Caving inhibitor, and bread dough and bread containing caving inhibitor

Abstract

To provide a caving inhibitor that can inhibit the caving of bread without impairing food texture and flavor of the bread, and bread dough and bread containing the caving inhibitor.SOLUTION: A caving inhibitor contains 0.2-0.7 U of α-glucosidase and 90-3000 U of 6-α-glucanotransferase and / or 5 -180 U of 4-α-glucanotransferase relative to 100 pts.wt. of the caving inhibitor.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a caving inhibitor, and to a bread dough and bread containing the caving inhibitor. [Background technology]

[0002] In recent years, bread with a soft texture has become popular in bakeries. However, increasing the specific volume of bread to achieve a softer texture reduces the density of the bread, weakening its structure. In particular, square-shaped bread is prone to caving (also known as buckling), which is a depression in the sides and top of the bread after cooking. In particular, in sandwich applications where the crust of bread is cut off, caving has become a major problem because it not only results in disposal due to poor appearance, but also increases cutting loss and the time and effort required for cutting. Therefore, emulsifiers and thickeners are sometimes used to suppress caving, but these methods have problems such as imparting an unusual flavor to the bread and making it chewy. Therefore, a method is needed to suppress caving without compromising the flavor and texture of bread.

[0003] For example, Patent Document 1 discloses a bakery improver containing a glycosyltransferase and a glycolytic enzyme, with the aim of providing a bakery improver capable of producing bakery products with good shape retention. Patent Document 2 also discloses a bread quality improver containing α-glucosyltransferase and hemicellulase, with the aim of providing a bread quality improver that can effectively prevent caving and buckling. However, the action of the glycolytic enzymes described in these examples tends to simplify the higher-order sugar structure, and the higher-order structure of gluten and sugar tends to become a single repeating structure. Repeating a single structure is weak against forces in the same direction, resulting in a weak dough structure, and therefore caving was insufficient even when a glycosyltransferase was used in combination. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2023-105759 [Patent Document 2] Japanese Patent Application Publication No. 2023-126489 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a caving inhibitor that can inhibit caving in bread without impairing the texture and flavor of the bread, and to provide bread dough and bread containing the caving inhibitor. [Means for solving the problem]

[0006] As a result of extensive research to solve the above problems, the inventors discovered that by blending specific amounts of two or more specific enzymes, it is possible to suppress caving in bread without compromising the flavor and texture of the bread, and thus completed the present invention.

[0007] That is, a first aspect of the present invention relates to a caving inhibitor, characterized by containing 0.2 to 0.7 U of α-glucosidase, 90 to 3000 U of 6-α-glucanotransferase, and / or 5 to 180 U of 4-α-glucanotransferase per 100 parts by weight of the caving inhibitor. The 6-α-glucanotransferase / α-glucosidase (unit ratio) in the caving inhibitor may be 360 ​​to 5450. The 4-α-glucanotransferase / α-glucosidase (unit ratio) in the caving inhibitor may be 21 to 330. A second aspect of the present invention relates to bread dough containing 0.1 to 3 parts by weight of the caving inhibitor per 100 parts by weight (dry weight) of flour. The moisture content of the bread dough may be 42 to 48% by weight. A third aspect of the present invention relates to bread obtained by cooking the bread dough. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a caving inhibitor that can inhibit caving in bread without impairing the texture and flavor of the bread, and bread dough and bread containing the caving inhibitor. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to the following embodiments.

[0010] (caving inhibitor) One embodiment of the present invention relates to a caving inhibitor containing α-glucosidase and 6-α-glucanotransferase and / or 4-α-glucanotransferase.

[0011] In this embodiment, "caving" refers to a state in which the side or top surface of bread caves inward after cooking. The caving inhibitor of this embodiment can suppress caving of bread that occurs after cooking bread dough.

[0012] The caving inhibitor of this embodiment is characterized by containing α-glucosidase. By containing α-glucosidase in the caving inhibitor, the caving inhibitor effect can be significantly improved compared to when α-glucosidase is not contained. The α-glucosidase is a type of glycolytic enzyme, and is an enzyme that has the activity of catalyzing a reaction that cleaves the α-1,4 bond at the non-reducing end of maltose or oligosaccharides. The α-glucosidase is also called maltase. As the α-glucosidase, for example, commercially available products such as "α-Glucosidase 'Amano'" (manufactured by Amano Enzyme Inc.) and "Transglucosidase L 'Amano'" (manufactured by Amano Enzyme Inc.) can be used.

[0013] The enzymatic activity of the α-glucosidase is not particularly limited, but is preferably 20 to 200 U / g, more preferably 40 to 180 U / g, and even more preferably 60 to 160 U / g. By using an α-glucosidase having an enzymatic activity within the above range, the effect of suppressing bread caving can be enhanced and bread with excellent volume can be obtained.

[0014] The enzymatic activity of the α-glucosidase is defined as 1 U (unit) when 1 ml of 1 mM α-methyl-D-glucoside is mixed with 1 ml of 0.02 M acetate buffer (pH 5.0), 0.5 ml of enzyme solution is added, and the mixture is allowed to react at 40°C for 60 minutes.

[0015] The caving inhibitor of this embodiment is characterized by containing 6-α-glucanotransferase and / or 4-α-glucanotransferase in addition to the α-glucosidase. By containing 6-α-glucanotransferase and / or 4-α-glucanotransferase in the caving inhibitor, the caving inhibitor can have a higher caving inhibitory effect than when only the α-glucosidase is contained. From the viewpoint of further enhancing the caving inhibitory effect, it is preferable to contain 6-α-glucanotransferase and 4-α-glucanotransferase.

