Oil and fat composition for baked goods

Abstract

To provide a baked goods product which has a good texture that is soft and moist but not sticky or mushy and can maintain the good texture for a long period of time.SOLUTION: The present invention relates to an oil and fat composition for baked goods, which contains a glycosyltransferase, and a baked goods product, which is a baked goods dough containing the oil and fat composition for baked goods, and which is a heat treatment product thereof. The glycosyltransferase is preferably a 1,4-α-glucan branching enzyme. It is also suitable that the enzyme further contains a glycolytic enzyme, and the glycolytic enzyme preferably contains a maltooligosaccharide producing amylase.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a fat and oil composition for baked goods. [Background technology]

[0002] It is generally known that after baking, bakery products undergo deterioration over time during storage, a phenomenon known as aging, which causes the texture of the product to change, resulting in a dry texture and poor melt-in-the-mouth feel.

[0003] Research into this retrogradation phenomenon has been conducted on bread, particularly white bread, which has a high moisture content and low sugar and oil content and therefore retrogrades extremely quickly among bakery products.

[0004] On the other hand, for baked goods that are high in sugar and oil, the retrogradation process is slow and no noticeable changes in texture are evident, so until now no special measures have been taken to inhibit retrogradation.

[0005] However, among baked goods, cakes such as sponge cake, butter cake, pound cake, fruit cake, madeleine, baumkuchen, castella, muffins, and steamed cakes are relatively prone to changes in texture due to aging, and measures to prevent aging are now being required in light of the recent trend to reduce food waste by extending expiration dates.

[0006] Therefore, methods used to inhibit the staling of bread are being applied to baked goods as well, and various methods are being tried. For example, methods that use emulsifiers (see Patent Documents 1 to 3), methods that use water-retaining materials such as thickening polysaccharides (see Patent Documents 4 and 5), methods that use glycolytic enzymes (Patent Documents 6 to 9), and methods that use water-in-oil type oil and fat compositions with adjusted emulsion strength (see Patent Document 10) have been disclosed.

[0007] However, the methods of Patent Documents 1 to 5 have a problem of easily resulting in a mushy texture, and the methods of Patent Documents 6 to 9 have a problem of an excessively sticky texture when used in baked goods, and also a problem of baked goods being extremely prone to burn-down because, unlike bread, baked goods do not have a gluten structure. The method of Patent Document 10 has a problem of changing the taste of the baked goods, especially the way sweetness is perceived, as well as a problem of reduced creaminess during the production of the baked goods.

[0008] In recent years, in the field of bread making, fat and oil compositions containing glycosyltransferases aimed at imparting a chewy texture, rather than the above-mentioned glycolytic enzymes aimed at softening the dough, have come to be used (see Patent Documents 11 to 13). However, they have not been used in baked goods that are intended to have a soft texture that melts in the mouth. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] JP 2016-189718 A [Patent Document 2] JP 2014-042457 A [Patent Document 3] Japanese Patent Application Laid-Open No. 62-111629 [Patent Document 4] JP 2005-237341 A [Patent Document 5] JP 2005-021084 A [Patent Document 6] JP 2019-198319 A [Patent Document 7] JP 2020-156346 A [Patent Document 8] JP 2020-068770 A [Patent Document 9] International Publication No. 2019-188903 [Patent Document 10] Japanese Patent Application Publication No. 61-052232 [Patent Document 11] JP 2021-153414 A [Patent Document 12] Patent Publication No. 2021-048791 [Patent Document 13] Patent Publication No. 2021-078462 Summary of the Invention [Problem to be solved by the invention]

[0010] Therefore, an object of the present invention is to provide a baked confectionery product which has a good texture that is soft and moist but not sticky or chewy, and which can maintain the good texture for a long period of time. [Means for solving the problem]

[0011] As a result of extensive research, the inventors have found that when a glycosyltransferase used to impart a chewy texture in bread making is incorporated into fats and oils and used when preparing baked confectionery dough, the glycosyltransferase that imparts a chewy texture to bread not only imparts a soft and moist texture to cakes, but also prevents them from becoming mushy or sticky. The present invention is based on the above findings. That is, the present invention provides an oil and fat composition for baked goods, which contains a glycosyltransferase. Effect of the Invention

[0012] By using the fat and oil composition for baked confectionery of the present invention, a high product improving effect can be stably imparted to baked confectionery products, particularly cakes. By using the oil and fat composition for baked goods of the present invention, baked goods, particularly cakes, can have a good texture that is soft and moist but not sticky or chewy, and can maintain that good texture for a long period of time. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The fat and oil composition for baked goods of the present invention will be described in detail below. First, the glycosyltransferase used in the present invention will be described. Glycosyltransferases are enzymes with glycosyltransferase activity that convert α-1,4 bonds in glycans to α-1,6 bonds. Specific examples include 1,4-α-glucan branching enzyme (EC 2.4.1.18), which produces branched chains in 1,4-α-glucan, 1,4-α-glucan 6-α-glucosyltransferase (EC 2.4.1.24), which catalyzes the chemical reaction of transferring the α-D-glucosyl residue of 1,4-α-glucan to the hydroxyl group at the 1-position of glucose or 1,4-α-glucan, and 4-α-glucanotransferase (EC 2.4.1.25), which catalyzes the chemical reaction of transferring a portion of 1,4-α-glucan to another portion of a carbohydrate such as glucose or 1,4-α-glucan.

[0014] These enzymes have many other names; for example, 1,4-α-glucan branching enzyme is sometimes called starch branching enzyme or branching enzyme, 1,4-α-glucan 6-α-glucosyltransferase is sometimes called 6-α-D-glucosyltransferase or T-enzyme, and 4-α-glucanotransferase is sometimes called 4-α-D-glycosyltransferase, D-enzyme, dextrin transglucosidase, amylomaltase, maltodextrin glycosyltransferase, and dextrin glycosyltransferase. In the present invention, two or more of these glycosyltransferases can be used in combination.

[0015] The origin of the glycosyltransferase used in the present invention is not particularly limited, and those obtained from animals, plants, fungi, bacteria, etc. Commercially available glycosyltransferase preparations can also be used. Examples of glycosyltransferase preparations include Denatzyme BBR LIGHT (registered trademark) (manufactured by Nagase ChemteX Corporation), SenseaForm (registered trademark) (manufactured by Novozymes Japan), and Glycotransferase "Amano" (registered trademark) (manufactured by Amano Enzyme Inc.).

[0016] In the present invention, among glycosyltransferases, it is preferable to use an enzyme with an optimum temperature of 55 to 80° C., and more preferably an enzyme with an optimum temperature of 65 to 75° C. This is because, since the period from the preparation of dough for baked confectionery to baking is short, it is preferable to use an enzyme that shows high activity during baking. By using such an enzyme, baked confectionery products, particularly cakes, can easily have a soft and moist texture without being sticky or chewy.

