Oil / fat composition for bakery foods, bakery dough, and bakery food

Abstract

This oil / fat composition for bakery foods contains a cellulase and a hemicellulase, wherein the hemicellulase content is 0.02-2.4 units per 1 unit of the cellulase content. The oil / fat composition for bakery foods preferably further contains an ascorbic acid component. The content of the ascorbic acid component is preferably 0.01-3.0 mass% in the oil / fat composition for bakery foods. The oil / fat composition for bakery foods preferably further contains a glycerin succinic acid fatty acid ester, and the content of the glycerin succinic acid fatty acid ester is preferably 2.8-8.0 mass% in the oil / fat composition for bakery foods.

Description

Oil composition for bakery foods, bakery dough, and bakery foods

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[0001] The present invention relates to an oil composition for bakery foods.

[0002] In bakery foods, especially breads, if the expansion during heat treatment is insufficient or the volume is lost due to shrinkage or caving, the appearance deteriorates and the commercial value decreases. Therefore, there has been a demand for breads with a large volume.

[0003] Therefore, many methods for obtaining breads with a large volume have been studied conventionally. As one of them, there is a method using a component that acts on gluten, which is the framework of breads.

[0004] For example, as a method using an oxidizing agent, which is one of such components, Patent Document 1 discloses a bread dough kneaded with an oil composition containing an oil having a melting point within a specific temperature range and L-ascorbic acid within a specific numerical range, being aerated, and having a specific gravity within a specific numerical range.

[0005] However, in the method using an oxidizing agent as in Patent Document 1, although the gluten framework is strengthened and shrinkage and caving are prevented, and thus breads with a large volume can be obtained, there is a problem that the texture becomes too hard.

[0006] In breads, similar to the size of the volume, good texture, especially a soft texture, is often required. Therefore, as a method for obtaining breads with a large volume and a soft texture, a method using an emulsifier, which is one of the components that act on gluten in breads, has been studied.

[0007] For example, Patent Document 2 discloses a method using an oil-in-water emulsion for bread kneading containing alginate, monoglyceryl succinate, and monoglyceryl diacetyl tartrate, each in an amount within a specific numerical range.

[0008] However, while the method described in Patent Document 2 allows for the production of breads with volume and a somewhat soft texture by using a specific emulsifier, there was room for improvement in its effectiveness. In addition, using emulsifiers such as diacetyl tartrate monoglyceride resulted in the problem of off-flavors originating from the emulsifier.

[0009] Therefore, methods focusing on components that act on starch in bread dough, rather than gluten, are also being considered, and one such method involves using enzymes that act on starch.

[0010] For example, Patent Document 3 discloses a method using a bread quality improvement composition characterized by containing a maltotetraose-producing enzyme. Patent Document 4 discloses a method using a bread-making oil composition containing edible oil and α-amylase having different optimal temperatures. Furthermore, Patent Document 5 discloses a method using a bread-making oil composition containing edible oil and hemicellulase and maltose-producing α-amylase, each having optimal temperatures within specific numerical ranges.

[0011] International Publication No. 2018 / 117169, Japanese Patent Publication No. 2014-226058, Japanese Patent Publication No. Hei 11-266773, Japanese Patent Publication No. 2017-029005, Japanese Patent Publication No. 2017-176122

[0012] However, the method described in Patent Document 3 above has the problem that while it can produce bread with a soft texture, it cannot produce bread with volume.

[0013] Furthermore, while the method described in Patent Document 4 can produce breads with a soft texture by combining α-amylases with different optimal temperatures, there was a problem that the texture became too soft, leading to a decrease in volume.

[0014] According to the method described in Patent Document 5, an attempt was made to obtain bread with a soft texture without compromising its firmness by combining hemicellulase with maltose-producing α-amylase that acts on starch. However, the volume and softness of the resulting bread were not sufficient.

[0015] Therefore, using conventional methods such as those described in Patent Documents 1 to 5 above, it has been difficult to obtain bakery products, particularly bread, that achieve both large volume and a soft texture.

[0016] Furthermore, in recent years, due to the growing health consciousness, there has been a demand for bakery products that replace some or all of the strong flour or semi-strong flour commonly used in bakery foods with high-ash flours such as whole wheat flour, which contains a high proportion of the outer layer, bran, and germ of the raw wheat containing ash and minerals, or with soft flour or all-purpose flour, which have a lower protein content such as gluten, or with flours derived from starch sources other than wheat, such as rice flour, mixed grain flour, bean flour, and starch, from the perspective of reducing gluten intake.

[0017] However, these bakery products had problems with their texture; due to the presence of the outer layer, wheat bran, and germ, and their low gluten content, they were less likely to produce volume and tended to have a harder texture compared to regular bakery products.

[0018] Therefore, the object of the present invention is to provide bakery food products that have a large volume, a soft texture, and can maintain that texture over time. Furthermore, even when cake flour, medium flour, high-ash wheat flour, or other grain flours are used in the production of bakery food products, the object of the present invention is to provide bakery food products that have a large volume, a soft texture, and can maintain that texture over time.

[0019] The inventors of the present invention have found that components other than gluten and starch in bakery dough affect the volume and texture of bakery foods. As a result of diligent research, they have found that the above problem can be solved by using cellulase and hemicellulase, which are enzymes that act on components other than gluten and starch, in combination, and by setting the ratio of their content within a specific numerical range, and have completed the present invention. That is, the present invention has the following configuration: (1) A fat and oil composition for bakery foods containing fat and oil, cellulase and hemicellulase, wherein the content of hemicellulase per unit of cellulase is 0.02 to 2.4 units.

[0020] (2) The bakery food oil composition according to (1), further containing ascorbic acid. (3) The bakery food oil composition according to (2), wherein the ascorbic acid content is 0.01 to 3.0% by mass in the bakery food oil composition. (4) The bakery food oil composition according to any one of (1) to (3), further containing glycerin succinic acid fatty acid ester, wherein the glycerin succinic acid fatty acid ester content is 2.8 to 8.0% by mass in the bakery food oil composition. (5) The bakery food oil composition according to any one of (1) to (4), further containing glycerin diacetyl tartrate fatty acid ester, wherein the glycerin diacetyl tartrate fatty acid ester content is 0.1 to 5.0% by mass in the bakery food oil composition. (6) A bakery food oil composition according to any one of (1) to (5), comprising glycerin succinate fatty acid ester and glycerin diacetyl tartrate fatty acid ester, wherein the content of glycerin diacetyl tartrate fatty acid ester is 0.1 to 2.0 parts by mass per 1 part by mass of glycerin succinate fatty acid ester in the bakery food oil composition. (7) A bakery food oil composition according to any one of (1) to (6), further comprising α-amylase, wherein the α-amylase content is 10 to 1000 units per 100 g of the bakery food oil composition. (8) A bakery food oil composition according to any one of (1) to (7), wherein the water content is 0.5% by mass or less in the bakery food oil composition. (9) A bakery dough containing starches, cellulase, and hemicellulase, wherein the hemicellulase content per unit of cellulase content is 0.02 to 2.4 units. (10) The bakery dough according to (9), further containing a bakery food oil composition containing cellulase and hemicellulase, wherein the hemicellulase content per unit of cellulase content is 0.02 to 2.4 units. (11) The bakery dough according to (9) or (10), wherein the starches include one or more selected from weak flour, medium flour, high-ash wheat flour, grain flour other than wheat flour, unprocessed starch, and modified starch, and the total amount of weak flour, medium flour, high-ash wheat flour, grain flour other than wheat flour, unprocessed starch, and modified starch in the starches is 10% by mass or more.(12) A bakery food product which is a heat-treated bakery dough product as described in any one of (9) to (11).

[0021] Preferred embodiments of the present invention will be described below. The present invention is not limited by the following description, and each component can be modified as appropriate without departing from the spirit of the invention. The lower and upper limits of the content and content ratios described herein may be specified individually, or the upper and lower limits may be combined as desired.

[0022] [Fat and Oil Composition for Bakery Foods] The fat and oil composition for bakery foods of the present invention contains cellulase and hemicellulase, wherein the content of hemicellulase per unit of cellulase is 0.02 to 2.4 units.

[0023] <Cellulase> The oil and fat composition for bakery foods of the present invention contains cellulase. By containing cellulase together with the hemicellulase described later, the oil and fat composition for bakery foods of the present invention, when used in the manufacture of bakery foods, can produce bakery foods that have a large volume, a soft texture, and can maintain that texture over time. Furthermore, even when used in the manufacture of bakery foods using cake flour, medium flour, high-ash wheat flour, or other grain flours, it is possible to obtain bakery foods that have a large volume, a soft texture, and can maintain that texture over time.

[0024] The cellulase in this invention is also called endo-1,4-β-glucanase and is an enzyme that hydrolyzes the β-1,4-glucosidic bonds of cellulose.

[0025] In the oil and fat composition for bakery foods of the present invention, commercially available enzyme preparations containing cellulase can be used as cellulase. Examples include "Bakezyme X-CELL" manufactured by DSM Food Specialties (or DSM Japan); "Cellcrust BG" manufactured by Novozymes Japan; Cellulase A "Amano" 3 manufactured by Amano Enzyme Co., Ltd.; and "Cellulase SS" manufactured by Nagase ChemteX Co., Ltd.

[0026] The optimal temperature for the cellulase used in the oil and fat composition for bakery food of the present invention is preferably 20 to 90°C, more preferably 30 to 80°C, and even more preferably 40 to 70°C.

[0027] In the oil and fat composition for bakery foods of the present invention, from the viewpoint of making it easier to obtain bakery foods that have a larger volume, a softer texture, and can maintain that texture over time, and also from the viewpoint of making it easier to obtain bakery foods that have a larger volume, a softer texture, and can maintain that texture over time, even when used in the production of bakery foods using cake flour, medium flour, high-ash wheat flour, or other grain flours, the lower limit of the cellulase content in the oil and fat composition for bakery foods of the present invention is preferably 500 units or more, more preferably 750 units or more, even more preferably 875 units or more, and particularly preferably 1000 units or more per 100g of the oil and fat composition for bakery foods of the present invention.

