Texture improving agent for bakery foods

Abstract

To provide a product method that can easily provide bakery foods with an excellent texture, even when emulsifiers are used.SOLUTION: A method for producing bakery foods comprises a step of adding two or more selected from the group consisting of oxidoreductase, glycosyltransferase, and starch to cereal flour.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing bakery foods with excellent texture and the bakery foods, as well as to a texture improver for bakery foods, a bakery food mix containing the same, and a method for improving the texture of bakery foods. [Background technology]

[0002] When mass-producing bakery foods such as bread and sponge cake, emulsifiers, which are essential for ensuring stable production, often deteriorate the texture, causing the food to melt in the mouth, become unraveled, or become sticky, making it known that it is difficult to reproduce the texture, such as the melt-in-the-mouth feel, of bakery foods made by chefs and pastry chefs. To address this issue, some measures have been proposed, such as developing new emulsifiers that do not reduce texture, changing the formulation or process to reduce the amount of emulsifier added (for example, by adopting a post-flour production method), and using ingredients that improve the cake's texture without the need for emulsifiers (such as high-quality wheat).However, all of these require major changes to the manufacturing process and are expensive. Meanwhile, there are known techniques for improving the texture of starch-containing foods using enzymes (Patent Documents 1 and 2), and techniques for reproducing excellent texture by using materials that improve the texture of cakes, such as processed starch (Patent Documents 3 and 4). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2019-97570 [Patent Document 2] Japanese Patent Application Publication No. 2023-105759 [Patent Document 3] WO2020 / 026997 issue [Patent Document 4] Japanese Patent Application Laid-Open No. 2015-84741 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention provides a manufacturing method for easily providing bakery foods with excellent texture even when mass-produced. [Means for solving the problem]

[0005] As a result of intensive research to achieve the above-mentioned object, the inventors discovered that by adding at least two of oxidoreductase, glycosyltransferase, and starch to dough, bakery foods with excellent texture, such as melt-in-the-mouth feel after baking, can be provided, and this led to the completion of the present invention.

[0006] That is, the present invention is as follows. [1] A method for producing bakery food, comprising the step of adding two or more substances selected from the group consisting of oxidoreductase, glycosyltransferase, and starch to cereal flour. [2] The method according to [1], wherein the oxidoreductase is at least one selected from the group consisting of glucose oxidase, ascorbic acid oxidase, and polyphenol oxidase. [3] The method of production described in [1] or [2], wherein the glycosyltransferase is at least one selected from the group consisting of 4-α-glucanotransferase and 1,4-α-glucan branching enzyme. [4] The method according to any one of [1] to [3], wherein the starch is at least one selected from the group consisting of wheat starch and potato starch. [5] The amount of oxidoreductase added is 0.01 to 500 U per 1 g of flour. [1] to [4 ] A manufacturing method described in any one of the above. [6] The method according to any one of [1] to [5], wherein the amount of glycosyltransferase added is 0.1 to 50,000 U per 1 g of flour. [7] The method according to any one of [1] to [6], wherein the weight ratio of starch to flour is 1-80:99-20. [8] The method according to any one of [1] to [7], wherein the bakery food is a cake. [9] The method according to [8], wherein the cake is a frozen cake.

[10] The method according to any one of [1] to [9], wherein the cereal flour is wheat flour.

[11] A bakery food product obtained by the manufacturing method according to any one of [1] to

[10] .

[12] A texture improver for bakery foods, comprising two or more members selected from the group consisting of oxidoreductases, glycosyltransferases, and starches.

[13] The agent according to

[12] , wherein the oxidoreductase is at least one selected from the group consisting of glucose oxidase, ascorbic acid oxidase, and polyphenol oxidase.

[14] The agent according to

[12] or

[13] , wherein the glycosyltransferase is at least one selected from the group consisting of 4-α-glucanotransferase and 1,4-α-glucan branching enzyme.

[15] The agent according to any one of

[12] to

[14] , wherein the starch is at least one selected from the group consisting of wheat starch and potato starch.

[16] The agent according to any one of

[12] to

[15] , which contains an oxidoreductase and starch, and contains 0.01 to 1000 U of the oxidoreductase per 1 g of starch.

[17] The agent according to any one of

[12] to

[16] , which contains a glycosyltransferase and starch and contains 0.1 to 50,000 U of the glycosyltransferase per 1 g of starch.

[18] The agent according to any one of

[12] to

[17] , which is added to bakery food dough so that the amount of oxidoreductase is 0.01 to 500 U per 1 g of flour.

[19] The agent according to any one of

[12] to

[18] , which is added to bakery food dough so that the amount of glycosyltransferase is 0.1 to 50,000 U per 1 g of flour.

[20] The agent according to any one of

[12] to

[19] , wherein the starch is added to the cereal flour so that the blending ratio (weight ratio) of the starch to the cereal flour is 1-80:99-20.

[21] The agent according to any one of

[12] to

[20] , wherein the bakery food is a cake.

[22] The agent according to

[21] , wherein the cake is a frozen cake.

[23] The agent according to any one of

[12] to

[22] , wherein the cereal flour is wheat flour.

[24] A mix for bakery foods comprising the agent according to any one of

[12] to

[23] .

