JP5921078B2 - Oil and fat composition and flour products - Google Patents
Oil and fat composition and flour products Download PDFInfo
- Publication number
- JP5921078B2 JP5921078B2 JP2011083034A JP2011083034A JP5921078B2 JP 5921078 B2 JP5921078 B2 JP 5921078B2 JP 2011083034 A JP2011083034 A JP 2011083034A JP 2011083034 A JP2011083034 A JP 2011083034A JP 5921078 B2 JP5921078 B2 JP 5921078B2
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- Prior art keywords
- oil
- fat
- fat composition
- flour
- degrading
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Landscapes
- Cereal-Derived Products (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は油脂組成物及び小麦粉製品に関し、特に小麦粉製品に用いられる、油脂組成物及び小麦粉製品改良剤並びに同油脂組成物及び小麦粉製品改良剤を用いて製造された小麦粉製品に関する。 The present invention relates to an oil / fat composition and a flour product, and more particularly to an oil / fat composition and a flour product improver and a flour product produced using the oil / fat composition and the flour product improver used in a flour product.
酵素は、温和な条件下、特異的、選択的な反応を行う触媒として多くの分野で利用が進んでいる。食品加工においても酵素の利用は進んでおり、ベーキング分野においては生地の取り扱いを容易にする、ベーキング後の製品の食感を改善する等の用途にアミラーゼ、ヘミセルラーゼ等の種々の酵素が使用されている。また、ベーキングにおけるリパーゼの効果も明らかであり、例えば特許文献１では、脂質を分解して界面活性様物質を生成させ、生地の伸展性を向上させてソフト化し、風味の上昇をもたらすことが開示され、このような技術が知られている。 Enzymes are being used in many fields as catalysts for specific and selective reactions under mild conditions. Enzymes are also being used in food processing. In the baking field, various enzymes such as amylase and hemicellulase are used for applications such as easy handling of dough and improving the texture of the product after baking. ing. In addition, the effect of lipase in baking is also obvious. For example, Patent Document 1 discloses that lipids are decomposed to generate a surface-active substance, which improves the extensibility of dough and softens, resulting in an increase in flavor. Such techniques are known.
現在市販されている酵素の多くは粉末製品であり、使用時に溶解する等の手順が必要なものが多い。又、粉末状酵素は作業中に飛散し、種類によっては人体に危害を与えるものがある。これらのことから、酵素は溶液状態として流通させ、使用することが望ましいが、多くの酵素は水溶液にした場合、不安定であり、長期にわたり安定した活性を維持することが難しい。 Many of the enzymes currently on the market are powder products, and many of them require procedures such as dissolution when used. In addition, powdered enzymes are scattered during work, and depending on the type, there are those that cause harm to the human body. For these reasons, it is desirable to distribute and use the enzyme in a solution state, but many enzymes are unstable and difficult to maintain stable activity over a long period of time when they are made into an aqueous solution.
さらに、ベーキング等の分野で使用される酵素の使用量はごく微量であり、精密天秤による計量が必要であるため、現場での作業が煩雑となる。また、ごく微量の酵素を大量の原料中に均一に分散させることは難しい。 Furthermore, the amount of enzyme used in the field of baking or the like is very small and needs to be measured with a precision balance, which complicates on-site work. In addition, it is difficult to uniformly disperse a very small amount of enzyme in a large amount of raw material.
これらのことより、ベーキング分野における酵素の利用は計量が容易で、均一に混合しやすいよう、主原料の一つに分散させたものを使用することも多い。特に油脂に分散させたものは均一混合させやすく、広く用いられている。 For these reasons, enzymes used in the baking field are easy to measure, and are often used by dispersing them in one of the main raw materials so as to facilitate uniform mixing. In particular, those dispersed in fats and oils are easily mixed and widely used.
酵素を油脂に分散させる方法としては、アミラーゼ、プロテアーゼ、ヘミセルラーゼ、グルコースオキシダーゼといった酵素に関しては既に知られており、例えば、特許文献２〜５では、酵素含有の油脂が開示され、市販されているものもある。しかし、リパーゼをはじめとする油脂分解酵素は油脂と混合すると保存中に油脂中のトリグリセライド等を加水分解し、遊離脂肪酸を生成させ、異臭の発生を引き起こすため、油脂に分散させることは困難であった。 As methods for dispersing enzymes in fats and oils, enzymes such as amylase, protease, hemicellulase, and glucose oxidase are already known. For example, Patent Documents 2 to 5 disclose fats and oils containing enzymes and are commercially available. There are also things. However, lipase and other oil-degrading enzymes hydrolyze triglycerides in fats and oils during storage when they are mixed with fats and oils, generating free fatty acids and causing off-flavors, which makes it difficult to disperse in fats and oils. It was.
特許文献６では脂質に対して不浸透性の材料で被覆したリパーゼを用いて油脂中に分散させる技術が開示されているが、基材となる物質にリパーゼを噴霧し、さらに皮膜物質でコーティングするという手順をとる必要があり、煩雑であった。 Patent Document 6 discloses a technique in which a lipase coated with a material impermeable to lipids is used to disperse it in fats and oils. However, a lipase is sprayed on a base material and further coated with a coating substance. It was necessary to take this procedure, which was complicated.
本発明は、油脂分解酵素を油脂中に分散させても、遊離脂肪酸の生成や異臭の発生の少ない、油脂組成物を提供することを課題とし、すなわち、油脂分解酵素による、油脂組成物の保存中の油脂の分解を実質上抑えることを課題とする。 An object of the present invention is to provide an oil / fat composition that generates less free fatty acids and does not generate a bad odor even when the oil-degrading enzyme is dispersed in the oil / fat, that is, the preservation of the oil / fat composition by the oil-degrading enzyme. It is an object to substantially suppress the decomposition of oil and fat inside.
前記課題を解決するため鋭意検討した結果、油脂とアルコール類の共存下において油脂分解酵素を分散させることにより、油脂の分解によって生じる遊離脂肪酸の量を減少させ、異臭の発生の少ない油脂組成物を提供できることを見出し、本発明を完成するに至った。すなわち、本発明は、油脂分解酵素、アルコール類及び油脂を含有する油脂組成物、該油脂組成物を用いて製造された小麦粉製品、該油脂組成物を用いた小麦粉製品の製造方法、油脂分解酵素、アルコール類及び油脂を含有する小麦粉製品改良剤、該小麦粉製品改良剤を用いた小麦粉製品の製造方法及び該小麦粉製品改良剤を用いて製造された小麦粉製品に存する。 As a result of diligent investigations to solve the above problems, by dispersing oil-degrading enzymes in the coexistence of fats and alcohols, the amount of free fatty acids generated by the decomposition of fats and oils is reduced, and an oil-fat composition with less off-flavor generation is obtained. The present invention has been found, and the present invention has been completed. That is, the present invention relates to an oil-degrading enzyme, an oil-and-fat composition containing alcohols and fats, a flour product produced using the oil-and-fat composition, a method for producing a flour product using the oil-and-fat composition, and an oil-degrading enzyme , A flour product improver containing alcohols and fats, a method for producing a flour product using the flour product improver, and a flour product produced using the flour product improver.
本発明によれば、油脂分解酵素を油脂中に分散させても、遊離脂肪酸の生成や異臭の発生の少ない、油脂組成物を提供できる。すなわち、油脂分解酵素による、油脂組成物の保存中の油脂の分解を実質上抑えることができる。 ADVANTAGE OF THE INVENTION According to this invention, even if oil-degrading enzyme is disperse | distributed in fats and oils, the production | generation of fats and oils with little generation | occurrence | production of a free fatty acid and a bad odor can be provided. That is, the degradation of fats and oils during storage of the fat and oil composition by the fat and oil degrading enzyme can be substantially suppressed.
以下に記載する構成要件の説明は、本発明の実施態様の一例（代表例）であり、これらの内容に特定はされない。 The description of the constituent requirements described below is an example (representative example) of the embodiment of the present invention, and the contents are not specified.