[0017] The content of glycosyltransferase in the fat and oil composition for baked confectionery of the present invention varies depending on the type of glycosyltransferase, but is preferably in the range of 0.001 to 1 mass %, more preferably 0.005 to 0.1 mass %, in the fat and oil composition. Specifically, when 1,4-α-glucan branching enzyme (EC2.4.1.18) is used, the amount used is preferably 0.001 to 0.5 mass%, more preferably 0.001 to 0.05 mass%, and most preferably 0.005 to 0.05 mass% in the oil or fat composition. When 4-α-glucanotransferase (EC2.4.1.25) is used, the amount used is preferably 0.005 to 1 mass %, more preferably 0.005 to 0.1 mass %, and most preferably 0.01 to 0.1 mass % in the oil or fat composition. By using the glycosyltransferase in the above-mentioned amount, the effect of the present invention becomes clear within the range of application to baked confectionery dough, and the storage stability, particularly the stability of the enzyme activity over time, is easily maintained.

[0018] The amount of glycosyltransferase used varies depending on the activity of the enzyme used, but is preferably 0.0001 to 0.2 parts by mass, and more preferably 0.005 to 0.049 parts by mass, per 100 parts by mass of starch used in the baked confectionery dough.

[0019] In the present invention, among the above-mentioned glycosyltransferases, it is preferable to use 1,4-α-glucan branching enzyme (EC 2.4.1.18) and / or 4-α-glucanotransferase (EC 2.4.1.25) because they have a higher effect, and it is particularly preferable to use 1,4-α-glucan branching enzyme (EC 2.4.1.18) alone, because it results in a baked confectionery product that is softer and has better moisture absorption without a chewy feeling.

[0020] When the above 1,4-α-glucan branching enzyme (EC2.4.1.18) is used, it is preferable that the enzyme has an optimum temperature of 55 to 80°C, as described above, and more preferably an optimum temperature of 65 to 75°C. An example of such a glycosyltransferase preparation is SenseaForm (registered trademark) (Novozymes Japan).

[0021] The fat and oil composition for baked confectionery of the present invention preferably contains a glycolytic enzyme in addition to the above-mentioned glycosyltransferase, in order to obtain a softer and more resilient baked confectionery product. In the fat and oil composition for baked goods of the present invention, any saccharolytic enzyme that can be generally used in dough for baked goods or fat and oil compositions for baked goods can be used without any particular restrictions.Specific examples of the saccharolytic enzyme include cell wall decomposition enzymes such as cellulase, hemicellulase, pectinase, xylanase, pentosanase, and pullulanase, starch decomposition enzymes such as α-amylase, β-amylase, maltose-producing α-amylase, trisaccharide-producing amylase, tetrasaccharide-producing amylase, glucoamylase, isoamylase, and amyloglucosidase, and commercially available enzyme preparations can also be used.

[0022] In the oil and fat composition for baked goods of the present invention, it is preferable to use maltooligosaccharide-producing amylase as the above-mentioned glycolytic enzyme, since this allows for the production of softer and more resilient baked goods without increasing the sticky feeling, as compared to the case where a glycosyltransferase is added to the oil and fat composition alone. Maltooligosaccharide-forming amylase is an amylase that uses α-glucan such as starch as a substrate to produce maltooligosaccharides in which glucose is linked by α-1,4 bonds at a certain degree of polymerization. Maltooligosaccharides include maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose.

[0023] Examples of the above-mentioned maltooligosaccharide-producing amylase include maltose-producing amylase, which produces maltose, trisaccharide-producing amylase which produces maltotriose, and tetrasaccharide-producing amylase which produces maltotetraose. In the fat and oil composition for baked confectionery of the present invention, it is preferable to use maltose-producing amylase because of its high effect.

[0024] The content of the maltooligosaccharide-producing amylase in the oil and fat composition for baked goods of the present invention varies depending on the type of enzyme used, but is preferably in the range of 0.001 to 1 mass%, more preferably 0.005 to 0.5 mass%, and even more preferably 0.1 to 0.5 mass% in the oil and fat composition.

[0025] The amount of maltooligosaccharide-producing amylase used is 0.001 to 1 part by mass, more preferably 0.01 to 0.5 parts by mass, per 100 parts by mass of starch used in the baked confectionery dough, depending on the activity of the enzyme used.

[0026] In the present invention, when a glycosyltransferase and a maltooligosaccharide-forming amylase are used in combination, the amount of maltooligosaccharide-forming amylase is preferably 1 to 20 parts by mass, more preferably 3 to 20 parts by mass, and even more preferably 3 to 15 parts by mass, per 1 part by mass of glycosyltransferase in the oil and fat composition for baked goods.

[0027] Here, the above maltogenic amylase will be described. The maltogenic amylase that can be used in the present invention is not particularly limited as long as it is an enzyme that cleaves α-1,4 glucosidic bonds to produce maltose, and one or more types selected from commercially available maltogenic α-amylases, β-amylases, etc. can be selected, but it is preferable to use a maltogenic α-amylase. The origin of the maltogenic amylase used in the present invention is not particularly limited, and those obtained from animals, plants, fungi, bacteria, etc. can be used.

[0028] Examples of maltose-producing α-amylase preparations include Novamyl 10000BG, Novamyl 3D BG, Opticake Fresh 50 BG (Novozymes A / S, Denmark), Coclase (registered trademark) (manufactured by Mitsubishi Chemical Foods), and Grindamyl (registered trademark) MAX-LIFE100 (manufactured by Danisco Japan). Examples of β-amylase preparations include Optimalt BBA (manufactured by Genencor Kyowa), β-Amylase #1500, β-Amylase L, β-Amylase #1500S (all manufactured by Nagase ChemteX Corporation), Himaltosin (registered trademark) G, Himaltosin (registered trademark) GL (all manufactured by HI Corporation), Uniase (registered trademark) L (manufactured by Yakult Pharmaceutical Co., Ltd.), and GODO-GBA (manufactured by Godo Seishu Co., Ltd.).

[0029] In the present invention, among the above maltogenic amylases, a high-temperature thermostable maltogenic amylase having an optimum enzyme temperature of 60° C. or higher is preferred. The optimum temperature of the high-temperature thermostable maltogenic amylase is preferably 40 to 95° C., more preferably 50 to 95° C., and most preferably 60 to 90° C.

[0030] The content of the maltogenic amylase in the fat and oil composition for baked confectionery of the present invention is preferably 0.001 to 1 mass %, more preferably 0.005 to 0.5 mass %, and even more preferably 0.01 to 0.3 mass % of the fat and oil composition. This content of the maltogenic amylase is particularly preferred when only maltogenic amylase is used as the maltooligosaccharide-forming amylase. When the content of the maltose-producing amylase is 0.001% by mass or more, the amount of maltose produced is greater than a certain amount, and the resulting baked confectionery product is more likely to have a soft, chewy texture, while when the content is 1% by mass or less, it is easier to prevent the resulting baked confectionery product from becoming sticky.

[0031] The amount of maltogenic amylase used is preferably 0.001 to 1 part by mass, more preferably 0.005 to 0.5 part by mass, and even more preferably 0.01 to 0.3 part by mass, per 100 parts by mass of starch used in the baked confectionery dough, depending on the activity of the enzyme used. This content of maltogenic amylase is particularly preferred when only maltogenic amylase is used as the maltooligosaccharide-forming amylase.

