Fat composition for bakery product and bakery product using the same

Abstract

To provide a fat composition for bakery product, the bakery product having a middle shelf life and a sustained soft texture, and a bakery product using the same.SOLUTION: A fat composition for bakery product includes the following component (A) and component (B): (A) being maltose-producing α-amylase or a branching enzyme and (B) being sugar that has a weight-average molecular weight of less than 2000.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] In recent years, efforts to achieve the Sustainable Development Goals (SDGs) have been called for. Goal 12 is "Responsible Consumption and Production," and Target 12-3 is "By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses." Traditionally, to reduce food waste, mid-life and long-life breads with long shelf lives have been available. However, due to their low moisture content, many of these breads tend to be hard and dry, or lack softness and moisture. Therefore, bakery products such as sliced bread are required to maintain their deliciousness for a long period of time in order to extend their shelf life. In particular, a soft and moist texture is required for mid-life bread.

[0003] To date, techniques using amylase have been proposed to address the above-mentioned problems, such as the combined use of amylase and thickening polysaccharides (Patent Document 1), the combined use of amylase and water-soluble dietary fiber (Patent Document 2), the combined use of amylase and maltose (Patent Document 3), and the combined use of amylase and branching enzymes (Patent Documents 4 to 6). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2017-209038 [Patent Document 2] Japanese Patent Application Publication No. 2019-165646 [Patent Document 3] Japanese Patent Application Laid-Open No. 2004-267094 [Patent Document 4] Patent Publication No. 2021-048791 [Patent Document 5] Patent Publication No. 2021-078462 [Patent Document 6] Patent Publication No. 2021-153414 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the above-mentioned conventional techniques only provide a sustained soft feeling effect for about three days.

[0006] The present invention has been made in view of the above circumstances, and an object of the present invention is to provide an oil and fat composition for bakery products that has a medium life and maintains a soft texture, and bakery products using the same. [Means for solving the problem]

[0007] In order to solve the above problems, the fat and oil composition for bakery products of the present invention is characterized by containing the following component (A) and component (B). (A) Maltose-producing α-amylase or branching enzyme (B) Sugars with a weight-average molecular weight of less than 2000 The bakery products of the present invention contain the above-mentioned oil and fat composition for bakery products. [Effects of the Invention]

[0008] According to the present invention, bakery products have a medium shelf life and maintain a soft texture. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments of the present invention will be described in detail.

[0010] In the present invention, the term "middle life" is not particularly limited and refers to a well-known period recognized in the technical field of the present invention, for example, about 4 days to 2 weeks, particularly about 1 week to 10 days. The oil and fat composition for bakery products of the present invention contains the following component (A) and component (B). (A) Maltose-producing α-amylase or branching enzyme (B) Sugars with a weight-average molecular weight of less than 2000

[0011] 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 are usually used. The main component of edible fat and oil is triglyceride, which has a structure in which one molecule of glycerol is ester-bonded with three molecules of fatty acid 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, 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), and lignoceric acid (24). The numerical notation above indicates the number of carbon atoms of the fatty acid. Unsaturated fatty acids include myristoleic acid (14:1), palmitoleic acid (16:1), hiragonic 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.

[0012] Examples of 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, rice germ oil, safflower oil, olive oil, sesame oil, shea butter, monkey fat, mango oil, illipe butter, and cocoa butter, as well as animal fats and oils such as lard, beef tallow, milk fat, and fish oil, as well as their fractionated oils and processed oils (those that have been subjected to one or more of the following treatments: hardening and transesterification). Among these, rice oil or rice germ oil is preferred, with rice germ oil being particularly preferred, from the viewpoint of improving the sustained softness and moisture-removing properties during the middle life. These may be used alone or in combination of two or more. In the present invention, rice germ oil refers to rice bran oil that is rich in γ-oryzanol, for example, rice bran oil in which the amount of γ-oryzanol is more than 0.2 mass % based on the total amount of rice bran oil.

