Bread modifier and bread modification method

Abstract

The invention provides a technology for improving the quality of bread made of frozen bread dough. In the present technology, provided is a bread modifier for improving frozen dough, which contains one or more components selected from the group consisting of 4-alpha-glucanotransferase, beta-amylase, lipase and vitamin C.

Description

Technical Field

[0001] The present technology relates to a modifier for bread. More specifically, the present technology relates to a modifier for manufacturing bread using frozen bread dough, frozen bread dough, bread, a method for manufacturing bread, and a method for modifying bread. Background Art

[0002] In order to improve the quality of bread, various technologies using enzymes have been developed. For example, the technology disclosed in Patent Document 1 is as follows: (A) oxidoreductase, (B) metal-containing yeast, (C) polyglutamic acid and / or phospholipase, (D) hemicellulase and / or glycosyltransferase are added to dough raw materials to manufacture dough such as bread dough, thereby improving the physical properties of the dough such as the consistency and extensibility of the dough.

[0003] In addition, with the development of freezing technology, the manufacture and sale of bread using frozen bread dough and the circulation of frozen bread dough itself have become popular. However, compared with bread manufactured without a freezing process, bread manufactured using frozen bread dough has a problem of poor quality.

[0004] Regarding technologies for improving the quality of bread manufactured using frozen bread dough, various solutions have been proposed. For example, Patent Document 2 discloses a technology in which 100 parts of protein powder, 4 to 6 parts of glucosyl stevioside, 9 to 1 part of α-amylase, 4 to 6 parts of glucose oxidase, 2 to 4 parts of xylanase, 7 to 9 parts of trimethylethyl lactone, 9 to 11 parts of amphoteric polymer, and 5 to 7 parts of γ-polyglutamic acid are used for frozen dough, thereby improving the expansion rate retention, specific volume retention, taste, and quality of the product obtained by thawing, fermenting, and steaming the frozen dough.

[0005] Prior Art Documents

[0006] Patent Documents

[0007] Patent Document 1: Japanese Patent Application Laid-Open No. 2021-153525

[0008] Patent Document 2: CN115918888A Summary of the Invention

[0009] As described above, although many technologies for improving the quality of bread and technologies for improving the quality of bread manufactured using frozen bread dough are being continuously developed, the actual situation is that further technological improvements are still needed at present.

[0010] Therefore, in the present technology, the main object is to provide a technology for modifying the quality of bread manufactured using frozen bread dough.

[0011] In the present technology, first, there is provided a modifier for bread made using frozen bread dough, which contains one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C.

[0012] In the present technology, furthermore, there is provided a frozen bread dough that uses the modifier for bread according to the present technology.

[0013] In the present technology, there is provided a bread that uses the frozen bread dough according to the present technology.

[0014] In the present technology, then, there is provided a method for manufacturing bread made using frozen bread dough and a method for modifying bread made using frozen bread dough, which include a dough preparation step of preparing a dough using one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C.

[0015] In the present technology, furthermore, there is provided a method for manufacturing bread made using frozen bread dough and a method for modifying bread made using frozen bread dough, which include a freezing step of freezing the dough prepared using one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C. Detailed Embodiments

[0016] Hereinafter, preferred modes for implementing the present technology will be described. In addition, the embodiments described below show an example of a representative embodiment of the present technology, but the scope of the present technology is not to be construed narrowly thereby.

[0017] 1. Modifier for Bread

[0018] The modifier for bread according to the present technology contains one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C. In the present technology, by using one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C in frozen bread dough, it is possible to modify the quality of bread made using frozen bread dough. In the present technology, "modification of the quality of bread made using frozen bread dough" refers to a concept including the following: suppressing a decrease in the quality of bread caused by passing through the freezing step, raising the quality to the same level as that of bread manufactured without passing through the freezing step, and furthermore raising the quality of bread that has not decreased in quality even after passing through the freezing step to a quality higher than that of bread manufactured without passing through the freezing step.

[0019] As a specific example of bread quality modification, for example, increasing volume, reducing hardness (improving softness), suppressing staling, improving elasticity, improving cohesiveness, enhancing taste, improving color, etc. can be cited. In the present technology, particularly for increasing volume and reducing hardness, high effects can be exerted.

[0020] More specifically, as confirmed in the examples described later, by using one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C, not only the volume of bread produced using frozen bread dough is increased and / or hardening caused by the freezing process is suppressed, but also bread that is as soft as or softer than bread produced without the freezing process can be prepared. In addition, a decrease in bread volume and hardening caused by a long frozen storage period are also prevented, and even in the case of a long frozen storage period, bread can be produced such that the volume is increased to the same extent as or larger than that of bread produced without the freezing process, and / or is softer than bread produced without the freezing process. In particular, when modifying bread stored frozen for a long time, by using two or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C, a better modification effect can be exerted. Among them, in particular, by using two or more components selected from 4-α-glucanotransferase, lipase, and vitamin C, a more obvious modification effect can be exerted, and by using the three components of 4-α-glucanotransferase, lipase, and vitamin C, the most obvious modification effect can be exerted.

[0021] If it is bread produced using frozen bread dough, the modifier according to the present technology can be used for modifying all types of bread, but in the present technology, it is particularly suitable for bread produced without using yeast. Hereinafter, each component that can be used in the present technology will be described in detail.

[0022] (1) 4-α-Glucanotransferase

[0023] The 4-α-glucanotransferase (EC 2.4.1.25) used in the present technology is an enzyme that catalyzes a chemical reaction in which a part of a 1,4-α-glucan is transferred to another part of a hydrocarbon chain such as glucose or 1,4-α-D-glucan. As the 4-α-glucanotransferase used in the present technology, as long as it is an enzyme that acts on polysaccharides and oligosaccharides having an α-1,4 glycosidic bond and converts maltotriose units into saccharides, it can also be an enzyme having other functions, and its type, source, etc. are not particularly limited.

