Bread quality improving agent, bread quality improving method, and bread producing method

Abstract

To provide a bread quality improving agent that can improve deterioration in bread making and deterioration in bread quality when rice flour is used as a part of grain flour raw materials, a bread quality improving method, and a bread producing method.SOLUTION: A bread quality improving agent contains exomaltotetrahydrolase and / or 4-α-glucanotransferase, glucose oxidase, and transglutaminase, in which grain flour raw materials containing 20-60 mass% or more of rice flour are used for the bread.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a quality improving agent for bread using a cereal flour raw material containing rice flour, a method for improving the quality of bread, and a method for producing bread. [Background technology]

[0002] In recent years, due to the movement towards local production and consumption and the rise in the price of wheat flour internationally, bread has become widely produced by replacing all or part of the wheat flour that constitutes the dough with rice flour. However, when making bread by replacing wheat flour with rice flour in this way, the more rice flour used, the poorer the bread-making properties become, making it difficult to produce bread of good quality. Specifically, when rice flour is used instead of wheat flour, the amount of gluten in the dough decreases, so the dough does not bond well, making it difficult to knead the dough into a dough that is both extensible and elastic. As a result, problems such as reduced workability, reduced gas retention, reduced bread volume, and a squashed texture arise. In terms of storage, bread containing rice flour also has the problem of aging quickly.

[0003] Various studies have been conducted to date to improve the quality of bread.

[0004] For example, as a technology for providing a new method for producing high-quality starch-containing foods, a method for producing starch-containing foods has been proposed, which includes blending (1) a maltotetraose-producing enzyme, and (2) at least one enzyme selected from the group consisting of hemicellulase and lipase (see, for example, Patent Document 1).

[0005] As a technique for improving bread quality by the action of enzymes, a bread quality improver containing exomaltotetraohydrolase has been proposed (see, for example, Patent Document 2).

[0006] As a technique for improving the bread-making properties of rice flour and producing various high-quality rice flour breads, a method for producing rice flour bread has been proposed in which, in bread making using gluten-containing rice flour, an appropriate amount of one or more of cell wall-decomposing enzymes, amylases, food emulsifiers, and yeast fermentation promoters is added (see, for example, Patent Document 3). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2019-97570 A [Patent Document 2] International Publication No. 2018 / 181125 [Patent Document 3] JP 2004-208561 A Summary of the Invention [Problem to be solved by the invention]

[0008] Although the above-mentioned conventional techniques have significantly improved the baking properties of breads, the current situation is that no technology has yet been provided that can produce breads using grain flour ingredients containing rice flour at the high level of quality that is required in recent years.

[0009] The present invention aims to meet such demands, break through the current situation, solve the above-mentioned conventional problems, and achieve the following objectives: That is, the present invention aims to provide a bread quality improver, a method for improving bread quality, and a method for producing bread, which can improve the deterioration of bread-making properties and deterioration of bread quality that occurs when rice flour is used as part of the grain flour ingredients. [Means for solving the problem]

[0010] As a result of investigations to solve the above-mentioned problems, the inventors discovered that by combining exomaltotetraohydrolase and / or 4-α-glucanotransferase, glucose oxidase and transglutaminase when producing bread, it is possible to improve the bread-making properties even when part of the wheat flour raw material is replaced with rice flour, and to obtain bread that has excellent volume and appearance, good texture and taste, and inhibits staling, and thus completed the present invention.

[0011] The present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows. <1> A quality improver for bread, comprising exomaltotetrahydrolase and / or 4-α-glucanotransferase, glucose oxidase, and transglutaminase, The quality improver for bread is characterized in that the bread is made using a flour ingredient containing 20 to 60 mass % rice flour. <2> For 100 g of grain flour raw material, 0.4 to 100 U of exomaltotetrahydrolase and / or 4-α-glucanotransferase, 4.5 to 20 U of glucose oxidase, and 0.05 to 0.45 U of transglutaminase are used. <1> The bread quality improving agent according to claim 1, <3> The above-mentioned method is used with 40 to 350 ppm of exomaltotetrahydrolase and / or 4-α-glucanotransferase, 40 to 165 ppm of glucose oxidase, and 5 to 45 ppm of transglutaminase for the grain flour raw material. <1> or <2> The bread quality improving agent according to claim 1, <4> The method further comprises the steps of: (a) containing hemicellulase, and (b) using the hemicellulase at a concentration of 0.05 to 14 U per 100 g of the grain flour raw material; <1> ~ <3> The bread quality improving agent according to any one of the above items. <5> The method further comprises the steps of: further comprising: adding gluten to the grain flour raw material in an amount of 0.1 to 15% by mass of the gluten; <1> ~ <4> The bread quality improving agent according to any one of the above items. <6> The above <1> ~ <5> The present invention relates to a method for improving the quality of bread using a cereal flour raw material containing 20 to 60 mass % of rice flour, the method comprising the step of: <7> The above <1> ~ <5> The present invention relates to a method for producing bread using a grain flour raw material containing 20 to 60 mass % of rice flour, the method being characterized by using the bread quality improving agent according to any one of the above. Effect of the Invention