[0028] Furthermore, the enzyme activity of cellulase is defined as the amount of enzyme that hydrolyzes carboxymethylcellulose under optimal conditions (optimal temperature, optimal pH) and yields a reducing sugar amount equivalent to 0.5 mg of glucose per hour, with one unit being the amount of enzyme. In this invention, when referring to the enzyme activity of cellulase, unless otherwise specified, it is defined as 25,000 units / g of Bakezyme X-CELL, a commercially available enzyme preparation containing cellulase.

[0029] Furthermore, although it also depends on the enzymatic activity of the cellulase used, from the viewpoint of obtaining the effects of the present invention more favorably, the lower limit of the cellulase content in the oil and fat composition for bakery food of the present invention is preferably 200 ppm or more by mass, more preferably 300 ppm or more, even more preferably 350 ppm or more, and particularly preferably 400 ppm or more. The upper limit is preferably 3000 ppm or less by mass, more preferably 2000 ppm or less, even more preferably 1500 ppm or less, and particularly preferably 1200 ppm or less.

[0030] <Hemicellulase> The oil and fat composition for bakery foods of the present invention contains hemicellulase. By containing hemicellulase along with the cellulase described above, the oil and fat composition for bakery foods of the present invention, when used in the manufacture of bakery foods, can produce bakery foods that have a large volume, a soft texture, and can maintain that texture over time. Furthermore, even when used in the manufacture of bakery foods using cake flour, medium flour, high-ash wheat flour, or other grain flours, it is possible to obtain bakery foods that have a large volume, a soft texture, and can maintain that texture over time.

[0031] In this invention, hemicellulase is a general term for enzymes that hydrolyze hemicellulose as a substrate. Hemicellulose is a polysaccharide other than cellulose and pectin that makes up the cell walls of land plant cells. Specific examples of hemicellulose include xylan, arabinoxylan, arabinan, mannan, galactan, xyloglucan, and glucomannan. Therefore, hemicellulase can be specifically classified into xylanase, which has the activity to decompose xylan, and arabinoxylanase, which has the activity to decompose arabinoxylan. However, in reality, hemicellulase often consists of a mixture of hemicellulases with different activities and possesses multiple activities, and commercially available enzyme preparations often also possess multiple activities.

[0032] In the oil and fat composition for bakery foods of the present invention, commercially available enzyme preparations containing hemicellulase can be used as hemicellulase. Specific examples of commercially available products include, for example, DSM Food Specialties' "Bakezyme BXP5001BG," "Bakezyme HS2000," and "Bakezyme IConc"; Amano Enzyme's hemicellulase "Amano"; Rakuto Chemical Industries' "Entilon LQ"; HBI's "Hemicellulase M"; and Shin Nippon Chemical Industries' "Sumizyme (registered trademark) X."

[0033] In the present invention, among the hemicellulases described above, it is preferable to use a hemicellulase that has arabinoxylan as its main substrate, and in order to obtain bakery foods that have a larger volume, a softer texture, and can maintain that texture over time, and in order to obtain bakery foods that have a larger volume, a softer texture, and can maintain that texture over time, even when used in the production of bakery foods using cake flour, medium flour, high-ash flour, or other grain flours, it is preferable to use a hemicellulase that has arabinoxylan as its main substrate, and in order to obtain bakery foods that have a larger volume, a softer texture, and can maintain that texture over time, the ratio of substrate affinity to insoluble arabinoxylan to substrate affinity to water-soluble arabinoxylan (decomposition activity ratio: substrate affinity to insoluble arabinoxylan / substrate affinity to water-soluble arabinoxylan) is preferably 10 or more, more preferably 15 or more, and even more preferably 20 or more. Furthermore, the upper limit is preferably 40 or less, more preferably 35 or less, and even more preferably 30 or less.

[0034] The phrase "primarily using arabinoxylan as the substrate" above refers to an enzyme having arabinoxylan-degrading activity of preferably 1000 units / g or more, more preferably 2000 units / g or more, and even more preferably 3000 units / g or more. In this invention, one unit of arabinoxylan-degrading activity is defined as the amount of enzyme that produces 1 μmol of xylose equivalent of reducing sugar per minute.

[0035] Methods for calculating the ratio of substrate affinity to insoluble arabinoxylan to substrate affinity to water-soluble arabinoxylan include, for example, the methods described in (1) to (3) below.

[0036] (1) Measurement of enzyme activity against insoluble arabinoxylan A suspension of insoluble arabinoxylan preparation (XylazymeAX: manufactured by Megazyme Inc.) (40 mg of sample suspended in 8 ml of deionized water) is dispensed into a microplate and lyophilized for measurement. 25 μl of enzyme solution (0 to 40 units of enzyme suspended in pH 4.6, 0.1 M sodium acetate buffer containing bovine serum albumin (0.5 mg / ml)) and 25 μl of the buffer are dispensed into each well of this microplate to start the enzyme reaction. The enzyme reaction is carried out at 37°C for 1 hour, and then 200 μl of 1% (w / v) Tris buffer is added to stop the enzyme reaction. After leaving it at room temperature for 10 minutes, the supernatant obtained by centrifugation (3000 g, 15 minutes) is read at 600 nm using a spectrophotometer. A sample with buffer added instead of enzyme solution is used as a blank.

[0037] (2) Measurement of enzyme activity against water-soluble arabinoxylan 33 μl of water-soluble arabinoxylan solution (AZOWAX: Megazyme Co., Ltd.) and 33 μl of enzyme solution (0 to 40 units of enzyme suspended in pH 4.6, 0.1 M sodium acetate buffer containing bovine serum albumin (0.5 mg / ml)) are dispensed into each well of a microplate to start the enzymatic reaction. After the enzymatic reaction is carried out at 37°C for 1 hour, 140 μl of ethanol is added to stop the enzymatic reaction. After leaving it at room temperature for 10 minutes, the supernatant obtained by centrifugation (3000 g, 15 minutes) is read at 600 nm using a spectrophotometer. Note that a solution with buffer added instead of enzyme solution is used as a blank.

[0038] (3) Calculation of the ratio of substrate affinity to insoluble arabinoxylan to substrate affinity to water-soluble arabinoxylan For each enzyme, the enzyme activity of both (1) and (2) above is measured, and from these results, the "ratio of substrate affinity to insoluble arabinoxylan to substrate affinity to water-soluble arabinoxylan" is calculated as follows. A nonlinear regression curve Y = Ymax × (1 - e - K * X) (Y is absorbance, X is enzyme amount) is plotted for each absorbance and enzyme content, and the slope (S) is calculated using the following formula in the linear portion, preferably in the range of 1 / 10 or less of the maximum value of Y. Slope (S) = (Ymax × K) / 1.0536 Here, the ratio of these slopes, i.e., S (insoluble arabinoxylan) / S (water-soluble arabinoxylan), is taken as the "ratio of substrate affinity to insoluble arabinoxylan to substrate affinity to water-soluble arabinoxylan".

[0039] The optimal temperature for the hemicellulase used in the bakery food oil composition of the present invention is preferably 20 to 90°C, more preferably 25 to 50°C, and even more preferably 25 to 40°C.

[0040] In the oil and fat composition for bakery foods of the present invention, from the viewpoint of making it easier to obtain bakery foods that have a larger volume, a softer texture, and can maintain that texture over time, and also from the viewpoint of making it easier to obtain bakery foods that have a larger volume, a softer texture, and can maintain that texture over time, even when used in the production of bakery foods using cake flour, medium flour, high-ash wheat flour, or other grain flours, the lower limit of the hemicellulase content in the oil and fat composition for bakery foods of the present invention is preferably 125 units or more, more preferably 250 units or more, even more preferably 375 units or more, and particularly preferably 500 units or more per 100g of the oil and fat composition for bakery foods of the present invention.

[0041] Furthermore, the enzymatic activity of hemicellulase is defined as the amount of enzyme that, when acting on a substrate under optimal conditions, produces a predetermined number of moles of degradation products per unit time, with one unit being the amount of enzyme. In this invention, when referring to the enzymatic activity of hemicellulase, unless otherwise specified, it is defined as 5000 units / g of Bakezyme BXP5001BG, a commercially available enzyme preparation containing hemicellulase.

[0042] Furthermore, although it also depends on the enzymatic activity of the hemicellulase used, from the viewpoint of obtaining the effects of the present invention more favorably, the lower limit of the hemicellulase content in the oil and fat composition for bakery food of the present invention is preferably 250 ppm or more by mass, more preferably 500 ppm or more, even more preferably 750 ppm or more, and particularly preferably 1000 ppm or more. The upper limit is preferably 6000 ppm or less by mass, more preferably 5000 ppm or less, even more preferably 4000 ppm or less, and particularly preferably 2500 ppm or less.

[0043] In the oil and fat composition for bakery foods of the present invention, the content of hemicellulase must be 0.02 to 2.4 units per unit of cellulase in the oil and fat composition for bakery foods of the present invention. By satisfying the above-mentioned numerical range for the content of hemicellulase per unit of cellulase in the oil and fat composition for bakery foods of the present invention, it is possible to obtain bakery foods that have a large volume, a soft texture, and can maintain that texture over time. Furthermore, even when the oil and fat composition for bakery foods of the present invention is used in the production of bakery foods using cake flour, medium flour, high-ash wheat flour, or other grain flours, it is possible to obtain bakery foods that have a large volume, a soft texture, and can maintain that texture over time. In the present invention, from the viewpoint of making it easier to obtain bakery foods that have a larger volume, a softer texture, and can maintain that texture over time, and also from the viewpoint of making it easier to obtain bakery foods that have a larger volume, a softer texture, and can maintain that texture over time, even when used in the production of bakery foods using cake flour, medium flour, high-ash wheat flour, or other grain flours, the content of hemicellulase per unit of cellulase in the oil and fat composition for bakery foods of the present invention must have a lower limit of 0.02 units or more, preferably 0.06 units or more, more preferably 0.1 units or more, even more preferably 0.15 units or more, and particularly preferably 0.2 units or more. The upper limit must be 2.4 units or less, preferably 2.0 units or less, more preferably 1.6 units or less, even more preferably 1.2 units or less, even more preferably 0.8 units or less, and particularly preferably 0.6 units or less.

