Oil and fat composition, composite bakery dough, composite bakery product, and method for producing composite bakery product

Abstract

To provide a fat composition that is, by using an internal dough of a composite bakery dough, excellent in workability when manufacturing, improved in a yield, further improved in low back of the baked composite bakery product, improved in softness of a baked internal dough of the composite bakery product, and suppress moisture transfer from the baked internal dough to a baked upper dough.SOLUTION: In order to solve above problems, an oil and fat composition for use in an inner dough of a composite bakery dough containing (B) a branching enzyme in (A) an edible oil and fat is provided. By using an oil-and-fat composition containing (B) a branching enzyme in (A) an edible oil and fat for the inner dough of a composite bakery dough, the workability during production is good, a yield is improved, and further baked composite bakery product has improved low back, softness of the sintered inner dough of the composite bakery product is improved. The resulting composite bakery product is improved in softness, and moisture transfer from the baked dough to the baked dough can be suppressed.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an oil and fat composition used in the inner dough of a composite bakery dough consisting of a topping dough (hereinafter, upper dough) and a bread dough (hereinafter, inner dough). That is, the use of the oil and fat composition in the inner dough of a composite bakery dough provides good workability during production, improves yield, improves the firmness of the baked composite bakery product, improves the softness of the baked inner dough of the composite bakery product (hereinafter, baked inner dough), and suppresses moisture migration from the baked inner dough to the baked upper dough (hereinafter, baked upper dough). The present invention also relates to a composite bakery dough and a composite bakery product containing the oil and fat composition, and methods for producing them. [Background technology]

[0002] A composite bakery product is a bread made by placing the top dough on the inner dough or wrapping it around the inner dough and baking it. The top dough is made of an inner dough that contains yeast, such as bread dough or pastry dough, and a top dough that does not contain yeast, such as cookie dough or tart dough, and the top dough is placed on the inner dough or wrapped around the inner dough and baked. Melon bread is a typical example. The baked top dough of a composite bakery product has a crispy texture, while the baked inner dough has a soft texture, allowing you to enjoy different textures. However, a problem with composite bakery products is that the weight of the top dough placed on the inner dough reduces the firmness of the composite bakery products. In addition, due to differences in moisture content and sugar content between the top dough and the inner dough of the composite bakery products, moisture transfers from the inner dough of the composite bakery products to the top dough over time, causing the top dough to lose its crispy texture and become sticky. Furthermore, when the composite bakery product is in a bag, the top dough sticks to the bag due to its stickiness, and when the product is taken out of the bag, the top dough peels off, causing a poor appearance. Another problem is that over time, moisture transfers from the baked inner dough to the baked dough of a composite bakery product, causing the inner dough to lose its softness. In order to soften the baked inner dough of a composite bakery product, there are methods for adjusting the inner dough composition or adding materials that have a softening effect, but these methods cause the inner dough to become sticky, which causes the inner dough to stick to containers and equipment during production, resulting in problems of reduced workability and yield. Thus, there is a demand for a composite bakery product that has good workability and improved yield, and further has improved firmness of the composite bakery product after baking and softness of the inner baked dough, and in which moisture transfer from the inner baked dough to the upper baked dough is suppressed.

[0003] One proposal for a method of suppressing the transfer of moisture over time from the inner dough to the upper dough of a composite bakery product and maintaining a soft texture for the inner dough is to place small pieces of caramel between the upper dough and the inner dough, but this method does not improve the firmness of the composite bakery product (Patent Document 1). One proposal for improving the volume (stiffness) of composite bakery products is to use a quality improving agent containing a thickening polysaccharide of a specific particle size in the inner dough, but this method cannot suppress the transfer of moisture from the baked inner dough to the baked upper dough of the composite bakery product (Patent Document 2). As a method for maintaining the crispness of the baked dough of a composite bakery product, it has been proposed to add 15 to 50% by weight of fat or oil relative to the amount of flour when adjusting the inner dough, but this method does not improve the firmness of the composite bakery product or the softness of the baked inner dough. Furthermore, the high amount of fat or oil makes the inner dough sticky, which causes the inner dough to stick to containers and equipment during production, resulting in problems of reduced workability and yield (Patent Document 3). There has been a proposal to give the baked top dough a crispy texture by specifying the oil / fat blending ratio and solid fat content used in the top dough, but this method does not suppress the transfer of moisture from the inner dough to the baked top dough in a composite bakery product, and also limits the blending of the top dough (Patent Document 4). As described above, a method has not yet been found that can modify the inner dough of a composite bakery product to improve workability during production, increase yield, and further improve the firmness of the composite bakery product and the softness of the baked inner dough, while suppressing the transfer of moisture from the baked inner dough to the baked top dough. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2019-187274 A [Patent Document 2] JP 2002-291396 A [Patent Document 3] JP 2002-306055 A [Patent Document 4] JP 2006-149220 A Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention relates to an oil and fat composition for use in the inner dough of a composite bakery dough consisting of an upper dough and an inner dough. That is, the object of the present invention is to provide an oil and fat composition that, when used in the inner dough of a composite bakery dough, provides good workability during production, improves yield, improves the firmness of a baked composite bakery product, improves the softness of the baked inner dough of the composite bakery product, and suppresses moisture transfer from the baked inner dough to the baked upper dough. [Means for solving the problem]

