JP2014195440A - Quality improving agent for bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality improving agent for bread, with which bread having improved quality such as improved storable duration and improved palate feeling can be produced.SOLUTION: By preparing bread dough by using a quality improving agent for bread containing an enzyme chitinase, as an active ingredient, the bread obtained therefrom after baking and standing to cool becomes bread with increased volume, improved physical properties, and improved palate feeling, so that storable duration is improved and deterioration of quality during a preservation period is suppressed by an antiaging effect.

Description

  TECHNICAL FIELD The present invention relates to a bread quality improving agent, and more particularly to a bread quality improving agent that has improved bread volume, improved shelf life by preventing aging, and improved texture.

  With the background of the global breadmaking market, the use of enzymes has attracted attention from the viewpoint of reducing raw material costs in manufacturing bread and improving the efficiency of the manufacturing process.

  Various enzymes are used for the purpose of improving the volume of bread, preventing aging, the structure and color of the bread inner layer, and the color of the bread hull. Examples of such enzymes include amylases, hemicellulases such as xylanase, oxidases, and lipases (Patent Document 1).

  In addition to the above improvements, extending the shelf life is also an important issue for bread production. Along with an increase in bread production due to consumer demand, it is desired to reduce the amount of bread discarded after the expiration date.

JP 2007-325515 A

  An object of the present invention is to provide a bread quality improving agent capable of producing bread having improved quality such as improvement in shelf life and texture.

  The present invention is a bread quality improving agent containing chitinase as an active ingredient.

  In one embodiment, the bread quality improver contains chitinase in a proportion of 0.05 mg to 1 g based on 1 g total weight of the bread quality improver.

  In one embodiment, the chitinase is derived from actinomycetes.

  The present invention also provides a dough containing the bread quality improver.

  The present invention also provides a bread containing the bread quality improving agent.

The present invention further provides a method for producing bread, the method comprising:
A step of obtaining a bread dough comprising a bread-making raw material and the bread quality improving agent, and a step of baking the bread dough.

  In one embodiment, the dough is obtained by kneading the bread-making raw material and the bread quality improving agent.

  In one embodiment, the chitinase in the bread quality improver is blended at a ratio of 0.01 mg to 50 mg per 100 grams of the grain powder raw material in the bread making raw material.

The present invention still further provides a method for increasing bread volume, preventing aging or improving texture,
A step of obtaining bread dough containing a bread manufacturing raw material and the bread quality improving agent, and a step of baking the bread dough,
including.

  According to the present invention, there is provided a bread quality improving agent capable of producing bread having improved physical properties and texture such as volume increase and improvement of shelf life by preventing aging, bread having improved quality, and a method for producing the same. Can be provided. By using the bread quality improving agent of the present invention, in addition to improving the texture of bread, deterioration of quality during the storage period can be suppressed.

It is a photograph which shows the external appearance of the bread after baking 1-3 cooling of Examples 1-3 and Comparative Example 1; It is the bread of Comparative Example 1, Example 2, and Example 3 from the left in the photograph of (a). ; In the photograph of (b), the breads of Comparative Example 1, Example 1 and Example 2 are shown in order from the left. It is a graph showing the specific volume of the bread | pan after baking 1-3 cooling of Examples 1-3 and Comparative Example 1. It is a graph which shows the hardness of the crumbs of bread 1 day after baking, 3 days after baking, and 4 days after baking about each of Examples 1-3 and Comparative Example 1. It is a graph which shows the cohesiveness of the bread | crumb crumb 1 day after baking about each of Examples 1-3 and Comparative Example 1, 3 days after baking, and 4 days after baking. It is a graph which shows the result of the taste evaluation of the bread of Example 2 and Comparative Example 1.

  First, the bread quality improving agent of the present invention will be described.

  The “bread quality improving agent” in the present invention is an additive that can improve the quality of bread by being contained in bread. Such quality includes physical properties and texture, and includes, for example, increasing the volume of bread, preventing aging, and improving texture. As used herein, “volume up” refers to an increase in volume due to baking of dough, that is, expandability. In the present specification, “anti-aging” refers to suppressing the bread from becoming hard with the passage of time, and as a result, it is possible to extend the time limit that can be consumed or tasted. As used herein, “improvement in texture” refers to improvement in texture and / or taste, and examples thereof include improvement in texture and / or taste as described in Examples described later.

