JP5249884B2 - Enzyme-containing water-in-oil emulsified fat composition - Google Patents
Enzyme-containing water-in-oil emulsified fat composition Download PDFInfo
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- JP5249884B2 JP5249884B2 JP2009212829A JP2009212829A JP5249884B2 JP 5249884 B2 JP5249884 B2 JP 5249884B2 JP 2009212829 A JP2009212829 A JP 2009212829A JP 2009212829 A JP2009212829 A JP 2009212829A JP 5249884 B2 JP5249884 B2 JP 5249884B2
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、穀粉含有生地を製造する際に用いられる酵素を含有する油中水型乳化油脂組成物に関するものである。さらに詳しくは、該油中水型乳化油脂組成物の保管が長期に亘っても、含有した酵素の活性低下が少なく、常に穀粉含有生地への酵素の添加効果を安定に保つことができるものである。 TECHNICAL FIELD The present invention relates to a water-in-oil emulsified oil / fat composition containing an enzyme used for producing a flour-containing dough. More specifically, even when the water-in-oil emulsified oil / fat composition is stored for a long period of time, there is little decrease in the activity of the contained enzyme, and the effect of adding the enzyme to the flour-containing dough can always be kept stable. is there.
穀粉含有食品の老化防止、品質改良を図る方法の一つとして、穀粉含有生地の製造時にアミラーゼ、プロテアーゼなどの酵素を添加することが広く行われている。これらの酵素の供給源として、酵素を生産する菌を培養して使用することができるが、ほとんどが工業的に生産された市販の酵素製剤を利用している。酵素製剤は酵素の培養後、活性保持や、流通、保管などの取り扱いを容易にする等の理由で、安定剤、PH調整剤、酸化防止剤などを添加して酵素製剤に加工される。
穀粉含有生地に使用される酵素製剤は、穀粉へ分散しやすいよう澱粉やデキストリンなどを加えて穀粉と同じ形態の粉末や顆粒状に加工されることが多い。製パン用の酵素製剤を例にとれば、市販されているものの多くは粉末、顆粒状であり、それらを穀粉に混ぜて用いる形態となっている。粉末、顆粒状の酵素製剤は、穀粉への分散はしやすいといえるが、実際には、穀粉に対する使用量が非常に少ないため、穀粉生地へ酵素製剤が偏在するという問題が存在する。また粉末、顆粒は飛散しやすく、人が吸引したり、他の製品に混入したりと、使い勝手が良好とは言えないものであった。
こうした酵素製剤を生産現場で簡便に使いやすくする工夫の一つとして、穀粉含有生地の原材料の一つであるマーガリン、ショートニングのような油脂組成物に酵素製剤を添加した商品が開発されている。しかしながら、酵素製剤を含有させた油脂組成物は、油脂組成物の長期保管中に酵素活性が徐々に低下する現象がみられることがある。酵素活性が低下した油脂組成物は、穀粉含有生地への酵素の添加効果も低下し、最終製品である穀粉含有食品の品質にばらつきが生じることもあり得る。
そのため、酵素活性が低下しないうちに使用するように、酵素を含有しない油脂組成物に比べて賞味期限を短く設定せざるを得ないこともあった。
As one of methods for preventing aging and improving the quality of flour-containing foods, it is widely practiced to add enzymes such as amylase and protease during the production of flour-containing dough. As a supply source of these enzymes, bacteria that produce the enzyme can be cultured and used, but most of them use commercially available enzyme preparations that are industrially produced. After culturing the enzyme, the enzyme preparation is processed into an enzyme preparation by adding a stabilizer, a pH adjusting agent, an antioxidant, or the like for the purpose of facilitating handling such as activity retention, distribution and storage.
Enzyme preparations used for flour-containing doughs are often processed into powders and granules in the same form as flour by adding starch or dextrin so that they can be easily dispersed into flour. Taking an enzyme preparation for bread making as an example, most of the commercially available products are in the form of powder and granules, which are used by mixing them with flour. Although it can be said that powdered and granular enzyme preparations are easy to disperse in flour, there is actually a problem that the enzyme preparation is unevenly distributed in flour dough because the amount used for flour is very small. In addition, powders and granules are easily scattered and cannot be said to be easy to use because they are sucked or mixed into other products.
As one of the devices for easily and easily using such enzyme preparations at production sites, products in which the enzyme preparation is added to oil and fat compositions such as margarine and shortening, which are one of raw materials for flour-containing dough, have been developed. However, in the oil and fat composition containing the enzyme preparation, a phenomenon in which the enzyme activity gradually decreases during long-term storage of the oil and fat composition may be observed. The oil and fat composition having reduced enzyme activity also reduces the effect of adding the enzyme to the flour-containing dough, and the quality of the flour-containing food product that is the final product may vary.
Therefore, in order to use before the enzyme activity falls, the expiration date has to be set shorter than that of an oil-and-fat composition containing no enzyme.
油脂組成物中の酵素活性を保持する方法として、特許文献1は酵素の粉末を微粒子化することで、油脂に加えた酵素の分散性と安定性を保持できるとしている。特許文献2は、水相中に蛋白質、食塩、保湿剤、酸化還元剤及びアルカリ土類金属塩などを添加して酵素が生体内にあった時の条件に近づけることが活性保持に有効であるとしている。特許文献3は油脂組成物の製造工程中に酵素の至適温度以上に加熱工程をとらないことによって活性低下を防止している。
これらの発明は、油脂組成物の形態となっているため、穀粉含有生地へ酵素製剤を添加する工程が簡便になされるよう工夫がされているものの、油脂組成物を長期保存したときの酵素活性保持については、いずれの方法も充分なものではなかった。 Since these inventions are in the form of an oil and fat composition, they have been devised to simplify the process of adding an enzyme preparation to flour-containing dough, but the enzyme activity when the oil and fat composition is stored for a long time None of the methods were sufficient for retention.
本発明の課題は、長期保管をした場合であっても酵素活性の低下を抑制することができる酵素含有油中水型乳化油脂組成物を提供することである。さらには、酵素活性の低下で、短く設定せざるを得ない酵素含有油中水型乳化油脂組成物の賞味期限の延長を可能にすることである。 The subject of this invention is providing the enzyme-containing water-in-oil emulsified oil-fat composition which can suppress the fall of enzyme activity, even when it is a case of long-term storage. Furthermore, it is possible to extend the shelf life of the enzyme-containing water-in-oil emulsified fat composition, which must be set short due to a decrease in enzyme activity.
本発明者らは、酵素を含有する油中水型乳化油脂組成物の酵素活性低下を抑制するために鋭意検討を重ね、油中水型乳化油脂組成物に澱粉及び澱粉加水分解物を含有させないことが有効であることを見いだした。特にアミラーゼを含有する油中水型乳化油脂組成物に効果的である。本発明でいう澱粉及び澱粉加水分解物を含有しないとは、澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材を含有させないことであり、酵素の供給源となる酵素製剤にも澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材を含有しないものを用いる。 The inventors of the present invention have made extensive studies in order to suppress a decrease in enzyme activity of a water-in-oil emulsified oil / fat composition containing an enzyme, and do not contain starch and starch hydrolyzate in the water-in-oil emulsified oil / fat composition. Found that it was effective. It is particularly effective for a water-in-oil emulsified oil and fat composition containing amylase. The term “containing no starch or starch hydrolyzate” as used in the present invention means that starch, starch hydrolyzate (dextrin), and food materials containing them are not contained, and starch is also included in enzyme preparations serving as an enzyme supply source. , Starch hydrolysates (dextrin), and food materials containing them are not used.
