JP6606130B2 - Production method of puffed food - Google Patents

Description

  The present invention relates to a method for producing a puffed-up food that can maintain a soft and moist texture (tactile sensation) by using an enzyme having glyceroglycolipid degradation activity.

  By containing bubbles, it is preferred that the expanded flour product has a good mouthfeel and softness. These flour-expanded foods may be consumed immediately, but many are provided after several days. For this reason, there is a problem that the flavor and texture are deteriorated and completely different from the original puffed food. In particular, degraded flour-swollen foods tend to have a hard, crunchy texture (tactile sensation), and a moist texture (tactile sensation) is required to be maintained. It has been.

In the solution using an emulsifier, the odor and bitterness peculiar to the emulsifier may be generated depending on the concentration or type of the emulsifier, and the problem of impairing the original flavor of the flour-expanded food is pointed out. It has also been reported to use thickeners such as starch and polysaccharides (Patent Document 1). In this case, it is known that the taste of the flour-expanded food produced is different from the original one, and the mouthfeel is poor, causing flickering.
A method of treating egg yolk with a protease in advance has also been proposed (Patent Document 2). However, this method has a problem of bitterness caused by protease hydrolyzate. As described above, the conventional method has a problem in that the original flavor and texture of the flour-swollen food cannot be maintained if an effect of inhibiting aging is to be provided.

JP-A-60-160833 JP-A-62-111629

  An object of the present invention is to swell a floury food that can maintain a soft and moist texture (tactile sensation) without damaging the original taste and flavor, without feeling bitterness, unpleasant odor, and flickering when eating It is to provide a manufacturing method.

  In the production of flour-expanded food, the present inventors incorporated an enzyme having glyceroglycolipid-degrading activity to maintain bitterness, unpleasant odor, and fluff when eaten while maintaining the original flavor. It was found that a soft and moist texture (tactile sensation) can be maintained without feeling. Furthermore, the present invention has been completed by finding that by using it together with an emulsifier, it is possible to produce a wheat flour-extended food that has a soft and moist texture (tactile sensation) that cannot be obtained individually. That is, the present invention provides a method for producing a puffed wheat food characterized by using an enzyme having glyceroglycolipid-degrading activity, preferably sharing an enzyme having glyceroglycolipid-degrading activity and an emulsifier.

According to the present invention, in the production of flour-expanded food, by adding an enzyme having glyceroglycolipid-degrading activity, while maintaining the original flavor, bitterness and unpleasant odor, and fluffy when eaten Without feeling, it is possible to produce a flour-expanded food product that maintains a soft and moist texture (tactile sensation) and suppresses aging. In particular, the flour-expanded food obtained by the production method of the present invention can maintain a soft and moist texture even after storage. Moreover, the flour-expanded food obtained by the production method of the present invention is hard to be hardened even when the storage time is long, and can maintain a moist texture even in an easily dried environment such as a refrigerator.

  Hereinafter, the present invention will be described in detail, but this description is an example (representative example) of an embodiment of the present invention, and the contents are not specified unless it exceeds the gist.

  The flour-expanded food in the present invention is a food using flour, which is a food in which a dough containing flour is expanded by heating such as baking, steaming, frying, etc., such as a food in which bubbles are expanded by heating. It is.

Specific examples of the wheat flour expanded food include bread, Western confectionery, Japanese confectionery, and batter that is expanded by heating.
In this example, I will explain using Western confectionery as an example. The Western confectionery in the present invention is a food such as sponge cake, butter cake, pancake, hot cake, steamed cake, etc., shoe confectionery, fermented confectionery, pies, cookies and the like. Especially, this invention exhibits the especially outstanding effect in manufacture of a cake.

A sponge cake will be described as an example of the cake in the present invention. Specific examples of the sponge cake include a decoration cake, a short cake, a roll cake, and an angel cake.
Examples of the raw material for the sponge cake include wheat flour, sugars, eggs, fats and oils, milk components, salt, water, millet, and a puffing agent.
Sponge cakes, for example, contain sugar, eggs, etc. in wheat flour mainly composed of flour, add water, fats and oils, milk ingredients, leavening agent, salt, millet, etc. as necessary, and then whipped for a certain period of time. Manufactured by firing.

  As wheat flour, mainly weak flour is used, and strong flour, medium flour, millet, etc. can be appropriately mixed therewith. Examples of the weak flour include those used for confectionery production such as 1st grade, quasi-first grade, 2nd grade, 3rd grade, etc., and any kind of wheat flour derived. A plurality of these flours can be mixed and used as long as the flour is mainly used. Content of the flour in the flour-expanded food is usually 1 to 90% by weight, preferably 10 to 80% by weight, and more preferably 20 to 70% by weight. When the content of flour is too small, dough formation tends to be difficult, and when too large, the dough tends to be hard and mechanical resistance tends to decrease.

The saccharide is not particularly limited, and examples thereof include monosaccharides, oligosaccharides, polysaccharides, sugar alcohols, and mixtures thereof, natural saccharides, and only one of these may be used, or two or more May be used in combination.
Specific examples of monosaccharides include glucose (glucose), galactose, fructose (fructose), arabinose, and xylose.
Oligosaccharides include sugars, maltose, cellobiose, lactose, trehalose, palatinose and other disaccharides, maltooligosaccharides, isomaltoligosaccharides, fructooligosaccharides, galactooligosaccharides, whey oligosaccharides, xylooligosaccharides, dextrin, cyclodextrins, coupling sugars And sugars with 3 or more sugars.
Examples of the sugar alcohol include sorbitol, xylitol, mannitol, maltitol, palatinit, erythritol, and reduced starch saccharified product.
Polysaccharides include carrageenan, agar, alginic acid, guar gum, tara gum, locust bean gum, tamarind gum, silium seed gum, mannan, gum arabic, tragacanth gum, karaya gum, pectin, xanthan gum, gellan gum, curdlan, pullulan, cellulose, cellulose derivatives. , Starch, modified starch and the like.
Examples of the mixture and natural saccharide include isomerized sugar, starch syrup, honey, and maple syrup.

