JP7289622B2 - Oil and fat composition and method for suppressing decrease in activity of glycolytic enzyme - Google Patents

Description

TECHNICAL FIELD The present invention relates to a fat composition containing a glycolytic enzyme and a milk protein, and a method for suppressing a decrease in the activity of the glycolytic enzyme by adding milk protein to the fat composition containing the glycolytic enzyme.

As one method for preventing aging and improving the quality of flour-containing foods, it is widely practiced to add enzymes such as amylase and protease during production of flour-containing dough. The enzyme is often used as an enzyme preparation processed into powder or granules in the same form as flour by adding starch, dextrin, etc. so that it can be easily dispersed in flour. Taking enzyme preparations for bread making as an example, most of the commercially available enzyme preparations are in the form of powders or granules, which are used by mixing them with flour. However, since the amount of the powdered or granular enzyme preparation used is very small relative to the grain flour, there is a problem that the enzyme preparation is not evenly distributed in the flour dough and is unevenly distributed. In addition, powders and granules are easy to scatter, may be inhaled by humans, and may be mixed with other products, and are not necessarily user-friendly.

As one of the measures to make such enzyme formulations easier to use at production sites, products have been developed in which enzymes are added to oil and fat compositions such as margarine and shortening, which are one of the raw materials for flour-containing dough. However, depending on the type of enzyme, some enzymes are susceptible to deactivation (decrease in enzyme activity) due to heat. If it is contained, there are problems such as the inactivation of the enzyme, and the effect of anti-aging of the flour-containing food cannot be obtained, and the quality of the flour-containing food is unstable. In addition, since enzymes are relatively expensive raw materials, increasing the amount of enzymes during production in consideration of the rate of enzyme deactivation not only increases the instability of the quality of flour-containing foods, but also increases raw material costs. There was also the problem of

As a method for maintaining the enzymatic activity in a fat composition, an enzymatic agent composition in which an enzyme finely divided to an average particle size of 0.5 to 10 μm is dispersed in fat in an amount of 0.05 to 50% by weight (Patent Document 1 ) and an enzyme-containing water-in-oil emulsified fat composition containing no starch or starch hydrolyzate (Patent Document 2). However, in the process of adding an enzyme to a fat and oil composition to produce margarine or shortening, a method for suppressing the deactivation of the enzyme by heating has not been investigated.

JP-A-09-322770 JP 2011-62086 A

An object of the present invention is to provide an oil-and-fat composition in which reduction in enzymatic activity due to heating is suppressed during the production of margarine or shortening containing a glycolytic enzyme. Another object of the present invention is to provide a method for suppressing a decrease in the activity of a saccharolytic enzyme due to heating during production by adding milk protein to a fat composition containing a saccharolytic enzyme.

The present inventors have made extensive studies to suppress the decrease in activity of the enzyme due to heating of the oil and fat composition containing the enzyme, and found that it is effective to include milk protein in the oil and fat composition. I have completed my invention. Specifically, the present invention provides the following.

(1) A fat composition containing a saccharolytic enzyme and a milk protein.
(2) The oil and fat composition according to (1), wherein the milk protein is a whey protein concentrate.
(3) The oil and fat composition according to (1) or (2), wherein the glycolytic enzyme is one or two selected from exomaltotetraohydrolase and hemicellulase.
(4) The oil and fat composition according to any one of (1) to (3), which is a water-in-oil emulsified oil and fat composition.
(5) A method for suppressing a decrease in activity of a saccharolytic enzyme due to heating during production by adding milk protein to a fat composition containing a saccharolytic enzyme.

INDUSTRIAL APPLICABILITY According to the present invention, there is provided an oil-and-fat composition in which reduction in enzymatic activity due to heating is suppressed during the production of margarine or shortening containing a glycolytic enzyme. Also provided is a method for suppressing a decrease in the activity of a saccharolytic enzyme due to heating during production by adding milk protein to a fat composition containing a saccharolytic enzyme.