[0016] The 6-α-glucanotransferase is a type of glycosyltransferase, and is an enzyme that catalyzes the reaction of cleaving α-1,4 bonds in starch and forming α-1,6 bonds. The 6-α-glucanotransferase is also called glucosyltransferase, branching enzyme, etc. As the 6-α-glucanotransferase, for example, commercially available products such as "Denazyme BBR Light" (manufactured by Nagase ChemteX Corporation) and "Sensia Form" (manufactured by Novozymes) can be used.

[0017] The enzymatic activity of the 6-α-glucanotransferase is not particularly limited, but is preferably 20,000 to 60,000 U / g, more preferably 30,000 to 60,000 U / g, and even more preferably 40,000 to 60,000 U / g. Use of a 6-α-glucanotransferase having an enzymatic activity within this range can enhance the effect of suppressing bread caving.

[0018] The enzymatic activity of the 6-α-glucanotransferase is defined as follows: 50 μl of enzyme solution dissolved in 0.1 M phosphate buffer (pH 7.0) is added to 50 μl of 0.1% amylose B (Nacalai Tesque) dissolved in 0.08 M phosphate buffer (pH 7.0), and after 30 minutes of reaction at 50°C, 2 ml of iodine reagent (0.5 ml of a solution of 0.26 g iodine and 0.26 g potassium iodide dissolved in 10 ml of ultrapure water and 0.5 ml of 1 N hydrochloric acid diluted to 130 ml) is added, and the absorbance at 660 nm is measured. In this reaction system, the amount of enzyme that reduces the absorbance at 660 nm by 1% per minute of reaction is defined as 1 U (unit).

[0019] The 4-α-glucanotransferase is a type of glycosyltransferase, and is an enzyme that catalyzes the reaction of cleaving the α-1,4 bond of sugars and forming an α-1,3 bond. The 4-α-glucanotransferase is also called glucanotransferase, disproportionating enzyme, dextrin glucosyltransferase, D enzyme, amylomaltase, etc. As the 4-α-glucanotransferase, for example, a commercially available product such as "Glucanotransferase 'Amano' L" (manufactured by Amano Enzyme Co., Ltd.) can be used.

[0020] The enzymatic activity of the 4-α-glucanotransferase is not particularly limited, but is preferably 1000 to 5000 U / g, more preferably 2000 to 4000 U / g, and even more preferably 2500 to 3500 U / g. By using a 4-α-glucanotransferase having an enzymatic activity within the above range, the effect of suppressing bread caving can be enhanced.

[0021] The enzymatic activity of the 4-α-glucanotransferase can be measured using the 4-α-glucanotransferase potency test, and 1 U (unit) is defined as the amount of enzyme that produces 1 μmol of glucose from maltotetraose per minute when reacted at pH 6.5 and 40°C for 60 minutes.

[0022] The content of the α-glucosidase per 100 parts by weight of the caving inhibitor is preferably 0.2 to 0.7 U, more preferably 0.2 to 0.6 U, and even more preferably 0.4 to 0.6 U. When the content of the α-glucosidase is 0.2 U or more, bread tends to have more volume, while when it is 0.7 U or less, the effect of inhibiting caving in bread is sufficiently exhibited. Note that U refers to a unit (enzyme activity), and 1 U is defined as the amount of enzyme that can convert 1 μmol of substrate per minute under optimal conditions.

[0023] The content of the 6-α-glucanotransferase in 100 parts by weight of the caving inhibitor is preferably 90 to 3000 U, more preferably 220 to 3000 U, even more preferably 220 to 2000 U, and particularly preferably 220 to 800 U. When the content of the 6-α-glucanotransferase is 90 U or more, the effect of inhibiting bread caving is sufficiently exerted, and when it is 3000 U or less, bread with a moist and soft texture is obtained.

[0024] The content of the 4-α-glucanotransferase in 100 parts by weight of the caving inhibitor is preferably 5 to 180 U, more preferably 10 to 150 U, and even more preferably 10 to 50 U. When the content of 4-α-glucanotransferase is 5 U or more, the effect of inhibiting bread caving is sufficiently exhibited, and when it is 180 U or less, bread with a moist and soft texture is obtained.

[0025] The 6-α-glucanotransferase / α-glucosidase (unit ratio) in the caving inhibitor is preferably 360 to 5450, more preferably 360 to 5000, and even more preferably 360 to 1500. When the 6-α-glucanotransferase / α-glucosidase (unit ratio) is 360 or more, the effect of inhibiting bread caving is sufficiently exerted, and when it is 5450 or less, bread with a moist and soft texture is obtained.

[0026] The 4-α-glucanotransferase / α-glucosidase (unit ratio) in the caving inhibitor is preferably 21 to 330, more preferably 21 to 300, and even more preferably 21 to 100. When the 4-α-glucanotransferase / α-glucosidase (unit ratio) is 21 or more, the effect of inhibiting bread caving is sufficiently exerted, and when it is 330 or less, bread with a moist and soft texture is obtained.

[0027] The caving inhibitor may contain optional components as needed in addition to the enzyme. Examples of the optional components include starch, oxidizing agents, reducing agents, enzymes other than the α-glucosidase, 6-α-glucanotransferase, and 4-α-glucanotransferase, emulsifiers, proteins, sugars, salts, thickeners, yeast food, grain flour, dietary fiber, acidulants, flavoring agents, pH adjusters, antioxidants, and coloring components. The optional components may also be used as excipients. From the viewpoint of improving the handleability and dispersibility of the caving inhibitor in dough, it is preferable to contain starch as an optional component.

[0028] Examples of the starch include raw starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch, as well as processed starches and dextrins obtained by subjecting the raw starches to gelatinization, etherification, esterification, acetylation, cross-linking, oxidation, oil processing, and the like. However, corn starch is preferred from the viewpoint of its small effect on the dough properties.

[0029] Examples of the oxidizing agent and reducing agent include ascorbic acid, cystine, potassium bromate, cysteine, glutathione, and dry yeast.

