JP6812725B2 - Oil and fat composition for bread making - Google Patents
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- JP6812725B2 JP6812725B2 JP2016194376A JP2016194376A JP6812725B2 JP 6812725 B2 JP6812725 B2 JP 6812725B2 JP 2016194376 A JP2016194376 A JP 2016194376A JP 2016194376 A JP2016194376 A JP 2016194376A JP 6812725 B2 JP6812725 B2 JP 6812725B2
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- 239000000203 mixture Substances 0.000 title claims description 41
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- 230000000694 effects Effects 0.000 claims description 39
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
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- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は製パンに使用し、パンのソフト感、歯切れ感を向上させる製パン用油脂組成物に関する。 The present invention relates to a bread-making oil / fat composition used for bread-making to improve the softness and crispness of bread.
パンに求める食感としては、ソフト感、しっとり感、もっちり感、歯切れ感、口とけ感などがある。その中で、よりソフトで食べやすさを求める消費者嗜好に対応し、酵素、乳化剤、その他食品添加物を用い焼成品を作る方法が提案されている（例えば、特許文献１〜３）。
一方で、乳化剤をはじめとする最終商品に表示される食品添加物について、一部の製パンメーカーやコンビニエンスストアでは、それらを使用しないパン類が求められている。しかしながら、パン類の製造において乳化剤をはじめとする食品添加物を使用しないと、食感が悪い、老化が早いなどの問題点があり、満足なパン類が得られない。
The texture required for bread includes a soft feeling, a moist feeling, a chewy feeling, a crisp feeling, and a melting feeling in the mouth. Among them, a method of producing a baked product using an enzyme, an emulsifier, or other food additives has been proposed in response to consumer tastes for softer and easier to eat (for example, Patent Documents 1 to 3).
On the other hand, with regard to food additives displayed on final products such as emulsifiers, some bakeries and convenience stores are demanding breads that do not use them. However, if food additives such as emulsifiers are not used in the production of breads, there are problems such as poor texture and rapid aging, and satisfactory breads cannot be obtained.
食品添加物の使用を抑え、パンの食感を改善するために、酵素を用いる試みは、従来からなされている。例えば、至適ｐＨが弱塩基性（ｐＨ７〜９）であるたんぱく質分解酵素を用いながら、食品添加物の使用を加工澱粉にとどめた製パン用油脂組成物（特許文献４）や、至適ｐＨが中性（ｐＨ６〜７）であるたんぱく質分解酵素の使用により食品添加物を不使用とした製パン用油脂組成物（特許文献５）が開示されている。これらの技術においては食感の向上が図られているが、小麦たんぱく質への影響を考えると、たんぱく質分解酵素の添加量には現実的に限りがあり、十分な食感改良効果は得られない。 Attempts have been made to use enzymes to reduce the use of food additives and improve the texture of bread. For example, a fat and oil composition for bread making (Patent Document 4) in which the use of food additives is limited to modified starch while using a proteolytic enzyme having a weakly basic pH (pH 7 to 9), or an optimum pH. A fat and oil composition for bread making (Patent Document 5) in which food additives are not used by using a proteolytic enzyme having a neutral pH (pH 6 to 7) is disclosed. Although these techniques have been attempted to improve the texture, considering the effect on wheat protein, the amount of proteolytic enzyme added is practically limited, and a sufficient texture improvement effect cannot be obtained. ..
このように、ベーカリー製品において合成乳化剤のような食品添加物を使用しなければ、満足する食感改良効果を得ることが困難であった。合成乳化剤や最終商品に表示する必要のある食品添加物を用いることなく、ソフトで歯切れよい食感を満たす製パン用油脂組成物が求められているのである。 As described above, it has been difficult to obtain a satisfactory texture improving effect unless a food additive such as a synthetic emulsifier is used in the bakery product. There is a need for a fat and oil composition for bread making that satisfies a soft and crisp texture without using synthetic emulsifiers or food additives that need to be labeled on the final product.
上述の通り、本発明の目的は合成乳化剤や最終商品に表示する必要のある食品添加物の添加量を低減しつつ、パンの食感を改良し高いソフト化効果、歯切れ感向上効果を付与する製パン用油脂組成物を提供することにある。 As described above, an object of the present invention is to improve the texture of bread and impart a high softening effect and a crispness improving effect while reducing the amount of synthetic emulsifiers and food additives that need to be labeled on the final product. The present invention is to provide an oil / fat composition for bread making.
本発明者らは上記課題を解決するために鋭意検討した結果、特定の組合せの酵素成分を使用することによって、上記の課題を解決することを見出し、本発明を完成するに至った。すなわち本発明は次の〔１〕〜〔３〕である。
〔１〕食用油脂、至適ｐＨが２〜４であるたんぱく質分解酵素＜Ａ＞、および糖質分解酵素＜Ｂ＞を含有し、食用油脂１００質量部に対して、たんぱく質分解酵素＜Ａ＞が活性量５００００ｕ／ｇ基準で０．０５〜０．２質量部であり、糖質分解酵素＜Ｂ＞が活性量１００００ｕ／ｇ基準で０．０５〜０．３質量部である、製パン用油脂組成物。
〔２〕さらに水を含有する、前記の〔１〕に記載の製パン用油脂組成物。
〔３〕穀粉、前記の〔１〕に記載の製パン用油脂組成物を含有し、前記穀粉１００質量部に対して、前記の〔１〕に記載の製パン用油脂組成物が１〜３５質量部である、製パン用穀粉生地。
As a result of diligent studies to solve the above problems, the present inventors have found that the above problems can be solved by using a specific combination of enzyme components, and have completed the present invention. That is, the present invention is the following [1] to [3].
