Oil and fat composition for bread making and flour dough for bread making

Abstract

To provide a breadmaking oil and fat composition which suppresses decrease in a flavor of bread generated when configured to contain an amount of lecithin required for improvement in line suitability of bread dough and can make the bread excellent in the flavor with improved crispness and softness.SOLUTION: A breadmaking oil and fat composition contains, in (A) an edible oil and fat, (B) maltose producing α-amylase, (C) lecithin, and (D) monoglycerol fatty acid ester. The breadmaking oil and fat composition contains (C) the lecithin of 0.5 to 2.0 mass% and (D) the monoglycerol fatty acid ester of 0.5 to 10.0 mass%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a fat and oil composition for bread making, which, when used for bread making, can improve the line suitability of bread dough, has good chewiness, maintains softness, and can obtain bread with good flavor.

Background Art

[0002] Enzymes are generally used to improve the softness of bread. However, when enzymes are used, there is a problem that the bread dough becomes sticky, so the bread dough adheres to the line and the yield decreases. In addition, the baked bread has a mochi-like texture due to starch decomposition products, and there is a problem that the chewiness deteriorates.

[0003] In bread manufacturers, the recent increase in labor costs and soaring raw material prices have become major problems. In order to suppress labor costs, it is desired to reduce the working time, such as reducing the time required for cleaning by reducing the adhesion of bread dough to the production line. Reducing the stickiness of bread dough (improving line suitability) is closely related to reducing labor costs. In addition, in response to the soaring raw material prices, it is desired to improve the yield of bread and reduce the waste rate. The yield of bread dough decreases due to the stickiness of the bread dough or the lack of extensibility of the bread dough, resulting in molding defects when the bread dough is molded using bread-making equipment such as a mold. Therefore, the bread dough has no stickiness and good extensibility (improved line suitability), which is closely related to improving the yield. That is, improving the line suitability of bread dough is strongly desired in bread manufacturers.

[0004] As methods for reducing the stickiness of bread dough, there have been proposed an oil and fat composition containing oxygen in the gas phase (Patent Document 1), a method for producing tangzhong bread by blending one or more enzymes selected from branching enzyme, α-glucosidase, and glucose oxidase (Patent Document 2), an oil-in-water type emulsified oil and fat composition for baking containing a lipid-protein complex containing phospholipid (Patent Document 3), and the like. Furthermore, even if an enzyme that acts at high temperatures is selected, the enzyme activity in the working temperature range is not completely eliminated, so stickiness of the bread dough cannot be avoided. Also, enzymes that act at high temperatures have a high starch degradation rate, and the starch degradation products reduce the crispness of the bread. In addition, while using oils containing organic acid monoglycerides reduces the stickiness of the bread dough, it has the problem of further worsening the texture of the baked bread. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2018-78812 [Patent Document 2] International Publication No. 2018 / 151185 [Patent Document 3] Japanese Patent Publication No. 2019-149982 [Overview of the project] [Problems that the invention aims to solve]

[0006] The inventor discovered that including a high amount of lecithin in a bread-making oil composition containing enzymes suppresses stickiness in the bread dough without reducing its crispness. However, when using an oil containing the amount of lecithin necessary to suppress stickiness in the bread dough, an undesirable taste and aroma characteristic of lecithin can be detected in the baked bread, reducing its commercial value.

[0007] The present invention aims to provide a baking oil composition that suppresses the deterioration of flavor in bread that occurs when the amount of lecithin necessary to improve the line suitability of the bread dough is included, and further improves the texture and softness, resulting in a flavorful bread. [Means for solving the problem]

[0008] After extensive research, the inventors discovered that combining maltose-producing α-amylase with a high content of lecithin suppresses flavor deterioration caused by lecithin, improves line suitability, and provides crispness and softness retention effects that could not be obtained with maltose-producing α-amylase alone or with small amounts of lecithin. Furthermore, they found that combining it with monoglycerin fatty acid esters further enhances the softness retention and crispness improvement effects, thus completing the present invention.

