Oil / fat composition for bread making, bread dough, bread, and method for improving texture of bread

Abstract

The purpose of the present invention is to provide: (1) bread having good texture; (2) bread having good appearance and volume; and (3) bread having a small change in texture with time. Provided are: an oil / fat composition for bread making, the composition containing hydroxypropyl methylcellulose and psyllium seed gum in an amount of 15-75 mass% so as to satisfy requirement (A) that psyllium seed gum is contained in an amount of 2-8 parts by mass per 1 part by mass of hydroxypropyl methylcellulose; a bread dough containing hydroxypropyl methylcellulose and psyllium seed gum so as to satisfy requirement (a) that psyllium seed is contained in an amount of 2-8 parts by mass per 1 part by mass of hydroxypropyl methylcellulose and psyllium seed is contained in an amount of 0.5-6 parts by mass per 100 parts by mass of a cereal powder; and bread which is a heated product of the bread dough.

Description

Oil and fat composition for bread making, bread dough, bread, and method for improving bread texture

[0001] The present invention relates to a fat and oil composition for bread making, which can improve the appearance of bread, particularly bread made using rice flour.

[0002] Bread is usually made using wheat flour, but in response to rising grain prices and the demand for increased rice consumption, as well as from the perspective of consideration for people with wheat allergies, the production of bread using rice flour has been considered.

[0003] When bread is made using wheat flour, the gluten contained in the dough produced using wheat flour allows the carbon dioxide gas generated during fermentation to be trapped in the dough, resulting in good dough extensibility and a good volume and texture of the resulting bread.

[0004] However, when making bread using rice flour (hereinafter sometimes simply referred to as rice flour bread), the gluten content in the dough is low, making it difficult to obtain bread with a good texture and volume. Therefore, when making bread using rice flour, it is necessary to improve the dough by selecting one or more of the following methods: (A) adding gluten separately, or (B) adding an improver that replaces gluten. Methods (A) and (B) can be used not only for rice flour bread, but also for bread made with grain flour such as cornstarch (i.e., wheat-free bread; hereinafter simply referred to as rice flour bread, etc.).

[0005] As examples of the above method (B), methods that use a thickener as an improver have been disclosed, such as a method for producing rice flour bread that uses hydroxypropylmethylcellulose as a thickener (Patent Document 1), a composition containing a) gluten-free cereal flour, b) hydroxypropylmethylcellulose or methylcellulose, and c) carboxymethylcellulose (Patent Document 2), and a gluten-free rice flour bread dough that contains rice flour, 0.5 to 2.0 parts by mass of psyllium and 2.7 to 15.0 parts by mass of chia seeds per 100 parts by mass of the rice flour, yeast, and water (Patent Document 3).

[0006] Japanese Patent Application Laid-Open No. 2008-278827 Japanese Patent Application Laid-Open No. 2014-506480 Japanese Patent No. 7301322

[0007] The inventors' investigations revealed that the previously disclosed technologies had the following problems. First, carbon dioxide gas generated during fermentation of dough easily escapes, resulting in poor leavening, and the resulting rice flour bread tends to have a hard texture. Furthermore, even when carbon dioxide gas escape is suppressed by increasing the amount of thickener added, the resulting bread tends to have a sticky texture.

[0008] Furthermore, although bread made from wheat flour contains gluten, which forms the backbone of the bread, rice flour bread, etc., which is made by replacing part or all of the wheat flour with grain flour other than wheat flour, such as rice flour, contains a relatively small amount of gluten, making the resulting rice flour bread prone to caving (collapse), and making it difficult to obtain bread with a good appearance and volume.

[0009] Furthermore, the texture of rice flour bread and the like changes rapidly over time, so there is a problem that the period during which it can be eaten deliciously is short.

[0010] Therefore, the present invention has the following three objectives: (1) to obtain bread with a good texture; (2) to obtain bread with a good appearance and volume; and (3) to obtain bread with little change in texture over time.

[0011] Through investigations by the present inventors, it has been found that the above-mentioned problems can be solved by a bread-making fat and oil composition containing hydroxypropyl methylcellulose and psyllium seed gum in a manner that satisfies specific conditions, and that the above-mentioned problems can be solved by bread dough containing hydroxypropyl methylcellulose and psyllium seed gum in a manner that satisfies specific conditions.

[0012] The present invention is based on this finding and is described in detail below. [1] A bakery fat and oil composition containing 15 to 75% by mass of hydroxypropyl methylcellulose and psyllium seed gum so as to satisfy condition (A). Condition (A): The psyllium seed gum is contained in an amount of 2 to 8 parts by mass per part by mass of hydroxypropyl methylcellulose. [2] The bakery fat and oil composition according to [1], in which the hydroxypropyl methylcellulose has 25 to 35% methoxy groups and 2 to 12% hydroxypropyl groups. [3] The bakery fat and oil composition according to [1] or [2], which contains 25 to 85% by mass of fats and oils. [4] The bakery fat and oil composition according to any one of [1] to [3], which is for bread in which the total content of one or more of wheat flour, rye flour, and barley flour among the cereal flours used is 20% by mass or less. [5] The bread-making oil and fat composition according to any one of [1] to [4], which is for use in bread containing 20 ppm or less of gluten. [6] Bread dough containing 0.5 to 6 parts by mass of hydroxypropyl methylcellulose and psyllium seed gum per 100 parts by mass of cereal flour so as to satisfy condition (a). Condition (a): 2 to 8 parts by mass of psyllium seed gum per 1 part by mass of hydroxypropyl methylcellulose. [7] The bread dough according to [6], in which the total content of one or more of wheat flour, rye flour, and barley flour in the cereal flour used is 20% by mass or less. [8] Bread, which is a heated product of the bread dough according to [6] or [7]. [9] A method for improving the texture of bread, comprising adding hydroxypropyl methylcellulose and psyllium seed gum to bread dough so that 2 to 8 parts by mass of psyllium seed gum per 1 part by mass of hydroxypropyl methylcellulose.

[10] A method for improving the texture of bread, comprising incorporating the bread-making fat and oil composition according to any one of [1] to [5] into bread dough.

[0013] According to the present invention, the following three effects can be obtained, and particularly, the effects can be obtained in the case of rice flour bread etc. (1) To obtain bread with a good texture (2) To obtain bread with a good appearance and volume (3) To obtain bread with little change in texture over time

[0014] The bread-making fat and oil composition of the present invention contains 15 to 75% by mass of hydroxypropyl methylcellulose and psyllium seed gum so as to satisfy the condition (A) described below.

[0015] <Hydroxypropylmethylcellulose> First, the hydroxypropylmethylcellulose (hereinafter simply abbreviated as HPMC) contained in the bread-making fat and oil composition of the present invention will be described.

[0016] HPMC is a cellulose derivative in which cellulose is modified with methoxy groups and hydroxypropoxyl groups.