[0024] The 4-α-glucanotransferase can be of either plant origin or microbial origin. As a plant origin, for example, the 4-α-glucanotransferase derived from potato (Solanum tuberosum L.) tubers; as a microbial origin, for example, the 4-α-glucanotransferase derived from actinomycetes (limited to Streptomyces avermitilis, Streptomyces cinnamoneus, Streptomyces griseus, Streptomyces thermoviolaceus, and Streptomyces violaceoruber), or bacteria (Agrobacterium radiobacter, Arthrobacter genus, Bacillus genus, Erwinia genus, Geobacillus pallidus, Geobacillus stearothermophilus, Gluconobacter oxydans, Leuconostoc mesenteroides, Paenibacillus alginolyticus, Pimelobacter genus, Protaminobacter genus, Pseudomonas genus, Serratia genus, Sporosarcina globispora, and Thermus genus), Aeribacillus pallidus.

[0025] These 4-α-glucanotransferases can be used alone or in combination of two or more.

[0026] In the present technology, particularly as the 4-α-glucanotransferase, it is preferred to use the 4-α-glucanotransferase derived from microorganisms, more preferably the 4-α-glucanotransferase derived from Aeribacillus, and further preferably the 4-α-glucanotransferase derived from Aeribacillus pallidus (also including the bacterium previously known as Geobacillus pallidus).

[0027] The "4-α-glucanotransferase derived from Aeribacillus pallidus" herein refers to the 4-α-glucanotransferase produced by a microorganism classified as Aeribacillus pallidus (which can be a wild strain or a mutant strain), or the 4-α-glucanotransferase obtained by genetic engineering methods using the 4-α-glucanotransferase gene. Therefore, a recombinant produced by a host microorganism into which a 4-α-glucanotransferase gene (or a gene modified from this gene) derived from Aeribacillus pallidus has been introduced is also equivalent to the "4-α-glucanotransferase derived from Aeribacillus pallidus (including the bacillus formerly known as Geobacillus pallidus)".

[0028] The 4-α-glucanotransferase used in the present technology can be prepared from the culture broth of the microorganism or plant that is the source of the above 4-α-glucanotransferase. As a specific preparation method, a method for recovering 4-α-glucanotransferase from the culture broth or cells of the above microorganism or plant can be cited. For example, in the case of using a 4-α-glucanotransferase-secreting microorganism, after recovering the cells from the culture broth by pre-filtration, centrifugation, etc. as needed, the enzyme can be separated and / or purified. In addition, in the case of using a 4-α-glucanotransferase non-secreting microorganism or plant, after recovering the cells or plant from the culture broth in advance as needed, the cells or plant are disrupted by pressure treatment, ultrasonic treatment, etc., and after extracting the enzyme, the enzyme can be separated and / or purified. As a method for separating and / or purifying the enzyme, publicly known protein separation and / or purification methods can be used without particular limitation, such as: centrifugation, UF concentration, salting out, various chromatography methods using ion exchange resins, etc. The separated and / or purified enzyme can be powdered by drying methods such as freeze-drying and vacuum drying. In addition, it can also be powdered by using appropriate excipients and / or drying aids in this drying method. In addition, the separated and / or purified enzyme can also be made into a liquid state by adding appropriate additives and performing filtration sterilization.

[0029] In the present technology, commercially available products can also be used as the 4-α-glucanotransferase. As an example of a preferred commercially available product, 4-α-glucanotransferase (derived from Aeribacillus pallidus (formerly known as Geobacillus pallidus)) manufactured by Amano Enzyme Inc. can be cited.

[0030] In the present technology, as long as the functions and effects of the present technology are not impaired, the content of 4-α-glucanotransferase in the modifier is not particularly limited. Regarding the lower limit of the content of 4-α-glucanotransferase in the modifier, in bread dough, it can reach, for example, a concentration of 4-α-glucanotransferase of 1 ppm or more, 10 ppm or more, 30 ppm or more, preferably 60 ppm or more, more preferably 80 ppm or more, further preferably 100 ppm or more, and even more preferably 120 ppm or more.

[0031] Regarding the upper limit of the content of 4-α-glucanotransferase in the modifier, in bread dough, it can reach, for example, a concentration of 4-α-glucanotransferase of 3000 ppm or less, 1000 ppm or less, 600 ppm or less, preferably 500 ppm or less, more preferably 400 ppm or less, further preferably 350 ppm or less, and even more preferably 250 ppm or less.

[0032] As long as the effects of the present technology are not impaired, the content of 4-α-glucanotransferase in the modifier involved in the present technology can be freely set. For example, the content of 4-α-glucanotransferase can be set to 0.0023 mU or more per 1 g of bread dough, and to further improve the modification effect of bread, it is preferably set to 0.011 mU or more, more preferably 0.025 mU or more, 0.01 mU or more, 0.1 mU or more, 1 mU or more, 10 mU or more, 50 mU or more, 100 mU or more, 200 mU or more, further preferably 225 mU or more, 300 mU or more, and even more preferably 405 mU or more.

[0033] As long as the effects of the present technology are not impaired, the upper limit of the content of 4-α-glucanotransferase is not particularly limited either. It can be set to 450 U or less, 400 U or less, 300 U or less, 200 U or less, 100 U or less, 90 U or less, 80 U or less, 70 U or less, 60 U or less, 50 U or less, 45 U or less, 30 U or less, 20 U or less, 10 U or less, 5 U or less, 3 U or less, 1 U or less, 0.9 U or less, 0.6 U or less, or 0.4 U or less per 1 g of bread dough.

[0034] In addition, in the present technology, the 4-α-glucanotransferase activity refers to the value measured by the 4-α-glucanotransferase activity assay method described in the following examples. When using maltotetraose as the substrate and treating it at pH 6.5 and 40 °C, the amount of enzyme that generates 1 μmol of glucose in 1 minute is defined as 1 unit (1 U).