[0030] Examples of the enzyme include α-amylase, maltogenic α-amylase, β-amylase, glucoamylase, lipase, phospholipase, glucose oxidase, cellulase, hemicellulase, xylanase, protease, transglutaminase, and the like.

[0031] Examples of the emulsifier include monoglycerides, monoglyceride derivatives bonded with organic acids such as diacetyltartaric acid monoglyceride, sucrose fatty acid esters, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, calcium stearoyl lactylate, and sodium stearoyl lactylate. From the viewpoint of bread flavor, the content of the emulsifier is preferably 50 parts by weight or less, more preferably 30 parts by weight or less, and even more preferably 10 parts by weight or less, per 100 parts by weight of the caving inhibitor. Alternatively, the content may be 0 parts by weight or more per 100 parts by weight of the caving inhibitor.

[0032] Examples of the protein include vegetable proteins such as soybean protein, pea protein, and wheat protein, and animal proteins such as egg protein and milk protein.

[0033] Examples of the sugars include monosaccharides such as glucose (grape sugar), fructose (fruit sugar), galactose, and arabinose; disaccharides such as sucrose, maltose, lactose, trehalose, palatinose, and cellobinose; trisaccharides such as maltotriose; oligosaccharides; sugar alcohols; sweeteners such as stevia and aspartame; starch hydrolysates; and polysaccharides such as inulin (agave inulin, etc.).

[0034] Examples of the salts include sodium chloride, potassium chloride, and magnesium chloride.

[0035] Examples of the thickener include xanthan gum, guar gum, methylcellulose, hydroxymethylcellulose, carrageenan, tamarind gum, locust bean gum, gellan gum, agar, gelatin, alginic acids, propylene glycol esters, pectin, glucomannan, curdlan, cellulose nanofiber, gum arabic, tara gum, and pullulan. From the viewpoint of the texture of the bread, the content of the thickener is preferably 10 parts by weight or less, more preferably 5 parts by weight or less, and even more preferably 3 parts by weight or less, per 100 parts by weight of the caving inhibitor. Alternatively, the content may be 0 parts by weight or more per 100 parts by weight of the caving inhibitor.

[0036] The yeast food refers to a type of food additive that promotes the fermentation of baker's yeast contained in dough, enhances dough leavening, and increases the volume of the resulting bread. Examples of the yeast food include ammonium chloride, magnesium chloride, potassium gluconate, sodium gluconate, ammonium carbonate, potassium carbonate (anhydrous), calcium carbonate, ammonium sulfate, calcium sulfate, magnesium sulfate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, and calcined calcium, and at least one selected from this group can be used.

[0037] Examples of the cereal flour include wheat flour, rice flour, barley flour, rye flour, oat flour, soybean flour, green pea flour, adzuki bean flour, fava bean flour, kidney bean flour, pea flour, buckwheat flour, corn flour, and the like.

[0038] Examples of the dietary fiber include dietary fiber derived from beans such as chickpeas and soybeans, Jerusalem artichoke, burdock, chicory, onion, garlic, chives, apples, oranges, citrus fruits, potatoes, oats, etc. Specific examples of water-soluble dietary fiber include inulin, isomaltodextrin, indigestible dextrin, pectin, guar gum, glucomannan, alginic acid, and agarose, while specific examples of insoluble dietary fiber include cellulose, hemicellulose, chitin, chitosan, and lignin.

[0039] Examples of the acidulant include acetic acid, sodium acetate, citric acid, malic acid, lactic acid, succinic acid, tartaric acid, gluconic acid, and phosphoric acid.

[0040] The flavoring agent is not particularly limited as long as it contains a flavor component and is used to season food, and examples thereof include soy sauce, vinegar, sake, miso, mirin, dashi, consommé, bouillon, fruit juice (for example, citrus juice including fragrant citrus fruits such as lemon), fruit pulp, fruit peel, oils and fats, powdered oils and fats, flavor oils, spices, amino acids, acidulants, sweeteners other than sugars, and mixtures thereof.

[0041] Examples of the pH adjuster include adipic acid, citric acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, potassium hydrogen DL-tartrate, potassium hydrogen L-tartrate, sodium DL-tartrate, potassium carbonate, sodium hydrogen carbonate, sodium carbonate, carbon dioxide, lactic acid, potassium lactate, sodium lactate, glacial acetic acid, disodium dihydrogen pyrophosphate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate.

[0042] Examples of the antioxidant include L-ascorbic acid, sodium L-ascorbate, γ-oryzanol, catechin, guaiac oil, quercetin, clove extract, enzyme-treated rutin, enzymatically hydrolyzed apple extract, rice bran oil extract, enzymatically hydrolyzed rice bran, essential oil-removed fennel extract, horseradish extract, sage extract, tea extract, tocotrienol, d-α-tocopherol, d-γ-tocopherol, d-δ-tocopherol, sunflower seed extract, ferulic acid, grape seed extract, gallic acid, mixed tocopherols, bayberry extract, rutin extract, rosemary extract, butylhydroxyanisole, and butylhydroxytoluene.

[0043] Examples of the coloring components include monascus pigment, paprika pigment, gardenia, lac, cochineal, carotene, and the like.

[0044] The form of the caving inhibitor of this embodiment is not particularly limited, and may be in the form of a liquid or paste, or in the form of a solid such as a powder, granules, granules, or block, but from the viewpoint of measurement and handling, a powder form is preferred.

[0045] (bread dough) One embodiment of the present invention relates to bread dough containing a specific amount of the caving inhibitor, and by cooking the dough, bread with caving suppressed can be obtained.

[0046] Examples of the bread dough include white bread dough, sweet bread dough such as bean paste bread and cream bread, Danish pastry dough such as croissants, roll dough, French bread dough, ciabatta dough, pampeisan dough, hard-baked bread dough such as Italian bread, variety bread dough, cooked bread dough for sandwiches, etc., steamed bread dough, brioche dough, and pizza dough. However, white bread dough and cooked bread dough for sandwiches, etc. are particularly preferred because they can effectively enjoy the effects of the present invention.

