Bakery fat composition

Abstract

To provide a bakery product which is compatible in a soft foot texture, and a crispy feeling and a melt-in-the-mouth feeling, and which provides a desirable food texture even when the product is reheated.SOLUTION: There is provided a bakery oil and fat composition containing acidic protease having 1000-4000 units per 100 grams of the bakery oil and fat composition, and maltooligosaccharide-forming amylase having 510 units or more per 100 grams of the bakery oil and fat composition. Preferably, maltooligosaccharide-forming amylase contains maltose-forming amylase and four saccharide-forming amylase.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a fat and oil composition for bakery, which is characterized by containing an enzyme.

Background Art

[0002] In bakery products such as breads mainly made of starches, it is known that the texture such as chewiness and melt-in-the-mouth deteriorates with the aging of the starch contained in the starches over time. In order to suppress this aging and improve the texture, various enzymes are blended during the preparation of bakery dough in the manufacturing process of bakery products.

[0003] When blending an enzyme, if the enzyme is directly blended into the dough, the action of the enzyme may occur immediately or be obtained stronger than required, resulting in stickiness and looseness in the bakery dough during preparation, making it difficult to handle. Therefore, when blending an enzyme into the bakery dough, a method has been taken in which the enzyme is contained in a fat and oil composition and this fat and oil composition is contained in the bakery dough.

[0004] For example, Patent Document 1 proposes a method for producing an anti-aging agent for food, which melts and mixes glycerin monofatty acid ester and oil and fat for the purpose of imparting a remarkable anti-aging effect to foods such as bread, and further mixes amylase or protease into the melted mixture. Further, in view of the fact that the dough becomes sticky when an enzyme such as amylase is blended into the dough, Patent Document 2 aims to maintain the workability of the dough well, without reducing the firmness and melt-in-the-mouth feeling even without using an emulsifier in combination, and to maintain softness and moistness for a long time. It contains edible oil and fat, hemicellulase (H) with an optimum temperature of 45°C or higher and 60°C or lower, and maltose-producing α-amylase (mA) with an optimum temperature of 65°C or higher and 85°C or lower, and contains 1 to 100 u of hemicellulase (H) and 50 to 5000 u of maltose-producing α-amylase (mA) per 100 g, and proposes an oil and fat composition for bread making. Furthermore, Patent Document 3 aims to improve the texture of bread and impart a high softening effect and an improved chewiness effect while reducing the addition amount of synthetic emulsifiers and food additives that need to be indicated on the final product. It contains edible oil and fat, a protease with an optimum pH of 2 to 4 , and glycolytic enzymes containing, with respect to 100 parts by mass of edible oil and fat, a proteolytic enzyme is 0.05 to 0.2 parts by mass based on an active amount of 50,000 u / g, and the glycolytic enzyme A bread-making fat composition is proposed, which has an active amount of 0.05 to 0.3 parts by mass based on 10,000 u / g. Furthermore, Patent Document 4 also focuses on the fact that soft bread generally has a greater shrinkage during toasting if it is softer, and aims to provide a bread dough for bread-making that has less shrinkage when toasted, suppresses aging, has less stickiness in the dough, and is excellent in workability. For this purpose, an enzyme A (at least one selected from maltose-producing α-amylase and maltotetraose-producing α-amylase) and an enzyme B (hemicellulase) are proposed as a bread dough improver for bread-making.

[0005] In addition, the applicant of the present application has provided a bread-making kneading fat composition containing maltose-producing amylase and hemicellulase for stably obtaining soft bread with good moistness and melt-in-the-mouth without deteriorating the dough properties (Patent Document 5), and a bread dough containing dietary fiber and an enzyme-containing fat composition for obtaining soft bread with good moistness and melt-in-the-mouth while containing a large amount of dietary fiber (Patent Document 6). Furthermore, a bakery fat composition containing 4-sugar-producing amylase has been provided for obtaining a bakery product in which the aging phenomenon over time is suppressed, and a soft texture is compatible with crispness and melt-in-the-mouth (Patent Document 7).

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

Patent Document 7

SUMMARY OF THE INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0007] On the other hand, bakery products are often eaten as they are (raw), or after being reheated in a toaster or the like. Also, the starch contained in bakery products ages over time, becoming hard and having poor taste. However, by reheating, the starch gelatinizes again, improving the taste. Even when reheated, a non-sticky (good mouthfeel) and crispy texture is required. However, as represented by Patent Documents 1 to 7, although studies have been conducted on bread with softness and good mouthfeel when eaten raw by adding enzymes, when reheated, a non-sticky (good mouthfeel) and crispy texture cannot be obtained, and rather, there is a tendency for it to deteriorate.

[0008] Therefore, in any of the prior arts, the study of texture during reheating is not sufficient, and there has been a demand for bakery products that have a good texture not only when eaten raw but also when reheated and eaten.

[0009] An object and problem of the present invention is to provide a bakery product that has a soft texture, good chewiness and mouthfeel when eaten raw, and also has a desirable texture when reheated.

MEANS FOR SOLVING THE PROBLEMS

[0010] As a result of intensive studies to solve the above problems, the present inventors have found that by combining an acidic protease and a specific amylase and adding them to the dough as an oil and fat composition, a soft texture, good chewiness and mouthfeel can be achieved when eaten raw, and also, when reheated, a bakery product with good mouthfeel and chewiness can be obtained, thus completing the present invention.

[0011] The present invention provides the following. [1] A fat and oil composition for bakery products, containing the following. · Acid protease in an amount of 1000 to 4000 units per 100 g of the fat and oil composition for bakery products · Maltose-forming amylase in an amount of 510 units or more per 100 g of the fat and oil composition for bakery products [2] The fat and oil composition for bakery products according to 1, further containing hemicellulase. [3] The fat and oil composition for bakery products according to 1 or 2, wherein the maltose-forming amylase contains maltose-producing amylase, and the content of the maltose-producing amylase is 700 to 2500 units per 100 g of the fat and oil composition for bakery products. [4] The fat and oil composition for bakery products according to 1 or 2, wherein the maltose-forming amylase contains maltose-producing amylase and tetrasaccharide-forming amylase. [5] The fat and oil composition for bakery products according to 4, wherein the content of the maltose-producing amylase is 50 to 700 units per 100 g of the fat and oil composition for bakery products, and the content of the tetrasaccharide-forming amylase is 400 to 1500 units per 100 g of the fat and oil composition for bakery products. [6] The fat and oil composition for bakery products according to any one of 1 to 5, further containing propylene glycol fatty acid ester. [7] The fat and oil composition for bakery products according to any one of 1 to 6, which is a shortening. [8] The fat and oil composition for bakery products according to any one of 1 to 6, which is a water-in-oil type emulsified fat and oil composition. [9] The fat and oil composition for bakery products according to any one of 1 to 8, wherein the solid fat content (SFC) of the fat and oil contained in the fat and oil composition at 10 °C is 25 to 45%, and the SFC at 20 °C is 5 to 25%.

[10] A bakery dough containing the fat and oil composition for bakery products according to any one of 1 to 9.

[11] A bakery product, which is a heat-treated product of the bakery dough according to 10.

[12] A texture improver for bakery products during reheating, containing acid protease and maltose-forming amylase. [Effect of the Invention]

[0012] By using the fat and oil composition for bakery of the present invention, even when reheated, a bakery product that is not sticky (has good melt-in-the-mouth property) and has good chewiness can be obtained. By using the fat and oil composition for bakery of the present invention, a bakery product that combines a soft texture when eaten raw with good chewiness and melt-in-the-mouth property can be obtained. Also, by using the fat and oil composition for bakery of the present invention, the workability of the dough for bakery products can be improved.

Embodiments for Carrying Out the Invention

[0013] <Fat and Oil Composition for Bakery> The fat and oil composition for bakery of the present invention contains an acidic protease and a maltooligosaccharide-producing amylase.

