Method for producing starch-containing foods using enzymes

Abstract

To provide a novel method for producing a starch containing food product with high quality.SOLUTION: There is provided a production method of a starch containing food product comprising (1) maltotetraose and (2) at least one selected from a group formed of hemicellulase and lipase. In a preferable mode, transglutaminase, oxydase, gluten, and / or cellulose are further blended in the starch containing food product.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a starch-containing food using an enzyme, etc. In particular, the present invention relates to a method for producing a starch-containing food using an enzyme, a method for modifying a starch-containing food using an enzyme, an agent for modifying a starch-containing food containing an enzyme, and an intermediate processed product of a starch-containing food containing an enzyme. [Background technology]

[0002] Starch-containing foods (e.g., bakery foods and noodle foods) made primarily from starch constitute the staple diet of the Japanese population today. However, consumer preferences for these starch-containing foods continue to diversify and become more sophisticated, leading to demands for quality improvements in a wide range of aspects, including taste, flavor, texture, shelf life, and freezing resistance.

[0003] Against this background, various trial and error efforts have been made to achieve quality improvements that can satisfy consumer needs. For example, in the case of bakery foods whose main ingredient is wheat, a method has been reported in which the physical properties of bread ingredients are modified by the action of enzymes such as cellulase and branching enzymes (Patent Document 1). Furthermore, Patent Document 2 teaches that the addition of transglutaminase can improve quality, such as texture and staling. Furthermore, Patent Document 3 teaches a method for improving the quality of frozen bread using transglutaminase, L-ascorbic acid, and a bread emulsifier. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Special Publication No. 2000-513568 [Patent Document 2] Japanese Patent Application Publication No. 11-276056 [Patent Document 3] International Publication No. 2014-157577 Summary of the Invention [Problem to be solved by the invention]

[0005] As shown in Patent Documents 1 to 3, progress has been made in developing methods for producing starch-containing foods with quality that can meet the increasingly diverse and sophisticated needs of consumers, but it is still difficult to say that the objectives have been achieved. Therefore, an object of the present invention is to develop and provide a novel method for producing high-quality starch-containing foods. [Means for solving the problem]

[0006] As a result of intensive research into the above-mentioned problems, the inventors discovered that by applying maltotetraose-producing enzyme and hemicellulase and / or lipase to bread dough, bakery foods can be prepared that maintain an extremely good texture even two days after baking the dough.Based on this finding, they continued their research and completed the present invention. That is, the present invention is as follows.

[0007] [1] A method for producing a starch-containing food, comprising blending (1) a maltotetraose-forming enzyme and (2) at least one enzyme selected from the group consisting of hemicellulase and lipase. [2] The method for producing [1], further comprising blending transglutaminase. [3] The method for producing [1] or [2], further comprising blending at least one selected from the group consisting of oxidase, gluten, and cellulose. [4] (1) Maltotetraose-forming enzyme, and (2) Hemicellulase and lipase A method for modifying a starch-containing food, comprising blending at least one selected from the group consisting of: [5] The method of [4], further comprising adding transglutaminase. [6] The method according to [4] or [5], further comprising blending at least one selected from the group consisting of oxidase, gluten, and cellulose. [7] A starch-containing food modifying agent comprising (1) a maltotetraose-forming enzyme, and (2) at least one enzyme selected from the group consisting of hemicellulase and lipase. [8] The starch-containing food modifying agent according to [7], further comprising transglutaminase. [9] The starch-containing food modifying agent according to [7] or [8], further comprising at least one selected from the group consisting of oxidase, gluten, and cellulose.

[10] An intermediate starch-containing food product comprising (1) a maltotetraose-forming enzyme, and (2) at least one enzyme selected from the group consisting of hemicellulase and lipase.

[11] The intermediate starch-containing food product of

[10] further comprising transglutaminase.

[12] The intermediate starch-containing food product of

[10] or

[11] further comprising at least one enzyme selected from the group consisting of oxidase, gluten, and cellulose. [Effects of the Invention]

[0008] According to the present invention, it is possible to produce starch-containing foods (e.g., bakery foods) that have significantly improved textures such as "softness," "moistness," "melt-in-the-mouth feel," and "elasticity." In particular, bakery foods produced according to the present invention can maintain an extremely good texture even two or more days after the baking of the bread dough. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below.