１．油脂組成物
本発明は、油脂分解酵素、アルコール類及び油脂を含有することを特徴とする、油脂組成物に関する。油脂分解酵素は加水分解により、トリグリセライド等から脂肪酸を遊離させる反応を触媒する酵素であるが、同酵素はグリセリンとトリグリセライドとの間ではエステル交換反応を触媒する。本発明による遊離脂肪酸量の減少が起こる理由は定かではないが、グリセリン等のアルコール類の存在下では、油脂の加水分解反応よりも、油脂とアルコール類との間のエステル交換反応のほうが優勢となるため、遊離の脂肪酸が減少するためであると推測される。もしくは、グリセリン等のアルコール類は水と結びつきやすい性質を持っており、加水分解に必要な自由水を結合水とするため、加水分解反応が阻害されるためであると推測される。
1. TECHNICAL FIELD The present invention relates to an oil and fat composition characterized by containing an oil and fat decomposing enzyme, alcohols and oils and fats. Oil-degrading enzymes are enzymes that catalyze the reaction of liberating fatty acids from triglycerides and the like by hydrolysis, but the enzymes catalyze transesterification reactions between glycerin and triglycerides. The reason why the amount of free fatty acid is reduced according to the present invention is not clear, but in the presence of alcohols such as glycerin, the transesterification reaction between fat and alcohol is more dominant than the hydrolysis reaction of fat and oil. Therefore, it is estimated that it is because free fatty acid decreases. Alternatively, alcohols such as glycerin have a property that tends to be combined with water, and free water necessary for hydrolysis is bound water, which is presumed to be because the hydrolysis reaction is inhibited.
（１）油脂
本発明の油脂組成物に含有される油脂は、特に限定されるものではないが、通常、食用として使用される油脂であればよい。特に本発明の油脂組成物に含有される油脂として好適なものは、トリグリセライド、リン脂質、糖脂質からなる群から選ばれるいずれか一種類以上を含むものである。
(1) Oils and fats The oils and fats contained in the oil and fat composition of the present invention are not particularly limited, but may be oils and fats that are usually used for food. Particularly suitable oils and fats contained in the oil and fat composition of the present invention include any one or more selected from the group consisting of triglycerides, phospholipids and glycolipids.
具体的には、大豆油、ヤシ油、パーム油、菜種油、コーン油、オリーブ油、綿実油、サフラワー油、トウモロコシ油等の植物性油脂や、乳脂、牛脂、豚脂、魚油等の動物性油脂、あるいはそれらの硬化、分別、エステル交換等を施した加工油脂、さらにそれらの混合物が挙げられる。
本発明の油脂組成物中に、油脂は１種のみが含まれていても、２種以上が含まれていてもよい。
Specifically, vegetable oils such as soybean oil, palm oil, palm oil, rapeseed oil, corn oil, olive oil, cottonseed oil, safflower oil, corn oil, and animal oils such as milk fat, beef fat, pork fat, fish oil, Or the process fats and oils which gave those hardening, fractionation, transesterification, etc. and those mixtures are mentioned.
In the oil and fat composition of the present invention, only one type of oil or fat may be contained, or two or more types may be contained.
本発明の油脂組成物中において、油脂は、油脂の含有量が多すぎると保存中に油脂分解酵素により分解される恐れがあり、少なすぎると油脂としての機能を失う恐れがあるので、通常、１０質量％以上、好ましくは５０質量％以上、さらに好ましくは８０質量％以上、通常９９質量％以下、好ましくは９７質量％以下、さらに好ましくは９５質量％以下含有される。尚、２種以上の油脂が含有される場合、上記含有量はその合計量の好ましい範囲を表す。 In the oil and fat composition of the present invention, the oil and fat may be decomposed by an oil-degrading enzyme during storage if the content of the oil or fat is too large, and if it is too small, the function as the oil or fat may be lost. It is contained in an amount of 10% by mass or more, preferably 50% by mass or more, more preferably 80% by mass or more, usually 99% by mass or less, preferably 97% by mass or less, and more preferably 95% by mass or less. In addition, when 2 or more types of fats and oils are contained, the said content represents the preferable range of the total amount.
また、本発明に用いる油脂は油脂分解酵素が均一に分散している状態を維持するために、常温（通常、２０〜２５℃）で固体であることが好ましく、油脂分解酵素が失活する温度以下で融解することが好ましい。従って、本発明に用いる油脂の融点は、２５〜５０℃の範囲であることが好ましい。 In addition, the fat used in the present invention is preferably solid at room temperature (usually 20 to 25 ° C.) in order to maintain a state where the fat-degrading enzyme is uniformly dispersed, and the temperature at which the fat-degrading enzyme is deactivated. It is preferred to melt at: Therefore, the melting point of the oil used in the present invention is preferably in the range of 25 to 50 ° C.
（２）アルコール類
本発明の油脂組成物に含まれるアルコール類は、油脂が分解されて生じる遊離脂肪酸の量を減少させることが可能な限り、特に限定されるものではないが、通常、食用として使用されるアルコール類であればよい。また、特に炭素数やヒドロキシ基数等により、限定されない。具体的には、ポリグリセリン、セタノール、リナロール、メントール等の高級アルコール、エタノール、グリセリン、イソプロピルアルコール、プロピレングリコール、エチレングリコール等の低級アルコールを用いることができるが、低級アルコールを用いることが好ましく、炭素数３以下の低級アルコールを用いることがより好ましく、低級アルコールの中でも食したときの安全性の面からエタノール又はグリセリンがさらに好ましい。
(2) Alcohol The alcohol contained in the oil and fat composition of the present invention is not particularly limited as long as it can reduce the amount of free fatty acid generated by the decomposition of the oil and fat, but is usually edible. Any alcohol may be used. Moreover, it is not particularly limited by the number of carbon atoms or the number of hydroxy groups. Specifically, higher alcohols such as polyglycerin, cetanol, linalool, and menthol, and lower alcohols such as ethanol, glycerin, isopropyl alcohol, propylene glycol, and ethylene glycol can be used. It is more preferable to use a lower alcohol having a number of 3 or less, and ethanol or glycerin is more preferable from the viewpoint of safety when eaten among the lower alcohols.
ここで、本発明において、高級アルコールとは炭素数が６以上のアルコールを言い、また低級アルコールとは炭素数が５以下のアルコールを言う。
本発明の油脂組成物中に、アルコール類は１種のみが含まれていても、２種以上が含まれていてもよい。
Here, in the present invention, a higher alcohol refers to an alcohol having 6 or more carbon atoms, and a lower alcohol refers to an alcohol having 5 or less carbon atoms.
In the oil and fat composition of the present invention, only one kind of alcohol may be contained, or two or more kinds thereof may be contained.
本発明の油脂組成物中において、アルコール類の含有量は、多すぎると油脂の性能を失う恐れがあり、少なすぎると油脂分解酵素の油脂分解活性を制御できない恐れがあるので、油脂に対して、０．０１質量％以上であることが好ましく、１質量％以上であることがより好ましく、５０質量％以下であることが好ましく、１０質量％以下であることがより好ましい。尚、２種以上のアルコール類が含有される場合、上記含有量はその合計量の好ましい範囲を表す。 In the oil and fat composition of the present invention, if the content of alcohol is too much, the performance of the oil and fat may be lost, and if it is too small, the oil and fat decomposing activity of the oil and fat-degrading enzyme may not be controlled. 0.01% by mass or more, preferably 1% by mass or more, more preferably 50% by mass or less, and even more preferably 10% by mass or less. In addition, when 2 or more types of alcohol is contained, the said content represents the preferable range of the total amount.