[0014] (Acidic Protease) Acidic protease refers to a protease whose optimum pH is 2 to 4. Acidic proteases include endo-type, exo-type, and endo-exo mixed types, and any of them may be used in the fat and oil composition for bakery of the present invention, but preferably the endo-type is used. This is because if it is of the endo-type, a bakery product that is not sticky even when reheated and has good chewiness can be obtained.

[0015] Enzyme agents containing acidic protease that can be used in the fat and oil composition for bakery of the present invention are commercially available in various types. Examples include Denapsin 2P (Nagase ChemteX Corporation), Orienterase AY and Orienterase 20A (HBI Co., Ltd.), Protease YPSS (Yakult Pharmaceutical Industry Co., Ltd.), Alcalase 2.4L FG (Novozymes), Sumizyme LPL-G and Sumizyme AP (New Japan Chemical Industry Co., Ltd.), and the like.

[0016] The enzyme activity of acidic protease can be defined as the amount of enzyme that causes the target enzyme to act on a substrate under optimal conditions (optimal temperature, optimal pH) and generates a predetermined number of moles of degradation products per unit time. Specifically, when 1 ml of the enzyme solution is added to 5 ml of 0.6% milk casein (pH 3.0, M / 10 phosphate buffer) and reacted at 30 °C for 10 minutes, the amount of enzyme that releases a Folin color corresponding to 1 μg of tyrosine per minute as a TCA-soluble component can be defined as 1 unit. When referring to the enzyme activity of acidic protease in the present invention, unless otherwise specified, it is based on the above definition. According to this definition, 1 g of the commercially available enzyme preparation Denapsin 2P (Nacalai Tesque, Inc.) is 20,000 units. Note that the enzyme unit may be represented by unit or u.

[0017] In the bakery fat composition of the present invention, it can contain 1000 to 4000 units of acidic protease per 100 g of the bakery fat composition. The content of acidic protease per 100 g of the bakery fat composition is preferably 1000 to 3000 units, more preferably 1200 to 2300 units, and even more preferably 1500 to 2300 units. If it is within this range, when used in bakery dough, the workability is good, and when eaten raw, a soft texture, chewiness, and melt-in-the-mouth feeling can be achieved simultaneously. Furthermore, even when reheated, a bakery product without stickiness (good melt-in-the-mouth feeling) and with good chewiness can be obtained. Note that the usage amount of acidic protease is about 30 to 150 ppm per 100 parts by mass of the starches used in the bakery dough (hereinafter may be referred to as "per flour"). Regarding the present invention, when referring to the workability of bakery dough, unless otherwise specified, it refers to the workability at any stage of dividing, rounding, or mold forming of the bakery dough. The workability at such a stage can be specifically judged from the viewpoints of stickiness of the bakery dough or poor extensibility associated with stickiness.

[0018] (Maltooligosaccharide-forming amylase) Maltooligosaccharide-producing amylase refers to an exo-type amylase that uses α-glucans such as starch as a substrate to produce maltooligosaccharides in which glucose is α-1,4-bonded at a specific degree of polymerization. Maltooligosaccharides refer to maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.

[0019] Examples of maltooligosaccharide-producing amylase include maltose-producing amylase that produces maltose and tetrasaccharide-producing amylase that produces maltotetraose.

[0020] In the bakery oil and fat composition of the present invention, it contains 510 units or more of maltooligosaccharide-producing amylase per 100 g of the bakery oil and fat composition. Thereby, in the bakery product produced using the bakery oil and fat composition, when reheated, the melt-in-the-mouth feeling and crispness can be improved.

[0021] [Maltose-producing amylase] One of the preferred examples of the maltooligosaccharide-producing amylase used in the bakery oil and fat composition of the present invention is maltose-producing amylase.

[0022] Enzyme agents containing maltose-producing amylase that can be used in the bakery oil and fat composition of the present invention are commercially available in various types. Examples include Novamyl 10000 BG, Novamyl 3D BG, OptiCakeFresh 50 BG (Novozymes A / S, Denmark), Kokrase (registered trademark) (manufactured by Mitsubishi Chemical Foods Corporation), Grindamyl (registered trademark) MAX-LIFE100 (manufactured by Danisco Japan Co., Ltd.), etc.

[0023] In the present invention, among maltose-producing amylases, a thermostable maltose-producing amylase with an optimum temperature of 60°C or higher can improve the workability in preparing bakery dough, and from the viewpoint of obtaining a bakery product that is not sticky even after reheating and has good chewiness, it is preferable. The optimum temperature of the thermostable maltose-producing amylase is preferably 40 to 95°C, more preferably 50 to 95°C, and even more preferably 60 to 90°C.

[0024] The enzyme activity of maltose-producing amylase can be defined as the amount of enzyme that causes a target enzyme to act on a substrate such as maltotriose under optimum conditions (optimum temperature, optimum pH) and generates a predetermined number of moles of maltose per unit time. Specifically, for example, 1 unit of maltose-producing amylase activity can be defined as the amount of enzyme required to release 1 nanomole of maltose per second at a concentration of 10 mg of maltotriose substrate per 1 ml of 0.1 M citrate buffer at pH 5.0 at 37°C. Alternatively, 1 ml of enzyme solution is added to 5 mL of a 1.2% starch substrate solution, reacted at 40°C for 10 minutes, and the enzyme activity that generates maltose corresponding to 1 mg of glucose per minute can be defined as 1 u / g. The measurement of maltose can be carried out with reference to "Quantitative Method for Reducing Sugars, 2nd Edition" (written by Sakuzo Fukui, The Society Publishing Center).

[0025] When referring to the enzyme activity of maltose-producing amylase in the present invention, unless otherwise specified, 1 g of the commercially available enzyme preparation Novamyl 10000 BG (Novozymes A / S, Denmark) or 1 g of the commercially available enzyme preparation Novamyl 3D BG (Novozymes A / S, Denmark) is defined as 10000 units.

[0026] When using maltose-producing amylase, its content per 100 g of the bakery fat composition is preferably 700 to 2,500 units, more preferably 1,000 to 2,000 units, and even more preferably 1,300 to 2,000 units. Within this range, when used in bakery dough, the workability is good, and when eaten raw, a soft texture, chewiness, and melt-in-the-mouth feeling can be achieved simultaneously. Furthermore, even when reheated, a bakery product with good melt-in-the-mouth feeling and chewiness can be obtained. Note that the usage amount of maltose-producing amylase is about 30 to 150 ppm based on flour.

[0027] [[4-Saccharide-producing amylase]] In the bakery fat composition of the present invention, as the maltooligosaccharide-producing amylase, 4-saccharide-producing amylase may be used together with maltose-producing amylase. The maltotetraose produced in the bakery dough by the 4-saccharide-producing amylase can reduce the loss of moisture in the bakery dough and bakery product over time and suppress aging over time. Also, by using 4-saccharide-producing amylase together with maltose-producing amylase, the total amount as the maltooligosaccharide-producing amylase can be reduced.

[0028] The 4-saccharide-producing amylase used in the present invention is not particularly limited. Enzyme agents containing 4-saccharide-producing amylase that can be used in the bakery fat composition of the present invention are commercially available in various types. Examples include POWERFresh 3050, POWERFresh 3150, POWERFresh 4150 (Danisco), Denabake Extra (Nagase ChemteX), etc. Note that the origin of the 4-saccharide-producing amylase used is not particularly limited and may be obtained from animals, plants, molds, bacteria, etc.

[0029] Also, since it is preferable that the optimum temperature of the 4-saccharide-producing amylase used in the present invention acts in the process of gelatinization of starch in the dough during heat treatment, it is preferably 30 to 90 °C, more preferably 40 to 80 °C, and even more preferably 45 to 75 °C.

[0030] The enzyme activity of 4-glucosylamylase can be defined as the amount of enzyme that causes a substrate to react under optimal conditions (optimal temperature, optimal pH) to produce a certain number of moles of decomposition products per unit time, or the amount of enzyme that produces a reducing power equivalent to 1 μmol of glucose per minute, which is defined as 1 unit.