  The whole egg, only the yolk, or only the egg white can be used depending on the application. The amount can also be adjusted according to the application.

  Fats and oils include butter and butter fat and other animal fats, lard, fish whale oil and other animal fats, coconut oil, palm oil, cocoa butter, sesame oil, safflower oil, soybean oil, corn oil, rapeseed oil, sunflower oil, cottonseed oil, Examples thereof include vegetable oils and fats such as peanut oil and olive oil, oils and fats containing these animal oils and / or vegetable oils, processed oils and fats subjected to hardening, fractionation, transesterification and the like of these oils and fats. Only 1 type may be used for these fats and oils, and 2 or more types may be mixed and used for them.

  Examples of milk components include raw milk, full fat powdered milk, skim milk powder, condensed milk such as whole fat condensed milk, butter, fresh cream, concentrated cream, cheese, yogurt and the like. These milk components may be used alone or in combination of two or more.

  As a salt, a kind, a manufacturing method, and origin are not specifically limited, What is necessary is just salt normally used for eating and drinking.

  There are no particular restrictions on the production area, hardness, degree of purification, trace components, etc. of water, so long as it is used for eating and drinking.

  Examples of millet include millet, millet, millet, sorghum, pearl barley, barley, rye, oats and other gramineous crops, soybeans, red beans, and other beans, buckwheat, sesame, etc. it can. These millet grains may be used alone or in combination of two or more.

Baking powder can be used as a swelling agent. As baking powder, alkaline components such as sodium hydrogen carbonate and ammonium chloride, which are alkaline and serve as gas generating sources, and salts that exhibit acid or acidic reaction, promote the role of gas generation. The composition which consists of the acidic component which fulfill | performs is mentioned. Examples of the acidic component include potassium hydrogen tartrate, calcium dihydrogen phosphate (also known as primary calcium phosphate), tartaric acid, calcined alum, fumaric acid, sodium phosphate, glucono delta lactone, and the like. In addition, a dispersing agent such as corn starch or starch is added to the swelling agent so that the swelling agent components do not react with each other during storage or to capture the moisture when the swelling agent absorbs moisture. Also good.

In the present invention, an enzyme having glyceroglycolipid degradation activity is added to the raw material as described above. The enzyme having glyceroglycolipid-degrading activity used in the present invention is an enzyme having a property of degrading glyceroglycolipid. In addition to glyceroglycolipid degrading (glyceroglycolipid lipase) activity, glycerophospholipid degrading (phospholipase) It may have activity and / or triacylglycerol degrading (triacylglyceride lipase) activity.
Enzymes having glyceroglycolipid-degrading activity may be any of plants and animals, strains, non-genetical recombination, and genetic recombination, as long as they have glyceroglycolipid-degrading activity. There is no particular limitation. In addition, the enzyme having glyceroglycolipid degradation activity may be completely purified, partially purified, or not purified at all, and is not particularly limited to the degree of purification. What is refine | purified is preferable at the point which excludes the substance which may have a bad influence on flavor, food texture, and antiaging.

The enzyme used in the present invention is not limited as long as it has glyceroglycolipid-degrading activity. Among them, those having glyceroglycolipid-degrading activity and glycerophospholipid-degrading activity are preferable, and in particular, glyceroglycolipid-degrading activity is glycerophospholipid. It is preferably higher than the decomposition activity. Specifically, the glyceroglycolipid degradation activity is preferably 3 times or more of the glycerophospholipid degradation activity, more preferably 5 times or more, and particularly preferably 10 times or more.
As such an enzyme having a glyceroglycolipid degrading activity (glyceroglycolipid degrading enzyme) that is sufficiently high as compared with the glycerophospholipid degrading activity, a commercially available one may be used. Those obtained by the above method (for example, JP-T 2009-527238, JP-A 2008-206515, JP-A 2008-35867, JP-T 2007-528732) can also be used. As a commercial product of an enzyme having glyceroglycolipid degradation activity, lipopan F (manufactured by Novozymes) and the like can be mentioned. The glyceroglycolipid degrading enzyme preferably has not only glyceroglycolipid degrading activity and glycerophospholipid degrading activity but also substantially triglyceride degrading activity.

  The amount of the enzyme having glyceroglycolipid-degrading activity relative to the raw material is usually 10 units or more, preferably 30 units or more, more preferably 100 units or more, more preferably 500 as glyceroglycolipid-degrading activity per 1 kg of wheat. More than unit, particularly preferably more than 1000 units, usually 10,000 units or less, preferably 5,000 units or less, more preferably 3,000 units or less. If the amount is too small, the enzyme effect may not be sufficiently exerted, and if the amount is too large, the cake volume may be reduced.

  The unit exhibiting glyceroglycolipid degradation activity in the present invention represents an enzyme activity measured by the following method. That is, digalactosyl diacylglycerol (DGDG) (Sigma-Aldrich Japan) (1.0 g) was added little by little to an aqueous solution (50 mL) of 4 wt% Triton X-100 (Sigma-Aldrich Japan) previously heated to 37 ° C. In addition, stir until completely dissolved. A mixture of this substrate solution (210 μL) and 400 mM MOPS (manufactured by Nacalai Tesque) pH 6 buffer (30 μL) was incubated at 37 ° C. for 5 minutes, and then the enzyme solution (30 μL) was added and dispersed uniformly. Incubate at C for 10 minutes. After 1N hydrochloric acid (30 μL) is added to the reaction solution to stop the enzyme reaction, 20 μL is transferred to another test tube. This solution is colorimetrically quantified with a determiner NEFA755 (manufactured by Kyowa Medix). The amount of enzyme that generates 1 μmol of free fatty acid per minute is defined as 1 unit.

