WO2019188903A1

WO2019188903A1 - Enzyme composition

Info

Publication number: WO2019188903A1
Application number: PCT/JP2019/012363
Authority: WO
Inventors: 芳江小谷; 由貴東方; ひろみ高橋; 力也石田
Original assignee: 味の素株式会社
Priority date: 2018-03-26
Filing date: 2019-03-25
Publication date: 2019-10-03
Also published as: JPWO2019188903A1; JP7444055B2

Abstract

The purpose of the present invention is to provide a method for inhibiting aging of bakery food products. The present invention relates to an enzyme composition containing (A) transglutaminase, (B) α-amylase, and (C) lipase.

Description

Enzyme composition

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 using the enzyme composition or the like. Furthermore, this invention relates to the aging suppression method of bakery foods using the said composition etc.

It is known that the quality of bakery foods such as bread and sponge cake deteriorates over time immediately after production. Conventionally, various methods have been proposed in order to suppress such quality deterioration (aging) of bakery foods and improve the quality of bakery foods.

For example, in order to improve the quality of bread, a method of adding a branching enzyme to bread dough (Patent Document 1), or freezing dough produced by blending transglutaminase, L-ascorbic acid and an emulsifier for bread (Patent Document 2) and the like have been reported. However, the aging inhibitory effect of these methods was not sufficient.
In addition, it has been reported that breads with improved quality such as texture and aging can be produced by blending an oil and fat composition containing transglutaminase into frozen dough and baking it (Patent Document 3).

Special table 2000-513568 gazette International Publication No. 2014/157575 Japanese Patent Laid-Open No. 11-276056

The present invention has been made in view of the above circumstances, and a problem to be solved is to provide a new method for suppressing aging of bakery foods.

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 doughs in combination with specific enzymes, and further research As a result, the present invention was completed.
That is, the present invention is as follows.

[1] An enzyme composition comprising (A) transglutaminase, (B) α-amylase and (C) lipase.
[2] The enzyme composition according to [1], which is for bakery food dough.
[3] Added to the bakery food dough so that the amount of (A) contained in the enzyme composition is 0.0001 to 1000 U per gram of flour contained in the bakery food dough. [1] or [2 ] The enzyme composition of description.
[4] Added to the bakery food dough so that the amount of (B) contained in the enzyme composition is 0.001 to 1000 U per gram of flour contained in the bakery food dough. [1] to [3 ] The enzyme composition as described in 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 gram of flour contained in the bakery food dough. ] The enzyme composition as described in any one of.
[6] The enzyme composition according to any one of [1] to [5], which is used for inhibiting 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 gram 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 gram 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 gram of flour contained in the bakery food dough.
[11] A method for producing a bakery food, comprising adding (A) transglutaminase, (B) α-amylase, and (C) lipase to a bakery food dough.
[12] The production method of [11], wherein the amount of (A) added to the bakery food dough is 0.0001 to 1000 U per gram 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 gram 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 inhibiting aging of bakery foods, comprising adding (A) transglutaminase, (B) α-amylase, and (C) lipase to the 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 gram 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 gram 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 gram of flour contained in the bakery food dough, according to any one of [16] to [18] Method.

ADVANTAGE OF THE INVENTION According to this invention, aging of bakery food can be suppressed and the bakery food by which aging was suppressed can be provided.
ADVANTAGE OF THE INVENTION According to this invention, the enzyme composition and bakery food dough which can be used suitably for manufacture of the bakery food in which aging was suppressed can be provided.
ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of bakery food in which aging was suppressed, and the aging suppression method of bakery food can be provided.

FIG. 1 is a graph showing the curing rate of the corn bread of Example 1 and Comparative Examples 1 to 3 (relative value when the curing rate of the control corn bread is 100%).

(Enzyme composition of the present invention)
The enzyme composition of the present invention comprises (A) transglutaminase (sometimes referred to herein simply as “(A)”), (B) α-amylase (herein simply referred to as “(B)”). And (C) lipase (sometimes referred to herein simply as “(C)”).

