JPWO2019188903A1 - Enzyme composition - Google Patents
Enzyme composition Download PDFInfo
- Publication number
- JPWO2019188903A1 JPWO2019188903A1 JP2020510033A JP2020510033A JPWO2019188903A1 JP WO2019188903 A1 JPWO2019188903 A1 JP WO2019188903A1 JP 2020510033 A JP2020510033 A JP 2020510033A JP 2020510033 A JP2020510033 A JP 2020510033A JP WO2019188903 A1 JPWO2019188903 A1 JP WO2019188903A1
- Authority
- JP
- Japan
- Prior art keywords
- bakery food
- present
- food dough
- dough
- bakery
- 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
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- 229940088598 enzyme Drugs 0.000 claims abstract description 112
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- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 37
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Images
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/10—Transferases (2.)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
- C12N9/18—Carboxylic ester hydrolases (3.1.1)
- C12N9/20—Triglyceride splitting, e.g. by means of lipase
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本発明の目的は、ベーカリー食品の老化を抑制するための方法を提供することにある。本発明は、(A)トランスグルタミナーゼ、(B)α−アミラーゼ及び(C)リパーゼを含む酵素組成物に関する。An object of the present invention is to provide a method for suppressing aging of bakery foods. The present invention relates to an enzyme composition comprising (A) transglutaminase, (B) α-amylase and (C) lipase.
Description
本発明は、ベーカリー食品の老化を抑制するために好適に用いられる酵素組成物に関する。また、本発明は当該酵素組成物等を利用したベーカリー食品の製造方法に関する。さらに本発明は、当該組成物等を利用したベーカリー食品の老化抑制方法に関する。 The present invention relates to an enzyme composition suitably used for suppressing aging of bakery foods. The present invention also relates to a method for producing a bakery food product using the enzyme composition or the like. Furthermore, the present invention relates to a method for suppressing aging of bakery foods using the composition or the like.
パンやスポンジケーキ等のベーカリー食品は、その製造直後から経時的に品質が低下することが知られている。このようなベーカリー食品の品質低下(老化)を抑制し、ベーカリー食品の品質を改良するために、従来、様々な方法が提案されている。 It is known that the quality of bakery foods such as bread and sponge cake deteriorates with time immediately after their production. Various methods have been conventionally proposed in order to suppress such deterioration (aging) of the quality of bakery foods and improve the quality of bakery foods.
例えば、パンの品質を改良するために、パンのドーに分枝酵素を添加する方法(特許文献1)や、トランスグルタミナーゼ、L−アスコルビン酸及びパン類用乳化剤を配合して作製したパン生地を凍結する方法(特許文献2)等が報告されている。しかし、これらの方法の老化抑制効果は、十分とは言えなかった。
またトランスグルタミナーゼを含有する油脂組成物を冷凍生地に配合し、これを焼成することにより、食感及び老化等の品質が改善されたパンを製造できることが報告されている(特許文献3)。For example, in order to improve the quality of bread, a method of adding a branching enzyme to a bread dough (Patent Document 1), or a bread dough prepared by blending transglutaminase, L-ascorbic acid and an emulsifier for breads is frozen. (Patent Document 2) and the like have been reported. However, the anti-aging effect of these methods was not sufficient.
Further, it has been reported that a bread having improved quality such as texture and aging can be produced by blending an oil / fat composition containing transglutaminase into a frozen dough and baking the dough (Patent Document 3).
本発明は、上述の事情に鑑みてなされたものであり、その解決しようとする課題は、ベーカリー食品の老化を抑制するための新規方法を提供することにある。 The present invention has been made in view of the above circumstances, and an object to be solved thereof is to provide a new method for suppressing aging of bakery foods.
本発明者らは、上述の課題を解決するべく鋭意検討した結果、特定の酵素を組み合わせてベーカリー食品生地に作用させることにより、ベーカリー食品の老化を効果的に抑制し得ることを見出し、さらに研究を重ねることによって、本発明を完成するに至った。
すなわち、本発明は以下の通りである。As a result of diligent studies to solve the above-mentioned problems, the present inventors have found that aging of bakery foods can be effectively suppressed by acting on bakery food dough in combination with specific enzymes, and further research has been conducted. The present invention has been completed by repeating the above steps.
That is, the present invention is as follows.
[1](A)トランスグルタミナーゼ、(B)α−アミラーゼ及び(C)リパーゼを含む酵素組成物。
[2]ベーカリー食品生地用である、[1]記載の酵素組成物。
[3]酵素組成物に含まれる(A)の量が、ベーカリー食品生地に含有される小麦粉1g当たり0.0001〜1000Uとなるように、ベーカリー食品生地に添加される、[1]又は[2]記載の酵素組成物。
[4]酵素組成物に含まれる(B)の量が、ベーカリー食品生地に含有される小麦粉1g当たり0.001〜1000Uとなるように、ベーカリー食品生地に添加される、[1]〜[3]のいずれか一つに記載の酵素組成物。
[5]酵素組成物に含まれる(C)の量が、ベーカリー食品生地に含有される小麦粉1g当たり0.0001〜1000Uとなるように、ベーカリー食品生地に添加される、[1]〜[4]のいずれか一つに記載の酵素組成物。
[6]ベーカリー食品の老化抑制用である、[1]〜[5]のいずれか一つに記載の酵素組成物。
[7](A)トランスグルタミナーゼ、(B)α−アミラーゼ及び(C)リパーゼを含有するベーカリー食品生地。
[8](A)の含有量が、ベーカリー食品生地に含有される小麦粉1g当たり、0.0001〜1000Uである、[7]記載のベーカリー食品生地。
[9](B)の含有量が、ベーカリー食品生地に含有される小麦粉1g当たり、0.001〜1000Uである、[7]又は[8]記載のベーカリー食品生地。
[10](C)の含有量が、ベーカリー食品生地に含有される小麦粉1g当たり、0.0001〜1000Uである、[7]〜[9]のいずれか一つに記載のベーカリー食品生地。
[11](A)トランスグルタミナーゼ、(B)α−アミラーゼ及び(C)リパーゼをベーカリー食品生地に添加することを含む、ベーカリー食品の製造方法。
[12]ベーカリー食品生地に添加される(A)の量が、ベーカリー食品生地に含有される小麦粉1g当たり0.0001〜1000Uである、[11]記載の製造方法。
[13]ベーカリー食品生地に添加される(B)の量が、ベーカリー食品生地に含有される小麦粉1g当たり0.001〜1000Uである、[11]又は[12]記載の製造方法。
[14]ベーカリー食品生地に添加される(C)の量が、ベーカリー食品生地に含有される小麦粉1g当たり0.0001〜1000Uである、[11]〜[13]のいずれか一つに記載の製造方法。
[15]ベーカリー食品が、老化が抑制されたベーカリー食品である、[11]〜[14]のいずれか一つに記載の製造方法。
[16](A)トランスグルタミナーゼ、(B)α−アミラーゼ及び(C)リパーゼをベーカリー食品生地に添加することを含む、ベーカリー食品の老化抑制方法。
[17]ベーカリー食品生地に添加される(A)の量が、ベーカリー食品生地に含有される小麦粉1g当たり0.0001〜1000Uである、[16]記載の方法。
[18]ベーカリー食品生地に添加される(B)の量が、ベーカリー食品生地に含有される小麦粉1g当たり0.001〜1000Uである、[16]又は[17]記載の方法。
[19]ベーカリー食品生地に添加される(C)の量が、ベーカリー食品生地に含有される小麦粉1g当たり0.0001〜1000Uである、[16]〜[18]のいずれか一つに記載の方法。[1] An enzyme composition containing (A) transglutaminase, (B) α-amylase and (C) lipase.
[2] The enzyme composition according to [1], which is used for bakery food dough.
[3] [1] or [2] is added to the bakery food dough so that the amount of (A) contained in the enzyme composition is 0.0001 to 1000 U per 1 g of flour contained in the bakery food dough. ] The enzyme composition described.
[4] [1] to [3] are added to the bakery food dough so that the amount of (B) contained in the enzyme composition is 0.001 to 1000 U per 1 g of flour contained in the bakery food dough. ] The enzyme composition according to any one of.
[5] [1] to [4] are added to the bakery food dough so that the amount of (C) contained in the enzyme composition is 0.0001 to 1000 U per 1 g of flour contained in the bakery food dough. ] The enzyme composition according to any one of.
[6] The enzyme composition according to any one of [1] to [5], which is used for suppressing aging of bakery foods.
[7] A bakery food dough containing (A) transglutaminase, (B) α-amylase and (C) lipase.
[8] The bakery food dough according to [7], wherein the content of (A) is 0.0001 to 1000 U per 1 g of flour contained in the bakery food dough.
[9] The bakery food dough according to [7] or [8], wherein the content of (B) is 0.001 to 1000 U per 1 g of flour contained in the bakery food dough.
[10] The bakery food dough according to any one of [7] to [9], wherein the content of (C) is 0.0001 to 1000 U per 1 g of flour contained in the bakery food dough.
[11] A method for producing a bakery food product, which comprises adding (A) transglutaminase, (B) α-amylase and (C) lipase to the bakery food dough.
[12] The production method according to [11], wherein the amount of (A) added to the bakery food dough is 0.0001 to 1000 U per 1 g of flour contained in the bakery food dough.
[13] The production method according to [11] or [12], wherein the amount of (B) added to the bakery food dough is 0.001 to 1000 U per 1 g of flour contained in the bakery food dough.
[14] The amount of (C) added to the bakery food dough is 0.0001 to 1000 U per 1 g of flour contained in the bakery food dough, according to any one of [11] to [13]. Production method.
[15] The production method according to any one of [11] to [14], wherein the bakery food is a bakery food in which aging is suppressed.
[16] A method for suppressing aging of bakery foods, which comprises adding (A) transglutaminase, (B) α-amylase and (C) lipase to bakery food dough.
[17] The method according to [16], wherein the amount of (A) added to the bakery food dough is 0.0001 to 1000 U per 1 g of flour contained in the bakery food dough.
[18] The method according to [16] or [17], wherein the amount of (B) added to the bakery food dough is 0.001 to 1000 U per 1 g of flour contained in the bakery food dough.
