JP7212917B2 - Quality improving agent for baked confectionery and method for producing baked confectionery - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Act January 31, 2018 to August 1, 2018 Distribute "Pasatsukanese (sample)" as a sample to the submission destination listed in Attachment 1. There is a special article 30 article attachment

Application of Patent Act Article 30, Paragraph 2 February 1, 2018 to July 30, 2018 Distribute the product pamphlet (Attachment 2) "Pasatsukanese (sample)" to the submission destinations listed in Attachment 3 Special Article 30 There is an article attachment

TECHNICAL FIELD The present invention relates to a quality improving agent for baked confectionery and a method for producing baked confectionery.

Conventionally, one of the problems faced by baked confectioneries made from starchy materials such as grain flour is aging. That is, in the starch contained in wheat flour and the like, water molecules are relatively uniformly dispersed and retained in the matrix structure of starch molecules composed of amylose, amylopectin, etc. in the dough before baking or immediately after baking. This makes for a flexible structure. However, with the passage of time, water molecules evaporate and their uniform dispersibility is lost, so starch molecules tend to recrystallize. In general, baked confectionery that has been baked for a long period of time loses its moist feeling due to aging of starch, and becomes conspicuous in hardness and dryness. Of course, the structure (texture) formed by starch is greatly involved in the volume and texture of baked confectionery after baking.

In relation to such problems, for example, Patent Documents 1 to 3 disclose that, as a bread-making technology, the use of amylase enzymes in bread dough can improve the quality of baked bread, including the suppression of aging. Have been described.

On the other hand, as a technique in the baked confectionery field related to enzymes, for example, Patent Document 4 discloses that the use of phospholipases in cake dough stabilizes air bubbles even in mass production, and reduces volume and softness. It is described that a high-quality cake can be stably produced without causing any problems. Moreover, Patent Document 5 describes that the use of xylanases in pie dough and cracker dough can increase the volume after baking and improve the texture.

JP 2011-244777 A JP 2013-46614 A JP 2017-176122 A Japanese Patent Application Laid-Open No. 2017-109 JP-A-8-84557

In the techniques of Patent Documents 1 to 3, starch molecules are partially decomposed by amylase enzymes, and sugars such as glucose and maltose generated thereby make it easy to maintain water retention. It is thought that the quality of bread is improved, but according to the research of the present inventors, in the case of baked confectionery containing a large amount of saccharides such as sugar, the saccharides inhibit the enzyme activity and have a sufficient effect. There was a problem that it was not demonstrated in On the other hand, if the starch is excessively decomposed by amylase enzymes, the film of the starch granules that envelops the air bubbles during baking will weaken, making it impossible to maintain its shape after baking, resulting in a volume reduction. I had a problem.

The object of the present invention is to sufficiently exhibit the effect of quality improvement on the structure (texture) formed by starch in baked confectionery containing a large amount of saccharides such as sugar, while suppressing the effect on the volume of baked confectionery. To provide a quality improving agent for baked confectionery and a method for producing baked confectioneries, which enable the production of baked confectioneries.

In order to achieve the above object, the first aspect of the present invention provides a quality improver applied to baked confectionery containing 50 to 200 parts by mass of saccharides per 100 parts by mass of starch raw material, comprising exo A quality improver for baked confectionery characterized by containing maltotetraohydrolase, xylanase and phospholipase.

According to the quality improving agent for baked confectionery according to the present invention, since exomaltotetraohydrolase is used, sugars such as maltotetraose can contribute to maintaining water retention even under conditions where the concentration of sugars such as sugars is relatively high. can be effectively generated to suppress deterioration of texture due to aging of starch. Furthermore, by using xylanase and phospholipase in combination, the effect of improving the texture is even more excellent than using the above three enzymes alone, and in addition, the effect of maintaining and increasing the volume of baked confectionery. Are better.

In the quality improving agent for baked confectionery according to the present invention, it is preferable that the optimum temperature for the activity of exomaltotetraohydrolase is 45° C. or higher. Moreover, it is more preferable that the optimum temperature is 55° C. or higher. According to this, the enzyme acts at a relatively high temperature during the temperature history from the preparation of the dough to baking, so that the enzyme sufficiently contacts the starch molecules in the gelatinized state in the dough. can act, and deterioration of texture due to aging of starch can be more effectively suppressed.

Moreover, in the quality improving agent for baked confectionery, the baked confectionery preferably contains an egg or a processed product thereof as a raw material. As a result, phospholipase acts on egg lecithin to produce lysolecithin with strong emulsifying power, and baked confectionery with better texture can be obtained.