[0010] 1. Manufacturing method of starch-containing foods The present invention provides a method for producing a starch-containing food (hereinafter sometimes simply referred to as the "production method of the present invention"), which comprises blending (1) a maltotetraose-forming enzyme, and (2) at least one selected from the group consisting of hemicellulase and lipase. The starch-containing food produced by the production method of the present invention has excellent texture, such as "softness," "moistness," "melt-in-the-mouth feel," and "elasticity," and is particularly characterized by maintaining this favorable texture even two days after baking.

[0011] In the manufacturing method of the present invention, starch-containing foods include foods made primarily from starch-rich crops such as rice, wheat, potatoes, and corn. Examples of such foods include, but are not limited to, bakery products and noodle products made primarily from wheat, rice products made primarily from rice, potato products made primarily from potatoes, and corn products made primarily from corn. Bakery products and noodle products made primarily from wheat are preferred. Note that "bakery products" herein include foods made primarily by baking wheat flour-based dough in an oven or the like. Examples of "bakery products" herein include, but are not limited to, bread, sponge cake, roll cake, madeleine, financier, pound cake, baumkuchen, bread, dorayaki, cookies, biscuits, steamed bread, Chinese bun wrappers, and donuts. Furthermore, "noodle products" herein include all products made by adding wheat flour, water, salt, etc. to dough, forming it into a strip or a specific shape, and then seasoning it before eating. As used herein, "noodle products" include, but are not limited to, ramen, pasta, udon, champon, yakisoba, gyoza wrappers, etc. Particularly preferably, the starch-containing food of the present invention is a bakery product.

[0012] The maltotetraose-forming enzyme used in the production method of the present invention is a type of amylase. "maltotetraose-forming enzyme" refers to an enzyme that breaks down starch to produce maltotetraose. The maltotetraose-forming enzyme used in the present invention may be any maltotetraose-forming enzyme that can be added to foods and that can achieve the desired effects of the present invention, and a recombinant enzyme may also be used. The maltotetraose-forming enzyme used in the present invention may be a commercially available product, and a specific example that can be suitably used is "Denabake (registered trademark) EXTRA" sold by Nagase & Co., Ltd., but is not limited to these. The type of maltotetraose-forming enzyme used in the production method of the present invention may be optimized as appropriate, taking into consideration the type of main raw material of the starch-containing food and each main component added during cooking.

[0013] The enzymatic activity of the maltotetraose-synthesizing enzyme used in the production method of the present invention can be measured and defined as follows. Specifically, the maltotetraose-synthesizing enzyme is allowed to act on soluble starch as a substrate to produce reducing sugars. The reducing power of the produced reducing sugars is quantified using the Somogyi-Nelson method, and the enzymatic activity is calculated. The amount of enzyme that produces a reducing power equivalent to 1 μmole of glucose per minute at 40°C and pH 7.0 is defined as 1 U (unit).

[0014] The amount of maltotetraose-forming enzyme used in the manufacturing method of the present invention can vary depending on the various raw materials used in the starch-containing food and their ratios, as well as conditions such as the temperature and time at which the enzyme is allowed to act, but is not particularly limited as long as the desired effect of the manufacturing method of the present invention is obtained.For example, per 1 g of grain flour, the amount is usually 0.0001 U or more, preferably 0.001 U or more, more preferably 0.01 U or more, even more preferably 0.1 U or more, and most preferably 1 U or more, and the upper limit is usually 1000 U or less, preferably 500 U or less, more preferably 100 U or less, even more preferably 50 U or less, and most preferably 10 U or less. In this specification, "flour" refers to a powdered raw material prepared by grinding starchy grains, which is the main ingredient of starch-containing foods, and includes, but is not limited to, wheat flour (weak flour, medium-strength flour, bread flour, whole wheat flour, etc.), barley flour, rye flour, potato flour (potato starch, kudzu starch, tapioca flour, potato flour, etc.), corn flour (including cornstarch), rice flour, soybean flour, buckwheat flour, etc., or a mixture of two or more of these flours.