[0035] (2) β-Amylase

[0036] The β-amylase (EC 3.2.1.2) that can be used in the present technology is an exo-type enzyme that sequentially cleaves α-1,4 glycosidic bonds starting from the non-reducing end of starch in units of maltose. As the β-amylase that can be used in the present technology, as long as it has β-amylase activity, it can also be further extended to an enzyme with other functions.

[0037] The source of the β-amylase that can be used in the present technology is not particularly limited, and it can be a β-amylase derived from a microorganism or a plant such as soybean, or two or more of them can be freely combined. As the β-amylase derived from a microorganism, examples include those derived from the genus Bacillus (e.g., Bacillus flexus, Bacillus megaterium, Bacillus polymyxa, Bacillus circulans, etc.); the genus Streptomyces sp.; the genus Pseudomonas sp., etc. In the present technology, particularly as the β-amylase, it is preferred to use a β-amylase derived from a microorganism, more preferably a β-amylase derived from the genus Bacillus, and further preferably a β-amylase derived from Bacillus flexus.

[0038] The "β-amylase derived from Bacillus flexus" here refers to the β-amylase produced by a microorganism classified as Bacillus flexus (which can be a wild strain or a mutant strain) or the β-amylase obtained by genetic engineering methods using the β-amylase gene. Therefore, a recombinant produced by a host microorganism into which the β-amylase gene (or a gene modified from this gene) has been introduced by introducing Bacillus flexus also corresponds to the "β-amylase derived from Bacillus flexus".

[0039] The β-amylase used in the present technology can be prepared from the microorganisms or plant culture solutions that are the sources of the above-mentioned β-amylase. As a specific preparation method, a method of recovering β-amylase from the culture solutions or cells of the above-mentioned microorganisms or plants can be cited. For example, in the case of using β-amylase-secreting microorganisms, if necessary, after recovering the cells from the culture solution by pre-filtration, centrifugation, etc., the enzyme can be separated and / or purified. In addition, in the case of using non-β-amylase-secreting microorganisms or plants, if necessary, the cells or plants can be recovered from the culture solution in advance, the cells or plants can be disrupted by pressure treatment, ultrasonic treatment, etc., the enzyme can be extracted, and then the enzyme can be separated and / or purified. As the method for separating and / or purifying the enzyme, known protein separation and / or purification methods can be used without particular limitation, and examples include centrifugation, UF concentration, salting out, various chromatography methods using ion exchange resins, etc. The separated and / or purified enzyme can be powdered by drying methods such as freeze-drying and vacuum drying. In addition, appropriate excipients and / or drying aids can also be used in this drying method for powdering. In addition, the separated and / or purified enzyme can also be made into a liquid by adding appropriate additives and performing filtration sterilization.

[0040] In the present technology, commercially available products can also be used as β-amylase. As an example of a preferred commercially available product, β-amylase (derived from Bacillus flexus) manufactured by Amano Enzyme Inc. can be cited.

[0041] In the present technology, as long as the functions and effects of the present technology are not impaired, the content of β-amylase in the modifier is not particularly limited. Regarding the lower limit of the β-amylase content in the modifier, in bread dough, β-amylase can reach a concentration of 0.1 ppm or more, 0.5 ppm or more, 1 ppm or more, 5 ppm or more, preferably 15 ppm or more, and more preferably 20 ppm or more.

[0042] Regarding the upper limit of the β-amylase content in the modifier, in bread dough, β-amylase can reach a concentration of, for example, 6000 ppm or less, 3000 ppm or less, 1000 ppm or less, 300 ppm or less, preferably 250 ppm or less, and more preferably 200 ppm or less.

[0043] As long as the effects of the present technology are not impaired, the content of β-amylase in the modifier involved in the present technology can be freely set. The content of β-amylase can be set to 0.00048 mU or more per 1 g of bread dough. To further improve the modification effect of bread, it can be set to preferably 0.0024 mU or more, 0.003 mU or more, 0.004 mU or more, more preferably 0.0048 mU or more, 0.005 mU or more, 0.001 mU or more, 0.05 mU or more, 0.1 mU or more, 1 mU or more, 5 mU or more, 10 mU or more, 20 mU or more, 30 mU or more, 40 mU or more, further preferably 48 mU or more, 50 mU or more, 60 mU or more, 70 mU or more, 80 mU or more, and even more preferably 87 mU or more.

[0044] As long as the effects of the present technology are not impaired, the upper limit of the content of β-amylase is not particularly limited either. It can be set to 98 U or less, 80 U or less, 70 U or less, 60 U or less, 50 U or less, 40 U or less, 30 U or less, 20 U or less, 10 U or less, 5 U or less, 1 U or less, 0.5 U or less, 0.2 U or less, 0.15 U or less, or 0.1 U or less per 1 g of bread dough.

[0045] In addition, in the present technology, the activity of β-amylase refers to the value measured by the measurement method described in the following examples. The enzyme activity of β-amylase is defined as the amount of enzyme that increases the reducing power equivalent to 1 mg of glucose in 1 minute using potato starch as the substrate, and this amount is taken as 1 unit (1 U).

[0046] (3) Lipase

[0047] The lipase that can be used in the present technology is an enzyme having the activity of hydrolyzing triglycerides to produce diglycerides, monoglycerides, and fatty acids. As the lipase that can be used in the present technology, as long as it has the activity of hydrolyzing triglycerides to produce diglycerides, monoglycerides, and fatty acids, it can be further extended to an enzyme having other functions.

[0048] The source of the lipase that can be used in the present technology is not particularly limited, and examples thereof include lipases derived from microorganisms such as the genus Aspergillus, the genus Candida, the genus Rhizopus, the genus Mucor, and the genus Penicillium. These lipases can be used alone or in combination of multiple kinds. Among these lipases, from the viewpoint of further improving the bread modification effect, lipases derived from the genus Candida or the genus Penicillium are preferably used, and lipases derived from Candia cylindracea or Rhizopus oryzae are more preferably used, and lipases derived from Rhizopus oryzae are further preferably used.