[(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 an acceptor. For example, a mammal-derived one or a fish-derived one. Various sources 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, and 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 include a transglutaminase derived from a microorganism marketed by Ajinomoto Co. under the trade name “Activa” (registered trademark) TG.

In the present invention, the activity unit of transglutaminase is measured and defined as follows.
After allowing benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine to act on transglutaminase to form an iron complex with hydroxamic acid in the presence of trichloroacetic acid, the absorbance at 525 nm was measured, and the amount of hydroxamic acid was determined. The enzyme activity is calculated from the calibration curve. 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-amylase]
α-Amylase is an enzyme having an activity of cleaving a straight-chain structure (amylose) and a branched structure (amylopectin) of a starch molecule to decompose it into dextrin and maltose, for example, those derived from microorganisms, those derived from plants, Those of various origins such as those derived from animals are known. The origin of the α-amylase used in the present invention is not particularly limited as long as it has the activity described above, and 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. Examples of the α-amylase derived from a microorganism include, for example, Aspergillus (eg, Aspergillus niger), Aspergillus oryzae (Aspergillus oryzae). ), Α-amylase derived from Aspergillus sp, etc., α-amylase derived from the genus Bacillus (eg, Bacillus amyloliquefaciens etc.), and the like. The α-amylase used in the present invention may be a commercially available product. Specific examples thereof include Biozyme A (manufactured by Amano Enzyme), Novamyl BG, Novamyl 3DBG (all manufactured by Novozymes Japan), Sumiteam L, Sumiteam AS (all manufactured by Shin Nippon Chemical Industry Co., Ltd.)

In the present invention, the activity unit of α-amylase is measured and defined as follows.
Α-Amylase is allowed to act on the blocked p-nitrophenyl maltoheptaoside as a substrate. Thereafter, the produced p-nitrophenyl maltosaccharide is decomposed with a heat-resistant α-glucosidase, the reaction is stopped with trisodium phosphate, and the absorbance of the produced p-nitrophenol is measured at 410 nm. The amount of enzyme that liberates 1 μmol of p-nitrophenol in 1 minute is defined as 1 U (unit).

[(C) Lipase]
The lipase is an enzyme having an activity of hydrolyzing a glycerin fatty acid ester into a fatty acid and glycerol, and includes those called triacylglycerol lipase, triacylglyceride lipase and the like. The lipase is known to have various origins such as those derived from microorganisms, those derived from plants, those derived from animals, etc. The lipase used in the present invention has the above-described activity if it has the above-mentioned activity. The lipase of any origin can be used without limitation, and a recombinant enzyme may be used. The lipase used in the present invention is preferably derived from a microorganism. Examples of the lipase derived from a microorganism include lipases derived from Aspergillus (eg, Aspergillus niger), Rhizopus (eg, genus Rhizopus) Lipase derived from Rhizopus oryzae, etc., lipase derived from Candida sp., Lipase derived from Penicillium sp. The lipase used in the present invention may be a commercially available product. Specific examples include lipase A “Amano” 6, lipase DF “Amano” 15 (all manufactured by Amano Enzyme), Lipopan 50BG (Novozymes Japan). Manufactured), Panamore Golden, Bakezyme L80.000B (all manufactured by DSM) and the like.

In the present invention, the activity unit of lipase is measured and defined as follows.
100 mL of olive oil and 150 mL of 2% PVA test solution are emulsified to make a substrate, 5 mL of the substrate is mixed with 4 mL of McKilvain buffer (pH 7.0) and 1 mL of enzyme solution, reacted at 37 ° C. for 60 minutes, and after the reaction is stopped, it is generated. The measured fatty acid is measured by a titration method. The amount of enzyme that liberates the acid corresponding to 1 μmol of released oleic acid is defined as 1 U (unit).

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, 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.

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, more preferably 0.1 U or more per 1 g of the enzyme composition of the present invention. Yes, particularly preferably 1 U or more. Further, 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.

