Oily bakery foods and oily fillings with improved oiliness.

Abstract

To provide an oil-based bakery food product and an oil-based filling with improved oily feeling.SOLUTION: The present invention provides an oil-based bakery food product or an oil-based filling containing branched glucan with a degree of polymerization of 4-6, wherein the branched glucan has a structure formed from linear glucan composed of α-1, 4-glucoside bonds and a branched structure introduced at least at a non-reducing end of the linear glucan. The present invention also provides an oily feeling improver for an oil-based bakery food product or an oil-based filling, the improver containing, as an active ingredient, branched glucan having the specific degree of polymerization.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an oily bakery product and an oily filling having improved oiliness.

Background Art

[0002] Oily bakery products such as croissants and Danish, and oily fillings such as butter cream have a high oil content, and the richness of these foods, such as the flavor of the oil and the oiliness represented by the buttery feeling, contributes to the deliciousness. As means for enhancing the oiliness, increasing the amount of oil and adding flavors to the oil can be mentioned. However, increasing the amount of oil not only increases the raw material cost, but also, if the amount is increased too much, greasiness and the balance as a food will be lost. In addition, if the addition rate of flavors or butter oil is increased too much, it may result in an unappealing flavor. Furthermore, since the price of oil has been soaring due to the recent expanding demand, it has also become an issue to be considered to enhance the oiliness with inexpensive materials and reduce the blending amount of oil.

[0003] So far, improvement of oiliness has been studied with various materials (for example, Patent Documents 1 and 2). However, improvement of oiliness using branched glucan in oily bakery products and oily fillings has not been reported so far.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] The present invention aims to provide oily bakery foods and oily fillings with improved oiliness. The present invention also aims to provide an agent for improving the oiliness of oily bakery foods and oily fillings, and a method for improving the oiliness of oily bakery foods and oily fillings. [Means for solving the problem]

[0006] The present invention provides the following inventions. [1] A grease-based bakery food or grease-based filling comprising a sugar composition containing 20% ​​by mass or more of a branched glucan or its reduced product having a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, and having an iodine color value (absorbance at a wavelength of 660 nm in an iodine color test) of 0.05 or less. [2] A grease-based bakery food or grease-based filling comprising a branched glucan having a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, or a reduced product thereof. [3] The oily bakery food or oily filling according to [1] or [2] above, wherein the oily bakery food or oily filling contains one or more fats and oils selected from margarine, butter, compound margarine, fat spread and shortening. [4] A fat-based bakery food or fat-based filling according to any one of [1] to [3] above, comprising branched glucan or its reduced form in an amount of 0.3 to 26% by mass relative to the fat. [5] An oiliness enhancer for oily bakery foods or oily fillings, comprising a sugar composition as an active ingredient, which contains 20% by mass or more of a branched glucan or its reduced product having a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, and having an iodine color value (absorbance at a wavelength of 660 nm in an iodine color test) of 0.05 or less. [6] An oiliness enhancer for oily bakery foods or oily fillings, comprising a branched glucan with a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, or a reduced product thereof, as an active ingredient. [7] A method for improving the oiliness of oily bakery foods or oily fillings, comprising the step of blending a sugar composition which contains 20% by mass or more of a branched glucan or its reduced product having a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, and which has an iodine color value (absorbance at a wavelength of 660 nm in an iodine color test) of 0.05 or less. [8] A method for improving the oiliness of oily bakery foods or oily fillings, comprising the step of blending a branched glucan having a degree of polymerization of 4 to 6 or a reduced product thereof, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan.

[0007] According to the present invention, it is possible to obtain oily bakery foods and oily fillings with improved oiliness using components other than oils and fats. According to the present invention, it is possible to reduce oil content while maintaining the oiliness in oily bakery foods and oily fillings, which is advantageous in that it can reduce manufacturing costs and suppress lipid intake. Specific description of the invention

[0008] <<Branched Glucan>> In the present invention, "branched glucan" means a glucan having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, and in particular, branched glucans with a degree of polymerization of 4 to 6 are referred to as "branched glucans of the specific degree of polymerization of the present invention." In the present invention, "linear glucan" means a linear glucan composed of glucose molecules linked by a single glucosidic bond.

[0009] In the present invention, "branched structure" refers to a glucan residue consisting of one or more glucose residues attached to a linear glucan by a glucosidic bond other than an α-1,4-glucosidic bond. Examples of glucosidic bonds other than α-1,4-glucosidic bonds include α-1,6-glucosidic bonds, α-1,3-glucosidic bonds, and α-1,2-glucosidic bonds. In the present invention, branched glucans are preferably glucans having a branched structure with an α-1,6-glucosidic bond at the non-reducing end, that is, glucans having a branched structure in which the non-reducing end glucose residue of the glucan chain is attached by an α-1,6-glucosidic bond.

[0010] In the present invention, the number of glucose residues constituting the glucan residues of the branched structure of the branched glucan is not particularly limited as long as it satisfies a predetermined degree of polymerization of the branched glucan, but is preferably 1 to several, more preferably 1 to 3, 1 to 2, or 1.

[0011] In this invention, "reducing end" means a sugar residue that exhibits reducing properties, and "non-reducing end" means a sugar residue that does not exhibit reducing properties, i.e., a terminal sugar residue other than the "reducing end".