Further, in the baked confectionery quality improver, the baked confectionery is sponge cake, muffin, pound cake, baumkuchen, chiffon cake, castella, dorayaki, baked manju, maple manju, hot cake, scone, madeleine, waffle, It is preferably one selected from butter cake, cookie and sable.

In the second aspect of the present invention, the baked confectionery is produced by incorporating the baked confectionery quality improving agent into a baked confectionery dough containing 50 to 200 parts by mass of sugars per 100 parts by mass of starch raw material. To provide a method for producing baked confectionery characterized by:

In the third aspect of the present invention, exomaltotetraohydrolase, xylanase, and phospholipase are contained in baked confectionery dough containing 50 to 200 parts by mass of sugars relative to 100 parts by mass of starch raw material. , to provide a method for producing baked confectionery characterized by producing baked confectionery.

According to the method for producing baked confectionery according to the present invention, since exomaltotetraohydrolase is used, sugars such as maltotetraose, which can contribute to maintaining water retention, can be used even under conditions where the concentration of sugars such as sugars is relatively high. By effectively producing it, it is possible to suppress the deterioration of texture due to aging of starch. Furthermore, by using xylanase and phospholipase in combination, the effect of improving the texture is even more excellent than using the above three enzymes alone, and in addition, the effect of maintaining and increasing the volume of baked confectionery. Are better.

In the method for producing baked confectionery according to the present invention, it is preferable that the optimum temperature for the exomaltotetraohydrolase activity is 45° C. or higher. Moreover, it is more preferable that the optimum temperature is 55° C. or higher. According to this, the enzyme acts at a relatively high temperature during the temperature history from the preparation of the dough to baking, so that the enzyme sufficiently contacts the starch molecules in the gelatinized state in the dough. can act, and deterioration of texture due to aging of starch can be more effectively suppressed.

Moreover, in the method for producing the baked confectionery, the baked confectionery preferably contains an egg or a processed product thereof as a raw material. As a result, phospholipase acts on egg lecithin to produce lysolecithin with strong emulsifying power, and baked confectionery with better texture can be obtained.

Further, in the method for producing baked confectionery, the baked confectionery is sponge cake, muffin, pound cake, baumkuchen, chiffon cake, castella, dorayaki, baked manju, maple manju, hot cake, scone, madeleine, waffle, butter It is preferably one selected from cake, cookie and sable.

According to the quality improving agent for baked confectionery and the method for producing baked confectionery according to the present invention, since exomaltotetraohydrolase is used, it is possible to contribute to the maintenance of water retention even under conditions where the concentration of saccharides such as sugar is relatively high. By effectively producing saccharides such as maltotetraose, it is possible to suppress deterioration of texture due to aging of starch. Furthermore, by using xylanase and phospholipase in combination, the effect of improving the texture is even more excellent than using the above three enzymes alone, and in addition, the effect of maintaining and increasing the volume of baked confectionery. Are better. Therefore, this makes it possible to provide baked confectionery that has excellent commercial value in terms of appearance and is suitable for long-term storage.

1 is a graph showing the results of examining the effect of sucrose on the enzymatic activities of exomaltotetraohydrolase (G4 amylase) and maltogenic amylase in Test Example 1. FIG. 2 is a chart showing the results of examination of the optimum temperature for the activity of exomalttetraohydrolase (G4 amylase) in Test Example 2. FIG. FIG. 10 is a chart showing the results of examining the effects of combinations of exomaltotetraohydrolase (G4 amylase), xylanase, and phospholipase on the volume of a pound cake when baked in Test Example 3. FIG. FIG. 10 is a chart showing the results of further investigation on the effects of exomaltotetraohydrolase (G4 amylase), xylanase, and phospholipase on the volume of pound cake when baked in Test Example 4. FIG. In Test Example 5, it is a chart showing the results of texture analysis of pound cake, FIG. 5(a) is a chart showing the results of measuring hardness stress, and FIG. 5(b) is a chart showing the measurement of cohesion. It is a chart which shows a result. 10 is a table showing the results of sensory evaluation of the texture of pound cakes in Test Example 5. FIG. In Test Example 6, it is a chart showing the results of examining the effect of each enzyme added in varying amounts on the volume of the pound cake when baked. FIG. ), xylanase, and phospholipase, and FIG. 7(b) is a chart showing the results when G4 amylase was added. In Test Example 6, it is a chart showing the results of sensory evaluation investigating the effect of each enzyme added in varying amounts on the texture of pound cake 15 days after baking. FIG. Fig. 8(b) is a chart showing the results when an enzyme preparation containing exomaltotetraohydrolase (G4 amylase), xylanase, and phospholipase was blended, and Fig. 8(b) is a chart showing the results when G4 amylase was blended.

