WO2018151185A1 - Procédé de fabrication de pain d'udane à l'aide d'une enzyme - Google Patents

Procédé de fabrication de pain d'udane à l'aide d'une enzyme Download PDF

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Publication number
WO2018151185A1
WO2018151185A1 PCT/JP2018/005155 JP2018005155W WO2018151185A1 WO 2018151185 A1 WO2018151185 A1 WO 2018151185A1 JP 2018005155 W JP2018005155 W JP 2018005155W WO 2018151185 A1 WO2018151185 A1 WO 2018151185A1
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Prior art keywords
enzyme
glucosidase
hot water
glucose oxidase
bread
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PCT/JP2018/005155
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English (en)
Japanese (ja)
Inventor
由貴 東方
ひろみ 高橋
山本　幸子
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味の素株式会社
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Priority to JP2018568586A priority Critical patent/JP7056586B2/ja
Publication of WO2018151185A1 publication Critical patent/WO2018151185A1/fr

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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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • 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

Definitions

  • the present invention relates to a method for producing hot water bread using an enzyme, and hot water seeds, bread dough, and an enzyme preparation for modifying bread dough comprising the enzyme.
  • Patent Documents 1 to 3 As an example of a production method for modifying the taste, texture, etc. of bread, for example, by adding a so-called “boiled seed production method” characterized by a process of kneading a part of flour with hot water, or by adding an enzyme such as amylase Methods for improving physical properties of bread have been reported (Patent Documents 1 to 3).
  • an object of the present invention is to provide a novel bread production method capable of improving the “moist feeling” and “chewing” of bread.
  • the present inventors have used a hot water type production method, and further added at least one enzyme of a branching enzyme, ⁇ -glucosidase, and glucose oxidase in any of the kneading steps during production. It was found that hot water seed bread having a good “moist feeling” and “chewful” can be produced by acting.
  • glucoamylase, maltotetraose-producing amylase, hemicellulase, or lipase is allowed to act to not only have a good “moist feeling” and “feel chew” but also a good “mouth” It has also been found that a hot spring bread having “goodness” can be produced. Furthermore, it has also been found that when such a production method is used, in addition to improving the texture, the stickiness of the bread dough during the bread production process is reduced, and thus the workability during the main kneading process is significantly improved. As a result of further research based on this finding, the present inventors have completed the present invention. That is, the present invention is as follows.
  • a method for producing a hot water pan comprising a step of preparing a hot water type by boiling a part of a starchy raw material, and a step of kneading the prepared hot water type and the remaining raw materials, One or more enzymes selected from the group consisting of blanching enzyme, ⁇ -glucosidase, and glucose oxidase, and a step of preparing a hot water seed by boiling a part of the starchy raw material, and the prepared hot water seed, and A method for producing a hot water pan, which is added in either or both of the steps of kneading the remaining raw materials.
  • a hot water type comprising at least one enzyme selected from the group consisting of a branching enzyme, ⁇ -glucosidase, and glucose oxidase.
  • a bread dough for producing hot-bread bread comprising one or more enzymes selected from the group consisting of blanching enzyme, ⁇ -glucosidase, and glucose oxidase.
  • An enzyme preparation for bread dough modification for hot-bread bread comprising one or more enzymes selected from the group consisting of blanching enzyme, ⁇ -glucosidase, and glucose oxidase.
  • the enzyme preparation according to [11] wherein the one or more enzymes are a branching enzyme and ⁇ -glucosidase, or a branching enzyme and glucose oxidase.
  • [14] Use of one or more enzymes selected from the group consisting of blanching enzyme, ⁇ -glucosidase, and glucose oxidase as an enzyme preparation for modifying bread dough for hot water bread.
  • the one or more enzymes are a branching enzyme and ⁇ -glucosidase, or a branching enzyme and glucose oxidase.
  • the above one or more enzymes and one or more enzymes selected from the group consisting of glucoamylase, maltotetraose-producing amylase, hemicellulase, and lipase are further combined, [14] or [15 Use of description.
  • the present invention it is possible to manufacture a hot water type bread that improves “moist feeling”, “bite and mouthfeel”, “good mouthfeel”, and the like. Further, according to the present invention, the stickiness of the bread dough is suppressed, the work efficiency during the main kneading is improved, and as a result, the productivity is also improved.
  • Fig. 1 shows control group 4 (bath type containing ⁇ -amylase), test group 1 (bath type containing blanching enzyme and ⁇ -glucosidase), test group 2 (bath type containing blanching enzyme), test group 3 It is a figure which shows the shape of each dough at the time of the main kneading primary mixing of the hot water seed
  • the stickiness of the dough was suppressed, and the good workability was maintained or improved as compared with the case where the hot water type without the addition of enzyme was used.
