JPH08322456A - Production of biscuits - Google Patents

Abstract

PURPOSE: To obtain the subject product good in a swelling property, improved in a crispy texture, and good in meltability in mouths, by adding amylase and/or protease and lipoxygenase. CONSTITUTION: This method for producing a biscuit comprises adding enzymes selected from (A) lipoxygenase, (B) amylase and (C) protease to a biscuit dough before baked, subjecting the mixture to an enzymatic treatment generally at 15-50 deg.C for 30min to 12hr, molding the treated dough and subsequently baking the molded product. The enzyme A, the enzyme B and the enzyme C are preferably used in amounts of 120000-65000 units, <=10000 units and <=75 units, respectively, per kg of wheat four. A commercially available enzyme preparation is preferably used as the enzyme A. For example, an α-type enzyme may be used as the enzyme B. For example, the enzyme originated from papaya may be used as the enzyme C.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing biscuits which melt well in the mouth and have a crispy texture.

[0002]

[Prior Art and Problems] Biscuits, cookies,
Crackers, pies, etc. have been manufactured using wheat flour as a main raw material. In this production, in order to improve the swelling and texture of the finished product, lipoxygenase has been made to act on the mixed dough (Japanese Patent Publication No. 4-6323, Japanese Patent Laid-Open No. 6-32323).
3-254939). However, even with these processes,
Some products are not satisfactory in terms of mouthfeel and crispness, and a new method for further improving them has been strongly desired.

[0003]

[Means for Solving the Problems] As a result of diligent efforts, the present inventor has conducted a first invention in which a pre-baking dough is enzymatically treated by using lipoxygenase in combination with at least one of amylase and protease. The invention described in 1, 3, or 5 is referred to as the first, second, or third invention, respectively. The same shall apply hereinafter), and the second invention in which a dough before baking is treated with an enzyme in combination with ethyl alcohol, or a lipoxygenase is used. The above problems are solved by the third invention in which at least one kind of amylase or protease is used in combination with ethyl alcohol and the dough before baking is subjected to enzyme treatment.

The types of biscuits referred to in the present invention include biscuits, cookies, crackers and pies.

The lipoxygenase may be a commercially available enzyme agent.
The activity of the lipoxygenase used in the present invention is measured by the measuring method described below. The amount of lipoxygenase is 5 per 1 kg of wheat flour on which the enzyme acts.
000 to 100,000 units is good, and even 12,000
A range of ˜65,000 units is preferred.

In the present invention, as the amylase used in combination with lipoxygenase, so-called α-type amylase derived from microorganisms such as plants and molds can be used, and it is used in the range of 15,000 units or less, preferably 10,000 units or less according to the amylase activity measuring method described later. To do.

The protease used in combination with lipoxygenase according to the present invention may be of plant origin such as papaya or microbial origin such as mold, and the activity of the protease is 100 units or less, preferably 75 units by the method for measuring protease activity described later. Use within the following range.

In the present application, ethyl alcohol includes foods containing ethyl alcohol, such as sake and whiskey. The amount of alcohol used is 10% by weight or less based on the flour. There is no particular limitation on the method of addition of alcohol and the timing as long as a high concentration of alcohol does not touch the enzyme and inactivate the enzyme.

[0009] Biscuit dough, lipoxygenase according to the first invention, the second invention or the third invention, respectively,
Enzymatic treatment is performed by the action of protease, amylase and ethyl alcohol. The treatment conditions need to be adjusted depending on the type of enzyme and the amount added, but generally the treatment temperature can be 15 ° C to 50 ° C and the treatment time can be 30 minutes to 12 hours. As long as a predetermined enzyme action time can be ensured, the addition timing and order in the method for producing a normal baked confectionery are not limited, and for example, it can be dispersed in wheat flour, or dissolved or dispersed in water added during kneading and added. .

The treated dough is appropriately molded and fired by a conventional method. Although the added enzyme is inactivated by firing, it may be intentionally inactivated by steam treatment, warm bath treatment, or the like during the molding process. Depending on the type of biscuit, sugar, nuts, etc. may be sprinkled or alkali, egg yolk, etc. may be applied during the molding process.

The activity of lipoxygenase is measured by the method described below. That is, 0.2 mM Am saturated with O ₂
3 ml of monium linoleate solution (pH
9.0, 0.1M Borate-HCl buffer
(including r), 0.3 ml of an appropriately diluted enzyme solution is added, the reaction is performed at 25 ° C., and the absorbance at 234 nm in the reaction solution 3 minutes and 5 minutes after the start of the reaction is measured. Under the above conditions, the amount of enzyme that increases the absorbance at 234 nm by 0.001 per minute is defined as 1 unit.

