JPH0424970B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to an oil-based composition that exhibits an excellent antiaging effect on breads. (Anti-aging effect means an effect that maintains the softness of bread.) [Conventional technology] Bread is being produced on a larger scale, and with the exception of small companies, it is not possible for bread to be handled by consumers after production. It usually takes more than a day to enter. Furthermore, in terms of consumption, nuclear families are becoming more common, and the time it takes to consume bread, etc. is becoming longer and longer. With the industrialization of bread making, many attempts have been made to prevent the aging of bread. For example, by using various surfactants, lecithin, glycerin monofatty acid ester,
Sorbitan fatty acid ester, seuucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, etc. have been added, and in recent years, calcium stearoyl lactate, sodium stearoyl lactate, succinic acid mono- and diglyceride, and diacetyl tartaric acid monoglyceride have been used. These surfactants are said to reduce the staleness of bread by forming a complex with amylase dissolved by heating and preventing beta conversion of amylase, but their effect is insufficient. The reason is that although these surfactants are effective in initially increasing the softness of bread, they cannot reduce the rate at which bread ages and becomes hard. On the other hand, α-amylases and proteases produced by molds and bacteria are used to shorten bread mixing time, dough fermentation time, and increase oven speed. In addition, α-amylase from Gabi has the property of acting on crushed starch and producing dextrin, although it does not act on ungelled starch powder, so it can reduce the viscosity of dough and improve gas retention. For this purpose, it has already been mixed and used as an auxiliary ingredient for bread such as yeast food. Additionally, α-amylase and protease are used as adjunct ingredients in bread-like products with chemical leavening agents such as sodium bicarbonate. Attempts have been made to investigate the anti-aging ability of α-amylase for a long time. For example, Miller et. Food. As reported in the January 1953 issue of Technology, p. 38, these α-amylases have no effect on antiaging effects when used in small amounts, and increase the stickiness of bread when used in large amounts. Furthermore, α-amylase from bacteria is highly heat resistant and difficult to deactivate, while α-amylase from fungi is said to have the weakest heat resistance. Furthermore, in US Patent No. 2,615,810, it is claimed that using bacterial alpha-amylase, the enzyme was activated at the temperature at which the starch in the dough gelled, producing dextrin, thereby significantly preventing the staleness of bread. However, it has not been commercialized because the enzyme activity persists even after bread is baked and the bread is too sticky. Also, U.S. Patent No. 4320151 and U.S. Patent No.
No. 4416903 uses fungal α-amylase and 50% to increase its stability against heat.
This is dispersed in an aqueous solution of ~80% monosaccharide and/or disaccharide. Fungal α-amylase, protected by sugars, can remain active for a while at 76°C to 82°C and acts on the gelled starch of grains, producing dextrin there and producing excellent It is said that it can exert anti-aging effects on breads. Furthermore, since the α-amylase contained in the aqueous solution of sugars is substantially inactivated at 80° C. or higher, it has no effect after bread baking. Furthermore, this stabilized α-amylase is
If the mixture is mixed after the dough has been formed and the gluten and starch layers have absorbed water, the high sugar concentration will not be redissolved in the water in the dough and the sugar concentration will not drop. . However, even if this technology is applied to the medium-dough bread making method and Gabi α-amylase protected by sugars is added after the final dough is completed, the bread-making process after the final dough is α− for crushed starch
As the action of amylase progresses, the dough becomes soft and sticky, impairing bread-making properties, and the amount added must be small, resulting in insufficient anti-aging effects.
Moreover, all ingredients are mixed at once (straight)
In law, this phenomenon is even more pronounced. [Problem to be solved by the invention] Preventing the aging of bread is an important issue that is desired to be solved not only by the baking industry but also by consumers, and many attempts have been made as described above. Although many attempts have been made, there is still no method that yields good results. The purpose of the present invention is to improve the heat resistance of α-amylase by incorporating α-amylase into a highly concentrated aqueous solution of saccharides and/or polyhydric alcohol (hereinafter sometimes referred to as saccharide aqueous solution). Furthermore, by stably emulsifying the saccharide aqueous solution into oil and fat in a water-in-oil type, α-amylase does not elute into the dough during the bread-making process before baking.