[0015] The hemicellulase used in the production method of the present invention is an enzyme that hydrolyzes hemicellulose. The hemicellulase used in the production method of the present invention is not particularly limited as long as it can be added to foods and can achieve the desired effects of the present invention, and any hemicellulase can be used. Examples of such hemicellulases include commercially available enzymes such as Hemicellulase "Amano" 90 (manufactured by Amano Enzyme Inc.) and Sumiteam X (manufactured by Shin-Nihon Chemical Industry Co., Ltd.), but are not limited to these. The type of hemicellulase used in the production method of the present invention may be optimized as appropriate, taking into account the types of main ingredients of the starch-containing food and the main components added during cooking.

[0016] The enzymatic activity of hemicellulase is measured using the following method, which defines its activity. Specifically, using 10 mg / ml xylan solution as the substrate, 1 ml of enzyme solution is added to 1 ml of substrate and 3 ml of 0.1 mol / L acetic acid / sodium acetate buffer (pH 4.5). The mixture is incubated at 40°C for 30 minutes, followed by the addition of 2 ml of Somogyi test solution. The mixture is heated in a boiling water bath for 20 minutes, cooled, and then 1 ml of Nelson's solution is added. The mixture is mixed until the cuprous oxide precipitate is completely dissolved, and water is added to make a final volume of 25 ml. After centrifugation, the change in absorbance at 500 nm is measured, and the amount of xylose produced is calculated. The amount of enzyme required to produce reducing sugar equivalent to 1 mg of xylose per minute is defined as 100 U (units).

[0017] The amount of hemicellulase used in the production method of the present invention may vary depending on the various raw materials used in the starch-containing food, their ratios, and conditions such as the temperature and time at which the enzyme is allowed to act. However, there are no particular limitations as long as the desired effects of the production method of the present invention can be obtained. For example, The upper limit is usually 10,000 U or less, preferably 1,000 U or less, more preferably 1000 U or less, more preferably 100 U or less, even more preferably 10 U or less, and most preferably 5 U or less.

[0018] The lipase used in the production method of the present invention is an enzyme that catalyzes the hydrolysis of fatty acid esters into fatty acids and glycerin. The lipase used in the production method of the present invention is not particularly limited, and any lipase can be used as long as it can be added to foods and can achieve the desired effects of the present invention. The lipase used in the present invention can be prepared and purified by methods known per se, or commercially available lipases can be used. Examples of commercially available lipases include, but are not limited to, Lipase A-10D (manufactured by Nagase & Co., Ltd.), Lipase DF "Amano", Neurase, Lipase R (all manufactured by Amano Enzyme Inc.), Lipase OF (manufactured by Meito Sangyo Co., Ltd.), Lipase A "Amano" 6 (manufactured by Amano Enzyme Inc.), and Lipase PL (manufactured by Meito Sangyo Co., Ltd.). The type of lipase used in the production method of the present invention may be optimized as appropriate, taking into consideration the type of main ingredient of the starch-containing food, the oil added during cooking, or the substrate specificity of the lipase (e.g., the position specificity of the lipase or the chain length specificity of fatty acids), changes in taste due to the addition of lipase, etc.

[0019] The following method is an example of a method for measuring the enzyme activity of lipase, and the enzyme activity is defined as follows: 100 ml of olive oil and 150 ml of 2% PVA test solution are emulsified to form a substrate, and 5 ml of the substrate, 4 ml of McIlvaine buffer (pH 7.0), and 1 ml of enzyme solution are mixed. The mixture is mixed with ethanol and reacted at 37°C for 60 minutes. After the reaction is stopped, the produced fatty acids are measured by titration. The activity that liberates an acid equivalent to 1 μmol of liberated oleic acid is defined as 1 U (unit).

