Fat composition for being kneaded into highly hydrated bread dough

Abstract

To provide a fat composition for being kneaded into highly hydrated bread dough from which a highly hydrated brea bread product can be stably produced without influencing dough physical characteristics, the bread product having softness and a moist feeling even having a chewy texture, and desirable shape retention properties.SOLUTION: A fat composition for being kneaded into highly hydrated bread dough contains an oxidation-reduction enzyme and a glycolytic enzyme. It is preferable that a melting point of an oil phase of the fat composition be 36°C or higher and a specific gravity thereof is less than 0.9. The oxidation-reduction enzyme is preferably an oxidase. The glycolytic enzyme preferably includes maltooligosaccharide-producing amylase.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for kneading high-hydration bread dough. [Background technology]

[0002] There are various requirements for the texture of bread, but softness and moisture are the most common requirements. In recent years, there has been an increasing demand for a chewy texture. To obtain bread that has both softness and moisture, yet a chewy texture, it is necessary to use a high-hydration bread dough by increasing the amount of water added (water absorption). This is because the bread has a high moisture content, which not only improves the softness and moisture, but also improves the chewy texture by increasing the degree of gelatinization of the starch in the dough. However, if the amount of water absorption exceeds a certain level, for example, 70 parts by mass in the case of bread dough, the dough becomes fluid, making it difficult to shape into various shapes.

[0003] In recent years, various methods have been proposed for improving the water retention capacity of bread dough while maintaining the quality of the resulting bread, such as using gelling agents or dietary fiber to increase water retention, while also using emulsifiers or enzymes (see, for example, Patent Documents 1 to 6). However, these methods often have very little effect on improving the dough's physical properties, and the problem of stickiness of the dough is hardly resolved. The resulting bread also has a low chewiness. Furthermore, the problem of insufficient shape retention and prone to caving (collapse), which is caused by using bread dough with a high water content, has not been resolved. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-252667 [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-244777 [Patent Document 3] Japanese Patent Application Laid-Open No. 2016-174577 [Patent Document 4] Japanese Patent Application Publication No. 2019-180268 [Patent Document 5] Japanese Patent Publication No. 2022-037867 [Patent Document 6] Japanese Patent Publication No. 2022-153834 Summary of the Invention [Problem to be solved by the invention]

[0005] Therefore, the object of the present invention is to provide a high-hydration bread dough that can be stably produced to produce high-hydration bread products that have a chewy texture, yet are soft and moist, and have good shape retention, while effectively suppressing the impact on the dough properties. [Means for solving the problem]

[0006] As a result of intensive research by the present inventors, it was found that the above problems can be solved by using an oil and fat composition for kneading bread containing an oxidoreductase and a glycolytic enzyme when preparing high-hydration bread dough. The present invention is based on the above findings and provides a fat and oil composition for kneading high-hydration bread dough, which contains an oxidoreductase and a glycolytic enzyme. [Effects of the Invention]

[0007] By using the oil and fat composition for kneading high-hydration bread dough of the present invention, high-hydration bread products that have a chewy texture, yet are soft and moist, and have good shape retention can be stably produced while effectively suppressing the effects on the dough properties. DETAILED DESCRIPTION OF THE INVENTION

[0008] The fat and oil composition for kneading high-hydration bread dough of the present invention is described in detail below. One of the features of the present invention is that a specific combination of enzymes is used for the specific purpose of "kneading high-hydration bread dough." First, the composition of the oil and fat composition of the present invention will be described. The oil and fat composition for kneading high-hydration bread dough of the present invention contains an oxidoreductase. The use of the oxidoreductase increases the volume of high-hydration bread products, favorably improves their shape retention, and makes caving less likely to occur. The term "oxidoreductase" refers to an enzyme that has the activity of catalyzing the oxidation-reduction reaction of a substrate, and an example of an oxidoreductase is oxidase.

[0009] The term "oxidase" refers to an enzyme that has the activity of catalyzing a reaction that oxidizes a substrate, and specifically refers to an enzyme that has the activity of catalyzing a reaction that oxidizes a substrate in the presence of oxygen. Examples of oxidases include glucose oxidase, hexose oxidase, lactose oxidase, ascorbic acid oxidase, phenol oxidase, and lysyl oxidase. "Glucose oxidase" refers to an enzyme that has the activity of catalyzing the reaction of oxidizing glucose, and specifically refers to an enzyme that has the activity of catalyzing the reaction of producing gluconolactone and hydrogen peroxide using glucose and oxygen as substrates. "Hexose oxidase" refers to an enzyme that catalyzes the oxidation of hexose, specifically, the reaction of hexose and oxygen as substrates to produce the corresponding lactone and hydrogen peroxide. Examples of hexoses that can be used as substrates include glucose, lactose, galactose, mannose, xylose, and cellobiose. "Lactose oxidase" refers to an enzyme that has the activity of catalyzing the reaction of oxidizing lactose, and specifically refers to an enzyme that has the activity of catalyzing the reaction of producing lactobionic acid and hydrogen peroxide using lactose and oxygen as substrates.

[0010] "Ascorbic acid oxidase" refers to an enzyme that has the activity of catalyzing the reaction of oxidizing ascorbic acid, and specifically refers to an enzyme that has the activity of catalyzing the reaction of producing dehydroascorbic acid and water using ascorbic acid and oxygen as substrates. "Phenol oxidase" is also known as tyrosinase, laccase, or polyphenol oxidase and refers to an enzyme that has the activity of catalyzing a reaction that oxidizes phenols, specifically, an enzyme that has the activity of catalyzing a reaction that oxidizes phenols in the presence of oxygen. "Lysyl oxidase" refers to an enzyme that has the activity of catalyzing a reaction that oxidizes lysine residues in proteins, and specifically refers to an enzyme that has the activity of catalyzing a reaction that deaminates lysine residues in proteins in the presence of oxygen to produce ammonia and hydrogen peroxide.

[0011] The origin of the oxidoreductase is not particularly limited. The oxidoreductase may be derived from any of microorganisms, animals, plants, etc., and known oxidoreductases may be used. As the oxidoreductase, for example, a commercially available product may be used, or one obtained by appropriate production may be used. As the oxidoreductase, one type of oxidoreductase may be used, or two or more types of oxidoreductases may be used in combination. The oxidoreductase may or may not contain components other than the oxidoreductase. For example, some commercially available glucose oxidase preparations contain catalase, and the oxidoreductase may be a mixture of such an oxidoreductase and another enzyme.

[0012] Among the oxidases, which are redox enzymes, hexose oxidase, lactose oxidase, and glucose oxidase are preferably used in the present invention because they improve the dough properties of high-hydration bread dough, the shape retention of the resulting high-hydration bread product, and make it less likely for caving to occur.Glucose oxidase is more preferably used because it is easily available and the effects of its addition can be easily obtained. The glucose oxidase preferably used in the present invention will be described in more detail below. As the glucose oxidase, any commercially available glucose oxidase preparation can be used, such as "Bakezyme Go Pure BG," "Bakezyme GO1500," and "Maxapearl GO4" from DSM Food Specialties (or DSM Japan Co., Ltd.); "Grind Amyl S757" and "Grind Amyl S700" from Danisco Japan Co., Ltd.; "Sumiteam GOP" from Shin-Nihon Chemical Industry Co., Ltd.; "Gluzyme 10000BG" and "Gluzyme BG" from Novozym Japan Co., Ltd.; "Hyderase" and "Hyderase 15" from Amano Enzyme Co., Ltd.; and "Glucose Oxidase AN1" from Nagase Biochemical Industry Co., Ltd. In the present invention, the optimum temperature of the glucose oxidase is preferably in the range of 35 to 50° C. If the optimum temperature of the glucose oxidase used is 35° C. or higher, the resulting high-hydration dough can be prevented from becoming sticky, and if it is 50° C. or lower, the glucose oxidase can avoid being insufficiently active. The content of oxidoreductase in the oil and fat composition for kneading high-hydration bread dough of the present invention varies depending on the type of enzyme used, but when glucose oxidase is used, the amount is preferably 3 to 500 units, more preferably 15 to 100 units, even more preferably 20 to 100 units, and most preferably 20 to 50 units per 100 g of starch used in the high-hydration bread dough. When the glucose oxidase content is within the above range, the effects of the present invention are likely to be fully achieved, and in particular, the resulting high-hydration bread product is likely to have good chewy texture and shape retention.

[0013] The amount of oxidoreductase used varies depending on the type of enzyme used, but when glucose oxidase is used, it is approximately 0.0001 to 0.1 parts by mass, more preferably 0.001 to 0.025 parts by mass, per 100 parts by mass of starch used in the high-hydration bread dough, depending on the activity of the enzyme used. The enzyme activity of glucose oxidase is expressed, for example, in GOPU (Glucose Oxidase Penicillium Units), where 1 GOPU is the amount of enzyme required to oxidize 3 mg of glucose to gluconic acid under specified assay conditions. Specifically, enzyme activity is measured by incubating glucose and oxygen as substrates at 35°C and pH 5.1 for 15 minutes. The glucose oxidase-catalyzed reaction, which converts glucose to gluconic acid in the presence of oxygen to produce hydrogen peroxide, is then terminated with excess sodium hydroxide, neutralizing the resulting gluconic acid. Titration of the remaining excess sodium hydroxide is inversely proportional to glucose oxidase activity, so the excess sodium hydroxide is back-titrated with hydrochloric acid after the reaction is complete. The amount of hydrochloric acid required is compared with that in a blank incubation without enzyme, and the amount of gluconic acid produced (i.e., the amount of glucose oxidized) is directly measured.