[0012] According to the present invention, it is possible to solve the above-mentioned problems in the conventional art and achieve the above-mentioned object, and it is possible to provide a bread quality improver, a method for improving bread quality, and a method for producing bread, which are capable of improving the deterioration of bread-making properties and the deterioration of bread quality that occurs when rice flour is used as part of the grain flour raw material. [Brief description of the drawings]

[0013] [Figure 1] FIG. 1 is an example of a cross-sectional photograph of a pastry one day (D+1) after production in Test Example 8-1. [Diagram 2] FIG. 2 is an example of a cross-sectional photograph of a pastry one day (D+1) after production in Test Example 8-2. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] (Bread quality improver) The bread quality improver of the present invention (hereinafter sometimes referred to as "quality improver") is a bread quality improver used for breads made using a cereal flour raw material containing 20 to 60% by mass of rice flour, and contains at least exomaltotetraohydrolase and / or 4-α-glucanotransferase, glucose oxidase, and transglutaminase, and further contains other ingredients as necessary.

[0015] <Grain flour raw materials> The cereal flour raw material is cereal flour containing 20 to 60 mass % rice flour.

[0016] The rice flour can be made by grinding raw non-glutinous or glutinous rice into a powder. The raw rice used as the raw material for the rice flour is not particularly limited, and any rice variety or lineage, as well as their improved varieties and mutant varieties, can be used. Commercially available rice flours include joshinko, brown rice flour, and shiratamako, depending on the raw material and processing method. In the present invention, rice flour milled by any of the existing grinding methods, such as roll grinding, pounding grinding, airflow grinding, impact grinding, and shear grinding, can be used as the raw material. The amount of rice flour in the grain flour raw material is not particularly limited as long as it is 20 to 60% by mass, and can be appropriately selected.

[0017] The flour other than rice flour in the flour raw material is not particularly limited and can be appropriately selected, for example, wheat flour, whole wheat flour, rye flour, buckwheat flour, barley flour, soy flour, corn flour, etc. The flour other than rice flour may be used alone or in combination of two or more kinds, but it is preferable to contain at least wheat flour. The wheat flour is not particularly limited as long as it is used for making bread, but strong flour or semi-strong flour is preferable. The amount of the cereal flour other than rice flour in the cereal flour raw material is not particularly limited and can be selected appropriately.

[0018] <Exomaltotetrahydrolase and / or 4-α-glucanotransferase> Exo-maltotetrahydrolase, also called G4 amylase or G4-generating amylase, is an exo-type amylase that cleaves oligosaccharides in maltotetraose units from the non-reducing end of starch. The exo-maltotetrahydrolase is not particularly limited and can be appropriately selected as long as it is of a grade suitable for food applications.

[0019] 4-α-glucanotransferase is an enzyme that transfers a portion of 1,4-α-glucan to another portion of a carbohydrate such as glucose or 1,4-α-D-glucan. There are no particular limitations on the 4-α-glucanotransferase, and it can be appropriately selected as long as it is of a grade suitable for food applications.

[0020] The exomaltotetrahydrolase and / or 4-α-glucanotransferase may be used alone or in combination.

[0021] As the exomaltotetrahydrolase and / or 4-α-glucanotransferase, commercially available products can be used as appropriate.

[0022] The content of the exomaltotetrahydrolase and / or 4-α-glucanotransferase in the quality improver is not particularly limited, and can be appropriately selected depending on the content in breads, enzyme activity, and the like.

[0023] The amount of exomaltotetrahydrolase and / or 4-α-glucanotransferase to be added to breads is not particularly limited and can be selected as appropriate, but is preferably in the range of 0.4 to 100 U ("U" stands for activity unit (unit), as below) per 100 g of flour raw material, and more preferably in the range of 0.7 to 75 U. If the amount is less than 0.4 U, there is a possibility that almost no effect of the addition will be obtained, whereas if it exceeds 100 U, the dough will become sticky, making it difficult to work with, and the texture of the finished bread may become easily crushed.