[0017] It is known that HPMC exhibits different physical properties (e.g., gel strength and viscoelasticity of the gel after heating) depending on the degree of modification with methoxy groups or hydroxypropyl groups. In the breadmaking fat and oil composition of the present invention, the HPMC preferably has 25% by mass or more of methoxy groups, more preferably 26% by mass or more, even more preferably 27% by mass or more, or even more preferably 28% by mass or more. The upper limit is preferably 35% by mass or less, more preferably 33% by mass or less, and even more preferably 31% by mass or less. Therefore, in one embodiment, the HPMC preferably has 25 to 35% by mass of methoxy groups, more preferably 26 to 33% by mass, even more preferably 27 to 31% by mass, or even more preferably 28 to 31% by mass.

[0018] Furthermore, the HPMC preferably has 2% by mass or more of hydroxypropyl groups, more preferably 3% by mass or more, still more preferably 4% by mass or more, or even more preferably 5% by mass or more. The upper limit is preferably 12% by mass or less, more preferably 10% by mass or less, and still more preferably 8% by mass or less. Therefore, in one embodiment, the HPMC preferably has 2 to 12% by mass of hydroxypropyl groups, more preferably 3 to 10% by mass, still more preferably 4 to 8% by mass, or even more preferably 5 to 8% by mass.

[0019] In the bakery fat and oil composition of the present invention, it is preferable that the methoxy group content and propyl group content of the HPMC simultaneously satisfy the above-mentioned numerical ranges. When the HPMC satisfies the above-mentioned conditions, the effects of the present invention can be more suitably exhibited.

[0020] The degree of these modifications (degree of substitution) can be measured by a gas chromatographic measurement method described for methylcellulose in the Japanese Standards of Food Additives or a method conforming to the measurement method for the degree of substitution of methylcellulose and hydroxypropylmethylcellulose specified in the Japanese Pharmacopoeia.

[0021] From the viewpoint of producing easy-to-handle bread dough, the viscosity of a 2% aqueous solution of the selected HPMC at 20°C is 2800 to 5600 mm ２ The viscosity of HPMC may be measured by a conventional method without any particular limitation.

[0022] The HPMC used in the bread-making fat and oil composition of the present invention may, of course, be commercially available. Examples of commercially available HPMC that preferably satisfy the above conditions include Metolose SFE-4000 (manufactured by Shin-Etsu Chemical Co., Ltd.).

[0023] The content of HPMC in the bread-making fat and oil composition of the present invention is not limited as long as it satisfies the sum of the contents of HPMC and Psy described below and the condition (A), but is preferably 1.5 to 25% by mass, more preferably 3.0 to 20% by mass.

[0024] <Regarding Psyllium Seed Gum> Next, the psyllium seed gum (hereinafter simply abbreviated as Psy) contained in the bread-making fat and oil composition of the present invention will be described.

[0025] Psy is a polysaccharide obtained from the seeds or seed coat of Plantago major (Plantago asiatica). Its main component is xylan (β-1,4 and β-1,3), which has a highly branched structure with xylose, arabinose, rhamnose, and galacturonic acid in its side chains, and is characterized by its high dietary fiber content and water retention capacity.

[0026] In the present invention, any commercially available Psy can be used without any particular limitation. An example of a commercially available product is "Sterilized Psyllium Husk Powder" (manufactured by San-ei Pharmaceutical Trading Co., Ltd.). Psy that has been washed with alcohol or purified Psy that has been dissolved, filtered, and then powdered can also be used.

[0027] The content of Psy in the bread-making fat and oil composition of the present invention is not limited as long as it satisfies the sum of the contents of HPMC and Psy described below and condition (A), but is preferably 13 to 50% by mass, more preferably 20 to 45% by mass.

[0028] <Regarding the Sum of HPMC and Psy Contents> The breadmaking fat and oil composition of the present invention contains HPMC and Psy in an amount of 15% by mass or more, preferably 20% by mass or more, more preferably 23% by mass or more or 25% by mass or more, and even more preferably 30% by mass or more, so as to satisfy the condition (A) described below. The upper limit is preferably 75% by mass or less. Therefore, in one embodiment, the breadmaking fat and oil composition contains HPMC and Psy in an amount of 15 to 75% by mass, preferably 20 to 75% by mass, more preferably 23 to 75% by mass or 25 to 75% by mass, and even more preferably 30 to 75% by mass, so as to satisfy the condition (A) described below.

[0029] By incorporating HPMC and Psy in amounts that satisfy the above ranges, it is possible to produce bread that has a soft texture, good crispness, and good volume, and in particular, the texture, crispness, and volume of rice flour bread and the like can be favorably improved, and changes in texture over time can be suppressed.

[0030] <Condition (A)> Next, the condition (A) that the bread-making fat and oil composition of the present invention must satisfy will be described.

[0031] Condition (A): Psyllium seed gum is contained in an amount of 2 to 8 parts by mass per part by mass of hydroxypropyl methylcellulose.

[0032] When the bread-making fat and oil composition of the present invention contains HPMC and Psy so as to satisfy condition (A), it is possible to produce bread that has a soft texture, good crispness, and good volume, and in particular, the texture, crispness, and volume of rice flour bread and the like can be favorably improved, and changes in texture over time can be suppressed.

[0033] From the viewpoint of further enhancing the effects of the present invention, Psy is preferably contained in an amount of 2.5 parts by mass or more, more preferably 3 parts by mass or more, and even more preferably 3.5 parts by mass or more, per part by mass of HPMC. The upper limit is preferably 7.5 parts by mass or less, more preferably 7 parts by mass or less, and even more preferably 6.5 parts by mass or less. Therefore, in one embodiment, Psy is preferably contained in an amount of 2.5 to 7.5 parts by mass, more preferably 3 to 7 parts by mass, and even more preferably 3.5 to 6.5 parts by mass, per part by mass of HPMC.

[0034] When HPMC and Psy are contained in the bread-making fat and oil composition of the present invention, they may be contained separately or may be mixed together in advance.

[0035] <Oils and fats contained in the bread-making fat and oil composition of the present invention> Next, the oils and fats contained in the bread-making fat and oil composition of the present invention will be described.

[0036] The fats and oils used in the bread-making fat composition of the present invention are not particularly limited as long as they are edible, and examples thereof include various vegetable and animal fats and oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, fish oil, and whale oil, as well as processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. Examples of processed fats and oils include, for example, palm oil, palm stearin (a high-melting fraction obtained by fractionating palm oil), palm olein (a low-melting fraction obtained by fractionating palm oil), palm superolein (a low-melting fraction obtained by further fractionating the low-melting fraction of palm oil), and interesterified fats and oils thereof. In the present invention, these fats and oils can be used alone or in combination (i.e., as mixed fats and oils).

[0037] The solid fat content (SFC) of the oil phase of the bakery fat composition of the present invention at 10°C is preferably 33% or more, more preferably 35% or more, and even more preferably 40% or more. The upper limit is preferably 70% or less, more preferably 65% ​​or less, and even more preferably 60% or less. Therefore, in one embodiment, the SFC of the oil phase at 10°C is preferably 33 to 70%, more preferably 35 to 65%, and even more preferably 40 to 60%.

