Oil and fat composition for bakery product and bakery product obtained with the same

Abstract

To provide: an oil and fat composition for bakery products which provides the bakery products with both softness and a restoration capability to resist crushing under load; and a bakery product obtained with the same.SOLUTION: An oil and fat composition for bakery products according to the present invention contains the following components (A) and (B): (A) a maltose-producing α-amylase and / or a branching enzyme; and (B) calcium-reactive pectin.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an oil and fat composition for bakery products and a bakery product using the same. [Background technology]

[0002] In recent years, one of the characteristics that consumers are looking for in bakery products is a soft and moist texture that prevents aging. However, if the emphasis is placed on softness and moistness, the bakery products tend to become easily crushed. Therefore, bakery products that achieve both are desired.

[0003] To address the above-mentioned problems, the use of propylene glycol alginate (Patent Documents 1 and 2) and the combined use of maltose-producing α-amylase and branching enzyme (Patent Documents 3 to 5) have been proposed. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2000-333590 A [Patent Document 2] JP 2003-047392 A [Patent Document 3] Patent Publication No. 2021-048791 [Patent Document 4] Patent Publication No. 2021-078462 [Patent Document 5] JP 2021-153414 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, further improvements are desired in the softness and resistance to crushing of bakery products. In particular, when products are stacked for a long time during distribution or display, they are crushed under load, and even when the load is removed, the crushed shape does not return to its original shape, resulting in a loss of commercial value. Therefore, there is a need for products that maintain their softness over time while also having the ability to recover to their original shape even after a long period of load. Even if a solution is attempted by adding a large amount of a thickener to impart hardness as used in Patent Documents 1 and 2, there are problems such as a hard texture when eaten.

[0006] The present invention has been made in consideration of the above-mentioned circumstances, and an object of the present invention is to provide an oil and fat composition for bakery products that combines softness with the ability to restore the bakery product to its original shape even after a load is applied to the bakery product, and a bakery product using the same. [Means for solving the problem]

[0007] In order to solve the above problems, the oil and fat composition for bakery products of the present invention is characterized by containing the following components (A) and (B). (A) Maltogenic α-amylase and / or branching enzyme (B) Calcium-responsive pectin The bakery products of the present invention contain the above-mentioned oil and fat composition for bakery products. Effect of the Invention

[0008] According to the present invention, it is possible to achieve both the recovery property, that is, the ability to return to the original shape even after a load is applied to the bakery product, and softness. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] Hereinafter, the embodiment of the present invention will be specifically described. The oil and fat composition for bakery products of the present invention contains the following components (A) and (B). (A) Maltogenic α-amylase and / or branching enzyme (B) Calcium-responsive pectin

[0010] In the fat and oil composition for bakery products of the present invention, the fat and oil is not particularly limited, but edible fat and oil is usually used. The main component of edible fat and oil is triglyceride, which has a structure in which one molecule of glycerol has three molecules of fatty acid ester-bonded at the 1st, 2nd, and 3rd positions. The constituent fatty acids of edible fat and oil are saturated fatty acids and unsaturated fatty acids. Among the constituent fatty acids of edible fat and oil, the saturated fatty acids include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24), etc. The above numerical notation indicates the carbon number of the fatty acid. Unsaturated fatty acids include myristoleic acid (14:1), palmitoleic acid (16:1), heliconic acid (16:3), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), selacholeic acid (24:1), etc. The numbers in parentheses indicate the number of carbon atoms in the fatty acid on the left and the number of double bonds on the right.

[0011] Examples of the fats and oils in the fat and oil composition for bakery products of the present invention include vegetable fats and oils such as coconut oil, palm kernel oil, palm oil, rapeseed oil, high oleic rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, monkey fat, mango oil, illipe fat, and cacao butter, and animal fats and oils such as lard (lard), beef tallow, milk fat, and fish oil, as well as fractionated oils and processed oils (those that have been subjected to one or more of hardening and transesterification). These may be used alone or in combination of two or more.

