Oil / fat composition

Abstract

[Problem] To provide an oil / fat composition capable of imparting a soft texture, a moist texture, and good melt-in-the-mouth properties to a bakery product and suppressing deterioration in the texture of the bakery product over time. [Solution] This oil / fat composition satisfies the following conditions (a) to (c). (a) Maltose-producing α-amylase is added so that the enzyme activity of maltose-producing α-amylase in 100 g of the oil / fat composition is 150-6500 units. (b) Xylanase is added so that the enzyme activity of xylanase in 100 g of the oil / fat composition is 1-80 units. (c) The oil / fat composition contains 1-30 mass% of a monoglycerol ester.

Description

Oil or fat composition

[0001] The present invention relates to an oil or fat composition, and particularly relates to a texture improving agent for bakery foods. The present invention also relates to a dough for bakery foods and a bakery food using said oil or fat composition.

[0002] In bakery foods such as bread, texture and melting in the mouth are among the elements that characterize a product. In recent years, bread that combines a soft texture, a moist texture, and good melting in the mouth has been favored by consumers. Texture improving agents are often used in order to impart these textures and good melting in the mouth to bread. For example, Patent Documents 1 to 4 propose texture improving agents for imparting these textures and good melting in the mouth to bread.

[0003] Generally, bread tends to deteriorate in texture over time because the dough ages. For this reason, bread is a product with a relatively short expiration date. On the other hand, in recent years, due to the problem of food loss, there is a demand for extending the expiration date of foods. Accordingly, for bread, suppressing the temporal deterioration of texture has become an issue in order to extend the expiration date. Therefore, texture improving agents for bread are also required to have a function of suppressing temporal deterioration of texture.

[0004] Against the above background, there has been a demand for the development of a texture improving agent that can impart a soft texture, a moist texture, and good melting in the mouth to bakery foods such as bread, while also suppressing temporal texture deterioration of bakery foods such as bread.

[0005] Japanese Patent Application Laid-Open No. 2018-42532, Japanese Patent Application Laid-Open No. 2010-57411, Japanese Patent Application Laid-Open No. 2004-57185, Japanese Patent Application Laid-Open No. 2001-224299

[0006] An object of the present invention is to provide an oil or fat composition that can impart a soft texture, a moist texture, and good melting in the mouth to bakery foods, while also suppressing temporal texture deterioration of bakery foods.

[0007] The inventors of this invention conducted intensive research to solve the above-mentioned problems. As a result, they found that the problems could be solved by incorporating specific amounts of a particular enzyme and a monoglycerol ester into an oil and fat composition. This led to the completion of the present invention.

[0008] In other words, the first invention of the present invention is a fat and oil composition that satisfies the following conditions (a) to (c): (a) Maltose-producing α-amylase is added so that the enzyme activity of maltose-producing α-amylase in 100 g of the fat and oil composition is 150 to 6500 units. (b) Xylanase is added so that the enzyme activity of xylanase in 100 g of the fat and oil composition is 1 to 80 units. (c) It contains 1 to 30% by mass of monoglycerin ester. The second invention of the present invention is the fat and oil composition according to the first invention, wherein the monoglycerin ester is monoglycerin saturated fatty acid ester or organic acid monoglycerin ester. The third invention of the present invention is the fat and oil composition according to the first or second invention, wherein the fat and oil composition is a texture improver for bakery foods. The fourth invention of the present invention is a dough for bakery foods containing the fat and oil composition according to any of the first to third inventions. The fifth invention of the present invention is a bakery food made by baking the dough for bakery food described in the fourth invention. The sixth invention of the present invention is a method for improving the texture of bakery food, characterized by using an oil and fat composition that satisfies the following conditions (a) to (c): (a) Maltose-producing α-amylase is added so that the enzyme activity of maltose-producing α-amylase in 100 g of the oil and fat composition is 150 to 6500 units. (b) Xylanase is added so that the enzyme activity of xylanase in 100 g of the oil and fat composition is 1 to 80 units. (c) Monoglycerin ester is contained in an amount of 1 to 30% by mass.

