JP2021029119A - Quality improvement agent for breads, manufacturing method of breads, and quality improvement method of breads - Google Patents

Abstract

PROBLEM TO BE SOLVED: To effectively prevent caving and bending even when using wheat flour having a low or weak protein content, increasing the amount of water added, increasing the amount of fats and oils to make a rich mixture, or using a water roux. To provide a quality improver for breads, a method for producing breads, and a method for improving the quality of breads, which can obtain breads having excellent volume and appearance and good texture. A quality improving agent for breads containing α-glucosyltransferase and hemicellulase, and a method for producing breads and a method for improving the quality of breads using the quality improving agent for breads. [Selection diagram] None

Description

The present invention relates to a quality improver for breads, a method for producing breads, and a method for improving the quality of breads.

Due to the diversification of consumer lifestyles, consumer demand for bread is on the rise, and the level of quality required is also increasing. For example, in bread, there is a growing demand for bread that has a soft texture and a moist, melt-in-the-mouth texture that further enhances the texture. Various studies have been conducted such as changing, increasing the amount of water added in the manufacturing process, increasing the amount of fats and oils to be mixed in the dough, and using hot water.

On the other hand, if a soft and good texture is required, there is a problem that the volume of breads is lowered, caving, and the waist are easily bent. Therefore, it is difficult to produce breads having excellent softness and texture while suppressing a decrease in volume, caving, and bending of the waist.

So far, various studies have been conducted to improve the quality of breads.
For example, in bread making using domestic flour as a raw material, technology for improving mechanical resistance, volume increase, texture, etc., and obtaining excellent quality comparable to products using foreign wheat strong flour. As a technique for adding gluten, a water-soluble thickener, hemicellulase, α-amylase and vitamin C to raw materials (see, for example, Patent Document 1), a technique for preventing volume reduction of refrigerated dough and a technique for preventing loafing As a technology combining glucose oxidase, gluten, emulsifier and antioxidant (see, for example, Patent Document 2), in large-scale bread making using a machine, excellent mechanical resistance, good flavor, and suppressed aging. As a technique for producing bread, a technique for adding α-amylase and hemicellulase to bread dough with a fraction containing gluazine as a main component of wheat protein (see, for example, Patent Document 3), volume and texture have been improved. As a technique for producing breads, a technique using at least one proteolytic enzyme selected from the group consisting of glutaminase and exopeptidase (see, for example, Patent Document 4), and the cohesiveness of bread and other flour-swelled foods. As a technique for reducing the amount, a technique using branching enzyme as an active ingredient (see, for example, Patent Document 5) has been proposed.

However, the current situation is that a technique for reducing the occurrence of caving and bending, having excellent volume and appearance, and sufficiently satisfying the high-level texture required in recent years has not yet been provided.

Therefore, even if you use wheat flour with a low protein content, increase the amount of water added, increase the amount of fats and oils to make a rich mixture, or use hot water, you can effectively prevent caving and crookedness. There is a strong demand for the rapid development of new technologies that can produce breads with excellent volume and appearance and good texture.

Japanese Unexamined Patent Publication No. 2003-102368 Japanese Unexamined Patent Publication No. 10-33109 Japanese Unexamined Patent Publication No. 2003-116451 JP-A-2017-143746 International Publication No. 2015/152020

An object of the present invention is to meet such a demand, break through the current situation, solve the above-mentioned problems in the past, and achieve the following objects. That is, the present invention is effective in caving and bending even when using wheat flour having a low or weak protein content, increasing the amount of water added, increasing the amount of fats and oils to make a rich mixture, or using hot water. The purpose of the present invention is to provide a quality improver for breads, a method for producing breads, and a method for improving the quality of breads, which can prevent breads from being prevented from occurring, and which can obtain breads having excellent volume and appearance and good texture. To do.

As a result of diligent studies to achieve the above object, the present inventors have added and blended α-glucosyltransferase and hemicellulase during the production of breads to use wheat flour having a low or weak protein content. Even if you increase the amount of water added, increase the amount of fats and oils to make a rich mixture, or use hot water, you can effectively prevent caving and bending, and the volume and appearance are excellent, and the texture is also good. It was found that good breads can be obtained.