[0012] In the oil-and-fat composition for bakery products of the present invention, it is preferable to use transesterified oils and fats or hardened oils as the oils and fats from the viewpoint of further improving plasticity. Among them, it is more preferable to use transesterified oils and fats, extremely hardened oils, and transesterified oils and fats of extremely hardened oils from the viewpoint of reducing the amount of trans fatty acids, which are said to increase the risk of arteriosclerosis and are of concern for their impact on health.

[0013] From the viewpoint of reducing the amount of trans fatty acids, which are said to increase the risk of arteriosclerosis and are of concern for their impact on health, it is preferable that the oil and fat composition for bakery products of the present invention has a trans fatty acid content of 0.1 to 3 mass% relative to the mass of the total constituent fatty acids of the oil and fat. The trans fatty acid content in fats and oils is measured using gas chromatography (Standard Testing Methods for the Analysis of Fats, Oils and Oils (Japan Oil Chemists' Society) "2.4.4.3-2013 Trans Fatty Acid Content (Capillary Gas Chromatography)". The trans fatty acid content can be calculated from the area ratio to an internal standard substance (heptadecanoic acid) with a known amount added.

[0014] Component (A) in the oil and fat composition for bakery products of the present invention is a maltose-forming α-amylase or a branching enzyme.

[0015] Maltogenic α-amylase (enzyme code: EC 3.2.1.133) is a general term for enzymes that act on starch to produce mainly maltose. As maltogenic α-amylase, for example, Novamyl 3DBG, Novamyl 3D Conc BG (manufactured by Novozymes Japan Co., Ltd.), and Opticake Fresh 50BG (manufactured by Novozymes Japan Co., Ltd.) are commercially available.

[0016] The enzyme activity of the maltose-forming α-amylase is not particularly limited, but from the viewpoint of further improving the softness of the bakery product, it is preferably 5.0 U or more, more preferably 10 U or more, even more preferably 50 U or more, and particularly preferably 150 U or more per 100 g of the oil-and-fat composition for bakery products. Also, from the viewpoint of not impairing the restorability of the bakery product, the upper limit of the enzyme activity of the maltose-forming α-amylase is preferably 1500 U or less, more preferably 1000 U or less, and even more preferably 600 U or less per 100 g of the oil-and-fat composition for bakery products.

[0017] The enzyme activity of the maltogenic α-amylase is defined as follows: - Measurement of enzyme activity of maltogenic α-amylase (BPNPG7 colorimetric method) The enzyme was applied to paranitrophenyl maltoheptoside (BPNPG7) with a blocked non-reducing end, and the resulting paranitrophenyl oligosaccharides were decomposed with α-glucosidase, and the liberated paranitrophenyl was measured colorimetrically. The enzyme activity unit was defined as the amount of enzyme that α-glucosidase dissociates 1 μmol of paranitrophenyl from BPNPG7 in 1 minute when reacted at 40°C (65°C) (using Megazyme's α-Amylase assay kit, buffer pH 5).

[0018] The branching enzyme is an enzyme (enzyme number: EC2.4.1.18) that transfers a part of the 1,4-α-D-glucan chain to the 6-OH group of the recipient 1,4-α-D-glucan to generate a branched structure of α-1,6 bonds like amylopectin or glycogen. The optimum temperature is 60 to 75°C, preferably 65 to 75°C. The optimum pH is 5 to 7, preferably 5.5 to 7. As the branching enzyme, for example, Sensiaform (manufactured by Novozymes Japan Co., Ltd.) is commercially available.

[0019] The enzyme activity of the branching enzyme is not particularly limited, but from the viewpoint of improving the recovery and crispness of the bakery product, it is preferably 10 U or more, more preferably 50 U or more, even more preferably 100 U or more, and particularly preferably 500 U or more per 100 g of the oil-and-fat composition for bakery products. Moreover, from the viewpoint of not impairing the recovery of the bakery product, the upper limit of the enzyme activity of the branching enzyme is preferably 8000 U or less, more preferably 6000 U or less, even more preferably 4000 U or less, and particularly preferably 2000 U or less per 100 g of the oil-and-fat composition for bakery products.