[0006] As a result of intensive research into the above-mentioned problems, the present inventors discovered that by blending an oil and fat composition containing a branching enzyme in edible oils and fats into the inner dough of a composite bakery dough, workability during production is good, yield is improved, the firmness of the baked composite bakery product is improved, the softness of the baked inner dough of the composite bakery product is improved, and the transfer of moisture from the inner dough to the upper dough can be suppressed, thereby completing the present invention.

[0007] That is, the present invention relates to the following [1] to [5]. [1] An oil and fat composition for use in a composite bakery dough consisting of a topping dough and a bread dough, An oil and fat composition comprising (A) an edible oil and fat and (B) a branching enzyme. [2] The oil or fat composition described in [1], which contains (C) α-amylase. [3] The oil or fat composition according to [2], wherein the ratio (C / B) of the activity of the α-amylase (C) to the activity of the branching enzyme (B) is 0.006 to 4. [4] A composite bakery product obtained by baking a composite bakery dough containing cereal flour and the oil / fat composition according to any one of [1] to [3]. [5] A method for producing a composite bakery product, comprising baking a composite bakery dough containing flour and the oil or fat composition according to any one of [1] to [3]. Effect of the Invention

[0008] According to the present invention, it is possible to provide an oil and fat composition for use in the inner dough of a composite bakery dough, which has good workability during production, improves yield, improves the firmness of the baked composite bakery product, improves the softness of the baked inner dough of the composite bakery product, and can suppress moisture transfer from the baked inner dough to the baked top dough. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] [Oil and fat composition used in the inner dough of composite bakery dough] The fat and oil composition used in the inner dough of the composite bakery dough of the present invention is characterized by containing (A) edible fat and oil, (B) a branching enzyme, and may contain (C) α-amylase. The fat and oil composition of the present invention can exert its effect in any form of shortening, water-in-oil emulsion, or oil-in-water emulsion. The present invention will now be described in further detail.

[0010] ((A) Edible fats and oils) As the (A) edible oil and fat, any oil suitable for food can be used, specifically, natural animal and vegetable oils such as beef tallow, lard, fish oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, corn oil, etc., and their hardened oils, extremely hardened oils, transesterified oils, etc. can be mentioned, which are appropriately selected according to the purpose, and one or more types are used in combination. By adding the (B) branching enzyme to the (A) edible oil and fat, the (B) branching enzyme can be uniformly dispersed in the inner dough, and the effects of improving workability and yield, improving the firmness of the composite bakery product and the softness of the baked inner dough, and suppressing the transfer of moisture from the baked inner dough to the baked top dough can be fully exhibited. On the other hand, if the (B) branching enzyme is not added to the (A) edible oil and fat and grain flour is added alone to the inner dough, the effect of the present invention cannot be expected to be obtained. Similarly, (C) α-amylase can be effective by incorporating it in (A) edible oil or fat, rather than adding it alone to the inner dough.

[0011] (A) edible fats and oils promote gluten formation in the inner dough during the manufacture of a composite bakery product, and make the inner phase of the baked inner dough in the composite bakery product finer. The edible fats and oils promote gluten formation in the inner dough by stretching along the gluten. Therefore, in order to promote gluten formation in the inner dough, it is desirable that (A) edible fats and oils have plasticity and the property of stretching along the gluten. It is also desirable that (B) branching enzyme and (C) α-amylase do not precipitate in (A) edible fats and oils and maintain a dispersed state. From these viewpoints, the SFC (solid fat content) of (A) edible fats and oils at 25°C is preferably 4% or more, more preferably 9% or more. From the viewpoint of mixability into the inner dough, the upper limit of SFC at 25°C is preferably 40% or less.