[0031] Specifically, it may be defined as follows. Accurately add 0.2 mL of the sample solution to 5 mL of the substrate solution (*1) heated to 40 ± 0.5 °C, mix well, and allow it to react accurately at 40 ± 0.5 °C for 20 minutes. Next, measure 1 mL of the reaction solution, immediately add it to 2 mL of the Somogyi copper reagent solution prepared in advance to stop the reaction, then place a glass bead in the test tube and heat it in a boiling water bath for 10 minutes. After cooling this solution, add 2 mL of the Nelson reagent solution, mix well, let it stand for 30 minutes, then accurately add 5 mL of water, and measure the absorbance AT at a wavelength of 520 nm. Separately, accurately add 0.2 mL of the sample solution to 5 mL of the substrate solution heated to 40 ± 0.5 °C, mix well, immediately measure 1 mL, add it to 2 mL of the Somogyi copper reagent solution prepared in advance to stop the reaction, and perform the same operations as when measuring the absorbance AT to measure the absorbance A0. Also, for each of the glucose standard solution and water, accurately measure 1 mL, add it to 2 mL of the Somogyi copper reagent solution prepared in advance, perform the following same operations to measure the absorbances AS and AB, and calculate the enzyme activity using the following formula. (Enzyme activity) = {(AT - A0) × 300 × 5.2 × n} / {(AS - AB) × 180.16 × 0.2 × 20} However, each algebraic symbol and numerical value means the following. AT: Absorbance of the reaction solution A0: Absorbance of the reaction stop solution AS: Absorbance of the glucose standard solution AB: Absorbance of water 300: Concentration of the glucose standard solution (μg / mL) 180.16: Molecular weight of glucose 5.2: Total volume of the reaction solution (mL) 0.2: Volume of the sample solution (mL) 20: Reaction time (minutes) n: Dilution factor of the sample solution *1: Weigh 5.000 g of pre-dried soluble starch (for enzyme test) accurately, suspend it in 300 mL of water, and heat it while shaking occasionally to prevent the starch from precipitating. After boiling for 5 minutes, cool it sufficiently. Add 50 mL of 200 mmol / L phosphate buffer at pH 7.0 and water to make exactly 500 mL, which is used as the substrate solution for measuring the enzyme activity of 4-saccharide-forming amylase.

[0032] Regarding 4-saccharide-forming amylase in the present invention, when referring to the enzyme activity, unless otherwise specified, it is defined as above. According to this definition, the commercially available enzyme preparation Denabeik (registered trademark) Extra1g is 6500 units.

[0033] When using 4-saccharide-forming amylase together with maltose-forming amylase in the bakery oil and fat composition of the present invention, in 100 g of the bakery oil and fat composition, it is preferable to use 50 to 700 units of maltose-forming amylase and 400 to 1500 units of 4-saccharide-forming amylase. More preferably, use 80 to 600 units of maltose-forming amylase and 500 to 1200 units of 4-saccharide-forming amylase. Even more preferably, use 100 to 400 units of maltose-forming amylase and 600 to 900 units of 4-saccharide-forming amylase. By setting the content of 4-saccharide-forming amylase to 400 units or more, it becomes easy to sufficiently obtain the effect of suppressing the aging phenomenon. Also, by setting it to 1500 units or less, it is possible to prevent the finally obtained bakery products, especially breads, from being overly moist and sticky.

[0034] When maltose-producing amylase and tetrasaccharide-producing amylase are used in combination, in the bakery fat composition, it is preferably contained at a ratio of 1.5 to 10 units of tetrasaccharide-producing amylase per 1 unit of maltose-producing amylase, more preferably at a ratio of 3 to 8 units, and even more preferably at a ratio of 4 to 7 units. By containing it at such a ratio, while reducing the total amount as maltooligosaccharide-producing amylase, when used in bakery dough, the workability is good, and when eaten raw, a soft texture, chewiness and melt-in-the-mouth feeling are compatible. Furthermore, even when reheated, a bakery product with good melt-in-the-mouth feeling and chewiness can be obtained.

[0035] (Other enzymes) In addition to the above-mentioned acidic protease and maltooligosaccharide-producing amylase, the bakery fat composition of the present invention can contain other enzymes having an effect of improving confectionery and bread making. Examples of such enzymes are proteases other than acidic protease, amylases other than maltooligosaccharide-producing amylase, hemicellulase, cellulase, glucoamylase, glucose oxidase, and lipase.

[0036] (Hemicellulase) It is preferable to use hemicellulase in the bakery fat composition of the present invention. This is because, without impairing the workability of the bakery dough, the compatibility of the desired soft texture, chewiness and melt-in-the-mouth feeling when eaten raw, and the melt-in-the-mouth feeling and chewiness when reheated can be further improved.

[0037] Hemicellulase is a general term for enzymes that hydrolyze hemicellulose as a substrate. Hemicellulose is one of the polysaccharides that make up the cell walls of terrestrial plant cells, other than cellulose and pectin, and there are water-soluble and insoluble types. Specific examples include xylan, arabinoxylan, arabinan, mannan, galactan, xyloglucan, glucomannan, etc. Therefore, hemicellulase can be specifically classified into xylanase that decomposes xylan, arabinoxylanase that decomposes arabinoxylan, etc., but in reality, it often has a mixture of these activities, and many commercially available enzyme products also have a mixture of these activities.

[0038] Enzyme agents containing hemicellulase that can be used in the bakery oil and fat composition of the present invention are commercially available in various types. Examples include hemicellulase "Amano" (Amano Pharmaceutical Co., Ltd.), Bakezyme BXP5001BG, Bakezyme HS2000, Bakezyme IConc (DMS Co., Ltd.), Entron LQ (manufactured by Rakuto Kasei Kogyo Co., Ltd.), hemicellulase M (manufactured by HBI Co., Ltd. as above), Sumiteam (registered trademark) X (manufactured by Shin Nippon Chemical Industry Co., Ltd.), etc.

[0039] In the present invention, among hemicellulases, in terms of obtaining bakery dough with less stickiness and maintaining workability, it is preferable to use hemicellulase having arabinoxylan as the main substrate and a ratio of the substrate affinity for insoluble arabinoxylan to the substrate affinity for water-soluble arabinoxylan (decomposition activity ratio: insoluble arabinoxylan / water-soluble arabinoxylan) of 10 or more. An example of an enzyme agent containing such hemicellulase is Bakezyme BXP5001BG (DSM Co., Ltd.).

[0040] Using arabinoxylan as the main substrate means that the activity for decomposing arabinoxylan is preferably 1000 units / g or more, more preferably 2000 units / g or more, and even more preferably 3000 units / g or more. Note that the arabinoxylan referred to here is not limited to insoluble or water-soluble arabinoxylan. When the activity is above the lower limit when any arabinoxylan is used as the substrate, it corresponds to using arabinoxylan as the main substrate.

[0041] The enzyme activity of hemicellulase can be defined as the amount of enzyme that produces a predetermined number of moles of degradation products per unit time when the target enzyme acts on the substrate under the optimal conditions (optimal temperature, optimal pH). When referring to the enzyme activity of hemicellulase in the present invention, unless otherwise specified, the commercially available enzyme preparation Bakezyme BXP5001BG (DSM Co., Ltd.) is defined as 5000 units / g.

[0042] The ratio of the substrate affinity for insoluble arabinoxylan to the substrate affinity for 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. In any case, the upper limit value is preferably 40 or less, more preferably 35 or less, and even more preferably 30 or less. When the degradation activity ratio is 10 or more, for example, in the case of bakery dough with a high moisture content such as bread dough or confectionery dough, it is possible to prevent the dough from becoming sticky and the workability from deteriorating.