すなわち、本発明の第1の発明は、澱粉及び澱粉加水分解物を含有しないことを特徴とするアミラーゼ酵素含有油中水型乳化油脂組成物である。
本発明の第2の発明は、前記アミラーゼが、αアミラーゼ、グルコアミラーゼ、及びマルトース生成αアミラーゼから選ばれる1種又は2種以上のものである第1の発明に記載のアミラーゼ酵素含有油中水型乳化油脂組成物である。
本発明の第3の発明は、前記アミラーゼが、αアミラーゼとグルコアミラーゼの組み合わせ、又はαアミラーゼとマルトース生成αアミラーゼの組み合わせである第1又は第2の発明に記載のアミラーゼ酵素含有油中水型乳化油脂組成物である。
本発明の第4の発明は、前記アミラーゼ酵素の供給源として使用する酵素製剤が、澱粉及び澱粉加水分解物を含有しないことを特徴とする第1から3の発明のいずれか1つに記載のアミラーゼ酵素含有油中水型乳化油脂組成物である。
本発明の第5の発明は、第1から4の発明いずれか1つに記載のアミラーゼ酵素含有油中水型乳化油脂組成物及び穀粉を原料として使用したことを特徴とする穀粉含有生地である。
本発明の第6の発明は、前記第5の発明に記載の穀粉含有生地を加熱調理した穀粉含有食品である。
本発明の第7の発明は、油脂、水、乳化剤を用い、アミラーゼ酵素の供給源として澱粉及び澱粉加水分解物を含有しないことを特徴とする酵素製剤を加えてなるアミラーゼ酵素含有油中水型乳化油脂組成物の製造方法である。
本発明の第8の発明は、油脂、水、乳化剤を用い、アミラーゼ酵素の供給源として澱粉及び澱粉加水分解物を含有しないことを特徴とする酵素製剤を加えてなるアミラーゼ酵素含有油中水型乳化油脂組成物の製造方法である。
本発明の第9の発明は、澱粉及び澱粉加水分解物を含有しないことを特徴とする酵素製剤を使用することにより、アミラーゼ酵素含有油中水型乳化油脂組成物に含まれるアミラーゼ酵素の保管時における活性低下を抑制する方法である。
That is, 1st invention of this invention is a amylase enzyme containing water-in-oil type emulsified oil-fat composition characterized by not containing a starch and starch hydrolyzate.
A second invention of the present invention is the water-in-oil containing amylase enzyme according to the first invention, wherein the amylase is one or more selected from α-amylase, glucoamylase, and maltogenic α-amylase. Type emulsified oil and fat composition.
A third invention of the present invention is the water-in-oil type containing amylase enzyme according to the first or second invention, wherein the amylase is a combination of α-amylase and glucoamylase, or a combination of α-amylase and maltogenic α-amylase. It is an emulsified oil and fat composition.
According to a fourth aspect of the present invention, in any one of the first to third aspects, the enzyme preparation used as a supply source of the amylase enzyme does not contain starch or starch hydrolyzate. It is an amylase enzyme-containing water-in-oil emulsified fat composition.
A fifth invention of the present invention is a flour-containing dough characterized in that the amylase enzyme-containing water-in-oil emulsified fat composition and the flour according to any one of the first to fourth inventions are used as raw materials. .
6th invention of this invention is the flour containing foodstuff which heat-cooked the flour containing dough as described in said 5th invention .
The seventh invention of the present invention is an amylase enzyme-containing water-in-oil type comprising an enzyme preparation characterized by not containing starch and starch hydrolyzate as a supply source of amylase enzyme, using fats and oils, water and an emulsifier. It is a manufacturing method of an emulsified oil-fat composition.
Eighth aspect of the present invention, fats and oils, water, using an emulsifier, starch and starch hydrolysates amylase enzyme-containing water-in-oil comprising adding an enzyme preparation characterized by containing no as a source of amylase enzyme It is a manufacturing method of an emulsified oil-fat composition.
Ninth aspect of the present invention, by using the enzyme preparation characterized by containing no starch and starch hydrolysates, during storage of the amylase enzyme contained in amylase enzyme-containing water-in-oil emulsified oil composition It is the method of suppressing the activity fall in.
本発明によって酵素活性の低下を抑制することができるため、穀粉含有生地に用いられる酵素含有油中水型乳化油脂組成物は長期保管が可能になり、賞味期限を延長することができる。 Since reduction of enzyme activity can be suppressed by the present invention, the enzyme-containing water-in-oil emulsified fat composition used for flour-containing dough can be stored for a long period of time, and the expiration date can be extended.
本発明の酵素含有油中水型乳化油脂組成物は、穀粉含有生地を製造する際に使用されるマーガリン、ファットスプレッドのような可塑性油脂組成物の形態として供給されるものをいう。
本発明における澱粉及び澱粉加水分解物を含有しないとは、澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材を含有していないことをいう。酵素の供給源となる酵素製剤も、澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材を原料として使用していないものを用いる。澱粉、澱粉加水分解物は、とうもろこし、小麦、米等の澱粉を含む原料から加工、精製された食品や食品添加物であり、また、それらを含む食品素材としては、例えば、コーンスターチ、小麦粉、米粉、豆類粉末、芋類粉末等の食品素材が挙げられる。
The enzyme-containing water-in-oil emulsified oil / fat composition of the present invention refers to one supplied as a form of a plastic oil / fat composition such as margarine and fat spread used when producing flour-containing dough.
The phrase “not containing starch and starch hydrolyzate” in the present invention means that starch, starch hydrolyzate (dextrin), and food materials containing them are not contained. Enzyme preparations that serve as enzyme supply sources also use starch, starch hydrolyzate (dextrin), and food materials containing them as raw materials. Starch and starch hydrolyzate are foods and food additives processed and refined from raw materials containing starch such as corn, wheat, and rice, and food materials containing them include, for example, corn starch, wheat flour, rice flour And food materials such as beans powder and potato powder.
本発明のアミラーゼ酵素含有油中水型乳化油脂組成物(以下酵素含有油中水型乳化油脂組成物ともいう)へ添加されるアミラーゼ酵素の供給源として、品質の安定している工業的に生産された酵素製剤を用いることがのぞましい。酵素製剤には、澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材を含有しないものを用いる。酵素製剤中に澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材が含有するかどうかは、ヨウ素澱粉反応の定性試験で判別することができ、直接ヨウ素液を反応させてヨウ素澱粉反応が青紫〜青に呈色しないものは使用することができる。
As a supply source of the amylase enzyme added to the amylase enzyme-containing water-in-oil emulsified oil / fat composition of the present invention (hereinafter also referred to as enzyme-containing water-in-oil emulsified oil / fat composition) , industrially produced with stable quality. It is preferable to use the prepared enzyme preparation. As the enzyme preparation, starch, starch hydrolyzate (dextrin), and a food material containing them are not used. Whether or not starch, starch hydrolyzate (dextrin), and food materials containing them can be found in enzyme preparations can be determined by a qualitative test of iodine starch reaction. Can be used that does not color blue-purple to blue.
本発明でいうアミラーゼとは、澱粉を加水分解する酵素を指す。これらの酵素の由来は特に限定されず、動植物、カビ、細菌、遺伝子組み換えなどから得られた市販の酵素製剤を用いることができる。至適温度が50〜80℃のアミラーゼを用いることがのぞましい。アミラーゼの中でものぞましいものは、αアミラーゼ、グルコアミラーゼ、マルトース生成αアミラーゼから選択される1種又は2種以上が含有されることであり、さらにのぞましくはαアミラーゼとグルコアミラーゼの組み合わせ、又はαアミラーゼとマルトース生成αアミラーゼの組み合わせである。 As used herein, amylase refers to an enzyme that hydrolyzes starch. The origin of these enzymes is not particularly limited, and commercially available enzyme preparations obtained from animals and plants, molds, bacteria, genetic recombination and the like can be used. It is preferable to use amylase having an optimum temperature of 50 to 80 ° C. What is preferable among amylases is that one or more kinds selected from α-amylase, glucoamylase and maltogenic α-amylase are contained, and more preferably a combination of α-amylase and glucoamylase, or It is a combination of α-amylase and maltogenic α-amylase.