[0012] The solid fat content is measured in accordance with the Standard Method for Analysis of Fats, Oils and Related Materials, "2.2.9 Solid Fat Content (NMR Method)". The measurement device used is "SFC-2000R" (manufactured by Astec Co., Ltd.), and the solid fat content in the present invention is measured using this measurement device.

[0013] ((B) Branching enzyme) The branching enzyme (B) used in the present invention is an enzyme (enzyme number: EC2.4.1.18) that transfers a part of the 1,4-α-D-glucan chain to the 6-OH group of the acceptor 1,4-α-D-glucan to generate a branched structure of α-1,6 bonds like amylopectin or glycogen. The optimum temperature is preferably 60 to 75°C, more preferably 65 to 75°C. The optimum pH is preferably 5 to 7, more preferably 5.5 to 7. The change in the starch structure in the inner dough reduces the adhesiveness of the inner dough, improving workability and yield. In addition, the change in the starch structure makes the structure stronger, improving the firmness of the composite bakery product. Furthermore, the change in the branching structure of the starch enhances the effect of retaining moisture in the baked inner dough, improving the softness of the baked inner dough of the composite bakery product, and also suppressing the transfer of moisture from the baked inner dough to the baked upper dough. If the branching enzyme (B) is added alone to the inner dough without being added to the edible oil (A), the branching enzyme (B) cannot be dispersed quickly and uniformly in the inner dough, and cannot promote a uniform change in the starch structure. As a result, the effect of reducing the stickiness of the inner dough cannot be obtained, and the effect of improving workability and yield during production, which is the effect of the present invention, cannot be obtained. In addition, the effect of improving the firmness of the composite bakery product and the softness of the baked inner dough, and the effect of suppressing the transfer of moisture from the baked inner dough to the baked top dough cannot be obtained.

[0014] Enzymes such as α-amylase, which have the ability to break down starch, may reduce workability and yield during the production of the inner dough depending on the amount used. However, the use of (B) branching enzyme has the effect of improving workability and yield while taking advantage of the advantages of using other enzymes.

[0015] The content of the (B) branching enzyme is preferably 0.01 to 3 parts by mass (250 to 75,000 u per 100 g of edible oils and fats) based on an activity of 25,000 u / g per 100 parts by mass of the (A) edible oils and fats, and more preferably 0.03 to 0.5 parts by mass (750 to 12,500 u per 100 g of edible oils and fats). Within this range, the effect of the (B) branching enzyme is more pronounced. In addition, liquid branching enzymes are more preferred because the (B) branching enzyme is easily blended into the inner dough after being mixed with the (A) edible oils and fats and poured into the inner dough, and is easily effective. (B) branching enzymes are commercially available, and examples of such enzymes include "Denazyme BBR LIGHT" by Nagase Chemtex and "SenseaForm" by Novozym Japan.

[0016] (B) The enzyme activity of the branching enzyme is defined as follows: 50 μl of enzyme solution dissolved in 0.1 M phosphate buffer (pH 7.0) is added to 50 μl of 0.1% amylose B (Nacalai Tesque, Inc.) dissolved in 0.08 M phosphate buffer (pH 7.0), and after reacting at 50°C for 30 minutes, 2 ml of iodine reagent (0.5 ml of a solution of 0.26 g I2 and 2.6 g KI dissolved in 10 ml Milli-Q water and 0.5 ml of 1N HCl are mixed and diluted to 130 ml) is added and the change in absorbance at 660 nm is measured. The amount of enzyme that reduces the absorbance at 660 nm by 1% during 1 minute of reaction in this reaction system is defined as 1 u (unit).

[0017] ((C) α-amylase) The optimum temperature of the (C) α-amylase used in the present invention is preferably 45 to 80°C. The α-amylase is an enzyme that produces dextrin by hydrolyzing α-1,4-glucosidic bonds, and can be derived from bacteria such as Bacillus, grains such as Malt, or molds such as Aspergillus. The α-amylase hydrolyzes the α-1,4-glucosidic bonds of starch contained in the inner dough, and the viscosity of the inner dough during baking is appropriately reduced. This appropriately improves the elongation of gluten, making the inner phase of the baked inner dough of the composite bakery product finer. This improves the softness of the baked inner dough of the composite bakery product. If the (C) α-amylase is added alone to the inner dough without being contained in the (A) edible oil or fat, the effect of the (C) α-amylase cannot be obtained sufficiently.