[0009] In other words, the present invention is as follows: [1] to [2]. [1] A baking oil composition containing (A) edible oil, (B) maltose-producing α-amylase, (C) lecithin, and (D) monoglycerin fatty acid ester, wherein the baking oil composition contains 0.5 to 2.0% by mass of (C) lecithin and 0.5 to 10.0% by mass of (D) monoglycerin fatty acid ester. [2] The oil and fat composition for bread making described in [1], and the flour dough for bread making containing flour, wherein the flour dough for bread making contains 1.5 to 150.0 u of (B) maltose-producing α-amylase per 100 g of flour as described in [1]. [Effects of the Invention]

[0010] The present invention provides a baking oil composition that improves line suitability, provides a crisp texture, maintains softness, and yields flavorful bread. [Modes for carrying out the invention]

[0011] The present invention relates to a bread-making oil and fat composition characterized by containing (A) edible oil and fat, (B) maltose-producing α-amylase, (C) lecithin, and (D) monoglycerin fatty acid ester. The present invention relates to a bread-making oil and fat composition that can exert its effects in any form, whether as shortening, water-in-oil emulsion, or oil-in-water emulsion. The present invention will be described in more detail below.

[0012] ((A) Edible fats and oils) (A) As edible oils and fats, oils and fats suitable for consumption can be used. Specifically, these include natural animal and vegetable oils and fats such as beef tallow, pork tallow, fish oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, and corn oil, as well as their hydrogenated oils, superhydrogenated oils, and transesterified oils. These can be appropriately selected according to the purpose and used one or more types in combination. (A) By incorporating (B) maltose-producing α-amylase, (C) lecithin, and (D) monoglycerin fatty acid esters into the edible oils and fats, these can be uniformly dispersed in the bread dough, allowing for improved line suitability, improved crispness, and maintenance of softness, resulting in bread with good flavor.

[0013] (A) Edible oils promote gluten formation in the dough during bread making, resulting in a finer texture. A finer texture allows for a better bite. In order to promote gluten formation, (A) edible oils must be plastic, and (B) maltose-producing α-amylase must not precipitate in the edible oils but remain dispersed. Therefore, it is preferable that the SFC (solid fat content) of (A) edible oils at 20°C be 4% or more.

[0014] ((B) Maltose-producing α-amylase) The (B) maltose-producing α-amylase used in the present invention is an enzyme that mainly produces maltose 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 (B) maltose-producing α-amylase can break down starch in bread dough to maintain the softness of the bread, and furthermore, it has the effect of mitigating the unique flavor of (C) lecithin. As a result, even if (C) lecithin is incorporated in a high content, the deterioration of the bread's flavor caused by lecithin can be mitigated, and bread with superior flavor can be provided.

[0015] Furthermore, the optimal temperature of (B) maltose-producing α-amylase used in the present invention is not particularly limited, but it is preferably 65°C or higher. By using an enzyme with an optimal temperature of 65°C or higher, maltose production is suppressed at low temperatures during dough production, thus reducing the stickiness of the dough compared to using an enzyme with a lower optimal temperature. (B) Maltose-producing α-amylase can be used individually or in combination of two or more types. It is particularly preferable to use a combination of maltose-producing α-amylase with an optimal temperature of 65°C to less than 75°C and maltose-producing α-amylase with an optimal temperature of 75°C to less than 85°C. This allows for continuous decomposition of starch in the bread dough over a wide temperature range from medium to high temperatures, thereby maintaining the softness of the bread. It is essential that the enzyme activity is deactivated after the bread dough is baked.

[0016] In the oil and fat composition for bread making of the present invention, the content of (B) maltose-producing α-amylase is preferably 0.05 to 5.0% by mass, more preferably 0.1 to 2.0% by mass, and even more preferably 0.2 to 0.8% by mass, based on an activity level of 1500 u / g, from the viewpoint of maintaining softness and suitability for the production line.

[0017] (B) Maltose-producing α-amylases are commercially available, such as "Novamyl," "Novamyl-10000BG," "Novamyl-3D," and "Opticake Fresh50B" (manufactured by Novozymes Japan Co., Ltd.).

[0018] The activity unit of maltose-producing α-amylase is defined as 1 μm, which is the amount of enzyme that produces a reducing sugar equivalent to 1 μmol of maltose per minute. The activity level of maltose-producing α-amylase can be determined by reacting maltotriose as a substrate under optimal conditions (optimal temperature, optimal pH) for 10 minutes and quantifying the resulting reducing sugar. For quantification of maltose, refer to "Methods for Quantification of Reducing Sugars (2nd Edition)" (by Sakuzo Fukui, Gakkai Shuppan Center).