本発明でいうαアミラーゼとはアミロースとアミロペクチンのα−1,4グリコシド結合をランダムに加水分解し、二糖類、三糖類、デキストリンを生成するエンド型の酵素である。前述のようにαアミラーゼの由来は特に限定されず、動植物、カビ、細菌、遺伝子組み換えなどから得られた市販の酵素製剤を用いることができる。酵素製剤には、澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材を含有しないものを用いる。酵素製剤中に澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材が含有するかどうかは、ヨウ素澱粉反応の定性試験で判別することができ、直接ヨウ素液を反応させてヨウ素澱粉反応が青紫〜青に呈色しないものは使用することができる。 The α-amylase referred to in the present invention is an endo-type enzyme that randomly hydrolyzes α-1,4 glycosidic bonds between amylose and amylopectin to produce disaccharides, trisaccharides, and dextrins. As described above, the origin of α-amylase is not particularly limited, and commercially available enzyme preparations obtained from animals, plants, fungi, bacteria, genetic recombination, and the like can be used. As the enzyme preparation, starch, starch hydrolyzate (dextrin), and a food material containing them are not used. Whether or not starch, starch hydrolyzate (dextrin), and food materials containing them can be found in enzyme preparations can be determined by a qualitative test of iodine starch reaction. Can be used that does not color blue-purple to blue.
αアミラーゼの適正添加量は、油中水型乳化油脂組成物1gに対して酵素活性30〜3000単位が好ましい。αアミラーゼの添加量がこの範囲にあると、適度な食感改質効果やボリュームアップ効果が期待できるのでのぞましい。添加量は、のぞましくは40〜2800単位、最ものぞましくは、50〜2616単位である。 The appropriate amount of α-amylase added is preferably 30 to 3000 units of enzyme activity per 1 g of the water-in-oil emulsified oil / fat composition. If the amount of α-amylase added is within this range, it is desirable that an appropriate texture-enhancing effect and a volume-up effect can be expected. The amount added is preferably 40-2800 units, most preferably 50-2616 units.
αアミラーゼの酵素活性は、次のようにして測定することができる。
αアミラーゼの酵素活性の単位は、AZCL−アミロースを基質に酵素を作用させ、1分間に1マイクロモルのグルコースに相当する還元糖を生成する酵素量を1単位と定義する。還元糖の測定は、還元糖の定量法第2版(福井作蔵著 学会出版センター)を参照して行なうことができる。
The enzyme activity of α-amylase can be measured as follows.
The unit of enzyme activity of α-amylase is defined as 1 unit of the amount of enzyme that produces an reducing sugar corresponding to 1 micromole of glucose per minute by allowing the enzyme to act on AZCL-amylose as a substrate. Reducing sugars can be measured by referring to the reducing sugar quantification method 2nd edition (Sakuzo Fukui Society Publishing Center).
本発明の酵素含有油中水型乳化油脂組成物中に含有されるαアミラーゼの酵素製剤は、原料となる酵素製剤の酵素活性の強さによって異なるが、油中水型乳化油脂組成物中0.01〜10質量%の範囲で含有するのが好ましい。のぞましくは0.01〜5質量%、最ものぞましくは0.017〜1.0質量%である。酵素製剤の添加量がこの範囲にあると酵素含有油中水型乳化油脂組成物は安定でありのぞましい。
前述のように酵素製剤には、澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材を含有しないものを用いる。市販のαアミラーゼ酵素製剤として例えば、ナガセケムテックスジャパン(株)のαアミラーゼ(商品名:スピターゼCP3またはスピターゼL)、ノボザイムジャパン(株)のαアミラーゼ(商品名:Fungamyl800L)、天野エンザイム(株)のαアミラーゼ(商品名:クライスターゼL1)が挙げられる。
The enzyme preparation of α-amylase contained in the enzyme-containing water-in-oil emulsified oil / fat composition of the present invention varies depending on the strength of the enzyme activity of the enzyme preparation used as a raw material, but is 0 in the water-in-oil emulsified oil / fat composition. It is preferable to contain in 0.01-10 mass%. It is preferably 0.01 to 5% by mass, and most preferably 0.017 to 1.0% by mass. If the added amount of the enzyme preparation is within this range, the enzyme-containing water-in-oil emulsified oil / fat composition is preferably stable.
As described above, starch, starch hydrolyzate (dextrin), and a food material containing them are not used as the enzyme preparation. Examples of commercially available α-amylase enzyme preparations include, for example, α-amylase (trade name: Spitase CP3 or Spitase L) from Nagase ChemteX Japan Co., Ltd., α-amylase (trade name: Fungamyl 800L), Novozyme Japan Co., Ltd. ) Α-amylase (trade name: Christase L1).
本発明でいうグルコアミラーゼとはアミロースとアミロペクチンのα−1,4グリコシド結合を非還元末端からブドウ糖単位で加水分解するエキソ型の酵素である。前述のようにグルコアミラーゼの由来は特に限定されず、動植物、カビ、細菌、遺伝子組み換えなどから得られた市販の酵素製剤を用いることができる。酵素製剤には、澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材を含有しないものを用いる。酵素製剤中に澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材が含有するかどうかは、ヨウ素澱粉反応の定性試験で判別することができ、直接ヨウ素液を反応させてヨウ素澱粉反応が青紫〜青に呈色しないものは使用することができる。 The glucoamylase referred to in the present invention is an exo-type enzyme that hydrolyzes α-1,4 glycosidic bonds of amylose and amylopectin from the non-reducing end in glucose units. As described above, the origin of glucoamylase is not particularly limited, and commercially available enzyme preparations obtained from animals, plants, fungi, bacteria, genetic recombination, and the like can be used. As the enzyme preparation, starch, starch hydrolyzate (dextrin), and a food material containing them are not used. Whether or not starch, starch hydrolyzate (dextrin), and food materials containing them can be found in enzyme preparations can be determined by a qualitative test of iodine starch reaction. Can be used that does not color blue-purple to blue.
グルコアミラーゼの適正添加量は、油中水型乳化油脂組成物1gに対して酵素活性2〜45単位が好ましい。グルコアミラーゼの添加量がこの範囲にあると、適度な食感改質効果やボリュームアップ効果が期待できるのでのぞましい。添加量は、のぞましくは3〜30単位、最ものぞましくは、5〜21単位である。 The appropriate addition amount of glucoamylase is preferably 2 to 45 units of enzyme activity with respect to 1 g of the water-in-oil emulsified oil / fat composition. If the amount of glucoamylase added is within this range, a suitable texture-improving effect and a volume-up effect can be expected. The addition amount is preferably 3 to 30 units, and most preferably 5 to 21 units.
グルコアミラーゼの酵素活性は、次のようにして測定することができる。
グルコアミラーゼの酵素活性の単位は、マルトースを基質に酵素を作用させ、1分間に1マイクロモルのグルコースに相当する還元糖を生成する酵素量を1単位と定義する。還元糖の測定は、還元糖の定量法第2版(福井作蔵著 学会出版センター)を参照して行なうことができる。
The enzyme activity of glucoamylase can be measured as follows.