[0047] The bread dough contains cereal flour, and the content of the caving inhibitor in the bread dough is preferably 0.1 to 3 parts by weight, more preferably 0.3 to 2 parts by weight, and even more preferably 0.5 to 1.5 parts by weight, per 100 parts by weight (dry weight) of the cereal flour. When the amount of the caving inhibitor is 0.1 part by weight or more, the effect of inhibiting caving in bread is sufficiently exhibited, and when the amount of the caving inhibitor is 3 parts by weight or less, bread with a moist and soft texture is obtained.

[0048] The moisture content of the bread dough is preferably 42 to 48% by weight of the entire dough, more preferably 42 to 46% by weight, and even more preferably 42 to 45.5% by weight, from the viewpoint of achieving a moist and chewy texture. A moisture content of 42% by weight or more will result in bread with a moist and soft texture. Furthermore, a moisture content of 48% by weight or less will fully exhibit the effect of suppressing caving in the bread. The moisture content is the total weight of the moisture contained in each ingredient (including flour) and any water added separately (hereinafter referred to as added water), and can be calculated by dividing the total weight by the weight of the entire dough and multiplying by 100.

[0049] The cereal flour is not limited as long as it is used in bread dough, but examples thereof include wheat flour, rice flour, barley flour, rye flour, oat flour, soybean flour, green pea flour, adzuki bean flour, fava bean flour, kidney bean flour, pea flour, buckwheat flour, and corn flour, and among these, wheat flour is preferred.

[0050] The wheat flour is made by grinding wheat into powder, and can be used without any particular restriction on the degree of refinement as long as it is the type normally used in bread production, and examples include strong flour, semi-strong flour, extra-strong flour, medium-strength flour, and weak flour. The moisture content of the wheat flour that can be used is not particularly limited, but is preferably 12 to 16% by weight, more preferably 13 to 15% by weight, and even more preferably 14 to 15% by weight, of the total wheat flour. The moisture content of ordinary wheat flour is 14 to 15% by weight of the total wheat flour.

[0051] The bread dough may contain grains such as oat flakes and flaxseed in addition to the above-mentioned flour, but in terms of the volume and moist texture of the bread after cooking, it is preferable that the amount of the above-mentioned grains be 15 parts by weight (dry weight) or less in total per 100 parts by weight of the above-mentioned flour.

[0052] In addition to the grain flour, the bread dough may contain any ingredients normally used in bread, such as baker's yeast, oils and fats, sugars, salt, dairy ingredients, emulsifiers, yeast food, gluten, eggs, starch, oxidizing agents such as ascorbic acid, and enzymes such as glucose oxidase, amylase, and xylanase. The bread dough may also contain dried fruits such as raisins as secondary ingredients.

[0053] The baker's yeast refers to yeast used in the production of bread that metabolizes sugar to produce carbon dioxide and alcohol, and produces organic acids and aroma components. Examples of such yeast include Saccharomyces cerevisiae, Saccharomyces equigues, Kluyveromyces lactis, Torulaspora delbrueckii, Candida utilis, Candida kefir, and other yeasts commonly used in bread making. At least one species selected from this group can be used.

[0054] The content of the baker's yeast is preferably 0.1 to 5 parts by dry weight, more preferably 0.2 to 4 parts by weight, and even more preferably 0.2 to 3 parts by weight, per 100 parts by weight of the flour, in terms of dough productivity and the flavor of the bread after cooking. When the content of the baker's yeast is 0.1 part by weight or more, fermentation can be performed efficiently. When the content is 5 parts by weight or less, the flavor of the bread after cooking is good.

[0055] Examples of the fats and oils include vegetable oils such as corn oil, safflower oil, sesame oil, cottonseed oil, sunflower oil, rapeseed oil, soybean oil, rice bran oil, olive oil, coconut oil, palm oil, palm kernel oil, cacao butter, and shea butter, as well as animal oils such as milk fat, fish oil, beef tallow, and lard. In addition, all fats and oils that are normally used for food, such as interesterified fats, hardened fats, and fractionated fats and oils, can be used, and at least one kind selected from this group can be used.

[0056] Furthermore, examples of forms in which fats and oils are used include shortening obtained by adding oil-soluble components such as emulsifiers and flavorings, as necessary, to the melted fats and oils, mixing the resulting fat and oil composition, and then rapidly cooling and kneading the resulting shortening; water-in-oil fat and oil compositions such as margarine and fat spread obtained by adding oil-soluble components such as emulsifiers and flavorings, as necessary, to the melted fats and oils, mixing the resulting fat and oil composition, and then rapidly cooling and kneading the resulting fat and oil composition; and oil-in-water fat and oil compositions obtained by adding any fat or oil-soluble component to an aqueous solution in which a water-soluble component such as a protein is dissolved, and then homogenizing the resulting solution.

[0057] The content of the fat or oil is preferably 0.1 to 50 parts by weight, more preferably 0.1 to 20 parts by weight, relative to 100 parts by weight of the flour, in order to prevent the bread from stale and to avoid the kneading time for uniformly mixing the dough from becoming too long. If the content of the fat or oil is 0.1 part by weight or more, the bread will not stale, and if it is 50 parts by weight or less, the kneading time for uniformly mixing the dough will not become too long.

[0058] Examples of the sugars include sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, starch syrup, sugar alcohols, etc. At least one selected from these groups can be used. The sugars are preferably in powder form, and from the viewpoint of the sweetness they provide, it is more preferable to use white sugar or granulated sugar.