[0049] The "lipase derived from Rhizopus oryzae" herein refers to a lipase produced by a microorganism classified as Rhizopus oryzae (which can be a wild strain or a mutant strain), or a lipase obtained by genetic engineering methods using a lipase gene. Therefore, a recombinant produced by a host microorganism into which a lipase gene obtained from Rhizopus oryzae (or a gene modified from this gene) has been introduced also corresponds to the "lipase derived from Rhizopus oryzae".

[0050] The lipase used in the present technology can be prepared from the culture broth of the microorganisms of the above lipase sources. As a specific preparation method, a method of recovering the lipase from the culture broth or cells of the above microorganisms can be cited. For example, in the case of using a lipase-secreting microorganism, after recovering the cells from the culture broth by pre-filtration, centrifugation, etc. as needed, the enzyme can be separated and / or purified. In addition, in the case of using a lipase non-secreting microorganism, the cells can be recovered from the culture broth in advance as needed, the cells can be disrupted by pressure treatment, ultrasonic treatment, etc., the enzyme can be extracted, and then the enzyme can be separated and / or purified. As a method for separating and / or purifying the enzyme, known protein separation and / or purification methods can be used without particular limitation, and examples thereof include centrifugation, UF concentration, salting out, and various chromatography methods using ion exchange resins, etc. The separated and / or purified enzyme can be powdered by drying methods such as freeze-drying and vacuum drying. In addition, excipients and / or drying aids can be appropriately used in this drying method for powdering. In addition, the separated and / or purified enzyme can also be made into a liquid by adding appropriate additives and performing filtration sterilization.

[0051] In the present technology, as the lipase, commercially available products can also be used. As examples of preferred commercially available products, lipases derived from Candida genus microorganisms and lipases derived from Rhizopus genus microorganisms manufactured by Amano Enzyme Inc. can be cited.

[0052] In the present technology, as long as the functions and effects of the present technology are not impaired, the content of lipase in the modifier is not particularly limited. Regarding the lower limit of the lipase content in the modifier, in bread dough, lipase can reach a concentration of, for example, 5 ppm or more, preferably 15 ppm or more, more preferably 30 ppm or more, and further preferably 40 ppm or more.

[0053] Regarding the upper limit of the lipase content in the modifier, in bread dough, lipase can reach a concentration of, for example, 600 ppm or less, preferably 500 ppm or less, more preferably 400 ppm or less, further preferably 350 ppm or less, and even more preferably 200 ppm or less.

[0054] As long as the effects of the present technology are not impaired, the content of lipase in the modifier according to the present technology can be freely set. The content of lipase can be set to, for example, 0.005 U or more per 1 g of bread dough. From the perspective of further improving the modification effect of bread, it can be set to preferably 0.05 U or more, more preferably 0.5 U or more, further preferably 1 U or more, 5 U or more, 10 U or more, and even more preferably 15 U or more.

[0055] As long as the effects of the present technology are not impaired, the upper limit of the lipase content is also not particularly limited. It can be set to, for example, 100000 U or less, 10000 U or less, 5000 U or less, 1000 U or less, 500 U or less, 200 U or less, 100 U or less, and 80 U or less per 1 g of bread dough.

[0056] In the present technology, the activity of lipase refers to the value measured by the measurement method described in the following examples.

[0057] (4) Vitamin C

[0058] Vitamin C is also called ascorbic acid and generally refers to the L-form of ascorbic acid. In the present technology, ascorbic acid and salts of ascorbic acid can also be used as vitamin C. Ascorbate salts refer to pharmaceutically acceptable salts, and examples thereof include salts with organic bases (for example, salts with tertiary amines such as trimethylamine salt, triethylamine salt, monoethanolamine salt, triethanolamine salt, pyridine salt, etc., and basic ammonium salts such as arginine), salts with inorganic bases (for example, alkali metal salts such as ammonium salt, sodium salt, potassium salt, alkaline earth metal salts such as calcium salt, magnesium salt, aluminum salt, etc.). Particularly preferred salts of ascorbic acid are sodium salt and potassium salt. Specifically, examples include: sodium ascorbate, sodium ascorbate monophosphate, sodium ascorbate diphosphate, sodium ascorbate triphosphate, sodium ascorbate-2-sulfate, etc.

[0059] In the present technology, as long as the functions and effects of the present technology are not impaired, the content of vitamin C in the modifier is not particularly limited. Regarding the lower limit of the vitamin C content in the modifier, in bread dough, vitamin C can reach a concentration of, for example, 0.3 ppm or more, 1 ppm or more, 10 ppm or more, preferably 15 ppm or more, and more preferably 30 ppm or more.

[0060] Regarding the upper limit of the vitamin C content in the modifier, in bread dough, vitamin C can reach a concentration of, for example, 3000 ppm or less, 1000 ppm or less, 300 ppm or less, preferably 200 ppm or less, and more preferably 100 ppm or less.

[0061] (5) Other ingredients

[0062] As long as the functions and effects of the present technology are not impaired, other ingredients can be used in combination with the modifier involved in the present technology. As other ingredients, for example, excipients, pH regulators, colorants, flavoring agents, disintegrants, lubricants, stabilizers, enzymes, and other ingredients used for conventional formulation can be used. In addition, ingredients with similar functions that have been publicly disclosed or will be discovered in the future can also be appropriately used according to the purpose.

[0063] 2. Frozen bread dough, bread

[0064] The frozen bread dough involved in the present technology is a frozen bread dough manufactured using the aforementioned modifier. In addition, the bread involved in the present technology is a bread manufactured from the frozen bread dough to which the aforementioned modifier is added.

[0065] The bread involved in the present technology is characterized by having high quality even after undergoing a freezing process. Specifically, compared with bread manufactured without undergoing a freezing process, the reduction rate of the volume of the bread involved in the present technology is controlled within 20%, preferably having a volume equal to or more than (100%) that of bread manufactured without undergoing a freezing process, more preferably 102% or more, further preferably 103% or more, and even more preferably 110% or more.