  • the stickiness of the dough increased and the workability decreased greatly.
  • the present invention relates to a hot water pan comprising a step of preparing a hot water seed by kneading part of a starchy raw material, and a step of kneading the prepared hot water seed and the remaining raw materials.
  • a method of preparing a hot water seed by boiling a part of the starchy raw material with at least one enzyme selected from the group consisting of blanching enzyme, ⁇ -glucosidase, and glucose oxidase and A method for producing a hot water pan (hereinafter simply referred to as “the manufacturing method of the present invention”), which is added in either or both of the steps of kneading the prepared hot water seed and the remaining raw materials.
  • the manufacturing method of the present invention A method for producing a hot water pan (hereinafter simply referred to as “the manufacturing method of the present invention”), which is added in either or both of the steps of kneading the prepared hot water seed and the remaining raw materials.
  • boiled bread refers to a “boiled seed (or a battered dough)” prepared by kneading a part of the raw starch material together with hot water. Is further mixed to prepare bread dough, which means bread produced by fermenting, heating and the like. In addition, for example, bread produced by combining dough prepared separately from hot water seeds, such as bread produced by adding original seeds to hot water seeds, in combination with hot water seeds is also referred to as “ It can be included in "Yuyu bread”.
  • starchy material means an edible material containing starch.
  • starch raw material examples include wheat flour (strong flour, semi-strong flour, medium strength flour, thin flour, whole grain flour, etc.), rice flour (upper flour, top flour, rice flour, white ball flour, brown rice flour). Etc.), barley flour, rye flour, corn flour, wax flour, fly flour, bean flour, soybean flour, buckwheat flour, processed starch and the like. Such starchy raw materials may be used alone or in combination. In a preferred embodiment of the present invention, the starchy raw material is a strong powder.
  • the enzyme “branching enzyme” used in the present invention is a transfer of a part of 1,4- ⁇ -D-glucan chain to the 6-OH group of the receptor 1,4- ⁇ -D glucan, and amylopectin or glycogen. Is an enzyme that produces a branched structure of ⁇ -1,6 bonds such as the EC number by the International Union of Biochemistry and Molecular Biology (International Union of Biochemistry and Molecular Biology; IUBMB) is EC2.4.1.18 .
  • the blanching enzyme is a blanching enzyme that can be added to food. Examples of blanching enzymes that can be added to food include, but are not limited to, “branching enzyme A” (manufactured by Nagase Sangyo Co., Ltd.).
  • the enzyme activity of a branching enzyme is defined as follows. That is, to 50 ⁇ l of 0.1% amylose B (manufactured by Nacalai Tesque) dissolved in 0.08M phosphate buffer (pH 7.0), 50 ⁇ l of enzyme solution dissolved in 0.1M phosphate buffer (pH 7.0) was added, After reaction at 50 ° C for 30 minutes, 2 ml of iodine reagent (0.56 ml of 0.26 g I 2 and 2.6 g KI dissolved in 10 ml milli-Q water and 0.5 ml of 1N HCl mixed and diluted to 130 ml) was added, 660 nm Measure the change in absorbance. The amount of enzyme that decreases the absorbance at 660 nm by 1% in 1 minute of reaction in this reaction system is defined as 1 U (unit).
  • the addition amount of the branching enzyme used in the method of the present invention is not particularly limited as long as the desired effects of the manufacturing method of the present invention can be obtained, for example, 2.0 ⁇ 10 relative to starch feedstock 1g used - 16 to 2.0 ⁇ 10 3 U, more preferably 1.0 ⁇ 10 ⁇ 2 to 1.0 ⁇ 10 1 U.
  • the enzyme “ ⁇ -glucosidase” used in the production method of the present invention is an enzyme that hydrolyzes a non-reducing terminal ⁇ -1,4-glucoside bond to produce ⁇ -glucose, and an EC number is EC3. It is .2.1.20.
  • ⁇ -glucosidase is ⁇ -glucosidase that can be added to food.
  • ⁇ -glucosidase is transglucosidase. Examples of transglucosidase that can be added to food include, but are not limited to, “transglucosidase L“ Amano ”” (manufactured by Amano Enzyme Inc.).
  • the enzyme activity of ⁇ -glucosidase is defined as follows. That is, 1 ml of 1 mM ⁇ -methyl-D-glucoside was added with 1 ml of 0.02 M acetate buffer (pH 5.0), 0.5 ml of enzyme solution was added and allowed to act at 40 ° C. for 60 minutes. The amount of enzyme that produces 1 ⁇ g of glucose is defined as 1 U (unit).
  • Amount of ⁇ - glucosidase used in the method of the present invention is not particularly limited as long as the desired effects of the manufacturing method of the present invention can be obtained, for example, 1.0 for starch feedstock 1g used ⁇ 10 - 4 to 3.0 ⁇ 10 5 U, more preferably 1.0 ⁇ 10 ⁇ 1 to 1.0 ⁇ 10 3 U.
