JP2964215B2 - Manufacturing method of biscuits - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing biscuits having a mouthfeel and a crisp texture.

[0002]

[Prior art and problems] Conventionally, biscuits, cookies,
Crackers, pies and the like have been produced mainly from flour. In this production, lipoxygenase is allowed to act on the mixed dough in order to improve the puffiness and texture of the finished product (Japanese Patent Publication No. 4-6323;
3-254939). However, even in these processes,
Some products, such as mouthfeel and crispness, are unsatisfactory in terms of the texture of the product, and there has been a strong demand for a new method for further improving the texture.

[0003]

Means for Solving the Problems As a result of the inventor's devising, the first invention in which lipoxygenase is used in combination with at least one of amylase and protease to enzyme-treat the dough before firing (claim) The invention described in 1, 3, or 5 is referred to as a first, second, or third invention, respectively. The same applies hereinafter), a second invention in which lipoxygenase is used in combination with ethyl alcohol for enzyme treatment of dough before baking, or a lipoxygenase. The above-mentioned problems have been solved by the third invention in which one or more kinds of amylase or protease and ethyl alcohol are used in combination and enzyme treatment is performed on the dough before firing.

The types of biscuits referred to in the present invention include biscuits, cookies, crackers, pies and the like.

[0005] Lipoxygenase may be a commercially available enzyme preparation.
The activity of the lipoxygenase used in the present invention is measured by the measurement method described below.
000-100,000 units is good, and 12,000
A range of ~ 65000 units is preferred.

In the present invention, the amylase used in combination with the lipoxygenase may be a so-called α-form derived from a microorganism such as a plant or a mold, and may be used in an amount of 15,000 units or less, preferably 10,000 units or less according to the amylase activity measuring method described later. I do.

According to the present invention, a protease to be used in combination with lipoxygenase may be derived from a plant such as papaya or a microorganism such as fungi. Use within the following range.

In the present application, the term "ethyl alcohol" includes foods containing ethyl alcohol, such as sake and whiskey. The amount used is 10% by weight or less as an alcohol based on flour. The method and timing of adding the alcohol are not particularly limited as long as the high concentration alcohol does not touch the enzyme and the enzyme is not deactivated.

[0009] Biscuits dough may contain lipoxygenase according to the first, second or third invention, respectively.
Enzyme treatment is carried out by the action of protease, amylase and ethyl alcohol. The treatment conditions need to be adjusted according to the type and amount of the enzyme depending on the origin, but generally the treatment temperature can be 15 ° C to 50 ° C and the treatment time can be 30 minutes to 12 hours. As long as the predetermined enzyme action time can be ensured, the timing of addition in a normal method for producing baked confectionery can be added regardless of the order, for example, it can be dispersed in wheat flour or dissolved or dispersed in water added during kneading. .

[0010] The finished dough is appropriately molded and baked by a conventional method. The added enzyme is inactivated by firing, but may be intentionally inactivated by steam treatment, hot bath treatment, or the like during the molding step. Depending on the type of biscuits, sugar, nuts or the like may be sprinkled during the molding step, or alkali or egg yolk may be applied.

The activity of lipoxygenase is measured by the following method. That is, O ₂ saturated 0.2 mM Am
3 ml of monium linoleate solution
9.0, 0.1 M Borate-HCl buffer
The reaction solution is added at 0.3 ° C. to the reaction solution at 25 ° C., and the absorbance at 234 nm of the reaction solution is measured 3 minutes and 5 minutes after the start of the reaction. The amount of the enzyme that increases the absorbance at 234 nm by 0.001 per minute under the above conditions is defined as one unit.

The activity of amylase is measured by the following method. That is, 1 ml of 0.5% soluble starch solution
(PH 5.0, 0.05M Acetate buff
er. )), Add an appropriately diluted enzyme solution,
Reaction for 30 minutes in Somogyi-Nelso
The reducing sugar produced by the n method is quantified. The enzymatic power for producing 1 mg of reducing sugar as glucose under the above conditions is defined as one unit.