[25] A method for improving the texture of bakery foods, comprising the step of adding two or more substances selected from the group consisting of oxidoreductases, glycosyltransferases, and starches to cereal flour. [Effects of the Invention]

[0007] According to the present invention, bakery foods can be provided that have a good melt-in-the-mouth texture, are easy to break apart, are less sticky, and have an improved texture even when mass-produced. According to the present invention, it is possible to achieve textures such as melt-in-the-mouth feel similar to those of bakery foods made by chefs and pastry chefs without making major changes to the process or composition. DETAILED DESCRIPTION OF THE INVENTION

[0008] The present invention relates to a method for producing bakery foods, which comprises the step of adding two or more active ingredients selected from the group consisting of oxidoreductase, glycosyltransferase, and starch to cereal flour (hereinafter sometimes abbreviated as the production method of the present invention). That is, the production method of the present invention comprises the step of adding an oxidoreductase and a glycosyltransferase, a step of adding an oxidoreductase and starch, a step of adding a glycosyltransferase and starch, or a step of adding an oxidoreductase, a glycosyltransferase, and starch to cereal flour.

[0009] In the present invention, the oxidoreductase is not particularly limited as long as it can catalyze an oxidation-reduction reaction. The oxidoreductase may, for example, directly or indirectly contribute to the oxidation of the food material, such as flour or flour dough, being treated. Examples of oxidoreductases include glucose oxidase (also abbreviated as GO), ascorbic acid oxidase (also abbreviated as ASO), polyphenol oxidase, and lactoperoxidase. Among these, glucose oxidase, ascorbic acid oxidase, and polyphenol oxidase are preferred, with glucose oxidase and ascorbic acid oxidase being more preferred, from the viewpoint of minimizing the influence of off-flavors when a substrate is added.

[0010] Glucose oxidase is an enzyme that catalyzes the reaction of glucose and oxygen as substrates to produce gluconolactone (which is non-enzymatically hydrolyzed to gluconic acid) and hydrogen peroxide. Ascorbic acid oxidase is an enzyme that catalyzes the reaction of ascorbic acid and oxygen as substrates to produce dehydroascorbic acid and water. Polyphenol oxidase is a general term for enzymes that catalyze the reaction of oxidizing polyphenols, and is sometimes referred to collectively as phenol oxidase. The origin of the oxidoreductase is not particularly limited. The oxidoreductase may be derived from any of microorganisms, animals, plants, etc. Furthermore, the oxidoreductase may be a homologue of a known oxidoreductase or an artificially modified oxidoreductase. For example, glucose oxidases of various origins are known, including those derived from microorganisms such as koji mold and those derived from plants, and any of these glucose oxidases may be used. Furthermore, the glucose oxidase may be a recombinant enzyme. A specific example of glucose oxidase is the microbial glucose oxidase commercially available from Shin-Nippon Chemical Industry Co., Ltd. under the trade name "Sumiteam PGO." Ascorbic acid oxidase is known to be derived from various sources, and any of these may be used. Furthermore, the ascorbic acid oxidase may be a recombinant enzyme. A specific example of the ascorbic acid oxidase is the plant-derived ascorbic acid oxidase commercially available from Nagase & Co., Ltd. under the trade name "ASO-10." As the oxidoreductase, one type of oxidoreductase may be used, or two or more types of oxidoreductases may be used in combination.

[0011] In the present invention, the activity of an oxidoreductase can be measured by incubating the enzyme with a substrate in the presence of an electron acceptor or electron donor and measuring the enzyme-dependent oxidation or reduction of the substrate. The oxidation or reduction of the substrate can be measured, for example, using the production of an oxidized or reduced product of the substrate as an indicator, or the production of a by-product accompanying the oxidation or reduction of the substrate as an indicator. One unit (U) is defined as the amount of enzyme that oxidizes or reduces 1 μmol of substrate per minute at 37°C and pH 7.0.

[0012] For example, glucose oxidase activity can be measured by incubating the enzyme with glucose in the presence of oxygen and measuring the enzyme-dependent oxidation of glucose, e.g., the production of hydrogen peroxide. Hydrogen peroxide production can be measured, for example, by reacting hydrogen peroxide with peroxidase in the presence of aminoantipyrine and phenol, and quantifying the resulting quinoneimine dye by measuring its absorbance at 500 nm. One unit (U) is defined as the amount of enzyme required to oxidize 1 μmol of glucose per minute at 37°C and pH 7.0. For example, the activity unit of ascorbic acid oxidase is defined as 1 U (unit) of enzyme that oxidizes 1 μmol of ascorbic acid in 1 minute under conditions of 30° C. and pH 5.6.

[0013] In the production method of the present invention, a substrate for the oxidoreductase may be added to the flour together with the oxidoreductase. Examples of substrates for oxidoreductases include glucose, which is a substrate for glucose oxidase, ascorbic acid, which is a substrate for ascorbic acid oxidase, and polyphenols, which are substrates for polyphenol oxidase. Substrates that can take the form of a salt may be used in the form of a salt. That is, unless otherwise specified, the term "substrate" may refer to a substrate in its free form, its salt, or a mixture thereof. Examples of salts include sodium salts and potassium salts. In the production method of the present invention, an oxidoreductase and its substrate may be added in combination. For example, in the production method of the present invention, glucose oxidase and glucose may be added, ascorbic acid oxidase and ascorbic acid may be added, or polyphenol oxidase and polyphenols may be added.

[0014] In the present invention, the glycosyltransferase refers to an enzyme having the activity of catalyzing a glycosyltransferase reaction, and is not particularly limited as long as the effects of the present invention can be obtained. Examples of glycosyltransferases include 4-α-glucanotransferase, 1,4-α-glucan branching enzyme, and 1,4-α-glucan 6-α-glucosyltransferase (EC2.4.1.24), with 4-α-glucanotransferase and 1,4-α-glucan branching enzyme being preferred from the standpoint of glycosyltransferase reaction efficiency.