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, 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.

The ratio of the amount of (A) and the amount of (B) contained in the enzyme composition of the present invention is not particularly limited. However, since the 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 still more preferably (A) :( B) = 1: 200 to 700. Particularly preferably, (A) :( B) = 1: 250 to 350.

The ratio of the amount of (A) and the amount of (C) contained in the enzyme composition of the present invention is not particularly limited, but it is possible to effectively suppress aging of bakery foods, so that the activity ratio is preferably ( A) :( C) = 1: 1 to 300, more preferably (A) :( C) = 1: 10 to 200, particularly preferably (A) :( C) = 1: 50 to 150. It is.

The form of the enzyme composition of the present invention is not particularly limited, and examples thereof include solid (including powder, granule, etc.), liquid (including slurry, etc.), gel, and paste.

The enzyme composition of the present invention may comprise only (A), (B) and (C), but in addition to these, the enzyme composition further contains a base commonly used in food enzyme preparations. There may be. Examples of the base include starch, dextrin, cyclodextrin, saccharides (eg, lactose, sucrose, glucose etc.), proteins (eg, animal and vegetable proteins etc.), salts (sodium chloride etc.), water, fats and oils, etc. Is mentioned.

In addition to (A), (B), and (C), the enzyme composition of the present invention is, for example, an excipient, a pH adjuster, an antioxidant, and 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.

The enzyme composition of the present invention can be produced by a method commonly used for the production of enzyme preparations for food or a method analogous thereto.

(A), (B) and (C) contained in the enzyme composition of the present invention may all be contained in one preparation, but (A), (B) and (C) are two or more. It may be contained in the preparation. 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), respectively. It may be a combination of preparations, a combination containing any one of (A), (B), and (C) and a combination 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, (A), (B) and ( The amount of C) is calculated by adding the amounts of (A), (B) and (C) contained in each preparation.

The enzyme composition of the present invention can be used by adding to a bakery food dough, that is, the enzyme composition of the present invention may be an enzyme composition for bakery food dough. In the present invention, “bakery food” refers to a food obtained by baking a dough mainly composed of flour, specifically, bread, sponge cake, hot cake, donut, crepe, pie, tart, pastry. , Biscuits, cookies, crackers, pretzels and the like. In addition, the flour-based dough used in the manufacture of bakery food is also referred to as “bakery food dough” in the present invention. Specifically, “bakery food dough” refers to flour, which is the main component, and other food ingredients. It means a product obtained by adding water or the like to kneading and kneading (eg, saccharides, salt, fats and oils, yeast, dairy products, etc.) and not baked. 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, etc. However, it is not limited to these.
In the present invention, the dough “main component” of wheat flour means a dough having a flour content of usually 30% by weight or more, preferably 50% by weight or more based on the dough.

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 thin flour, medium flour, semi-strong flour, strong flour, and the like. From the viewpoint, quasi-strong powder and strong powder are preferable. These flours may be used alone or in combination of two or more.

The bakery food dough to which the enzyme composition of the present invention can be added may optionally contain food raw materials other than flour so long as the object of the present invention is not impaired as long as the main ingredient is flour. Examples of such food ingredients include sugars (eg, sugar, isomerized liquid sugar, syrup, trehalose, sugar alcohol, etc.), salt, oils and fats (eg, shortening, margarine, butter, lard, palm oil and olive oil). Vegetable oils, etc.), yeast, yeast food, eggs, milk, dairy products (eg, skim milk, sweetened condensed milk, whey powder, etc.), flours other than wheat flour (eg, soy flour, etc.), proteins (eg, gluten, etc.) and Decomposition products, fruits, oxidizing agents (eg, vitamin C, potassium bromate, etc.), reducing agents (eg, cysteine, cystine and their salts), emulsifiers (eg, lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, Glycerin fatty acid esters, stearoyl lactate, etc.), swelling agents (eg, sodium bicarbonate, ammonium bicarbonate, etc.), bleaching agents (eg, persulfate) Ammonium etc.), seasonings, acidulants, spices, flavors and the like. The bakery food dough to which the enzyme composition of the present invention can be added is an enzyme other than (A), (B) and (C) (for example, glucoamylase, cellulase, hemicellulase, protease) unless the object of the present invention is impaired. , Glucose oxidase, pentosanase, etc.).

