JP7056586B2 - How to make hot water roux bread using enzymes - Google Patents

Description

The present invention relates to a method for producing hot water roux bread using an enzyme, and a hot water roux containing an enzyme, a bread dough, and an enzyme preparation for modifying bread dough.

Bread, which is one of the staple foods of Japanese people, has a wide range of needs in various aspects such as taste, flavor, texture, and aging resistance against the background of consumer tastes and lifestyles that are diversifying year by year. However, many manufacturing methods have been developed against this background.

As an example of a manufacturing method for modifying the taste and texture of bread, for example, a so-called "water roux manufacturing method" characterized by a process of kneading a part of wheat flour with boiling water, or by adding an enzyme such as amylase. Methods for improving the physical properties of bread have been reported (Patent Documents 1 to 3).

Japanese Patent No. 3080368 Japanese Patent No. 5907799 Japanese Unexamined Patent Publication No. 2016-106530

At present, many methods for modifying the taste and texture of bread have been reported, but on the other hand, the sophistication and diversification of consumers' tastes for bread are accelerating, and the quality is unprecedented. There is a strong demand for the development of bread manufacturing methods. Therefore, an object of the present invention is to provide a novel bread manufacturing method capable of improving the "moist feeling" and "chewyness" of bread.

As a result of diligent studies on the above-mentioned problems, the present inventors used a water roux production method and further kneaded at least one enzyme of blanching enzyme, α-glucosidase, and glucose oxidase in one of the kneading steps during production. It has been found that by acting, it is possible to produce a water roux bread having a good "moist feeling" and "chewyness". In addition, by allowing glucoamylase, maltotetraose-producing amylase, hemicellulase, or lipase to act in combination with these enzymes, it not only has a good "moist feeling" and "chewyness", but also has a good "mouth". We also found that it is possible to produce hot water roux bread with "goodness of melting". Furthermore, it has been found that the use of such a production method not only improves the texture, but also reduces the stickiness of the bread dough during the bread production process, and thus brings about a remarkable improvement in workability during the main kneading process. As a result of further research based on such findings, the present inventors have completed the present invention.
That is, the present invention is as follows.

[1] A method for producing hot water roux bread, which comprises a step of kneading a part of starchy raw material with hot water to prepare a hot water roux and a step of kneading the prepared hot water roux with the remaining raw materials. A step of preparing a water roux by kneading a part of the starchy raw material with one or more enzymes selected from the group consisting of branching enzyme, α-glucosidase, and glucose oxidase, and the prepared water roux. A method for producing water roux bread, which comprises adding in one or both of the steps of kneading the remaining raw materials.
[2] The method according to [1], wherein the above 1 or more enzymes are added in a step of kneading a part of the starchy raw material in hot water to prepare a hot water roux.
[3] The method according to [1] or [2], wherein the one or more enzymes are blanching enzyme and α-glucosidase, or blanching enzyme and glucose oxidase.
[4] In addition to the above-mentioned one or more enzymes, one or more enzymes selected from the group consisting of glucoamylase, maltotetraose-producing amylase, hemicellulase, and lipase are further added [1]. The method described in any of [3].
[5] A water roux containing one or more enzymes selected from the group consisting of blanching enzymes, α-glucosidases, and glucose oxidase.
[6] The water roux according to [5], wherein the one or more enzymes are blanching enzyme and α-glucosidase, or blanching enzyme and glucose oxidase.
[7] The water roux according to [5] or [6], further comprising one or more enzymes selected from the group consisting of glucoamylase, maltotetraose-producing amylase, hemicellulase, and lipase.
[8] Bread dough for making hot water roux bread containing one or more enzymes selected from the group consisting of blanching enzyme, α-glucosidase, and glucose oxidase.
[9] The bread dough according to [8], wherein the one or more enzymes are blanching enzyme and α-glucosidase, or blanching enzyme and glucose oxidase.
[10] The bread dough according to [8] or [9], further comprising one or more enzymes selected from the group consisting of glucoamylase, maltotetraose-producing amylase, hemicellulase, and lipase.
[11] An enzyme preparation for modifying bread dough for hot water roux, which comprises one or more enzymes selected from the group consisting of blanching enzyme, α-glucosidase, and glucose oxidase.
[12] The enzyme preparation according to [11], wherein the one or more enzymes are blanching enzyme and α-glucosidase, or blanching enzyme and glucose oxidase.
[13] The enzyme preparation according to [11] or [12], further comprising one or more enzymes selected from the group consisting of glucoamylase, maltotetraose-producing amylase, hemicellulase, and lipase.
[14] Use of one or more enzymes selected from the group consisting of blanching enzyme, α-glucosidase, and glucose oxidase as an enzyme preparation for modifying bread dough for hot water roux.
[15] The use according to [11], wherein the one or more enzymes are blanching enzyme and α-glucosidase, or blanching enzyme and glucose oxidase.
[16] It is characterized by further combining the above-mentioned one or more enzymes with one or more enzymes selected from the group consisting of glucoamylase, maltotetraose-producing amylase, hemicellulase, and lipase [14] or [15]. ] Use of description.

According to the present invention, it is possible to produce a water roux bread having improved "moist feeling", "chewy texture", "good mouthfeel" and the like. Further, according to the present invention, the stickiness of the bread dough is suppressed, the work efficiency at the time of main kneading is improved, and as a result, the productivity is also improved.