[Oil composition]
The oil-and-fat composition of the present invention contains saccharolytic enzyme and milk protein and is supplied in the form of margarine or shortening used in producing bakery food dough. Here, the bakery food dough specifically includes bread dough, confectionery dough, and the like. The fat and oil composition of the present invention is preferably a fat and oil composition for confectionery and/or bread making.
The fat composition of the present invention is preferably a plastic fat composition. Moreover, the oil-fat composition of the present invention is preferably a water-in-oil emulsified oil-fat composition.

[Oil]
The fat and oil composition of the present invention contains fat and oil. The oils and fats used in the present invention are not particularly limited as long as they are edible oils and fats. For example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, hierucic acid rapeseed oil, canola oil, rice oil, sunflower oil, safflower oil, peanut oil, sesame oil, olive oil, cocoa butter, monkey Fat, beef tallow, lard, milk fat, various animal and vegetable oils such as fish oil. In addition, various processed oils and fats obtained by processing (hydrogenation, transesterification, fractionation, etc.) of one or more animal and vegetable oils selected from the above various animal and vegetable oils are used in the present invention. You may use it as fats and oils. Any of the above oils and fats may be used alone, or two or more kinds of oils and fats may be appropriately blended and used as a mixed oil.

[Saccharolytic enzyme]
The saccharolytic enzyme of the present invention is not particularly limited as long as it can be used for bread dough, confectionery dough, and the like, and saccharifying enzymes derived from animals, plants, and microorganisms such as molds and bacteria can be used. Specifically, the glycolytic enzyme of the present invention includes α-amylase, maltogenic α-amylase, maltooligosaccharide-producing α-amylase, β-amylase, exomaltotetraohydrolase, amyloglucosidase, pullulanase, hemicellulase, cellulase, One or two or more selected from pectinase and the like are included. The glycolytic enzyme of the present invention is preferably one or two selected from exomaltotetraohydrolase and hemicellulase, and more preferably exomaltotetraohydrolase.

The hemicellulase of the present invention is a general term for enzymes that hydrolyze hemicellulose (xylan, arabinoxylan, arabinan, mannan, galactan, xyloglucan, glucomannan, etc.) as a substrate.
Enzyme preparations can also be used when hemicellulases are used in the present invention. The hemicellulase enzyme activity (U) in 1 g of the hemicellulase enzyme preparation is preferably 1000 to 2500 U, more preferably 1300 to 2200 U, still more preferably 1500 to 2000 U. Commercially available hemicellulase enzyme preparations include, for example, hemicellulase "Amano" 90 manufactured by Amano Enzymes, Inc., and Pentopan manufactured by Novozymes Japan.

The enzymatic activity (U) of hemicellulase is defined as 1 U, which is the amount of enzyme that produces reducing sugars equivalent to 1 μmol of xylose per minute. The hemicellulase enzymatic activity (U) can be measured using Megazyme Xylazyme AX Tablets. Specifically, an enzymatic reaction is performed with a dyed xylan substrate in MES buffer (pH 6.0), and after stopping the reaction, the absorbance of the dyed fragments produced by enzymatic decomposition is measured. The hemicellulase enzymatic activity (U) in the emulsion is measured by the above method on the aqueous phase obtained by centrifuging after completely dissolving the oil phase at a product temperature of 45° C. or less.

The hemicellulase contained in 100 g of the oil and fat composition of the present invention preferably has an enzymatic activity of 15 to 2500 U, more preferably 25 to 2200 U, even more preferably 200 to 2000 U, and 250 U. ~1800U is most preferred. When the amount of hemicellulase added is within the above range, when the oil and fat composition of the present invention is used in bakery food dough, when hemicellulase acts on the bakery food dough, the change in physical properties of the bakery food dough is small. , can be handled in the same way as ordinary bakery food dough.

The exomaltotetraohydrolase of the present invention is a general term for enzymes that use starch as a substrate and hydrolyze α-1,4-D-glucoside bonds from non-reducing ends to glucose every four molecules.
Enzyme preparations can also be used when exomaltotetraohydrolase is used in the present invention. The enzymatic activity (U) of exomaltotetraohydrolase in 1 g of the exomaltotetraohydrolase enzyme preparation is preferably 10,000 to 25,000 U, more preferably 12,000 to 20,000 U, still more preferably 14, 000 to 18,000 U. Examples of commercially available exomaltotetraohydrolase enzyme preparations that can be used include POWERFresh3150 and POWERFresh4150 manufactured by Danisco, and Denabake EXTRA manufactured by Nagase ChemteX Corporation.