  • the enzyme “glucose oxidase” used in the production method of the present invention is an enzyme that decomposes glucose using FAD (flavin adenine dinucleotide) as a coenzyme to produce gluconolactone and hydrogen peroxide, and has an EC number of 1.1. .3.4.
  • the glucose oxidase is glucose oxidase that can be added to food.
  • glucose oxidase examples include, but are not limited to, “Hyderase 15” (manufactured by Amano Enzyme Co., Ltd.), “Sumiteam PGO” (manufactured by Shin Nippon Chemical Co., Ltd.), and the like.
  • the enzyme activity of glucose oxidase is defined as follows. That is, hydrogen peroxide is generated by using glucose as a substrate and allowing glucose oxidase to act in the presence of oxygen. A quinoneimine dye is produced by allowing peroxidase to act on the produced hydrogen peroxide in the presence of aminoantipyrine and phenol. The absorbance at a wavelength of 500 nm is measured, the amount of quinoneimine dye is determined from a calibration curve, and the enzyme activity is calculated. The amount of enzyme required to oxidize 1 ⁇ mol of glucose per minute is defined as 1 U (unit).
  • the amount of glucose oxidase used in the production method of the present invention is not particularly limited as long as the desired effect of the production method of the present invention is obtained.
  • 1.0 ⁇ 10 ⁇ 10 to 1 g of starch raw material used Is 1.0 ⁇ 10 3 U, more preferably 1.0 ⁇ 10 ⁇ 2 to 1.0 ⁇ 10 1 U.
  • the one or more enzymes used in the production method of the present invention is a combination of a branching enzyme and ⁇ -glucosidase, or a combination of a branching enzyme and glucose oxidase.
  • the one or more enzymes used in the production method of the present invention is a combination of a branching enzyme, ⁇ -glucosidase, and glucose oxidase.
  • the hot water type bread produced according to the present invention has a significantly improved “moist feeling” at the time of production, and therefore it is possible to maintain a favorable texture for a longer period of time than bread produced by the conventional method. Become. That is, the hot water bread produced according to the present invention can have excellent characteristics in the aging resistance of starch.
  • the production method of the present invention is selected from the group consisting of glucoamylase, maltotetraose-producing amylase, hemicellulase, and lipase in addition to blanching enzyme, ⁇ -glucosidase and / or glucose oxidase.
  • One or more enzymes may be further added.
  • the enzyme “glucoamylase” used in one embodiment of the production method of the present invention is a amylose and amylopectin ⁇ -1,4 glucoside chain that are constituents of starch, cleaved in an exo form from the non-reducing end to the glucose unit. In addition, it is an enzyme that also degrades ⁇ -1,6 bonds in the branched chain of amylopectin, and its EC number is 3.2.1.3. In a preferred embodiment of the present invention, the glucoamylase is a glucoamylase that can be added to food.
  • glucoamylases examples include “Glucoamylase for sake brewing“ Amano ”SD” (manufactured by Amano Enzyme Co., Ltd.), “Gluczyme AF6” (manufactured by Amano Enzyme Co., Ltd.), and “Glucoteam® # 20000” (Manufactured by Nagase Sangyo Co., Ltd.) and the like, but are not limited thereto.
  • the enzyme activity of glucoamylase is defined as follows. That is, the amount of enzyme that produces a reducing power equivalent to 10 mg of glucose in 30 minutes from soluble starch under the conditions of pH 5.0 and 40 ° C. is defined as 1 U (unit).
  • the amount of glucoamylase used in the production method of the present invention is not particularly limited as long as the desired effect of the production method of the present invention is obtained.
  • 1.0 ⁇ 10 ⁇ 10 to 1 g of starch raw material used It is ⁇ 1.5 ⁇ 10 5 U, more preferably 1.0 ⁇ 10 ⁇ 2 to 5.0 ⁇ 10 1 U.
  • the enzyme “maltotetraose-producing amylase” used in one embodiment of the production method of the present invention is a kind of amylase that decomposes starch to produce maltotetraose, and the EC number is 3.2.1.60. .
  • the maltotetraose-producing amylase is a maltotetraose-producing amylase that can be added to foods.
  • Examples of maltotetraose-producing amylase that can be added to food include, but are not limited to, “Denabak (registered trademark) EXTRA” (manufactured by Nagase Sangyo Co., Ltd.).
  • the enzyme activity of the maltotetraose-producing amylase used in the production method of the present invention is defined as follows. That is, maltotetraose-producing amylase is allowed to act on soluble starch as a substrate to produce reducing sugar. The reducing power of the produced reducing sugar is quantified by the Somogy-Nelson method, and the enzyme activity is calculated. The amount of enzyme that produces a reducing power equivalent to 1 ⁇ mol of glucose per minute at 40 ° C. and pH 7.0 is defined as 1 U (unit).