The present invention is based on the above-mentioned findings of the present inventors, and the means for solving the above-mentioned problems are as follows. That is,
<1> A quality improver for breads, which comprises α-glucosyltransferase and hemicellulase.
<2> The quality improver for breads according to <1>, which is used in α-glucosyltransferase 100 to 6,000 U and hemicellulase 0.1 to 50 U with respect to 100 g of a flour raw material mainly composed of wheat flour. ..
<3> The quality improver for breads according to <1>, which is used in α-glucosyl transferase 20 to 1,000 ppm and hemicellulase 0.5 to 500 ppm with respect to a flour raw material mainly composed of wheat flour.
<4> Any of the above <1> to <3>, which further contains a branched dextrin, and the branched dextrin is used in an amount of 0.01 to 1.0 g with respect to 100 g of a flour raw material mainly composed of wheat flour. It is a quality improver for breads described in.
<5> The milk protein or its hydrolyzate is further contained, and the milk protein or its hydrolyzate is used in an amount of 0.01 to 1.0 g with respect to 100 g of a flour raw material mainly composed of wheat flour. > To <4>, the quality improver for breads.
<6> The above-mentioned <1> to <5>, which further contains α-amylase and the α-amylase is used at 0.5 to 30 U with respect to 100 g of a flour raw material mainly composed of wheat flour. It is a quality improver for breads.
<7> Any of the above <1> to <6>, which further contains ascorbic acid or a salt thereof, and the ascorbic acid or a salt thereof is used at 5 to 100 ppm with respect to a flour raw material mainly composed of wheat flour. The described quality improver for breads.
<8> Further, it contains one or more thickening polysaccharides selected from the group consisting of xanthan gum, guagam, pectin and alginate ester, and the thickening polysaccharide is based on 100 g of a flour raw material mainly composed of wheat flour. The quality improver for breads according to any one of <1> to <7>, which is used in an amount of 0.05 to 2.0 mg.
<9> A method for producing breads, which comprises using the quality improver for breads according to any one of <1> to <8>.
<10> A method for improving the quality of breads, which comprises using the quality improving agent for breads according to any one of <1> to <8>.

According to the present invention, the above-mentioned problems in the past can be solved, and wheat flour having a low or weak protein content can be used, the amount of water added can be increased, the amount of fats and oils can be increased to make a rich mixture, and the water roux can be used. Even when used, a quality improver for breads, a method for producing breads, and breads that can effectively prevent caving and bending of the waist and provide breads with excellent volume and appearance and a good texture. Quality improvement method can be provided.

(Quality improver for breads)
The quality improver for breads of the present invention contains at least α-glucosyltransferase and hemicellulase, and further contains other components as necessary.

<Breads>
The breads in the present invention are not particularly limited and may be appropriately selected. For example, breads (square type, mountain type, one roof, etc.), roll breads, koppe breads, Chinese steamed buns, cooked breads, sweet breads, steamed breads, bagels, etc. Can be mentioned. Among them, bread is particularly preferable.

<α-Glucosyl transferase>
The α-glucosyl transferase is an enzyme that transfers a part of 1,4-α-glucan to another part of a hydrocarbon such as glucose or 1,4-α-D-glucan.
The α-glucosyltransferase is not particularly limited as long as it can be used for food and drink (grade), and can be appropriately selected. However, the α-glucosyltransferase described in International Publication No. 2012/105532 (International Publication No. 2012/105532). Malttriosyltransferase), the blanching enzyme described in International Publication No. 2015/152020, and the like are preferable. As the α-glucosyltransferase, a commercially available product can be used as appropriate.
The content of the α-glucosyltransferase in the quality improver for breads is not particularly limited and may be appropriately selected depending on the amount used, the activity and the like.

<Hemicellulase>
The hemicellulase is not particularly limited as long as it can be used for food and drink (grade), and can be appropriately selected. For example, hemicellulase derived from microorganisms such as Aspergius and Trichoderma, barley and wheat. Examples include grain-derived hemicellulase. These may be used alone or in combination of two or more.
The hemicellulase is, for example, "Amano" 90 of Amano Enzyme Co., Ltd., Sucrase X of Mitsubishi Chemical Foods Co., Ltd., Bakezyme HS2000 of DSM Japan Co., Ltd. Commercially available products such as Pentopan 500 BG of the same company can be used as appropriate.
The content of the hemicellulase in the quality improver for breads is not particularly limited and may be appropriately selected depending on the amount used, the activity and the like.