[0043] Examples of the method for calculating the ratio of the substrate affinity for insoluble arabinoxylan to the substrate affinity for water-soluble arabinoxylan include the methods according to the following (1) to (3). (1) Measurement of enzyme activity against insoluble arabinoxylan A suspension of an insoluble arabinoxylan preparation (Xylazyme AX, manufactured by Megazyme) (suspending 40 mg of the sample in 8 ml of deionized water), 300 μl of which is dispensed into a microplate and freeze-dried, is used for measurement. To each well of this microplate, 25 μl of an enzyme solution (the enzyme suspended at 0 - 40 units in a 0.1 M sodium acetate buffer at pH 4.6 containing bovine serum albumin (0.5 mg / ml)) and 25 μl of the buffer are dispensed to initiate the enzyme reaction. After allowing the enzyme reaction to proceed at 37°C for 1 hour, 200 μl of 1% (w / v) Tris buffer is added to stop the enzyme reaction. After leaving it at room temperature for 10 minutes, the absorbance of the supernatant obtained by centrifugation (3000 g, 15 minutes) is read at 600 nm using a spectrophotometer. Note that a sample with buffer added instead of the enzyme solution is used as a blank.

[0044] (2) Measurement of enzyme activity against water-soluble arabinoxylan 33 μl of a water-soluble arabinoxylan solution (AZOWAX, manufactured by Megazyme) and 33 μl of an enzyme solution (the enzyme suspended at 0 - 40 units in a 0.1 M sodium acetate buffer at pH 4.6 containing bovine serum albumin (0.5 mg / ml)) are dispensed into each well of a microplate to initiate the enzyme reaction. After allowing the enzyme reaction to proceed at 37°C for 1 hour, 140 μl of ethanol is added to stop the enzyme reaction. After leaving it at room temperature for 10 minutes, the absorbance of the supernatant obtained by centrifugation (3000 g, 15 minutes) is read at 600 nm using a spectrophotometer. Note that a sample with buffer added instead of the enzyme solution is used as a blank.

[0045] (3) Calculation of the ratio of substrate affinity for insoluble arabinoxylan to substrate affinity for water-soluble arabinoxylan For each enzyme, the enzyme activities in both (1) and (2) are measured, and from these results, the ratio of substrate affinity for insoluble arabinoxylan to substrate affinity for water-soluble arabinoxylan is calculated as follows. For each absorbance and enzyme content, plot a non-linear regression curve Y = Ymax × (1 - e-K*X) (where Y is the absorbance and X is the enzyme amount), and calculate its slope (S) using the following formula within the linear portion, 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., the value of S (insoluble arabinoxylan) / S (water-soluble arabinoxylan), is defined as the ratio of the substrate affinity for insoluble arabinoxylan to the substrate affinity for water-soluble arabinoxylan.

[0046] Note that the origin of the hemicellulase used in the present invention is not particularly limited, and those obtained from animals, plants, fungi, bacteria, etc. can be used. Also, the optimum temperature of the hemicellulase used in the present invention is preferably 20 to 90 °C, more preferably 25 to 50 °C, and even more preferably 25 to 40 °C for the purpose of mainly acting on insoluble arabinoxylan during mixing to achieve favorable gluten formation.

[0047] The content of hemicellulase in the bakery oil and fat composition of the present invention is such that the activity when using arabinoxylan as a substrate is preferably 75 to 700 units, more preferably 100 to 650 units, and even more preferably 125 to 625 units per 100 g of the oil and fat composition. When the hemicellulase content is 75 units or more per 100 g of the oil and fat composition, the addition effect of hemicellulase is easily obtained. On the other hand, when it is 700 units or less, when the bakery dough used is bread dough, it is easy to prevent the bread dough from being sticky and from resulting in a gummy texture.

[0048] (Lipase) A lipase may be used in the bakery fat composition of the present invention. Lipase is an enzyme that acts on triglycerides in fats and oils to hydrolyze triglycerides into monoglycerides, diglycerides, glycerin, and fatty acids, and mono- and diglycerides are produced during the reaction. Therefore, it can not only impart softness and a moist texture to bakery products, but also improve volume, aging resistance, and mechanical resistance of bakery dough.

[0049] The lipase that can be used in the bakery fat composition of the present invention is not particularly limited. Enzyme agents containing lipase that can be used in the bakery fat composition of the present invention are commercially available in various types. Examples include Lipase A "Amano" 6, Lipase AH "Amano" SD, Lipase AY "Amano" 30, Lipase PS "Amano" SD, Lipase DF "Amano" 15, Lipase M "Amano", Lipase G "Amano" 50, Lipase R "Amano" (manufactured by Amano Enzyme Co., Ltd.), Lilipase A-10D (manufactured by Nagase ChemteX Corporation), Grindamyl EXEL639 (manufactured by Danisco Japan Co., Ltd.), Dietlentz Lipase CR, Validase Lipase MJ, Bakezyme L80,000B, Picantease A, Picantease AN, Picantease R800, Picantease C3X, Picantease K, Picantease KL, Panamore Golden, Panamore Spring (manufactured by DSM Japan Co., Ltd.), Lipopan 50BG, Lipopan FBG (manufactured by Novozymes Japan Co., Ltd.), Entron AKG (manufactured by Rakuto Kasei Kogyo Co., Ltd.), and the like.

[0050] Note that the origin of the lipase used in the present invention is not particularly limited, and those obtained from animals and plants, molds, bacteria, etc. can be used. Also, the optimum temperature of the lipase used in the present invention is preferably 20 to 90°C, more preferably 25 to 50°C, and even more preferably 25 to 40°C, from the viewpoint of obtaining bakery dough with favorable workability and bakery products with a favorable texture when acting during mixing.

[0051] The content of lipase in the product of the present invention is preferably 0.03 to 50 ppm, more preferably 0.09 to 40 ppm, and even more preferably 0.15 to 30 ppm on a mass basis in the oil and fat composition. If it is 0.03 ppm or more, the physical property change of the bakery dough due to the effect of lipase can be confirmed. By adding the lipase content of 50 ppm or less, it is easy to prevent the influence of various side activities such as protease activity, and it is also possible to prevent the resulting bakery dough from becoming overly soft and the floating from deteriorating.

[0052] (Oil and fat) The oil and fat composition for bakery of the present invention is not particularly limited as long as it is an oil and fat suitable for food, and various ones can be used. For example, vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, shea butter, sal fat and cocoa butter, animal oils and fats such as beef tallow, milk fat, lard, fish oil and whale oil, and processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from hydrogenation, fractionation and transesterification. As an example of processed oil and fat, taking palm oil as an example, palm olein (a low melting point fraction obtained by fractionating palm oil), palm super olein (a low melting point fraction obtained by further fractionating the low melting point fraction of palm oil), and their transesterified oils can be mentioned. In the present invention, these oils and fats can be used alone, or two or more of them can be combined and used as an oil and fat blend.

[0053] The content of the oil and fat in the oil and fat composition for bakery (in the case of an oil and fat blend, the content as the oil and fat blend) is preferably 10 to 99% by mass, more preferably 50 to 95% by mass, and even more preferably 60 to 90% by mass.

[0054] Note that the fat composition means a composition containing fats and oils. In the present invention, enzymes such as acidic protease and maltooligosaccharide-producing amylase are used in bakery dough in a state of being contained in the fat composition. By using the enzymes as the fat composition, the timing of the action of the enzymes on the dough can be delayed. Therefore, especially when the type of bakery dough used is bread dough, it is possible to suppress the stickiness of the dough and the deterioration of workability. In addition, by using the enzymes as the fat composition, the action timing of the enzymes on the bakery dough can be delayed and the enzymes can be uniformly dispersed in the bakery dough, so the texture of the obtained bakery product can be improved.

[0055] (SFC) The fats and oils used in the fat composition for bakery of the present invention (when two or more kinds are combined and used as a fat blend, as the fat blend) preferably have an SFC (Solid Fat Content) at 10 °C of 20 to 50%, more preferably 30 to 45%. Also, the SFC at 20 °C is preferably 5 to 30%, more preferably 10 to 25%. By using fats and oils with an SFC within the above range, the hardness of the fat composition at a predetermined temperature is adjusted, whereby the action of the enzyme on the dough is adjusted and the ease of kneading during dough preparation is improved. Therefore, the workability of the dough is good and an improvement in texture can be expected.