  The bread quality improving agent of the present invention contains chitinase as an active ingredient.

  The “chitinase” as used in the present invention is a general term for enzymes that degrade chitin into oligosaccharides or GlcNAc. Chitin refers to β-1,4-poly-N-acetylglucosamine, which is a polysaccharide in which monosaccharide N-acetylglucosamine (GlcNAc) is linked via β-1,4 bonds. It is the main structural polysaccharide in animals, anal animals, and fungi. Chitin is broken down into GlcNAc and its oligosaccharides by chitinases (EC 3.2.1.14) such as plants (such as papaya), mollusc midgut glands, microorganisms (such as actinomycetes). It is known that chitinases include exo-type chitinases and endo-type chitinases from the degradation mode, and family 18, family 19, and other chitinases exist from the homology of gene sequences. The chitinase contained in the “bread quality improving agent” is not particularly limited. Family 18 and other chitinases are preferred.

  The method for preparing chitinase is not particularly limited. For example, the method of preparing from the plant containing a chitinase, or microorganisms is mentioned. The method of preparing from microorganisms is preferable because microorganisms can be cultured in large quantities and chitinase can be prepared at low cost. Examples of the microorganism containing chitinase include actinomycetes, bacteria, fungi, and yeast. Preferably, it is an actinomycete. As actinomycetes, for example, Streptomyces griseis, Streptomyces avermitilis, Streptomyces avermites cerevisiae stomatae, Streptomyces violaceorpestrum, Streptomyces cerevisiae stomatae, S. ). These strains can be obtained from biological resource storage organizations such as RIKEN, National Institute of Technology and Evaluation, American Type Culture Collection.

  The method for preparing chitinase from a microorganism includes, for example, a step of culturing a microorganism that produces chitinase, a step of separating a liquid containing chitinase and a microbial cell from a culture solution, and separating and purifying chitinase from a solution containing chitinase Process. In the step of culturing a microorganism that produces chitinase, the microorganism is cultured in a medium containing a nutrient source that can be used by the microorganism. The form of the medium may be liquid or solid as long as the production of chitinase is promoted. For large-scale culture, a liquid medium is preferable because the medium can be easily prepared and can be stirred to a high bacterial concentration. Examples of nutrient sources include carbon sources, nitrogen sources, and inorganic salts. Examples of the carbon source include glucose, glycerin, dextrin, starch, molasses, animal and vegetable oils, and chitin. Examples of the nitrogen source include soybean meal, corn steep liquor, cotton seed meal, meat extract, peptone, yeast extract, ammonium sulfate, sodium nitrate, and urea. Examples of inorganic salts include sodium, potassium, calcium, magnesium, manganese, iron, cobalt, zinc, and phosphoric acid. The culture method may be stationary culture, shaking culture or aeration and agitation culture, but aeration and agitation culture is preferable for mass culture because air and nutrient sources can be efficiently supplied to the cells. The culture temperature is, for example, 15 ° C to 37 ° C, preferably 20 ° C to 30 ° C. The pH of the medium is preferably pH 5 to pH 9. The culture time is, for example, 2 days to 7 days, and the culture is stopped when the amount of chitinase accumulated in the medium reaches the maximum. In the step of separating the liquid containing chitinase and the microbial cells from the culture solution, known means such as centrifugation and filtration can be used. In the step of separating and purifying chitinase from the liquid containing chitinase, for example, known methods such as ultrafiltration using a filter membrane having an exclusion molecular weight of 5000 or exclusion molecular weight of 10,000, fractionation using ammonium sulfate or ethanol, purification by chromatography, etc. The means can be used in appropriate combination depending on the degree of purification of the target chitinase. As the chitinase, a solution containing chitinase may be used in a liquid state as it is, or may be used as a powdered enzyme obtained by vacuum drying or freeze drying. In the present invention, actinomycetes are cultured in a medium containing a carbon source, such as glucose and glycerol, which are relatively assimilated by actinomycetes, naturally occurring nitrogen sources such as meat extract and yeast extract, and inorganic salts such as calcium salts. A high-purity chitinase obtained by concentrating the culture supernatant obtained by separating the cells from the culture solution by ultrafiltration and purifying the concentrate by ammonium sulfate salting out, alcohol precipitation, column chromatography or the like is preferable.