The unit of enzyme activity of glucoamylase is defined as 1 unit of the amount of enzyme that produces a reducing sugar corresponding to 1 micromole of glucose per minute by causing the enzyme to act on maltose as a substrate. Reducing sugars can be measured by referring to the reducing sugar quantification method 2nd edition (Sakuzo Fukui Society Publishing Center).
本発明の酵素含有油中水型乳化油脂組成物中に含有されるグルコアミラーゼの酵素製剤は、原料となる酵素製剤の酵素活性の強さによって異なるが、油中水型乳化油脂組成物中0.008〜10質量%の範囲で含有するのが好ましい。のぞましくは0.008〜5質量%、最ものぞましくは0.008〜0.04質量%である。酵素製剤の添加量がこの範囲にあると酵素含有油中水型乳化油脂組成物は安定でありのぞましい。
前述のように酵素製剤には、澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材を含有しないものを用いる。市販のグルコアミラーゼ酵素製剤として例えば、天野エンザイム(株)のグルコアミラーゼ(商品名:グルクザイムAF6)が挙げられる。
The enzyme preparation of glucoamylase contained in the enzyme-containing water-in-oil emulsified oil / fat composition of the present invention varies depending on the enzyme activity strength of the enzyme preparation used as a raw material, but it is 0 in the water-in-oil emulsified oil / fat composition. It is preferable to contain in 0.0010-10 mass%. It is preferably 0.008 to 5% by mass, and most preferably 0.008 to 0.04% by mass. If the added amount of the enzyme preparation is within this range, the enzyme-containing water-in-oil emulsified oil / fat composition is preferably stable.
As described above, starch, starch hydrolyzate (dextrin), and a food material containing them are not used as the enzyme preparation. A commercially available glucoamylase enzyme preparation includes, for example, Amano Enzyme Co., Ltd. glucoamylase (trade name: Gluczyme AF6).
本発明でいうマルトース生成αアミラーゼとはアミロースとアミロペクチンのα−1,4グリコシド結合を非還元末端からマルトース単位で加水分解するエキソ型の酵素である。前述のようにマルトース生成αアミラーゼの由来は特に限定されず、動植物、カビ、細菌、遺伝子組み換えなどから得られた市販の酵素製剤を用いることができる。酵素製剤には、澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材を含有しないものを用いる。酵素製剤中に澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材が含有するかどうかは、ヨウ素澱粉反応の定性試験で判別することができ、直接ヨウ素液を反応させてヨウ素澱粉反応が青紫〜青に呈色しないものは使用することができる。 The maltogenic α-amylase referred to in the present invention is an exo-type enzyme that hydrolyzes the α-1,4 glycosidic bond of amylose and amylopectin from the non-reducing end in maltose units. As described above, the origin of maltose-producing α-amylase is not particularly limited, and commercially available enzyme preparations obtained from animals, plants, molds, bacteria, genetic recombination and the like can be used. As the enzyme preparation, starch, starch hydrolyzate (dextrin), and a food material containing them are not used. Whether or not starch, starch hydrolyzate (dextrin), and food materials containing them can be found in enzyme preparations can be determined by a qualitative test of iodine starch reaction. Can be used that does not color blue-purple to blue.
マルトース生成αアミラーゼの適正添加量は、油中水型乳化油脂組成物1gに対して酵素活性80〜1200単位が好ましい。マルトース生成αアミラーゼの添加量がこの範囲にあると、適度な食感改質効果や老化防止効果が期待できるのでのぞましい。添加量は、のぞましくは90〜1000単位、最ものぞましくは、100〜864単位である。 The appropriate addition amount of maltose-producing α-amylase is preferably 80 to 1200 units of enzyme activity with respect to 1 g of the water-in-oil emulsified fat composition. If the added amount of maltose-producing α-amylase is within this range, it is desirable that an appropriate texture-improving effect and anti-aging effect can be expected. The addition amount is preferably 90 to 1000 units, and most preferably 100 to 864 units.
マルトース生成αアミラーゼの酵素活性は、次のようにして測定することができる。
マルトース生成αアミラーゼの酵素活性の単位は、マルトトリオースを基質に酵素を作用させ、1分間に1マイクロモルのマルトースを生成する酵素量を1単位と定義する。マルトースの測定は、還元糖の定量法第2版(福井作蔵著 学会出版センター)を参照して行なうことができる。
The enzyme activity of maltose-producing α-amylase can be measured as follows.
The unit of enzyme activity of maltose-producing α-amylase is defined as 1 unit of the amount of enzyme that produces maltose per minute by causing the enzyme to act on maltotriose as a substrate. The measurement of maltose can be performed with reference to the reducing sugar quantification method 2nd edition (Sakuzo Fukui Society Publishing Center).
本発明の酵素含有油中水型乳化油脂組成物中に含有されるマルトース生成αアミラーゼの酵素製剤は、酵素活性の強さによって異なるが、油中水型乳化油脂組成物中0.01〜10質量%の範囲で含有するのが好ましい。のぞましくは0.1〜5質量%、最ものぞましくは0.15〜1.5質量%である。酵素製剤の添加量がこの範囲にあると酵素含有油中水型乳化油脂組成物は安定でありのぞましい。
前述のように酵素製剤には、澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材を含有しないものを用いる。市販のマルトース生成αアミラーゼ酵素製剤として例えば、ノボザイムジャパン(株)のマルトースαアミラーゼ(商品名:NovamylL)が挙げられる。
The enzyme preparation of maltogenic α-amylase contained in the enzyme-containing water-in-oil emulsified oil / fat composition of the present invention varies depending on the strength of the enzyme activity, but in the water-in-oil emulsified oil / fat composition 0.01-10. It is preferable to contain in the range of mass%. It is preferably 0.1 to 5% by mass, and most preferably 0.15 to 1.5% by mass. If the added amount of the enzyme preparation is within this range, the enzyme-containing water-in-oil emulsified oil / fat composition is preferably stable.
As described above, starch, starch hydrolyzate (dextrin), and a food material containing them are not used as the enzyme preparation. Examples of commercially available maltose-producing α-amylase enzyme preparations include maltose α-amylase (trade name: NovamylL) manufactured by Novozyme Japan Co., Ltd.
本発明の酵素含有油中水型乳化油脂組成物に用いられる油脂は特に限定されるものではないが、のぞましくは、可塑性を有する油脂を選択することが好ましい。より具体的には、パーム油、パーム核油、ヤシ油、大豆油、菜種油、ひまわり油、紅花油、米油、綿実油、コーン油、オリーブ油、牛脂、豚脂、乳脂、カカオ脂、シア脂、サル脂、マンゴー核油、イリッペ脂等の各種動植物性油脂、これらの各種動植物性油脂から選択された1種または2種以上の動植物性油脂を必要に応じて水素添加、エステル交換、分別等の加工をして得られる各種加工油脂、これら各種動植物性油脂及び各種加工油脂から選択された1種または2種以上の油脂を適宜配合することができる。 The fats and oils used in the enzyme-containing water-in-oil emulsified fat and oil composition of the present invention are not particularly limited, but preferably, the fats and oils having plasticity are selected. More specifically, palm oil, palm kernel oil, palm oil, soybean oil, rapeseed oil, sunflower oil, safflower oil, rice oil, cottonseed oil, corn oil, olive oil, beef tallow, lard, milk fat, cocoa butter, shea fat, Various animal and vegetable oils and fats such as monkey fat, mango kernel oil and lippe fat, and one or more animal and vegetable oils and fats selected from these animal and vegetable oils and fats may be hydrogenated, transesterified and fractionated as necessary. Various processed fats and oils obtained by processing, one or two or more fats and oils selected from these various animal and vegetable fats and oils and various processed fats and oils can be appropriately blended.
