JPH0484848A - Baking improver and method for baking using the same - Google Patents
Baking improver and method for baking using the sameInfo
- Publication number
- JPH0484848A JPH0484848A JP19636090A JP19636090A JPH0484848A JP H0484848 A JPH0484848 A JP H0484848A JP 19636090 A JP19636090 A JP 19636090A JP 19636090 A JP19636090 A JP 19636090A JP H0484848 A JPH0484848 A JP H0484848A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- enzymes
- making
- improving agent
- baking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims description 23
- 235000008429 bread Nutrition 0.000 claims abstract description 48
- 102000004190 Enzymes Human genes 0.000 claims abstract description 25
- 108090000790 Enzymes Proteins 0.000 claims abstract description 25
- 229940088598 enzyme Drugs 0.000 claims abstract description 25
- 102000003820 Lipoxygenases Human genes 0.000 claims abstract description 11
- 108090000128 Lipoxygenases Proteins 0.000 claims abstract description 11
- 102000004882 Lipase Human genes 0.000 claims abstract description 10
- 108090001060 Lipase Proteins 0.000 claims abstract description 10
- 239000004367 Lipase Substances 0.000 claims abstract description 10
- 235000019421 lipase Nutrition 0.000 claims abstract description 10
- 239000000126 substance Substances 0.000 claims abstract description 8
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 6
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 6
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 6
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 21
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000000704 physical effect Effects 0.000 abstract description 2
- 239000005445 natural material Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 11
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 7
- 239000004153 Potassium bromate Substances 0.000 description 7
- 229930014626 natural product Natural products 0.000 description 7
- 229940094037 potassium bromate Drugs 0.000 description 7
- 235000019396 potassium bromate Nutrition 0.000 description 7
- 239000004129 EU approved improving agent Substances 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- ROOXNKNUYICQNP-UHFFFAOYSA-N ammonium persulfate Chemical compound [NH4+].[NH4+].[O-]S(=O)(=O)OOS([O-])(=O)=O ROOXNKNUYICQNP-UHFFFAOYSA-N 0.000 description 2
- SXDBWCPKPHAZSM-UHFFFAOYSA-M bromate Inorganic materials [O-]Br(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-M 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- 102100035882 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910001870 ammonium persulfate Inorganic materials 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- SXDBWCPKPHAZSM-UHFFFAOYSA-N bromic acid Chemical compound OBr(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-N 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000012470 frozen dough Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N linoleic acid group Chemical group C(CCCCCCC\C=C/C\C=C/CCCCC)(=O)O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 235000019626 lipase activity Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 125000001570 methylene group Chemical group [H]C([H])([*:1])[*:2] 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- JLKDVMWYMMLWTI-UHFFFAOYSA-M potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 description 1
- 239000001230 potassium iodate Substances 0.000 description 1
- 229940093930 potassium iodate Drugs 0.000 description 1
- 235000006666 potassium iodate Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は製パン改良剤、特に臭素酸カリウムを使用しな
いいわゆる天然物のみからなる新規にして安全な製パン
改良剤に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a bread improving agent, and particularly to a novel and safe bread improving agent that does not use potassium bromate and is made only of so-called natural products.
また同じく本発明はこの製パン改良剤を用いてパンを製
造する新しい製パン方法にも関する。Similarly, the present invention also relates to a new bread-making method for making bread using this bread-making improving agent.
（従来の技術）
パンの発酵を補助する目的でイースト・フードがアメリ
カで考案され、Ｃａ５Ｏ，（２４、９３％）、 ＮａＣ
Ｑ（２４，９３％）、ＮＨ４Ｃｌ１（９，３８％）、澱
粉（４０，４９％）、ＫＢｒＯ，（０，２７％）からな
る古典的なＡｒｋａｄｙタイプの処方が開発されて以来
、パンの体積や食感等を改善するためにイースト・フー
ドのほかトウコンディショナー等各種の添加剤の開発が
行われるようになった。(Prior art) Yeast food was devised in the United States for the purpose of assisting the fermentation of bread.