[0044] <Ascorbic acids> From the viewpoint of obtaining bakery foods that are larger in volume, have a soft texture, and can maintain that texture over time, and also from the viewpoint that even when used in the production of bakery foods using weak flour, medium flour, high-ash wheat flour, flours other than wheat flour, etc., it becomes easier to obtain bakery foods that are larger in volume, have a softer texture, and can maintain that texture over time, in addition to the above-mentioned cellulase and hemicellulase, it is preferable to further contain ascorbic acids.

[0045] Examples of ascorbic acids that can be used in the bakery food oil and fat composition of the present invention include ascorbic acid, dehydroascorbic acid, and their metal salts and derivatives thereof, etc. Examples of the metal salts of the above ascorbic acid and dehydroascorbic acid include alkali metal salts and alkaline earth metal salts, etc., and preferably include sodium salts, potassium salts, calcium salts, etc. Also, examples of the derivatives of ascorbic acid and dehydroascorbic acid include ascorbic acid fatty acid esters, ascorbic acid glucosides, etc. In the bakery food oil and fat composition of the present invention, one or more ascorbic acids selected from these can be used.

[0046] In the bakery food oil and fat composition of the present invention, from the viewpoint of making it easier to obtain bakery foods that are larger in volume, have a softer texture, and can maintain that texture over time, and also from the viewpoint that even when used in the production of bakery foods using weak flour, medium flour, high-ash wheat flour, flours other than wheat flour, etc., it becomes easier to obtain bakery foods that are larger in volume, have a softer texture, and can maintain that texture over time, among the above ascorbic acids, it is preferable to use one or two or more selected from ascorbic acid and metal salts of ascorbic acid.

[0047] The ascorbic acids used in the oil and fat composition for bakery foods of the present invention may be of the D-form, L-form, or DL-form, but are preferably of the L-form. Therefore, a preferred embodiment of the ascorbic acids used in the oil and fat composition for bakery foods of the present invention is one or more selected from L-ascorbic acid and metal salts of L-ascorbic acid.

[0048] Further, in the oil and fat composition for bakery foods of the present invention, as the above ascorbic acids, commercially available preparations of ascorbic acids may be used. Also, it may be contained using fruit juices, concentrates, extracts, etc. of fruits rich in ascorbic acids. Examples of fruits rich in ascorbic acids include acerola, lemon, camcam, etc.

[0049] From the viewpoint that a bakery food having a larger volume, a softer texture, and being able to maintain that texture over time can be easily obtained, and also from the viewpoint that even when used in the production of bakery foods using weak flour, medium flour, high-ash wheat flour, flours other than wheat flour, etc., a bakery food having a larger volume, a softer texture, and being able to maintain that texture over time can be easily obtained, the lower limit of the content of ascorbic acids in the oil and fat composition for bakery foods of the present invention is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, and particularly preferably 0.5% by mass or more. The upper limit is preferably 3.0% by mass or less, more preferably 2.5% by mass or less, still more preferably 2.0% by mass or less, and particularly preferably 1.5% by mass or less. Note that the content of ascorbic acids in the oil and fat composition for bakery foods of the present invention is a value including the amount of ascorbic acids contained in other raw materials of the oil and fat composition for bakery foods of the present invention described later.

[0050] The method for measuring the content of ascorbic acids in the oil and fat composition for bakery foods of the present invention is not particularly limited and can be measured by a method known hitherto. For example, it can be measured using HPLC.

[0051] <Oils and Fats> The oil and fat composition for bakery foods of the present invention contains oils and fats. The oils and fats used in the oil and fat composition for bakery foods of the present invention are not particularly limited as long as they are oils and fats used for food, but examples include various vegetable oils and animal oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucine rapeseed oil, rice oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, peanut oil, sesame oil, olive oil, cocoa butter, shea butter, sal fat, kokum fat, illipe fat, beef tallow, lard, milk fat, fish oil, whale oil, algae-derived oils and fats, yeast-derived oils and fats, and processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation and transesterification. The oil and fat composition for bakery foods of the present invention can use one or more selected from the above oils and fats.

[0052] In the oil and fat composition for bakery foods of the present invention, it is preferable to include a transesterified oil (hereinafter referred to as transesterified oil (A)) among the oils and fats, which is an oil and fat raw material containing 70% by mass or more of fractionated palm soft-tissue oil, from the viewpoint of making it easier to obtain bakery foods that are more uniformly incorporated into bakery dough, have a larger volume and a softer texture, and maintain that texture over time. The oil and fat raw material may consist of fractionated palm soft-tissue oil, or it may be a mixture of fractionated palm soft-tissue oil and other oils and fats.

[0053] The palm fractionated soft oil used in the production of the transesterified oil (A) in the present invention includes, for example, palm olein, which is the low-melting-point portion obtained when palm oil is fractionated, and palm superolein, which is the low-melting-point portion obtained when palm olein is further fractionated.

[0054] The palm fractionated soft tallow oil used in the production of the above-mentioned transesterified oil (A) preferably has an iodine value of 52 to 70.

[0055] The method for measuring the iodine value of the above-mentioned oils and fats is not particularly limited and can be measured by previously known methods. For example, it can be measured by the method described in "Japan Oil Chemists' Society Standards for Analysis of Oils and Fats 2.3.4.1 (2013)".

[0056] The content of fractionated palm soft oil in the oil raw material used when producing the above-mentioned transesterified oil (A) is 70% by mass or more, preferably 80% by mass or more, more preferably 90% by mass or more, and even more preferably 100% by mass.

[0057] Furthermore, in the oil and fat formulation used when producing the above-mentioned transesterified oil (A), oils and fats other than palm fractionated soft thorn oil can be selected from among the oils and fats that can be used in the oil and fat composition for bakery food of the present invention, and can be used in combination of one or more types other than palm fractionated soft thorn oil. The content of oils and fats other than palm fractionated soft thorn oil can be set so that the total content of palm fractionated soft thorn oil in the oil and fat formulation is 100% by mass.

[0058] The content of transesterified fat (A) in the bakery food fat composition of the present invention is preferably 40 to 99% by mass, more preferably 45 to 90% by mass, and even more preferably 50 to 80% by mass of the fat used in the bakery food fat composition of the present invention.

[0059] Furthermore, the oil and fat composition for bakery food of the present invention preferably contains liquid oil in addition to the transesterified oil (A) described above, from the viewpoint of making the hardness of the oil and fat composition for bakery food of the present invention appropriate, making it easier to uniformly incorporate into bakery dough, and thus more favorably obtaining the effects of the present invention.

[0060] In the present invention, liquid oil refers to oils and fats that are liquid at 20°C from among the above-mentioned oils and fats, and examples include palm superolein, corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucine rapeseed oil, rice oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, peanut oil, sesame oil, olive oil, etc. In the oil and fat composition for bakery foods of the present invention, it is preferable to use one or more selected from these liquid oils.

[0061] The liquid oil content is preferably 1 to 60% by mass, more preferably 10 to 55% by mass, and even more preferably 20 to 45% by mass, of the oils and fats used in the oil and fat composition for bakery food of the present invention.

[0062] Furthermore, in the oil and fat composition for bakery foods of the present invention, it is preferable to use oils and fats that are substantially free of trans fatty acids from the viewpoint of health effects. In the present invention, "substantially free of trans fatty acids" means that the content of trans fatty acid residues in the fatty acid residue composition of the oil and fat is 2% by mass or less, preferably 1% by mass or less, and more preferably 0.1% by mass or less. The lower limit is 0% by mass.

[0063] The fat and oil content in the bakery food fat and oil composition of the present invention is preferably 50.0 to 99.9% by mass, more preferably 60.0 to 99.0% by mass, and even more preferably 70.0 to 95.0% by mass. Note that the fat and oil content in the bakery food fat and oil composition of the present invention includes the amount of fat and oil contained in the other raw materials of the bakery food fat and oil composition of the present invention, as described later.

[0064] <Moisture> The oil and fat composition for bakery food of the present invention may contain moisture. Examples of moisture that the oil and fat composition for bakery food of the present invention may contain include water such as tap water or mineral water, and moisture contained in the other raw materials of the present invention described later.

[0065] If the oil and fat composition for bakery foods of the present invention contains water, the amount of water can be arbitrarily set within a range that does not impair the effects of the present invention, although this also depends on the form of the oil and fat composition for bakery foods of the present invention. For example, if the oil and fat composition for bakery foods of the present invention takes the form of an oil and fat composition that does not contain water or does not take an emulsified form, which is one of the preferred forms described later, the water content in the oil and fat composition for bakery foods of the present invention is preferably 5.0% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.5% by mass or less. Oil and fat compositions that do not take an emulsified form typically have a low water content, even if they contain water. If the oil and fat composition for bakery foods of the present invention takes the form of a water-in-oil emulsified form, which is one of the preferred forms described later, the water content in the oil and fat composition for bakery foods of the present invention is preferably 0.1 to 49.9% by mass, more preferably 1.0 to 40.0% by mass, and even more preferably 5.0 to 30.0% by mass.

[0066] <Emulsifier> The oil and fat composition for bakery foods of the present invention may contain an emulsifier. The effects of the present invention can be fully obtained even without the inclusion of an emulsifier, but the inclusion of an emulsifier makes it easier to obtain bakery foods that have a softer texture and can maintain that texture over time. Furthermore, even when used in the production of bakery foods using cake flour, all-purpose flour, high-ash wheat flour, or other grain flours, it is easier to obtain bakery foods that have a softer texture and can maintain that texture over time.

[0067] Examples of emulsifiers that can be used in the oil and fat composition for bakery foods of the present invention include glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyl tartrate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride, lecithin, lysolecithin, and others, and one or more selected from these can be used.