  • the amount of maltotetraose-producing amylase used in the production method of the present invention is not particularly limited as long as the desired effect of the production method of the present invention can be obtained.
  • the enzyme “hemicellulase” used in one embodiment of the production method of the present invention is a general term for enzymes that hydrolyze hemicellulose, and the EC number is 3.2.1.8 (in the case of xylanase) or 3.2.1.89 (in the case of galactanase) ).
  • the hemicellulase is a hemicellulase that can be added to food.
  • hemicellulase examples include “hemicellulase“ Amano ”90” (manufactured by Amano Enzyme Co., Ltd.) and “Sumiteam X” (manufactured by Shin Nippon Chemical Industry Co., Ltd.). It is not limited.
  • the enzymatic activity of hemicellulase is defined as follows. That is, using 10 mg / ml xylan solution as a substrate, add 1 mL of the enzyme solution to 1 mL of the substrate and 3 mL of 0.1 mol / L acetic acid / sodium acetate buffer (pH 4.5), react at 40 ° C. for 30 minutes, and add 2 mL of the somology test solution. Heat in a boiling water bath for 20 minutes, cool, add 1 ml of Nelson's solution, mix until the cuprous oxide precipitate is completely dissolved, and add water to make 25 ml. After centrifugation, the change in absorbance at 500 nm is measured, and the amount of xylose produced is calculated. The amount of enzyme that produces a reducing sugar equivalent to 1 mg of xylose per minute is defined as 100 U (unit).
  • the amount of hemicellulase used in the production method of the present invention is not particularly limited as long as the desired effect of the production method of the present invention can be obtained.
  • 1.0 ⁇ 10 ⁇ 10 to 1 g of starchy raw material used. Is 1.0 ⁇ 10 4 U, more preferably 1.0 ⁇ 10 ⁇ 2 to 1.0 ⁇ 10 1 U.
  • the enzyme “lipase” used in one embodiment of the production method of the present invention is an enzyme that serves as a catalyst for the reaction of hydrolyzing a fatty acid ester into fatty acid and glycerin, and EC number is exemplified as 3.1.1.3.
  • the lipase is a lipase that can be added to food.
  • lipases examples include “Lipase A-10D” (manufactured by Nagase Sangyo Co., Ltd.), “Lipase DF“ Amano ”,“ Nurase ”,“ Lipase R ”,“ Lipase A “Amano” 6 "(Amano Enzyme Co., Ltd.)", “Lipase OF”, “Lipase PL” (Nagoya Sangyo Co., Ltd.) and the like, but are not limited thereto.
  • the enzyme activity of lipase is defined as follows. In other words, emulsify 100 ml of olive oil and 150 ml of 2% PVA test solution as a substrate, mix 5 ml of substrate, 4 ml of McKilvein buffer (pH 7.0) and 1 ml of enzyme solution, react at 37 ° C. for 60 minutes, stop the reaction, and generate The measured fatty acid is measured by a titration method. The activity to liberate an acid corresponding to 1 ⁇ mol of released oleic acid is defined as 1 U (unit).
  • the amount of lipase used in the production method of the present invention is not particularly limited as long as the desired effect of the production method of the present invention can be obtained.