酵素含有油中水型乳化油脂組成物中の油脂は50〜95質量%の範囲で含有するのが好ましく、のぞましくは60〜90質量%、最ものぞましくは70〜90質量%である。 The fat in the enzyme-containing water-in-oil emulsified fat composition is preferably contained in the range of 50 to 95% by weight, preferably 60 to 90% by weight, most preferably 70 to 90% by weight. It is.
酵素含有油中水型乳化油脂組成物に含有される水は、酵素含有油中水型乳化油脂組成物中3〜40質量%の範囲で含有するのが好ましく、のぞましくは4〜30質量%、最ものぞましくは5〜20質量%である。水分の量が上記の範囲内にあるときに、酵素含有油中水型乳化油脂組成物の乳化状態はより安定する。 The water contained in the enzyme-containing water-in-oil emulsified oil / fat composition is preferably contained in an amount of 3 to 40% by mass in the enzyme-containing water-in-oil emulsified oil / fat composition, preferably 4-30. % By mass, most preferably 5 to 20% by mass. When the amount of water is within the above range, the emulsified state of the enzyme-containing water-in-oil emulsified oil / fat composition is more stable.
酵素含有油中水型乳化油脂組成物に油脂、水以外に含有される添加物として乳化剤が挙げられる。乳化剤を添加することにより、酵素含有油中水型乳化油脂組成物の乳化状態を安定させることができる。乳化剤の添加量は、酵素含有油中水型乳化油脂組成物中0.1〜10質量%の範囲で含有するのが好ましく、のぞましくは0.2〜7.5質量%、最ものぞましくは0.3〜5質量%である。乳化剤は、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸、レシチン、ポリソルベートなどが挙げられる。 An emulsifier is mentioned as an additive contained in the enzyme-containing water-in-oil emulsified oil / fat composition in addition to the oil / fat and water. By adding an emulsifier, the emulsified state of the enzyme-containing water-in-oil emulsified oil / fat composition can be stabilized. The amount of the emulsifier is preferably 0.1 to 10% by mass in the enzyme-containing water-in-oil emulsified oil / fat composition, preferably 0.2 to 7.5% by mass, most preferably It is preferably 0.3 to 5% by mass. Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid, lecithin, polysorbate and the like.
本発明の酵素含有油中水型乳化油脂組成物には、油脂、水、乳化剤以外の他の成分を含有することができる。他の成分は、澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材以外であれば、通常油中水型乳化油脂組成物に加えるものを選択することができる。
他の成分としては、乳製品(牛乳、クリーム、粉乳など)、安定剤(寒天、カラギーナン、ペクチン、カゼインナトリウムなど)、塩味剤(食塩、塩化カリウムなど)、甘味料(ステビア、アスパルテームなど)、着色料(β−カロテン、カラメル、紅麹色素など)、酸化防止剤(トコフェロール、茶抽出物、アスコルビン酸など)、植物蛋白、卵及び各種卵加工品、香料、調味料、pH調整剤、植物ステロール、コーヒー、香辛料等の食品素材が挙げられる。これらの成分に澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材が含有するかどうかは、ヨウ素澱粉反応の定性試験で判別することができ、直接ヨウ素液を反応させてヨウ素澱粉反応が青紫〜青に呈色しないものは使用することができる。これらの他の成分は油脂組成物中0.1〜10質量%の範囲で含有するのが好ましく、のぞましくは0.1〜8質量%、最ものぞましくは0.1〜5質量%である。
The enzyme-containing water-in-oil emulsified oil / fat composition of the present invention may contain other components other than oil / fat, water and an emulsifier. Other ingredients can be selected from those usually added to the water-in-oil emulsified oil / fat composition other than starch, starch hydrolyzate (dextrin), and food materials containing them.
Other ingredients include dairy products (milk, cream, powdered milk, etc.), stabilizers (agar, carrageenan, pectin, casein sodium, etc.), salting agents (salt, potassium chloride, etc.), sweeteners (stevia, aspartame, etc.), Colorants (β-carotene, caramel, red bean pigment, etc.), antioxidants (tocopherol, tea extract, ascorbic acid, etc.), plant proteins, eggs and various processed eggs, flavorings, seasonings, pH adjusters, plants Examples include food materials such as sterols, coffee, and spices. Whether these ingredients contain starch, starch hydrolyzate (dextrin), and food materials containing them can be determined by a qualitative test of iodine starch reaction. Can be used that does not color blue-purple to blue. These other components are preferably contained in the oil / fat composition in the range of 0.1 to 10% by mass, preferably 0.1 to 8% by mass, most preferably 0.1 to 5%. % By mass.
本発明の酵素含有油中水型乳化油脂組成物の製造方法は、一般的な油中水型乳化油脂組成物を製造する方法で製造することができる。油脂と油脂以外の成分を溶解、分散して油相を調製し、水と水以外の成分を含有する水相を加えて乳化させた後、冷却・結晶化させることによって可塑性油脂組成物として得ることができる。冷却・結晶化には、急冷混練できるコンビネーター、オンレーター、ボテーターなどで製造することができる。乳化剤及び酵素は、それぞれの成分の分散しやすさや製造しやすさを考慮して、油相または水相のどちらに添加してもよい。本発明の酵素含有油中水型乳化油脂組成物には、澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材を含有する原材料は使用しない。
酵素の供給源として酵素製剤を使用するのがのぞましい。酵素製剤は澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材が含有しないものを使用する。
The enzyme-containing water-in-oil emulsified oil / fat composition of the present invention can be produced by a general method for producing a water-in-oil emulsified oil / fat composition. Oil and fat and components other than fat are dissolved and dispersed to prepare an oil phase, and after adding water and an aqueous phase containing components other than water to emulsify, cooling and crystallizing to obtain a plastic fat composition be able to. For cooling and crystallization, it can be produced by a combinator, an onrator, a botter, etc. that can be rapidly kneaded and kneaded. The emulsifier and the enzyme may be added to either the oil phase or the aqueous phase in consideration of ease of dispersion and production of each component. The enzyme-containing water-in-oil emulsified oil / fat composition of the present invention does not use starch, starch hydrolyzate (dextrin), and raw materials containing food materials containing them.
It is preferable to use an enzyme preparation as a source of the enzyme. As the enzyme preparation, starch, starch hydrolyzate (dextrin), and a food material containing them are not used.
酵素を含有する油中水型乳化油脂組成物の酵素活性低下を抑制する方法として、本発明では油中水型乳化油脂組成物に澱粉及び澱粉加水分解物を含有させないことが有効である。澱粉及び澱粉加水分解物を含有させないためには、油中水型乳化油脂組成物の製造時に使用される原材料、特に酵素の供給源である酵素製剤に、澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材が含有しないものを選択して用いる。
澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材が含有するかどうかは、ヨウ素澱粉反応の定性試験で判別することができ、原材料や酵素製剤に直接ヨウ素液を反応させ、ヨウ素澱粉反応が青紫〜青に呈色しないものは使用することができる。
In the present invention, it is effective not to contain starch and starch hydrolyzate in the water-in-oil emulsified fat composition as a method for suppressing the decrease in enzyme activity of the water-in-oil emulsified fat composition containing the enzyme. In order not to contain starch and starch hydrolyzate, starch, starch hydrolysate (dextrin), starch, starch hydrolyzate (dextrin) And the thing which the foodstuff material containing them does not contain is selected and used.