TECHNICAL FIELD The present invention relates to a technique for improving the quality of baked confectionery. Examples of baked goods include sponge cakes, muffins, pound cakes, baumkuchen, chiffon cakes, castella, dorayaki, baked manju, maple manju, hot cakes, scones, madeleines, waffles, butter cakes, cookies, and sables. . These usually contain saccharides such as sugar for sweetness and flavor in an amount of about 50 to 200 parts by mass, more typically about 60 to 160 parts by mass, more typically about 60 to 160 parts by mass, based on 100 parts by mass of the starch material. contains about 80 to 140 parts by mass. The present invention can be suitably applied to these baked goods. However, the scope of application of the present invention is not limited at all by the specific types of baked confectionery listed above.

Sugars such as sugar contained in the above-mentioned baked confectionery may be sugars generally used in confectionery, and multiple types of sugars may be used in combination, and there is no particular limitation. That is, sugars are classified into monosaccharides (three carbon sugars, five carbon sugars, hexoses depending on the number of carbon atoms), disaccharides, oligosaccharides (oligosaccharides), polysaccharides, etc. Among these, general Sugars generally used in confectionery are mainly dimonosaccharides, and may be starch sugars and oligosaccharides obtained by decomposing starch with acids or enzymes. More specifically, glucose, fructose, sucrose, Maltose, lactose, starch syrup, various liquid sugars, various oligosaccharides, honey, brown sugar and the like may be used. In addition, the mass ratio with the said starch raw material when multiple types of saccharides are used together is calculated|required as the total amount of the saccharides used together.

In addition, the starch raw material used as the raw material for the above-mentioned baked confectionery may be any starch raw material that is usually used in confectionery production. and starch materials such as potato starch, sweet potato starch, wheat starch, corn starch, tapioca starch, etc., and the type and origin thereof are not particularly limited. In some cases, the starch raw material may be a modified starch or the like in which the properties of natural starch are improved by adding physical, chemical or enzymatic treatments. It may be acid cross-linked starch, oxidized starch, starch acetate, and the like. These cereal flours and starch materials may be used in combination of multiple types, cereal flour and starch materials may be used in combination, or may be used alone as raw materials for baked confectionery, and there is no particular limitation. In addition, the mass ratio with the above saccharides when a plurality of types of starch raw materials are used in combination is obtained as the total amount of the starch raw materials used in combination.

The exomaltotetraohydrolase used in the present invention is an enzyme having the activity of hydrolyzing the α(1→4)-glucan structure of polysaccharides such as amylose to generate maltotetraose units from non-reducing ends ( EC 3.2.1.60, alias: Glucan 1,4-alpha-maltotetraohydrolase), and there are no particular restrictions on its origin, preparation method, etc. (hereinafter, "exomaltotetraohydrolase" is referred to as "G4 amylase" may do.). For example, since natural enzymes derived from Pseudomonas species microorganisms such as Pseudomonas saccharophila and Pseudomonas stuzeri are known, such derived enzymes may be used. In addition, for example, as enzyme preparations that can be used in foods, the trade name "POWERFresh 3050 GF" (manufactured by Danisco Japan Co., Ltd.), the trade name "POWERFresh 3150" (manufactured by Danisco Japan Co., Ltd.), the trade name "POWERFresh 4150" (Danisco Japan Co., Ltd.) Co., Ltd.), trade name “POWERSoft 7033” (manufactured by Danisco Japan Co., Ltd.), trade name “DenaBake EXTRA” (manufactured by Nagase ChemteX Co., Ltd.), etc., are known. may

In a preferred embodiment of the present invention, the G4 amylase is known to be a parent enzyme derived from Pseudomonas saccharophila or Pseudomonas stuzeri, which is enhanced in thermostability by introducing predetermined mutations. Such modified enzymes may be used (Japanese Patent Publication No. 2002-509720, Japanese Patent Publication No. 2007-526752, Japanese Patent Publication No. 2008-505632, Japanese Patent Publication No. 2009-540818). In that case, the optimum temperature for the enzyme is preferably 45°C or higher, more preferably 45°C to 80°C, and even more preferably 55°C to 75°C. According to this, the enzyme acts at a relatively high temperature during the temperature history from the preparation of the dough to baking, so that the enzyme sufficiently contacts the starch molecules in the gelatinized state in the dough. can act, and deterioration of texture due to aging of starch can be more effectively suppressed. Among the above commercially available enzyme preparations, the trade name "POWERFresh 3050 GF" (manufactured by Danisco Japan Co., Ltd.), the trade name "POWERFresh 3150" (manufactured by Danisco Japan Co., Ltd.), the trade name "POWERFresh 4150" (Danisco Japan Co., Ltd.) company) and trade name "POWERSoft 7033" (manufactured by Danisco Japan Co., Ltd.) is an enzyme preparation that exhibits an optimum temperature of at least 55°C for G4 amylase. In addition, in order to optionally obtain a modified enzyme with an elevated optimum temperature, a mutation is introduced into a gene encoding G4 amylase by means of mutagenesis well known to those skilled in the art, and then the mutated gene is introduced into a host microorganism. It can be obtained by screening such as introducing into the strain and isolating strains with high enzymatic activity at high temperature.