（３）油脂分解酵素
本発明において、油脂分解酵素とは上記油脂を分解する性質（以下、油脂分解活性と言う場合がある）を有する酵素であり、具体的には、トリグリセライド、リン脂質、および／またはグリセロ糖脂質等の糖脂質を分解する性質を有する酵素である。
(3) Oil-degrading enzyme In the present invention, the oil-degrading enzyme is an enzyme having the property of decomposing the fats and oils (hereinafter sometimes referred to as fat-degrading activity), specifically, triglyceride, phospholipid, and An enzyme having the property of degrading glycolipids such as glyceroglycolipids.
油脂分解酵素は、上記１種以上の油脂を分解する活性を有している限り、動植物由来、菌株由来、遺伝子非組み換え、遺伝子組み換え等のいずれの酵素であってもよく、特に限定されない。また、油脂分解酵素は完全に精製したものでも、部分的に精製したものでもよく、また全く精製していないものでもよく、特に精製度合いにより、限定されるものではない。 The fat-and-oil degrading enzyme may be any enzyme derived from animals and plants, from strains, non-genetically modified, or genetically-recombined as long as it has an activity of degrading one or more types of fats and oils, and is not particularly limited. In addition, the oil-degrading enzyme may be completely purified, partially purified, or not purified at all, and is not particularly limited by the degree of purification.
本発明の油脂組成物中において、油脂分解酵素の含有量は、酵素活性に基づいて設定することができ、油脂分解酵素の酵素活性としては、油脂１ｋｇに対して、トリグリセライド分解活性、グリセロリン脂質分解活性、またはグリセロ糖脂質分解活性のいずれかが、通常０．５ユニット以上、好ましくは１００ユニット以上、より好ましくは２５０ユニット以上、通常１００，０００ユニット以下、好ましくは５，００００ユニット以下、より好ましくは１０，０００ユニット以下である。特に、グリセロ糖脂質分解活性が、油脂１ｋｇに対して通常０．５ユニット以上、好ましくは１００ユニット以上、より好ましくは２５０ユニット以上、通常１００，０００ユニット以下、好ましくは５，００００ユニット以下、より好ましくは１０，０００ユニット以下である。少なすぎると小麦粉製品等を焼成した際に所望の効果が得られない場合があり、多すぎると油脂が分解され、異臭が発生する場合がある。 In the oil and fat composition of the present invention, the content of the oil and fat degrading enzyme can be set based on the enzyme activity. As the enzyme activity of the oil and fat decomposing enzyme, triglyceride decomposing activity and glycerophospholipid decomposing for 1 kg of oil and fat. Either the activity or the glyceroglycolipid degradation activity is usually 0.5 units or more, preferably 100 units or more, more preferably 250 units or more, usually 100,000 units or less, preferably 5,0000 units or less, more preferably Is 10,000 units or less. In particular, the glyceroglycolipid degradation activity is usually 0.5 units or more, preferably 100 units or more, more preferably 250 units or more, usually 100,000 units or less, preferably 5,0000 units or less, per 1 kg of fat. Preferably it is 10,000 units or less. If the amount is too small, the desired effect may not be obtained when the flour product or the like is baked. If the amount is too large, the fats and oils may be decomposed and a strange odor may be generated.
本発明に用いる油脂分解酵素は、油脂分解活性を有していれば限定されないが、小麦粉製品等の焼成時に製品の品質をより向上させるため、糖脂質分解活性を有するものが好ましく、グリセロ糖脂質分解活性を有するもの（グリセロ糖脂質リパーゼ)がより好ましく、グリセロ糖脂質分解活性に加えてさらにグリセロリン脂質等のリン脂質分解活性（ホスホリパーゼ）及びトリアシルグリセロール（トリグリセライド）分解活性（トリアシルグリセリドリパーゼ）を有するものがさらに好ましい。 The oil-degrading enzyme used in the present invention is not limited as long as it has oil-degrading activity, but in order to further improve the quality of the product during baking of flour products and the like, those having glycolipid-degrading activity are preferred, and glyceroglycolipids Those having degradation activity (glyceroglycolipid lipase) are more preferable. In addition to glyceroglycolipid degradation activity, phospholipid degradation activity (phospholipase) such as glycerophospholipid and triacylglycerol (triglyceride) degradation activity (triacylglyceride lipase) More preferred are those having
本発明に用いる油脂分解酵素としては、小麦粉製品等の焼成時に製品の品質をより向上させるため、グリセロ糖脂質分解活性に加えてグリセロリン脂質分解活性を有するグリセロ糖脂質リパーゼであって、特に、グリセロリン脂質分解活性よりグリセロ糖脂質分解活性が高い性質を有するグリセロ糖脂質リパーゼが好ましく、グリセロ糖脂質分解活性がグリセロリン脂質分解活性の３倍以上が好ましく、より好ましくは５倍以上、特に好ましくは１０倍以上である。 The oleolytic enzyme used in the present invention is a glyceroglycolipid lipase having a glycerophospholipid degrading activity in addition to a glyceroglycolipid degrading activity in order to further improve the quality of the product during baking of flour products and the like. A glyceroglycolipid lipase having a higher glyceroglycolipid degradation activity than a lipolytic activity is preferred, and the glyceroglycolipid degradation activity is preferably 3 times or more, more preferably 5 times or more, particularly preferably 10 times the glycerophospholipid degradation activity. That's it.
グリセロ糖脂質リパーゼは、動植物由来であっても、菌株由来であってもよいが、糸状菌から単離された物が好ましく、アスペルギルス属由来の物が更に好ましく、アスペルギルス・ジャポニクス（Aspergillus japonicus）由来の物が更に好ましい。該グリセロ糖脂質リパーゼは、遺伝子非組み換えであっても、遺伝子組み換えであってもよく、特に限定されない。また、該グリセロ糖脂質リパーゼは、精製したものでも、していないものでもよく、特に限定されるものではないが、製品の製造に悪影響を及ぼす可能性が有る物質を排除する点で、精製されているものが好ましい。 The glyceroglycolipid lipase may be derived from animals or plants or strains, but is preferably isolated from filamentous fungi, more preferably derived from the genus Aspergillus, derived from Aspergillus japonicus Are more preferable. The glyceroglycolipid lipase may be non-recombinant or genetically recombined, and is not particularly limited. The glyceroglycolipid lipase may be purified or not, and is not particularly limited. However, the glyceroglycolipid lipase is purified in order to eliminate substances that may adversely affect the production of products. Are preferred.
このようなグリセロ糖脂質分解活性がグリセロリン脂質分解活性に対して十分に高いグリセロ糖脂質リパーゼとしては、例えば、特開２００８−２０６５１５号公報に記載のグリセロ糖脂質リパーゼが挙げられる。またグリセロ糖脂質リパーゼは、グリセロ糖脂質分解活性とグリセロリン脂質分解活性だけでなく、実質上、トリグリセライド分解活性をも有することが好ましい。 Examples of the glyceroglycolipid lipase having such a high glyceroglycolipid degrading activity relative to the glycerophospholipid degrading activity include glyceroglycolipid lipases described in JP-A-2008-206515. The glyceroglycolipid lipase preferably has not only glyceroglycolipid degrading activity and glycerophospholipid degrading activity but also substantially triglyceride degrading activity.
また、小麦粉製品の生地の多くはｐＨ４〜７であり、本発明に用いる油脂分解酵素としては、この条件下でグリセロ糖脂質及びグリセロリン脂質に対して高い活性を有することが好ましい。そのため、至適ｐＨにおけるグリセロ糖脂質分解活性を１００％とした時、ｐＨ４〜７におけるグリセロ糖脂質分解活性が５０％以上、好ましくは６０％以上、より好ましくは７０％以上であり、至適ｐＨにおけるグリセロリン脂質分解活性を１００％とした時、ｐＨ４〜７におけるグリセロリン脂質分解活性が５０％以上、好ましくは６０％以上である酵素が好ましい。 In addition, most of the dough of the flour product has a pH of 4 to 7, and the oil-degrading enzyme used in the present invention preferably has high activity against glyceroglycolipid and glycerophospholipid under these conditions. Therefore, when the glyceroglycolipid degradation activity at the optimum pH is 100%, the glyceroglycolipid degradation activity at pH 4-7 is 50% or more, preferably 60% or more, more preferably 70% or more. An enzyme having a glycerophospholipid degradation activity of 50% or more, preferably 60% or more at a pH of 4 to 7 when the glycerophospholipid degradation activity at 100% is preferred.