FIG. 1 shows control group 4 (water roux containing α-amylase), test group 1 (water roux containing blanching enzyme and α-glucosidase), test group 2 (water roux containing blanching enzyme), and test group 3 It is a figure which shows the shape of each dough at the time of the main kneading primary mixing of (water roux containing α-glucosidase), test group 6 (water roux containing blanching enzyme, α-glucosidase, glucose oxidase). In the test groups 1 to 3 and 6, the stickiness of the dough was suppressed, and the good workability was maintained or improved as compared with the case of using the enzyme-free water roux. On the other hand, in the control group 4, the stickiness of the dough increased and the workability was greatly reduced.

Hereinafter, the present invention will be described in detail.

1. 1. Method for Producing Water Roux Bread The present invention comprises a step of kneading a part of a starchy raw material to prepare a water roux, and a step of kneading the prepared water roux with the remaining raw materials. A step of preparing a water roux by kneading a part of the above-mentioned starchy raw material with one or more enzymes selected from the group consisting of branching enzyme, α-glucosidase, and glucose oxidase. A method for producing hot water roux bread, which comprises adding the prepared hot water roux and the remaining raw materials in either or both of the steps of kneading (hereinafter, may be simply referred to as "the production method of the present invention"). There is).

The term "water roux bread" as used herein means "water roux (or water roux dough)" prepared by kneading a part of the starchy raw material of the raw material with hot water, and the water roux and the remaining raw materials. And is further kneaded to prepare a bread dough, and the bread dough is fermented, heated, or the like to mean bread produced. Further, for example, bread produced by combining a dough prepared separately from the water roux, such as bread produced by adding the original seed to the water roux, in combination with the water roux is also referred to in the present specification. Can be included in "water roux bread". The "starch raw material" used in the present specification means an edible raw material containing starch. The "flour raw material" used in the present specification includes, for example, wheat flour (strong flour, semi-strong flour, medium-strength flour, weak flour, whole grain flour, etc.), rice flour (upper new flour, fine flour, rice cake flour, shiratama flour, brown rice flour, etc.). Etc.), barley flour, rye flour, corn flour, froth flour, hie flour, hato 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 flour.

The enzyme "branching enzyme" used in the present invention is amylopectin or glycogen by transferring a part of the 1,4-α-D-glucan chain to the 6-OH group of the receptor 1,4-α-D glucan. It is an enzyme that produces a branched structure of α-1,6 bonds, and the EC number by the International Union of Biochemistry and Molecular Biology (IBMBB) is EC2.4.1.18. .. In a preferred embodiment of the present invention, the blanching enzyme is a blanching enzyme that can be added to foods. Examples of the blanching enzyme that can be added to foods include, but are not limited to, "blanching enzyme A" (manufactured by Nagase & Co., Ltd.).

As used herein, the enzymatic activity of blanching enzymes is defined as follows. That is, 50 μl of an enzyme solution dissolved in 0.1 M phosphate buffer (pH 7.0) was added to 50 μl of 0.1% amylose B (manufactured by Nakaraitesk Co., Ltd.) dissolved in 0.08 M phosphate buffer (pH 7.0). After reaction at 50 ° C for 30 minutes, add 2 ml of iodine reagent (0.5 ml of 0.26 g I ₂ and 2.6 g KI dissolved in 10 ml mm Q water and 0.5 ml of 1N HCl diluted to 130 ml), and add 2 ml to 660 nm. Measure the change in absorbance. The amount of enzyme that reduces the absorbance at 660 nm by 1% in 1 minute of the reaction in this reaction system is defined as 1U (unit).

^The amount of the blanching enzyme 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. It is ¹⁶ to 2.0 × 10 ³ U, more preferably 1.0 × 10 ⁻² to 1.0 × 10 ¹ U.

The enzyme "α-glucosidase" used in the production method of the present invention is an enzyme that hydrolyzes a non-reducing terminal α-1,4-glucoside bond to produce α-glucose, and the EC number is EC3. It is .2.1.20. In a preferred embodiment of the present invention, the α-glucosidase is an α-glucosidase that can be added to foods. Further in a more preferred embodiment of the invention, the α-glucosidase is a transglucosidase. Examples of the transglucosidase that can be added to foods include, but are not limited to, “transglucosidase L“ Amano ”” (manufactured by Amano Enzyme Co., Ltd.).

As used herein, the enzymatic activity of α-glucosidase is defined as follows. That is, 1 ml of 0.02 M acetate buffer (pH 5.0) was added to 1 ml of 1 mM α-methyl-D-glucoside, 0.5 ml of the enzyme solution was added, and the mixture was allowed to act at 40 ° C. for 60 minutes. The amount of enzyme that produces 1 μg of glucose is defined as 1 U (unit).

The amount of α ^- glucosidase added 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. It is 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. It is .3.4. In a preferred embodiment of the present invention, glucose oxidase is a glucose oxidase that can be added to food. Examples of glucose oxidase that can be added to foods include, but are not limited to, "Hyderase 15" (manufactured by Amano Enzyme Co., Ltd.) and "Sumiteam PGO" (manufactured by Shin Nihon Kagaku Co., Ltd.).

As used herein, the enzymatic activity of glucose oxidase is defined as follows. That is, hydrogen peroxide is produced by allowing glucose oxidase to act in the presence of oxygen using glucose as a substrate. 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 the calibration curve, and the enzyme activity is calculated. The amount of enzyme required to oxidize 1 μmol of glucose per minute is defined as 1 U (unit).