<Other ingredients>
The other components are not particularly limited and may be appropriately selected as long as the effects of the present invention are not impaired. For example, branched dextrin; milk protein or a hydrolyzate thereof; α-amylase; ascorbic acid or its own. Salts; one or more thickening polysaccharides selected from the group consisting of xanthan gum, guagam, pectin and alginate esters; food materials such as flour, gluten, cornstarch; ingredients used in the production of breads and the like. These may be used alone or in combination of two or more.
Among these, when used in combination with the α-glucosyl transferase and hemicellulase, branched dextrin, for further improvement of workability during bread production, prevention of bread caving and waist bending, appearance, texture, etc. It is preferable to contain milk protein or a hydrolyzate thereof.
In addition, it is preferable to contain α-amylase in order to further improve the workability during the production of bread, the volume and appearance of bread, and the texture.
In addition, one or more thickening polysaccharides, ascorbic acid or salts thereof selected from the group consisting of xanthan gum, guar gum, pectin and alginate ester are used to prevent caving and bending of breads and further improve volume and appearance. It is preferable to include it.
The content of the other components in the quality improver for breads is not particularly limited and may be appropriately selected.

<< Branched dextrin >>
The branched dextrin is not particularly limited as long as it is a dextrin having a branched structure, and can be appropriately selected. Examples thereof include isomaltodextrin. These may be used alone or in combination of two or more.
Among these, isomaltodextrin is preferable in that it prevents caving and bending of breads, and further improves volume, appearance, and texture.
The isomaltodextrin is composed only of α-bonded glucose, has many branches as compared with the raw material starch and general dextrin, and is a kind of multi-branched α-glucan. It has higher solubility in water and lower viscosity than maltodextrin with a similar DE value.
As the branched dextrin, a commercially available product can be appropriately used. For example, as a commercially available product of isomaltodextrin, "Fiberlixa" manufactured by Hayashibara Co., Ltd. can be mentioned. The fiber lixa has a weight average molecular weight of about 5,000 and a number average molecular weight of about 2,500. It contains components having a glucose polymerization degree of 1 to about 62, an average degree of polymerization of 30, and a glucose equivalent (DE) of about 7.
The content of the branched dextrin in the quality improver for breads is not particularly limited and may be appropriately selected depending on the amount used and the like.

<< Milk protein or its hydrolyzate >>
The milk protein is not particularly limited as long as it is a milk-derived protein and can be appropriately selected. Examples thereof include whey protein (which mainly contains lactoglobulin and lactalbumin) and casein.
The hydrolyzate (peptide) of the milk protein is not particularly limited as long as it is obtained by decomposing the milk protein with an enzyme or the like, and can be appropriately selected.
The milk protein or its hydrolyzate may be used alone or in combination of two or more.
Among these, whey protein or a hydrolyzate thereof is preferable in terms of preventing caving and bending of breads and further improving texture and taste.
As the milk protein or a hydrolyzate thereof, a commercially available product can be appropriately used.
The content of the milk protein or its hydrolyzate in the quality improver for breads is not particularly limited and may be appropriately selected depending on the amount used and the like.

<< α-Amylase >>
The α-amylase is not particularly limited as long as it can be used for food and drink (grade), and can be appropriately selected. For example, Bacillus subtilis of the genus Bacillus such as Aspergillus oryzae. (Bacillus subtillis), Bacillus amyloliquefaciens, Bacillus licheniformis, etc. Bacillus genus, Streptomyces (Streptomyces) Examples include α-amylase derived from grains. These may be used alone or in combination of two or more.
The α-amylase is, for example, Sumiteam AS of Shin Nihon Kagaku Kogyo Co., Ltd., Cokulase of Mitsubishi Chemical Foods Co., Ltd., Novozyme 10000 BG, Novozyme 3D BG, Bakezyme P500 of DSM Japan Co., Ltd. Commercially available products such as AN301 can be used as appropriate.
The content of the α-amylase in the quality improver for breads is not particularly limited and may be appropriately selected depending on the amount used, the activity and the like.