[0068] In the oil and fat composition for bakery foods of the present invention, from the viewpoint of making it easier to obtain bakery foods that have a larger volume, a softer texture, and can maintain that texture over time, and also from the viewpoint of making it easier to obtain bakery foods that have a soft texture and can maintain that texture over time even when used in the production of bakery foods using cake flour, medium flour, high-ash wheat flour, or other grain flours, it is preferable to use one or more of the above emulsifiers selected from glycerin succinate fatty acid ester and glycerin diacetyl tartrate fatty acid ester, and it is more preferable to contain both glycerin succinate fatty acid ester and glycerin diacetyl tartrate fatty acid ester.

[0069] When the oil and fat composition for bakery foods of the present invention contains an emulsifier, the content of the emulsifier in the oil and fat composition for bakery foods of the present invention is preferably 0.1 to 10.0% by mass, more preferably 0.5 to 8.0% by mass, and even more preferably 1.0 to 6.0% by mass.

[0070] Furthermore, when glycerin succinic acid fatty acid ester is used as the emulsifier, from the viewpoint of providing bakery food products that have a softer texture and can maintain that texture over time, the content of glycerin succinic acid fatty acid ester in the oil and fat composition for bakery food products of the present invention is preferably 2.8 to 8.0% by mass, more preferably 2.8 to 6.0% by mass, and even more preferably 2.8 to 5.0% by mass.

[0071] When glycerin diacetyl tartrate fatty acid ester is used as the emulsifier described above, in addition to the viewpoint of making it easier to obtain the effects of the present invention, the content of glycerin diacetyl tartrate fatty acid ester in the oil and fat composition for bakery food of the present invention is preferably 0.1 to 5.0% by mass, more preferably 0.3 to 3.0% by mass, and even more preferably 0.5 to 2.5% by mass, in order to make it easier to obtain the effects of the present invention, as well as to improve the melt-in-the-mouth quality and texture of the resulting bakery food.

[0072] Furthermore, in the oil and fat composition for bakery foods of the present invention, when the above-mentioned glycerin succinic acid fatty acid ester and glycerin diacetyl tartrate fatty acid ester are used in combination as emulsifiers, from the viewpoint of obtaining the effects of the present invention more favorably, the content of glycerin diacetyl tartrate fatty acid ester in the oil and fat composition for bakery foods is preferably 0.1 to 2.0 parts by mass, more preferably 0.2 to 1.0 parts by mass, and even more preferably 0.3 to 0.8 parts by mass, per 1 part by mass of glycerin succinic acid fatty acid ester.

[0073] <Other Ingredients> In addition to the cellulase, hemicellulase, ascorbic acid derivatives, oils and fats, water, and emulsifiers mentioned above, the oil and fat composition for bakery foods of the present invention may contain other ingredients.

[0074] Other raw materials for the bakery food oil composition of the present invention are not particularly limited as long as they are food materials, and include, for example, enzymes other than the cellulase and hemicellulase mentioned above, proteins, sugars, sugar alcohols, high-intensity sweeteners, thickeners and stabilizers, starch and modified starch, salts such as sodium chloride and potassium chloride, inorganic salts, eggs and their processed products, milk and dairy products, colorings, flavorings, antioxidants, preservatives, bittering agents, acidulants, pH adjusters, shelf-life extenders, alcohols, cocoa and cocoa products, coffee and coffee products, herbs, legumes, grains, nuts and seeds, vegetables, fruits, fish, meat and their processed products, animal extracts, food additives, etc., and one or more selected from these can be used.

[0075] Examples of enzymes other than the cellulases and hemicellulases mentioned above (hereinafter referred to as "other enzymes") include amylases such as α-amylase, β-amylase, isoamylase, and glucoamylase; pectinases such as protopectinase and polygalacturonase; oxidases; arabanases; pullulanases; dextranases; transglucosidases; lipases; phospholipases; pepsin; papain; maltotriosyltransferases; starch blanching enzymes; glycogen blanching enzymes; and one or more of these can be used.

[0076] In the oil and fat composition for bakery foods of the present invention, from the viewpoint of obtaining the effects of the present invention more favorably, it is preferable to contain one or more types selected from among the amylases, and more preferably to contain α-amylase.

[0077] If the oil and fat composition for bakery foods of the present invention contains amylases, which are a preferred form of other enzymes, the lower limit of the amylase content in the oil and fat composition for bakery foods of the present invention is preferably 10 units or more, more preferably 20 units or more, even more preferably 30 units or more, and particularly preferably 40 units or more per 100 g of the oil and fat composition for bakery foods of the present invention. The upper limit is preferably 1000 units or less, more preferably 500 units or less, even more preferably 200 units or less, and particularly preferably 100 units or less.

[0078] The enzymatic activity of the amylases described above is defined as the amount of enzyme that produces a predetermined number of degradation products per unit time when the enzyme acts on a substrate under optimal conditions, with one unit being the amount of enzyme. In this invention, when referring to the enzymatic activity of amylases, unless otherwise specified, Novamyl 3DBG, a commercially available enzyme preparation containing amylases manufactured by Novozymes Japan, is defined as 10,000 units / g.

[0079] Furthermore, the content of α-amylase per unit of cellulase in the oil and fat composition for bakery food of the present invention is preferably 0.002 to 0.4 units, more preferably 0.004 to 0.2 units, and even more preferably 0.02 to 0.1 units.

[0080] The oil and fat composition for bakery foods of the present invention preferably contains the above-mentioned thickening and stabilizing agent, as this makes it easier to obtain the effects of the present invention.

[0081] Examples of the thickening and stabilizing agents mentioned above include xanthan gum, guar gum, locust bean gum, carrageenan, gum arabic, alginic acid derivatives such as alginic acid, sodium alginate, and alginic acid esters, pectin, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, hydroxymethylcellulose, hydroxypropylmethylcellulose, agar, glucomannan, gelatin, and dextrin. Examples of alginic acid esters include propylene glycol alginate and ethylene glycol alginate.

[0082] In the oil and fat composition for bakery foods of the present invention, from the viewpoint of obtaining the effects of the present invention more favorably, it is preferable to contain one or more selected from xanthan gum, guar gum, locust bean gum, carrageenan, alginic acids, carboxymethylcellulose, methylcellulose, hydroxymethylcellulose, and hydroxypropylmethylcellulose, more preferably to contain one or more selected from alginic acids, and most preferably to contain one or more selected from alginic acid esters.

[0083] If the oil and fat composition for bakery food of the present invention contains a thickening and stabilizing agent, the amount thereof is preferably 0.01 to 2.0% by mass, more preferably 0.05 to 1.0% by mass, and even more preferably 0.1 to 0.5% by mass.

[0084] In the oil and fat composition for bakery food of the present invention, the content of raw materials other than cellulase, hemicellulase, ascorbic acids, oils and fats, water, emulsifiers, α-amylase, and thickening stabilizers is not particularly limited as long as the effects of the present invention are not impaired, but it is preferably 20.0% by mass or less in total, more preferably 15.0% by mass or less, and even more preferably 10.0% by mass or less. The lower limit of the content of the above-mentioned other raw materials is 0% by mass.

[0085] <Forms and Uses of the Oil and Fat Composition for Bakery Foods> The oil and fat composition for bakery foods of the present invention may take the form of an oil and fat composition that does not contain water, or an oil and fat composition that does not contain water or contains water but does not take an emulsified form, or an oil and fat composition in which the oil phase is a continuous phase, such as a water-in-oil type, or an oil and fat composition in which the aqueous phase is a continuous phase, such as an oil-in-water type, or a multi-emulsion type oil and fat composition with double or more emulsions, such as an oil-in-oil-water type.

[0086] In the oil and fat composition for bakery foods of the present invention, it is preferable that the oil and fat composition be in the form of a continuous oil phase, or in the form of an oil and fat composition that does not contain water or does not take an emulsified form even if it contains water, from the viewpoint that it can be easily dispersed uniformly in bakery dough and the effects of the present invention can be more favorably obtained. Furthermore, it is preferable that the oil and fat composition for bakery foods of the present invention has plasticity.

[0087] The oil and fat composition for bakery foods of the present invention is used in the manufacture of bakery foods. It may be used for kneading or for folding, but it is preferable to use it for kneading, as this allows for uniform incorporation into the bakery dough and enables the desirable effects of the present invention to be obtained. Bakery foods manufactured using the oil and fat composition for bakery foods of the present invention will be described later.

[0088] <Method for Producing the Oil and Fat Composition for Bakery Foods> The method for producing the oil and fat composition for bakery foods of the present invention is not particularly limited as long as a bakery food oil and fat composition containing cellulase and hemicellulase, with a hemicellulase content of 0.02 to 2.4 units per unit of cellulase content, is obtained, and can be produced by conventionally known methods. Below, a method for producing the oil and fat composition for bakery foods of the present invention in the form of an oil and fat composition in which the oil phase is a continuous phase, which is a preferred mode, will be described.

[0089] If the oil and fat composition for bakery foods of the present invention takes the form of a water-in-oil emulsion, first, oil and fat are heated and melted, and raw materials other than cellulase and hemicellulase are added as needed and mixed to obtain an oil phase. Alternatively, ascorbic acid derivatives and raw materials other than cellulase and hemicellulase are added as needed and mixed to heated water to obtain an aqueous phase. Next, the aqueous phase is added to the oil phase obtained above and mixed to emulsify, thereby obtaining an oil and fat mixture in the form of a water-in-oil emulsion. Alternatively, if the oil and fat composition for bakery foods of the present invention takes the form of an oil and fat composition that does not contain water or has a low water content and does not take the form of an emulsion, first, oil and fat are heated and melted, and ascorbic acid derivatives and raw materials other than cellulase and hemicellulase are added as needed and mixed to obtain an oil and fat mixture.