The amount of glucose oxidase added 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, but for example, 1.0 × 10 ^-10 per 1 g of the starchy raw material used. It is ~ 1.0 × 10 ³ U, and more preferably 1.0 × 10 ⁻² to 1.0 × 10 ¹ U.

In a preferred embodiment, the one or more enzymes used in the production method of the present invention are a combination of blanching enzyme and α-glucosidase, or a combination of blanching enzyme and glucose oxidase. Also, in a more preferred embodiment of the invention, the one or more enzymes used in the production method of the invention is a combination of blanching enzyme, α-glucosidase, and glucose oxidase. By using the combination of such enzymes, it becomes possible to produce hot water roux bread with significantly improved "moist feeling" and "chewy texture". The water roux bread produced by the present invention has a significantly improved "moist feeling" at the time of production, and therefore, it is possible to maintain a preferable texture for a long period of time as compared with the bread produced by the conventional method. Become. That is, the water roux bread produced according to the present invention may have excellent properties in the aging resistance of starch.

In another preferred embodiment, in the production method of the present invention, in addition to branching enzyme, α-glucosidase and / or glucose oxidase, a selection is made from the group consisting of glucoamylase, maltotetraose-producing amylase, hemicellulase, and lipase. One or more enzymes to be added may be further added.

The enzyme "glucoamylase" used in one aspect of the production method of the present invention is an exo-type cleavage of the α-1,4 glucoside chains of amylose and amylopectin, which are constituents of starch, from non-reducing ends to glucose units. However, it is an enzyme that also decomposes the α-1,6 bond of the branched chain of amylopectin, and its EC number is 3.2.1.3. In a preferred embodiment of the present invention, glucoamylase is a glucoamylase that can be added to foods. Examples of glucoamylase that can be added to foods include "glucoamylase for sake brewing" Amano "SD" (manufactured by Amano Enzyme Co., Ltd.), "Gluczyme AF6" (manufactured by Amano Enzyme Co., Ltd.), and "Glucoteam # 20000". (Made by Nagase Sangyo Co., Ltd.), etc., but not limited to these.

As used herein, the enzymatic activity of glucoamylase is defined as follows. That is, the amount of enzyme that produces 10 mg of glucose-equivalent reducing power 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 added 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, but for example, 1.0 × 10 ^-10 per 1 g of the starchy raw material used. It is ~ 1.5 × 10 ⁵ U, more preferably 1.0 × 10 ⁻² to 5.0 × 10 ¹ U.

Further, the enzyme "maltotetraose-producing amylase" used in one aspect of the production method of the present invention is a kind of amylase that decomposes starch to produce marutotetraose, and has an EC number of 3.2.1.60. .. In a preferred embodiment of the present invention, the maltotetraose-producing amylase is a maltotetraose-producing amylase that can be added to foods. Examples of the maltotetraose-producing amylase that can be added to foods include, but are not limited to, "Denabake (registered trademark) EXTRA" (manufactured by Nagase & Co., Ltd.).

The enzymatic activity of the maltotetraose-producing amylase used in the production method of the present invention is defined as follows. That is, using soluble starch as a substrate, maltotetraose-producing amylase is allowed to act to produce reducing sugars. The reducing power of the produced reducing sugar is quantified by the Somogie-Nelson method, and the enzyme activity is calculated. The amount of enzyme that produces reducing power equivalent to 1 μmol of glucose per minute at 40 ° C and pH 7.0 is defined as 1 U (unit).

The amount of the 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, but for example, 1.0 × 1 g of the starch raw material used. It is 10 ^-10 to 4.0 × 10 ³ U, and more preferably 1.0 × 10 ⁻² to 1.0 × 10 ² U.

The enzyme "hemicellulase" used in one aspect of the production method of the present invention is a general term for enzymes that hydrolyze hemicellulose, and has an EC number of 3.2.1.8 (in the case of xylanase) or 3.2.1.89 (in the case of galactanase). ). In a preferred embodiment of the present invention, the hemicellulase is a hemicellulase that can be added to foods. Examples of hemicellulase that can be added to foods include "hemicellulase" Amano "90" (manufactured by Amano Enzyme Co., Ltd.) and "Sumiteam X" (manufactured by Nippon Chemical Industrial Co., Ltd.). Not limited.

As used herein, the enzymatic activity of hemicellulase is defined as follows. That is, using a 10 mg / ml xylane 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 sodium acetate / sodium acetate buffer (pH 4.5), react at 40 ° C for 30 minutes, and add 2 ml of the somogy test solution. After heating in a boiling water bath for 20 minutes, cool, add 1 ml of Nelson solution, mix until the precipitate of cuprous oxide 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 added 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, but for example, 1.0 × 10 ^-10 per 1 g of the starchy raw material used. It is ~ 1.0 × 10 ⁴ U, and more preferably 1.0 × 10 ⁻² to 1.0 × 10 ¹ U.

The enzyme "lipase" used in one aspect of the production method of the present invention is an enzyme that catalyzes the reaction of hydrolyzing a fatty acid ester to fatty acid and glycerin, and the EC number is 3.1.1.3 or the like. In a preferred embodiment of the invention, the lipase is a lipase that can be added to food. Examples of lipase that can be added to foods include "Lipase A-10D" (manufactured by Nagase Sangyo Co., Ltd.), "Lipase DF" Amano "", "Nurase", "Lipase R", and "Lipase A" Amano "6. (Made by Amano Enzyme Co., Ltd.), "Lipase OF", "Lipase PL" (manufactured by Meito Sangyo Co., Ltd.), etc., but are not limited to these.