<< Ascorbic acid or its salt >>
The ascorbic acid or a salt thereof is not particularly limited as long as it can be used for food and drink (grade), and a commercially available product can be appropriately selected.
The salt is not particularly limited and may be appropriately selected. Examples thereof include salts with alkali metals such as sodium and potassium, and salts with alkaline earth metals such as calcium and magnesium. As the salt, one kind of salt may be used, or two or more kinds of salts may be used in combination.
The content of the ascorbic acid or a salt thereof in the quality improver for breads is not particularly limited and may be appropriately selected depending on the amount used and the like.

<< One or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, pectin and alginate ester >>
The one or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, pectin and alginate ester are not particularly limited as long as they can be used for food and drink (grade), and commercially available products are appropriately used. You can choose.
The total content of one or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, pectin and alginate ester in the bread quality improver is not particularly limited and depends on the amount used and the like. Can be selected as appropriate.

<Aspect>
The quality improver for breads may include the α-glucosyltransferase, the hemicellulase, and, if necessary, the other components in the same packaging material, or one of the above components. One or more of them may be put into separate packaging materials, and each component may be mixed and added to the flour raw material at the time of use, or each component may be added to the flour raw material.

<Usage>
The amount of the quality improver for breads used is not particularly limited and can be appropriately selected according to the amount of each component to be used, which will be described later. For example, a flour raw material mainly composed of wheat flour (hereinafter, simply "" It may be referred to as “flour raw material”) in the range of 0.1 to 5% by mass.

<< α-Glucosyltransferase >>
The amount of the α-glucosyl transferase used is not particularly limited and may be appropriately selected, but it may be selected as appropriate with respect to 100 g of a flour raw material mainly composed of wheat flour (hereinafter, may be simply referred to as “flour raw material”). , Usually in the range of 100 to 6,000 U (“U” represents an active unit (unit); the same applies hereinafter), preferably in the range of 200 to 4,000 U, and more preferably in the range of 400 to 2,000 U. If the amount of α-glucosyltransferase used is less than 100 U, a sufficient addition effect, particularly a synergistic effect with other components such as hemicellulase may not be obtained, and if it exceeds 6,000 U, caving of breads may not be obtained. The effect of preventing bending of the waist may be reduced, and the appearance and texture may be adversely affected.

In the present invention, the definition of the active unit of α-glucosyltransferase is that the amount of enzyme that produces 1 μmol of glucose in 2.5 mL of the reaction solution per minute under the following conditions is 1 U.
-Conditions-
Add 0.5 mL of the enzyme solution to 2 mL of 10 mmol / L MES buffer (pH 6.5) containing 1% maltotetraose and leave at 40 ° C. for 60 minutes. After being left to stand, it is heated in a boiling water bath for 5 minutes and then cooled in running water to quantify the glucose produced.

The amount of the α-glucosyltransferase is usually in the range of 20 to 1,000 ppm, preferably in the range of 50 to 500 ppm, with respect to the flour raw material, although it varies depending on the specific activity and the like. When the amount of α-glucosyltransferase is within the above range, it is advantageous in that caving and bending of breads are effectively prevented, and the volume, appearance and texture of breads are further improved.

<< Hemicellulase >>
The amount of the hemicellulase to be used is not particularly limited and may be appropriately selected, but is usually in the range of 0.1 to 50 U, preferably in the range of 1 to 40 U, and preferably in the range of 2 to 40 U with respect to 100 g of the flour raw material. The range of 30U is more preferable. If the amount of hemicellulase used is less than 0.1 U, a sufficient addition effect, particularly a synergistic effect with other components such as α-glucosyltransferase may not be obtained, and if it exceeds 50 U, caving of breads may not be obtained. The effect of preventing bending of the waist may be reduced, and the appearance and texture may be adversely affected.

In the present invention, the active unit of the hemicellulase is defined as xylan hydrolyzed at 30 ° C. for 1 minute under standard conditions (xylan 1% by mass, 100 mM sodium acetate buffer, pH 5.0) to obtain 1 g of xylose. The enzyme activity at the time of production is 1 unit (U).