The glycerophospholipid degradation activity of an enzyme having glyceroglycolipid degradation activity can be measured by the following method.
Lecithin (SLP-White, manufactured by Sakai Oil Co., Ltd.) in an aqueous solution (10 mL) of 4 wt% Triton X-100 (Sigma-Aldrich Japan) preheated to 37 ° C. (2
00 mg) is added in small portions and stirred until completely dissolved. A mixture of this substrate solution (500 μL), 400 mM MOPS (manufactured by Nacalai Tesque), and pH 6 buffer (250 μL) was incubated at 37 ° C. for 5 minutes, and then the enzyme solution (150 μL) was added and dispersed uniformly. Incubate at C for 10 minutes. After 1N hydrochloric acid (100 μL) is added to the reaction solution to stop the enzyme reaction, 20 μL is transferred to another test tube. This solution is colorimetrically quantified with a determiner NEFA755 (manufactured by Kyowa Medix). The amount of enzyme that produces 1 μmol of free fatty acid per minute is defined as 1 unit of glycerophospholipid degradation activity.

The triglyceride degrading activity of an enzyme having glyceroglycolipid degrading activity can be measured by the following method.
Add 100 mg of olive oil (Nacalai Tesque), 50 mg of gum arabic (Wako Pure Chemicals) and 10 ml of water, and emulsify with a blender (Nippon Seiki) for 10,000 minutes. This solution (500 μl), 400 mM MOPS (manufactured by Nacalai Tesque) pH 6
A mixture of a buffer solution (250 μL) and a 100 mM calcium chloride solution (50 μl) is kept warm at 37 ° C. for 5 minutes, and then an enzyme solution (100 μl) is added and dispersed uniformly, followed by incubation at 37 ° C. for 10 minutes. After 1N hydrochloric acid (100 μL) was added to the reaction solution to stop the enzyme reaction, 4 wt% Triton X-100 (Sigma-Aldrich Japan) aqueous solution (1 mL) was added to dissolve the free fatty acid, and 20 μL was added to another solution. Transfer to test tube. This solution is colorimetrically quantified with a determiner NEFA755 (manufactured by Kyowa Medix). The amount of enzyme that produces 1 μmol of free fatty acid per minute is defined as 1 unit of triglyceride-degrading activity.

In the production of the puffed food of the present invention, it is preferable to further add an emulsifier to the raw material. The emulsifier is not particularly limited. For example, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isoester. Synthetic emulsifiers such as butyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate and polyoxyethylene sorbitan monoglyceride. Natural emulsifiers such as saponins, plant sterols, lecithin, and enzyme-treated lecithin can also be used. Only one of these may be used, or two or more may be used in combination. Moreover, the emulsified fats and oils which mixed one or more of the said fatty acid ester with fats and oils can also be used as an emulsifier.
The blending amount of the emulsifier is usually 0.1% by weight or more, preferably 1% by weight or more, more preferably 5% by weight or more, usually 20% by weight or less, preferably 15% by weight or less, more preferably, based on wheat flour. 12% by weight or less. If the blending amount of the emulsifier is too small, the function is not sufficiently exerted, and if it is too large, the taste and flavor peculiar to the emulsifier may be felt, which may affect the taste and flavor of the cake.

Hereinafter, the typical manufacturing method of sponge cake is demonstrated. Sponge cake dough is mainly produced by splitting eggs with saccharides (eg sugar) and mixing with flour, etc., mixing with wheat flour, egg white and saccharide bubbles, mixing egg yolk, flour, etc. And an all-in-mix method in which flour, saccharides, eggs and the like are mixed together and bubbled using an emulsifying foaming agent. In any case, after mixing raw materials to make dough, this is baked to produce a sponge cake.
In the present invention, raw materials used for the production of basic sponge cake include flour, saccharides, and enzymes having glyceroglycolipid-degrading activity, and eggs are usually used. Furthermore, it is preferable to blend an emulsifier.
The blending ratio of the saccharide is preferably 1% by weight or more, more preferably 10% by weight or more, further preferably 50% by weight or more, particularly preferably 80% by weight or more, and preferably 200% by weight or less, based on the flour used. 150 wt% or less is more preferable. If the ratio of saccharides is too small, sweetness may be lacking, and if it is too high, sweetness may become too strong.
The blending ratio of the eggs is preferably 50% by weight or more, more preferably 80% by weight or more, and preferably 300% by weight or less based on the flour used. If the ratio of eggs is too small, the bubble power may be insufficient and the cake may have a heavy texture.
The amount of the enzyme or emulsifier having glyceroglycolipid degrading activity is as described above.
The enzyme having glyceroglycolipid-degrading activity in the present invention may be dispersed in water or blended in water, or previously dispersed in raw materials such as wheat flour as long as it can be uniformly dispersed in the dough.
The dough produced by mixing raw materials by various methods is poured into a target mold and baked by a heating device such as an oven. The baked cake is cut as necessary and topped with filling, cream, fruits, nuts and the like.

  The method for producing bread using an enzyme having glyceroglycolipid-degrading activity may be the same as the ordinary bread-producing method except that an enzyme having glyceroglycolipid-degrading activity is added to the raw material. As bread, steamed bread, bread (white bread, black bread, French bread, variety red, roll (table roll, butter roll, etc.)), sweet bread (jam bread, anpan bread, cream bread, raisin bread, melon bread, rich goods ( Croissant, brioche, Danish pastry, etc.), cooking pan (hot dog, hamburger, pizza pie, etc.) and the like.