As used herein, the enzymatic activity of lipase is defined as follows. That is, 100 ml of olive oil and 150 ml of 2% PVA test solution are emulsified as a substrate, and 5 ml of the substrate, 4 ml of McIlvaine buffer (pH 7.0) and 1 ml of the enzyme solution are mixed and reacted at 37 ° C. for 60 minutes. The fatty acid is measured by a titration method. The activity of liberating an acid corresponding to 1 μmol of liberated oleic acid is defined as 1U (unit).

The amount of lipase added 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, but for example, 1.0 × 10 ^-10 to 1 g of the starchy raw material used. It is 1.0 × 10 ³ U, more preferably 1.0 × 10 ⁻² to 1.0 × 10 ¹ U.

Examples of combinations of one or more enzymes used in the production method of the present invention include:

[1 enzyme]
(1) Blanching enzyme only;
(2) α-Glucosidase only;
(3) Glucose oxidase only;

[2 enzymes]
(4) Blanching enzyme, α-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) α-Glucosidase, Glucose Oxase;
(11) α-glucosidase, glucoamylase;
(12) α-Glucosidase, maltotetraose-producing amylase;
(13) α-Glucosidase, hemicellulase;
(14) α-Glucosidase, Lipase;
(15) Glucose oxidase, glucoamylase;
(16) Glucose oxidase, maltotetraose-producing amylase;
(17) Glucose oxidase, hemicellulase;
(18) Glucose oxidase, lipase;

[3 enzymes]
(19) Blanching enzyme, α-glucosidase, glucose oxidase;
(20) Blanching enzyme, α-glucosidase, glucoamylase;
(21) Blanching enzyme, α-glucosidase, maltotetraose-producing amylase;
(22) Blanching enzyme, α-glucosidase, hemicellulase;
(23) Blanching enzyme, α-glucosidase, lipase;
(24) Blanching enzyme, glucose oxidase, glucoamylase;
(25) Blanching enzyme, glucose oxidase, maltotetraose-producing amylase;
(26) Blanching enzyme, glucose oxidase, hemicellulase;
(27) Blanching enzyme, glucose oxidase, lipase;
(28) α-glucosidase, glucose oxidase, glucoamylase;
(29) α-glucosidase, glucose oxidase, maltotetraose-producing amylase;
(30) α-glucosidase, glucose oxidase, hemicellulase;
(31) α-Glucosidase, Glucose Oxase, Lipase;
(32) Blanching enzyme, glucoamylase, maltotetraose-producing amylase;
(33) Blanching enzyme, glucoamylase, hemicellulase;
(34) Blanching enzyme, glucoamylase, lipase;
(35) Blanching enzyme, maltotetraose-producing amylase, hemicellulase;
(36) Blanching enzyme, maltotetraose-producing amylase, lipase;
(37) Blanching enzyme, hemicellulase, lipase;
(38) α-Glucosidase, glucoamylase, maltotetraose-producing amylase;
(39) α-Glucosidase, glucoamylase, hemicellulase;
(40) α-glucosidase, glucoamylase, lipase;
(41) α-Glucosidase, maltotetraose-producing amylase, hemicellulase;
(42) α-Glucosidase, maltotetraose-producing amylase, lipase;
(43) α-Glucosidase, hemicellulase, lipase;
(44) Glucose oxidase, glucoamylase, maltotetraose-producing amylase;
(45) Glucose oxidase, glucoamylase, hemicellulase;
(46) Glucose oxidase, glucoamylase, lipase;
(47) Glucose oxidase, maltotetraose-producing amylase, hemicellulase;
(48) Glucose oxidase, maltotetraose-producing amylase, lipase;
(49) Glucose oxidase, hemicellulase, lipase;

[4 enzymes]
(50) Blanching enzyme, α-glucosidase, glucose oxidase, glucoamylase;
(51) Blanching enzyme, α-glucosidase, glucose oxidase, maltotetraose-producing amylase;
(52) Blanching enzyme, α-glucosidase, glucose oxidase, hemicellulase;
(53) Blanching enzyme, α-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 amylase, hemicellulase;
(58) Blanching enzyme, glucose oxidase, maltotetraose-producing amylase, lipase;
(59) Blanching enzyme, glucose oxidase, hemicellulase, lipase;
(60) Blanching enzyme, α-glucosidase, glucoamylase, maltotetraose-producing amylase;
(61) Blanching enzyme, α-glucosidase, glucoamylase, hemicellulase;
(62) Blanching enzyme, α-glucosidase, glucoamylase, lipase;
(63) Blanching enzyme, α-glucosidase, maltotetraose-producing amylase, hemicellulase;
(64) Blanching enzyme, α-glucosidase, maltotetraose-producing amylase, lipase;
(65) Blanching enzyme, α-glucosidase, hemicellulase, lipase;
(66) α-glucosidase, glucose oxidase, glucoamylase, maltotetraose-producing amylase;
(67) α-glucosidase, glucose oxidase, glucoamylase, hemicellulase;
(68) α-glucosidase, glucose oxidase, glucoamylase, lipase;
(69) α-glucosidase, glucose oxidase, maltotetraose-producing amylase, hemicellulase;
(70) α-glucosidase, glucose oxidase, maltotetraose-producing amylase, lipase;
(71) α-glucosidase, glucose oxidase, hemicellulase, lipase;
(72) Blanching enzyme, glucoamylase, maltotetraose-producing amylase, hemicellulase;
(73) Blanching enzyme, glucoamylase, maltotetraose-producing amylase, lipase;
(74) Blanching enzyme, maltotetraose-producing amylase, hemicellulase, lipase;
(75) Blanching enzyme, glucoamylase, hemicellulase, lipase;
(76) α-glucosidase, glucoamylase, maltotetraose-producing amylase, hemicellulase;
(77) α-glucosidase, glucoamylase, maltotetraose-producing amylase, lipase;
(78) α-Glucosidase, maltotetraose-producing amylase, hemicellulase, lipase;
(79) α-glucosidase, glucoamylase, hemicellulase, lipase;
(80) Blanching enzyme, glucoamylase, maltotetraose-producing amylase, hemicellulase;
(81) Blanching enzyme, glucoamylase, maltotetraose-producing amylase, lipase;
(82) Blanching enzyme, maltotetraose-producing amylase, hemicellulase, lipase;
(83) Blanching enzyme, glucoamylase, hemicellulase, lipase;