Further, although it varies depending on the specific activity and the like, the amount of the hemicellulase is usually in the range of 0.5 to 500 ppm, preferably in the range of 1 to 300 ppm with respect to the flour raw material. When the amount of hemicellulase is within the above range, it is advantageous in that caving and bending of the bread are effectively prevented, and the volume, appearance and texture of the bread are further improved.

<< Branched dextrin >>
The amount of the branched dextrin to be used is not particularly limited and may be appropriately selected, but is preferably in the range of 0.01 to 1.0 g with respect to 100 g of the flour raw material, and is preferably 0.05 to. The range of 0.5 g is more preferable. When the amount used is within a preferable range, it is advantageous in that caving and bending of the bread are effectively prevented, and the volume, appearance and texture of the bread are further improved.

<< Milk protein or its hydrolyzate >>
The amount to be used when the milk protein or its hydrolyzate is used is not particularly limited and may be appropriately selected, but is preferably in the range of 0.01 to 1.0 g with respect to 100 g of the flour raw material. The range of 0.05 to 0.5 g is more preferable. When the amount used is within a preferable range, it is advantageous in that caving and bending of the bread are effectively prevented, and the volume, appearance and texture of the bread are further improved.

<< α-Amylase >>
The amount of α-amylase to be used is not particularly limited and may be appropriately selected, but is preferably in the range of 0.5 to 30 U and preferably in the range of 2 to 20 U with respect to 100 g of the flour raw material. More preferred. When the amount used is within a preferable range, it is advantageous in that caving and bending of the bread are effectively prevented, and the volume, appearance and texture of the bread are further improved.

In the present invention, the definition of the active unit of α-amylase is that starch is used as a substrate and reacted at pH 5.0 and 30 ° C. for 25 minutes and then colored with iodine, and the conversion rate of soluble starch at absorbance (620 nm). The amount of enzyme, which is 1.0 g per hour, is 1 U.

<< Ascorbic acid or its salt >>
The amount of ascorbic acid or a salt thereof to be used is not particularly limited and may be appropriately selected, but is preferably in the range of 5 to 100 ppm, more preferably in the range of 10 to 30 ppm with respect to the flour raw material. preferable. When the amount used is within a preferable range, it is advantageous in that caving and bending of the bread are effectively prevented, and the volume, appearance and texture of the bread are further improved.

<< One or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, pectin and alginate ester >>
When one or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, pectin and alginate ester are used, the total amount used is not particularly limited and may be appropriately selected, but wheat flour is used. The range of 0.05 to 2.0 mg is preferable, and the range of 0.1 to 1.0 mg is more preferable with respect to 100 g of the main flour raw material. When the amount used is within a preferable range, it is advantageous in that caving and bending of the bread are effectively prevented, and the volume, appearance and texture of the bread are further improved.

<Flour raw material mainly made of wheat flour>
The flour raw material mainly containing wheat flour mainly contains wheat flour such as strong flour, semi-strong flour, medium-strength flour, and durum flour, and may be a combination of these various flours. Further, whole grain flour may be used as the wheat flour, but in this case, the wheat bran portion contained in the whole grain flour is converted as bran. In addition to wheat flour, the flour may contain barley flour, rye flour, rye flour, buckwheat flour, rice flour, and oats flour.

(Bread manufacturing method)
In the method for producing breads of the present invention, at least the quality improver for breads of the present invention is used in the process of producing breads, and other components are further used as necessary.

The method for producing breads of the present invention is not particularly limited as long as the quality improver for breads of the present invention is used, and a known method can be appropriately selected. For example, a flour raw material mainly composed of wheat flour is mainly used. As raw materials, water, yeast, milk, eggs, fats and oils, salts, sugars and other other raw materials, and the quality improver for breads of the present invention are added and kneaded, and the obtained dough is prepared by a normal procedure. Examples include methods of fermentation, molding, and baking.

The type of bread making method is not particularly limited and may be appropriately selected. Examples thereof include a medium seed manufacturing method, a straight manufacturing method, a hot water roux manufacturing method, and a refrigerated or frozen dough manufacturing method.
In the case of the middle seed production method, the quality improver for breads may be used in the middle seed step, in the main kneading step, or in both steps.