[0019] ((C) Lecithin) The (C) lecithin in the present invention is a phospholipid mixture composed of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., and examples thereof include lecithin obtained from soybeans or egg yolks, sunflowers, safflowers, rapeseeds, fish eggs, milk, etc. Soybean lecithin and egg yolk lecithin are more preferable. The above lecithin may be any of natural unpurified lecithin (crude lecithin) and lecithin obtained by purifying crude lecithin to high purity (purified lecithin). In the present invention, one or more selected from these lecithins can be used. Crude lecithin is preferable.

[0020] From the viewpoint of improving the stickiness of the dough and the texture of the bread, it is preferable that the content of enzymatically decomposed lecithin is less. For example, the content of enzymatically decomposed lecithin (lysophospholipid) in the lecithin raw material is 20% by mass or less, preferably 10% by mass or less, more preferably 7% by mass or less, and particularly preferably 5% by mass or less. When the content of enzymatically decomposed lecithin is low, the effect of the present invention of suppressing the deterioration of flavor in bread can be further exerted.

[0021] (C) Lecithin can enhance the action of maltose-producing α-amylase on starch in order to accelerate the onset of starch gelatinization, and improve the effect of maintaining the softness of bread. Furthermore, by blending (C) lecithin into bread dough, lecithin and gluten form a complex through electrostatic or covalent bonds with trimethylammonium groups, amino groups, phosphate groups, etc. as bonding groups, promoting the formation of the gluten network structure. As a result, the stickiness of the dough is suppressed and the elasticity of the dough is improved. Moreover, by forming a complex with gluten, the aggregation of gluten is prevented and a thin gluten film is formed. As a result, the line suitability is improved. These results are effects only seen in bakery products fermented by yeast. In baked goods such as cookies and pound cakes, since they are expanded by leavening agents and the air bubbles of eggs, no gluten film is formed, so the above effects cannot be expected even if (C) lecithin is blended. Also, in baked goods, because low-gluten flour with a low gluten content is used, the effect of forming a complex of (C) lecithin and gluten is small, and effects such as improving the elasticity of the pastry dough cannot be obtained. In addition, by lecithin encapsulating maltose, which is the starch decomposition by the enzyme, the reduction in the chewiness of bread caused by the starch decomposition products does not occur. On the other hand, when starch decomposition products with a molecular weight larger than maltose are generated, lecithin cannot encapsulate them, resulting in a decrease in the chewiness of bread. Therefore, the effects of the present invention cannot be obtained without the combination of maltose-producing α-amylase and lecithin. When an enzyme that produces glucose with a molecular weight smaller than maltose is used, lecithin encapsulates glucose and no reduction in the chewiness of bread occurs. However, in the decomposition of starch in glucose units, the starch is not efficiently decomposed and the effect of maintaining softness cannot be obtained.

[0022] When the lecithin content of (C) in the oil and fat composition for bread making of the present invention is in the range of 0.5 to 2.0% by mass, (C) lecithin lowers the gelatinization temperature of starch, and (B) maltose-producing α-amylase efficiently breaks down the starch in the bread dough, dramatically improving the softness retention effect and improving the crispness. In addition, the maltose produced by the breakdown of starch by (B) maltose-producing α-amylase enhances the sweetness of wheat and makes the characteristic flavor of lecithin less noticeable. In other words, by using (B) maltose-producing α-amylase and (C) lecithin simultaneously, the effect of (B) maltose-producing α-amylase is increased, and the problem of flavor reduction caused by using lecithin can be solved. The lecithin content of (C) is 0.5 to 2.0% by mass, with 0.8 to 1.3% by mass being particularly preferred, and the above effects cannot be obtained if it is less than 0.5% by mass. Furthermore, if the amount exceeds 2.0% by mass, the dough becomes too firm, reducing its suitability for forming lines and decreasing the volume of the bread, thus reducing its ability to maintain crispness and softness. In addition, the characteristic flavor of (C) lecithin becomes too strong, making it impossible to obtain bread with good flavor.