[0013] The content of rice oil or rice germ oil in the oil and fat composition for bakery products of the present invention is not particularly limited, but from the viewpoint of improving the sustained softness and moisture-removing properties of bakery products during their middle life, it is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and even more preferably 1.5% by mass or more, based on the total amount of oil and fat. The upper limit of the content of rice oil or rice germ oil in the oil and fat composition for bakery products of the present invention is not particularly limited, but from the viewpoint of the handleability of bakery products during baking, it is preferably 90% by mass or less, more preferably 80% by mass or less, even more preferably 70% by mass or less, and particularly preferably 60% by mass or less, based on the total amount of oil and fat.

[0014] The content of γ-oryzanol in the oil and fat composition for bakery products of the present invention is not particularly limited, but from the viewpoint of improving the sustained softness and moisture-removing properties of bakery products during their middle life, it is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, and even more preferably 0.01% by mass or more, based on the total amount of the oil and fat composition. The upper limit of the γ-oryzanol content in the oil and fat composition for bakery products of the present invention is not particularly limited, but from the viewpoint of the handleability of bakery products during baking, it is preferably 1.0% by mass or less, more preferably 0.9% by mass or less, even more preferably 0.8% by mass or less, and particularly preferably 0.7% by mass or less, based on the total amount of the oil and fat composition.

[0015] In the oil-and-fat composition for bakery products of the present invention, it is preferable to use interesterified 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 interesterified oils and fats, extremely hardened oils, and interesterified oils 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.

[0016] 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, the oil and fat composition for bakery products of the present invention preferably 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 Methods for the Analysis of Fats, Oils and Related Materials (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.

[0017] Component (A) in the fat and oil composition for bakery products of the present invention is a maltose-forming α-amylase or a branching enzyme.

[0018] Maltogenic α-amylase (enzyme code: EC 3.2.1.133) is a general term for enzymes that act on starch to produce primarily maltose. Commercially available maltogenic α-amylases include Novamyl 3DBG, Novamyl 10000BG (manufactured by Novozymes Japan), and Opticake Fresh (manufactured by Novozymes Japan).

[0019] The enzyme activity of the maltose-forming α-amylase is not particularly limited, but from the viewpoints of improving the sustained softness of bakery products during their middle life, reducing the stickiness of the dough, preventing breakage, and improving crispness, it is preferably 10 U or more, more preferably 50 U or more, even more preferably 100 U or more, and particularly preferably 250 U or more per 100 g of the fat and oil composition for bakery products. It is also preferably 1000 U or less, more preferably 800 U or less, and even more preferably 600 U or less.

[0020] The enzyme activity of maltogenic α-amylase is defined as follows: Measurement of enzyme activity of maltose-forming 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 degraded with α-glucosidase. The liberated paranitrophenyl was measured colorimetrically. The enzyme activity unit was defined as the amount of enzyme required for α-glucosidase to dissociate 1 μmol of paranitrophenyl from BNPPG7 in 1 minute at 40°C (65°C) using the Megazyme α-Amylase assay kit in a pH 5 buffer solution.

[0021] Branching enzymes are enzymes (enzyme code: EC2.4.1.18) that transfer a portion of 1,4-α-D-glucan chains to the 6-OH group of a recipient 1,4-α-D-glucan, producing a branched structure with α-1,6 bonds similar to 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. Commercially available branching enzymes include Sensiaform (manufactured by Novozymes Japan Co., Ltd.).

[0022] The enzymatic activity of the branching enzyme is not particularly limited, but from the viewpoint of improving the sustained softness of bakery products during their middle life and reducing the stickiness of dough, it is preferably 100 U or more, more preferably 500 U or more, even more preferably 1000 U or more, and particularly preferably 1500 U or more per 100 g of the oil / fat composition for bakery products, and is preferably 5000 U or less, more preferably 4000 U or less, and even more preferably 3000 U or less.

[0023] The enzymatic 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). After incubation at 50°C for 30 minutes, 2 ml of iodine reagent (0.26 g I2 and 2.6 g KI dissolved in 10 ml Milli-Q water, 0.5 ml of a solution mixed with 0.5 ml of 1N HCl and diluted to 130 ml) is added, and the change in absorbance at 660 nm is measured. In this reaction system, the amount of enzyme that reduces the absorbance at 660 nm by 1% per minute of reaction is defined as 1 U.

[0024] Component (A) may be a maltogenic α-amylase or a branching enzyme, either singly or in combination. In this case, the enzymatic 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 3.0 to 8.0.