  The chitinase may be a commercially available chitinase. Although it does not specifically limit as a commercially available chitinase, For example, DENAZYME CBB-P1 (made by Nagase ChemteX Co., Ltd.), a Streptomyces glyceus origin chitinase (made by Sigma Aldrich Japan LLC), Trichoderma viride (Trichoderma viride) origin Examples include chitinase (manufactured by Sigma Aldrich Japan GK) and thermostable bacteria-derived chitinase (manufactured by Thermostable Enzyme Laboratory Co., Ltd.).

  In the present invention, the activity of chitinase is 1 minute when the enzyme solution is added to 0.068% p-nitrophenyl N-acetyl-di-β-chitobioside aqueous solution (pH 5.5) and reacted at 37 ° C. for 10 minutes. The amount of enzyme that produces 1 μmol of p-nitrophenol can be calculated as 1 unit (U).

  The bread quality improving agent of the present invention contains chitinase for the purpose of improving the quality of bread, and the content thereof is not limited. However, when the total weight of this agent is 1 g, it is preferably 0.25 U to 5000 U. Preferably, it contains chitinase in a proportion of 0.5 U to 1000 U, or preferably 0.05 mg to 1 g, more preferably 0.1 mg to 0.2 g. The bread quality improving agent of the present invention may be composed only of chitinase. In the present invention, by containing chitinase within such a range, the above-described volume-up effect, anti-aging effect, and texture improvement effect can be further improved.

  Since the chitinase according to the bread quality improving agent of the present invention is produced from microorganisms existing in nature, foods, and the like, bread containing such a quality improving agent containing chitinase is It is safe in terms of health.

  The form of the bread quality improving agent of the present invention is not particularly limited, and examples thereof include a powder form or a liquid form dissolved in a liquid such as water. In the case of a powder, the chitinase may be dissolved in a solvent such as water or a sugar solution, and then an excipient such as dextrin may be blended if necessary, followed by drying to obtain a powder.

  The bread quality improving agent of the present invention may contain other components that can normally be contained in enzyme preparations such as excipients, pH adjusters, and preservatives as long as the effects of the present invention are not impaired. Excipients that can be contained as other components are not particularly limited, for example, sugars such as glucose, lactose and trehalose, sugar alcohols such as maltitol and sorbitol, polysaccharides such as dextrin, starch and pectin, and gums And inorganic salts (salt, ammonium sulfate, sodium sulfate, etc.). The pH adjuster is not particularly limited, and examples thereof include acetic acid, dehydroacetic acid, lactic acid, citric acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and adipic acid, and sodium (Na) of these organic acids. ) Salts, calcium (Ca) salts, and potassium (K) salts; and carbonic acid, phosphoric acid, and pyrophosphoric acid, and the Na and K salts of these inorganic acids. The preservative is not particularly limited, and examples thereof include propionic acid, sodium propionate, calcium propionate, and fermented propionic acid. The content of the other components contained in the bread quality improving agent is not particularly limited, and any amount can be selected by those skilled in the art.

  The bread quality improving agent of the present invention can be used for bread production. Bread is obtained, for example, by obtaining bread dough (dough) containing the bread manufacturing raw material and the bread quality improving agent of the present invention, and baking this dough. The present invention also provides bread dough and bread containing the bread quality improving agent of the present invention.

  The bread dough and bread of the present invention contain the bread quality improving agent of the present invention. In the bread dough and bread of the present invention, the chitinase contained in the bread quality improver is preferably 0.05 U to 250 U, with respect to 100 grams of grain powder raw material (for example, wheat flour) in the bread manufacturing raw material. Preferably it is blended at a ratio of 0.1 U to 50 U, or preferably 0.01 mg to 50 mg, more preferably 0.02 mg to 10 mg. In the present invention, the bread dough and bread contain chitinase within such a range, whereby the above-described volume-up effect, anti-aging effect, and texture improving effect can be further improved.