[0090] Next, the oil mixture obtained above may be sterilized as needed. The sterilization method may be, for example, a batch method in a tank, or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80 to 100°C, more preferably 80 to 95°C, and even more preferably 80 to 90°C. After that, if necessary, pre-cooling is performed to the extent that oil crystals do not precipitate. The pre-cooling temperature is preferably 40 to 60°C, more preferably 40 to 55°C, and even more preferably 40 to 50°C.

[0091] Next, cooling, preferably cool plasticization, is performed to obtain the oil composition. Cool plasticization can be performed using, for example, a closed-type continuous scraping tubular cooler (Unit A) such as a combinator, botator, perfector, or chemtator, a plate-type heat exchanger, or a combination of these with an open-type cooler such as a diamond cooler and compressor. After these devices, a kneading device (Unit B) such as a pin machine, resting tubes, and holding tubes may also be used. The above cooling may be rapid cooling or slow cooling, but rapid cooling is preferred. In this invention, rapid cooling refers to cooling at a cooling rate of -1°C / min or higher, preferably at a cooling rate of -2 to -10°C / min. The final temperature of the above cooling is not particularly limited, but it is preferably 5 to 15°C.

[0092] Here, we will describe a method for incorporating enzymes into the production method of the bakery food oil composition of the present invention.

[0093] The oil and fat composition for bakery foods of the present invention contains cellulase and hemicellulase. In the method for producing the oil and fat composition for bakery foods of the present invention, cellulase and hemicellulase may be added sequentially and separately, or powdered cellulase and hemicellulase may be mixed in advance before being added, or an aqueous solution containing cellulase and hemicellulase may be prepared in advance and this aqueous solution may be added. In the present invention, from the viewpoint of making it easier to uniformly incorporate cellulase and hemicellulase into the oil and fat composition for bakery foods of the present invention, it is preferable to use a method in which an aqueous solution containing cellulase and hemicellulase is prepared in advance and this aqueous solution is added.

[0094] Furthermore, in the method for producing the oil and fat composition for bakery food of the present invention, the timing of adding cellulase and hemicellulase can be at any time. For example, if the oil and fat composition is an emulsion, they may be added to either the oil phase or the aqueous phase, or both, during the preparation of the oil phase and the aqueous phase. Alternatively, regardless of the form of the oil and fat composition, the timing of adding cellulase and hemicellulase can be at the time of adding them to the obtained oil and fat mixture, or at the time of adding them to the oil and fat composition after cooling, preferably after cooling and plasticization.

[0095] In the method for producing the oil and fat composition for bakery foods of the present invention, it is preferable to include the enzymes of cellulase and hemicellulase in the oil and fat composition after cooling, preferably after cooling and plasticization, so that the enzymatic activity of the oil and fat composition for bakery foods of the present invention is not impaired and the resulting oil and fat composition for bakery foods of the present invention can preferably exhibit the effects of the present invention.

[0096] In the method for producing a fat and oil composition for bakery food according to the present invention, the fat and oil composition may be made to contain a gas suitable for food use, such as nitrogen, oxygen, or air, after cooling, preferably after cooling and plasticization.

[0097] [Bakery Dough] The bakery dough of the present invention contains starches, cellulase, and hemicellulase, wherein the hemicellulase content is 0.02 to 2.4 units per unit of cellulase content. Preferably, the bakery dough contains the oil and fat composition for bakery food of the present invention.

[0098] Examples of the types of bakery dough of the present invention include bread doughs such as white bread dough, sweet bread dough, variety bread dough, butter roll dough, soft roll dough, hard roll dough, sweet roll dough, Danish pastry dough, pastry dough, and French bread dough, as well as baked goods doughs such as pie dough, choux pastry dough, donut dough, cake dough, cookie dough, biscuit dough, waffle dough, and scone dough. In the case of the bakery dough of the present invention, bread dough is preferred among these, and among bread doughs, white bread dough, variety bread dough, butter roll dough, soft roll dough, hard roll dough, and sweet roll dough are preferred.

[0099] The bakery dough of the present invention contains starches. Examples of the above starches include wheat flour, other grain flours, unprocessed starch, and modified starch, and one or more of these can be used in combination.

[0100] Examples of flour used in this invention include cake flour, all-purpose flour, semi-bread flour, and bread flour. In general bakery dough, semi-bread flour and bread flour are often used, and cake flour and all-purpose flour, which do not have a high protein content such as gluten, are not often used in bakery dough because they worsen the volume and texture of the resulting bakery food. However, in the bakery dough of this invention, cake flour and all-purpose flour can be used as flour without any problems. In this invention, cake flour and all-purpose flour may have a low ash content, i.e., an ash content of less than 0.45% by mass, or a high ash content, i.e., an ash content of 0.45% by mass or more. In addition, there are several methods for classifying flour, one of which is to classify it by the ash content in the flour. In this invention, as wheat flour, for example, high-ash wheat flour with an ash content of 0.45% by mass or more, such as second-grade wheat flour, third-grade wheat flour, powdered flour, whole wheat flour, and wheat germ, or low-ash wheat flour with an ash content of less than 0.45% by mass, such as special-grade wheat flour and first-grade wheat flour, can also be used.

[0101] Examples of grain flours other than wheat flour in this invention include rice flour made from polished rice, upland rice, brown rice, ancient rice, black rice, red rice, green rice, polished rice, etc., mixed grain flour made from polished millet, foxtail millet, barnyard millet, sorghum, rye, barley, oats, adlay, buckwheat, amaranth, quinoa, finger millet, white sesame, black sesame, etc., bean flour made from polished soybeans, peas, adzuki beans, chickpeas, etc., and nut flour made from polished almonds, hazelnuts, cashews, oats, pine nuts, etc. Examples of unprocessed starches include cornstarch, tapioca starch, wheat starch, sweet potato starch, sago starch, and rice starch. Examples of modified starch include unprocessed starch that has been subjected to one or more treatments selected from enzymatic treatment, gelatinization treatment, decomposition treatment, etherification treatment, esterification treatment, cross-linking treatment, and grafting treatment. Furthermore, it is preferable that the grain flours other than wheat flour have a lower gluten content compared to wheat flour. The grain flours other than wheat flour may also be whole grain flours containing bran and germ, or grain flours with increased amounts of specific components.

[0102] Conventionally, when using low-gluten or high-ash flour ingredients such as cake flour, all-purpose flour, high-ash wheat flour, or other grain flours in bakery dough, the resulting bakery food tends to lack volume and have a hard texture. However, the bakery dough of the present invention has the effect of producing bakery food that has a large volume, a soft texture, and maintains that texture over time, even when using these flour ingredients. Therefore, in order to fully exhibit the above effects, the bakery dough of the present invention preferably uses one or more types of starches selected from cake flour, all-purpose flour, high-ash wheat flour, grain flour other than wheat flour, unprocessed starch, and processed starch, which are low in gluten or high in ash content. It is more preferable to use one or more types selected from cake flour, all-purpose flour, high-ash wheat flour, and grain flour other than wheat flour in combination. From the viewpoint of obtaining the effects of the present invention more significantly, it is even more preferable to use one or more types selected from cake flour, all-purpose flour, high-ash wheat flour, rice flour, rye flour, barley flour, oat flour, buckwheat flour, bean flour, and almond flour in combination.

[0103] The high-ash wheat flour preferably used in the bakery dough of the present invention has an ash content of 0.45 to 2.0% by mass, more preferably 0.46 to 1.8% by mass, and even more preferably 0.48 to 1.6% by mass.

[0104] Furthermore, the total amount of cake flour, all-purpose flour, high-ash wheat flour, other grain flours, unprocessed starch, and modified starch in the bakery dough of the present invention is preferably 10% by mass or more, more preferably 20% by mass or more, and even more preferably 25% by mass or more. The upper limit for the total amount of cake flour, all-purpose flour, high-ash wheat flour, other grain flours, unprocessed starch, and modified starch is 100% by mass.

[0105] The bakery dough of the present invention may be made in combination with the above-mentioned cake flour, all-purpose flour, high-ash wheat flour, flours other than wheat flour, unprocessed starch, and modified starch, as well as other starches. Examples of starches that can be used in combination with the above-mentioned cake flour, all-purpose flour, high-ash wheat flour, flours other than wheat flour, starches, and modified starch include semi-strong flour and strong flour.

[0106] The hemicellulase content per unit of cellulase content in the bakery dough of the present invention must be 0.02 to 2.4 units, preferably 0.06 to 2.0 units, more preferably 0.1 to 1.6 units, even more preferably 0.2 to 1.2 units, even more preferably 0.3 to 0.8 units, and particularly preferably 0.3 to 0.6 units.

[0107] The cellulase content in the bakery dough of the present invention is preferably 25 to 375 units, more preferably 37.5 to 250 units, even more preferably 40 to 187.5 units, and particularly preferably 50 to 150 units per 100 g of starches contained in the bakery dough of the present invention.

[0108] The hemicellulase content in the bakery dough of the present invention is preferably 6.0 to 150 units, more preferably 12.5 to 125.5 units, even more preferably 18.0 to 100 units, and particularly preferably 25 to 62.5 units per 100 g of starches contained in the bakery dough of the present invention.

[0109] Furthermore, in the bakery dough of the present invention, it is preferable to contain α-amylase from the viewpoint of obtaining the effects of the present invention more favorably. When the bakery dough of the present invention contains α-amylase, the amount is preferably 0.5 to 50.0 units, more preferably 1.0 to 25.0 units, even more preferably 1.5 to 10.0 units, and particularly preferably 2.0 to 5.0 units, per 100 parts by mass of starch contained in the bakery dough of the present invention.

[0110] If the bakery dough of the present invention contains the above-described oil and fat composition for bakery food of the present invention, the amount can be set arbitrarily, but it is preferable to set the amount of cellulase and hemicellulase in the bakery dough of the present invention to satisfy the above-described preferred numerical range.

[0111] For example, the content of the bakery food oil composition of the present invention in the bakery dough of the present invention is preferably 1.5 to 25.0 parts by mass, more preferably 2.0 to 15.0 parts by mass, and even more preferably 2.5 to 10.0 parts by mass, based on 100 parts by mass of starches contained in the bakery dough of the present invention.