[0014] The fat and oil composition for kneading high-hydration bread dough of the present invention contains one or more glycolytic enzymes in addition to the above-mentioned oxidoreductase. Without the glycolytic enzyme, the high-hydration bread dough cannot be improved in quality, and the resulting high-hydration bread product only has improved shape retention and does not have a chewy texture. The glycolytic enzymes that can be used in the high-hydration dough kneading oil-and-fat composition of the present invention include those that can generally be used in bakery dough or high-hydration dough kneading oil-and-fat compositions, and are not particularly limited. Specific examples of glycolytic enzymes include cell wall-degrading enzymes such as cellulase, hemicellulase, pectinase, xylanase, pentosanase, and pullulanase, and starch-degrading enzymes such as α-amylase, β-amylase, maltose-producing α-amylase, trisaccharide-producing amylase, tetrasaccharide-producing amylase, glucoamylase, isoamylase, and amyloglucosidase. Commercially available enzyme preparations can also be used. In the oil and fat composition for kneading high-hydration bread dough of the present invention, the high-hydration bread dough is easier to handle and workability is improved, and the good texture of chewy, soft, and moist can be maintained for a long period of time, so it is preferable to use maltooligosaccharide-producing amylase as the above-mentioned glycolytic enzyme. Maltooligosaccharide-forming amylase is an amylase that uses α-glucan such as starch as a substrate to produce maltooligosaccharides, which are composed of glucose units linked together via α-1,4 bonds at a specific degree of polymerization. Maltooligosaccharides include maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose.

[0015] Examples of the maltooligosaccharide-forming amylase include maltose-forming amylase that produces maltose, trisaccharide-forming amylase that produces maltotriose, and tetrasaccharide-forming amylase that produces maltotetraose. However, in view of the high effect, it is preferable to use maltose-forming amylase and / or tetrasaccharide-forming amylase in the oil / fat composition for kneading high-hydration bread dough of the present invention.

[0016] The content of maltooligosaccharide-producing amylase in the oil and fat composition for kneading high-hydration bread dough of the present invention, including the maltose-producing amylase and tetrasaccharide-producing amylase described below, is preferably 5 to 1000 units, more preferably 6.5 to 400 units, even more preferably 6.5 to 300 units, particularly preferably 30 to 250 units, and most preferably 30 to 140 units per 100 g of starch used in the high-hydration bread dough. The amount of maltooligosaccharide-producing amylase used is approximately 0.0001 to 0.1 parts by mass, more preferably 0.001 to 0.025 parts by mass, per 100 parts by mass of starch used in the high-hydration bread dough, depending on the activity of the enzyme used. The enzymatic activity of the maltooligosaccharide-producing amylase can be measured, for example, by the amount of enzyme that generates reducing power equivalent to 1 μmol of glucose per minute when the enzyme acts on soluble starch as a substrate under optimal conditions (optimal temperature, optimal pH).

[0017] Here, the 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 glycosidic 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. 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 Corporation), 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 HIBI Corporation), Uniase (registered trademark) L (manufactured by Yakult Pharmaceutical Co., Ltd.), and GODO-GBA (manufactured by Godo Sake Co., Ltd.). In the present invention, among the above maltogenic amylases, high-temperature thermostable maltogenic amylases having an optimum enzyme temperature of 60° C. or higher are 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.

[0018] The content of maltogenic amylase in the oil / fat composition for kneading high-hydration dough of the present invention varies depending on the type of enzyme used, but is preferably 10 to 1,000 units, more preferably 20 to 400 units, and most preferably 51 to 250 units per 100 g of starch used in the high-hydration dough. Although not limited thereto, the above-mentioned content of maltogenic amylase is more preferable when only maltogenic amylase is used as the maltooligosaccharide-forming amylase. By using the above-mentioned content of maltose-forming amylase, the high-hydration bread dough is less sticky, and the resulting high-hydration bread product, particularly when the high-hydration bread product is bread, tends to have a soft and moist texture without becoming mushy. The amount of maltogenic amylase used is about 0.0001 to 0.1 parts by mass, more preferably about 0.001 to 0.02 parts by mass, per 100 parts by mass of starch used in the high-hydration dough, depending on the activity of the enzyme used. Although not limited thereto, the above-mentioned content of maltogenic amylase is more preferable when only maltogenic amylase is used as the maltooligosaccharide-forming amylase.

[0019] The enzyme activity of the above-mentioned maltogenic amylase can be measured, for example, by the amount of enzyme required to produce 1 μmol of maltose per minute when the enzyme is allowed to act on maltotriose as a substrate under optimal conditions (optimal temperature, optimal pH). In the present invention, the enzyme activity of the maltogenic amylase can be defined either as one unit of the enzyme amount or based on Novamyl 10,000 BG, as described below. Maltose can be measured with reference to "Quantitative Methods for Reducing Sugars, Second Edition" (by Sakuzo Fukui, published by the Academic Society Publishing Center). In the present invention, when referring to the enzyme activity of maltogenic amylase, unless otherwise specified, 1 g of the commercially available enzyme preparation Novamyl 10000BG (Novozymes A / S, Denmark) is defined as 10,000 units.

[0020] Below, we will discuss tetrasaccharide-forming amylase. The tetrasaccharide-forming 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 in polysaccharides and sugars, including starch, into maltotetraose units, and enzyme preparations containing such enzymes can also be used. The origin of the tetrasaccharide-forming amylase used in the present invention is not particularly limited, and those obtained from animals, plants, fungi, bacteria, etc. can be used. Commercially available tetrasaccharide-forming amylase enzyme preparations include, for example, POWERFresh 3050, POWERFresh 3150, POWERFresh 4150 (Danisco), and Denabake Extra (Nagase ChemteX). Furthermore, the optimum temperature for the tetrasaccharide-forming amylase used in the present invention is preferably 30 to 90°C, more preferably 40 to 80°C, and most preferably 45 to 75°C, since it preferably acts during the process of gelatinization of starch in high-hydration bread dough during heat treatment.

[0021] The content of the tetrasaccharide-forming amylase in the oil / fat composition for kneading high-hydration bread dough of the present invention is preferably 5 to 390 units, more preferably 20 to 260 units, and most preferably 35 to 200 units per 100 g of starch used in the high-hydration bread dough. Although not limited thereto, the above-mentioned content of the tetrasaccharide-forming amylase is more preferable when only a tetrasaccharide-forming amylase is used as the maltooligosaccharide-forming amylase. By using the above-mentioned content of tetrasaccharide-forming amylase, the high-hydration bread dough is less sticky, and the resulting high-hydration bread product, particularly when the high-hydration bread product is bread, tends to have a soft and moist texture without becoming mushy. The amount of tetrasaccharide-forming amylase used is about 0.0001 to 0.1 parts by mass, more preferably about 0.001 to 0.025 parts by mass, per 100 parts by mass of starch used in the high-hydration bread dough, depending on the activity of the enzyme used. Although not limited thereto, the above-mentioned content of tetrasaccharide-forming amylase is more preferable when only tetrasaccharide-forming amylase is used as the maltooligosaccharide-forming amylase.

[0022] The enzymatic activity of a tetrasaccharide-forming amylase can be measured by the amount of enzyme that produces a reducing power equivalent to 1 μmol of glucose per minute when the enzyme acts on soluble starch as a substrate under optimal conditions (optimum temperature and pH). In the present invention, the enzymatic activity of a tetrasaccharide-forming amylase is measured by the amount of enzyme that produces a reducing power equivalent to 1 μmol of glucose per minute. In the present invention, the enzyme activity of tetrasaccharide-forming amylase is defined as above unless otherwise specified. According to this definition, 1 g of the commercially available enzyme preparation Denabake® Extra has 6,500 units. In the present invention, when a maltogenic amylase and a tetrasaccharide-forming amylase are used in combination, the oil / fat composition for kneading high-hydration bread dough preferably contains 0.01 to 100 units of tetrasaccharide-forming amylase per unit of maltogenic amylase, more preferably 0.05 to 50 units, and most preferably 0.1 to 10 units.

[0023] In the fat and oil composition for kneading high-hydration bread dough of the present invention, it is preferable to use α-amylase as the glycolytic enzyme. The use of α-amylase makes it possible to obtain high-hydration bread products with a more chewy, soft, and moist texture, and also has the effect of increasing the volume. In addition, it becomes possible to maintain the chewy, soft, and moist texture for a longer period of time. Here, we will discuss α-amylase. Alpha-amylase is an enzyme that randomly cleaves the alpha-1,4 glycosidic bonds of starch as a substrate. The origin of the α-amylase used in the present invention is not particularly limited, and those obtained from animals, plants, fungi, bacteria, etc. can be used. As the α-amylase, commercially available α-amylase preparations can be used. Examples of α-amylase preparations include 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, and T-50 (all manufactured by Nagase ChemteX Corporation), Grindamyl (registered trademark) A (manufactured by Danisco Japan), BAN, Fungamil (registered trademark) (all manufactured by Novozymes Japan), Fukutamylase (registered trademark) 30, Fukutamylase (registered trademark) 50, Fukutamylase (registered trademark) 10L, and Liquifase L45 (all manufactured by HI Corporation), and VERON Examples of such antibacterial agents include Soft+, VERONVERON 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-Nihon Chemical Industry Co., Ltd.).

