Composition of fats and oils for bread

Abstract

To provide a fat and oil composition for bread making that can produce high-quality bread with a large volume and excellent texture, not only when using flours with excellent bread-making properties, but also when using flours with poor bread-making properties. [Solution] The present invention relates to a bread oil composition that satisfies the following conditions (A) to (C), bread dough containing the bread oil composition, and bread which is a heated product of the bread dough. Condition (A): Contains two or more types of water-soluble dietary fiber. Condition (B): Contains two or more enzymes from among maltose-producing amylase, hemicellulase, and glucose oxidase. Condition (C): Specific gravity is 0.4 or higher and 0.9 or lower.

Description

Technical Field

[0001] The present invention relates to a fat and oil composition for bread, which is used for producing bread with good handling workability of the dough and excellent quality.

Background Art

[0002] Wheat flour is one of the most important raw materials for making bread, and it is said that the wheat flour used for bread is better if it has a lower ash content when making bread. The ash content is one of the important indicators representing the quality of wheat flour, and ash is minerals such as phosphorus, potassium, magnesium, calcium, and iron contained in wheat flour. The reason is that ash inhibits the activity of enzymes effective in bread production, so if the content is high, problems such as stickiness of the bread dough and deterioration of the taste of the bread may occur, which is not preferable. In addition, wheat flour with a high ash content also has a high content of contaminating proteins and enzymes, and these have the function of inhibiting gluten formation and degrading the quality of gluten. Therefore, it has an adverse effect on bread-making suitability, resulting in bread with a poor taste, being hard and easily crumbling, which is also one of the reasons. Therefore, generally, it is considered preferable that the ash content of wheat flour for bread is lower.

[0003] However, wheat flour with a low ash content is not necessarily obtained in the process of milling wheat flour. That is, in the process of milling wheat flour, there may be混入 of the outer skin and germ that contain relatively more ash and contaminating enzymes. If one tries to obtain high-quality wheat flour with less混入 of parts containing the outer skin and germ, the yield will be poor and the cost will tend to be high. On the other hand, in overseas markets, there are also many cases where bread-making wheat flour with a high ash content and difficult to claim high bread-making suitability is used. Even in the case of using such wheat flour with a high ash content, it is possible to produce voluminous bread, but due to the low quality of gluten, the texture, especially the chewiness and elasticity, is likely to be poor, and improvement has been demanded. Therefore, there was a need for technology that could produce bread with good texture and other qualities, even when using wheat flour with a high ash content, without compromising its suitability for bread making.

[0004] For example, Patent Document 1 discloses a bread-making improver characterized by being formulated with 1 part by mass of trehalose and 0.1 to 1 part by mass of one or more polysaccharides selected from pullulan, gum arabic, and arabinoxylan. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2011-223907 [Overview of the project] [Problems that the invention aims to solve]

[0006] The method described in Patent Document 1 involves dispersing the active ingredient directly into the flour, which tends to increase the viscosity of the bread dough, making it difficult to handle during dough production and shaping.

[0007] The object of the present invention is to provide a fat and oil composition for bread making that can produce high-quality bread with a large volume and excellent texture, not only when using flours with excellent bread-making suitability, but also when using flours with poor bread-making suitability. [Means for solving the problem]

[0008] As a result of diligent research by the present inventors, it has been found that the above problems can be solved by producing bread using a bread oil composition containing water-soluble dietary fiber and enzymes, and satisfying a specific range of specific gravity.

[0009] Specifically, the present invention provides a bread oil composition that satisfies the following conditions (A) to (C). Condition (A): Contains two or more types of water-soluble dietary fiber. Condition (B): Contains two or more enzymes from among maltose-producing amylase, hemicellulase, and glucose oxidase. Condition (C): Specific gravity is 0.4 or higher and 0.9 or lower. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a fat and oil composition for bread making that can produce high-quality bread with a large volume and excellent texture, not only when using flours with excellent bread-making suitability, but also when using flours with poor bread-making suitability. [Modes for carrying out the invention]

[0011] The present invention will be described in detail below. The present invention is not limited by the following description, and each component can be modified as appropriate without departing from the spirit of the invention.

[0012] <<Condition (A)>> First, let's describe condition (A). The bread oil composition of the present invention contains two or more types of water-soluble dietary fiber. Water-soluble dietary fiber refers to the water-soluble components (dietary fiber) in food that are not digested by human digestive enzymes. The water-soluble dietary fiber used in this invention is not particularly limited and includes, for example, indigestible dextrin, indigestible glucan, pectin, guar gum, guar gum hydrolysate (guar bean enzyme hydrolysate), agarose, glucomannan, polydextrose, alginic acid and its salts, inulin, carrageenan, fucoidan, and derivatives thereof. Two or more of these are used in combination. In this invention, it is preferable to use indigestible glucans and alginate esters in order to better enjoy the effects of the present invention.

[0013] <Indigestible Glucan> This paper describes the indigestible glucan (hereinafter also referred to as "indigestible glucan used in the present invention" or "indigestible glucan of the present invention") that is suitably contained in the bread oil composition of the present invention. In the present invention, "indigestible glucan" refers to indigestible dietary fiber obtained by heat polymerization of starch hydrolysates (preferably starch hydrolysates with a dextrose equivalent (DE) of 70 to 100). In this case, the raw materials may include monosaccharides other than glucose or oligosaccharides containing these monosaccharides. In this invention, "indigestible glucan" may be indigestible glucan itself, a reduced indigestible glucan product obtained by reducing the aldehyde group at the reducing end of indigestible glucan to a hydroxyl group, an enzyme-treated indigestible glucan product obtained by treating indigestible glucan with a carbohydrate-degrading enzyme, or a fractionated indigestible glucan product obtained by fractionating the above enzyme-treated indigestible glucan product.

[0014] In this invention, "reduction treatment" refers to a treatment that reduces the aldehyde group of the glucosyl group at the reducing end of a sugar to a hydroxyl group. Methods for reduction treatment are known to those skilled in the art, including methods using hydride reducing agents, methods using metals in protic solvents, electrolytic reduction methods, and catalytic hydrogenation methods. In the present invention, a catalytic hydrogenation method is preferred because it is economical and produces few by-products. A "catalytic hydrogenation reaction" is a reaction in which hydrogen is added to the double bond of an unsaturated organic compound in the presence of a catalyst.

[0015] In the present invention, "indigestible glucan fractionated product" can be obtained by fractionating an enzyme-treated indigestible glucan such that the fraction containing disaccharides or less accounts for 15% by mass or less of the solid content. In other words, "indigestible glucan fractionated product" contains more than 85% by mass of trisaccharides or more of sugars in the solid content. In the present invention, the "fractionation process" is not particularly limited as long as it can reduce the fraction of disaccharides or less to 15% by mass or less of the solid content. In addition, the constituent sugar residues of the indigestible glucan used in the present invention preferably contain 90% or more of glucose, more preferably 95% or more. The upper limit is 100%. From the viewpoint of further improving the texture of bread (hereinafter also referred to as "bread of the present invention") obtained using the fat and oil composition for bread of the present invention, the indigestible glucan used in the present invention preferably satisfies any one or more of the following weight-average molecular weight and constituent sugar residue conditions, and more preferably those satisfying all conditions are used.