The enzymatic activity (U) of exomaltotetraohydrolase is defined as 1U, which is the amount of enzyme that produces 1 μmol of glucose per minute. The enzymatic activity (U) of exomaltotetraohydrolase can be measured according to the measurement method described in Reducing Sugar Assay 2nd Edition (written by Sakuzo Fukui, Gakkai Shuppan Center). Specifically, the enzymatic reaction is carried out with a maltopentaose substrate in a citrate buffer (pH 6.5), and after stopping the reaction, the amount of glucose produced by enzymatic decomposition is measured. In addition, the enzymatic activity (U) of exomaltotetraohydrolase in the emulsion was measured by the above method for the aqueous phase obtained by centrifuging after completely dissolving the oil phase at a product temperature of 60 ° C. or less. Measure.

The exomaltotetraohydrolase contained in 100 g of the oil and fat composition of the present invention preferably has an enzymatic activity of 100 to 50,000 U, more preferably 500 to 25,000 U, and even more preferably 1,000 to 10,000 U. Preferably, it is most preferably between 1200 and 5000U. When the amount of exomaltotetraohydrolase to be added is within the above range, when the fat and oil composition of the present invention is used in bakery food dough, when exomaltotetraohydrolase acts on the bakery food dough, bakery food is produced. There is little change in the physical properties of the dough, and it can be handled in the same way as ordinary bakery food dough.

[Milk protein]
The milk protein of the present invention is obtained by treating milk with an acid or the like to precipitate and separate it, and it can be used without particular limitation as long as it can be used in bread dough, confectionery dough, and the like. Specifically, the milk protein of the present invention includes one or more selected from casein and salts thereof, whey protein and concentrates thereof, lactalbumin, milk peptides and the like. The milk protein of the present invention is preferably a whey protein concentrate, more preferably a whey protein concentrate containing 75% or more of milk-derived protein. Here, the whey protein concentrate refers to a protein concentrate obtained by removing lactose from whey. As a commercially available milk protein, for example, Kyopro manufactured by Kyodo Dairy Co., Ltd. can be used.

The milk protein content in the fat and oil composition of the present invention is preferably 0.1 to 1.0% by mass, more preferably 0.15 to 0.7% by mass, still more preferably 0.2 to 0.7% by mass. 6% by weight, most preferably 0.2-0.5% by weight. When the milk protein content is within the above range, it is possible to obtain an oil and fat composition in which the decrease in enzyme activity due to heating is further suppressed.
In addition, the content of milk protein in the oil and fat composition of the present invention is preferably 0.002 to 10% by mass, more preferably 0.006 to 1.4% by mass, per enzyme activity (1000 U) of the glycolytic enzyme. , more preferably 0.02 to 0.6 mass %, still more preferably 0.04 to 0.4 mass %, most preferably 0.1 to 0.3 mass %. When the milk protein content relative to the enzymatic activity of the saccharolytic enzyme is within the above range, it is possible to obtain an oil and fat composition in which the decrease in enzymatic activity due to heating is suppressed.

[Other raw materials]
The oil-and-fat composition of the present invention may optionally contain water, salt, emulsifier, flavor, enzyme, sugar, taste component, thickener, and antioxidant as components other than saccharolytic enzyme, milk protein, and oil-and-fat. , a pigment, etc. may be included. The types and blending amounts of these components can be appropriately adjusted within a range that does not impair the effects of the present invention.