[0038] Furthermore, the SFC of the oil phase of the bread-making fat and oil composition of the present invention at 20°C is preferably 15% or more, more preferably 18% or more, and even more preferably 20% or more. The upper limit is preferably 50% or less, more preferably 45% or less, and even more preferably 40% or less. Therefore, in one embodiment, the SFC of the oil phase at 20°C is preferably 15 to 50%, more preferably 18 to 45%, and even more preferably 20 to 40%.

[0039] In the fat and oil composition for bread making of the present invention, it is preferable that either the SFC of the oil phase at 10°C or the SFC of the oil phase at 20°C satisfy the above numerical range, and it is more preferable that both satisfy the above numerical range.

[0040] The SFC of the oil phase of the bread-making fat and oil composition of the present invention takes into consideration not only the fats and oils mentioned above, but also the fats and oils contained in other raw materials described below.

[0041] The SFC value indicates the content of solid fat in fats and oils at a specific temperature, and can be measured by a conventional method. In the present invention, the SFC of a sample to be measured is measured by pulse NMR (direct method) described in AOCS official method CD16b-93, and the measured value is then converted into the amount of oil phase. That is, when a sample not containing an aqueous phase is measured, the measured value is the SFC as is, and when a sample containing an aqueous phase is measured, the measured value converted into the amount of oil phase is the SFC. The same applies hereinafter in the present invention.

[0042] The content of fats and oils in the bread-making fat composition of the present invention can be set according to the desired texture, volume, etc. of the bread. From the viewpoints of obtaining the shape retention of the bread-making fat and oil composition, improving its dispersibility in bread dough, and appropriately increasing the viscosity of bread dough, the content of fats and oils in the bread-making composition of the present invention is preferably 25% by mass or more, or 30% by mass or more, more preferably 40% by mass or more, and even more preferably 45% by mass or more or 50% by mass or more. The upper limit is preferably 85% by mass or less or 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less. Therefore, in one embodiment, the content of fats and oils is preferably 25 to 85% by mass or 30 to 80% by mass, more preferably 40 to 70% by mass, and even more preferably 45 to 60% by mass or 50 to 60% by mass. Note that the content of fats and oils should take into account not only the fats and oils described above, but also the fats and oils contained in other raw materials described below.

[0043] <Continuous Phase of the Bakery Oil and Fat Composition of the Present Invention> The bakery oil and fat composition of the present invention contains an oil and fat as described above, and the form in which it is contained may be an oil and fat composition in which an oil phase is the continuous phase, or may be an oil and fat composition in which an aqueous phase is the continuous phase.

[0044] Examples of fat and oil compositions containing fats and oils as a continuous phase include emulsions such as water-in-oil emulsions and oil-in-water-in-oil emulsions, as well as oil-in-oil fat and oil compositions and those substantially free of water such as shortening. Examples of fat and oil compositions containing a water phase as a continuous phase include oil-in-water emulsions.

[0045] In particular, from the viewpoint of favorably improving the appearance, volume, and texture of rice flour bread and the like, and from the viewpoint of maintaining the texture over time, the fat and oil composition for bread making of the present invention preferably takes the form of an fat and oil composition in which the oil phase is the continuous phase, and more preferably, the fat and oil composition is substantially free of water.

[0046] Here, "substantially free of water" means that the water content in the composition is 3% by mass or less, preferably 2% by mass or less, and more preferably 1% by mass or less.

[0047] The water phase in the bread-making fat and oil composition of the present invention can be observed by a conventional method, for example, by placing a small amount of the bread-making fat and oil composition on a glass slide and observing it with an optical microscope at a temperature at which the fat and oil does not melt.

[0048] In the present invention, when no aqueous phase is observed under an optical microscope at a magnification of 200 times, it is considered that no aqueous phase is present.

[0049] When the continuous phase is an oil phase, the bread fat composition of the present invention preferably has plasticity, which allows the bread fat composition of the present invention to be easily distributed throughout the bread dough, thereby making it easier to achieve the effects of the present invention.

[0050] <Other Components Contained in the Breadmaking Fat Composition of the Present Invention> In addition to the above-mentioned HPMC, Psy, and fats and oils, the breadmaking fat composition of the present invention can optionally contain various food ingredients and additives as other components within a range that does not impair the effects of the present invention.

[0051] Other ingredients include, for example, water, enzymes, emulsifiers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, milk and dairy products such as skim milk powder, casein, whey (e.g., protein-concentrated whey, whey powder), and concentrated skim milk, sweeteners, coloring agents such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, eggs and various egg products such as whole eggs, egg yolks, enzyme-treated egg yolks, egg whites, and egg proteins, flavorings, seasonings, pH adjusters, food preservatives, shelf-life enhancers, fruit, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, grains, beans, vegetables, meat, and seafood, as well as food ingredients and food additives. In addition, other ingredients contained in bread dough, as described below, may be included.

[0052] The content of other components in the bread-making fat and oil composition of the present invention is preferably 10% by mass or less, more preferably 7% by mass or less, and even more preferably 5% by mass or less. The lower limit of the content of other components is 0% by mass.

[0053] The fat and oil composition for bread making of the present invention preferably contains an enzyme, particularly from the viewpoint of improving the appearance, volume and texture of rice flour bread and the like, and from the viewpoint of maintaining the texture over time.

[0054] Enzymes that can be preferably contained in the bread-making fat and oil composition of the present invention include, for example, tetrasaccharide-forming amylase, maltogenic α-amylase, amylases such as α-amylase and β-amylase, glucanases such as hemicellulase and cellulase, proteases such as pepsin and papain, fatty acid-degrading enzymes such as lipase and phospholipase, and oxidoreductases such as glucose oxidase. One or more selected from these enzymes can be used, and among these, amylases are preferred, and it is particularly preferred to contain maltogenic α-amylase.

[0055] Examples of the emulsifier include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, and saponins.

[0056] The bread-making fat and oil composition of the present invention preferably does not contain an emulsifier as an additional ingredient, from the viewpoint of improving the melt-in-the-mouth texture of bread produced using the bread-making fat and oil composition of the present invention.

[0057] <Regarding the Maltogenic α-Amylase That is Preferably Included> Next, the maltogenic α-amylase that is preferably included in the bread-making fat and oil composition of the present invention will be described.

[0058] In the fat and oil composition for bread making of the present invention, it is preferable to use maltogenic α-amylase, which is a type of amylase.

[0059] Maltogenic α-amylase is an enzyme that, among amylases, cleaves the α-1,4 glucosidic bonds of amylose and amylopectin, which are components of starch, from the non-reducing end to produce mainly maltose.

[0060] The inclusion of maltogenic α-amylase in the bread-making fat and oil composition of the present invention makes it possible to produce bread with better melt-in-the-mouth properties, and bread with a good appearance and volume that is less susceptible to deterioration in texture and crispness over time.