尚、本発明に用いる油脂分解酵素のグリセロ糖脂質等の糖脂質分解活性は下記の方法により、測定することができる。
すなわち、予め３７℃に加温した４ｗｔ％Ｔｒｉｔｏｎ Ｘ−１００（Ｓｉｇｍａ−Ａｌｄｒｉｃｈ Ｊａｐａｎ株式会社製）水溶液（５０ｍｌ）にジガラクトシルジアシルグリセロール（ＤＧＤＧ）（１．０ｇ）を少しずつ加えて完全に溶解するまで攪拌する。この基質溶液（２１０μｌ）及び４００ｍＭ ＭＯＰＳ（ナカライテスク社製）ｐＨ６．０緩衝液（３０μｌ）の混合液を３７℃で５分間保温した後、酵素溶液（３０μｌ）を加え、均一に分散させた後、３７℃で１０分間保温する。この反応液に１Ｎ塩酸（３０μｌ）を加え酵素反応を停止させたのち、２０μｌを別の試験管に移す。この溶液をデタミナーＮＥＦＡ７５５（協和メディックス社製）で比色定量する。１分間に１μｍｏｌの遊離脂肪酸を生じさせる酵素量を１ユニットと定義する。この方法に使用する装置等が存在しない場合は、同様の測定が可能なものを使用してもよい。また、測定条件は、使用する酵素に応じて適宜変更することができる。
In addition, the glycolipid degrading activity such as glyceroglycolipid of the oil-degrading enzyme used in the present invention can be measured by the following method.
That is, digalactosyl diacylglycerol (DGDG) (1.0 g) was added little by little to an aqueous solution (50 ml) of 4 wt% Triton X-100 (manufactured by Sigma-Aldrich Japan) preheated to 37 ° C. and completely dissolved. Stir until. A mixture of this substrate solution (210 μl) and 400 mM MOPS (manufactured by Nacalai Tesque) pH 6.0 buffer (30 μl) was incubated at 37 ° C. for 5 minutes, and then an enzyme solution (30 μl) was added and dispersed uniformly. Incubate at 37 ° C. for 10 minutes. After 1N hydrochloric acid (30 μl) is added to the reaction solution to stop the enzyme reaction, 20 μl is transferred to another test tube. This solution is colorimetrically quantified with a determiner NEFA755 (manufactured by Kyowa Medix). The amount of enzyme that generates 1 μmol of free fatty acid per minute is defined as 1 unit. When there is no device used for this method, a device capable of performing the same measurement may be used. The measurement conditions can be changed as appropriate according to the enzyme used.
本発明に用いる油脂分解酵素のグリセロリン脂質分解活性は下記の方法により測定することができる。
予め３７℃に加温した４ｗｔ％Ｔｒｉｔｏｎ Ｘ−１００（Ｓｉｇｍａ−Ａｌｄｒｉｃｈ Ｊａｐａｎ株式会社製）水溶液（１０ｍＬ）にレシチン（SLP-ホワイト 辻製油株式会社製）（２００ｍｇ）を少しずつ加えて完全に溶解するまで攪拌する。この基質溶液（５００μＬ）および４００ｍＭ ＭＯＰＳ（ナカライテスク株式会社製） ｐＨ ６緩衝液（２５０μＬ）の混合液を３７℃で５分間保温したのち、酵素溶液（１５０μＬ）を加え均一に分散させたのち、３７℃で１０分間保温する。この反応液に１Ｎ塩酸（１００μＬ）を加え酵素反応を停止させたのち、２０μＬを別の試験管に移す。この溶液をデタミナーＮＥＦＡ７５５（協和メディックス株式会社製）で比色定量する。１分間に１μｍｏｌの遊離脂肪酸を生じさせる酵素量を１ユニットと定義する。
この方法に使用する装置等が存在しない場合は、同様の測定が可能なものを使用してもよい。また、測定条件は、使用する酵素に応じて適宜変更することができる。
The glycerophospholipid degradation activity of the oil-degrading enzyme used in the present invention can be measured by the following method.
Lecithin (SLP-White Sakai Oil Co., Ltd.) (200 mg) is added little by little to a 4 wt% Triton X-100 (Sigma-Aldrich Japan Co.) aqueous solution (10 mL) preheated to 37 ° C., and completely dissolved. Stir until. A mixture of this substrate solution (500 μL) and 400 mM MOPS (manufactured by Nacalai Tesque) pH 6 buffer (250 μL) was incubated at 37 ° C. for 5 minutes, and then the enzyme solution (150 μL) was added and dispersed uniformly. Incubate at 37 ° C. for 10 minutes. After 1N hydrochloric acid (100 μL) is added to the reaction solution to stop the enzyme reaction, 20 μL is transferred to another test tube. This solution is colorimetrically determined with a determiner NEFA755 (manufactured by Kyowa Medix Co., Ltd.). The amount of enzyme that generates 1 μmol of free fatty acid per minute is defined as 1 unit.
When there is no device used for this method, a device capable of performing the same measurement may be used. The measurement conditions can be changed as appropriate according to the enzyme used.
本発明に用いる油脂分解酵素のトリグリセリド分解活性は下記の方法により測定することができる。
オリーブ油（ナカライテスク株式会社）１００ｍｇとアラビアガム（和光純薬株式会社）５０ｍｇ、水１０ｍｌを加え、ブレンダー（日本精機株式会社）で１０,０００r.p.m.、1分間乳化した。この溶液（５００μl）、４００ｍＭ ＭＯＰＳ（ナカライテスク株式会社製） ｐＨ ６緩衝液（２５０μＬ）および１００ｍＭ カルシウムクロライド溶液（５０μｌ）の混合液を３７℃で５分間保温したのち、酵素溶液（１００μl）を加え均一に分散させたのち、３７℃で１０分間保温する。この反応液に１Ｎ塩酸（１００μＬ）を加え酵素反応を停止させたのち、４ｗｔ％Ｔｒｉｔｏｎ Ｘ−１００（Ｓｉｇｍａ−Ａｌｄｒｉｃｈ Ｊａｐａｎ株式会社製）水溶液（１ｍＬ）を加えて遊離脂肪酸を溶解させ、２０μＬを別の試験管に移す。この溶液をデタミナーＮＥＦＡ７５５（協和メディックス株式会社製）で比色定量する。１分間に１μｍｏｌの遊離脂肪酸を生じさせる酵素量を１ユニットと定義する。
この方法に使用する装置等が存在しない場合は、同様の測定が可能なものを使用してもよい。また、測定条件は、使用する酵素に応じて適宜変更することができる。
The triglyceride decomposing activity of the oil-degrading enzyme used in the present invention can be measured by the following method.
Olive oil (Nacalai Tesque Co., Ltd.) 100 mg, gum arabic (Wako Pure Chemical Industries, Ltd.) 50 mg and water 10 ml were added and emulsified with a blender (Nihon Seiki Co., Ltd.) for 10,000 minutes. This solution (500 μl), 400 mM MOPS (manufactured by Nacalai Tesque) pH 6 buffer (250 μL) and 100 mM calcium chloride solution (50 μl) were incubated at 37 ° C. for 5 minutes, and then the enzyme solution (100 μl) was added. After uniformly dispersing, the mixture is kept at 37 ° C. for 10 minutes. 1N Hydrochloric acid (100 μL) was added to this reaction solution to stop the enzyme reaction, 4 wt% Triton X-100 (Sigma-Aldrich Japan) aqueous solution (1 mL) was added to dissolve free fatty acid, and 20 μL was separated. Transfer to the test tube. This solution is colorimetrically determined with a determiner NEFA755 (manufactured by Kyowa Medix Co., Ltd.). The amount of enzyme that generates 1 μmol of free fatty acid per minute is defined as 1 unit.