[0009] According to the present invention, it is possible to provide a fat and oil composition that imparts a soft texture, a moist texture, and good melt-in-the-mouth quality to bakery foods, while also suppressing the deterioration of the texture of bakery foods over time.

[0010] The lipid composition of the embodiment of the present invention is a lipid composition that satisfies the following conditions (a) to (c): (a) Maltose-producing α-amylase is added so that the enzymatic activity of maltose-producing α-amylase in 100 g of the lipid composition is 150 to 6500 units. (b) Xylanase is added so that the enzymatic activity of xylanase in 100 g of the lipid composition is 1 to 80 units. (c) It contains 1 to 30% by mass of monoglycerin ester.

[0011] In the embodiment of the present invention, the oil and fat composition is provided with maltose-producing α-amylase added such that the enzymatic activity of maltose-producing α-amylase in 100 g of the oil and fat composition is 150 to 6500 units, preferably 200 to 5500 units, and more preferably 250 to 5000 units (condition (a)). In the present invention, the unit of enzymatic activity of maltose-producing α-amylase is defined as the amount of enzyme that decomposes 1 micromolar of maltotriose per minute when the enzyme is acted on maltotriose as a substrate at 37°C and pH 5.0.

[0012] Maltose-producing α-amylase is an exo-type enzyme that hydrolyzes the α-1,4 glycosidic bond between amylose and amylopectin from the non-reducing end into maltose units. The origin of maltose-producing α-amylase is not particularly limited, but is preferably derived from bacteria or fungi, and more preferably from bacteria. Maltose-producing α-amylase can also be used as an enzyme preparation. The enzyme activity of maltose-producing α-amylase in 1 g of maltose-producing α-amylase enzyme preparation is preferably 3,000 to 13,000 units, more preferably 5,000 to 12,000 units, and even more preferably 8,000 to 11,000 units. As a commercially available maltose-producing α-amylase enzyme preparation, for example, products such as Novamyl 3D and Novamyl from Novozyme Japan Co., Ltd. can be used.

[0013] In the embodiment of the present invention, xylanase is added such that the enzymatic activity of xylanase in 100 g of the oil composition is 1 to 80 units, preferably 2 to 65 units, and more preferably 3 to 60 units (condition (b)). In the present invention, the unit of xylanase enzymatic activity is defined as the amount of enzyme that decomposes 1 micromolar of arabinoxylan per minute when the enzyme is reacted with arabinoxylan as a substrate at 50°C and pH 6.0.

[0014] Xylanase is an endo-type enzyme that hydrolyzes the β-1,4 bond of xylose. Xylanase is not particularly limited, but is preferably derived from bacteria or fungi, and more preferably from bacteria. Xylanase can also be used in the form of an enzyme preparation. The enzyme activity of xylanase in 1 g of xylanase enzyme preparation is preferably 100 to 3000 units, more preferably 150 to 2000 units, and even more preferably 200 to 500 units. As a commercially available xylanase enzyme preparation, for example, products from Novozyme Japan Co., Ltd., such as Panzea and Pentopan, can be used.

[0015] The oil and fat composition of the embodiment of the present invention contains 1 to 30% by mass of monoglycerin ester, preferably 5 to 28% by mass, and more preferably 10 to 25% by mass (condition (c)). The monoglycerin ester used in the production of the oil and fat composition of the embodiment of the present invention is preferably monoglycerin saturated fatty acid ester, organic acid monoglycerin ester, more preferably monoglycerin stearate ester, succinic acid monoglycerin ester, and even more preferably monoglycerin stearate ester. In the present invention, monoglycerin ester is formed by ester bonding one molecule of fatty acid to glycerin, or one molecule of fatty acid and one molecule of organic acid to glycerin. In the present invention, monoglycerin saturated fatty acid ester is formed by ester bonding one molecule of saturated fatty acid to glycerin. In the present invention, monoglycerin stearate ester is formed by ester bonding one molecule of stearic acid to glycerin. Furthermore, in the present invention, organic acid monoglycerol ester is formed by ester bonding one molecule of fatty acid and one molecule of organic acid to glycerol. Furthermore, in the present invention, succinic acid monoglycerol ester is formed by ester bonding one molecule of fatty acid and one molecule of succinic acid to glycerol.