[0032] In the fat and oil composition for baked confectionery of the present invention, it is preferable to use α-amylase as the glycolytic enzyme. By using α-amylase, it is possible to increase the number of glucan ends on which the glycosyltransferase acts, and to more efficiently increase the activity of the glycosyltransferase. In addition, it is possible to obtain a baked confectionery product with a higher softness, and further, it is possible to maintain a soft and chewy texture for a long period of time even in baked confectionery products such as cakes, which have a moisture content that is prone to starch retrogradation.

[0033] Here, we will discuss α-amylase. α-Amylase is an enzyme that randomly cleaves α-1,4 glucosidic bonds in starch as a substrate. The origin of the α-amylase used in the present invention is not particularly limited, and α-amylase obtained from animals, plants, fungi, bacteria, etc. can be used.

[0034] As the α-amylase, commercially available α-amylase preparations can be used, such as Clystase L1, Biozyme (registered trademark) A (all manufactured by Amano Enzyme Co., Ltd.), Biotex (registered trademark) L#3000, Biotex (registered trademark) TS, Spitase (registered trademark) HS, Spitase (registered trademark) CP-40FG, Spitase (registered trademark) CP3, Spitase (registered trademark) L, Spitase (registered trademark) XP-404, Neospitase PK-2, T-50 (all manufactured by Nagase ChemteX Corporation), Grindamyl (registered trademark) A (manufactured by Danisco Japan Co., Ltd.), BAN, Fungamil (registered trademark) (all manufactured by Novozymes Japan Co., Ltd.), Fukutamylase (registered trademark) 30, Fukutamylase (registered trademark) 50, Fukutamylase (registered trademark) 10L, Liquiferase L45 (all manufactured by HI Corporation), VERON Soft+, VERONVERON Examples of such agents include M4, Sternzyme A6003 (all manufactured by Higuchi Shokai), Uniase (registered trademark) BM-8 (manufactured by Yakult Pharmaceutical Co., Ltd.), Softagen (registered trademark) 3H (manufactured by Taisho Technos Co., Ltd.), Bakezyme AN301 (registered trademark), MatL Classic (registered trademark), Mycolase (registered trademark), Bakezyme (registered trademark) P500 (manufactured by DSM), Sumiteam AS (registered trademark), and Sumiteam L (registered trademark) (all manufactured by Shin Nippon Chemical Industry Co., Ltd.).

[0035] Furthermore, the optimum temperature for the α-amylase used in the present invention is preferably 30 to 60°C, more preferably 40 to 60°C, because this can increase the number of glucan ends on which the glycosyltransferase can act, thereby more efficiently enhancing the activity of the transferase, and as a result, soft and chewy baked confectioneries can be obtained.

[0036] The content of α-amylase in the fat and oil composition for baked confectionery of the present invention is preferably 0.0001 to 0.1% by mass, more preferably 0.0005 to 0.1% by mass, and even more preferably 0.001 to 0.1% by mass. If the content of α-amylase is less than 0.0001% by mass, the effect of adding α-amylase is difficult to see, and by making it 0.1% by mass or less, it becomes easier to prevent the occurrence of burn-off due to high softness and the stickiness or gooeyness of the baked confectionery product.

[0037] The amount of α-amylase used varies depending on the activity of the enzyme used, but is preferably 0.0001 to 0.1 parts by mass, and more preferably 0.0005 to 0.1 parts by mass, per 100 parts by mass of starch used in the bakery dough.

[0038] In the fat and oil composition for baked confectionery of the present invention, it is preferable to use hemicellulase as the above-mentioned glycolytic enzyme. By using hemicellulase, it is possible to decompose hemicellulase, which causes deterioration of meltability in the mouth in the dough of baked confectionery, and improve meltability in the mouth, especially stickiness.

[0039] Here, we will discuss hemicellulases. Hemicellulase is a general term for enzymes that hydrolyze hemicellulose as a substrate. Hemicellulose is a polysaccharide that constitutes the cell walls of land plant cells, other than cellulose and pectin, and includes both water-soluble and insoluble forms, such as xylan, arabinoxylan, arabinan, mannan, galactan, xyloglucan, and glucomannan. Therefore, hemicellulases can be specifically classified into xylanases, which break down xylan, arabinoxylanases, which break down arabinoxylan, etc., but in reality they often have a mixture of these activities, and in fact, many of the enzyme products available on the market also have a mixture of these activities.

[0040] In the present invention, among the above hemicellulases, in terms of producing baked confectionery products that are not chewy and have good bite, it is preferable to use a hemicellulase that uses arabinoxylan as the main substrate and has a ratio of substrate affinity for insoluble arabinoxylan to substrate affinity for water-soluble arabinoxylan (decomposition activity ratio: insoluble arabinoxylan / water-soluble arabinoxylan) of 10 or more. There are no particular limitations on the origin of the hemicellulase used in the present invention, and hemicellulase obtained from animals, plants, mold, bacteria, etc. can be used.

[0041] As the hemicellulase, a commercially available hemicellulase preparation can be used. For example, commercially available hemicellulase preparations include Hemicellulase "Amano" (Amano Pharmaceutical Co., Ltd.), Bakezyme BXP5001BG, Bakezyme HS2000, Bakezyme IConc (DMS Corporation), Enthron LQ (manufactured by Rakuto Kasei Kogyo Co., Ltd.), Hemicellulase M (all manufactured by HIV Corporation), Sumiteam (registered trademark) X (manufactured by Shin Nippon Chemical Industry Co., Ltd.), Grindamyl (registered trademark) H121 (manufactured by Danisco Japan), and the like.

[0042] The optimum temperature for the hemicellulase used in the present invention is preferably 20 to 90°C, more preferably 25 to 50°C, and most preferably 25 to 40°C.

[0043] The content of hemicellulase in the fat and oil composition for baked confectionery of the present invention is preferably 0.0001 to 1 mass%, more preferably 0.0005 to 0.5 mass%, and even more preferably 0.001 to 0.3 mass%. When the content of the hemicellulase is 0.0001 mass% or more, the effect of adding hemicellulase is easily obtained. On the other hand, when the content is 1 mass% or less, it is easy to prevent the baked confectionery product from having a sticky texture.

[0044] The amount of hemicellulase used varies depending on the activity of the enzyme used, but is preferably 0.0001 to 0.1 parts by mass, and more preferably 0.0005 to 0.1 parts by mass, per 100 parts by mass of starch used in the bakery dough.

[0045] In addition, in addition to the above-mentioned glycosyltransferases and glycolytic enzymes, the fat and oil composition for baked goods of the present invention can contain enzymes that have an effect of improving confectionery and bread making. Examples of such enzymes include lipases and proteases.

[0046] The fat and oil composition for baked confectionery of the present invention preferably contains an oil phase whose SFC (solid fat content) after melting at 60° C. and then holding for 100 minutes at 25° C. is 80% or less of the standard SFC at 25° C., and more preferably 75% or less. If the SFC after melting at 60° C. and then holding for 100 minutes at 25° C. is more than 80% of the standard SFC at 25° C., it is difficult to maintain the softness and moistness over time. The lower limit is generally 10%. In the present invention, the standard SFC at 25°C refers to the SFC (solid fat content) after the oil phase is melted at 60°C and then held at 0°C for 30 minutes and at 25°C for 30 minutes.