  For example, glyceroglycolipid lipase and preferably an emulsifier are blended with raw materials such as flour, fats and oils, milk ingredients, sugars, salt, water, yeast, and other additives, and uniformly dispersed and mixed using an apparatus such as a mixer, Examples of the method include fermenting the dough after mixing, dividing, rounding, bench time, molding, and final fermentation to firing. When mixing the raw materials, the raw materials may be blended, or after mixing some raw materials in advance.

  Wheat flour includes high protein flour, special flour, strong first flour, strong flour, strong second flour, flour used in bread making, such as whole grain flour. It may be used. These flours may be used alone or in combination of two or more. In addition to wheat flour, grains other than wheat, such as rye, oats, barley, and rice flour, may be used. In addition, grains other than wheat are not limited to the above.

As yeast, as long as it is yeast normally used for bread, yeast cultured from fresh yeast or dry yeast, or yeast derived from fruits or plants may be used, and is not particularly limited.
Moreover, although the kind and manufacturing method of fats and oils, milk components, saccharides, salt, water, etc. are not specifically limited, What is used for the above-mentioned cake can be used.

  The bread material may contain other additives as necessary. Examples of other additives include emulsifiers, enzymes other than glyceroglycolipid lipase described below, yeast food, dough improving agents, flavoring agents, and pigments. , Fruit juice, cacao, dried fruits, herbs, nuts and the like.

The enzyme other than the glyceroglycolipid lipase is not particularly limited, and examples thereof include oxidoreductase, transferase, hydrolase, eliminase, isomerase, and synthetic enzyme. In particular, hydrolyzing enzymes and oxidoreductases are widely used in puffed foods.
Specific examples of hydrolases include α-amylases, β-amylases, glucoamylases, pullulanases, hemicellulases, xylanases, cellulases and other carbohydrate degrading enzymes, proteolytic enzymes, and lipolytic enzymes.
Examples of the oxidoreductase include glucose oxidase, hexose oxidase, and ascorbate oxidase.

  The bread manufacturing method may have two or more mixing steps, that is, at least two mixing steps. As a typical method for producing bread having two or more mixing steps, the standard middle seed method, the 100% middle seed method, the short time middle seed method, the long time middle seed method, the overnight middle seed method, the sweetened middle seed method The hot water method, the noodle method, the liquid seed method and the like. More specifically, a dough obtained by mixing a part or all of flour with yeast, water, auxiliary ingredients, etc. is manufactured, fermented, the remaining raw materials or new raw materials are added, and then mixed again. A method of obtaining bread by fermentation and baking.

  Hereinafter, the embodiment of the present invention will be specifically described by way of examples. However, the technical scope of the present invention is not limited by the following examples unless it exceeds the gist of the present invention.

(Reference Example 1) Purification 1 of glyceroglycolipid degrading enzyme (enzyme having glyceroglycolipid degrading activity)

Preparation of culture solution of glyceroglycolipid degrading enzyme Inoculate SANK11298 strain (FERM BP-10653) into a 500 ml Erlenmeyer flask containing 100 ml of sterilized medium having the following composition, and culture at 170 ° C. for 4 days at 170 rpm. Went. The SANK11298 strain was deposited at the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology, under the accession number FERM BP-10653, as of December 27, 2006 (Japanese Patent Laid-Open No. 2008-206515). .

Medium composition glucose 20g
East Extract 10g
10g casamino acid
20g of ground sesame
Tween 80 10g
Dipotassium hydrogen phosphate 0.1g
Magnesium sulfate 0.05g
Made up to 1000 ml with pure water.
After completion of the culture, centrifugation was performed at 4 ° C. and 10,000 × G for 10 minutes. The obtained supernatant was used as a culture solution for glyceroglycolipid-degrading enzyme.

2) Purification of glyceroglycolipid-degrading enzyme culture solution Powdered ammonium sulfate (manufactured by Nacalai Tesque) was slowly added to 1,150 ml of the glyceroglycolipid-degrading enzyme culture solution obtained in 1) with stirring to a final concentration of 1M. . This was charged into Toyopearl Butyl 650M (prepack diameter 2.2 cm × length 20 cm, manufactured by Tosoh Corp.) previously equilibrated with 1 M ammonium sulfate solution at a flow rate of 2 ml per minute. After washing with 160 ml of 1M ammonium sulfate solution, components charged in the column were eluted from the 1M ammonium sulfate solution with a linear concentration gradient of water (640 ml). Ammonium sulfate concentrations ranging from 300 mM to 0 mM were collected.
Fractionated fractions in the ammonium sulfate concentration range of 300 mM to 0 mM were added to a Hitrap Butyl FF (GE Healthcare Bioscience) column (5 ml) equilibrated with 2 M ammonium sulfate, and then a linear concentration gradient from 2 M ammonium sulfate to water. The components adsorbed on the column were eluted with Ammonium sulfate concentrations ranging from 1.2M to 1.0M were collected.
After confirming that the fraction collected in the range of ammonium sulfate concentration from 1.5M to 2M is a single band by SDS-PAGE electrophoresis using 12.5% polyacrylamide gel, dialysis membrane (molecular weight Using a fraction 10,000 (manufactured by Sanko Co., Ltd.), dialysis was performed 3 times against water (4 L) to obtain a purified glyceroglycolipidase.

<Degradation activity of glyceroglycolipid degrading enzyme>
The obtained glyceroglycolipid-degrading enzyme purified solution was measured for glyceroglycolipid-degrading activity, glycerophospholipid-degrading activity, and triglyceride-degrading activity. When the glyceroglycolipid-degrading activity was 100, 7.6 and 13.1, respectively. These activities were measured using a purified glyceroglycolipid-degrading enzyme solution at pH 6 according to the above method.