[0025] Component (B) in the fat and oil composition for bakery products of the present invention is a sugar having a weight-average molecular weight of less than 2,000.

[0026] In the present invention, the weight average molecular weight of component (B) refers to the weight average molecular weight of all sugars blended into the fat and oil composition for bakery products. When the sugars consist only of low molecular weight sugars, the weight average molecular weight refers to the molecular weight of the molecules.

[0027] In the present invention, the weight-average molecular weight of component (B) can be quantitatively analyzed by high-performance liquid chromatography (HPLC). In quantitative analysis, after separation on a column, detection is performed with a detector to create a chromatogram, the molecular species are identified based on the elution position on the chromatogram, and the concentration is calculated from the peak area.

[0028] Sugars with a weight-average molecular weight of less than 2000 are not particularly limited, but include disaccharides to nonasaccharides. These may be used alone or in combination of two or more. Among these, it is preferable to contain three or more sugars, and it is more preferable to contain at least one of trisaccharides to pentasaccharides. Oligosaccharides may be linear, branched, or cyclic. Among these, cyclic sugars are preferred, and cyclic tetrasaccharides are particularly preferred.

[0029] The weight-average molecular weight of the sugar is less than 2000, and from the viewpoint of maintaining moisturizing properties during its middle life, it is preferably 1500 or less, more preferably 1000 or less, and even more preferably 800 or less. From the viewpoint of maintaining softness during its middle life and improving stickiness of the dough, the lower limit of the weight-average molecular weight of the sugar is preferably 200 or more, more preferably 300 or more, even more preferably 400 or more, and particularly preferably 500 or more.

[0030] The monosaccharides constituting the sugar are not particularly limited, but examples thereof include glucose, fructose, and galactose. The disaccharide is not particularly limited, but examples thereof include trehalose, maltose, lactose, sucrose, etc., with trehalose being particularly preferred.

[0031] The fat and oil composition for bakery products of the present invention is characterized by a combination of component (A) and component (B). When component (A) alone is used, the dough tends to be less sticky, but the baked bakery product tends to have an insufficient soft and moist texture and to become stiff. When component (B) alone is used, disaccharides have a certain effect on maintaining a moist texture, but not necessarily enough, causing stiffness and the dough tends to become sticky. Trisaccharides or higher sugars can reduce the stickiness of the dough, but do not provide a sustained soft and moist texture and cause stiffness. Monosaccharides have a certain effect on maintaining a moist texture, but not necessarily enough, causing the dough to become sticky. The combined use of component (A) and component (B) allows the soft texture of bakery products to be maintained throughout their middle life.

[0032] When component (A) and component (B) are used in combination, and maltose-producing α-amylase and branching enzyme are used in combination as component (A), a moister texture is obtained.

[0033] When component (A) and component (B) are used in combination, and component (B) contains a trisaccharide or more sugar, the effects of maintaining a soft and moist texture, preventing the dough from breaking, and preventing the dough from becoming sticky are all more pronounced. Among these, it is preferable to contain at least one of trisaccharides to pentasaccharides as the sugar, more preferably a trisaccharide or tetrasaccharide, and even more preferably a cyclic tetrasaccharide.

[0034] When component (A) and component (B) are used in combination, and component (B) contains a trisaccharide or higher sugar, further including a disaccharide as component (B) improves the retention of the soft and moist texture and reduces the stickiness of the dough. Among disaccharides, the use of trehalose is even more pronounced. In this case, using maltose-producing α-amylase as component (A) and combining a trisaccharide or higher sugar with a disaccharide (particularly trehalose) as the sugar improves the softness and moistness of the dough. Using a branching enzyme as component (A) and combining a trisaccharide or higher sugar with a disaccharide (particularly trehalose) as the sugar improves the softness and moistness of the dough and further reduces the stickiness of the dough. Using a maltose-producing α-amylase and a branching enzyme in combination as component (A) and combining a trisaccharide or higher sugar as the sugar improves the softness and moistness of the dough, with the moistness being particularly improved. On the other hand, the stickiness of the dough tends to increase, but when combined with disaccharides (especially trehalose), the stickiness of the dough can be further reduced.