[0016] When the fat and oil composition of the embodiment of the present invention satisfies conditions (a) to (c), the fat and oil composition can be used as a texture improver that imparts a soft texture, a moist texture, and good melt-in-the-mouth quality to bakery foods, as well as suppressing the deterioration of the texture of bakery foods over time.

[0017] The fat and oil composition of the embodiment of the present invention preferably contains 60 to 90% by mass of fat and oil, more preferably 63 to 87% by mass, and even more preferably 65 to 85% by mass. The fat and oil used in the production of the fat and oil composition of the embodiment of the present invention is not particularly limited, and any fat and oil adjusted to a moderate hardness that can be kneaded into bakery food dough can be used. The fat and oil used in the production of the fat and oil composition of the embodiment of the present invention is preferably liquid oil or palm-based fat and oil. In this invention, liquid oil refers to fat and oil that is liquid at 20°C. Specific examples of the liquid oil include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, and processed fats and oils of these oils (transesterified oil, fractionated oil, hydrogenated oil, etc.). In this embodiment, one or more selected from these can be used in combination. The liquid oil is preferably soybean oil or rapeseed oil, and more preferably soybean oil. Specific examples of the palm-based oil are palm oil, palm olein, palm oil (with a medium melting point), etc. The palm-based oil is preferably palm oil.

[0018] The fat and oil composition of the embodiment of the present invention may also contain other raw materials commonly used in the manufacture of fat and oil compositions. Specific examples of other raw materials include emulsifiers other than monoglycerol esters such as lecithin, thickening stabilizers, salting agents such as sodium chloride and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, colorants such as β-carotene, caramel and red yeast rice pigment, antioxidants such as tocopherol, tea extract (catechin, etc.) and rutin.

[0019] The fat and oil compositions of the embodiments of the present invention can be produced using conventionally known production conditions and methods for fat and oil compositions, without any particular limitations. Specifically, they can be produced by mixing and dispersing maltose-producing α-amylase, xylanase, monoglycerol ester, etc., in fat and oil, and then cooling. Dispersion in fat and oil can be carried out using, for example, a propeller mixer, paddle mixer, anchor mixer, disperser mixer, homomixer, cutter mixer, colloid mill, etc. The fat and oil compositions of the embodiments of the present invention can also be produced without rapid cooling and kneading. Furthermore, the fat and oil compositions of the embodiments of the present invention can also be produced by performing rapid cooling and kneading using a production apparatus such as a shortening machine.

[0020] The fat and oil composition of the embodiment of the present invention can impart a soft texture, a moist texture, and a good melt-in-the-mouth quality to bakery foods, and can also suppress the deterioration of the texture of bakery foods over time. For this reason, the fat and oil composition of the embodiment of the present invention is preferably used for bakery foods, and more preferably used for kneading into bakery foods. Furthermore, the fat and oil composition of the embodiment of the present invention is preferably used as a texture improver for bakery foods. In addition, the fat and oil composition of the embodiment of the present invention can also suppress the deterioration of the texture of the bakery food portion of a compound food over time. For this reason, the bakery food includes bakery food for compound foods. In this invention, a compound food is a food that combines bakery food with other foods or a food that combines two or more different types of bakery food.

[0021] The bakery food dough according to the embodiment of the present invention contains the fat and oil composition according to the embodiment of the present invention. Preferably, the fat and oil composition according to the embodiment of the present invention is kneaded into the bakery food dough according to the embodiment of the present invention. Preferably, the fat and oil composition according to the embodiment of the present invention is blended into the bakery food dough according to the embodiment of the present invention in an amount of 0.1 to 20 parts by mass, more preferably 0.3 to 15 parts by mass, and even more preferably 0.5 to 10 parts by mass, per 100 parts by mass of cereal flour blended into the bakery food dough. In this invention, the bakery food dough refers to the dough before baking obtained by kneading raw materials such as cereal flour, fat and oil, sugars, eggs, and water.