Whether starch, starch hydrolyzate (dextrin), and food materials containing them can be determined by a qualitative test of iodine starch reaction, iodine solution is reacted directly with raw materials and enzyme preparations. Those in which the reaction is not colored from purple to blue can be used.
本発明の酵素含有油中水型乳化油脂組成物は、冷蔵温度帯で保管することが好ましい。温度は3℃〜12℃が好ましく、さらに好ましくは5℃〜10℃である。保管温度がこの温度内であると、長期保管中の酵素活性の低下がより抑えられてのぞましい。 The enzyme-containing water-in-oil emulsified oil / fat composition of the present invention is preferably stored in a refrigerated temperature zone. The temperature is preferably 3 ° C to 12 ° C, more preferably 5 ° C to 10 ° C. If the storage temperature is within this temperature, it is desirable that the decrease in enzyme activity during long-term storage is further suppressed.
本発明の穀粉含有生地は、本発明の酵素含有油中水型乳化油脂組成物及び穀粉を原料として使用したことを特徴とするものである。小麦粉と必要に応じて小麦粉以外の穀粉(たとえば米粉、とうもろこし、ライ麦、そば、大豆粉等)に水を加え、本発明の酵素含有油中水型乳化油脂組成物と必要に応じて本発明の酵素含有油中水型乳化油脂組成物以外のマーガリン、ショートニンなどの油脂類、糖類、脱脂粉乳、脱脂乳、牛乳などの乳製品、卵と卵加工品、食塩、かん水、イースト、乳化剤、香料、調味料などの副材料を加えて混捏した生地をいう。穀粉含有生地には、パン生地(食パン、テーブルロール、菓子パン、調理パン、フランスパン、ライブレッドなど)、イースト菓子生地(シュトーレン、パネトーネ、クグロフ、ブリオッシュ、ドーナツなど)、ペストリー生地(デニッシュ、クロワッサン、パイなど)、ケーキ生地(バターケーキ、スポンジ、ビスケット、クッキー、ドーナツ、ブッセ、ホットケーキ、ワッフルなど)、和菓子生地(饅頭、乳菓、蒸しパン、かすてら饅頭、どら焼き、など)、麺類生地(うどん、そば、中華めん、パスタなど)、点心生地(餃子、焼売、饅頭、ワンタン、春巻きなど)が挙げられる。 The flour-containing dough of the present invention is characterized by using the enzyme-containing water-in-oil emulsified oil and fat composition of the present invention and flour as raw materials. Water is added to wheat flour and flours other than wheat flour as necessary (for example, rice flour, corn, rye, buckwheat, soybean flour, etc.), and the enzyme-containing water-in-oil emulsified fat composition of the present invention and, if necessary, of the present invention. Non-enzyme-containing water-in-oil emulsified oils and fats, margarines, fats and oils such as shortnins, sugars, dairy products such as skim milk powder, skim milk and milk, eggs and egg products, salt, brine, yeast, emulsifiers, flavor This is a dough that is mixed with other ingredients such as seasonings. The flour-containing dough includes bread dough (bread, table roll, confectionery bread, cooked bread, French bread, live red, etc.), yeast confectionery dough (stollen, panettone, kuguroff, brioche, donut, etc.), pastry dough (Denish, croissant, pie) Etc.), cake dough (butter cake, sponge, biscuit, cookies, donuts, busses, hot cakes, waffles, etc.), Japanese confectionery dough (soup, dairy, steamed bread, kasutera bun, dorayaki, etc.), noodle dough ( Udon, buckwheat noodles, Chinese noodles, pasta, etc.) and dim sum dough (gyoza, shochu, buns, wontons, spring rolls, etc.).
本発明の穀粉含有生地は、それぞれの穀粉含有生地を調製するのに一般的に用いられる方法によって製造できる。例えば、パン生地であれば、直捏法(ストレート法)、中種法、オールインミックス法、老麺法、加糖中種法、液種法などの製法、ケーキ生地であればシュガーバッター法、共立て法、別立て法、オールインミックス法などが挙げられる。本発明の酵素含有油中水型乳化油脂組成物は、マーガリン、ファットスプレッドを添加する一般的な方法で生地に添加することができる。酵素含有油中水型乳化油脂組成物の穀粉含有生地への添加量は穀粉含有生地の種類によって異なるが、例えばパン・菓子生地への使用量は、穀粉の合計質量に対して1〜60質量%の範囲が好ましく、のぞましくは、1〜40質量%、最ものぞましくは1〜30質量%である。 The flour-containing dough of the present invention can be produced by a method generally used for preparing each flour-containing dough. For example, for bread dough, straight rice method (straight method), medium seed method, all-in-mix method, old noodle method, sweetened mid seed method, liquid seed method, etc., for cake dough, sugar batter method, Kyoritsu Law, separate method, all-in-mix method, etc. The enzyme-containing water-in-oil emulsified fat composition of the present invention can be added to the dough by a general method of adding margarine and fat spread. The amount of the enzyme-containing water-in-oil emulsified oil / fat composition added to the flour-containing dough varies depending on the type of flour-containing dough. % Is preferable, preferably 1 to 40% by mass, most preferably 1 to 30% by mass.
本発明の穀粉含有食品は、先に説明した穀粉含有生地を加熱調理することにより、製造することができる。すなわち本発明の穀粉含有食品とは、穀粉含有生地をオーブン、直焼きで焼成する他、電子レンジ調理、煮る、蒸す、揚げるなどの加熱調理したものをいう。加熱調理によって、穀粉含有生地中の澱粉がα化し、尚且つ添加した酵素の活性を失活させることができる。生地の中心温度は90℃以上になるよう加熱することがのぞましい。
本発明の穀粉含有食品としては、例えば、パン類(食パン、テーブルロール、菓子パン、調理パン、フランスパン、ライブレッドなど)、イースト菓子(シュトーレン、パネトーネ、クグロフ、ブリオッシュ、ドーナツなど)、ペストリー(デニッシュ、クロワッサン、パイなど)、ケーキ(バターケーキ、スポンジ、ビスケット、クッキー、ドーナツ、ブッセ、ホットケーキ、ワッフルなど)和菓子(饅頭、乳菓、蒸しパン、かすてら饅頭、どら焼き、など)麺類(うどん、そば、中華めん、パスタなど)、点心(餃子、焼売、饅頭、ワンタン、春巻きなど)などが挙げられる。
The flour-containing food of the present invention can be produced by cooking the flour-containing dough described above. That is, the flour-containing food of the present invention refers to foods that have been cooked such as microwave-cooked, boiled, steamed, fried, etc., in addition to baking the flour-containing dough by oven or direct baking. By cooking, starch in the flour-containing dough is turned into α and the activity of the added enzyme can be deactivated. It is desirable to heat the dough so that the center temperature is 90 ° C or higher.
Examples of the flour-containing food of the present invention include breads (bread, table rolls, confectionery bread, cooked bread, French bread, live red, etc.), yeast confectionery (Stollen, panettone, kuguroff, brioche, donuts, etc.), pastries (Denish). , Croissants, pies, etc.) cakes (butter cakes, sponges, biscuits, cookies, donuts, busses, hot cakes, waffles, etc.) Japanese sweets (rice buns, confectionery, steamed bread, kasura buns, dorayaki, etc.) noodles (udon) , Buckwheat noodles, Chinese noodles, pasta, etc.), dim sum (gyoza, grilled rice, buns, wontons, spring rolls, etc.).
次に例を挙げ、本発明を詳細に説明する。しかしながら、本発明はこれらの例になんら制限されるものではない。 Next, an example is given and this invention is demonstrated in detail. However, the present invention is not limited to these examples.