[0020] The amount of lipase used in the manufacturing method of the present invention may vary depending on the various raw materials used in the starch-containing food and their ratios, as well as conditions such as the temperature and time at which the enzyme is allowed to act, but is not particularly limited as long as the desired effect of the manufacturing method of the present invention is obtained.For example, per 1 g of grain flour, the amount is usually 0.0001 U or more, preferably 0.001 U or more, more preferably 0.01 U or more, even more preferably 0.1 U or more, and most preferably 1 U or more, and the upper limit is usually 1000 U or less, preferably 100 U or less, more preferably 50 U or less, even more preferably 10 U or less, and most preferably 5 U or less.

[0021] In a preferred embodiment of the production method of the present invention, transglutaminase may be further incorporated into the production method of the present invention.

[0022] The transglutaminase used in the production method of the present invention is an enzyme that has the activity of catalyzing an acyl transfer reaction in which a glutamine residue in a protein or peptide serves as a donor and a lysine residue serves as an acceptor, and is known to be derived from a variety of origins, including mammalian, fish, and microorganism-derived transglutaminases. The transglutaminase used in the present invention is not particularly limited in origin as long as it has the above-described activity, and transglutaminases of any origin can be used, and recombinant enzymes can also be used. The transglutaminase used in the present invention may be a commercially available product; specifically, microbial transglutaminases commercially available from Ajinomoto Co., Inc. under the trade name "Activa" TG can be used alone or in combination.

[0023] In the present invention, the activity unit of transglutaminase is measured and defined as follows: In a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a Tris buffer solution at a temperature of 37°C and a pH of 6.0, After reacting with transglutaminase and allowing the resulting hydroxamic acid to form an iron complex in the presence of trichloroacetic acid, the absorbance at 525 nm is measured, and the amount of hydroxamic acid is determined using a calibration curve. The amount of enzyme required to produce 1 μmole of hydroxamic acid per minute is defined as 1 unit (1 U) (see Japanese Patent Laid-Open No. 27471 / 1989).

[0024] When transglutaminase is used in combination in the production method of the present invention, the amount of transglutaminase to be added may vary depending on the various raw materials used in the starch-containing food and their ratios, as well as conditions such as the temperature and time at which the enzyme is allowed to act, but is not limited as long as the desired effects of the present invention are obtained. For example, per 1 g of grain flour, the amount is usually 0.000001 U or more, preferably 0.00001 U or more, more preferably 0.0001 U or more, and particularly preferably 0.001 U or more, with the upper limit being usually 10 U or less, preferably 1 U or less, more preferably 0.1 U or less, even more preferably 0.01 U or less, and particularly preferably 0.005 U or less.

[0025] In a preferred embodiment of the production method of the present invention, oxidase, gluten, and / or cellulose may be further added.

[0026] The oxidase used in the present invention is not particularly limited as long as it can be added to food and can directly or indirectly catalyze the oxidation of food materials. Examples of oxidases that can be used in the present invention include, but are not limited to, glucose oxidase, ascorbic acid oxidase, lactoperoxidase, and polyphenol oxidase. Glucose oxidase is preferred. The origin of the oxidase used in the present invention is not particularly limited as long as it can oxidize food materials. For example, animal-, plant-, or microbial-derived oxidases can be used. Oxidases prepared by genetic recombination can also be used. Specific examples of oxidases that can be used in the present invention include, but are not limited to, "Hyderase 15" from Amano Enzyme Inc. and "Sumiteam PGO" from Shin-Nihon Chemical Industry Co., Ltd.

[0027] The method for measuring the enzymatic activity of oxidase and the definition of activity may be any method and definition known per se. As an example, a measurement method for glucose oxidase is illustrated, and the definition of its activity is given below. That is, glucose is used as a substrate and glucose oxidase is allowed to act in the presence of oxygen to generate hydrogen peroxide. The generated hydrogen peroxide is allowed to act with peroxidase in the presence of aminoantipyrine and phenol to generate a quinoneimine dye. The absorbance at a wavelength of 500 nm is measured, and the amount of quinoneimine dye is determined from a calibration curve to calculate the enzyme activity. The amount of enzyme required to oxidize 1 μmol of glucose per minute is defined as 1 U (unit). Defined as "unit."