[1] Contains edible fats and oils, proteolytic enzyme <A> having an optimum pH of 2 to 4, and glycolytic enzyme <B>, and proteolytic enzyme <A> is contained in 100 parts by mass of edible fats and oils. Bread making fats and oils having an activity amount of 50,000 u / g based on 0.05 to 0.2 parts by mass and a glycolytic enzyme <B> having an activity amount of 10000 u / g based on 0.05 to 0.3 parts by mass. Composition.
[2] The oil / fat composition for bread making according to the above [1], which further contains water.
[3] The oil and fat composition for bread making according to the above [1] contains 1 to 35 with respect to 100 parts by mass of the flour and the oil and fat composition for bread making according to the above [1]. Flour dough for bread making, which is a mass part.
本発明によれば、たんぱく質分解酵素、糖質分解酵素を使用することにより、パンの食感を改良し、高いソフト化効果、歯切れ感向上効果を付与する製パン用油脂組成物を提供することができる。 According to the present invention, there is provided an oil / fat composition for bread making that improves the texture of bread and imparts a high softening effect and a crispness improving effect by using a proteolytic enzyme and a glycolytic enzyme. Can be done.
＜製パン用油脂組成物＞
本発明の製パン用油脂組成物は、食用油脂、至適ｐＨが２〜４であるたんぱく質分解酵素＜Ａ＞、および糖質分解酵素＜Ｂ＞を含有する。
<Fat composition for bread making>
The oil and fat composition for bread making of the present invention contains edible oil and fat, a proteolytic enzyme <A> having an optimum pH of 2 to 4, and a glycolytic enzyme <B>.
（たんぱく質分解酵素＜Ａ＞）
本発明で使用するたんぱく質分解酵素＜Ａ＞は、パンの歯切れ感向上効果に寄与する。たんぱく質分解酵素には至適ｐＨが塩基性、中性、酸性のものがあり、本発明に用いるたんぱく質分解酵素＜Ａ＞はそのうち至適ｐＨ２〜４の酸性域であることを特徴とする。たんぱく質分解酵素はエンド型、エキソ型、エンド・エキソ混交型があり、いずれを選択しても良いが好ましくはエンド型である。
(Proteolytic enzyme <A>)
The proteolytic enzyme <A> used in the present invention contributes to the effect of improving the crispness of bread. Some proteolytic enzymes have an optimum pH of basic, neutral, and acidic, and the proteolytic enzyme <A> used in the present invention is characterized in that the optimum pH is in the acidic range of 2 to 4. The proteolytic enzyme has an endo type, an exo type, and an endo-exo mixed type, and any of them may be selected, but the endo type is preferable.
たんぱく質分解酵素＜Ａ＞の含有量は、活性量５００００ｕ／ｇ基準で、食用油脂１００質量部に対して０．０５〜０．２質量部であり、より好ましくは０．１〜０．２質量部である。０．０５質量部未満であると十分な歯切れ感向上効果は得られず、０．２質量部を超えると作業性の低下や得られるパンの品質の低下などの原因となる。
なお、たんぱく質分解酵素＜Ａ＞の含有量をユニット数で表した場合には、食用油脂１００ｇに対して、２５００〜１００００ｕであり、より好ましくは５０００〜１００００ｕである。
The content of the proteolytic enzyme <A> is 0.05 to 0.2 parts by mass, more preferably 0.1 to 0.2 parts by mass with respect to 100 parts by mass of edible fats and oils, based on an active amount of 50,000 u / g. It is a department. If it is less than 0.05 parts by mass, a sufficient effect of improving the crispness cannot be obtained, and if it exceeds 0.2 parts by mass, it causes deterioration of workability and deterioration of the quality of the obtained bread.
When the content of the proteolytic enzyme <A> is expressed by the number of units, it is 2500 to 10000 u, more preferably 5000 to 10000 u, with respect to 100 g of edible oil and fat.
本発明においてたんぱく質分解酵素＜Ａ＞の活性量は、０．６％ミルクカゼイン（ｐＨ３．０、１／１０Ｍ燐酸緩衝液）５ｍＬに１ｍＬの酵素液を加えて、３０℃、１０分間反応させ、酵素分解により生じたペプチド及びアミノ酸（可溶性成分）をフォリン-チオカルト試薬で発色させることにより求める。なお、可溶性成分は、遠心分離することにより不溶性成分と分離する。たんぱく質分解酵素＜Ａ＞の活性量は、１μｇのチロジンに相当する量を１ユニット（ｕ）とし、反応時間１分間あたりに生じた可溶性成分についてユニット数を算出し、更に酵素量あたりのユニット数（ｕ／ｇ）として算出した。 In the present invention, the amount of activity of the proteolytic enzyme <A> is such that 1 mL of the enzyme solution is added to 5 mL of 0.6% milk casein (pH 3.0, 1/10 M phosphate buffer) and reacted at 30 ° C. for 10 minutes. It is obtained by coloring peptides and amino acids (soluble components) produced by enzymatic decomposition with a forin-thiocultic acid reagent. The soluble component is separated from the insoluble component by centrifugation. As for the amount of activity of the proteolytic enzyme <A>, the amount corresponding to 1 μg of tyrosine is set as 1 unit (u), the number of units is calculated for the soluble component generated per 1 minute of the reaction time, and the number of units per enzyme amount is further calculated. It was calculated as (u / g).