To provide a composition that exhibits an effective antiaging effect on breads by finding conditions such that emulsification is destroyed during dough baking and α-amylase is eluted into the dough to exert its effect. It is in. [Means for Solving the Problem] As a result of various studies, the present inventors have determined that a highly concentrated saccharide aqueous solution containing α-amylase is added to oils and fats used as raw materials for bread making by combining an appropriate surfactant. Therefore, in the bread-making process before baking, it is stably emulsified in a water-in-oil type, and when the dough is baked, the emulsification is destroyed by increasing the temperature, and α-amylase contained in the aqueous sugar solution is eluted into the dough. As a result, α-amylase, which has increased heat resistance and is protected by sugars, acts on the gelled starch amylase (linear part) of amylopectin to produce an appropriate amount of dextrin, which is then protected with an aqueous sugar solution. Even if it is present, α-amylase is virtually inactivated at temperatures above 80°C, so dextrin production stops, and saccharification by α-amylase hardly progresses, and the appropriate amount of dextrin produced sufficiently prevents the finished bread from going stale. Furthermore, we have discovered that it is possible to obtain a good anti-aging effect without impairing mechanical suitability, with almost no sticky or sagging of the dough that occurs when α-amylase is used extensively by a conventional known method,
The invention has been completed. That is, the composition for preventing bread aging of the present invention has α-
A highly concentrated aqueous solution of saccharides and/or polyhydric alcohol containing amylase is emulsified in water-in-oil type in oil using a surfactant, and most of the α-amylase is eluted into the dough at room temperature or during the dough preparation stage. It is characterized by the fact that the emulsification is destroyed during dough baking and α-amylase is eluted into the dough. The composition for preventing bread aging of the present invention can be obtained, for example, by the following method. That is, α-amylase is dispersed in a small amount of water to form a slurry, this is mixed with an aqueous saccharide and/or polyhydric alcohol solution, and the concentration is further adjusted as necessary to obtain an aqueous saccharide solution containing α-amylase, and heated. A suitable liquefied edible oil or fat, such as the oil or fat used in ordinary margarine or fluid margarine, is added to the above sugar aqueous solution when a new water-based surfactant is used as the surfactant.
In addition, when using a lipophilic oil, add a surfactant to the oil and mix it into a water-in-oil type emulsification.
This water-in-oil emulsion is rapidly plasticized like ordinary margarine, or mixed and cooled to obtain a bread antiaging composition that is solid or semi-liquid at room temperature. Hereinafter, the composition for preventing bread aging of the present invention will be explained in more detail. When the composition for preventing bread aging of the present invention is added to bread dough, α-
Almost no amylase is eluted into the dough, and α-amylase is eluted into the dough when the emulsification is broken during dough baking, and is similar to breadmaking fats and oils that are solid at room temperature, such as margarine and shortening. It can also be made into a semi-liquid form to enable bulk handling in large bakeries and the like. The fats and oils in the present invention are appropriately selected from edible animal and vegetable fats and oils, their hydrogenated oils, transesterified oils, fractionated oils, etc., depending on the purpose, and are used in combination. Further, as the α-amylase in the present invention, it is preferable to use one produced by Aspergillus or in germinated grains (malt, etc.), and the content of this α-amylase is determined according to the composition of the present invention. The amount of starch used in breads varies depending on the amount of fat and oil in the composition, so the level varies depending on the composition, but usually, starch saccharification is added to 100g of flour used as a raw material for breads. The amylase titer by force is preferably 20 to 500 U, particularly 50 to 300 U. No substantial effect was observed below 20U;
If the amount exceeds 500 U, bread-making properties will be impaired due to α-amylase eluted from the slightly destroyed emulsion during composition production and bread-making. In addition, the starch saccharification power test of α-amylase is measured by the following method and the unit (U) is determined. Sample solution: Accurately measure an amount equivalent to approximately 2500 U of α-amylase, add water and dissolve to make exactly 200 ml.