The xylanase used in the present invention may be an enzyme having an activity to hydrolyze the xylan structure (structure in which xylose is β1→4 bonded) of polysaccharides such as hemicellulose and arabinoxylan. It may be xylosidase or the like, and its mode of action, origin, etc. are not particularly limited. For example, as enzyme preparations that can be used in foods, the product name is “Cellulosine HC100” (manufactured by HI Co., Ltd.), the product name is “Sucrase X” (manufactured by Mitsubishi Chemical Foods Co., Ltd.), and the product name is “Pentopan 500 BG” (Novozymes Japan Co., Ltd.). (manufactured by DSM), the trade name "BakeZyme BXP 5001 BG" (manufactured by DSM Co., Ltd.), etc., and such commercially available enzyme preparations may be used.

The phospholipase used in the present invention may be any enzyme that has the activity of releasing fatty acids from phospholipids such as egg lecithin and soybean lecithin and hydrolyzing phosphodiester bonds. Phospholipase A, phospholipase B, It may be phospholipase C, phospholipase D, or the like, and there are no particular restrictions on its mode of action, origin, and the like. For example, as enzyme preparations that can be used in foods, the product name is “Phospholipase A1” (Mitsubishi Chemical Foods Co., Ltd.), the product name is “Cakezyme Smart” (DSM Co., Ltd.), and the product name is “Dena Bake RICH” (Nagase ChemteX Corporation). (manufactured by Nagase ChemteX Co., Ltd.), trade name "PLA2 Nagase 10P/R" (manufactured by Nagase ChemteX Corporation), etc., and such commercially available enzyme preparations may be used.

In a preferred embodiment of the present invention, phospholipase A2 (EC 3.1.1.4) is preferably used as the phospholipase. Phospholipase A2 is an enzyme with the activity of hydrolyzing the ester bond at the sn-2 position of glycerophospholipids. According to this, when the raw material contains processed egg products such as eggs, liquid eggs, dried eggs, sweetened eggs, frozen eggs, and sterilized eggs, lysolecithin with high emulsifying power is produced from the egg lecithin contained in the egg raw materials. Thus, baked confectionery with better texture can be obtained.

The potency of enzymatic activity of G4 amylase, xylanase, and phospholipase described above can be objectively evaluated as follows.

(Titer measurement of G4 amylase)
Using an aqueous solution of soluble starch (1 w/v%) as a substrate solution, the enzyme is added and allowed to react at 40°C for 10 minutes. After that, the reducing ends generated by the decomposition of the soluble starch are measured by the Somogy-Nelson method according to a conventional method. do. The activity of 1 U (unit) is defined as the amount of enzyme required to generate a reducing power equivalent to 1 mg of glucose in 10 minutes at 40°C.

(Titer determination of xylanase)
Using azurin dye-crosslinked wheat arabinoxylan as a substrate, it is allowed to react with the enzyme, and the absorbance of the stained fragments dissociated by hydrolysis is measured and converted into the amount of xylose produced. The activity of 1 U (unit) is defined as the amount of enzyme required to dissociate 1 µmol of xylose per minute from the arabinoxylan substrate at 40°C.

(Titer determination of phospholipase)
Using soybean lecithin as a substrate, an enzyme is added and allowed to react at 37° C. for 10 minutes. The produced free fatty acid is quantified using a non-ester bond type free fatty acid measurement kit NEFA C Test Wako (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.). The activity of 1 U (unit) is defined as the amount of enzyme required to produce 1 µmol of free fatty acid per minute at 37°C.

In the present invention, by incorporating the above-described G4 amylase, xylanase, and phospholipase into the baked confectionery dough, these enzymes act on the dough at any stage until the dough is baked. Therefore, it is possible to increase the volume of the baked confectionery after baking, thereby suppressing the deterioration of the texture after a predetermined period of time has passed since the baking. In this case, there is no particular limitation on the timing of adding each enzyme to the dough, and the enzyme may be added to the dough obtained by appropriately mixing the desired raw materials, or alternatively, one of the raw materials may be added. The above-mentioned enzyme may be added to the part in advance and combined with other raw materials to prepare the whole dough. Moreover, the above three enzymes may be added at the same time, or may be added at different times.