本発明において至適ｐＨとは上記活性測定方法にて、ミルクカゼインを含む燐酸緩衝液のｐＨを変えて測定した場合の、最大活性量を示したｐＨを指す。 In the present invention, the optimum pH refers to the pH showing the maximum amount of activity when measured by changing the pH of the phosphate buffer solution containing milk casein by the above-mentioned activity measuring method.
このようなたんぱく質分解酵素として、例えばナガセケムテックス（株）の「デナプシン２Ｐ」、新日本化学工業（株）の「スミチームＡＰ」等が例示できる。なお、上記酵素の名称はいずれも商品名である。 Examples of such proteolytic enzymes include "Denapsin 2P" of Nagase ChemteX Corporation and "Sumiteam AP" of Shin Nihon Kagaku Kogyo Co., Ltd. The names of the above enzymes are all trade names.
（糖質分解酵素＜Ｂ＞）
本発明で使用する糖質分解酵素は、パンのソフト化効果に寄与する。糖質分解酵素とはαアミラーゼ、βアミラーゼ、イソアミラーゼ、グルコアミラーゼ、ヘミセルラーゼ、セルラーゼを含み、例えばαアミラーゼは澱粉のα−１，４−グルコシド結合を加水分解する酵素であり、Ｂａｃｉｌｌｕｓ等の細菌由来、Ｍａｌｔ等の穀物由来、およびＡｓｐｅｒｇｉｌｌｕｓ等のカビ由来のいずれも用いることができる。例えばヘミセルラーゼは植物組織に含まれる多糖類を加水分解する酵素であり、キシランを加水分解するキシラナーゼ、アラバンを加水分解するアラバナーゼ、マンナンを加水分解するマンナーゼ等が含まれる。これら糖質分解酵素は１種単独もしくは２種以上配合して使用してもよい。好ましくはαアミラーゼである。
(Glycolytic enzyme <B>)
The glycolytic enzyme used in the present invention contributes to the softening effect of bread. Glycolytic enzymes include α-amylase, β-amylase, isoamylase, glucoamylase, hemicellulase, and cellulase. For example, α-amylase is an enzyme that hydrolyzes α-1,4-glucoside bonds in starch, such as Bacillus. Any of derived from bacteria, derived from grains such as Malt, and derived from molds such as Aspergillus can be used. For example, hemicellulase is an enzyme that hydrolyzes polysaccharides contained in plant tissues, and includes xylanase that hydrolyzes xylan, arabanase that hydrolyzes alaban, and mannase that hydrolyzes mannan. These glycolytic enzymes may be used alone or in combination of two or more. It is preferably α-amylase.
糖質分解酵素＜Ｂ＞の含有量は、食用油脂１００質量部に対して０．０５〜０．３質量部であり、より好ましくは０．１〜０．２質量部である。０．０５質量部未満であると十分なソフト化効果は得られず、０．３質量部を超えると作業性の低下や得られるパンの品質の低下などの原因となる。但し、αアミラーゼの場合には活性量１００００ｕ／ｇ基準であり、βアミラーゼ、イソアミラーゼ、グルコアミラーゼ、ヘミセルラーゼ、セルラーゼの場合には活性量１５０００ｕ／ｇ基準である。
なお、糖質分解酵素＜Ｂ＞の含有量をユニット数で表した場合には、αアミラーゼでは、食用油脂１００ｇに対して、５００〜３０００ｕであり、より好ましくは１０００〜２０００ｕである。βアミラーゼ、イソアミラーゼ、グルコアミラーゼ、ヘミセルラーゼ、セルラーゼでは、食用油脂１００ｇに対して、７５０〜４５００ｕであり、より好ましくは１５００〜３０００ｕである。
The content of the glycolytic enzyme <B> is 0.05 to 0.3 parts by mass, more preferably 0.1 to 0.2 parts by mass with respect to 100 parts by mass of edible fats and oils. If it is less than 0.05 parts by mass, a sufficient softening effect cannot be obtained, and 0. If it exceeds 3 parts by mass, it causes deterioration of workability and deterioration of the quality of the obtained bread. However, in the case of α-amylase, the activity amount is based on 10,000 u / g, and in the case of β-amylase, isoamylase, glucoamylase, hemicellulase, and cellulase, the activity amount is based on 15,000 u / g.
When the content of the glycolytic enzyme <B> is expressed by the number of units, the α-amylase is 500 to 3000 u, more preferably 1000 to 2000 u, with respect to 100 g of edible oil and fat. The amount of β-amylase, isoamylase, glucoamylase, hemicellulase, and cellulase is 750 to 4500 u, more preferably 1500 to 3000 u, based on 100 g of edible oil and fat.
本発明に使用する糖質分解酵素＜Ｂ＞は、澱粉等の多糖類を分解することで、パンをソフトにする効果がある。同時に多糖類が包含する水がパン生地中に放出され、グルテンの水和が進む効果もある。水和が進んだグルテンは、伸展性が高まり、ガス保持力が向上する。結果的に緻密なグルテンネットワークが形成される。たんぱく質分解酵素＜Ａ＞は至適ｐＨが酸性のため、パン製造工程の発酵によりｐＨが低下した後に酵素活性が高まる。すなわち、緻密なグルテンネットワークが形成された後にたんぱく質分解酵素＜Ａ＞の酵素活性が高まることになる。よって、緻密なグルテンネットワークを適度に分解することができるにようになるため、たんぱく質分解酵素＜Ａ＞による歯切れ感向上効果を効率的に高めることができる。 The glycolytic enzyme <B> used in the present invention has the effect of softening bread by decomposing polysaccharides such as starch. At the same time, the water contained in the polysaccharide is released into the bread dough, which has the effect of promoting hydration of gluten. Gluten with advanced hydration has increased extensibility and gas retention. As a result, a dense gluten network is formed. Since the optimum pH of the proteolytic enzyme <A> is acidic, the enzyme activity increases after the pH is lowered by fermentation in the bread manufacturing process. That is, the enzymatic activity of the proteolytic enzyme <A> increases after the formation of a dense gluten network. Therefore, since the dense gluten network can be appropriately decomposed, the effect of improving the crispness of the proteolytic enzyme <A> can be efficiently enhanced.