  The above bread production raw material means a normal raw material used for bread production, such as grain powder raw material, yeast (for example, raw yeast, dry yeast, frozen tolerant yeast, etc.), sugar (for example, super white sugar, granulated sugar). , Sugar such as powdered sugar, powdered rice cake, starch syrup, reducing sugar, oligosaccharide, trehalose, etc.), salt, milk ingredients (eg, milk, cream, whole milk powder, skim milk powder, milk protein, concentrated milk, etc.), fats and oils (eg , Shortening, margarine, butter, etc.) and water. In particular, by making some or all of the salt used as a raw material a natural salt, the texture of the inner layer of the bread becomes finer and a good-looking bread can be produced.

  Examples of cereal powder raw materials include wheat, corn, rice, buckwheat, barley, rye, and oats. The grain powder raw material can be prepared by a method commonly used by those skilled in the art. Examples of wheat flour include strong flour, medium flour, and high protein flour.

  In addition, the above bread-making raw material may further contain vegetable protein (for example, soy protein and wheat gluten), a swelling agent (for example, ammonium bicarbonate, sodium bicarbonate, etc.) as necessary unless the effects of the present invention are impaired. ), Emulsifiers (eg, Quillaja saponin, lecithin, etc.), thickening stabilizers (eg, xanthan gum, guar gum, carrageenan and alginic acid), pH adjusters (eg, acetic acid, acetate salts), inorganic salts, cacao and cacao products, coffee and coffee Flavoring ingredients such as products, teas (for example, black tea, matcha tea), flavorings, seasonings, coloring agents, preservatives, antioxidants, vitamin C, preservatives (propionic acid, propionate, fermented propionic acid Etc.), sweeteners (eg, stevia, aspartame, glycyrrhizin, etc.) can also be included.

  As long as the bread of the present invention can obtain a bread dough containing the bread production raw material and the bread quality improving agent of the present invention and the dough can be baked, any product known in the art such as a straight method or a medium seed method can be used. It can also be produced by the bread method.

  The method for incorporating the bread quality improving agent of the present invention into bread dough or bread is not particularly limited. The bread quality improving agent of the present invention can be added or blended before, during or after the kneading process of bread production. It is preferable that the bread manufacturing raw material and the bread quality improving agent are mixed. In this case, the bread quality improving agent may be added either before or during kneading. The bread quality improving agent may be added directly to any of the bread-making raw materials, or may be previously dissolved in a liquid such as water and added to the bread-making raw materials. In addition, the bread quality improver may be mixed in addition to the whole bread-making raw material, or after adding and mixing with a part of the bread-making raw material, for example, the grain powder raw material, You may mix. For example, when the bread quality improving agent of the present invention is in a powder form, it may be mixed with a powder raw material (preferably mixed and sieved). The bread quality improving agent of the present invention may be dissolved in water (when powdered) or diluted (when liquid) with salt or sugar as necessary. The bread quality improving agent of the present invention may be used after blending or dispersing and dissolving in oils and fats such as margarine as necessary.

  In the present specification, “mixing” (mixing) refers to mixing and kneading the bread-making raw material and the bread quality improving agent of the present invention. Chaosing can be performed under the conditions used in normal bread production.

  As used herein, “baking” includes not only baking but also frying with oil and steaming with steam. The baking treatment can be performed under the conditions used in normal bread production, and can be appropriately selected depending on the size and type of bread. For example, the conditions which hold | maintain bread dough at 160 to 250 degreeC for 2 to 60 minutes are mentioned.

  In the production of the bread of the present invention, the bread dough obtained after kneading may be subjected to a fermentation treatment. In the present specification, the fermentation treatment means that the fermentation treatment is positively applied under conditions under which fermentation proceeds. The conditions for the fermentation treatment may be those used in a normal bread making method, and can be appropriately selected depending on the type of bread. “Fermentation” means that the yeast in the bread production raw material generates carbon dioxide, and the fermentation is not performed under the above conditions (that is, without taking the step of “fermentation treatment”). Can occur. The fermentation temperature is, for example, 25 ° C. to 45 ° C., preferably 28 ° C. to 37 ° C., and the fermentation time is, for example, 0 hour to 6 hours, preferably 1 hour to 5 hours.