The amount of the quality improver for breads of the present invention used in the method for producing breads is not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. The amount can be the amount described in the <Usage amount> item of (Quality improver for breads).

Further, in the method for producing breads, those usually used for producing breads, for example, various fermented species such as sour, panelone, and levin; yeast food; sugar, glucose, lactose, converted sugar, water candy, etc. Sugars such as malt sugar and lactose; eggs or egg flour; dairy products such as defatted milk powder, whole fat powder milk, cheese powder, yogurt powder, whey powder; fats and oils such as shortening, butter, margarine and other animal and vegetable oils; emulsifiers; swelling Agents; thickeners; sweeteners; fragrances; colorants; cysteine or salts thereof; inorganic salts such as salt; enzymes such as glucosidase, glucose oxidase, lipase; dietary fiber can be appropriately used.

(How to improve the quality of bread)
In the bread quality improving method of the present invention, at least the bread quality improving agent of the present invention is used in the bread manufacturing process, and other components are further used as necessary.
The method for improving the quality of breads can be carried out in the same manner as the method for producing breads of the present invention described above.

According to the quality improver for breads, the method for producing breads, and the method for maintaining the quality of breads of the present invention, wheat flour having a low or weak protein content is used, the amount of water added is increased, or the amount of fats and oils is increased. Even if a rich composition or the use of hot water is used, it is possible to effectively prevent caving and bending of the waist, and it is possible to obtain breads having excellent volume and appearance and a good texture.

Hereinafter, the present invention will be described with reference to Examples, Comparative Examples, and Test Examples, but the present invention is not limited thereto.

(Examples 1 to 4, Comparative Examples 1 to 3: Production of quality improver for breads)
The quality improvers for breads of Controls, Examples 1 to 4 and Comparative Examples 1 to 3 were produced by the formulation shown in Table 1-1 below. The amount of the food material (cornstarch) of each bread quality improver was adjusted as appropriate so that the total amount was 1.0 g.
The details of the components used are as follows.
-Α-Glucosyl transferase: Product name "Amano L", manufactured by Amano Enzyme Co., Ltd.-Hemicellulase: Product name "Bakezyme BXP500", manufactured by DSM Japan Co., Ltd.-Dairy protein or its hydrolyzate: "Whey peptide" (Product name "W800"), manufactured by Morinaga Milk Industry Co., Ltd. ・ Branched dextrin: "isomalt dextrin" (product name "Fiberlixa", manufactured by Hayashihara Co., Ltd.)
-Α-Amylase: Product name "Biozyme A", manufactured by Amano Enzyme Co., Ltd.

(Test Example 1: Manufacture of bread by the water roux method)
Bread was produced according to the following formulation and process using the above-mentioned Examples 1 to 4, Comparative Examples 1 to 3 or the control quality improver for breads.
<Mixing>
Medium-sized book kneading
・ Strong flour 70.0 parts by mass 10.0 parts by mass ・ Raw yeast 2.0 parts by mass −
・ Quality improver for breads − 1.0 part by mass ・ L-ascorbic acid 20 ppm −
-Emulsifier 0.25 parts by mass-
-Salt-1.5 parts by mass-Sugar-6.0 parts by mass-Defatted milk powder-2.0 parts by mass-Fat (shortening) -6.0 parts by mass-Water roux-42.0 parts by mass (composition of water roux) Wheat flour: boiling water: sugar = 20:20: 2 (mass ratio).)
・ Water 40.0 parts by mass 12.0 parts by mass
<Process>
Medium-sized book kneading
・ Mixing Low speed 2 minutes Medium speed 2 minutes Low speed 2 minutes Medium speed 4 minutes High speed 1 minute
(Fat and oil) Medium speed 3 minutes High speed 2 minutes ・ Kneading temperature 24 ℃ 27 ℃
・ Fermentation conditions 4 hours, 28 ℃ 15 minutes, 28 ℃
・ Divided weight − 220g × 6
・ Bench time -17 minutes ・ Molding method − U-shaped packing ・ Hoiro condition -40 minutes, 35 ℃ (humidity: 85%)
-Baking conditions-210 ° C, 40 minutes

<Evaluation>
The appearance (balance of shape) and texture (softness and melting in the mouth) of the produced bread were evaluated by 10 people according to the following evaluation criteria. The average score of the obtained results is shown in Table 1-2 below.