(Example 1) Effect of glyceroglycolipid-degrading enzyme in cake-like model wheat flour puffed food Using a cake-like model wheat flour puffed food, the aging inhibitory effect of glyceroglycolipid degrading enzyme in Reference Example 1 was verified.
150% by weight of egg white, 100% by weight of sugar, 52.5% by weight of water, and 500 U of glyceroglycolipid-degrading enzyme (prepared in Reference Example 1) per 1 kg of flour in a container And whipped at high speed for 6 minutes.
Next, add wheat flour (Heart: manufactured by Nippon Flour Mills) and 1% by weight baking powder (Ikoku: manufactured by Aikoku Sangyo Co., Ltd.) and whip at high speed for 20 seconds, adjusting the specific gravity to 0.45, The cake-like model wheat flour expanded food was manufactured by baking at 165 degreeC of upper flames and 175 degreeC of lower flames.
The volume after baking was measured using a laser volume meter (Volscan profile, manufactured by Stable micro Systems), and the specific volume when the volume of the cake-like model flour-expanded food produced in Comparative Example 1 was taken as 100% was calculated. did.

In addition, this cake-like model flour-expanded food is stored at room temperature for 1 day, then wrapped in wrap and stored at 4 ° C for 3 days, and the internal phase hardness and moist texture (tactile feeling) during storage (hereinafter referred to as moist feeling) Evaluation) was performed by rheometer and sensory evaluation.
The rheometer is used to measure the hardness of the cake-like model flour-expanded food cut to a thickness of 2 cm using a rheometer (CR-500DX, manufactured by Sun Kagaku Co., Ltd.) with a circular plunger with a diameter of 30 mm. The stress was measured.

The evaluation of moist feeling (tactile sensation and texture) by sensory evaluation was performed in five stages based on the following criteria. In addition, the additive-free section shows Comparative Example 1.
1: Dry compared to the additive-free zone
2: Slightly dry compared to the additive-free zone
3: Moist feeling equivalent to the additive-free zone
4: Slightly moist compared to the additive-free zone
5: It is clearly moist compared to the additive-free zone

The results are shown in Table 1.

(Comparative Example 1)
A cake-like model wheat flour puffed food was produced and evaluated in the same manner as in Example 1 except that glyceroglycolipid-degrading enzyme was not added (added). The results are shown in Table 1.

(Comparative Example 2) Instead of glyceroglycolipid-degrading enzyme, a cake-like model wheat flour expanded food was produced in the same manner as in Example 1 except that 0.3% by weight of the following emulsifier was added to the flour. Evaluation was performed. The results are shown in Table 1.
As emulsifiers, sucrose fatty acid ester (Ryoto (registered trademark) sugar ester S-1670, manufactured by Mitsubishi Chemical Foods), glycerin fatty acid ester (Emulsy MM100, manufactured by Riken Vitamin), diacetyltartaric acid monoglyceride (PANODAN150, manufactured by Danisco) Each was used.

By adding glyceroglycolipid-degrading enzyme, volume, softness of internal phase and moist feeling were increased. In particular, after refrigerated storage, which is easy to dry, it was found that a soft and moist texture flour-swollen food that cannot be obtained by the emulsifier blending can be obtained.
In addition, it was found that the flour-swollen food containing glyceroglycolipid-degrading enzyme is hard to be hardened even when the storage time is long, and the rate of hardening is slow.
Although not shown in Table 1, the cake-like model wheat flour puffed food blended with glycerin fatty acid ester and diacetyl tartaric acid monoglyceride felt a unique bitterness and flavor, but cake-like model blended with glyceroglycolipidase The flavor of the model flour expanded food was not different from the additive-free group (Comparative Example 1). Moreover, even when the enzyme was added, the odor was not particularly changed, the mouthfeel was good, and there was no feeling of fluttering.
That is, it was found that the flour-swollen food obtained by the production method of the present invention can maintain a soft and moist texture without feeling bitterness while maintaining the original flavor of the flour-swollen food.

(Example 2) Anti-aging effect of glyceroglycolipid degrading enzyme in combination with emulsifier The anti-aging effect of glyceroglycolipid degrading enzyme was examined in a sponge cake produced using an emulsifier together with glyceroglycolipid degrading enzyme.
Table 2 shows the raw materials and blending amounts of the sponge cake. Wheat flour used was Heart (manufactured by Nippon Flour Mills Co., Ltd.), eggs used as commercially available chicken eggs, sugar used as sucrose (manufactured by Nissin Sugar Co., Ltd.), and baking powder (Aikoku, manufactured by Aikoku Sangyo) As an emulsifier, an emulsifier preparation (Ryoto (registered trademark) ester SP, manufactured by Mitsubishi Chemical Foods Co., Ltd.) containing sucrose fatty acid ester and monoglyceride (glycerin fatty acid ester) as main components was used. As the glyceroglycolipid degrading enzyme, the glyceroglycolipid degrading enzyme prepared in Reference Example 1 was dissolved in water and used. Moreover, the compounding quantity of the enzyme was mix | blended so that it might become 500U with respect to 1 kg of wheat flour.

For the whipping, a vertical mixer manufactured by Kanto Blender Kogyo Co., Ltd. was used.
Eggs were pre-whipped at high speed for 30 seconds, sugar, water and emulsifier were added and further whipped for 1 minute on low speed and 2 minutes on high speed. Wheat flour and baking powder were added to this mixture, mixed at a low speed of 1 minute, and then whipped at a high speed until the specific gravity was around 0.40.