Since the development of the classic Arkady-type formula consisting of Q (24,93%), NH4Cl1 (9,38%), starch (40,49%), KBrO, (0,27%), the volume of bread In addition to yeast foods, various additives such as toe conditioners have been developed to improve texture and texture.
これらの添加剤の内、製パン改良剤としては、例えば臭
素酸カリウム、沃素酸カリウム、過硫酸アンモニウム等
が知られており、製パン業界では臭素酸カリウム（ブロ
ム酸カリウム、ブロメート）が多用されてきた。Among these additives, potassium bromate, potassium iodate, ammonium persulfate, etc. are known as bread improving agents, and potassium bromate (potassium bromate, bromate) is frequently used in the bread making industry. Ta.
また、最近になって臭素酸カリウムのほかに、Ｌ−アス
コルビン酸も使用されるようになったが。Recently, in addition to potassium bromate, L-ascorbic acid has also been used.
いずれも天然物は使用されておらず、現時点では、純粋
の天然物のみからなる製パン改良剤で満足するものは知
られていない。No natural products are used in any of them, and at present, there is no known satisfactory bread improving agent made only of pure natural products.
そのうえ従来既知の製パン改良剤には、製ノ（ン時間が
長いものから短いものにまで有効に対応できるものはな
く、特に製パン時間の短いものについて効果が高いもの
が少なく、製造された）（ンはその食感は硬くボッつい
て不良である。特に焼成後、時間の経過したものにその
傾向が著しく認められる。また風味が悪いという大きな
欠点も避けられない。Moreover, among the conventionally known bread-making improvers, there is no one that can effectively cope with bread-making times ranging from long to short, and there are few that are particularly effective in bread-making with short bread-making times. ) (N's texture is hard and lumpy, which is poor quality. This tendency is especially noticeable in those that have been baked for a long time. Also, the major drawback of bad flavor is unavoidable.
（発明が解決しようとする問題点）
これら既知の製パン改良剤にあって、臭素酸カリウムは
、食品安全という面から、その使用が政府によって禁止
され、また外国においても禁止あるいは禁止が検討され
ており、臭素酸カリウムに代る安全にして有効な製パン
改良剤の開発が、わが国の業界のみならず外国において
も強く望まれている。(Problems to be Solved by the Invention) Among these known bread improving agents, the use of potassium bromate is prohibited by the government from the perspective of food safety, and is also prohibited or is being considered for prohibition in foreign countries. Therefore, the development of a safe and effective bread improving agent to replace potassium bromate is strongly desired not only in the Japanese industry but also in foreign countries.
また製パン技術の面からは、製パン時間の長し）ものに
も短いものにも有効なオールラウンドタイプのすぐれた
製パン改良剤、しかも風味 品質、物理性、外観にすぐ
れたパンを製造することのできる製パン改良剤が、生業
において強く求められているのである。In addition, from the perspective of bread making technology, it is an excellent all-round bread improving agent that is effective for both long and short bread making times, and produces bread with excellent flavor, quality, physical properties, and appearance. There is a strong demand for bread improving agents that can improve bread production.
（問題点を解決するための手段）
本発明は、このような業界のニーズに一挙に応えるため
になされたものであって、天然物よりの酵素のみからな
る製パン改良剤を開発する目的でなされたものである。(Means for Solving the Problems) The present invention was made in order to meet the needs of the industry at once, and is aimed at developing a bread improving agent consisting only of enzymes derived from natural products. It has been done.
食品添加物を一切使用せず天然物のみからなり、しかも
すぐれたパンを製造できるフリータイプの製パン改良剤
は、従来知られていない新規物質である。A free-type bread improving agent that is made of natural products without using any food additives and that can produce excellent bread is a new substance that has not been previously known.