[0020] The enzyme activity of branching enzyme is defined as follows: 50 μl of enzyme solution dissolved in 0.1 M phosphate buffer (pH 7.0) is added to 50 μl of 0.1% amylose B (Nacalai Tesque, Inc.) dissolved in 0.08 M phosphate buffer (pH 7.0), and after reacting at 50°C for 30 minutes, 2 ml of iodine reagent (0.5 ml of a solution of 0.26 g I2 and 2.6 g KI dissolved in 10 ml Milli-Q water and 0.5 ml of 1N HCl are mixed and diluted to 130 ml) is added and the change in absorbance at 660 nm is measured. The amount of enzyme that reduces the absorbance at 660 nm by 1% in 1 minute of reaction in this reaction system is defined as 1 U.

[0021] As component (A), the maltogenic α-amylase or the branching enzyme may be used alone or in combination. In this case, the enzyme activity ratio of the branching enzyme to the maltogenic α-amylase is preferably 0.1 to 20, more preferably 0.5 to 15, even more preferably 1.0 to 10, and particularly preferably 2.0 to 8.0.

[0022] Component (B) in the fat and oil composition for bakery products of the present invention is a calcium-reactive pectin.

[0023] By using calcium-reactive pectin, it reacts with the calcium contained in the raw materials of bakery products, such as bread ingredients, and gels, strengthening the dough network and improving the physical properties of bakery products after baking.

[0024] In the present invention, "calcium-reactive" pectin refers to a pectin that gels in the presence of calcium. The degree of gelation can be expressed as the calcium reactivity described below.

[0025] The calcium reactivity of component (B) is not particularly limited, but from the viewpoint of further improving the recovery of the bakery product, it is preferably 10 or more, more preferably 20 or more, even more preferably 40 or more, and particularly preferably 60 or more. The upper limit of the calcium reactivity is not particularly limited, but from the viewpoint of further improving the softness of the bakery product, it is preferably 700 or less, more preferably 500 or less, and even more preferably 300 or less.

[0026] The calcium reactivity of component (B) is defined as follows: After adding 10 ml of 250 mM CaCl2 to 300 ml of 1% by mass pectin solution, the viscosity was measured at 20°C (Toki Sangyo B-type digital viscometer (jig M2, 60 rpm)). The difference in viscosity (mPa·s) before and after the addition of CaCl2 was taken as the calcium reactivity.

[0027] Examples of calcium-reactive pectins that are commercially available include UNIPECTINE OF 755 C SB, UNIPECTINE LM SN 325 CITRUS, and UNIPECTINE AYD 5090 MB (manufactured by Cargill).

[0028] The calcium-reactive pectin in the present invention may be calcium-reactive pectin itself, or a raw material that contains calcium-reactive pectin as a part thereof.

[0029] The content of component (B) in the fat and oil composition for bakery products of the present invention is not particularly limited, but from the viewpoint of further improving the recovery and elasticity of the bakery products, it is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, even more preferably 0.01% by mass or more, particularly preferably 0.05% by mass or more, especially preferably 0.1% by mass or more, and most preferably 0.3% by mass or more based on the total amount of the fat and oil composition. Also, from the viewpoint of further improving the softness of the bakery products, it is preferably 5% by mass or less, more preferably 3% by mass or less, even more preferably 1% by mass or less, and particularly preferably 0.5% by mass or less.

[0030] The oil and fat composition for bakery products of the present invention is characterized by a combination of component (A) and component (B). When only component (A) is blended, the baked bakery product is excellent in softness but does not have sufficient recovery. When only component (B) is blended, the baked bakery product tends to have recovery but does not have softness. The crispness is also insufficient. When component (A) and component (B) are used in combination, the bakery product can achieve both recovery and softness. Furthermore, the crispness and elasticity are good. Regarding component (B), when the pectin is not calcium-reactive, even when used in combination with component (A), the baked bakery product tends to have softness but does not have recovery and does not have sufficient elasticity.

[0031] When components (A) and (B) are used in combination, using maltose-producing α-amylase as component (A) will further improve the softness. Furthermore, crispness and elasticity will also be improved. When branching enzyme is used as component (A), recovery will be further improved. Furthermore, crispness and elasticity will also be improved. When maltose-producing α-amylase and branching enzyme are used in combination as component (A), recovery will be further improved. Furthermore, softness will also be improved.