As described above, the whipped mixture (dough) was baked for 35 minutes at 165 [deg.] C. and 175 [deg.] C. using a fixed kettle to produce a sponge cake. There was no significant difference in the specific gravity and viscosity of the dough due to the enzyme formulation, and a good sponge cake was obtained. The sponge cake did not feel bitter or odor, and it was not fluffy and had a good mouthfeel.
Other results are shown in Table 3. Each evaluation item in Table 3 was obtained as follows.
The burnout rate was calculated according to Equation 1.
Burn-out rate (%) = Dough weight after baking (g) / Dough weight before baking (g) × 100 Formula 1

The volume (ml) was measured using a laser volume meter (Volscan profile, manufactured by Stable Micro Systems), and the specific volume was calculated according to Equation 2.
Specific volume = volume (ml) / baked dough specific gravity (g) Formula 2

  The moisture (%) was measured using a moisture meter (MOC-120H, manufactured by Shimadzu Corporation), and the water activity was measured using a water activity meter (Aqualab LITE, manufactured by Inex).

Moreover, the produced sponge cake was wrapped in a wrap and stored at 4 ° C. for 5 days, and the moist feeling (tactile feeling and texture) with and without the enzyme was compared by a sensory test.
In the sensory test, moist feeling (tactile sensation and texture) was measured by three panelists and evaluated in three stages based on the following criteria. The results are shown in Table 4.
1: Papasa and dry texture
2: A slightly moist texture
3: Clearly moist texture

(Example 3)
A sponge cake was produced in the same manner as in Example 2 except that the amount of glyceroglycolipid-degrading enzyme was 1000 U per 1 kg of flour. There was no significant difference in the specific gravity and viscosity of the dough due to the enzyme formulation, and a good sponge cake was obtained. The sponge cake did not feel bitter or odor, and it was not fluffy and had a good mouthfeel.

(Example 4)
A sponge cake was produced in the same manner as in Example 2, except that the amount of glyceroglycolipid-degrading enzyme was 2000 U per 1 kg of flour. There was no significant difference in the specific gravity and viscosity of the dough due to the enzyme formulation, and a good sponge cake was obtained. The sponge cake did not feel bitter or odor, and it was not fluffy and had a good mouthfeel.

(Comparative Example 3)
A sponge cake was produced in the same manner as in Example 2 except that glyceroglycolipid degrading enzyme was not blended.

  There was no significant effect on the cake volume and moisture by the formulation of glyceroglycolipidase. Moreover, the texture (tactile feeling) immediately after baking was not different regardless of the presence or absence of the enzyme, and both were moist.

As shown in Table 4, cakes formulated with glyceroglycolipid-degrading enzyme have a moist feeling after storage, and maintain a moist texture especially by blending 1000 U or more with 1 kg of flour. It was. Three panelists gave the same score in each example and comparative example.
As shown in Table 3, the cake volume and water content were not significantly different in Examples 2 to 4 and Comparative Example 3, but as shown in Table 4, only the emulsifier was obtained by blending with glyceroglycolipidase. It was thought that the moist feeling after storage that could not be obtained was obtained, and that the effect of blending the enzyme appeared.

(Example 5) Evaluation by enzyme reaction time A whipped mixture (dough) was prepared in the same manner as in Example 2 except that 1000 U of glyceroglycolipid-degrading enzyme was added to 1 kg of wheat flour. This dough was stored at 30 ° C. for 0 to 2 hours shown in Table 5, and then baked in an oven to produce a sponge cake. The evaluation results are shown in Table 5. The method for obtaining each evaluation item was the same as in Example 2.
Next, these sponge cakes were wrapped in wraps and stored at 4 ° C. for 5 days, and the moist feeling (tactile feeling and texture) with and without the enzyme was compared by a sensory test. The evaluation method of the sensory test was the same as in Example 2. The results are shown in Table 6.

(Comparative Example 4)
A sponge cake was produced in the same manner as in Example 5 except that no glyceroglycolipid degrading enzyme was added. The evaluation results are shown in Tables 5 and 6.

Regardless of whether or not the enzyme was blended, the viscosity decreased by storing the dough, but there were no other significant differences in the dough. And the sponge cake baked using these dough was good irrespective of the presence or absence of enzyme blending and the length of storage time.
The texture (tactile sensation) was moist immediately after baking, regardless of the presence or absence of enzyme blending and the length of the dough storage time.
Moreover, the big influence on the cake volume and the water | moisture content by the presence or absence of an enzyme formulation and the length of storage time was not seen.

  Sponge cakes without any enzyme were all dry and had no difference depending on the storage time of the dough. On the other hand, the sponge cake containing the enzyme was moist regardless of the storage time, and it was found that a moist sponge cake was obtained over a long period of time without storing the dough. Three panelists gave the same score in each example and comparative example.

  From the above, even if the sponge cake obtained by the production method of the present invention is stored in a very dry environment such as a refrigerator, the taste, flavor, bitterness and odor are the same as when no enzyme is added. However, it was found that a soft and moist texture (tactile sensation) can be maintained and aging can be suppressed.

(Example 6) Bread aging inhibitory effect of glyceroglycolipid degrading enzyme in combination with emulsifier The aging inhibitory effect of glyceroglycolipid degrading enzyme in bread was examined.
100% by weight of strong wheat flour (camellia: manufactured by Nisshin Flour Milling Co., Ltd.), 2% by weight of raw yeast (manufactured by Oriental Yeast Co., Ltd.), 6% by weight of sugar, 2% by weight of skim milk powder, 2% by weight of salt 100 U of glyceroglycolipid degrading enzyme prepared in Reference Example 1 was added to a mixer bowl with respect to 10 ppm of vitamin C, 65% by weight of water and 1 kg of wheat flour. Using a hook, mix at low speed 3 minutes, medium speed 2 minutes, high speed 1 minute, add 6% by weight of shortening, and mix at low speed 2 minutes, medium speed 3 minutes, high speed 1 minute, Obtained. The dough was raised at a temperature of 27 ° C. and fermented for 90 minutes in a thermostatic chamber controlled at a temperature of 27 ° C. and a humidity of 75%, and then divided and rounded to 350 g or 220 g.
Next, after taking a bench time for 20 minutes in the temperature-controlled room, molding was performed with a molder, and 350 g of dough was put into a one loaf type, and 6 pieces of 220 g of dough were put into a pullman type. In a temperature-controlled room controlled at a temperature of 38 ° C. and a humidity of 85%, the one loaf type was removed until the fabric was 1.5 cm above the mold and the Pullman type was 2.5 cm below the mold. The dough after the proof was covered only in the pullman type, put in a fixed kiln set at 210 ° C., and the one loaf was baked for 22 minutes and the pullman was baked for 32 minutes to obtain a one loaf bread and a square bread.
After baking, after cooling at room temperature for about 2 hours, the volume of the one loaf bread was measured using a laser volume meter, and the volume of bread (Comparative Example 5) produced without blending glyceroglycolipid lipase and emulsifier was 100%. The specific volume was calculated.