[0012] In this invention, "degree of polymerization" (DP) refers to the number of glucose residues constituting the glucan, and includes not only the number of glucose residues constituting the linear glucan but also the number of glucose residues constituting the branched structure. The degree of polymerization of branched sugars can be measured by high-performance liquid chromatography (HPLC).

[0013] In the present invention, "reduced product" refers to a product in which the aldehyde group of the glucosyl group at the reducing end of a sugar is reduced to a hydroxyl group. Methods for obtaining reduced products of sugars are well known to those skilled in the art, and examples of usable reduction methods include methods using hydride reducing agents, methods using metals in protic solvents, electrolytic reduction methods, and catalytic hydrogenation reaction methods. In the present invention, when preparing small amounts of reduced products, the method using hydride reducing agents is simple and convenient as it does not require special equipment. On the other hand, when implementing the process on a large scale industrially, the catalytic hydrogenation reaction method is preferred because it is economical and produces few by-products. In this specification, "branched glucan" and "sugar composition" include reduced products of branched glucans.

[0014] The branched glucan used in the present invention is also preferably used in a "sugar composition containing 20% ​​by mass or more of a branched glucan or its reduced product having a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, and having an iodine color value (absorbance at a wavelength of 660 nm in an iodine color test) of 0.05 or less" (hereinafter sometimes referred to as "the sugar composition of the present invention"). It is particularly preferable that the branched glucan has a branched structure in which the branched structure introduced at the non-reducing end is linked by an α-1,6-glucosidic bond.

[0015] In this invention, "iodine color value" refers to the absorbance at a wavelength of 660 nm after adding 100 μL of 0.05 M iodine aqueous solution to 1 mL of a 5.0 mass% (solid content concentration) aqueous solution of a sugar composition and stirring well. The iodine color value is an indicator of masking; the larger this value, the higher the masking effect, and the smaller this value, the lower the masking effect, and the more the taste-enhancing effect according to the present invention is exhibited.

[0016] The branched glucan of the specified degree of polymerization of the present invention can be used in the form of a pure product of a specific carbohydrate, or in the form of a sugar mixture (sugar composition). Furthermore, there are no particular restrictions on its properties when used; it can be used in powder form or in syrup form.

[0017] The content of branched glucans with a degree of polymerization of 4 to 6 (specific branched glucans of the present invention) in the sugar composition of the present invention can have a lower limit (greater than or equal to) of 20% by mass, 22% by mass, 25% by mass, 27% by mass, or 34% by mass, and an upper limit (less than or equal to) of 100% by mass, 99% by mass, 90% by mass, 80% by mass, 70% by mass, or 67% by mass. These lower and upper limits can be combined arbitrarily, and the above content range can be, for example, 20 to 100% by mass, 25 to 80% by mass, or 34 to 67% by mass.

[0018] The content of branched glucans with a degree of polymerization of 4 to 6 (specific branched glucans of the present invention) in the sugar composition of the present invention can be measured by HPLC analysis as the content of the remaining tetrasaccharides to hexasaccharides after treating the sugar composition with β-amylase. Specific examples of branched glucans in the sugar composition include branched oligosaccharides with a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced only at the non-reducing end of the linear glucan.

[0019] The sugar composition of the sugar composition of the present invention is not particularly limited as long as it produces the desired effect. For example, the lower limit (above or below) of the content of sugars with a degree of polymerization of 1 to 3 can be 0% by mass, 0.5% by mass, 1% by mass, 5% by mass, or 10% by mass, and the upper limit (below or below) can be 60% by mass, 58% by mass, 55% by mass, 50% by mass, or 45% by mass. These lower and upper limits can be combined arbitrarily, and the range of the content of sugars with a degree of polymerization of 1 to 3 can be, for example, 0 to 60% by mass, 0.5 to 58% by mass, 1 to 55% by mass, 5 to 50% by mass, or 10 to 45% by mass. The sugar composition of the sugar composition of the present invention can also have a sugar content of 20% by mass or less (preferably 18% by mass or less, more preferably 15% by mass or less) for a degree of polymerization of 1, a sugar content of 25% by mass or less (preferably 20% by mass or less, more preferably 18% by mass or less), and a sugar content of 3% by mass or less (preferably 20% by mass or less, more preferably 19% by mass or less). The sugar composition of the sugar composition of the present invention can also have a lower limit (greater than or equal to) of the sugar content of 7 or higher degrees of polymerization set to 0% by mass, 0.5% by mass, 1% by mass, 5% by mass or 7% by mass, and an upper limit (less than or equal to) set to 50% by mass, 48% by mass, 45% by mass, 40% by mass or 35% by mass. These lower and upper limits can be combined in any way, and the range of carbohydrate content with a degree of polymerization of 7 or higher can be, for example, 0-50% by mass, 0.5-48% by mass, 1-45% by mass, 5-40% by mass, 5-35% by mass, or 7-35% by mass. The sugar composition of the sugar composition of the present invention can also have a lower limit (greater than or equal to) of carbohydrate content with a degree of polymerization of 4-6 as 20% by mass, 25% by mass, 30% by mass, or 35% by mass, and an upper limit (less than or equal to) as 100% by mass, 90% by mass, 80% by mass, 70% by mass, or 60% by mass. These lower and upper limits can be combined in any way, and the range of carbohydrate content with a degree of polymerization of 4-6 can be, for example, 20-100% by mass, 25-90% by mass, or 30-80% by mass.In the present invention, when referring to the sugar components in the sugar composition or the flavor improving agent, it always means the content per solid content (in terms of solid content conversion).