[0032] In addition to components (A) and (B), the fat and oil composition for bakery products of the present invention preferably contains, as component (C), a thickening polysaccharide other than component (B). By adding component (C), at least one of the recovery property, crispness, and elasticity can be improved. Examples of thickening polysaccharides other than component (B), which are component (C), include calcium-unreactive pectin, pullulan, guar gum, guar gum hydrolyzate, xanthan gum, gum arabic, gum ghatti, native gellan gum, deacylated gellan gum, locust bean gum, tara gum, galactomannan, glucomannan, konjac mannan, curdlan, carrageenan, karaya gum, cassia gum, tamarind seed gum, tragacanth gum, fenugreek gum, psyllium seed gum, succinoglycan, rhamsan gum, alginic acid, sodium alginate, propylene glycol alginate, soybean polysaccharides, methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, agar, gelatin, fucoidan, porphyran, laminaran, etc. Among them, sodium alginate, propylene glycol alginate, and xanthan gum are preferred. These may be used alone or in combination of two or more. Adding sodium alginate as component (C) improves crispness and elasticity. When propylene glycol alginate is added as component (C), the recovery property is further improved. Furthermore, crispness and elasticity are also further improved. The degree of esterification (DE) of the propylene glycol alginate is preferably 75% or more. The inclusion of xanthan gum as component (C) further improves elasticity.

[0033] The content of component (C) in the fat and oil composition for bakery products of the present invention is not particularly limited, but from the viewpoint of improving the recovery, crispness and elasticity of the bakery products, it is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and even more preferably 0.05% by mass or more based on the total amount of the fat and oil composition. Also, it is preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass or less.

[0034] The oil and fat composition for bakery products of the present invention is preferably a plastic oil and fat composition. In the present invention, plasticity mainly refers to the property of being deformed by an external force at low to normal temperatures and not returning to its original shape. The oil and fat composition for bakery products of the present invention can be in a form that does not substantially contain an aqueous phase, or in a form that contains an aqueous phase. Examples of forms that contain an aqueous phase include water-in-oil type, oil-in-water type, oil-in-water-in-oil type, and water-in-oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass, more preferably 65 to 98% by mass, and the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. Examples of forms that contain an aqueous phase include water-in-oil type, and include margarines. Here, margarines correspond to margarines or fat spreads according to the Japanese Agricultural Standards. An example of a form that is substantially free of an aqueous phase is shortening. Here, "substantially free of an aqueous phase" means that the water content (including volatile matter) is 0.5% by mass or less, which corresponds to shortening under the Japanese Agricultural Standards.

[0035] The fat and oil composition for bakery products of the present invention may contain conventional known ingredients within the range that does not impair the effects of the present invention. Examples of known ingredients include milk, dairy products, proteins, carbohydrates, salts, acidulants, pH adjusters, antioxidants, spices, coloring ingredients, flavorings, emulsifiers, etc. Examples of milk include cow's milk, etc. Examples of dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, unsweetened condensed milk, sweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, sodium caseinate, potassium caseinate, etc. Examples of proteins include vegetable proteins such as soy protein, pea protein, and wheat protein. Examples of carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (sucrose, maltose, lactose, trehalose, palatinose, cellobinose, etc.), trisaccharides (maltotriose, etc.), oligosaccharides, sugar alcohols, starch, starch hydrolysates, polysaccharides, etc. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignans, ubiquinones, xanthins, oryzanol, plant sterols, catechins, polyphenols, tea extracts, etc. Examples of spices include capsaicin, anethole, eugenol, cineole, zingerone, etc. Examples of coloring components include carotene, annatto, astaxanthin, etc. Examples of flavorings include butter flavor, milk flavor, etc. Examples of emulsifiers include lecithin, sorbitan fatty acid esters, polyglycerin fatty acid esters, monoglycerin fatty acid esters, organic acid glycerin fatty acid esters, sucrose fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan fatty acid esters. When an emulsifier is added, the amount of the emulsifier is not particularly limited, but is preferably 0.1 to 5 mass %, more preferably 0.5 to 3 mass %, based on the total amount of the oil and fat composition for bakery products.