[0047] The oil phase as described above can be obtained by mixing and dissolving edible oils and fats and / or oil-soluble raw materials so as to satisfy the above conditions. Specifically, it can be obtained by adding a crystallization regulator to edible fats and / or by combining and blending edible fats and oils that are poorly compatible with each other.

[0048] First, a method of adding a crystallization regulator to edible fats and oils (hereinafter referred to as the first method) will be described. The edible oils and fats are not particularly limited, and examples thereof include various vegetable oils and fats, such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, and whale oil, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, these oils and fats can be used alone or in combination of two or more.

[0049] The crystallization regulator is an additive that has the effect of delaying the crystallization of edible fats and oils when added in small amounts to edible fats and oils. Examples of the crystallization regulator include sugar esters and / or polyglycerol fatty acid esters having an HLB of 7 or more, preferably an HLB of 10 or more, ethanol, glycerin, diglycerides, plant sterol fatty acid esters, etc. The amount of the crystallization regulator added to the edible fat or oil is preferably 0.01 to 10 parts by mass, more preferably 1 to 8 parts by mass, and even more preferably 2 to 5% by mass, based on 100 parts by mass of the edible fat or oil.

[0050] Next, a method of combining and blending edible fats and oils having low compatibility (hereinafter referred to as the second method) will be described. Examples of combinations of edible fats and oils having low compatibility include the following combinations (1) to (3). (1) Palm-based oils and fats and lauric oils (2) Palm-based oil and fat, lard-based oil and / or beef tallow-based oil (3) Palm-based oils and fats and randomly interesterified oils and fats

[0051] First, the details of (1) the combination of palm-based fats and lauric fats will be described. Examples of the palm-based oils and fats include palm oil and palm fractionated oil. Examples of the palm fractionated oil that can be used include palm olein and palm stearin, which are first-stage fractionated oils; palm olein (palm super olein) and palm mid fraction, which are second-stage fractionated oils of palm olein; and palm olein (soft palm) and palm stearin (hard stearin), which are second-stage fractionated oils of palm stearin. The method for fractionating palm oil is not particularly limited, and any of solvent fractionation, dry fractionation, and emulsion fractionation may be used. In the present invention, two or more types selected from the above palm-based oils and fats may be used in combination. From the viewpoint of suitability for kneading into foods, the palm-based oil and fat preferably has an iodine value of 30-70, more preferably 30-65, and most preferably 30-54.

[0052] Examples of the lauric fats and oils include fats and oils containing a large amount of lauric acid, such as coconut oil, palm kernel oil, and babassu oil, and fractionated oils obtained by fractionating these fats and oils. Two or more kinds selected from these lauric fats and oils can be used in combination. In the present invention, it is preferable to use coconut oil and / or palm kernel oil as the lauric fat.

[0053] In the above combination (1), the content of the palm-based fat in the oil phase is preferably 40 to 85% by mass, more preferably 48 to 85% by mass, and most preferably 51 to 80% by mass. The content of the lauric oil in the oil phase is preferably 4 to 30% by mass, more preferably 8 to 30% by mass, and most preferably 8 to 20% by mass.

[0054] The content of palm-based oil and lauric oil is preferably such that the content of triglyceride represented by SMS in the oil phase (triglyceride with S at 1- and 3-positions and M at 2-position, where S is a saturated fatty acid having 16 to 24 carbon atoms, and M is a monounsaturated fatty acid having 16 to 24 carbon atoms) is 10 to 25% by mass, based on the oil phase, more preferably 10 to 20% by mass, and even more preferably 12 to 19% by mass, and the content of lauric acid in the constituent fatty acid composition is preferably 2 to 12% by mass, more preferably 4 to 12% by mass, and even more preferably 4 to 10% by mass. The mass ratio of the triglyceride content represented by SMS in the oil phase to the lauric acid content in the constituent fatty acid composition is preferably such that the lauric acid content is 0.2 to 1.2, more preferably 0.3 to 1.0, and most preferably 0.3 to 0.5, when the triglyceride content represented by SMS is taken as 1.

[0055] Next, the details of (2) combining palm-based oils and fats with lard-based oils and fats and / or beef tallow-based oils and fats will be described. As the palm-based fat, the palm-based fats and oils explained in the combination (1) above can be used. Specific examples of the lard-based oils and fats and / or beef tallow-based oils and fats include lard, beef tallow, and processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, two or more selected from these can be used in combination. In the present invention, it is particularly preferable to use lard.

[0056] In the above combination (2), the content of the palm-based fat in the oil phase is preferably 12 to 80% by mass, more preferably 15 to 50% by mass, and most preferably 15 to 30% by mass. The content of the lard-based oil and / or beef tallow-based oil and fat is preferably 20 to 85% by mass, more preferably 40 to 80% by mass, and most preferably 51 to 80% by mass. The contents of palm-based oil and fat, lard-based oil and fat, and / or beef tallow-based oil and fat are such that the content of triglyceride represented by SMS in the oil phase (triglyceride having S at positions 1 and 3 and M at position 2, where S is a saturated fatty acid having 16 to 24 carbon atoms, and M is a monounsaturated fatty acid having 16 to 24 carbon atoms) is preferably 10 to 40% by mass, more preferably 10 to 30% by mass, and even more preferably 10 to 20% by mass, based on the oil phase, and the content of triglyceride represented by MSM (triglyceride having M at positions 1 and 3 and S at position 2, where S is a saturated fatty acid having 16 to 24 carbon atoms, and M is a monounsaturated fatty acid having 16 to 24 carbon atoms) is preferably 10 to 40% by mass, more preferably 10 to 30% by mass, and even more preferably 10 to 20% by mass, based on the oil phase.

[0057] Next, the details of (3) the combination of palm-based oil and fat with random interesterified oil will be described. As the palm-based fat, the palm-based fats and oils explained in the combination (1) above can be used. Specific examples of the randomly transesterified oils and fats include palm oil, palm kernel oil, coconut oil, Habasu oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, shea butter, mango kernel oil, monkey fat, illipe fat, high erucic rapeseed oil, fish oil, and whale oil, as well as processed oils and fats obtained by hydrogenating and / or fractionating these various animal and vegetable oils and fats as necessary, fatty acids, and fatty acid lower alcohol esters. Randomly transesterified oils and fats produced using one or more selected from these oils and fats can be used.

[0058] In the above combination (3), the content of the palm-based fat in the oil phase is preferably 20 to 70% by mass, more preferably 30 to 60% by mass, and most preferably 40 to 60% by mass. The content of the randomly transesterified oil in the oil phase is preferably 25 to 75% by mass, more preferably 40 to 70% by mass, even more preferably 40 to 60% by mass, and most preferably 40 to 50% by mass.