After baking, the square bread was cooled at room temperature for about 2 hours, then packed in bags, and sliced to a thickness of 20 mm using a bread slicer the next day. The hardness of the square bread after 1 day and 4 days after baking was evaluated by the stress when it was compressed 10 mm with a circular plunger with a diameter of 30 mm using a rheometer. The measurement was performed five sheets at a time, and the average value of three sheets excluding the minimum value and the maximum value was calculated.

The sliced square bread was evaluated by a sensory evaluation for a moist feeling (feel and texture). Evaluation was based on the following criteria, and was evaluated in five stages. In addition, the additive-free section shows Comparative Example 5.
1: Dry compared to the additive-free zone
2: Dry compared to the additive-free zone
3: Moist feeling equivalent to the additive-free zone
4: Slightly moist compared to the additive-free zone
5: It is clearly moist compared to the additive-free zone

Table 7 shows the evaluation results.

(Example 7)
A bread was produced in the same manner as in Example 6 except that 0.3% by weight of glycerin fatty acid ester (Emulsy MM100, manufactured by Riken Vitamin Co., Ltd.) was blended as an emulsifier. Table 7 shows the evaluation results.

(Example 8)
Bread was produced in the same manner as in Example 6 except that 0.3% by weight of diacetyltartaric acid monoglyceride (PANODANA2020, manufactured by Danisco Co.) was blended as an emulsifier. Table 7 shows the evaluation results.

(Comparative Example 5)
Bread was produced in the same manner as in Example 6 except that glyceroglycolipid-degrading enzyme was not blended. Table 7 shows the evaluation results.

(Comparative Example 6)
Bread was produced in the same manner as in Comparative Example 5 except that 0.3% by weight of glycerin fatty acid ester (Emulsy MM100, manufactured by Riken Vitamin Co., Ltd.) was added as an emulsifier. Table 7 shows the evaluation results.

(Comparative Example 7)
Bread was produced in the same manner as in Comparative Example 5, except that 0.3% by weight of diacetyltartaric acid monoglyceride (PANODANA2020, manufactured by Danisco Co.) was blended as an emulsifier. Table 7 shows the evaluation results.

  Even when only glyceroglycolipid-degrading enzyme was added, the softness and moist feeling of the internal phase increased. Moreover, it turned out that the effect is maintained comparatively even if time passes. Furthermore, the softness and moist feeling could be maintained by using the emulsifier together.

(Example 9) Steamed model aging inhibitory effect of glyceroglycolipid-degrading enzyme in combination with emulsifier In order to verify the effect on steamed food model foods swollen by steaming, glyceroglycolipid-degrading enzyme The effect of was examined.
50% strength flour, 50% strength flour, 10% sugar, 3% shortening, 3% fresh yeast, 1% salt, 1% based on the total flour used % Baking powder, 50% by weight of water, and 500 U / kg of wheat flour, the glyceroglycolipid-degrading enzyme prepared in Reference Example 1 was put into a mixer bowl, using a hook, 2 minutes at low speed, 4 minutes at medium speed Mixed. The mixed dough was divided into 50 g, rounded, fermented at 40 ° C. for 30 minutes, and steamed for 15 minutes at 90 ° C. and 100% humidity to produce a steamed model food.

  The volume after production was measured with a laser volume meter, and the specific volume was calculated when the volume of the steamed model food (Comparative Example 8) produced without blending glyceroglycolipid lipase and emulsifier was 100%.

  One day and five days after production, the hardness of the steamed food model food cut to a thickness of 20 mm was evaluated by using a rheometer and compressing it by 10 mm with a circular plunger having a diameter of 30 mm. Three measurements were performed, and the average value was calculated.

In addition, the moist feeling (tactile feeling and texture) of the steamed model food was evaluated by sensory evaluation. Evaluation was based on the following criteria, and was evaluated in five stages. In addition, the additive-free section shows Comparative Example 8.
1: Dry compared to the additive-free zone
2: Dry compared to the additive-free zone
3: Moist feeling equivalent to the additive-free zone
4: Slightly moist compared to the additive-free zone
5: It is clearly moist compared to the additive-free zone

The evaluation results are shown in Table 8.

(Example 10)
A steamed model food was produced in the same manner as in Example 9 except that 0.3% by weight of glycerin fatty acid ester (Emulsy MM100, manufactured by Riken Vitamin Co., Ltd.) was added as an emulsifier. The evaluation results are shown in Table 8.

(Comparative Example 8)
A steamed food model food was produced in the same manner as in Example 9 except that glyceroglycolipid degrading enzyme was not added. The evaluation results are shown in Table 8.

(Comparative Example 9)
A steamed food model food was produced in the same manner as in Example 10 except that glyceroglycolipid degrading enzyme was not added. The evaluation results are shown in Table 8.