[19] The amount of (C) added to the bakery food dough is 0.0001 to 1000 U per 1 g of flour contained in the bakery food dough, according to any one of [16] to [18]. Method.
本発明によれば、ベーカリー食品の老化を抑制でき、老化が抑制されたベーカリー食品を提供できる。
本発明によれば、老化が抑制されたベーカリー食品の製造に好適に用いられ得る酵素組成物、ベーカリー食品生地を提供できる。
本発明によれば、老化が抑制されたベーカリー食品の製造方法及びベーカリー食品の老化抑制方法を提供できる。According to the present invention, the aging of the bakery food can be suppressed, and the bakery food in which the aging is suppressed can be provided.
According to the present invention, it is possible to provide an enzyme composition and a bakery food dough that can be suitably used for producing a bakery food in which aging is suppressed.
According to the present invention, it is possible to provide a method for producing a bakery food in which aging is suppressed and a method for suppressing aging in bakery food.
(本発明の酵素組成物)
本発明の酵素組成物は、(A)トランスグルタミナーゼ(本明細書において単に「(A)」と称する場合がある)、(B)α−アミラーゼ(本明細書において単に「(B)」と称する場合がある)及び(C)リパーゼ(本明細書において単に「(C)」と称する場合がある)を含むことを主たる特徴とする。(Enzyme composition of the present invention)
The enzyme compositions of the present invention are (A) transglutaminase (sometimes referred to simply as "(A)" herein), (B) α-amylase (simply referred to herein as "(B)"). The main feature is to include (sometimes) and (C) lipase (sometimes referred to simply as "(C)" herein).
[(A)トランスグルタミナーゼ]
トランスグルタミナーゼは、タンパク質やペプチド中のグルタミン残基を供与体とし、リジン残基を受容体とするアシル転移反応を触媒する活性を有する酵素であり、例えば、哺乳動物由来のもの、魚類由来のもの、微生物由来のもの等、種々の起源のものが知られている。本発明において用いられるトランスグルタミナーゼは、上述の活性を有すればその起源は特に制限されず、いかなる起源のトランスグルタミナーゼであっても使用でき、また組み換え酵素を使用してもよい。本発明において用いられるトランスグルタミナーゼは市販品であってもよく、具体例としては、味の素社より「アクティバ」(登録商標)TGという商品名で市販されている微生物由来のトランスグルタミナーゼ等が挙げられる。[(A) Transglutaminase]
Transglutaminase is an enzyme having an activity of catalyzing an acyl transfer reaction using a glutamine residue in a protein or peptide as a donor and a lysine residue as a receptor. For example, those derived from mammals and those derived from fish. , Those of various origins such as those derived from microorganisms are known. The origin of the transglutaminase used in the present invention is not particularly limited as long as it has the above-mentioned activity, any transglutaminase of any origin can be used, and a recombinant enzyme may be used. The transglutaminase used in the present invention may be a commercially available product, and specific examples thereof include a microorganism-derived transglutaminase commercially available under the trade name "Activa" (registered trademark) TG from Ajinomoto Co., Inc.
本発明においてトランスグルタミナーゼの活性単位は、次のように測定され、かつ、定義される。
ベンジルオキシカルボニル−L−グルタミニルグリシンとヒドロキシルアミンを基質としてトランスグルタミナーゼに作用させ、ヒドロキサム酸にトリクロロ酢酸存在下で鉄錯体を形成させた後、525nmでの吸光度を測定し、ヒドロキサム酸の量を検量線より求め、酵素活性を算出する。37℃、pH6.0で1分間に1μモルのヒドロキサム酸を生成する酵素量を1U(ユニット)と定義する。In the present invention, the active unit of transglutaminase is measured and defined as follows.
Using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, it acts on transglutaminase to form an iron complex with hydroxamic acid in the presence of trichloroacetic acid, and then the absorbance at 525 nm is measured to determine the amount of hydroxamic acid. Obtain from the calibration curve and calculate the enzyme activity. The amount of enzyme that produces 1 μmol of hydroxamic acid per minute at 37 ° C. and pH 6.0 is defined as 1 U (unit).
[(B)α−アミラーゼ]
α−アミラーゼは、デンプン分子の直鎖構造(アミロース)、分岐構造(アミロペクチン)を切断してデキストリンとマルトースとに分解する活性を有する酵素であり、例えば、微生物由来のもの、植物由来のもの、動物由来のもの等、種々の起源のものが知られている。本発明において用いられるα−アミラーゼは、上述の活性を有すればその起源は特に制限されず、いかなる起源のα−アミラーゼであっても使用でき、また組み換え酵素を使用してもよい。本発明において用いられるα−アミラーゼは、好ましくは微生物由来のものであり、微生物由来のα−アミラーゼとしては、例えば、アスペルギルス属菌(例、アスペルギルス・ニガー(Aspergillus niger)、アスペルギルス・オリザエ(Aspergillus oryzae)、アスペルギルス・エスピー(Aspergillus sp)等)由来のα−アミラーゼ、バチルス属菌(例、バチルス・アミロリクエファシエンス(Bacillus amyloliquefaciens)等)由来のα−アミラーゼ等が挙げられる。本発明において用いられるα−アミラーゼは市販品であってもよく、具体例としては、ビオザイムA(天野エンザイム社製)、ノバミル10000BG、ノバミル3DBG(いずれもノボザイムズジャパン社製)、スミチームL、スミチームAS(いずれも新日本化学工業社製)等が挙げられる。[(B) α-amylase]
α-Amylase is an enzyme having an activity of cleaving the linear structure (amylose) and branched structure (amylopectin) of starch molecules and decomposing them into dextrin and maltose. Those of various origins, such as those of animal origin, are known. The origin of the α-amylase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and any α-amylase of any origin can be used, and a recombinant enzyme may be used. The α-amylase used in the present invention is preferably derived from a microorganism, and examples of the α-amylase derived from a microorganism include Aspergillus spp. (Example, Aspergillus niger) and Aspergillus oryzae. ), Α-amylase derived from Aspergillus sp, etc.), α-amylase derived from Bacillus spp. (Example, Bacillus amyloliquefaciens, etc.), and the like. The α-amylase used in the present invention may be a commercially available product, and specific examples thereof include Biozyme A (manufactured by Amano Enzymes), Novamil 10000BG, Novamil 3DBG (all manufactured by Novozymes Japan), Sumiteam L, and the like. Examples include Sumiteam AS (both manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.).
本発明においてα−アミラーゼの活性単位は、次のように測定され、かつ、定義される。
ブロックp−ニトロフェニルマルトヘプタオサイドを基質としてα−アミラーゼを作用させる。その後、生成したp−ニトロフェニルマルトサッカライドを耐熱性α−グルコシダーゼで分解しリン酸三ナトリウムで反応停止させ、生成したp−ニトロフェノールを410nmでの吸光度を測定する。1分間で1μモルのp−ニトロフェノールを遊離させる酵素量を1U(ユニット)と定義する。In the present invention, the active unit of α-amylase is measured and defined as follows.
Α-Amylase is allowed to act on the block p-nitrophenyl maltoheptaoside as a substrate. Then, the produced p-nitrophenyl maltosaccharide is decomposed with heat-resistant α-glucosidase, the reaction is stopped with trisodium phosphate, and the absorbance of the produced p-nitrophenol at 410 nm is measured. The amount of enzyme that liberates 1 μmol of p-nitrophenol in 1 minute is defined as 1 U (unit).
[(C)リパーゼ]
リパーゼは、グリセリン脂肪酸エステルを脂肪酸とグリセロールとに加水分解する活性を有する酵素であり、トリアシルグリセロール リパーゼ(triacylglycerol lipase)、トリアシルグリセリド リパーゼ(triacylglyceride lipase)等と称されるものを包含する。リパーゼには、微生物由来のもの、植物由来のもの、動物由来のもの等、種々の起源のものが知られているが、本発明において用いられるリパーゼは、上述の活性を有すればその起源は特に制限されず、いかなる起源のリパーゼであっても使用でき、また組み換え酵素を使用してもよい。本発明において用いられるリパーゼは、好ましくは微生物由来のものであり、微生物由来のリパーゼとしては、例えば、アスペルギルス属菌(例、アスペルギルス・ニガー(Aspergillus niger)等)由来のリパーゼ、リゾプス属菌(例、リゾプス・オリザエ(Rhizopus oryzae)等)由来のリパーゼ、カンジダ属菌由来のリパーゼ、ペニシリウム属菌由来のリパーゼ等が挙げられる。本発明において用いられるリパーゼは市販品であってもよく、具体例としては、リパーゼA「アマノ」6、リパーゼDF「アマノ」15(いずれも天野エンザイム社製)、リポパン50BG(ノボザイムズジャパン社製)、パナモアゴールデン、ベイクザイムL80.000B(いずれもDSM社製)等が挙げられる。[(C) Lipase]
Lipase is an enzyme having an activity of hydrolyzing glycerin fatty acid ester into fatty acid and glycerol, and includes those called triacylglycerol lipase, triacylglyceride lipase and the like. Lipases of various origins such as those derived from microorganisms, those derived from plants, and those derived from animals are known, but the lipase used in the present invention has the above-mentioned activity, and the origin of the lipase is The lipase of any origin can be used without particular limitation, and a recombinant enzyme may be used. The lipase used in the present invention is preferably derived from microorganisms, and examples of the lipase derived from microorganisms include lipases derived from Aspergillus spp. (Example, Aspergillus niger, etc.) and Rhizopus spp. , Rhizopus oryzae, etc.), lipase derived from Rhizopus oryzae, lipase derived from Rhizopus oryzae, and the like. The lipase used in the present invention may be a commercially available product, and specific examples thereof include lipase A "Amano" 6, lipase DF "Amano" 15 (all manufactured by Amano Enzymes), and lipopan 50BG (Novozymes Japan). , Panamore Golden, Bakezyme L80.000B (all manufactured by DSM) and the like.
