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

Abstract

To provide an oil and fat composition for breadmaking, capable of giving bread that has good dispersibility in bread dough, shows improved line suitability, is crunchy, retains softness, and has a good flavor.SOLUTION: An oil and fat composition for breadmaking contains, in (A) edible fat and oil, (B) maltogenic α-amylase, (C) lecithin, (D) mono glycerol fatty acid ester, and (E) polyglycerol-condensed ricinoleic acid ester. The (A) edible fat and oil are 50.0-90.0 pts.mass, (C) lecithin is 2.0-10.0 pts.mass, (D) mono glycerol fatty acid ester is 5.0-40.0 pts.mass, and (E) polyglycerol-condensed ricinoleic acid ester is 0.1-10.0 pts.mass.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a fat and oil composition for bread making that, when used in bread making, provides bread with excellent dispersibility in bread dough, improved line suitability, good chewiness, maintained softness, and a good flavor.

Background Art

[0002] Consumers desire bread that has good chewiness, maintained softness, and a good flavor. On the other hand, bread manufacturers desire to shorten working hours and improve yields due to rising labor costs and soaring raw material prices. Enzymes are generally used to maintain the softness of bread and improve chewiness. However, when enzymes are used, stickiness occurs in the bread dough, causing the bread dough to adhere to the production line and increasing the working time due to line cleaning. In addition, poor molding of the bread dough occurs, resulting in a decrease in yield. Sticky bread dough is considered to be dough with reduced line suitability, and it can be said that non-sticky bread dough is dough with improved line suitability. On the other hand, when an emulsifier is used, in the case of glycerin fatty acid ester, which is known to improve the maintenance of softness, the bread becomes soft but the chewiness decreases. In the case of glycerin organic acid fatty acid ester, which is known to improve the physical properties of bread dough, the stickiness of the bread dough is suppressed, but the chewiness of the bread decreases. Also, when trying to obtain more effects of the emulsifier and dispersing a large amount of an emulsifier with a high melting point in the fat and oil, the dispersibility of the fat and oil in the bread dough decreases, and the mixing time becomes longer, increasing the working time. On the other hand, when dispersing a large amount of an emulsifier with a low melting point in the fat and oil, the dispersibility of the fat and oil in the bread dough improves, but the flavor of the baked bread decreases. That is, there is a need for a fat and oil that provides bread with excellent dispersibility in bread dough, improved line suitability, good chewiness, maintained softness, and a good flavor.

[0003] To address the above issues, several methods have been proposed, including a fat and oil composition containing specific fats and oils, monoglycerol fatty acid esters, glycerol organic acid fatty acid esters, and thickening polysaccharides, which provides good dispersibility in bread dough and improves the texture of bread (Patent Document 1); a water-in-oil emulsion fat and oil composition containing polyglycerol condensed ricinoleic acid ester and lecithin or lysolecithin, which provides good dispersibility in wheat noodle dough and reduces dough adhesion to equipment (Patent Document 2); and a water-in-oil emulsion fat and oil composition for bakeries containing a lipid-protein complex including phospholipids, which reduces the stickiness of bread dough (Patent Document 3). [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2015-82986 [Patent Document 2] Japanese Patent Application Publication No. 7-289193 [Patent Document 3] Japanese Patent Publication No. 2019-149982 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] However, the present inventors have newly discovered that the oil and fat compositions described in Patent Documents 1 to 3 have the following technical problems. In the technology described in Patent Document 1 (Japanese Patent Publication No. 2015-82986), although the stickiness of bread dough can be suppressed and workability can be improved by incorporating thickening polysaccharides, the thickening polysaccharides retain moisture in the bread dough, inhibiting gluten formation during bread production, resulting in bread that lacks volume and has reduced crispness. In the technology described in Patent Document 2 (Japanese Patent Publication No. 7-289193), although the effect of lecithin can be obtained to suppress the stickiness of wheat noodle dough, bread dough has a higher moisture content than wheat noodle dough, and it is necessary to contain more lecithin in order to exert the effect in bread dough. When an oil and fat containing the required amount of lecithin is used, an undesirable taste and aroma characteristic of lecithin can be felt in the bread after baking, reducing the commercial value of the bread. In the technology described in Patent Document 3 (Japanese Patent Publication No. 2019-149982), the stickiness of the bread dough is suppressed by including a lipid protein complex containing phospholipids, but an undesirable taste and aroma characteristic of phospholipids can be felt in the bread after baking, and satisfactory effects are not obtained in terms of maintaining the softness of the bread after baking.