[0015] 4-α-Glucanotransferase, also known as maltotriosyltransferase (MTT), is an enzyme that catalyzes the reaction of cleaving a maltotriose unit from an α-1,4-D-glucan chain and transferring it to an α-1,4-D-glucan chain. The transfer of the maltotriose unit may occur intramolecularly, intermolecularly, or both. 1,4-α-Glucan branching enzyme (BE) is an enzyme that catalyzes the reaction of cleaving a sugar chain from an α-1,4-D-glucan chain and transferring it to the 6-OH group of the α-1,4-D-glucan chain, thereby generating a branched structure of α-1,6-glycosidic bonds. The sugar chain transfer can occur intramolecularly, intermolecularly, or both.

[0016] The origin of the glycosyltransferase is not particularly limited. The glycosyltransferase may be derived from any of microorganisms, animals, plants, etc. Furthermore, a homologue of a known glycosyltransferase may be used as the glycosyltransferase. Furthermore, an artificially modified version of a known glycosyltransferase or a homologue thereof may be used as the glycosyltransferase. The glycosyltransferase may be obtained, for example, by heterologous expression (i.e., a recombinant enzyme). For example, a commercially available glycosyltransferase may be used, or one obtained by appropriate production may be used. For example, an example of a commercially available 4-α-glucanotransferase is glycotransferase "Amano" (Amano Enzyme Inc.). For example, an example of a commercially available branching enzyme is branching enzyme A (Nagase & Co., Ltd.). As the glycosyltransferase, one type of glycosyltransferase may be used, or two or more types of glycosyltransferases may be used in combination.

[0017] Glycosyltransferase activity can be measured by incubating the enzyme with a substrate and measuring the enzyme-dependent transfer of sugar residues. For example, the activity of 4-α-glucanotransferase is measured by adding 0.5 mL of enzyme solution to 2 mL of substrate solution (10 mmol / L MES buffer (pH 6.5) containing 1% maltotetraose (Hayashibara Biochemical Laboratories)) and reacting at 40°C for 60 minutes, followed by quantifying the amount of glucose produced. The amount of glucose produced can be measured, for example, using a Glucose CII-Test Wako (Wako Pure Chemical Industries, Ltd.). The amount of enzyme required to produce 1 μmol of glucose in 2.5 mL of reaction solution per minute in this reaction system is defined as 1 U (unit).

[0018] For example, the activity of 1,4-α-glucan branching enzyme was measured by adding 50 μL of enzyme solution (0.1 M phosphate buffer (pH 7.0) containing enzyme) to 50 μL of substrate solution (0.08 M phosphate buffer (pH 7.0) containing 0.1% amylose B (Nacalai Tesque)) and incubating at 50°C for 30 minutes. Then, 2 mL of iodine reagent (0.26 g I2 and 2.6 g KI dissolved in 10 mL of ultrapure water, 0.5 mL of 1 N HCl was mixed and diluted to 130 mL) was added, and the absorbance at 660 nm was measured. The amount of enzyme required to reduce the absorbance at 660 nm by 1% per minute in this reaction system was defined as 1 U (unit).

[0019] The starch used in the present invention is not particularly limited as long as it is edible, and examples thereof include wheat starch, potato starch, corn starch, rice starch, sweet potato starch, mung bean starch, potato chestnut starch, kudzu starch, bracken starch, sago starch, Chinese lily starch, and pea starch, and the starch used in the present invention also includes the above-mentioned modified starches. Among these, wheat starch and potato starch are preferred from the viewpoints of imparting a feeling of quick dissolution in the mouth, improving meltability in the mouth, and preventing stickiness. In addition to ordinary starches, any starch that has been improved by breeding techniques or genetic engineering techniques, such as non-glucan, waxy, and high-amylose starches, may also be used. The processed starch used in the present invention refers to starch that has been subjected to at least one process selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment. Specific examples of starches that have been subjected to physical treatments (including simple chemical treatments such as hydrolysis, such as acid treatment, alkali treatment, and bleaching treatment) include pregelatinized starch, heat-moisture treated starch, oil-processed starch, acid-treated starch, alkali-treated starch, and bleached starch. Specific examples of starches that have been subjected to chemical treatments include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenylsuccinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphated starch, phosphate cross-linked starch, and sodium starch glycolate. In the production method of the present invention, one type of starch may be used, or two or more types of starches may be used in combination.

[0020] In the manufacturing method of the present invention, the above enzymes and starch are added to the cereal flour that is normally used in the manufacture of bakery foods, but in this specification, unless otherwise specified, "added to cereal flour" also includes "added to cereal flour dough containing cereal flour." Examples of cereal flour include grains such as wheat, barley, rice, barnyard millet, and foxtail millet; beans such as soybeans and adzuki beans; potatoes such as potatoes, sweet potatoes, and tapioca; cereal flours such as corn; and processed cereal flours thereof. Among these, wheat flour is preferred from the viewpoint of containing gluten protein. The type of wheat flour is not particularly limited, but examples include weak flour, medium-strength flour, semi-strong flour, and strong flour. From the viewpoint of bread-making properties, semi-strong flour and strong flour are preferred. These wheat flours may be used alone or in combination of two or more.