[0061] The reason why the above effects are obtained by including maltogenic α-amylase is not clear, but the present inventors believe as follows.

[0062] Unlike breads made with wheat flour, which have a low gluten content, rice flour breads and the like are thought to have a predominantly starch skeleton, unlike breads made with wheat flour, which have a predominantly gluten skeleton. Maltogenic α-amylase cleaves the α-1,4-glucosidic bonds of amylose and amylopectin, which are starch components, from the non-reducing end (i.e., decomposition occurs from the end, not the middle, of the skeleton). This allows the production of maltose with high water retention without significantly damaging the entire skeleton of breads that have a predominantly starch skeleton, such as rice flour bread. This is thought to result in bread that not only has a good appearance and volume, but also imparts and maintains a good texture.

[0063] The maltogenic α-amylase used in the bread-making fat and oil composition of the present invention may be a commercially available enzyme preparation. Examples of commercially available maltogenic α-amylase preparations include Coclase (registered trademark) (manufactured by Mitsubishi Chemical Foods Corporation), Novamyl (registered trademark) 10000BG, Novamyl (registered trademark) L, Maltogenase (registered trademark) (all manufactured by Novozymes Japan), Grindamyl (registered trademark) MAX-LIFE100 (manufactured by Danisco Japan), and BakeZyme (registered trademark) MAM 10.000 (manufactured by DSM).

[0064] In the present invention, among the above maltogenic α-amylases, high-temperature thermostable maltogenic α-amylases having an optimum temperature of 60°C or higher are preferred. The optimum temperature of the high-temperature thermostable maltogenic α-amylase is preferably 65 to 95°C, more preferably 70 to 90°C.

[0065] The content of the maltogenic α-amylase in the bread-making fat and oil composition of the present invention is preferably 60 units / 100 g or more of the fat and oil composition, or 100 units / 100 g or more of the fat and oil composition. The upper limit is preferably 2000 units / 100 g or less of the fat and oil composition, more preferably 1000 units / 100 g or less of the fat and oil composition, and even more preferably 500 units / 100 g or less of the fat and oil composition. Therefore, in one embodiment, the content of the maltogenic α-amylase in the bread-making fat and oil composition of the present invention is preferably 60 to 2000 units / 100 g of the fat and oil composition, or 100 to 2000 units / 100 g of the fat and oil composition, more preferably 100 to 1000 units / 100 g of the fat and oil composition, and even more preferably 100 to 500 units / 100 g of the fat and oil composition.

[0066] The enzyme activity of the maltogenic α-amylase can be measured by, for example, the amount of enzyme required to produce 1 micromole of maltose per minute under optimal conditions (optimal temperature, optimal pH) when the enzyme acts on maltotriose as a substrate. In the present invention, the enzyme activity of the maltogenic α-amylase is defined as one unit of the enzyme amount. Maltose can be measured by referring to "Quantitative Method for Reducing Sugars, 2nd Edition" (by Sakuzo Fukui, published by the Academic Society Publishing Center).

[0067] When the content of the maltogenic α-amylase is within the above range, the above-mentioned effects become more pronounced, and the final bread tends to have good melt-in-the-mouth properties. In addition, the bread dough is less sticky, which is preferable.

[0068] <Preferable Method for Producing the Bread-Making Fat Composition of the Present Invention> Next, a preferred method for producing the bread-making fat composition of the present invention will be described.

[0069] The method for producing the fat and oil composition for bread making of the present invention is not particularly limited, and any known method can be used as long as it contains HPMC, Psy, and a fat and oil.

[0070] Hereinafter, a preferred embodiment of the fat and oil composition for bread making of the present invention will be described based on a preferred method for producing the fat and oil composition having an oil phase as a continuous phase, containing substantially no water, and having plasticity.

[0071] In producing the bread-making fat and oil composition of the present invention, HPMC and Psy may be added separately or may be mixed in advance and then added. When these are added separately, the order of addition and the time of addition during the production process are not particularly limited, and they can be added at any time.

[0072] For example, (1) a fat or oil composition for bread making may be produced by adding HPMC and Psy to a fat or oil that has been heated and melted, followed by cooling and plasticizing the mixture; or (2) all ingredients other than HPMC and Psy may be mixed, cooled and plasticized, and then HPMC and Psy may be added and kneaded.

[0073] In the method for producing the bread-making fat and oil composition of the present invention, it is preferable to adopt the above method (2) from the viewpoint of work efficiency.

[0074] The fat and oil composition for bread making of the present invention preferably contains maltogenic α-amylase, and in this case, it is preferably after cooling and plasticizing from the viewpoint of preventing the inactivation of the enzyme.

[0075] A preferred embodiment of a production method for the bakery fat composition of the present invention in the form of a plastic fat composition that is substantially free of water, which is a preferred embodiment, will be described in detail below.

[0076] First, fats and oils are heated, melted, and mixed, and other raw materials are added and dissolved as needed to obtain a fat and oil mixture. If necessary, the obtained fat and oil mixture may be sterilized. The sterilization method may be a batch method in a tank, or a continuous method using a plate-type heat exchanger or a scraped-surface heat exchanger.

[0077] Next, the fat mixture is cooled to plasticize it. The cooling in the present invention may be rapid cooling or slow cooling, but is preferably rapid cooling. In the present invention, slow cooling refers to cooling at a cooling rate of less than -0.5°C / min, and rapid cooling refers to cooling at a cooling rate of -0.5°C / min or more. It is more preferable that the rapid cooling in the present invention is carried out at a cooling rate of -5°C / min or more. The end point temperature of cooling is not particularly limited, but is, for example, 5 to 15°C, preferably 8 to 12°C.

[0078] The cooling may be carried out using a conventionally known device or method, such as a closed-type continuous scraped surface tubular cooler (A unit) such as a Combinator, Votator, Perfector, or Chemtator, a plate-type heat exchanger, or a combination of an open-type diacooler and a Comprector.

[0079] The plasticization may also be carried out using a conventionally known device or method, for example, by kneading using a kneading device (B unit) such as a pin machine, or a resting tube, holding tube, or the like.

[0080] Next, HPMC, Psy, and preferably maltogenic α-amylase are added to the oil and fat composition obtained by the cooling plasticization and kneaded to obtain the oil and fat composition for bread making of the present invention, which has plasticity and no aqueous phase.

[0081] HPMC, Psy, and preferably further maltogenic α-amylase may be added to the fat or oil composition and kneaded using a conventionally known apparatus or method.

[0082] For example, the method may involve kneading the ingredients using a kneading device (B unit) such as a pin machine, or a resting tube, holding tube, or the like, or manually kneading the ingredients using a mixer or whisk.

[0083] The bread-making fat and oil composition of the present invention obtained as described above may be poured into a container such as a cardboard box, a case, or a 18 liter can, or may be molded into any shape. When molded, it can be in the form of a sheet, a block, a cylinder, granules, or the like. The preferred sizes for each shape are 50 to 1000 mm in length, 50 to 1000 mm in width, and 1 to 50 mm in thickness for the sheet. The preferred sizes for the block are 50 to 1000 mm in length, 50 to 1000 mm in width, and 50 to 500 mm in height for the cylinder. The preferred sizes are 1 to 25 mm in diameter and 5 to 100 mm in length for the cylinder. The preferred sizes for the granules are 1 to 25 mm in diameter.