〔酵素含有油中水型乳化油脂組成物〕
表1、表2、表3、表4、の配合のとおり、油相と水相を調合して両者を混合乳化後、急冷混練して酵素含有油中水型油脂組成物AからNを得た。また酵素含有油中水型乳化油脂組成物1g中の酵素活性を、製造3日後に測定した。
表中の油脂混合物は、下記の油脂を混合したものである。
パーム油(日清オイリオグループ(株)製、商品名:精製パーム)40質量%
大豆白絞油(日清オイリオグループ(株)製、商品名:日清大豆白絞油(S))35質量%
大豆硬化油(日清オイリオグループ(株)製、商品名:大豆硬化油34)25質量%
他の材料である乳化剤、酵素製剤は下記のものを使用した。
レシチン:ペースト状レシチン(日清オイリオグループ(株)製、商品名:レシチンDX)
MG:モノグリセリン脂肪酸エステル(理研ビタミン(株)製、商品名:エマルジーP100)
着色料:パームカロテン(ライオン(株)製、商品名:ハイアルファSF)
酵素製剤A:澱粉及び澱粉加水分解物を含有しないαアミラーゼ酵素製剤(ノボザイムズジャパン(株)製、商品名:Fungamyl800L)
酵素製剤B:澱粉及び澱粉加水分解物を含有しないマルトース生成αアミラーゼ酵素製剤(ノボザイムズジャパン(株)製、商品名:NovamylL)
酵素製剤C:澱粉及び澱粉加水分解物を含有しないグルコアミラーゼ酵素製剤(ノボザイムズジャパン(株)製、AMG300LBrewQ)
酵素製剤D:澱粉及びデキストリン含有αアミラーゼ酵素製剤(ノボザイムズジャパン(株)製、商品名:Fungamyl2500SG)
酵素製剤E:小麦粉及びデキストリン含有マルトース生成αアミラーゼ酵素製剤(ノボザイムズジャパン(株)製、商品名:Novamyl10000BG)
[Enzyme-containing water-in-oil emulsified oil and fat composition]
As shown in Table 1, Table 2, Table 3, and Table 4, the oil phase and the water phase were prepared, both were mixed and emulsified, then rapidly cooled and kneaded to obtain N-in-oil-in-oil type oil composition A to N. It was. In addition, the enzyme activity in 1 g of the enzyme-containing water-in-oil emulsified fat composition was measured 3 days after the production.
The fat and oil mixture in the table is a mixture of the following fats and oils.
Palm oil (Nisshin Oillio Group, product name: refined palm) 40% by mass
Soybean white squeezed oil (Nisshin Oilio Group Co., Ltd., trade name: Nisshin Soybean White Squeezed Oil (S)) 35% by mass
Hardened soybean oil (manufactured by Nisshin Oillio Group, trade name: soybean hardened oil 34) 25% by mass
The following materials were used as emulsifiers and enzyme preparations.
Lecithin: Pasty lecithin (manufactured by Nisshin Oilio Group, trade name: lecithin DX)
MG: Monoglycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., trade name: Emulgie P100)
Coloring agent: Palm carotene (manufactured by Lion Corporation, trade name: High Alpha SF)
Enzyme preparation A: α-amylase enzyme preparation containing no starch or starch hydrolyzate (manufactured by Novozymes Japan Co., Ltd., trade name: Fungamyl 800L)
Enzyme preparation B: Maltose-producing α-amylase enzyme preparation containing no starch or starch hydrolyzate (Novozymes Japan K.K., trade name: NovamylL)
Enzyme preparation C: Glucoamylase enzyme preparation not containing starch or starch hydrolyzate (manufactured by Novozymes Japan, AMG300LBrewQ)
Enzyme preparation D: starch and dextrin-containing α-amylase enzyme preparation (manufactured by Novozymes Japan Ltd., trade name: Fungamyl 2500SG)
Enzyme preparation E: wheat flour and dextrin-containing maltose-producing α-amylase enzyme preparation (manufactured by Novozymes Japan, trade name: Novamyl10000BG)
〔製パン評価(70%中種法食パン)〕
酵素含有油中水型油脂組成物A〜Jを用いて表5の配合と製法のとおりの穀粉含有生地である食パン生地と穀粉含有食品である食パンを得た。表中の穀粉%は、穀粉100に対するその他の材料の割合を示している。酵素含有油中水型乳化油脂組成物は製造日から3日後のものを評価に使用した。
[Breadmaking evaluation (70% medium-sized method bread)]
Using the enzyme-containing water-in-oil type oil / fat compositions A to J, bread dough, which is a flour-containing dough as shown in Table 5 and the production method, and bread that is a flour-containing food were obtained. The flour% in the table indicates the ratio of other materials to flour 100. The enzyme-containing water-in-oil emulsified fat composition was used for evaluation after 3 days from the date of manufacture.
イースト(オリエンタル酵母(株)製、商品名:レギュラーイースト)
Yeast (Oriental Yeast Co., Ltd., trade name: regular yeast)
〔評価方法(70%中種法食パン)〕
焼成したパンについて、各項目を評価し、以下の評点を付けた。
(食感評価)
パンを食して官能評価を実施した。
非常に良好:◎
良好 :○
通常程度 :△
不良 :×
(老化評価)
パンを食して官能評価を実施した。
焼成から72時間後でも老化は認められなかった:◎
焼成48時間後には老化が認められず、72時間後に老化が認められた:○
焼成24時間後には老化が認められず、48時間後に老化が認められた:△
焼成24時間に老化が認められた:×
(ボリューム評価)
焼成後のパンの体積を計測し、比容積で評価した。
比容積6.0以上:◎
比容積5.8以上6.0未満:○
比容積5.7以上5.8未満:△
比容積5.7未満:×
体積の計測は株式会社アステックス製のSELNAC−WinVMで計測した。
比容積の計算方法は、
比容積=焼成後のワンローフの体積(cm3)/焼成後生地重量(g)である。
[Evaluation method (70% medium-sized bread)
Each item was evaluated about the baked bread, and the following scores were given.
(Eating texture evaluation)
The sensory evaluation was carried out by eating bread.
Very good: ◎
Good: ○
Normal grade: △
Defect: ×
(Aging evaluation)
The sensory evaluation was carried out by eating bread.
Aging was not observed even after 72 hours from firing:
No aging was observed after 48 hours of baking, and aging was observed after 72 hours:
No aging was observed after 24 hours of baking, and aging was observed after 48 hours: Δ
Aging was observed at 24 hours after firing: ×
(Volume evaluation)
The volume of the bread after baking was measured and evaluated by specific volume.
Specific volume 6.0 or more: ◎
Specific volume 5.8 or more and less than 6.0: ○
Specific volume 5.7 or more and less than 5.8: Δ
Specific volume less than 5.7: x
The volume was measured with SELNAC-WinVM manufactured by Astex Co., Ltd.
The specific volume calculation method is
Specific volume = volume of one loaf after firing (cm 3 ) / dough weight after firing (g).
〔評価結果(70%中種法食パン)〕
製造日から3日後の酵素含有油中水型油脂組成物A〜Jを用いて食パン生地を作製し、焼成した食パンの評価を行った。評価結果は表6〜8のとおりである。
[Evaluation results (70% medium-sized method bread)]
A bread dough was prepared using the enzyme-containing water-in-oil type oil composition A to J three days after the production date, and the baked bread was evaluated. The evaluation results are as shown in Tables 6-8.