本発明においてリパーゼの活性単位は、次のように測定され、かつ、定義される。
オリーブ油100mLと2%PVA試液150mLを乳化させて基質とし、当該基質5mLにマッキルベイン緩衝液(pH7.0)4mL及び酵素液1mLを混和し、37℃にて60分間反応させ、反応停止後、生成した脂肪酸を滴定法で測定する。遊離したオレイン酸1μモルに相当する酸を遊離させる酵素量を1U(ユニット)と定義する。In the present invention, the active unit of lipase is measured and defined as follows.
本発明の酵素組成物に含まれる(A)の量は、本発明の酵素組成物1g当たり、通常0.0001U以上であり、好ましくは0.001U以上であり、特に好ましくは0.01U以上である。また当該量は、本発明の酵素組成物1g当たり、通常1000U以下であり、好ましくは100U以下であり、より好ましくは10U以下であり、特に好ましくは1U以下である。 The amount of (A) contained in the enzyme composition of the present invention is usually 0.0001 U or more, preferably 0.001 U or more, and particularly preferably 0.01 U or more, per 1 g of the enzyme composition of the present invention. is there. The amount is usually 1000 U or less, preferably 100 U or less, more preferably 10 U or less, and particularly preferably 1 U or less, per 1 g of the enzyme composition of the present invention.
本発明の酵素組成物に含まれる(B)の量は、本発明の酵素組成物1g当たり、通常0.001U以上であり、好ましくは0.01U以上であり、より好ましくは0.1U以上であり、特に好ましくは1U以上である。また当該量は、本発明の酵素組成物1g当たり、通常1000U以下であり、好ましくは100U以下であり、より好ましくは50U以下であり、特に好ましくは10U以下である。 The amount of (B) contained in the enzyme composition of the present invention is usually 0.001 U or more, preferably 0.01 U or more, and more preferably 0.1 U or more per 1 g of the enzyme composition of the present invention. Yes, especially preferably 1U or more. The amount is usually 1000 U or less, preferably 100 U or less, more preferably 50 U or less, and particularly preferably 10 U or less, per 1 g of the enzyme composition of the present invention.
本発明の酵素組成物に含まれる(C)の量は、本発明の酵素組成物1g当たり、通常0.0001U以上であり、好ましくは0.001U以上であり、より好ましくは0.01U以上であり、特に好ましくは0.1U以上である。また当該量は、本発明の酵素組成物1g当たり、通常1000U以下であり、好ましくは100U以下であり、より好ましくは50U以下であり、特に好ましくは30U以下である。 The amount of (C) contained in the enzyme composition of the present invention is usually 0.0001 U or more, preferably 0.001 U or more, and more preferably 0.01 U or more per 1 g of the enzyme composition of the present invention. Yes, particularly preferably 0.1 U or more. The amount is usually 1000 U or less, preferably 100 U or less, more preferably 50 U or less, and particularly preferably 30 U or less, per 1 g of the enzyme composition of the present invention.
本発明の酵素組成物に含まれる(A)の量と(B)の量との比率は特に制限されないが、ベーカリー食品の老化を効果的に抑制し得ることから、活性比で、好ましくは(A):(B)=1:10〜1200であり、より好ましくは(A):(B)=1:100〜1000であり、更に好ましくは(A):(B)=1:200〜700であり、特に好ましくは(A):(B)=1:250〜350である。 The ratio of the amount of (A) to the amount of (B) contained in the enzyme composition of the present invention is not particularly limited, but the activity ratio is preferably (because it can effectively suppress the aging of bakery foods). A): (B) = 1: 10 to 1200, more preferably (A): (B) = 1: 100 to 1000, and even more preferably (A) :( B) = 1: 200 to 700. It is particularly preferable that (A): (B) = 1: 250 to 350.
本発明の酵素組成物に含まれる(A)の量と(C)の量との比率は特に制限されないが、ベーカリー食品の老化を効果的に抑制し得ることから、活性比で、好ましくは(A):(C)=1:1〜300であり、より好ましくは(A):(C)=1:10〜200であり、特に好ましくは(A):(C)=1:50〜150である。 The ratio of the amount of (A) to the amount of (C) contained in the enzyme composition of the present invention is not particularly limited, but the activity ratio is preferably (because it can effectively suppress the aging of bakery foods). A): (C) = 1: 1 to 300, more preferably (A): (C) = 1: 10 to 200, and particularly preferably (A): (C) = 1: 50 to 150. Is.
本発明の酵素組成物の形態は特に制限されず、例えば、固体状(粉末状、顆粒状等を含む)、液体状(スラリー状等を含む)、ゲル状、ペースト状等が挙げられる。 The form of the enzyme composition of the present invention is not particularly limited, and examples thereof include a solid form (including a powder form, a granular form, etc.), a liquid form (including a slurry form, etc.), a gel form, and a paste form.
本発明の酵素組成物は、(A)、(B)及び(C)のみからなるものであってよいが、これらに加えて、食品用の酵素製剤に慣用の基剤をさらに含有するものであってもよい。当該基剤としては、例えば、澱粉、デキストリン、シクロデキストリン、糖類(例、乳糖、ショ糖、グルコース等)、蛋白質(例、動植物性蛋白質等)、塩類(塩化ナトリウム等)、水、油脂類等が挙げられる。 The enzyme composition of the present invention may consist only of (A), (B) and (C), but in addition to these, it further contains a base commonly used in enzyme preparations for foods. There may be. Examples of the base include starch, dextrin, cyclodextrin, sugars (eg, lactose, sucrose, glucose, etc.), proteins (eg, animal and vegetable proteins, etc.), salts (sodium chloride, etc.), water, fats and oils, etc. Can be mentioned.
本発明の酵素組成物は、本発明の目的を損なわない限り、(A)、(B)及び(C)に加えて、例えば、賦形剤、pH調整剤、酸化防止剤、増粘安定剤、乳化剤、甘味料(例、砂糖等)、食塩、有機塩類、無機塩類、調味料、酸味料、香辛料、着色料、発色剤等を更に含有してよい。 In addition to (A), (B) and (C), the enzyme composition of the present invention may contain, for example, an excipient, a pH adjuster, an antioxidant, a thickening stabilizer, as long as the object of the present invention is not impaired. , Emulsifiers, sweeteners (eg, sugar, etc.), salt, organic salts, inorganic salts, seasonings, acidulants, spices, colorants, color formers and the like may be further contained.
本発明の酵素組成物の製造は、食品用の酵素製剤の製造に慣用の方法又はそれに準ずる方法により行い得る。 The enzyme composition of the present invention can be produced by a method conventionally used for producing an enzyme preparation for foods or a method similar thereto.
本発明の酵素組成物に含まれる(A)、(B)及び(C)は、全てが一つの製剤に含有されてよいが、(A)、(B)及び(C)が二つ以上の製剤に含有されてもよい。(A)、(B)及び(C)が二つ以上の製剤に含有される場合、本発明の酵素組成物は、例えば、(A)、(B)及び(C)をそれぞれ単独で含有する製剤を組み合わせたものや、(A)、(B)及び(C)のいずれか一つを含有する製剤と、残りの二つを含有する製剤とを組み合わせたもの等であってよい。
本発明の酵素組成物に含まれる(A)、(B)及び(C)が二つ以上の製剤に含有される場合、本発明の酵素組成物に含まれる(A)、(B)及び(C)の量は、各製剤に含まれる(A)、(B)及び(C)の量を合計して算出される。All of (A), (B) and (C) contained in the enzyme composition of the present invention may be contained in one preparation, but (A), (B) and (C) are two or more. It may be contained in the formulation. When (A), (B) and (C) are contained in two or more preparations, the enzyme composition of the present invention contains, for example, (A), (B) and (C) alone. It may be a combination of preparations, a preparation containing any one of (A), (B) and (C), and a combination of a preparation containing the remaining two.
When (A), (B) and (C) contained in the enzyme composition of the present invention are contained in two or more preparations, they are contained in the enzyme composition of the present invention (A), (B) and ( The amount of C) is calculated by summing up the amounts of (A), (B) and (C) contained in each preparation.
本発明の酵素組成物は、ベーカリー食品生地に添加して用いられ得、すなわち本発明の酵素組成物は、ベーカリー食品生地用の酵素組成物であってよい。本発明において「ベーカリー食品」とは、小麦粉を主成分とする生地を焼成して得られる食品をいい、具体的には、パン、スポンジケーキ、ホットケーキ、ドーナッツ、クレープ、パイ、タルト、ペイストリー、ビスケット、クッキー、クラッカー、プレッツェル等が挙げられるが、これらに制限されない。またベーカリー食品の製造に用いられる、小麦粉を主成分とする生地を、本発明において「ベーカリー食品生地」ともいい、詳細には「ベーカリー食品生地」とは、主成分である小麦粉、その他の食品原料(例、糖類、食塩、油脂類、イースト、乳製品等)に水等を加えて、混練、混捏することによって得られ、焼成されていないものを意味する。ベーカリー食品生地の具体例としては、パン生地、スポンジケーキ生地、ホットケーキ生地、ドーナッツ生地、クレープ生地、パイ生地、タルト生地、ペイストリー生地、ビスケット生地、クッキー生地、クラッカー生地、プレッツェル生地等が挙げられるが、これらに制限されない。
本発明において、小麦粉を「主成分とする」生地とは、生地における小麦粉の含有量が、生地に対して、通常30重量%以上であり、好ましくは50重量%以上である生地を意味する。The enzyme composition of the present invention can be used by being added to a bakery food dough, that is, the enzyme composition of the present invention may be an enzyme composition for a bakery food dough. In the present invention, the "bakery food" refers to a food obtained by baking a dough containing wheat flour as a main component, and specifically, bread, sponge cake, pancake, donut, crepe, pie, tart, pastry. , Biscuits, cookies, crackers, pretzels, etc., but are not limited to these. Further, the dough containing wheat flour as a main component used in the production of bakery foods is also referred to as "bakery food dough" in the present invention, and more specifically, "bakery food dough" refers to wheat flour as a main component and other food raw materials. It is obtained by adding water or the like to (eg, sugars, salt, fats and oils, yeast, dairy products, etc.), kneading and kneading, and means unbaked food. Specific examples of bakery food dough include bread dough, sponge cake dough, hot cake dough, donut dough, crepe dough, pie dough, tart dough, pastry dough, biscuits dough, cookie dough, cracker dough, pretzel dough and the like. However, it is not limited to these.