[5 enzymes]
(84) Blanching enzyme, α-glucosidase, glucose oxidase, glucoamylase, maltotetraose-producing amylase;
(85) Blanching enzyme, α-glucosidase, glucose oxidase, glucoamylase, hemicellulase;
(86) Blanching enzyme, α-glucosidase, glucose oxidase, glucoamylase, lipase;
(87) Blanching enzyme, α-glucosidase, glucose oxidase, maltotetraose-producing amylase, hemicellulase;
(88) Blanching enzyme, α-glucosidase, glucose oxidase, maltotetraose-producing amylase, lipase;
(89) Blanching enzyme, α-glucosidase, glucose oxidase, hemicellulase, lipase;
(90) Blanching enzyme, glucose oxidase, glucoamylase, maltotetraose-producing amylase, hemicellulase;
(91) Blanching enzyme, glucose oxidase, glucoamylase, maltotetraose-producing amylase, lipase;
(92) Blanching enzyme, glucose oxidase, maltotetraose-producing amylase, hemicellulase, lipase;
(93) Blanching enzyme, glucose oxidase, glucoamylase, hemicellulase, lipase;
(94) Blanching enzyme, α-glucosidase, glucoamylase, maltotetraose-producing amylase, hemicellulase;
(95) Blanching enzyme, α-glucosidase, glucoamylase, maltotetraose-producing amylase, lipase;
(96) Blanching enzyme, α-glucosidase, maltotetraose-producing amylase, hemicellulase, lipase;
(97) Blanching enzyme, α-glucosidase, glucoamylase, hemicellulase, lipase;
(98) α-glucosidase, glucose oxidase, glucoamylase, maltotetraose-producing amylase, hemicellulase;
(99) α-glucosidase, glucose oxidase, glucoamylase, maltotetraose-producing amylase, lipase;
(100) α-glucosidase, glucose oxidase, maltotetraose-producing amylase, hemicellulase, lipase;
(101) α-glucosidase, glucose oxidase, glucoamylase, hemicellulase, lipase;
(102) Blanching enzyme, glucoamylase, maltotetraose-producing amylase, hemicellulase, lipase;
(103) α-glucosidase, glucoamylase, maltotetraose-producing amylase, hemicellulase, lipase;
(104) Glucose oxidase, glucoamylase, maltotetraose-producing amylase, hemicellulase, lipase;

[6 enzymes]
(105) Blanching enzyme, α-glucosidase, glucose oxidase, glucoamylase, maltotetraose-producing amylase, hemicellulase;
(106) Blanching enzyme, α-glucosidase, glucose oxidase, glucoamylase, maltotetraose-producing amylase, lipase;
(107) Blanching enzyme, α-glucosidase, glucose oxidase, maltotetraose-producing amylase, hemicellulase, lipase;
(108) Blanching enzyme, α-glucosidase, glucose oxidase, glucoamylase, hemicellulase, lipase;
(109) Blanching enzyme, glucose oxidase, glucoamylase, maltotetraose-producing amylase, hemicellulase, lipase;
(110) Blanching enzyme, α-glucosidase, glucoamylase, maltotetraose-producing amylase, hemicellulase, lipase;
(111) α-glucosidase, glucose oxidase, glucoamylase, maltotetraose-producing amylase, hemicellulase, lipase;

[7 enzymes]
(112) Blanching enzyme, α-glucosidase, glucose oxidase, glucoamylase, maltotetraose-producing amylase, hemicellulase, lipase.