[0036] The fat and oil composition for bakery products of the present invention can be produced by a known method. For example, in the case of a form containing an aqueous phase, the oil phase containing fats and oils and the aqueous phase can be appropriately heated and mixed to emulsify, and then quenched and kneaded with a cooling mixer such as a Combinator, Perfector, Votator, Nexus, Polaron, or Lonoter. In the case of a form not containing an aqueous phase, the oil phase containing fats and oils can be heated, and then quenched and kneaded with a cooling mixer such as a Combinator, Perfector, Votator, Nexus, Polaron, or Lonoter. After quenching and kneading with a cooling mixer, maturation (tempering) may be performed as necessary.

[0037] The oil and fat composition for bakery products of the present invention can be used for kneading, rolling, butter cream, spreads, etc. In particular, when the oil and fat composition for bakery products of the present invention is kneaded into bakery products, the effect of maintaining a soft texture during a middle life of about one week is better. For this reason, the oil and fat composition for bakery products of the present invention is preferably used for kneading. The term "kneading" refers to kneading into the dough of a bakery product. A baked product to which the oil and fat composition for kneading is added is produced by baking the dough in a state in which the oil and fat composition is kneaded into the dough. The term "rolling" refers to folding into the dough of a bakery product. A baked product to which the oil and fat composition for roll-in is added is produced by sandwiching the oil and fat composition between the dough and baking the dough in a state in which the oil and fat composition is folded into layers by repeatedly stretching and folding.

[0038] Examples of bakery products include white bread, table rolls, sweet bread, cooked bread, French bread, rye bread, Danish pastry, croissants, brioche, etc. Examples of white bread include mold-baked breads in which dough is put into a mold and baked, such as square bread baked in a square mold with a lid on, English bread baked in a mountain shape with 2 to 3 dough balls put into a mold, and one loaf baked in a pillow shape with one dough ball.

[0039] Bakery dough is mainly composed of cereal flour, and the cereal flour is not particularly limited as long as it is usually blended into the dough of baked goods, but examples thereof include wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, whole wheat flour, rice flour, corn flour, rye flour, buckwheat flour, soy flour, miscellaneous grains (foxtail millet, barnyard millet, amaranth, etc.), potato flour, etc. In addition to the cereal flour and the oil and fat composition for bakery products of the present invention, the bakery dough can contain any raw material that is usually used in bakery dough, without any particular restriction. In addition, the amount of these ingredients to be blended can be appropriately determined without any particular restriction, taking into account the range of ingredients to be blended into bakery dough. Specific examples include water, yeast, yeast food, milk, dairy products, protein, carbohydrates, eggs, egg products, starch, salts, emulsifiers, emulsifying foaming agents (emulsified oils and fats), powdered oils and fats, cacao mass, cocoa powder, chocolate, coffee, black tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, beans, soybean flour, tofu, soy milk, soy protein, leavening agents, sweeteners, seasonings, spices, colorings, flavors, etc.

[0040] The amount of the oil / fat composition for bakery products of the present invention in the bakery dough is not particularly limited, but taking into consideration the effects of the present invention and the satisfaction of the properties usually required by adding an oil / fat, the amount is preferably 1 to 15 parts by mass, and more preferably 3 to 10 parts by mass, per 100 parts by mass of flour.

[0041] Bakery dough can be produced by a general method. For example, examples of methods for producing bread dough include a direct kneading method, a sponge method, and a liquid dough method. The direct kneading method is a method for making dough by mixing all raw materials in one operation, and does not include a pre-fermentation step. The oil-and-fat composition for bakery products of the present invention is also put into a mixer together with other raw materials and mixed. The sponge method is a method for making dough in two stages, for example, the sponge in the first stage is kneaded and fermented with 50 to 100% by mass of the flour used, yeast, yeast food, and water. After the fermentation is completed, the remaining raw materials such as flour are added in the second stage and the main kneading is performed. When bread dough is used with this sponge method, the oil-and-fat composition for bakery products of the present invention can be added to the main kneaded dough. The liquid dough method is a method for making a liquid dough (water dough) with yeast, salt, water, and a small amount of sugar, and the subsequent step is to add the liquid dough and the remaining raw materials and perform the main kneading in the same manner as the sponge method. After the bakery dough is produced, it undergoes processes such as fermentation, division, shaping, and baking to obtain bakery products. EXAMPLES