[0084] <Bread Dough of the Present Invention> Next, the bread dough of the present invention will be described.

[0085] The bread dough of the present invention preferably contains 0.5 parts by mass or more of HPMC and Psy per 100 parts by mass of cereal flour so as to satisfy condition (a). The upper limit is preferably 6 parts by mass or less, more preferably 5 parts by mass or less, even more preferably 4 parts by mass or less, and even more preferably 3 parts by mass or less per 100 parts by mass of cereal flour. Therefore, in one embodiment, the bread dough preferably contains 0.5 to 6 parts by mass of HPMC and Psy per 100 parts by mass of cereal flour so as to satisfy condition (a), more preferably 0.5 to 5 parts by mass of HPMC and Psy, even more preferably 0.5 to 4 parts by mass of Psy, and even more preferably 0.5 to 3 parts by mass of Psy.

[0086] The details of HPMC and Psy contained in the bread dough of the present invention are as described above.

[0087] When the bread dough of the present invention contains HPMC and Psy so as to satisfy the condition (a) described below, and the sum of the contents of HPMC and Psy satisfies the above-mentioned numerical range, bread having a soft texture and crispness as well as good volume can be produced, and the texture, crispness and volume of rice flour bread can be particularly favorably improved.

[0088] Next, the condition (a) that the bread dough of the present invention must satisfy will be described.

[0089] Condition (a): Psyllium seed gum is contained in an amount of 2 to 8 parts by mass per part by mass of hydroxypropyl methylcellulose.

[0090] By containing HPMC and Psy so that the bread dough of the present invention satisfies condition (a), it is possible to produce bread that has a soft texture and crispness as well as good volume, and in particular, the texture, crispness and volume of rice flour bread and the like can be favorably improved.

[0091] From the viewpoint of further enhancing the effects of the present invention, Psy is preferably contained in an amount of 2.5 parts by mass or more, more preferably 3 parts by mass or more, and even more preferably 3.5 parts by mass or more, per part by mass of HPMC. The upper limit is preferably 7.5 parts by mass or less, more preferably 7 parts by mass or less, and even more preferably 6.5 parts by mass or less. Therefore, in one embodiment, Psy is preferably contained in an amount of 2.5 to 7.5 parts by mass, more preferably 3 to 7 parts by mass, and even more preferably 3.5 to 6.5 parts by mass, per part by mass of HPMC.

[0092] When HPMC and Psy are added to the bread dough of the present invention, they may be added separately or as a pre-mixed mixture.

[0093] When HPMC and Psy are incorporated into bread dough, they may be incorporated directly into the dough, but from the viewpoint of avoiding uneven dispersion in the dough, it is preferable to adopt one or more of the following methods (i) to (iii), and from the viewpoint that HPMC and Psy have high water absorption properties and tend to form lumps upon contact with water, it is more preferable to incorporate HPMC and Psy into bread dough by method (ii) or (iii). Note that HPMC and Psy may absorb water first, preventing the grain flour from sufficiently absorbing water, so it is even more preferable to incorporate HPMC and Psy into bread dough by method (iii). (i) A method of incorporating water or a food ingredient containing 50% by mass or more of water into a paste; (ii) A method of manufacturing bread dough using a cereal flour used for manufacturing bread dough in which HPMC and Psy are dispersed in advance; (iii) A method of incorporating a dispersion of HPMC and Psy into an oil and fat composition to be incorporated into bread dough.

[0094] When the bread dough of the present invention is produced by employing the above-mentioned method (iii), it is preferable to use the bread-making fat and oil composition of the present invention from the viewpoint of avoiding the formation of lumps due to the highly water-absorbent HPMC and Psy.

[0095] When the bread-making fat and oil composition of the present invention is used for producing the bread dough of the present invention, the amounts of HPMC and Psy in the bread dough and the mass ratio of the former to the latter are contained so as to satisfy the above-mentioned conditions.

[0096] The method for incorporating the fat and oil composition for baking of the present invention when producing the bread dough of the present invention is not particularly limited. For example, the fat and oil composition for baking of the present invention may be kneaded into the dough when producing the bread dough of the present invention, or the bread dough of the present invention may be produced by folding the fat and oil composition for baking of the present invention into dough.

[0097] In the present invention, since it is preferable that HPMC and Psy are uniformly dispersed in bread dough, it is preferable to incorporate the bread-making oil / fat composition of the present invention into the bread dough by kneading it into the dough, and in this case, it is more preferable to dissolve the bread-making oil / fat composition in advance.

[0098] Next, the cereal flour contained in the bread dough of the present invention will be described.

[0099] Examples of cereal flours that can be contained in the bread dough of the present invention include wheat flour (strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, etc.), rye flour, barley flour, oat flour, rice flour, brown rice flour, corn flour, white sorghum flour, soybean flour (kinako), chickpea flour, mung bean flour, buckwheat flour, amaranth flour, millet flour, foxtail millet flour, barnyard millet flour, tapioca flour, and various starches, and one or more of these can be selected and contained.

[0100] Examples of the starches include starches obtained from plants such as corn, cassava, tapioca, sago palm, wheat, rice, sweet potato, potato, and mung bean, as well as processed starches obtained by subjecting these starches to one or more of physical treatments such as retrogradation, bleaching, and moist heat treatment, chemical treatments such as esterification, etherification, acetylation, cross-linking, and emulsifier treatment, and enzymatic treatment.

[0101] When the bread produced by heating the bread dough of the present invention is to be bread with a reduced amount of gluten, the total content of one or more of wheat flour, rye flour, and barley flour in the cereal flours used to produce the bread dough of the present invention is preferably 20% by mass or less, more preferably 10% by mass or less, and even more preferably 5% by mass or less. When the bread produced by heating the bread dough of the present invention is intended to be gluten-free, it is preferable that it does not contain wheat flour, rye flour, or barley flour.

[0102] When bread, which is a product of the heated bread dough of the present invention, is to be gluten-free, it is preferable that the amount of gluten contained in the bread dough of the present invention is 20 ppm or less.

[0103] The type of bread dough of the present invention may be any type of bread dough, such as white bread dough, sweet bread dough, variety bread dough, butter roll dough, soft roll dough, hard roll dough, sweet roll dough, Danish dough, pastry dough, pie dough, steamed bread dough, scone dough, soda bread dough, and French bread dough.

[0104] The bread dough of the present invention may contain other ingredients that can be used as ingredients for general bread, if necessary.