[0023] ((D) Monoglycerin fatty acid ester) In the present invention, the (D) monoglycerol fatty acid ester is preferably one having a fatty acid with 12 to 24 carbon atoms, and more preferably one having a fatty acid with 14 to 22 carbon atoms. Furthermore, one having a fatty acid with 16 to 18 carbon atoms is particularly preferred. The constituent fatty acid may be saturated or unsaturated, and is preferably a saturated fatty acid. Examples of monoglycerin fatty acid esters include monoglycerin palmitate and monoglycerin stearate, but monoglycerin stearate is more preferred.

[0024] (D) Monoglycerin fatty acid ester can combine with starch in the bread dough to form a complex, thereby improving the softness of the bread after baking. In addition, using monoglycerin fatty acid ester can reduce the viscosity of the bread dough between 50°C and 60°C. This improves the extensibility of gluten that has formed a complex with lecithin, resulting in a smoother texture of the bread dough and improved crispness of the bread after baking. In other words, the above effects can only be obtained when (C) lecithin and (D) monoglycerin fatty acid ester are added in predetermined amounts.

[0025] (D) The content of monoglycerin fatty acid ester is preferably 0.5 to 10.0% by mass, and more preferably 1.0 to 7.0% by mass, in the oil and fat composition for bread making of the present invention. If the amount of (D) monoglycerin fatty acid ester is less than 0.5% by mass, the above effect cannot be obtained, and if it exceeds 10.0% by mass, the action of lecithin on starch is inhibited, and the synergistic effect of (B) maltose-producing α-amylase and (C) lecithin cannot be obtained.

[0026] In the present invention, the oil and fat composition for bread making may contain other emulsifiers, modified starches, preservatives, pH adjusters, colorants, flavorings, and other enzymes as appropriate, provided that they do not impair the extensibility of the dough, flavor, or appearance of the bread.

[0027] [Method for producing a fat and oil composition for bread making] The method for producing the baking oil composition in the present invention can be the same as the conventional method for producing margarine and shortening. In particular, lecithin and monoglycerol fatty acid esters should be dissolved and dispersed in the oil, and maltose-producing α-amylase should be added at a temperature that does not inactivate it. For example, the following method can be used.

[0028] First, the fats and oil-soluble components are heated to a temperature above their melting point (70-80°C) and, after uniform dissolution, lecithin and monoglycerin fatty acid esters are added and dissolved while uniformly stirring using a propeller stirrer or the like. Then, heated water and water-soluble components sufficiently dissolved in water are added, and the temperature is lowered to 50-55°C. Next, enzymes are added, and the mixture is rapidly cooled and plasticized, and then cooled to below 30°C to obtain the desired fat composition for bread making. In the above manufacturing process, when cooling the homogeneous mixture at a high temperature, the container holding the homogeneous mixture may be cooled from the outside, but it is preferable in terms of performance to rapidly cool it using a chiller, potter, combinator, etc., which are generally used in the production of margarine and shortening.

[0029] [Flour dough for bread making] In the flour dough for bread making of the present invention, the amount of the oil and fat composition for bread making of the present invention added to the bread is preferably 0.5 to 20 parts by mass, and more preferably 2 to 15 parts by mass, per 100 parts by mass of flour. By using the amount of the oil and fat composition for bread making within this range, line suitability is improved, the effect of maintaining crispness and softness is excellent, and bread with good flavor can be obtained. If the amount of the oil and fat composition for bread making of the present invention added is less than 0.5 parts by mass or more than 20 parts by mass per 100 parts by mass of flour, the above effects will not be fully realized.

[0030] The maltose-producing α-amylase content in the bread-making flour dough of the present invention, expressed in units, is preferably 1.5 to 150.0 u, more preferably 3.0 to 60.0 u, and even more preferably 6.0 to 24.0 u per 100 g of flour. By using within this range, the effects of line suitability, crispness, and softness maintenance can be maximized.

[0031] The flour dough for bread making of the present invention can be used in any bread-making method, such as the straight dough method, sponge and dough method, or no-time method, as long as the dough can be heated. Furthermore, it can be used in any process, such as when the dough is prepared and then frozen or refrigerated, or when it is baked and then frozen.