本発明において糖質分解酵素＜Ｂ＞の活性量とは、αアミラーゼ、βアミラーゼ、イソアミラーゼ、グルコアミラーゼについては、１．２％澱粉基質液５ｍＬに１ｍＬの酵素液を加えて、４０℃、１０分間反応させ、１分間に１ｍｇのグルコースに相当する還元糖を生成する酵素活性を１ｕ／ｇとする。ヘミセルラーゼ、セルラーゼについては、１％ＣＭＣ（カルボシキメチルセルロース）、もしくは１％ヘミセルロース基質液５ｍＬに１ｍＬの酵素液を加えて３０℃、３０分間反応させ、１分間に１ｍｇのグルコースに相当する還元糖を生成する酵素活性を１ｕ／ｇとする。なお、各還元糖については、「還元糖の定量法（第２版）」（福井作蔵著、学会出版センター）を参照して定量することができる。 In the present invention, the amount of activity of the glycolytic enzyme <B> is 40 ° C. for α-amylase, β-amylase, isoamylase, and glucoamylase by adding 1 mL of the enzyme solution to 5 mL of the 1.2% starch substrate solution. The reaction is carried out for 10 minutes, and the enzyme activity for producing a reducing sugar corresponding to 1 mg of glucose in 1 minute is defined as 1 u / g. For hemicellulase and cellulase, add 1 mL of enzyme solution to 5 mL of 1% CMC (carbosikimethylcellulose) or 1% hemicellulose substrate solution and react at 30 ° C. for 30 minutes to reduce sugar corresponding to 1 mg of glucose per minute. The enzyme activity for producing is 1 u / g. Each reducing sugar can be quantified by referring to "Reducing sugar quantification method (2nd edition)" (written by Sakuzo Fukui, Society Publishing Center).
本発明の製パン用油脂組成物に使用する食用油脂としては、パーム油、ナタネ油、大豆油等の天然の植物油；牛脂、豚脂、魚油等の天然の動物油；またはこれらの硬化油、極度硬化油、分別油、エステル交換油が挙げられ、目的に応じて適宜選択され１種類または２種類以上を組み合わせて用いることができる。 The edible oils and fats used in the bread-making oil and fat composition of the present invention include natural vegetable oils such as palm oil, rapeseed oil and soybean oil; natural animal oils such as beef fat, lard and fish oil; or hydrogenated oils thereof, extremely. Examples thereof include hydrogenated oil, fractionated oil, and ester exchange oil, which are appropriately selected according to the purpose and may be used alone or in combination of two or more.
本発明の製パン用油脂組成物には、他に保存料、ｐＨ調整剤、色素、香料を適宜添加して使用してもよい。 In addition, a preservative, a pH adjuster, a pigment, and a fragrance may be appropriately added to the oil / fat composition for bread making of the present invention.
本発明の製パン用油脂組成物は、前記の食用油脂と、たんぱく質分解酵素＜Ａ＞、糖質分解酵素＜Ｂ＞を所定の配合量で配合し、均一に混合し製造する。その際、製パン用油脂組成物の形態としてはショートニングが挙げられる。ショートニングタイプの製造方法としては、前記の油を融点以上の温度で加熱し、たんぱく質分解酵素＜Ａ＞、糖質分解酵素＜Ｂ＞を均一に混合攪拌し窒素充填を行いながら試作機により急冷練り上げすることで製パン用油脂組成物を得る。好ましくは３０℃以下まで冷却することにより製パン用油脂組成物を得る。 The oil and fat composition for bread making of the present invention is produced by blending the above-mentioned edible fat and oil with a proteolytic enzyme <A> and a glycolytic enzyme <B> in a predetermined blending amount and uniformly mixing them. At that time, shortening may be mentioned as a form of the oil / fat composition for bread making. As a shortening type manufacturing method, the above oil is heated at a temperature equal to or higher than the melting point, and the proteolytic enzyme <A> and the glycolytic enzyme <B> are uniformly mixed and stirred, filled with nitrogen, and rapidly cooled and kneaded by a prototype. By doing so, an oil / fat composition for bread making is obtained. The oil and fat composition for bread making is preferably obtained by cooling to 30 ° C. or lower.