[Method for producing oil composition]
The method for producing the oil and fat composition of the present invention is not particularly limited, and it can be produced based on known oil and fat composition production conditions and production methods. For example, the fat and oil composition of the present invention can be produced by heating and mixing the saccharolytic enzyme, milk protein, and fat and oil according to the present invention and stirring appropriately according to a known method. It is preferable that the milk protein is mixed into the fat and oil at the same time as the glycolytic enzyme, or mixed prior to mixing the glycolytic enzyme into the fat and oil.
In addition, it is preferable that the oil and fat composition of the present invention is produced at a product temperature equal to or lower than the deactivation start temperature of the enzymatic activity of the saccharolytic enzyme. Specifically, when a glycolytic enzyme having a deactivation initiation temperature of 60°C is contained, it is preferable to produce at a product temperature of 60°C or lower. Moreover, when a plurality of types of saccharolytic enzymes are contained, it is preferable to produce at a product temperature equal to or lower than the inactivation initiation temperature of the enzyme with the lowest enzymatic activity inactivation initiation temperature. The deactivation initiation temperature refers to the temperature at which the enzyme begins to be deactivated.
When the oil-fat composition of the present invention is a plastic emulsified oil-fat composition, from the step of adding a saccharolytic enzyme to the step of quenching and plasticizing, the product temperature is below the deactivation temperature of the saccharolytic enzyme. It is preferable to manufacture with

The oil-and-fat composition of the present invention may be an oil-and-fat composition in which an oil phase and an aqueous phase are emulsified into a water-in-oil type (that is, an emulsified oil-and-fat composition), or may consist of an oil phase. . Examples of the emulsified fat composition include margarine and fat spread. A shortening type etc. are mentioned as an oil-and-fat composition which consists of the said oil phase. The oil-fat composition of the present invention is preferably a water-in-oil emulsified oil-fat composition, and particularly preferably margarine and fat spread.
When the oil-fat composition of the present invention is a water-in-oil emulsified oil-fat composition, an aqueous phase containing saccharolytic enzymes and milk protein and an oil phase containing oil-and-fat are separately prepared, and then mixed and emulsified. It is preferable to manufacture by

When the oil-fat composition of the present invention has plasticity, it is preferable to plasticize the oil-fat composition by cooling after preparing the oil phase or after mixing and emulsifying the oil phase and the water phase. The cooling conditions are preferably −0.5° C./min or more, more preferably −5° C./min or more. The cooling of the oil and fat composition is preferably rapid cooling rather than slow cooling. Equipment used for cooling includes closed continuous tube coolers, margarine manufacturing machines (votator, combinator, perfector, etc.), plate heat exchangers, and the like. Also, a combination of an open diacooler and a complexor may be used as equipment used for cooling.

[Method for Suppressing Decrease in Activity of Glycolytic Enzyme]
The method for suppressing a decrease in the activity of a saccharolytic enzyme of the present invention includes blending the milk protein of the present invention described above with a fat composition containing a saccharolytic enzyme. As a result, it is possible to suppress the decrease in the activity of the enzyme due to heating during the production of the fat and oil composition (margarine, shortening type, etc.) containing the glycolytic enzyme.
Specifically, when the fat and oil composition of the present invention is a shortening type, the milk protein of the present invention is mixed with the fat and oil at the same time as the saccharolytic enzyme, or prior to mixing the glycolytic enzyme with the fat and oil. , and heat-mixing at a product temperature equal to or lower than the deactivation start temperature of the enzyme, the decrease in activity of the enzyme can be suppressed. Further, when the fat and oil composition of the present invention is margarine, after separately preparing an aqueous phase containing the saccharolytic enzyme and milk protein of the present invention and an oil phase containing fat and oil, deactivation of the enzyme is initiated. By mixing and emulsifying at a product temperature below the temperature, it is possible to suppress the decrease in the activity of the enzyme.

The amount of milk protein to be incorporated in the method for suppressing a decrease in glycolytic enzyme activity of the present invention is not limited as long as the decrease in activity of the enzyme can be suppressed. 10 wt%, more preferably 0.006 to 1.4 wt%, still more preferably 0.02 to 0.6 wt%, even more preferably 0.04 to 0.4 wt%, most preferably 0.1 ~0.3% by mass. When the milk protein content relative to the enzymatic activity of the saccharolytic enzyme is within the above range, the reduction in enzymatic activity due to heating can be effectively suppressed.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the scope of the present invention is not limited to the description of these Examples.

[Confirmation test of suppression of decrease in hemicellulase activity by milk protein]
The residual rate of hemicellulase activity in the oil and fat composition over time due to heating was confirmed. The test was conducted under the conditions assumed for the actual margarine or shortening production heating temperature and heating time.