[0006] The present invention aims to provide a fat and oil composition for bread making that exhibits excellent dispersibility in bread dough, improved line suitability, a crisp texture, maintains softness, and produces flavorful bread. [Means for solving the problem]

[0007] 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 polyglycerol condensed ricinoleic acid ester with lecithin enhances the effect of lecithin and improves the dispersibility of fats and oils in the bread dough, and that combining it with monoglycerol fatty acid ester further enhances the softness retention effect and crispness improvement effect, thus completing the present invention.

[0008] In other words, the present invention is as follows: [1] to [2]. [1] A fat and oil composition for bread making, comprising (A) edible oil and oil, (B) maltose-producing α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester, wherein (A) edible oil and oil is 50.0 to 90.0 parts by mass, (C) lecithin is 2.0 to 10.0 parts by mass, (D) monoglycerin fatty acid ester is 5.0 to 40.0 parts by mass, and (E) polyglycerin condensed ricinoleic acid ester is 0.1 to 10.0 parts by mass. [2] A bread-making oil and fat composition according to [1], and a bread-making flour dough containing cereal flour, wherein the bread-making flour dough contains 1.5 to 150.0 u of (B) maltose-producing α-amylase per 100 g of cereal flour. [Effects of the Invention]

[0009] The present invention provides a baking oil composition that exhibits excellent dispersibility in bread dough, improved line suitability, and results in bread with a good texture, softness, and flavor. [Modes for carrying out the invention]

[0010] 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, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester. The present invention relates to a bread-making oil and fat composition that can exert its effects in any form, such as shortening, water-in-oil emulsion, or oil-in-water emulsion, but a water-free form is particularly preferred. The present invention will be described in more detail below.

[0011] ((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 including (B) maltose-producing α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester in the edible oils and fats, these can be uniformly dispersed in the bread dough, allowing for improved dispersibility in the dough, improved line suitability, improved crispness, and maintenance of softness, resulting in bread with good flavor.

[0012] ((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.

[0013] 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.

[0014] In the bread-making oil composition of the present invention, the content ratio of (B) maltose-producing α-amylase is preferably 0.2 to 10.0 parts by mass, and more preferably 1.0 to 5.0 parts by mass, based on an activity level of 1500 u / g, from the viewpoint of maintaining softness and suitability for the production line.

[0015] (B) Maltose-producing α-amylases are commercially available, such as "Novamyl," "Novamyl-10000BG," "Novamyl-3D," and "Opticake Fresh50B" (manufactured by Novozymes Japan Co., Ltd.).

[0016] 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).

[0017] ((C) Lecithin) In the present invention, (C) lecithin is a phospholipid mixture consisting of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., and examples include lecithin obtained from soybeans, egg yolks, sunflowers, safflowers, rapeseed, fish roe, milk, etc., with soybean lecithin and egg yolk lecithin being more preferred. The above lecithin may be either naturally derived unrefined lecithin (crude lecithin) or lecithin obtained by highly purifying crude lecithin (purified lecithin). In the present invention, one or more types of lecithin selected from these can be used. Crude lecithin is preferred because it has little effect on the flavor during bread making and has relatively good dough dispersibility.

[0018] From the viewpoint of improving the stickiness of the dough and the crispness of the bread, it is preferable to have a low content of enzyme-hydrolyzed lecithin. For example, the content of enzyme-hydrolyzed 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 enzyme-hydrolyzed lecithin is low, the effect of the present invention in suppressing deterioration of flavor in bread can be further exhibited.