[0105] Examples of the other raw materials include water, fats and oils other than the bread-making fat and oil composition of the present invention, baker's yeast, sugars (e.g., white sugar), sugar alcohols, high-intensity sweeteners, thickening stabilizers, coloring agents, antioxidants, dextrin, milk and dairy products, distilled alcohol, brewed alcohol, various liqueurs, emulsifiers, leavening agents, inorganic salts, salt, baking powder, yeast food, cacao and cacao products, coffee and coffee products, herbs, beans, eggs, protein, preservatives, bittering agents, acidulants, pH adjusters, shelf-life extenders, fruit, fruit juice, jam, fruit sauce, seasonings, spices, flavorings, various food materials and food additives, etc. In addition, the composition may contain other ingredients contained in the bread-making composition of the present invention as described above.

[0106] The other raw materials described above can be used in any amount within a range that does not impair the effects of the present invention. However, from the viewpoint of favorably improving the appearance, volume, and texture of rice flour bread and the like, and from the viewpoint of obtaining bread dough that is not sticky and has good workability, it is preferable to use 50 to 180 parts by mass of water per 100 parts by mass of the cereal flour used to produce the bread dough, more preferably 50 to 150 parts by mass, and even more preferably 50 to 120 parts by mass.

[0107] The amount of water mentioned above takes into consideration not only the water used in producing the dough, but also the water used when HPMC and Psy are incorporated by the method (i) above, and also the water content if the bread-making fat and oil composition of the present invention or the other raw materials contain water.

[0108] Furthermore, when water is added separately to multiple doughs, such as when producing the bread dough of the present invention using a sponge dough method, the total amount of water is regarded as the amount of water.

[0109] The form of the fat or oil other than the fat or oil composition for bread making of the present invention used in the production of bread dough of the present invention is not particularly limited, and it can be contained in the form of an emulsion such as an oil-in-water emulsion or a water-in-oil emulsion, or in the form of an oil-in-oil emulsion that does not contain water, or can be contained in the form of a powdered fat or oil. The fat or oil contained may be a plastic fat or oil composition such as butter, shortening, margarine, or fat spread. Among these, forms in which the oil phase is the continuous phase, such as water-in-oil or oil-in-oil, are preferred.

[0110] The fats and oils used in the bread dough of the present invention may be other than the fat and oil composition for breadmaking of the present invention itself, and may be the same as or different from the fat and oil used in the fat and oil composition for breadmaking of the present invention. The fat and oil are not particularly limited as long as they are edible, and examples thereof include various vegetable fats and oils, such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, fish oil, and whale oil, as well as processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, these fats and oils can be used alone, or two or more can be used in combination (i.e., as mixed fats and oils).

[0111] When the fat or oil other than the bread-making fat composition of the present invention has plasticity, the fat or oil may be subjected to cooling plasticization. The cooling plasticization may be performed by a conventional method, for example, in the same manner as described in the section "Preferred method for producing the bread-making fat or oil composition of the present invention."

[0112] The content of the oil and fat in the bread dough of the present invention, including the oil and fat composition for breadmaking of the present invention when used, is preferably 1 to 30 parts by mass, more preferably 1 to 20 parts by mass, and even more preferably 1 to 15 parts by mass, relative to 100 parts by mass of the cereal flour in the bread dough of the present invention, from the viewpoint of obtaining bread with a good texture and flavor.

[0113] The enzyme that can be contained in the bread dough of the present invention is the same as the enzyme that can be contained in the above-mentioned bread-making fat and oil composition of the present invention, and maltogenic α-amylase is preferably selected. The details of the enzyme are as described above.

[0114] The amount of enzyme used in producing the bread dough of the present invention varies depending on the desired texture and volume. When maltogenic α-amylase is used in producing the bread dough of the present invention, the content thereof may be as long as it satisfies the above-mentioned content of maltogenic α-amylase per 100 g of the bread dough oil / fat composition of the present invention, but is preferably 3 units or more, or 5 units or more, per 100 parts by mass of cereal flour in the bread dough of the present invention. The upper limit is preferably 110 units or less, or 75 units or less, more preferably 50 units or less, and even more preferably 25 units or less. Therefore, in one embodiment, the content of maltogenic α-amylase in the bread dough of the present invention is preferably 3 to 110 units, or 5 to 75 units, more preferably 5 to 50 units, and even more preferably 5 to 25 units, per 100 parts by mass of cereal flour.

[0115] The method for producing the bread dough of the present invention is not particularly limited, and any conventional method for producing bread dough can be used.

[0116] For example, the dough can be produced by appropriately selecting a common method for producing bread dough, such as the sponge dough method, straight kneading method, liquid dough method, medium dough method, or hot water dough method.

[0117] In addition, when producing bread dough in which the total content of one or more of wheat flour, rye flour, and barley flour is 20 mass% or less based on the cereal flours used in producing the bread dough of the present invention, it is preferable to produce it using the straight kneading method.

[0118] The bread dough of the present invention may be stored refrigerated or frozen after production.

[0119] The refrigerated storage refers to storage at a temperature of -5°C or higher and 10°C or lower, preferably at 0 to 10°C, and more preferably at 0 to 5°C. The frozen storage refers to storage at a temperature of -30°C or higher and lower than -5°C, and more preferably at -30 to -10°C.

[0120] The bread dough of the present invention that has been stored in a refrigerator or freezer may be heat-treated as is, or may be returned to room temperature and then shaped, if necessary, and then heat-treated.

[0121] <Bread of the Present Invention> Next, the bread of the present invention will be described.

[0122] The bread of the present invention can be obtained by heat-treating the bread dough of the present invention. There are no particular limitations on the method for heat-treating the bread dough of the present invention, and examples of the method include baking, frying, steaming, and treating in a microwave oven. The treatment temperature is preferably 140°C or higher, and more preferably 150°C or higher.

[0123] The bread of the present invention is not particularly limited as long as it is made by heat-treating the bread dough of the present invention.

[0124] <Method for Improving Bread Texture of the Present Invention> Next, the method for improving bread texture of the present invention will be described.

[0125] The method for improving the texture of bread of the present invention is characterized in that psyllium seed gum is incorporated into bread dough in an amount of 2 to 8 parts by weight per part by weight of hydroxypropyl methylcellulose. From the viewpoint of further enhancing the effects of the present invention, the amount is preferably 2.5 parts by weight or more, more preferably 3 parts by weight or more, and even more preferably 3.5 parts by weight or more. The upper limit is preferably 7.5 parts by weight or less, more preferably 7 parts by weight or less, and even more preferably 6.5 parts by weight or less. Therefore, in one embodiment, Psy is preferably incorporated in an amount of 2.5 to 7.5 parts by weight, more preferably 3 to 7 parts by weight, and even more preferably 3.5 to 6.5 parts by weight per part by weight of HPMC.

[0126] According to the method for improving the texture of bread of the present invention, it is possible to improve the appearance, volume and texture of rice flour bread, etc., and also to maintain the texture over time.

[0127] The preferred HPMC and Psy to be used in the texture improving method of the present invention are as described above.

[0128] Furthermore, when applying the method for improving the texture of bread of the present invention, it is preferable to incorporate HPMC and Psy into the bread dough by kneading the breadmaking fat and oil composition of the present invention into the bread dough, from the viewpoint of uniformly dispersing HPMC and Psy in the bread dough.