[0059] In the present invention, as the randomly interesterified oil or fat, it is preferable to use a randomly interesterified oil or fat obtained by randomly interesterifying an oil and fat blend containing 70% by mass or more of fractionated soft palm oil having an iodine value of 52 to 70 in part or all of the randomly interesterified oil or fat. The content of the randomly interesterified oil / fat obtained by randomly interesterifying an oil / fat blend containing 70% by mass or more of the above-mentioned fractionated soft palm oil having an iodine value of 52 to 70 in the oil phase is preferably 15 to 50% by mass, more preferably 20 to 30% by mass. As other randomly transesterified oils and fats to be added as necessary to the randomly transesterified oils and fats obtained by randomly transesterifying an oil and fat blend containing 70% by mass or more of the above-mentioned fractionated soft part palm oil having an iodine value of 52 to 70, randomly transesterified oils and fats having a melting point of 36°C or less are preferred, and more preferably randomly transesterified oils and fats having a melting point of 33°C or less are used. Preferred examples of the other randomly esterified oils and fats include randomly esterified oils and fats obtained by randomly esterifying an oil and fat blend having a constituent fatty acid composition in which the content of saturated fatty acids having 14 or less carbon atoms is 30 to 70% by mass and the content of saturated fatty acids having 16 or more carbon atoms is 20 to 60% by mass.

[0060] In the above combination (3), the blending amounts of palm-based fats and oils and random interesterified oils are such that the content of triglyceride represented by SMS in the oil phase (triglyceride having S at positions 1 and 3 and M at position 2, where S is a saturated fatty acid having 16 to 24 carbon atoms, and M is a monounsaturated fatty acid having 16 to 24 carbon atoms) is preferably 15 to 60% by mass, more preferably 20 to 34% by mass, and even more preferably 20 to 30% by mass, based on the oil phase, and the content of triglyceride represented by MSM (triglyceride having M at positions 1 and 3 and S at position 2, where S is a saturated fatty acid having 16 to 24 carbon atoms, and M is a monounsaturated fatty acid having 16 to 24 carbon atoms) is preferably 5% by mass or less, and more preferably 3.5% by mass or less, based on the oil phase.

[0061] In the above second method, the oil and fat composition of the present invention preferably contains 0.3 to 9 mass % of the extremely hardened oil and fat based on the oil phase, more preferably 0.3 to 7 mass %, even more preferably 0.3 to 5 mass %, and most preferably 0.3 to 3 mass %. The above-mentioned extremely hardened oils and fats include extremely hardened rapeseed oil, highly erucic acid rapeseed oil, highly hardened soybean oil, highly hardened palm oil, etc., and two or more selected from these can be used in combination. In the present invention, it is preferable to use one or more selected from highly hardened rapeseed oil, highly hardened palm oil, and highly hardened soybean oil.

[0062] In the above second method, the oil and fat composition of the present invention may contain, as necessary, the oil and fat described in each of (1) to (3) above and "other oils and fats" other than the above-mentioned extremely hardened oils and fats, within the scope that does not impair the effects of the present invention. The above-mentioned "other fats and oils" may be any fat and oil suitable for cooking, and representative examples thereof include fats and oils that are liquid at room temperature, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, high oleic safflower oil, high oleic sunflower oil, and fractionated soft oils of various edible fats and oils, as well as milk fats and oils, but are not particularly limited thereto. The content of the above "other fats and oils" is preferably 30% by mass or less based on the oil phase. In the case of the combination of (2) and (3) above, the content of the "other fats and oils" is more preferably 20% by mass or less, and even more preferably 10% by mass or less.

[0063] The fat and oil composition for baked confectionery of the present invention is preferably an unstable fat and oil that will cause coarse fat and oil crystals, and therefore preferably does not substantially contain trans acid. This is because the fat and oil composition containing trans acid has hard physical properties even if it has a low melting point, and has a fast solidification rate and further has the characteristic of causing fine fat and oil crystals. Here, "substantially does not contain trans acid" means that the trans acid content is preferably less than 10% by mass, more preferably less than 5% by mass, and most preferably less than 2% by mass of the total constituent fatty acids of the fat and oil contained in the fat and oil composition of the present invention.

[0064] In the fat and oil composition for baked confectionery of the present invention, the content of the oil phase is preferably 40 to 100% by mass, more preferably 60 to 100% by mass, and most preferably 70 to 100% by mass. If the content of the oil phase in the fat and oil composition of the present invention is less than 40% by mass, the effects of the present invention are difficult to obtain. The oil phase is the portion of the oil composition that is measured as the oil content, and is the portion that is extracted with diethyl ether.

[0065] The above-mentioned oil and fat composition means a composition containing oil and fat. In the present invention, enzymes such as glycosyltransferase and glycolytic enzyme are used in the baked confectionery dough in a state of being contained in the oil and fat composition. By using the enzymes as the oil and fat composition, the baked confectionery dough can be adjusted so that the enzymes only exert their effect at the time of baking, and the glycosyltransferase can suppress the baked confectionery product from being excessively chewy, and the glycolytic enzyme can suppress the baked confectionery product from being excessively sticky. In addition, by using the enzymes as the oil and fat composition, the enzymes can be uniformly dispersed in the baked confectionery dough, which can improve the texture of the resulting baked confectionery product.

[0066] The fat and oil composition for baked confectionery of the present invention may contain other raw materials than those mentioned above, provided that the object of the present invention is not impaired. Other raw materials that can be contained in the oil and fat composition for baked confectionery of the present invention include, for example, food ingredients and food additives such as water, emulsifiers, thickening stabilizers, dextrin, starches, dietary fiber, sugars and sweeteners, salt seasonings such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, gluconic acid, milk and dairy products such as skim milk powder, casein, whey powder, concentrated skim milk, concentrated protein whey, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, red koji pigment, antioxidants such as tocopherol and tea extract, vegetable proteins such as wheat protein and soy protein, eggs and various egg products such as whole eggs, egg yolks, enzyme-treated egg yolks, egg whites, egg proteins, flavorings, seasonings, pH adjusters, food preservatives, shelf life enhancers, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, grains, beans, vegetables, meat, seafood, etc.

[0067] Examples of the emulsifier include monoglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, organic acid monoglycerides, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, etc. These emulsifiers can be used alone or in combination of two or more kinds. When an emulsifier is contained, the content of the emulsifier in the fat and oil composition for baked confectionery of the present invention is 15% by mass or less, more preferably 10% by mass or less, from the viewpoint of not impairing the flavor. When an emulsifier is contained, the lower limit of the content is not limited, but may be, for example, 0.05% by mass or more.

[0068] Examples of thickening stabilizers include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, etc. These thickening stabilizers can be used alone or in combination of two or more. The above-mentioned other ingredients may be included and used at will as long as they do not impair the objectives of the present invention; however, it is preferable to include and use them in an amount of 50% by mass or less, and more preferably 30% by mass or less, in the oil and fat composition for baked confectionery of the present invention.

[0069] When the oil and fat composition for baked goods of the present invention contains water, the content of water in the oil and fat composition is preferably from 1 to 40% by mass, and more preferably from 5 to 30% by mass. When moisture-containing ingredients are used in the fat and oil composition for baked confectionery of the present invention, the moisture content mentioned above includes the moisture contained in those ingredients. The water content in the fat and oil composition for baked confectionery of the present invention can be measured, for example, by a normal pressure drying loss method.