[0024] The amount of exomaltotetrahydrolase to be added to breads is not particularly limited and can be appropriately selected, but is preferably in the range of 0.4 to 2.5 U, more preferably in the range of 0.7 to 2 U, per 100 g of cereal flour raw material. If the amount is within the above-mentioned preferred range, it is advantageous in that the bread-making properties and the quality of the breads can be improved.

[0025] The amount of 4-α-glucanotransferase to be added to breads is not particularly limited and can be appropriately selected, but is preferably in the range of 10 to 100 U, more preferably in the range of 30 to 75 U, per 100 g of the flour raw material. Being within the above-mentioned preferred range is advantageous in that the bread-making properties and the quality of the breads can be improved.

[0026] In the present invention, the activity unit of the exomaltotetrahydrolase is defined as 1 U, which is the amount of enzyme that dissociates 1 μmol of paranitrophenyl from paranitrophenyl maltoheptoside (BPNPG7) with a blocked non-reducing end per minute under the following conditions. -conditions- Exomaltotetrahydrolase is applied to BPNPG7, the resulting paranitrophenyl oligosaccharides are decomposed with α-glucosidase, and the liberated paranitrophenyl is measured by colorimetry. The reaction is carried out at 40°C. The measurement can be carried out, for example, using Megazyme's α-Amylase assay kit (buffer solution pH 5).

[0027] In the present invention, the activity unit of the 4-α-glucanotransferase is defined as 1 U, which is the amount of enzyme that produces 1 μmol of glucose in 2.5 mL of reaction solution per minute under the following conditions. -conditions- Add 0.5 mL of the enzyme solution to 2 mL of 10 mmol / L MES buffer (pH 6.5) containing 1% maltotetraose, and leave it at 40° C. for 60 minutes. After leaving it, heat it in a boiling water bath for 5 minutes, cool it in running water, and quantify the glucose produced.

[0028] Although it varies depending on the specific activity, the amount of the exomaltotetrahydrolase and / or 4-α-glucanotransferase is usually in the range of 33 to 350 ppm, preferably in the range of 70 to 250 ppm, based on the grain flour raw material. When the amount of the exomaltotetrahydrolase and / or 4-α-glucanotransferase is within the above range, the texture of the bread is improved and the aging resistance of the bread is improved, which is advantageous.

[0029] The amount of the exomaltotetrahydrolase is preferably in the range of 40 to 250 ppm, more preferably in the range of 70 to 200 ppm, based on the cereal flour raw material. If it is in the preferred range, it is advantageous in that the bread making property and the quality of the bread can be improved.

[0030] The amount of the 4-α-glucanotransferase is preferably in the range of 40 to 350 ppm, more preferably in the range of 100 to 250 ppm, based on the cereal flour raw material. The amount within the preferred range is advantageous in that the bread-making properties and the quality of the bread can be improved.

[0031] <Glucose oxidase> Glucose oxidase is an enzyme widely distributed in plants and microorganisms, and has the ability to specifically oxidize glucose to gluconic acid. The glucose oxidase is not particularly limited and can be appropriately selected as long as it is of a food grade.

[0032] As the glucose oxidase, a commercially available product can be appropriately used.

[0033] The content of the glucose oxidase in the quality improver is not particularly limited and can be appropriately selected depending on the content in breads, enzyme activity, and the like.

[0034] The amount of glucose oxidase to be added to breads is not particularly limited and may be appropriately selected, but is preferably in the range of 4.5 to 20 U, more preferably 8 to 18 U, per 100 g of the flour raw material. If the amount is less than 4.5 U, the bread may have a texture with poor recovery, and if it exceeds 20 U, the bread dough may have poor extensibility and the bread may have a texture lacking in softness.

[0035] In the present invention, the activity unit of glucose oxidase is defined as 1 U, which is the amount of enzyme required to oxidize 1 μmol of glucose per minute under the following conditions. -conditions- Glucose is used as a substrate, and the enzyme is reacted with the resulting hydrogen peroxide at 37°C. Peroxidase is then reacted with the resulting hydrogen peroxide in the presence of 3-methyl-2-benzotyrozoline hydrazone hydrochloride and N,N-diethylaniline. The absorbance of the resulting indamine dye is measured to calculate the activity.

[0036] Although the amount of glucose oxidase varies depending on the specific activity, it is usually in the range of 40 to 165 ppm, preferably in the range of 65 to 150 ppm, based on the cereal flour raw material. When the amount of glucose oxidase is within the above range, it is advantageous in that the bread-making properties and the quality of breads can be improved.