[0059] The content of the sugars is preferably 1 to 50 parts by weight, more preferably 1 to 30 parts by weight, in dry weight per 100 parts by weight of the cereal flour, in order to provide a sufficient amount of sugars as a nutrient source for baker's yeast and to increase the volume of bread due to good activity of the baker's yeast. If the content of the sugars is 1 part by weight or more, a sufficient amount of sugars can be provided as a nutrient source for baker's yeast, and if it is 50 parts by weight or less, the baker's yeast can be well activated.

[0060] Examples of the salt include refined salt, high-quality salt, white salt, crude salt, and crushed salt, and at least one selected from these groups can be used. The salt content is preferably 0.5 to 5 parts by weight, more preferably 1 to 5 parts by weight, even more preferably 1 to 3 parts by weight, and particularly preferably 1.2 to 2.2 parts by weight, per 100 parts by weight of the flour, because this gives the bread a rich taste and a moderately salty taste, thereby imparting a good flavor. When the salt content is 0.5 parts by weight or more, the bread tastes rich, and when it is 5 parts by weight or less, the bread tastes moderately salty.

[0061] Examples of the dairy ingredients include whole milk powder, skim milk powder, cow's milk, skim milk, cream, butter, cheese, etc., and at least one selected from these groups can be used. The content of the dairy ingredients is preferably 0.1 to 50 parts by weight, more preferably 0.1 to 15 parts by weight, per 100 parts by weight of the cereal flour, in order to achieve an excellent browning of bread after cooking, impart a desired dairy flavor, and provide excellent dough cohesion. When the content of the dairy ingredients is 0.1 part by weight or more, the bread after cooking is excellent in browning and the desired dairy flavor can be imparted, and when it is 50 parts by weight or less, the dough is excellent in cohesion.

[0062] The yeast food refers to a type of food additive that promotes the fermentation of baker's yeast contained in dough, enhances dough leavening, and increases the volume of the resulting bread. Examples of yeast foods include ammonium chloride, magnesium chloride, potassium gluconate, sodium gluconate, ammonium carbonate, potassium carbonate (anhydrous), calcium carbonate, ammonium sulfate, calcium sulfate, magnesium sulfate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, and calcined calcium, and at least one selected from this group can be used.

[0063] The content of the yeast food is preferably 0.01 to 0.5 parts by weight, more preferably 0.01 to 0.2 parts by weight, relative to 100 parts by weight of the cereal flour, in that it can increase the volume of bread, make the dough smooth, give the bread an easy-to-bite texture after cooking, and provide a good flavor without the unpleasant taste of yeast food. If the content of the yeast food is 0.01 part by weight or more, the volume of bread can be increased, and if it is 0.5 part by weight or less, the dough will be smooth, give the bread an easy-to-bite texture after cooking, and provide a good flavor without the unpleasant taste of yeast food.

[0064] Examples of the emulsifier include monoglycerides, monoglyceride derivatives having an organic acid bonded thereto, such as diacetyltartaric acid monoglyceride, sucrose fatty acid esters, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, calcium stearoyl lactylate, and sodium stearoyl lactylate. At least one emulsifier selected from these groups can be used. The monoglyceride derivatives having an organic acid bonded thereto are monoglycerides in which an organic acid is further ester-bonded to a fatty acid monoglyceride. Examples of the organic acid include acetic acid, lactic acid, citric acid, and succinic acid. From the viewpoint of bread flavor, the content of the emulsifier is preferably 3 parts by weight or less, more preferably 1.5 parts by weight or less, and even more preferably 1 part by weight or less, per 100 parts by weight of the flour. Alternatively, the content may be 0 parts by weight or more per 100 parts by weight of the flour.

[0065] The gluten is not particularly limited as long as it is selected from cereals, and gluten derived from cereals such as wheat, barley, and rye can be used, with wheat-derived gluten being preferred from the viewpoint of bread texture. The gluten content is preferably 0.021 to 5 parts by weight, more preferably 0.053 to 0.25 parts by weight, and even more preferably 0.16 to 0.24 parts by weight, per 100 parts by weight of the cereal flour. When the gluten content is 0.1 part by weight or more, the elasticity of the dough is improved, and the volume of the bread can be increased. When the gluten content is 5 parts by weight or less, the dough has good extensibility, the shape is stable, and bread with an easy-to-bite texture can be produced.

[0066] Examples of the starch include natural starch extracted from plants, processed starch that has been subjected to general chemical modification, etc. Examples of the processed starch include esterified starch, etherified starch, oxidized starch, acid-treated starch, oil- or fat-processed starch, enzyme-treated starch, etc. At least one selected from these groups can be used.

[0067] The method for producing the bread dough is not particularly limited as long as it follows a conventional method, and examples thereof include the sponge method, the straight dough method, etc. The caving inhibitor may be used as one of the ingredients of the bread dough together with other ingredients such as cereal flour. An example of a method for producing bread dough is shown below.

[0068] (Making bread dough using the sponge method) Of the 100 parts by weight (dry weight) of cereal flour contained in the bread dough, 30 to 100 parts by weight of cereal flour, a caving inhibitor, added water, and, if necessary, baker's yeast, yeast food, and other optional ingredients are mixed and kneaded, followed by fermentation to obtain a sponge dough. Fermentation conditions are not particularly limited, but may be, for example, 5 to 30°C for 2 to 72 hours from the standpoint of productivity and appropriate fermentation. The amount of added water can be appropriately distributed between the sponge dough and the main kneaded dough, and can be determined by calculating the difference in moisture content between the ingredients so that the moisture content of the entire sponge dough is 45 to 47% by weight.

[0069] The mixing conditions for preparing the sponge dough may be similar to those for producing ordinary sponge dough. For example, to ensure uniformity, appropriate dough elasticity, and productivity, all ingredients for the sponge dough may be mixed at low speed for 2 to 4 minutes and at medium speed for 1 to 3 minutes. The kneading temperature may be 23 to 25°C.