[0032] The bread obtained by baking the flour dough for bread making of the present invention includes bread with fillings, and includes sliced ​​bread, meal bread, specialty bread, prepared bread, and sweet bread. Specifically, meal breads include French bread, variety bread, and rolls (table rolls, buns, butter rolls). Specialty breads include muffins, prepared breads include sandwiches, hot dogs, and hamburgers, and sweet breads include jam buns, red bean buns, cream buns, raisin buns, and melon buns.

[0033] The main ingredients used in the bread dough of the present invention include wheat flour, rice flour, barley flour, rye flour, etc., as the main ingredient. Other ingredients include yeast, yeast food, emulsifiers, oils and fats (shortening, lard, margarine, butter, liquid oil, etc.), water, modified starch, dairy products, salt, sugars, seasonings (monosodium glutamate and nucleic acids), preservatives, vitamins, fortifiers such as calcium, proteins, amino acids, chemical leavening agents, and flavors. Furthermore, dried fruits such as raisins, wheat bran, whole wheat flour, etc., can also be used. [Examples]

[0034] The present invention will now be specifically described with reference to examples, but these examples are not intended to limit the present invention. [Manufacturing of oil and fat compositions for bread making] (Example 1) The following method was used to manufacture the bread-making oil and fat composition based on the formulation shown in Table 1. 5 kg of hydrogenated palm oil (melting point 42°C), 30 kg of palm oil, 35 kg of hydrogenated rapeseed oil (melting point 36°C), and 30 kg of rapeseed oil were heated and dissolved at 70-80°C while being stirred with a propeller stirrer. 1 kg of lecithin and 4 kg of monoglycerin fatty acid ester were then dissolved and stirred. After that, the temperature was lowered to 50-55°C, 0.5 kg of maltose-producing α-amylase was added, and the mixture was rapidly cooled and kneaded using a shortening machine to obtain a fat and oil composition for bread making.

[0035] Similarly, for Examples 2-13 and Comparative Examples 1-5, the bread-making oil compositions were obtained using the above method based on the bread-making oil compositions with the formulations shown in Tables 1 and 2.

[0036] Tables 1 and 2 show the (A) solid fat content (SFC) of edible oils and fats. The solid fat content was measured in accordance with the standard oil and fat analysis test method "2.2.9 Solid fat content (NMR method)". The measuring device used was "SFC-2000R" (manufactured by Astec Corporation), and the solid fat content in this invention was measured using this device. The table also shows the content of (B) maltose-producing α-amylase blended into the obtained bread-making oil and fat composition. The upper row of the table represents the blending amount (mass%) of the raw material for (B) maltose-producing α-amylase in the oil and fat composition, and the lower row represents the activity (u) of (B) maltose-producing α-amylase in 100g of the oil and fat composition.

[0037] [Bread making evaluation] Bread was produced using the above-mentioned bread-making oil and fat compositions, and its bread-making properties were evaluated. In bread production, the oil and fat compositions of Examples 1-1 to 1-13 were used to produce the white bread of Examples 1-1 to 1-13, the oil and fat composition of Example 1 was used to produce the melon bread of Example 2-1, and the oil and fat composition of Example 1 was used to produce the raisin hot dog bun of Example 3-1. For evaluation, each loaf of bread was baked, allowed to cool naturally to room temperature, sealed in a plastic bag, and stored at room temperature. The loaves used were those from day 1 (D+1) or day 3 (D+3). For the evaluation of bread-making properties, seven evaluation items were established: line suitability, softness retention, bite, melt-in-the-mouth quality, chewiness, surface wrinkles, and flavor. The evaluation method for each evaluation item is described below. The bread-making tests were conducted using white bread, melon bread, and raisin rolls.

[0038] (Method for evaluating suitability for the line) The use of enzymes and emulsifiers can cause problems such as the dough becoming too loose, sticky, or conversely, too firm. In such cases, molding defects can occur during molding in the molder, such as the dough becoming misshapen or not being molded to the specified length, leading to a decrease in line suitability. Therefore, line suitability was evaluated based on the number of good and bad molded pieces when 20 pieces of 50g dough were molded using an Oshikiri Co., Ltd. molder. A score of "5" was given for 1 or fewer defective pieces, "4" for 2, "3" for 3, "2" for 4, and "1" for 5 or more defective pieces. A score of "4" or higher was considered a pass.