[0022] The bakery food dough according to the embodiment of the present invention contains grain flour. In this invention, grain flour refers to grains that have been ground into a powder. Specific examples of grain flour include wheat flour (strong flour, medium flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soy flour, etc. The grain flour incorporated into the bakery food dough according to the embodiment of the present invention is preferably wheat flour.

[0023] The bakery food dough according to the embodiment of the present invention contains, more preferably, 0 to 50 parts by mass, more preferably 1 to 40 parts by mass, even more preferably 3 to 30 parts by mass, and even more preferably 5 to 20 parts by mass of kneading oil and fat per 100 parts by mass of cereal flour blended into the bakery food dough. The kneading oil and fat used in the production of the bakery food dough according to the embodiment of the present invention refers to oil and fat that is kneaded into the bakery food dough other than the oil and fat composition according to the embodiment of the present invention. The kneading oil and fat used in the production of the bakery food dough according to the embodiment of the present invention is usually margarine, fat spread, butter, shortening, etc., which are blended into the bakery food dough, and is preferably shortening or margarine.

[0024] When the bakery food dough according to the embodiment of the present invention is a pastry dough or pie dough used in the manufacture of croissants, Danish pastries, and pies, the bakery food dough according to the embodiment of the present invention contains, more preferably, 25 to 160 parts by mass of folding oil and fat per 100 parts by mass of flour contained in the dough before folding, more preferably 30 to 130 parts by mass, even more preferably 35 to 110 parts by mass, and most preferably 40 to 100 parts by mass. Note that the folding oil and fat used in the manufacture of the bakery food dough according to the embodiment of the present invention refers to oil and fat that is folded into the bakery food dough other than the oil and fat composition according to the embodiment of the present invention. The folding oil and fat used in the manufacture of the bakery food dough according to the embodiment of the present invention is usually sheet margarine, butter, etc., which is folded into pastry dough or pie dough used in the manufacture of croissants, Danish pastries, and pies, and is preferably sheet margarine.

[0025] The bakery food dough according to the embodiment of the present invention contains, more preferably, 0 to 50 parts by mass, more preferably 1 to 40 parts by mass, even more preferably 2 to 30 parts by mass, and even more preferably 5 to 20 parts by mass of eggs per 100 parts by mass of cereal flour blended into the bakery food dough. The eggs used in the production of the bakery food dough according to the embodiment of the present invention include whole eggs, liquid eggs, egg yolks, egg whites, and frozen products thereof, with whole eggs being preferred.

[0026] The bakery food dough according to the embodiment of the present invention contains, more preferably, 0 to 50 parts by mass, more preferably 1 to 40 parts by mass, even more preferably 2 to 30 parts by mass, and even more preferably 5 to 20 parts by mass of sugars per 100 parts by mass of cereal flour blended into the bakery food dough. The sugars used in the production of the bakery food dough according to the embodiment of the present invention include sugar (refined sugar, granulated sugar, powdered sugar, sucrose), lactose, maltose, glucose, fructose, galactose, etc., with sugar being preferred. Note that the sugars used in the production of the bakery food dough in the present invention refer to sugars themselves and do not include sugars contained in other raw materials (for example, powdered milk, etc.).

[0027] The bakery food dough according to the embodiment of the present invention contains, preferably, 1 to 60 parts by mass, more preferably 2 to 30 parts by mass, and even more preferably 3 to 20 parts by mass of dairy products per 100 parts by mass of cereal flour blended into the bakery food dough. The dairy products used in the production of the bakery food dough according to the embodiment of the present invention are powdered milk (skim milk powder, whole milk powder), milk, etc., with powdered milk being preferred. In this invention, butter is considered to be a fat for kneading or a fat for folding, and is not included in the dairy products.