[0024] Furthermore, the optimum temperature for the α-amylase used in the present invention is preferably 20 to 90°C, more preferably 30 to 60°C, and even more preferably 40 to 60°C, because this allows soft bread to be obtained. The content of α-amylase in the oil and fat composition for kneading high-hydration bread dough of the present invention varies depending on the type of enzyme used, but is preferably 1 to 1250 units, more preferably 2.5 to 120 units, and most preferably 3 to 50 units per 100 g of starch used in the high-hydration bread dough. By using the above-mentioned α-amylase content, the effect of the α-amylase can be stably obtained in the resulting high-hydration bread product, and the resulting product is soft yet inhibits caving, and furthermore, the bakery dough, particularly bread dough, can be prevented from becoming sticky or gooey. The amount of α-amylase used is approximately 0.0001 to 0.1 parts by mass, more preferably 0.0005 to 0.01 parts by mass, per 100 parts by mass of starch used in the high-hydration bread dough, depending on the activity of the enzyme used. The enzyme activity of the above-mentioned α-amylase can be measured by the amount of enzyme required to decompose 5260 mg of starch per hour under standard conditions (37°C and pH 4.7) (also known as fungal α-amylase units (FAU)). In the present invention, the enzyme activity of α-amylase is defined as one unit of the enzyme amount.

[0025] In the bakery fat and oil composition of the present invention, it is preferable to use hemicellulase as the glycolytic enzyme. The use of hemicellulase decomposes hemicellulose, which inhibits gluten formation, in high-hydration dough, thereby increasing the proportion of water involved in gluten formation. This allows for a firmer internal structure, suppresses caving, and enables the production of high-hydration bread products that are not crushed by the weight of the filling. This improves the crispness and volume of the resulting high-hydration bread products, and allows the production of high-hydration bread dough more stably without deteriorating the dough's physical properties.

[0026] 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 that decompose xylan, arabinoxylanases that decompose arabinoxylan, etc., but in reality, they often have a mixture of these activities, and in fact, commercially available enzyme products often have a mixture of these activities. In the present invention, among the above-mentioned hemicellulases, 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, in order to obtain a high-hydration bread dough that is less sticky and a high-hydration bread product that is not chewy and has a good bite. The origin of the hemicellulase used in the present invention is not particularly limited, and hemicellulase obtained from animals, plants, fungi, bacteria, etc. can be used. As the hemicellulase, commercially available hemicellulase preparations can be used. Examples of commercially available hemicellulase preparations include Hemicellulase "Amano" (Amano Pharmaceutical Co., Ltd.), Bakezyme BXP5001BG, Bakezyme HS2000, Bakezyme IConc (DMS Corporation), Enchiron LQ (manufactured by Rakuto Chemical Industry Co., Ltd.), Hemicellulase M (all manufactured by HIBI Corporation), Sumiteam (registered trademark) X (manufactured by Shin-Nihon Chemical Industry Co., Ltd.), and Grindamyl (registered trademark) H121 (manufactured by Danisco Japan).

[0027] Furthermore, the optimum temperature for the hemicellulase used in the present invention is preferably 20 to 90°C, and particularly when the bakery dough is bread dough, in order to allow the hemicellulose to act on the hemicellulose during mixing and achieve favorable gluten formation, it is more preferably 25 to 50°C, and most preferably 25 to 40°C. The content of hemicellulase in the oil and fat composition for kneading high-hydration bread dough of the present invention varies depending on the type of enzyme used, but is preferably 1 to 1,000 units, more preferably 2.5 to 200 units, and most preferably 2.5 to 100 units per 100 g of starch used in the high-hydration bread dough. By using the above-mentioned hemicellulase content, the effect of the hemicellulase can be stably obtained in the resulting high-hydration bread product, and the high-hydration bread dough is less sticky, and it is easier to prevent the bread from becoming soggy. The amount of hemicellulase used is approximately 0.0001 to 0.1 parts by mass, more preferably 0.0005 to 0.02 parts by mass, per 100 parts by mass of starch used in the high-hydration bread dough, depending on the activity of the enzyme used. The enzymatic activity of hemicellulase can be defined as the amount of enzyme that produces a specified number of moles of degradation products per unit time when the target enzyme acts on a substrate under optimal conditions (optimal temperature, optimal pH). In the present invention, when referring to the enzymatic activity of hemicellulase, unless otherwise specified, the enzymatic activity of the commercially available enzyme preparation Bakezyme BXP5001BG (DSM Co., Ltd.) is defined as 5000 units / g.

[0028] In addition, the oil and fat composition for kneading high-hydration bread dough of the present invention can contain, in addition to the above-mentioned oxidoreductases and glycolytic enzymes, other enzymes that have the effect of improving bread-making, such as glycosyltransferases, lipases, proteases, etc.

[0029] In the high-hydration fat and oil composition for kneading bread dough of the present invention, the melting point of the oil phase is preferably 36°C or higher and the specific gravity is preferably less than 0.9. As mentioned above, high-hydration dough tends to be sticky, but this can be reduced by using high-melting fats and oils with a melting point of 36°C or higher. Also, as mentioned above, high-hydration bread products tend to caving, but the use of high-melting fats and oils reinforces the structure of the dough, resulting in a high-hydration bread product with a firm crumb structure, a large volume, and less caving. However, because fat compositions using high-melting-point fats are hard, the difference in hardness is too great when used with high-hydration bread dough, which is softer than regular bread dough, and the fats tend to form lumps and roll away during mixing in a mixer bowl, preventing them from penetrating the dough, or they end up being enveloped in the dough as lumps, resulting in extremely poor mixability (dispersibility) with the dough. Therefore, by setting the specific gravity to a low level of less than 0.9, the fat composition using a high melting point fat is finely pulverized during mixing, and the finely pulverized fats are kneaded into the high-hydration dough in a dispersed state. In other words, the fat composition is hard, but has good dispersibility in the soft high-hydration dough. Furthermore, the effects of such a high melting point and low specific gravity can be obtained not only from the viewpoint of the physical properties as described above but also from the viewpoint of enzymatic activity. In other words, by not allowing oxidoreductases and glycolytic enzymes to act at the dough stage, but rather allowing them to act after the proofing process, it is possible to reduce the stickiness of the dough without inhibiting the activity of these enzymes. If the fat or oil composition melts when it is added to or mixed with bread dough, the oxidoreductase enzymes contained therein will come into direct contact with gluten, and the glycolytic enzymes will come into direct contact with starch, etc., and they will act from the dough stage, changing the physical properties of the dough. However, by making the fat or oil composition high-melting point and low specific gravity, the fat or oil composition is finely pulverized during mixing, and this finely pulverized fat or oil composition is kneaded into the dough in a form that is uniformly dispersed. Since the temperature during the proofing process for bread dough is usually 32 to 38°C, by setting the melting point of the oil phase at or above that temperature, the oxidoreductases and glycolytic enzymes are present in a state enveloped in the oil and fat composition and do not act at the dough stage, which is around 26°C, but after the proofing process, the dough temperature gradually rises, the oil and fat melts, and the oxidoreductases and glycolytic enzymes begin to act.As a result, the dough does not become sticky or too tight when divided, rounded, or shaped.

[0030] As described above, the melting point of the oil phase of the high-hydration fat and oil composition for kneading dough of the present invention is preferably 36°C or higher, more preferably 37°C or higher, and particularly preferably 38°C or higher. The upper limit of the melting point of the oil phase is preferably 47°C or lower, more preferably 44°C or lower. In the present invention, the oil phase refers to the above-mentioned oils and fats as well as oil-soluble components. In the oil and fat composition for kneading high-hydration bread dough of the present invention, the melting point of the oil phase is the slip melting point, which can be measured by the method described in the Standard Methods for Analysis of Fats, Oils, and Related Compounds established by the Japan Oil Chemists' Society. The specific gravity of the high-hydration fat and oil composition for kneading dough of the present invention is preferably less than 0.9 as described above, more preferably 0.4 to 0.84, even more preferably 0.5 to 0.8, and most preferably 0.60 to 0.75. The specific gravity of the oil-and-fat composition for kneading high-hydration dough can be measured by the volumetric method. Specifically, the oil-and-fat composition is filled into a measuring cup of a certain volume, the mass of the oil-and-fat composition in the cup is measured, and the value obtained by dividing the mass by the volume of the measuring cup is taken as the specific gravity of the oil-and-fat composition for kneading high-hydration dough. The specific gravity of the oil-and-fat composition for kneading high-hydration dough is measured at 20°C.

[0031] The oil-and-fat composition for kneading high-hydration bread dough of the present invention contains an oil. The oil-and-fat that can be used in the oil-and-fat composition for kneading high-hydration bread dough of the present invention may be any edible oil-and-fat, and can be used without particular limitation. The oils and fats are not particularly limited, and examples thereof include various vegetable and animal oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, hyercin rapeseed oil, canola oil, rice oil, sunflower oil, safflower oil, peanut oil, sesame oil, olive oil, cacao butter, monkey fat, beef tallow, lard, milk fat, fish oil, and whale oil, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from complete hydrogenation, fractionation, and interesterification, and MCT (medium-chain fatty acid triglyceride), etc. In the present invention, one or more selected from these edible oils and fats can be used.