The one or more enzymes used in the production method of the present invention are "a step of kneading a part of starchy raw material with hot water to prepare a hot water roux" or "a step of kneading the prepared hot water seed with the remaining raw materials". It may be added in any of the above steps, or it may be added in both steps. Regarding the case where one or more enzymes are added to both steps, the timing of addition of each enzyme is not particularly limited. It may be added to the "step of kneading to prepare the water roux" and the other enzyme to the "step of kneading the prepared water roux with the remaining raw materials", or the two types in both steps. It is also possible to add the enzyme of. When adding an enzyme in the "step of kneading a part of a starchy raw material to prepare a water roux", for example, the enzyme is added to a part of the starchy raw material, lightly mixed, and then added to the mixture. A water roux can be prepared by adding hot water and kneading with hot water. When adding an enzyme in the "step of kneading the prepared water roux and the remaining raw materials", for example, the enzyme is added to the mixture of the remaining raw materials, lightly mixed, and then the mixture and the water roux are added. Can be kneaded with. The "step of kneading the prepared water roux and the remaining raw materials" can be separated into a plurality of steps of two or more steps. For example, in the case of a two-step process, the first kneading step of kneading the prepared water roux and a part of the remaining raw materials, and then the raw materials not kneaded in the first kneading step, and the said. The step of kneading with the mixture containing the water roux prepared by the first kneading step can be referred to as the second kneading step. As an example in the embodiment of separating into two steps, a water roux is first prepared, then all the remaining raw materials except shortening and the water roux are kneaded (main kneading primary mixing), and then obtained. The preparation containing the hot water roux and shortening may be kneaded (secondary mixing by kneading). A person skilled in the art can appropriately determine conditions such as an appropriate number of steps and distribution of raw materials when such a plurality of steps of kneading steps are used. Further, as long as the desired effect of the present invention can be obtained, the timing of adding the enzyme when using the multi-step kneading step is not particularly limited, and the enzyme may be added in one or more steps of the plurality of kneading steps, or Enzymes may be added at all stages. In one aspect of the present invention, the enzyme can be added in "a step of kneading a part of a starchy raw material to prepare a water roux".

2. Water roux The present invention may also be referred to simply as "the water roux of the present invention", which comprises one or more enzymes selected from the group consisting of blanching enzyme, α-glucosidase, and glucose oxidase. )I will provide a. In a preferred embodiment, 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 branching enzyme, α-glucosidase and / or glucose oxidase 1 It further contains the above enzymes.

The various enzymes used in the water roux of the present invention and their combinations are the same as those described in the production method of the present invention. Further, the addition amount can be in the same range.

The water roux of the present invention can be prepared by adding one or more enzymes in the above combination in the manufacturing process of the water roux known per se. For example, the present invention is obtained by mixing a starchy raw material such as strong flour with one or more enzymes, and then adding hot water (usually 70 ° C to 100 ° C, more preferably 80 ° C to 100 ° C) to the mixture and kneading the mixture. Hot water types can be prepared, but are not limited to this.

The water roux of the present invention may be used immediately after preparation, or may be used after a certain period of time, such as after undergoing a cooling step to remove rough heat after preparation. From the viewpoint of allowing the added enzyme to sufficiently act on the raw material, it may be more preferable to use a water roux that has passed a certain time (for example, 0.5 to 10 hours) after the water roux is prepared. Regarding the cooling of the water roux, the conditions such as temperature and time are not particularly limited as long as the desired effect of the water roux of the present invention can be obtained. Further, the water roux of the present invention may be used after refrigerated storage or frozen storage.

3. 3. Bread Dough for Water Roux Bread The present invention also comprises a water roux containing one or more enzymes selected from the group consisting of branching enzyme, α-glucosidase, and glucose oxidase. (Sometimes referred to as "bread dough of the present invention"). In a preferred embodiment, the bread dough of the present invention is selected from the group consisting of glucoamylase, maltotetraose-producing amylase, hemicellulase, and lipase in addition to branching enzyme, α-glucosidase and / or glucose oxidase. Further contains the enzyme of.

The various enzymes used in the bread dough of the present invention and their combinations are the same as those described in the production method of the present invention. Further, the addition amount can be in the same range.

As used herein, the term "bread dough" refers to a dough for bread making obtained by kneading all the raw materials for bread. In the bread making process, the "bread dough" is molded, finally fermented, and then baked, fried, steamed, or the like to complete the bread. For example, in the embodiment in which the water roux is prepared in advance, the “bread dough” is a mixture of the water roux and the remaining raw materials in the main kneading step.

The bread dough of the present invention may or may not be frozen. As the freezing of the bread dough of the present invention, a method known per se can be used, and for example, slow freezing or quick freezing can be used. It is preferable to use quick freezing because it is possible to suppress water separation from the bread dough due to freezing. Further, the timing of freezing the bread dough of the present invention may be appropriately changed depending on the situation, such as immediately after the main kneading process, after molding after the main kneading, or after the final fermentation of the bread dough partially or completely. can.

Four. Enzyme preparation for bread dough reforming The present invention also comprises one or more enzymes selected from the group consisting of branching enzyme, α-glucosidase, and glucose oxidase (hereinafter, simply "the present invention". (Sometimes referred to as "enzyme preparation for modifying bread dough"). In a preferred embodiment, the enzyme preparation for modifying bread dough of the present invention comprises a group consisting of glucoamylase, maltotetraose-producing enzyme, hemicellulase, and lipase in addition to branching enzyme, α-glucosidase and / or glucose oxidase. Further contains one or more selected enzymes.

The various enzymes used in the enzyme preparation for modifying bread dough of the present invention and their combinations are the same as those described in the production method of the present invention. In addition, the blending amount of each enzyme to be blended in the enzyme preparation for modifying bread dough of the present invention can be appropriately adjusted according to the conditions or form in which the enzyme preparation is used, the presence or absence of other formulations, and the like. As the form of the enzyme preparation for modifying bread dough of the present invention, any form such as liquid, paste, granule, or powder can be adopted.