[0021] In the present invention, "bakery food" refers to food obtained by baking cereal flour dough such as wheat flour, and specific examples include sponge cake, roll cake, castella, hot cake, donuts, crepes, pies, tarts, pastries, biscuits, cookies, crackers, pretzels, bread, pizza, etc., but cakes such as sponge cake, roll cake, castella, and hot cake are preferred from the viewpoints of imparting a feeling of dissolving immediately in the mouth, improving melt-in-the-mouth texture, and preventing stickiness. In the present invention, "bakery food" also includes frozen versions of the above-mentioned foods. Frozen bakery foods are obtained by baking a product and freezing it in a conventional manner, either immediately or after cooling. Among these, frozen cakes such as sponge cake, roll cake, castella, and pancake are preferred, as the texture of the present invention remains unchanged before and after freezing. Furthermore, in the present invention, "frozen bakery foods" also include foods that have been frozen before baking. The frozen bakery food before baking can be distributed as is, and can be obtained by thawing and baking the food.

[0022] In the present invention, flour dough refers to an unbaked product made by adding other ingredients to flour and water used in the production of bakery foods. Flour dough, also known as bakery food dough, is obtained by adding water and other ingredients to wheat flour and other food ingredients (e.g., sugars, salt, fats and oils, leavening agents, yeast, dairy products, etc.), and then kneading and mixing. Specific examples of bakery food dough include sponge cake dough, castella dough, pancake dough, donut dough, crepe dough, pie dough, tart dough, pastry dough, biscuit dough, cookie dough, cracker dough, pretzel dough, bread dough, and pizza dough. However, sponge cake dough and pancake dough are preferred from the viewpoints of imparting a feeling of dissolving immediately in the mouth, improving melt-in-the-mouth texture, and suppressing stickiness.

[0023] In the production method of the present invention, the amount of oxidoreductase added is usually 0.01 to 500 U, preferably 0.1 to 50 U, more preferably 0.5 to 10 U per 1 g of flour. In this specification, when simply referred to as "flour", it means a single or a mixture of the above-defined grain flour and starch, and does not include, for example, sugar or skim milk. More specifically, the amount of GO added is usually 0.05 to 500 U, preferably 0.5 to 50 U, and more preferably 1 to 10 U per 1 g of powder. More specifically, the amount of ASO added is usually 0.01 to 100 U, preferably 0.1 to 10 U, and more preferably 0.5 to 5 U per 1 g of flour.

[0024] In the production method of the present invention, the amount of glycosyltransferase added is usually 0.1 to 50,000 U, preferably 1 to 5,000 U, more preferably 5 to 1,000 U per 1 g of flour. More specifically, the amount of MTT added is usually 0.1 to 1000 U, preferably 1 to 100 U, and more preferably 5 to 50 U per 1 g of flour. More specifically, the amount of BE added is usually 1 to 50,000 U, preferably 10 to 5,000 U, and more preferably 100 to 1,000 U per 1 g of flour.

[0025] Generally, when producing bakery foods, cereal flour such as wheat flour is used, but in the production method of the present invention, when starch is added, a portion of the cereal flour may be replaced with starch and added together with the enzyme, or starch may be added to the normal amount of cereal flour. That is, in the production method of the present invention, when starch is added, the weight ratio of the added starch to flour (starch: flour) is usually 1-80:99-20, preferably 10-75:90-25, and more preferably 15-50:85-50.

[0026] The manufacturing method of the present invention may include a step of adding, in addition to the enzyme and starch of the present invention, for example, excipients, pH adjusters, antioxidants, thickening stabilizers, emulsifiers, sweeteners (e.g., sugar, etc.), salt, organic salts, inorganic salts, seasonings, acidulants, spices, coloring agents, color formers, etc. to the cereal flour, as long as the object of the present invention is not impaired.

[0027] In the production method of the present invention, the method and conditions for adding the enzyme and starch of the present invention to flour are not particularly limited and can be appropriately set depending on the type of bakery food, etc. For example, the enzyme and starch of the present invention can be added to raw materials such as flour before producing flour dough, or can be added after the flour dough is completed but before baking. In addition, a step of leaving the flour dough to stand may be included so that the enzyme of the present invention can act sufficiently on the flour dough.

[0028] In the manufacturing method of the present invention, in addition to adding the enzyme and starch of the present invention to cereal flour, conventional processing steps and cooking steps in the manufacture of bakery foods are carried out in accordance with the type of bakery food to be manufactured. For example, the production method of the present invention may further include a step of adding the enzyme or starch of the present invention to flour or flour dough and then mixing (stirring) the flour dough to prepare flour dough, a shaping step, and a heating step. Examples of heating steps include baking, frying, steaming, and microwave heating. The heating method, heating temperature, and heating time are appropriately selected depending on the bakery food. For example, the method and conditions (e.g., baking temperature, baking time, etc.) for baking the flour dough to which the enzymes and starch of the present invention have been added are not particularly limited and can be set appropriately depending on the type of bakery food to be produced, but it is preferable that the baking temperature when baking bakery food dough is usually 120 to 250°C, and the baking time be extended by about 30 seconds to 5 minutes from the usual baking time.

[0029] When the bakery food produced by the production method of the present invention is a cake, it can include all conventional cake production methods (e.g., whipping eggs, filling a mold, etc.), and when it is bread, it can include all conventional bread-making methods (e.g., straight method, no-time method, liquid starter method, sponge starter method, etc.).

[0030] When the bakery food produced by the production method of the present invention is a frozen bakery food, a conventional freezing step is included. For example, a method of quickly freezing a baked cake can be mentioned. In addition, in the case of a frozen bakery food before baking, a conventional freezing step is applied before baking, and if necessary, a storage or distribution step may be followed by a thawing step and a baking step.