[0020] The iodine color value of the sugar composition of the present invention is preferably 0.04 or less, more preferably 0.03 or less, and particularly preferably 0.02 or less. Iodine shows color by being included in the helical structure of the linear glucan chain. Although not bound by the following theory, a sugar composition with an iodine color value exceeding 0.05 has a high inclusion ability of the glucan chain due to reasons such as a large amount of polymer components, and includes and masks the flavor components in food and beverages, so it is considered inferior in the flavor improving effect. That is, in the present invention, the iodine color value can be used as an index of the masking effect.

[0021] There is no particular limitation on the production method of the specific degree of polymerization branched glucan of the present invention and the sugar composition of the present invention containing the same, but it can be produced cheaply and efficiently by allowing a glycosyltransferase to act on a starch hydrolyzate. Specifically, a glycosyltransferase is added to a 5 to 50% solution of the starch hydrolyzate and reacted at a suitable pH and temperature according to the enzyme used. The reaction can usually be carried out in the range of pH 4 to 9, and the suitable reaction pH is in the range of pH 5 to 7. The reaction can usually be carried out in the temperature range up to around 70°C, and the suitable reaction temperature is in the range of 40 to 60°C. The amount of enzyme used and the reaction time are closely related, and the reaction time can be appropriately adjusted according to the progress of the target enzyme reaction, and usually the reaction is carried out for about 15 to 96 hours. After confirming the generation of the target composition, purification such as filtration, desalting, and decolorization may be carried out as necessary, and concentration or powderization may be carried out according to the product form.

[0022] Here, the enzyme having a glycosyltransferase action can be selected from, for example, α-glucosidase, 6-α-glucosyltransferase, dextrin dextranase, and cyclic maltosyl maltose forming enzyme. α-Glucosidase is, for example, Aspergillus niger ( Aspergillus niger ) or Acremonium species ( Acremonium sp.Those derived from the origin can be used.

[0023] When using α-glucosidase as an enzyme having a glycosyltransferase action, the addition amount of α-glucosidase used in the enzyme reaction can be 0.01 to 30 units per 1 g of the substrate (solid) from the viewpoints of reaction efficiency and production cost. Here, 1 unit of α-glucosidase refers to the amount of enzyme required to hydrolyze 1 μmol of maltose per minute under the conditions of the α-glucosidase activity measurement method described later.

[0024] The specific degree of polymerization branched glucan of the present invention and the sugar composition of the present invention containing the same can also be produced more efficiently by combining an amylase and an enzyme having a glycosyltransferase action and allowing them to act on a starch degradation product. Examples of the amylase include cyclodextrin-forming enzyme and α-amylase.

[0025] Here, the cyclodextrin-forming enzyme is from Paenibacillus species ( Paenibacillus sp. ), Bacillus coagulans ( Bacillus coagulans ), Bacillus stearothermophilus ( Bacillus stearothermophilus ), and Bacillus megaterium ( Bacillus macerans ) and can be selected from those derived therefrom. Further, the α-amylase can be selected from commercially available α-amylases, Crystaze L-1 and Crystaze T-5 (both from Amano Enzyme).

[0026] When using cyclodextrin-forming enzyme as an amylase, the addition amount of cyclodextrin-forming enzyme used in the enzyme reaction can be 0.1 to 10 units per 1 g of the substrate (solid) from the viewpoints of reaction efficiency and production cost. Here, 1 unit of cyclodextrin-forming enzyme refers to the amount of enzyme required to produce 1 mg of β-cyclodextrin per minute under the conditions of the cyclodextrin-forming enzyme activity measurement method described later.

[0027] When α-amylase is used as the amylase, the amount of α-amylase added in the enzymatic reaction can be 0.0005 to 0.1% by mass per substrate (solid), from the viewpoint of reactivity and manufacturing cost.

[0028] The branched glucan of a specific degree of polymerization of the present invention and the sugar composition of the present invention containing the same can be further produced by combining amylase and a glycosyltransferase enzyme with a debranching enzyme and allowing them to act on starch hydrolysates. It is preferable to allow the debranching enzyme to act on the starch hydrolysates together with amylase and a glycosyltransferase enzyme.

[0029] Here, the debranching enzyme can be selected from the group consisting of isoamylase, pullulanase, and combinations thereof, and in a more preferred embodiment, Myroides odoratus ( Myroides odoratus ) derived isoamylase, Pseudomonas amyloderamosa ( Pseudomonas amyloderamosa ) derived isoamylase, and Klebsiella pneumoniae ( Klebsiella pneumoniae ) can be selected from the group consisting of pullulanase derived from these sources, and combinations thereof.

