JP7275545B2 - Method for producing starch-containing food using enzyme - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a starch-containing food using an enzyme, and the like. Specifically, a method for producing a starch-containing food using an enzyme, a method for modifying a starch-containing food using an enzyme, an agent for modifying a starch-containing food containing an enzyme, and a starch-containing food containing an enzyme. It relates to an intermediate product.

Starch-containing foods made mainly from starch (e.g., bakery foods, noodle foods, etc.) occupy a position as a staple food in Japan today, but consumer preferences for these starch-containing foods are diversifying.・Continues to become more expensive, and there is a demand for quality improvement in various aspects such as taste, flavor, texture, shelf life, and freeze resistance.

Against this background, various trials and errors have been made in order to realize quality improvement that satisfies consumer needs. For example, in bakery foods made mainly of wheat, a method has been reported for modifying the physical properties of bread ingredients by reacting enzymes such as cellulase and branching enzymes (Patent Document 1). Further, Patent Document 2 teaches that the addition of transglutaminase or the like can improve quality such as texture and aging. Further, Patent Document 3 teaches a method for improving the quality of frozen bread using transglutaminase, L-ascorbic acid, and an emulsifier for bread.

Japanese Patent Publication No. 2000-513568 JP-A-11-276056 International Publication No. 2014-157577

As shown in Patent Documents 1 to 3, although the development of methods for producing starch-containing foods with quality that can satisfy the diversified and sophisticated needs of consumers is underway, the objectives have not yet been achieved. Hard to say. SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to develop and provide a novel method for producing starch-containing food products of high quality.

As a result of intensive studies on the above-mentioned problems, the present inventors found that by allowing α-glucosidase, lipase and/or hemicellulase to act on bread dough, extremely good bread dough can be obtained even two days after baking. The inventors have found that it is possible to prepare a bakery food that maintains texture, and have completed the present invention through further research based on this finding.
That is, the present invention is as follows.

[1] A method for producing a starch-containing food, comprising blending at least one selected from the group consisting of (1) α-glucosidase and (2) lipase and hemicellulase.
[2] The production method of [1], which further comprises blending a branching enzyme.
[3] The production method of [1] or [2], which further comprises blending at least one selected from the group consisting of pregelatinized starch, gluten, and cellulose.
[4] A method for modifying a starch-containing food, comprising adding at least one selected from the group consisting of (1) α-glucosidase and (2) lipase and hemicellulase.
[5] The method of [4], which further comprises blending a branching enzyme.
[6] The production method of [4] or [5], which further comprises blending at least one selected from the group consisting of pregelatinized starch, gluten, and cellulose.
[7] A starch-containing food modifier comprising at least one selected from the group consisting of (1) α-glucosidase, and (2) lipase and hemicellulase.
[8] The agent of [7], further comprising a branching enzyme.
[9] The agent of [7] or [8], further comprising at least one selected from the group consisting of pregelatinized starch, gluten, and cellulose.
[10] An intermediate processed starch-processed food containing at least one selected from the group consisting of (1) α-glucosidase, and (2) lipase and hemicellulase.
[11] The intermediate product of [10], further comprising a branching enzyme.
[12] The intermediate product of [10] or [11], further comprising at least one selected from the group consisting of pregelatinized starch, gluten, and cellulose.

According to the present invention, it is possible to produce a starch-containing food (eg, bakery food, etc.) with remarkably improved texture such as "moist feeling", "softness", and "sticky feeling". In particular, the bakery food produced according to the present invention can maintain an extremely good texture even after two days or more have passed since the bread dough was baked.

The present invention will be described in detail below.

1. Method for Producing Starch-Containing Food The present invention provides a method for producing a starch-containing food (hereinafter referred to as , may be simply referred to as the "manufacturing method of the present invention"). The starch-containing food produced by the production method of the present invention is excellent in texture such as "moist feeling", "softness", and "sticky feeling". It is characterized by the fact that the feeling is maintained.