[0031] Another aspect of the present invention includes bakery foods obtained by the manufacturing method of the present invention. The bakery foods obtained by the manufacturing method of the present invention are excellent foods that have a soft texture, melt easily in the mouth, and are less sticky. Frozen bakery foods such as frozen cakes are also included in the present invention. Furthermore, as described above, "frozen bakery foods" in the present invention also include foods obtained by freezing foods before baking, so-called frozen bread dough and frozen cake dough. After storage or distribution, frozen bakery foods before baking can be thawed and baked to obtain the foods. The definition and preferred range of bakery food products are as described above.

[0032] In another aspect, the present invention also includes a texture improver for bakery foods, which comprises two or more members selected from the group consisting of oxidoreductases, glycosyltransferases, and starches (also referred to as the texture improver of the present invention). The texture improver of the present invention refers to an agent that contains the enzyme and starch of the present invention and is used to improve the physical properties of flour or flour dough and to improve the texture of bakery foods after baking, and specifically refers to an agent that improves the texture of bakery foods when eaten. Improving the texture does not only mean improving the texture beyond that required for ordinary bakery foods, but also means restoring or even improving the texture that has been reduced by, for example, the use of an emulsifier to a normal level. The texture of bakery foods, in the case of cakes, can be measured by the hardness of the sponge, the feeling that it dissolves immediately in the mouth, the melt-in-the-mouth texture, the sticky feeling that it sticks in the mouth after chewing, the moistness, etc. These textures can also be judged by sensory evaluation by a specialist panel.

[0033] The texture improver of the present invention contains two active ingredients, such as an oxidoreductase and a glycosyltransferase, an oxidoreductase and a starch, or a glycosyltransferase and a starch, or alternatively contains three active ingredients, such as an oxidoreductase, a glycosyltransferase, and a starch.

[0034] The definitions, specific examples and preferred examples of oxidoreductase, glycosyltransferase and starch are as described above.

[0035] When the texture improver of the present invention contains an oxidoreductase and a glycosyltransferase, the amount of glycosyltransferase is usually 0.0002 to 500,000 U per 1 U of the oxidoreductase, from the viewpoint of improving the texture of bakery foods. 0 U, preferably 0.02 to 50000 U, more preferably 0.5 to 2000 U.

[0036] When the texture improver of the present invention contains an oxidoreductase and starch, it usually contains 0.01 to 1000 U, preferably 0.1 to 100 U, more preferably 1 to 50 U of oxidoreductase per 1 g of starch, from the viewpoint of improving the texture of bakery foods.

[0037] More specifically, when the texture improver of the present invention contains GO and starch, from the viewpoint of improving the texture of bakery foods, it typically contains 0.01 to 1000 U, preferably 0.1 to 100 U, more preferably 1 to 50 U of GO per 1 g of starch.

[0038] More specifically, when the texture improver of the present invention contains ASO and starch, from the viewpoint of improving the texture of bakery foods, it usually contains 0.01 to 500 U, preferably 0.1 to 100 U, and more preferably 1 to 10 U of ASO per 1 g of starch.

[0039] When the texture improver of the present invention contains glycosyltransferase and starch, it contains usually 0.1 to 50,000 U, preferably 1 to 10,000 U, more preferably 10 to 5,000 U of glycosyltransferase per 1 g of starch, from the viewpoint of improving the texture of bakery foods.

[0040] More specifically, when the texture improver of the present invention contains MTT and starch, it usually contains 0.1 to 1000 U, preferably 1 to 500 U, more preferably 10 to 100 U of MTT per 1 g of starch, from the viewpoint of improving the texture of bakery foods.

[0041] More specifically, when the texture improver of the present invention contains BE and starch, it usually contains 10 to 50,000 U, preferably 100 to 10,000 U, more preferably 500 to 5,000 U of BE per 1 g of starch, from the viewpoint of improving the texture of bakery foods.

[0042] When the texture improver of the present invention contains an oxidoreductase, a glycosyltransferase, and starch, from the viewpoint of improving the texture of bakery foods, the oxidoreductase and glycosyltransferase are typically contained in amounts of 0.01 to 1,000 U and 0.1 to 50,000 U, preferably 0.1 to 100 U and 1 to 10,000 U, and more preferably 1 to 50 U and 10 to 5,000 U, per 1 g of starch, respectively.

[0043] When the texture improver of the present invention contains an oxidoreductase, it may contain a substrate for the oxidoreductase. Examples of the substrate for the oxidoreductase include glucose, which is a substrate for glucose oxidase, ascorbic acid, which is a substrate for ascorbic acid oxidase, and polyphenols, which are substrates for polyphenol oxidase.

[0044] The form of the texture improver of the present invention is not particularly limited, and examples thereof include a solid (including powder, granules, etc.), a liquid (including slurry, etc.), a gel, a paste, etc., and a solid form is preferred.

[0045] The texture improver of the present invention may consist solely of the enzyme and starch of the present invention, or may further contain, in addition to these, a base commonly used in food texture improvers, such as dextrin, cyclodextrin, sugars (e.g., lactose, sucrose, glucose, etc.), proteins (e.g., animal and vegetable proteins, etc.), salts (sodium chloride, etc.), water, oils and fats (medium-chain fatty acid triglycerides, etc.), etc.