[0028] When an oxidase is used in combination in the production method of the present invention, the amount of oxidase to be added may vary depending on the various raw materials used in the starch-containing food and their ratios, as well as conditions such as the temperature and time at which the enzyme is allowed to act, but is not limited as long as the desired effects of the present invention are obtained. For example, per 1 g of grain flour, the amount is usually 0.00001 U or more, preferably 0.0001 U or more, more preferably 0.001 U or more, and particularly preferably 0.01 U or more, with the upper limit being usually 100 U or less, preferably 10 U or less, more preferably 1 U or less, even more preferably 0.1 U or less, and particularly preferably 0.08 U or less.

[0029] The gluten used in the manufacturing method of the present invention is a viscous substance obtained by adding water to wheat flour or the like, kneading the dough, and then rinsing the resulting dough in water, and the main component is a protein formed by the combination of glutenin and gliadin. The gluten used in the manufacturing method of the present invention is not particularly limited as long as it can be added to food, and commercially available products can be used. Examples of commercially available gluten include "Emasoft M-1000" and "Emasoft EX-100" (both of which are commercially available). Examples include "A-Glu SS" and "A-Glu K" (all manufactured by Glico Nutrition Foods Co., Ltd.), "A-Glu" and "A-Glu 75H" (all manufactured by Nippon Colloid Co., Ltd.), and others. Examples include, but are not limited to:

[0030] When gluten is used in combination with the manufacturing method of the present invention, there are no particular limitations on the amount of gluten added as long as the desired effects of the present invention are obtained, and the amount can be changed appropriately depending on the type of starch-containing food, the cooking method, or consumer preferences, etc., but the amount is usually 0.0001 g or more, preferably 0.001 g or more, more preferably 0.01 g or more, even more preferably 0.1 g or more, and most preferably 0.2 g or more per 100 g of cereal flour, and the upper limit is usually 10 g or less, preferably 7 g or less, more preferably 5 g or less, even more preferably 3 g or less, and most preferably 1.5 g or less.

[0031] The cellulose used in the production method of the present invention is not particularly limited as long as it can be added to foods, and commercially available products may be used. Examples of commercially available cellulose include, but are not limited to, "CEOLUS (registered trademark)" (manufactured by Asahi Kasei Chemicals Corporation), "COMPRESCEL" (manufactured by Fushimi Pharmaceutical Co., Ltd.), and "NP Fiber" (manufactured by Nippon Paper Industries Co., Ltd.).

[0032] When cellulose is used in combination in the manufacturing method of the present invention, the amount of cellulose to be added is not particularly limited as long as the desired effects of the present invention are obtained, and can be changed appropriately depending on the type of starch-containing food, the cooking method, or consumer preferences, etc., but the amount is usually 0.0003g or more, preferably 0.003g or more, more preferably 0.03g or more, even more preferably 0.3g or more, and most preferably 0.5g or more per 100g of cereal flour, and the upper limit is usually 15g or less, preferably 10g or less, more preferably 7g or less, even more preferably 5g or less, and most preferably 3g or less.

[0033] In the production method of the present invention, the above-mentioned enzymes can be used in starch-containing foods to achieve the desired effects. The components can be used simultaneously or sequentially. From the standpoint of cooking labor, it is preferable to use them in a one-time, temporary manner. For example, when the starch-containing food is a bakery product such as bread, various ingredients typically used in preparing bread dough, such as wheat flour, are mixed in a container, and then the required amount of each ingredient used in the production method of the present invention is added to the mixture, allowing these ingredients to act on the bread dough. The temperature and time for which these ingredients are allowed to act on the bread dough are not particularly limited as long as the desired effects of the present invention are achieved. The acting time is usually at least 1 minute, preferably at least 5 minutes, more preferably at least 10 minutes, even more preferably at least 30 minutes, and most preferably at least 1 hour. The upper limit is usually not more than 2 days, preferably not more than 1 day, more preferably not more than 12 hours, even more preferably not more than 8 hours, and most preferably not more than 4 hours. The reaction temperature is usually 1° C. or higher, preferably 4° C. or higher, more preferably 10° C. or higher, even more preferably 15° C. or higher, and most preferably 20° C. or higher, and the upper limit is usually 100° C. or lower, preferably 90° C. or lower, more preferably 80° C. or lower, even more preferably 70° C. or lower, and most preferably 60° C. or lower, but is not limited to these. Furthermore, known methods for producing bread include the straight method, the tangzhong method, and the sponge method, and it goes without saying that the production method of the present invention can be applied to any of these methods.