(Production of hemicellulase-containing water-in-oil emulsified oil composition)
Based on the formulation in Table 1, palm oil was melted at 45°C to prepare an oil phase. Next, after dissolving milk protein and salt in water, the hemicellulase formulation was dispersed to prepare an aqueous phase. The obtained oil phase and water phase were mixed and emulsified to obtain a water-in-oil emulsified fat composition (Example 1). Similarly, a water-in-oil emulsified oil composition containing skim milk instead of milk protein (Comparative Example 1) and a water-in-oil emulsified oil composition containing no milk protein (Comparative Example 2) also got

Details of each material in Table 1 are as follows.
Palm oil: manufactured by Nisshin OilliO Group Co., Ltd. Hemicellulase preparation: manufactured by Amano Enzyme Co., Ltd., trade name “Hemicellulase “Amano” 90 (potency: 1700 U / g)”, inactivation start temperature 40 ° C.
Milk protein: Kyodo Dairy Co., Ltd., trade name "Kyopro E-35" (whey protein concentrate), protein content 79% by mass
Skim milk powder: manufactured by Takanashi Dairy Products Co., Ltd., trade name “Takanashi skim milk powder”, protein content 34% by mass

(Measurement of hemicellulase activity of water-in-oil emulsified fat composition)
Each of the water-in-oil emulsified fat compositions produced above was held at a temperature of 40° C. for 180 minutes with stirring, and was held for 0 minutes (at the start), after 30 minutes, after 60 minutes, after 120 minutes, and after 180 minutes. Hemicellulase activity was measured after a minute. The hemicellulase activity was measured by sampling the emulsified oil and fat composition at the above measurement points and centrifuging the obtained water phase by the above measurement method.
Next, each measured value after 30 to 180 minutes was divided by the measured value at 0 minutes (initial time) to obtain the residual rate (%) of hemicellulase activity based on 100%. Table 2 shows the results. The hemicellulase activity (U) in 100 g of the emulsified fat composition at 0 minutes (at the start) was 1268 U in Example 1, 1283 U in Comparative Example 1, and 1227 U in Comparative Example 2.

From the results in Table 2, in Example 1, the residual rate after 180 minutes was 97%, and compared to Comparative Examples 1 and 2, the decrease in enzyme activity was significantly suppressed.

[Confirmation test of suppression of decrease in exomaltotetraohydrolase activity by milk protein]
The residual rate of exomaltotetraohydrolase activity in the emulsified oil and fat composition over time due to heating was confirmed. The test was conducted under the conditions assumed for the actual margarine or shortening production heating temperature and heating time.

(Production of water-in-oil emulsified oil composition containing exomalttetraohydrolase)
Based on the formulation in Table 3, palm oil was melted at 60° C. to prepare an oil phase. Next, after dispersing the exomalttetraohydrolase formulation in water, milk protein and common salt were dissolved to prepare an aqueous phase. The obtained oil phase and water phase were mixed and emulsified while maintaining the product temperature at 60° C. to obtain a water-in-oil emulsified fat composition (Example 2). Similarly, a water-in-oil emulsified oil composition containing skim milk instead of milk protein (Comparative Example 3) and a water-in-oil emulsified oil composition containing no milk protein (Comparative Example 4 ) was also obtained.

Details of each material in Table 3 are as follows.
Palm oil: manufactured by Nisshin Oillio Group Co., Ltd. Exomalttetraohydrolase preparation: manufactured by Danisco, trade name “POWERFresh3150 (potency: 17000 U / g)”, deactivation start temperature 60 ° C.
Milk protein: Kyodo Dairy Co., Ltd., trade name "Kyopro E-35" (whey protein concentrate), protein content 79% by mass
Skim milk powder: manufactured by Takanashi Dairy Products Co., Ltd., trade name “Takanashi skim milk powder”, protein content 34% by mass

(Measurement of exomaltotetraohydrolase activity of water-in-oil emulsified fat composition)
Each of the water-in-oil emulsified fat compositions produced above was held for 180 minutes with stirring at a product temperature of 60 ° C., 0 minutes (at the start), 30 minutes, 60 minutes, 120 minutes and 180 minutes. Exomaltotetraohydrolase activity was measured after 10 minutes. The measurement of the exomaltotetraohydrolase activity was carried out by the above measurement method on the aqueous phase obtained by sampling the emulsified oil and fat composition at the above measurement points and centrifuging.
Next, each measured value after 30 to 180 minutes was divided by the measured value at 0 minutes (at the start) to obtain the residual rate (%) of exomalttetraohydrolase activity on the basis of 100%. Table 4 shows the results. The exomaltotetraohydrolase activity (U) in 100 g of the emulsified oil and fat composition at 0 minutes (at the start) was 1730 U in Example 2, 1680 U in Comparative Example 3, and 1670 U in Comparative Example 4.