[0019] (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. Consequently, the dispersibility of the oil - fat composition in the bread dough is enhanced. 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 confectioneries such as cookies and pound cakes, since they are expanded by leavening agents and the air bubbles of eggs and do not form a gluten film, the above - mentioned effects cannot be expected even if (C) lecithin is blended. Also, in baked confectioneries, because weak - gluten flour with a low gluten content is used, the effect of forming a complex between (C) lecithin and gluten is small, and effects such as improving the elasticity of the confectionery dough cannot be obtained. Also, by lecithin encapsulating maltose, which is a starch degradation product of the enzyme, the decrease in the chewiness of bread caused by the starch degradation product does not occur. On the other hand, when a starch degradation product with a molecular weight larger than maltose is generated, lecithin cannot encapsulate it, and the chewiness of bread decreases. 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 the decrease in the chewiness of bread does not occur. However, in the degradation of starch in glucose units, starch is not efficiently degraded, and the effect of maintaining softness cannot be obtained.

[0020] In addition, maltose produced by the decomposition of starch by (B) maltose-producing α-amylase enhances the sweetness of wheat and makes it less likely to feel the flavor peculiar to lecithin. That is, by using (B) maltose-producing α-amylase and (C) lecithin simultaneously, the effect of (B) maltose-producing α-amylase can be increased, and the problem of flavor deterioration caused by using lecithin can be solved.

[0021] ((D) Monoglycerin fatty acid ester) The (D) monoglycerin fatty acid ester in the present invention preferably has a fatty acid having 12 to 24 carbon atoms, more preferably has a fatty acid having 14 to 22 carbon atoms. Further, those having a fatty acid having 16 to 18 carbon atoms are particularly preferred. Also, the constituent fatty acid may be either saturated or unsaturated, and is preferably a saturated fatty acid. Specific examples of monoglycerin fatty acid ester include monoglycerin palmitate, monoglycerin stearate, etc., but monoglycerin stearate is more preferred.

[0022] (D) Monoglycerin fatty acid ester binds to the starch of the bread dough to form a complex, so that the effect of maintaining the softness of the baked bread can be improved. Also, by using monoglycerin fatty acid ester, the viscosity of the bread dough at 50°C to 60°C can be reduced. Thereby, the extensibility of gluten complexed with lecithin is improved, the texture of the bread dough is improved, and the crispness of the baked bread is improved. That is, the above effects can be obtained only when (C) lecithin and (D) monoglycerin fatty acid ester are blended in a predetermined quantitative ratio.

[0023] ((E) Polyglycerin condensed ricinoleic acid ester) The polyglycerin condensed ricinoleic acid ester used in the present invention is an oil-soluble emulsifier in which polyricinoleic acid obtained by condensing ricinoleic acid using castor oil as a raw material is bonded to polyglycerin.

[0024] The (E) polyglycerin condensed ricinoleate ester used in the present invention preferably has an average degree of polymerization of polyglycerin of 2 to 16, a degree of condensation of ricinoleic acid of 2 to 16, and an HLB of 0.5 to 5. Within this range, excellent emulsifying properties of the polyglycerin condensed ricinoleate ester are obtained, improving the compatibility of fats and oils with bread dough and improving dispersibility. Polyglycerin condensed ricinoleate esters can be obtained by esterifying polyglycerin with condensed ricinoleic acid, which is obtained by dehydrating and condensing ricinoleic acid. However, in practice, it is simpler and more economical to use commercially available products. (E) Commercially available polyglycerin condensed ricinoleate esters include SY Glister CR-310, CR-500, CR-ED, CRS-75 from Sakamoto Pharmaceutical Co., Ltd., Sunsoft No. 818DG, 818SK, 818R, 818H from Taiyo Kagaku Co., Ltd., and Poem PR-100, PR-400 from Riken Vitamin Co., Ltd., which can be used as appropriate.