[0129] In the bread texture improving method of the present invention, while satisfying the above mass ratio, HPMC and Psy are preferably contained in an amount of 0.5 parts by mass or more per 100 parts by mass of the cereal flour used in producing the bread dough. The upper limit is preferably 6 parts by mass or less, more preferably 5 parts by mass or less, even more preferably 4 parts by mass or less, and particularly preferably 3 parts by mass or less. Therefore, in one embodiment, HPMC and Psy are preferably contained in an amount of 0.5 to 6 parts by mass, more preferably 0.5 to 5 parts by mass, even more preferably 0.5 to 4 parts by mass, and particularly preferably 0.5 to 3 parts by mass, per 100 parts by mass of the cereal flour used in producing the bread dough.

[0130] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0131] <About the oils and fats used> Palm oil Palm stearin Interesterified oil A: Interesterified oil obtained as follows was used.

[0132] [Production of Interesterified Oil A] A random interesterification reaction was carried out using sodium methoxide as a catalyst on 100% by mass of palm olein (a low melting point fraction obtained by fractionating palm oil, iodine value 57), and the resulting mixture was purified by a conventional method to obtain interesterified oil A.

[0133] <Ingredients used> Hydroxypropyl methylcellulose: "Metolose SFE-4000" (manufactured by Shin-Etsu Chemical Co., Ltd., 27-30% methoxy groups, 4-7.5% hydroxypropyl groups, satisfies the preferred range of viscosity at 20°C for a 2% aqueous solution as described above) Psyllium seed gum: "sterilized psyllium husk powder" (manufactured by San-ei Pharmaceutical Trading Co., Ltd.) Maltogenic α-amylase: "Novamyl 10000BG" (manufactured by Novozymes Japan Co., Ltd.), enzyme activity: 10,000 units / g, high-temperature resistant maltogenic α-amylase (meets the optimal temperature range for amylase as described above)

[0134] <Study 1: Regarding the content ratio of HPMC and Psy> [Production of a fat composition for bread making] 50 parts by mass of palm oil, 5 parts by mass of palm stearin, and 45 parts by mass of interesterified fat A were heated to melt and mixed by stirring to obtain an oil mixture.

[0135] The obtained fat mixture was rapidly plasticized to 10°C at a cooling rate of -5°C / min to obtain a plastic fat composition A. The SFC of this plastic fat composition A at 10°C was 47.7%, and the SFC at 20°C was 23.1%.

[0136] To 50 parts by mass of the obtained plastic fat composition A, 50 parts by mass of a mixture of HPMC and Psy premixed in the ratio shown in Table 1 below was added and mixed to obtain bread fat compositions 1-A to 1-F which are substantially free of water, have no aqueous phase, and have plasticity.

[0137]

[0138] The numbering of the mixtures of HPMC and Psy corresponds to the numbering of the bakery fat and oil compositions, and the same applies below. Bakery fat and oil compositions A, B, and F correspond to comparative examples, and bakery fat and oil compositions C, D, and E correspond to examples.

[0139]

[0140] <Bread Production> Rice flour (Kumamoto Flour Milling Co., Ltd., product name "Kyushu-produced Rice Flour H"), baker's yeast (Yongo Co., Ltd., product name "45NEW Yeast"), caster sugar, salt, dissolved breadmaking oil and fat compositions 1-A to 1-F, and plastic oil and fat composition A were mixed in a mixer bowl, and water was added little by little and stirred to obtain rice flour bread doughs 1-A to 1-F. The obtained rice flour bread doughs 1-A to 1-F were poured into a one-loaf mold lined with a baking sheet and proofed for 60 minutes at a set temperature of 34°C and a set humidity of 80%. The one-loaf mold was then covered with aluminum foil and baked for 16 minutes in an oven with the top and bottom heat set at 160°C. The top and bottom heat settings were then changed to 200°C and baked for 15 minutes, and the aluminum foil covering was removed and baked for another 15 minutes to obtain rice flour breads 1-A to 1-F.

[0141] The obtained rice flour bread was evaluated according to the following evaluation methods.

[0142] <Evaluation of Bread> The obtained rice flour breads 1-A to 1-F were evaluated based on the following evaluation criteria, and the results are shown in Table 3.

[0143] Specifically, the volume, appearance, and crumb texture of the sliced ​​rice flour bread stored at 25°C for 24 hours after baking were visually inspected and evaluated according to the following evaluation criteria. Furthermore, for texture, the rice flour bread stored at 25°C for 24 hours after baking and the rice flour bread stored for 72 hours were sliced ​​into 1 cm widths and eaten by 12 panelists, who evaluated the texture according to the following evaluation criteria.

[0144] The evaluation results were expressed as the sum of the panelists' scores: 54 to 60 points: +++, 44 to 53 points: ++, 36 to 43 points: +, 30 to 35 points: ±, 18 to 29 points: -, and 0 to 17 points: --.

[0145] The panelists' evaluation criteria had been agreed upon in advance, and breads that received a rating of A or B for volume, appearance, and the internal structure of the sliced ​​bread, as well as a rating of ± or higher for texture, were considered to have passed the test.

[0146] (Volume) The volume of each baked bread was visually evaluated according to the following criteria: A: The whole bread is well and uniformly expanded B: The bread is expanded somewhat but not uniformly, and is within an acceptable range C: The bread is expanded somewhat and not uniformly expanded D: The bread is not expanded at all

[0147] (Appearance (caving)) A: No crushing or deformation was observed. B: Almost no crushing or deformation was observed. C: Some crushing or deformation was observed. D: Significant crushing or deformation was observed.

[0148] (About the inner part of bread) A: The air bubbles are uniform and the texture is very fine B: The air bubbles are relatively uniform and the texture is fine C: The air bubbles are uniform but the texture is coarse D: The air bubbles are not uniform and the texture is coarse, or the air bubbles are not incorporated

[0149] (Texture: Stored for 24 hours after baking) The texture of each baked bread was evaluated according to the following criteria: 5 points: Soft and melts easily in the mouth 3 points: Soft and melts slightly poorly in the mouth, but acceptable; or melts easily in the mouth, but somewhat hard, but acceptable 1 point: Does not melt easily in the mouth, or is hard, and has an undesirable texture for bread 0 point: Does not melt easily in the mouth, and is hard, and has an undesirable texture for bread

[0150] (Texture: Stored for 72 hours after baking) The texture of each baked bread was evaluated according to the following criteria: 5 points: Soft and melts easily in the mouth 3 points: Soft and melts slightly poorly in the mouth, but acceptable; or melts easily in the mouth, but somewhat hard, but acceptable 1 point: Does not melt easily in the mouth, or is hard, and has an undesirable texture for bread 0 point: Does not melt easily in the mouth, and is hard, and has an undesirable texture for bread

[0151]

[0152] <Study 2: Sum of HPMC and Psy Contents> In Study 2, the content ratio of HPMC to Psy was kept constant, and the sum of the contents of HPMC and Psy in the fat and oil composition for breadmaking was studied.