[0030] When isoamylase is used as the debranching enzyme, the amount of isoamylase added to the enzymatic reaction can be 10 to 1000 units per gram of substrate (solid) from the viewpoint of reaction efficiency and manufacturing cost. The amount of pullulanase added to the debranching enzyme used in the enzymatic reaction of the above manufacturing method can be 0.001 to 0.1% by mass per gram of substrate (solid) from the viewpoint of reactivity and manufacturing cost. Here, 1 unit of isoamylase is the enzyme titer that increases the absorbance at 610 nm by 0.01 under the conditions of the isoamylase activity measurement method described later.

[0031] When obtaining the branched glucan of a specific degree of polymerization according to the present invention in the form of a sugar composition, the branched glucan content with a degree of polymerization of 4 to 6 in the sugar composition can be made 20% by mass or more by fractionating the required fraction of the product as needed. Furthermore, the iodine color value of the sugar composition can be made 0.05 or less by removing the high degree of polymerization fraction of the product. Methods of removal include fractionation or enzymatic decomposition. There are no particular restrictions on the method of performing the above fractionation, and examples include membrane fractionation, chromatographic fractionation, and precipitation fractionation. There are no particular restrictions on the enzyme used when performing enzymatic decomposition, and examples include α-amylase.

[0032] <<Oil-based bakery foods>> In the present invention, oily bakery foods refer to oily confectionery products obtained by kneading a dough made by adding various auxiliary ingredients such as sugar, eggs, oils and fats, and an appropriate amount of water to a starchy raw material such as wheat flour, and then subjecting that dough to heat treatment such as baking, frying, or steaming, and oily bread products obtained by fermenting the above dough to incorporate air bubbles and then subjecting it to heat treatment such as baking, frying, or steaming.

[0033] Oily confectionery includes both Western and Japanese sweets that are oily. Oily Western confectionery includes baked sweets (e.g., sponge cakes such as decorated cakes, shortcakes, and roll cakes; butter cakes such as pound cakes, Baumkuchen, fruitcakes, madeleines, muffins, and financiers; and other baked sweets such as waffles, pancakes, busse, and cookies), fried sweets (e.g., donuts), and steamed sweets (e.g., steamed cakes and steamed castella). Oily Japanese sweets include baked Japanese sweets (e.g., dorayaki, imagawayaki, taiyaki, castella), and fried Japanese sweets (e.g., karinto). Oily breads include croissants, Danish pastries, sweet buns, and yeast donuts.

[0034] The oily bakery food of the present invention is not particularly limited as long as it contains oil and fat as bakery food ingredients and also contains branched glucan, and known bakery food manufacturing conditions and methods can be applied. For example, the oily bakery food of the present invention can be produced by kneading ingredients such as wheat flour, oil and fat, sugars such as sucrose, dairy products (skim milk powder, milk, etc.), eggs (whole eggs, liquid eggs, egg products), salt, and water to obtain dough, and then baking the dough. In addition to the above, depending on the type of bakery food and the desired quality, the following ingredients may be added in normal amounts as needed: active gluten, starch, cellulose powder and other flours, yeast, yeast food, enzymes, artificial sweeteners, sugar alcohols, dietary fiber, water-soluble components such as soy protein and soy milk, emulsifiers, thickening polysaccharides, flavorings, matcha powder, chocolate, cocoa powder, spices (e.g., cinnamon, basil, etc.), liquor (e.g., brandy, rum, etc.), dried fruits (e.g., raisins, dried cherries, etc.), and nuts (e.g., almonds, peanuts, etc.).

[0035] <<Oil-based filling>> The oily fillings of this invention refer to oily fillings that are used as toppings, injections, spreads, or sandwiches on bakery foods such as sliced ​​bread, Danish pastries, donuts, sandwiches, cakes, pies, cookies, and biscuits. They are used by being sandwiched or added on top of these foods. Examples of oily fillings include fat spread, butter cream, sandwich cream, margarine, chocolate cream, peanut butter, and flour paste.

[0036] The oily filling of the present invention is not particularly limited as long as it contains oils and fats as filling ingredients and also contains branched glucans, and known manufacturing conditions and methods for oily fillings can be applied. For example, it can be manufactured using grains, grain flour, oils and fats, sugars, dextrin, dietary fiber, eggs, dairy ingredients, spices, vegetables, fruits, nuts, green tea, cocoa, chocolate, coffee, vegetable protein, and seasonings.

[0037] <<Oils and fats>> The fats and oils that can be used in the oily bakery foods and oily fillings of the present invention are not particularly limited as long as they are edible fats and oils. For example, one or more fats and oils selected from the group consisting of various vegetable oils and animal fats such as butter, margarine, shortening, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed (canola) oil, high erucine rapeseed oil, rice oil, sunflower oil, safflower oil, microalgae oil, cocoa butter, shea butter, mango kernel oil, sal fat, illipe fat, beef tallow, milk fat, lard, fish oil, whale oil, etc., as well as processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and transesterification, can be used. In the oily bakery foods and oily fillings of the present invention, preferably, one or more fats and oils selected from the group consisting of butter, margarine, and shortening can be used.