Further, as long as the desired effect of the enzyme preparation for modifying bread dough of the present invention can be obtained, the enzyme preparation for modifying bread dough of the present invention may contain a substance other than the above-mentioned enzyme. As an example, in addition to the enzyme, catalase, transglutaminase, ascorbic acid oxidase, α-amylase, β-amylase, glucoamylase, maltogenic amylase, maltotriose-producing amylase, maltopentaose-producing amylase, maltohexaose-producing There are amylase, phosphoripase, galactolipase, lipoxygenase, protease, cellulase, xylanase, and one or more of these enzymes may be contained. In addition to these, a pH adjuster, a preservative, yeast food, an inorganic salt, an oxidizing agent, a reducing agent, an emulsifier, starch and the like may be appropriately contained.

Five. Use of Enzyme as Enzyme Formulation for Bread Dough Modification The present invention also uses one or more enzymes selected from the group consisting of branching enzyme, α-glucosidase, and glucose oxidase as the enzyme preparation for bread dough modification ( Hereinafter, it may be simply referred to as "use of the present invention"). In a preferred embodiment, in the use of the present invention, it is selected from the group consisting of glucoamylase, maltotetraose-producing enzyme, hemicellulase, and lipase in addition to branching enzyme, α-glucosidase and / or glucose oxidase 1 The above enzymes are used in combination.

The various enzymes used in the use of the present invention and their combinations are the same as those described in the production method of the present invention. Further, the addition amount can be in the same range.

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

[Example 1]
In order to establish a new manufacturing method for bread with improved texture such as "moist feeling" and "chewy texture", bread was prepared using a combination of multiple types of enzymes and manufacturing methods, and their reforming effects were compared and examined. ..

Enzymes and manufacturing methods Examples of enzymes added for the purpose of modifying physical properties include branching enzyme ("branching enzyme A (3,650U / g)", manufactured by Nagase Sangyo Co., Ltd.), α-glucosidase ("transglucosidase L". Amano "(600,000U / g)", manufactured by Amano Enzyme Co., Ltd.), glucose oxidase ("Hyderase 15 (2,000U / g)", manufactured by Amano Enzyme Co., Ltd.), and α-amylase ("Biozyme A, (16,000U)" / g) ”, manufactured by Amano Enzyme Co., Ltd.), or a combination thereof. The enzyme activity of α-amylase was measured and defined according to α-AMYLASEASSAY KIT (MEGAZYME). That is, a block p-nitrophenyl maltoheptaoside (BPNPG7) solution (with heat-resistant α-glucosidase) is used as a substrate, which is hydrolyzed by the reaction of α-amylase. The sugar chain produced by such a reaction is hydrolyzed by α-glucosidase, and finally p-nitrophenol (PNP) is released to develop color. After stopping the reaction with trisodium phosphate, the amount of free p-nitrophenol (PNP) is determined by measuring the absorbance at 400 nm. Under these conditions, the α-amylase activity that dissociates 1 μmol of PNP per minute is defined as 1U (unit).

As the method for producing bread, the "direct kneading dough method" and the "water roux dough method" were used. The "direct kneading dough method" in the present specification is also called a straight method, and is a manufacturing method in which all raw materials for producing bread are kneaded at once. In addition, the "water roux dough method" is to prepare a water roux using a part of the raw materials for producing bread, and then knead the obtained water roux and the remaining raw materials to make bread. It is a manufacturing method.

Direct kneading dough method (straight method)
Of the formulations shown in Table 1 below, all raw materials and enzymes except shortening were added and primary mixed with a vertical mixer HPi20M (manufactured by Kanto Mixer Industry Co., Ltd.). Shortening was added to the obtained mixture, and after secondary mixing, the dough was divided into 50 g. The obtained dough was snap frozen and stored frozen until use. The frozen dough was thawed by allowing it to stand for 2 hours under the conditions of 20 ° C and 70% humidity, then fermented for 1 hour under the conditions of 35 ° C and 75% humidity, and then baked in an oven (180 ° C, 13 minutes). ).

Water roux dough method
[Preparation of water roux]
In the formulation shown in Table 2 below, hot water was added to a strong flour or a mixture of strong flour and an enzyme, kneaded, and then cooled to room temperature (15 ° C to 25 ° C) to prepare a water roux. Table 3 shows the amount of enzyme contained in the water roux.
[Book kneading]
All raw materials and water roux except shortening were added and primary mixed. Shortening was added to the obtained mixture, and after secondary mixing, the dough was divided into 50 g. The obtained dough was snap frozen and stored frozen until use. The frozen dough was thawed by allowing it to stand at 20 ° C and 70% humidity for 2 hours, then fermented at 35 ° C and 75% humidity for 1 hour, and then baked in an oven (180 ° C, 13). Minutes).

Evaluation methods
[sensory evaluation]
For bread prepared under each of the above conditions, sensory evaluation was performed by four persons in charge for "moist feeling" and "chewing texture". Sensory evaluation was performed on bread 1 day after baking. Based on the preparation of control group 3 (enzyme-free, water roux dough method), evaluation was performed in increments of ± 5 points and 0.5 points, and the average value of the scores was rounded off to obtain the evaluation value. In addition, the "moist feeling" in the present specification means a feeling that saliva in the mouth is not taken and water retention is maintained even if the bread is chewed a plurality of times. In addition, "chewing" means the force required to bite the bread.