  • Examples of the combination of one or more enzymes used in the production method of the present invention include the following:
  • [2 enzymes] (4) blanching enzyme, ⁇ -glucosidase; (5) blanching enzyme, glucose oxidase; (6) blanching enzyme, glucoamylase; (7) blanching enzyme, maltotetraose-producing amylase; (8) blanching enzyme, hemicellulase; (9) blanching enzyme, lipase; (10) ⁇ -glucosidase, glucose oxidase; (11) ⁇ -glucosidase, glucoamylase; (12) ⁇ -glucosidase, maltotetraose-producing amylase; (13) ⁇ -glucosidase, hemicellulase; (14) ⁇ -glucosidase, lipase; (15) glucose oxidase, glucoamylase; (16) glucose oxidase, maltotetraose-producing amylase; (17) glucose oxidase, hemicellul
  • [4 enzymes] (50) blanching enzyme, ⁇ -glucosidase, glucose oxidase, glucoamylase; (51) blanching enzyme, ⁇ -glucosidase, glucose oxidase, maltotetraose-producing amylase; (52) blanching enzyme, ⁇ -glucosidase, glucose oxidase, hemicellulase; (53) blanching enzyme, ⁇ -glucosidase, glucose oxidase, lipase; (54) blanching enzyme, glucose oxidase, glucoamylase, maltotetraose-producing amylase; (55) blanching enzyme, glucose oxidase, glucoamylase, hemicellulase; (56) blanching enzyme, glucose oxidase, glucoamylase, lipase; (57) blanching enzyme, glucose oxidase, maltotetraose-producing am
  • [5 enzymes] (84) blanching enzyme, ⁇ -glucosidase, glucose oxidase, glucoamylase, maltotetraose-producing amylase; (85) blanching enzyme, ⁇ -glucosidase, glucose oxidase, glucoamylase, hemicellulase; (86) blanching enzyme, ⁇ -glucosidase, glucose oxidase, glucoamylase, lipase; (87) blanching enzyme, ⁇ -glucosidase, glucose oxidase, maltotetraose-producing amylase, hemicellulase; (88) blanching enzyme, ⁇ -glucosidase, glucose oxidase, maltotetraose-producing amylase, lipase; (89) Branching enzyme, ⁇ -glucosidase, glucose oxidase, hemicellulase, lipa
  • [6 enzymes] (105) blanching enzyme, ⁇ -glucosidase, glucose oxidase, glucoamylase, maltotetraose-producing amylase, hemicellulase; (106) blanching enzyme, ⁇ -glucosidase, glucose oxidase, glucoamylase, maltotetraose-producing amylase, lipase; (107) blanching enzyme, ⁇ -glucosidase, glucose oxidase, maltotetraose-producing amylase, hemicellulase, lipase; (108) blanching enzyme, ⁇ -glucosidase, glucose oxidase, glucoamylase, hemicellulase, lipase; (109) blanching enzyme, glucose oxidase, glucoamylase, maltotetraose-producing amylase, hemicellulase, lipase
  • Branching enzyme ⁇ -glucosidase, glucose oxidase, glucoamylase, maltotetraose-producing amylase, hemicellulase, lipase.
  • the one or more enzymes used in the production method of the present invention include a “step of preparing a hot water seed by boiling a part of the starchy raw material”, or a “kneading the prepared hot water seed and the remaining raw materials. ” May be added at any of these points, or may be added to both steps. With respect to the case where one or more enzymes are added to both steps, the addition timing of each enzyme is not particularly limited. For example, in an embodiment in which two types of enzymes are used, one enzyme is referred to as “part of starchy raw material is hot water”.
  • Kneading to prepare the hot water seed "and the other enzyme may be added to the" process of kneading the prepared hot water seed and the remaining raw materials ", or the two types may be added to both processes.
  • the enzyme can also be added.
  • the hot water type can be prepared by adding hot water and kneading.
  • the enzyme when an enzyme is added in the “step of kneading the prepared hot water species and the remaining raw materials”, for example, the enzyme is added to the mixture of the remaining raw materials and lightly mixed, and then the mixture and the hot water species are mixed. Can be kneaded.
  • the “step of kneading the prepared hot water species and the remaining raw materials” can be separated into a plurality of steps of two or more stages.
  • a first kneading step of kneading the prepared hot water species and a part of the remaining raw materials then, the raw materials not kneaded in the first kneading step
  • the step of kneading the mixture containing hot water prepared in the first kneading step can be the second kneading step.
  • a hot water type is prepared, and then all the remaining raw materials except for shortening are kneaded (hot water primary mixing), and then obtained.
  • a preparation containing hot water seeds and shortening may be kneaded (main kneading secondary mixing).
  • main kneading secondary mixing Those skilled in the art can appropriately determine the appropriate number of stages and conditions such as the distribution of raw materials when using such a multi-stage kneading process.
  • the addition timing of the enzyme when using a multi-stage kneading step is not particularly limited, and the enzyme may be added in one or more stages of the plurality of kneading stages, or Enzymes may be added at all stages.
  • the enzyme may be added in the “step of preparing a hot water seed by refining a part of the starchy raw material”.
  • Water species present invention also relates to a branching enzyme, alpha-glucosidase, and one or more enzymes selected from the group consisting of glucose oxidase, water species (hereinafter, simply referred to as "water species present invention” )I will provide a.
  • the hot water species of the present invention is selected from the group consisting of glucoamylase, maltotetraose-producing amylase, hemicellulase, and lipase in addition to blanching enzyme, ⁇ -glucosidase and / or glucose oxidase. It further contains the above enzyme.
  • the hot water seed of the present invention can be prepared by adding one or more enzymes in the above-mentioned combination in the manufacturing process of hot water known per se. For example, after mixing the starchy raw material such as strong powder and the one or more enzymes, the mixture is kneaded by adding hot water (usually 70 ° C. to 100 ° C., more preferably 80 ° C. to 100 ° C.) to the mixture. However, it is not limited to this.