[0056] The value of SFC indicates the content of solid fat in the fat at a predetermined temperature and can be measured by a conventional method. In the present invention, after measuring the SFC of the sample to be measured by pulsed NMR (direct method) described in cd16b-93 of AOCS official method, the value obtained by converting the measured value into the oil phase amount is used. That is, when measuring a sample without an aqueous phase, the measured value becomes the SFC as it is, and when measuring a sample containing an aqueous phase, the value obtained by converting the measured value into the oil phase amount becomes the SFC. (Hereinafter, the same applies to the measurement of SFC.)

[0057] (Propylene glycol fatty acid ester) For the bakery fat composition of the present invention, propylene glycol fatty acid ester may be used. The fatty acid of propylene glycol fatty acid ester may be a saturated fatty acid or an unsaturated fatty acid. Also, the number of carbon atoms of the fatty acid of propylene glycol fatty acid ester is preferably 12 to 22. Specifically, the fatty acids include saturated fatty acids such as lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, and unsaturated fatty acids such as myristoleic acid, palmitoleic acid, gadoleic acid, oleic acid, linoleic acid, linolenic acid. The fatty acid of propylene glycol fatty acid ester may be a single one of these fatty acids or a combination of two or more. Specific examples of propylene glycol fatty acid ester include, for example, propylene glycol palmitate, propylene glycol stearate, and propylene glycol behenate. One of the preferred examples is propylene glycol behenate.

[0058] In the bakery fat composition of the present invention, when propylene glycol fatty acid ester is used, its content per 100 g of the bakery fat composition is preferably 0.3 to 1.5 g, more preferably 0.5 to 1.2 g, and even more preferably 0.8 to 1.2 g. If it is within this range, when used in bakery dough, the workability is good, and when eaten raw, a soft texture, chewiness and melt-in-the-mouth feeling are achieved. Further, even when reheated, a bakery product with good melt-in-the-mouth feeling and good chewiness can be obtained. Note that the usage amount of propylene glycol fatty acid ester is 0.1 mass% or less based on flour.

[0059] (Other raw materials) In the bakery fat composition of the present invention, raw materials other than those described above can be contained as long as the object of the present invention is not impaired. Examples of other raw materials include water, saccharides, emulsifiers, starches, dextrins, dietary fibers, salt seasonings such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, skim milk powder, casein, whey powder, skim concentrated milk, milk and dairy products such as protein - concentrated whey, sweeteners such as stevia and aspartame, colorants such as β - carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extracts, vegetable proteins such as wheat protein and soybean protein, eggs and various processed egg products such as whole eggs, egg yolks, enzyme - treated egg yolks, egg whites, and egg proteins, flavoring agents, seasonings, pH adjusters, food preservatives, shelf - life improvers, fruits, fruit juices, coffee, nut pastes, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meats, seafood, and other food materials and food additives.

[0060] Other raw materials can be contained in an arbitrary amount in the bakery fat composition of the present invention as long as the object of the present invention is not impaired. The content of other raw materials can be, for example, 50% by mass or less, preferably 30% by mass or less.

[0061] (Form) As forms of the bakery fat composition, foods containing fats, such as plastic fat compositions such as margarine, fat spread, shortening, and butter, fluid shortening, fluid margarine, liquid oil compositions, powdered fats, pure fresh cream, whipped cream (compound cream), vegetable whipped cream, cream cheese, chocolate paste, etc. can be mentioned. In the present invention, since the effects of the product of the present invention are easily obtained, it is preferably a plastic fat composition.

[0062] When the bakery fat composition is a plastic fat composition, as the form of use in the production of bakery products, preferably, the form of kneaded fat or folded fat can be mentioned. As kneaded fat, using it in the production of bakery products is particularly preferable from the viewpoint of uniformly dispersing enzymes in the bakery dough.

[0063] When the fat and oil composition for bakery is an emulsion, its emulsion form is not particularly limited and can be any of the water-in-oil type, oil-in-water type, and double emulsion type, but it is preferably in the form of a water-in-oil emulsion.

[0064] Examples of the preferred form of the fat and oil composition for bakery of the present invention include shortening and water-in-oil emulsified fat and oil compositions. However, the fat and oil composition for bakery of the present invention can obtain the same effects whether it takes the form of shortening or the form of a water-in-oil emulsified fat and oil composition.

[0065] (Function and effect) The fat and oil composition for bakery of the present invention contains at least acidic protease and maltooligosaccharide-producing amylase, and these act appropriately on the bakery dough. Thereby, when eaten raw, a soft texture and good chewiness and melt-in-the-mouth feeling are achieved at the same time. Also, even when reheated, a bakery product without stickiness (good melt-in-the-mouth feeling) and good chewiness can be obtained. In addition, the fat and oil composition for bakery of the present invention can also be said to be a texture improver when reheating bakery products.

[0066] <Method for producing a fat and oil composition for bakery> The method for producing the fat and oil composition for bakery of the present invention is not particularly limited, and it can be produced by a known method as long as the finally required enzymes are contained in the fat and oil composition.

[0067] In the method for producing a fat and oil composition for bakery, each enzyme can be added to the fat and oil sequentially and separately, or the powdered enzymes can be premixed and then added to the fat and oil. Also, an aqueous solution containing each enzyme can be added to and mixed with the fat and oil.

[0068] When the fat composition for bakery of the present invention is in the form of a plastic fat composition (for example, shortening), during the production process of the plastic fat composition, the above-mentioned enzyme is directly dispersed separately in the fat or after mixing a plurality of enzymes in advance, and then the plastic fat composition can be produced by rapid cooling and plasticization. When containing an aqueous phase, the above-mentioned enzyme is dispersed separately in the aqueous phase or after mixing a plurality of enzymes in advance, and then rapid cooling and plasticization together with the oil phase can produce the plastic fat composition. Also, during the production process of the plastic fat composition, it can also be by the method of adding and mixing the above-mentioned enzyme or an aqueous solution containing the enzyme after rapid cooling and plasticization.

[0069] In the present invention, in terms of having high enzyme activity and preventing the decrease in enzyme activity during storage, it is preferably the method of adding and mixing an enzyme or an aqueous solution containing the enzyme after rapid cooling and plasticization. Also, when the fat composition for bakery of the present invention is a plastic fat composition, in its production process, it may or may not contain a gas such as nitrogen or air.

[0070] <Dough, product using the fat composition for bakery> (Bakery dough) The bakery dough of the present invention can be prepared using the fat composition for bakery of the present invention. The type of bakery dough is not particularly limited, and examples include dough for breads and dough for confectioneries. More specifically, as dough for breads, there are bread dough, sweet bread dough, variety bread dough, butter roll dough, soft roll dough, hard roll dough, sweet roll dough, Danish dough, pastry dough, French bread dough, and as dough for confectioneries, there are pie dough, choux dough, donut dough, butter cake dough, sponge cake dough, hard biscuit dough, waffle dough, scone dough, etc.

[0071] The content of the bakery fat composition in the bakery dough varies depending on the type of bakery dough and the number of enzyme units contained in the bakery fat composition. For example, in the case of breads, it is preferably 30 parts by mass or less, more preferably 20 parts by mass or less, and even more preferably 15 parts by mass or less, based on 100 parts by mass of the starches used in the bakery dough. Also, the content of the bakery fat composition in the bakery dough, regardless of the upper limit value, is preferably 0.5 parts by mass or more, more preferably 1 part by mass or more, and even more preferably 1.5 parts by mass or more, based on 100 parts by mass of the starches used in the bakery dough.

[0072] The starches used in the bakery dough are not particularly limited. For example, wheat flours such as strong flour, medium strong flour, medium flour, weak flour, durum flour, whole grain flour, and germ, other cereal flours such as rye flour, barley flour, and rice flour, nut flours such as almond flour, hazelnut flour, cashew nut flour, walnut flour, and pine nut flour, starches such as corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, and rice starch, and modified starches obtained by subjecting these starches to one or more treatments selected from enzyme treatment, gelatinization treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, and grafting treatment, etc. can be mentioned, and one or two or more selected from these can be used. In the present invention, among these, 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, among the starches.

[0073] When preparing bread dough among the bakery doughs and using starches other than wheat flour, it is preferable to separately add gluten. The addition amount is preferably an amount such that the protein content is 5 to 20% by mass, more preferably 10 to 18% by mass, based on the total amount of the cereal flours and gluten combined.