[0037] <Transglutaminase> Transglutaminase is an enzyme that has the activity of catalyzing an acyl transfer reaction in which a glutamine residue in a protein or peptide is used as a donor and a lysine residue is used as an acceptor. The transglutaminase is not particularly limited and can be appropriately selected as long as it is of a grade suitable for food applications.

[0038] As the transglutaminase, a commercially available product can be appropriately used.

[0039] The content of the transglutaminase in the quality improver is not particularly limited and can be appropriately selected depending on the content in breads, enzyme activity, etc.

[0040] The amount of transglutaminase to be added to breads is not particularly limited and may be appropriately selected, but is preferably in the range of 0.05 to 0.45 U, more preferably 0.2 to 0.4 U, per 100 g of the flour raw material. If the amount is less than 0.05 U, the dough may not be sufficiently bonded, and the bread may have a texture with poor recovery, whereas if the amount is more than 0.45 U, the bread dough may not be easily extensible, and the bread may have a texture lacking in softness.

[0041] In the present invention, the activity unit of the transglutaminase is defined as the amount of enzyme that produces 1 μmol of hydroxamic acid per minute under the following conditions: -conditions- A reaction is carried out at 37°C in a Tris buffer solution at pH 6.0 using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, and the resulting hydroxamic acid is allowed to form an iron complex in the presence of trichloroacetic acid. The absorbance at 525 nm is then measured, and the amount of hydroxamic acid is determined from the calibration curve to calculate the activity value.

[0042] Although the amount of transglutaminase varies depending on the specific activity, it is usually in the range of 5 to 45 ppm, preferably 20 to 40 ppm, based on the grain flour raw material. When the amount of transglutaminase is within the above range, it is advantageous in that the bread-making properties and the quality of breads can be improved.

[0043] <Other ingredients> The other components are not particularly limited and can be appropriately selected as long as they do not impair the effects of the present invention, and examples thereof include hemicellulase, gluten, α-amylase, cystine and / or cysteine ​​or a salt thereof, ascorbic acid or a salt thereof, thickening polysaccharides, starches, and food materials such as wheat flour, corn starch, and salt. These may be used alone or in combination of two or more. The content of the other components in the quality improver is not particularly limited and can be appropriately selected.

[0044] <<Hemicellulase>> Hemicellulase is a general term for enzymes that hydrolyze hemicellulose. Hemicellulose is a general term for polysaccharides extracted from plant tissues with alkali, and major polysaccharides include xylan, arabinoxylan, xyloglucan, and glucomannan. Enzymes that hydrolyze these polysaccharides are generally called hemicellulases, and representative enzyme names include xylanase and galactanase. The hemicellulase is not particularly limited as long as it is of a grade that can be used for food applications, and can be appropriately selected. Any one type or two or more types may be used. Among the above hemicellulases, those having xylanase activity are preferred. Use of the hemicellulase is preferable since it can increase the volume of breads.

[0045] As the hemicellulase, a commercially available product can be appropriately used.

[0046] The content of the hemicellulase in the quality improver is not particularly limited and can be appropriately selected depending on the content in breads, enzyme activity, and the like.

[0047] The amount of hemicellulase to be added to breads is not particularly limited and can be appropriately selected, but is preferably in the range of 0.05 to 14 U per 100 g of the flour raw material. If the amount of hemicellulose is within the above-mentioned preferred range, it is advantageous in that the bread-making properties and the quality of the breads can be improved.

[0048] In the present invention, the activity unit of the hemicellulase is defined as 1 U, which is the amount of enzyme that hydrolyzes xylan and produces 1 μmol of xylose in 1 minute under the following conditions. -conditions- The enzyme solution was added to 100 mM sodium acetate buffer (pH 5.0) containing 1% xylan, and the enzyme reaction was carried out at 40°C. The free reducing sugars produced were then reacted with DNS (3,5-dinitrosalicylic acid), and the absorbance at 540 nm was measured to calculate the activity value.

[0049] The amount of the hemicellulase is preferably in the range of 0.3 to 85 ppm relative to the grain flour raw material, although this varies depending on the specific activity, etc. If the amount of the hemicellulase is within the above range, it is advantageous in that the bread-making properties and the quality of the breads can be improved.

[0050] <<Gluten>> The gluten is not particularly limited and can be appropriately selected as long as it is of a grade that can be used for food applications, and specific examples include raw gluten, activated gluten, modified gluten, etc. The gluten may be derived from wheat or corn, and is preferably derived from wheat. The gluten may be one type or two or more types.

[0051] As the gluten, a commercially available product can be appropriately used.