  For example, when the straight method is used as the bread making method, the bread of the present invention can be produced, for example, as follows. Bread dough is obtained by adding the bread quality improving agent of the present invention to the raw material for bread production and kneading. The obtained dough is left, for example, at 25 ° C. to 40 ° C. for 30 minutes to 120 minutes (primary fermentation). Then, if necessary, the bread dough is appropriately divided according to the shape of the desired bread, and this is molded, for example, until the dough expands to an appropriate size at 25 ° C. to 45 ° C. (for example, 90 minutes to 150 minutes) Further ferment. After fermentation, it can be baked at 160 to 250 ° C. for 10 to 60 minutes to produce bread.

  For example, when the middle seed method is used as the bread making method, the bread of the present invention is used as at least one of a medium seed material mainly composed of flour and yeast or a main ingredient material mainly composed of flour, sugar and shortening. A quality improver can be blended.

  For example, in the middle seed method, the bread of the present invention can be produced, for example, as follows. The medium seed material is mixed and fermented at 25 ° C. to 35 ° C. for 2 hours to 5 hours (medium seed fermentation), for example. This is kneaded with the main ingredients and the bread dough obtained is usually left at 15 ° C. to 35 ° C. for 10 to 40 minutes (floor time). Next, the dough is appropriately divided in accordance with the shape of the desired bread, and left, for example, at 15 ° C. to 35 ° C. for 10 minutes to 30 minutes (bench time). This can be molded and, for example, finally fermented until the dough expands to an appropriate size at 25 ° C to 45 ° C, and then baked at 160 ° C to 250 ° C for 10 minutes to 60 minutes to produce bread. .

  The bread of the present invention may be manufactured through a freezing process. As used herein, “frozen” refers to freezing part or all of bread dough.

  Freezing may be performed at any time after baking dough and before baking. For example, it can be frozen immediately after kneading, or the dough obtained by kneading can be frozen after being split after the bench time, frozen after being molded after the bench time after splitting, or frozen after the final fermentation Good. Alternatively, it may be frozen after baking or frozen after semi-baking. Even when the freezing treatment is performed, the stage of applying the bread quality improving agent is not particularly limited.

  A freezing process can be performed by hold | maintaining bread dough under the temperature conditions of -10 degreeC--40 degreeC. The temperature condition may be constant or may be changed as appropriate. When changing the temperature condition, for example, a condition of holding at a temperature of −30 ° C. to −40 ° C. for about 1 hour to 3 hours and then holding at a temperature of −10 ° C. to −20 ° C. for several days to several months can be used. However, it is not limited to this. The time for the freezing treatment can be appropriately adjusted according to the type and size of bread and according to the desired storage period.

  When the bread of the present invention is subjected to a freezing treatment, it is preferably produced by performing a thawing treatment thereafter. The thawing process can be performed by maintaining the bread dough at a temperature of, for example, 15 ° C. to 30 ° C. until it is completely thawed.

  The bread of the present invention can be further filled with a filling or spread on the surface. Examples of such fillings or spreads include custard cream, chocolate cream, jams, crab, side dishes (curry, fried noodles, tuna, eggs, potatoes, etc.). Examples of the bread of the present invention include bread, confectionery bread, roll bread, French bread, steamed bread, cooked bread, copper bread, fruit bread, corn bread, butter roll, buns, sweet dough, croissant, Danish pastry, dry bread, and pretzel. Is mentioned.

  EXAMPLES Hereinafter, although this invention is demonstrated in more detail based on an Example, this invention is not limited to a following example.

(Enzyme used)
Enzyme: Actinomycete-derived chitinase (hereinafter referred to as “chitinase”)

(Examples 1-3: Preparation of bread containing chitinase)
A raw material (about 455 g) having a blending ratio shown in Table 1 was mixed for 20 minutes at a low speed and for 10 minutes at a high speed to obtain bread dough (dough). The obtained dough was fermented at 34 ° C. to 35 ° C. for 115 minutes. Thereafter, baking was performed at 160 ° C. to 170 ° C. for 40 minutes to obtain bread. After baking, the bread was allowed to cool to room temperature.

  The flour used strong flour. The compounding ratio in the table is expressed in Bakers%. “Bakers%” is not the total amount of blending but the weight of flour being blended as 100%, and the mass of other materials is expressed as a ratio to the flour. For example, 2% of salt indicates that the salt is 2 g when the flour is 100 g.