[0035] From the above viewpoints, in the fat and oil composition for bakery products of the present invention, component (B) contains trisaccharides or higher sugars and further contains disaccharides, and the mass ratio of disaccharides to trisaccharides or higher sugars is preferably 0.1 or higher, more preferably 0.3 or higher, and even more preferably 0.6 or higher. The upper limit of the mass ratio of disaccharides to trisaccharides or higher sugars is preferably 2.0 or lower, more preferably 1.6 or lower, and even more preferably 1.2 or lower.

[0036] The content of component (B) in the oil and fat composition for bakery products of the present invention is not particularly limited, but from the viewpoint of improving the softness retention and moistening property of bakery products during their middle life, it is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, and even more preferably 2.0% by mass or more based on the total amount of the oil and fat composition. Also, from the viewpoint of improving the softness retention and moistening property of bakery products during their middle life and improving the stickiness of dough, it is preferably 25% by mass or less, more preferably 20% by mass or less, even more preferably 15% by mass or less, and particularly preferably 10% by mass or less.

[0037] An example of a preferred composition of component (B) in the oil and fat composition for bakery products of the present invention is as follows. Example 1: Monosaccharides 0.1-0.5% by mass, tetrasaccharides 0.1-5.0% by mass, pentasaccharides 0.1-5.0% by mass Example 2: Monosaccharide 0.1-0.5% by mass, disaccharide 0.1-7.0% by mass, tetrasaccharide 0.1-5.0% by mass, pentasaccharide 0.1-5.0% by mass Example 3: Monosaccharide 0.1-0.5% by mass, disaccharide 1.0-5.0% by mass, tetrasaccharide 0.1-5.0% by mass, pentasaccharide 0.1-5.0% by mass Example 4: Monosaccharide 0.1-0.5% by mass, disaccharide 1.0-5.0% by mass, trisaccharide 0.05-3.0% by mass, tetrasaccharide 0.1-5.0% by mass, pentasaccharide 0.1-5.0% by mass Example 5: Monosaccharide 0.1-0.5% by mass, disaccharide 1.0-5.0% by mass, trisaccharide 0.05-3.0% by mass, cyclic tetrasaccharide 0.1-5.0% by mass, pentasaccharide 0.1-5.0% by mass

[0038] The fat and oil composition for bakery products of the present invention preferably contains a thickening polysaccharide as component (C) in addition to components (A) and (B). By adding component (C), the stickiness of the dough can be improved. Examples of component (C) include 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, and laminaran. Among these, psyllium seed gum is preferred. These may be used alone or in combination of two or more.

[0039] The content of component (C) in the oil and fat composition for bakery products of the present invention is not particularly limited, but from the viewpoint of improving the stickiness of dough in bakery products, it is preferably from 0.001% by mass to 1% by mass, more preferably from 0.005% by mass to 0.5% by mass, and even more preferably from 0.01% by mass to 0.1% by mass, based on the total amount of the oil and fat composition.

[0040] The fat and oil composition for bakery products of the present invention is preferably a plastic fat and oil 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 substantially does not contain an aqueous phase, or in a form that contains an aqueous phase. Forms that contain an aqueous phase include water-in-oil types, oil-in-water types, oil-in-water-in-oil types, and water-in-oil-in-water types, 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. Forms that contain an aqueous phase are preferably water-in-oil types, and include margarines. Here, margarines are those that correspond to margarine or fat spreads according to the Japanese Agricultural Standards. Furthermore, shortening can be mentioned as a form that is substantially free of an aqueous phase. Here, "substantially free of" means that the water content (including volatile matter) is 0.5% by mass or less, which corresponds to shortening under the Japanese Agricultural Standards.