Measure 5ml of this liquid accurately and add water to make exactly 100ml.
ml and use it as the sample solution. The range in which the increase in reducing power is proportional to the sample concentration is 4 to 8 mg of glucose. Operation method 1% (weight%, all percentages below are weight%)
Measure out 10.0ml of potato starch solution, diameter 30mm.
Place in a test tube and leave at 37±0.5℃ for 10 minutes, then add exactly 1 ml of the sample solution and shake immediately. This solution was left at 37±0.5℃ for exactly 10 minutes, and the alkaline tartrate solution for the Fehling test was prepared.
Add 2.0ml and immediately shake to mix. Next, accurately measure and add 2 ml of Fehling's copper solution, shake it gently, place the funnel over the examiner's mouth, heat it in the water solution for exactly 15 minutes, and immediately cool it to below 25°C under running water. Next, add 2.0ml of concentrated potassium iodide test solution and 2.0ml of diluted sulfuric acid, and immediately remove the liberated iodine.
Titrate with 0.05N sodium thiosulfate solution (bml).
However, the end point of the titration is when 1 to 2 drops of the soluble starch sample solution are added when the titration is near the end point, and the blue color that is produced is decolored. Take 10.0 ml of water instead of 10.0 ml of 1% potato starch solution and titrate in the same manner (aml). Glucose (mg) = (a-b) x 1.6 Starch saccharification power (unit/g) = Glucose (mg) x
1/10×1/W W: Amount of sample in 1 ml of sample solution (g) α- produced by Aspergillus (Aspergillus)
Amylase is stable up to 40°C and is completely inactivated at 60°C. The use of glycerin and sugars to enhance the stability of enzymes has been known for a long time. Examples of sugars and polyhydric alcohols in the present invention include glucose, fructose, sucrose, maltose, sorbitol, maltitol,
It is preferable to use one or a mixture of two or more of glycerin and other oligosaccharides; if the concentration of the aqueous solution (solid content concentration) is less than 50%, there is no effect at all.
When the concentration exceeds 80%, it becomes difficult to dissolve α-amylase in the solution. Also, with aqueous solutions of sugars, it is impossible to achieve a concentration of 80% or higher at room temperature except for fructose syrup. The proportion of the α-amylase-containing saccharide aqueous solution in the composition is preferably 1 to 30%, particularly 3 to 20%.
If the amount is too small, a sufficient amount of α-amylase cannot be contained in the composition, and if the amount is too large, there is a slight chance that the emulsification will be destroyed during the manufacturing process of the composition and breads. is undesirable because it increases When making a margarine-like composition, powdered milk, other dairy products, flavor substances, etc. can be added to the aqueous sugar solution. Addition of protein-based substances can protect and strengthen the heat resistance of α-amylase, as well as enhance the composition. It is also effective because it contributes to improving emulsifying properties. One group of preferred surfactants used in the present invention is glycerin mono(or di)
The composition of the present invention, which is one or a mixture of two or more of fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and lecithin, and which uses these food-grade surfactants, can be used to produce bread-like products that do not involve yeast fermentation. or sponge cake,
Suitable for those that mainly use weak wheat flour and require light stirring to mix fats and oils. However, it is of course possible to use the present composition in ordinary bread making processes such as the dough method. These surfactants have a relatively high anti-aging ability, and if the amount used is increased, it can be expected that they will act additively with α-amylase in the composition. The amount of these food-grade surfactants added varies depending on the amount of the α-amylase-containing saccharide aqueous solution, but it is usually 0.1% of the total composition.
~5.0% is appropriate; below 0.1% there is no emulsifying effect, and above 5.0% is not necessary unless an additional anti-aging effect is expected. A group of compounds preferable as surfactants used in the present invention are seuucrose fatty acid esters having an HLB of 11 or more, which have 12 to 12 carbon atoms.
It is a di- and tri-mixture consisting mainly of 22 saturated fatty acids or monoesters of saturated and/or unsaturated fatty acids. When using the above-mentioned sucrose fatty acid ester, the entire amount thereof is dissolved in an aqueous saccharide solution. In this case, when the sugar concentration is high, the viscosity of the α-amylase-containing saccharide aqueous solution increases significantly at room temperature, so the emulsification in the composition is stabilized, and leakage due to destruction of the emulsification of α-amylase during the bread-making process can be prevented. strengthened. The amount of the above-mentioned seurose fatty acid ester added is based on the entire composition.