[0112] Furthermore, in the bakery dough of the present invention, it is preferable to include ascorbic acid derivatives from the viewpoint of obtaining the effects of the present invention more favorably. When the bakery dough of the present invention contains ascorbic acid derivatives, the amount is preferably 0.0005 to 0.15 parts by mass, more preferably 0.0025 to 0.125 parts by mass, even more preferably 0.005 to 0.1 parts by mass, and particularly preferably 0.025 to 0.075 parts by mass, based on 100 parts by mass of starch contained in the bakery dough of the present invention.

[0113] Furthermore, in the bakery dough of the present invention, it is preferable to include skimmed condensed milk, in addition to obtaining the effects of the present invention, as this improves the extensibility of the bakery dough and improves workability during the production of the bakery dough. The skimmed condensed milk mentioned above is a liquid obtained by concentrating skimmed milk, which is obtained by separating the oil from raw milk, cream, butter, etc.

[0114] The skimmed condensed milk used in the bakery dough of the present invention preferably has a solid content of 35% by mass or more, more preferably 35 to 50% by mass, and even more preferably 35 to 45% by mass, from the viewpoint of improving the extensibility of the bakery dough and improving workability during the production of the bakery dough. In the present invention, the solid content of skimmed condensed milk refers to the total amount of components other than water among the nutritional components consisting of protein, lipids, carbohydrates, water, and ash in the skimmed condensed milk. Furthermore, the non-fat milk solids of skimmed condensed milk refer to the total amount of components other than lipids among the milk-derived solids in the skimmed condensed milk.

[0115] Furthermore, the skimmed condensed milk used in the bakery dough of the present invention preferably has a phospholipid content of 7.5 to 14.0% by mass in its solid content, and more preferably 8.0 to 12.0% by mass.

[0116] The method for measuring the phospholipid content in the solids of the skimmed condensed milk described above can be a conventionally known method. For example, the lipids of the skimmed condensed milk can be extracted using the Folch method, and the extracted lipid solution can be decomposed by a wet decomposition method (according to the wet decomposition method described in "Hygienic Testing Methods and Annotations 20002.1 Food Composition Testing Methods" edited by the Pharmaceutical Society of Japan). Then, the amount of phosphorus can be determined by the molybdenum blue absorbance method (according to the quantitative determination of phosphorus by molybdic acid described in "Hygienic Testing Methods and Annotations 20002.1 Food Composition Testing Methods" edited by the Pharmaceutical Society of Japan). From the determined amount of phosphorus, the phospholipid content (g) per 100g of solids of the skimmed condensed milk can be calculated using the following formula: Phospholipid (g / 100g) = [Amount of phosphorus (μg) / (Skimmed condensed milk - Moisture content of skimmed condensed milk (g))] × 25.4 × (0.1 / 1000)

[0117] As the skimmed condensed milk mentioned above, a mixture of multiple skimmed condensed milks with different solid content may be used. Furthermore, as the skimmed condensed milk mentioned above, a product that has been diluted with water to adjust its concentration may be used, a product that has had its pH adjusted may be used, or a product that has undergone processing such as freezing, thawing, or homogenization during manufacturing may be used.

[0118] The component composition of the skimmed condensed milk preferably used in the bakery dough of the present invention can be arbitrary, but a preferred configuration is a protein content of 10 to 15% by mass, a lipid content of 4 to 6% by mass, a carbohydrate content of 16 to 20% by mass, an ash content of 2.5 to 4.0% by mass, and a moisture content of 60 to 70% by mass.

[0119] If the bakery dough of the present invention contains the above-mentioned skimmed condensed milk, the amount of skimmed condensed milk is preferably 0.01 to 2.0% by mass, more preferably 0.02 to 1.5% by mass, and even more preferably 0.04 to 1.0% by mass, as solid content, based on 100 parts by mass of starches contained in the bakery dough of the present invention.

[0120] The bakery dough of the present invention may contain other raw materials besides the starches, cellulase, hemicellulase, the bakery food oil composition of the present invention, ascorbic acids, and skimmed condensed milk mentioned above.

[0121] Other raw materials for the bakery dough of the present invention include, for example, water, oils and fats other than the bakery food oil composition of the present invention, enzymes other than cellulase and hemicellulase, yeast, yeast food, baking powder, sugars, sugar alcohols, high-intensity sweeteners, thickeners and stabilizers, emulsifiers, oxidizing agents, reducing agents, dietary fiber, salts, inorganic salts, eggs and their processed products, milk and dairy products other than the skimmed condensed milk mentioned above, coloring agents, flavoring agents, antioxidants, preservatives, bittering agents, acidulants, pH adjusters, shelf-life extenders, alcohols, cocoa and cocoa products, coffee and coffee products, herbs, beans, grains, nuts and seeds other than the starches mentioned above and their processed products, vegetables, fruits, fish, meat and their processed products, animal extracts, food additives, etc., and one or more selected from these can be used.

[0122] Regarding the water content among the other raw materials of the bakery dough of the present invention, it varies depending on the type of bakery dough of the present invention. For example, if the bakery dough of the present invention is a white bread dough, it is preferably 20 parts by mass or more, and more preferably 30 parts by mass or more, per 100 parts by mass of starches contained in the bakery dough of the present invention. It is also preferably 100 parts by mass or less, and more preferably 90 parts by mass or less.

[0123] Furthermore, the water content in the bakery dough of the present invention is the sum of the water contained in the bakery dough and the water contained in the oil and fat composition for bakery food of the present invention and the other raw materials of the bakery dough of the present invention.

[0124] The content of other ingredients in the bakery dough of the present invention, other than water, can be set arbitrarily as long as the effects of the present invention are not impaired. For example, it is preferable that the content of other ingredients be 200 parts by mass or less, and more preferably 100 parts by mass or less, per 100 parts by mass of starches contained in the bakery dough of the present invention. The lower limit of the content of other ingredients in the bakery dough of the present invention is 0 parts by mass.

[0125] <Method for producing bakery dough> The method for producing bakery dough according to the present invention is not particularly limited, as long as a bakery dough containing starches, cellulase, and hemicellulase is obtained, and the hemicellulase content per unit of cellulase content is 0.02 to 2.4 units, it can be produced by conventionally known methods for producing bakery dough.

[0126] Examples of methods for producing bakery dough according to the present invention include methods for producing bread dough such as the sponge and dough method, direct kneading method, liquid starter method, sourdough starter method, medium dough method, tangzhong method, chilled dough method, and frozen dough method, as well as methods for producing baked goods dough such as the separate-egg method, post-flour method, post-oil method, flour batter method, sugar batter method, and all-in-mix method, which can be appropriately selected depending on the type of bakery dough to be produced.

[0127] In the method for producing bakery dough of the present invention, the method for incorporating cellulase and hemicellulase is not particularly limited. Cellulase and hemicellulase may be incorporated sequentially and separately, powdered cellulase and hemicellulase may be mixed in advance and then incorporated, an aqueous solution containing cellulase and hemicellulase may be prepared in advance and this aqueous solution may be incorporated, or the ingredients may be incorporated using the oil and fat composition for bakery food of the present invention. However, in the method for producing bakery dough of the present invention, it is preferable to incorporate the ingredients using the oil and fat composition for bakery food of the present invention.

[0128] Furthermore, when incorporating cellulase and hemicellulase into bakery dough using the oil and fat composition for bakery foods of the present invention, the oil and fat composition for bakery foods of the present invention may be incorporated by kneading it into the dough or by folding it in, but it is preferable to incorporate it by kneading it into the dough.

[0129] When producing the bakery dough of the present invention using the sponge and dough method, cellulase and hemicellulase may be included in the sponge and dough, in the main dough, or in both the sponge and dough. However, in the method for producing the bakery dough of the present invention, it is preferable to include them in the main dough.

[0130] In the method for producing bakery dough of the present invention, steps such as primary fermentation (floor time), dividing, rounding, bench time, shaping, and proofing (secondary fermentation), which are performed in the production of conventional bakery dough, may be carried out.

[0131] Furthermore, the bakery dough obtained according to the present invention can be stored by refrigeration or freezing.

[0132] [Bakery Food] The bakery food of the present invention is obtained by heat-treating the bakery dough of the present invention. That is, the bakery food of the present invention is a heat-treated product of the bakery dough of the present invention. The bakery food of the present invention is characterized by its large volume, soft texture, and ability to maintain that soft texture over time. Details of the bakery dough of the present invention used to obtain the bakery food of the present invention are as described above.

[0133] The heat treatment for obtaining the bakery food of the present invention is not particularly limited and includes, for example, baking, frying, pan-frying, boiling, steaming, steam-frying, and microwave heating. The type of bakery food of the present invention is not particularly limited and may be various bakery foods obtained by heat-treating the bakery dough of the present invention as described above. Furthermore, the bakery food of the present invention may be a bakery food that uses one or more types of starches selected from cake flour, all-purpose flour, high-ash wheat flour, flours other than wheat flour, unprocessed starch (sometimes simply referred to as "starch"), and modified starch. Even when using one or more types of starches selected from cake flour, all-purpose flour, high-ash wheat flour, flours other than wheat flour, starch, and modified starch, the bakery food of the present invention has the characteristics of having a large volume, a soft texture, and being able to maintain that soft texture over time.

[0134] If the bakery food of the present invention contains one or more starches selected from weak flour, medium flour, high-ash wheat flour, other grain flours, starches, and modified starches, the total amount of weak flour, medium flour, high-ash wheat flour, other grain flours, starches, and modified starches in the bakery food of the present invention is preferably 10% by mass or more, more preferably 20% by mass or more, and even more preferably 25% by mass or more. The upper limit is 100% by mass.

[0135] The bakery food products of the present invention can be stored by refrigeration or freezing. Furthermore, they can be reheated after being stored by refrigeration or freezing.

[0136] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way by these examples.