[0066] The upper limit of the hardness of the bread involved in the present technology is equal to or less than (100%) that of bread manufactured without undergoing a freezing process, preferably 98% or less, and more preferably 95% or less. The lower limit of the hardness of the bread involved in the present technology is, for example, 50% or more, preferably 55% or more, more preferably 60% or more, further preferably 65% or more, and even more preferably 70% or more compared with bread manufactured without undergoing a freezing process.

[0067] As described above, the present technology is suitable for bread made without using yeast. That is, the frozen bread dough related to the present technology is preferably a frozen bread dough without using yeast, and the bread related to the present technology is preferably bread without using yeast.

[0068] The present technology can be suitable for various types of bread. As types of bread, for example, bread (fermented bread, non-fermented bread, yeast bread, yeast-free bread (such as soda bread), toast bread, dessert bread, steamed bread, soft bread, bagel, doughnut, Danish pastry, hamburger bun, pizza, pita bread, ciabatta bread, baguette, soft French bread, bread roll, pie, pastry, laminated baked product (such as croissant), cookie, etc.) can be cited.

[0069] 3. Method for manufacturing frozen bread dough, method for manufacturing bread

[0070] The method for manufacturing the frozen bread dough related to the present technology and the method for manufacturing the bread related to the present technology refer to methods that at least perform a dough preparation process and / or a freezing process. In addition, depending on the type of bread, etc., the method for manufacturing the bread related to the present technology can also perform general bread manufacturing processes, such as a thawing process, a fermentation process, a heating process, etc., before or after each process or simultaneously with each process within the range that does not impair the effects of the present technology. Hereinafter, each process will be described in detail in chronological order.

[0071] (1) Dough preparation process

[0072] The dough preparation process refers to a process of preparing dough using one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C. Specifically, it is a process of adding one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C to bread dough materials and kneading to prepare dough. The specific kneading method in the dough preparation process is not particularly limited as long as it does not impair the effects of the present invention, and the kneading methods usually performed in the manufacture of bread can be freely selected and used. For example, a method of mixing dough materials with a kitchen utensil such as a rubber spatula and then kneading by hand, or a method of kneading using a machine capable of kneading can be cited.

[0073] As materials for bread dough used in the dough preparation process, as long as the effects of the present technology are not impaired, the materials used in ordinary bread dough can be freely combined and used. Examples include: wheat flours such as cake flour, all-purpose flour, semi-high-gluten flour, and high-gluten flour, wheat flour derived from durum wheat, rice flour, rye flour, barley flour, oat flour, buckwheat flour, barnyard millet flour, millet flour, corn flour, starches from various grains, etc.; yeasts such as dry yeast, fresh yeast, and natural yeast; additives for activating yeast such as yeast activators; various seasonings such as table salt, mayonnaise, sauce, soy sauce, and amino acids; various materials mainly based on milk such as skim milk powder, whey powder, and butter powder; fats and oils; eggs (including whole eggs, egg yolks, egg whites, and egg powders); various additives such as spices, emulsifiers, bread improvers, thickeners, stabilizers, and bacteriostatic agents. Thus, in the present technology, the materials for ordinary bread dough can be freely combined and used, but it is preferably not to use yeast.

[0074] In the dough preparation process, although all the materials for bread dough can be kneaded simultaneously, it can also be kneaded by any method according to the materials used and the purpose. For example, according to the types of materials contained in the bread dough, a method of kneading by mixing a part first and then mixing it into the remaining materials, and a method of kneading by separately mixing several materials and then combining the mixed materials, etc.

[0075] Regarding the addition amount of one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C in the dough preparation process, as long as the effects of the present technology are not impaired, it can be freely set. Since the specific addition amount is the same as the content of the aforementioned modifier, the description is omitted here.

[0076] The specific addition method of each component is not particularly limited. As long as each component can be added to the materials for bread dough, it can be added by any method and at any time. In addition, each component can also be added in two or more separate times.

[0077] When adding one or more enzymes selected from 4-α-glucanotransferase, β-amylase, and lipase, it is preferable to carry out the enzyme action process simultaneously with or before and after any process in bread making, that is, to make the enzyme act on the materials for bread dough. As long as the effects of the present technology are not impaired, various conditions of the enzyme action process can be freely set. For example, pH, temperature, action time, etc. can be set according to the physicochemical properties such as the optimal pH, stable pH range, optimal temperature, and temperature stability of the enzyme used. In addition, the optimal reaction conditions can be determined through preliminary experiments. Hereinafter, the conditions when using different enzymes for action are exemplified.

[0078] [4-α-Glucanotransferase]

[0079] When using 4-α-glucanotransferase on the materials of bread dough, the pH can be set, for example, to pH 3.0 to 11.0, preferably pH 4.0 to 10.0, more preferably pH 5.0 to 9.0, pH 5.0 to 8.0. The temperature can be set, for example, to 20°C to 90°C, preferably 30°C to 80°C, more preferably 30°C to 70°C, 30°C to 50°C. The action time can be set, for example, to 5 minutes to 24 hours, 10 minutes to 20 hours, preferably 30 minutes to 5 hours, more preferably 30 minutes to 3 hours.

[0080] [β-amylase]

[0081] When using β-amylase on the materials of bread dough, the pH can be set, for example, to pH 2.0 to 11.0, preferably pH 3.0 to 10.0, more preferably pH 4.0 to 9.0, pH 5.0 to 9.0. The temperature can be set, for example, to 10°C to 70°C, preferably 30°C to 65°C, more preferably 45°C to 65°C. The action time can be set, for example, to 5 minutes to 24 hours, 10 minutes to 20 hours, preferably 30 minutes to 5 hours, more preferably 30 minutes to 3 hours.

[0082] [Lipase]

[0083] When using lipase on the materials of bread dough, the pH can be set, for example, to pH 3.0 to 10.0, preferably pH 4.0 to 9.0, more preferably pH 5.0 to 8.0. The temperature can be set, for example, to 20°C to 70°C, preferably 25°C to 60°C, more preferably 30°C to 65°C. The action time can be set, for example, to 5 minutes to 24 hours, 10 minutes to 20 hours, preferably 30 minutes to 5 hours, more preferably 30 minutes to 3 hours.