In the present invention, the dough "mainly composed" of wheat flour means a dough in which the content of wheat flour in the dough is usually 30% by weight or more, preferably 50% by weight or more, based on the dough.
本発明の酵素組成物を添加し得るベーカリー食品生地に主成分として含有される小麦粉の種類は特に制限されないが、例えば、薄力粉、中力粉、準強力粉、強力粉等が挙げられ、製パン性の観点から、好ましくは準強力粉、強力粉である。これらの小麦粉は、一種単独で用いてよく、又は二種以上を組み合わせて用いてもよい。 The type of flour contained as a main component in the bakery food dough to which the enzyme composition of the present invention can be added is not particularly limited, and examples thereof include soft flour, medium-strength flour, semi-strong flour, strong flour, etc. From the viewpoint, it is preferably a semi-strong flour or a strong flour. These flours may be used alone or in combination of two or more.
本発明の酵素組成物を添加し得るベーカリー食品生地は、小麦粉を主成分とするものであれば、本発明の目的を損なわない限り、小麦粉以外の食品原料を任意で含有してよい。そのような食品原料としては、例えば、糖類(例、砂糖、異性化液糖、水あめ、トレハロース、糖アルコール等)、食塩、油脂類(例、ショートニング、マーガリン、バター、ラード、パーム油やオリーブオイル等の植物油等)、イースト、イーストフード、卵、乳、乳製品(例、スキムミルク、加糖練乳、ホエーパウダー等)、小麦粉以外の穀粉(例、大豆粉等)、蛋白質(例、グルテン等)及びその分解物、果実、酸化剤(例、ビタミンC、臭素酸カリウム等)、還元剤(例、システイン、シスチン及びそれらの塩等)、乳化剤(例、レシチン、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル、ステアロイル乳酸塩等)、膨張剤(例、炭酸水素ナトリウム、炭酸水素アンモニウム等)、漂白剤(例、過硫酸アンモニウム等)、調味料、酸味料、香辛料、香料等が挙げられる。本発明の酵素組成物を添加し得るベーカリー食品生地は、本発明の目的を損なわない限り、(A)、(B)及び(C)以外の酵素(例えば、グルコアミラーゼ、セルラーゼ、ヘミセルラーゼ、プロテアーゼ、グルコースオキシダーゼ、ペントサナーゼ等)を含有してもよい。 The bakery food dough to which the enzyme composition of the present invention can be added may optionally contain a food material other than wheat flour as long as it contains wheat flour as a main component, as long as the object of the present invention is not impaired. Such food ingredients include, for example, sugars (eg sugar, isomerized liquid sugar, water candy, trehalose, sugar alcohol, etc.), salt, fats and oils (eg shortening, margarine, butter, lard, palm oil and olive oil). Vegetable oils, etc.), yeast, yeast foods, eggs, milk, dairy products (eg, skim milk, sweetened lecithin, whey powder, etc.), grain flour other than wheat flour (eg, soybean flour, etc.), proteins (eg, gluten, etc.) and Degradants, fruits, oxidizing agents (eg, vitamin C, potassium bromide, etc.), reducing agents (eg, cysteine, cystine and salts thereof, etc.), emulsifiers (eg, lecithin, sucrose fatty acid esters, sorbitan fatty acid esters, etc. Examples thereof include glycerin fatty acid esters, stearoyl lactates, etc.), swelling agents (eg, sodium hydrogen carbonate, ammonium hydrogen carbonate, etc.), bleaching agents (eg, ammonium persulfate, etc.), seasonings, acidulants, spices, fragrances, and the like. The bakery food dough to which the enzyme composition of the present invention can be added may contain enzymes other than (A), (B) and (C) (eg, glucoamylase, cellulase, hemicellulase, protease) as long as the object of the present invention is not impaired. , Glucose oxidase, pentosanase, etc.) may be contained.
本発明の酵素組成物は、好ましくはパン生地、スポンジケーキ生地、ホットケーキ生地、ドーナッツ生地、クレープ生地、パイ生地、タルト生地、ペイストリー生地、ビスケット生地、クッキー生地、クラッカー生地及びプレッツェル生地からなる群より選択される少なくとも一つのベーカリー食品生地用の酵素組成物であり、中でもパン、スポンジケーキ、ホットケーキ、ドーナッツは、より老化抑制が課題となりやすいことから、本発明の酵素組成物は、パン生地、スポンジケーキ生地、ホットケーキ生地及びドーナッツ生地からなる群より選択される少なくとも一つのベーカリー食品生地用の酵素組成物として特に好ましく用いられ得る。 The enzyme composition of the present invention preferably comprises a group consisting of bread dough, sponge cake dough, hot cake dough, donut dough, crepe dough, pie dough, tart dough, pastry dough, biscuits dough, cookie dough, cracker dough and pretzel dough. The enzyme composition for at least one bakery food dough is more selected, and among them, bread, sponge cake, hot cake, and donut are more likely to have an problem of suppressing aging. Therefore, the enzyme composition of the present invention is a bread dough. It can be particularly preferably used as an enzyme composition for at least one bakery food dough selected from the group consisting of sponge cake dough, hot cake dough and donut dough.
本発明の酵素組成物をベーカリー食品生地に添加する方法及び条件は特に限定されず、本発明の酵素組成物の形態やベーカリー食品生地の種類等に応じて自体公知の方法又はそれに準ずる方法で行い得る。本発明の酵素組成物をベーカリー食品生地に添加する時期は、ベーカリー食品生地の焼成前であれば特に限定されないが、例えば、ベーカリー食品生地の製造中、ベーカリー食品生地の製造後等が挙げられる。ベーカリー食品生地を製造する前の原料に本発明の酵素組成物を添加してもよい。 The method and conditions for adding the enzyme composition of the present invention to the bakery food dough are not particularly limited, and the method is known or similar depending on the form of the enzyme composition of the present invention, the type of the bakery food dough, and the like. obtain. The time when the enzyme composition of the present invention is added to the bakery food dough is not particularly limited as long as it is before the baking of the bakery food dough, and examples thereof include during the production of the bakery food dough and after the production of the bakery food dough. The enzyme composition of the present invention may be added to the raw material before producing the bakery food dough.
本発明の酵素組成物は、ベーカリー食品の老化を効果的に抑制し得ることから、ベーカリー食品生地に含有される(A)の量が、ベーカリー食品生地に含有される小麦粉1g当たり、0.0001U以上(より好ましくは0.001U以上、特に好ましくは0.01U以上)となるようにベーカリー食品生地に添加されることが好ましい。また本発明の酵素組成物は、ベーカリー食品の老化を効果的に抑制し得ることから、ベーカリー食品生地に含有される(A)の量が、ベーカリー食品生地に含有される小麦粉1g当たり、1000U以下(より好ましくは10U以下、特に好ましくは1U以下)となるようにベーカリー食品生地に添加されることが好ましい。 Since the enzyme composition of the present invention can effectively suppress the aging of bakery foods, the amount of (A) contained in the bakery food dough is 0.0001 U per 1 g of wheat flour contained in the bakery food dough. It is preferable to add it to the bakery food dough so as to be more than 0.001 U or more, particularly preferably 0.01 U or more. Further, since the enzyme composition of the present invention can effectively suppress the aging of bakery foods, the amount of (A) contained in the bakery food dough is 1000 U or less per 1 g of wheat flour contained in the bakery food dough. It is preferably added to the bakery food dough so as to be (more preferably 10 U or less, particularly preferably 1 U or less).
本発明の酵素組成物は、ベーカリー食品の老化を効果的に抑制し得ることから、本発明の酵素組成物に含まれる(A)の量が、ベーカリー食品生地に含有される小麦粉1g当たり、0.0001U以上(より好ましくは0.001U以上、特に好ましくは0.01U以上)となるようにベーカリー食品生地に添加されることが好ましい。また本発明の酵素組成物は、ベーカリー食品の老化を効果的に抑制し得ることから、本発明の酵素組成物に含まれる(A)の量が、ベーカリー食品生地に含有される小麦粉1g当たり、1000U以下(より好ましくは10U以下、特に好ましくは1U以下)となるようにベーカリー食品生地に添加されることが好ましい。 Since the enzyme composition of the present invention can effectively suppress the aging of bakery foods, the amount of (A) contained in the enzyme composition of the present invention is 0 per 1 g of wheat flour contained in the bakery food dough. It is preferably added to the bakery food dough so as to be .0001 U or more (more preferably 0.001 U or more, particularly preferably 0.01 U or more). Further, since the enzyme composition of the present invention can effectively suppress the aging of the bakery food, the amount of (A) contained in the enzyme composition of the present invention is per 1 g of wheat flour contained in the bakery food dough. It is preferably added to the bakery food dough so as to be 1000 U or less (more preferably 10 U or less, particularly preferably 1 U or less).
本発明の酵素組成物は、ベーカリー食品の老化を効果的に抑制し得ることから、ベーカリー食品生地に含有される(B)の量が、ベーカリー食品生地に含有される小麦粉1g当たり、0.001U以上(より好ましくは0.1U以上、特に好ましくは1U以上)となるようにベーカリー食品生地に添加されることが好ましい。また本発明の酵素組成物は、ベーカリー食品の老化を効果的に抑制し得ることから、ベーカリー食品生地に含有される(B)の量が、ベーカリー食品生地に含有される小麦粉1g当たり、1000U以下(より好ましくは50U以下、特に好ましくは10U以下)となるようにベーカリー食品生地に添加されることが好ましい。 Since the enzyme composition of the present invention can effectively suppress the aging of bakery foods, the amount of (B) contained in the bakery food dough is 0.001 U per 1 g of wheat flour contained in the bakery food dough. It is preferable to add it to the bakery food dough so as to be more than 0.1 U or more, particularly preferably 1 U or more. Further, since the enzyme composition of the present invention can effectively suppress the aging of bakery foods, the amount of (B) contained in the bakery food dough is 1000 U or less per 1 g of wheat flour contained in the bakery food dough. It is preferably added to the bakery food dough so as to be (more preferably 50 U or less, particularly preferably 10 U or less).