[0042] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. In the following Examples and Comparative Examples, the margarine and shortening for kneading were prepared using the blended oils shown in Tables 2A, 2B and Tables 3A, 3B. The interesterified oils 1 and 2 are as follows. (Interesterified oils and fats 1) 20% by mass of extremely hardened palm kernel oil, 60% by mass of palm oil, and 20% by mass of extremely hardened palm oil were mixed and heated to 110°C and thoroughly dehydrated, after which 0.08% by mass of sodium methylate was added as a chemical catalyst based on the amount of oil, and transesterification was carried out under reduced pressure at 100°C for 0.5 hours with stirring. After the transesterification reaction, the mixture was washed with water to remove the catalyst, decolorized using activated clay, and further deodorized to obtain transesterified oil 1. The iodine value of this oil was 27.5. (Interesterified oils and fats 2) An interesterification reaction was carried out using soft fractionated palm oil (palm olein) as a raw material to obtain interesterified oil 2. The iodine value of this oil was 56.

[0043] The maltose-producing α-amylase, branching enzyme, pectin, sodium alginate, and propylene glycol alginate used are shown in Table 1. The method for measuring the calcium reactivity of pectin and the evaluation of calcium reactivity are as follows. [Calcium reactivity] After adding 10 ml of 250 mM CaCl2 to 300 ml of 1% by mass pectin solution, the viscosity was measured at 20°C using a B-type digital viscometer (manufactured by Toki Sangyo Co., Ltd.) with fixture M2 and 60 rpm. The difference in viscosity (mPa s) before and after the addition of CaCl2 was taken as the calcium reactivity.

[0044] [Calcium responsiveness] After adding 10 ml of 250 mM CaCl2 to 300 ml of 1% by mass pectin solution, the calcium reactivity of the pectin was evaluated based on the appearance and properties at 20°C according to the following criteria. ○: Gel ×: No gelation

[0045] [Table 1]

[0046] (Preparation of margarine and shortening for kneading) Each raw oil and fat was added in the blending ratio shown in Tables 2A, 2B and Tables 3A, 3B, and the temperature was adjusted to 70°C to obtain an oil phase. Water was heat sterilized at 70°C to obtain an aqueous phase. The aqueous phase was added to the oil phase and stirred with a propeller stirrer to emulsify into a water-in-oil type, and then rapidly cooled and kneaded in a combinator to obtain a margarine for kneading. The emulsifier glycerin fatty acid ester and enzyme were added to the oil phase, and pectin, sodium alginate, propylene glycol alginate, and xanthan gum were added to the aqueous phase. In Example 15, each raw material oil and fat was added, and the temperature was adjusted to 70°C to form an oil phase. After that, enzymes, pectin, and xanthan gum were added, and the mixture was stirred with a propeller mixer, and then rapidly cooled and kneaded in a combinator to obtain a shortening for kneading. The obtained margarines or shortenings for kneading were subjected to the following evaluations.

[0047] (Making bread) Using the above-obtained margarine or shortening for kneading, bread was made with the following composition. First, yeast-dispersed water, yeast food, and strong flour were put into a mixer bowl, and mixed using a hook at low speed for 4 minutes and medium-low speed for 1 minute. The kneading temperature was 24°C. Then, fermentation was carried out for 4 hours under conditions of 27°C and 75% humidity. The end temperature of fermentation was 29°C, and sponge dough was obtained after fermentation. Then, the ingredients other than the above-obtained margarine or shortening for kneading and the sponge dough were mixed at low speed for 3 minutes and medium-high speed for 3 minutes, and then the above-obtained margarine or shortening for kneading was added, and further mixed at low speed for 3 minutes and medium-low speed for 4 minutes to obtain bread dough. The kneading temperature at this time was 28°C. After that, the dough was left to stand at room temperature for 20 minutes, molded, and fermented in a proofer at 38°C and 80% humidity for 45 minutes, and then baked at 200°C for 40 minutes to obtain bread. The baked bread was allowed to cool at room temperature, placed in a polypropylene bag, and stored in a thermostatic chamber at 20°C.