[0016] (Weight-average molecular weight) The weight-average molecular weight of the indigestible glucan of the present invention is preferably 1500 to 3000. By using an indigestible glucan satisfying this weight-average molecular weight range, bread with both volume and good texture can be preferably obtained. In addition, the weight-average molecular weight of the indigestible glucan of the present invention is more preferably 1600 or more, further preferably 1700 or more, and even more preferably 1800 or more. The upper limit is more preferably 2800 or less, further preferably 2600 or less, and even more preferably 2400 or less. Therefore, in one embodiment, the weight-average molecular weight of the indigestible glucan of the present invention is more preferably 1600 to 2800, further preferably 1700 to 2600, and even more preferably 1800 to 2400. The weight-average molecular weight of the indigestible glucan of the present invention is measured by size exclusion chromatography or the like.

[0017] (Composition of constituent sugar residues) In the indigestible glucan of the present invention, the ratio of glucose residues bonded to other constituent sugar residues by the hydroxyl groups at the 1- and 6-positions is preferably 5 to 28% or 5 to 25%. Also, the ratio of glucose residues bonded to other constituent sugar residues by the hydroxyl groups at the 1- and 4-positions is preferably 2 to 30% or 5 to 30%. By using indigestible glucan that satisfies the range of this constituent sugar residue, bread with both volume and good texture can be preferably obtained. From the viewpoint of improving the crispness of bread obtained by using the oil and fat composition for bread of the present invention, among the constituent sugar residues of the indigestible glucan used in the present invention, the ratio of glucose residues bonded to other constituent sugar residues by the hydroxyl groups at the 1-position and the 6-position is more preferably 8 to 25%, still more preferably 14 to 25%, and even more preferably 18 to 25%.

[0018] Among the constituent sugar residues of the indigestible glucan used in the present invention, the ratio of glucose residues bonded to other constituent sugar residues by the hydroxyl groups at the 1-position and the 4-position is more preferably 5 to 25%, still more preferably 5 to 20%, and even more preferably 5 to 15%. Among the constituent sugar residues of the indigestible glucan used in the present invention, it is preferable that the ratio of glucose residues bonded to other constituent sugar residues by the hydroxyl groups at the 1-position and the 6-position, and the ratio of glucose residues bonded to other constituent sugar residues by the hydroxyl groups at the 1-position and the 4-position simultaneously satisfy the above numerical ranges.

[0019] Here, the "glucose residue in which the hydroxyl groups at the 1-position and the 6-position bond to other constituent sugars among the constituent sugar residues" has two hydroxyl groups bonding to other constituent sugars at the 1-position and the 6-position, and does not include those having an additional hydroxyl group bonding to other constituent sugars at a position other than the 1-position and the 6-position. Further, the "glucose residue in which the hydroxyl groups at the 1-position and the 4-position bond to other constituent sugars among the constituent sugar residues" has two hydroxyl groups bonding to other constituent sugars at the 1-position and the 4-position, and does not include those having an additional hydroxyl group bonding to other constituent sugars at a position other than the 1-position and the 4-position. Furthermore, in the constituent sugar residues of the indigestible glucan used, the ratio of glucose residues bound to other constituent sugars at the hydroxyl groups of positions 1 and 6 to the amount of glucose residues bound to other constituent sugars at the hydroxyl groups of positions 1 and 4 is preferably 1.2 or more, and more preferably 1.5 or more, from the viewpoint of obtaining bread with a good texture. The upper limit is preferably 2.5 or less or 2.3 or less, and more preferably 2.2 or less or 2.1 or less. Therefore, in one embodiment, the ratio of glucose residues bound to other constituent sugars at the hydroxyl groups of positions 1 and 6 to the amount of glucose residues bound to other constituent sugars at the hydroxyl groups of positions 1 and 4 in the constituent sugar residues of the indigestible glucan is preferably 1.2 to 2.5 or 1.5 to 2.3, and more preferably 1.5 to 2.2 or 1.5 to 2.1.

[0020] The ratio of glucose residues linked by hydroxyl groups at positions 1 and 6, and glucose residues linked by hydroxyl groups at positions 1 and 4, in the composition of constituent sugar residues, can be measured by methods such as methylation analysis (see, for example, "Journal of Biochemistry, Vol. 55, p. 205, 1964"), which is a commonly known method for analyzing sugar chain structures. Methylation analysis reveals, for example, that non-reducing terminal glucose residues in the sugar chain structure are detected as 2,3,4,6-tetramethylated compounds; glucose residues linked at positions 1 and 2 are detected as 3,4,6-trimethylated compounds; glucose residues linked at positions 1 and 3 are detected as 2,4,6-trimethylated compounds; glucose residues linked at positions 1 and 4 are detected as 2,3,6-trimethylated compounds; glucose residues linked at positions 1 and 6 are detected as 2,3,4-trimethylated compounds; glucose residues linked at positions 1, 3 and 6 are detected as 2,4-dimethylated compounds; and glucose residues linked at positions 1, 4 and 6 are detected as 2,3-dimethylated compounds. In the above, the other constituent sugar residues are preferably glucose residues. Also, in the above, the bond is preferably an α-bond.

[0021] (Indigestible glucans that are preferably used) The indigestible glucan used in the present invention is not particularly limited and may be a mixture of various sugars containing the indigestible glucan (hereinafter simply referred to as a sugar mixture). Alternatively, it may be a commercially available product. Here, if the sugar mixture has a high content of indigestible glucan, the physical properties of the improved agent of the present invention can be easily adjusted as needed, the workability of the bread dough containing the bread oil composition of the present invention (hereinafter also referred to as "the bread dough of the present invention") is less likely to decrease, and the improved agent of the present invention is more likely to meet the required characteristics. For this reason, it is preferable to use a mixture in which 70% by mass or more of the solid content is indigestible glucan. In the bread fat composition of the present invention, it is preferable to use at least one of the indigestible glucans obtained by recondensing sugars of DE70-100, which are hydrolyzed starch products, and their processed products, as indigestible glucans that preferably satisfy the above-mentioned conditions regarding weight-average molecular weight and glucose residue bonding mode, and a reduced processed product thereof is more preferable as the processed product of the indigestible glucan. Indigestible glucans consist of sugar condensates obtained by recondensing sugars with a DE of 70-100, which are hydrolyzed starch products, as described in, for example, Japanese Patent Publication No. 2016-050173. Here, "DE (Dextrose Equivalent)" is an index of the degree of hydrolysis of starch hydrolyzed products, and is a value that expresses the reducing sugar in the sample as glucose as a percentage of the solid content. Examples of commercially available products that preferably satisfy all of the above conditions include the product names "Fit Fiber (registered trademark) #80" and "Fit Fiber (registered trademark) #80H" (manufactured by Nippon Shokuhin Kako Co., Ltd.).