本発明の酵素組成物は、ベーカリー食品の老化を効果的に抑制し得ることから、本発明の酵素組成物に含まれる(B)の量が、ベーカリー食品生地に含有される小麦粉1g当たり、0.001U以上(より好ましくは0.1U以上、特に好ましくは1U以上)となるようにベーカリー食品生地に添加されることが好ましい。また本発明の酵素組成物は、ベーカリー食品の老化を効果的に抑制し得ることから、本発明の酵素組成物に含まれる(B)の量が、ベーカリー食品生地に含有される小麦粉1g当たり、1000U以下(より好ましくは50U以下、特に好ましくは10U以下)となるようにベーカリー食品生地に添加されることが好ましい。 Since the enzyme composition of the present invention can effectively suppress the aging of bakery foods, the amount of (B) contained in the enzyme composition of the present invention is 0 per 1 g of wheat flour contained in the bakery food dough. It is preferably added to the bakery food dough so as to be .001 U or more (more preferably 0.1 U or more, particularly preferably 1 U or more). Further, since the enzyme composition of the present invention can effectively suppress the aging of the bakery food, the amount of (B) contained in the enzyme composition of the present invention is per 1 g of wheat flour contained in the bakery food dough. It is preferably added to the bakery food dough so as to be 1000 U or less (more preferably 50 U or less, particularly preferably 10 U or less).
本発明の酵素組成物は、ベーカリー食品の老化を効果的に抑制し得ることから、ベーカリー食品生地に含有される(C)の量が、ベーカリー食品生地に含有される小麦粉1g当たり、0.0001U以上(より好ましくは0.01U以上、特に好ましくは0.1U以上)となるようにベーカリー食品生地に添加されることが好ましい。また本発明の酵素組成物は、ベーカリー食品の老化を効果的に抑制し得ることから、ベーカリー食品生地に含有される(C)の量が、ベーカリー食品生地に含有される小麦粉1g当たり、1000U以下(より好ましくは50U以下、特に好ましくは30U以下)となるようにベーカリー食品生地に添加されることが好ましい。 Since the enzyme composition of the present invention can effectively suppress the aging of bakery foods, the amount of (C) contained in the bakery food dough is 0.0001 U per 1 g of wheat flour contained in the bakery food dough. It is preferable to add it to the bakery food dough so as to be more than 0.01 U or more, particularly preferably 0.1 U or more. Further, since the enzyme composition of the present invention can effectively suppress the aging of bakery foods, the amount of (C) contained in the bakery food dough is 1000 U or less per 1 g of wheat flour contained in the bakery food dough. It is preferably added to the bakery food dough so as to be (more preferably 50 U or less, particularly preferably 30 U or less).
本発明の酵素組成物は、ベーカリー食品の老化を効果的に抑制し得ることから、本発明の酵素組成物に含まれる(C)の量が、ベーカリー食品生地に含有される小麦粉1g当たり、0.0001U以上(より好ましくは0.01U以上、特に好ましくは0.1U以上)となるようにベーカリー食品生地に添加されることが好ましい。また本発明の酵素組成物は、ベーカリー食品の老化を効果的に抑制し得ることから、本発明の酵素組成物に含まれる(C)の量が、ベーカリー食品生地に含有される小麦粉1g当たり、1000U以下(より好ましくは50U以下、特に好ましくは30U以下)となるようにベーカリー食品生地に添加されることが好ましい。 Since the enzyme composition of the present invention can effectively suppress the aging of bakery foods, the amount of (C) contained in the enzyme composition of the present invention is 0 per 1 g of wheat flour contained in the bakery food dough. It is preferably added to the bakery food dough so as to be .0001 U or more (more preferably 0.01 U or more, particularly preferably 0.1 U or more). Further, since the enzyme composition of the present invention can effectively suppress the aging of the bakery food, the amount of (C) contained in the enzyme composition of the present invention is per 1 g of wheat flour contained in the bakery food dough. It is preferably added to the bakery food dough so as to be 1000 U or less (more preferably 50 U or less, particularly preferably 30 U or less).
本発明の酵素組成物は、ベーカリー食品の老化抑制用の酵素組成物として好適に用いられ得る。本発明においてベーカリー食品の「老化」とは、ベーカリー食品の品質(例、食味、食感等)が経時的に低下する現象をいい、主にベーカリー食品の食感が経時的に硬くなることに起因している。かかるベーカリー食品の硬化は、ベーカリー食品に含まれる澱粉は加熱されることによって膨化し糊化(α化)するが、この糊化した澱粉の少なくとも一部が経時的に水分を失ってβ化することによると考えられている。ベーカリー食品の老化の程度は、一態様としてベーカリー食品が角食パンである場合、例えば、後述の実施例に示されるように、クラム(角食パンの内相部分)の硬化速度を測定、算出すること等によって評価できるが、当該方法に制限されるものでなく、自体公知の方法又はそれに準ずる方法で行い得る。
また本発明においてベーカリー食品の老化の「抑制」とは、ベーカリー食品の老化を防止すること又は遅延させることをいう。The enzyme composition of the present invention can be suitably used as an enzyme composition for suppressing aging of bakery foods. In the present invention, "aging" of a bakery food means a phenomenon in which the quality of the bakery food (eg, taste, texture, etc.) deteriorates with time, and the texture of the bakery food becomes hard with time. It is due. In the hardening of the bakery food, the starch contained in the bakery food is swollen and gelatinized (gelatinized) by heating, but at least a part of the gelatinized starch loses water over time and becomes β. It is believed that this is the case. The degree of aging of the bakery food is, in one aspect, when the bakery food is a square loaf bread, for example, as shown in Examples described later, the curing rate of the crumb (internal phase portion of the square loaf bread) is measured and calculated. Although it can be evaluated by the above method, the method is not limited to the method, and the method can be performed by a method known per se or a method similar thereto.
Further, in the present invention, "suppression" of aging of bakery food means preventing or delaying aging of bakery food.
本発明の酵素組成物は、ベーカリー食品の焼成1日後(特に好ましくは焼成1日後から7日後まで)の老化(例、硬化等)抑制用の酵素組成物としてより好ましく用いられ得る。 The enzyme composition of the present invention can be more preferably used as an enzyme composition for suppressing aging (eg, curing, etc.) 1 day after baking (particularly preferably from 1 day to 7 days after baking) of a bakery food.
本発明の酵素組成物は、好ましくはパン、スポンジケーキ、ホットケーキ、ドーナッツ、クレープ、パイ、タルト、ペイストリー、ビスケット、クッキー、クラッカー及びプレッツェルからなる群より選択される少なくとも一つのベーカリー食品の老化抑制用の酵素組成物であり、中でもパン、スポンジケーキ、ホットケーキ、ドーナッツは、より老化抑制が課題となりやすいことから、本発明の酵素組成物は、パン、スポンジケーキ、ホットケーキ及びドーナッツからなる群より選択される少なくとも一つのベーカリー食品の老化抑制用の酵素組成物として特に好ましく用いられ得る。 The enzyme composition of the present invention preferably comprises the aging of at least one bakery food selected from the group consisting of bread, sponge cake, hot cake, donut, crepe, pie, tart, pastry, biscuits, cookies, crackers and pretzels. The enzyme composition of the present invention comprises bread, sponge cake, hot cake and donuts because it is an enzyme composition for suppression, and among them, bread, sponge cake, hot cake and donuts are more likely to have an issue of suppressing aging. It can be particularly preferably used as an enzyme composition for suppressing aging of at least one bakery food selected from the group.
本発明によれば、本発明の酵素組成物を含有するベーカリー食品生地が提供される。
また本発明によれば、(A)トランスグルタミナーゼ、(B)α−アミラーゼ及び(C)リパーゼを含有するベーカリー食品生地も提供される。
本明細書中、これらのベーカリー食品生地を、まとめて「本発明のベーカリー食品生地」と称する場合がある。According to the present invention, a bakery food dough containing the enzyme composition of the present invention is provided.
The present invention also provides a bakery food dough containing (A) transglutaminase, (B) α-amylase and (C) lipase.
In the present specification, these bakery food doughs may be collectively referred to as "the bakery food dough of the present invention".
本発明のベーカリー食品生地における(A)の含有量は、ベーカリー食品の老化を効果的に抑制し得ることから、ベーカリー食品生地に含有される小麦粉1g当たり、好ましくは0.0001U以上、より好ましくは0.001U以上、特に好ましくは0.01U以上である。また当該含有量は、ベーカリー食品の老化を効果的に抑制し得ることから、ベーカリー食品生地に含有される小麦粉1g当たり、好ましくは1000U以下、より好ましくは10U以下、特に好ましくは1U以下である。 Since the content of (A) in the bakery food dough of the present invention can effectively suppress the aging of the bakery food, it is preferably 0.0001 U or more, more preferably 0.0001 U or more, per 1 g of wheat flour contained in the bakery food dough. It is 0.001 U or more, particularly preferably 0.01 U or more. Further, since the aging of the bakery food can be effectively suppressed, the content is preferably 1000 U or less, more preferably 10 U or less, and particularly preferably 1 U or less, per 1 g of wheat flour contained in the bakery food dough.
本発明のベーカリー食品生地における(B)の含有量は、ベーカリー食品の老化を効果的に抑制し得ることから、ベーカリー食品生地に含有される小麦粉1g当たり、好ましくは0.001U以上、より好ましくは0.1U以上、特に好ましくは1U以上である。また当該含有量は、ベーカリー食品の老化を効果的に抑制し得ることから、ベーカリー食品生地に含有される小麦粉1g当たり、好ましくは1000U以下、より好ましくは50U以下、特に好ましくは10U以下である。 Since the content of (B) in the bakery food dough of the present invention can effectively suppress the aging of the bakery food, it is preferably 0.001 U or more, more preferably 0.001 U or more, per 1 g of wheat flour contained in the bakery food dough. It is 0.1 U or more, particularly preferably 1 U or more. Further, since the aging of the bakery food can be effectively suppressed, the content is preferably 1000 U or less, more preferably 50 U or less, and particularly preferably 10 U or less, per 1 g of wheat flour contained in the bakery food dough.