[0070] The form of the fat and oil composition for baked confectionery of the present invention can be exemplified by foods containing fats and oils, such as plastic fat and oil compositions such as margarine, fat spread, shortening, butter, etc., fluid shortening, fluid margarine, liquid oil compositions, powdered fats and oils, pure fresh cream, vegetable cream, compound cream, concentrated milk-like compositions, cream cheese, chocolate paste, etc. In the present invention, a plastic fat and oil composition is preferred because it is easy to obtain a product improvement effect.

[0071] When the oil / fat composition for baked goods is a plastic oil / fat composition, it is preferably used in the form of kneaded oil / fat or folded oil / fat when producing baked goods products. From the viewpoint of uniformly dispersing the enzyme in the baked goods dough, it is particularly preferable to use it as a kneaded oil / fat when producing baked goods products.

[0072] When the oil / fat composition for baked goods is an emulsion, the emulsion form is not particularly limited and may be any of water-in-oil, oil-in-water, and double emulsion types, but is preferably a water-in-oil emulsion.

[0073] Examples of preferred forms of the fat composition for baked goods of the present invention include shortening and a water-in-oil type emulsified fat composition, but the same effects can be obtained whether the fat composition for baked goods of the present invention is in the form of shortening or a water-in-oil type emulsified fat composition.

[0074] The method for producing the oil and fat composition for baked goods of the present invention is not particularly limited, and the composition can be produced by any known method as long as the oil and fat composition ultimately contains the glycosyltransferase, which is the active ingredient of the present invention. For example, when the fat composition for baked confectionery of the present invention is in the form of a plastic fat composition, the above-mentioned enzyme can be directly dispersed in fat during the production of the plastic fat composition, and then the plastic fat composition can be produced by rapid cooling and plasticization. When an aqueous phase is contained, the above-mentioned enzyme can be dispersed in the aqueous phase, and then the plastic fat composition can be produced by rapid cooling and plasticization together with the oil phase. In these cases, when multiple enzymes are used, the enzymes can be dispersed separately or a mixture of multiple enzymes can be dispersed in fat and oil and / or aqueous phase. Alternatively, in the process of producing a plastic oil composition, the above-mentioned enzyme or an aqueous solution containing the above-mentioned enzyme may be added and mixed after rapid cooling and plasticization. In the present invention, a method in which an enzyme or an aqueous solution containing the above-mentioned enzyme is added and mixed after rapid cooling and plasticization is preferred, in that it has high enzyme activity and prevents a decrease in enzyme activity during storage.

[0075] Next, the bakery dough and baked confectionery product of the present invention will be described. First, the baked confectionery dough of the present invention will be described. The baked confectionery dough of the present invention is a baked confectionery dough containing the fat and oil composition for baked confectionery of the present invention. Specifically, the fat and oil composition for baked confectionery of the present invention is kneaded or folded into the dough, and preferably kneaded into the dough. Baked confectionery dough that can contain the oil and fat composition for baked confectionery of the present invention is not particularly limited, and examples thereof include dough for any baked confectionery, such as cake dough for producing sponge cake, butter cake, pound cake, fruit cake, madeleine, baumkuchen, muffin, castella, waffle, steamed cake, etc., as well as choux pastry, yeast donut dough, cake donut dough, biscuit dough, scone dough, etc.

[0076] In the present invention, baked confectionery dough with a high moisture content, i.e., the above-mentioned cakes, is preferred in terms of obtaining a high effect, and among them, cake dough for producing butter cake, pound cake, fruit cake, madeleine, baumkuchen, muffin, and steamed cake is particularly preferred in terms of exerting the high anti-aging effect of the present invention.

[0077] The content of the fat and oil composition for baked confectionery of the present invention in the baked confectionery dough of the present invention is not particularly different from the amount added in the production of normal baked confectionery dough and can be appropriately determined depending on the type of baked confectionery dough, but is preferably 10 to 200 parts by mass, more preferably 20 to 120 parts by mass, and particularly preferably 50 to 120 parts by mass, relative to 100 parts by mass of starch used in the baked confectionery dough. By making the content 10 parts by mass or more, the effect of the present invention can be easily obtained, and by making it 200 parts by mass or less, a sticky texture in the baked confectionery product can be easily prevented.

[0078] When the baked confectionery dough of the present invention is a cake dough, the content of the above-mentioned oil and fat composition for baked confectionery of the present invention is preferably 50 to 150 parts by mass, more preferably 60 to 120 parts by mass, and particularly preferably 70 to 120 parts by mass, per 100 parts by mass of starches used in the cake dough. In the present invention, as described above, the amount of the oil or fat composition added is preferably an amount such that the glycosyltransferase has the above-mentioned enzyme activity and enzyme addition amount per 100 parts by mass of starch used in the baked confectionery dough.

[0079] Examples of the starches used in the baked confectionery dough include wheat flours such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, and germ flour, other grain flours such as rye flour, barley flour, and rice flour, nut flours such as almond flour, hazelnut flour, cashew nut flour, oat flour, and pine nut flour, starches such as corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, and rice starch, and chemically modified starches obtained by subjecting these starches to one or more treatments selected from enzyme treatment, gelatinization treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, and grafting treatment, and two or more types selected from these can be used in combination. In the present invention, among these, it is preferable that the starch contains wheat flour in an amount of 50% by mass or more, more preferably 70% by mass or more, and it is most preferable to use 100% by mass of wheat flour as the starch. As for wheat flour, it is preferable to use only weak flour or to use strong flour and weak flour in combination.

[0080] The baked confectionery dough of the present invention may contain other ingredients that can be used as ingredients for general baked confectionery, if necessary, such as water, eggs, oils and fats, yeast, sugars and sweeteners, thickening stabilizers, colorants, antioxidants, dextrin, milk and dairy products, cheeses, distilled alcohol, brewed alcohol, various liqueurs, emulsifiers, leavening agents, inorganic salts, salt, baking powder, yeast food, cacao and cacao products, coffee and coffee products, herbs, beans, proteins, preservatives, bittering agents, acidulants, pH adjusters, shelf life improvers, enzymes, fruits, fruit juices, jams, fruit sauces, seasonings, spices, flavorings, various food ingredients and food additives, etc.

[0081] Examples of the sugars and sweeteners include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, liquid sugar, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, invert sugar liquid sugar, sucrose-bound starch syrup, oligosaccharides, reducing sugars, polydextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrin oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, honey, sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, and licorice, and one or more selected from these can be used. The content of the above sugars and sweeteners in the baked confectionery dough of the present invention can be appropriately set depending on the type of baked confectionery dough, but is preferably 3 to 150 parts by mass, and more preferably 5 to 120 parts by mass, per 100 parts by mass of starch used in the baked confectionery dough. When the baked confectionery dough of the present invention is a cake dough, the content of the above sugars and sweeteners is preferably 50 to 150 parts by mass, and more preferably 60 to 120 parts by mass, per 100 parts by mass of starches used in the cake dough.

[0082] When the baked confectionery dough of the present invention is a cake dough, the moisture content of the cake dough is preferably 30 to 120 parts by mass, and more preferably 50 to 100 parts by mass, per 100 parts by mass of the starches used in the cake dough. When a moisture-containing raw material is used as the other raw material, the moisture content here refers to the amount including the moisture contained in the other raw material.