[Workability]
Regarding the workability at the time of preparing the bread dough (at the time of main kneading) under each of the above-mentioned conditions, "the adhesiveness (stickiness) of the dough is low and the degree of ease of molding" was evaluated by two persons in charge. Regarding the evaluation of workability, the control group 3 was used as a reference (0 points), and evaluations were made in increments of ± 5 points and 0.5 points, and the average value of the scores was rounded off to obtain evaluation values. The evaluation results are shown in Table 4 below. Further, with respect to the control group 4, the test groups 1 to 3, and the test group 6, a photograph showing the state of the dough at the time of the main kneading primary mixing is shown in FIG.

As shown in Table 4, when the water roux dough method was used and at least one of blanching enzyme, α-glucosidase, or glucose oxidase was allowed to act (Test Group 1 to Test Group 6), no enzyme was added. The moist feeling, chewy texture, and workability were maintained or improved with respect to the water roux bread prepared by the water roux dough method (control group 3), and good physical property modification was achieved. On the other hand, when the direct kneading dough method was used, when the blanching enzyme and α-glucosidase were added to the raw materials (control group 2), the feeling of moistness was compared with that of the direct kneading dough method-free group (control group 1). Although the chewy texture is improved, the improvement effect is smaller than when the same amount of blanching enzyme and α-glucosidase is added by the water roux dough method (control group 3 and test group 1), and the water roux dough method is used. As a result, the addition effect was greatly improved. In addition, when α-amylase was added to the water roux in the water roux dough method (control group 4), the workability was greatly reduced, and a favorable physical characteristic modification effect could not be obtained.

[Example 2]
The present inventors further prepared bread using a combination of a plurality of enzymes, and compared and examined their modifying effects.

According to the formulation shown in Table 5, boiling water was added to the strong flour and kneaded to prepare a water roux. The obtained water roux, raw materials other than the water roux (see Table 5), and each enzyme (see Table 6) are put into the home bakery HBK-100 (manufactured by MK Seiko Co., Ltd.), and the dough is prepared and the primary fermentation is performed (see Table 6). Menu number "12"), divided, packed in a loaf shape after molding, and baked after secondary fermentation (210 ° C., 35 minutes). One day after baking, a sensory evaluation of the prepared bread was performed by three specialized panels. Sensory evaluation was performed on "moist feeling", "chewyness", "good workability", and "good mouthfeel". As used herein, "good melting in the mouth" means that the bread does not form lumps in the mouth during chewing and does not melt. The scale of evaluation is the same as in Example 1.

The results are shown in Table 7 below. However, since "good workability" was good in all the test plots examined in this example, the description is omitted in Table 7 below.

As shown in Table 7, when glucoamylase, maltotetraose-producing amylase, hemicellulase, or lipase was used in addition to blanching enzyme and α-glucosidase, a remarkably favorable texture-modifying effect was observed. rice field.

By using the production method of the present invention or the like, it is possible to produce a water roux bread having improved "moist feeling" and "chewy texture" and further improved aging resistance. Further, in one aspect, the "goodness of melting in the mouth" of the water roux bread can be improved. In addition, by using the production method of the present invention or the like, the stickiness of the bread dough is suppressed and the work efficiency at the time of main kneading is improved, which is very useful in the production of hot water roux bread.

This application is based on Japanese Patent Application No. 2017-028226 (Filing date: February 17, 2017), the contents of which are incorporated herein by reference in its entirety.

Claims (9)

A method for producing hot water roux bread, which comprises a step of kneading a part of starchy raw material with hot water to prepare a hot water roux and a step of kneading the prepared hot water roux with the remaining raw materials.
(1) Blanching enzyme and α-glucosidase, or
(2) Either or both of the steps of kneading a part of the starchy raw material with branching enzyme and glucose oxidase to prepare a water roux and the step of kneading the prepared water roux with the remaining raw materials. A method for producing hot water roux bread, which is characterized by being added in. The method according to claim 1, wherein the above 1 or more enzymes are added in a step of kneading a part of the starchy raw material in hot water to prepare a hot water roux. In the case of (1) above , in addition to the enzyme , one or more enzymes selected from the group consisting of glucose oxidase, glucoamylase, maltotetraose-producing amylase, hemicellulase, and lipase are further added. The method according to claim 1 or 2 , characterized in that. (1) Blanching enzyme and α-glucosidase, or
(2) A water roux containing blanching enzyme and glucose oxidase . The water roux according to claim 4 , further comprising one or more enzymes selected from the group consisting of glucose oxidase, glucoamylase, maltotetraose-producing amylase, hemicellulase, and lipase in the case of (1) above . (1) Blanching enzyme and α-glucosidase, or
(2) Bread dough for making hot water roux bread containing blanching enzyme and glucose oxidase . The bread dough according to claim 6 , further comprising one or more enzymes selected from the group consisting of glucose oxidase, glucoamylase, maltotetraose-producing amylase, hemicellulase, and lipase in the case of (1) above . (1) Blanching enzyme and α-glucosidase, or
(2) An enzyme preparation for modifying bread dough for hot water roux, which contains blanching enzyme and glucose oxidase . The enzyme preparation according to claim 8 , further comprising one or more enzymes selected from the group consisting of glucose oxidase, glucoamylase, maltotetraose-producing amylase, hemicellulase, and lipase in the case of (1) above .

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