[0022] <Alginate ester> Alginate esters are formed in which at least some of the carboxyl groups constituting alginic acid are esterified. The bread fat composition of the present invention can improve the volume of bread by using alginate esters. Alginic acid is a polysaccharide found in brown algae such as kelp and wakame, and is a heteropolymer in which β-D-mannuronic acid and α-L-guluronic acid are linked in a 1-4 bond. Various molecular weights of alginic acid are known. For example, since the intercellular spaces of brown algae are rich in high molecular weight alginic acid (molecular weight approximately 100,000 to 200,000), high molecular weight alginic acid can be obtained from brown algae by washing them with dilute sulfuric acid, extracting them with a sodium carbonate solution, and then precipitating them with sulfuric acid. Furthermore, the high-molecular-weight alginic acid described above can be easily converted into low-molecular-weight alginic acid (molecular weight approximately 40,000 or more and less than 100,000) by using known methods such as reacting high-molecular-weight alginic acid with enzymes, reacting it with oxidation-reduction agents, thermal decomposition, or pressure decomposition.

[0023] The alginate ester used in this invention is obtained by esterifying the above-mentioned alginic acid according to a conventional method, and is not particularly limited as long as it is suitable for use in food and beverages, nor is its molecular weight or degree of esterification particularly limited. However, the preferred degree of esterification for the alginate ester used in this invention is 40% or more, more preferably 70-95%. Furthermore, the viscosity of a 1% aqueous solution of alginate ester at 20°C (using a B-type viscometer) is preferably 10 to 1000 mPa·s, more preferably 50 to 300 mPa·s. Commercially available alginate esters can also be used. Examples include Food Chemifa Co., Ltd.'s "Dacroid PF-H," "Dacroid PF," "Dacroid EF," "Dacroid LF-M," "Dacroid LF," and "Dacroid SLF-3" (all propylene glycol alginate esters); and Kimika's "Kombu Acid 501" and "Kimiloid LV" (both propylene glycol alginate esters). As for alginate esters, dihydric alcohol esters of alginic acid are preferred because they can effectively improve the above-mentioned problems and are widely used. Examples include ethylene glycol alginate or propylene glycol alginate, and among these, propylene glycol alginate is even more preferred.

[0024] The alginate ester used in this invention is not particularly limited in terms of average molecular weight, molecular weight distribution, degree of esterification, and constituent sugar ratio. The alginate ester content in the bread oil composition of the present invention is preferably 0.07% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.15% by mass or more, even more preferably 0.2% by mass or more, preferably 0.8% by mass or less, more preferably 0.6% by mass or less, even more preferably 0.5% by mass or less, and even more preferably 0.4% by mass or less. When the alginate ester content is within the above range, the effects of the present invention are more easily obtained. In particular, when it is above the lower limit, it tends to be excellent in improving the resulting bread, and when it is below the upper limit, it tends to be excellent in improving the volume of the bread.

[0025] <<Condition (B)>> Next, condition (B) will be described. The bread fat composition of the present invention contains two or more enzymes from among maltose-producing amylase, hemicellulase, and glucose oxidase. In the present invention, any combination of fats and oils for bread may be used, but preferably it contains maltose-producing amylase, and more preferably it contains all three enzymes.

[0026] First, we will describe the maltose-producing amylases that are preferably used in the present invention. Amylase is a general term for enzymes that hydrolyze glycosidic bonds found in starch, glycogen, etc. Generally, amylases can be classified into types based on their site of action, such as α-amylase, which randomly cleaves α-1,4-glucosidic bonds; β-amylase, which sequentially breaks down α-1,4-glucosidic bonds into maltose units starting from the non-reducing end; and glucoamylase, which similarly breaks down α-1,4-glucosidic bonds into glucose units and also breaks down α-1,6 bonds at branching points. In the bread fat composition of the present invention, it is necessary that the amylase used is a maltose-producing type amylase. By using a maltose-producing type amylase, the bread fat composition of the present invention can improve texture, particularly crispness.

[0027] The maltose-producing amylase mentioned above is not particularly limited to any enzyme that cleaves α-1,4-glucosidic bonds to produce maltose. One or more commercially available maltose-producing α-amylases and β-amylases can be selected, but maltose-producing α-amylase is preferred. Examples of maltose-producing α-amylase preparations include Mitsubishi Chemical Foods' "Kokulase (registered trademark)," Novozymes A / S (Denmark)'s "Novamyl (registered trademark) G," "Novamyl (registered trademark) L," and "Maltogenase (registered trademark)," and Danisco Japan's "Grindoamyl (registered trademark) MAX-LIFE100." Examples of β-amylase preparations include Genencore Kyowa's "Optimalt BBA," Nagase ChemteX's "β-Amylase #1500," "β-Amylase L," and "β-Amylase #1500S," HBI's "Hymaltosin (registered trademark) G" and "Hymaltosin (registered trademark) GL," Yakult Pharmaceutical Industry's "Uniase (registered trademark) L," and Godo Seishu's "GODO-GBA."

[0028] In the present invention, among the maltose-producing amylases described above, high-temperature heat-resistant maltose-producing amylases having an optimal enzyme temperature of 60°C or higher are preferred. The optimal temperature of high-temperature heat-resistant maltose-producing amylases is preferably 65 to 95°C, more preferably 70 to 90°C. The enzymatic activity of maltose-producing amylase can be measured, for example, by the amount of enzyme that produces 1 micromol of maltose per minute when the enzyme is applied to maltotriose as a substrate under optimal conditions (optimal temperature, optimal pH). In this invention, the enzymatic activity of maltose-producing amylase is defined as this amount of enzyme as 1 unit. Maltose can be measured by referring to "Quantitative Methods for Reducing Sugars, 2nd Edition" (by Sakuzo Fukui, Gakkai Shuppan Center). In this invention, when referring to the enzymatic activity of maltose-producing amylase, unless otherwise specified, 10,000 units are defined as 1 g of the commercially available enzyme preparation Novamyl G (Novozymes A / S, Denmark) or 1 g of the commercially available enzyme preparation Novamyl 3 DG (Novozymes A / S, Denmark).

[0029] The content of maltose-producing amylase per 100g of the bread oil composition of the present invention is preferably 150 units or more, more preferably 250 units or more, even more preferably 300 units or more, even more preferably 400 units or more, preferably 1500 units or less, more preferably 1000 units or less, even more preferably 800 units or less, and even more preferably 700 units or less. Furthermore, the content of maltose-producing amylase in the bread oil composition of the present invention is preferably 0.015% by mass or more, more preferably 0.025% by mass or more, even more preferably 0.03% by mass or more, even more preferably 0.04% by mass or more, preferably 0.15% by mass or less, more preferably 0.1% by mass or less, even more preferably 0.08% by mass or less, and even more preferably 0.07% by mass or less. When the maltose-producing amylase content is within the above range, the effects of the present invention are more easily obtained, and it tends to be particularly excellent in improving the texture and volume of bread.