A suitable amount is 0.1 to 3.0%; if it is less than 0.1%, there is virtually no emulsifying effect, and if it is more than 3%, it cannot be added substantially. In this case, the emulsification is further stabilized by adding lecithin and/or glycerin mono (or di) fatty acid ester to the oil phase (oil or fat) in a total amount of 0.1 to 2.0% based on the entire composition. Still another group of compounds preferable as surfactants used in the present invention are polyglycerin condensed ricinoleic acid esters, polyglycerin fatty acid esters with a degree of polymerization of 3 to 11, sorbitan unsaturated fatty acid esters, and seurose fatty acids with an HLB of 10 or more. It is used in combination with one or more surfactants selected from esters and acetylated seuucrose fatty acid esters. In the case where the composition of the present invention is solid or semi-liquid at room temperature and contains solid fat in the oil or fat, a quenching plasticization step during production of a water-in-oil emulsion of an α-amylase-containing saccharide aqueous solution; This group of surfactants is effective for significantly enhancing emulsion stability during the baking process. The above polyglycerin condensed ricinoleic acid ester is usually a mono- or diester mixture of polyglycerin with a glycerin polymerization degree of 2 to 3 and condensed ricinoleic acid with a condensation degree of 3 to 5, and the amount added is determined based on the total composition. 0.1 to 2.0% is appropriate. Below 0.1%, there is virtually no emulsifying effect;
A content of 2.0% or more is unsuitable because it adversely affects the flavor of the composition. In addition, the polyglycerin fatty acid ester with a degree of polymerization of 3 to 11 used in combination with the polyglycerin condensed ricinoleic acid ester is a polyglycerin and a saturated and/or unsaturated fatty acid having 12 to 22 carbon atoms. Wide with polyester mixture
Has HLB. Further, the above-mentioned sorbitan unsaturated fatty acid ester refers to a fatty acid containing at least 50%, preferably 70% or more, of unsaturated fatty acids having 16 to 22 carbon atoms and sorbitan, or a mixture containing sorbitan as a main component and sorbitol and sorbide. It is a mono-, di- or triester of . In addition, the above-mentioned seurose fatty acid esters with HLB of 10 or more are di- and polyester mixtures mainly consisting of monoesters with saturated and/or unsaturated fatty acids having 12 to 22 carbon atoms.
Use the above. In addition, the acetylated seuucrose fatty acid ester is an ester of seuucrose with acetic acid and a saturated and/or unsaturated fatty acid having 12 to 22 carbon atoms, and almost all of the aquatic groups of seuucrose are esterified. This is what I did. Addition of one or more surfactants selected from the above polyglycerin fatty acid esters with a degree of polymerization of 3 to 11, sorbitan unsaturated fatty acid esters, seurose fatty acid esters, and acetylated seuucrose fatty acid esters. The amount is 0.1-3.0% in total based on the total composition. If it is less than 0.1%, there is no emulsifying effect, and if it is more than 3.0%, it may be difficult to dissolve.
It is not practical because it lacks the balance with polyglycerin condensed ricinoleic acid and reduces the emulsifying effect. Better emulsion stability can be obtained by using one or a combination of two or more of the food surfactants mentioned above in combination with polyglycerin condensed ricinoleic acid ester. The composition for preventing bread aging of the present invention is not limited to the type of bread, and can be used in various bread-making processes, and the amount used is selected within an appropriate range similarly to ordinary margarine and shortening. Examples of the present invention are shown below. In the examples, "parts" indicate parts by weight. Examples 1 to 18 and Comparative Examples 1 to 7 Slurry of saccharides blended at the saccharide usage ratio (parts) shown in Table 1 and α-amylase in the amount shown in Table 1 with several times the amount of water, and water From this, an α-amylase-containing saccharide aqueous solution having a saccharide concentration shown in Table 1 is obtained. Next, this α-amylase-containing saccharide aqueous solution, oils and fats mixed in the ratio (parts) of oils and fats shown in Table 1, and surfactants shown in Table 1 were added to the mixture shown in Table 1, respectively.