[0052] The content of the gluten in the quality improver is not particularly limited and can be appropriately selected depending on the content in breads.

[0053] The amount of gluten is preferably in the range of 0.1 to 15% by mass based on the cereal flour raw material. When the amount of gluten is within the above range, it is advantageous in that the bread-making properties and the quality of breads can be improved.

[0054] <Aspects> The quality improving agent may be in a form in which exomaltotetrahydrolase and / or 4-α-glucanotransferase, glucose oxidase, transglutaminase, and, if necessary, the other ingredients are contained in the same packaging material, or one or more of the ingredients are contained in separate packaging materials and the ingredients are mixed and added to the flour raw material at the time of use, or each of the ingredients may be added to the flour raw material separately.

[0055] The quality improver may be added to the flour raw material before the dough is prepared, or may be added to the flour raw material during the dough preparation.

[0056] <Usage amount> The amount of the quality improver used is not particularly limited and can be appropriately selected depending on the amount of each of the above-mentioned components used, and can be, for example, in the range of 0.1 to 5% by mass based on the grain flour raw material.

[0057] <Bread> The breads in the present invention are not particularly limited and can be appropriately selected as long as they are made using a flour ingredient containing 20 to 60% by mass of rice flour. Examples include loaf bread (square, mountain-shaped, one-roof, etc.), roll bread, roll bun, Chinese steamed bun, cooked bread, sweet bun, Danish pastry, steamed bread, bagel, etc.

[0058] (Bread manufacturing method) The method for producing bread of the present invention uses a flour raw material containing at least 20 to 60 mass% rice flour, uses the quality improving agent of the present invention, and further uses other ingredients as necessary in the bread production process.

[0059] The method for producing breads is not particularly limited, and any known method can be appropriately selected. For example, there is a method in which a flour ingredient containing 20 to 60% by mass of rice flour is used as the main ingredient, to which other ingredients such as water, yeast, milk, eggs, fats and oils, salt, sugars, and the quality improving agent of the present invention are added and kneaded, and the resulting dough is fermented, shaped, and baked in the usual manner.

[0060] The type of bread-making method is not particularly limited and can be selected as appropriate. Examples include sponge dough method, straight dough method, hot water dough method, refrigerated or frozen dough method, and the like. In the case of the sponge dough production method, the bread quality improving agent may be used in the sponge dough step, in the main kneading step, or in both steps.

[0061] The amount of the quality improving agent of the present invention used in the bread manufacturing method is not particularly limited and can be selected appropriately as long as it does not impair the effects of the present invention, and can be, for example, the amount described in the above section on the quality improving agent for bread of the present invention.

[0062] In addition, in the method for producing bread, it is possible to appropriately use those substances that are usually used in producing bread, such as various fermented yeasts such as sourdough, panettone yeast, and levain yeast; baker's yeast such as fresh yeast, semi-dry yeast, and dry yeast; yeast food; sugars such as sugar, glucose, fructose, invert sugar, starch syrup, maltose, and lactose; eggs or egg powder; dairy products such as skim milk powder, whole milk powder, cheese powder, yogurt powder, and whey powder; fats and oils such as shortening, butter, margarine, and other animal and vegetable oils; emulsifiers; leavening agents; thickeners; sweeteners; flavorings; coloring agents; ascorbic acid or a salt thereof; inorganic salts such as table salt; enzymes such as glucosidase and lipase; and dietary fiber.

[0063] (Method for improving the quality of bread) The method for improving the quality of bread of the present invention involves using at least the quality improving agent of the present invention, and further using other ingredients as necessary, in the process of producing bread using a flour raw material containing 20 to 60% by mass of rice flour. The method for improving the quality of bread can be carried out, for example, in the same manner as in the method for producing bread of the present invention described above.

[0064] According to the quality improving agent, method for improving bread quality, and method for producing bread of the present invention, even if part of the wheat flour raw material is replaced with rice flour, it is possible to improve the deterioration of bread-making properties and the deterioration of bread quality, such as the deterioration of workability due to poor dough adhesion, the deterioration of gas retention, and the deterioration of bread volume, and it is possible to obtain bread that is excellent in volume and appearance, has good texture and taste, and is also inhibited from staling. EXAMPLES

[0065] The present invention will be described below with reference to test examples, but the present invention is not limited to these test examples.

