and bread moistness. The easiness of making the dough was evaluated for its good handling when kneading the dough. Further, the mechanical resistance was evaluated by passing the dough after the floor through an encrusting machine, giving the dough damage, and evaluating the degree of bread swelling. Bread hardness is 2
A sample stored at 0 ° C. for 3 days was measured with a rheometer manufactured by Yamaden Corporation. Regarding the difference in the moistness of the bread, the texture of the bread was evaluated based on the moist feeling of the bread when eaten. (Example 2) In Example 1, instead of mixing the dough improving composition with flour and adding it, shortening 1 was used.
A bread was produced in the same manner as in Example 1 except that the same dough improving composition as in Example 1 was mixed with the parts by weight and the mixture was added to a mixer, and 0.5% of wheat protein was added. Example 3 Bread was produced in the same manner as in Example 2 except that the dough improving composition of Example 2 was further used with 150,000 LU of β-galactosidase per 1 kg of flour. (Example 4) In the dough improving composition of Example 3,
Bread was produced in the same manner as in Example 3 except that 150,000 LU of β-galactosidase was replaced with 100 U of flour per kg of flour per kg of flour. (Example 5) In the composition for improving dough of Example 3,
Bread was produced in the same manner as in Example 3 except that 150,000 LU of β-galactosidase per 1 kg of flour was changed to 5000 U of hemicellulase per 1 kg of flour. (Example 6) In the same manner as in Example 2, except that the dough improving composition of Example 2 was further used with 150,000 LU of β-galactosidase, 100 U of α-amylase, and 5000 U of hemicellulase per kg of flour. Bread was manufactured. (Example 7) A medium dough was prepared in the same manner as in Example 2, and 1 kg of flour was added to 5 parts by weight of shortening at the time of preparing the dough.
100 U / α-amylase and 5000 U of hemicellulase dispersed therein were added to produce bread.

[0032]

[Table 2] (Comparative Example 1) Bread was produced by the same formulation and the same manufacturing method as in Example 1, except that the composition for improving dough of the present invention was not used. (Comparative Example 2) Distilled monoglycerides (trade name: Emulgy MM Super, manufactured by Riken Vitamin Co., Ltd.) and yeast food (trade name: East Food C, manufactured by Kanegafuchi Chemical Industry Co., Ltd.) as dough improving agents ), Except
Bread was produced in the same manner as in Comparative Example 1. (Comparative Example 3) 1 kph of flour in 1 part by weight of shortening
Bread was produced in the same manner as in Example 2, except that a dispersion of 6000 U of lipase per g was used. Comparative Example 4 Bread was produced in the same manner as in Comparative Example 1, except that 150 U of glucose oxidase per 1 kg of flour was directly added. (Comparative Example 5) In Comparative Example 4, the added enzyme was wheat flour 1
150 U of glucose oxidase per kg of 150
Bread was produced in the same manner as in Comparative Example 4 except that the amount was changed to 000 LU β-galactosidase. (Comparative Example 6) In Comparative Example 4, the added enzyme was wheat flour 1
150 U of glucose oxidase per kg of 100
Bread was produced in the same manner as in Comparative Example 4 except that U-amylase was used instead of U. (Comparative Example 7) In Comparative Example 4, the added enzyme was wheat flour 1
500 U of glucose oxidase per kg of 500
Bread was produced in the same manner as in Comparative Example 4, except that the amount of hemicellulase was changed to 0 U. (Comparative Example 8) In Comparative Example 1, at the time of producing the main kneaded dough,
100U / kg of flour in 6 parts by weight of shortening
Bread was manufactured in the same manner as in Comparative Example 1 except that α-amylase was dispersed in 5000 U of hemicellulase. The results of Examples 1 to 7 and Comparative Examples 1 to 8 are shown below.

[0033]

[Table 3]

[0034]

[Table 4] Ease of dough making ○: Good handling △: Somewhat difficult to make ×: Sticky and hard to make Mechanical resistance ◎: Very good ○: Good △: Somewhat bad ×: Poor bread hardness ◎: Very soft (1.8) × 10 below ⁵ N / cm ²⁾ ○: soft (1.8 × 10 ⁵ or more 2.2 × 10 below ^{5 N / cm 2) △:} 2.6 slightly hard (2.2 × 10 ⁵ or more × 10 ⁵ N: less than N / cm ² ) ×: hard (2.6 × 10 ⁵ N / cm ² or more) Moist bread ◎: Very moist ○: Moist △: Slightly soft ×: Slightly moist As described above, a mixture of lipase and glucose oxidase and a small amount of shortening was added, and bread having excellent mechanical resistance similar to bread using an emulsifier and yeast food was obtained. Further, those in which β-galactosidase, amylase, and hemicellulase were used in combination each had more volume, aging was suppressed, and as a result, bread having high commercial properties was obtained. On the other hand, in the case of single addition, there is no enzyme having an oxidizing function, the dough is difficult to cohere, and the softness is slightly lacking (Comparative Example 3). There is no (Comparative Example 4), the dough is hard to be cohesive and lacks in softness (Comparative Examples 5 and 6), and the dough has extensibility and is slightly soft, but the dough is hard to cohere (Comparative Examples 7 and 8).
Each of the production processes or the obtained bread had a defect, resulting in an unbalanced result.

[0035]

As described above, when the dough improving composition of the present invention is used, the conventional bread has excellent mechanical resistance without using an emulsifier or yeast food, and can be mass-produced stably. It is possible to produce fresh dough, and it is possible to obtain moist bread without fluffiness by having a large volume and suppressing aging. This makes it easy to produce additive-free bread with a good texture, unlike conventional bread, and makes a great contribution to the industry.

Claims (6)

[Claims] A dough improving composition comprising at least one lipase and at least one glucose oxidase. 2. A β-galactosidase, an amylase,
The dough improving composition according to claim 1, comprising one or more enzymes selected from the group consisting of cellulases. (3) one or more proteins selected from the group consisting of egg white, wheat protein, soy protein, and fractions thereof;
The dough improving composition according to claim 1 or 2, comprising at least one selected from the group consisting of hydrolysates. 4. A bread making method, comprising using the composition for improving dough according to any one of claims 1 to 3. 5. The dough improving composition according to any one of claims 1 to 3, which is added to a medium grade or in combination with a part of fats and oils during mixing by a straight method. The bread making method according to claim 4. 6. Bread produced by using the baking method according to claim 4 or 5.