本発明の製パン用油脂組成物は、さらに水を添加し乳化してなる組成物であることが好ましい。この形態としてはマーガリンタイプ、エマルションタイプが挙げられる。水の添加量としては、食用油脂１００質量部に対して、１〜２５質量部であることが好ましい。製造方法としては、前記の食用油脂を融点以上の温度で加熱し、水を加え、攪拌する。その後、たんぱく質分解酵素＜Ａ＞、糖質分解酵素＜Ｂ＞を配合し均一に混合しながら試作機により急冷練り上げすることで製パン用油脂組成物を得る。
上記製造において高温状態にある均一混合物を冷却する際には、均一混合物を入れた容器を外部から冷却してもよいが、一般的なショートニング、マーガリンの製造に用いられるチラー、ボテーター、コンビネーター等を用いて急冷する方が性能上好ましい。
The oil and fat composition for bread making of the present invention is preferably a composition obtained by further adding water and emulsifying. Examples of this form include a margarine type and an emulsion type. The amount of water added is preferably 1 to 25 parts by mass with respect to 100 parts by mass of edible fats and oils. As a manufacturing method, the above-mentioned edible fats and oils are heated at a temperature equal to or higher than the melting point, water is added, and the mixture is stirred. Then, the proteolytic enzyme <A> and the sugar-degrading enzyme <B> are blended and mixed uniformly, and then rapidly cooled and kneaded by a prototype to obtain an oil / fat composition for bread making.
When cooling the homogeneous mixture in a high temperature state in the above production, the container containing the homogeneous mixture may be cooled from the outside, but a chiller, a botator, a combinator, etc. used for general shortening and margarine production, etc. It is preferable in terms of performance to quench using.
＜製パン用穀粉生地＞
本発明の製パン用油脂組成物を穀粉に配合することによって、パン類の焼成に用いる、本発明の製パン用穀粉生地が得られる。本発明の製パン用穀粉生地は、穀粉１００質量部に対して、前記の製パン用油脂組成物を１〜３５質量部、好ましくは５〜１５質量部を含有する。製パン用油脂組成物の添加量が１質量部未満であると、十分な老化抑制効果が得られず、３５質量部を越えると、得られたパン類の食感が低下する。
<Flour dough for bread making>
By blending the oil and fat composition for bread making of the present invention into flour, the flour dough for bread making of the present invention used for baking breads can be obtained. The flour dough for bread making of the present invention contains 1 to 35 parts by mass, preferably 5 to 15 parts by mass of the above-mentioned oil and fat composition for bread making with respect to 100 parts by mass of flour. If the amount of the oil / fat composition for bread making is less than 1 part by mass, a sufficient anti-aging effect cannot be obtained, and if it exceeds 35 parts by mass, the texture of the obtained bread is deteriorated.
本発明の製パン用穀粉生地を焼成して得られるパン類には、フィリングなどの詰め物をしたパン類も含まれ、食パン、特殊パン、調理パン、菓子パンなどが挙げられる。具体的には食パンとして白パン、黒パン、フランスパン、バラエティブレッド、ロール（テーブルロール、バンズ、バターロール）が挙げられる。特殊パンとしてはマフィンなど、調理パンとしてはホットドック、ハンバーガーなど、菓子パンとしてはジャムパン、あんパン、クリームパン、レーズンパン、メロンパンなどが挙げられる。 The breads obtained by baking the flour dough for bread making of the present invention include breads filled with fillings and the like, and examples thereof include breads, special breads, cooked breads, and sweet breads. Specific examples of bread include white bread, black bread, French bread, variety red, and rolls (table rolls, buns, butter rolls). Special breads include muffins, cooking breads include hot docks and hamburgers, and sweet breads include jam bread, anpan, cream buns, raisin breads, and melon breads.
本発明の製パン用穀粉生地に用いる原料としては、主原料の穀粉として小麦粉の他にイースト、イーストフード、乳化剤、油脂類（ショートニング、ラード、マーガリン、バター、液状油糖）、水、加工澱粉、乳製品、食塩、糖類、調味料（グルタミン酸ソーダ類や核酸類）、保存料、ビタミン、カルシウム等の強化剤、蛋白質、アミノ酸、化学膨張剤、フレーバー等が挙げられる。さらに、一般に原料として用いると老化しやすくなる、レーズン等の乾燥果実、小麦粉ふすま、全粒粉等を使用できる。 The raw materials used in the flour dough for bread making of the present invention include wheat flour as the main raw material flour, yeast, yeast food, emulsifiers, fats and oils (shortening, lard, margarine, butter, liquid oil sugar), water, and processed starch. , Dairy products, salt, sugars, seasonings (sodium glutamate and nucleic acids), preservatives, fortifiers such as vitamins and calcium, proteins, amino acids, chemical leavening agents, flavors and the like. Furthermore, dried fruits such as raisins, wheat bran, whole grain flour and the like, which generally tend to age when used as raw materials, can be used.
以下、実施例を挙げて本発明をさらに具体的に説明する。
（実施例１〜１０、比較例１〜１１）
次に示す配合組成の食用油脂中に酵素を添加して、製パン用油脂組成物を得た。
パーム硬化油（融点４２℃）： ５質量部
パーム油： ３０質量部
ナタネ硬化油（融点３６℃）： １５質量部
ナタネ油： ５０質量部
製パン用油脂組成物の製造方法は以下のとおりである。
パーム硬化油（融点４２℃）５ｋｇ、パーム油３０ｋｇ、ナタネ硬化油１５ｋｇ（融点３６℃）、ナタネ油５０ｋｇを配合した食用油脂部を降温した後、酵素を添加し十分に攪拌を行いショートニング試作機により急冷練り上げすることで製パン用油脂組成物を得た。なお、酵素の添加量は、食用油脂部１００ｇ中に含有される酵素量として、表１〜４に示す通りである。
Hereinafter, the present invention will be described in more detail with reference to examples.
(Examples 1 to 10, Comparative Examples 1 to 11)
An enzyme was added to edible fats and oils having the following composition to obtain a fat and oil composition for bread making.