[0066] (Test Example 1A: Production of sweetened sponge bread (20% rice flour) Breads were produced using flour ingredients containing 20% ​​by mass of rice flour using the following formulation and process. <Formulation> Chutane book edition · Wheat flour 70 parts by mass 10 parts by mass · Rice flour - 20 parts by mass Gluten - 1 part by weight Yeast 3 parts by weight - Bread quality improver A - ※ Commercially available dough improver 0.1 parts by weight (C Auntie S, manufactured by Oriental Yeast Co., Ltd.) Emulsifier 0.25 parts by weight - Glucose 3 parts by weight - Salt - 1.2 parts by weight · Sugar - 16.5 parts by mass Skim milk powder - 3 parts by weight Fats and oils (shortening) - 4 parts by weight · Water 40 parts by mass 35 parts by mass * For bread quality improver A, each ingredient was added in the amounts shown in Table 1.

[0067] <Process> Chutane book edition Mixing L2 minutes M2 minutes L2 minutes M6 minutes ↓ M2 minutes H1 minutes · Kneading temperature 26℃ 28℃ Fermentation conditions: 28℃, 2 hours 28℃, 20 minutes · Split weight - 400g Bench time – 20 minutes Molding method - Molder molding Proofing conditions - 35℃, 85% relative humidity, 2cm above the mold Baking conditions: 195℃, 21 minutes In the above steps, L stands for low speed, M stands for medium speed, H stands for high speed, and ↓ stands for addition of fat or oil.

[0068] <Evaluation> The bread and dough produced above were evaluated for the following items. The results are shown in Table 1.

[0069] [State of dough] The texture of the fabric (fabric connection, fabric extensibility) was evaluated by a panel of 10 people according to the following evaluation criteria, and the most common evaluation results are shown in Table 1. A rating of 4 points or more is considered favorable.

[0070] -Fabric connection- 5 points: The dough is well-woven and not sticky. 4 points: The dough is fairly well bonded and not very sticky. 3 points: The dough is fairly well-bonded, but sticky. 2 points: The dough does not bond well and is sticky. 1 point: The dough does not bond well and is very sticky.

[0071] -Fabric stretchability- 5 points: The fabric has good stretchability. 4 points: The fabric has some good stretchability. 3 points: The fabric has poor elasticity. 2 points: The fabric has poor extensibility. 1 point: The fabric has very poor extensibility.

[0072] [volume] The volume of the bread was measured using a laser volumeter (AR-01, K-Axis Co., Ltd.).

[0073] [Sensory evaluation] The texture (resilience, softness, and aging resistance) was evaluated by a panel of 10 people using the following evaluation criteria, and the most common evaluation results are shown in Table 1. For resilience, softness, and aging resistance, a score of 2 or more is considered preferable.

[0074] -Resilience- The breads were eaten and evaluated the day after they were made. 3 points: Resilient and not easily crushed. 2 points: Weak recovery ability and prone to crushing. 1 point: No recovery and gets crushed and mushy.

[0075] -Softness- The breads were eaten and evaluated the day after they were made. 3 points: Soft. 2 points: Slightly soft. 1 point: Hard.

[0076] -Aging resistance- The breads were eaten and evaluated three days after production. 3 points: Remains very soft and moist even after time has passed. 2 points: Stays soft and moist even after time has passed. 1 point: Becomes hard and dry over time.

[0077] [Table 1] In Table 1, "ppm" represents the amount of enzyme (ppm) relative to the flour raw material, and "U" represents the amount of enzyme (U (activity units)) per 100 g of flour raw material (the same applies to Tables 2 to 12 described below).

[0078] (Test Example 1B: Production of frozen dough bread (rice flour 60%)) Breads were produced using flour ingredients containing 60% rice flour by mass using the following formulation and process. <Formulation> · Flour 40 parts by mass · Rice flour 60 parts by mass Gluten: 9 parts by weight Yeast 5 parts by weight Bread quality improver A * 0.1 parts by weight of commercially available dough conditioner (Freemax, manufactured by Oriental Yeast Co., Ltd.) 1.5 parts by weight of salt · Sugar 12 parts by mass 2 parts skim milk powder Fats and oils (shortening) 10 parts by weight · Water 72 parts by mass * For bread quality improver A, each ingredient was added in the amounts shown in Table 2.

[0079] <Process> Mixing L3 minutes M6 minutes ↓ M4 minutes H4 minutes · Kneading temperature 20℃ Fermentation conditions: 20℃, 5 minutes · Divided weight 60g Bench time 15 minutes Forming method: Roll forming · Freezing conditions -40℃, 30 minutes · Storage conditions -20℃ Thawing conditions: 20℃, 3 hours Proofing conditions: 35℃, 85% relative humidity, 35 minutes Baking conditions: 200℃, 11 minutes In the above steps, L stands for low speed, M stands for medium speed, H stands for high speed, and ↓ stands for addition of fat or oil.