[0041] The oil and fat composition for bakery products of the present invention may contain conventional known ingredients as long as the effects of the present invention are not impaired. Examples of known ingredients include milk, dairy products, proteins, carbohydrates, salts, acidulants, pH adjusters, antioxidants, spices, coloring ingredients, flavorings, emulsifiers, etc. Milk includes cow's milk, etc. Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, concentrated skim 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-enriched whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, sodium caseinate, potassium caseinate, etc. Proteins include vegetable proteins such as soy protein, pea protein, and wheat protein. Examples of carbohydrates include carbohydrates other than component (B), such as sugar alcohols, starch, starch hydrolysates, and polysaccharides. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthins, oryzanol, plant sterols, catechins, polyphenols, and tea extracts. Examples of coloring ingredients include carotene, annatto, and astaxanthin. Examples of flavorings include butter flavor and milk flavor. Examples of emulsifiers include lecithin, sorbitan fatty acid ester, polyglycerin fatty acid ester, monoglycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan fatty acid ester. When an emulsifier is added, the amount of the emulsifier added is not particularly limited, but is preferably 0.1 to 5% by mass, and more preferably 0.5 to 3% by mass.

[0042] The fat and oil composition for bakery products of the present invention can be produced by known methods. For example, in the case of a composition containing an aqueous phase, the oil phase containing the fat and oil and the aqueous phase can be appropriately heated and mixed to emulsify, and then rapidly cooled and kneaded using a cooling mixer such as a Combinator, Perfector, Votator, Nexus, Polaron, or Lonauter. In the case of a composition not containing an aqueous phase, the oil phase containing the fat and oil can be heated, and then rapidly cooled and kneaded using a cooling mixer such as a Combinator, Perfector, Votator, Nexus, Polaron, or Lonauter. After rapidly cooling and kneading using a cooling mixer, the mixture can be aged (tempered) as necessary.

[0043] 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 the middle life is improved. For this reason, the oil and fat composition for bakery products of the present invention is preferably used for kneading. Note that "for kneading into bakery products" refers to kneading into dough for bakery products. Baked products to which an oil and fat composition for kneading into bakery products has been added are produced by baking dough in a state in which the oil and fat composition has been kneaded into the dough. "For roll-in" refers to folding into dough for bakery products. Baked products to which an oil and fat composition for roll-in has been added are produced by sandwiching the oil and fat composition between dough layers, and baking the dough in a state in which the oil and fat composition has been folded into the dough in layers by repeatedly stretching and folding.

[0044] 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 pan-baked breads in which dough is placed in a mold and baked, such as square bread baked in a square mold with a lid, English bread baked in a mountain shape with 2 to 3 dough balls placed in a mold, and one loaf baked in a pillow shape with one dough ball.

[0045] Bakery dough is mainly composed of cereal flour, and the cereal flour is not particularly limited as long as it is typically incorporated into dough for baked goods, but examples include wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, whole wheat flour, rice flour, corn flour, rye flour, buckwheat flour, soybean 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, any raw material typically used in bakery dough can be incorporated into the bakery dough without any particular limitation. Furthermore, the amounts of these ingredients can be appropriately selected without any particular limitation, taking into account the range typically incorporated into bakery dough. Specific examples include water, yeast, yeast food, milk, dairy products, protein, carbohydrates, eggs, processed egg products, starch, salts, emulsifiers, emulsifying foaming agents (emulsified oils and fats), powdered oils and fats, cocoa 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.

[0046] The amount of the oil and fat composition for bakery products of the present invention in the bakery dough is not particularly limited, but considering the effects of the present invention and the satisfaction of the properties normally required by adding oils and fats, it is preferably 1 to 15 parts by mass, more preferably 3 to 10 parts by mass, per 100 parts by mass of cereal flour.

[0047] Bakery dough can be produced by a common method. Examples of methods for producing bread dough include the direct kneading method, sponge method, and liquid dough method. The direct kneading method is a method in which all ingredients are mixed in a single operation to produce dough, and does not require a pre-fermentation step. The oil-and-fat composition for bakery products of the present invention is also added to a mixer along with other ingredients and mixed. The sponge method is a two-stage method for producing dough. For example, in the first stage, the sponge is kneaded and fermented with 50 to 100% by mass of the cereal flour used, yeast, yeast food, and water. After fermentation is complete, the remaining ingredients such as flour are added in the second stage, and main kneading is performed. When bread dough is produced using 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 in which a liquid dough (water dough) is produced using yeast, salt, water, and a small amount of sugar, and the subsequent step involves adding the liquid dough and the remaining ingredients and performing main kneading in the same manner as in the sponge dough method. After producing the bakery dough, bakery products are obtained by going through steps such as fermentation, division, and shaping, and then baking. [Example]