When there is no device used for this method, a device capable of performing the same measurement may be used. The measurement conditions can be changed as appropriate according to the enzyme used.
本発明の油脂組成物を調製する際、油脂分解酵素は油脂組成物中への水分の持ち込みを少なくするために、水溶液状態よりも粉末等の乾燥状態で油脂組成物に分散させることが望ましい。油脂分解酵素の粉末化の方法は特に限定されないが、凍結乾燥もしくは噴霧乾燥を行うことが望ましい。粉末化に際し、糖類、小麦等の賦形剤を使用してもよい。 When preparing the oil / fat composition of the present invention, it is desirable to disperse the oil-degrading enzyme in the oil / fat composition in a dry state such as a powder rather than an aqueous solution in order to reduce the amount of water brought into the oil / fat composition. The method for pulverizing the oil-degrading enzyme is not particularly limited, but freeze drying or spray drying is preferable. In powdering, excipients such as sugars and wheat may be used.
尚、本発明の油脂組成物は、２種以上の酵素を含んでいてもよい。上記酵素以外の酵素としては、アミラーゼ、ヘミセルラーゼ等の糖質分解酵素、タンパク質分解酵素、グルコースオキシダーゼ等の酸化酵素等を用いることができる。 In addition, the oil-and-fat composition of this invention may contain 2 or more types of enzymes. Examples of enzymes other than the above-mentioned enzymes include saccharide-degrading enzymes such as amylase and hemicellulase, proteolytic enzymes, and oxidases such as glucose oxidase.
（４）その他の含有物
本発明の油脂組成物は、糖類、タンパク質、乳化安定剤、色素、抗酸化剤、香料、塩等の公知の配合剤等を本発明の効果を損なわない範囲で含有していてもよい。油脂組成物は乳化物であってもよいが、油脂組成物中の水分は可能な限り少ないことが好ましい。具体的に油脂組成物中の水分は、２０質量％以下が好ましく、１０質量％以下がより好ましい。
(4) Other contents The oil and fat composition of the present invention contains known compounding agents such as saccharides, proteins, emulsion stabilizers, pigments, antioxidants, fragrances, salts and the like within a range not impairing the effects of the present invention. You may do it. Although the oil and fat composition may be an emulsion, it is preferable that the oil and fat composition has as little water as possible. Specifically, the water content in the oil and fat composition is preferably 20% by mass or less, and more preferably 10% by mass or less.
（５）調製方法
本発明の油脂組成物を得るための方法は特に限定されるものではなく、通常は油脂にアルコール類と油脂分解酵素を分散させて得られる。具体的には、油脂を先ず融点以上に加熱し、流動性を有する状態にした後、アルコール類を添加し、均一に混合後、この混合物に油脂分解酵素を分散させ、攪拌しながらすぐさま冷却することが望ましい。
また、まず、アルコール類に対し、油脂分解酵素を分散させた組成物を製造し、その後、この組成物と油脂とを混合し、本発明の油脂組成物としてもよい。
(5) Preparation Method The method for obtaining the oil / fat composition of the present invention is not particularly limited, and is usually obtained by dispersing alcohols and oil-degrading enzymes in the oil / fat. Specifically, the fats and oils are first heated to a melting point or higher to make them fluid, and then alcohols are added and mixed uniformly. Then, the fat-degrading enzyme is dispersed in the mixture and immediately cooled with stirring. It is desirable.
First, a composition in which an oil-degrading enzyme is dispersed in alcohols is produced, and then the composition and the oil / fat are mixed to obtain the oil / fat composition of the present invention.
２．改良剤
本発明の油脂組成物は、製品原料に均一に分散させることができ、小麦粉製品、米粉製品、豆製品等、油脂分解酵素により改良が期待できる製品の改良剤としての用途に用いることができるが、小麦粉中の油脂、すなわち、トリグリセライド、糖脂質、リン脂質等を油脂分解酵素によって分解することで、特に小麦粉製品の改良が期待できるため、小麦粉製品改良剤として使用することができる。
2. Improving agent The oil and fat composition of the present invention can be uniformly dispersed in product raw materials, and can be used as an improving agent for products that can be expected to be improved by fat and oil-degrading enzymes, such as flour products, rice flour products, and bean products. However, it can be used as a flour product improver because it can be expected to improve the flour product in particular by degrading the fats and oils in the flour, that is, triglycerides, glycolipids, phospholipids, etc. by the fat-degrading enzyme.
３．小麦粉製品及び製造方法
本発明の油脂組成物は、小麦粉製品、米粉製品、豆製品等、油脂分解酵素により改良が期待できる製品の改良剤としての用途に用いることができるが、小麦粉中の油脂すなわち、トリグリセライド、糖脂質、リン脂質を油脂分解酵素によって分解することで、特に小麦粉製品の改良が期待できるため、中でも本発明の油脂組成物を用いて小麦粉製品を製造することが好ましい。本発明において小麦粉製品とは、小麦粉を含有する製品（通常は食品）であり、特に小麦粉を主成分として含有する食品であって、具体的には、パン、洋菓子、和菓子、麺類等の小麦粉を含有する食品である。本発明の油脂組成物は製造過程で醗酵時間があり、酵素が作用する時間が長いため、特にパンに好適に用いられる。該小麦粉製品は、本発明の油脂組成物及び小麦粉などの小麦粉製品の原料（小麦粉製品原料）を混合することなどにより製造することができる。
3. Wheat Flour Product and Production Method The fat composition of the present invention can be used as an improver for products that can be expected to be improved by fat-degrading enzymes, such as wheat flour products, rice flour products, and bean products. In particular, since the improvement of the flour product can be expected by decomposing triglyceride, glycolipid, and phospholipid with an oil-degrading enzyme, it is preferable to produce the flour product using the oil-fat composition of the present invention. In the present invention, the flour product is a product containing wheat flour (usually a food), in particular a food containing wheat flour as a main component, specifically, flour such as bread, confectionery, Japanese confectionery, and noodles. It contains food. The oil and fat composition of the present invention has a fermentation time in the production process and has a long time for the enzyme to act, so it is particularly suitable for bread. The flour product can be produced by mixing the oil / fat composition of the present invention and a raw material of a flour product such as flour (flour product raw material).
本発明の油脂組成物は、小麦粉に対し、０．１〜２００質量％添加することが好ましい。具体的には、通常、用いられる油脂量と同様の量添加することが好ましい。また、パン等を製造するに際し、本発明の油脂組成物は通常油脂が使用されるのと同様に添加してもよく、その他の油脂と併用してもよく、練り込み用油脂として使用してもよい。 It is preferable to add 0.1-200 mass% of the oil-fat composition of this invention with respect to wheat flour. Specifically, it is usually preferable to add the same amount as the amount of fats and oils used. Moreover, when manufacturing bread etc., the oil and fat composition of the present invention may be added in the same manner that oils and fats are usually used, may be used in combination with other oils and fats, and used as a kneading oil and fat. Also good.