[0080] <Evaluation> The bread and dough produced above were evaluated in the same manner as in Test Example 1A. The results are shown in Table 2.

[0081] [Table 2]

[0082] (Test Example 2: Production of sweetened sponge bread (rice flour 20%)) Breads were produced using a flour ingredient containing 20% ​​by mass of rice flour in the same manner as in Test Example 1A, except that the ingredients listed in Table 3 below were added as bread quality improver A.

[0083] <Evaluation> The bread and dough produced above were evaluated in the same manner as in Test Example 1A. The results are shown in Table 3.

[0084] [Table 3]

[0085] (Test Example 3: Production of sweetened sponge bread (rice flour 20%)) Breads were produced using a flour ingredient containing 20% ​​by mass of rice flour in the same manner as in Test Example 1A, except that the ingredients listed in Tables 4 and 5 below were added as bread quality improving agent A.

[0086] <Evaluation> The bread and bread dough produced above were evaluated in the same manner as in Test Example 1A. The results are shown in Tables 4 and 5.

[0087] [Table 4]

[0088] [Table 5]

[0089] (Test Example 4A: Production of sweetened sponge bread (rice flour 20%)) Breads were produced using a flour ingredient containing 20% ​​by mass of rice flour in the same manner as in Test Example 1A, except that the ingredients listed in Table 6 below were added as bread quality improver A.

[0090] <Evaluation> The bread and dough produced above were evaluated in the same manner as in Test Example 1A. The results are shown in Table 6.

[0091] [Table 6]

[0092] (Test Example 4B: Production of frozen dough bread (rice flour 60%)) Breads were produced using a flour ingredient containing 60% by mass of rice flour in the same manner as in Test Example 1B, except that the ingredients listed in Table 7 below were added as bread quality improving agent A.

[0093] <Evaluation> The bread and dough produced above were evaluated in the same manner as in Test Example 1A. The results are shown in Table 7.

[0094] [Table 7]

[0095] (Test Example 5A: Production of sweetened sponge bread (rice flour 20%)) Breads were produced using a flour ingredient containing 20% ​​by mass of rice flour in the same manner as in Test Example 1A, except that the ingredients listed in Table 8 below were added as bread quality improving agent A.

[0096] <Evaluation> The bread and dough produced above were evaluated in the same manner as in Test Example 1A. The results are shown in Table 8.

[0097] [Table 8]

[0098] (Test Example 5B: Production of frozen dough bread (rice flour 60%)) Breads were produced using a flour ingredient containing 60% by mass of rice flour in the same manner as in Test Example 1B, except that the ingredients listed in Table 9 below were added as bread quality improver A.

[0099] <Evaluation> The bread and dough produced above were evaluated in the same manner as in Test Example 1A. The results are shown in Table 9.

[0100] [Table 9]

[0101] (Test Example 6: Production of sweetened sponge bread (rice flour 20%)) Breads were produced using a flour ingredient containing 20% ​​by mass of rice flour in the same manner as in Test Example 1A, except that the ingredients listed in Table 10 below were added as bread quality improving agent A.

[0102] <Evaluation> The bread and dough produced above were evaluated in the same manner as in Test Example 1A. The results are shown in Table 10.

[0103] [Table 10]

[0104] (Test Example 7: Production of bread (sponge method) (rice flour 20%)) Breads were produced using flour ingredients containing 20% ​​by mass of rice flour using the following formulation and process. <Formulation> Chutane book edition · Wheat flour 70 parts by mass 10 parts by mass · Rice flour - 20 parts by mass Yeast 2 parts by weight - Bread quality improver A - ※ Commercially available dough improver 0.1 parts by weight (C Oriental Food, manufactured by Oriental Yeast Co., Ltd.) Emulsifier 0.25 parts by weight - Salt - 2 parts by weight · Sugar - 8 parts by mass Skim milk powder - 2 parts by weight Fats and oils (shortening) - 5 parts by weight · Water 40 parts by mass 32 parts by mass * For bread quality improver A, each ingredient was added in the amounts shown in Table 11.

[0105] <Process> Chutane book edition Mixing L2 minutes M2 minutes L2 minutes M6 minutes↓M2 minutes · Kneading temperature 24℃ 28℃ Fermentation conditions: 28℃, 4 hours 28℃, 20 minutes · Split weight - 450g Bench time – 20 minutes Molding method - Molder molding Proofing conditions - 35℃, 85% relative humidity, 2cm above the mold Baking conditions: 195℃, 22 minutes In the above steps, L stands for low speed, M stands for medium speed, H stands for high speed, and ↓ stands for addition of fat or oil.