In the production method of the present invention, starch-containing foods include foods made mainly from starch-rich crops such as rice, wheat, potatoes, and corn. Such foods include, for example, bakery products and noodle products whose main ingredient is wheat, rice products whose main ingredient is rice, potato products whose main ingredient is potatoes, and corn products whose main ingredient is corn. include but are not limited to: Wheat-based bakery and noodle products are preferred. The term "bakery products" as used herein mainly includes foods produced by baking flour-based dough in an oven or the like. "Bakery products" as used herein include, for example, breads, sponge cakes, roll cakes, madeleines, financiers, pound cakes, baumkuchen, dorayaki, cookies, biscuits, steamed bread, Chinese bun skins and donuts. , but not limited to. In addition, the term “noodle product” as used herein includes general products that are seasoned and eaten by molding the dough, which is made by adding water, salt, etc., to wheat flour into long, thin strips or a certain shape. "Noodle products" as used herein include, but are not limited to, ramen, pasta, udon, champon, yakisoba, dumpling skins, and the like. Particularly preferably, the starch-containing food products of the invention are bakery products.

The α-glucosidase used in the production method of the present invention is an enzyme that hydrolyzes non-reducing terminal α-1,4-glucosidic bonds of starch to produce α-glucose. The α-glucosidase used in the present invention may be any α-glucosidase that can be added to food and can obtain the desired effects of the present invention. good too. The α-glucosidase used in the present invention may be a commercially available product, and as a specific example, "α-glucosidase 'Amano'" sold by Amano Enzyme Co., Ltd. can be preferably used, but is limited to this. not. The type of α-glucosidase used in the production method of the present invention may be appropriately optimized in consideration of the type of the main raw material of the starch-containing food, each main component added during cooking, and the like.

A method for measuring the enzymatic activity of α-glucosidase is exemplified and the enzymatic activity is defined as follows. That is, 1 ml of 0.02 M acetate buffer (pH 5.0) was added to 1 ml of 1 mM α-methyl-D-glucoside, and 0.5 ml of the enzyme solution was added and reacted at 40° C. for 60 minutes. The amount of enzyme that produces 1 μg of glucose is defined as 1 U (unit).

The amount of α-glucosidase used in the production method of the present invention may vary depending on various raw materials used in the starch-containing food, their ratio, and conditions such as the temperature and time at which the enzyme is allowed to act. It is not particularly limited as long as the desired effect of the method is obtained, for example, usually 0.01 U or more, preferably 0.1 U or more, more preferably 1 U or more, still more preferably 10 U or more, most preferably 100 U per 1 g of flour The upper limit is generally 60000U or less, preferably 30000U or less, more preferably 12000U or less, still more preferably 1200U or less, and most preferably 600U or less. In this specification, the term "flour" means a powder raw material prepared by grinding starch-containing grains, which is the main raw material of starch-containing foods, and is not limited to the following. All-purpose flour, strong flour, whole wheat flour, etc.), barley flour, rye flour, potato flour (potato starch, arrowroot flour, tapioca flour, potato flour, etc.), corn flour (including cornstarch), rice flour, soybean flour, buckwheat flour, etc., or these Mixtures of two or more of the flours are exemplified.

In addition, the lipase used in the production method of the present invention is an enzyme that serves as a catalyst for hydrolyzing a fatty acid ester into fatty acid and glycerin. The lipase used in the production method of the present invention is not particularly limited as long as it can be added to food and the desired effects of the present invention can be obtained, and any lipase can be used. The lipase used in the present invention can be prepared and purified by a method known per se, and commercially available ones may also be used. Examples of commercially available lipases include Lipase DF "Amano", Neurase, Lipase R (manufactured by Amano Enzyme), Lipase OF (manufactured by Meito Sangyo Co., Ltd.), Lipase A "Amano" 6 (manufactured by Amano Enzyme). , and Lipase PL (manufactured by Meito Sangyo Co., Ltd.), but are not limited thereto. The type of lipase used in the production method of the present invention depends on the type of the main raw material of the starch-containing food, the oil content added during cooking, or the substrate specificity of lipase (for example, position specificity of lipase, chain length specificity of fatty acid, etc.) ), it may be appropriately optimized in consideration of the change in taste due to the addition of lipase.

The following methods are exemplified as methods for measuring the enzymatic activity of lipase, and the enzymatic activity is defined. That is, 100 ml of olive oil and 150 ml of 2% PVA test solution are emulsified as a substrate, 5 ml of the substrate, 4 ml of McIlvain buffer (pH 7.0) and 1 ml of enzyme solution are mixed, reacted at 37° C. for 60 minutes, and after stopping the reaction, Fatty acids are determined by titration. 1 U (unit) is defined as the acid liberating activity corresponding to 1 μmol of liberated oleic acid.