The enzyme composition of the present invention is preferably a group consisting of bread dough, sponge cake dough, hot cake dough, donut dough, crepe dough, pie dough, tart dough, pastry dough, biscuit dough, cookie dough, cracker dough and pretzel dough It is an enzyme composition for at least one bakery food dough selected from among bread, sponge cake, hot cake, and donuts, and the enzyme composition of the present invention is preferably used for 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.

The method and conditions for adding the enzyme composition of the present invention to the bakery food dough are not particularly limited, and may be performed by a method known per se or a method analogous thereto depending on the form of the enzyme composition of the present invention, the type of bakery food dough, etc. obtain. Although the time which adds the enzyme composition of this invention to bakery food dough will not be specifically limited if it is before baking of bakery food dough, For example, after manufacture of bakery food dough, etc. are mentioned. You may add the enzyme composition of this invention to the raw material before manufacturing a bakery food dough.

Since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (A) contained in the bakery food dough is 0.0001 U per gram of flour contained in the bakery food dough. It is preferable to add to the bakery food dough so that it becomes the above (more preferably 0.001 U or more, particularly preferably 0.01 U or more). In addition, since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (A) contained in the bakery food dough is 1000 U or less per 1 g of flour contained in the bakery food dough. It is preferable to add to the bakery food dough so that it becomes (more preferably 10 U or less, particularly preferably 1 U or less).

Since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (A) contained in the enzyme composition of the present invention is 0 per 1 g of flour contained in the bakery food dough. It is preferably added to the bakery food dough so that it becomes 0.0001U or more (more preferably 0.001U or more, particularly preferably 0.01U or more). Moreover, since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (A) contained in the enzyme composition of the present invention is based on 1 g of flour contained in the bakery food dough, It is preferably added to the bakery food dough so that it becomes 1000 U or less (more preferably 10 U or less, particularly preferably 1 U or less).

Since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (B) contained in the bakery food dough is 0.001 U per gram of flour contained in the bakery food dough. It is preferable to be added to the bakery food dough so that it becomes more (more preferably 0.1 U or more, particularly preferably 1 U or more). Moreover, since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (B) contained in the bakery food dough is 1000 U or less per 1 g of flour contained in the bakery food dough. It is preferable to add to the bakery food dough so that it becomes (more preferably 50 U or less, particularly preferably 10 U or less).

Since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (B) contained in the enzyme composition of the present invention is 0 per 1 g of flour contained in the bakery food dough. It is preferably added to the bakery food dough so that it becomes 0.001 U or more (more preferably 0.1 U or more, particularly preferably 1 U or more). Moreover, since the enzyme composition of the present invention can effectively suppress the aging of bakery food, the amount of (B) contained in the enzyme composition of the present invention is based on 1 g of flour contained in the bakery food dough, It is preferably added to the bakery food dough so that it becomes 1000 U or less (more preferably 50 U or less, particularly preferably 10 U or less).

Since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (C) contained in the bakery food dough is 0.0001 U per gram of flour contained in the bakery food dough. It is preferable to add to the bakery food dough so that it becomes more (more preferably 0.01 U or more, particularly preferably 0.1 U or more). In addition, since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (C) contained in the bakery food dough is 1000 U or less per 1 g of flour contained in the bakery food dough. It is preferable to be added to the bakery food dough so that it becomes (more preferably 50 U or less, particularly preferably 30 U or less).