[0048] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0049] In the following examples and comparative examples, margarines for kneading were prepared using blended oils having the compositions shown in Tables 2A to 2E. Interesterified oils 1 and 2 are as follows. (Interesterified fats and oils 1) 25% by mass of extremely hardened palm kernel oil, 50% by mass of palm oil, and 25% by mass of extremely hardened palm oil were mixed and heated to 110°C and thoroughly dehydrated. Then, 0.08% by mass of sodium methylate was added as a chemical catalyst based on the oil amount, and an interesterification reaction was carried out under reduced pressure at 100°C for 0.5 hours with stirring. After the interesterification reaction, the mixture was washed with water to remove the catalyst, decolorized with activated clay, and further deodorized to obtain interesterified oil 1. The iodine value of this oil was 27.5. (Interesterified fats and oils 2) A transesterification reaction was carried out using soft fractionated palm oil (palm olein) as a raw material to obtain transesterified oil 2. The iodine value of this oil was 56.

[0050] The enzymes and sugars used are shown in Table 1. The sugars were quantitatively analyzed using HPLC according to the method described below, and the weight-average molecular weight was calculated. Column: Shodex Asahipak NH2P-50 4E (4.6 mm ID x 250 mm) Mobile phase: CH3CN / H2O=60 / 40 Flow rate: 1.0mL / min Detector: RI Column temperature: 30℃

[0051] [Table 1]

[0052] (Preparation of margarine and shortening for kneading) An emulsifier was added to each raw oil and fat in the blending ratios shown in Tables 2A to 2E, and the temperature was adjusted to 70°C to form an oil phase. Water was heat-sterilized at 85°C to obtain an aqueous phase. The aqueous phase was added to the oil phase and stirred with a propeller mixer to form a water-in-oil emulsion, which was then rapidly cooled and kneaded in a combinator to obtain margarine for kneading. The emulsifier and enzyme were added to the oil phase, and the sugar was added to the aqueous phase. In Example 4, each raw material oil and fat was added, and the temperature was adjusted to 70°C to form an oil phase. Then, an emulsifier, enzyme, and sugar 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 evaluated as follows.

[0053] (Making bread) Using the margarine or shortening for kneading prepared above, bread was made according to the following composition. First, water with yeast dispersed therein, yeast food, and strong flour were added to a mixer bowl, and the mixture was mixed using a mixing hook at low speed for 4 minutes and medium-low speed for 1 minute. The kneading temperature was 24°C. Fermentation was then carried out for 4 hours at 27°C and 75% humidity. The end temperature of fermentation was 29°C, and a sponge dough was obtained after fermentation. Next, the ingredients other than the margarine or shortening for kneading prepared above and the sponge dough were mixed at low speed for 3 minutes and medium-high speed for 3 minutes, after which the margarine for kneading prepared above was added, and the mixture was mixed at low speed for 3 minutes and medium-low speed for 4 minutes to obtain bread dough. The kneading temperature during this process was 28°C. After allowing the dough to stand for 20 minutes at room temperature, it was 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, then placed in a polypropylene bag and stored in a thermostatic oven at 20°C.

[0054] <Bread ingredients> ·Medium seed combination Strong flour 70 parts by mass Yeast 2.5 parts by mass Yeast food 0.1 parts by mass 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 mass Skim milk powder 2 parts by mass Margarine or shortening for kneading 5 parts by mass 25 parts by mass of water

[0055] (sensory evaluation) The bread stored at 20°C for 3 or 7 days was evaluated by a panel of 18 people for softness retention, moisture absorption, crispness, and elasticity according to the following criteria. The panel conducted a five-taste (sweet, sour, salty, bitter, and umami) discrimination test, a taste concentration difference discrimination test, a food taste discrimination test, and a standard smell test. Eight men and ten women in their 20s to 40s who passed each test were selected. The stickiness of the dough and the sagging of the bread after baking were also evaluated according to the following criteria.