The amount of lipase used in the production method of the present invention may vary depending on various raw materials used in the starch-containing food, their ratio, and conditions such as the temperature and time at which the enzyme is allowed to act. It is not particularly limited as long as the desired effect is obtained, for example, usually 0.0001 U or more, preferably 0.001 U or more, more preferably 0.01 U or more, still more preferably 0.1 U or more, most preferably 0.1 U or more per 1 g of flour is 1 U or more, and its upper limit is usually 1000 U or less, preferably 100 U or less, more preferably 50 U or less, still more preferably 10 U or less, and most preferably 5 U or less.

Moreover, the hemicellulase used in the production method of the present invention is an enzyme that hydrolyzes hemicellulose. The hemicellulase used in the production method of the present invention is not particularly limited as long as it can be added to foods and the desired effects of the present invention can be obtained, and any hemicellulase can be used. Examples of such hemicellulases include, but are not limited to, commercially available enzymes such as hemicellulase "Amano" 90 (manufactured by Amano Enzyme) and Sumizyme X (manufactured by Shinnihon Kagaku Kogyo Co., Ltd.). The type of hemicellulase used in the production method of the present invention may be appropriately optimized in consideration of the type of the main raw material of the starch-containing food, each main ingredient added during cooking, and the like.

The following methods are exemplified as methods for measuring the enzymatic activity of hemicellulase, and the enzymatic activity is defined. That is, using a 10 mg/ml xylan solution as a substrate, 1 mL of the enzyme solution was added to 1 mL of the substrate and 3 mL of 0.1 mol/L acetic acid/sodium acetate buffer (pH 4.5), reacted at 40°C for 30 minutes, and 2 mL of Somogyi's test solution was added. After addition, heat in a boiling water bath for 20 minutes, cool, add 1 ml of Nelson's solution, mix until the precipitate of cuprous oxide is completely dissolved, and add water to bring the total volume to 25 ml. After centrifugation, the change in absorbance at 500 nm is measured to calculate the amount of xylose produced. The amount of enzyme that produces reducing sugars equivalent to 1 mg of xylose per minute is defined as 100 U (unit).

The amount of hemicellulase used in the production method of the present invention may vary depending on the various raw materials used in the starch-containing food, their ratio, and conditions such as the temperature and time at which the enzyme is allowed to act, but the production method of the present invention. is not particularly limited as long as the desired effect is obtained. It is preferably 0.1 U or more, and its upper limit is usually 10000 U or less, preferably 1000 U or less, more preferably 100 U or less, still more preferably 10 U or less, and most preferably 5 U or less.

In a preferred embodiment of the production method of the present invention, a branching enzyme may be further blended in the production method of the present invention.

The branching enzyme used in the production method of the present invention transfers a part of the 1,4-α-D-glucan chain to the 6-OH group of the receptor 1,4-α-D-glucan to produce amylopectin or glycogen. It is an enzyme that produces a branched structure of α-1,6 bonds such as The branching enzyme used in the present invention can be added to foods, and any branching enzyme can be used as long as the desired effects of the present invention can be obtained. Examples of such branching enzymes include, but are not limited to, commercially available enzymes such as branching enzyme A (manufactured by Nagase & Co., Ltd.).

As used herein, the enzymatic activity of a branching enzyme is defined as follows. That is, an enzyme solution dissolved in 0.1 M phosphate buffer (pH 7.0) in 50 μl of 0.1% amylose B (manufactured by Nacalai Tesque, Inc.) dissolved in 0.08 M phosphate buffer (pH 7.0) 50 μl was added, and after reacting at 50° C. for 30 minutes, an iodine reagent (0.5 ml of a solution of 0.26 g I ₂ and 2.6 g KI dissolved in 10 ml milli-Q water) was mixed with 0.5 ml of 1N HCl and diluted to 130 ml. Liquid) 2 ml is added and the change in absorbance at 660 nm is measured. 1 U (unit) is defined as the amount of enzyme that reduces the absorbance at 660 nm by 1% in 1 minute of reaction in this reaction system.

When a branching enzyme is used in combination in the production method of the present invention, the amount thereof may vary depending on the various raw materials used in the starch-containing food, the ratio thereof, and the conditions such as the temperature and time at which the enzyme is allowed to act. It is not particularly limited as long as the desired effects of the production method of the invention can be obtained. 02 U or more, most preferably 0.2 U or more, and the upper limit is usually 500 U or less, preferably 100 U or less, more preferably 50 U or less, still more preferably 10 U or less, and most preferably 5 U or less.

As a further preferred aspect of the production method of the present invention, the production method of the present invention may further incorporate pregelatinized starch, gluten, and/or cellulose.