[0028] In the bakery food dough according to the embodiment of the present invention, a fermenting agent is preferably added in an amount of 0.5 to 10 parts by mass, more preferably 1 to 7 parts by mass, and even more preferably 2 to 5 parts by mass, per 100 parts by mass of cereal flour blended into the bakery food dough. In this invention, the fermenting agent is a raw material added to ferment the bakery food dough, and specifically includes yeast, sourdough starter, etc. The fermenting agent used in the production of the bakery food dough according to the embodiment of the present invention is preferably yeast or sourdough starter.

[0029] In the bakery food dough according to the embodiment of the present invention, salt is preferably added in an amount of 0.3 to 5 parts by mass, more preferably 0.5 to 3 parts by mass, and even more preferably 1 to 2.5 parts by mass, per 100 parts by mass of cereal flour added to the bakery food dough.

[0030] In the bakery food dough according to the embodiment of the present invention, water is preferably added in an amount of 10 to 80 parts by mass, more preferably 30 to 75 parts by mass, and even more preferably 40 to 70 parts by mass, per 100 parts by mass of cereal flour. Note that the water added to the bakery food dough in the present invention is water itself and does not include water contained in other raw materials (e.g., whole eggs, milk, etc.).

[0031] In the bakery food dough of the embodiment of the present invention, other ingredients such as yeast food, baking powder, activated gluten, cellulose powder, dough improvers, etc., which are usually incorporated into bakery food dough, may be added in normal amounts.

[0032] The bakery food dough of the embodiment of the present invention is preferably bread dough, and more preferably white bread dough, hot dog bun dough, sweet bun dough, or pastry dough.

[0033] The method for producing the bakery food dough according to the embodiments of the present invention is not particularly limited, and known production conditions and methods for bakery food dough can be applied. The bakery food dough according to the embodiments of the present invention can be produced by, for example, the straight dough method, sponge and dough method, sourdough starter method, liquid starter method, tangzhong method, all-in-mix method, etc. In the case of the straight dough method, the bakery food dough can be produced through the steps of mixing, primary fermentation, dividing, bench time, shaping, and secondary fermentation. In the case of the sponge and dough method, the bakery food dough can be produced through the steps of mixing the sponge dough, primary fermentation of the sponge dough, mixing the main dough, primary fermentation of the main dough, dividing, bench time, shaping, and secondary fermentation.

[0034] The bakery food according to the embodiment of the present invention is obtained by baking the dough for the bakery food according to the embodiment of the present invention. The bakery food according to the embodiment of the present invention includes bakery food for compound foods.

[0035] The bakery foods of the embodiment of the present invention include breads such as sliced ​​bread, hot dog buns, melon bread, snack bread, croissants, Danish pastries, sandwiches, salt bread, buns, sweet breads, rolls, French bread, stollen, panettone, brioche, muffins, focaccia, bagels, and pies. The bakery foods of the embodiment of the present invention are preferably breads, more preferably sliced ​​bread, hot dog buns, melon bread, Danish pastries, croissants, and snack breads.

[0036] The baking method (manufacturing method) for bakery foods according to embodiments of the present invention is not particularly limited and can be baked using the same methods (manufacturing methods) as conventionally known bakery foods. Specific examples of baking methods include oven heating, direct baking, high-frequency heating (microwave heating), and steam baking. The baking method for bakery foods according to embodiments of the present invention is preferably oven heating or steam baking. For oven heating, the heating temperature is preferably 160 to 230°C and the heating time is preferably 5 to 70 minutes. For steam baking, the heating temperature is preferably 60 to 200°C and the heating time is preferably 2 to 40 minutes.

[0037] The frying method (manufacturing method) for bakery food according to the embodiments of the present invention is not particularly limited, and can be deep-fried in oil using a frying method (manufacturing method) similar to that of conventionally known bakery food. In the frying method for bakery food according to the embodiments of the present invention, the heating temperature is preferably 120 to 250°C, and the heating time is preferably 1 to 30 minutes.