または、油脂分解酵素の含有量としては、トリグリセライド分解活性、グリセロリン脂質分解活性、またはグリセロ糖脂質分解活性のいずれかが、小麦粉１ｋｇに対して、通常１ユニット以上、好ましくは１０ユニット以上、より好ましくは５０ユニット以上、通常２，０００ユニット以下、好ましくは１，０００ユニット以下、より好ましくは５００ユニット以下である。特に、グリセロ糖脂質分解活性が、小麦粉１ｋｇに対して、通常１ユニット以上、好ましくは１０ユニット以上、より好ましくは５０ユニット以上、通常２，０００ユニット以下、好ましくは１，０００ユニット以下、より好ましくは５００ユニット以下である。少なすぎると酵素の効果が十分に発揮できない場合があり、多すぎると焼成パンのボリュームが小さくなる場合がある。 Alternatively, as the content of the oil-degrading enzyme, one of triglyceride degrading activity, glycerophospholipid degrading activity, or glyceroglycolipid degrading activity is usually 1 unit or more, preferably 10 units or more, more preferably 1 kg of flour. Is 50 units or more, usually 2,000 units or less, preferably 1,000 units or less, more preferably 500 units or less. In particular, the glyceroglycolipid degrading activity is usually 1 unit or more, preferably 10 units or more, more preferably 50 units or more, usually 2,000 units or less, preferably 1,000 units or less, more preferably 1 kg of wheat flour. Is 500 units or less. If the amount is too small, the enzyme effect may not be sufficiently exerted, and if the amount is too large, the volume of the baked bread may be reduced.
本発明の油脂組成物を用いた製品の製造方法は、本発明の油脂組成物を、通常用いられる油脂に代えて又は通常用いられる油脂と共に使用する他は、通常の製品の原料を用いることができる。また、本発明の油脂組成物を使用する他は、通常の製品の製造方法と同様に製造することができる。 The manufacturing method of the product using the oil and fat composition of the present invention uses the raw material of the normal product, except that the oil and fat composition of the present invention is used instead of the oil and fat used normally or together with the oil and fat used normally. it can. Moreover, it can manufacture similarly to the manufacturing method of a normal product except using the oil-fat composition of this invention.
本発明における小麦粉製品の一例としてパンについて説明する。パン以外の小麦粉製品も同様にして製造することができる。 A bread is demonstrated as an example of the flour product in this invention. Flour products other than bread can be produced in the same manner.
パンは、例えば、小麦粉に本発明の油脂組成物、乳成分、糖類、食塩、水、酵母等を配合し、一定時間捏ねたのちに発酵させ、必要に応じて分割成形し、加熱（焼成、蒸す、茹でる及び／又は揚げる）することにより製造することができる。 For example, bread is blended with the oil and fat composition of the present invention, milk components, sugars, salt, water, yeast, etc. in wheat flour, kneaded for a certain period of time, fermented, divided and molded as necessary, and heated (baked, Steamed, boiled and / or fried).
パンとして、具体的には、食パン、バラエティパン、ロールパン、フランスパン、デニッシュパン、ペストリー、スイートロール、クロワッサン、スコーン、ベーグル、ドーナッツ、ナン、ピロシキ、中華まんじゅう、ピザ、マフィン、ビスケット、クラッカー、菓子パン、パン粉等が挙げられる。 As bread, specifically bread, variety bread, roll bread, French bread, Danish bread, pastry, sweet roll, croissant, scone, bagel, donut, naan, piroshki, Chinese bun, pizza, muffin, biscuit, cracker, sweet bread And bread crumbs.
小麦粉としては、強力粉、準強力粉、中力粉、薄力粉、高蛋白粉、特等粉、一等粉、二等粉、全粒粉等製パンに用いられる粉が挙げられ、その小麦の品種、等級を問わず、どのような小麦粉を用いてもよい。これらの小麦粉は、１種のみを用いても２種以上用いて混合したものでもよい。また、小麦粉に加えて、ライ麦、オーツ麦、大麦、米粉等の小麦以外の穀物を用いてもよい。また、小麦以外の穀物は上記に限定されるものではない。小麦粉製品中の小麦粉の含有量は、通常１〜９０質量％、好ましくは１０〜８０質量％、更に好ましくは、２０〜７０質量％である。小麦粉の含有量が少なすぎる場合は、生地形成が困難となる傾向があり、余りにも多い場合は、生地が硬く、機械耐性が低下する傾向がある。 Wheat flour includes strong flour, semi-strong flour, medium flour, thin flour, high protein flour, special flour, first flour, second flour, whole wheat flour, etc. Any flour may be used. These flours may be used alone or in combination of two or more. In addition to wheat flour, grains other than wheat such as rye, oats, barley, and rice flour may be used. Moreover, grains other than wheat are not limited to the above. The content of flour in the flour product is usually 1 to 90% by mass, preferably 10 to 80% by mass, and more preferably 20 to 70% by mass. When the content of flour is too small, dough formation tends to be difficult, and when too large, the dough tends to be hard and mechanical resistance tends to decrease.
糖類としては、砂糖、異性化糖、麦芽糖、乳糖、ブドウ糖、果糖、キシロース、水あめ、蜂蜜、メープルシロップ、カップリングシュガー、パラチノース、イソマルトオリゴ糖、フラクトオリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、キシロオリゴ糖、ソルビトール、マンニトール、マルチトール、キシリトール、パラチニット、エリスリトール及び還元澱粉糖化物等が挙げられる。これらの糖類は、１種のみを用いてもよいし、２種以上を混合して用いてもよい。 As sugars, sugar, isomerized sugar, maltose, lactose, glucose, fructose, xylose, syrup, honey, maple syrup, coupling sugar, palatinose, isomaltoligosaccharide, fructooligosaccharide, galactooligosaccharide, whey oligosaccharide, xylooligosaccharide Sorbitol, mannitol, maltitol, xylitol, palatinit, erythritol, and reduced starch saccharified product. These saccharides may be used alone or in combination of two or more.
乳成分としては、生乳、全脂肪粉乳、脱脂粉乳、全脂練乳等の練乳、バター、バターファット、生クリーム、濃縮クリーム、チーズ、ヨーグルト等が挙げられる。 Examples of the milk component include raw milk, full fat powdered milk, skim milk powder, condensed milk such as full fat condensed milk, butter, butterfat, fresh cream, concentrated cream, cheese, yogurt and the like.
食塩としては、種類、製造方法、由来は特に限定されず、通常飲食用に用いられるものであればよい。
水は、産地、硬度、精製度、微量成分等は特に限定されず、飲食用に用いられるものであればよい。
As a salt, a kind, a manufacturing method, and origin are not specifically limited, What is necessary is just used normally for eating and drinking.
There are no particular restrictions on the production area, hardness, degree of purification, trace components, etc. of water, so long as it is used for eating and drinking.
酵母としては、通常パンに用いる酵母であれば、生イーストでもドライイーストのような培養された酵母でも、果実や植物由来の酵母菌等の天然酵母を用いてもよく、特に限定されるものではない。 As yeast, as long as it is a yeast normally used for bread, natural yeast such as fresh yeast or dried yeast, fruit or plant-derived yeast may be used, and is not particularly limited. Absent.
パンの材料には、本発明の油脂組成物を含めた上記材料以外に、必要に応じてその他の添加剤を含有していてもよく、その他の添加剤としては、乳化剤、油脂分解酵素以外の酵素、イーストフード、生地改良剤、香料、色素、果汁、カカオ、ドライフルーツ類、ハーブ類、ナッツ類等が挙げられる。 In addition to the above-mentioned materials including the oil and fat composition of the present invention, the bread material may contain other additives as required. Other additives include those other than emulsifiers and oil-degrading enzymes. Enzymes, yeast food, dough improving agents, flavors, pigments, fruit juice, cacao, dried fruits, herbs, nuts and the like can be mentioned.
一般的なパン生地中の水の配合量は小麦粉に対して０〜９０質量％であり、好ましくは０〜８０質量％、更に好ましくは０〜７５質量％である。
酵母の含有量は、小麦粉に対して通常生イーストでは０〜５質量％であり、好ましくは１〜３質量％である。
食塩の含有量は、小麦粉１００質量％に対して通常０〜３質量％であり、好ましくは１〜２質量％が好ましい。
糖類の含有量は、小麦粉に対して通常０〜５０質量％であり、好ましくは０〜４０質量％、更に好ましくは０〜３０質量％である。
油脂組成物の含有量は、小麦粉に対して通常０.１〜２００質量％であり、好ましくは０．５〜１００質量％である。他の油脂と併用してもよい。
The amount of water in general bread dough is 0 to 90% by mass, preferably 0 to 80% by mass, and more preferably 0 to 75% by mass with respect to the flour.