  Chitinase 2 ppm (Example 1), 10 ppm (Example 2), and 400 ppm (Example 3) are respectively 0.2 mg, 1 mg, and 40 mg of chitinase when flour is 100 g, in other words, flour The chitinase is 0.0002 parts by mass, 0.001 parts by mass, and 0.04 parts by mass with respect to 100 parts by mass. As shown in Table 2, the actual amount of chitinase added is 0.5 mg in Example 1, 2.5 mg in Example 2, and 100 mg in Example 3.

(Comparative Example 1)
As shown in Table 1, bread was produced in the same manner as in Examples 1 to 3, except that no chitinase was used.

(Example 4: Evaluation of bread volume increase)
Evaluation of the volume increase (expandability) of bread was performed by visual observation of the appearance and specific volume.

  FIG. 1 is a photograph showing the appearance of bread after firing and cooling in Examples 1 to 3 and Comparative Example 1. FIG. 1A shows the bread of Comparative Example 1, Example 2, and Example 3 in order from the left in the photograph of FIG. 1, and Comparative Example 1, Example 1, and Example in order from the left in the picture of FIG. It is bread of Example 2. As is clear from FIG. 1, bread containing chitinase (Examples 1 to 3) showed an increase in volume compared to bread containing no chitinase (Comparative Example 1).

  Moreover, the volume was measured with the rapeseed substitution method as it was, without cut | disconnecting the bread | baked bread | baking of Examples 1-3 and the comparative example 1 after baking and cooling. The specific volume was calculated by dividing the volume by the weight. Table 2 below shows the results of the weight, volume and specific volume of the bread after baking and cooling in Examples 1 to 3 and Comparative Example 1.

  FIG. 2 is a graph showing the specific volume of bread after baking and cooling in Examples 1 to 3 and Comparative Example 1. The vertical axis | shaft of FIG. 2 represents the numerical value of a specific volume (g / ml). The display of “No.” on the horizontal axis in FIG. 2 corresponds to “No.” in Table 2 above.

  As is clear from Table 2 and FIG. 2, bread containing chitinase (Examples 1 to 3) showed a higher specific volume compared to bread containing no chitinase (Comparative Example 1). When the addition amount of chitinase was 2 ppm and 10 ppm, an increase in specific volume was observed with an increase in the addition amount, whereas no significant difference was observed in the change in specific volume between 10 ppm and 400 ppm.

(Example 5: Evaluation of physical properties of crumb)
About the bread | pan of Examples 1-3 and the comparative example 1, the physical property of the crumb (white soft part inside bread | pan) after baking 1 day, baking 3 days, and baking 4 days was evaluated. The bread was allowed to cool to room temperature after baking and stored at 25 ° C.

  Texture measurement (hardness and cohesiveness) was performed using a creep meter (manufactured by Sun Kagaku Co., Ltd.). For each of Examples 1 to 3 and Comparative Example 1, four sample pieces were prepared and subjected to measurement.

FIG. 3 shows the bread crumb hardness after one day of baking, three days after baking, and four days after baking for each of Examples 1 to 3 and Comparative Example 1. The vertical axis in FIG. 3 represents hardness (g / cm ² ), and the results of the storage days (“D + 1” after 1 day, “D + 3” after 3 days and “D + 4” after 4 days) are shown on the horizontal axis. The results of Comparative Example 1 (chitinase 0 ppm), Example 1 (chitinase 2 ppm), Example 2 (chitinase 10 ppm), and Example 3 (chitinase 400 ppm) are shown in order from the left.

  As is clear from FIG. 3, the bread of Examples 1 to 3 one day after baking showed a decrease in the hardness of the crumb, that is, an improvement in the softness, as compared with the bread of Comparative Example 1. It was also shown that the breads of Examples 1 to 3 had an effect of maintaining softness (aging suppressing effect) even after 3 days after baking and 4 days after baking.