[0018] The content of (C) α-amylase is preferably 0.05 to 2 parts by mass (75 to 3000 u per 100 g of edible oil) based on an activity of 1500 u / g per 100 parts by mass of (A) edible oil, and more preferably 0.1 to 0.6 parts by mass (150 to 900 u per 100 g of edible oil). Within this range, the effect of (C) α-amylase is more pronounced. (C) α-amylase is commercially available, and examples thereof include "Fungamyl", "Novamyl", "Novamyl-3D", and "Opticake Fresh 50B" from Novozym Japan Ltd.

[0019] (C) The enzyme activity of α-amylase is defined as follows: (1) Measurement of sample absorbance: Add one tablet of Neo Amylase Test "Daiichi" (obtained from Daiichi Chemicals Co., Ltd., product number 701501-005) to 5 mL of buffer solution (Britton-Robinson Buffer, pH 8.5, 50 mM (Koichi Anan et al., "Basic Biochemistry Experimental Methods 6", p. 277, Maruzen Co., Ltd.) and stir for about 10 seconds. Then add 1 mL of enzyme solution diluted with 2 mM calcium chloride aqueous solution and react at 50°C for 15 minutes. Add 1 mL of 0.5 N sodium hydroxide aqueous solution and stir to stop the reaction. Then, precipitate the insoluble components by centrifugation (400 x g, 5 minutes), and measure the absorbance at 620 nm of the resulting centrifugal supernatant. (2) Measurement of blank absorbance: Add one tablet of Neo Amylase Test "Daiichi" to 5 mL of buffer solution (Britton-Robinson Buffer, pH 8.5, 50 mM (Koichi Anan et al., "Basic Biochemistry Experimental Methods 6", p. 277, Maruzen Co., Ltd.) and stir for approximately 10 seconds. Add 1 mL of 0.5 N sodium hydroxide aqueous solution to this, stir, then add 1 mL of enzyme solution, incubate at 50°C for 15 minutes, and then centrifuge (400 x g, 5 minutes). Measure the absorbance at 620 nm of the resulting centrifugal supernatant. (3) Calculation of enzyme activity: Using the international unit calibration curve enclosed with the Neo Amylase Test “Daiichi” as a standard, the amylase activity is calculated by applying the difference in absorbance between (1) and (2) to this.

[0020] In the fat and oil composition used in the inner dough of the composite bakery dough of the present invention, the ratio (C / B) of the activity of the α-amylase (C) to the activity of the branching enzyme (B) is 0.006-4.

[0021] As described above, the (C) α-amylase has the effect of moderately improving the elongation of gluten and softening the inner phase of the baked inner dough of the composite bakery product by finely dividing the inner phase of the baked inner dough. On the other hand, if the amount of the (C) α-amylase added is excessively increased, the decomposition of starch is promoted, causing the inner dough to become sticky, and the effect of the branching enzyme of improving workability and improving yield tends to decrease. Furthermore, the effect of improving the firmness and softness of the baked inner dough of the composite bakery product and suppressing the transfer of moisture from the baked inner dough to the baked upper dough also tends to decrease. Therefore, the effect of the present invention can be further exerted by adjusting the ratio of the activity of the (C) α-amylase to the activity of the branching enzyme. (C) From the viewpoint of obtaining the effects of α-amylase while at the same time providing good workability during production, improving yield, and exerting the effects of the branching enzyme, such as improving the firmness of composite bakery products and suppressing the transfer of moisture from the inner dough to the upper dough, the lower limit of C / B is preferably 0.02 or more, and the upper limit is preferably 2 or less.

[0022] The fat composition used in the inner dough of the composite bakery dough of the present invention may contain additives generally used in fat compositions used in inner dough, such as processed starch, enzymes, emulsifiers, preservatives, pH adjusters, colorants, flavorings, etc., as appropriate, so long as the object of the present invention is not impaired.

[0023] [Method for producing fat composition used in inner dough of composite bakery dough] The method for producing the fat and oil composition used in the inner dough of the composite bakery dough of the present invention may be the same as the method for producing a normal shortening, margarine, or oil-in-water emulsion, except that (B) branching enzyme and (C) α-amylase are added at a temperature at which they are not inactivated. For example, the following production method may be mentioned. First, fat and oil-soluble components are heated to a temperature equal to or higher than their melting point temperature, and after uniform dissolution, heated water and water-soluble components sufficiently dissolved in water are added, and the mixture is mixed and stirred uniformly, and then cooled to 50 to 55°C. Next, the enzyme is added, and the mixture is rapidly plasticized using a prototype machine and cooled to 30°C or less to obtain the fat and oil composition used in the inner dough of the composite bakery dough of interest. In the above production, when the homogeneous mixture in a high temperature state is cooled, the container itself containing the homogeneous mixture may be cooled from the outside, but it is preferable in terms of performance to rapidly cool the mixture using a chiller, votator, combinator, or the like generally used in shortening and margarine production.

