JP2954673B2 - Bread making improver and bread making method using the same - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a bread making agent, particularly a new and safe bread making agent consisting of only so-called natural products without using potassium bromate.

The present invention also relates to a new bread making method for producing bread using the bread improving agent.

(Prior art) Yeast food was invented in the United States to assist bread fermentation, with CaSO ₄ (24.93%), NaCl (24.93%).
%), NH ₄ Cl (9.38%), starch (40.49%), KBrO ₃ (0.2
Since the development of the classic Arkady-type formulation (7%), various additives such as yeast food and dough conditioner have been developed to improve bread volume and texture. Was.

Among these additives, for example, potassium bromate, potassium iodate, ammonium persulfate, etc. are known as bread making improvers, and potassium bromate (potassium bromate, bromate) has been frequently used in the bread making industry. Was.

Recently, in addition to potassium bromate, L-ascorbic acid has also been used, but none of these products use natural products. At present, bread making made of pure natural products only is used. No satisfactory improvers are known.

In addition, there are no known bread improvers that can effectively cope with long to short bread making times, and there are few that are particularly effective for short bread making times. The texture is hard and uneven. In particular, the tendency is remarkably observed in the case where time has passed after firing. In addition, a major drawback of poor flavor is inevitable.

(Problems to be Solved by the Invention) Among these known bread improvers, the use of potassium bromate is prohibited by the government from the viewpoint of food safety, and the prohibition or prohibition in foreign countries has been studied. Therefore, the development of a safe and effective bread improving agent to replace potassium bromate is strongly desired not only in the Japanese industry but also in foreign countries.

In terms of bread making technology, we also produce excellent bread making improvers of all-round type that are effective for both long and short bread making times, and breads with excellent flavor, quality, physical properties and appearance. There is a strong demand in the business for bread making agents that can be used.

(Means for Solving the Problems) The present invention has been made in order to respond to the needs of the industry at a glance, and has been made in order to develop a bread-making improver comprising only an enzyme derived from a natural product. It was done. A free-type bread-making improver made of only natural products without using any food additives and capable of producing excellent bread is a novel substance which has not been known so far.

As a result of extensive studies on only enzymes among natural products in order to achieve the above object, the present invention has finally been completed.

That is, the present invention provides glucose oxidase (hereinafter, referred to as
(Sometimes referred to as GOD), and also relates to a bread-making improver having an important point of lipase and / or lipoxidase, and a bread-making method using the same.

Among the components of the bread making agent according to the present invention, glucose oxidase is an enzyme that specifically oxidizes glucose to gluconic acid, and mainly promotes the oxidation of bread dough and the binding of the tertiary structure of gluten. However, when used in a large amount, the dough is tightened, so that the elongation of the kiln of the bread is not sufficient, and the inner phase of the bread becomes rough, which is not preferable.

Use lipase to cover this GOD effect. Lipase is an enzyme that decomposes triglyceride into glycerin and fatty acids, decomposes lipids, generates surfactants, suppresses the tightness of dough, which is a drawback of GOD, improves the extensibility of dough, and softens it. It also increases the flavor. In addition, it has the effect of promoting bite growth and suppressing aging of bread. In addition, catalase can be used in the present invention to promote the oxidizing action of GOD.

In the present invention, a lipoxidase is further used if necessary. Lipoxidase is an enzyme that oxidizes unsaturated fatty acids having a methylene group such as linoleic acid and linolenic acid, and also oxidizes carotene.GOD is mainly produced by oxidizing these unsaturated fatty acids to promote oxidation of the dough.
It oxidizes and bleaches carotene in flour to whiten and soften bread.

Two or three of these enzymes are used in combination because the effect is low when used alone. The amount used is appropriately controlled in accordance with various factors such as enzyme titer, type of baking method, long-time method, short-time method, and type of raw material. An example is as follows.

GOD (1500 units / g) is about 1 to 200 ppm, preferably 10 to 1
It is better to use about 00 ppm. If the amount is less than the above range, the oxidation effect is low, and if it is used in excess, on the other hand, the dough is too tight or the dough processing property is undesirably reduced.
The lipase (60,000 units / g) is used in an amount of about 0.001 to 0.1%, preferably about 0.01 to 0.05%. If the amount is smaller than the above range, the extensibility of the dough is reduced and the softening of the bread is not sufficiently achieved. Lipoxidase (lipoxidase-containing soybean flour,
500,000 units / g (OYC unit)) is used in an amount of about 0.01 to 1.0%, preferably about 0.05 to 0.2%. If the amount is smaller than the above range, the oxidizing effect is low, and if it is used in excess, the flavor deteriorates, which is not preferable. Note that these use ranges are for illustrative purposes only, and are not particularly limited to these ranges, and the use amounts outside the above ranges can be arbitrarily selected as necessary.