The amylase activity is measured by the method described below. That is, 1 ml of 0.5% soluble starch solution
(PH 5.0, 0.05M Acetate buff
er is included. ) Add an appropriately diluted enzyme solution to 40 ℃
After reacting for 30 minutes in Somogyi-Nelso
The reducing sugar produced by the n method is quantified. Under the above-mentioned conditions, 1 unit is the enzymatic force that produces 1 mg of reducing sugar as glucose.

The activity of protease is measured by the method described below. That is, 5 ml of 0.6% casein solution (p
H7.5, 0.05 M phosphate buf
1 ml of an appropriately diluted enzyme solution was added to the fer, and the mixture was reacted at 30 ° C. for 10 minutes, and the precipitation reagent (concentration in sample,
5 ml of a mixed solution consisting of 0.11 M trichloroacetic acid, 0.22 M sodium acetate and 0.33 M acetic acid) was added to stop the reaction, and the mixture was allowed to stand for 20 minutes. The supernatant is obtained and the amount of tyrosine produced at 275 nm is quantified. Under these conditions, 1μ as tyrosine per minute
The enzyme power to generate mol is 1 unit.

[0014]

[Effect] Lipoxygenase, amylase and protease are all effective enzymes for improving the texture of bread and baked confectionery after baking, but their effects are limited. According to the present application, it is possible to obtain a further effect by using them together. Moreover, although the purpose of the present application can be achieved by using 100,000 units or more of lipoxygenase, 15,000 units or more of amylase, or 100 units or more of protease per 1 kg of flour, the action time can be extremely shortened or the action temperature can be reduced. It is difficult to control the production process, for example, because it must be extremely low. Further, even if 5000 units or less of lipoxygenase is used, the object of the present application can be achieved for the time being, but it requires a long action time and is not practical.

In the present application, 0.1 k / kg of flour
Although it is possible to achieve the object by using ethyl alcohol in an amount of g or more, the moldability is likely to deteriorate because the growth of gluten is inhibited. Further, since alcohol is a volatile substance, there is a danger in the firing process, which is not practical.

[0016]

The present invention will be described in more detail with reference to the following examples.

(Example 1) Based on the composition shown in Table 1, a biscuit was manufactured by a conventional method. The specifications of the enzymes used in the test product formulations (Formulations 1 to 3) were commercially available lipoxygenase agents (Nagase Biochemical, soybean-derived, with a specific activity of 124).
000 U / g) 0.04 g, that is, 4960 units by the above-mentioned lipoxygenase titer measurement method, and biozyme F which is a fungal-derived enzyme as an amylase agent (Amano Pharmaceutical Co., Ltd. 57,000 U / g)
0.008 g, that is, 456 units by the above-mentioned amylase titer measurement method and purified papain conc as a protease agent (Nagase Biochemical Co., Ltd., plant-derived and having a specific activity of 725
U / g) was added in an amount of 0.004 g, that is, 2.9 units were added individually or in combination by the above-mentioned protease titer measurement method, and after enzyme treatment at 30 ° C. for 60 minutes, molding and baking were performed. As a comparative example, a composition was prepared in which an enzyme other than lipoxygenase was not mixed at all.

The quality of the obtained biscuits was evaluated by 10 panelists based on the evaluation standard table shown in Table 2, and the average result is shown in Table 3. Furthermore, a three-point comparative study was conducted between Comparative Example and Formulation 3, and it was found that there was a difference between the two tissues at a risk rate of 5%.

[0019]

[Table 1]

[0020]

[Table 2]

[0021]

[Table 3]

(Example 2) Biscuits were trial-produced by a conventional method based on the composition shown in Table 4. The specifications of the enzyme used in the test product formulation (formulation 4) were commercially available lipoxygenase agents (produced by Nagase Biochemical Co., Ltd., derived from soybean, with a specific activity of 124000 U).
/ G) of 0.04 g, that is, 4960 units by the above-mentioned lipoxygenase titer measuring method and 8 g of food grade ethyl alcohol (66%) were added, followed by enzyme treatment at 30 ° C for 60 minutes, followed by molding and baking. As a comparative example, a composition was prepared in which enzymes other than lipoxygenase and ethyl alcohol were not added at all.