[0024] [Composite bakery dough] The composite bakery dough is composed of an inner dough and an upper dough, and is baked while the upper dough is placed on or wrapped around the inner dough to obtain a composite bakery product. The inner dough of the present invention is a bread dough containing yeast, and further contains the oil and fat composition of the present invention. The upper dough is, for example, a dough that does not contain yeast, and is a dough that has a crispy texture when baked. In addition, the upper dough is a dough that contains more auxiliary materials, such as sugar, than the inner dough, and the baked upper dough is a dough that easily transfers moisture from the baked inner dough. The ratio of the inner dough to the upper dough in the composite bakery dough is preferably 50 to 120 parts by mass, more preferably 80 to 100 parts by mass, of the upper dough per 100 parts by mass of the inner dough. When the ratio of the inner dough to the upper dough is within the above range, the effects of the present invention can be further enhanced.

[0025] A representative example of a composite bakery product obtained by baking the composite bakery dough of the present invention is melon bread, but other examples include bread stuffed with fillings, and bread with a top dough placed on a white bread, meal bread, special bread, cooked bread, sweet bread, etc. Examples of the top dough include cookie dough and tart dough.

[0026] [Inner fabric] The inner dough of the present invention is characterized in that the oil and fat composition of the present invention is contained in cereal flour. Examples of cereal flour include wheat flour, rice flour, barley flour, rye flour, etc. In the oil and fat composition of the present invention, the amount of the oil and fat composition added during preparation of the inner dough is 2 to 25 parts by mass, preferably 2 to 15 parts by mass, based on 100 parts by mass of the cereal flour used in the inner dough.

[0027] The content of the branching enzyme (B) in the inner dough is, for example, 5 to 18750 u in terms of activity per 100 g of flour. The lower limit is preferably 15 u or more. The upper limit is preferably 1875 u or less.

[0028] The content of (C) α-amylase in the inner dough is, for example, 1.5 to 750 u in terms of activity per 100 g of flour. The lower limit is preferably 3 u or more. The upper limit is preferably 135 u or less.

[0029] The inner dough of the present invention can be used in any bread-making method, such as the straight method, sponge method, no-time method, etc., as long as the inner dough can be heated. In addition, it can be used in any process, such as when the inner dough is subjected to freezing and refrigeration processes after preparation, or when the inner dough is subjected to freezing after baking.

[0030] In addition to the main ingredient, flour, the ingredients used for the inner dough of the present invention include yeast, yeast food, emulsifiers, fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), water, processed starch, dairy products, salt, sugars, seasonings (monosodium glutamate and nucleic acids), preservatives, vitamins, fortifiers such as calcium, proteins, amino acids, chemical leavening agents, flavors, etc. In addition, dried fruits such as raisins, wheat bran, whole wheat flour, etc. can also be used.

[0031] [Method of manufacturing inner fabric] Next, a method for producing the inner dough of the present invention will be described. The method for producing the inner dough of the present invention is characterized in that the oil and fat composition used for the inner dough of the composite bakery dough is added to the cereal flour.

[0032] More specifically, the method for producing the inner fabric of the present invention is characterized by comprising the following steps (i) to (ii). Step (i): A step of preparing an oil and fat composition containing (A) an edible oil and fat and (B) a branching enzyme. Step (ii): A step of kneading the oil composition into grain flour to obtain an inner dough.

[0033] According to the method for producing a composite bakery product of the present invention, the branching enzyme (B) is kneaded into cereal flour as an oil composition containing edible oil (A), so that the branching enzyme (B) is quickly and uniformly dispersed in the inner dough, resulting in a uniform change in starch structure. This uniform change in starch structure improves workability and yield during production, and further improves the firmness of the composite bakery product after baking and the softness of the baked inner dough, and can suppress the transfer of moisture from the baked inner dough to the baked top dough. On the other hand, when the branching enzyme (B) and the edible oil (A) are kneaded into cereal flour individually, the effects of the present invention cannot be obtained.

[0034] In step (i), it is preferable to further contain (C) α-amylase in (A) edible oil. This appropriately improves the stretchability of gluten in the inner dough, and makes the inner phase of the baked inner dough of the composite bakery product finer. It also makes the baked inner dough of the composite bakery product softer. If (C) α-amylase is added alone to the inner dough without being contained in (A) edible oil, the effect of (C) α-amylase cannot be fully obtained.