[0074] In the case of bakery dough, other raw materials that can be used as materials for general breads and confectioneries can be blended as necessary. Examples of such other raw materials include, for example, water, fats and oils, yeast, sugars and sweeteners, thickening stabilizers, coloring agents, antioxidants, dextrin, milk and dairy products, cheeses, distilled spirits, brewed spirits, various liqueurs, emulsifiers, swelling agents, inorganic salts, salt, baking powder, yeast food, cocoa and cocoa products, coffee and coffee products, herbs, beans, proteins, preservatives, bitter agents, sour agents, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, seasonings, spices, flavors, various food materials, food additives, and the like.

[0075] Other raw materials can be used in any amount as long as the intended effects are not impaired. For water, for example, in the case of bread in bakery dough, it is preferably used in the range of 30 to 100 parts by mass, more preferably 30 to 70 parts by mass, based on 100 parts by mass of starches. For other raw materials other than water, they are preferably used in a total amount of 100 parts by mass or less, more preferably 50 parts by mass or less, based on 100 parts by mass of starches. When a raw material containing moisture is used as another raw material, the amount of water here is the amount including the moisture contained in the other raw material.

[0076] The method for producing bakery dough is not particularly limited, and any production method commonly used for various breads and confectioneries can be applied. Examples of the production method for breads include the sponge method, straight kneading method, liquid sponge method, medium noodle method, and tangzhong method. Examples of the production method for confectioneries include the sugar batter method, flower batter method, all-in-one mix method, co-baking method, and separate baking method.

[0077] Among the bakery products of the present invention, especially when breads are produced by the sponge method, the bakery oil and fat composition of the present invention can be kneaded into and contained in the sponge dough and / or the final dough, but it is preferably kneaded into and contained in the final dough. The obtained bakery dough can be refrigerated or frozen and stored.

[0078] (Bakery products) The bakery product of the present invention is obtained by heat-treating a bakery dough containing the bakery fat composition of the present invention. The method of heat-treating the bakery dough is not particularly limited, and examples include baking, frying, steaming, and microwave treatment.

[0079] The type of bakery product obtained by the heat treatment is not particularly limited and can be various breads and confectioneries. Since the bakery fat composition of the present invention can improve the melt-in-the-mouth feeling and crispness when the used bread is reheated, the present invention is suitable for application to breads that may be reheated and eaten. Examples of such breads are sandwich bread, soft roll, semi-hard roll, hard roll, French bread, butter roll, hamburger buns, English muffin, sweet roll, Danish, and pastry.

[0080] The method of reheating is not particularly limited and includes baking with a toaster, warming with a microwave oven, baking with a frying pan, griddle, or baking net, or steaming. Further, the obtained bakery product of the present invention can be stored refrigerated or frozen, and can also be heated with a microwave oven after storage. Hereinafter, the present invention will be described in detail based on examples.

Examples

[0081] <Preparation of fat blend> 25 parts by mass of palm oil, 22 parts by mass of random ester-exchanged oil of palm olein, 5 parts by mass of palm stearin, and 48 parts by mass of random ester-exchanged oil and fat of palm super olein were each heated to 60°C, dissolved and mixed to prepare a fat blend. Hereinafter, when referring to the fat blend A, this is meant.

[0082] The SFC of this fat blend A was 40% at 10°C and 19% at 20°C.

[0083] <Enzyme agents used, propylene glycol fatty acid esters, etc.> In the following Examples and Comparative Examples, the following enzymes were used. Here, u / g is the activity value per 1 g of the enzyme agent. Each 1 u is based on the definition indicated by the manufacturer. Acidic protease: Denapsin 2P (20000 u / g, Nagase ChemteX Corporation) (An enzyme agent obtained by purifying and powdering an acidic protease produced by Aspergillus niger) Maltose-producing amylase: Novamyl 10000BG (10000 u / g, Novozymes A / S) Maltose-producing amylase: Novamyl 3D BG (10000 u / g, Novozymes A / S) Hemicellulase: Bakezyme BXP5001BG (5000 u / g, DSM) (A hemicellulase derived from Bacillus subtili) 4-Saccharide-producing amylase: Denabake (registered trademark) Extra (6500 u / g, Nagase ChemteX Corporation) Endo-α-amylase: Fungamyl 2500SG (5300 u / g, Novozymes A / S) Propylene glycol fatty acid ester A: Rikemal PB-100 (Riken Vitamin Co., Ltd) (A propylene glycol fatty acid ester in which the fatty acid to be bonded is behenic acid) Propylene glycol fatty acid ester B: Rikemal PS-100 (Riken Vitamin Co., Ltd) (A propylene glycol fatty acid ester in which the fatty acid to be bonded is stearic acid)

[0084] <Preparation of bakery fat composition> (Comparative Examples 1 to 7, Examples 1 to 4) Shortening-type bakery fat compositions containing various enzymes in Comparative Examples 1 to 7 and Examples 1 to 4 (Test Group 1) were prepared. Specifically, the fat and oil composition A was heat-sterilized and cooled and plasticized according to a conventional method. Subsequently, various enzymes were added and mixed in an amount per unit shown in the table below per 100 g of the bakery fat and oil composition to prepare the bakery fat and oil composition.

[0085] (Examples 5 to 8) A shortening-type bakery fat and oil composition containing the hemicellulase of Examples 5 to 8 (Test Group 2) was prepared. Specifically, the fat and oil composition A was heat-sterilized and cooled and plasticized according to a conventional method. Subsequently, various enzymes were added and mixed in an amount per unit shown in the table below per 100 g of the bakery fat and oil composition to prepare the bakery fat and oil composition.

[0086] (Examples 9 to 13) A shortening-type bakery fat and oil composition containing acidic protease, maltose-forming amylase, and propylene glycol fatty acid ester of Examples 9 to 13 (Test Group 3) was prepared. Specifically, propylene glycol fatty acid ester was added and dissolved in the fat and oil composition A in an amount shown in the table below, and heat-sterilized and cooled and plasticized according to a conventional method. Subsequently, various enzymes were added and mixed in an amount per unit shown in the table below per 100 g of the bakery fat and oil composition to prepare the bakery fat and oil composition.

[0087] (Examples 14 to 16) A shortening-type bakery fat and oil composition containing acidic protease, maltose-forming amylase, hemicellulase, and propylene glycol fatty acid ester of Examples 14 to 16 (Test Group 4) was prepared. Specifically, propylene glycol fatty acid ester was added and dissolved in the fat and oil composition A in an amount shown in the table below, and heat-sterilized and cooled and plasticized according to a conventional method. Subsequently, various enzymes were added and mixed in an amount per unit shown in the table below per 100 g of the bakery fat and oil composition to prepare the bakery fat and oil composition.

[0088] Oil-in-water emulsion bakery fat compositions containing acid protease, maltose-producing amylase, hemicellulase, and propylene glycol fatty acid ester were prepared for Examples 17 to 19 (Test Group 5). Specifically, to 85 parts by mass of oil blend A, propylene glycol fatty acid ester was added and dissolved in the amounts shown in the table below. This was used as the oil phase, and 15 parts by mass of water was mixed therein as the aqueous phase. Heat sterilization and cooling / plasticization were performed according to conventional methods. Subsequently, various enzymes were added and mixed in the amounts shown in the units in the table below per 100 g of the bakery fat composition to prepare the bakery fat composition.

[0089] (Examples 20 to 26) Shortening-type bakery fat compositions containing acid protease, maltose-producing amylase, 4-sugar-producing amylase, hemicellulase, endo-α-amylase, and propylene glycol fatty acid ester were prepared for Examples 20 to 26 (Test Group 6). Specifically, propylene glycol fatty acid ester was added and dissolved in oil blend A in the amounts shown in the table below. Heat sterilization and cooling / plasticization were performed according to conventional methods. Subsequently, various enzymes were added and mixed in the amounts shown in the units in the table below per 100 g of the bakery fat composition to prepare the bakery fat composition.