上記目的を達成するために天然物のうちより更に酵素の
みについて広範に検討した結果、遂に本発明の完成に到
ったものである。In order to achieve the above object, the present invention was finally completed as a result of extensive studies on enzymes among natural products.
すなわち本発明は、グルコースオキシダーゼ（以下、Ｇ
ＯＤということもある）に、リパーゼ及び／又はリポキ
シダーゼからなる点を重要なポイントとする製パン改良
剤、及び、それを使用する製パン法に関するものである
。That is, the present invention provides glucose oxidase (hereinafter referred to as G
The present invention relates to a bread-making improving agent which is composed of lipase and/or lipoxidase (sometimes referred to as OD), and a bread-making method using the same.
本発明に係る製パン改良剤の構成成分の内、グルコース
オキシダーゼは、グルコースを特異的に酸化してグルコ
ン酸に変える酵素であって、主としてパン生地の酸化及
びグルテンの三次構造の結合を促進する作用を有するが
、多量に使用すると生地が締りそのためパンの窯伸びも
充分でなく、パンの内相も荒れてくるので好ましくない
。Among the constituent components of the bread improving agent according to the present invention, glucose oxidase is an enzyme that specifically oxidizes glucose and converts it into gluconic acid, and has an action that mainly promotes the oxidation of bread dough and the bonding of the tertiary structure of gluten. However, if a large amount is used, the dough becomes firm and the bread does not stretch well in the oven, and the internal texture of the bread becomes rough, which is not preferable.
このＣＯＤの作用をカバーするためにリパーゼを使用す
る。リパーゼはトリグリセライドをグリセリンと脂肪酸
に分解する酵素であって、脂質を分解して界面活性物質
を生成させて、ＧＯＤの欠点である生地の締りを抑制し
て生地の伸展性を向上させてソフト化し風味も上昇せし
めるものである。また、かま伸びを促進し、パンの老化
も抑制する作用を有する。そのうえ、ＧＯＤの酸化作用
を促進するために、本発明においてはカタラーゼを使用
することも可能である。Lipase is used to cover this COD effect. Lipase is an enzyme that decomposes triglyceride into glycerin and fatty acids, and it decomposes lipids to generate surfactant substances, suppressing the tightness of the fabric, which is a drawback of GOD, and improving the extensibility of the fabric, making it soft. It also enhances the flavor. It also has the effect of promoting loaf expansion and suppressing bread staleness. Moreover, catalase can also be used in the present invention to promote the oxidative action of GOD.
本発明においては必要あれば更にリポキシダーゼを併用
する。リポキシダーゼは、リノール酸、リルン酸等のメ
チレン基を有する不飽和脂肪酸を酸化し、カロチンも酸
化する酵素であって、主として、これら不飽和脂肪酸を
酸化して生地の酸化を促進せしめることによりＣＯＤの
酸化作用をカバーし、また小麦粉中のカロチンを酸化漂
白してパンを白くし、ソフト化するものである。In the present invention, lipoxidase is further used in combination if necessary. Lipoxidase is an enzyme that oxidizes unsaturated fatty acids with methylene groups such as linoleic acid and lylunic acid, and also oxidizes carotene. It covers the oxidation effect of wheat flour, and also oxidizes and bleaches the carotene in flour to make bread whiter and softer.
これらの酵素は、車用したのでは効果が低いので２種又
は３種併用する。その使用量は、酵素力価、製パン法の
種類、長時間製法、短時間製法、原料の種類等各種ファ
クターにしたがって適宜コントロールするが、例えば短
時間製法の場合の各酵素の使用量の１例を示すと次のと
おりである。These enzymes are less effective when used in cars, so two or three types are used in combination. The amount used is appropriately controlled according to various factors such as enzyme titer, type of bread-making method, long-time manufacturing method, short-time manufacturing method, and type of raw materials. Examples are as follows.