[0025] (E) The inclusion of polyglycerin condensed ricinoleic acid ester improves the affinity of the oil composition of the present invention for water, and enhances the effects of (C) lecithin and (D) monoglycerin fatty acid ester on the bread dough. The enhanced effect of (C) lecithin allows for a rapid improvement in dough elasticity, resulting in improved dispersibility of the oil composition in the bread dough. Furthermore, the enhanced effect of (C) lecithin promotes the formation of a thin gluten film, making it possible to shorten the mixing time. (E) Polyglycerin condensed ricinoleic acid ester enhances the action of (C) lecithin, promoting the gelatinization of starch, and (B) maltose-producing α-amylase further breaks down the starch, adding the sweetness of the resulting maltose and improving the flavor of the bread.

[0026] The present invention relates to a fat and oil composition for bread making, which contains (A) edible fat and oil, (B) maltose-producing α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester, characterized in that (A) edible fat and oil, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester are contained in specific proportions. (A) The content ratio of edible oils and fats is 50.0 to 90.0 parts by mass. (A) Edible oils and fats promote gluten formation in the dough during bread making, resulting in a finer internal structure of the bread. A finer internal structure allows for a better bite. (A) If the content ratio of edible oils and fats is less than 50.0 parts by mass, (B) maltose-producing α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester cannot be uniformly dispersed in the bread-making oil composition, and the effects of the present invention cannot be obtained. The content ratio of (C)lecithin is 2.0 to 10.0 parts by mass, preferably 3.0 to 7.0 parts by mass. (C)lecithin lowers the gelatinization temperature of starch, allowing (B)maltose-producing α-amylase to efficiently decompose the starch in the bread dough, dramatically improving the softness maintenance effect. In addition, (C)lecithin improves the elasticity of the dough and improves the dispersibility of the fat composition in the bread dough. Furthermore, (C)lecithin prevents the aggregation of gluten by forming a complex with gluten, creating a thin gluten film, which in turn improves line suitability. Moreover, (C)lecithin encapsulates maltose, a starch hydrolysate of the enzyme, preventing the bread from becoming less crisp due to the starch hydrolysate. If the content ratio of (C)lecithin is less than 2.0 parts by mass, the effect of improving the elasticity of the dough cannot be sufficiently obtained, and the effect of improving the dispersibility of the fat composition in the bread dough cannot be obtained. On the other hand, if the (C) lecithin content exceeds 10.0 parts by mass, the dough becomes too firm, reducing its suitability for forming a loaf, decreasing the volume of the bread, and consequently reducing its ability to maintain crispness and softness. Furthermore, the characteristic flavor of (C) lecithin becomes too strong, making it impossible to obtain bread with a good flavor. The content ratio of (D) monoglycerol fatty acid ester is 5.0 to 40.0 parts by mass, preferably 10.0 to 30.0 parts by mass. When the content ratio of (D) monoglycerol fatty acid ester is 5.0 parts by mass or more, the effect of maintaining the softness of the bread and improving its crispness is fully exhibited. On the other hand, when the content ratio of (D) monoglycerol fatty acid ester exceeds 40.0 parts by mass, the effect of lecithin on starch is inhibited, and the synergistic effect of (B) maltose-producing α-amylase and (C) lecithin is not obtained. In addition, the flavor of (D) monoglycerol fatty acid ester is perceived, and the flavor of the bread is reduced. The content ratio of (E) polyglycerin condensed ricinoleate ester is 0.1 to 10.0 parts by mass, preferably 0.5 to 5.0 parts by mass. If the content ratio of (E) polyglycerin condensed ricinoleate ester is less than 0.1 parts by mass, the effect of enhancing the action of (C) lecithin and (D) monoglycerin fatty acid ester on the bread dough is not obtained, and if it exceeds 10.0 parts by mass, the flavor of (E) polyglycerin condensed ricinoleate ester is felt, and the flavor of the bread is reduced.