Hydrogenated palm oil (melting point 42 ° C): 5 parts by mass Palm oil: 30 parts by mass Rapeseed oil (melting point 36 ° C): 15 parts by mass Rapeseed oil: 50 parts by mass The manufacturing method of the oil and fat composition for bread making is as follows. is there.
After lowering the temperature of the edible oil and fat part containing 5 kg of hydrogenated palm oil (melting point 42 ° C.), 30 kg of palm oil, 15 kg of hydrogenated rapeseed oil (melting point 36 ° C.), and 50 kg of rapeseed oil, an enzyme is added and the shortening prototype is sufficiently stirred. The oil and fat composition for bread making was obtained by quenching and kneading. The amount of the enzyme added is as shown in Tables 1 to 4 as the amount of the enzyme contained in 100 g of the edible oil / fat portion.
（実施例１１）
表４に示す配合組成の食用油脂中に酵素および水を添加して、製パン用油脂組成物を得た。製パン用油脂組成物の製造方法は、以下のとおりである。
パーム硬化油（融点４２℃）５ｋｇ、パーム油３０ｋｇ、ナタネ硬化油１５ｋｇ（融点３６℃）、ナタネ油５０ｋｇを配合した食用油脂部を加熱溶解した油相部に、あらかじめＷＰＣ３９２を溶解した水を添加し乳化液を製造した。乳化液を降温し、酵素を添加後、十分に撹拌を行い、ついで、マーガリン試作機を用いて急冷し、製パン用油脂組成物を得た。なお、酵素の添加量は、食用油脂部１００ｇ中に含有される酵素量が表４となるように配合した。
(Example 11)
Enzymes and water were added to edible fats and oils having the composition shown in Table 4 to obtain fats and oils for bread making. The method for producing an oil / fat composition for bread making is as follows.
Water in which WPC392 is dissolved in advance is added to the oil phase portion obtained by heating and dissolving the edible oil and fat portion containing 5 kg of hydrogenated palm oil (melting point 42 ° C.), 30 kg of palm oil, 15 kg of hydrogenated rapeseed oil (melting point 36 ° C.), and 50 kg of rapeseed oil. An emulsion was produced. The temperature of the emulsion was lowered, the enzyme was added, and the mixture was sufficiently stirred, and then rapidly cooled using a margarine prototype to obtain an oil / fat composition for bread making. The amount of the enzyme added was adjusted so that the amount of the enzyme contained in 100 g of the edible oil / fat portion was shown in Table 4.
実施例および比較例に記した製パン用油脂組成物を使用して、以下の製造方法によりパンを製造し、歯切れ感、ソフト感、比容積、縦伸び率について評価した。これらの評価結果は表１〜４の下段に示す。 Bread was produced by the following production methods using the oil and fat compositions for bread making described in Examples and Comparative Examples, and the crispness, softness, specific volume, and longitudinal elongation were evaluated. The results of these evaluations are shown in the lower part of Tables 1 to 4.
（パンの製造方法）
[中種生地調整]
強力粉７００ｇ、イーストフード０．１ｇ、イースト３ｇ、水４２０ｇをミキサーボウルに投入し低速２分中速２分捏ね上げ、捏ね上げ温度２４℃の中種生地を２８℃で２時間発酵させた。
[本捏生地調整]
発酵させた中種生地をミキサーボウルに投入し、さたに強力粉３００ｇ、上白糖１４０ｇ、脱脂粉乳２０ｇ、食塩１６ｇ、水２４０ｇを投入し低速３分、中速５分捏ね上げ、ここで練り込み用油脂として実施例および比較例において得られた組成物を５０ｇ投入し、さらに低速３分、中速４分捏ね上げ、捏ね上げ温度２８℃の生地を得た。フロアタイム３０分取った後、３５ｇに分割し次いでベンチタイム３０分取った後、モルダーを通してコッペパン形に成形した。天板に並べた生地を温度３８℃、湿度８５％のホイロに５０分いれて最終発酵を行った。最終発酵後、上火２０５℃、下火２００℃のオーブンに入れ８．５分焼成した。焼成後、室温にて放冷し袋に入れた。
(Bread manufacturing method)
[Adjustment of medium-sized fabric]
700 g of strong flour, 0.1 g of yeast food, 3 g of yeast, and 420 g of water were put into a mixer bowl and kneaded at low speed for 2 minutes at medium speed for 2 minutes, and a medium-sized dough with a kneading temperature of 24 ° C. was fermented at 28 ° C. for 2 hours.
[Adjustment of this kneading dough]
Put the fermented medium-sized dough into a mixer bowl, add 300 g of strong flour, 140 g of fine white sugar, 20 g of skim milk powder, 16 g of salt, and 240 g of water, knead for 3 minutes at low speed and 5 minutes at medium speed, and knead here. 50 g of the compositions obtained in Examples and Comparative Examples were added as fats and oils, and kneaded at a low speed of 3 minutes and a medium speed of 4 minutes to obtain a dough having a kneading temperature of 28 ° C. After taking 30 minutes of floor time, it was divided into 35 g, and then 30 minutes of bench time was taken, and then molded into a koppe-pan shape through a mulder. The dough arranged on the top plate was placed in a proofer having a temperature of 38 ° C. and a humidity of 85% for 50 minutes for final fermentation. After the final fermentation, the mixture was placed in an oven at 205 ° C. on the top heat and 200 ° C. on the bottom heat and baked for 8.5 minutes. After firing, it was allowed to cool at room temperature and placed in a bag.