[0106] <Evaluation> The bread and dough produced above were evaluated in the same manner as in Test Example 1A. The results are shown in Table 11. The hardness of the bread was measured using a creep meter one day (D+1) and three days (D+3) after production. The results are shown in Table 11. The measurement conditions were as follows: [Measurement conditions] Plunger: Round (diameter 3cm) · Measurement speed: 1.0mm / sec The load at a strain rate of 80% was taken as the hardness (N).

[0107] [Table 11]

[0108] (Test Example 8: Production of pastry (rice flour 30%)) Breads were produced using flour ingredients containing 30% by mass of rice flour using the following formulation and process. <Formulation> · Flour 70 parts by mass · Rice flour 30 parts by mass Gluten: 2 parts by weight Yeast 5 parts by weight Bread quality improver A * 0.1 parts by weight of commercially available dough conditioner (C Auntie S, manufactured by Oriental Yeast Co., Ltd.) Emulsifier: 0.25 parts by weight · Sugar 12 parts by mass Fats and oils (margarine) 10 parts by weight · 10 parts by weight of whole eggs 1.5 parts by weight of salt · Water 45 parts by mass * For bread quality improver A, each ingredient was added in the amounts shown in Table 12. *The amount of roll-in oil was 25 parts by mass (based on dough).

[0109] <Process> Mixing ↓L 3 minutes M 6 minutes · Kneading temperature 20℃ Floor time 30 minutes Retard conditions: 5℃, overnight · Folding conditions: 3 folds x 3 times Final rolling 2.5mm · Forming Croissant forming 50g(8×12cm) Proofing conditions: 32℃, 75 minutes Baking conditions: 200℃, 10 minutes In the above steps, L represents low speed, M represents medium speed, and ↓ represents the addition of fats and oils.

[0110] <Evaluation> The bread or dough produced above was evaluated in the same manner as in Test Example 1A. The results are shown in Table 12. Cross-sectional photographs of the pastries one day after production (D+1) are shown in Figure 1 (Test Example 8-1) and Figure 2 (Test Example 8-2).

[0111] [Table 12]

[0112] From the results of the above test examples, it was confirmed that the present invention can improve the deterioration of bread-making properties and the deterioration of bread quality that occur when rice flour is used as part of the grain flour raw material.

[0113] Details of the enzymes used in the above test examples are as follows. The following commercially available products were used as examples of each enzyme. Exomaltotetrahydrolase Power Fresh Special 8100 GF (DuPont Nutrition Bipsciences ApS.) 4-α-glucanotransferase Glycotransferase "Amano" (Amano Enzyme Inc.) Glucose oxidase Alphase GO OYC CF (Eurogerm SA) Transglutaminase VERON TG (AB Enzymes) Hemicellulase VERON393 (AB Enzymes)

Claims

1. A quality improver for bread, comprising exomaltotetrahydrolase and / or 4-α-glucanotransferase, glucose oxidase, and transglutaminase, A quality improver for bread, characterized in that the bread is made using a flour raw material containing 20 to 60 mass % of rice flour.

2. 2. The bread quality improving agent according to claim 1, wherein the amount of exomaltotetrahydrolase and / or 4-α-glucanotransferase, the amount of glucose oxidase, and the amount of transglutaminase are 0.4 to 100 U, 4.5 to 20 U, and 0.05 to 0.45 U, per 100 g of the grain flour raw material.

3. 2. The bread quality improving agent according to claim 1, wherein the amount of exomaltotetrahydrolase and / or 4-α-glucanotransferase is 40 to 350 ppm, the amount of glucose oxidase is 40 to 165 ppm, and the amount of transglutaminase is 5 to 45 ppm based on the grain flour raw material.

4. 4. The bread quality improving agent according to claim 1, further comprising hemicellulase, the hemicellulase being used at 0.05 to 14 U per 100 g of the flour raw material.

5. The bread quality improving agent according to any one of claims 1 to 3, further comprising gluten, the gluten being used in an amount of 0.1 to 15% by mass based on the flour raw material.

6. A method for improving the quality of bread using a cereal flour raw material containing 20 to 60 mass % of rice flour, the method comprising using the bread quality improving agent according to any one of claims 1 to 3.

7. A method for producing bread using a flour ingredient containing 20 to 60 mass % of rice flour, characterized in that the bread quality improver according to any one of claims 1 to 3 is used.

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