-Appearance (balance of shape)-
A: There are few large dents (caving) on the side, depression on the top, and small bending of the waist.
B: Large side dents (caving), top surface depression, and waist folds are slightly small.
C: Large side dents (caving), top surface depression, and waist folds are slightly large.
D: Large side dents (caving), top surface depression, and large waist folds.

-Texture (softness and melting in the mouth)-
5 points: Very soft texture and good melting in the mouth.
4 points: Soft texture and good melting in the mouth.
3 points: Slightly soft texture and slightly good melting in the mouth.
2 points: There is a slightly playing texture or a slight fluttering.
1 point: There is a texture with playing or fluttering.

※ 表１−２中の「ｐｐｍ」は、小麦粉を主体とする穀粉原料に対する値を示す（下記の表２〜４における「ｐｐｍ」も同様）。

* “Ppm” in Table 1-2 indicates the value for flour raw materials mainly composed of wheat flour (the same applies to “ppm” in Tables 2 to 4 below).

As shown in Table 1-2, when the preparations of Examples 1 to 4 which are examples of the preparations of the present invention are used, caving and waist bending are effectively prevented even by the water roux method, and the volume and appearance are increased. It was confirmed that a bread with excellent texture and good texture can be obtained.

(Test Example 2: Manufacture of bread by the water roux method)
<Manufacturing of quality improver for breads>
The quality improver for breads of Control and Test Examples 2-1 to 2-6 was produced by the formulation shown in Table 2 below. The amount of the food material (wheat flour) of each bread quality improver was adjusted as appropriate so that the total amount was 1.0 g.
The details of the components used are the same as those used in Examples 1 to 4 and Comparative Examples 1 to 3.

<Manufacturing bread>
Bread was produced in the same manner as in the compounding and process of Test Example 1 except that the quality improver for breads of Test Examples 2-1 to 2-6 or the control produced above was used. In addition, the appearance and texture of the produced bread were evaluated according to the same evaluation criteria as in Test Example 1. The results obtained are shown in Table 2 below.

As shown in Table 2, even when the blending amount of α-glucosyl lance ferlase or hemicellulase is changed, the remarkable effect of the present invention is exhibited, caving and waist bending are effectively prevented, and the volume and appearance are excellent. It was also confirmed that bread with a good texture could be obtained.

(Test Example 3: Manufacture of rich bread)
<Manufacturing of quality improver for breads>
The quality improver for breads of Control and Test Examples 3-1 to 3-3 was produced by the formulation shown in Table 3 below. The amount of the food material (cornstarch: wheat flour = 1: 1 (mass ratio)) was appropriately changed for each bread quality improver, and the total amount was adjusted to 1.0 g or 1.5 g.
The details of the components used are the same as those used in Examples 1 to 4 and Comparative Examples 1 to 3.

<Manufacturing of rich-blended bread>
Using the above Test Examples 3-1 to 3-3 or a control quality improver for breads, a rich blended bread was produced according to the following formulas and steps. In addition, the appearance and texture of the produced rich-blended bread were evaluated according to the same evaluation criteria as in Test Example 1. The results obtained are shown in Table 3 below.
<Mixing>
・ Flour 100.0 parts by mass ・ Yeast 2.3 parts by mass ・ Quality improver for breads 1.0 part by mass (Test Examples 3-1 and 3-2) or 1.5 parts by mass (Test Example 3-3)
・ 0.25 parts by mass of emulsifier ・ 8.0 parts by mass of sugar ・ 4.0 parts by mass of honey ・ 1.5 parts by mass of salt ・ 2.0 parts by mass of skim milk powder ・ 8.0 parts by mass of butter ・ 15.0 parts by mass of fresh cream Part ・ 70.0 parts by mass of water <Process>
・ Mixing low speed 3 minutes Medium speed 6 minutes (oils and fats) Medium speed 3 minutes High speed 2 minutes ・ Kneading temperature 27 ℃
・ Floor time 60 minutes ・ Divided weight 220g x 6
・ Bench time 20 minutes ・ Hoiro condition 45 minutes, 35 ℃ (humidity: 85%)
-Baking conditions 200 ° C, 40 minutes

As shown in Table 3, it was confirmed that the effect of the present invention can be obtained even when the amount of milk protein or its hydrolyzate, branched dextrin, α-amylase, ascorbic acid or a salt thereof is changed. In particular, it was confirmed that even with a rich composition in which caving and waist bending are likely to occur, caving and waist bending are effectively prevented, and a bread having excellent volume and appearance and a good texture can be obtained.