[0153] Specifically, the content ratio of HPMC and Psy in the bread-making fat and oil composition 1-D, which was the most highly rated in Study 1, was adopted, and the total amount of HPMC and Psy in the bread-making fat and oil composition was varied to conduct the study.

[0154] [Production of a fat and oil composition for bread making] A plastic fat and oil composition was obtained using the same formulation and production method as in Study 1.

[0155] The obtained plastic fat composition was mixed with the mixture of HPMC and Psy of formulation 1-D of Study 1 in the ratios shown in Table 4 below to obtain breadmaking fat compositions 2-A to 2-D, which have no aqueous phase and are plastic.

[0156] Blends 2-A and 2-D are comparative examples, and blends 2-B and 2-C are examples.

[0157]

[0158] Using the obtained bread-making fat and oil compositions 2-A to 2-D, bread was produced in the same manner as in Study 1 based on the formulations shown in Table 5, and evaluation was carried out.

[0159] The evaluation criteria were the same as in Study 1, and the evaluation results are shown in Table 6.

[0160]

[0161]

[0162] From the results of Studies 1 and 2 above, rice flour breads 1-C to 1-E and 2-B to 2-C, which were made using the breadmaking fat and oil compositions C to E and 2-B to 2-C of the examples, received high marks in all evaluation categories and were all acceptable products. Furthermore, the rice flour breads of the examples all showed little change in texture over time. It was revealed that the volume, appearance, crumb, and texture of rice flour bread were improved when the amount of Psy per part by mass of HPMC was specified, and when the sum of the contents of HPMC and Psy in the fat and oil composition was specified.

[0163] <Study 3: Use of enzyme> In Study 3, the content ratio and sum of the contents of HPMC and Psy were kept constant, and the amount of enzyme (maltogenic α-amylase) used was studied.

[0164] Specifically, varying amounts of enzyme were added to the bread-making fat and oil composition 2-C (i.e., bread-making fat and oil composition 1-D), which was the most highly rated in Study 2, and the effects thereof were confirmed.

[0165] [Production of a fat and oil composition for bread making] A plastic fat and oil composition was obtained using the same formulation and production method as in Study 1.

[0166] The obtained plastic fat composition and maltogenic α-amylase were mixed so that the content of maltogenic α-amylase per 100 g of fat composition was as shown in Table 7, to obtain plastic bread fat compositions 3-A to 3-F without an aqueous phase. All of these are examples.

[0167]

[0168] Using the obtained bread-making fat and oil compositions 3-A to 3-F, bread was made in the same manner as in Study 1, and evaluation was carried out.

[0169] The evaluation criteria were the same as in Study 1, and the evaluation results are shown in Table 8.

[0170]

[0171] The results of Study 3 show that rice flour breads 3-A to 3-F, which were made using the breadmaking oil and fat compositions 3-A to 3-F of the present invention, received high evaluations in all evaluation categories, and all passed the evaluation criteria. Furthermore, the rice flour breads of the present invention showed little change in texture over time. Furthermore, rice flour breads 3-C to 3-F, which contained 100 to 2,000 units of maltogenic α-amylase per 100 g of oil and fat composition, were evaluated more highly than the other rice flour breads. It has become clear that the effects of the present invention can be further enhanced by including a predetermined amount of maltogenic α-amylase in the breadmaking oil and fat composition of the present invention.

[0172] <Study 4: Use of cereal flour other than rice flour> In Study 4, bread was produced using cornstarch according to the formulation in Table 9, and the texture and other properties of the bread were evaluated. Note that in Study 4, bread-making fat and oil composition 3-C, which received particularly high ratings in Studies 1 to 3, was used. The amount of fat and oil in each dough was adjusted to 5 parts by mass per 100 parts by mass of cornstarch.

[0173] <Production of Bread> Cornstarch (manufactured by Showa Sangyo Co., Ltd., product name "Showa Cornstarch (White)"), baker's yeast (manufactured by Yongo Co., Ltd., product name "45NEW Yeast"), caster sugar, salt, dissolved bread-making fat and oil composition 3-D, and water were placed in a mixer bowl and stirred to obtain cornstarch bread doughs 4-A to 4-C.

[0174] The obtained cornstarch bread doughs 4-A to 4-C were allowed to rest for 10 minutes, then divided into 200 g portions, rounded, and placed in three loaf molds. These were then proofed at a set temperature of 38°C and a set humidity of 80% for 50 minutes.

[0175] Thereafter, the single loaf mold was covered with aluminum foil and baked for 30 minutes in an oven with the upper and lower heat temperatures set at 240°C to obtain cornstarch breads 4-A to 4-C. The obtained cornstarch breads were evaluated based on the evaluation criteria shown in Study 1, and the results are shown in Table 10.

[0176]

[0177]

[0178] The results of Study 4 revealed that good results could be obtained even when the product of the present invention was applied to cereal flours other than rice flour. It was revealed that when the sum of the contents of HPMC and Psy in the fat and oil composition was a predetermined amount, the volume, appearance, crumb of the bread, and texture were good.

Claims

1. A bread-making oil and fat composition containing 15 to 75% by mass of hydroxypropyl methylcellulose and psyllium seed gum so as to satisfy condition (A): Condition (A): Psyllium seed gum is contained in an amount of 2 to 8 parts by mass per part by mass of hydroxypropyl methylcellulose.

2. The bakery fat and oil composition according to claim 1, wherein the hydroxypropyl methylcellulose has 25 to 35% methoxy groups and 2 to 12% hydroxypropyl groups.

3. The bread-making oil and fat composition according to claim 1 or 2, containing 25 to 85% by mass of oil and fat.

4. A bread-making oil composition according to claim 1 or 2, which is for bread in which the total content of one or more of wheat flour, rye flour, and barley flour among the cereal flours used is 20 mass% or less.

5. The oil and fat composition for bread making according to claim 1 or 2, which is for bread containing 20 ppm or less of gluten.

6. Bread dough containing 0.5 to 6 parts by mass of hydroxypropyl methylcellulose and psyllium seed gum per 100 parts by mass of grain flour so as to satisfy condition (a): Condition (a): Psyllium seed gum is contained in an amount of 2 to 8 parts by mass per 1 part by mass of hydroxypropyl methylcellulose.

7. The bread dough according to claim 6, wherein the total content of one or more of wheat flour, rye flour, and barley flour in the cereal flour used is 20 mass% or less.

8. Bread which is a heated product of the bread dough of claim 6 or claim 7.

9. A method for improving the texture of bread, comprising incorporating hydroxypropyl methylcellulose and psyllium seed gum into bread dough in an amount of 2 to 8 parts by mass of psyllium seed gum per 1 part by mass of hydroxypropyl methylcellulose.

10. A method for improving the texture of bread, which comprises incorporating the bread-making oil and fat composition according to claim 1 or 2 into bread dough.