[0090] (Examples 27 to 30) Shortening-type bakery fat compositions containing acid protease, maltose-producing amylase, hemicellulase, and propylene glycol fatty acid ester were prepared for Examples 27 to 30 (Test Group 7) in the same manner as Test Group 4, except that Novamil 3D BG was used instead of Novamil 10000BG used in Test Group 4. Specifically, propylene glycol fatty acid ester was added and dissolved in oil blend A in the amounts shown in the table below. Heat sterilization and cooling / plasticization were performed according to conventional methods. Subsequently, various enzymes were added and mixed in the amounts shown in the units in the table below per 100 g of the bakery fat composition to prepare the bakery fat composition.

[0091] Except for using Novamil 3D BG instead of Novamil 10000BG used in Test Plot 5, a bakery fat composition for an oil-in-water emulsion containing acid protease, maltose-producing amylase, hemicellulase, and propylene glycol fatty acid ester in Test Plots 31 to 34 (Test Plot 8) was prepared in the same manner as in Test Plot 5. Specifically, to 85 parts by mass of the oil blend A, propylene glycol fatty acid ester was added and dissolved in the amounts shown in the table below, and this was used as the oil phase. 15 parts by mass of water was mixed therein as the water phase, and heat sterilization and cooling / plasticization were performed according to a conventional method. Subsequently, various enzymes were added and mixed in an amount corresponding to the unit shown in the table below per 100 g of the bakery fat composition to prepare the bakery fat composition.

[0092] <Manufacture of Pullman Loaf> Using each of the prepared bakery fat compositions, Pullman loaves were manufactured by the following manufacturing method. Hereinafter, the bread doughs using the bakery fat compositions of Comparative Examples 1 to 7 and Examples 1 to 34 may be referred to as bread doughs of Comparative Examples 1a to 7a and Examples 1a to 34a, and the breads obtained from these doughs may be referred to as breads of Comparative Examples 1b to 7b and Examples 1b to 34b.

[0093] 70 parts by mass of strong flour (trade name "Camelia": manufactured by Nisshin Flour Milling Co., Ltd., protein content 11.8% by mass and ash content 0.37% by mass), 2 parts by mass of fresh yeast, 0.1 part by mass of yeast food, and 40 parts by mass of water were put into a mixer bowl, and using a hook, they were mixed at low speed for 2 minutes and at medium speed for 2 minutes to obtain a sponge dough. The kneading-up temperature was 24°C. This sponge dough was put into a dough box and subjected to sponge fermentation for 4 hours in a constant temperature room at a temperature of 28°C and a relative humidity of 85%. The end point temperature was 29°C. The dough after the completion of this sponge fermentation was put into the mixer bowl again, and further, 30 parts by mass of strong flour, 5 parts by mass of granulated sugar, 2 parts by mass of non-fat dry milk, 1.5 parts by mass of salt, and 25 parts by mass of water were added, and they were mixed by main kneading at low speed for 3 minutes and at medium speed for 3 minutes. Here, 5 parts by mass of the bakery fat composition was added, and using a hook, mixing was carried out at a low speed for 3 minutes, at a medium speed for 3 minutes, and at a high speed for 1 minute to obtain a dough for white bread. The kneading temperature of the obtained white bread dough was 28°C.

[0094] Here, after taking 20 minutes of floor time, it was divided into 230 g and rounded. Next, after taking 20 minutes of bench time, it was molded in a molder, made into 6 pieces in a U shape and placed in a 3-pound type Pullman mold, proofed at 38°C and 85% relative humidity for 50 minutes, and then placed in a fixed kiln set at 200°C and baked for 40 minutes to obtain a Pullman type white bread.

[0095] <Evaluation> Regarding the workability of the white bread dough, evaluation was carried out by professional panelists according to the following evaluation criteria. Also, regarding the texture of the obtained white bread, sensory evaluation was carried out by 10 professional panelists according to the following evaluation criteria. The results are shown in a table as follows.

[0096] +++: 43 - 50 points, ++: 37 - 42 points, +: 31 - 36 points, -: 24 - 30 points, --: 18 - 23 points, ---: 17 points or less

[0097] Prior to the evaluation, the degree of the sensory function corresponding to each score was adjusted among the panelists in advance. Note that for all items, those that obtained an evaluation of + or higher were regarded as qualified products.

[0098] Note that for reheating, the obtained white bread was sliced to a thickness of 2 cm and heated using an oven toaster (manufactured by Kouzumi, heater: quartz tube heaters for both the upper and lower stages, power consumption 1000 w) under heating conditions of 2 minutes and 30 seconds.

[0099] ● Dough workability (workability during dough preparation) 5 points: It was extremely good workability with no stickiness and good extensibility. 4 points: It was good workability. 3 points: A slight stickiness or a slight lack of stretchability was felt, but the workability was good. 2 points: Some stickiness or some lack of stretchability was felt, and the workability was slightly inferior. 1 point: There was stickiness or a lack of stretchability, and the workability was poor.

[0100] ● Texture (softness) 5 points: It is very soft compared to the control. 4 points: It is slightly soft compared to the control. 3 points: It has the same softness as the control. 2 points: It is slightly firm compared to the control. 1 point: It is firm compared to the control.

[0101] ● Texture (melting in the mouth) 5 points: It has very good melting in the mouth compared to the control. 4 points: It has good melting in the mouth compared to the control. 3 points: It has the same melting in the mouth as the control. 2 points: It has a slightly gummy texture compared to the control. 1 point: It has a strongly gummy texture compared to the control.

[0102] ● Texture (crispness) 5 points: It has very good crispness compared to the control. 4 points: It has good crispness compared to the control. 3 points: It has the same crispness as the control. 2 points: It has slightly poor crispness compared to the control. 1 point: It has poor crispness compared to the control.

[0103] ● Texture (melting in the mouth when reheated) 5 points: It has very good melting in the mouth compared to the control. 4 points: It has a better melt-in-the-mouth feeling compared to the control. 3 points: It has an equivalent melt-in-the-mouth feeling compared to the control. 2 points: It has a slightly chewy texture compared to the control. 1 point: It has a strongly chewy texture compared to the control.

[0104] ●Texture (crispness when reheated) 5 points: It has a very good crispness compared to the control. 4 points: It has a good crispness compared to the control. 3 points: It has an equivalent crispness compared to the control. 2 points: It has slightly poor crispness compared to the control. 1 point: It has poor crispness compared to the control.

[0105] <Evaluation Results> (Test Area 1: Examination of enzyme combinations, examination of the amounts of acid protease and maltose-producing amylase) The results of evaluating bread dough and bread using bakery fat compositions containing various enzymes of Comparative Examples 1 to 7 and Examples 1 to 4 are shown in the following table together with the units of each enzyme blended in 100 g of the bakery fat composition. Note that the control in the evaluation used shortening without added enzyme instead of the bakery fat composition.

[0106]

Table 1

[0107] The dough workability was good for all except for the bread dough (Comparative Example 7a) using a bakery fat composition with a relatively large amount of acid protease and maltose-producing amylase. Bread made with a bakery fat composition using only acidic protease as an enzyme (Comparative Example 1b), and bread made with a bakery fat composition using only maltose-producing amylase as an enzyme (Comparative Example 2b) had insufficient texture. In particular, the chewiness, melt-in-the-mouth during reheating, and chewiness during reheating were inferior to the control. Even when hemicellulase was added (Comparative Examples 3b and 4b), it was not sufficiently improved. Bread doughs (Examples 2b and 3b) made with bakery fat compositions using acidic protease and maltose-producing amylase as enzymes were improved in texture in terms of softness, melt-in-the-mouth, and chewiness compared to Comparative Examples 1b and 2b. Also, the melt-in-the-mouth and chewiness during reheating, which could not be obtained by using only one of the enzymes, were brought about by combining two types of enzymes.

[0108] Moreover, from the comparison of the evaluation results of each bread in Examples 1b to 4b and Comparative Examples 5b to 7b, it was suggested that there is a preferable range for the amounts of acidic protease and maltose-producing amylase to obtain a greater target effect.