(Test Example 4: Manufacture of rich-blended bread)
<Manufacturing of quality improver for breads>
The quality improver for breads of Control and Test Examples 4-1 to 4-4 was produced by the formulation shown in Table 4 below. The amount of the food material (cornstarch: wheat flour = 1: 1 (mass ratio)) was appropriately changed for each bread quality improver, and the total amount was adjusted to 1.0 g.
The details of the components used are the same as those used in Examples 1 to 4 and Comparative Examples 1 to 3.

<Manufacturing of rich-blended bread>
Rich blended bread was produced in the same manner as in Test Example 3 except that 1.0 part by mass of Test Example 4-1 to 4-4 or a control quality improver for bread was used. did. In addition, the appearance and texture of the produced rich-blended bread were evaluated according to the same evaluation criteria as in Test Example 1. The results obtained are shown in Table 4 below.

As shown in Table 4, it was confirmed that the effect of the present invention was further improved when a thickening polysaccharide (xanthan gum, guar gum, pectin and alginate ester) was further used in combination.

According to the quality improver for breads of the present invention, even if wheat flour having a low or weak protein content is used, the amount of water added is increased, the amount of fats and oils is increased to make a rich mixture, or hot water is used. , Caving and bending of the waist can be effectively prevented, and breads having excellent volume and appearance and good texture can be obtained. Therefore, the quality improver for breads of the present invention is an item of the above-mentioned Examples. It can be suitably used not only for the breads described in the above, but also for breads such as bread rolls, coppe breads, Chinese buns, cooked breads, sweet breads, steamed breads, and bagels.

Claims (10)

A quality improver for breads, which comprises α-glucosyltransferase and hemicellulase. The quality improver for breads according to claim 1, which is used in α-glucosyl transferase 100 to 6,000 U and hemicellulase 0.1 to 50 U with respect to 100 g of a flour raw material mainly composed of wheat flour. The quality improver for breads according to claim 1, which is used in an α-glucosyl transferase 20 to 1,000 ppm and a hemicellulase 0.5 to 500 ppm with respect to a flour raw material mainly composed of wheat flour. The breads according to any one of claims 1 to 3, further containing a branched dextrin, wherein the branched dextrin is used in an amount of 0.01 to 1.0 g with respect to 100 g of a flour raw material mainly composed of wheat flour. Quality improver. Claims 1 to 4 further contain a milk protein or a hydrolyzate thereof, and the milk protein or the hydrolyzate thereof is used in an amount of 0.01 to 1.0 g with respect to 100 g of a flour raw material mainly composed of wheat flour. The quality improver for breads described in any of them. The quality improvement for breads according to any one of claims 1 to 5, further containing α-amylase, wherein the α-amylase is used in 0.5 to 30 U with respect to 100 g of a flour raw material mainly composed of wheat flour. Agent. The bread quality according to any one of claims 1 to 6, further containing ascorbic acid or a salt thereof, wherein the ascorbic acid or a salt thereof is used at 5 to 100 ppm with respect to a flour raw material mainly composed of wheat flour. Improver. Further, it contains one or more thickening polysaccharides selected from the group consisting of xanthan gum, guagam, pectin and alginate ester, and the thickening polysaccharide is 0.05 with respect to 100 g of a flour raw material mainly composed of wheat flour. The quality improver for breads according to any one of claims 1 to 7, which is used in an amount of ~ 2.0 mg. A method for producing bread, which comprises using the quality improver for bread according to any one of claims 1 to 8. A method for improving the quality of breads, which comprises using the quality improving agent for breads according to any one of claims 1 to 8.