[0039] (Method for evaluating the effect of maintaining softness) The evaluation was conducted using white bread, melon bread, and raisin hot dog buns. For the evaluation, the breads from day 1 (D+1) and day 3 (D+3) after baking were cut to predetermined sizes immediately before measuring their softness. Specifically, the white bread was sliced ​​into 3cm wide pieces, and the center was cut into a 4cm x 4cm square to serve as the sample. For the melon bread, the crumb was sliced ​​3cm from the bottom, and the center was cut into a 4cm x 4cm square to serve as the sample. For the raisin hot dog bun, the bread was cut into 3cm wide pieces from the center to serve as the sample. The stress [N] required to compress each sample 1.5cm from the top surface was measured using a rheometer manufactured by Yamaden Co., Ltd., and this was used as an index of softness. On day 1 (D+1) and day 3 (D+3) after firing, the change in the softness of the bread crumb over time was measured, and those with a smaller change in softness compared to the change in comparative example 1 were evaluated as having a high softness retention effect. Here, the change in softness is expressed as (softness (stress) at D+3) - (softness (stress) at D+1). Compared to the change when using the bread-making oil composition of Comparative Example 1, a value of "5" was used if it was less than 0.7 times, "4" if it was 0.7 times or more but less than 0.9 times, "3" if it was 0.9 times or more but less than 1.1 times, "2" if it was 1.1 times or more but less than 1.3 times, and "1" if it was 1.3 times or more. A rating of "4" or higher was considered a pass.

[0040] (Method for evaluating clarity of speech) The evaluation was conducted using white bread, melon bread, and raisin rolls. The crispness of the bread eaten on the first day after baking (D+1) was evaluated by a sensory assessment conducted by 10 panelists. The crispness of the bread made using the bread-making fat composition of Comparative Example 1 was used as the baseline, and the crispness was evaluated on a scale of 5 for good crispness, 4 for good crispness, 3 for average crispness, 2 for poor crispness, and 1 for poor crispness. The average of the sensory assessments of the 10 panelists was used as the score for crispness, with a score of 4 or higher being considered a passing grade.

[0041] (Method for evaluating flavor) The evaluation was conducted using white bread, melon bread, and raisin rolls. The flavor of bread eaten on the first day after baking (D+1) was evaluated by 10 panelists through sensory evaluation. Using the flavor of bread made with Comparative Example 1's bread-making fat composition as a baseline, the evaluation was as follows: clearly noticeable (5), noticeable (4), equivalent (3), slightly worse (2), and worse (1). The average of the sensory evaluations of the 10 panelists was used as the flavor score, with a score of 4 or higher being considered a pass.

[0042] (Method for evaluating melt-in-the-mouth texture) The evaluation was conducted using white bread, melon bread, and raisin rolls. The melt-in-the-mouth texture of bread eaten one day after baking (D+1) was evaluated by a sensory assessment of 10 panelists. Using the melt-in-the-mouth texture of bread using the bread-making fat composition of Comparative Example 1 as a baseline, the evaluation was categorized as: good (5), fairly good (4), equivalent (3), slightly poor (2), and poor (1). The average of the sensory evaluations of the 10 panelists was used as the melt-in-the-mouth score, with a score of 4 or higher considered a pass.

[0043] (Method for evaluating waist support) The evaluation was conducted using melon bread and raisin bread. The loaf's height on the first day after baking (D+1) was divided by its width (for raisin rolls, the shorter side was used as the width) to determine its "loft." A higher loaf height compared to that of the bread made using the bread-making fat composition of Comparative Example 1 was considered to indicate better loaf height. Using the loaf height of the bread made using Comparative Example 1 as a baseline, a loaf height of 1.3 times or more than that of Comparative Example 1 was rated as "5," 1.1 times or more but less than 1.3 times as "4," 0.9 times or more but less than 1.1 times as "3," 0.7 times or more but less than 0.9 times as "2," and less than 0.7 times as "1." A rating of "4" or higher was considered a passing grade.

[0044] (Method for evaluating wrinkles on the surface of bread) The evaluation was conducted using raisin bread rolls. The wrinkles on the surface of the bread were observed on the first day after baking (D+1), and those with fewer wrinkles were evaluated as having a high wrinkle-suppressing effect on the bread surface. No wrinkles were rated as (5), no large wrinkles and 1 to 3 small wrinkles as (4), no large wrinkles and 4 or more small wrinkles as (3), 1 to 3 large wrinkles as (2), and 4 or more large wrinkles as (1). A rating of 4 or higher was considered a pass.