[0038] From the viewpoint of further exhibiting the oiliness-enhancing effect of the present invention, the oily bakery food of the present invention may have an oil usage ratio of 22% or more (preferably 24% by mass or more, more preferably 26% by mass or more) relative to the total ingredients used. Examples of such oily bakery foods include, but are not limited to, croissants, sponge cakes, steamed cakes, Danish pastries, pound cakes, pies, financiers, and waffles. Furthermore, the upper limit (less than or equal to) of the oil usage ratio of oil to the total ingredients used in the oily bakery food of the present invention may be 38% by mass, 37% by mass, or 36% by mass.

[0039] From the viewpoint of further exhibiting the effect of improving the oily texture of the present invention, the oily filling of the present invention may have an oil usage ratio of 40% by mass or more (preferably 45% by mass or more, 46% by mass or more, or 47% by mass or more) relative to the total ingredients used. Examples of such oily fillings include, but are not limited to, fat spreads, butter cream, sandwich cream, margarine, chocolate cream, peanut butter, and flour paste. Furthermore, the upper limit (less than or equal to) of the oil usage ratio of oil to the total ingredients used in the oily filling of the present invention may be 80% by mass, less than 78% by mass, or 76% by mass.

[0040] <<Amount of branched glucan included, etc.>> There are no particular restrictions on the branched glucan content in the oily bakery food and oily filling of the present invention, and it can be adjusted as appropriate considering the sweetness and other qualities required for food and beverages. Considering the purpose of the present invention, which is to improve the oily feel, the lower limit (greater than or equal to) of the branched glucan content relative to fat in the oily bakery food and oily filling of the present invention can be 0.3% by mass, 0.4% by mass, 0.5% by mass, or 0.6% by mass, and the upper limit (less than or equal to) can be 26% by mass, 25% by mass, 24% by mass, or 23% by mass. These lower and upper limits can be combined arbitrarily, and the range of the branched glucan content relative to fat in the oily bakery food and oily filling of the present invention can be, for example, 0.3 to 26% by mass, 0.4 to 25% by mass, 0.5 to 24% by mass, or 0.6 to 23% by mass. Furthermore, the lower limit (greater than or equal to) of the content of the specific degree of polymerization branched glucan of the present invention relative to fats and oils in the oily bakery food and oily filling of the present invention can be 0.06% by mass, 0.1% by mass, 0.2% by mass, or 0.3% by mass, and the upper limit (less than or equal to) can be 26% by mass, 25% by mass, 23% by mass, or 9% by mass. These lower and upper limits can be combined arbitrarily, and the range of the content of the specific degree of polymerization branched glucan relative to fats and oils in the oily bakery food and oily filling of the present invention can be, for example, 0.06 to 26% by mass, 0.1 to 25% by mass, 0.2 to 23% by mass, or 0.3 to 9% by mass. Note that when the specific degree of polymerization branched glucan of the present invention is contained in liquid sugar (aqueous solution), the above content values ​​refer to values ​​on a solid content basis.

[0041] The lower limit (greater than or equal to) of the content of the sugar composition of the present invention relative to fats and oils in the oily bakery food and oily filling of the present invention can be 0.3% by mass, 0.4% by mass, 0.5% by mass, or 0.6% by mass, and the upper limit (less than or equal to) can be 26% by mass, 25% by mass, 24% by mass, or 23% by mass. These lower and upper limits can be combined arbitrarily, and the range of the content of the sugar composition of the present invention relative to fats and oils in the oily bakery food and oily filling of the present invention can be, for example, 0.3 to 26% by mass, 0.4 to 25% by mass, 0.5 to 24% by mass, or 0.6 to 23% by mass. When the specific degree of polymerization branched glucan or the sugar composition of the present invention is included in liquid sugar (aqueous solution), the above content values ​​refer to values ​​on a solid content basis.

[0042] In this invention, the oiliness can be improved by incorporating the branched glucan of the specific degree of polymerization of the present invention into oily bakery foods and oily fillings. In this invention, "oiliness" refers to the flavor imparted by oils (for example, richness, especially a rich, buttery flavor). Although not bound by the following theory, it is believed that when the branched glucan of the specific degree of polymerization of the present invention is present in oily bakery foods or oily fillings, the flavor of the oils incorporated into the food or filling is enhanced, and a richness of oil is imparted. [Examples]

[0043] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples. In this specification, when the percentage per unit of "solids" or the content ratio of "solids" is referred to, it means the percentage determined based on the mass of the solid components.

[0044] Sugar composition analysis Sugar composition analysis was performed using high-performance liquid chromatography (HPLC). An MCI GEL CK04S (Mitsubishi Chemical) column was used, with ultrapure water as the eluent, at a flow rate of 0.4 mL / min and a column temperature of 70°C. A differential refractive index detector (RID-10A, Shimadzu Corporation) was used for detection, and the analysis time was 35 minutes. The content of each polymerization degree component was determined from the peak area of ​​the resulting chromatogram.

[0045] Determination of branched glucan content with polymerization degree 4-6 The branched glucan content was confirmed by the following method: 50 μL of 10 mg / mL β-amylase #1500 (Nagase ChemteX) dissolved in 1 M sodium acetate buffer (pH 5.5) was added to 1 mL of a sugar solution adjusted to 5% by mass, and the mixture was allowed to react at 55°C for 1 hour, followed by inactivation by boiling. After desalting with Amberlite MB4 (Organo), the mixture was filtered through a 0.45 μm filter and subjected to high-performance liquid chromatography (HPLC). The carbohydrates with a degree of polymerization of 4-6 remaining after enzymatic treatment were defined as branched glucans with a degree of polymerization of 4-6.