本発明のベーカリー食品生地における(C)の含有量は、ベーカリー食品の老化を効果的に抑制し得ることから、ベーカリー食品生地に含有される小麦粉1g当たり、好ましくは0.0001U以上、より好ましくは0.01U以上、特に好ましくは0.1U以上である。また当該含有量は、ベーカリー食品の老化を効果的に抑制し得ることから、ベーカリー食品生地に含有される小麦粉1g当たり、好ましくは1000U以下、より好ましくは50U以下、特に好ましくは30U以下である。 Since the content of (C) in the bakery food dough of the present invention can effectively suppress the aging of the bakery food, it is preferably 0.0001 U or more, more preferably 0.0001 U or more, per 1 g of wheat flour contained in the bakery food dough. It is 0.01 U or more, particularly preferably 0.1 U or more. Further, since the aging of the bakery food can be effectively suppressed, the content is preferably 1000 U or less, more preferably 50 U or less, and particularly preferably 30 U or less per 1 g of wheat flour contained in the bakery food dough.
本発明のベーカリー食品生地における(A)の含有量と(B)の含有量との比率は特に制限されないが、ベーカリー食品の老化を効果的に抑制し得ることから、活性比で、好ましくは(A):(B)=1:10〜1200であり、より好ましくは(A):(B)=1:100〜1000であり、更に好ましくは(A):(B)=1:200〜700であり、特に好ましくは(A):(B)=1:250〜350である。 The ratio of the content of (A) to the content of (B) in the bakery food dough of the present invention is not particularly limited, but since aging of the bakery food can be effectively suppressed, the activity ratio is preferably ( A): (B) = 1: 10 to 1200, more preferably (A): (B) = 1: 100 to 1000, and even more preferably (A) :( B) = 1: 200 to 700. It is particularly preferable that (A): (B) = 1: 250 to 350.
本発明のベーカリー食品生地における(A)の含有量と(C)の含有量との比率は特に制限されないが、ベーカリー食品の老化を効果的に抑制し得ることから、活性比で、好ましくは(A):(C)=1:1〜300であり、より好ましくは(A):(C)=1:10〜200であり、特に好ましくは(A):(C)=1:50〜150である。 The ratio of the content of (A) to the content of (C) in the bakery food dough of the present invention is not particularly limited, but since aging of the bakery food can be effectively suppressed, the activity ratio is preferably ( A): (C) = 1: 1 to 300, more preferably (A): (C) = 1: 10 to 200, and particularly preferably (A): (C) = 1: 50 to 150. Is.
本発明のベーカリー食品生地における、本発明の酵素組成物の含有量は、本発明のベーカリー食品生地における(A)、(B)及び(C)の含有量が、上述の範囲内となるように適宜調整すればよく、特に制限されない。 The content of the enzyme composition of the present invention in the bakery food dough of the present invention is such that the contents of (A), (B) and (C) in the bakery food dough of the present invention are within the above range. It may be adjusted as appropriate, and is not particularly limited.
本発明のベーカリー食品生地は、焼成されてベーカリー食品が製造され得るものであれば、その種類は特に制限されないが、例えば、本発明の酵素組成物を添加し得るベーカリー食品生地の説明(上述)において例示したものと同様のものが挙げられる。 The type of the bakery food dough of the present invention is not particularly limited as long as it can be baked to produce a bakery food, but for example, a description of the bakery food dough to which the enzyme composition of the present invention can be added (described above). The same as those illustrated in the above can be mentioned.
本発明のベーカリー食品生地は、小麦粉を主成分とすることが好ましく、すなわち、本発明のベーカリー食品生地における小麦粉の含有量は、生地に対して、通常30重量%以上であり、好ましくは50重量%以上である。本発明のベーカリー食品生地における小麦粉の含有量の上限は特に制限されないが、生地に対して、通常90重量%以下であり、好ましくは80重量%以下である。本発明のベーカリー食品生地が主成分とする小麦粉の種類は特に制限されないが、例えば、本発明の酵素組成物を添加し得るベーカリー食品生地の説明(上述)において、当該ベーカリー食品生地に主成分として含有される小麦粉の種類として例示したものと同様のものが挙げられる。 The bakery food dough of the present invention preferably contains wheat flour as a main component, that is, the content of wheat flour in the bakery food dough of the present invention is usually 30% by weight or more, preferably 50% by weight, based on the dough. % Or more. The upper limit of the content of wheat flour in the bakery food dough of the present invention is not particularly limited, but is usually 90% by weight or less, preferably 80% by weight or less, based on the dough. The type of wheat flour whose main component is the bakery food dough of the present invention is not particularly limited. For example, in the description of the bakery food dough to which the enzyme composition of the present invention can be added (described above), as the main component of the bakery food dough. Examples of the types of wheat flour contained include those similar to those exemplified.
本発明のベーカリー食品生地は、小麦粉を主成分とするものであれば、本発明の目的を損なわない限り、小麦粉以外の食品原料を任意で含有してよい。そのような食品原料としては、本発明の酵素組成物を添加し得るベーカリー食品生地の説明(上述)において、当該ベーカリー食品生地が含有し得る食品原料として例示したものと同様のものが挙げられる。 As long as the bakery food dough of the present invention contains wheat flour as a main component, it may optionally contain food raw materials other than wheat flour as long as the object of the present invention is not impaired. Examples of such food raw materials include those similar to those exemplified as the food raw materials that can be contained in the bakery food dough in the description of the bakery food dough to which the enzyme composition of the present invention can be added (described above).
本発明のベーカリー食品生地の製造方法は特に限定されず、ベーカリー食品生地の種類等に応じて自体公知の方法又はそれに準ずる方法で行い得る。例えば、本発明のベーカリー食品生地は、小麦粉、その他の食品原料に水を加えて混捏すること等によって製造できる。 The method for producing the bakery food dough of the present invention is not particularly limited, and it can be produced by a method known per se or a method similar thereto depending on the type of the bakery food dough and the like. For example, the bakery food dough of the present invention can be produced by adding water to flour and other food ingredients and kneading them.
本発明のベーカリー食品生地は、流通形態等に応じて冷蔵処理、冷凍処理等に供してもよく、すなわち本発明のベーカリー食品生地は、冷蔵品、冷凍品等として提供され得る。 The bakery food dough of the present invention may be subjected to refrigeration treatment, freezing treatment or the like depending on the distribution form or the like, that is, the bakery food dough of the present invention may be provided as a refrigerated product, a frozen product or the like.
本発明のベーカリー食品生地は、老化が抑制されたベーカリー食品の製造に好ましく用いられ得る。本発明のベーカリー食品生地は、焼成1日後(特に好ましくは焼成1日後から7日後まで)の老化(例、硬化等)が抑制されたベーカリー食品の製造に、より好ましく用いられ得る。 The bakery food dough of the present invention can be preferably used in the production of bakery foods in which aging is suppressed. The bakery food dough of the present invention can be more preferably used for producing a bakery food in which aging (eg, hardening, etc.) is suppressed after 1 day of baking (particularly preferably from 1 day to 7 days after baking).
(本発明の製造方法)
本発明は、(A)トランスグルタミナーゼ、(B)α−アミラーゼ及び(C)リパーゼをベーカリー食品生地に添加することを含む、ベーカリー食品の製造方法(本明細書中、単に「本発明の製造方法」と称する場合がある)も提供する。
本発明の製造方法において用いられる(A)トランスグルタミナーゼ、(B)α−アミラーゼ及び(C)リパーゼは、それぞれ本発明の酵素組成物において説明したトランスグルタミナーゼ((A))、α−アミラーゼ((B))及びリパーゼ((C))と同様であり、好ましい態様も同様である。(Manufacturing method of the present invention)
The present invention comprises adding (A) transglutaminase, (B) α-amylase and (C) lipase to a bakery food dough (in the present specification, simply "the production method of the present invention". May be referred to as).
The (A) transglutaminase, (B) α-amylase and (C) lipase used in the production method of the present invention are the transglutaminase ((A)) and α-amylase (()) described in the enzyme composition of the present invention, respectively. It is the same as B)) and lipase ((C)), and the preferred embodiment is also the same.
本発明の製造方法によって製造されるベーカリー食品は特に制限されないが、例えば、本発明の酵素組成物の説明(上述)において例示したものと同様のものが挙げられる。 The bakery food produced by the production method of the present invention is not particularly limited, and examples thereof include the same as those exemplified in the description of the enzyme composition of the present invention (above).
本発明の製造方法において、ベーカリー食品生地への(A)、(B)及び(C)の添加は、ベーカリー食品生地に添加される(A)、(B)及び(C)の量が、本発明のベーカリー食品生地における(A)、(B)及び(C)の含有量の範囲(上述)と同様となるように行い得る。 In the production method of the present invention, the addition of (A), (B) and (C) to the bakery food dough is based on the amount of (A), (B) and (C) added to the bakery food dough. It can be carried out in the same manner as the content range (above) of (A), (B) and (C) in the bakery food dough of the present invention.
本発明の製造方法において、ベーカリー食品生地に添加される(A)の量と(B)の量との比率は特に制限されないが、当該比率が、本発明のベーカリー食品生地における(A)の含有量と(B)の含有量との比率の範囲(上述)と同様となるように行い得る。
また本発明の製造方法において、ベーカリー食品生地に添加される(A)の量と(C)の量との比率は特に制限されないが、当該比率が、本発明のベーカリー食品生地における(A)の含有量と(C)の含有量との比率の範囲(上述)と同様となるように行い得る。In the production method of the present invention, the ratio of the amount of (A) to the amount of (B) added to the bakery food dough is not particularly limited, but the ratio is the content of (A) in the bakery food dough of the present invention. It can be done in the same manner as the range of the ratio of the amount and the content of (B) (described above).
Further, in the production method of the present invention, the ratio of the amount of (A) to the amount of (C) added to the bakery food dough is not particularly limited, but the ratio is the ratio of (A) in the bakery food dough of the present invention. It can be done in the same manner as the range of the ratio of the content to the content of (C) (described above).