Ｇ ＯＤ （１５００単位／ｇ）は約１〜２００ρｐｈ
ｉ、好ましくは１０〜１１００ｐｐ程度使用するのが良
い。上記範囲より少量の場合は酸化効果が低く、また逆
に過剰量使用すると生地が締りすぎたり、生地処理性が
低下するため好ましくない。リパーゼ（６００００単位
／ｇ）は、約０．００１〜０．１％、好ましくは０．０
１〜０．０５％程度使用するのが好適である。上記範囲
よりも少量の場合は生地の伸展性が低下しパンのソフト
化が充分に達成されないし、また逆に過剰量使用すると
生地がベトついたり生地処理性がなくなるため好ましく
ない。リポキシダーゼ（リポキシダーゼ含有大豆粉、５
０万単位／ｇ（ＯＹＣユニット））は、約０．０１〜ｉ
、ｏ％、好ましくは０．０５〜０．２％程度使用するの
が好適である。上記範囲よりも少量の場合は酸化効果が
低く、また逆に過剰量使用すると風味が劣化するため好
ましくない。なおこれらの使用範囲は例示のためのもの
であって、特にこれらの範囲のみに限定されるものでは
なく、必要に応じて上記範囲以外の使用量も任意に選択
することが可能である。G OD (1500 units/g) is approximately 1-200ρph
i, preferably about 10 to 1100 pp. If the amount is less than the above range, the oxidizing effect will be low, and if it is used in excess, the dough will become too tight or the dough processing properties will be reduced, which is not preferable. Lipase (60000 units/g) is about 0.001-0.1%, preferably 0.0
It is preferable to use about 1 to 0.05%. If the amount is less than the above range, the extensibility of the dough will decrease and the bread will not be made sufficiently soft, while if it is used in excess, the dough will become sticky and the dough processing properties will be impaired, which is not preferable. Lipoxidase (soybean flour containing lipoxidase, 5
00,000 units/g (OYC units)) is approximately 0.01 to i
, o%, preferably about 0.05 to 0.2%. If the amount is less than the above range, the oxidizing effect will be low, and if it is used in excess, the flavor will deteriorate, which is not preferable. Note that these usage ranges are for illustrative purposes only, and are not particularly limited to these ranges, and usage amounts outside the above ranges can be arbitrarily selected as necessary.
なお、本発明における酵素活性の単位の定義は。Furthermore, the definition of the unit of enzyme activity in the present invention is as follows.
次のとおりである。It is as follows.
ＧＯＤ活性の単位は、 ｐＨ５，１，３７℃にて、１分
間に１μ＋＊ｏｌｅのグルコースを酸化触媒する酵素活
性を１単位とする。One unit of GOD activity is the enzyme activity that catalyzes the oxidation of 1 μ+*ole of glucose per minute at pH 5, 1, and 37°C.
リパーゼ活性の単位は、オリーブ油乳化液を基質とし、
ｐ）ｌ ６．０．３７℃にて、１分間に１μｏ＋ｏｌｅ
の脂肪酸を遊離する酵素量を１０単位とする。The lipase activity unit uses olive oil emulsion as a substrate,
p)l 6. 1μo+ole per minute at 0.37℃
The amount of enzyme that releases fatty acids is 10 units.
リポキシダーゼ活性の単位は、ｐＨ９，０，２５℃にて
、リノール酸を基質とした反応液で１分間にＯｌＤ ２
３４ｎｍの値を０．００１示す活性を１単位とする（オ
リエンタル単位）。The unit of lipoxidase activity is 1 minute of Old 2
The activity exhibiting a value of 0.001 at 34 nm is defined as 1 unit (Oriental unit).