[0070] Next, the sponge dough obtained above is mixed with 0 to 70 parts by weight of the 100 parts by weight of the cereal flour contained in the bread dough, which are the raw materials for the main kneaded dough excluding the sponge dough, added water, and, if necessary, fats and oils, starch, sugars, salt, dairy ingredients, oxidizing agents, gluten, enzymes such as glucose oxidase, amylase, xylanase, and other optional ingredients to obtain the main kneaded dough. The amount of added water can be appropriately distributed between the sponge dough and the main kneaded dough, and can be determined by calculating the difference in moisture content between the ingredients so that the total moisture content of the main kneaded dough is 42 to 48% by weight.

[0071] The kneading conditions for preparing the dough may be similar to those for producing regular dough, generally 2 to 6 minutes at low speed, 3 to 30 minutes at medium speed, and 1 to 10 minutes at high speed as needed. The kneading temperature may be 25 to 29°C. This is because the dough is easy to maintain its shape and mold, and is also highly productive. After the ingredients other than fats and oils are kneaded and the dough is combined, fats and oils may be added and further kneaded.

[0072] The bread dough can be obtained by subjecting the kneaded dough to a "first fermentation (also called floor time)." The first fermentation is preferably carried out at 20 to 30°C for 10 to 60 minutes.

[0073] (Making bread dough using the straight method) 100 parts by weight (dry weight) of cereal flour, a caving inhibitor, added water, and, if necessary, baker's yeast, oils and fats, starch, sugars, salt, dairy ingredients, emulsifiers, yeast food, gluten, eggs, oxidizing agents such as ascorbic acid, enzymes such as glucose oxidase, amylase, xylanase, and other optional ingredients are mixed and kneaded to obtain a mixture with a moisture content of 42 to 48% by weight.

[0074] The kneading conditions may be similar to those for producing ordinary bread dough, generally 2 to 4 minutes at low speed, 3 to 30 minutes at medium speed, and 1 to 10 minutes at high speed as needed. The kneading temperature may be 25 to 32°C. This is because the bread dough is easy to maintain its shape and mold, and is also highly productive. After the ingredients other than fats and oils are kneaded and the dough is combined, fats and oils may be added and further kneaded.

[0075] The kneaded mixture is subjected to a "first fermentation (also called floor time)" to obtain the bread dough. The first fermentation is preferably carried out at 20 to 30°C for 30 to 180 minutes.

[0076] The bread dough may be prepared by finally kneading all of the ingredients and then going through a common bread-making process such as the no-time method, straight method, sponge method, refrigerated sponge method, frozen dough method, etc. The order in which the ingredients are added may be any, and the timing of adding the ingredients may be any time, including during sponge mixing and main kneading, as long as the method is in accordance with known methods.

[0077] Frozen dough can be obtained by freezing the dough. The freezing conditions are preferably -45 to -10°C, more preferably -45 to -15°C, and even more preferably -45 to -20°C. A freezing temperature of -45°C or higher results in excellent freezing efficiency of the dough. Furthermore, a temperature of -10°C or lower allows the dough to be frozen sufficiently. The dough may be frozen to a temperature lower than the freezing temperature, for example, using a flash freezer, before being frozen for storage.

[0078] If necessary, the frozen dough can be thawed and then proofed.

[0079] The thawing conditions for the frozen dough may be the usual conditions for making bread, for example, preferably at 5 to 25°C for 60 to 180 minutes, more preferably at 10 to 25°C for 120 to 180 minutes, and even more preferably at 15 to 20°C for 120 to 180 minutes. By setting the thawing temperature to 5°C or higher and the thawing time to 60 minutes or longer, the dough can be thawed sufficiently. Furthermore, by setting the thawing temperature to 25°C or lower and the thawing time to 180 minutes or less, the fermentation of the dough will proceed appropriately, resulting in a larger volume of bread after cooking.

[0080] The conditions for the proofing may be those normally used for making bread, preferably at 25 to 38°C for 30 to 70 minutes, more preferably at 30 to 38°C for 40 to 70 minutes, and even more preferably at 35 to 38°C for 40 to 70 minutes. A fermentation temperature of 25°C or higher and a fermentation time of 30 minutes or longer allows for sufficient fermentation. A fermentation temperature of 38°C or lower and a fermentation time of 70 minutes or less allows for adequate fermentation of the dough, resulting in a larger volume and better flavor of bread after cooking.

[0081] (bread) One embodiment of the present invention relates to bread obtained by cooking the above-mentioned bread dough, characterized in that caving is suppressed without impairing the flavor and texture.

[0082] The bread can be produced by dividing the dough obtained by the manufacturing method, shaping the divided dough, subjecting the shaped dough to final fermentation, and then cooking the dough. The final fermentation is preferably carried out under conditions of 30 to 40°C, a relative humidity of 65 to 90%, and for 20 to 180 minutes.

[0083] The divided dough may be shaped after intermediate fermentation. The intermediate fermentation is preferably performed at 20 to 30°C for 10 to 40 minutes or at 0 to 15°C for 2 to 24 hours. Intermediate fermentation is also called bench time.

[0084] Frozen bread can be obtained by freezing the bread. The freezing conditions are preferably -45 to -10°C, more preferably -45 to -15°C, and even more preferably -45 to -20°C. When the freezing temperature is -45°C or higher, the bread can be frozen efficiently. Furthermore, when the temperature is -10°C or lower, the bread can be frozen sufficiently. Note that the bread may be frozen to a temperature lower than the freezing temperature, for example, using a flash freezer, before being frozen for storage.

[0085] The bread is obtained by cooking the dough or the frozen dough by a conventional method. Examples of cooking methods include baking, steaming, frying, etc. Among these, baking is preferred. The cooking conditions may be the same as those normally used for making bread. The resulting bread has a large volume and a moist texture.