When using sucrose monostearate, sucrose monopalmitate, and decaglycerin monostearate as surfactants according to the amounts shown in 1, add these to the saccharide aqueous solution before using other surfactants. If so, add them to the oil or fat, then stir the aqueous saccharide solution and the oil or fat at 40 to 50°C to pre-emulsify it to form a water-in-oil emulsion, and then rapidly cool and plasticize it in a combinator to obtain the composition of the present invention. Compositions of a material and a comparative example were obtained. Usage Examples and Comparative Usage Examples Using the compositions obtained in the above Examples and Comparative Examples, bread was manufactured using the bread making formulations shown in Table 2 in the following steps.

【table】

[Table] Process Mixing of medium dough → Kneading (low speed 2 minutes, high speed 1 minute) →
Fermentation (24°C, 4 hours) → Addition of the main kneading dough excluding the compositions of Examples or Comparative Examples → Mixing (low speed 3 minutes, high speed 4 minutes)
minutes) → Add the composition of Example or Comparative Example, or SHOTTONING and sugar aqueous solution (see the notes column of Table 3) → Knead (low speed 3 minutes, high speed 4 minutes) → Floor (28
°C, 20 minutes) → Divide (one loaf 450g) → Bench (28 °C, 25 minutes) → Shape → Roast (40 °C, 45 minutes) →
Baking (220°C, 25 minutes) Table 3 shows the bread making test results using the compositions of each example or comparative example. Meaning of symbol: ◎Good, ○
Fair, △Slightly inferior, ×Poor, ××Very poor.

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〔Effect of the invention〕

The composition for preventing bread aging of the present invention prevents the aging of bread, and also hardly causes the dough to become sticky or sag, which occurs when α-amylase is used extensively in the conventional method in the bread making process, and has good mechanical suitability. It also has the effect of not impairing the

Claims (1)

[Claims] 1. A highly concentrated saccharide and/or polyhydric alcohol aqueous solution containing α-amylase is emulsified in fats and oils in a water-in-oil type using a surfactant, and can be used at room temperature or at the dough preparation stage. A composition for preventing aging of bread, characterized in that almost no α-amylase is eluted into the dough, and the emulsification is broken during baking of the dough so that the α-amylase is eluted into the dough. 2 α-amylase is the α-amylase produced by Aspergillus spp.
Amylase or α-amylase in grain germination (e.g. malt), whose content is 200 to 200 per 100g of starch as α-amylase titer based on starch saccharification ability when added to bread dough.
The composition for preventing bread aging according to claim 1, which is 500U. 3 Highly concentrated sugar and/or polyhydric alcohol aqueous solution contains glucose, fructose, xyucrose, maltose, sorbitol, maltitol,
Consisting of one or a mixture of two or more of glycerin and other oligosaccharides, with a solid content concentration of 50 to 80% by weight
The bread anti-aging composition according to claim 1, wherein the saccharide and/or polyhydric alcohol aqueous solution accounts for 1 to 30% by weight in the composition. 4. The surfactant is one or a mixture of two or more of glycerin mono (or di) fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and lecithin, and the amount added is 0.1 to 0.1 to the total composition. 5.0% by weight of the composition for preventing bread aging according to claim 1. 5. The composition for preventing bread aging according to claim 1, wherein the surfactant is a sucrose fatty acid ester with an HLB of 11 or more, and the amount added is 0.1 to 3.0% by weight based on the entire composition. thing. 6 Furthermore, lecithin and/or glycerin mono (or di) fatty acid ester is added at 0.1% to the entire composition.
The composition for preventing bread aging according to claim 5, wherein the composition is added in an amount of 2.0% by weight. 7 The surfactant is 0.1 to 2.0 of the total composition.
% by weight of polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester with a degree of polymerization of 3 to 11, sorbitan unsaturated fatty acid ester,
Seuucrose fatty acid ester with HLB10 or higher,
One or more surfactants selected from acetylated sucrose fatty acid esters 0.1~
3.0% by weight of the composition for preventing bread aging according to claim 1.