Since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (C) contained in the enzyme composition of the present invention is 0 per 1 g of flour contained in the bakery food dough. It is preferably added to the bakery food dough so that it becomes 0.0001U or more (more preferably 0.01U or more, particularly preferably 0.1U or more). Moreover, since the enzyme composition of the present invention can effectively suppress aging of bakery food, the amount of (C) contained in the enzyme composition of the present invention is based on 1 g of flour contained in the bakery food dough, It is preferably added to the bakery food dough so that it becomes 1000 U or less (more preferably 50 U or less, particularly preferably 30 U or less).

The enzyme composition of the present invention can be suitably used as an enzyme composition for inhibiting aging of bakery foods. In the present invention, “aging” of a bakery food refers to a phenomenon in which the quality (eg, taste, texture, etc.) of the bakery food decreases with time, and mainly the texture of the bakery food becomes harder with time. Is attributed. The hardening of such bakery foods is such that starch contained in bakery foods is heated to expand and gelatinize (alpha), but at least part of the gelatinized starch loses moisture over time and becomes beta. It is thought that. The degree of aging of the bakery food is, as one aspect, when the bakery food is a sac bread, for example, as shown in the examples described later, the curing rate of crumb (inner phase part of the sac bread) is measured and calculated. However, it is not limited to the method, and can be performed by a method known per se or a method analogous thereto.
In the present invention, “inhibition” of aging of bakery food refers to preventing or delaying aging of bakery food.

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 after 1 day to 7 days after baking) of bakery foods.

The enzyme composition of the present invention is preferably an 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 is composed of bread, sponge cake, hot cake and donut, since it is an enzyme composition for inhibition. It can be particularly preferably used as an enzyme composition for inhibiting aging of at least one bakery food selected from the group.

According to the present invention, there is provided a bakery food dough containing the enzyme composition of the present invention.
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 “bakery food doughs of the present invention”.

Since the content of (A) in the bakery food dough of the present invention can effectively suppress aging of the bakery food, preferably it is 0.0001 U or more, more preferably per 1 g of flour contained in the bakery food dough. 0.001U or more, particularly preferably 0.01U or more. Further, the content is preferably 1000 U or less, more preferably 10 U or less, and particularly preferably 1 U or less per gram of flour contained in the bakery food dough because aging of the bakery food can be effectively suppressed.

Since the content of (B) in the bakery food dough of the present invention can effectively suppress aging of the bakery food, preferably it is 0.001 U or more, more preferably per 1 g of flour contained in the bakery food dough. 0.1 U or more, particularly preferably 1 U or more. Further, 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 flour contained in the bakery food dough because aging of the bakery food can be effectively suppressed.

Since the content of (C) in the bakery food dough of the present invention can effectively suppress aging of the bakery food, preferably it is 0.0001 U or more, more preferably per 1 g of flour contained in the bakery food dough. 0.01 U or more, particularly preferably 0.1 U or more. Moreover, since the said content can suppress effectively aging of a bakery foodstuff, Preferably it is 1000U or less per 1g of flour contained in bakery food dough, More preferably, it is 50U or less, Most preferably, it is 30U or less.

The ratio of the content of (A) and the content of (B) in the bakery food dough of the present invention is not particularly limited, but it is possible to effectively suppress aging of the bakery food. A) :( B) = 1: 10 to 1200, more preferably (A) :( B) = 1: 100 to 1000, and still more preferably (A) :( B) = 1: 200 to 700. Particularly preferably, (A) :( B) = 1: 250 to 350.

Although the ratio of the content of (A) and the content of (C) in the bakery food dough of the present invention is not particularly limited, it is possible to effectively suppress aging of the bakery food. A) :( C) = 1: 1 to 300, more preferably (A) :( C) = 1: 10 to 200, particularly preferably (A) :( C) = 1: 50 to 150. It is.

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-mentioned range. It may be adjusted as appropriate and is not particularly limited.

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. For example, description of the bakery food dough to which the enzyme composition of the present invention can be added (described above). The thing similar to what was illustrated in (1) is mentioned.

The bakery food dough of the present invention preferably contains flour as a main component, that is, the flour content in the bakery food dough of the present invention is usually 30% by weight or more, preferably 50% by weight with respect to the dough. % Or more. The upper limit of the content of 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 flour that is the main component of 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), The thing similar to what was illustrated as a kind of flour contained is mentioned.