The dough for baked confectionery may be prepared by a commonly used method, and the enzyme can be added and contained in the prepared dough at any timing as described above. Below is a general method of preparing the dough. However, the scope of the present invention is not intended to be limited to these dough preparation methods.

(sugar batter method)
The sugar batter method is a method of preparing dough by adding melted eggs and water to emulsify oil and sugar, which are raw materials for confectionery, and then adding flour, baking powder, and other powdered ingredients. is.

(Flower batter method)
The flour batter method is a mixture of fats and oils, wheat flour, baking powder, and other powdered ingredients, which are raw materials for confectionery, and then mixed with melted eggs, water, and sugar to prepare the dough. It is a way to

(All-in method)
The all-in method is to prepare dough by adding fats and sugars, flour, baking powder, other powdered ingredients, melted eggs and water, which are raw materials for confectionery, and foaming agents and emulsifiers, and stirring them all at once. The method.

(co-construction law)
In this method, the whole egg and sugar are thoroughly beaten, then flour, baking powder, and other powdered ingredients are combined, and in some cases, a small amount of oil is finally added to prepare the dough.

(Separate Act)
Separate the egg whites and yolks, combine the egg whites and the sugars that are part of the ingredients to create meringue, mix the egg yolks and the remaining sugars, and then add flour, baking powder, and other powder ingredients. are lightly combined, and in some cases, a small amount of oil is added at the end to prepare the dough.

The above three enzymes may be contained in the same composition to form a quality improver for baked goods. According to this method, the above three enzymes can be contained in the dough at once by simply adding the improver. In this case, the form of the composition may appropriately contain other components in addition to the above three enzymes as long as they do not affect the effects of the present invention. Other ingredients include, for example, excipients, swelling agents, pH adjusters, enzymes, polysaccharide thickeners, emulsifiers, mixtures of emulsifiers and polymerized phosphates, dairy products, extracts, sugars, sweeteners, Fermented flavors, eggs, inorganic salts, preservatives and the like can be mentioned. The content of other ingredients contained in the same composition as the form of quality improving agent for baked confectionery is not particularly limited, and any amount can be selected by those skilled in the art.

The amount of the enzyme to be applied varies depending on the type of baked confectionery and the type of enzyme used, and is not a general rule. It is preferred to use 40-320 U, even more preferably 80-240 U. Preferably, 1-85 U of the xylanase is used, more preferably 2-40 U, even more preferably 4-20 U. It is preferable to use 5 to 7000 U of the phospholipase, more preferably 50 to 3000 U, even more preferably 100 to 1500 U. The U (unit) representing the potency of the enzymatic activity is the unit described above, and when a plurality of enzymes of the same type are used in combination, the potency of the combined enzymes is expressed as a whole.

Further, when the above three enzymes are contained in the form of the baked confectionery quality improving agent, the content suitable for applying the above potency to the dough is, as above, Although it varies depending on the type of baked confectionery and the type of enzyme used, it is not a general rule, but for example, the G4 amylase preferably contains 1500 to 50000 U, and 4000 to 4000 U in 100 g of the entire baked confectionery improving agent. More preferably it contains 32000U, even more preferably 8000-24000U. The xylanase preferably contains 100-8500 U, more preferably 200-4000 U, even more preferably 400-2000 U. The phospholipase preferably contains 500-700000 U, more preferably 5000-300000 U, even more preferably 10000-150000 U. In the same manner as above, the U (unit) representing the potency of enzyme activity is the unit described above, and when a plurality of enzymes of the same type are used in combination, the potency of the combined enzymes is expressed as a whole.

EXAMPLES The present invention will be described in more detail below with reference to examples, but these examples are not intended to limit the present invention in any way. In addition, the enzyme used for each test is shown below.

(enzyme)
G4 amylase: "POWERFresh 3050 GF" (manufactured by Danisco Japan Co., Ltd.) titer 3500 U / g
Maltogenic amylase: "β-amylase #1500S" (manufactured by Nagase ChemteX Corporation) titer 11000 U/g
Xylanase: "Pentopan 500 BG" (manufactured by Novozymes Japan Co., Ltd.) titer 1500 U / g
Phospholipase: "PLA2 Nagase 10P / R" (manufactured by Nagase ChemteX Co., Ltd.) titer 100000 U / g

[Test Example 1]
G4 amylase and maltogenic amylase were compared in terms of the effect of sucrose on their respective enzymatic activities.

Specifically, the enzyme was allowed to act on the substrate starch, and the decrease in blue coloration caused by iodine in the starch was measured as the starch was reduced in molecular weight. Using an aqueous solution of soluble starch (1 w/v%) as a substrate solution, each enzyme was added and allowed to react at 40°C for 20 minutes. asked for Furthermore, the enzyme reaction was performed with a substrate solution to which sucrose was further added to 10 w / v%, 20 w / v%, or 25 w / v%, and the enzyme activity when no sucrose was added was 100%. The relative activity was determined when The results obtained are shown in FIG.