[0046] The texture improver of the present invention may further contain, in addition to the enzyme and starch of the present invention, for example, an excipient, a pH adjuster, an antioxidant, a thickening stabilizer, an emulsifier, a sweetener (e.g., sugar, etc.), salt, organic salts, inorganic salts, seasonings, acidulants, spices, coloring agents, color formers, etc., as long as the object of the present invention is not impaired.

[0047] The texture improver of the present invention can be produced by mixing the enzyme and starch specified in the present invention with a base and other additives as needed, using a conventional method for producing texture improvers or a method similar thereto.

[0048] The enzymes of the present invention contained in the texture improver of the present invention may all be formulated as a single texture improver, or the enzymes of the present invention may be formulated in two or more parts and used in combination at the time of use.

[0049] The texture improver of the present invention is added to cereal flour or cereal flour dough used in the production of bakery foods.

[0050] The texture improver of the present invention is added to cereal flour so that the amount of oxidoreductase contained in the texture improver is usually 0.01 to 500 U, preferably 0.1 to 50 U, and more preferably 0.5 to 10 U per gram of flour in order to improve the texture of bakery foods. More specifically, the texture improver is added to flour so that the amount of GO contained therein is usually 0.05 to 500 U, preferably 0.5 to 50 U, and more preferably 1 to 10 U per 1 g of flour. More specifically, the texture improver is added to flour so that the amount of ASO contained therein is usually 0.01 to 100 U, preferably 0.1 to 10 U, more preferably 0.5 to 5 U per 1 g of flour.

[0051] The texture improver of the present invention is added to flour so that the amount of glycosyltransferase contained in the texture improver is usually 0.1 to 50,000 U, preferably 1 to 5,000 U, and more preferably 5 to 1,000 U per 1 g of flour in order to improve the texture of bakery foods. More specifically, the texture improver is added to flour so that the amount of MTT contained therein is usually 0.1 to 1000 U, preferably 1 to 100 U, more preferably 5 to 50 U per 1 g of flour. More specifically, the texture improver is added to flour so that the amount of BE contained therein is usually 1 to 50,000 U, preferably 10 to 5,000 U, more preferably 100 to 1,000 U per 1 g of flour.

[0052] In order to improve the texture of bakery foods, the texture improver of the present invention is added to bakery food dough so that the blending ratio (starch weight:flour weight) of the amount of starch contained in the texture improver to the flour contained in the flour dough is usually 1-80:99-20, preferably 10-75:90-25, and more preferably 15-50:85-50.

[0053] The texture improver of the present invention is for use in bakery foods and is added to flour dough to improve the texture of the bakery foods. The definition and specific examples of bakery foods are as described above, but cakes such as sponge cakes are preferred from the viewpoint of gluten protein content.

[0054] The definitions and specific examples of the flour and flour dough to which the texture improver of the present invention is added are as described above. In particular, from the viewpoint of facilitating the development of the effect of the texture improver of the present invention, wheat flour is preferred as the flour and wheat dough is preferred as the flour dough.

[0055] In another embodiment, the present invention also includes a mix for bakery foods containing the texture improver of the present invention (also referred to as the mix of the present invention for short). The mix of the present invention is prepared by pre-mixing ingredients mainly consisting of powders such as cereal flour other than eggs and fats and oils with the texture improver of the present invention, and is used, for example, as a mix for sponge cake. The definition and specific examples of flour are as described above.

[0056] The mix of the present invention containing the texture improver of the present invention may optionally contain food ingredients other than cereal flour, as long as the object of the present invention is not impaired. Examples of such food ingredients include sugars (e.g., sugar, isomerized liquid sugar, starch syrup, trehalose, sugar alcohols, etc.), salt, fats and oils (e.g., shortening, margarine, butter, lard, vegetable oils such as palm oil and olive oil, etc.), yeast, yeast food, milk, dairy products (e.g., skim milk, sweetened condensed milk, whey powder, etc.), proteins (e.g., gluten, etc.) and their hydrolyzates, fruits, oxidizing agents (e.g., vitamin C, potassium bromate, etc.), reducing agents (e.g., cysteine, cystine and salts thereof, etc.), emulsifiers (e.g., lecithin, sucrose fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, stearoyl lactylate, etc.), leavening agents (e.g., sodium bicarbonate, ammonium bicarbonate, etc.), bleaching agents (e.g., ammonium persulfate, etc.), seasonings, acidulants, spices, flavorings, etc. The mix of the present invention may contain enzymes other than oxidoreductases or glycosyltransferases, as long as the purpose of the present invention is not impaired.

[0057] The mix of the present invention is not particularly limited as long as it uses the texture improver of the present invention, but when the mix is ​​for sponge cake, it can be baked to produce a sponge cake.

[0058] The mix of the present invention is composed primarily of cereal flour, and the cereal flour content varies depending on the type of bakery food. For example, in the case of sponge cake, it is preferable that wheat flour be the main ingredient. The wheat flour content in the mix of the present invention is usually 30% by weight or more, preferably 40% by weight or more, and usually 95% by weight or less, preferably 90% by weight or less, relative to the total amount of the mix.

[0059] The amount of oxidoreductase contained in the mix of the present invention is usually 0.01 to 500 U, preferably 0.1 to 50 U, more preferably 0.5 to 10 U per 1 g of flour. More specifically, the amount of GO contained in the mix is ​​usually 0.05 to 500 U, preferably 0.5 to 50 U, and more preferably 1 to 10 U per 1 g of powder. More specifically, the amount of ASO contained in the mix is ​​usually 0.01 to 100 U, preferably 0.1 to 10 U, and more preferably 0.5 to 5 U per 1 g of flour.