[0045] <Bread making evaluation of sliced ​​bread> Using the fat compositions of Examples 1-13 and Comparative Examples 1-5, loaves of bread were baked as shown in Table 3 and evaluated according to the evaluation method described above. The evaluation results for the loaves of bread are shown at the bottom of Tables 1 and 2.

[0046] (Bread evaluation results) Tables 1 and 2 show that by including (B) maltose-producing α-amylase, (C) lecithin, and (D) monoglycerol fatty acid ester in (A) edible oils and fats, line suitability is improved, and the bread has excellent softness retention, bite, melt-in-the-mouth quality, and flavor (Examples 1-1 to 1-13). On the other hand, it was confirmed that if any of (B) maltose-producing α-amylase, (C) lecithin, or (D) monoglycerol fatty acid ester is missing, the full effect is not achieved (Comparative Examples 1-1 to 1-5).

[0047] [Table 1]

[0048] [Table 2]

[0049] [Table 3]

[0050] <Melon bread baking evaluation> Using the fat composition of Example 1, melon bread was baked as shown in Table 4 and evaluated according to the evaluation method described above. Table 5 summarizes the enzyme content in the bread flour dough and the evaluation results.

[0051] (Melon bread evaluation results) Table 5 shows that by adding (B) maltose-producing α-amylase, (C) lecithin, and (D) monoglycerin fatty acid ester to (A) edible oils and fats, line suitability is improved, and the bread has excellent softness retention, bite, melt-in-the-mouth quality, and chewiness, as well as good flavor (Example 2-1).

[0052] [Table 4]

[0053] [Table 5]

[0054] <Evaluation of raisin bread roll making> Using the fat composition of Example 1, raisin bread rolls were baked as shown in Table 6 and evaluated according to the evaluation method described above. Table 7 summarizes the enzyme content in the bread flour dough and the evaluation results.

[0055] (Evaluation results for raisin bread rolls) Table 7 shows that by adding (B) maltose-producing α-amylase, (C) lecithin, and (D) monoglycerin fatty acid ester to (A) edible oils and fats, line suitability is improved, softness retention effect, bite, melt-in-the-mouth quality, and firmness are enhanced, surface wrinkles are suppressed, and the bread has a good flavor (Example 3-1).

[0056] [Table 6]

[0057] [Table 7]

[0058] (Raw materials used) (1) (Product name) "Novamyl-3D", manufactured by Novozyme Japan Co., Ltd., 1500 u / g (2) (Product name) "Novamyl", manufactured by Novozyme Japan Co., Ltd., 3600 u / g (3) (Product name) "Opticake Fresh50B", manufactured by Novozymes Japan Co., Ltd., 840 u / g (4) (Product name) "Nissin Lecithin DX", manufactured by Nissin Oillio Group Ltd. (5) (Product name) "Emulgy MS", manufactured by Riken Vitamin Co., Ltd. (6) (Product name) "Rikemar PB-100", propylene glycol monobehenate, manufactured by Riken Vitamin Co., Ltd. (7) (Product name) "Poem PR-400", polyglycerin condensed ricinoleate ester, manufactured by Riken Vitamin Co., Ltd. (8) (Product name) "Sumizyme X", xylanase, manufactured by Shin Nippon Chemical Industries, Ltd. (9) (Product name) "Sumizyme AS", α-amylase, manufactured by Shin Nippon Chemical Industries, Ltd., 1500 u / g

Claims

1. (A) A baking oil composition containing (B) maltose-producing α-amylase, (C) lecithin, and (D) monoglycerin fatty acid ester in an edible oil, wherein the baking oil composition contains 0.8 to 1.3% by mass of (C) lecithin and 4.0 to 7.0% by mass of (D) monoglycerin fatty acid ester.

2. A bread-making oil and fat composition according to claim 1, and a bread-making flour dough containing flour, A flour dough for bread making, comprising 1.5 to 150.0 u of (B) maltose-producing α-amylase per 100 g of the aforementioned flour, and 2 to 20 parts by mass of the aforementioned bread-making oil composition per 100 parts by mass of the aforementioned flour.

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