The content of yeast is usually 0 to 5% by mass, preferably 1 to 3% by mass in the case of raw yeast with respect to wheat flour.
Content of salt is 0-3 mass% normally with respect to 100 mass% of wheat flour, Preferably 1-2 mass% is preferable.
Content of saccharides is 0-50 mass% normally with respect to wheat flour, Preferably it is 0-40 mass%, More preferably, it is 0-30 mass%.
Content of an oil-fat composition is 0.1-200 mass% normally with respect to wheat flour, Preferably it is 0.5-100 mass%. You may use together with other fats and oils.
本発明のパンの製造方法は、原材料に本発明の油脂組成物を配合すればよく、その他は通常のパンの製造方法と同様である。 The bread manufacturing method of the present invention may be the same as the ordinary bread manufacturing method, except that the fat composition of the present invention is blended with the raw materials.
一例として、上記原材料の一部または全てをミキサー等の機器を用いて均一に分散・混合させ、混合後の生地を発酵し、分割、丸め、ベンチタイム、成形、最終発酵を経て焼成に至る方法が挙げられる。原材料を混合する際、原材料をそれぞれ添加してもよいし、予め一部の原材料を混合した上で混合してもよい。 As an example, a method in which some or all of the above raw materials are uniformly dispersed and mixed using equipment such as a mixer, the dough after mixing is fermented, divided, rounded, bench time, molded, and finally baked through final fermentation Is mentioned. When mixing the raw materials, the raw materials may be added, or after mixing some raw materials in advance.
パンの製造方法は、２回以上のミキシング工程、すなわち、少なくとも２回のミキシング工程を有するものでもよい。２回以上のミキシング工程を有する代表的な小麦粉製品の製造方法として、標準中種法、１００％中種法、短時間中種法、長時間中種法、オーバーナイト中種法、加糖中種法、湯捏法、中麺法、液種法等が挙げられる。より具体的には、小麦粉の一部または全部を酵母、水、副原料等とミキシングして得られる生地を製造し、発酵する工程を経て、残りの原材料又は新たな原材料を加え、再度ミキシングし発酵、焼成し、パンを得る方法が挙げられる。 The bread manufacturing method may have two or more mixing steps, that is, at least two mixing steps. As a typical method for producing flour products having two or more mixing steps, standard medium seed method, 100% medium seed method, short time medium seed method, long time medium seed method, overnight medium seed method, sweetened medium seed Method, hot water supply method, middle noodle method, liquid seed method and the like. More specifically, a dough obtained by mixing a part or all of flour with yeast, water, auxiliary ingredients, etc. is manufactured, fermented, the remaining raw materials or new raw materials are added, and then mixed again. A method of obtaining bread by fermentation and baking.
尚、本発明の小麦粉製品は、本発明の油脂組成物を用いて改質されることを特徴とし、通常本発明の製造方法により製造されるものである。小麦粉製品としては上記例示したものが挙げられる。また、小麦粉製品に代表して、パンに含まれる各種材料は、上記原材料として記載したものが挙げられ、そのパン中の含有量は、通常のパンと同じである。また、本発明の油脂組成物の使用量もまた、上記油脂組成物の配合量として説明したものと同様である。 In addition, the wheat flour product of the present invention is characterized by being modified using the oil and fat composition of the present invention, and is usually produced by the production method of the present invention. Examples of the flour product include those exemplified above. In addition, as a representative of flour products, various materials contained in bread include those described as the above-mentioned raw materials, and the content in the bread is the same as that of ordinary bread. Moreover, the usage-amount of the oil-fat composition of this invention is also the same as that of what was demonstrated as a compounding quantity of the said oil-fat composition.
以下、本発明を実施例によって更に具体的に説明するが、本発明はその要旨を超えない限り、以下の実施例の記載に限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to the description of the following examples unless the gist of the present invention is exceeded.
（製造例１） グリセロ糖脂質リパーゼの調製
滅菌した下記組成の培地１００ｍｌが入っている５００ｍｌ容の三角フラスコにＳＡＮＫ１１２９８株（ＦＥＲＭ ＢＰ−１０７５３）を接種し、２６℃にて４日間、１７０ｒｐｍ振とう培養を行った。なお、ＳＡＮＫ１１２９８株は、平成１８年１２月２７日付けで、受託番号ＦＥＲＭ ＢＰ−１０７５３で、独立行政法人産業技術総合研究所特許生物寄託センターに寄託されている（特開２００８−２０６５１５号公報）。
(Production Example 1) Preparation of glyceroglycolipid lipase A 500 ml Erlenmeyer flask containing 100 ml of a sterilized medium having the following composition was inoculated with SANK11298 strain (FERM BP-10653) and shaken at 26 ° C. for 4 days at 170 rpm. Culture was performed. The SANK11298 strain was deposited with the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology, under the accession number FERM BP-10653 on December 27, 2006 (Japanese Patent Laid-Open No. 2008-206515). .
＜培地組成＞
グルコース ２０ ｇ
イーストエクストラクト １０ ｇ
カザミノ酸 １０ ｇ
すりゴマ ２０ ｇ
トゥイーン８０ １０ ｇ
リン酸水素２カリウム ０．１ ｇ
硫酸マグネシウム ０．０５ｇ
純水で１０００ｍｌとした。
<Medium composition>
Glucose 20 g
East Extract 10 g
Casamino acid 10 g
Ground sesame 20 g
Tween 80 10 g
Dipotassium hydrogen phosphate 0.1 g
Magnesium sulfate 0.05g
Made up to 1000 ml with pure water.
培養終了後、４℃、１０，０００×Ｇにて１０分間の遠心分離を行った。得られた上清を凍結乾燥し、グリセロ糖脂質リパーゼとした。
得られたグリセロ糖脂質リパーゼについてグリセロ糖脂質分解活性、グリセロリン脂質分解活性及びトリグリセライド分解活性を測定したところ、グリセロリン脂質分解活性及びトリグリセライド分解活性は、グリセロ糖脂質分解活性を１００としたとき、それぞれ７．６、１３．１であった。なお、これらの活性は上記明細書中に説明した測定方法に従い、ｐＨ６のグリセロ糖脂質リパーゼ液（グリセロ糖脂質分解活性７７，０００ユニット／ｇ）を用いて測定した。
After completion of the culture, centrifugation was performed at 4 ° C. and 10,000 × G for 10 minutes. The obtained supernatant was lyophilized to obtain glyceroglycolipid lipase.
When the obtained glyceroglycolipid lipase was measured for glyceroglycolipid degrading activity, glycerophospholipid degrading activity and triglyceride degrading activity, the glycerophospholipid degrading activity and triglyceride degrading activity were 7 each when the glyceroglycolipid degrading activity was 100. .6, 13.1. These activities were measured using a glyceroglycolipid lipase solution having a pH of 6 (glyceroglycolipid degradation activity 77,000 units / g) according to the measurement method described in the above specification.
（実施例１）
油脂としてショートニング（花王社製、ニューエコナＶＥ(Ｍ)）１０ｇを５０℃に加熱し、液状とした。これに、アルコール類としてグリセリンを油脂に対して５質量％となるように添加し、ボルテックスミキサーにて均一になるまで混合した。次に、油脂分解酵素として、上述の糖脂質リパーゼ（グリセロ糖脂質分解活性７７，０００ユニット／ｇ）を油脂に対して０．１２質量％となるように加え、攪拌しながら氷冷し、油脂組成物を得た。この油脂組成物を２，６，１２，２０，３４日間冷蔵保存した後の酸価を表１に示す（保存日数０日とは、油脂組成物調製直後を示す）。また、油脂組成物の官能評価結果を表２に示す。
Example 1
As an oil and fat, 10 g of shortening (manufactured by Kao Corporation, New Econa VE (M)) was heated to 50 ° C. to make it liquid. To this, glycerin as an alcohol was added so as to be 5% by mass with respect to fats and oils, and mixed with a vortex mixer until uniform. Next, the above-described glycolipid lipase (glyceroglycolipid decomposing activity 77,000 units / g) is added as an oil-and-fat degrading enzyme so as to be 0.12% by mass with respect to the oil and fat. A composition was obtained. The acid values after refrigerated storage for 2, 6, 12, 20, 34 days are shown in Table 1 (0 days of storage indicates immediately after preparation of the oil composition). Table 2 shows the sensory evaluation results of the oil and fat composition.