[0060] The amount of glycosyltransferase contained in the mix of the present invention is usually 0.1 to 50,000 U, preferably 1 to 5,000 U, more preferably 5 to 1,000 U per 1 g of flour. More specifically, the amount of MTT added to the mix is ​​usually 0.1 to 1000 U, preferably 1 to 100 U, and more preferably 5 to 50 U per 1 g of flour. More specifically, the amount of BE contained in the mix is ​​usually 1 to 50,000 U, preferably 10 to 5,000 U, and more preferably 100 to 1,000 U per 1 g of flour.

[0061] In order to improve the texture of bakery foods, the mix of the present invention is formulated so that the amount of starch contained in the mix and the ratio of the cereal flour contained in the mix (starch weight: flour weight) is usually 1-80:99-20, preferably 10-75:90-25, and more preferably 15-50:85-50.

[0062] The method for producing the mix of the present invention is not particularly limited, and can be a method known per se or a method equivalent thereto depending on the type of mix, etc. For example, a sponge cake mix can be produced by adding wheat flour and other food ingredients to the texture improver of the present invention, and mixing and stirring them.

[0063] In another aspect, the present invention also includes a method for improving the texture of bakery foods, which comprises the step of adding two or more substances selected from the group consisting of oxidoreductases, glycosyltransferases, and starch to cereal flour (also referred to as the texture improving method of the present invention).

[0064] The texture-improving method refers to a method for improving the texture of a bakery food, i.e., the texture of the bakery food when eaten. Specifically, the texture-improving method not only refers to a method for improving the texture required for ordinary bakery foods to an even better texture, but also includes a method for restoring or even improving the texture that has been reduced by, for example, the use of an emulsifier or the like to a normal level. The definitions and preferred ranges of the enzymes to be added, and the definitions and preferred ranges of the flour and texture in the present invention are as described above. [Example]

[0065] The present invention will be further described below with reference to examples, but the technical scope of the present invention is not limited to these examples. In this specification, % represents % by weight unless otherwise specified.

[0066] (Test Example 1) <Enzymes, starches, etc. used> The following enzymes and starches were used in the following examples and comparative examples. Note that the "U / g" below indicates the activity per gram of enzyme preparation. 1 U for each enzyme is defined by the manufacturer.

[0067] [Oxidoreductase] Oxidoreductase (1): Sumiteam PGO (glucose oxidase, 2166 U / g, manufactured by Shin-Nihon Chemical Industry Co., Ltd.) (hereinafter abbreviated as GO) Oxidoreductase (2): ASO-10 (ascorbic acid oxidase, 1150 U / g or more, manufactured by Nagase & Co., Ltd.) (hereinafter abbreviated as ASO)

[0068] [Glycosyltransferase] Glycosyltransferase (1): Glycotransferase "Amano" (4-α-glucanotransferase (25), 2981 U / g, Amano Enzyme Co., Ltd.) (hereafter abbreviated as MTT) Glycosyltransferase (2): Branching enzyme A (1,4-α-glucan branching enzyme, 51822 U / g, Nagase & Co., Ltd.) (hereafter abbreviated as BE)

[0069] [Starch material] Starch (1): Wheat starch ("Shiraurin" Glico Nutrition Foods Co., Ltd.) Starch (2): Potato starch ("Potato Starch" Minami Tokachi Agricultural Processing Agricultural Cooperative Association)

[0070] <Preparation of sponge cake> A sponge cake was produced using the composition shown in Table 1 and the method described below.

[0071] [Table 1]

[0072] [Sponge cake recipe] (1) Beat the whole eggs and sift the flour and enzyme preparation beforehand. Remove the remaining residue with a colander. (2) Place whole eggs, granulated sugar, glucose syrup, and emulsifier measured according to the ratio shown in Table 1 into a KitchenAid bowl and heat to 37°C. (3) Whisk on 8 speed for 3 minutes. (4) Add rapeseed oil in the amount shown in Table 1 while stirring at first speed for 30 seconds. (5) Attach the whisk to the flat whisk and add the flour (84g) and enzyme preparation at first speed for 40 seconds, then mix at first speed for another 40 seconds. Remove the bowl from the KitchenAid and mix the flour on the edge of the bowl with a rubber spatula about 5 times. At this point, check that the specific gravity is 0.38-0.40. (6) Fill (fill into a 30cm x 30cm mold and level off by 1cm) and gently remove air (lift about 10cm and drop twice). (7) Bake in the oven at 180°C for 8 minutes. (8) Allow to cool at room temperature for 30 minutes.

[0073] <Sponge cake evaluation> The texture of the resulting sponge cakes was evaluated according to the following criteria. The cakes were flash-frozen immediately after preparation, thawed naturally under refrigerated conditions, and then eaten and evaluated. A sponge cake made using only soft flour (wheat flour) without adding any enzymes or starch served as a control.