  • the hot water of the present invention may be used immediately after preparation, or may be used after a certain amount of time has passed since preparation, after undergoing a cooling step in order to take rough heat or the like. From the viewpoint of causing the added enzyme to sufficiently act on the raw material, it may be more preferable to use a hot water type that has passed a certain amount of time (for example, 0.5 hours to 10 hours) after preparation of the hot water type. Regarding the cooling of the hot water type, conditions such as temperature and time are not particularly limited as long as the desired effect of the hot water type of the present invention can be obtained. Furthermore, the hot water species of the present invention may be used after refrigerated storage or after frozen storage.
  • the present invention also relates to a bread dough for producing hot water bread (hereinafter simply referred to as bread dough for hot water bread production), comprising a hot water seed containing one or more enzymes selected from the group consisting of blanching enzyme, ⁇ -glucosidase, and glucose oxidase. (Sometimes referred to as “bread dough of the present invention”).
  • the bread dough of the present invention is one or more selected from the group consisting of glucoamylase, maltotetraose-producing amylase, hemicellulase, and lipase in addition to blanching enzyme, ⁇ -glucosidase and / or glucose oxidase.
  • the enzyme further comprises:
  • bread dough refers to dough for bread making obtained by kneading all ingredients of bread.
  • the bread can be completed by molding, final fermenting, and baking, frying, steaming, and the like.
  • a mixture of hot water seeds and the remaining raw materials in the main kneading process corresponds to “bread dough”.
  • the bread dough of the present invention may be frozen or may not be frozen.
  • a method known per se can be used, for example, slow freezing or quick freezing can be used.
  • quick freezing For reasons such as the ability to suppress water separation from the dough due to freezing, it is preferable to use quick freezing.
  • the timing of freezing the dough according to the present invention can be appropriately changed according to the situation, such as immediately after the main kneading process, after the main kneading process, or after partial or complete fermentation of the dough. it can.
  • An enzyme preparation for bread dough modification also includes an enzyme preparation for bread dough modification (hereinafter simply referred to as “the present invention”) comprising one or more enzymes selected from the group consisting of blanching enzyme, ⁇ -glucosidase, and glucose oxidase. Sometimes referred to as “enzyme preparation for bread dough modification”.
  • the enzyme preparation for bread dough modification of the present invention is selected from the group consisting of glucoamylase, maltotetraose producing enzyme, hemicellulase, and lipase in addition to branching enzyme, ⁇ -glucosidase and / or glucose oxidase. It further comprises one or more selected enzymes.
  • the various enzymes used in the enzyme preparation for bread dough modification of the present invention and the combinations thereof are the same as those described in the production method of the present invention.
  • change of this invention can be suitably adjusted according to the conditions or form by which the said enzyme preparation is used, the presence or absence of another compound, etc.
  • reformation of this invention can employ
  • the enzyme preparation for bread dough modification of the present invention may contain substances other than the above-described enzymes.
  • examples include catalase, transglutaminase, ascorbate oxidase, ⁇ -amylase, ⁇ -amylase, glucoamylase, maltogenic amylase, maltotriose-generating amylase, maltopentaose-generating amylase, and maltohexaose.
  • amylase, phospholipase, galactolipase, lipoxygenase, protease, cellulase, and xylanase and one or more of these enzymes may be contained.
  • a pH adjuster, preservative, yeast food, inorganic salt, oxidizing agent, reducing agent, emulsifier, starch and the like may be appropriately contained.
  • the present invention also provides use of one or more enzymes selected from the group consisting of branching enzyme, ⁇ -glucosidase, and glucose oxidase as enzyme preparation for bread dough modification ( Hereinafter, it may be simply referred to as “use of the present invention”).
  • one or more enzymes selected from the group consisting of branching enzyme, ⁇ -glucosidase, and glucose oxidase as enzyme preparation for bread dough modification ( Hereinafter, it may be simply referred to as “use of the present invention”).
  • ⁇ -glucosidase and / or glucose oxidase 1 selected from the group consisting of glucoamylase, maltotetraose producing enzyme, hemicellulase, and lipase.
  • the above enzymes are used in combination.
  • Example 1 In order to establish a new method for producing bread with improved texture, such as “moist” and “chew”, bread was prepared using a combination of multiple enzymes and methods, and the effects of modification were compared. .
  • Enzymes and enzymes added for the purpose of modifying physical properties include branching enzyme (“branching enzyme A (3,650 U / g)”, manufactured by Nagase Sangyo Co., Ltd.), ⁇ -glucosidase (“transglucosidase L” Amano (600,000 U / g), Amano Enzyme Co., Ltd., glucose oxidase (Hydrase 15 (2,000 U / g), Amano Enzyme Co., Ltd.), and ⁇ -amylase (Biozyme A, (16,000 U / g) ", Amano Enzyme Co., Ltd.), or a combination thereof.
  • branching enzyme A (3,650 U / g)
  • ⁇ -glucosidase (“transglucosidase L” Amano (600,000 U / g), Amano Enzyme Co., Ltd.