The activity of the protease is measured by the method described below. That is, 5 ml of a 0.6% casein solution (p
H7.5, 0.05 M phosphate buf
1 ml of an appropriately diluted enzyme solution, and reacted at 30 ° C. for 10 minutes. The precipitation reagent (concentration in the sample,
5 ml of a mixed solution of 0.11 M trichloroacetic acid, 0.22 M sodium acetate, and 0.33 M acetic acid) was added to stop the reaction, and the mixture was allowed to stand for 20 minutes. The supernatant is obtained and the amount of tyrosine generated at 275 nm is determined. Under these conditions, 1 μm of tyrosine per minute was used.
The enzymatic power for producing mol is defined as one unit.

[0014]

[Function] Lipoxygenase, amylase and protease are all enzymes that are effective in improving the texture of bread and baked confectionery after baking, but the effects of these enzymes alone are limited. According to the present application, it is possible to obtain a further effect by using them in combination. The purpose of the present application can be achieved by using 100,000 units or more of lipoxygenase, 15,000 units or more of amylase, or 100 units or more of protease as an enzyme amount per 1 kg of flour. It is difficult to control the production process, for example, it is necessary to keep the temperature extremely low. Further, the use of lipoxygenase of 5000 units or less can achieve the object of the present application, but it requires a long action time and is not practical.

In the present application, 0.1 k per kg of flour
Although the purpose can be achieved by using g or more of ethyl alcohol, the moldability is liable to deteriorate due to the inhibition of gluten growth. In addition, since alcohol is a volatile substance, the firing step involves danger and is not practical.

[0016]

The present invention will be described in more detail with reference to the following examples.

(Example 1) Based on the composition shown in Table 1, a biscuit was trial-produced by a conventional method. The specifications of the enzymes used in the test product formulations (formulations 1 to 3) were commercially available lipoxygenase agents (manufactured by Nagase Biochemical Co., Ltd., derived from soybean, specific activity of 124).
000 U / g) as 0.04 g, that is, 4960 units in the lipoxygenase titration method described above, and a specific activity of biozyme F (a mold derived from Amano Pharmaceutical Co., Ltd .; 57000U / g)
0.008 g, that is, 456 units by the above-mentioned amylase titration method and purified papain conc (produced by Nagase Biochemical Co., Ltd., plant-derived, specific activity of 725) as a protease agent.
U / g) was added singly or in combination of 2.9 units by the protease titration method described above, and the mixture was subjected to an enzyme treatment at 30 ° C. for 60 minutes, followed by molding and firing. As a comparative example, a composition not containing any enzyme other than lipoxygenase was prepared.

The quality evaluation of the obtained biscuit was performed by 10 panelists based on the evaluation criteria table shown in Table 2, and the average result is shown in Table 3. Further, a three-point comparative study was conducted for Comparative Example and Formulation 3, and the result was that there was a difference between the two structures at a risk rate of 5%.

[0019]

[Table 1]

[0020]

[Table 2]

[0021]

[Table 3]

(Example 2) Biscuits were experimentally produced based on the composition shown in Table 4 by an ordinary method. The specifications of the enzyme used in the test product formulation (formulation 4) were a commercially available lipoxygenase agent (manufactured by Nagase Biochemical Co., Ltd., derived from soybean and having a specific activity of 124000 U)
/ G) was added to 0.04 g, that is, 4960 units for the lipoxygenase titration method described above, and 8 g of food-grade ethyl alcohol (66%), and subjected to enzyme treatment at 30 ° C. for 60 minutes, followed by molding and firing. As a comparative example, an enzyme other than lipoxygenase and a mixture in which ethyl alcohol was not added at all were prepared.

[0023]

[Table 4]

[0024]

[Table 5]

(Example 3) Based on the composition shown in Table 6, a biscuit was trial-produced by a conventional method. The specifications of the enzymes used in the test product formulations (Formulations 5 to 7) were commercially available lipoxygenase agents (manufactured by Nagase Biochemical Co., Ltd., derived from soybean, specific activity of 124).
000 U / g) as 0.04 g, that is, 4960 units in the lipoxygenase titration method described above, and a specific activity of biozyme F (a mold derived from Amano Pharmaceutical Co., Ltd .; 57000U / g)
0.008 g, that is, 456 units by the above-mentioned amylase titration method and purified papain conc (produced by Nagase Biochemical Co., Ltd., plant-derived, specific activity of 725) as a protease agent.
U / g) of 0.004 g, that is, 2.9 units by the above-mentioned protease titration method, and ethyl alcohol (6
6%) 8 g each alone or in combination,
After the enzyme treatment at 0 ° C. for 60 minutes, molding and firing were performed. As a comparative example, an enzyme other than lipoxygenase and a mixture in which ethyl alcohol was not added at all were prepared.