[0030] Next, we will describe the hemicellulases that are preferably used in the present invention. Hemicellulase is a general term for enzymes that hydrolyze hemicellulose as a substrate. The present invention provides a bread fat composition that, when used with hemicellulase, can produce bread with improved texture and volume while suppressing deterioration of dough properties. Hemicellulose refers to polysaccharides other than cellulose and pectin that make up the cell walls of land plant cells. It can be water-soluble or insoluble, and specific examples include xylan, arabinoxylan, arabinan, mannan, galactan, xyloglucan, and glucomannan. Therefore, hemicellulases can be specifically classified into xylanases that break down xylan, arabinoxylanases that break down arabinoxylan, etc., but in reality, they often possess a mixture of these activities, and commercially available enzyme products also often contain a mixture of these activities.

[0031] Various enzyme preparations containing hemicellulase that can be used in the bread fat composition of the present invention are commercially available, for example, "Bakezyme BXP5001BG", "Bakezyme HS2000", and "Bakezyme IConc" from DSM Food Specialties (or DSM Japan Co., Ltd.); "Amano" hemicellulase from Amano Pharmaceutical Co., Ltd.; Entilon LQ from Rakuto Chemical Industries Co., Ltd.; "Hemicellulase M" from HBI Co., Ltd.; and "Sumizyme (registered trademark) X" from Shin Nippon Chemical Industries Co., Ltd. In the present invention, among the hemicellulases mentioned above, it is preferable to use a hemicellulase that uses arabinoxylan as its main substrate and has a ratio of substrate affinity to insoluble arabinoxylan to substrate affinity to water-soluble arabinoxylan (decomposition activity ratio: insoluble arabinoxylan / water-soluble arabinoxylan) of 10 or more, in order to obtain a bread dough that is less sticky. "Using arabinoxylan as the main substrate" means that the activity to degrade arabinoxylan is preferably 1000 units / g or more, more preferably 2000 units / g or more, and even more preferably 3000 units / g or more. Furthermore, one unit is defined as the amount of enzyme that produces 1 μmol of xylose equivalent of reducing sugar per minute.

[0032] The enzymatic activity of hemicellulase can be defined as the amount of enzyme that, when acting on a substrate under optimal conditions (optimal temperature, optimal pH), produces a predetermined number of moles of degradation products per unit time. In this invention, when referring to the enzymatic activity of hemicellulase, unless otherwise specified, it is defined as 5000 units / g of the commercially available enzyme preparation Bakezyme BXP5001BG (DSM Food Specialties Co., Ltd.). Furthermore, the ratio of substrate affinity to insoluble arabinoxylan to substrate affinity to water-soluble arabinoxylan (degradation activity ratio: insoluble arabinoxylan / water-soluble arabinoxylan) is preferably 10 or more, more preferably 15 or more, and even more preferably 20 or more. The upper limit is preferably 40 or less, more preferably 35 or less, and even more preferably 30 or less. If the above decomposition activity ratio is less than 10, the dough may become excessively sticky, for example, in the case of bread dough with a high moisture content, such as white bread dough or sweet bread dough.

[0033] Methods for calculating the ratio of substrate affinity to insoluble arabinoxylan to substrate affinity to water-soluble arabinoxylan include, for example, the methods described in (1) to (3) below. (1) Measurement of enzyme activity against insoluble arabinoxylan For the measurement, 300 μl of a suspension of the insoluble arabinoxylan preparation (XylazymeAX: manufactured by Megazyme) (40 mg of the sample suspended in 8 ml of deionized water) is dispensed into a microplate and lyophilized. 25 μl of enzyme solution (0-40 units of enzyme suspended in pH 4.6, 0.1 M sodium acetate buffer containing bovine serum albumin (0.5 mg / ml)) and 25 μl of the same buffer are dispensed into each well of the microplate to initiate the enzymatic reaction. The reaction is carried out at 37°C for 1 hour, after which 200 μl of 1% (w / v) Tris buffer is added to stop the reaction. After 10 minutes at room temperature, the supernatant is centrifuged (3000 g, 15 minutes), and the absorbance is read at 600 nm using a spectrophotometer. A blank sample is used, which contains buffer instead of the enzyme solution. (2) Measurement of enzyme activity against water-soluble arabinoxylan Dispense 33 μl of water-soluble arabinoxylan solution (AZOWAX: Megazyme) and 33 μl of enzyme solution (0-40 units of enzyme suspended in pH 4.6, 0.1 M sodium acetate buffer containing bovine serum albumin (0.5 mg / ml)) into each well of a microplate to start the enzymatic reaction. After allowing the enzymatic reaction to proceed at 37°C for 1 hour, add 140 μl of ethanol to stop the reaction. After leaving at room temperature for 10 minutes, centrifuge (3000 g, 15 minutes) and measure the absorbance of the supernatant at 600 nm using a spectrophotometer. Note that a solution with buffer added instead of enzyme solution can be used as a blank. (3) Calculation of the ratio of substrate affinity to insoluble arabinoxylan to substrate affinity to water-soluble arabinoxylan For each enzyme, the enzyme activity of both (1) and (2) above is measured, and from these results, the ratio of substrate affinity to insoluble arabinoxylan to substrate affinity to water-soluble arabinoxylan is calculated as follows. A nonlinear regression curve Y = Ymax × (1 - eK*X) (where Y is absorbance and X is enzyme content) is plotted for each absorbance and enzyme content, and the slope (S) is calculated using the following formula in the linear portion of the curve, preferably in the range of 1 / 10 or less of the maximum value of Y. Slope (S) = (Ymax × K) / 1.0536 Here, the ratio of this slope, i.e., S (insoluble arabinoxylan) / S (soluble arabinoxylan), is defined as "the ratio of substrate affinity to insoluble arabinoxylan to substrate affinity to soluble arabinoxylan."

[0034] The hemicellulase content per 100g of the bread oil composition of the present invention is preferably 100 units or more, more preferably 150 units or more, even more preferably 200 units or more, even more preferably 250 units or more, preferably 1000 units or less, more preferably 600 units or less, even more preferably 500 units or less, and even more preferably 400 units or less, based on the activity when arabinoxylan is used as a substrate. Furthermore, the hemicellulase content in the bread oil composition is preferably 0.02% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.04% by mass or more, even more preferably 0.05% by mass or more, preferably 0.2% by mass or less, more preferably 0.12% by mass or less, even more preferably 0.1% by mass or less, and even more preferably 0.08% by mass or less. When the hemicellulase content is within the above range, the effects of the present invention are more easily obtained, and it tends to be particularly excellent in improving the texture of bread.