[0032] Furthermore, the oil and fat composition for kneading high-hydration bread dough of the present invention preferably contains 40 to 100% by mass of transesterified oil and fat in the oil phase, more preferably 60 to 100% by mass, and even more preferably 75 to 100% by mass, in order to provide good oil and fat mixability with high-hydration bread dough, particularly good oil and fat dispersibility at low temperatures. The above-mentioned transesterification can be carried out in accordance with a conventional method, and may be carried out by a method using a chemical catalyst or an enzyme. Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include enzymes with no regioselectivity, such as lipases derived from the genera Alcaligenes, Rhizopus, Aspergillus, Mucor, and Penicillium. The lipase can be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic and used as an immobilized lipase, or can be used in the form of a powder.

[0033] In the present invention, the use of interesterified fats (1) obtained by interesterifying a fat blend (1) containing 70 to 100% by mass of fractionated soft palm oil is preferred in terms of the effects of the present invention, particularly the ability to improve the oil-fat mixability with bread dough, as well as the ability to obtain a fat with an appropriate hardness. Furthermore, the use of interesterified fats (1) is also preferred in terms of the bread obtained having a large volume and a good crispness.

[0034] Here, the interesterified oil (1) will be explained. The oil and fat blend (1) used in the interesterified oil and fat (1) can be obtained by using preferably 70% by mass or more, more preferably 90% by mass or more, and even more preferably 100% by mass of fractionated soft palm oil having an iodine value of 52 to 70. The fractionated palm soft oil is a low-melting point fraction obtained when palm oil is fractionated by solvent fractionation such as acetone fractionation or hexane fractionation, or solventless fractionation such as dry fractionation, and typically has an iodine value of 52 to 70. As the fractionated palm soft oil used in the present invention, palm olein with an iodine value of 52 or more is preferably used, and palm olein with an iodine value of 54 or more is more preferably used. In order to achieve a melting point of 36°C or higher, which is the gist of the present invention, the iodine value is preferably less than 65, and more preferably less than 60. The oil and fat blend (1) may contain oils and fats other than the fractionated soft palm oil, as needed. The oils and fats other than the fractionated soft palm oil, which are blended into the oil and fat blend as needed, can be appropriately selected depending on the desired hardness of the oil and fat composition. Specific examples include oils and fats that are liquid at room temperature, such as soybean oil, canola oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, and sunflower oil. Additionally, oils and fats that are solid at room temperature, such as palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, beef tallow, milk fat, lard, and cocoa butter, can also be used. Furthermore, these oils and fats may be subjected to one or more physical or chemical treatments, such as hydrogenation, fractionation, and interesterification, and these oils and fats may also be used. In the present invention, these oils and fats can be used alone or in combination of two or more.

[0035] The transesterification reaction for obtaining the transesterified oil (1) may be selective transesterification or non-selective transesterification, i.e., random transesterification. However, non-selective transesterification is preferred in terms of good oil-and-fat miscibility. The above-mentioned transesterification can be carried out in accordance with a conventional method, and may be carried out by a method using a chemical catalyst or an enzyme. Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include enzymes with no regioselectivity, such as lipases derived from the genera Alcaligenes, Rhizopus, Aspergillus, Mucor, and Penicillium. The lipase can be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic and used as an immobilized lipase, or can be used in the form of a powder. The content of the transesterified fat (1) in the oil phase of the high-hydration fat composition for kneading bread dough of the present invention is preferably 40 to 100% by mass, more preferably 51 to 100% by mass, and even more preferably 55 to 95% by mass.

[0036] Furthermore, in the present invention, the use of interesterified oils and fats (2) obtained by interesterifying an oil and fat blend (2) containing 30 to 60% by mass of extremely hardened palm oil and fat and having a fatty acid content of 14 or less carbon atoms in the fatty acid composition of less than 10% by mass is preferred because it can be more easily crushed and, as a result, can improve the oil and fat dispersibility. Furthermore, it is also preferred because it improves heat resistance, making it easier to use in higher temperature ranges. These effects are also preferred because they can be achieved without impairing the melt-in-the-mouth texture of bread, and also because it reduces the stickiness of bread dough.

[0037] The extremely hardened palm oil used in the present invention is an extremely hardened oil obtained by hydrogenating palm-based oils such as palm oil, soft palm fractionated oil, middle palm fractionated oil, and hard palm fractionated oil until the iodine value becomes 10 or less, preferably 5 or less, and more preferably less than 1, thereby almost completely saturating the unsaturated fatty acids that are essentially its constituents. This extremely hardened palm oil is extremely unique among other extremely hardened oils in that its fatty acid composition contains approximately 50% by mass of saturated fatty acids with 18 carbon atoms and 50% by mass of saturated fatty acids with 16 carbon atoms. In the present invention, the content of the extremely hardened palm oil and fat in the oil and fat blend (2) is 30 to 60% by mass. When the content of the extremely hardened palm oil and fat in the oil and fat blend (2) is 30% by mass or more, it is possible to prevent the above-mentioned effects from becoming difficult to achieve. Furthermore, when the content of the extremely hardened palm oil and fat in the oil and fat blend (2) is 60% by mass or less, it is possible to prevent the oil and fat from remaining as large lumps without being finely crushed when added and mixed, and it is also possible to prevent the resulting bread from having a poor melt-in-the-mouth texture. From these viewpoints, the content of the extremely hardened palm oil and fat in the oil and fat blend (2) is preferably 30 to 50% by mass, more preferably 30 to 40% by mass.

[0038] In the present invention, the content of fatty acids having 14 or less carbon atoms contained in the oil and fat blend (2) must be less than 10% by mass. By making it less than 10% by mass, fine cracking is prevented, and it is possible to prevent the above-mentioned effects from becoming difficult to obtain. From this viewpoint, the content of fatty acids having 14 or less carbon atoms contained in the oil and fat blend (2) is preferably less than 5% by mass.

[0039] The oils and fats other than the extremely hardened palm oil and fat contained in the oil and fat blend (2) may be any edible oil and fat, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, and sunflower oil, which are liquid at room temperature. Other examples include palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, beef tallow, milk fat, lard, cocoa butter, fish oil, and whale oil, which are solid at room temperature. Furthermore, these edible oils and fats may be subjected to one or more physical or chemical treatments, such as hydrogenation, fractionation, and interesterification. In the present invention, these oils and fats may be used alone or in combination of two or more, preferably so that the content of fatty acids having 14 or fewer carbon atoms in the oil and fat blend is less than 10% by mass. In the present invention, the fatty acid composition of the oil and fat blend (2) preferably contains 16 carbon atoms of saturated fatty acids in an amount of 30% by mass or more, more preferably 30 to 70% by mass, and even more preferably 40 to 60% by mass, which is preferable in that it can be more easily crushed and, as a result, the oil and fat dispersibility can be improved.

[0040] Therefore, it is preferable to use oils and fats other than the above-mentioned extremely hardened palm oil and fat that contain a large amount of saturated fatty acids having 16 carbon atoms, such as cocoa butter, fish oil, beef tallow, lard, palm oil, and further oils and fats obtained by subjecting these edible oils and fats to one or more physical or chemical treatments such as hydrogenation, fractionation, and interesterification.

[0041] In the present invention, the fatty acid composition of the oil and fat blend (2) is preferably such that the ratio of the saturated fatty acid content of carbon atoms 18 to the saturated fatty acid content of carbon atoms 16 is less than 1, more preferably less than 0.6, which makes it easier to break down into finer particles and consequently improves the oil and fat dispersibility. Therefore, it is preferable to use oils and fats other than the above-mentioned extremely hardened palm oil and fat, such as palm oil and palm fractionated oil, which contain a large amount of palmitic acid and a lower amount of stearic acid than palmitic acid. That is, in the present invention, it is preferable to use palm oil and / or fractionated palm oil as the oil / fat other than the extremely hardened palm oil / fat. The transesterification reaction for obtaining the transesterified oil (2) may be selective transesterification or non-selective transesterification, i.e., random transesterification. However, non-selective transesterification is preferred in terms of good oil-and-fat miscibility.

[0042] The above-mentioned transesterification can be carried out in accordance with a conventional method, and may be carried out by a method using a chemical catalyst or an enzyme. Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include enzymes with no regioselectivity, such as lipases derived from the genera Alcaligenes, Rhizopus, Aspergillus, Mucor, and Penicillium. The lipase can be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic and used as an immobilized lipase, or can be used in the form of a powder. The content of the transesterified fat (2) in the high-hydration fat and oil composition for kneading bread dough of the present invention is preferably 3 to 50% by mass, more preferably 3 to 40% by mass, and even more preferably 5 to 35% by mass in the oil phase. In the present invention, when the transesterified oil (2) is used in combination with the transesterified oil (1), the transesterified oil (2) is preferably used in an amount of 7 to 100 parts by mass, more preferably 10 to 66 parts by mass, and even more preferably 10 to 55 parts by mass, per 100 parts by mass of the transesterified oil (1). By using the transesterified oil (2) in this range, the effect of the transesterified oil (1) can be enhanced. The interesterified oil D in the examples described below and the mixed oils and fats used as raw materials for the interesterification thereof satisfy the above-mentioned preferred ranges for the content of fatty acids having 14 or less carbon atoms and the content of saturated fatty acids having 16 carbon atoms in the constituent fatty acid composition of the oil and fat blend (2) described above, and satisfy the above-mentioned preferred upper limits for the value of the content of saturated fatty acids having 18 carbon atoms / the content of saturated fatty acids having 16 carbon atoms.