[0056] [Softness and durability] Using an ultrasonic cutter, the center of the crumb of each loaf of bread was cut into 3.0 cm x 2.5 cm x 2.0 cm pieces 3 days or 7 days after baking. Using a texture analyzer EZ-SX200N manufactured by Shimadzu Corporation, the textures of the Examples and Comparative Examples were measured at D+1 and D+3 after 3 days of baking, and at D+1 and D+7 after 7 days of baking, under conditions of 40% compression, a 3 cm cylinder plunger, and 60 mm / min. The texture change rate (stress at D+3 / stress at D+1 after 3 days of baking, and stress at D+7 / stress at 7 days of baking) was used to evaluate the softness retention according to the following criteria. A rating of ○ or higher was considered to have resolved the problem. ◎+: Change rate less than 160 ◎: Rate of change 160 or more and less than 170 ○: Rate of change 170 or more and less than 180 △: Rate of change 180 or more but less than 190 ×: Rate of change 190 or more

[0057] [Shitori] After baking, the bread was stored at 20°C for 3 or 7 days and then subjected to a sensory evaluation by 18 panelists according to the following criteria. ◎+: 17 or more out of 18 panelists evaluated the wetness as good. ◎: 13 to 16 out of 18 panelists rated the moisturizing effect as good. ○: 9 to 12 out of 18 panelists rated the moisturizing effect as good. △: 5 to 8 out of 18 panelists evaluated the moisture content as good. ×: Four or fewer of the 18 panelists evaluated the moisture absorption as good.

[0058] [Dough stickiness] After kneading, the dough was touched and subjected to a sensory evaluation according to the following criteria. ◎: Not sticky ○: Not very sticky △: Slightly sticky ×: Sticky

[0059] [Breaking] After baking, the bread was visually inspected and subjected to a sensory evaluation according to the following criteria. ◎: No dents on the inside and a clean shape ○: Slightly dented inward ×: The product is dented inward and broken at the waist.

[0060] [crisp] The crispness of the bread stored at 20°C for 3 or 7 days after baking was evaluated by a panel of 18 people using the following criteria. ◎: 13 or more out of 18 panelists rated the crispness as good. ○: 9 to 12 out of 18 panelists rated it as crisp. △: 5 to 8 out of 18 panelists evaluated that the crispness was good. ×: Four or fewer of the 18 panelists evaluated the crispness as good.

[0061] [elasticity] The elasticity of the bread stored at 20°C for 3 or 7 days after baking was evaluated by a panel of 18 people using the following criteria. ◎: 13 or more out of 18 panelists rated the elasticity as good. ○: 9 to 12 out of 18 panelists rated the elasticity as good. △: 5 to 8 out of 18 panelists rated the elasticity as good. ×: Four or fewer of the 18 panelists evaluated the elasticity as good.

[0062] The evaluation results for the softness retention, dampness, crispness, and elasticity 7 days after baking, as well as the stickiness of the dough and the yielding of the bread after baking are shown in Tables 2A to 2E, and the evaluation results for the softness retention, dampness, crispness, and elasticity 3 days after baking are shown in Table 3. In the evaluations in Tables 2A to 2E, if the softness retention of the bread 7 days after baking was rated as ○ or higher, it was determined that the problem of the invention was solved.

[0063] [Table 2A]

[0064] [Table 2B]

[0065] [Table 2C]

[0066] [Table 2D]

[0067] [Table 2E]

[0068] [Table 3]

[0069] In Comparative Examples 1 and 3 in Table 3, the softness retention is good (○) for the normal period of 3 days after baking, but in the middle life period of 7 days after baking, the conventional product cannot solve the problem, and only the product of the present invention can solve the problem.

Claims

1. An oil and fat composition for bakery products comprising the following components (A) and (B): (A) Maltose-producing α-amylase or branching enzyme (B) Sugars with a weight-average molecular weight of less than 2000

2. When the component (A) contains maltose-forming α-amylase, the enzyme activity of the maltose-forming α-amylase is 10 U or more and 1000 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 enzymatic activity of the branching enzyme is 100 U or more and 5000 U or less per 100 g of the oil-and-fat composition for bakery products.

3. The fat and oil composition for bakery products according to claim 1, wherein the component (B) contains a trisaccharide or higher sugar.

4. The fat and oil composition for bakery products according to claim 3, wherein component (B) further contains a disaccharide, and the mass ratio of the disaccharide to the trisaccharide or higher sugar is 0.1 to 2.

0.

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

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