The bakery food dough of the present invention may optionally contain food raw materials other than flour as long as the main component of the present invention is not impaired as long as the main ingredient is flour. Examples of such food raw materials include 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).

The method for producing the bakery food dough of the present invention is not particularly limited, and may be performed by a method known per se or a method according thereto according to the type of bakery food dough. For example, the bakery food dough of the present invention can be produced by adding water to wheat flour or other food ingredients and kneading.

The bakery food dough of the present invention may be subjected to refrigeration treatment, freezing treatment, etc. according to the distribution form, etc. That is, the bakery food dough of the present invention can be provided as a refrigerated product, a frozen product, or the like.

The bakery food dough of the present invention can be preferably used for the manufacture of bakery foods with suppressed aging. The bakery food dough of the present invention can be more preferably used for the production of a bakery food in which aging (eg, curing, etc.) after 1 day from baking (particularly preferably from 1 day to 7 days after baking) is suppressed.

(Production method of the present invention)
The present invention relates to a method for producing a bakery food comprising adding (A) transglutaminase, (B) α-amylase and (C) lipase to a bakery food dough (herein referred to simply as “the production method of the present invention”). Is also provided).
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 (( B)) and lipase ((C)), and the preferred embodiments are also the same.

The bakery food produced by the production method of the present invention is not particularly limited, and examples thereof include those similar to those exemplified in the description of the enzyme composition of the present invention (described above).

In the production method of the present invention, the addition of (A), (B) and (C) to the bakery food dough is the amount of (A), (B) and (C) added to the bakery food dough. It can be performed so as to be the same as the content range (described above) of (A), (B) and (C) in the bakery food dough of the invention.

In the production method of the present invention, the ratio of the amount of (A) and 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 performed so as to be the same as the range of the ratio of the amount and the content of (B) (described above).
In the production method of the present invention, the ratio of the amount of (A) and the amount of (C) added to the bakery food dough is not particularly limited, but the ratio is the same as that of (A) in the bakery food dough of the present invention. It can be performed so as to be the same as the range of the ratio between the content and the content of (C) (described above).

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, and the resulting mixture May be added. The addition of (A), (B) and (C) may be performed using the enzyme composition of the present invention.
When (A), (B), and (C) are added individually, the order and interval of addition are not particularly limited. For example, the order of (A), (B), (C), or the reverse order thereof. May be added. Further, (A), (B) and (C) may be added simultaneously.

The method and conditions for adding (A), (B) and (C) to the bakery food dough are not particularly limited, and can be set as appropriate according to the type of the bakery food. The time when (A), (B) and (C) are added to the bakery food dough is not particularly limited as long as it is before baking of the bakery food dough. For example, during the manufacture of the bakery food dough, after the bakery food dough is completed Etc. You may add the enzyme composition of this invention to the raw material before manufacturing a bakery food dough.

Since (A), (B) and (C) added to the bakery food dough are deactivated when the bakery food dough is baked, (A), (B) and (C) sufficiently act on the bakery food dough. Thus, the bakery food dough of the present invention has a period of 5 minutes or more (more preferably 30 minutes or more), 5 to 30 ° C. (more) between the addition of (A), (B) and (C) to baking. It is preferably placed under conditions of 10 to 25 ° C.

The production method of the present invention is a method for producing bakery foods, in addition to adding (A), (B) and (C) to a bakery food dough. It may be appropriately included depending on the like. For example, the production method of the present invention may further include baking the bakery food dough to which (A), (B), and (C) are added. The method and conditions (eg, baking temperature, baking time, etc.) for baking the bakery food dough to which (A), (B) and (C) are added are not particularly limited, depending on the type of bakery food to be manufactured, etc. The baking temperature when baking the bakery food dough is usually 120 to 250 ° C., and the baking time is usually 10 to 180 minutes.