[0043] Furthermore, in the present invention, it is particularly preferable to use an interesterified oil (3) obtained by interesterifying an oil / fat blend (3) having a total fatty acid composition in which the saturated fatty acid content of carbon atoms of 14 or less is 20 to 60% by mass and the saturated fatty acid content of carbon atoms of 16 or more is 30 to 70% by mass, in order to improve the oil / fat mixability, for example, at low temperatures of 15°C or less, particularly 10°C or less, and even more particularly 5°C or less. Here, the interesterified oil (3) will be specifically described. The oil and fat blend (3) used in the interesterified oil and fat (3) can be obtained by blending an oil and fat containing saturated fatty acids having 14 or less carbon atoms among its constituent fatty acids and an oil and fat containing saturated fatty acids having 16 or more carbon atoms among its constituent fatty acids so as to achieve the above-mentioned constituent fatty acid composition. In the fats and oils containing saturated fatty acids having 14 or less carbon atoms, the content of saturated fatty acids having 14 or less carbon atoms in the constituent fatty acids is preferably 30 to 100 mass %, more preferably 65 to 100 mass %.

[0044] In the fats and oils containing saturated fatty acids having 16 or more carbon atoms, the content of saturated fatty acids having 16 or more carbon atoms in the constituent fatty acids is preferably 30 to 100 mass %, more preferably 70 to 100 mass %. Examples of the oils and fats containing saturated fatty acids having 14 or less carbon atoms include palm kernel oil, coconut oil, babassu oil, and oils and fats obtained by subjecting these to one or more of hardening, fractionation, and interesterification, and one or more of these can be used. In the present invention, palm kernel oil or coconut oil is preferably used. Examples of fats and oils containing saturated fatty acids having 16 or more carbon atoms include palm oil, soybean oil, rapeseed oil, lard, beef tallow, and fats and oils obtained by subjecting these to one or more of the following procedures: hardening, fractionation, and interesterification. One or more of these can be used. In the present invention, preferably, hardened palm oil, hardened soybean oil, or hardened rapeseed oil is used, and more preferably, extremely hardened palm oil, extremely hardened soybean oil, or extremely hardened rapeseed oil is used.

[0045] In the oil and fat blend (3), the oil and fat containing saturated fatty acids having 14 or less carbon atoms preferably has a saturated fatty acid content of 20 to 60 mass% of the total constituent fatty acid composition of the oil and fat blend (3). By making the saturated fatty acid content of 14 or less carbon atoms 20 mass% or more, the effect of improving the oil and fat dispersibility at low temperatures can be easily obtained. Furthermore, by making the saturated fatty acid content of 14 or less carbon atoms 60 mass% or less, the melting point tends to be low, and a decrease in oil and fat mixability can be prevented. From these viewpoints, the saturated fatty acid content of 14 or less carbon atoms in the total constituent fatty acid composition of the oil and fat blend (3) is more preferably blended to be 40 to 60 mass%. Furthermore, in the oil and fat blend (3), the oil and fat containing the saturated fatty acids having 16 or more carbon atoms preferably has a saturated fatty acid content of 30 to 70 mass% of the total constituent fatty acid composition of the oil and fat blend (3). By making the saturated fatty acid content of 16 or more carbon atoms 30 mass% or more, the melting point tends to be low, and a decrease in oil and fat mixability can be prevented. Furthermore, by making the saturated fatty acid content of 16 or more carbon atoms 70 mass% or less, the effect of improving oil and fat dispersibility at low temperatures can be easily obtained. From these perspectives, the saturated fatty acid content of 16 or more carbon atoms in the total constituent fatty acid composition of the oil and fat blend (3) is more preferably blended to be 30 to 50 mass%.

[0046] The transesterification reaction for obtaining the transesterified oil (3) may be selective transesterification or non-selective transesterification, i.e., random transesterification. However, non-selective transesterification is preferred in terms of good oil-mixability. The above-mentioned transesterification can be carried out in accordance with a conventional method, and may be carried out by a method using a chemical catalyst or an enzyme. Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include enzymes with no regioselectivity, such as lipases derived from the genera Alcaligenes, Rhizopus, Aspergillus, Mucor, and Penicillium. The lipase can be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic and used as an immobilized lipase, or can be used in the form of a powder.

[0047] The content of the transesterified fat (3) in the high-hydration fat and oil composition for kneading bread dough of the present invention is preferably 5 to 90% by mass, more preferably 5 to 30% by mass, and even more preferably 5 to 20% by mass in the oil phase. The transesterified oil and fat C in the examples described below and the mixed oil and fat used as the raw material for the transesterification satisfy the above-mentioned preferred ranges for the content of saturated fatty acids having 14 or less carbon atoms and the content of saturated fatty acids having 16 or more carbon atoms in the constituent fatty acid composition of the oil and fat blend (3).

[0048] In the present invention, it is particularly preferable to use the above-mentioned interesterified oil (1) and interesterified oil (3) in combination, since this can improve the oil-mixing property over a wider temperature range. The ratio of the transesterified oil (1) to the transesterified oil (3) is preferably 5 to 50 parts by mass, more preferably 5 to 30 parts by mass, of the transesterified oil (3) to 100 parts by mass of the transesterified oil (1). By using it within this range, it is possible to improve the effects of the interesterified oil (1), particularly the oil dispersibility at low temperatures. In the oil-and-fat composition for kneading bread dough of the present invention, in order to obtain the high effect of the present invention, the content of the transesterified oils and fats other than the above-mentioned transesterified oils and fats (1), (2) and (3) in the oil phase of the oil-and-fat composition for kneading bread dough with high hydration of the present invention is preferably less than 25% by mass, more preferably less than 10% by mass, and even more preferably less than 5% by mass.

[0049] Furthermore, in the oil and fat composition for kneading high-hydration bread dough of the present invention, in order to obtain the high effect of the present invention, the content of oils and fats other than the above-mentioned transesterified oils (1), (2) and (3) in the oil phase of the oil and fat composition for kneading high-hydration bread dough of the present invention is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 30% by mass or less.

[0050] In addition, in the oil and fat composition for kneading high-hydration bread dough of the present invention, the content of oils and fats that are liquid at 25°C, i.e., oils and fats with a melting point of 25°C or less, is preferably less than 20% by mass, more preferably less than 15% by mass, and even more preferably less than 5% by mass, because the oil and fats are easily broken into fine pieces, resulting in high oil and fat dispersibility. This is also preferable because it prevents the dough from becoming sticky and also results in bread with a firm crumb structure that is less likely to collapse. Specific examples of oils and fats that are liquid at 25°C include oils and fats 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, coconut oil, and palm kernel oil. Other examples include fractionated soft oils of solid oils and fats, such as palm fractionated soft oil and palm superolein, and processed oils and fats such as transesterified various oils and fats and fatty acids.

[0051] The content of fats and oils in the high-hydration fat and oil composition for kneading dough of the present invention is preferably 60% by mass or more, more preferably 70 to 99.99% by mass, in the high-hydration fat and oil composition for kneading dough. In the oil and fat composition for kneading high-hydration bread dough of the present invention, when other components described below contain oil and fat, the oil and fat contained in those components is included.

[0052] In addition, when ingredients containing fats and oils are used in the fat and oil composition for kneading high-hydration bread dough of the present invention, the fat and oil content mentioned above includes the oil contained in those ingredients.

[0053] The term "fat and oil composition" refers to a composition containing fat and oil. In the present invention, enzymes such as oxidoreductases and glycolytic enzymes are used in the high-hydration bread dough in a state where they are contained in the fat and oil composition. By using enzymes as the fat and oil composition, the timing at which the enzymes act on the dough can be delayed. Therefore, in the high-hydration bread dough, stickiness of the dough and reduced workability can be prevented. Furthermore, by using enzymes as the fat and oil composition, the action and timing of the enzymes on the high-hydration bread dough can be delayed, and the enzymes can be dispersed uniformly in the high-hydration bread dough, thereby improving the texture of the resulting high-hydration bread product.

[0054] The oil and fat composition for kneading high-hydration bread dough of the present invention can contain other raw materials, as needed, in addition to the above-mentioned oxidoreductases, glycolytic enzymes, other enzymes, and oils and fats, as long as the purpose of the present invention is not impaired. Other raw materials that can be contained in the high-hydration bread dough kneading oil and fat composition of the present invention include, for example, 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, and gluconic acid, milk and dairy products such as skim milk powder, casein, whey powder, concentrated skim milk, and concentrated protein whey, sweeteners such as stevia and aspartame, β-carotene, calcium carbonate, and the like. These include food ingredients and additives such as coloring agents such as ramel and red koji pigment, antioxidants such as tocopherol and tea extract, plant 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 and egg proteins, flavorings, seasonings, pH adjusters, food preservatives, shelf life extenders, fruits, fruit juices, coffee, nut paste, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meat, and seafood.

[0055] 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. When an emulsifier is contained, its content in the oil and fat composition for kneading high-hydration bread dough 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 its content is not limited, but may be, for example, 0.05% by mass or more.

[0056] 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, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, gelatin, etc. These thickening stabilizers can be used alone or in combination of two or more. When a thickening stabilizer is contained, its content in the oil and fat composition for kneading high-hydration bread dough of the present invention is 2% by mass or less, more preferably 1% by mass or less, and even more preferably 0.3% by mass or less, from the viewpoint of not impairing the texture. When a thickening stabilizer is contained, the lower limit of its content is not limited, but may be, for example, 0.01% by mass or more.

[0057] The above-mentioned other ingredients can be optionally contained and used within a range that does not impair the object of the present invention, but it is preferable to contain and use them in an amount of preferably 50% by mass or less, more preferably 30% by mass or less, in the oil and fat composition for kneading high-hydration bread dough of the present invention.