[0034] 2. Method for modifying starch-containing foods The present invention provides a method for modifying starch-containing foods (hereinafter sometimes simply referred to as the "method of the present invention"), which comprises blending (1) a maltotetraose-forming enzyme and (2) at least one enzyme selected from the group consisting of hemicellulase and lipase. According to the method of the present invention, the "softness," "moistness," "melt-in-the-mouth feel," and "elasticity" of starch-containing foods can be improved. In a preferred embodiment, the method of the present invention can further include blending transglutaminase, oxidase, gluten, and / or cellulose.

[0035] In the method of the present invention, the maltotetraose-forming enzyme, hemicellulase, lipase, oxidase, gluten, and cellulose, as well as the amounts of these used, are the same as those described in "1. Method for producing starch-containing foods."

[0036] 3. Starch-containing food modifier The present invention provides a starch-containing food modifying agent (hereinafter sometimes simply referred to as "the agent of the present invention") comprising (1) a maltotetraose-forming enzyme and (2) at least one selected from the group consisting of hemicellulase and lipase. Use of the agent of the present invention can effectively modify the texture of starch-containing foods, such as "softness," "moistness," "melt-in-the-mouth feel," and "elasticity." In a preferred embodiment, the agent of the present invention may further comprise transglutaminase, oxidase, gluten, and / or cellulose.

[0037] The maltotetraose-forming enzyme, hemicellulase, lipase, transglutaminase, oxidase, gluten, cellulose, etc. in the agent of the present invention are the same as those described in "1. Method for producing starch-containing foods."

[0038] The amounts of each enzyme and the like to be blended in the agent of the present invention may be appropriately set so that when the agent of the present invention is added to a starch-containing food or its raw materials, the blend amount of each component falls within the ranges explained in the section "1. Method for producing a starch-containing food." The agent of the present invention may be in any form, such as liquid, paste, granules, or powder.

[0039] Furthermore, as long as the desired effect is obtained, the agent of the present invention may contain ingredients other than those described above, such as, but not limited to, pH adjusters, preservatives, yeast food, inorganic salts, oxidizing agents, reducing agents, emulsifiers, thickeners, leavening agents, starch, etc.

[0040] 4. Intermediate processed starch-containing foods The present invention provides an intermediate processed product for starch-containing foods (hereinafter, sometimes simply referred to as the "intermediate processed product of the present invention") comprising (1) a maltotetraose-forming enzyme and (2) at least one selected from the group consisting of hemicellulase and lipase. By using the intermediate processed product of the present invention, it is possible to produce starch-containing foods with good textures, such as "softness," "moistness," "good melt-in-the-mouth feel," and "elasticity." In a preferred embodiment, the intermediate processed product of the present invention may further contain transglutaminase, oxidase, gluten, and / or cellulose. By cooking a mixture containing the intermediate compound of the present invention and, if necessary, other ingredients, it is possible to produce starch-containing foods with a significantly more favorable texture.

[0041] The maltotetraose-forming enzyme, hemicellulase, lipase, transglutaminase, oxidase, gluten, and cellulose, as well as the amounts of these ingredients, in the intermediate processed product of the present invention are the same as those described in "1. Method for producing starch-containing foods."

[0042] Examples of the intermediate product of the present invention include bread dough. For example, in the case of bread dough, the bread dough of the present invention can be prepared by adding an appropriate amount of an enzyme such as maltotetraose-forming enzyme to raw materials normally used in the production of bread dough, or by adding the agent of the present invention. The enzymatic reaction can also be promoted during storage or transportation of the bread dough. By baking such bread dough, bread with a good texture can be produced. In addition, when the intermediate product of the present invention is bread, it may be a hot-dough or a dough mixture.