[0027] The content of each component in the oil and fat composition for bread making of the present invention is not particularly limited as long as the content ratio of each component is within the above range. (A) The content of edible oil and fat is preferably 50.0 to 90.0% by mass. (B) The content of maltose-producing α-amylase is preferably 0.2 to 10.0% by mass, and more preferably 1.0 to 5.0% by mass, based on an activity level of 1500 u / g. (C) The content of lecithin is preferably 2.0 to 10.0% by mass, and more preferably 3.0 to 7.0% by mass. (D) The content of monoglycerin fatty acid ester is preferably 5.0 to 40.0% by mass, and more preferably 10.0 to 30.0% by mass. (E) The content of polyglycerin condensed ricinoleic acid ester is preferably 0.1 to 10.0% by mass, and more preferably 0.5 to 5.0% by mass. By setting the content of each component within the above range, it is possible to provide a bread-making oil and fat composition that exhibits excellent mixability with dough while adjusting the content ratio of each component to the range of the present invention.

[0028] 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.

[0029] [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.

[0030] First, the fats and oil-soluble components are heated to a temperature above their melting point (70-80°C) and, after uniform dissolution, lecithin, monoglycerol fatty acid ester, and polyglycerol condensed ricinoleic acid ester are added and dissolved and dispersed while uniformly stirring using a propeller stirrer or the like. Next, an enzyme is added, followed by rapid cooling and plasticization, and the mixture is cooled to below 30°C to obtain the desired fat composition for bread making. In the above manufacturing process, when cooling the homogeneous mixture from 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.

[0031] [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 0.1 to 3.0 parts by mass, and more preferably 0.5 to 1.5 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, dispersibility and line suitability are improved, and bread with good flavor is obtained, with excellent crispness and softness retention effects. If the amount of the oil and fat composition for bread making of the present invention added is less than 0.1 parts by mass or more than 3.0 parts by mass per 100 parts by mass of flour, the above effects will not be fully realized.

[0032] 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, and more preferably 7.0 to 130.0 u, per 100 g of flour. By using within this range, the effects of line suitability, crispness, and softness maintenance can be maximized.

[0033] 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.

[0034] 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.

[0035] 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 flour, whole wheat flour, etc., can also be used. [Examples]

[0036] 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 produce the bread-making oil and fat composition based on the formulation shown in Table 1. 72.5 kg of rapeseed oil and 5 kg of highly hydrogenated rapeseed oil were heated and dissolved at 70-80°C while being stirred with a propeller stirrer. 5 kg of crude lecithin, 15 kg of monoglycerin fatty acid ester, and 1 kg of polyglycerin condensed ricinoleic acid ester were dissolved and stirred. After adding 1.5 kg of maltose-producing α-amylase, the mixture was rapidly cooled and kneaded using a shortening machine to obtain the bread-making oil and fat composition.

[0037] Similarly, for Examples 2-11 and Comparative Examples 1-8, 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.

[0038] Tables 1 and 2 show the content of (B) maltose-producing α-amylase in the obtained bread-making oil and fat compositions. The upper row of the table represents the 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.

[0039] [Evaluation Method] The evaluation method for each evaluation item is described below.

[0040] (Method for evaluating variance) Regarding dispersibility, bread dough was prepared using the above-mentioned bread-making oil and fat composition according to the formulations shown in Table 3, and evaluated. 1 kg of wheat flour, 30 g of yeast, 1 g of yeast food, 250 g of granulated sugar, 12 g of salt, 30 g of skim milk powder, 60 g of whole egg, and 550 g of water were placed in a mixer bowl manufactured by Kanto Mixing Machine Industry Co., Ltd., and mixed with a dough hook at low speed for 2 minutes and at medium-low speed for 5 minutes. Then, 10 g of each bread-making fat composition was added and mixed at low speed. The dispersibility was evaluated by measuring the stirring time at which the bread-making fat composition was completely dispersed in the dough by visual inspection and no clumps of fat could be observed. Compared to the stirring time of the bread-making fat composition of Comparative Example 1, a rating of "5" was given for stirring times less than 0.7 times, "4" for stirring times between 0.7 and 0.9 times, "3" for stirring times between 0.9 and 1.1 times, "2" for stirring times between 1.1 and 1.3 times, and "1" for stirring times of 1.3 times or more. A rating of "4" or higher was considered a pass.