これらの酵素は、精製されたもののほか、粗製酵素も使
用することができる。また、これらの酵素は、微生物に
よる発酵法や動植物からの抽出法等によって調製するこ
とができるが、その培養物（微生物菌体、培養液、培養
濾過、抽出液等）、動植物起源の抽出液等も酵素に代え
て使用することができる。必要あればこれらを濃縮、乾
燥、又は希釈してなる処理物も使用することが可能であ
る。In addition to purified enzymes, crude enzymes can also be used. In addition, these enzymes can be prepared by fermentation methods using microorganisms, extraction methods from animals and plants, etc.; etc. can also be used in place of enzymes. If necessary, it is also possible to use processed products obtained by concentrating, drying, or diluting these.
更に必要あれば、これらの酵素含有物を直接使用するこ
ともでき、例えばリポキシダーゼとして大豆粉等各種豆
類や豆製品を使用したり、リパーゼとして米糠油を使用
したりしてもよい。Furthermore, if necessary, these enzyme-containing substances can be used directly; for example, various beans and bean products such as soybean flour may be used as lipoxidase, or rice bran oil may be used as lipase.
このようにして調製した製パン改良剤を用いてパンを製
造するには、従来から用いられている改良剤と同様に使
用すればよく、例えば生地温捏時に添加して充分混捏す
ればよい。In order to manufacture bread using the bread-making improver thus prepared, it may be used in the same manner as conventionally used improvers, for example, it may be added during kneading the dough and thoroughly kneaded.
製パン法としては、ノータイム法、ストレート法、中種
法、オーバーナイト法、低温長時間法、冷凍生地法等い
ずれの製パン法にも使用することが出来る。特に中種法
にあっては中種時と本捏時に分割して添加することも、
これら物質をいずれか一方に分離して添加して、好まし
く、中種時に両者を添加することが更に好ましい。As a bread-making method, any bread-making method such as a no-time method, a straight method, a dough method, an overnight method, a low-temperature long-time method, and a frozen dough method can be used. In particular, in the dough method, it may be added separately during the dough dough and during the main kneading.
It is preferable to add one of these substances separately, and it is more preferable to add both at the time of mixing.
更にまた１本発明に係る製パン改良剤は、フリータイプ
の改良剤であって、長時間製パン法及び短時間製パン法
のいずれにおいても自由に使用することができ、汎用性
の高い家庭用はもとより工業的用途にも特に適した改良
剤である。Furthermore, the bread improving agent according to the present invention is a free type improving agent, and can be used freely in both long-time bread making methods and short-time bread making methods, making it a highly versatile household product. It is a particularly suitable improving agent not only for commercial use but also for industrial use.
本発明によれば充分な容積のパン類が得られ更に外相、
内相、触感等も満足なものとなり、且つ作業工程も生地
のべたつき等がなく操作が容易であり、すぐれた効果が
顕著に発現する。According to the present invention, breads with sufficient volume can be obtained, and furthermore, the external phase,
The internal texture, feel, etc. are satisfactory, and the working process is easy to operate as there is no stickiness of the dough, and excellent effects are clearly exhibited.
次に本発明を更に説明する為、以下に実施例を挙げる。Next, in order to further explain the present invention, examples are given below.
実施例１
以下の配合及び工程によって、短時間製パン法にしたが
いサンプルＮｏ、ｌ〜１６のパンを製造した。Example 1 Bread samples No. 1 to 16 were manufactured according to the short-time bread making method using the following formulations and steps.
なおＮｏ、１は、対照とし改良剤を使用しなかった。Note that No. 1 was used as a control and no improving agent was used.
〔配 合〕 （％）
強力小麦粉 １００
砂 糖 ５食 塩
２シヨートニング ４
イースト ３
製パン改良剤
なお製パン改良剤としては、後記第１表に示したように
、ＧＯＤ、リパーゼ及び大豆粉（リポキシダーゼ）をそ
れぞれ所定の割合で各種配合したものを使用した（Ｎｏ
、２〜１６の計１５種類）。[Composition] (%) Strong wheat flour 100 Sugar 5 Salt
2. Shortening 4. Yeast 3. Bread making improver As shown in Table 1 below, various blends of GOD, lipase and soybean flour (lipoxidase) were used in predetermined proportions. (No
, 2 to 16, 15 types in total).