[0137] [Raw materials used] <Cellulase> "Bakezyme X-CELL" (manufactured by DSM Food Specialties) was used as the cellulase. The cellulase had an enzyme activity of 25,000 units / g and an optimal temperature of 40-70°C. <Hemicellulase> "Bakezyme BXP5001BG" (manufactured by DSM Food Specialties) was used as the hemicellulase. It had an enzyme activity of 5,000 units / g, an activity to decompose arabinoxylan of 3,000 units / g or more, a decomposition activity ratio of insoluble arabinoxylan / soluble arabinoxylan of 23, and an optimal temperature of 25-40°C. <Ascorbic acid derivatives> L-ascorbic acid (manufactured by Meiji Food Material Co., Ltd.) was used as the ascorbic acid derivative. <α-Amylase> "Novamil 3D BG" (manufactured by Novozymes Japan) was used as the α-amylase. The enzyme activity was 10,000 units / g. <Glycerin succinate fatty acid ester> "Poem B-10" (manufactured by Riken Vitamin Co., Ltd.) was used as the glycerin succinate fatty acid ester. <Glycerin diacetyl tartrate fatty acid ester> "Poem W-60" (manufactured by Riken Vitamin Co., Ltd.) was used as the glycerin diacetyl tartrate fatty acid ester. <Propylene glycol alginate ester> "Kombu Acid 501" (manufactured by Kimika Co., Ltd.) was used as the propylene glycol alginate ester. <Skimmed concentrated milk (A)> Skimmed concentrated milk with a solid content of 38% by mass was used. The component composition of skimmed concentrated milk (A) was as follows: protein content of 12.0% by mass, lipid content of 4.6% by mass, carbohydrate content of 18.7% by mass, ash content of 2.7% by mass, water content of 62.0% by mass, and phospholipid content in the solid content of 9.8% by mass. The skimmed condensed milk (A) used was one that had undergone freezing and thawing during the manufacturing process.

[0138] <Strong Flour> As strong flour, "Camellia" (manufactured by Nisshin Flour Milling Co., Ltd.), a first-grade wheat flour, was used. The ash content was 0.37% by mass. <Second-Grade Wheat Flour> As second-grade wheat flour, "Oshion" (manufactured by Nisshin Flour Milling Co., Ltd.) was used. The ash content was 0.50% by mass. This corresponds to high-ash wheat flour in the present invention. <Whole Wheat Flour> As whole wheat flour, "Graham Bread Flour" (manufactured by Nisshin Flour Milling Co., Ltd.) was used. The ash content was 1.50% by mass. This corresponds to high-ash wheat flour in the present invention. <Rice Flour> As rice flour, "Kyushu-produced Rice Flour H" (manufactured by Kumamoto Flour Milling Co., Ltd.) was used. <Soybean Flour> As soybean flour, "Ready-to-Eat Soybean Flour" (manufactured by Namisato Co., Ltd.) was used. <Rye Flour> As rye flour, "Arle Mittel" (manufactured by Nisshin Flour Milling Co., Ltd.) was used.

[0139] [Transesterified fats and oils used] <Transesterified fats and oils> A raw material consisting of 100 parts by mass of palm superolein (iodine value 65) was randomly transesterified using sodium methoxide and purified by a conventional method. This corresponds to the transesterified fats and oils (A) mentioned above.

[0140] [Study 1] We investigated the cellulase content, hemicellulase content, and the ratio of hemicellulase content to cellulase content in oil and fat compositions for bakery foods.

[0141] <Manufacturing of Bakery Food Oil Compositions> First, bakery food oil compositions (1) to (11) were manufactured according to the formulation table in Table 1 using the following manufacturing method. Specifically, the various oils and fats listed in the oil formulations in Table 1 were heated, melted, and mixed to obtain an oil phase. Heated water was added to this and mixed and emulsified to obtain an oil mixture in the form of a water-in-oil emulsion. This oil mixture was homogenized and rapidly cooled and plasticized to obtain a plastic oil composition. Cellulase and hemicellulase were added to the obtained plastic oil composition according to the formulation table in Table 1 and mixed to obtain bakery food oil compositions (1) to (11). Bakery food oil compositions (1) to (11) had a trans fatty acid residue content of 0.1% by mass or less in the fatty acid residue composition. Of the obtained above, bakery food oil compositions (1) to (8) correspond to the bakery food oil compositions of the present invention.

[0142]

[0143] <Bread Production> Using any of the above bakery food oil and fat compositions (1) to (11), or margarine ("Premium Short CF": manufactured by ADEKA Corporation; the same applies to the margarine used below), breads of Examples 1 to 8 and Comparative Examples 1 to 4 were produced according to the formulation table in Table 2 and the following manufacturing method.

[0144] First, the ingredients for the sponge dough listed in Table 2 were placed in a mixer bowl and mixed using the hook at low speed for 2 minutes, then at medium speed for 2 minutes to obtain the sponge dough. The kneading temperature at this time was 24°C. Next, the obtained sponge dough was fermented for 4 hours in a constant temperature room at 28°C and 85% relative humidity.

[0145] The fermented sponge dough was placed in a mixer bowl, and the ingredients for the final dough listed in Table 2, excluding the bakery food oil composition and margarine, were added. The mixture was then mixed using the hook at low speed for 3 minutes and then at medium speed for 3 minutes. Next, each bakery food oil composition or margarine was added, and the mixture was further mixed at low speed for 3 minutes and then at medium speed for 4 minutes to obtain the bread dough. The kneading temperature at this time was 27°C.

[0146] Next, the dough was allowed to rest for 20 minutes, then divided into 380g portions and rounded. After a 20-minute bench rest, it was molded, placed into loaf molds, and proofed at 38°C and 80% relative humidity for 50 minutes. After that, it was baked for 25 minutes in an oven set to 200°C (top heat) and 210°C (bottom heat) to produce the loaves of bread of Examples 1-1 to 1-8 and Comparative Examples 1-1 to 1-4. The loaves of bread of Examples 1-1 to 1-8 are considered bakery foods of the present invention.

[0147]

[0148] <Evaluation of the bread> The bread from Examples 1-1 to 1-8 and Comparative Examples 1-1 to 1-4 was evaluated for volume, texture one day after production, and texture three days after production.

[0149] Specifically, regarding the volume of the bread, each loaf obtained above was left to stand at room temperature (25°C) for 1 hour to cool down, then sealed in a polyethylene bag and stored at room temperature for 1 day. One day after production, the volume (mL) of each loaf was measured using a 3D laser scanner (manufactured by Astex Co., Ltd.), and the specific volume (volume (mL) / mass (g)) was calculated. The loaf of bread from Comparative Example 1-1 was used as the control, and the difference between the specific volume of each loaf other than the control and the specific volume of the control was taken (specific volume of each loaf - specific volume of the control), and the volume of the bread was evaluated according to the volume evaluation criteria below.

[0150] Furthermore, regarding the texture of the bread, each loaf obtained above was left at room temperature for one hour to cool down, then sealed in a polyethylene bag and stored at room temperature for one day and three days. Five experienced panelists tasted these loaves of bread (one day and three days after production) and scored them according to the evaluation criteria below. The total scores were used to evaluate the texture of the bread (one day and three days after production). Prior to the evaluation of the bread's texture, the panelists agreed on the degree of sensory perception corresponding to the scores for each evaluation criterion.

[0151] In the evaluation of the volume of the above-mentioned loaf of bread, the texture one day after production, and the texture three days after production, only those that received a rating of C or higher were considered acceptable. The same applies to the embodiments of the present invention thereafter.

[0152] <<Volume Evaluation Criteria>> A: The difference from the control specific volume was +0.5 mL / g or more. B: The difference from the control specific volume was +0.3 mL / g or more and less than +0.5 mL / g. C: The difference from the control specific volume was +0.1 mL / g or more and less than +0.3 mL / g. D: The difference from the control specific volume was -0.1 mL / g or more and less than +0.1 mL / g. E: The difference from the control specific volume was -0.5 mL / g or more and less than -0.1 mL / g. F: The difference from the control specific volume was less than -0.5 mL / g.

[0153] <<Texture Evaluation Criteria>> 4 points: Very soft texture. 3 points: Soft texture. 2 points: Slightly hard but still soft texture, not problematic. 1 point: Slightly hard texture. 0 points: Very hard texture.

[0154] <<How to display the texture evaluation>> A: Total score was 18-20 points. B: Total score was 15-17 points. C: Total score was 11-14 points. D: Total score was 7-10 points. E: Total score was 4-6 points. F: Total score was 0-3 points.

[0155]

[0156] <Results of Study 1> The results of Study 1 are shown in Table 3. Comparative Example 1-1, which used ordinary margarine, felt slightly hard one day after production, and the hardness increased three days after production, making it impossible to obtain a bakery food with a soft texture. In contrast, Examples 1-1 to 1-8, which used the oil and fat composition for bakery food of the present invention, had a larger volume and a softer texture than Comparative Example 1-1, and were able to obtain bakery food that maintained its softness even three days after production. Among these examples, Examples 1-2 and 1-3 were evaluated higher in terms of volume and texture one day after production compared to the other examples. Compared to Examples 1-2 and 1-3, other examples with a lower or higher ratio of hemicellulase content to cellulase content were inferior in volume and / or texture one day after production, making it clear that there is a preferred numerical range for the ratio of cellulase content to hemicellulase content in which the effects of the present invention can be obtained. Comparative Examples 1-2, which used a bakery food oil composition that did not contain cellulase, had a larger volume than the control, but the texture was hard, and it was not possible to obtain bread with a soft texture. Comparative Examples 1-3, which used a bakery food oil composition that did not contain hemicellulase, had almost the same volume as the control, and it was not possible to obtain bread with a soft texture. Comparative Example 1-4, which used a bakery food oil composition with a very high ratio of hemicellulase content to cellulase content, was able to obtain bakery food with a slightly larger volume, but the texture was slightly hard after 1 day and 3 days after production, and it lacked a soft texture.