（歯切れ感の測定方法）
焼成後１日間、一定条件下で保管した焼成物の歯切れ感の測定には（株）山電製「ＲＨＥＯＮＥＲＩＩ」を用いた。３ｃｍの輪切りにした焼成物を測定台に置き、刃型プランジャーにて５ｍｍ／ｓｅｃで圧縮し刃が貫通するのに必要な破断荷重値を測定した。
評価◎： 破断荷重値（相対値）７０未満
評価○： 破断荷重値（相対値）７０以上８０未満
評価△： 破断荷重値（相対値）８０以上９０未満
評価×： 破断荷重値（相対値）９０以上
なお、「破断荷重値（相対値）とは＜Ａ＞成分および＜Ｂ＞成分を含有しない場合の破断荷重値を１００とし、各例の破断荷重値をその相対値として算出した値である。
(Measuring method of crispness)
"RHEONERII" manufactured by Yamaden Co., Ltd. was used to measure the crispness of the fired product stored under certain conditions for one day after firing. A 3 cm sliced fired product was placed on a measuring table, compressed at 5 mm / sec with a blade-type plunger, and the breaking load value required for the blade to penetrate was measured.
Evaluation ⊚: Breaking load value (relative value) less than 70 Evaluation ○: Breaking load value (relative value) 70 or more and less than 80 Evaluation Δ: Breaking load value (relative value) 80 or more and less than 90 Evaluation ×: Breaking load value (relative value) 90 or more "The breaking load value (relative value) is a value calculated by setting the breaking load value when the <A> component and the <B> component are not contained as 100 and using the breaking load value of each example as the relative value. is there.
（ソフト感の測定方法）
焼成後１日間、一定条件下で保管した焼成物のソフト感の測定には（株）山電製「ＲＨＥＯＮＥＲＩＩ」を用いた。３ｃｍの輪切りにした焼成物を測定台に置き、丸用プランジャーにて５ｍｍ／ｓｅｃで対象物５０％圧縮するのに必要な荷重値を測定した。
評価◎： 荷重値（相対値）７０未満
評価○： 荷重値（相対値）７０以上８０未満
評価△： 荷重値（相対値）８０以上９０未満
評価×： 荷重値（相対値）９０以上
なお、「荷重値（相対値）」とは＜Ａ＞成分および＜Ｂ＞成分を含有しない場合の荷重値を１００とし、各例の荷重値をその相対値として算出した値である。
(Measurement method of soft feeling)
"RHEONERII" manufactured by Yamaden Co., Ltd. was used to measure the softness of the fired product stored under certain conditions for one day after firing. A 3 cm sliced fired product was placed on a measuring table, and the load value required to compress the object by 50% at 5 mm / sec was measured with a round plunger.
Evaluation ⊚: Load value (relative value) less than 70 Evaluation ○: Load value (relative value) 70 or more and less than 80 Evaluation Δ: Load value (relative value) 80 or more and less than 90 Evaluation ×: Load value (relative value) 90 or more Note that The "load value (relative value)" is a value calculated by setting the load value when the <A> component and the <B> component are not contained as 100 and using the load value of each example as the relative value.
（比容積、縦伸び率の測定方法）
焼成後１日間、一定条件下で保管した焼成物の比容積、縦伸び率の測定には（株）アステックス製「Ｓｅｌｎａｃ−ＷｉｎＶＭ２１００Ａレーザー体積計測機」を用いた。パンの容積（ｃｃ）を測定し、容積をパンの重量で割ることで比容積（ｃｃ／ｇ）とした。またパンの短径、最大高を測定し、最大高を短径で割ることで縦伸び率とした。
［比容積］
評価◎： 比容積（相対値）１１０以上
評価○： 比容積（相対値）１０５以上１１０未満
評価△： 比容積（相対値）１００以上１０５未満
評価×： 比容積（相対値）１００未満
［縦伸び率］
評価◎： 縦伸び率（相対値）１１０以上
評価○： 縦伸び率（相対値）１０５以上１１０未満
評価△： 縦伸び率（相対値）１００以上１０５未満
評価×： 縦伸び率（相対値）１００未満
なお、「比容積（相対値）」、「縦伸び率（相対値）」とは、＜Ａ＞成分および＜Ｂ＞成分を含有しない場合の比容積、縦伸び率をそれぞれ１００とし、各例の比容積、縦伸び率をその相対値として算出した値である。
(Measurement method of specific volume and longitudinal elongation)
A "Selnac-WinVM2100A laser volume measuring machine" manufactured by Astex Co., Ltd. was used to measure the specific volume and the longitudinal elongation of the fired product stored under constant conditions for one day after firing. The volume of bread (cc) was measured, and the volume was divided by the weight of bread to obtain the specific volume (cc / g). The minor axis and maximum height of the bread were measured, and the maximum height was divided by the minor axis to obtain the longitudinal elongation rate.
[Specific volume]
Evaluation ⊚: Specific volume (relative value) 110 or more Evaluation ○: Specific volume (relative value) 105 or more and less than 110 Evaluation Δ: Specific volume (relative value) 100 or more and less than 105 Evaluation ×: Specific volume (relative value) less than 100 [Vertical Growth rate]
Evaluation ⊚: Vertical elongation rate (relative value) 110 or more Evaluation ○: Vertical elongation rate (relative value) 105 or more and less than 110 Evaluation Δ: Vertical elongation rate (relative value) 100 or more and less than 105 Evaluation ×: Vertical elongation rate (relative value) Less than 100 The "specific volume (relative value)" and "longitudinal elongation rate (relative value)" are defined as the specific volume and the longitudinal elongation rate when the <A> component and the <B> component are not contained, respectively. It is a value calculated by using the specific volume and the longitudinal elongation rate of each example as their relative values.