ミキシング し□Ｍ３↓Ｍ３ Ｈ８＋２捏上
げ温度 ３０℃
フロアタイム １５分
分割 ４５０ｇ
ベンチタイム １５分
焼成 ２００℃、２０分
第１表の結果から明らかなように、製パン改良剤として
は、酵素を２種以上配合した場合に有効であり、３種配
合すると更に効果が高まることが確認され、天然物のみ
からなる製パン改良剤もブロメート等を用いる従来から
の製パン改良剤の代替品となることが立証された。Mixing □M3↓M3 H8+2 Kneading temperature 30℃ Floor time 15 minutes divided 450g Bench time 15 minutes Baking 200℃, 20 minutes As is clear from the results in Table 1, two types of enzymes are used as bread improving agents. It has been confirmed that the above combinations are effective, and that the effect is further enhanced when three types are combined, and bread improving agents made only of natural products can also serve as a substitute for conventional bread improving agents that use bromates etc. Proven.
（発明の効果）
本発明に係る製パン改良剤は、天然物の酵素のみからな
るものであってきわめて安全性にすぐれた新規物質であ
る。(Effects of the Invention) The bread improving agent according to the present invention is a novel substance that is extremely safe and consists only of natural enzymes.
そのうえ本発明に係る製パン改良剤は、どのような製パ
ン法にも広く適用することができ、また長時間製パン法
及び短時間製パン法の双方にも有効なフリータイプの改
良剤であり、しかも、本製パン改良剤を用いることによ
り、ソフトで、生地の伸展性にすぐれ、外観や内相、食
感、風味にすぐれたパンを製造することができる。Moreover, the bread improving agent according to the present invention is a free-type improving agent that can be widely applied to any bread making method and is effective for both long-time bread making methods and short-time bread making methods. Moreover, by using this bread improving agent, it is possible to produce bread that is soft, has excellent dough extensibility, and has excellent appearance, internal texture, texture, and flavor.
Claims (4)
なることを特徴とする製パン改良剤。(1) A bread improving agent characterized by containing glucose oxidase and lipase.
ダーゼを含有してなることを特徴とする製パン改良剤。(2) A bread improving agent characterized by containing glucose oxidase, lipase and lipoxidase.
ポキシダーゼが、精製酵素、粗製酵素、培養物、及び／
又は含有物の形態であることを特徴とする請求項１又２
に記載の製パン改良剤。(3) Glucose oxidase, lipase and/or lipoxidase is purified enzyme, crude enzyme, culture and/or
or Claim 1 or 2, characterized in that it is in the form of a containing substance.
The bread improving agent described in .