[0074] [Evaluation criteria (texture)] The evaluation was carried out by a sensory test by four expert panelists, who compared the "softness," "ease of unraveling," "stickiness," and "melt-in-the-mouth feel" of the sponge cakes prepared with the formulations shown in Tables 2-1 and 3-1 with the control and rated them with a score of ×, △, 〇, or ◎. The scores were determined through discussion by the expert panel. The evaluation criteria for each texture were as follows:

[0075] <Softness> Extremely soft:◎ It is soft: Similar to the control group: △ Not soft: ×

[0076] <Ease of unraveling> Extremely easy to unravel:◎ Easy to come undone: Yes Similar to the control group: △ Hard to come undone: ×

[0077] <Nechatsuki> Extremely non-sticky:◎ No sticky mess: Similar to the control group: △ Sticky :×

[0078] <Melting in your mouth> Extremely smooth in the mouth: ◎ Melts easily in the mouth: 〇 Similar to the control group: △ Doesn't melt in the mouth: ×

[0079] [Table 2-1]

[0080] [Table 2-2]

[0081] The amounts (%) of enzyme and starch added are shown when the weight of the original soft flour is taken as 100%. For example, in Example 1, the weight of the soft flour is taken as 100%, and in Example 2, the weight of the soft flour is taken as 80% and the weight of the wheat starch is taken as 20% (total flour is 100%). When converted into enzyme activity values, they are as follows: GO: 5.42U / g powder MTT:14.9U / g vs. powder ASO:1.09U / g vs. powder BE :518.2U / g vs. powder

[0082] (Test Example 2) Sponge cakes were prepared in the same manner as in Test Example 1, using different starch types and combinations in the proportions shown in Table 3-1, and the same evaluations were carried out. The results are shown in Table 3-2.

[0083] [Table 3-1]

[0084] [Table 3-2]

[0085] (Test Example 3) Using GO, the ratio of starch to wheat flour was changed, and sponge cakes were prepared in the same manner as in Test Example 1 at the ratios shown in Table 4-1, and the same evaluation was carried out. The results are shown in Table 4-2.

[0086] [Table 4-1]

[0087] [Table 4-2]

[0088] The evaluation results of the texture are shown in Tables 2-2, 3-2 and 4-2 above, respectively. In Table 2-2, when Comparative Examples 1 to 3 are compared with Examples 1 to 3, it is clear that the combined use of two or more of the oxidoreductase, glycosyltransferase, and starch material provides a significant improvement in melt-in-the-mouth texture, compared to the use of each of these materials alone. In addition, as in Examples 4 to 12, different oxidoreductases, glycosyltransferases, and starch materials were used in combination. Even if the product is not melted in the mouth, a high degree of improvement in meltability can be achieved. Furthermore, the results of Examples 2, 13, and 14 show that the combined effect of improving melt-in-the-mouth properties is observed when the amount of starch is 50% or less (relative to wheat flour). Also, Example 13 shows improved ease of unraveling compared to Comparative Example 1. [Industrial Applicability]

[0089] According to the present invention, bakery foods such as cakes and breads having excellent texture can be easily provided.

Claims

1. A method for producing bakery foods, comprising the step of adding two or more substances selected from the group consisting of oxidoreductases, glycosyltransferases, and starches to cereal flour.

2. 2. The method according to claim 1, wherein the oxidoreductase is at least one selected from the group consisting of glucose oxidase, ascorbic acid oxidase, and polyphenol oxidase.

3. 2. The production method according to claim 1, wherein the glycosyltransferase is at least one selected from the group consisting of 4-α-glucanotransferase and 1,4-α-glucan branching enzyme.

4. 2. The method according to claim 1, wherein the starch is at least one selected from the group consisting of wheat starch and potato starch.

5. The method according to claim 1, wherein the amount of oxidoreductase added is 0.01 to 500 U per 1 g of flour.

6. The method according to claim 1, wherein the amount of glycosyltransferase added is 0.1 to 50,000 U per 1 g of flour.

7. The method according to claim 1, wherein the weight ratio of starch to flour is 1-80:99-20.

8. 2. The method according to claim 1, wherein the bakery food is a cake.

9. 9. The method according to claim 8, wherein the cake is a frozen cake.

10. The method according to claim 1, wherein the cereal flour is wheat flour.

11. A bakery food product obtained by the production method according to claim 1.

12. A texture improver for bakery foods, comprising two or more members selected from the group consisting of oxidoreductases, glycosyltransferases, and starches.

13. The agent according to claim 12, wherein the oxidoreductase is at least one selected from the group consisting of glucose oxidase, ascorbic acid oxidase, and polyphenol oxidase.

14. The agent according to claim 12, wherein the glycosyltransferase is at least one selected from the group consisting of 4-α-glucanotransferase and 1,4-α-glucan branching enzyme.

15. The agent according to claim 12, wherein the starch is at least one selected from the group consisting of wheat starch and potato starch.

16. The agent according to claim 12, comprising an oxidoreductase and starch, and containing 0.01 to 1000 U of the oxidoreductase per 1 g of starch.

17. A method for producing a starch-containing food product, comprising: a glycosyltransferase and starch, the method comprising: The agent according to claim 12.

18. The agent according to claim 12, which is added to bakery food dough so that the amount of oxidoreductase is 0.01 to 500 U per 1 g of flour.

19. The agent according to claim 12, which is added to bakery food dough so that the amount of glycosyltransferase is 0.1 to 50,000 U per 1 g of flour.

20. The agent according to claim 12, wherein the starch is added to the cereal flour so that the blending ratio (weight ratio) of the starch to the cereal flour is 1-80:99-20.

21. The agent according to claim 12, wherein the bakery food is a cake.

22. 22. The agent according to claim 21, wherein the cake is a frozen cake.

23. The agent according to claim 12, wherein the cereal flour is wheat flour.

24. A bakery food mix comprising the agent according to claim 12.

25. A method for improving the texture of bakery foods, comprising the step of adding two or more substances selected from the group consisting of oxidoreductases, glycosyltransferases, and starches to cereal flour.

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