本発明の製造方法は、(A)、(B)及び(C)を個別に添加してよいが、(A)、(B)及び(C)を添加前に予め混合し、得られた混合物を添加してもよい。(A)、(B)及び(C)の添加は、本発明の酵素組成物を使用して行われてもよい。
(A)、(B)及び(C)を個別に添加する場合、添加の順序及び間隔は特に制限されず、例えば(A)、(B)、(C)の順序、あるいはその逆の順序等で添加してよい。また(A)、(B)及び(C)を同時に添加してもよい。In the production method of the present invention, (A), (B) and (C) may be added individually, but (A), (B) and (C) are mixed in advance before addition to obtain a mixture. May be added. The addition of (A), (B) and (C) may be carried out using the enzyme composition of the present invention.
When (A), (B) and (C) are added individually, the order and intervals of addition are not particularly limited, and for example, the order of (A), (B), (C), or vice versa, etc. May be added with. Further, (A), (B) and (C) may be added at the same time.
(A)、(B)及び(C)をベーカリー食品生地に添加する方法及び条件は特に限定されず、ベーカリー食品の種類等に応じて適宜設定できる。(A)、(B)及び(C)をベーカリー食品生地に添加する時期は、ベーカリー食品生地の焼成前であれば特に限定されないが、例えば、ベーカリー食品生地の製造中、ベーカリー食品生地の完成後等が挙げられる。ベーカリー食品生地を製造する前の原料に本発明の酵素組成物を添加してもよい。 The method and conditions for adding (A), (B) and (C) to the bakery food dough are not particularly limited, and can be appropriately set according to the type of bakery food and the like. The timing of adding (A), (B) and (C) to the bakery food dough is not particularly limited as long as it is before the baking of the bakery food dough, but for example, during the production of the bakery food dough and after the completion of the bakery food dough. And so on. The enzyme composition of the present invention may be added to the raw material before producing the bakery food dough.
ベーカリー食品生地に添加された(A)、(B)及び(C)は、ベーカリー食品生地を焼成すると失活するため、ベーカリー食品生地に(A)、(B)及び(C)が十分に作用し得るよう、本発明のベーカリー食品生地は、(A)、(B)及び(C)の添加から焼成までの間に、5分間以上(より好ましくは30分間以上)、5〜30℃(より好ましくは10〜25℃)の条件下に置かれることが好ましい。 Since (A), (B) and (C) added to the bakery food dough are inactivated when the bakery food dough is baked, (A), (B) and (C) sufficiently act on the bakery food dough. As such, the bakery food dough of the present invention has a temperature of 5 to 30 ° C. (more preferably 30 minutes or more) for 5 minutes or more (more preferably 30 minutes or more) between the addition of (A), (B) and (C) and baking. It is preferably placed under the condition of 10 to 25 ° C.).
本発明の製造方法は、(A)、(B)及び(C)をベーカリー食品生地に添加することに加えて、ベーカリー食品の製造において慣用の処理工程、調理工程を、製造するベーカリー食品の種類等に応じて適宜含んでよい。例えば、本発明の製造方法は、(A)、(B)及び(C)が添加されたベーカリー食品生地を焼成することを更に含み得る。(A)、(B)及び(C)が添加されたベーカリー食品生地を焼成する方法及び条件(例、焼成温度、焼成時間等)は特に限定されず、製造するベーカリー食品の種類等に応じて適宜設定できるが、ベーカリー食品生地を焼成する際の焼成温度は通常120〜250℃であり、焼成時間は通常10〜180分間である。 In the production method of the present invention, in addition to adding (A), (B) and (C) to the bakery food dough, a type of bakery food that produces a conventional processing step and cooking process in the production of bakery food. Etc. may be included as appropriate. For example, the production method of the present invention may further include baking the bakery food dough to which (A), (B) and (C) have been added. The method and conditions for baking the bakery food dough to which (A), (B) and (C) are added (eg, baking temperature, baking time, etc.) are not particularly limited, and depend on the type of bakery food to be produced. Although it can be set as appropriate, the baking temperature at the time of baking the bakery food dough is usually 120 to 250 ° C., and the baking time is usually 10 to 180 minutes.
一態様として、本発明の製造方法により製造されるベーカリー食品がパンである場合、本発明の製造方法は、慣用の製パン方法(例、ストレート法、ノータイム法、液種法、中種法等)を全て包含し得る。 In one aspect, when the bakery food produced by the production method of the present invention is bread, the production method of the present invention is a conventional bread production method (eg, straight method, no-time method, liquid type method, medium seed method, etc.). ) Can be included.
本発明の製造方法は、好ましくはパン、スポンジケーキ、ホットケーキ、ドーナッツ、クレープ、パイ、タルト、ペイストリー、ビスケット、クッキー、クラッカー及びプレッツェルからなる群より選択される少なくとも一つのベーカリー食品の製造方法であり、中でもパン、スポンジケーキ、ホットケーキ、ドーナッツは、より老化抑制が課題となりやすいことから、本発明の製造方法は、より好ましくはパン、スポンジケーキ、ホットケーキ及びドーナッツからなる群より選択される少なくとも一つのベーカリー食品の製造方法である。 The production method of the present invention preferably produces at least one bakery food selected from the group consisting of bread, sponge cake, pancakes, donuts, crepes, pies, tart, pastries, biscuits, cookies, crackers and pretzels. Among them, bread, sponge cake, pancake, and donut are more likely to have an issue of suppressing aging. Therefore, the production method of the present invention is more preferably selected from the group consisting of bread, sponge cake, pancake, and donut. It is a method for producing at least one bakery food.
本発明の製造方法によれば、老化が抑制されたベーカリー食品を製造できる。本発明の製造方法によれば、焼成1日後(より好ましくは焼成1日後から7日後まで)の老化(例、硬化等)が抑制されたベーカリー食品を好ましく製造できる。 According to the production method of the present invention, bakery foods in which aging is suppressed can be produced. According to the production method of the present invention, it is possible to preferably produce a bakery food in which aging (eg, curing, etc.) is suppressed after 1 day of baking (more preferably from 1 day to 7 days after baking).
(本発明の老化抑制方法)
本発明は、(A)トランスグルタミナーゼ、(B)α−アミラーゼ及び(C)リパーゼをベーカリー食品生地に添加することを含む、ベーカリー食品の老化抑制方法(本明細書中、単に「本発明の方法」と称する場合がある)も提供する。
本発明の方法において用いられる(A)トランスグルタミナーゼ、(B)α−アミラーゼ及び(C)リパーゼは、それぞれ本発明の酵素組成物において説明したトランスグルタミナーゼ((A))、α−アミラーゼ((B))及びリパーゼ((C))と同様であり、好ましい態様も同様である。
本発明の方法は、特に断りのない限り、本発明の製造方法と同様に実施し得、好ましい態様も同様である。(Method for suppressing aging of the present invention)
The present invention comprises a method for suppressing aging of bakery foods, which comprises adding (A) transglutaminase, (B) α-amylase and (C) lipase to bakery food dough (in the present specification, simply "the method of the present invention". May be referred to as).
The (A) transglutaminase, (B) α-amylase and (C) lipase used in the method of the present invention are the transglutaminase ((A)) and α-amylase ((B), respectively, described in the enzyme composition of the present invention. )) And lipase ((C)), and the preferred embodiment is also the same.
Unless otherwise specified, the method of the present invention can be carried out in the same manner as the production method of the present invention, and preferred embodiments are also the same.
本発明の方法は、好ましくはパン、スポンジケーキ、ホットケーキ、ドーナッツ、クレープ、パイ、タルト、ペイストリー、ビスケット、クッキー、クラッカー及びプレッツェルからなる群より選択される少なくとも一つのベーカリー食品の老化抑制方法であり、中でもパン、スポンジケーキ、ホットケーキ、ドーナッツは、より老化抑制が課題となりやすいことから、本発明の方法は、より好ましくはパン、スポンジケーキ、ホットケーキ及びドーナッツからなる群より選択される少なくとも一つのベーカリー食品の老化抑制方法である。 The method of the present invention preferably comprises at least one bakery food anti-aging method selected from the group consisting of bread, sponge cake, pancakes, donuts, crepes, pies, tart, pastries, biscuits, cookies, crackers and pretzels. Among them, bread, sponge cake, pancake, and donut are more likely to have an issue of suppressing aging. Therefore, the method of the present invention is more preferably selected from the group consisting of bread, sponge cake, pancake, and donut. It is a method for suppressing aging of at least one bakery food.
本発明の方法によれば、ベーカリー食品の老化を抑制することができる。本発明の方法によれば、焼成1日後(より好ましくは焼成1日後から7日後まで)のベーカリー食品の老化(例、硬化等)を好ましく抑制することができる。 According to the method of the present invention, aging of bakery foods can be suppressed. According to the method of the present invention, aging (eg, curing, etc.) of bakery foods 1 day after baking (more preferably from 1 day to 7 days after baking) can be preferably suppressed.
以下の実施例において本発明を更に具体的に説明するが、本発明はこれらの例によってなんら限定されるものではない。 The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples.