[0035] In step (ii), the fat and oil composition and the flour can be kneaded with a kneading device such as a mixer bowl, and can be applied to any bread making method such as the straight method, sponge method, or no-time method. The kneading method varies depending on the device, but can be set to appropriate stirring conditions, and temperature and time sufficient for enzyme reaction. For example, in the sponge method, the sponge is prepared by kneading at low speed for 2 minutes and medium speed for 2 minutes, and after the sponge is fermented, the fermented dough is kneaded with auxiliary materials such as sugar at low speed for 2 minutes and medium speed for 4 minutes, and then the fat and oil composition of the present invention is added and kneaded at low speed for 3 minutes and medium speed for 4 minutes. The produced inner dough is divided, for example, by a divider or the like, shaped through a molder or the like, and then lined up on an iron plate and fermented. According to the method for producing the inner dough of the composite bakery dough of the present invention, the adhesion of the inner dough is suppressed, so that the workability and yield can be improved.

[0036] [Top fabric] In the present invention, the top dough can be obtained using known materials and known methods. Known materials include, for example, flour, fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), sugars, whole eggs, baking powder, etc. The blending amounts of these materials are, for example, 10 to 50 parts by mass of fats and oils, 10 to 70 parts by mass of sugars, 20 to 40 parts by mass of whole eggs, and 0.1 to 1 part by mass of baking powder, relative to 100 parts by mass of flour.

[0037] [Method of manufacturing composite bakery products] Next, a method for producing the composite bakery product of the present invention will be described. The method for producing the composite bakery product of the present invention is characterized by baking the inner dough obtained by the above-mentioned method for producing the inner dough.

[0038] More specifically, the method for producing the composite bakery product is characterized by including the following steps (iii) and (iv) in addition to steps (i) and (ii) in the method for producing the inner dough described above. Step (iii): preparing the top dough. Step (iv): A step of baking the inner dough and the upper dough.

[0039] Step (iii) is the preparation of the top dough, which is a yeast-free dough.

[0040] Step (iv) is a step of baking the inner dough obtained in step (ii) and the upper dough prepared in step (iii). In step (iv), for example, the upper dough is placed on the inner dough, wrapped, and baked after the final fermentation. The baking temperature and baking time are not particularly limited, but are, for example, about 170°C to 220°C and about 5 to 20 minutes. EXAMPLES

[0041] The present invention will now be described in detail with reference to examples, but the present invention is not limited to these examples. Example 1 An oil and fat composition to be used in the inner dough of the composite bakery dough was produced by the following method with the blending composition in Table 1. 5 kg of hardened palm oil (melting point 42°C), 30 kg of palm oil, 35 kg of hardened rapeseed oil (melting point 36°C), and 30 kg of rapeseed oil were blended and heated to dissolve, then cooled to 50-55°C, 100 g of (B) branching enzyme was added, thoroughly stirred, and then rapidly cooled and kneaded using a shortening prototype machine to obtain an oil and fat composition to be used in the inner dough of the composite bakery dough. The enzyme activity (u) per 100 g of edible oil and fat is as shown in Table 1.

[0042] Melon bread, a representative composite bakery product, was produced by the following production method using the fat and oil compositions used in the inner dough of the composite bakery dough shown in Tables 1 and 2. In Comparative Examples 3 and 4, (A) edible fat and oil, (B) branching enzyme, and (C) α-amylase were each mixed into the inner dough alone (without being mixed into a fat and oil composition). The adhesiveness and yield of the inner dough during processing, as well as the firmness, softness of the baked inner dough, and the moisture migration inhibition rate from the baked inner dough to the baked dough were evaluated for melon bread, which is a composite bakery product, after baking.