[0058] When the high-hydration fat and oil composition for kneading dough contains water, the water content is preferably 1 to 40% by mass, more preferably 5 to 30% by mass. In addition, when components containing water are used in the high-hydration fat and oil composition for kneading bread dough of the present invention, the above-mentioned water content includes the water contained in those components. The water content of the high-hydration fat and oil composition for kneading bread dough of the present invention can be measured, for example, by the loss on drying method under normal pressure.

[0059] Examples of the form of the oil and fat composition for kneading high-hydration bread dough of the present invention include foods containing oils and fats, such as plastic oil and fat compositions such as margarine, fat spread, shortening, butter, fluid shortening, fluid margarine, liquid oil compositions, powdered oils and fats, pure fresh cream, vegetable cream, compound cream, concentrated milk-like compositions, cream cheese, chocolate paste, etc. In the present invention, a plastic oil and fat composition is preferred because it makes it easier to obtain the effects of the product of the present invention. When the oil-and-fat composition for kneading high-hydration bread dough of the present invention is an emulsion, the emulsion form is not particularly important, and may be any of water-in-oil, oil-in-water, and double emulsion types, but is preferably in the form of a water-in-oil emulsion. Examples of preferred forms of the oil-and-fat composition for kneading high-hydration bread dough of the present invention include shortening and a water-in-oil emulsified oil-and-fat composition, but the same effects can be obtained whether the oil-and-fat composition for kneading high-hydration bread dough of the present invention is in the form of shortening or a water-in-oil emulsified oil-and-fat composition.

[0060] The high-hydration dough kneading oil and fat composition of the present invention contains at least an oxidoreductase and a glycolytic enzyme, which act appropriately on the high-hydration dough. As a result, the resulting high-hydration bread product has a chewy texture while also being soft and moist. The resulting high-hydration bread product is soft yet has a firm internal structure, making it less susceptible to caving. Furthermore, when the high-hydration bread product contains a filling, for example, in high-hydration bread products such as raisin bread, bean bun, cream bun, and savory bread, which are heat-treated with a filling dispersed, filled, stacked, or sandwiched in a state where the filling is dispersed, filled, or sandwiched between the resulting high-hydration bread products, the weight of the filling can cause the underlying bakery food to collapse. However, when the high-hydration dough kneading oil and fat composition of the present invention is used, the bread is soft yet has a firm internal structure, effectively preventing collapse.

[0061] The method for producing the oil and fat composition for kneading high-hydration bread dough of the present invention is not particularly limited, and the composition can be produced by any known method as long as it ultimately contains the active ingredients of the present invention, oxidoreductase and glycolytic enzyme, in the oil and fat composition. For example, when the oil-and-fat composition for kneading high-hydration bread dough of the present invention is in the form of a plastic oil-and-fat composition, the above-mentioned enzyme can be directly dispersed in the oil during the production process of the plastic oil-and-fat composition, and then rapidly plasticized to produce the plastic oil-and-fat composition. Alternatively, when an aqueous phase is contained, the above-mentioned enzyme can be dispersed in the aqueous phase, and then rapidly plasticized together with the oil phase to produce the plastic oil-and-fat composition. In these cases, when multiple enzymes are used, the enzymes can be dispersed separately, or a mixture of multiple enzymes can be dispersed in the oil-and-fat composition and / or the aqueous phase. Alternatively, the enzyme or an aqueous solution containing the enzyme may be added and mixed after rapid cooling and plasticization in the process of producing the plastic fat or oil composition. In the present invention, a method in which an enzyme or an aqueous solution containing the 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. When the specific gravity of the above-mentioned high-hydration fat composition for kneading dough is to be less than 0.9, the obtained fat composition may be creamed and aerated so that the specific gravity is less than 0.9, but a method of aerating the fat composition with nitrogen, air, etc. in any of the manufacturing steps when producing the high-hydration fat composition for kneading dough is preferred. In particular, aeration is preferred while the fat composition is still in a fluid state after cooling. In this case, a method of continuously injecting air using a continuous aerator is preferred.

[0062] Next, the high-hydration bread dough and high-hydration bread product of the present invention will be described. First, the high-hydration bread dough of the present invention will be described. While typical bread dough has an amount of water added (water absorption) of 50 to 70 parts by mass per 100 parts by mass of starch used, high-hydration dough is bread dough obtained by adding more water. By using such a water-rich bread dough, high-hydration bread products can be obtained that have a chewy texture yet are soft. When a water-containing raw material is used as the other raw material described below, the amount of water added here includes the amount of water contained in the other raw material. The high-hydration bread dough of the present invention is a high-hydration bread dough containing the high-hydration fat composition for kneading high-hydration dough of the present invention. Specifically, it is obtained by kneading the high-hydration fat composition for kneading high-hydration dough of the present invention into the dough. The high-hydration bread dough that can contain the oil / fat composition for kneading high-hydration bread dough of the present invention is not particularly limited, and examples thereof include any bread dough, such as bread dough, sweet bread dough, variety bread dough, butter roll dough, soft roll dough, bun dough, hard roll dough, sweet roll dough, Danish dough, pastry dough, savory bread dough, French bread dough, pie dough, yeast pie dough, and English muffin dough. In the present invention, since the dough containing the oil and fat composition has a long shelf life and the effects of the present invention are easily obtained, the effects of the present invention are highly obtained during proofing, soft bread with a firm internal structure is obtained, and fillings are often dispersed, loaded, and enclosed, the dough is preferably any of white bread dough, sweet bread dough, variety bread dough, soft roll dough, bun dough, sweet roll dough, and savory bread dough, and among these, white bread dough, which is prone to problems of crushing due to the weight of fillings when made into sandwiches, or savory bread dough, which is easily affected by crushing due to moist savory foods, is particularly preferred.

[0063] The content of the oil and fat composition for kneading high-hydration dough of the present invention in the high-hydration dough of the present invention is not particularly different from the amount added when producing ordinary high-hydration dough, and can be determined appropriately depending on the type of high-hydration dough, but is preferably 3 to 45 parts by mass, more preferably 5 to 25 parts by mass, per 100 parts by mass of starches used in the high-hydration dough. By setting the content here to 3 parts by mass or more, the effects of the present invention are easily achieved, and by setting it to 45 parts by mass or less, stickiness of the dough in the case of high-hydration dough can be easily prevented. Furthermore, in the present invention, as described above, the amount of oil or fat composition added is preferably such that the oxidoreductase and glycolytic enzyme have the above-mentioned enzymatic activity and enzyme addition amount per 100 parts by mass of starch used in the high-hydration bread dough.

[0064] Examples of the starches used in the high-hydration bread dough of the present invention include wheat flours such as hard flour, semi-hard flour, medium-strength flour, soft 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 modified starches obtained by subjecting these starches to one or more treatments selected from enzyme treatment, gelatinization treatment, degradation treatment, etherification treatment, esterification treatment, cross-linking treatment, and grafting treatment. One or more types selected from these may be used. In the present invention, among these, it is desirable to use wheat flour in an amount of preferably 50% by mass or more, more preferably 70% by mass or more, and most preferably 100% by mass of the starches. It is also preferable to use only strong flour or a combination of strong flour and weak flour. When preparing the high-hydration bread dough of the present invention, if starches other than wheat flour are used, it is preferable to add gluten separately in an amount such that the protein content is preferably 5 to 20% by mass, more preferably 10 to 18% by mass, based on the total amount of flour and gluten.

[0065] The high-hydration bread dough of the present invention can be blended with other ingredients that can be used as ingredients for ordinary breads, if necessary, such as water, oils and fats, yeast, sugars and sweeteners, thickening agents, coloring agents, antioxidants, dextrin, milk and dairy products, cheeses, distilled alcoholic beverages, brewed alcoholic beverages, 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 extenders, enzymes, fruits, fruit juices, jams, fruit sauces, seasonings, spices, flavorings, various food ingredients, and food additives. 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 high-hydration bread dough of the present invention can be set appropriately depending on the type of high-hydration bread dough, but the content of the above sugars and sweeteners in the high-hydration bread dough of the present invention is preferably 3 to 45 parts by mass, more preferably 5 to 25 parts by mass, per 100 parts by mass of starches used in the high-hydration bread dough.

[0066] As mentioned above, the amount of water is preferably 70 parts by mass or more per 100 parts by mass of starches used in the high-hydration bread dough of the present invention, but since it is possible to obtain bread that is soft but has a firm structure, the amount of water is preferably 70 to 150 parts by mass, more preferably 75 to 120 parts by mass, per 100 parts by mass of starches used in the high-hydration bread dough. When other raw materials containing water are used, the amount of water referred to here includes the amount of water contained in the other raw materials.

[0067] The method for producing high-hydration bread dough is not particularly limited, and any commonly used method for producing bread can be applied. Examples of methods for producing bread include the sponge dough method, straight dough method, liquid dough method, medium dough method, tangzhan method, Chollywood method, continuous bread making method, refrigerated dough method, and frozen dough method.