[0157] [Study 2] We investigated various raw materials other than cellulase and hemicellulase in the oil and fat composition for bakery foods, and their content.

[0158] <Manufacturing of Bakery Food Oil Compositions> Except for using the raw materials listed in the formulation table in Table 4, bakery food oil compositions (12) to (20) were manufactured in the same manner as the manufacturing method for bakery food oil compositions in Study 1 described above. α-amylase was incorporated into the plastic oil composition at the same time as the addition of cellulase and hemicellulase. Ascorbic acid, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, and alginate propylene glycol ester were incorporated into the plastic oil composition by being included in the oil phase during oil phase preparation. For bakery food oil composition (21), the various oils listed in the oil formulation table in Table 4 were heated, melted, and mixed, and raw materials other than enzymes were added to the oils and mixed to obtain an oil mixture that did not take an emulsified form. This oil mixture was homogenized and rapidly cooled and plasticized to obtain a plastic oil composition. Cellulase, hemicellulase, and α-amylase were added to the obtained plastic fat composition and mixed according to the formulation table shown in Table 4 to produce a fat composition for bakery foods (21). The fat composition for bakery foods (21) had a trans fatty acid residue content of 0.1% by mass or less in its fatty acid residue composition. The fat compositions for bakery foods (12) to (21) obtained above correspond to the fat compositions for bakery foods of the present invention.

[0159]

[0160] <Bread Production> Except for using the bakery food oil and fat compositions (12) to (21) obtained above as the bakery food oil and fat compositions from the raw materials listed in the formulation table in Table 2, the breads of Examples 2-1 to 2-10 were produced in the same manner as the bread production method of Study 1 described above. The breads of Examples 2-1 to 2-10 are considered bakery foods of the present invention.

[0161] <Evaluation of the bread> The bread of Comparative Example 1-1 described above was used as a control, and the volume of the bread of Examples 2-1 to 2-10, as well as the texture one day after production and the texture three days after production, were evaluated using the same method as the evaluation of the volume and texture of the bread in Study 1 described above.

[0162]

[0163] <Results of Study 2> The results of Study 2 are shown in Table 5. Example 2-1, which used a bakery food oil composition containing glycerin succinic acid fatty acid ester, a type of emulsifier, in addition to cellulase and hemicellulase, was able to produce bakery food with a softer texture, especially one day and three days after production. Example 2-2, which used a bakery food oil composition containing glycerin diacetyl tartrate fatty acid ester, a type of emulsifier, in addition to cellulase and hemicellulase, was able to produce bakery food with a particularly large volume. Furthermore, Examples 2-3 and 2-4, which used a bakery food oil composition containing ascorbic acid derivatives in addition to cellulase and hemicellulase, were able to produce bakery food with a particularly large volume. Examples 2-5 and 2-6, which used a bakery food oil composition containing an emulsifier in addition to the bakery food oil composition used in Example 2-3, were particularly soft in texture, and this softness was maintained more over time. Furthermore, Examples 2-7 to 2-9, which contained α-amylase and the thickening stabilizer propylene glycol alginate, exhibited a particularly soft texture three days after production. Among these examples, Examples 2-8 and 2-9 demonstrated the effects of the present invention most clearly and received the highest evaluation. In addition, the effects of the present invention were also clearly observed in Example 2-10, which was a fat composition with low water content and did not take an emulsified form.

[0164] [Study 3] Using the bakery food oil composition (20) of the present invention, which yielded the best-rated loaf of bread in Studies 1 and 2, we investigated the case in which some or all of the starches in the bakery dough were replaced with high-ash wheat flour.

[0165] <Bread Production> Except for using the raw materials listed in the formulation table in Table 6, the breads of Examples 3-1 to 3-2 and Comparative Examples 3-1 to 3-2 were produced in the same manner as the bread production method described in Study 2 above. The breads of Examples 3-1 to 3-2 are considered bakery foods of the present invention. In Table 6 and subsequent tables, "total amount of high-ash wheat flour and gluten-free flour in starches" refers to "total amount of weak flour, medium flour, high-ash wheat flour, other grain flours, starch, and modified starch in starches."

[0166]

[0167] <Evaluation of bread> For the bread of Example 3-1, the bread of Comparative Example 3-1 was used as a control, and for the bread of Example 3-2, the bread of Comparative Example 3-2 was used as a control. Except for these differences, the volume of the bread of Examples 3-1 to 3-2, as well as the texture one day after production and three days after production, were evaluated using the same method as in the evaluation of bread volume and texture in Study 1 described above.

[0168]

[0169] <Results of Study 3> The results of Study 3 are shown in Table 7. Example 3-1, a bakery food in which a portion of the strong flour used as starch in Comparative Example 1-1 and Example 2-9, which were shown as reference, was replaced with whole wheat flour, which is a high-ash wheat flour, and Example 3-2, a bakery food in which the entire amount was replaced with second-grade wheat flour, which is a high-ash wheat flour, both showed a significant improvement in volume compared to the control when using the oil and fat composition for bakery foods of the present invention, and the texture after 1 day and after 3 days was soft. From the above, it is clear that even in bakery foods using high-ash wheat flour as starch, it is possible to obtain bakery foods with a large volume, a soft texture, and a texture that is maintained over time by using the oil and fat composition for bakery foods of the present invention.

[0170] [Study 4] In addition to the bread made using only Grade 2 wheat flour, which is a high-ash wheat flour, as the starch, as discussed in Study 3 above, we investigated the case when Grade 2 wheat flour is used in combination with other high-ash wheat flour or other grain flours.

[0171] <Bread Production> Except for using the raw materials listed in Table 8, the breads of Examples 4-1 to 4-5 and Comparative Examples 4-1 to 4-4 were produced in the same manner as the bread production method described in Study 2 above. The breads of Examples 4-1 to 4-5 are considered bakery foods of the present invention.

[0172]

[0173] <Evaluation of bread> For the breads of Examples 4-1 and 4-2, the bread of Comparative Example 4-1 was used as a control. For the bread of Example 4-3, the bread of Comparative Example 4-2 was used as a control. For the bread of Example 4-4, the bread of Comparative Example 4-3 was used as a control. For the bread of Example 4-5, the bread of Comparative Example 4-4 was used as a control. Except for the case where the bread of Example 4-5 was used as a control, the volume of the breads of Examples 4-1 to 4-5, the texture one day after production, and the texture three days after production were evaluated using the same method as the evaluation of bread volume and texture in Study 1 described above.

[0174]

[0175] <Results of Study 4> The results of Study 4 are shown in Table 9. Even when high-ash wheat flour (Grade 2 wheat flour), high-ash wheat flour (whole wheat flour), and other grain flours such as rice flour, soybean flour, and rye flour were used in combination, bakery foods with greater volume and a softer texture, and with that texture maintained, were obtained compared to the control. Among these examples, Examples 4-1 and 4-2, which used Grade 2 wheat flour and whole wheat flour in combination, and Example 4-5, which used Grade 2 wheat flour and rye flour in combination, showed particularly great effects of the present invention. Example 4-4, which used Grade 2 wheat flour and soybean flour in combination, had a slightly harder texture, but it was not problematic, and the texture was greatly improved compared to the control. In addition, Example 4-2, which contained skimmed condensed milk, had better extensibility of the bakery dough and improved workability during bakery dough production compared to Example 4-1, which did not contain skimmed condensed milk, and the effects of the present invention were obtained to a similar extent.

[0176] According to the present invention, it is possible to provide bakery food products that have a large volume, a soft texture, and can maintain that texture over time. Furthermore, even when cake flour, medium flour, high-ash wheat flour, or other grain flours are used in the production of bakery food products, it is possible to provide bakery food products that have a large volume, a soft texture, and can maintain that texture over time.

Claims

1. A fat and oil composition for bakery foods, comprising fats and oils, cellulase, and hemicellulase, wherein the hemicellulase content is 0.02 to 2.4 units per unit of cellulase content.

2. The bakery food oil composition according to claim 1, further containing ascorbic acid.

3. The bakery food oil composition according to claim 2, wherein the ascorbic acid content is 0.01 to 3.0% by mass in the bakery food oil composition.

4. The bakery food oil composition according to claim 1 or claim 2, further containing glycerin succinate fatty acid ester, wherein the content of glycerin succinate fatty acid ester is 2.8 to 8.0% by mass in the bakery food oil composition.

5. The bakery food oil composition according to claim 1 or claim 2, further containing glycerin diacetyl tartrate fatty acid ester, wherein the content of glycerin diacetyl tartrate fatty acid ester is 0.1 to 5.0% by mass in the bakery food oil composition.

6. The bakery food oil composition according to claim 1 or claim 2, comprising glycerin succinic acid fatty acid ester and glycerin diacetyl tartrate fatty acid ester, wherein the content of glycerin diacetyl tartrate fatty acid ester in the bakery food oil composition is 0.1 to 2.0 parts by mass per 1 part by mass of glycerin succinic acid fatty acid ester.

7. The bakery food oil composition according to claim 1 or claim 2, further containing α-amylase, wherein the α-amylase content is 10 to 1000 units per 100 g of the bakery food oil composition.

8. The bakery food oil composition according to claim 1 or claim 2, wherein the moisture content is 5.0% by mass or less in the bakery food oil composition.

9. Bakery dough containing starches, cellulase, and hemicellulase, wherein the hemicellulase content is 0.02 to 2.4 units per unit of cellulase content.

10. The bakery dough according to claim 9, comprising a fat and oil composition for bakery food containing cellulase and hemicellulase, wherein the hemicellulase content per unit of cellulase content is 0.02 to 2.4 units.

11. The bakery dough according to claim 9 or claim 10, wherein the starches include one or more selected from cake flour, all-purpose flour, high-ash wheat flour, other grain flours, unprocessed starch, and modified starch, and the total amount of cake flour, all-purpose flour, high-ash wheat flour, other grain flours, unprocessed starch, and modified starch in the starches is 10% by mass or more.

12. A bakery food product which is a heat-treated bakery dough product according to claim 9 or claim 10.

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