[0083] The method for producing the dough for baked confectionery is not particularly limited, and any commonly used method for producing baked confectionery can be applied. Examples of the method for producing baked confectionery include the sugar batter method, the flour batter method, the all-in-mix method, the co-mix method, and the separate mix method.

[0084] The baked confectionery product of the present invention can be obtained by heat-treating a baked confectionery dough containing the oil and fat composition for baked confectionery of the present invention. The method of heat-treating the baked confectionery dough is not particularly limited, and examples of the method include baking, frying, steaming, steam-baking, and microwave oven treatment, but baking is preferred. The baking conditions such as baking temperature and time can be appropriately selected in the same manner as for ordinary baked confectionery products. The baked confectionery product of the present invention has the characteristic that the texture does not change much even when reheated, and therefore it can be heated in a microwave oven after being stored in a refrigerator or freezer. EXAMPLES

[0085] The present invention will be described in more detail below with reference to examples, comparative examples, and use examples, but the present invention is not limited to the following examples. Note that the numerical values ​​of the compositions in the following tables refer to parts by mass.

[0086] <Production of interesterified oils and fats> [Production Example 1] 75% palm kernel oil with 68% saturated fatty acid content of carbon number 14 or less (hereinafter referred to as "C14") and 11% saturated fatty acid content of carbon number 16 or more (hereinafter referred to as "C16") was blended with 25% extremely hardened palm oil with 0% saturated fatty acid content of C14 or less and 99% saturated fatty acid content of C16 or more to obtain an oil and fat blend with 51% saturated fatty acid content of C14 or less and 33% saturated fatty acid content of C16 or more. 0.1 parts of sodium methylate was added to 100 parts of this oil and fat blend as a catalyst, and a random transesterification reaction was carried out at 80°C for 30 minutes, and the mixture was refined by a conventional method to obtain transesterified oil and fat A with a melting point of 32°C.

[0087] [Production Example 2] 0.1 parts of sodium methylate was added as a catalyst to 100 parts of an oil blend consisting of 100% soft palm oil with an iodine value of 60, and a random transesterification reaction was carried out at 80°C for 30 minutes. The mixture was then refined by a conventional method to obtain transesterified oil B having a melting point of 34°C.

[0088] <Enzyme used> In the following Examples and Comparative Examples, the following enzymes were used. [Glycosyltransferase] Glycosyltransferase (1): Glycotransferase "Amano" (4-α-glucanotransferase (25), Amano Enzyme Co., Ltd.) (optimum temperature 45-55°C) Glycosyltransferase (2): Sensiaform (1,4-α-glucan branching enzyme (18), Novozymes A / S) (optimum temperature 65-75°C) Glycosyltransferase (3): Denazyme BBRLight (1,4-α-glucan branching enzyme (18), Nagase ChemteX Corporation) (optimum temperature 25℃~50℃) [Glycolytic enzymes] Maltose-producing amylase (1): OptiCake Fresh 50BG (maltose-producing α-amylase, Novozymes A / S) (optimum temperature 55-70°C) Maltooligosaccharide-producing amylase (2): Novamyl 3D (maltose-producing α-amylase, Novozymes A / S) (optimum temperature 75-85°C) α-Amylase: Fungamil Ultra WF G (Novozymes A / S) (optimum temperature 40-60°C) Hemicellulase (1): Bakezyme BXP5001BG (arabinoxylanase, DSM Co., Ltd., (decomposition activity ratio: insoluble arabinoxylan / soluble arabinoxylan) is 10 or more) (optimum temperature 25-40°C)

[0089] <Production of mixed oils and fats> [Production Example 3] An oil phase consisting of 60% palm oil with an iodine value of 51, 10.3% coconut oil, 29% liquid rapeseed oil, and 0.7% high-energy rapeseed hardened oil was dissolved, mixed, and rapidly plasticized to obtain mixed oil 1, which has a trans fatty acid content of less than 2% and does not contain an emulsifier. In the obtained mixed oil 1, the content of triglyceride represented by SMS in the oil phase (triglyceride with S at the 1st and 3rd positions and M at the 2nd position, where S = saturated fatty acid having 16 to 24 carbon atoms, and M = monounsaturated fatty acid having 16 to 24 carbon atoms) (hereinafter referred to as SMS) (based on the oil phase) was 15.0%, the content of lauric acid in the constituent fatty acid composition was 5.3%, the content of trans acid was 1.2%, and when the content of SMS was taken as 1, the content of lauric acid (based on the oil phase) was 0.35. The oil phase of the obtained mixed oil 1 was melted at 60°C, and then held at 0°C for 30 minutes and at 25°C for 30 minutes, after which the SFC (standard SFC at 25°C) was 10%, whereas the SFC after melting at 60°C and holding at 25°C for 100 minutes was 7.4%, which was 74% of the standard SFC at 25°C.

[0090] [Production Example 4] An oil phase consisting of 43% palm oil with an iodine value of 51, 55% lard, and 2% high-energy rapeseed hardened oil was dissolved, mixed, and rapidly plasticized to obtain mixed oil 2 having a trans fatty acid content of less than 1% and containing no emulsifier. In the obtained mixed oil 2, the SMS content (oil phase basis) was 13%, the triglyceride content represented by MSM (triglyceride with M at positions 1 and 3 and S at position 2, where S = saturated fatty acid having 16 to 24 carbon atoms, M = monounsaturated fatty acid having 16 to 24 carbon atoms) (hereinafter referred to as MSM) was 13%, and the trans fatty acid content in the constituent fatty acid composition was 1.5%. The oil phase of the obtained mixed oil 2 was melted at 60°C, and then held at 0°C for 30 minutes and at 25°C for 30 minutes, after which the SFC (standard SFC at 25°C) was 14.5%, whereas the SFC after melting at 60°C and holding at 25°C for 100 minutes was 9.5%, which was 66% of the standard SFC at 25°C.

[0091] [Production Example 5] An oil phase consisting of 35% palm oil with an iodine value of 51, 20% palm mid-melting point oil with an iodine value of 35, 18% interesterified oil A, 25% interesterified oil B, and 2% extremely hardened soybean oil was melted, mixed, and rapidly plasticized to obtain mixed oil 3 containing no emulsifier and having a trans fatty acid content of less than 1%. In the obtained mixed oil 3, the SMS content (on the oil phase basis) was 24%, the triglyceride content represented by MSM was 2.9%, and the trans acid content in the constituent fatty acid composition was 0.8%. The oil phase of the obtained mixed oil 3 was melted at 60°C, and then held at 0°C for 30 minutes and at 25°C for 30 minutes, after which the SFC (standard SFC at 25°C) was 27.8%, whereas the SFC after melting at 60°C and holding at 25°C for 100 minutes was 19.5%, which was 70% of the standard SFC at 25°C.

[0092] [Production Example 6] An oil phase consisting of 15% by mass of palm stearin and 85% by mass of interesterified oil A was dissolved, mixed, and rapidly cooled and plasticized to obtain mixed oil 4 containing no emulsifier and having a trans fatty acid content of less than 1%. The oil phase of the obtained mixed oil 4 was melted at 60°C, and then held at 0°C for 30 minutes and at 25°C for 30 minutes, after which the SFC (standard SFC at 25°C) was 41.5%, whereas the SFC after melting at 60°C and holding at 25°C for 100 minutes was 35.7%, which was 86% of the standard SFC at 25°C.