[0048] <Bread recipe> ·Medium seed combination Strong flour 70 parts by mass Yeast 2.5 parts by weight Yeast food 0.1 parts by weight 40 parts by mass of water ·Book combination Strong flour 30 parts by mass 6 parts by mass of white sugar Salt 1.8 parts by weight Skim milk powder 2 parts by weight Margarine or shortening for kneading 5 parts by mass 25 parts by mass of water

[0049] (Sensory evaluation) A panel of 18 people evaluated the softness, crispness, and elasticity of bread stored at 20°C for three days, using the following criteria: The panel conducted a five-taste (sweet, sour, salty, bitter, umami) discrimination test, a taste concentration difference discrimination test, a food taste discrimination test, and a standard smell test, and selected eight men and ten women in their 20s to 40s who passed each test.

[0050] [Recoverability] The surface of a slice of bread cut to a thickness of 3 cm was pressed with a finger for 5 minutes until about half of the surface was depressed, and then the condition of the bread when the finger was removed was visually evaluated according to the following criteria. ◎++: Recovery was quick and completely back to normal. ◎+: Recovery was slow, but completely back to normal. ◎: The stain returned quickly, but slight marks remained. ○: The return was slow, and only a small mark was left. △: Only a small amount of it returned to normal. ×: Almost no recovery.

[0051] [Softness] The softness of the bread was evaluated by a panel of 18 people according to the following criteria. ⊚++: 17 or more out of 18 panelists rated the softness as good. ◎+: 14 to 16 out of 18 panelists evaluated the softness as good. ◎: 11 to 13 out of 18 panelists rated the softness as good. ○: 9 to 10 out of 18 panelists rated the softness as good. △: 8 to 5 out of 18 panelists rated the softness as good. ×: Four or less out of 18 panelists rated the softness as good.

[0052] [Crisp] The crispness of the bread was evaluated by a panel of 18 people according to the following criteria. ⊚++: 17 or more out of 18 panelists rated the crispness as good. ◎+: 14 to 16 out of 18 panelists rated it as having good crispness. ◎: 11 to 13 out of 18 panelists rated it as having good crispness. ○: 9 to 10 out of 18 panelists rated it as crisp. △: 8 to 5 out of 18 panelists rated the crispness as good. ×: Four or less out of 18 panelists rated the crispness as good.

[0053] [elasticity] The elasticity of the bread was evaluated by a panel of 18 people according to the following criteria. ⊚++: 17 or more out of 18 panelists rated the elasticity as good. ◎+: 14 to 16 out of 18 panelists rated the elasticity as good. ◎: 11 to 13 out of 18 panelists rated the elasticity as good. ○: 9 to 10 out of 18 panelists rated the elasticity as good. △: 8 to 5 out of 18 panelists rated the elasticity as good. ×: Four or less out of 18 panelists rated the elasticity as good.

[0054] The results of the above evaluations are shown in Tables 2A, 2B and Tables 3A, 3B. In the evaluations of Tables 2A, 2B and Tables 3A, 3B, if both the resilience and softness of the bread were rated as ○ or higher, it was determined that the problem of the invention was solved. In addition, if even one of the resilience or softness of the bread was rated as △ or lower, it was determined that the problem of the invention was not solved.

[0055] [Table 2A]

[0056] [Table 2B]

[0057] [Table 3A]

[0058]

Table 3B

Claims

1. An oil and fat composition for bakery products comprising the following components (A) and (B): (A) Maltose-producing α-amylase and / or branching enzyme (B) Calcium-reactive pectin

2. In the case where the component (A) contains maltose-forming α-amylase, the enzyme activity of the maltose-forming α-amylase is 5.0 U or more and 1500 U or less per 100 g of the oil-and-fat composition for bakery products, 2. The oil-and-fat composition for bakery products according to claim 1, wherein, when the component (A) contains a branching enzyme, the enzyme activity of the branching enzyme is 10 U or more and 8,000 U or less per 100 g of the oil-and-fat composition for bakery products.

3. 2. The oil and fat composition for bakery products according to claim 1, wherein the calcium reactivity of the component (B) is 10 or more and 700 or less.

4. A bakery product comprising the oil and fat composition for bakery products according to any one of claims 1 to 3.

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