[0109] (Test Group 2: Examination of the addition and amount of hemicellulase) The results of evaluating bread doughs and breads made with bakery fat compositions containing hemicellulase in Examples 5 to 8 are shown in the following table together with the enzyme units of each compounded in 100 g of the bakery fat composition. The control in the evaluation was made using the bakery fat composition without hemicellulase in Example 3.

[0110]

Table 2

[0111] Bread doughs (Examples 5a to 8a) made with bakery fat compositions added with hemicellulase maintained excellent dough workability. Also, the breads (Examples 5b to 8b) made with hemicellulase were superior to the control in all aspects regarding texture. In particular, the softness increased.

[0112] Also, from the comparison of the evaluation results of Examples 5b to 8b, it was suggested that there is a preferable range for the amount of hemicellulase to obtain a greater target effect.

[0113] (Test groups 3 to 5: Use of propylene glycol fatty acid ester) For the bread doughs and breads using bakery fat compositions containing propylene glycol fatty acid ester in Examples 9 to 13 (test group 3), Examples 14 to 16 (test group 4), and Examples 17 to 19 (test group 5), the evaluation results are shown in the following table together with the amount of each enzyme unit and propylene glycol fatty acid ester blended in 100 g of the bakery fat composition. Note that for the control in the evaluation, in test groups 3 and 4, a bakery fat composition not containing the hemicellulase of Example 3 was used, and in test group 5, a bakery fat composition containing the same amount of enzyme as in Example 3 in margarine was used.

[0114]

Table 3

[0115] Test group 3: The bread doughs (Examples 9a to 13a) using the bakery fat composition containing propylene glycol fatty acid ester all maintained excellent dough workability. Also, the breads (Examples 9b to 13b) obtained from those bread doughs were superior to the control in all aspects regarding texture. In particular, the softness increased. The use of propylene glycol fatty acid ester with behenic fatty acid was superior in terms of melt-in-the-mouth and crispness when not reheated or when reheated, compared to the case where the fatty acid is stearic acid. Furthermore, from the comparison of the evaluation results of Examples 9b to 13b, it was suggested that there is a preferable range for the amount of propylene glycol fatty acid ester to make the melt-in-the-mouth and crispness during reheating more excellent.

[0116] Test Group 4: All of the bread doughs (Examples 14a to 16a) using the bakery fat composition further containing hemicellulase and propylene glycol fatty acid ester maintained excellent dough workability. Also, from the comparison of the evaluation results of the breads (Examples 14b to 16b) obtained from those bread doughs with the evaluation results regarding Test Group 2 and Test Group 3, by using hemicellulase and propylene glycol fatty acid ester together with acidic protease and maltose-producing amylase, the melt-in-the-mouth feeling and crispness during reheating became more excellent.

[0117] Test Group 5: All of the bread doughs (Examples 17a to 19a) using margarine containing a predetermined enzyme maintained excellent dough workability. Also, the breads (Examples 17b to 19b) obtained from those bread doughs were superior to the control in all aspects regarding texture. Also, it was suggested that equivalent effects can be obtained regardless of whether the bakery fat composition of the present invention takes the form of shortening or the form of a water-in-oil emulsion.

[0118] (Test Group 6: Examination of combined use of maltose-producing amylase and tetrasaccharide-producing amylase) The results of evaluating the bread doughs and breads using the bakery fat composition containing maltose-producing amylase and tetrasaccharide-producing amylase in Examples 20 to 26 are shown in the following table together with the amount of each enzyme unit and propylene glycol fatty acid ester blended in 100 g of the bakery fat composition. Note that the control in the evaluation used the bakery fat composition not containing hemicellulase of Example 3.

[0119] [Table 4]

[0120] By using maltose-producing amylase and tetrasaccharide-producing amylase in combination, the total amount of maltooligosaccharide-producing amylase used could be reduced. Also, from the comparison of the sensory evaluation results of the bread in Examples 21b to 23b where the usage amount of the tetrasaccharide-producing amylase was almost the same, and the comparison of the sensory evaluation results of the bread in Examples 24b and 25b where the usage amount of the tetrasaccharide-producing amylase was the same, it was suggested that there is a preferable range for the ratio of the unit numbers of the maltose-producing amylase and the tetrasaccharide-producing amylase to make the target effect more excellent.

[0121] (Test groups 7, 8: Use of different types of maltose-producing amylase) The results of evaluating the bread dough and bread using the bakery fat composition containing maltose-producing amylase and tetrasaccharide-producing amylase in Examples 27 to 32 are shown in the following table together with the amount of each enzyme unit and propylene glycol fatty acid ester blended in 100 g of the bakery fat composition. In addition, at the time of evaluation, in Example 27 of Test Group 7, shortening without enzyme addition was used, and in Examples 28 to 30, the bakery fat composition of Example 27 was used as a control. Similarly, in Example 31 of Test Group 8, margarine without enzyme addition was used, and in Examples 32 to 34, the bakery fat composition of Example 31 was used.

[0122]

Table 5

[0123] Novamyl 10000 BG and Novamyl 3D BG have different resistances to the amount of sugar contained in the bread dough, and Novamyl 3D BG has higher resistance. However, even when using maltose-producing amylases with different properties, bread of comparable quality could be obtained. Also, it was suggested that even when using maltose-producing amylases with different properties, together with acid protease, by using hemicellulase and propylene glycol fatty acid ester, better mouthfeel and crispness during reheating can be obtained. Furthermore, it was suggested that even when maltose-producing amylases having different properties were used, the bakery fat composition of the present invention provided approximately the same effects whether in the form of shortening or in the form of a water-in-oil emulsion. From these results, it was suggested that by combining with an acidic protease, the texture of the resulting bakery product can be improved regardless of the properties of the maltooligosaccharide-producing amylase, and the melt-in-the-mouth and crispness when reheated can be made excellent.

Claims

1. A bakery fat and oil composition comprising the following and further containing hemicellulase: 1,000 to 4,000 units of acid protease per 100 g of bakery fat composition Maltooligosaccharide-forming amylase having 510 units or more per 100 g of bakery fat and oil composition

2. 2. The bakery fat and oil composition according to claim 1, which contains 75 to 700 units of hemicellulase per 100 g of the bakery fat and oil composition, in terms of activity when arabinoxylan is used as a substrate.

3. The bakery fat and oil composition according to claim 1 or 2, wherein the maltooligosaccharide-forming amylase contains maltose-forming amylase, and the content of the maltose-forming amylase is 700 to 2500 units per 100 g of the bakery fat and oil composition.

4. 3. The bakery fat and oil composition according to claim 1, wherein the maltooligosaccharide-producing amylase comprises a maltose-producing amylase and a tetrasaccharide-producing amylase.

5. The bakery fat composition according to claim 4, wherein the content of the maltose-producing amylase is 50 to 700 units per 100 g of the bakery fat composition, and the content of the tetrasaccharide-producing amylase is 400 to 1500 units per 100 g of the bakery fat composition.

6. The bakery fat and oil composition according to any one of claims 1 to 5, further comprising a propylene glycol fatty acid ester.

7. The bakery fat and oil composition according to any one of claims 1 to 6, which is a shortening.

8. The bakery fat composition according to any one of claims 1 to 6, which is a water-in-oil type emulsified fat composition.

9. The bakery fat and oil composition according to any one of claims 1 to 8, wherein the SFC of the fat and oil contained in the fat and oil composition at 10°C is 25 to 45% and the SFC at 20°C is 5 to 25%.

10. A bakery dough comprising the bakery fat and oil composition according to any one of claims 1 to 9.

11. A bakery product which is a heat-treated product of the bakery dough according to claim 10.

12. The texture improver for use in reheating bakery products contains an acid protease and a maltooligosaccharide-forming amylase, and further contains hemicellulase, and is for adding 1,000 to 4,000 units of the acid protease per 100 g of a bakery oil-and-fat composition, and 510 units or more of the maltooligosaccharide-forming amylase per 100 g of the bakery oil-and-fat composition.

Images