[0084] When using one or more enzymes selected from 4-α-glucanotransferase, β-amylase and lipase, after the enzyme action step, an enzyme inactivation step can be carried out. The enzyme inactivation step can be carried out simultaneously with any step in the manufacture of bread or before or after any step. For example, in the heating step described below, heating of the bread dough and enzyme inactivation by heating can be carried out simultaneously.

[0085] (2) Freezing step

[0086] The freezing step refers to the step of freezing the dough prepared using one or more components selected from 4-α-glucanotransferase, β-amylase, lipase and vitamin C. The freezing method in the freezing step is not limited as long as it does not damage the effects of the present technology, and a common freezing method can be freely selected and used.

[0087] The freezing conditions in the freezing process are also not limited as long as the effects of the present technology are not impaired. For example, the temperature conditions for freezing are preferably -25°C or lower, more preferably -30°C or lower, and rapid freezing is preferably employed. In addition, the freezing storage conditions for frozen bread dough are also not limited as long as the effects of the present technology are not impaired. Although it can be appropriately adjusted according to the type and size of the dough, etc., for example, the temperature conditions during freezing storage are preferably -8 to -22°C, more preferably -12 to -20°C.

[0088] In addition, the dough preparation process and the freezing process may not be carried out in the same equipment. For example, the dough preparation process can be carried out in a certain equipment to produce dough, and then the produced dough can be sent to other equipment for the freezing process to produce frozen dough.

[0089] (3) Thawing process

[0090] The thawing process is a process of thawing the frozen bread dough containing one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C. The thawing method in the thawing process is not limited as long as the effects of the present technology are not impaired, and a common thawing method can be freely selected and used. Examples include: thawing at room temperature (1 to 30°C), thawing at normal temperature (15 to 25°C), thawing in the refrigerator (1 to 10°C), microwave thawing, etc.

[0091] (4) Fermentation process

[0092] The fermentation process is a process of fermenting the bread dough thawed in the thawing process. In the present technology, the fermentation process is not essential. As described above, since the present technology can be appropriately applied to bread without using yeast, it is preferably not to carry out the fermentation process.

[0093] In the case of carrying out the fermentation process, the fermentation method in the fermentation process is not limited as long as the effects of the present technology are not impaired, and a common fermentation method can be freely selected and used. In addition, the fermentation process mentioned here is a process equivalent to the self-fermentation of the dough (primary fermentation (Floor Time), bench time, secondary fermentation (final fermentation, Final proof)). That is, it is not the fermentation when making a fermented starter such as the liquid starter method.

[0094] As long as the effects of the present invention are not impaired, the fermentation temperature in the fermentation process can be freely set according to the type of yeast used and the state of the dough. For example, the fermentation temperature in the fermentation process is preferably set to 23 to 40 °C, more preferably set to 26 to 35 °C. As long as the effects of the present invention are not impaired, the fermentation time in the fermentation process can also be freely set according to the type and amount of yeast used and the state of the dough. For example, the fermentation time in the fermentation process is preferably set to 30 minutes to 24 hours, more preferably set to 1 to 16 hours.

[0095] The fermentation process can be carried out in multiple steps. For example, a method can be cited in which each process is carried out in the order of primary fermentation (Floor Time) → the subsequent dividing process → bench fermentation (Bench time) → the subsequent shaping process → secondary fermentation (final fermentation, Final proof).

[0096] (5) Dividing process

[0097] The dividing process refers to the process of dividing the prepared bread dough. In the present technology, the dividing process is not essential and can be appropriately carried out according to the form of the bread to be manufactured, etc.

[0098] In addition, the dividing process can be carried out at any time as long as it is after the dough preparation process. For example, after the dough preparation process, the dough can be appropriately left to stand until it reaches a stable state, then the dough can be divided into the required size, and the divided dough can be frozen. In addition, the frozen dough can be thawed, then the dough can be divided into the required size, appropriately shaped and fermented as needed, and then the subsequent heating process can be carried out.

[0099] (6) Shaping process

[0100] The shaping process is the process of shaping the prepared bread dough. In the present technology, the shaping process is not essential and can be appropriately carried out according to the form of the bread to be manufactured, etc.

[0101] In addition, the shaping process can be carried out at any time as long as it is after the dough preparation process. For example, after the dough preparation process, the dough can be appropriately left to stand until it reaches a stable state, then the dough can be shaped into the required form, and the shaped dough can be frozen. In addition, the frozen dough can be thawed, then the dough can be shaped into the required form, fermented as needed, and then the subsequent heating process can be carried out.

[0102] (7) Heating process

[0103] The heating process is a process of heating bread dough. The heating method in the heating process is not limited as long as it does not damage the effects of this technology, and ordinary heating methods can be freely selected and used. Examples include: baking, frying, steaming, microwave heating, etc.

[0104] As long as it does not damage the effects of this invention, the heating temperature in the heating process can be freely set according to the type and form of the bread to be manufactured, the heating method, etc. For example, the heating temperature in the heating process is preferably set to 140 - 280 °C, more preferably set to 160 - 240 °C.

[0105] As long as it does not damage the effects of this invention, the heating time in the heating process can also be freely set according to the type and form of the bread to be manufactured, the heating method, etc. For example, the heating time in the heating process is preferably set to 10 minutes - 2 hours, more preferably set to 15 minutes - 1 hour.

[0106]

Examples

[0107] Hereinafter, the present invention will be described in more detail based on examples. In addition, the examples described below show an example of a representative embodiment of the present invention, but the scope of the present invention is not thereby narrowly construed.

[0108] 1. Raw materials

[0109] The materials used in the examples are shown in Table 1 below, and the enzymes used in the examples are shown in Table 2 below.