The pregelatinized starch used in the production method of the present invention is obtained by gelatinizing (pregelatinizing) starch by adding water to it, heating it or making it alkaline, and then drying it. Pregelatinized starch is commonly used as a convenient food or paste because it can be easily returned to a pasty state by the addition of water or hot water. Pregelatinized starch can be prepared by a method known per se, and various types of pregelatinized starch are commercially available. The pregelatinized starch used in the production method of the present invention is not particularly limited as long as it can be added to food and the desired effects of the present invention can be obtained, and any pregelatinized starch can be used. Such pregelatinized starch is derived from, for example, corn, wheat, rice, potato, sweet potato, tapioca, mung bean, kudzu, dogtooth violet, bracken, or sago starch. may be, but are not limited to. Alternatively, two or more types of pregelatinized starch may be used in combination. In a preferred embodiment, the pregelatinized starch is pregelatinized corn (including waxy and high amylose)-derived, tapioca-derived, potato, or wheat-derived starch, and most preferably pregelatinized waxy corn-derived starch. It is.

When pregelatinized starch is used in combination in the production method of the present invention, the amount thereof is not particularly limited as long as the desired effects of the present invention can be obtained. etc., but it is usually 0.001 g or more, preferably 0.01 g or more, more preferably 0.1 g or more, still more preferably 1 g or more, most preferably 2 g or more per 100 g of flour, The upper limit is usually 20 g or less, preferably 10 g or less, more preferably 8 g or less, even more preferably 7 g or less, and most preferably 5 g or less.

Gluten used in the production method of the present invention is a viscous substance obtained by adding water to wheat flour, etc., kneading the dough, and rinsing it in water. do. The gluten used in the production method of the present invention is not particularly limited as long as it can be added to foods, and commercially available products may be used. Examples of commercially available gluten include "Emasoft M-1000", "Emasoft EX-100" (both manufactured by Riken Vitamin Co., Ltd.), "Super Glue" and "Super Glue 75H" (both manufactured by Nippon Colloid Co., Ltd.), "A-Glu SS", "A-Glu K" (manufactured by Glico Nutrient Foods Co., Ltd.) and the like, but not limited thereto.

When gluten is used in combination in the production method of the present invention, the amount is not particularly limited as long as the desired effect of the present invention can be obtained, and it depends on the type of starch-containing food, cooking method, consumer preference, etc. Although it can be changed as appropriate, it is usually 0.0001 g or more, preferably 0.001 g or more, more preferably 0.01 g or more, still more preferably 0.1 g or more, and most preferably 0.2 g or more per 100 g of flour, Moreover, the upper limit thereof is usually 10 g or less, preferably 7 g or less, more preferably 5 g or less, still more preferably 3 g or less, and most preferably 1.5 g or less.

Also, the cellulose used in the production method of the present invention is not particularly limited as long as it can be added to foods, and commercially available products may be used. Examples of commercially available cellulose include "Theorus (registered trademark)" (manufactured by Asahi Kasei Chemicals Corporation), "Compressel" (manufactured by Fushimi Pharmaceutical Co., Ltd.), and "NP Fiber" (manufactured by Nippon Paper Industries Co., Ltd.). Examples include but are not limited to.

When cellulose is used in combination in the production method of the present invention, the amount thereof is not particularly limited as long as the desired effects of the present invention can be obtained. Although it can be changed as appropriate, it is usually 0.0003 g or more, preferably 0.003 g or more, more preferably 0.03 g or more, still more preferably 0.3 g or more, and most preferably 0.5 g or more per 100 g of flour, Moreover, the upper limit thereof is usually 15 g or less, preferably 10 g or less, more preferably 7 g or less, still more preferably 5 g or less, and most preferably 3 g or less.

In the production method of the present invention, desired effects can be obtained by using the above-described enzymes and the like in the starch-containing food. Each component can be used simultaneously or sequentially. From the viewpoint of labor for cooking, etc., it is preferable to act temporarily and once. For example, if the starch-containing food is a bakery product such as bread, when various raw materials such as wheat flour that are usually used for preparing bread dough are mixed in a container, each component used in the production method of the present invention is required. Amounts added to this allow these ingredients to act on the dough. The temperature and time at which these ingredients are allowed to act on the bread dough are not particularly limited as long as the desired effects of the present invention can be obtained. More preferably 30 minutes or more, most preferably 1 hour or more, and the upper limit is usually 2 days or less, preferably 1 day or less, more preferably 12 hours or less, still more preferably 8 hours or less, most preferably 4 hours. It can be an hour or less, but is not limited to these. The reaction temperature is generally 1°C or higher, preferably 4°C or higher, more preferably 10°C or higher, still more preferably 15°C or higher, most preferably 20°C or higher, and the upper limit is generally 100°C. 90° C. or lower, more preferably 80° C. or lower, still more preferably 70° C. or lower, most preferably 60° C. or lower, but not limited thereto. Further, in the method for producing bread, the straight method, hot-water method, medium-type method and the like are known, but it goes without saying that the production method of the present invention can be applied to any of these methods.