[0086] The bread may be any type of bread, such as white bread, sweet breads such as bean paste bread and cream bread, Danish pastries such as croissants, hard-baked breads such as rolls, French bread, ciabatta, pan paisan, and Italian bread, cooked breads such as variety breads and sandwiches, steamed bread, brioche, pizza, or secondary processed products thereof, or breads that require microwave cooking. However, the effects of the present invention can be effectively enjoyed with cooked breads such as white bread, bread with raisins, bread with whole wheat flour, and sandwiches.

[0087] The following items list preferred aspects of the present disclosure, but the present invention is not limited to the following items. [Item 1] A caving inhibitor characterized by containing 0.2 to 0.7 U of α-glucosidase, 90 to 3000 U of 6-α-glucanotransferase and / or 5 to 180 U of 4-α-glucanotransferase per 100 parts by weight of the caving inhibitor. [Item 2] 2. The caving inhibitor according to item 1, wherein the 6-α-glucanotransferase / α-glucosidase (unit ratio) in the caving inhibitor is 360 to 5450. [Item 3] 3. The caving inhibitor according to item 1 or 2, wherein the 4-α-glucanotransferase / α-glucosidase (unit ratio) in the caving inhibitor is 21 to 330. [Item 4] 1. Bread dough containing 0.1 to 3 parts by weight of the caving inhibitor according to any one of items 1 to 3 relative to 100 parts by weight (dry weight) of cereal flour. [Item 5] Item 5. The bread dough according to Item 4, having a moisture content of 42 to 48% by weight. [Item 6] Bread obtained by cooking the bread dough according to Item 4 or 5. [Example]

[0088] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0089] <Materials used in the Examples and Comparative Examples> 1) "Million" manufactured by Nisshin Flour Milling Co., Ltd. (moisture content 14.5% by weight) 2) Kaneka Corporation's "SR Yeast" (moisture content 68.1% by weight) 3) Vitamin C manufactured by Fuso Chemical Co., Ltd. 4) Amano Enzyme Co., Ltd. "α-Glucosidase 'Amano'" (α-glucosidase, enzyme activity: 110 U / g) 5) Amano Enzyme Co., Ltd. "Amano Glucanotransferase" (4-α-glucanotransferase, enzyme activity: 3000 U / g) 6) Nagase ChemteX Corporation "Denateam BBR Light" (6-α-glucanotransferase, enzyme activity: 50,000 U / g) 7) Shin-Nihon Chemical Industry Co., Ltd. "Sumiteam AS" 8) "Corn Starch Y" manufactured by Kato Chemical Co., Ltd. 9) "Refined Salt" manufactured by the Salt Industry Center Foundation 10) "Jahirato P" manufactured by Nissin Sugar Co., Ltd. (moisture content 0.7% by weight) 11) Yotsuba Milk Industry Co., Ltd. "Skimmed Milk Powder" (moisture content 3.8% by weight) 12) Kaneka Corporation "Everlight G"

[0090] <Evaluation of caving prevention effect> For the breads produced in the Examples and Comparative Examples, the value of (cross-sectional area of ​​bread / bottom of bread mold x height) was calculated using the following method. After baking, three loaves of bread produced in each of the following Examples and Comparative Examples were cooled at room temperature for 2.5 to 3 hours, then placed in a plastic bag to prevent moisture evaporation and further cooled at room temperature for 16 to 18 hours. Six slices of 2 cm thick were cut from the center of two of the three loaves of bread to prepare a total of 12 slices of bread. Each slice was photographed with a scanner, and all the caving portions of the bread were approximated into triangles, and the base and height of each slice was measured to calculate the total cross-sectional area of ​​the caving portions. Meanwhile, the bottom and height of the bread mold were measured to obtain the value of (bottom of bread mold x height). The cross-sectional area of ​​the bread was obtained by calculating the difference between this value and the total cross-sectional area of ​​the caving portions, and the value of (cross-sectional area of ​​bread / bottom of bread mold x height) was calculated. The average of the calculated values ​​was evaluated according to the following evaluation criteria. 5 points: The value of (cross-sectional area of ​​bread / base x height of bread mold) is 0.90 or more and 1 or less, and the caving prevention effect is very high 4 points: The value of (cross-sectional area of ​​bread / base x height of bread mold) is 0.86 or more and less than 0.90, and the caving prevention effect is sufficient. 3 points: The value of (cross-sectional area of ​​bread / base x height of bread mold) is 0.82 or more and less than 0.86, which is a level that does not pose a problem in terms of caving prevention effect. 2 points: (cross-sectional area of ​​bread / base x height of bread mold) is 0.79 or more but less than 0.82, and the caving prevention effect is somewhat insufficient. 1 point: The value of (cross-sectional area of ​​bread / bottom x height of bread mold) is less than 0.79, and the caving prevention effect is insufficient.

[0091] Example 1: Preparation of bread dough and bread According to the formulation in Table 1, a sponge dough for bread was prepared using the following method. 70 parts by weight of wheat flour, 0.0007 parts by weight of vitamin C, 2 parts by weight of baker's yeast (dry weight: 0.64 parts by weight), 1.0 parts by weight of caving inhibitor, and 41 parts by weight of added water were mixed in a bread mixer (Kanto Mixer "HPi-20M") at low speed for 2 minutes, then at medium speed for 3 minutes (kneading temperature: 24 ° C). After mixing, the mixture was fermented at 28 ° C for 4 hours to obtain a sponge dough.

[0092] The resulting dough mixture was mixed with the kneading formula (30 parts by weight of wheat flour, 6 parts by weight of white sugar, 2 parts by weight of salt, 2 parts by weight of skim milk powder, and 27 parts by weight of added water) using a bread mixer (Kanto Mixer Co., Ltd., "HPi-20M") and mixed at low speed for 2 minutes, medium-low speed for 4 minutes, and medium-high speed for 1 minute. At this point, 6 parts by weight of shortening was added and mixed at medium-low speed for a further 4 minutes and medium-high speed for 2 minutes (kneading temperature 27°C) to obtain the kneaded dough (moisture content: 45.0% by weight). This was allowed to stand for 20 minutes (room temperature 24°C) for the first fermentation, and bread dough was obtained.