[0035] Next, we will describe the glucose oxidases that are preferably used in the present invention. Glucose oxidase is an oxidase that catalyzes the reaction that produces gluconic acid and hydrogen peroxide using glucose and water as substrates. The hydrogen peroxide produced by this reaction promotes the formation of -SS- bonds (disulfide bonds) by oxidizing the -SH groups in proteins such as gluten. The cross-linking structure formed between gluten molecules strengthens the bonds between gluten molecules, resulting in a firmer dough and improving the volume of the bread. Any commercially available glucose oxidase preparation can be used as the glucose oxidase. Examples include DSM Food Specialties (or DSM Japan Co., Ltd.)'s "Bakezyme Go Pure BG," "Bakezyme GO1500," and "Maxapal GO4"; Danisco Japan Co., Ltd.'s "Grindo Amyl S757" and "Grindo Amyl S700"; Shin Nippon Chemical Industries, Ltd.'s "Sumizyme GOP," Novozyme Japan Co., Ltd.'s "Gluzyme 10000 BG" and "Gluzyme BG"; Amano Enzyme Co., Ltd.'s "Hyderase" and "Hyderase 15"; and Nagase Biochemical Industries, Ltd.'s "Glucose Oxidase AN1."

[0036] The enzyme activity of glucose oxidase is expressed, for example, in GOPU (Glucose Oxidase Penicillium Unit), where 1 GOPU is the amount of enzyme required to oxidize 3 mg of glucose to gluconic acid under specified measurement conditions. Specific enzyme activity is measured by incubating glucose and oxygen as substrates at 35°C and pH 5.1 for 15 minutes. The reaction by glucose oxidase, i.e., the reaction that generates hydrogen peroxide in the presence of oxygen and converts glucose to gluconic acid, is terminated with excess sodium hydroxide, and the resulting gluconic acid is neutralized. Since the titration of the excess sodium hydroxide is inversely proportional to the glucose oxidase activity, the excess sodium hydroxide after the reaction is back-titrated with hydrochloric acid. The required amount of hydrochloric acid is compared to the amount of hydrochloric acid in a blank incubation without the enzyme, and the amount of gluconic acid produced (i.e., the amount of oxidized glucose) is directly measured. In this invention, when referring to the enzymatic activity of glucose oxidase, unless otherwise specified, 1 g of commercially available "Bakezyme Go Pure BG" (DSM Food Specialties) is defined as 3150 units.

[0037] The glucose oxidase content per 100g of the bread oil composition of the present invention is preferably 45 units or more, more preferably 78 units or more, even more preferably 95 units or more, even more preferably 125 units or more, preferably 500 units or less, more preferably 315 units or less, even more preferably 250 units or less, and even more preferably 220 units or less. Furthermore, the glucose oxidase content in the bread oil composition is preferably 0.015% by mass or more, more preferably 0.025% by mass or more, even more preferably 0.03% by mass or more, even more preferably 0.04% by mass or more, preferably 0.15% by mass or less, more preferably 0.1% by mass or less, even more preferably 0.08% by mass or less, and even more preferably 0.07% by mass or less. When the glucose oxidase content is within the above range, the effects of the present invention are more easily obtained, and the bread tends to have particularly excellent texture and volume.

[0038] <<Condition(C)>> Next, condition (C) will be described. The bread fat composition of the present invention has a specific gravity of 0.4 or higher and 0.9 or lower. The fat and oil composition for bread of the present invention, having a specific gravity within the above range, makes it easier to obtain the effects of the present invention, and also makes it easier to knead the fat and oil composition for bread into the bread dough, thereby suppressing damage and stickiness of the dough. The upper limit of the specific gravity of the bread fat composition of the present invention is more preferably 0.88 or less, even more preferably 0.85 or less, even more preferably 0.8 or less, and particularly preferably 0.78 or less, and the lower limit of the specific gravity of the bread fat composition of the present invention is more preferably 0.45 or more, even more preferably 0.5 or more, even more preferably 0.55 or more, and particularly preferably 0.6 or more. In this invention, the above specific gravity is the value at 25°C.

[0039] The specific gravity of the bread fat composition of the present invention can be measured by various methods, but in the present invention, a method using a specific gravity bottle is one example. To achieve the specific gravity of the bread fat composition of the present invention within the above range, previously known methods may be used. At any point in the manufacturing process of the bread fat composition, for example, (i) a method of dispersing the gas in the fat composition to achieve the specific gravity within the above range by injecting or mixing a gas that can be used in food, such as air, nitrogen, or oxygen, into the fat composition during or after cooling and plasticization, or both; or (ii) a method of stirring the cooled and plasticized fat composition with a whisk or the like to incorporate air and achieve the specific gravity within the above range.

[0040] <Oils and fats used in the bread oil composition of the present invention> In the present invention, from the viewpoint of uniformly dispersing two or more water-soluble dietary fibers and enzymes such as maltose-producing amylase in the bread dough, it is preferable that the bread oil composition of the present invention satisfies the following conditions. The amount of fat contained in the bread fat composition of the present invention is preferably 50 to 99.9% by mass, and more preferably 60 to 99.9% by mass, in order to uniformly disperse water-soluble dietary fiber and enzymes in the bread dough. The above-mentioned oils and fats are not particularly limited and include, for example, various animal and vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, shea butter, mango kernel oil, sal fat, illipe fat, fish oil, whale oil, and microalgae oil; processed oils and fats obtained by performing one or more of the following treatments on these various animal and vegetable oils and fats as needed, such as transesterification, hydrogenation, isomerization, and fractionation; and transesterified oils produced using fatty acids and / or fatty acid lower alcohol esters. One or more of these can be selected. When performing transesterification, it may be regiospecific transesterification or random transesterification, but random transesterification is preferred. From the viewpoint of improving dough handling and obtaining bread with good texture and volume, preferably 80% by mass or more of the contained oils and fats are randomly transesterified oils and fats, more preferably 85% by mass or more, and even more preferably 90% by mass or more. The upper limit is 100% by mass. The randomly transesterified oils and fats are not particularly limited, but from the viewpoint of enjoying the effects of the present invention more fully, randomly transesterified oils of fractionated palm oil are preferred, and randomly transesterified oils of palm superolein are more preferred.

[0041] From the viewpoint of obtaining bread with good texture and volume, the oil and fat composition for bread of the present invention preferably satisfies the following condition (D). Condition (D): The SFC (Solid Fat Content) at 10°C is 25% or more and less than 57%, and the SFC at 20°C is 12% or more and 41% or less. The oil and fat composition for bread of the present invention preferably has a Solid Fat Content (SFC) of 25% or more and less than 57% at 10°C, with a lower limit of more preferably 30% or more, even more preferably 35% or more, 40% or more, even more preferably 45% or more, and particularly preferably 47.7% or more, and an upper limit of more preferably 56% or less, even more preferably 55.5% or less, even more preferably 55% or less, and particularly preferably 54.1% or less. Furthermore, the SFC at 20°C preferably has a Solid Fat Content (SFC) of 12% or more and less than 41%, with a lower limit of more preferably 13% or more, even more preferably 15% or more, 20% or more, even more preferably 23% or more, and particularly preferably 23.1% or more, and an upper limit of more preferably 40% or less, even more preferably 38% or less, even more preferably 37% or less, and particularly preferably 36.6% or less. Furthermore, it is preferable that the SFC at 30℃ is 5% or more and 29% or less, the lower limit is more preferably 8% or more, even more preferably 10% or more, 11% or more, even more preferably 12% or more, and particularly preferably 12.5% ​​or more, and the upper limit is more preferably 28% or less, even more preferably 27% or less, 26% or less, even more preferably 25% or less, and particularly preferably 23.1% or less. When the SFC of the bread fat composition of the present invention, particularly the SFC at 10°C and 20°C, preferably both, is relatively high within the above range, the effects of the present invention can be fully obtained. Specifically, the hardness of the fat composition at a predetermined temperature is adjusted, thereby adjusting the action of enzymes on the dough. This suppresses stickiness in the dough, improves workability, and is expected to improve the texture. The SFC value indicates the solid fat content in an oil at a predetermined temperature. It can be measured by conventional methods, such as those utilizing the change in specific volume due to thermal expansion of the oil, or by nuclear magnetic resonance (NMR). However, in this invention, the SFC of the sample to be measured is measured using pulsed NMR (direct method) as described in AOCS official method cd16b-93, and the value obtained by converting the measured value to the amount of oil phase is used. That is, when measuring a sample that does not contain an aqueous phase, the measured value becomes the SFC, and when measuring a sample that contains an aqueous phase, the value obtained by converting the measured value to the amount of oil phase becomes the SFC (the same applies to the measurement of SFC hereafter).