As 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 seed method, medium seed method, etc. ) Can be included.

The production method of the present invention is preferably a production method 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. Among them, bread, sponge cake, hot cake, and donut are more likely to be subject to aging control, and therefore the production method of the present invention is more preferably selected from the group consisting of bread, sponge cake, hot cake, and donut. A method for producing at least one bakery food.

According to the production method of the present invention, a bakery food with suppressed aging can be produced. According to the production method of the present invention, a bakery food in which aging (eg, curing, etc.) after 1 day from baking (more preferably from 1 day to 7 days after baking) is suppressed can be preferably produced.

(Aging control method of the present invention)
The present invention relates to a method for inhibiting aging of bakery foods, which comprises adding (A) transglutaminase, (B) α-amylase and (C) lipase to the bakery food dough (herein referred to simply as “the method of the present invention”). Is also provided).
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 )) And lipase ((C)), and preferred embodiments are 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.

The method of the present invention is preferably a method for inhibiting 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. Among them, bread, sponge cake, hot cake, and donut are more likely to be subject to aging suppression, and therefore the method of the present invention is more preferably selected from the group consisting of bread, sponge cake, hot cake, and donut. It is a method for inhibiting aging of at least one bakery food.

According to the method of the present invention, aging of bakery food can be suppressed. According to the method of the present invention, aging (eg, curing, etc.) of a bakery food 1 day after baking (more preferably from 1 day to 7 days after baking) can be preferably suppressed.

The present invention will be described more specifically in the following examples, but the present invention is not limited to these examples.

Example 1
[Preparation of bread dough]
Raw materials listed in Table 1 below except shortening, transglutaminase (Ajinomoto Co., “Activa” (registered trademark) TG: 0.0195 U per 1 g of strong powder), α-amylase (Amano Enzyme, Biozyme A: 6 U per 1 g of strong powder ) And lipase (manufactured by Amano Enzyme, Lipase DF “Amano” 15: 2 U per 1 g of strong powder) using a vertical mixer (manufactured by Kanto Blender Kogyo Co., Ltd., HPi20M) at low speed (130 rpm) for 5 minutes. Next, after mixing (mixing) at medium high speed (250 rpm) for 6 minutes, mixing at high speed (310 rpm) for 1 minute, adding shortening, further at low speed (130 rpm) for 3 minutes, and then at medium high speed (250 rpm) ) For 5 minutes and then mix for 1 minute at high speed (310 rpm) By grayed (kneading) to prepare a dough. The internal temperature (cooking temperature) of the prepared bread dough was 22 ° C.

[Manufacture of bread]
After the floor time was applied to the prepared bread dough for 20 minutes, the bread 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 bread shape using a molder and then rapidly frozen (−35 ° C., 120 minutes). After freezing, the bread dough was stored frozen at −25 ° C. The frozen dough was thawed by allowing it to stand for 150 minutes at 20 ° C. and 70% humidity, then placed in a proofer (fermentor, 35 ° C., 75% humidity) and fermented for 80 to 90 minutes. Thereafter, using an electric three-stage oven, baking was performed for 35 minutes at 210 ° C. in the upper flame and 210 ° C. in the lower flame to produce a square bread.

(Comparative Example 1)
A bread dough was prepared in the same manner as in Example 1 except that only transglutaminase was used instead of transglutaminase, α-amylase and lipase, and this was used in the same manner as in Example 1 to make a corn bread Manufactured.

(Comparative Example 2)
Bread dough was prepared in the same manner as in Example 1 except that only α-amylase was used in place of transglutaminase, α-amylase and lipase. A bread was produced.

(Comparative Example 3)
A bread dough was prepared in the same manner as in Example 1 except that only lipase was used instead of transglutaminase, α-amylase and lipase. Manufactured.

(Control)
A bread dough was prepared in the same manner as in Example 1 except that none of transglutaminase, α-amylase and lipase were used, and a corn bread was produced in the same manner as in Example 1 using this. .