[0038] The bakery food according to the embodiment of the present invention has a soft texture, a moist texture, and good melt-in-the-mouth quality, and exhibits minimal deterioration in texture over time.

[0039] The composite food according to the embodiment of the present invention is a food obtained by combining the bakery food according to the embodiment of the present invention with other foods, or a food obtained by combining two or more different types of bakery food according to the embodiment of the present invention. The other foods used in the manufacture of the composite food according to the embodiment of the present invention are specifically fillings, chocolate, peanut cream, etc. Preferably, the other foods used in the manufacture of the composite food according to the embodiment of the present invention are fillings and chocolate.

[0040] The method for producing the composite food according to the embodiment of the present invention is not particularly limited, and it can be produced by combining bakery food with other foods or by combining two or more different types of bakery food using a manufacturing method similar to that of conventionally known composite foods. Methods of combining include coating, sandwiching, and injection.

[0041] In the composite food according to the embodiment of the present invention, the bakery food portion has a soft texture, a moist texture, and good melting in the mouth, with little texture deterioration over time.

[0042] Next, the present invention will be described by way of examples, but the present invention is not limited to these examples.

[0043] [Analytical Method] The enzyme activity of maltose-producing α-amylase was measured by allowing the enzyme to act on maltotriose as a substrate under the conditions of 37°C and pH 5.0, wherein one unit is defined as the amount of enzyme that decomposes 1 micromole of maltotriose per minute. The enzyme activity of xylanase was measured by allowing the enzyme to act on arabinoxylan as a substrate under the conditions of 50°C and pH 6.0, wherein one unit is defined as the amount of enzyme that decomposes 1 micromole of arabinoxylan per minute.

[0044] The following raw materials were used. Enzyme preparation A1: maltose-producing α-amylase enzyme preparation (manufactured by Novozymes Japan Ltd., trade name: Novamyl 3D BG, enzyme activity: 10,000 units / g of enzyme preparation, derived from bacteria) Enzyme preparation A2: maltose-producing α-amylase enzyme preparation (manufactured by Novozymes Japan Ltd., trade name: Novamyl 10000 BG, enzyme activity: 10,000 units / g of enzyme preparation, derived from bacteria) Enzyme preparation B1: xylanase enzyme preparation (manufactured by Novozymes Japan Ltd., trade name: Panzea BG, enzyme activity: 235 units / g of enzyme preparation, derived from bacteria) Enzyme preparation B2: xylanase enzyme preparation (manufactured by Novozymes Japan Ltd., trade name: Pentopan 500 BG, enzyme activity: 2700 units / g of enzyme preparation, derived from fungi) Enzyme preparation a1: glucotransferase enzyme preparation (manufactured by Novozymes Japan Ltd., trade name: Sensea Form, enzyme activity: 25,000 units / g of enzyme preparation) Emulsifier A1: monoglycerol stearate Emulsifier A2: monoglycerol succinate Emulsifier a1: diglycerol palmitate

[0045] <Production of Oil and Fat Composition> The oil and fat composition having the formulations shown in Tables 1 to 5 was produced by mixing and dispersing the components.

[0046]

[0047]

[0048]

[0049]

[0050]