[0041] (Bread making method) The following evaluations of line suitability, softness maintenance, crispness, and flavor were conducted by manufacturing and evaluating bread rolls using the formulations shown in Table 4. 1 kg of wheat flour, 30 g of yeast, 1 g of yeast food, 250 g of granulated sugar, 12 g of salt, 30 g of skim milk powder, 60 g of whole egg, and 550 g of water were placed in a mixer bowl manufactured by Kanto Mixing Machine Industry Co., Ltd., and mixed with a dough hook at low speed for 2 minutes and at medium-low speed for 5 minutes. Then, 10 g of bread-making fat composition and 70 g of shortening were added and mixed at low speed for 3 minutes and at medium-low speed for 3 minutes to obtain bread dough. After a 30 minute floor time, the dough was divided into 60 g portions, a 30 minute bench time was allowed, and the dough was shaped into a hot dog bun shape using a molder manufactured by Oshikiri Co., Ltd. The dough was proofed at a temperature of 38°C and a humidity of 85% for 60 minutes, and then baked in an oven at 205°C for 9 minutes to produce hot dog buns. After manufacturing, the product was allowed to cool naturally to room temperature, sealed in a plastic bag, and stored at room temperature. For evaluating the maintenance of softness, samples from day 1 (D+1) and day 3 (D+3) were used, while for evaluating crispness and flavor, samples from day 1 (D+1) were used.

[0042] (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.

[0043] (Method for evaluating the effect of maintaining softness) For the evaluation, samples were taken from the bread rolls on day 1 (D+1) and day 3 (D+3) after baking, by cutting the rolls 3 cm wide from the center immediately before measuring their softness. The stress [N] required to compress each sample 1.5 cm from the top surface was measured using a rheometer manufactured by Yamaden Co., Ltd., and this was used as an indicator 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.

[0044] (Method for evaluating clarity of speech) The crispness of the bread rolls was evaluated by a sensory assessment conducted by 10 panelists. The crispness of the bread made using the bread-making oil 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 4.0 or higher being considered a passing grade.

[0045] (Method for evaluating flavor) The flavor of the bread rolls 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 4.0 or higher considered a pass.

[0046] [Table 1]

[0047] [Table 2]

[0048] [Table 3]

[0049] [Table 4]

[0050] (Evaluation results) Tables 1 and 2 show that by incorporating (B) maltose-producing α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester into (A) edible oils and fats in specific ratios, the dispersibility and line suitability are improved, resulting in bread with excellent softness retention, a crisp texture, and good flavor.

[0051] (Raw materials used) (1) (Product name) "Novamyl-3D", manufactured by Novozyme Japan Co., Ltd., 1500 u / g (2) (Product name) "Novamyl", manufactured by Novozymes Japan Co., Ltd., 3600 u / g (3) (Product name) "Opticake Fresh50B", manufactured by Novozymes Japan Co., Ltd. ) made, 840u / g (4) (Product name) "Nissin Lecithin DX", manufactured by Nissin Oillio Group Ltd. (5) (Product name) "Emulgy MS", monoglycerin stearate ester, manufactured by Riken Vitamin Co., Ltd. (6) (Product name) "Poem PR-400", polyglycerin condensed ricinoleate ester, manufactured by Riken Vitamin Co., Ltd. (7) (Product name) "Rikemar PB-100", propylene glycol monobehenate, manufactured by Riken Vitamin Co., Ltd.

Claims

1. (A) an oil and fat composition containing (B) maltose-producing α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester in edible oil and fat, A baking oil composition containing (A) 50.0 to 90.0 parts by mass of edible oil, (C) 2.0 to 10.0 parts by mass of lecithin, (D) 5.0 to 40.0 parts by mass of monoglycerin fatty acid ester, and (E) 0.1 to 10.0 parts by mass of polyglycerin condensed ricinoleic acid ester.

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

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