[0042] <Continuous phase of the bread oil composition of the present invention> The fat and oil composition for bread of the present invention may be a fat and oil composition in which the oil phase is a continuous phase, or a fat and oil composition in which the aqueous phase is a continuous phase. Examples of fat and oil compositions in which the oil and oil is a continuous phase include emulsions such as water-in-oil emulsions and oil-in-water emulsions, as well as those that do not contain an aqueous phase, such as shortening. Examples of fat and oil compositions in which water is a continuous phase include oil-in-water emulsions. From the viewpoint of obtaining bread with better texture and volume, the oil and fat composition for bread of the present invention is preferably in the form of an oil and fat composition in which the oil phase is a continuous phase. Furthermore, from the viewpoint of improving ease of incorporation into bread dough, if the oil and fat composition for bread of the present invention is an oil and fat composition in which the oil phase is a continuous phase, it is preferable that it has plasticity.

[0043] <Other components contained in the bread oil composition of the present invention> The bread fat composition of the present invention may optionally contain various food ingredients and additives as components other than the water-soluble dietary fiber and enzymes mentioned above, as long as they do not impair the effects of the present invention. Other ingredients include, for example, water, emulsifiers, enzymes other than maltose-producing amylase, hemicellulase, and glucose oxidase, insoluble dietary fiber, 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 (e.g., protein-concentrated whey, whey powder), and skim milk concentrate, sweeteners, colorants such as β-carotene, caramel, and red yeast rice 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, legumes, vegetables, meats, and seafood, as well as food ingredients and food additives. In addition, it may contain other ingredients found in bread dough, as described later.

[0044] Examples of the emulsifiers mentioned above include natural emulsifiers such as lecithin and enzyme-treated lecithin, and synthetic emulsifiers such as glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyl tartrate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan fatty acid esters. In the present invention, one or more of these emulsifiers can be used. If an emulsifier is included, its content in the bread oil composition of the present invention is preferably 10% by mass or less, and more preferably 8% by mass or less. Examples of the enzymes mentioned above include amylases such as tetrasaccharide-producing amylase and α-amylase, glucanases such as cellulase, proteases such as pepsin and papain, and fatty acid-degrading enzymes such as lipase and phospholipase. In the bread oil composition of the present invention, one or more of these enzymes can be used. The bread fat composition of the present invention may also contain insoluble dietary fiber to the extent that it does not impair the effects of the present invention. Examples of insoluble dietary fiber include cellulose, hemicellulose, chitin, and chitosan. When dietary fiber other than water-soluble dietary fiber is included, its content is preferably 1 to 2 parts by mass per 1 part by mass of water-soluble dietary fiber contained in the bread fat composition of the present invention, from the viewpoint of obtaining bread with good texture and volume.

[0045] <Preferred method for producing the bread fat composition of the present invention> Next, a preferred method for producing the bread fat composition of the present invention will be described. The method for producing the bread fat composition of the present invention is not particularly limited as long as it satisfies the above conditions (A) to (C), and known methods can be used.

[0046] First, a preferred manufacturing method will be described for the case where the oil and fat composition for bread of the present invention is a plastic oil and fat composition in which the oil phase is a continuous phase. In detail, first, an oil phase is prepared by dissolving oil-soluble raw materials in oil and fat as needed. Next, if the oil and fat composition for bread to be manufactured according to the present invention contains an aqueous phase, an aqueous phase is prepared by dissolving water or, as needed, water-soluble raw materials. Furthermore, if the water-soluble dietary fiber or enzymes used are in the form of aqueous solutions or other preparations, they are added to the aqueous phase. However, they can also be used as the aqueous phase as is, or other water-soluble raw materials can be dissolved to form the aqueous phase. Furthermore, when the water-soluble dietary fiber or enzyme used in the present invention is in powder form, it can be dispersed in either the oil phase or the aqueous phase. However, if the bread oil composition of the present invention contains an aqueous phase, it is preferable to dissolve it in the aqueous phase. When the bread oil composition of the present invention uses oil as a continuous phase, the aqueous phase becomes a dispersed phase, making it easier for the water-soluble dietary fiber and enzyme to spread throughout the bread dough. When obtaining an oil phase or an aqueous phase, it is preferable to preheat the oil, water, or water-soluble raw material to 45-75°C before dissolving the raw material.

[0047] Then, this oil phase, or the water phase and the oil phase, are mixed at 45-75°C to obtain a preliminary emulsion that is emulsified as a water-in-oil or oil-in-water type. Next, it is preferable to sterilize this preliminary emulsion. In this invention, sterilization also includes disinfection. This sterilization can be carried out, for example, by direct heating methods such as injection or infusion, indirect heating methods such as plate, tubular, or scraping, or by heat sterilization such as UHT, HTST, batch, retort, microwave heating, or by heat cooking such as direct flame. The bread oil composition of the present invention is then obtained by cooling. Furthermore, homogenization may be performed using a homogenizer before or after sterilization, or before or after sterilization. The homogenization pressure is preferably 3 MPa to 30 MPa.

[0048] Next, the material is cooled. Preferably, it is cooled and plasticized, and the cooling conditions are preferably -0.5°C / min or higher, more preferably -1°C / min or higher. In this case, rapid cooling is preferred over slow cooling. The final temperature of the cooled plasticization is not particularly limited, but is usually 5 to 15°C, preferably 8 to 12°C. Examples of equipment for cooled plasticization include closed-type continuous tube coolers, such as manufacturing machines like botator, compinator, and perfector, and plate-type heat exchangers. A combination of an open-type diacooler and compressor is also an example.