[0068] When the frozen dough method is used here, frozen dough with better properties than conventional methods can be obtained. That is, frozen dough using the high-hydration oil and fat composition for kneading bread dough of the present invention is less likely to sag even after thawing, and bread made from the frozen dough has a good flavor and is good in appearance (volume, crust) and internal phase (thinness of film, sudachi). In particular, in the case of the frozen dough method, it is generally necessary to keep the moisture content of the dough low to prevent freezing damage, but when the oil and fat composition for kneading high-hydration bread dough of the present invention is used, frozen dough having the excellent properties described above can be obtained without the need to adjust the moisture content of the dough. It is assumed that the above-mentioned effects in frozen dough are achieved because the shape retention is improved by oxidoreductases, and oligosaccharides produced by glycolytic enzymes make the dough less susceptible to freezing damage. The freezing stage in the above-mentioned frozen dough method is not particularly limited, and frozen dough at various stages such as frozen dough balls, frozen molded dough, frozen dough that has been proofed, etc. can be used, but frozen molded dough is preferred.

[0069] In the frozen dough method, the stage of freezing is not particularly limited, and frozen dough at various stages such as frozen ball dough, frozen shaped dough, frozen dough that has been proofed, etc. can be used, but frozen shaped dough is preferred. When producing the high-hydration bread product of the present invention, it is preferable to knead bread ingredients containing starch, water, and yeast, add the oil-and-fat composition for use in kneading high-hydration bread dough of the present invention to the dough after gluten formation, and then knead the composition further to incorporate it. In this case, if the sponge dough method is used, it is preferable to add the composition to the dough. The high-hydration bread dough of the present invention thus obtained can be subjected to floor time, division, bench time, shaping, proofing, and subsequent heating steps such as baking, in the same manner as for ordinary bread, to produce a high-hydration bread product.

[0070] The high-hydration bread product of the present invention is obtained by heat-treating high-hydration bread dough containing the high-hydration bread dough oil / fat composition of the present invention for kneading high-hydration bread dough. The method of heat-treating the high-hydration bread dough is not particularly limited, and examples include baking, frying, steaming, baking in a microwave oven, but baking is preferred. The baking conditions such as the baking temperature and time can be selected appropriately, as in the case of ordinary high-hydration bread products. When the resulting high-hydration bread product is, in particular, a slice of bread or a sandwich bread, as described above, by using the high-hydration fat and oil composition for kneading bread dough of the present invention, it has a firm structure despite its softness, and therefore has the characteristic that the bottom of the filling is less likely to collapse when the filling is dispersed, encased, loaded, sandwiched, and baked, or when the filling is poured, loaded, and sandwiched after baking. Therefore, its use in sandwiches is particularly preferable. In such cases, when sandwiches are sold in stores, the bread is usually placed upright to prevent it from collapsing due to the weight of the filling. However, if the bread is less likely to collapse even when the filling is placed underneath, it can be sold horizontally, thereby saving space.

[0071] Furthermore, the resulting high-hydration bread product has the characteristic that the texture does not change much even when thawed or reheated after frozen storage, and therefore the high-hydration bread product of the present invention can be heated in a microwave oven after refrigerated or frozen storage. [Example]

[0072] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by mass. <Preparation of interesterified oils and fats> (Production Example 1: Randomly Interesterified Oil A) 100 parts by mass of palm superolein (a soft oil obtained by further fractionating palm fractionated soft oil; melting point: 25°C) with an iodine value of 65 was placed in a four-neck flask and heated at 110°C under vacuum for 30 minutes. Subsequently, sodium methoxide, a random transesterification catalyst, was added at a ratio of 0.2% by mass relative to the oil, and the liquid temperature was adjusted to 85°C. The mixture was further heated under vacuum for 1 hour to carry out a random transesterification reaction. Citric acid was then added to neutralize the sodium methoxide. Next, white clay was added and bleaching was carried out (white clay amount: 3% by mass relative to the oil, treatment temperature: 85°C). The white clay was then filtered off, and the mixture was deodorized (250°C, 60 minutes, steam injection amount: 5% by mass relative to the oil) to obtain random transesterified oil A (hereinafter sometimes simply referred to as "IE-A"), which was used in the following examples and comparative examples.

[0073] (Production Example 2: Randomly Interesterified Oil B) Fractionated soft palm oil (melting point: 25°C) with an iodine value of 55 was subjected to a random interesterification reaction using sodium methoxide as a catalyst and purified by bleaching and deodorization in the same manner as in Production Example 1 to obtain random interesterified oil B (hereinafter sometimes simply referred to as "IE-B") used in the following examples and comparative examples.

[0074] (Production Example 3: Randomly Interesterified Oil C) A mixed oil was prepared by blending, in a melted state, 75 parts by mass of palm kernel oil (melting point 27°C) and 25 parts by mass of extremely hardened palm oil (melting point 58°C), which is obtained by hydrogenating palm oil until the iodine value becomes 1 or less. This mixed oil was subjected to a random interesterification reaction using sodium methoxide as a catalyst and purification treatments including bleaching and deodorization in the same manner as in Production Example 1, to obtain random interesterified oil C (hereinafter sometimes simply referred to as "IE-C"), which was used in the examples and comparative examples described below.

[0075] (Production Example 4: Randomly Interesterified Oil D) A mixed oil was prepared by mixing, in a melted state, 65 parts by mass of palm oil having an iodine value of 52 with 35 parts by mass of extremely hardened palm oil obtained by hydrogenating palm oil until the iodine value becomes 1 or less. This mixed oil was subjected to a random interesterification reaction using sodium methoxide as a catalyst and purification treatments including bleaching and deodorization in the same manner as in Production Example 1, to obtain random interesterified oil D (hereinafter sometimes simply referred to as "IE-D") used in the examples and comparative examples described below. <Production of mixed oils (a) to (c)> Using the IE-A, IE-B, IE-C, and IE-D obtained as described above, palm oil (iodine value 52), and liquid oil (soybean oil), mixed oils (a) to (c) were prepared based on the formulations shown in Table 1 below. The numbers in the table represent parts by mass.

[0076] [Table 1]

[0077] <Production of oil and fat composition for kneading high-hydration bread dough 1> An oil phase was prepared by mixing and dissolving 0.5 parts by weight of stearic acid monoglyceride and 0.5 parts by weight of lecithin as emulsifiers in 82 parts by weight of the mixed oil (a), and an aqueous phase was prepared by mixing and dissolving 16 parts by weight of water to form a water-in-oil emulsion using a standard method. The emulsion was sterilized and subjected to a rapid cooling plasticization process (cooling rate of -20°C / min or faster). While the emulsion was still fluid, 1 part by weight of an enzyme solution prepared according to the formulation shown in Table 2 below was added and mixed. Nitrogen gas was then dispersed using a continuous aeration device to achieve a specific gravity of 0.75, resulting in high-hydration oil-and-fat compositions A to Q for kneading dough, which are water-in-oil plastic oil-and-fat compositions with a melting point of 41.6°C and a specific gravity of 0.75. The top row of Table 2 shows the blending ratios of the enzyme solution components relative to 1 part by weight of the enzyme solution. The middle section of Table 2 shows the blending ratios (units) of oxidoreductase and glycolytic enzyme in the enzyme solution per 100 parts by mass of starch used in the high-hydration bread dough, calculated from the blending ratios described above. The bottom section of Table 2 shows the blending ratios (units) of oxidoreductase and glycolytic enzyme in the enzyme solution per 100 g of starch used in the high-hydration bread dough, calculated from the blending ratios described above.

[0078] [Table 2]

[0079] <Enzyme used> In the above examples, the following enzymes were used: [Oxidoreductase] Glucose oxidase (1): GO Pure (DSM), (3150 u / g) (optimum temperature: 35-50°C) Glucose oxidase (2): GO1500BG (DSM), (1500u / g) (optimum temperature 35-50°C) [Glycolytic enzymes] Maltose-producing α-amylase: Novamyl 10000BG (Novozymes), (10000u / g) (optimum temperature 65-85°C) Tetrasaccharide-forming amylase: Denabake Extra (Nagase ChemteX Corporation), (6500u / g) (optimum temperature 45-75°C) α-Amylase: Fungamil Ultra WF G (Novozymes), (4450 u / g) (optimum temperature 40-60°C) Hemicellulase (arabinoxylanase): Bakezyme BXP5001BG (DSM), (5000u / g) (optimum temperature 25-40°C) [Other enzymes] Glycosyltransferase: Glycotransferase "Amano" (Amano Enzyme Co., Ltd.), (3000u / g) (optimum temperature 45-55°C) Acid protease: Denapsin 2P (Nagase ChemteX Corporation), (20,000u / g)

[0080] <Bread making test 1> Using the high-hydration bread dough kneading oil and fat compositions A to Q obtained in Examples 1 to 14 and Comparative Examples 1 to 3, high-hydration bread doughs A to Q and high-hydration breads A to Q were produced according to the following formulations and manufacturing methods. In the bread-making test, as described below, the oil-mixing property (oil-dispersibility) during bread-making, the dough properties (stickiness), the appearance of the resulting bread (volume and caving), and the texture (chewy, soft, and moist) were evaluated. (Composition) Medium seed combination 70 parts by weight of strong flour, 2.2 parts by weight of fresh yeast, 0.1 parts by weight of yeast food, 40 parts by weight of water Genuine combination 30 parts by weight of strong flour, 8 parts by weight of white sugar, 2 parts by weight of skim milk powder, 1.8 parts by weight of salt, 35 parts by weight of water, 6 parts by weight of oil and fat composition for kneading high-hydration bread dough (Manufacturing method) All ingredients of the sponge dough composition were placed in a mixer bowl, set in a vertical mixer, and mixed using a hook at low speed for 2 minutes and then at medium speed for 2 minutes to obtain a sponge dough (kneading temperature = 26°C). This sponge dough was fermented for 4 hours in a constant temperature storage cabinet at 28°C and a relative humidity of 80%. The ingredients other than the fermented sponge dough and the oil-and-fat composition for kneading high-hydration bread dough containing this kneading compound were added, and the mixture was mixed using a hook in a vertical mixer at low speed for 3 minutes, medium speed for 3 minutes, and high speed for 1 minute. Then, the oil-and-fat composition for kneading high-hydration bread dough containing this kneading compound (temperature adjusted to 15 ° C.) was added, and the mixture was mixed at low speed for 3 minutes, medium speed for 2 minutes, and high speed for 2 minutes. A high-hydration bread dough (kneading temperature = 28 ° C.) was obtained, in which the amount of water added (water absorption) was 75 parts by mass per 100 parts by mass of starch used. The resulting dough was taken out, given a 20-minute floor time, divided (380 g), rolled, and given a 15-minute bench time. After that, it was molded into a loaf using a molder, placed in a loaf mold, and after 45 minutes of proofing at 38 ° C. and 85% relative humidity, it was baked in an oven at 190 ° C. for 25 minutes to obtain a one-loaf loaf bread product.