As shown in FIG. 1, the enzyme activity of the maltogenic amylase decreased sharply after 10 w/v % sucrose concentration. In contrast, G4 amylase maintained a relative activity of nearly 70% even at a sucrose concentration of 25 w/v%, demonstrating high sucrose tolerance.

According to the above results, G4 amylase is more suitable as a quality improving agent than maltogenic amylase, which has been conventionally used in bread making, for baked confectionery such as cakes containing a large amount of saccharides such as sugar. It was thought that there was.

[Test Example 2]
The optimum temperature for G4 amylase activity was investigated.

Specifically, an aqueous soluble starch solution (1 w/v%) is used as a substrate solution, an enzyme is added, and after reacting for 10 minutes at each temperature condition in the range of 15 to 90 ° C., the reduction produced by the decomposition of the soluble starch is The ends were measured by the Somogy-Nelson method according to the usual method. The relative activity of the other temperature conditions was determined when the enzyme activity was defined as 100% at the temperature condition where the highest enzymatic activity was obtained in this test system. The results obtained are shown in FIG.

As shown in FIG. 2, the temperature condition at which the highest enzymatic activity was obtained in this test system was 65°C. In addition, the enzymatic activity was higher in the temperature range of approximately 45 to 80°C than in other temperature conditions.

[Test Example 3]
The effect of G4 amylase on the volume of pound cakes when baked and the texture of pound cakes after a predetermined period of time has passed since baking was investigated. In addition, the effects on volume and texture were also investigated when phospholipase and/or xylanase were added in combination with G4 amylase.

Table 1 shows the combination of each enzyme blended in the dough and the amount added to 100 parts by mass of raw soft flour.

As shown in Table 2, when the total amount of the formulation containing each enzyme is 100 parts by mass, and the total amount of each enzyme is A parts by mass, the other part (100-A) is made up of dried cornstarch. was prepared.

A pound cake was prepared by the so-called sugar batter method with the ingredients shown in Table 3. Specifically, liquid egg is added to liquid confectionery fat and granulated sugar, emulsified using a mixer KENMIX KMM-770 (manufactured by Aikosha Co., Ltd.), and soft flour, baking powder, and alpha A dough having a specific gravity of 0.83 to 0.85 g/cc was prepared by combining the preparations containing starch and the above enzymes. 360 g of the obtained dough was poured into a pound mold and baked in an oven (top heat 170°C, bottom heat 170°C) for 47 minutes.

The volume of the baked pound cake was measured by the rapeseed substitution method, and the relative value was obtained when the volume when no enzyme was added was taken as 100%. The results obtained are shown in FIG.

In addition, a sensory evaluation was performed on the texture of the pound cake after 15 days or 30 days after baking. In the sensory evaluation, 5 to 7 panelists were asked to taste the food, and the control (Test Example 3-1) without the addition of enzymes was used as the standard, and the texture was "bad, no change, good, very good" compared to that. It was evaluated in four stages. Then, bad → 0 points, no change → 1 point, good → 2 points, very good → 3 points, and the average value according to the number of panelists was calculated. Table 4 shows the results obtained.

As a result, as shown in FIG. 3, the volume of the pound cake when baked was hardly increased by adding each enzyme alone (Test Examples 3-2 to Test In Example 3-4), Test Example 3-5 in which G4 amylase and xylanase were used in combination, and Test Example 3-6 in which G4 amylase and phospholipase were used in combination, the effect of volume increase was observed, and three types of enzymes were used in combination. As a result, a more pronounced volume increase effect was observed (Test Example 3-8).

In addition, as shown in Table 4, the texture of the pound cake 15 days or 30 days after baking was slightly improved in Test Example 3-2 in which G4 amylase was added alone. (Comparison with Test Example 3-1 after 15 days). However, Test Example 3-6 in which G4 amylase and phospholipase were used in combination had a better effect of improving the texture of the pound cake after a predetermined period of time from baking (Test Example 3-2 in 15 days ), and in Test Example 3-8 in which three kinds of enzymes were used in combination, the effect of improving the texture of the pound cake after a predetermined period of time after baking was even more remarkable (15 days or 30 days (Comparison with Test Example 3-6 in ).

[Test Example 4]
Regarding the three enzymes used in Test Example 3, as shown in Table 5, the amount of G4 amylase blended in the pound cake dough was constant, and the amount of xylanase and/or phospholipase added was changed. In the same manner as in 3, the effects on the volume of the pound cake when it was baked and the texture of the pound cake after a predetermined period of time after baking were examined.