[0046] Measurement of β-cyclodextrin-producing enzyme activity The enzymatic reaction was carried out by adding 0.1 mL of an enzyme solution, appropriately diluted with water, to 0.9 mL of 1% soluble starch (Nacalai Tesque) dissolved in 50 mM potassium phosphate buffer (pH 6.0), and maintaining the mixture at 40°C for 10 minutes. The reaction was then stopped by adding 2.5 mL of 40 mM sodium hydroxide aqueous solution. The amount of β-cyclodextrin produced was measured by the phenolphthalein method. Specifically, 0.3 mL of a solution consisting of 0.1 mg / mL phenolphthalein and 2.5 mM sodium carbonate was added to the aforementioned solution, and after stirring, the absorbance at 550 nm was measured. The amount of β-cyclodextrin produced was determined based on the standard curve of β-cyclodextrin prepared in the range of 0 to 0.1 mg / mL.

[0047] Measurement of α-glucosidase activity The enzymatic reaction was carried out by adding 20 μL of enzyme solution, appropriately diluted with 10 mM sodium acetate buffer (pH 4.2) containing 0.05% Triton X-100, to 80 μL of 0.25% maltose dissolved in 50 mM sodium acetate buffer (pH 4.2), and holding at 37°C for 10 minutes. After 10 minutes, 50 μL of the reaction solution was withdrawn and mixed with 100 μL of 2 M Tris-HCl buffer (pH 7.0) to stop the reaction. 40 μL of glucose CII-Test Wako (Fujifilm Wako Pure Chemical Industries) was added to this, and the mixture was held at room temperature for 1 hour to allow color development, and the absorbance at 490 nm was measured. The amount of glucose produced was calculated based on a standard glucose curve prepared in the range of 0 to 0.01%.

[0048] Measurement of isoamylase activity The enzymatic reaction was carried out by adding 350 μL of 5 mg / mL waxy corn starch (Nippon Shokuhin Kako) to 100 μL of 50 mM sodium acetate buffer (pH 6.0) containing 20 mM calcium chloride, holding the mixture at 45°C for 5 minutes, then adding 100 μL of the enzyme solution, appropriately diluted with the same buffer, and holding the mixture at 45°C for 15 minutes. The reaction was stopped by adding 500 μL of iodine solution (a mixture of 2 mL of a solution consisting of 6.35 mg / mL iodine and 83 mg / mL potassium iodide and 8 mL of 0.1 N hydrochloric acid). This stop solution was held at room temperature for 15 minutes, and the absorbance at 610 nm was measured after adding 10 mL of pure water.

[0049] Iodine color test 1 mL of a 5.0% solids aqueous solution of a sugar composition was mixed with 100 μL of 0.05 M iodine aqueous solution, stirred well, and then placed in a 1 cm quartz cell. The absorbance at 660 nm was measured using a spectrophotometer (U-2900, Hitachi High-Tech Science). The iodine color value of the sugar composition was obtained by subtracting the absorbance obtained by similar measurement using ultrapure water as the test solution from the obtained absorbance.

[0050] Manufacturing Example 1: Production of Sugar Composition 1 A 30% (w / w) DE6.5 corn starch liquefaction solution was adjusted to a temperature of 53°C and pH 6.0. To this solution, 0.3 units of Paenibacillus species cyclodextrin-producing enzyme per gram of solids, 200 units of Myroides odoratus isoamylase per gram of solids, 0.2 mg of pullulanase "Amano" 3 (Amano Enzyme) per gram of solids, 3.75 units of transglucosidase L "Amano" (Amano Enzyme) per gram of solids, and 0.06 mg of clistase L-1 (Amano Enzyme) per gram of solids were added, and the mixture was saccharified for 50 hours. This solution was then heated to 80°C, and clistase L-1 was added at a rate of 0.15 mg per gram of solids and allowed to react for 1 hour. Subsequently, the solution was purified and concentrated according to standard procedures. The branched glucan content of DP4-6 in the obtained sugar composition (sugar composition 1) was measured to be 33.7%. The cyclodextrin-producing enzyme from Paenibacillus species was prepared according to the description in Agr. Biol. Chem., 40(9), 1785-1791 (1976), and the isoamylase from Myroides odoratas was prepared according to Japanese Patent Publication No. 5-227959.

[0051] Table 1 shows the sugar composition of sugar composition 1 produced in Production Example 1 and branched glucans 1-3 used as comparative examples in Example 3 below, as well as the branched glucan content of DP4-6 and the iodine color values. Note that branched glucan 3 is an isomaltoligosaccharide with a lower molecular weight than branched glucan 2, and it is clear from its sugar composition that the branched glucan content and iodine color values ​​of DP4-6 are similar to those of branched glucan 2, so some data acquisition was omitted.