2. Method for Modifying Starch-Containing Food The present invention provides a method for modifying a starch-containing food, comprising adding at least one selected from the group consisting of (1) α-glucosidase and (2) lipase and hemicellulase. (hereinafter sometimes simply referred to as the "method of the present invention"). According to the method of the present invention, textures such as "moistness", "softness", and "stickiness" of starch-containing foods can be favorably improved. In one preferred embodiment, the method of the present invention can further incorporate branching enzymes, pregelatinized starch, gluten, and/or cellulose.

α-Glucosidase, lipase, hemicellulase, branching enzyme, pregelatinized starch, gluten, and cellulose, and their compounding amounts, etc. in the method of the present invention are those described in "1. Method for producing starch-containing food". is identical to

3. Starch-Containing Food Modifier The present invention provides a starch-containing food modifier (hereinafter referred to as a starch-containing food modifier) comprising (1) α-glucosidase and (2) at least one selected from the group consisting of lipase and hemicellulase. , sometimes simply referred to as "the agent of the present invention"). By using the agent of the present invention, it is possible to satisfactorily improve texture such as "moistness", "softness", and "stickiness" of starch-containing foods. In a preferred embodiment, the agent of the present invention may further contain a branching enzyme and/or pregelatinized starch.

α-Glucosidase, lipase, hemicellulase, branching enzyme, α-starch, gluten, cellulose and the like in the agent of the present invention are the same as those described in "1. Method for producing starch-containing food".

The blending amount of each enzyme or the like blended in the agent of the present invention is such that when the agent of the present invention is added to the starch-containing food or its raw material, the blending amount of each component is the same as in "1. Method for producing starch-containing food". may be appropriately set so as to fall within the range described in the item . As for the form of the agent of the present invention, any form such as liquid, paste, granule, and powder can be adopted.

In addition, the agent of the present invention may contain components other than the components described above as long as the desired effects can be obtained. Such ingredients include, but are not limited to, pH adjusters, preservatives, yeast foods, inorganic salts, oxidizing agents, reducing agents, emulsifiers, thickeners, swelling agents, and the like.

4. Intermediate processed product of starch-containing food The present invention provides an intermediate processed product of starch-containing food (hereinafter referred to as , sometimes simply referred to as "the intermediate product of the present invention"). By using the intermediate product of the present invention, it is possible to produce a starch-containing food having good texture such as "moist feeling", "softness" and "sticky feeling". In a preferred embodiment, the intermediate product of the present invention may further contain branching enzyme, pregelatinized starch, gluten and/or cellulose. Starch-containing foods with remarkably favorable texture can be produced by cooking a mixture of the intermediate compound of the present invention and, if necessary, other ingredients.

α-Glucosidase, lipase, hemicellulase, branching enzyme, α-starch, gluten, and cellulose, and their blending amounts, etc. in the intermediate product of the present invention are described in "1. Method for producing starch-containing food". is the same as

Examples of intermediate processed products of the present invention include bread dough and the like. For example, in the case of bread dough, the bread dough of the present invention can be prepared by adding an appropriate amount of an enzyme such as α-glucosidase or the like, or by adding the agent of the present invention to the raw materials normally used for the production of bread dough. can. Bread dough can also be allowed to undergo enzymatic reactions during storage and transportation. By baking such bread dough, bread with good texture can be produced. In the case of bread, the intermediate product of the present invention may be hot water or medium dough.

The present invention will be described in more detail in the following examples, but the present invention is not limited by these examples.

[Example 1] Examination of combination of additives that improve the quality of starch-containing food In order to examine the combination of additives that can improve the quality of starch-containing food, bread combined with various enzymes and/or pregelatinized starch was prepared. was prepared and its effect was examined.