[0093] [Production Example 7] An oil phase consisting of 15% by mass of palm stearin and 85% by mass of interesterified oil B was dissolved, mixed, and rapidly cooled and plasticized to obtain mixed oil 5 containing no emulsifier and having a trans fatty acid content of less than 1%. The oil phase of the obtained mixed oil 5 was melted at 60°C, and then held at 0°C for 30 minutes and at 25°C for 30 minutes, after which the SFC (standard SFC at 25°C) was 17.4%, whereas the SFC after melting at 60°C and holding at 25°C for 100 minutes was 14.8%, which was 85% of the standard SFC at 25°C.

[0094] <Production of fat and oil composition for confectionery> [Examples 1 to 17, Comparative Examples 1 to 2] According to the formulations shown in Tables 1 to 4 below, fat compositions A to R for baked confectionery, which are plastic fat compositions (margarine), were prepared. In detail, the oil phase ingredients shown in Tables 1 to 4 were heated and dissolved, the aqueous phase ingredients were added thereto, emulsified into a water-in-oil type, sterilized by heating and cooled / plasticized according to a conventional method, and the enzyme liquid (water in the case of Comparative Example 1) was further added and mixed to prepare oil and fat compositions for baked confectionery A to R.

[0095] <Making butter cake> [Examples 1 to 17, Comparative Examples 1 to 2] Using the prepared fat and oil compositions for baked confectionery A to R, butter cake doughs A to F, B2·G to K, B3·L to N, and G2·O to R, and butter cakes A to F, B2·G to K, B3·L to N, and G2·O to R were produced according to the following formulations and production methods. (Composition / manufacturing method) 100 parts by mass of the fat and oil composition for baked confectionery, which had been softened at room temperature in advance, and 100 parts by mass of white sugar were placed in a mixer bowl, and creamed using a beater in a tabletop mixer at low speed for 1 minute and at high speed for 5 minutes. Next, while mixing at low speed, 100 parts by mass of whole eggs (net) were slowly added over 2 minutes, and further mixed at low speed for 1 minute. To this, 100 parts by mass of pre-sifted soft flour (product name "Heart") and 1 part by mass of baking powder were added and mixed evenly to obtain a butter cake dough. The obtained butter cake batter was poured into a pound cake mold lined with a liner and wrapped with side paper, and baked for 35 minutes at 180°C on top and 170°C on bottom to obtain a butter cake.

[0096] Comparative Example 2 Butter cake dough F2 and butter cake F2 were produced using the same composition and method as in Example 1, except that margarine F of Comparative Example 1 containing no added enzyme was used and the glycosyltransferase used in the production of the oil composition of Example 1 was added in an amount equal to that of Example 1 in the butter cake dough, and weak flour was added.

[0097] <Butter Cake Review> The appearance of the obtained butter cake was evaluated according to the following evaluation criteria, and the results are shown in Tables 1 to 4. In addition, the texture (softness, moistness, melting in the mouth, and crispness) after storage at 20° C. for 1 day and after storage for 90 days was evaluated according to the following evaluation method. The results are shown in Tables 1 to 4.

[0098] ●Evaluation criteria (appearance) The appearance was visually evaluated on a three-point scale for "stretching momentum and volume" and a four-point scale for "burn-off," and the total scores were used as an evaluation score, and the results are shown in Tables 1 to 4 below. There were no examples with a burn-off evaluation score of 0. Growth momentum and volume 3 points: Appearance of vigorous growth and large volume 2 points: Large volume but weak expansion momentum 1 point: Weak stretch and small volume Burn down 3 points: No burn-through is observed 2 points: Slight burn-off is observed 1 point: Clear burn-off is visible 0 points: Burned off too much (Appearance total score rating criteria) ◎+ :6 points ◎ :5 points ○+ :4 points ○ :3 points △ :2 points × :1 point

[0099] ● Evaluation criteria (texture) The texture of the obtained butter cake (softness, moistness, melting in the mouth (stickiness) and crispness (crunchiness)) was evaluated on a 5-point scale by 20 panelists using the evaluation method and evaluation criteria described below, and the total score was recorded as the evaluation score. The results are shown in Table 2 below. (Evaluation criteria for total texture score) ◎+ :76~80 points ◎ :71~75 points ◎- :66~70 points ○+ :61~65 points ○ :56~60 points ○- :51~55 points △ :26~50 points ×: 25 points or less Softness 4 points: Very good 3 points: Good 2 points: slightly poor 1 point: Defective 0 points: Very poor -Wet feeling 4 points: Very good 3 points: Good 2 points: slightly poor 1 point: Defective 0 points: Very poor Melt in your mouth 4 points: Very good 3 points: Good 2 points: Feels a bit sticky 1 point: Very sticky 0 points: Very sticky Crisp 4 points: Very good 3 points: Good 2 points: Somewhat mushy and slightly poor quality 1 point: Very crumpled and poor quality 0 points: Very chewy and extremely poor

[0100] [Table 1]

[0101] As shown in Table 1, the confectionery fat and oil compositions of Examples 1 to 5 containing glycosyltransferase were superior in appearance, shape, and texture of the obtained butter cakes to the fat and oil composition of Comparative Example 1 not containing glycosyltransferase. Furthermore, when Examples 1 to 5 are compared with Comparative Example 2, the butter cake of Comparative Example 2 was inferior in texture, particularly in terms of melting in the mouth and crispness, to the butter cakes of Examples 1 to 5. This result shows that the glycosyltransferase is excellent in improving texture when it is mixed in advance with the oil and fat composition, rather than being added directly to the baked confectionery dough.

[0102] [Table 2]

[0103] [Table 3]

[0104] Tables 2 and 3 show that by containing a glycolytic enzyme in addition to a glycosyltransferase in the oil and fat composition, the effects of improving the appearance, shape and texture are further improved.

[0105] [Table 4]

[0106] Table 4 shows that by making the oil phase have a specific oil and fat composition, it is possible to improve the texture, particularly the softness and moistness, and to improve the resistance to aging.

Claims

1. An oil and fat composition for baked goods, comprising a glycosyltransferase.

2. The fat and oil composition for baked goods according to claim 1, wherein the glycosyltransferase is a 1,4-α-glucan branching enzyme.

3. The fat and oil composition for baked goods according to claim 1, which contains a glycolytic enzyme.

4. The fat and oil composition for baked goods according to claim 3, wherein the glycolytic enzyme comprises a maltooligosaccharide-forming amylase.

5. 4. The oil and fat composition for baked goods according to claim 1 or 3, which contains an oil phase having an SFC (solid fat content) of 80% or less of the standard SFC at 25°C after melting at 60°C and then holding at 25°C for 100 minutes.

6. A baked confectionery dough comprising the fat and oil composition for baked confectionery according to claim 1 or 3.

7. A baked confectionery product which is a heat-treated product of the baked confectionery dough according to claim 6.

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