[0052] [Table 1]

[0053] Example 1: Croissant production (1) / Examination of fat and oil addition rate Croissants were prepared using the recipe shown in Table 2 (Croissant Recipe 1). All ingredients except the folding fat were placed in a mixer bowl and mixed with the hook to prepare the dough. The dough was then placed in a bag and cooled at -5°C for 16 hours. After dusting both sides of the dough with strong flour as needed, the cooled dough was passed through a sheeter and rolled out, the folding fat was wrapped inside, and after rolling it out again in the sheeter, it was folded into thirds and cooled at -20°C for 20 minutes. The dough was then rolled out with the stretching direction shifted by 90°, folded into thirds and cooled at -20°C for 20 minutes. The dough was then rolled out again with the stretching direction shifted by 90°, folded into thirds and cooled at -20°C for 15 minutes, and then rolled out to a thickness of 3.0 mm with the stretching direction shifted by 90°. It was then cut into 11 cm x 16 cm isosceles triangles and shaped into croissants. The dough was placed on a baking sheet and allowed to ferment at 27°C and 75% humidity for 60 minutes. It was then baked in an oven (top heat temperature / bottom heat temperature) at 210°C / 180°C for 15 minutes, allowed to cool for 30 minutes, placed in a bag, and stored at room temperature for one day to obtain a sample.

[0054] The obtained croissants were evaluated by a panel of seven people for their rich, buttery flavor (fatiness). Higher scores were given for stronger buttery flavor, and lower scores for weaker buttery flavor, with reference group 12 set to 0 points and the sensory evaluation conducted on a scale of ±5 points. The average scores of the seven panelists were evaluated on a 5-point scale: ×× (-3 to -5 points), × (-1 to -2 points), △ (0 points), ○ (1 to 2 points), and ◎ (3 to 5 points), and the results are shown in Table 3.

[0055] [Table 2]

[0056] [Table 3]

[0057] When comparing Reference Group 11, Reference Group 12, and Test Group 11, all of which had the same fat content, Reference Group 11, which contained no additives, had a very weak fattiness. However, Test Group 11, which contained the branched glucan of the specific degree of polymerization of the present invention, exhibited a very strong buttery flavor, confirming a particularly remarkable effect on fattiness. Reference Group 12, which contained maltose syrup, a linear glucan, had a slightly stronger buttery flavor compared to Reference Group 11, which contained no additives. However, the overall flavor and taste were muted (the flavor was not very prominent and felt weak), and a sufficient effect was not confirmed. Furthermore, when comparing Test Groups 11-13, which contained the branched glucan of the specific degree of polymerization of the present invention, a tendency was observed for the buttery flavor to become stronger as the fat content increased. Croissants in Test Groups 11 and 12 (with a fat content of 23% or more) had a stronger buttery flavor compared to Test Group 13, confirming an enhanced fattiness.

[0058] Example 2: Croissant production (2) / Examination of the sugar composition addition rate Croissants were prepared in the same manner as in Example 1, except for the ingredients shown in Table 4 (Croissant Recipe 2), and sensory evaluation was performed. The results are shown in Table 5.

[0059] [Table 4]

[0060] [Table 5]

[0061] Croissants (test sections 21 to 25) containing sugar composition 1, which includes a specific degree of polymerization branched glucan of the present invention, blended at a ratio of 0.5 to 8.6% relative to fat and oil, all exhibited a richer buttery flavor and improved fattiness compared to croissants (reference section 22) blended with maltose syrup, a linear glucan. In particular, test sections 21, 23, 24, and 25 showed a strong buttery flavor and a particularly remarkable improvement in fattiness.

[0062] Example 3: Croissant production (3) / Examination of sugar types Croissants were prepared in the same manner as in Example 1, except for the ingredients shown in Table 6 (Croissant Formulation 3), and sensory evaluation was performed. The results are shown in Table 7.

[0063] [Table 6]

[0064] [Table 7]

[0065] The croissant containing the specific degree of polymerization branched glucan of the present invention (test section 31) showed an enhanced buttery richness and improved oiliness compared to reference section 31. In contrast, croissants containing various branched glucans (comparison sections 31-33) were given a slightly richer buttery flavor, but tended to have a strong single taste quality, resulting in poor balance. On the other hand, the croissant containing maltose syrup, a linear glucan (reference section 32), was given a slightly richer buttery flavor compared to the additive-free croissant (reference section 31), but the overall flavor and taste quality were muted (flavors were not easily discernible and felt weak), and a sufficient effect could not be confirmed.

[0066] Example 4: Croissant production (4) / Examination of the type of fat Croissants were prepared in the same manner as in Example 1, except that the ingredients were as shown in Table 8 (Croissant Recipe 4).

[0067] The resulting croissants were evaluated by a panel of 10 people for their rich, buttery flavor (fattyness). Specifically, a comparison was made between reference group 41 using folded fat 1 and test group 41, and between reference group 42 using folded fat 2 and test group 42. The panel evaluated whether the richness of the buttery flavor was "stronger in the croissant using maltose syrup," "stronger in the croissant using sugar composition," or "equal." A score of 1 was assigned to the test group that felt stronger, and 0 was assigned to those that felt equal, and the total score was calculated. The results are shown in Table 9 using a four-point scale: × (0-1 points), △ (2-4 points), ○ (5-7 points), and ◎ (8-10 points).