  • glucose oxidase Hydrase 15 (2,000 U / g)
  • the enzyme activity of ⁇ -amylase was measured and defined according to ⁇ -AMYLASEASSAY KIT (MEGAZYME). That is, a blocked p-nitrophenyl maltoheptaoside (BPNPG7) solution (having a heat-resistant ⁇ -glucosidase) is used as a substrate, which is hydrolyzed by the reaction of ⁇ -amylase. The sugar chain generated by such a reaction is hydrolyzed by ⁇ -glucosidase, and finally, p-nitrophenol (PNP) is released to develop a color. After stopping the reaction with trisodium phosphate, the amount of p-nitrophenol (PNP) released is determined by measuring the absorbance at 400 nm. Under such conditions, ⁇ -amylase activity that dissociates 1 ⁇ mol of PNP per minute is defined as 1 U (unit).
  • the bread production method used was the “straight dough method” and the “bath seed dough method”.
  • the “straight dough method” in this specification is a manufacturing method also called a straight method, and is a manufacturing method in which all raw materials for manufacturing bread are kneaded at a time.
  • the “Yu Seed Dough Method” refers to the preparation of hot water seeds using a part of the raw materials for producing bread, and then the obtained hot water seeds and the remaining raw materials are kneaded to make the bread. It is a manufacturing method.
  • Straight dough method Of the formulations shown in Table 1 below, all raw materials except for shortening and each enzyme were added, and primary mixing was performed with a vertical mixer HPi20M (manufactured by Kanto Blender Kogyo Co., Ltd.). After shortening was added to the obtained mixture and secondary mixing was performed, the dough was divided into 50 g. The resulting dough was snap frozen and stored frozen until use. The frozen dough was thawed by standing for 2 hours at 20 ° C and 70% humidity, then fermented for 1 hour at 35 ° C and 75% humidity, and then baked in an oven (180 ° C, 13 minutes) ).
  • Hot water dough method Preparation of hot water seed
  • Table 2 hot water was added to kneaded powder or a mixture of strong powder and enzyme, kneaded, and then cooled to room temperature (15 ° C. to 25 ° C.) to prepare a hot water type.
  • Table 3 shows the amount of enzyme blended in the hot water species. [That's true] All raw materials except for shortening and hot water were added and mixed first. After shortening was added to the obtained mixture and secondary mixing was performed, the dough was divided into 50 g. The resulting dough was snap frozen and stored frozen until use. The frozen dough was thawed by allowing it to stand for 2 hours at 20 ° C. and 70% humidity, and then fermented for 1 hour at 35 ° C. and 75% humidity, followed by baking in an oven (180 ° C., 13 Min).
  • evaluation methods [sensory evaluation] The bread prepared under each of the above conditions was subjected to sensory evaluation by four persons in charge regarding “moist feeling” and “chewing texture”. The sensory evaluation was performed on bread 1 day after baking. Using the preparation of Control Group 3 (no enzyme added, hot water dough method) as the standard (0 points), evaluation was performed in increments of ⁇ 5 points and 0.5 points, and the average value of the scores was rounded off to obtain an evaluation value.
  • the “moist feeling” in the present specification means a feeling that the saliva in the mouth is not taken and the water retention is maintained even if the bread is chewed a plurality of times. Further, “biting” means the force required to bite the bread.
  • test group 1 to test group 6 when the hot water dough method is used and at least one of blanching enzyme, ⁇ -glucosidase, or glucose oxidase is allowed to act (test group 1 to test group 6), no enzyme is added. A moist feeling, chewing feeling, and workability were maintained or improved with respect to the hot water bread prepared by the hot water dough method (control group 3), and good physical property improvement was achieved.
  • Example 2 The present inventors further prepared bread using a combination of a plurality of enzymes, and compared the effects of the modification.
  • hot water was added to the strong powder and kneaded to prepare a hot water type.
  • the obtained hot water seeds, raw materials other than hot water seeds (see Table 5), and each enzyme (see Table 6) are put into a home bakery HBK-100 (manufactured by MK Seiko Co., Ltd.), and primary fermentation is performed from dough preparation ( Menu number “12”), divided and molded, packed in a 1-shaped mold, baked after secondary fermentation (210 ° C., 35 minutes).
  • One day after baking sensory evaluation of the prepared bread was performed by three specialist panels. The sensory evaluation was performed for “moist feeling”, “chewing texture”, “good workability”, and “good mouthfeel”. “Good mouthfeel” in the present specification means that bread does not form lumps in the mouth and does not melt during chewing.
  • the evaluation scale is the same as in Example 1.