1. Bread production Bread dough was prepared by using the formulation shown in Table 1 below as a basic formulation and adding various additives according to the formulation shown in Table 2 below. More specifically, all raw materials, enzymes and/or pregelatinized starches shown in Tables 1 and 2 were added and baked in a home bakery (MK Seiko HBK-101, "Normal Mode").

In addition, each enzyme was added in the addition amount shown in Table 2 using a commercially available enzyme. As the gelatinized starch, waxy corn-derived (etherified cross-linked) starch was used.

2. Evaluation The bread prepared by various formulations was placed in a plastic bag after baking, sealed, and left at 20 ° C. for 24 hours (D + 1) and 48 hours (D + 2). Three textures of "moist feeling", "softness" and "sticky feeling" were evaluated. In the present specification, the term "moist feeling" means the feeling that even if the bread is chewed several times, the saliva in the mouth is not removed and the bread retains water. Also, "softness" means the weakness of the resistance felt by the front teeth at the beginning of biting. In addition, the “sticky feeling” means elasticity felt when biting multiple times with back teeth.

The evaluation was carried out by a sensory test by a panel of three experts, and the evaluation criteria were "moist feeling", "softness", and "moist feeling" of the bread (control) prepared according to the basic composition shown in Table 1. (0 point), evaluation was made in increments of 0.1 points on a scale of 0 point (equivalent to control) to 1 point (good) to 2 points (very good). In addition, the score is the average value of the scores of all members of the expert panel.

3. Results Evaluation results are shown in Table 3 below.

As shown in Table 3, when α-glucosidase was used in combination with either lipase or hemicellulase (test group 1 or 2), on both the 1st and 2nd days after baking, It was shown that moist feeling and softness were improved. It was also found that the combined use of more enzymes synergistically improves the texture of bread. Furthermore, it was found that when pregelatinized starch was added in addition to various enzymes, a more pronounced texture-improving effect was obtained.

[Example 2] Examination of types of pregelatinized starch In order to examine whether the modification effect differs depending on the type of pregelatinized starch, the waxy corn-derived (etherified crosslinked) starch used in Example 1 (test group 8) was used. was replaced with tapioca-derived (acetylated cross-linked) starch to produce bread, and the effect of the addition was evaluated (test group 9). The composition of the bread dough, the manufacturing process, the evaluation method and criteria, etc. were the same as in Example 1. Details of the enzymes and pregelatinized starches used in this example are shown in Table 4 below, and the results are shown in Table 5 below.

As shown in Table 5, a good modification effect was shown even when the pregelatinized starch derived from tapioca was used.

[Example 3] Investigation of the effect of adding gluten and/or cellulose Bread was produced by adding either or both of gluten and cellulose to the composition of the test group in which a high effect was obtained in Example 1. and evaluated the effect of addition (test plots 10 to 18). The composition of the bread dough, the manufacturing process, the evaluation method and criteria, etc. were the same as in Example 1. Table 6 below shows the details of the amounts of the enzymes, pregelatinized starch, gluten, and cellulose used in this example, and the results are shown in Table 7 below.

As shown in Table 7, the effects of the present invention could be further enhanced by adding either or both of gluten and cellulose.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce higher quality products from starch-containing food products, which is extremely useful in the food manufacturing industry.

Claims (12)

A method for producing bakery products , comprising blending (1) α-glucosidase, and (2) at least one selected from the group consisting of lipase and hemicellulase. 2. The production method according to claim 1, further comprising blending a branching enzyme. 3. The production method according to claim 1 or 2, further comprising blending at least one selected from the group consisting of pregelatinized starch, gluten, and cellulose. A method for modifying bakery products , comprising blending (1) α-glucosidase, and (2) at least one selected from the group consisting of lipase and hemicellulase. 5. The method of claim 4, further comprising combining a branching enzyme. 6. The method according to claim 4 or 5, further comprising blending at least one selected from the group consisting of pregelatinized starch, gluten, and cellulose. An agent for modifying bakery products , comprising (1) α-glucosidase, and (2) at least one selected from the group consisting of lipase and hemicellulase. The agent according to claim 7, further comprising a branching enzyme. The agent according to claim 7 or 8, further comprising at least one selected from the group consisting of pregelatinized starch, gluten, and cellulose. (1) α-glucosidase, and (2) an intermediate bakery product containing at least one selected from the group consisting of lipase and hemicellulase. 11. The intermediate product of claim 10, further comprising a branching enzyme. 12. The intermediate product according to claim 10, further comprising at least one selected from the group consisting of pregelatinized starch, gluten, and cellulose.