  In addition to baking, in the expanded food with wheat flour heated by a steaming process, the effect of increasing the softness and moist feeling of the inner phase was found by blending only glyceroglycolipidase. Moreover, it turned out that the effect is maintained comparatively even if time passes. Furthermore, the softness and moist feeling could be maintained by using the emulsifier together.

(Example 10)
We investigated the effects of enzymes on the aging of middle-class breads, with different degradation activity ratios for glyceroglycolipid and glycerophospholipid.
70% by weight of strong wheat flour, 2% by weight of raw yeast, 10 ppm of vitamin C, 40% by weight of water and glyceroglycolipid lipase prepared in Reference Example 1 for 100 kg of flour It was thrown into the ball and mixed using a hook for 3 minutes at low speed and 2 minutes at medium speed. The dough was raised at a temperature of 24 ° C, and the medium seed fermentation was performed for 4 hours in a thermostatic chamber controlled at a temperature of 27 ° C and a humidity of 75%. The medium-type fermented dough is again put into the mixer bowl, and further added 30% by weight of strong wheat flour, 2% by weight of salt, 6% by weight of sugar, 2% by weight of skimmed milk powder and 25% by weight of water, and 3 minutes at low speed , Mixing at medium speed for 4 minutes. Here we put 6 parts by weight of shortening, use hooks, slow 2
Mixing was carried out for 3 minutes, medium speed 3 minutes, and high speed 3 minutes to obtain a dough. The dough is raised at a temperature of 27 ° C., and after taking a floor time of 30 minutes in a temperature-controlled room controlled at a temperature of 27 ° C. and a humidity of 75%, pullman bread is produced in the same manner as in Example 6, and 1 day and 4 days after baking. The hardness of the square bread was measured using a rheometer. The numerical value was a relative value when the bread hardness 1 day after baking in Comparative Example 10 produced without adding glyceroglycolipid lipase was taken as 100%. The results are shown in Table 10.

(Example 11)
Bread was produced in the same manner as in Example 10 except that the enzyme obtained in Reference Example 2 below was used for 1 kg of wheat flour, and the hardness was measured. The results are shown in Table 10.

(Reference Example 2) Purification of glyceroglycolipid degrading enzyme (Lipopan F, an enzyme having glyceroglycolipid degrading activity)
A 1M ammonium sulfate solution was added to Lipopan F (manufactured by Novozymes) to extract the enzyme, and then the precipitate was removed to obtain a Lipopan F supernatant. The Lipopan F supernatant was charged at a flow rate of 2 mL per minute into Toyopearl Butyl 650M (prepack diameter 2.2 cm × length 20 cm, manufactured by Tosoh Corporation) previously equilibrated with 1 M ammonium sulfate solution. After washing with 160 ml of 1M ammonium sulfate solution, components charged in the column were eluted from the 1M ammonium sulfate solution with a linear concentration gradient of water (640 mL), and a water fraction having an ammonium sulfate concentration of 0 mM was collected. After confirming that the water fraction with an ammonium sulfate concentration of 0 mM is a single band by SDS-PAGE electrophoresis using 12.5% polyacrylamide gel, a dialysis membrane (molecular weight fraction 14,000, Sankosha) The product was dialyzed three times against water (4 L) to obtain a purified glyceroglycolipid lipase (Lipopan F) solution.

  Table 9 shows the degradation activity of the purified glyceroglycolipid lipase obtained in Reference Example 1 and Reference Example 2. The glyceroglycolipid degrading activity, glycerophospholipid degrading activity and triglyceride degrading activity were measured according to the above methods. The numerical values in Table 9 are relative values (%) of the glycerophospholipid and triglyceride decomposition activities when the glyceroglycolipid decomposition activity at pH 6 of each purified glyceroglycolipid lipase solution is defined as 100%.

(Comparative Example 10)
Bread was produced in the same manner as in Example 10 except that glyceroglycolipidase was not added, and the hardness was measured. The results are shown in Table 10.

  The effect of increasing the softness of the internal phase was observed in any enzyme formulation having glyceroglycolipid degradation activity. Moreover, it turned out that the effect is maintained comparatively even if time passes. In particular, when an enzyme having a higher degrading activity on glyceroglycolipid was blended than glycerophospholipid, the effect was remarkable. That is, it has been found that by using an enzyme having a higher substrate selectivity for glyceroglycolipid than glycerophospholipid, it is possible to produce a wheat flour expanded food that is softer and has a longer softness.

Claims (10)

The cake is characterized by comprising a cake containing wheat flour and an enzyme having a glyceroglycolipid-degrading activity that is at least three times the glycerophospholipid-degrading activity (except when blended as rice bran). Production method. The method for producing a cake according to claim 1, wherein the content of the flour in the cake is 10 to 90% by weight. The method for producing a cake according to claim 1 or 2 , wherein the glyceroglycolipid-degrading activity of the enzyme is 10 times or more of the glycerophospholipid-degrading activity. Furthermore, an emulsifier is mix | blended, The manufacturing method of the cake of any one of Claims 1-3 characterized by the above-mentioned. The method for producing a cake according to any one of claims 1 to 4 , wherein the enzyme has triglyceride-degrading activity. Preservation of cakes characterized by preserving cakes containing wheat flour-containing cakes with glyceroglycolipid degradation activity more than three times the glycerophospholipid degradation activity (except when blended as rice bran) Method. The method for preserving a cake according to claim 6, wherein the content of the flour in the cake is 10 to 90% by weight. The method for preserving cakes according to claim 6 or 7 , wherein the glyceroglycolipid-degrading activity of the enzyme is 10 times or more of the glycerophospholipid-degrading activity. Furthermore, the emulsifier is mix | blended with a raw material, The preservation | save method of the cake of any one of Claims 6-8 characterized by the above-mentioned. The method for preserving a cake according to any one of claims 6 to 9 , wherein the enzyme has triglyceride-degrading activity.