[0043] The present invention will be explained in more detail in the following examples, but the present invention is not limited to these examples in any way. [Example]

[0044] [Example 1] Examination of additive combinations that improve the quality of starch-containing foods To investigate the combination of additives that can improve the quality of starch-containing foods, bread containing various enzymes was prepared and the effects were examined.

[0045] 1. Bread making The recipe shown in Table 1 below was used as the base recipe, and various enzymes were added to it in the recipes shown in Table 2 below to prepare bread dough. More specifically, all ingredients for the sponge mix were first mixed using a Kanto Mixer HPi-20 (Kanto Mixing Machinery Industry Co., Ltd.) (speed 1, 5 minutes). The resulting sponge mix was left to ferment for 18 hours at 20°C. Next, the aged sponge mix, ingredients other than shortening, and enzymes were kneaded for 10 minutes using menu number 20 "Knead" at high speed in a home bakery (MK Seiko, HBK-101). Shortening was then added and kneaded for another 10 minutes, after which the dough was molded, fermented for 40 minutes at 38°C and 85% humidity, and baked at 210°C for 30 minutes to produce bread.

[0046] [Table 1]

[0047] [Table 2]

[0048] In the examples, commercially available enzymes were used and added in the amounts shown in Table 2 during the main kneading process.

[0049] 2. Evaluation After baking, the breads prepared with various formulations were placed in sealed plastic bags and left to stand at 20°C for 24 hours (D+1) and for 48 hours (D+2). These were then evaluated for four criteria: "softness," "moistness," "melt-in-the-mouth," and "elasticity." In this specification, "softness" refers to the weak stress felt when starting to chew the bread. "Moistness" refers to the feeling that the bread retains moisture without absorbing saliva even after chewing multiple times. "Easy to melt-in-the-mouth" refers to the ease of swallowing, disappearing without clumping in the mouth. "Elasticity" refers to the rebound stress when chewed, i.e., the strength of the resilience.

[0050] The evaluation was carried out by a sensory test by three expert panelists, and the evaluation criteria were based on the "softness," "moistness," "melt-in-the-mouth feel," and "elasticity" of the bread (control) prepared using the five basic formulations shown in Table 1, with 0 points as the standard, and evaluation was carried out on a scale of 0 points (same as the control) to 1 point (good) to 2 points (very good) to 3 points (extremely good) in increments of 0.1 points. The scores were the average of the scores of all the expert panelists.

[0051] 3.Results The evaluation results are shown in Table 3 below.

[0052] [Table 3]

[0053] As shown in Table 3, when maltotetraose-forming enzyme was used in combination with either hemicellulase or lipase (Test Groups 1 or 4), the softness, moistness, melt-in-the-mouth texture, and elasticity were all superior to the control on both the first and second days after baking. It was also found that the degree of texture modification could be adjusted by changing the enzyme combination.

[0054] [Example 2] Examination of the effect of adding gluten and / or cellulose To the test plot formulation that showed a high effect in Example 1, gluten and / or cellulose were further added, and bread was produced to evaluate the effect of the addition (Test plots 8 to 11). Note that the control plot 2 was prepared under the enzyme addition conditions equivalent to those of test plot 7 in Example 1.

[0055] 1. Bread making Bread dough was prepared by adding various enzymes to the basic recipe shown in Table 4 below according to the recipe shown in Table 5. More specifically, the ingredients other than shortening, the enzymes, and gluten or cellulose were kneaded for 15 minutes using the dough setting in a home bakery (MK Seiko, HBK-101). Shortening was then added and kneaded for another 15 minutes, after which the dough was shaped and fermented for 40 minutes at 38°C and 85% humidity, and baked at 180°C for 11 minutes to produce bread.

[0056] [Table 4]

[0057] [Table 5]

[0058] 2. Evaluation The evaluation method was the same as in Example 1.

[0059] 3.Results The evaluation results are shown in Table 6 below.