[0093] The resulting bread dough was divided into 225g loaves. After a 20-minute bench time, the divided dough was passed through a molder (Fujisawa Maruzen "FM-31Z") to roll the dough into a log shape. The rolled dough was then bent into a U-shape and placed in a 12.4cm x 37cm x 12.4cm bread mold (Pullman case), six loaves per mold. The final proofing was performed for 50 minutes at 38°C and 75% relative humidity. The lid was then placed and baked in a 190°C oven for 35 minutes to yield loaves (two 3-loaf loaves). The caving inhibition effect of the resulting bread was evaluated, and the results are shown in Table 1.

[0094] [Table 1]

[0095] (Examples 2 to 3, Comparative Examples 1 to 6) Except for changing the formulation of the caving inhibitor according to the formulation in Table 1, each loaf of bread was obtained in the same manner as in Example 1. The caving inhibitor effect of the obtained loaf of bread was evaluated, and the results are shown in Table 1.

[0096] As is clear from Table 1, all breads containing α-glucosidase and 6-α-glucanotransferase and / or 4-α-glucanotransferase had excellent caving-inhibiting effects (Examples 1 to 3). Breads not containing α-glucosidase (Comparative Examples 1 to 4), breads not containing either 6-α-glucanotransferase or 4-α-glucanotransferase (Comparative Example 5), and breads not containing either α-glucosidase, 6-α-glucanotransferase, or 4-α-glucanotransferase (Comparative Example 6) had poor caving-inhibiting effects.

[0097] Examples 4 to 9 Except for changing the formulation of the caving inhibitor according to the formulation in Table 2, each loaf of bread was obtained in the same manner as in Example 1. The caving inhibitor effect of the obtained loaf of bread was evaluated, and the results are shown in Table 2.

[0098] [Table 2]

[0099] As is clear from Table 2, all of the breads (Examples 4, 5, 8, and 9) in which the α-glucosidase content per 100 parts by weight of the caving inhibitor was in the range of 0.2 to 0.7 U, the 6-α-glucanotransferase content per 100 parts by weight of the caving inhibitor was in the range of 90 to 3000 U, and the 6-α-glucanotransferase / α-glucosidase (unit ratio) was in the range of 360 to 5450, had excellent caving inhibitory effects. Furthermore, all of the breads (Examples 1, 6, and 7) in which the α-glucosidase content per 100 parts by weight of the caving inhibitor was in the range of 0.2 to 0.7 U, the 4-α-glucanotransferase content per 100 parts by weight of the caving inhibitor was in the range of 5 to 180 U, and the 4-α-glucanotransferase / α-glucosidase (unit ratio) was in the range of 21 to 330, had excellent caving inhibitory effects. Among these, the caving-inhibiting effect was particularly excellent in the breads (Examples 1 and 6) in which the α-glucosidase content per 100 parts by weight of the caving inhibitor was in the range of 0.4 to 0.6 U, the 4-α-glucanotransferase content per 100 parts by weight of the caving inhibitor was in the range of 10 to 50 U, and the 4-α-glucanotransferase / α-glucosidase (unit ratio) was in the range of 21 to 100. Similarly, the caving-inhibiting effect was particularly excellent in the bread (Example 8) in which the α-glucosidase content per 100 parts by weight of the caving inhibitor was in the range of 0.4 to 0.6 U, the 6-α-glucanotransferase content per 100 parts by weight of the caving inhibitor was in the range of 220 to 800 U, and the 6-α-glucanotransferase / α-glucosidase (unit ratio) was in the range of 360 to 1500.

[0100] (Examples 10 to 11) According to the formulations in Table 3, bread was obtained in the same manner as in Example 2, except that the amount of water added during main kneading was changed to 19 parts by weight (Example 10) and 34 parts by weight (Example 11) so that the moisture content of the bread dough would be 42.5 to 46.9% by weight. The caving-inhibiting effect of the obtained bread was evaluated, and the results are shown in Table 3.

[0101] [Table 3]

[0102] As is clear from Table 3, breads with dough moisture in the range of 42 to 48% by weight had an excellent caving-inhibiting effect (Examples 2, 10, and 11). Among these, breads with dough moisture in the range of 42 to 45.5% by weight (Examples 2 and 10) had a particularly excellent caving-inhibiting effect.

[0103] The caving inhibitors and bread dough of Examples 1 to 11 did not contain emulsifiers or thickeners, and the resulting bread did not have an unpleasant flavor due to the emulsifier or a chewy texture due to the thickener. The breads obtained in Examples 1 to 11 were able to suppress caving without impairing the texture and flavor of the bread.

Claims

1. A caving inhibitor characterized by containing 0.2 to 0.7 U of α-glucosidase, 90 to 3000 U of 6-α-glucanotransferase and / or 5 to 180 U of 4-α-glucanotransferase per 100 parts by weight of the caving inhibitor.

2. The caving inhibitor according to claim 1, wherein the 6-α-glucanotransferase / α-glucosidase (unit ratio) in the caving inhibitor is 360 to 5450.

3. The caving inhibitor according to claim 1, wherein the 4-α-glucanotransferase / α-glucosidase (unit ratio) in the caving inhibitor is 21 to 330.

4. Bread dough containing 0.1 to 3 parts by weight of the caving inhibitor according to any one of claims 1 to 3 per 100 parts by weight (dry weight) of cereal flour.

5. The bread dough according to claim 4, wherein the moisture content is 42 to 48% by weight.

6. Bread obtained by cooking the bread dough according to claim 4.

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