For Example 1, Comparative Examples 1 to 3 and the control corn bread, the curing rate of the crumb (inner phase part of the corn bread) from 1 day after baking to 3 days after baking was measured using a texture analyzer (Stable Micro Systems, TA. XT.Plus) was measured and calculated according to the following procedures (1) to (3).
[Measurement and calculation method of crumb curing rate]
(1) A crumb of each square bread is cut into a 2 cm × 2 cm × 2 cm cube and used as a measurement sample.
(2) One day after baking, 2 days after baking, and 3 days after baking, the measurement sample was compressed at a speed of 1 mm / sec using a wedge-type plunger with a width of 3 cm of texture analyzer, and the stress at the time of crumb breakage was compressed. taking measurement.
(3) Using the SLOPE function of Microsoft spreadsheet software “Excel”, the slope of the regression line (rate of change) is determined from the measured breaking stress and the elapsed time after baking of the square bread. The absolute value is the curing rate.

The results are shown in FIG. The curing rate of the corn bread of Example 1 and Comparative Examples 1 to 3 was shown as a relative value (%) when the curing rate of the control corn bread was taken as 100%.

As is apparent from the results shown in FIG. 1, the curing rate of the corn meal bread of Example 1 is reduced to about 57% of the control, and remarkable aging inhibition is achieved by the combined use of transglutaminase, α-amylase and lipase. It was confirmed that the effect was obtained.
On the other hand, Comparative Examples 1 to 3 each using transglutaminase, α-amylase, and lipase alone had a lower aging inhibitory effect than Example 1, and the effects of Comparative Examples 1 to 3 were added together. It was confirmed that the effects of Example 1 were not reached.
From these results, it was shown that the aging inhibitory effect obtained by using transglutaminase, α-amylase and lipase in combination is not a simple additive effect but a synergistic effect.

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 in full herein.

Claims

An enzyme composition comprising (A) transglutaminase, (B) α-amylase and (C) lipase.
The enzyme composition according to claim 1, which is for bakery food dough.
The enzyme composition according to claim 1 or 2, which 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 gram of flour contained in the bakery food dough. object.
The bakery food dough is added to the bakery food dough so that the amount of (B) contained in the enzyme composition is 0.001 to 1000 U per gram of flour contained in the bakery food dough. The enzyme composition according to Item.
The bakery food dough is added to the bakery food dough so that the amount of (C) contained in the enzyme composition is 0.0001 to 1000 U per gram of flour contained in the bakery food dough. The enzyme composition according to Item.
6. The enzyme composition according to any one of claims 1 to 5, which is used for inhibiting aging of bakery foods.
A bakery food dough containing (A) transglutaminase, (B) α-amylase and (C) lipase.
The bakery food dough according to claim 7, wherein the content of (A) is 0.0001 to 1000 U per gram of flour contained in the bakery food dough.
The bakery food dough according to claim 7 or 8, wherein the content of (B) is 0.001 to 1000 U per gram of flour contained in the bakery food dough.
The bakery food dough according to any one of claims 7 to 9, wherein the content of (C) is 0.0001 to 1000 U per gram of flour contained in the bakery food dough.
A method for producing a bakery food comprising adding (A) transglutaminase, (B) α-amylase and (C) lipase to a bakery food dough.
12. The production method according to claim 11, wherein the amount of (A) added to the bakery food dough is 0.0001 to 1000 U per gram of flour contained in the bakery food dough.
The production method according to claim 11 or 12, wherein the amount of (B) added to the bakery food dough is 0.001 to 1000 U per gram of flour contained in the bakery food dough.
The production method according to any one of claims 11 to 13, wherein the amount of (C) added to the bakery food dough is 0.0001 to 1000 U per gram of flour contained in the bakery food dough.
The production method according to any one of claims 11 to 14, wherein the bakery food is a bakery food in which aging is suppressed.
A method for inhibiting aging of bakery foods, comprising adding (A) transglutaminase, (B) α-amylase and (C) lipase to the bakery food dough.