酸価は遊離脂肪酸量の指標となるため、酸価（基準油脂分析法２．３．１−１９９６）を測定することで、油脂の分解度を評価することができる。酸価の測定方法は以下の通りである。 Since the acid value serves as an index of the amount of free fatty acid, the degree of degradation of fats and oils can be evaluated by measuring the acid value (standard fat analysis method 2.3.1-1996). The method for measuring the acid value is as follows.
＜酸価の測定方法＞
油脂組成物０．５〜１０ｇを三角フラスコに秤量し、５０℃温浴中で溶解させる。速やかにへキサン／イソプロパノール（１：１）溶液１００ｍｌを加えて振り、完全に油脂組成物を溶解させる。ここに１％フェノールフタレイン溶液を１滴滴下し、０．１ｍｏｌ／Ｌの水酸化カリウム標準液で滴定し、溶液の変色が３０秒間続いたときの中和点を終点とする。
<Method for measuring acid value>
Weigh 0.5 to 10 g of the oil and fat composition into an Erlenmeyer flask and dissolve in a 50 ° C. warm bath. Immediately add 100 ml of hexane / isopropanol (1: 1) solution and shake to completely dissolve the fat composition. One drop of 1% phenolphthalein solution is dropped here and titrated with a 0.1 mol / L potassium hydroxide standard solution, and the neutralization point when the color change of the solution continues for 30 seconds is taken as the end point.
酸価の計算には下記の式を用いた。
酸価＝５．６１１×Ａ×Ｆ／Ｂ
ただし、Ａ：０．１ｍｏｌ／Ｌ水酸化カリウム標準液使用量（ｍｌ）、
Ｆ：０．１ｍｏｌ／Ｌ水酸化カリウム標準液のファクター、
Ｂ：油脂組成物採取量（ｇ）
である。
The following formula was used for calculating the acid value.
Acid value = 5.611 × A × F / B
However, A: 0.1 mol / L potassium hydroxide standard solution usage (ml),
F: Factor of 0.1 mol / L potassium hydroxide standard solution,
B: Oil composition collection amount (g)
It is.
表１の結果から、本発明の油脂組成物は、冷蔵保存後も酸価が低く、油脂の分解が少ないことがわかった。また、表２の結果から、本発明の油脂組成物は、アルコール類を添加しない比較例１に比べて、冷蔵保存後もにおい（異臭）が少なく、本発明の油脂組成物は異臭の発生を遅延させることができることがわかった。すなわち、本発明の油脂組成物は、遊離脂肪酸の量が少なく、異臭を低減させられると言える。 From the results shown in Table 1, it was found that the oil and fat composition of the present invention had a low acid value even after refrigerated storage, and the decomposition of the oil and fat was small. In addition, from the results of Table 2, the oil and fat composition of the present invention has less odor (unpleasant odor) even after refrigerated storage compared to Comparative Example 1 in which no alcohol is added, and the oil and fat composition of the present invention exhibits the generation of an odd odor. It turns out that it can be delayed. That is, it can be said that the oil and fat composition of the present invention has a small amount of free fatty acid and can reduce off-flavors.
（比較例１）
アルコール類を添加しない以外は、実施例１と同様にして油脂組成物を得た。結果を表１及び２に示す。比較例の油脂組成物は、冷蔵保存後、酸価が高く、油脂の分解が多かった。また、冷蔵保存後、異臭が感じられた。
(Comparative Example 1)
An oil and fat composition was obtained in the same manner as in Example 1 except that no alcohol was added. The results are shown in Tables 1 and 2. The oil-and-fat composition of the comparative example had a high acid value after refrigerated storage, and the oils and fats were often decomposed. In addition, a nasty smell was felt after refrigerated storage.
（実施例２）
アルコール類として、グリセリンに代えてエタノールを用いた以外は実施例１と同様にして油脂組成物を得た。この油脂組成物を８、１６日間冷蔵保存した後の酸価を表３に示す。また、実施例１と同様にして行った官能試験の結果を表４に示す。
(Example 2)
An oil and fat composition was obtained in the same manner as in Example 1 except that ethanol was used in place of glycerin as the alcohol. Table 3 shows the acid values after refrigeration storage of this oil / fat composition for 8 to 16 days. Table 4 shows the results of the sensory test conducted in the same manner as in Example 1.
表３、４の結果から、本発明の油脂組成物は、冷蔵保存後も酸価が低く、異臭の発生も抑制されていることがわかった。すなわち、本発明の油脂組成物は、遊離脂肪酸の量が少なく、異臭を低減させられると言える。 From the results of Tables 3 and 4, it was found that the oil and fat composition of the present invention had a low acid value even after refrigerated storage and suppressed the generation of off-flavors. That is, it can be said that the oil and fat composition of the present invention has a small amount of free fatty acid and can reduce off-flavors.
（比較例２）
アルコール類を添加しない以外は、実施例２と同様にして油脂組成物を得た。結果を表３、４に示す。比較例の油脂組成物は、冷蔵保存後、酸価が高く、油脂の分解が多かった。
(Comparative Example 2)
An oil and fat composition was obtained in the same manner as in Example 2 except that no alcohol was added. The results are shown in Tables 3 and 4. The oil-and-fat composition of the comparative example had a high acid value after refrigerated storage, and the oils and fats were often decomposed.
Claims (2)
該油脂に対して１〜１０質量％のアルコール類を含有させた該油脂組成物を油脂の融点未満の温度で保存することを特徴とする、保存方法。 A fat-and-oil-degrading enzyme having glyceroglycolipid-degrading activity, glycerophospholipid-degrading activity and triacylglycerol-degrading activity, and a method for preserving an oil-and-fat composition for foods containing 50% by mass or more of fats and oils in the oil-and-fat composition,
A method for storage, comprising storing the oil composition containing 1 to 10% by mass of an alcohol with respect to the oil or fat at a temperature lower than the melting point of the oil or fat.
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| JPS5584397A (en) * | 1978-12-20 | 1980-06-25 | Ajinomoto Kk | Fat and oil ester exchange using lipase |
| JPS60251891A (en) * | 1984-05-30 | 1985-12-12 | Kao Corp | Method of ester interchange reaction of fat and oil |
| JPS61149084A (en) * | 1984-12-21 | 1986-07-07 | Kao Corp | Method of activating enzyme |
| JP3276696B2 (en) * | 1993-01-26 | 2002-04-22 | 旭電化工業株式会社 | Fat composition and emulsified fat composition |
| JPH06253873A (en) * | 1993-03-04 | 1994-09-13 | Taiyo Kagaku Co Ltd | Production of biomonoglyceride |
| GB0211975D0 (en) * | 2002-05-24 | 2002-07-03 | Danisco | Method |
| JP3118396B2 (en) * | 1995-09-05 | 2000-12-18 | 日清製粉株式会社 | Manufacturing method of noodles |
| JP3837466B2 (en) * | 2001-02-06 | 2006-10-25 | 独立行政法人酒類総合研究所 | Method for producing biodiesel (monoalkyl ester) |
| DK2119781T3 (en) * | 2007-01-30 | 2012-11-26 | Mitsubishi Kagaku Foods Corp | glyceroglycolipid lipase |
| JP5544096B2 (en) * | 2009-02-17 | 2014-07-09 | 株式会社Ａｄｅｋａ | Flavor composition |
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