[0110]

Table 1

[0111]

[0112]

Table 2

[0113]

[0114] 2. Method for measuring enzyme activity

[0115] [Method for measuring the activity of 4-α-glucanotransferase]

[0116] Measure 180 mg of maltotetraose (manufactured by Hayashibara), and put it into a 20 mL volumetric flask. Add about 15 mL of 10 mmol / L MES buffer (pH 6.5) and dissolve it. After dissolution, add 10 mmol / L MES buffer (pH 6.5) to make up the volume to 20 mL to obtain a substrate solution.

[0117] Measure 2 mL of the substrate solution in a test tube. After leaving it at 40 ± 0.5 °C for 10 to 15 minutes, add 0.5 mL of the sample solution, shake well, and leave it accurately at 40 ± 0.5 °C for 60 minutes. After leaving, place it in a boiling water bath, accurately heat for 5 minutes, and then cool in running water. Quantify the generated glucose using Laboratory Glucose (FUJIFILM Wako Pure Chemical Corporation). Laboratory Glucose consists of a color reagent containing mutarotase, glucose oxidase, peroxidase, 4-aminoantipyrine, and ascorbic acid oxidase, and a buffer solution containing phosphate buffer pH 7.1 and phenol, and is a kit capable of determining the glucose concentration by measuring the red pigment formed by the oxidative condensation of phenol and 4-aminoantipyrine.

[0118] The amount of enzyme that generates 1 μmol of glucose per minute under these conditions is defined as 1 unit.

[0119] [β-Amylase]

[0120] Measure according to the method described in the Food Additives Standards (9th Edition). The specific method is as follows.

[0121] Using potato starch as the substrate, it was pre-dried at 105 °C for 2 hours. 1.0 g of its dried product was weighed, 20 mL of water was added, and while stirring, 5 mL of sodium hydroxide reagent (2 mol / L) was slowly added to make a paste. Then, while stirring, it was heated in a water bath for 3 minutes, and then 25 mL of water was added. After cooling, hydrochloric acid reagents (2 mol / L) and hydrochloric acid reagent (0.1 mol / L) were added for neutralization, 10 mL of 1 mol / L acetic acid / sodium acetate buffer (pH 5.0) was added, and then water was added to make 100 mL, which was used as the substrate solution. 10 mL of the substrate solution was measured, heated at 37 °C for 10 minutes, 1 mL of the sample solution was added and immediately shaken, and after heating at the same temperature for 10 minutes or 30 minutes, 4 mL of Fehling's reagent was added, gently shaken, heated in a water bath for 15 minutes, cooled to below 25 °C, 2 mL of 30% potassium iodide solution and 2 mL of sulfuric acid (1→6) were added to make the test solution. Additionally, as Fehling's reagent, 34.66 g of fine crystals of copper(II) sulfate pentahydrate were measured and dissolved in water to make 500 mL of copper solution, and 173 g of (+)-sodium potassium tartrate tetrahydrate and 50 g of sodium hydroxide were measured and dissolved in water to make 500 mL of alkaline tartrate solution. They were mixed in a ratio of 1 volume of copper solution to 1 volume of alkaline tartrate solution and prepared when in use. Furthermore, 10 mL of water was used instead of the substrate solution, and the same operations as when preparing the test solution were carried out to make the comparison solution. For the test solution and the comparison solution, free iodine was titrated with 0.05 mol / L sodium thiosulfate solution. The end point was set when the blue color produced by adding 1 - 2 drops of soluble starch reagent near the end of the titration disappeared. The amount of enzyme that increases the reducing power equivalent to 1 mg of glucose within 1 minute was defined as 1 unit (1 U) and calculated according to the following formula.

[0122] Activity of β - amylase (U / g, U / mL) = Amount of glucose (mg) × 1 / 10 × 1 / Amount of sample in 1 mL of sample solution (mg) = (b - a) × 1.6 × f

[0123] a: Titration value of the enzyme reaction solution (mL) b: Titration value of the blank solution (mL)

[0124] 1.6: 1 mL of 0.05 mol / L sodium thiosulfate solution corresponds to 1.6 mg of glucose

[0125] 1 / 10: Unit conversion factor for the reaction time (minutes)

[0126] M: Amount of sample in 1 mL of the sample solution (g or mL)

[0127] f: Factor of 0.05 mol / L sodium thiosulfate solution (for quantitative analysis)

[0128] [Lipase]

[0129] The activity of lipase can be determined by a method based on the lipase activity test method in the 9th edition of the Food Additive Standards.

[0130] First, 45 g of olive oil and 150 mL of an emulsion (18.5 g / L of polyvinyl alcohol (fully saponified, saponification degree 98.8 ± 0.2), 1.5 g / L of polyvinyl alcohol (partially saponified, saponification degree 88.8 ± 1.0)) were mixed and emulsified using a homogenizer to prepare a substrate solution. 1 mL of lipase enzyme solution was added to 5 mL of the prepared substrate solution and 4 mL of 0.1 mol / L phosphate buffer (pH 7.0), and the reaction was carried out at 37°C. After 30 minutes, 10 mL of an ethanol / acetone mixture was added to stop the enzyme reaction. Then, 10 mL of 0.05 mol / L sodium hydroxide solution and 10 mL of the ethanol / acetone mixture were added, and titration was carried out with 0.05 mol / L hydrochloric acid until the pH reached 10. Then, the amount of enzyme that increased the fatty acid by 1 μmol in 1 minute was defined as 1 unit (1 U).

[0131] 3. Experimental Examples

[0132] <Experimental Example 1>

[0133] (1) Manufacture of Frozen Bread Dough

[0134] The materials shown in Table 1 except for the liquid shortening were added to a bowl and mixed, then the liquid shortening and the components shown in Table 3 below were added and kneaded to prepare the dough. The prepared dough was divided into 30 g portions, allowed to stand at room temperature for 1 hour, and then frozen at -20°C for 7 days.