[0081] <Evaluation method and criteria for oil and fat mixing> During the main kneading, the mixing time after adding the oil / fat composition for kneading high-hydration bread dough and the state of kneading of the oil / fat were visually observed, and evaluation was carried out according to the following evaluation criteria. The results are shown in Table 3.

[0082] (Fat dispersion in bread dough 1: Mixing time evaluation standard) ◎: The oil was kneaded in at low speed for less than 2 minutes. ○: The oil was kneaded in at low speed for 2 to 3 minutes. ○-: The fat was kneaded in at medium speed for less than 1 minute. △: The fat was kneaded in at medium speed for more than 1 minute but less than 2 minutes. ×: The fat or oil was not kneaded in at the 2-minute stage at medium speed.

[0083] (Oil dispersion in bread dough 2: kneading status) ◎: Finely crushed, but kneaded evenly into the dough without forming lumps. ○+: The material was broken into slightly larger pieces, but gradually became finer, and was kneaded homogeneously into the dough without forming lumps. ○-: Sometimes it formed small lumps, but it was almost paste-like and was kneaded homogeneously into the dough. ○ =: Although it formed lumps and rolled, it was gradually kneaded into the dough and kneaded homogeneously. △: The dough formed lumps and adhered to the wall, then gradually kneaded into a homogeneous dough. ×: The product formed lumps and rolled, and was absorbed into the dough as is, leaving lumps in the dough. ××: The dough was slippery and was not kneaded evenly even after 2 minutes on medium speed. K: It turned into a paste without crumbling and was kneaded evenly into the dough.

[0084] <Method and criteria for evaluating stickiness of dough> The stickiness of the bread dough when it was rolled after being divided was evaluated according to the following evaluation criteria, and the results are shown in Table 3. ◎: No stickiness. ○: Slightly sticky. ○-: Slightly sticky. △: Sticky. ×: Very sticky. ××: Not sticky, but hard and therefore poor in extensibility.

[0085] <Evaluation methods and criteria for high-hydration bread dough and high-hydration bread products> The appearance (shape) and shape retention (caving) of the single loaf bread on the day of baking were evaluated according to the following criteria, and the results are shown in Table 3. In addition, 21 panelists evaluated the texture (chewy, soft, and moist) of the single loaf bread one day after baking using the following criteria, and the most common answer was recorded as the evaluation result, which is shown in Table 3. In the case of a tie, the highest rating was recorded as the evaluation result. For the high-hydration breads A and J to N obtained in Examples 1, 10 to 14, the texture (chewy texture, softness, and dampness) was also evaluated in the same manner 4 days after baking, and the results are shown in Table 4.

[0086] Appearance (shape) ⊚: High float is shown and the float is uniform. ○+: There is a little floating, but the floating is uniform. ○: High floatation is observed, but the floatation is somewhat uneven. △: The height is a little insufficient. ×: The height is significantly insufficient due to caving, and the float is uneven.

[0087] Shape retention (caving) ◎: No caving is observed at all. ○: A slight dent is observed in the central side surface. ○-: Some caving is observed. △: Significant caving is observed. ×: Severe caving is observed.

[0088] Texture (chewy) ◎+: Very good. ◎: Good. ○: Fairly good. ○-: Somewhat low. △: Hardly felt. ×: I don't feel anything at all.

[0089] Texture (softness) ◎+: Very soft. ◎:Soft. ○: Slightly soft. △: Slightly hard. ×: Hard.

[0090] Texture (moistness) ◎+: Feels very good moisture absorption. ◎: Feels good moisture absorption. ○: It feels a little dry, but still moisturizing. ○-: A bit soggy, but still moist. △: The moisture content is slightly insufficient, and the texture is dry or slightly sticky. ×: The rice is dry due to insufficient moisture, or sticky due to excessive moisture.

[0091] [Table 3]

[0092] [Table 4]

[0093] <Production of oil and fat composition for kneading high-hydration bread dough 2> Example 15 An oil phase prepared by mixing and dissolving 0.5 parts by mass of stearic acid monoglyceride and 0.5 parts by mass of lecithin as emulsifiers in 82 parts by mass of the mixed oil (b), and an aqueous phase prepared by mixing and dissolving 16 parts by mass of water, were prepared into a water-in-oil emulsion by a conventional method, sterilized, and subjected to a rapid cooling plasticization process (cooling rate of -20°C / min or more). While the emulsion was still fluid, 1 part by mass of the enzyme solution used in Example 8 was added and mixed. Nitrogen gas was further dispersed using a continuous aeration device so that the specific gravity was 0.75, thereby obtaining a high-hydration oil / fat composition R for kneading bread dough, which is a water-in-oil type plastic oil / fat composition having an oil phase melting point of 33.4°C and a specific gravity of 0.75.

[0094] Example 16 Except for changing the mixed fat (b) to the mixed fat (c), the same procedure as in Example 15 was carried out to obtain a water-in-oil type plastic fat composition having a melting point of the oil phase of 33.2 ° C. and a specific gravity of 0.75. A fat composition S for kneading high-hydration bread dough was obtained.

[0095] Example 17 The same procedure as in Example 15 was carried out except that the mixed oil (b) was changed to the mixed oil (c) and nitrogen gas dispersion was not performed, and the melting point of the oil phase was 33.2 ° C. and the specific gravity was 0.95. A highly hydrated oil / fat composition T for kneading bread dough was obtained, which is a water-in-oil type plastic oil / fat composition.

[0096] Example 18 Except for changing the mixed fat (b) to the mixed fat (a) and increasing the amount of nitrogen gas added, the procedure was repeated as in Example 15 to obtain a highly hydrated bread dough kneading fat composition U, which is a water-in-oil type plastic fat composition having an oil phase melting point of 41.6°C and a specific gravity of 0.60.

[0097] <Bread making test 2> Using the high-hydration bread dough kneading oil and fat compositions R to U obtained in Examples 15 to 18, high-hydration breads R to U were produced using the same formulation and manufacturing method as in Bread Making Test 1, and evaluations were performed in the same manner as in Bread Making Test 1. The results are shown in Table 5.

[0098] [Table 5]

[0099] The results of Bread-making Test 2 confirmed that the fat and oil composition for kneading into bread, with a specific gravity of 0.75, had improved fat and oil mixability, dough evaluation, and bread evaluation when the melting point was 36° C. or higher. Regarding fat and oil mixability, the kneading conditions were the same in that the fat and oil were kneaded uniformly into the dough, but a clear difference was observed in that at melting points below 36° C., the fat and oil remained in a plastic state and became a paste and was kneaded in as is (R, S, T), whereas at melting points of 36° C. or higher, the fat and oil were kneaded in while being pulverized.

[0100] <Bread making test 3> Using the oil and fat composition A for kneading high-hydration bread dough obtained in Example 1, except that the amount of water added during the main kneading process was changed from 35 parts by mass to 30 parts by mass (Example 19), 40 parts by mass (Example 20), or 25 parts by mass (Comparative Example 4), high-hydration bread dough A2 (Example 19), in which the amount of water added (water absorption) was 70 parts by mass per 100 parts by mass of starch used, high-hydration bread dough A3 and high-hydration white bread A3 (Example 20), each having a water absorption of 80 parts by mass, and white bread dough A4 and white bread A4 (Comparative Example 4), which had a normal water absorption of 65 parts by mass of flour, were produced using the same formulation and manufacturing method as in Bread-making Test 1. Evaluations were performed in the same manner as in Bread-making Test 1, and the results are shown in Table 6.

[0101] [Table 6]

Claims

1. An oil and fat composition for kneading high-hydration bread dough, containing an oxidoreductase and a glycolytic enzyme.

2. The oil-and-fat composition for kneading high-hydration bread dough according to claim 1, wherein the melting point of the oil phase of the oil-and-fat composition for kneading high-hydration bread dough is 36°C or higher and the specific gravity is less than 0.

9.

3. The oil and fat composition for kneading high-hydration bread dough according to claim 1 or 2, wherein the oxidoreductase is an oxidase.

4. The oil and fat composition for kneading high-hydration bread dough according to claim 1 or 2, wherein the glycolytic enzyme comprises maltooligosaccharide-forming amylase.

5. A high-hydration bread dough containing the oil and fat composition for kneading high-hydration bread dough according to claim 1 or 2.

6. A high-hydration bread product which is a heat-treated product of the high-hydration bread dough according to claim 5.

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