[0060] [Table 6]

[0061] As shown in Table 6, the effect of the present invention could be further enhanced by adding either or both of gluten and cellulose. [Industrial Applicability]

[0062] The present invention makes it possible to produce higher quality starch-containing foods, and is therefore extremely useful in the food manufacturing industry.

Claims

1. A method for producing a bakery product, comprising blending (1) a maltotetraose-forming enzyme, (2) a hemicellulase and a lipase, and (3) gluten (excluding gluten derived from wheat flour in bakery products), where: (a) the bakery product is bread; (b) the bread dough contains strong flour, sugar, shortening, skim milk powder, salt, dry yeast, water, and egg mixture; (c) 0.1 U to 50 U of maltotetraose-forming enzyme is blended per 1 g of bread flour in the bread dough; Hemicellulase is blended at 0.01 U to 10 U per 1 g of bread flour in the dough, Lipase is blended at 0.1 U to 10 U per 1 g of bread flour in the dough, Gluten is blended in an amount of 0.1 g to 3 g per 100 g of bread flour in the bread dough, and (d) The method for producing bread is the straight process.

2. The method of claim 1, further comprising blending transglutaminase.

3. The method according to claim 1 or 2, further comprising blending cellulose.

4. A method for improving a bakery product, comprising blending (1) a maltotetraose-forming enzyme, (2) a hemicellulase and a lipase, and (3) gluten (excluding gluten derived from wheat flour in bakery products), where: (a) the bakery product is bread; (b) the bread dough contains strong flour, sugar, shortening, skim milk powder, salt, dry yeast, water, and egg mixture; (c) 0.1 U to 50 U of maltotetraose-forming enzyme is blended per 1 g of bread flour in the bread dough; Hemicellulase is blended at 0.01 U to 10 U per 1 g of bread flour in the dough, Lipase is blended at 0.1 U to 10 U per 1 g of bread flour in the dough, Gluten is blended in an amount of 0.1 g to 3 g per 100 g of bread flour in the bread dough, and (d) The method for producing bread is the straight process.

5. The method of claim 4, further comprising incorporating transglutaminase.

6. 6. The method of claim 4 or 5, further comprising incorporating cellulose.

7. A bakery product improving agent comprising: (1) a maltotetraose-forming enzyme; (2) a hemicellulase and a lipase; and (3) gluten (excluding gluten derived from wheat flour in bakery products), where: (a) the bakery product is bread; (b) the bread dough contains strong flour, sugar, shortening, skim milk powder, salt, dry yeast, water, and egg mixture; (c) 0.1 U to 50 U of maltotetraose-forming enzyme is blended per 1 g of bread flour in the bread dough; Hemicellulase is blended at 0.01 U to 10 U per 1 g of bread flour in the dough, Lipase is blended at 0.1 U to 10 U per 1 g of bread flour in the dough, The gluten is added so that 0.1 g to 3 g is blended per 100 g of bread flour in the bread dough, and (d) An agent for use in bread production using the straight method.

8. The bakery product improving agent according to claim 7, further comprising transglutaminase.

9. The bakery product modifying agent according to claim 7 or 8, further comprising cellulose.

10. An intermediate bakery product comprising: (1) a maltotetraose-forming enzyme; (2) a hemicellulase and a lipase; and (3) gluten (excluding gluten derived from wheat flour in bakery products), where: (a) the bakery product is bread; (b) the bread dough contains strong flour, sugar, shortening, skim milk powder, salt, dry yeast, water, and egg mixture; (c) 0.1 U to 50 U of maltotetraose-forming enzyme is blended per 1 g of bread flour in the bread dough; Hemicellulase is blended at 0.01 U to 10 U per 1 g of bread flour in the dough, Lipase is blended at 0.1 U to 10 U per 1 g of bread flour in the dough, The gluten is added so that 0.1 g to 3 g is blended per 100 g of bread flour in the bread dough, and (d) An intermediate processed product for use in bread production using the straight method.

11. The intermediate bakery product according to claim 10, further comprising transglutaminase.

12. 12. The intermediate bakery product according to claim 10 or 11, further comprising cellulose.

Images