In addition, the definition of the unit of the enzyme activity in the present invention is as follows.

The unit of GOD activity is 1 μmol / min at pH 5.1 and 37 ° C.
The enzyme activity of e catalyzing the oxidation of glucose is defined as one unit.

The unit of the lipase activity is 10 units of the enzyme which releases 1 μmole of fatty acid per minute at pH 6.0 and 37 ° C. using an olive oil emulsion as a substrate.

The unit of lipoxidase activity is a pH of 9.0, 25 ° C., and a value of O.D.234 nm per minute in a reaction solution using linoleic acid as a substrate.
The activity shown in 001 is defined as one unit (Oriental unit).

These enzymes may be purified or crude enzymes. In addition, these enzymes can be prepared by a fermentation method using microorganisms or an extraction method from animals and plants, and their cultures (microbial cells, culture solution, culture filtration, extract, etc.), extracts of animal and plant origin, etc. Can be used in place of the enzyme. Concentrate these if necessary,
It is also possible to use a dried or diluted processed product. If necessary, these enzyme-containing substances can be used directly. For example, various beans or beans products such as soybean powder may be used as lipoxidase, and rice bran oil may be used as lipase.

In order to produce bread using the bread improver thus prepared, the bread may be used in the same manner as a conventionally used bread improver, for example, it may be added at the time of kneading dough and thoroughly kneaded.

As the baking method, any of the baking methods such as the no-time method, the straight method, the sponge method, the overnight method, the low-temperature long-time method, and the frozen dough method can be used. Particularly in the sponge method, it is also possible to add separately during sponge and main kneading, and to separate and add these substances to either one, and it is more preferable to add both during sponge. .

Furthermore, the bread making improver according to the present invention is a free type improver, and can be used freely in any of the long-time bread making method and the short-time bread making method, and has high versatility in home use. It is a particularly suitable improver for industrial as well as industrial applications.

According to the present invention, breads having a sufficient volume are obtained, and the external phase, the internal phase, the tactile sensation, etc. are also satisfactory, and the operation is easy without any stickiness of the dough and the operation is easy, and the excellent effect is remarkable. Express.

Next, in order to further explain the present invention, examples will be given below.

Example 1 Breads of Sample Nos. 1 to 16 were manufactured according to a short-time baking method by the following composition and steps. No.1
Did not use the modifier as a control.

[Blend] (%) Strong flour 100 Sugar 5 Food salt 2 Shortening 4 Yeast 3 Bread improver * As bread improver, as shown in Table 1 below, GOD, lipase and soy flour ( Lipoxidase) were used in various proportions at predetermined ratios (No. 2).
~ 16 total 15 types).

[Process]

Mixing L ₁ M ₃ ↓ M ₃ H _{8 + 2} Kneading temperature 30 ° C Floor time 15 minutes Separation 450g Bench time 15 minutes Heater (temperature 35 ° C, humidity 90%) Bake up to 1.5cm above the case type 200 ° C, 20 Minute As is clear from the results shown in Table 1, it is confirmed that the enzyme is effective when two or more enzymes are blended, and the effect is further enhanced when three enzymes are blended. Bread improvers have also proven to be an alternative to conventional bread improvers using bromates and the like.

(Effect of the Invention) The bread maker according to the present invention is a novel substance which is composed of only natural enzymes and is extremely excellent in safety.

Moreover, the bread improver according to the present invention can be widely applied to any bread making method, and is a free type improver which is effective for both long time bread making method and short time bread making method. Yes, and by using this bread making agent, it is soft and has excellent dough extensibility,
Bread with excellent texture and flavor can be manufactured.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-55-153549 (JP, A) JP-A-57-58844 (JP, A) JP-A 1-265843 (JP, A) JP-A 55-153 131340 (JP, A) JP-A-62-285749 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A21D 8/04 A21D 2/24

Claims (4)

(57) [Claims] 1. A bread making improver comprising glucose oxidase and lipase. 2. A bread-making improver comprising glucose oxidase, lipase and lipoxidase. 3. Glucose oxidase, lipase and / or
Or lipoxidase, purified enzyme, crude enzyme, culture,
The bread improver according to claim 1 or 2, wherein the bread improver is in the form of an ingredient. 4. A bread-making method comprising using the bread-making improver according to claim 1.