  FIG. 4 shows the cohesiveness of bread crumbs after 1 day of baking, 3 days after baking and 4 days after baking for each of Examples 1-3 and Comparative Example 1. The vertical axis of FIG. 4 represents cohesion, and the results of the storage days (“D + 1” after 1 day, “D + 3” after 3 days and “D + 4” after 4 days) are compared in order from the left, respectively. The results of Example 1 (chitinase 0 ppm), Example 1 (chitinase 2 ppm), Example 2 (chitinase 10 ppm), and Example 3 (chitinase 400 ppm) are shown.

  As is clear from FIG. 4, the bread of Examples 1 to 3 was slightly more cohesive after 1 day after baking, 3 days after baking, and 4 days after baking, but was almost the same as the bread of Comparative Example 1. (Elasticity). From the above hardness and cohesiveness measurement results, the texture improvement effect of the breads of Examples 1 to 3 was confirmed.

(Example 6: Evaluation of inner phase of bread)
About the bread | pan of Examples 1-3 and the comparative example 1, the sample piece whose length, width | variety, and height are 30x30x30mm was cut out from the center part of the bread 1 day after baking, and the internal phase was evaluated visually.

  Compared with the bread of Comparative Example 1, the bread of Examples 1 to 3 had a fine texture of the inner phase of the bread.

(Example 7: Evaluation of the taste of bread)
The bread of Example 2 and Comparative Example 1 was subjected to a sensory test. In the sensory test, eight testers ate the sample pieces, a: softness, b: mouth lip, c: elasticity, d: flavor, e: moist feeling, f: crispness, g: sticky feeling, and h : The state of the inner phase was evaluated. Evaluation is made into 5 steps of 1-5, and the evaluation of the bread of Comparative Example 1 is set to 3. When the evaluation of the bread of Example 2 is very inferior to the bread of Comparative Example 1, 1 is inferior. 2, 3 when equivalent, 4 when excellent, and 5 when very excellent.

  FIG. 5 shows the results of the taste evaluation of the breads of Example 2 and Comparative Example 1 (average values of evaluations of 8 testers). From the taste evaluation as well, the bread of Example 2 was softer, more crisp, better crisp, moist, and less inferior to the bread of Comparative Example 1 without losing its elasticity, flavor, and tightness. It was clear that all of the conditions were improving. The bread of Comparative Example 1 did not have excessive adhesion (feels flickering), and the bread of Example 2 was the same.

  According to the present invention, a bread quality improving agent capable of producing bread having improved physical properties and texture such as volume increase and improvement of shelf life by preventing aging, and bread having improved physical properties and texture and the bread A method for producing such bread can be provided. By using the bread quality improving agent of the present invention, in addition to improving the texture of bread, deterioration of quality during the storage period can be suppressed. Therefore, the preservation | save period can be extended, the opportunity of the food consumption during a preservation | save period can be increased, and the food waste amount accompanying the progress of a preservation | save period can be suppressed. Further, since the chitinase according to the bread quality improving agent of the present invention is produced from microorganisms existing in nature, foods, etc., bread containing the quality improving agent containing such chitinase is produced. Is safe in terms of health.

Claims (9)

  Bread quality improver containing chitinase as an active ingredient.   The bread quality improving agent according to claim 1, comprising chitinase at a ratio of 0.05 mg to 1 g based on 1 g of the total weight of the bread quality improving agent.   The bread quality improving agent according to claim 1 or 2, wherein the chitinase is derived from actinomycetes.   Bread dough containing the bread quality improving agent according to any one of claims 1 to 3.   Bread containing the bread quality improving agent according to any one of claims 1 to 3. A method for producing bread,
A step of obtaining a bread dough comprising a bread manufacturing raw material and the bread quality improving agent according to any one of claims 1 to 3, and a step of baking the bread dough,
Including a method.   The bread manufacturing method according to claim 6, wherein the bread dough is obtained by kneading the bread manufacturing raw material and the bread quality improving agent.   The bread manufacturing method according to claim 6 or 7, wherein chitinase in the bread quality improver is blended in a ratio of 0.01 mg to 50 mg per 100 grams of the grain powder raw material in the bread manufacturing raw material. A method of increasing bread volume, preventing aging or improving texture,
A step of obtaining a bread dough comprising a bread manufacturing raw material and the bread quality improving agent according to any one of claims 1 to 3, and a step of baking the bread dough,
Including a method.

Images