[0023]

[Table 4]

[0024]

[Table 5]

(Example 3) Based on the formulation shown in Table 6, a biscuit was manufactured by a conventional method. The specifications of the enzyme used in the test product formulation (Formulation 5 to 7) were commercially available lipoxygenase agents (Nagase Biochemical Co., Ltd., soybean-derived specific activity 124
000 U / g) 0.04 g, that is, 4960 units by the above-mentioned lipoxygenase titer measurement method, and biozyme F which is a fungal-derived enzyme as an amylase agent (Amano Pharmaceutical Co., Ltd. 57,000 U / g)
0.008 g, that is, 456 units by the above-mentioned amylase titer measurement method and purified papain conc as a protease agent (Nagase Biochemical Co., Ltd., plant-derived and having a specific activity of 725
U / g) 0.004 g, that is, 2.9 units by the above-mentioned protease titer measurement method, food grade ethyl alcohol (6
6%) 8 g, added individually or in combination, and 3
After enzyme treatment at 0 ° C. for 60 minutes, it was molded and baked. As a comparative example, a composition was prepared in which enzymes other than lipoxygenase and ethyl alcohol were not added at all.

The quality of the obtained biscuits was evaluated by 10 panelists based on the evaluation standard table shown in Table 2, and the average result is shown in Table 7. Furthermore, a three-point comparative study was carried out between the comparative example and the formulation 7, and it was found that there was a difference between the two structures at a risk rate of 0.1%.

[0027]

[Table 6]

[0028]

[Table 7]

(Example 4) Biscuits were trial-produced by a conventional method based on the composition shown in Table 8. The specifications of the enzymes used in the test product formulations (Formulations 8 to 10) are commercially available lipoxygenase agents (produced by Nagase Biochemical Co., Ltd., derived from soybean, and have a specific activity of 12).
4000 U / g), that is, 6200 units by the above-mentioned lipoxygenase titer measurement method, and bioactivity F which is an enzyme derived from mold as an amylase agent (manufactured by Amano Pharmaceutical Co., α-type derived from mold) 57,000 U / g)
0.01 g, that is, 5 by the above-mentioned amylase titer measuring method.
70 units of purified papain conc as a protease agent (Nagase Biochemical, plant-derived, specific activity 725U
/ G) 0.007 g, that is, 5 units by the above-mentioned protease titer measurement method, food grade ethyl alcohol (66%)
8 g of each was added alone or in combination, and after enzyme treatment at 30 ° C. for 60 minutes, molding and firing were performed. As a comparative example, a composition was prepared in which enzymes other than lipoxygenase and ethyl alcohol were not added at all.

The quality of the obtained biscuits was evaluated by 10 panelists based on the evaluation standard table shown in Table 2, and the average result is shown in Table 9. Furthermore, a three-point comparative study was conducted between Comparative Example and Formulation 10, and it was found that there was a difference between the two structures at a risk rate of 0.1%.

[0031]

[Table 8]

[0032]

[Table 9]

[0033]

[Effect] According to the present invention, the swelling property of the dough is improved, the crispy feeling which is one of the preferable tastes is improved as compared with the conventional one, and the melting in the mouth and the mouthfeel are greatly improved as compared with the conventional one. .

Claims (6)

[Claims] 1. A method for producing biscuits, which comprises adding at least one of amylase and protease and lipoxygenase to a biscuit dough before baking, performing enzyme treatment, and then molding and baking. 2. The amount of enzyme is 150 per kg of wheat flour.
The method for producing biscuits according to claim 1, wherein 00 units or less of amylase, 100 units or less of protease, and 5000 to 100000 units of lipoxygenase are used. 3. A method for producing biscuits, which comprises adding lipoxygenase and ethyl alcohol to an unbaked biscuit dough, performing enzyme treatment, and then molding and baking. 4. 5000 to 1000 per 1 kg of wheat flour
The process for producing biscuits according to claim 3, wherein 00 units of lipoxygenase and 0.1 kg or less of ethyl alcohol are used. 5. Production of biscuits, characterized in that at least one of amylase and protease, lipoxygenase and ethyl alcohol are added to the biscuit dough before baking, and the mixture is subjected to enzyme treatment, followed by molding and baking. Law. 6. 15000 units or less of amylase, 100 units or less of protease, and 500 per kg of wheat flour.
0 to 100,000 units of lipoxygenase and 0.1k
The method for producing biscuits according to claim 5, wherein ethyl alcohol of g or less is used.