[0043] (Melon bread manufacturing method) [Preparation of top dough] 390g of margarine (NOF Corp.: EMU) and 550g of caster sugar were added to a mixer bowl and mixed until creamy. 330g of whole eggs were added in several batches and mixed. Next, 1000g of soft flour with 3.3g of baking powder sifted into it was mixed to obtain the top dough. [Preparation of the sponge dough for the inner dough] 700g of strong flour, 1g of yeast food, 30g of yeast, 30g of white sugar, and 400g of water were added to a mixer bowl and kneaded at low speed for 2 minutes and at medium speed for 2 minutes. The mixture was kneaded at 24°C and the resulting mixture was fermented at 28°C for 2 hours. [Preparation, shaping, and baking of the dough] The fermented sponge dough was put into a mixer bowl, and 300g of strong flour, 150g of white sugar, 30g of skimmed milk powder, 16g of salt, 120g of whole egg, and 130g of water were added and kneaded at low speed for 2 minutes and medium speed for 5 minutes. 100g of the fat and oil composition used in the inner dough of the composite bakery dough was added, and kneaded at low speed for 3 minutes and medium speed for 4 minutes to obtain the main kneaded dough of the inner dough at a kneading temperature of 28 ° C. After 30 minutes of floor time, it was divided into 60g, and then after 15 minutes of bench time, it was passed through a molder to degas and molded into a spherical shape. 55g of the upper dough stretched into a circular shape was placed on the molded inner dough, wrapped, a streaky pattern was created, and the final fermentation was performed by placing it in a proofer at a temperature of 33 ° C and a humidity of 65% for 60 minutes. After the final rise, they were baked for 11 minutes in an oven with the top heat at 190℃ and the bottom heat at 190℃. After baking, they were left to cool at room temperature for 30 minutes, then placed individually in plastic bags, sealed, and stored at room temperature (20-30℃).

[0044] The composite bakery product was evaluated for workability and yield based on the adhesion of the inner dough. In addition, the composite bakery product, melon bread, was used to evaluate the firmness, softness of the baked inner dough, and moisture suppression rate from the baked inner dough to the baked upper dough. The evaluation methods for each evaluation item are described below.

[0045] [Method of evaluating workability] When the inner dough of a composite bakery dough is manufactured, if the inner dough becomes sticky, the inner dough adheres more to the mixer, which increases the amount of work required to proceed to the next process, or the inner dough adheres more to equipment such as mixers, dividers, and molders, which increases the amount of work required for cleaning, thereby decreasing workability. Therefore, the adhesion of the inner dough was used to evaluate workability. Using "RHEONER II" manufactured by Yamaden Co., Ltd., the inner dough after floor time was divided into 30g portions, and 10 pieces of the inner dough each after 15 minutes of bench time were measured for both the embodiment and the comparative example. The inner dough was placed on a measuring table and compressed 2cm at 5mm / sec with a disk-shaped plunger with a diameter of 3cm. The maximum stress value (N) pulled by the inner dough when the plunger rose was measured to evaluate workability. The average stress value when Comparative Example 1 was used was set to 100, and the average stress value (relative value) of each Example and Comparative Example was marked as "◎" when it was less than 90, "◯" when it was 90 or more and less than 95, "△" when it was 95 or more and less than 106, and "×" when it was 106 or more. Of these, ◯ or more was considered a pass.

[0046] [Yield evaluation method] When manufacturing the inner dough of a composite bakery dough, 60g of the inner dough is degassed using Oshikiri's Wide Fine Molder WF, with the front and rear pressure plate heights set at 6cm and 3cm. If the inner dough coming out of the molder is not circular, it cannot be molded into a sphere, or if the surface of the inner dough is damaged, it will result in poor volume for the melon bread, which is a composite bakery product, and these are deemed to be defective. The yield is the percentage of the inner dough that was molded well, as expressed by the following formula 1. Yield (%) = (1 - number of molding defects / number of moldings) x 100 (Formula 1) In both the Examples and Comparative Examples, the percentage of the inner fabrics that were well molded when 100 pieces of the inner fabric were passed through the molder was used as the yield rating, with 95% or more being rated as "◎", less than 95% and 90% or more being rated as "◯", less than 90% and 86% or more being rated as "△", and less than 86% being rated as "×". Of these, ◯ or more was rated as passing.

[0047] [Method for evaluating hip support] The stiffness was measured for 10 pieces each of the Example and Comparative Example melon breads, which are composite bakery products stored at room temperature one day after baking, using a 3D laser volume meter manufactured by Astex Co., Ltd. The stiffness is the value expressed by the following (Formula 2) when the maximum height of the melon bread is H and the width of the short side is W. Waist support = H / W (Formula 2) The average firmness of melon bread when Comparative Example 1 was used was set at 100, and the average firmness (relative value) of each Example and Comparative Example was rated as "◎" when it was 104 or more, "◯" when it was less than 104 and 102 or more, "△" when it was less than 102 and 98 or more, and "×" when it was less than 98. Of these, ◯ or more was rated as passing.