[0135] (2) Manufacture of Bread

[0136] The manufactured frozen bread dough was thawed at room temperature for 1 hour. The thawed bread dough was placed in an oven preheated to 170°C on the upper surface and 165°C on the lower surface and baked for 35 minutes to manufacture bread. In addition, an example of preparing bread dough without performing the freezing process and baking it under the same conditions was used as a control example.

[0137] (3) Evaluation

[0138] After the manufactured bread was allowed to stand at room temperature for 3 hours, the volume and hardness were measured according to the following methods.

[0139] [Volume]

[0140] The volume of the baked bread was measured with reference to the method described in the Chinese national standard GB / T 35869-2018 "Inspection of grain and oil - Evaluation of baking quality of wheat flour and bread - Rapid baking method", but water was used instead of rapeseed. Specifically, after placing the baked bread wrapped with plastic wrap into an empty 500 mL graduated cylinder, a thin stick was used to fix it to prevent the bread from floating, and water was poured until the volume reached 300 mL in the graduated cylinder. The baked bread wrapped with plastic wrap was taken out, and the volume of the remaining water was taken as V1 (mL). The volume V2 (mL) of the baked bread was calculated as 300 mL - V1.

[0141] [Hardness]

[0142] Using a texture analyzer ("TA.XTplus Texture Analyzer" manufactured by Stable Micro Systems), the hardness (g) of the bread was measured according to the method described in the instruction manual. The baked bread after standing at room temperature for 3 hours was placed on the table of the texture analyzer (equipped with a P / 25 probe), the initial pressing force was set to 5 g (equivalent to 0.049 N), and the pressing speed and recovery speed of the probe were set to 1.0 mm / s. The probe was pressed until the baked bread was deformed by 50%, and the hardness (g) of the bread was measured.

[0143] (4) Results

[0144] The results are shown in Table 3 below.

[0145]

Table 3

[0146]

[0147] (5) Discussion

[0148] As shown in Table 3, compared with Control Example 1 without the freezing process, Comparative Examples 1 and 2 without using one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C became harder, while Examples 1 to 5 using one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C were softer than Control Example 1 without the freezing process. In addition, compared with the volume increase rate of Comparative Examples 1 and 2 without using one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C relative to Control Example 1 without the freezing process, the volume increase rate of Examples 1 to 5 using one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C was increased. In addition, as a result of the sensory evaluation of the taste, it was confirmed that Examples 1 to 5 had a better taste than Comparative Examples 1 and 2.

[0149] <Experimental Example 2>

[0150] (1) Manufacture of frozen bread dough

[0151] Add the materials shown in Table 1 except for the liquid shortening into a bowl and mix. Then, add the liquid shortening and the components shown in Table 4 below and knead to prepare the dough. Divide the prepared dough into 30 g portions respectively. After standing at room temperature for 1 hour, freeze at -20 °C for 35 days.

[0152] (2) Manufacture of bread

[0153] Manufacture bread by the same method as in Experimental Example 1.

[0154] (3) Evaluation

[0155] Measure the volume and hardness by the same method as in Experimental Example 1.

[0156] (4) Results

[0157] Show the results in Table 4 below.

[0158]

Table 4

[0159]

[0160] (5) Discussion

[0161] As shown in Table 4, compared with Comparative Example 2 without the freezing process, Comparative Example 3 without using one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C became harder, while Examples 6 - 8 using one or more components selected from 4-α-glucanotransferase, lipase, and vitamin C were softer than Comparative Example 2 without the freezing process. In addition, although the volume of Example 6 using vitamin C decreased compared to Comparative Example 2 without the freezing process, the volumes of Examples 7 and 8 using two or more components selected from 4-α-glucanotransferase, lipase, and vitamin C increased compared to Comparative Example 2 without the freezing process. Moreover, when comparing among the examples, Example 6 using only vitamin C had a high reduction rate of hardness relative to Comparative Example 2 without the freezing process and tended to be too soft, while Examples 7 and 8 using two or more components selected from 4-α-glucanotransferase, lipase, and vitamin C did not become too soft. Additionally, as a result of the sensory evaluation of the taste, it was confirmed that Examples 7 and 8 had a good taste similar to that of Comparative Example 2.

[0162] <Experimental Example 3>

[0163] Sensory evaluate the taste and color of Example 7, Example 8, Comparative Example 3, and Comparative Example 2 of Experimental Example 2 according to the following criteria. Use the average score of 4 panelists as the scoring result.

[0164] [Taste]

[0165] 16 - 20 points: The outer skin is crispy and has a good tooth feel, the inner part is moderately waxy and soft, and the taste is delicate.

[0166] 10 - 15 points: The outer skin is slightly hard, a bit sticky to the teeth, and the taste is relatively delicate.

[0167] 0 - 9 points: The outer skin is hard, very sticky to the teeth, and the taste is rough.

[0168] [Color and Luster]

[0169] 16 - 20 points: Golden yellow and the color tone is uniform

[0170] 10 - 15 points: The color tone is basically uniform, without over - charred or over - white parts

[0171] 0 - 9 points: The color tone is uneven, with over - charred or over - white parts

[0172] The results are shown in Table 5 below.

[0173] [Table 5]

[0174]

[0175] As shown in Table 5, compared with Control Example 2 and Comparative Example 3, Examples 7 and 8 show good results in terms of taste and color and luster.

Claims

1. A modifier for bread made from frozen bread dough, which contains one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C.

2. A frozen bread dough, which uses the modifier for bread according to claim 1.

3. A bread, which uses the frozen bread dough according to claim 2.

4. A method for making bread using frozen bread dough, which includes a dough preparation step of preparing dough using one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C.

5. A method for making bread made from frozen bread dough, which includes a freezing step of freezing the dough prepared using one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C.

6. A method for modifying bread made from frozen bread dough, which includes a dough preparation step of preparing dough using one or more components including 4-α-glucanotransferase, β-amylase, lipase, and vitamin C.

7. A method for modifying bread made from frozen bread dough, which includes a freezing step of freezing the dough prepared using one or more components selected from 4-α-glucanotransferase, β-amylase, lipase, and vitamin C.

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