Specifically, the formulation of Test Example 4-4 was the same as the formulation of Test Example 3-8, and centering on that formulation, xylanase and phospholipase were tested over Test Examples 4-1 to 4-7. was gradually increased. Then, regarding the evaluation of the volume, when the volume of the pound cake prepared without adding the enzyme in Test Example 3-1 was taken as 100%, the relative value was obtained. In addition, regarding the sensory evaluation of the texture, a sensory evaluation was performed on the texture of the pound cake 15 days after baking. ) as a reference, and the texture was evaluated on a 4-point scale of “bad, no change, good, very good”. Then, bad → 0 points, no change → 1 point, good → 2 points, very good → 3 points, and the average value according to the number of panelists was calculated. The results regarding the baked volume are shown in FIG. Table 6 shows the results of sensory evaluation of the texture of the pound cake 15 days after baking.

As a result, as shown in FIG. 4, the volume of the pound cake after baking was about 104 to 104 to 104 in the range of this test example, regardless of the mixing ratio of xylanase and phospholipase to G4 amylase. A volume increase of about 108.4% was observed (Test Examples 4-1 to 4-7).

In addition, regarding the texture of the pound cake 15 days after baking, as shown in Table 6, in Test Example 4-1 with a low blending ratio of xylanase and phospholipase, the average point was 0.1. Compared to the standard of 4-4, the effect of improving the texture of the pound cake 15 days after baking was poor. Then, as the mixing ratio of xylanase and phospholipase to G4 amylase increased, an effect of improving texture equal to or greater than the standard of Test Example 4-4 was observed.

[Test Example 5]
For the three enzymes used in Test Examples 3 and 4, as shown in Table 7, an enzyme preparation containing these three enzymes was prepared, and this enzyme preparation was used in the same formulation as in Test Example 3 (Table 3 ), and a pound cake was prepared according to the preparation method. Also, as a control, a pound cake was prepared without adding the enzyme preparation.

The resulting pound cake was subjected to texture analysis and a sensory evaluation test of texture.

Specifically, in the texture analysis, a 3 × 3 × 1.5 cm sample was cut from the center of the pound cake on the 1st day and 30th day after baking, and the cohesiveness representing hardness and moistness was measured. . Texture analysis was performed using a creep meter (RE2-33005B, manufactured by Yamaden Co., Ltd.) for measurement under the conditions of a load cell of 20 N, a measurement speed of 1 mm/sec, a cylinder diameter of 16 mm, and a measurement distortion rate of 40%. rice field. As for hardness, the hardness stress (hPa) at 25% compression was used as the measured value. As for the cohesiveness, 40% compression was repeated twice, and when the total load energy of the first time was taken as 100%, the total load energy of the second time was set as 100% of the first time and compared. The obtained results are shown in FIG. 5(a) for hardness and in FIG. 5(b) for cohesion.

In addition, in the sensory evaluation test of texture, the pound cake on the 30th day after baking was subjected to a preference type sensory evaluation using a two-point preference method. Specifically, the three items of softness, coherence, and moistness were judged to be preferable. The panel consisted of 20 healthy men and women (6 men and 14 women) who had no physical disease, unbalanced diet, or allergies, and who were non-smokers. The results obtained are shown in FIG.

As a result, as shown in FIG. 5, the texture analysis also showed that the baked confectionery became harder after long-term storage (see FIG. 5(a)) and became less moist (see FIG. 5(b)). It can be seen that texture degradation over time was prevented by using an enzyme preparation containing three enzymes: G4 amylase, xylanase and phospholipase.

In addition, as shown in FIG. 6, in terms of the sensory evaluation of texture such as softness, moistness, and consistency, the use of the enzyme preparation containing the above three enzymes improved the texture after long-term storage. It can be seen that the improvement effect of

[Test Example 6]
Using the enzyme preparation containing the three enzymes of G4 amylase, xylanase, and phospholipase used in Test Example 5, a pound cake was prepared in the same formulation (Table 3) and preparation method as in Test Example 3. However, the amount of the enzyme preparation added to 100 parts by mass of the powder raw material of the confectionery dough is 0 parts by mass (0 U as G4 amylase), 0.5 parts by mass (50 U as G4 amylase), 1 part by mass ( 100 U as G4 amylase), 1.5 parts by weight (150 U as G4 amylase), and 3 parts by weight (300 U as G4 amylase) to prepare pound cakes with different blending amounts of enzyme preparations. For comparison, G4 amylase was blended instead of the above enzyme preparation, and the blending amount was 0 U, 7 U, 35 U, 70 U, 87.5 U, 210 U, and 280 U with respect to 100 parts by mass of the powder raw material of the confectionery dough. Instead, pound cakes containing different amounts of G4 amylase were prepared.