※ＷＰＣ３９２：ホエイタンパク質、フォンテラジャパン（株）販売
* WPC392: Whey protein, sold by Fonterra Japan Co., Ltd.
[使用酵素]
（商品名）「スミチームＡＰ」 新日本化学工業（株）製、至適ｐＨ３、活性量５００００ｕ／ｇ
（商品名）「デナプシン２Ｐ」 ナガセケムテックス（株）製、至適ｐＨ３、活性量２００００ｕ／ｇ
（商品名）「スミチームＬＰ」 新日本化学工業（株）製、至適ｐＨ７、活性量５００００ｕ／ｇ
（商品名）「デナチームＡＰ」 ナガセケムテックス（株）製、至適ｐＨ７、活性量５００００ｕ／ｇ
（商品名）「Ｎｏｖａｍｙｌ−３Ｄ」（αアミラーゼ）ノボザイムジャパン（株）製、至適温度７５℃、活性量１００００ｕ／ｇ
（商品名）「Ｎｏｖａｍｙｌ」（αアミラーゼ）ノボザイムジャパン（株）製、至適温度７０℃、活性量１００００ｕ／ｇ
（商品名）「Ｆｕｎｇａｍｙｌ」（αアミラーゼ）ノボザイムジャパン（株）製、至適温度７０℃、活性量２５００ｕ／ｇ
[Enzyme used]
(Product name) "Sumiteam AP" manufactured by Shin Nihon Kagaku Kogyo Co., Ltd., optimum pH 3, activity amount 50,000 u / g
(Product name) "Denapsin 2P" manufactured by Nagase ChemteX Corporation, optimum pH 3, activity amount 20000u / g
(Product name) "Sumiteam LP" manufactured by Shin Nihon Kagaku Kogyo Co., Ltd., optimum pH 7, activity amount 50,000u / g
(Product name) "Denateam AP" manufactured by Nagase ChemteX Corporation, optimum pH 7, activity amount 50,000u / g
(Product name) "Novamyl-3D" (α-amylase) manufactured by Novozyme Japan Co., Ltd., optimum temperature 75 ° C., activity amount 10000u / g
(Product name) "Novamyl" (α-amylase) manufactured by Novozyme Japan Co., Ltd., optimum temperature 70 ° C, activity amount 10000u / g
(Product name) "Fungamyl" (α-amylase) manufactured by Novozyme Japan Co., Ltd., optimum temperature 70 ° C, activity amount 2500u / g
表１から明らかなとおり、至適ｐＨが３であるたんぱく質分解酵素＜Ａ＞を使用することにより、ソフトで歯切れよい食感のパンが製造できることがわかる（実施例１、２）。一方、至適ｐＨが７であるたんぱく質分解酵素を使用した場合には、比容積と縦伸び率が低下し、製パン性の低下が起きる（比較例１〜６）。
また、表２、３から明らかなとおり、たんぱく質分解酵素の使用量は、食用油脂１００質量部に対して、活性量５００００u／ｇ基準で０．０５〜０．２質量部（食用油脂１００ｇに対して、２５００〜１００００u）とすることにより、本発明の効果を発揮することがわかる。そして、使用量が本発明の範囲を上回る場合には、比容積と縦伸び率が低下し、製パン性の低下が起きるだけでなく、歯切れ感、ソフト感が低下し、食感も低下する（比較例７）。また使用量が本発明の範囲を下回る場合、歯切れ感、ソフト感が弱くなることが分かる（比較例８、９、１０、１１）。
表４から明らかなとおり、種々の糖質分解酵素を使用しても、同様の効果を得られることがわかる（実施例８〜１０）。また、水を含む乳化液の形態としても同様の効果を得られることがわかる（実施例１１）。
As is clear from Table 1, it can be seen that bread having a soft and crispy texture can be produced by using the proteolytic enzyme <A> having an optimum pH of 3 (Examples 1 and 2). On the other hand, when a proteolytic enzyme having an optimum pH of 7 is used, the specific volume and the longitudinal elongation rate are lowered, and the bread-making property is lowered (Comparative Examples 1 to 6).
Further, as is clear from Tables 2 and 3, the amount of the proteolytic enzyme used is 0.05 to 0.2 parts by mass based on the activity amount of 50,000 u / g with respect to 100 parts by mass of edible oil and fat (relative to 100 g of edible oil and fat). It can be seen that the effect of the present invention is exhibited by setting the value to 2500 to 10000u). When the amount used exceeds the range of the present invention, the specific volume and the longitudinal elongation rate are lowered, not only the bread making property is lowered, but also the crispness and softness are lowered, and the texture is also lowered. (Comparative Example 7). Further, when the amount used is less than the range of the present invention, it can be seen that the crispness and softness are weakened (Comparative Examples 8, 9, 10 and 11).
As is clear from Table 4, it can be seen that the same effect can be obtained by using various glycolytic enzymes (Examples 8 to 10). Further, it can be seen that the same effect can be obtained in the form of an emulsion containing water (Example 11).
Claims (3)
It contains edible fats and oils, endo-type proteolytic enzyme <A> having an optimum pH of 2 to 4, and sugar-degrading enzyme <B>. End-type proteolytic enzyme <A> with respect to 100 parts by mass of edible fats and oils. Is 0.05 to 0.2 parts by mass based on the activity amount of 50,000 u / g, and the glycolytic enzyme <B> is 0.05 to 0.3 parts by mass based on the activity amount of 10000 u / g, for bread making. Oil and fat composition.
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