[0051] [Production and Evaluation of Bread] Using the oil and fat compositions of Examples 1 and 2 and the oil and fat compositions of Comparative Examples 1 to 13, bread dough was produced according to the following steps 1 to 8 by the sponge dough method with Formulation 1 in Table 6. Further, using the oil and fat compositions of Examples 3 to 6, bread dough was produced according to the following steps 1 to 8 by the sponge dough method with Formulation 2 in Table 6. Furthermore, bread dough (Comparative Example 27) was produced according to the following steps 1 to 8 by the sponge dough method with Formulation 3 in Table 6. The unit of blending in the table is part by mass. Bread was produced by baking the obtained bread dough under the conditions of the following step 9. After baking, the texture (softness, moistness) and melt-in-the-mouth property of bread stored at 20°C for 1 day and 3 days were evaluated according to the following evaluation criteria for bread texture and melt-in-the-mouth property. The results are shown in Tables 7 to 11. (Bread production steps 1 to 9) Step 1 (Sponge mixing): Mix all raw materials. (Dough temperature after kneading: 25°C) Step 2 (First fermentation of sponge): Ferment the dough for 2 hours under conditions of 28°C temperature and 80% humidity. Step 3 (Final kneading mixing): Add all final kneading raw materials except the oil and fat composition and shortening to the sponge, after gathering the dough into a mass, add the oil and fat composition and shortening, and further mix. (Dough temperature after kneading: 28°C) Step 4 (First fermentation after final kneading): Ferment the dough for 30 minutes under conditions of 28°C temperature and 80% humidity. Step 5 (Dividing after final kneading): Divide the fermented dough into 6 portions of 205 g each. Step 6 (Bench time after final kneading): Let the divided dough rest for 20 minutes under conditions of 28°C temperature and 80% humidity. Step 7 (Molding after final kneading): Stuff 6 U-shaped portions of the dough into a pullman mold for molding. Step 8 (Final proofing after final kneading): Ferment the molded dough for 45 minutes under conditions of 38°C temperature and 85% humidity. Step 9 (Baking after final kneading): Bake the fermented dough in an oven for 35 minutes under conditions of an upper heating temperature of 200°C and a lower heating temperature of 220°C.

[0052]

[0053] [Evaluation of Bread Texture and Melt-in-the-Mouth] After storage, each loaf of bread was tasted by a panel of experts and scored on a 5-point scale from 1 to 5 according to the following criteria. If all items scored 3.5 points or higher, it was judged to be good. The panel of experts who evaluated the texture of each loaf of bread regularly receives training in sensory evaluation of food texture, melt-in-the-mouth quality, etc., and there is little individual variation in the results of sensory evaluation of food texture, melt-in-the-mouth quality, etc. (Softness evaluation criteria) 5 points: Soft 4 points: Slightly soft 3 points: Normal 2 points: Slightly hard 1 point: Hard (Moisture evaluation criteria) 5 points: Moist 4 points: Slightly moist 3 points: Normal 2 points: Slightly dry 1 point: Dry (Melt-in-the-Mouth evaluation criteria) 5 points: Very good 4 points: Good 3 points: Normal 2 points: Poor 1 point: Very poor

[0054]

[0055]

[0056]

[0057]

[0058]

[0059] As can be seen from the evaluation results, the bread produced using the oil and fat composition of the example had a soft texture, a moist texture, and a good melt-in-the-mouth quality, and showed little deterioration in texture over time.

[0060] [Melon Bread Production and Evaluation] Using the fat composition of Example 5, melon bread dough was produced by the sponge and dough method according to steps 1 to 9 below, with the formulations shown in Table 12. The units of the formulations in the table are parts by mass. Melon bread was produced by baking the obtained melon bread dough under the conditions of step 10 below. After baking, the texture (softness, moistness) and melt-in-the-mouth quality of the melon bread stored at 20°C for 1 day and 3 days was evaluated using the same evaluation criteria as for the texture and melt-in-the-mouth quality of the white bread described above. The results are shown in Table 12. If all items scored 3.5 points or higher, it was judged to be good. (Melon Bread Production Steps 1-10) Step 1 (Sponge and Dough Mixing): Mix all ingredients. (Kneading temperature 25°C) Step 2 (Sponge and Dough Primary Fermentation): Ferment the dough for 2 hours under conditions of 28°C and 80% humidity. Step 3 (Main dough mixing): Add all main dough ingredients except the margarine to the starter, bring the dough together, then add the margarine and mix further. (Top dough temperature 28°C) Step 4 (Main dough first fermentation): Let the dough ferment for 30 minutes at a temperature of 28°C and a humidity of 80%. Step 5 (Main dough division): Divide the fermented dough into 50g portions. Step 6 (Main dough bench time): Let the divided dough rest for 20 minutes at a temperature of 28°C and a humidity of 80%. Step 7 (Biscuit dough preparation): Rub the margarine with granulated sugar, then gradually add the whole egg and mix, then lightly mix in the sifted cake flour and baking powder. Step 8 (Melon bread dough shaping): Shape 35g of the biscuit dough into a melon bread shape on the main dough. Step 9 (Final Fermentation): The shaped dough is fermented for 60 minutes at a temperature of 32°C and a humidity of 50%. Step 10 (Baking): The fermented dough is baked in an oven at a top heat temperature of 175°C and a bottom heat temperature of 200°C for 15 minutes.