The volume of the obtained pound cake was measured by the rapeseed substitution method, and the relative value was obtained when the volume when no enzyme preparation or G4 amylase was added was taken as 100%. The obtained results are shown in Table 8 and FIG.

In addition, a sensory evaluation was performed on the texture of the pound cake 15 days after baking. In the sensory evaluation, 5 to 7 panelists were asked to taste the product, and the texture was compared to the control without the addition of enzyme preparations or G4 amylase as a standard, and the texture was evaluated on a 4-point scale of "bad, no change, good, and very good." evaluated. Then, bad → 0 points, no change → 1 point, good → 2 points, very good → 3 points, and the average value according to the number of panelists was calculated. The results obtained are shown in Table 9 and FIG.

As a result, as shown in Table 8-1 and FIG. 7(a), by using an enzyme preparation containing three enzymes, G4 amylase, xylanase, and phospholipase, When the amount of G4 amylase added was in the range of 50 to 300 U, the effect of increasing the volume of the baked pound cake was obtained. On the other hand, as shown in Table 8-2 and FIG. 7(b), the use of G4 amylase alone has almost no effect of increasing the volume in the range of equivalent addition amounts, and addition Even if the amount was increased, it tended to decrease the volume.

In addition, as shown in Table 9-1 and FIG. 8(a), by using an enzyme preparation containing three enzymes, G4 amylase, xylanase, and phospholipase, G4 When the amount of amylase added was in the range of 50 to 300 U, the effect of improving the texture of the pound cake on the 15th day after baking was obtained. On the other hand, as shown in Table 9-2 and FIG. 8(b), when G4 amylase is used alone, the effect of improving the texture is relatively weaker than when an enzyme preparation is added. Even if the amount was increased, there was a tendency to impair the effect of improving the texture.

Claims (9)

Sponge cake, muffin, pound cake, baumkuchen, chiffon cake, sponge cake, dorayaki, which contains 50 to 200 parts by mass of sugar relative to 100 parts by mass of starch material and contains baking powder . , baked buns, maple buns, hot cakes, scones, madeleines, waffles, butter cakes, cookies, and sables, the quality improving agent being applied to one kind of baked confectionery, comprising exomaltotetraohydrolase and xylanase and a phospholipase , wherein the optimal temperature for activity of the exomaltotetraohydrolase is 45°C or higher . 2. The quality improving agent for baked confectionery according to claim 1, wherein the optimum temperature for activity of said exomaltotetraohydrolase is 55[deg.] C. or higher. Claim 1 or wherein 1500 to 50,000 U of the exomaltotetraohydrolase, 100 to 8,500 U of the xylanase, and 500 to 700,000 U of the phospholipase are contained in 100 g of the baked confectionery quality improving agent. 2. The quality improving agent for baked confectionery according to 2. The quality improving agent for baked confectionery according to any one of claims 1 to 3, wherein the baked confectionery contains eggs or processed products thereof as raw materials. The quality improving agent for baked confectionery according to any one of claims 1 to 4 contains 50 to 200 parts by mass of sugar relative to 100 parts by mass of starch material , and a raw material containing baking powder. 1 type selected from sponge cake, muffin, pound cake, baumkuchen, chiffon cake, castella, dorayaki, baked manju, maple manju, hot cake, scone, madeleine, waffle, butter cake, cookie, sable 1. A method for producing baked confectionery, characterized in that it is contained in baked confectionery dough to produce baked confectionery. Exomaltotetraohydrolase having an optimum activity temperature of 45° C. or higher , xylanase, and phospholipase , 50 to 200 parts by mass of sugar relative to 100 parts by mass of starch raw material , and baking powder Selected from sponge cake, muffin, pound cake, baumkuchen, chiffon cake, castella, dorayaki, baked manju, maple manju, hot cake, scone, madeleine, waffle, butter cake, cookie, sable 1. A method for producing baked confectionery, characterized in that it is contained in one kind of baked confectionery dough to produce baked confectioneries. 7. The method for producing baked confectionery according to claim 6 , wherein the optimum temperature for activity of said exomaltotetraohydrolase is 55[deg.] C. or higher. 15 to 500 U of the exomalttetraohydrolase, 1 to 85 U of the xylanase, and 5 to 7000 U of the phospholipase, relative to 100 parts by mass of the starch raw material, according to any one of claims 5 to 7. Method for manufacturing baked confectionery. The method for producing baked confectionery according to any one of claims 5 to 8 , wherein said baked confectionery contains eggs or processed products thereof as raw materials.

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