(実施例1)
[パン生地の作製]
ショートニングを除く下表1記載の原料、トランスグルタミナーゼ(味の素社製、「アクティバ」(登録商標)TG:強力粉1g当たり0.0195U)、α−アミラーゼ(天野エンザイム社製、ビオザイムA:強力粉1g当たり6U)及びリパーゼ(天野エンザイム社製、リパーゼDF「アマノ」15:強力粉1g当たり2U)を、縦型ミキサー(関東混合機工業社製、HPi20M)を使用して、低速(130rpm)にて5分間、次いで中高速(250rpm)にて6分間ミキシング(混捏)した後、高速(310rpm)にて1分間ミキシング(混捏)後、ショートニングを加え、更に低速(130rpm)にて3分間、次いで中高速(250rpm)にて5分間ミキシング(混捏)した後、高速(310rpm)にて1分間ミキシング(混捏)することにより、パン生地を作製した。作製したパン生地の内部温度(捏上温度)は、22℃であった。(Example 1)
[Making bread dough]
Ingredients listed in Table 1 below, excluding shortening, transglutaminase (Ajinomoto Co., Inc., "Activa" (registered trademark) TG: 0.0195 U per 1 g of strong flour), α-amylase (Amano Enzyme Co., Ltd., Biozyme A: 6 U per 1 g of strong flour) ) And lipase (manufactured by Amano Enzyme, Lipase DF "Amano" 15: 2 U per 1 g of strong flour) using a vertical mixer (manufactured by Kanto Mixer Industry Co., Ltd., HPi20M) at low speed (130 rpm) for 5 minutes. Then, after mixing (mixing) at medium and high speed (250 rpm) for 6 minutes, mixing (mixing) at high speed (310 rpm) for 1 minute, shortening is added, and then at low speed (130 rpm) for 3 minutes, then medium and high speed (250 rpm). ) For 5 minutes and then mixed (kneaded) at high speed (310 rpm) for 1 minute to prepare a bread dough. The internal temperature (kneading temperature) of the prepared bread dough was 22 ° C.
[パンの製造]
作製したパン生地にフロアータイムを20分間行った後、パン生地を50gずつに分割し、ベンチタイムを20分間行った。次いで、パン生地をモルダーにて角食パン形に型詰めして成型した後、急速凍結させ(−35℃、120分間)、凍結後は−25℃で冷凍保存した。冷凍保存後のパン生地を20℃、湿度70%条件下で150分間静置することにより解凍してから、ホイロ(発酵器、35℃、湿度75%)内に入れ、80〜90分間発酵させた後、電気式3段オーブンを使用して、上火210℃、下火210℃で35分間焼成することにより、角食パンを製造した。[Bread making]
After the floor time was applied to the prepared dough for 20 minutes, the dough was divided into 50 g portions and the bench time was applied for 20 minutes. Next, the bread dough was molded into a square loaf shape with a moulder, rapidly frozen (−35 ° C., 120 minutes), and after freezing, stored frozen at −25 ° C. The bread dough after freezing was thawed by allowing it to stand at 20 ° C. and 70% humidity for 150 minutes, and then placed in a proofer (fermenter, 35 ° C., 75% humidity) and fermented for 80 to 90 minutes. After that, using an electric three-stage oven, the bread was produced by baking at 210 ° C. on the upper heat and 210 ° C. on the lower heat for 35 minutes.
(比較例1)
トランスグルタミナーゼ、α−アミラーゼ及びリパーゼに代えて、トランスグルタミナーゼのみを使用したこと以外は実施例1と同様の手順で、パン生地を作製し、これを用いて実施例1と同様の手順で、角食パンを製造した。(Comparative Example 1)
Bread dough was prepared by the same procedure as in Example 1 except that only transglutaminase was used instead of transglutaminase, α-amylase and lipase, and the bread dough was prepared using this in the same procedure as in Example 1. Manufactured.
(比較例2)
トランスグルタミナーゼ、α−アミラーゼ及びリパーゼに代えて、α−アミラーゼのみを使用したこと以外は実施例1と同様の手順で、パン生地を作製し、これを用いて実施例1と同様の手順で、角食パンを製造した。(Comparative Example 2)
Bread dough was prepared by the same procedure as in Example 1 except that only α-amylase was used instead of transglutaminase, α-amylase and lipase, and the bread dough was prepared using this in the same procedure as in Example 1 and the horns were used. Made bread.
(比較例3)
トランスグルタミナーゼ、α−アミラーゼ及びリパーゼに代えて、リパーゼのみを使用したこと以外は実施例1と同様の手順で、パン生地を作製し、これを用いて実施例1と同様の手順で、角食パンを製造した。(Comparative Example 3)
Bread dough was prepared by the same procedure as in Example 1 except that only lipase was used instead of transglutaminase, α-amylase and lipase, and the bread dough was prepared using this in the same procedure as in Example 1. Manufactured.
(コントロール)
トランスグルタミナーゼ、α−アミラーゼ及びリパーゼをいずれも使用しなかったこと以外は実施例1と同様の手順で、パン生地を作製し、これを用いて実施例1と同様の手順で、角食パンを製造した。(Control)
Bread dough was prepared in the same procedure as in Example 1 except that transglutaminase, α-amylase, and lipase were not used, and the bread dough was produced using the same procedure as in Example 1. ..
実施例1、比較例1〜3及びコントロールの角食パンについて、焼成1日後から焼成3日後までのクラム(角食パンの内相部分)の硬化速度を、テクスチャーアナライザー(Stable Micro Systems社製、TA.XT.Plus)を使用して、下記(1)〜(3)の手順で測定、算出した。
[クラムの硬化速度の測定、算出方法]
(1)各角食パンのクラムを2cm×2cm×2cmのキューブ状にカットし、測定サンプルとする。
(2)角食パンの焼成1日後、焼成2日後及び焼成3日後において、測定サンプルを、テクスチャーアナライザーの幅3cmのくさび型プランジャーを用いて速度1mm/秒で圧縮し、クラム破断時の応力を測定する。
(3)測定した破断応力と、角食パンの焼成後の経過時間とから、Microsoft社製表計算ソフト「Excel」のSLOPE関数を用いて、回帰直線の傾き(変化率)を求め、その値の絶対値を硬化速度とする。For Examples 1, Comparative Examples 1 to 3 and the control bread, the curing speed of the crumb (internal phase portion of the bread) from 1 day after baking to 3 days after baking was measured by a texture analyzer (manufactured by Table Micro Systems, TA. XT.Plus) was used to measure and calculate according to the following procedures (1) to (3).
[Measurement and calculation method of clam curing rate]
(1) Cut the crumbs of each square loaf into cubes of 2 cm x 2 cm x 2 cm and use them as measurement samples.
(2) One day after baking, two days after baking, and three days after baking, the measurement sample was compressed at a speed of 1 mm / sec using a wedge-shaped plunger having a width of 3 cm of a texture analyzer to reduce the stress at break of the crumb. Measure.
(3) From the measured breaking stress and the elapsed time after baking the square bread, the slope (rate of change) of the regression line was obtained using the SLOPE function of Microsoft spreadsheet software "Excel", and the value was calculated. The absolute value is the curing rate.
結果を図1に示す。実施例1及び比較例1〜3の角食パンの硬化速度は、コントロールの角食パンの硬化速度を100%とした時の相対値(%)として示した。 The results are shown in FIG. The curing rate of the square bread of Examples 1 and Comparative Examples 1 to 3 is shown as a relative value (%) when the curing rate of the control bread is 100%.
図1に示される結果から明らかなように、実施例1の角食パンの硬化速度は、コントロールに対して57%程度に減少し、トランスグルタミナーゼ、α−アミラーゼ及びリパーゼの併用により、顕著な老化抑制効果が得られたことが確認された。
一方、トランスグルタミナーゼ、α−アミラーゼ及びリパーゼをそれぞれ単独で用いた比較例1〜3では、実施例1に比べて、老化抑制効果が低く、比較例1〜3のそれぞれの効果を合算しても、実施例1の効果に及ばないことが確認された。
これらの結果から、トランスグルタミナーゼ、α−アミラーゼ及びリパーゼを併用することによって得られる老化抑制効果は、単なる相加効果でなく、相乗効果であることが示された。As is clear from the results shown in FIG. 1, the curing rate of the square bread of Example 1 was reduced to about 57% with respect to the control, and the combined use of transglutaminase, α-amylase and lipase significantly suppressed aging. It was confirmed that the effect was obtained.
On the other hand, in Comparative Examples 1 to 3 in which transglutaminase, α-amylase and lipase were used alone, the anti-aging effect was lower than that in Example 1, and even if the effects of Comparative Examples 1 to 3 were added together. , It was confirmed that the effect of Example 1 was not reached.
From these results, it was shown that the anti-aging effect obtained by the combined use of transglutaminase, α-amylase and lipase is not a mere additive effect but a synergistic effect.
本発明によれば、ベーカリー食品の老化を抑制でき、老化が抑制されたベーカリー食品を提供できる。
本発明によれば、老化が抑制されたベーカリー食品の製造に好適に用いられ得る酵素組成物、ベーカリー食品生地を提供できる。
本発明によれば、老化が抑制されたベーカリー食品の製造方法及びベーカリー食品の老化抑制方法を提供できる。According to the present invention, the aging of the bakery food can be suppressed, and the bakery food in which the aging is suppressed can be provided.
According to the present invention, it is possible to provide an enzyme composition and a bakery food dough that can be suitably used for producing a bakery food in which aging is suppressed.
According to the present invention, it is possible to provide a method for producing a bakery food in which aging is suppressed and a method for suppressing aging in bakery food.
本出願は、日本で出願された特願2018−058583(出願日:2018年3月26日)を基礎としており、その内容は本明細書に全て包含されるものである。 This application is based on Japanese Patent Application No. 2018-058583 (Filing date: March 26, 2018) filed in Japan, the contents of which are incorporated herein by reference in its entirety.
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CN1654069A (en) * | 2005-01-29 | 2005-08-17 | 江南大学 | Special composite biological antistaling agent for freeze dough fermentation |
WO2014161876A1 (en) * | 2013-04-05 | 2014-10-09 | Novozymes A/S | Method of producing a baked product with alpha-amylase, lipase and phospholipase |
JP2017127270A (en) * | 2016-01-21 | 2017-07-27 | オリエンタル酵母工業株式会社 | Quality improvement agent of freezing or cold storage dough for bread, manufacturing method of freezing or cold storage dough and manufacturing method of bread using freezing or cold storage dough |
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CN1654069A (en) * | 2005-01-29 | 2005-08-17 | 江南大学 | Special composite biological antistaling agent for freeze dough fermentation |
WO2014161876A1 (en) * | 2013-04-05 | 2014-10-09 | Novozymes A/S | Method of producing a baked product with alpha-amylase, lipase and phospholipase |
JP2017127270A (en) * | 2016-01-21 | 2017-07-27 | オリエンタル酵母工業株式会社 | Quality improvement agent of freezing or cold storage dough for bread, manufacturing method of freezing or cold storage dough and manufacturing method of bread using freezing or cold storage dough |
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