From the results in Table 4, in Example 2, the residual rate after 180 minutes was 99%, and compared with Comparative Examples 3 and 4, the decrease in enzyme activity was significantly suppressed.

[Production of bread (70% sponge method)]
The water-in-oil type emulsified fat composition (Example 2 and Comparative Example 4) prepared above was quenched and kneaded to obtain a plastic fat composition (margarine). Next, one-loaf type bread (Example 3 and Comparative Example 5) was produced based on the dough formulation in Table 5 and the process in Table 6. Hereinafter, "flour %" in the table indicates the ratio of ingredients other than flour to the flour when the mass of the flour (the total amount of strong flour in this example) is 100. In addition, "fat composition" in the table refers to the plastic fat (margarine) of Example 2 or Comparative Example 4 produced above.

(Measurement of bread volume)
Regarding the one-loaf type bread produced above, the volume of each eight pieces of bread one day after baking is measured by an ultra-high-speed laser volume measuring machine, a non-contact CCD slit laser scanning method (trade name: Selnac-WinVM2000, Astec Co., Ltd.) The volume and weight were measured using a product (manufacturer), and the specific volume was obtained by dividing the volume by the weight. Table 7 shows the measurement results (average values).

From the above results, the bread produced by blending the oil and fat composition of Example 2 (Example 3) has a lower volume than the bread produced by blending the fat and oil composition of Comparative Example 4 (Comparative Example 5). was a large one.

Claims (3)

An oil and fat composition containing one or two selected from exomaltotetraohydrolase and hemicellulase and 0.1 to 1.0% by mass of whey protein concentrate , in 100 g of the oil and fat composition The oil and fat composition, wherein the exomaltotetraohydrolase has an enzymatic activity of 500 to 10,000 U and the hemicellulase has an enzymatic activity of 200 to 2,500 U.
(However, it contains soybean flour, a powdered fat containing milk protein or its decomposition product, and a glycolytic enzyme containing at least one selected from amylase and hemicellulase, and the mass ratio of the powdered fat to the soybean flour is 0.5 or more, a bakery water-in-oil emulsified fat composition containing a hemicellulase, and a lipid-protein complex satisfying the following conditions (1) to (4): (1) Contains milk protein as a protein constituting the lipid-protein complex, (2) Casein protein content in the milk protein is 40 to 95% by mass, and (3) In the milk protein contains a micellar casein protein (4) contains a phospholipid as a lipid constituting the lipid-protein complex.) The oil and fat composition according to claim 1, wherein the oil and fat composition is a water-in-oil type emulsified oil and fat composition. At the time of producing the oil and fat composition by adding 0.1 to 1.0% by mass of whey protein concentrate to the oil and fat composition containing one or two selected from exomaltotetraohydrolase and hemicellulase a method for inhibiting a decrease in the activity of one or two selected from the exomaltotetraohydrolase and the hemicellulase by heating the exomaltotetraohydrolase, wherein the enzymatic activity of the exomaltotetraohydrolase in 100 g of the oil and fat composition is 500 to 500 10,000 U, and a method for suppressing a decrease in activity, wherein the hemicellulase has an enzymatic activity of 200 to 2,500 U. (However, the oil-fat composition excludes a water-in-oil emulsified oil-fat composition for bakery that contains hemicellulase and a lipid-protein complex that satisfies the following conditions (1) to (4). (1) Lipid The protein complex contains milk protein as a protein constituting the protein complex, (2) the content of casein protein in the milk protein is 40 to 95% by mass, and (3) the casein protein in the milk protein is micellar casein. (4) Contains phospholipids as lipids constituting the lipid-protein complex.)