[0068] [Table 8]

[0069] [Table 9]

[0070] Regarding croissants using margarine (Reference Section 41, Test Section 41), the croissant containing the branched glucan of the specific degree of polymerization of the present invention (Test Section 41) showed a significantly enhanced buttery richness and improved fattiness compared to the croissant containing maltose syrup, a linear glucan (Reference Section 41). Furthermore, regarding croissants using compound margarine (Reference Section 42, Test Section 42), the croissant containing the branched glucan of the specific degree of polymerization of the present invention (Test Section 42) showed a significantly enhanced buttery richness and improved fattiness compared to the croissant containing maltose syrup, a linear glucan (Reference Section 42).

[0071] Example 5: Making pound cake Pound cake was prepared using the formula shown in Table 10 (Pound Cake Formula). Fat and salt were mixed in a mixer bowl, and sugar was added and mixed until the specific gravity was 0.7. Eggs, water, and sugar solution (maltose syrup or sugar composition) were added in several batches while mixing until the specific gravity was 0.7. Cake flour and baking powder were added and mixed until the specific gravity was 0.8. 500g of the resulting batter was placed in molds and baked in an oven (top heat temperature / bottom heat temperature) at 180°C / 180°C for 45 minutes, then allowed to cool for 1 hour and 30 minutes, placed in a bag and stored at room temperature for one day to obtain samples.

[0072] The resulting pound cakes were evaluated by a panel of seven people for their rich, buttery flavor (fatiness). Higher scores were given for stronger buttery flavor, and lower scores for weaker buttery flavor, with reference group 52 set to 0 points and the sensory evaluation conducted on a scale of ±5 points. The average scores of the seven panelists were evaluated on a 5-point scale: ×× (-3 to -5 points), × (-1 to -2 points), △ (0 points), ○ (1 to 2 points), and ◎ (3 to 5 points), and the results are shown in Table 11.

[0073] [Table 10]

[0074] [Table 11]

[0075] The pound cake containing the branched glucan of the specific degree of polymerization of the present invention (test section 51) had a richer buttery flavor and improved fattiness compared to the pound cake containing maltose syrup, a linear glucan (reference section 52). While reference section 52 had a slightly richer buttery flavor compared to the additive-free pound cake (reference section 51), the overall flavor and taste quality were indistinct (the flavor was slow to develop and less intense), and a sufficient effect could not be confirmed.

[0076] Example 6: Buttercream production Butter cream was prepared according to the formulation shown in Table 12 (Butter Cream Formulation). After stirring the fats and oils, corn syrup, sugar, and water were added and stirred until the specific gravity reached 0.9. Then sweetened condensed milk was added and stirred, and finally brandy was added and stirred to prepare the butter cream.

[0077] The butter creams obtained were evaluated by a panel of 10 people for their rich, buttery flavor (fattyness). Specifically, a comparison was made between reference group 61 using fat 1 and test group 61, and between reference group 62 using fat 2 and test group 62. The panel evaluated whether the richness of the buttery flavor was "stronger in the butter cream using maltose syrup," "stronger in the butter cream using the sugar composition," or "equal." A score of 1 was assigned to the test group that felt stronger, and 0 was assigned to those that felt equal, and the total score was calculated. The results are shown in Table 13 using a four-point scale: × (0-1 points), △ (2-4 points), ○ (5-7 points), and ◎ (8-10 points).

[0078] [Table 12]

[0079] [Table 13]

[0080] Regarding the butter creams using compound margarine (Reference Section 61, Test Section 61), the butter cream containing the specific degree of polymerization branched glucan of the present invention (Test Section 61) showed a significantly enhanced richness of butter-like flavor and improved fattiness compared to the butter cream containing maltose syrup, a linear glucan (Reference Section 61). Similarly, for the butter creams using butter (Reference Section 62, Test Section 62), the butter cream containing the specific degree of polymerization branched glucan of the present invention (Test Section 62) showed a enhanced richness of butter-like flavor and improved fattiness compared to the butter cream containing maltose syrup, a linear glucan (Reference Section 62).

Claims

1. An oily bakery food or oily filling comprising a sugar composition containing 20% ​​by mass or 67% by mass of a branched glucan or its reduced product having a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, and having an iodine color value (absorbance at a wavelength of 660 nm in an iodine color test) of 0.05 or less.

2. The oily bakery food or oily filling according to claim 1, wherein the oily bakery food or oily filling contains one or more oils selected from margarine, butter, compound margarine, fat spread and shortening.

3. An oily bakery food or oily filling according to claim 1 or 2, comprising 0.3 to 26% by mass of branched glucan or its reduced product relative to oil.

4. An oily texture enhancer for oily bakery foods or oily fillings, comprising a sugar composition as an active ingredient, which contains 20% by mass to 67% by mass of a branched glucan or its reduced product having a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, and having an iodine color value (absorbance at a wavelength of 660 nm in an iodine color test) of 0.05 or less.

5. A method for improving the oiliness of oily bakery foods or oily fillings, comprising the step of blending a sugar composition having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, with a degree of polymerization of 4 to 6, containing 20% ​​by mass to 67% by mass of a branched glucan or its reduced product, and having an iodine color value (absorbance at a wavelength of 660 nm in an iodine color test) of 0.05 or less.

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