[0049] In order to set the specific gravity of the bread fat composition of the present invention within the above range, previously known methods may be used. At any point in the manufacturing process of the bread fat composition, for example, (i) a method of dispersing the gas in the fat composition to set the specific gravity within the above range by injecting or mixing a gas that can be used in food, such as air, nitrogen, or oxygen, into the fat composition during or after cooling and plasticization, or both; or (ii) a method of stirring the cooled and plasticized fat composition with a whisk or the like to incorporate air and set the specific gravity within the above range. In order to suitably satisfy condition (C) in the oil and fat composition for bread of the present invention, it is particularly preferable to use a method of dispersing the gas in the oil and fat composition by injecting or mixing a gas that can be used in food, such as air, nitrogen, or oxygen, into the oil and fat composition after cooling and plasticization, or both, among the above (i) and (ii).

[0050] <Bread dough of the present invention> Next, the bread dough of the present invention will be described. The bread dough of the present invention contains the oil and fat composition for bread food of the present invention. The amount of the bread oil composition of the present invention contained in the bread dough of the present invention is preferably 0.001 parts by mass or more, more preferably 0.015 parts by mass or more, and even more preferably 0.030 parts by mass or more, of water-soluble dietary fiber in the bread oil composition of the present invention per 100 parts by mass of cereal flour contained in the bread dough. The upper limit is preferably 0.1 parts by mass or less, 0.15 parts by mass or less, or 0.065 parts by mass or less, more preferably 0.055 parts by mass or less, and even more preferably 0.045 parts by mass or less. By incorporating the bread fat composition of the present invention within the above range, it is easier to obtain bread with a good texture and bread with a large volume. The timing of adding the bread oil composition of the present invention to the bread dough is as follows: for example, when preparing the dough using the sponge and dough method, it may be added during sponge and dough preparation or during the main kneading stage, but it is preferably added during the main kneading stage.

[0051] In addition to the bread fat composition of the present invention, the bread dough of the present invention may also contain, as appropriate, other ingredients such as grain flours, yeast, enzymes, sugars (e.g., refined sugar), sweeteners, edible oils and fats other than the bread fat composition of the present invention, eggs, milk and dairy products (e.g., skim milk powder), water, salt, seasonings, spices, flavorings, colorings, cocoa, chocolate, nuts, yogurt, cheese, matcha, black tea, coffee, tofu, kinako (roasted soybean flour), beans, vegetables, fruits, fruit juice, jam, fruit sauce, herbs, meats, seafood, oxidizing agents, reducing agents, yeast food, emulsifiers, preservatives, and shelf-life extenders. The above-mentioned flours include wheat flour (e.g., weak flour, medium flour, semi-strong flour, strong flour), wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, soybean flour, and adlay flour, and one or more selected from these can be used. In this invention, among these flours, wheat flour is preferably used in an amount of 50% by mass or more, more preferably 80% by mass or more, and even more preferably 100% by mass.

[0052] By using the bread oil composition of the present invention that satisfies the above conditions (A) to (C), preferably the above conditions (A) to (D), good bread can be produced even if the cereal flours used in the production of the bread of the present invention have a high ash content. Specifically, when the flour used in the production of the bread of the present invention is wheat flour, wheat flour with an ash content of 0.40% by mass or more can be preferably used, and wheat flour with an ash content of 0.50% by mass or more can also be preferably used, and the upper limit of the ash content in wheat flour is 1.0% by mass. In this specification, the ash content of wheat flour refers to the value measured according to the direct ashing method (ISS Standard Methods No. 104 / 1). Therefore, the oil and fat composition for bread of the present invention can also be suitably used as an oil and fat composition for bread using cereal flours with an ash content of 0.40% by mass or more.

[0053] <Method and types of bread dough production according to the present invention> The bread dough of the present invention can be manufactured by appropriately selecting a bread-making method such as the quick method, straight dough method, sponge and dough method, liquid dough method, sourdough method, sake dough method, hop dough method, medium dough method, Chollywood method, continuous bread-making method, refrigerated dough method, and frozen dough method, depending on the type of bread to be manufactured. The process can be carried out in the same way as when preparing regular bread dough, including floor time, dividing, bench time, shaping, and proofing. The processing temperature of the dough in each step before baking is not particularly limited, but is preferably 20 to 50°C. The resulting bread dough of the present invention can be stored in the refrigerator or freezer. Furthermore, the type of bread dough of the present invention is not particularly limited, and examples include bread dough for white bread, sweet bread, butter roll dough, variety bread dough, French bread dough, Danish pastry dough, and pastry dough.

[0054] <Trumpan> Next, the bread of the present invention will be described. The bread of the present invention is obtained by heat-treating the above bread dough. The heat treatment is not particularly limited and can include, for example, baking, frying, steaming, boiling, or irradiating the bread dough of the present invention with microwaves using a microwave oven or the like. Furthermore, the bread obtained according to the present invention can be stored in the refrigerator or freezer, and after storage it can be reheated in a microwave oven or toaster or the like. [Examples]

[0055] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited in any way by these examples.

[0056] <Oils and fats used in the manufacture of the oil and fat composition> The following examples and comparative examples used the oils and fats listed below. Randomly transesterified oil A: Randomly transesterified palm olein oil Randomly transesterified oil B: Randomly transesterified palm superolein oil Randomly transesterified oil C: Randomly transesterified oil of a mixture of palm oil and highly hardened palm oil (mass ratio 65:35) Randomly transesterified oil D: Randomly transesterified oil of a mixture of palm kernel oil and highly hardened palm oil (mass ratio 75:25) palm oil Liquid oil (soybean oil)

[0057] <Water-soluble dietary fiber, enzymes, etc. used in the manufacture of the oil and fat composition> The following examples and comparative examples used the water-soluble dietary fiber, enzymes, etc. listed below. Note that "u / g" represents the activity value per gram of enzyme preparation. Each 1u is defined according to the manufacturer's definition. Maltose-producing amylase A: Novamyl G (10000 u / g, Novozymes A / S) Maltose-producing amylase B: Novamyl3DG (10000 u / g, Novozymes A / S) Hemicellulase: Bakezyme BXP5001BG (5000u / g, DSM Food Specialties Co., Ltd.) (Hemicellulase derived from Bacillus subtili) Glucose oxidase: Bakezyme Go Pure BG (3150 u / g, DSM Food Specialties Co., Ltd.) Water-soluble dietary fiber (alginate ester): Kombu Acid 501 (Kimika Co., Ltd.) Water-soluble dietary fiber (indigestible glucan): Fit Fiber #80 (manufactured by Nippon Shokuhin Kako Co., Ltd., weight-average molecular weight 2000, solid content 72.0% or more, indigestible glucan content (dietary fiber content): 75% or more of solid content, liquid) Polysaccharides (Tremella fuciformis extract): Tremel gum (Unitech Foods Co., Ltd.) Glycerin fatty acid ester: Poem J-2081KV (Riken Vitamin Co., Ltd.)