[0061]

[0062] As can be seen from the evaluation results, the melon bread produced using the oil composition of Example 5 had a soft texture, a moist texture, and a good melt-in-the-mouth quality, and showed little deterioration in texture over time.

[0063] [Croissant Manufacturing and Evaluation] Using the fat composition of Example 5, croissant dough was manufactured according to the formulations in Table 13 and the following steps 1 to 6. The units of the formulations in the table are parts by mass. Croissants were manufactured by baking the obtained croissant dough under the conditions of step 7 below. After baking, the texture (softness, moistness) and melt-in-the-mouth quality of the croissants stored at 20°C for 1 day and 3 days were evaluated using the same evaluation criteria as for the texture and melt-in-the-mouth quality of the bread described above. The results are shown in Table 13. If the evaluation results for all items were 3.5 points or higher, it was judged to be good. (Croissant Manufacturing Process 1 to 7) Step 1 (Mixing): Mix the ingredients other than the sheet margarine. (Kneading temperature 22°C) Step 2 (Primary Fermentation): Ferment the dough for 30 minutes under conditions of a temperature of 28°C and a humidity of 80%. Step 3 (Retarding): Store at -2°C overnight. Step 4 (Folding): Fold the sheet margarine in a 3x3x4 (36 layers) pattern until the final thickness is 3.0 mm. Step 5 (Shaping): Cut and shape into 170 mm x 120 mm, 60 g triangles. Step 6 (Final Fermentation): Ferment the shaped dough at 32°C and 75% humidity for 80 minutes. Step 7 (Baking): Bake the fermented dough in an oven at 220°C (top heat) and 200°C (bottom heat) for 14 minutes.

[0064]

[0065] As can be seen from the evaluation results, the croissants produced using the fat composition of Example 5 had a soft texture, a moist texture, and a good melt-in-the-mouth quality, and showed little deterioration in texture over time.

Claims

1. A fat and oil composition that satisfies the following conditions (a) to (c): (a) Maltose-producing α-amylase is added so that the enzymatic activity of maltose-producing α-amylase in 100 g of the fat and oil composition is 150 to 6500 units. (b) Xylanase is added so that the enzymatic activity of xylanase in 100 g of the fat and oil composition is 1 to 80 units. (c) It contains 1 to 30% by mass of monoglycerin ester.

2. The oil and fat composition according to claim 1, wherein the monoglycerol ester is a monoglycerol saturated fatty acid ester or an organic acid monoglycerol ester.

3. The oil and fat composition according to claim 1 or claim 2, wherein the oil and fat composition is a texture improver for bakery foods.

4. Dough for bakery food containing the oil and fat composition described in claim 1 or claim 2.

5. A bakery food product obtained by baking the dough for bakery food products described in claim 4.

6. A method for improving the texture of bakery food products, characterized by using an oil and fat composition that satisfies the following conditions (a) to (c): (a) Maltose-producing α-amylase is added so that the enzyme activity of maltose-producing α-amylase in 100 g of the oil and fat composition is 150 to 6500 units. (b) Xylanase is added so that the enzyme activity of xylanase in 100 g of the oil and fat composition is 1 to 80 units. (c) Monoglycerol ester is contained in an amount of 1 to 30% by mass.

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