〔製パン評価(LLあんぱん)〕
酵素含有油中水型乳化油脂組成物K〜Nを用いて表9の配合と製法のとおりの穀粉含有生地であるLLあんぱん生地と穀粉含有食品であるLLあんぱんを得た。表中の穀粉%は、穀粉100に対するその他の材料の割合を示している。油中水型乳化油脂組成物は製造日から3日後のものを使用した。
[Bread making evaluation (LL anpan)]
Using the enzyme-containing water-in-oil emulsified oil / fat compositions K to N, LL protein dough, which is a flour-containing dough, and LL protein, which is a flour-containing food, were obtained as shown in Table 9. The flour% in the table indicates the ratio of other materials to flour 100. The water-in-oil emulsified oil / fat composition was used after 3 days from the date of manufacture.
イースト(オリエンタル酵母(株)製、商品名:レギュラーイースト)
パネトーネ種((株)パネックス製、商品名:パネトーネ種)
クレムドルヴァン(オリエンタル酵母(株)製、商品名:クレム・ドゥ・ルヴァン)
マーガリン(日清オイリオグループ(株)製、日清ロイヤルシャープ210FB)
Yeast (Oriental Yeast Co., Ltd., trade name: regular yeast)
Panettone seed (made by Panex Co., Ltd., trade name: Panettone seed)
Clem Dorvan (Oriental Yeast Co., Ltd., trade name: Clem de Leven)
Margarine (Nisshin Oillio Group, Nisshin Royal Sharp 210FB)
〔評価方法(LLあんぱん)〕
焼成したパンについて、各項目を評価し、以下の評点を付けた。
(食感評価)
パンを食して官能評価を実施した。
非常に良好:◎
良好 :○
通常程度 :△
不良 :×
(老化評価)
パンを食して官能評価を実施した。
焼成から72時間後でも老化は認められなかった:◎
焼成48時間後には老化が認められず、72時間後に老化が認められた:○
焼成24時間後には老化が認められず、48時間後に老化が認められた:△
焼成24時間に老化が認められた:×
[Evaluation method (LL anpan)]
Each item was evaluated about the baked bread, and the following scores were given.
(Eating texture evaluation)
The sensory evaluation was carried out by eating bread.
Very good: ◎
Good: ○
Normal grade: △
Defect: ×
(Aging evaluation)
The sensory evaluation was carried out by eating bread.
Aging was not observed even after 72 hours from firing:
No aging was observed after 48 hours of baking, and aging was observed after 72 hours:
No aging was observed after 24 hours of baking, and aging was observed after 48 hours: Δ
Aging was observed at 24 hours after firing: ×
〔製パン評価(LLあんぱん)〕
製造日から3日後の酵素含有油中水型乳化油脂組成物K〜Nを用いてLLあんぱん生地を作製し、焼成したLLあんぱんの評価を行った。評価結果は表10のとおりである。
[Bread making evaluation (LL anpan)]
An LL anpan dough was prepared using the enzyme-containing water-in-oil emulsified oil / fat compositions K to N three days after the production date, and the baked LL anpan was evaluated. The evaluation results are as shown in Table 10.
〔酵素含有油中水型乳化油脂組成物の保管テスト〕
酵素含有油中水型乳化油脂組成物A、E、Kの保管テストを行った。酵素含有油中水型乳化油脂組成物は5℃で保管し、1ヶ月毎にサンプリングして酵素含有油中水型乳化油脂組成物中のαアミラーゼ酵素活性を測定した。評価結果は表11のとおりであった。
[Storage test of enzyme-containing water-in-oil emulsified oil / fat composition]
The storage test of the enzyme-containing water-in-oil emulsified oil / fat compositions A, E, and K was performed. The enzyme-containing water-in-oil emulsified fat composition was stored at 5 ° C., sampled every month, and the α-amylase enzyme activity in the enzyme-containing water-in-oil emulsified fat composition was measured. The evaluation results are shown in Table 11.
残存率:酵素含有油中水型乳化油脂組成物製造3日後のαアミラーゼ1g中の酵素活性(単位)を100とした時のαアミラーゼ酵素活性の残存割合。下記の計算方法で算出した。
残存率(%)=保存後の酵素活性(単位)/製造3日後の酵素活性(単位)×100
Residual ratio: Remaining ratio of α-amylase enzyme activity when the enzyme activity (unit) in 1 g of α-amylase 3 days after production of the enzyme-containing water-in-oil emulsified oil / fat composition is 100. It was calculated by the following calculation method.
Residual rate (%) = Enzyme activity after storage (unit) / Enzyme activity after 3 days of manufacture (unit) × 100
〔酵素含有油中水型乳化油脂組成物保管後の製パンテスト〕
酵素含有油中水型乳化油脂組成物A及びEを3ヶ月間5℃で保管した後に、表5の70%中種法食パンの配合と製法のとおりの穀粉含有生地である食パン生地と穀粉含有食品である食パンを得た。
[Breadmaking test after storage of enzyme-containing water-in-oil emulsified oil / fat composition]
After storing the enzyme-containing water-in-oil emulsified oil / fat compositions A and E at 5 ° C. for 3 months, the bread-containing dough and the flour-containing dough are the flour-containing dough according to the composition and production method of the 70% medium seed method bread shown in Table 5 Bread, which is food, was obtained.
〔評価方法〕
前述の70%中種法食パンと同様の評価方法で評価した。
〔Evaluation method〕
Evaluation was carried out by the same evaluation method as that for the aforementioned 70% medium-sized bread.
製造日から5℃で3ヶ月保管した酵素含有油中水型乳化油脂組成物A(比較例4)及びE(実施例15)を用いて食パン生地を作製し、焼成した食パンの評価を行った。評価結果は表12のとおりである。
Bread dough was prepared using the enzyme-containing water-in-oil emulsified oil / fat compositions A (Comparative Example 4) and E (Example 15) stored at 5 ° C. for 3 months from the date of manufacture, and the baked bread was evaluated. . The evaluation results are shown in Table 12.
酵素含有油中水型乳化油脂組成物に澱粉及び澱粉加水分解物が含まれている比較例4は保管後に酵素活性が低下し、食パンへ食感、ボリューム、老化防止の効果が弱まったことが認められた。
酵素含有油中水型乳化油脂組成物に澱粉及び澱粉加水分解物が含まれていない実施例15は3ヶ月保管した後でも食パンへの食感、ボリューム、老化防止の効果は変化しなかった。
In Comparative Example 4 in which starch and starch hydrolyzate are contained in the enzyme-containing water-in-oil emulsified oil / fat composition, the enzyme activity decreases after storage, and the texture, volume, and anti-aging effects are weakened to bread. Admitted.
In Example 15 in which the enzyme-containing water-in-oil type emulsified oil / fat composition did not contain starch and starch hydrolyzate, the texture, volume and anti-aging effects on the bread did not change even after storage for 3 months.
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JP6080151B2 (en) * | 2012-06-21 | 2017-02-15 | 株式会社Adeka | Dough |
HUE042121T2 (en) | 2014-02-20 | 2019-06-28 | Csm Bakery Solutions Europe Holding B V | Enzyme-containing solid bakery emulsion |
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JP6430753B2 (en) * | 2014-09-09 | 2018-11-28 | 日清オイリオグループ株式会社 | Oil and fat composition, confectionery bread containing the oil and fat composition |
JP7017288B2 (en) * | 2017-09-20 | 2022-02-08 | 日清オイリオグループ株式会社 | Bakery dough and bakery food |
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JP7160071B2 (en) * | 2020-08-17 | 2022-10-25 | 日油株式会社 | Bread-making oil and fat composition and bread-making flour dough |
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KR102402159B1 (en) | 2019-10-30 | 2022-05-27 | 주식회사 삼양사 | Fat composition for food comprising enzyme and method for preparing the same |
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