[0058] <Ingredients used in bread production> Wheat flour: Oshion (manufactured by Nisshin Flour Milling Group Inc., strong flour and second-grade flour. Ash content is 0.52% by mass) Bread yeast: 45 NEW Yeast (manufactured by ADEKA Foods Sales Co., Ltd.) Yeast food: C Oriental Food (manufactured by Oriental Yeast Industry Co., Ltd.) White sugar: Beet white sugar HO (manufactured by Nippon Beet Sugar Manufacturing Co., Ltd.) Table salt: Refined salt (manufactured by Nippon Kaisui Co., Ltd.) Whole eggs: Boxed eggs, white (manufactured by Akutsu Foods Co., Ltd.) Skim milk powder: Hokkaido skim milk powder (manufactured by Yotsuba Dairy Co., Ltd.) Infused fats and oils: Bronte (made by ADEKA Corporation, margarine)

[0059] <Preparation of blended oils> (Blended oil A) Five parts by mass of randomly transesterified oil A, 65 parts by mass of palm oil, and 30 parts by mass of liquid oil were weighed out and mixed while each was heated to 60°C to obtain blended oil A. (Blended oil B) 95 parts by mass of randomly transesterified oil B and 5 parts by mass of palm oil were weighed out and mixed while heated to 60°C to obtain blended oil B. (Blended oil C) 60 parts by mass of random transesterified oil A, 30 parts by mass of random transesterified oil C, and 10 parts by mass of random transesterified oil D were weighed out and mixed while heated to 60°C to obtain blended oil C.

[0060] <Preparation of oil and fat compositions of Examples 1-3 and Comparative Examples 2-11> The oil and fat composition was manufactured based on the formulation shown in Table 1 below. First, either blended oil B or C was heated to 60°C to dissolve and mix, and glycerin fatty acid ester was added as needed to form the oil phase. Water was added as the aqueous phase, and polysaccharides were added as needed, in the amounts shown in the tables below, and the mixture was emulsified to obtain a water-in-oil pre-emulsification. This pre-emulsification was rapidly cooled and plasticized to 10°C at a cooling rate of -5°C / min, while nitrogen gas was injected and mixed to disperse the gas. Next, the amounts of various enzymes and water-soluble dietary fiber shown in Table 1 were added and mixed to prepare a water-in-oil emulsion oil composition. The specific gravity of the obtained oil and fat composition at 25°C, and the SFC (%) at 10°C, 20°C, and 30°C were measured and are shown in Table 1.

[0061] <Manufacturing of the oil and fat composition of Comparative Example 1> Blended oil A was used as the oil phase and water as the aqueous phase, and the mixture was emulsified to obtain a water-in-oil pre-emulsified product. This pre-emulsified product was rapidly cooled and plasticized to 10°C at a cooling rate of -5°C / min to prepare the oil composition of Comparative Example 1.

[0062] [Table 1]

[0063] (How to make a hot dog bun) The following was the process for manufacturing the bread rolls.

[0064] [Middle seeds process] 70 parts by mass of wheat flour, 3 parts by mass of baker's yeast, 0.1 parts by mass of yeast food, 3 parts by mass of granulated sugar, and 40 parts by mass of water were placed in a mixer bowl and mixed using the hook at low speed for 3 minutes and at medium speed for 2 minutes to obtain a sponge dough. The final dough temperature was 26°C. The starter dough was placed in a dough box and fermented for 2 hours in a constant temperature chamber at 28°C and 75% relative humidity. The final temperature was 29°C.

[0065] [Real editing process] The dough, after the starter fermentation was complete, was placed back into the mixer bowl. Then, 30 parts by mass of wheat flour, 15 parts by mass of refined sugar, 2 parts by mass of skim milk powder, 1.6 parts by mass of salt, and 18 parts by mass of water were added. The mixture was then mixed at low speed for 3 minutes and at medium speed for 3 minutes. After that, 5 parts by mass of one of the oil and fat compositions from Comparative Examples 2-11 or Examples 1-2 and 3 parts by mass of margarine were added, and the mixture was further mixed at low speed for 3 minutes and at medium speed for 3 minutes to obtain the bread dough. The kneading temperature of the resulting bread dough was 28°C. After a 30-minute floor time, the dough was divided into 70g portions and rolled into balls. Next, after a 25-minute bench time, the dough was rolled and proofed for 60 minutes at 38°C and 80% relative humidity. Then, it was placed in a fixed oven set to 190°C and baked for 12 minutes. Finally, it was left to stand at room temperature for 60 minutes to obtain the bread rolls of Comparative Examples 2-11 and Examples 1-2. Furthermore, a hot dog bun prepared using the fat composition of Comparative Example 1 was used as a control. Furthermore, the same preparation method was used as in Example 2, except that 2.5 parts by mass of the oil composition and 5.5 parts by mass of margarine were used to obtain the bread roll of Example 3. The resulting bread rolls were stored at room temperature for 24 hours after baking and evaluated according to the following criteria. The evaluation results are shown in Table 2.

[0066] [Evaluation Criteria] The products were scored by five expert panelists according to the evaluation criteria below. For texture, scores were recorded as follows: +++ for 25-23 points, ++ for 22-20 points, + for 19-17 points, ± for 16-14 points, - for 13-11 points, -- for 10-8 points, and --- for 7 points or less. Products that received a score of ± or higher for both texture and volume were considered acceptable. Volume was evaluated based on specific volume measured using a specific volume meter (ASTEX "Selnac-WinVM2100"). Prior to the evaluation, the panelists discussed and agreed on the degree of sensory experience corresponding to each score.

[0067] ●Texture (softness, moistness) 5 points: Excellent 4 points: Good 3 points: Fairly good 2 points: It has a slightly dry texture, or a slightly sticky texture. 1 point: It has a dry texture.

[0068] ●Texture (crispness, chewiness) 5 points: Excellent crispness. 4 points: Good bite 3 points: The texture is slightly heavy, but it has a good bite. 2 points: You can feel the pull. 1 point: Strong luck

[0069] ●Texture (melts in your mouth) 5 points: Has a very good melt-in-your-mouth texture. 4 points: Has a good melt-in-your-mouth texture. 3 points: Slightly chewy, but melts in the mouth without any problems. 2 points: It has a slightly chewy texture. 1 point: It has a very chewy texture.

[0070] ● Volume +++: Specific volume was 5% or more larger than the control. ++: The specific volume was 3% to less than 5% larger than the control. +: Specific volume was 1% to less than 3% greater than the control. ±: The specific volume was the same as the control. -: The specific volume was 1% to less than 3% smaller than the control. --: The specific volume was 3% to less than 5% smaller than the control. ---: The specific volume was more than 5% smaller than the control.

[0071] [Table 2]

Claims

1. A fat composition for bread that satisfies the following conditions (A) to (C). Condition (A): Contains two or more types of water-soluble dietary fiber. Condition (B): Contains two or more enzymes from among maltose-producing amylase, hemicellulase, and glucose oxidase. Condition (C): Specific gravity is 0.4 or higher and 0.9 or lower.

2. A bread oil composition according to claim 1, satisfying the following condition (D). Condition (D): The SFC (Solid Fat Content) at 10°C is 25% or more and less than 57%, and the SFC at 20°C is 12% or more and 41% or less.

3. The bread oil composition according to claim 1, which is for use in bread made using cereal flours with an ash content of 0.40% by mass or more.

4. Bread dough comprising the bread oil composition described in claim 1.

5. Bread which is a heated product of bread dough as described in claim 4.

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