The quality evaluation of the obtained biscuit was performed by 10 panelists based on the evaluation criteria table shown in Table 2, and the average result is shown in Table 7. In addition, a three-point comparative study was performed on the comparative example and formulation 7, and the result was that there was a difference between the two structures at a risk of 0.1%.

[0027]

[Table 6]

[0028]

[Table 7]

(Example 4) Biscuits were experimentally produced based on the composition shown in Table 8 by an ordinary method. The specifications of the enzyme used in the test product formulation (formulation 8 to formulation 10) are commercially available lipoxygenase agents (manufactured by Nagase Biochemical Co., Ltd., derived from soybean, specific activity of 12).
4000 U / g) of 0.05 g, that is, 6200 units by the lipoxygenase titration method described above, and a specific activity of biozyme F (a mold derived from Amano Pharmaceutical Co., Ltd .; 57000U / g)
Is 0.01 g, that is, 5
70 units and purified papain conch (produced by Nagase Biochemical Co., Ltd. as a protease agent and having a specific activity of 725 U
/ G) is 0.007 g, that is, 5 units by the protease titer described above, and ethyl alcohol for food (66%)
8 g of each was added alone or in combination, and the mixture was subjected to an enzyme treatment at 30 ° C. for 60 minutes, followed by molding and firing. As a comparative example, an enzyme other than lipoxygenase and a mixture in which ethyl alcohol was not added at all were prepared.

The quality evaluation of the obtained biscuit was carried out by 10 panelists based on the evaluation criteria table shown in Table 2, and the average result is shown in Table 9. In addition, a three-point comparative study was conducted on the comparative example and formulation 10, and the result was that there was a difference between the two structures at a risk of 0.1%.

[0031]

[Table 8]

[0032]

[Table 9]

[0033]

[Effect] According to the present invention, the dough has good swelling properties, and the crispness, which is one of the preferable taste qualities, is improved as compared with the conventional one, and the dissolution in the mouth and the mouth feel are greatly improved as compared with the conventional one. .

──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-63-254939 (JP, A) JP-A-1-165332 (JP, A) JP-A-62-166831 (JP, A) JP-A 5- 23095 (JP, A) JP-A-4-311338 (JP, A) JP-A-60-241842 (JP, A) JP-A-7-147881 (JP, A) JP-B-4-6323 (JP, B2) (58) Field surveyed (Int. Cl. ⁶ , DB name) A21D 2/00 A21D 8/00

Claims (6)

(57) [Claims] 1. A method for producing biscuits, comprising adding at least one of amylase and protease and lipoxygenase to biscuit dough before baking, performing enzyme treatment, and then performing molding and baking. 2. The amount of enzyme per kg of wheat flour is 150
The method for producing biscuits according to claim 1, wherein an amylase of 100 units or less, a protease of 100 units or less, and lipoxygenase of 5,000 to 100,000 units are used. 3. A method for producing biscuits, comprising adding lipoxygenase and ethyl alcohol to biscuit dough before baking, performing enzyme treatment, and then performing molding and baking. 4. 5000 to 1000 per kg of flour
4. The method for producing biscuits according to claim 3, wherein 00 units of lipoxygenase and 0.1 kg or less of ethyl alcohol are used. 5. A method for producing biscuits, wherein one or more of amylase and protease, lipoxygenase and ethyl alcohol are added to a biscuit dough before baking, followed by enzyme treatment, followed by molding and baking. Law. 6. 1kg or less of amylase, 100 or less of protease, 500kg or less per kg of flour.
0-100,000 units of lipoxygenase, 0.1 k
The method for producing biscuits according to claim 5, wherein less than g of ethyl alcohol is used.