  • the production method and the like of the present invention By using the production method and the like of the present invention, “moist feeling” and “chew feeling” are improved, and a hot-bread pan with improved aging resistance can be produced. Moreover, in one aspect, the “goodness of mouth opening” of the hot water bread can be improved. In addition, by using the manufacturing method of the present invention, the stickiness of the dough is suppressed, and the working efficiency at the time of main kneading is improved.

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Abstract

L'invention concerne un procédé de fabrication de pain d'Yudane, ledit procédé comprenant une étape consistant à malaxer une partie d'une matière de départ à base d'amidon avec de l'eau chaude pour préparer une pâte d'Yudane, et une étape consistant à mélanger la pâte d'Yudane ainsi préparée avec les matières de départ restantes et à malaxer le mélange, ledit procédé étant caractérisé en ce qu'au moins une enzyme choisie dans le groupe constitué par une enzyme ramifiante, l'α-glucosidase et la glucose oxydase est ajoutée à l'étape consistant à malaxer une partie de la matière de départ à base d'amidon avec de l'eau chaude pour préparer la pâte d'Yudane et/ou à l'étape consistant à mélanger la pâte d'Yudane ainsi préparée avec les matières de départ restantes et à malaxer le mélange.
PCT/JP2018/005155 2017-02-17 2018-02-15 Procédé de fabrication de pain d'udane à l'aide d'une enzyme WO2018151185A1 (fr)

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JP2020058318A (ja) * 2018-10-12 2020-04-16 物産フードサイエンス株式会社 ドウまたはドウ加熱食品における分枝酵素の新規用途
JP2020110121A (ja) * 2019-01-15 2020-07-27 味の素株式会社 穀類食品の製造方法および品質低下抑制方法、ならびに穀類食品の品質低下抑制剤
JP2021029119A (ja) * 2019-08-16 2021-03-01 オリエンタル酵母工業株式会社 パン類用品質向上剤、パン類の製造方法およびパン類の品質向上方法
JP2021078462A (ja) * 2019-11-21 2021-05-27 日油株式会社 製パン用油脂組成物、製パン用穀粉生地、製パン用穀粉生地の製造方法
WO2022061276A1 (fr) * 2020-09-21 2022-03-24 Dupont Nutrition Biosciences Aps Combinaison d'exoamylase et de glucoamylase non maltogéniques pour améliorer l'élasticité du pain et réduire la quantité de sucres ajoutés
CN114304220A (zh) * 2021-12-30 2022-04-12 武汉吉之禾食品有限公司 双熟全麦烫面及其制备方法及应用
JPWO2022209865A1 (fr) * 2021-03-29 2022-10-06
JP7484168B2 (ja) 2020-01-07 2024-05-16 味の素株式会社 ベーカリー食品の製造方法及びベーカリー食品改質用酵素製剤

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JP2020058318A (ja) * 2018-10-12 2020-04-16 物産フードサイエンス株式会社 ドウまたはドウ加熱食品における分枝酵素の新規用途
JP7354541B2 (ja) 2019-01-15 2023-10-03 味の素株式会社 穀類食品の製造方法および品質低下抑制方法、ならびに穀類食品の品質低下抑制剤
JP2020110121A (ja) * 2019-01-15 2020-07-27 味の素株式会社 穀類食品の製造方法および品質低下抑制方法、ならびに穀類食品の品質低下抑制剤
JP2021029119A (ja) * 2019-08-16 2021-03-01 オリエンタル酵母工業株式会社 パン類用品質向上剤、パン類の製造方法およびパン類の品質向上方法
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JP2021078462A (ja) * 2019-11-21 2021-05-27 日油株式会社 製パン用油脂組成物、製パン用穀粉生地、製パン用穀粉生地の製造方法
JP7451957B2 (ja) 2019-11-21 2024-03-19 日油株式会社 製パン用油脂組成物、製パン用穀粉生地、製パン用穀粉生地の製造方法
JP7484168B2 (ja) 2020-01-07 2024-05-16 味の素株式会社 ベーカリー食品の製造方法及びベーカリー食品改質用酵素製剤
WO2022061276A1 (fr) * 2020-09-21 2022-03-24 Dupont Nutrition Biosciences Aps Combinaison d'exoamylase et de glucoamylase non maltogéniques pour améliorer l'élasticité du pain et réduire la quantité de sucres ajoutés
JPWO2022209865A1 (fr) * 2021-03-29 2022-10-06
WO2022209865A1 (fr) * 2021-03-29 2022-10-06 株式会社Ｊ－オイルミルズ Composition malléable d'huile et de matière grasse pour produit de boulangerie
CN114304220A (zh) * 2021-12-30 2022-04-12 武汉吉之禾食品有限公司 双熟全麦烫面及其制备方法及应用
CN114304220B (zh) * 2021-12-30 2023-12-01 武汉吉之禾食品有限公司 双熟全麦烫面及其制备方法及应用

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