剤を使用することを特徴とする製パン方法。(4) A bread-making method characterized by using the bread-making improver according to any one of claims 1 to 3.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19636090A JP2954673B2 (en) | 1990-07-26 | 1990-07-26 | Bread making improver and bread making method using the same |
| EP91306669A EP0468731A1 (en) | 1990-07-26 | 1991-07-22 | Bread improver and method of producing bread |
| AU81222/91A AU8122291A (en) | 1990-07-26 | 1991-07-23 | Bread improver and method of producing bread |
| CA 2047798 CA2047798A1 (en) | 1990-07-26 | 1991-07-24 | Bread improver and method of producing bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19636090A JP2954673B2 (en) | 1990-07-26 | 1990-07-26 | Bread making improver and bread making method using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0484848A true JPH0484848A (en) | 1992-03-18 |
| JP2954673B2 JP2954673B2 (en) | 1999-09-27 |
Family
ID=16356552
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP19636090A Expired - Fee Related JP2954673B2 (en) | 1990-07-26 | 1990-07-26 | Bread making improver and bread making method using the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2954673B2 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6110508A (en) * | 1992-08-21 | 2000-08-29 | Novo Nordisk A/S | Use of lipase in baking |
| US6251626B1 (en) | 1995-06-07 | 2001-06-26 | Bioteknologisk Institut | Recombinant hexose oxidase, a method of producing same and use of such enzyme |
| US6358543B1 (en) | 1995-06-07 | 2002-03-19 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| US6936289B2 (en) | 1995-06-07 | 2005-08-30 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| JP2007518406A (en) * | 2004-01-13 | 2007-07-12 | ディーエスエム アイピー アセッツ ビー．ブイ． | A novel process for enzymatic bleaching of food |
| US7745599B1 (en) | 1995-06-07 | 2010-06-29 | Danisco A/S | Hexose oxidase-encoding DNAs and methods of use thereof |
| JP2012521775A (en) * | 2009-03-31 | 2012-09-20 | ダニスコ・アクティーゼルスカブ | Darkening of extracts and prevention of malodor formation during solubilization of plant cell wall material |
| WO2014042237A1 (en) | 2012-09-14 | 2014-03-20 | 天野エンザイム株式会社 | Saccharide oxidase, and production method for same and use of same |
-
1990
- 1990-07-26 JP JP19636090A patent/JP2954673B2/en not_active Expired - Fee Related
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6110508A (en) * | 1992-08-21 | 2000-08-29 | Novo Nordisk A/S | Use of lipase in baking |
| US7727572B2 (en) | 1995-06-07 | 2010-06-01 | Danisco A/S | Recombinant hexose oxidase, a method of producing same and use of such enzyme |
| US6251626B1 (en) | 1995-06-07 | 2001-06-26 | Bioteknologisk Institut | Recombinant hexose oxidase, a method of producing same and use of such enzyme |
| US7745599B1 (en) | 1995-06-07 | 2010-06-29 | Danisco A/S | Hexose oxidase-encoding DNAs and methods of use thereof |
| US6924366B2 (en) | 1995-06-07 | 2005-08-02 | Bioteknologisk Institut | Recombinant hexose oxidase, a method of producing same and use of such enzyme |
| US8460723B2 (en) | 1995-06-07 | 2013-06-11 | Dupont Nutrition Biosciences Aps | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| US6358543B1 (en) | 1995-06-07 | 2002-03-19 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| US7544795B2 (en) | 1995-06-07 | 2009-06-09 | Danisco A/S | Recombinant hexose oxidase, a method of producing same and use of such enzyme |
| US7931924B2 (en) | 1995-06-07 | 2011-04-26 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| US6726942B2 (en) | 1995-06-07 | 2004-04-27 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| US6936289B2 (en) | 1995-06-07 | 2005-08-30 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| JP2007518406A (en) * | 2004-01-13 | 2007-07-12 | ディーエスエム アイピー アセッツ ビー．ブイ． | A novel process for enzymatic bleaching of food |
| JP2010159424A (en) * | 2004-01-13 | 2010-07-22 | Dsm Ip Assets Bv | Usage of enzyme which can carry out direct conversion of dyestuff |
| US9198452B2 (en) | 2004-01-13 | 2015-12-01 | Dsm Ip Assets B.V. | Process for food production |
| JP2012521775A (en) * | 2009-03-31 | 2012-09-20 | ダニスコ・アクティーゼルスカブ | Darkening of extracts and prevention of malodor formation during solubilization of plant cell wall material |
| WO2014042237A1 (en) | 2012-09-14 | 2014-03-20 | 天野エンザイム株式会社 | Saccharide oxidase, and production method for same and use of same |
| US10167453B2 (en) | 2012-09-14 | 2019-01-01 | Amano Enzyme Inc. | Saccharide oxidase, and production method for same and use of same |
| US11142748B2 (en) | 2012-09-14 | 2021-10-12 | Amano Enzyme Inc. | Saccharide oxidase, and production method for same and use of same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2954673B2 (en) | 1999-09-27 |
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