[0048] [Method of evaluating softness] Using "RHEONERII" manufactured by Yamaden Co., Ltd., ten pieces of baked inner dough of melon bread, which is a composite bakery product, were measured for each of the examples and the comparative examples. The top surface of the melon bread stored at room temperature on the third day after baking was cut off to a thickness of 3 cm, and the center was cut into 4 cm x 4 cm to cut out only the baked inner dough. The cut baked inner dough was placed on a measuring table so that the height was 3 cm, and the stress value (N) required to compress the thickness by 60% at 5 mm / sec with a disk-shaped plunger with a diameter of 3 cm was measured to evaluate the softness. The average stress value (N) when Comparative Example 1 was used was set to 100, and the average stress value (relative value) of each of the examples and comparative examples was less than 91, "◎", 91 to less than 95, "◯", 95 to less than 105, "△", and 105 or more, "×". Of these, ◯ or more was considered to be pass.

[0049] [Method for evaluating moisture transfer inhibition rate] Using an infrared moisture meter FD-230 manufactured by Kett Co., Ltd., ten pieces of baked melon bread dough, which is a composite bakery product, were measured three days after baking for both the Example and Comparative Example. Only the top surface of the baked melon bread dough, which had been stored at room temperature three days after baking, was peeled off in an amount of 1g, heated at 110°C for 20 minutes, and the moisture content reduction relative to the sample weight was measured to evaluate the moisture migration inhibition rate. The average moisture content [%] when Comparative Example 1 was used was set to 100, and the average moisture content (relative value) of each Example and Comparative Example was marked as "◎" when it was less than 95, "〇" when it was 95 or more but less than 98, "△" when it was 98 or more but less than 104, and "×" when it was 104 or more. Of these, 〇 or more was considered to be a pass.

[0050] [Enzymes used] 1) (Product name) "SenseaForm" (branching enzyme) manufactured by Novozymes Japan Co., Ltd., activity amount 25,000u / g 2) (Product name) "Denazyme BBR LIGHT" (branching enzyme) manufactured by Nagase ChemteX Corporation, activity amount 50,000u / g 3) (Product name) "Novamyl-3D" (maltose-producing α-amylase) manufactured by Novozyme Japan Co., Ltd., activity 1500u / g 4) (Product name) "Fungamyl" (α-amylase), manufactured by Novozymes Japan Co., Ltd., activity 15,000 u / g [Emulsifier used] 5) (Product name) "Emulgy MS" (monoglycerin mono fatty acid ester) Riken Vitamin Co., Ltd.

[0051] [Table 1]

[0052] [Table 2]

[0053] From Tables 1 and 2, it can be seen that the fat and oil composition used in the inner dough of the composite bakery dough containing (B) branching enzyme in (A) edible fat and oil has good results in all of the items of workability, yield, firmness, softness, and suppression of moisture migration. From Examples 1 to 3, excellent effects were observed when the content of (B) branching enzyme was 250 to 75,000 u per 100 g of edible fat and oil. From Examples 4 to 9, the effect of the present invention was observed even when (C) α-amylase was contained. From Example 10, the effect of the present invention was also observed in a margarine type to which water was added. From Examples 11 and 12, excellent effects were observed when the SFC (25°C) of (A) edible fat and oil was in the range of 4 to 40%.

[0054] On the other hand, the effects of the present invention cannot be obtained with the fat and oil composition used in the inner dough of the composite bakery dough that does not contain the branching enzyme (B), as shown in Comparative Examples 1 and 2. Moreover, the effects of the present invention cannot be obtained even if the branching enzyme (B) is added alone to the cereal flour, as shown in Comparative Examples 3 and 4.

Claims

1. An oil and fat composition for use in a composite bakery dough consisting of a topping dough and a bread dough, (A) edible oil and fat containing (B) a branching enzyme, The (A) edible oil and fat has a solid fat content at 25°C of 4% or more and 40% or less, The content of the branching enzyme (B) is 0.03 to 0.5 parts by mass based on an activity amount of 25,000 u / g per 100 parts by mass of the edible fat or oil (A).

2. The oil or fat composition according to claim 1, further comprising (C) α-amylase.

3. 3. The oil or fat composition according to claim 2, wherein the ratio (C / B) of the activity of the α-amylase (C) to the activity of the branching enzyme (B) is 0.006 to 4.

4. A composite bakery product obtained by baking a composite bakery dough containing cereal flour and the oil and fat composition according to any one of claims 1 to 3.

5. A method for producing a composite bakery product, comprising baking a composite bakery dough comprising flour and the oil or fat composition according to any one of claims 1 to 3.

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