JP2004267094A

JP2004267094A - Oil and fat composition for breadmaking

Info

Publication number: JP2004267094A
Application number: JP2003061858A
Authority: JP
Inventors: Mebae Kajikawa; 芽生梶川; Kazuaki Yokoyama; 和明横山; Takaaki Masubuchi; 隆明増渕; Masanori Shida; 政憲志田; Nagayo Tsukada; 修代塚田; Yuma Onishi; 優摩大西; Yuko Fukamizu; 優子深水; Yuko Norimatsu; 優子則松
Original assignee: Miyoshi Yushi KK; Miyoshi Oil and Fat Co Ltd
Current assignee: Miyoshi Yushi KK; Miyoshi Oil and Fat Co Ltd
Priority date: 2003-03-07
Filing date: 2003-03-07
Publication date: 2004-09-30
Anticipated expiration: 2023-03-07
Also published as: JP4360600B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition for breadmaking solving such problems that aging resistance of bread via enzymes is not necessarily satisfactory and addition of large amount of enzyme for obtaining enough aging resistant effect results in easily causing crumbles of bread to spoil its shape and palate feeling despite many attempts to long maintain soft palate feeling of bread directly after baked by adding an enzyme-containing oil and fat composition to bread dough from such point of view that an enzyme such as amylase saccharizes starch in the bread dough to improve fermentation of the bread dough or prevent aging of baked bread so as to exibit enough aging resistant effect without spoiling the shape and palate feeling of the bread. <P>SOLUTION: The oil and fat composition for breadmaking has the following structure: an emulsifier and maltose are contained in a emulsified substance where an enzyme-added oil phase is emulsified with a water phase, and the enzyme content in the oil and fat composition is 0.1-0.6 unit/g. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【０００１】
【発明の属する技術分野】
本発明は、食感がソフトで、かつ老化を遅らせてソフトな食感が長く保持されるパン類を製造することのできる、製パン用油脂組成物に関する。
【０００２】
【従来の技術】
食パン、菓子パン等のパンの食感は、近年ソフトなものが好まれる傾向にあるが、製造直後のパンはソフトであっても経日的にソフトさが失われ、硬くパサついた食感となり、商品価値が著しく低下する。この現象は老化と呼ばれ、老化速度を遅くして製造後のソフトさを、より長く維持できるようにする改質方法としてステアリン酸モノグリセリド等の乳化剤や、アミラーゼ等の酵素をパン等の食品生地中に添加する方法が知られている。例えば特許文献１には、グリセリンモノ脂肪酸エステルと油脂とを融解、混合し、更にアミラーゼもしくはプロテアーゼを混入せしめた食品の老化防止剤が記載され、特許文献２にはα−アミラーゼを含む高濃度の糖類及び／又は多価アルコール水溶液を界面活性剤を使用して油脂中に油中水型に乳化した乳化物であって、常温乃至生地調整段階ではα−アミラーゼが殆ど生地中に溶出せず、生地焼成中に乳化が破壊されてα−アミラーゼが生地中に溶出するようにしたパン老化防止用組成物が記載されている。また特許文献３には、トレハロースを１％以上、水相中に含有する油中水型乳化油脂組成物よりなる老化防止剤が記載されている。
【０００３】
【特許文献１】
特開昭５２−２５０４６号
【特許文献２】
特開昭６１−６３２３２号
【特許文献３】
特開２００２−１５３２０８号
【０００４】
【発明が解決しようとする課題】
しかしながらグリセリン脂肪酸エステルのような乳化剤を含む特許文献１に記載されている老化防止剤は、澱粉の老化防止効果が高い反面、経日的にパンが乾燥してソフトではあるがパサパサとした食感になり易いという問題があった。また特許文献１や特許文献２に記載の老化防止剤に用いられるアミラーゼ等の酵素には、パン類の老化を防止してソフトさを向上する効果が認められるが、その効果は必ずしも十分ではなく、添加量を多くして老化防止効果を高めようとするとパンの骨格が崩れてしまいパンとしての形態を保ち得なくなるという問題があった。更にトレハロースを用いた特許文献３に記載の老化防止剤は、トレハロースがイーストに分解されないため、パン類に特有の甘みが付加され、特に食パンに使用した場合には風味を損なう虞れがあった。
【０００５】
本発明者等は上記課題を解決すべく鋭意研究した結果、乳化剤、酵素及び特定の糖類を併用するとともに、酵素を添加した油相を水相と乳化して乳化物とすることにより、酵素を多量に添加することなく、パン類のソフトで良好な食感が長く保持され、老化防止効果が飛躍的に向上できることを見出し、本発明を完成するに至った。
【０００６】
【課題を解決するための手段】
即ち本発明の製パン用油脂組成物は、酵素を添加した油相を水相と乳化した乳化物中に、乳化剤とマルトースとを含有し、かつ酵素の０．１〜０．６単位／ｇであることを特徴とする。
【０００７】
【発明の実施の形態】
本発明の製パン用油脂組成物において食用油脂としては、一般にマーガリンの原料として用いられている食用油脂を使用することができる。例えば牛脂、豚脂、魚油等の動物性油脂、パーム油、菜種油、大豆油等の植物性油脂や、これら動物性油脂、植物性油脂の硬化油、分別油、エステル交換油等の加工油脂が挙げられ、これらは適宜混合して用いることができる。本発明において食用油脂としては、製パンのミキシング工程の生地温度における固体脂含量が１０〜３０％であることが好ましい。
【０００８】
本発明において乳化剤としては、例えばグリセリン脂肪酸エステル、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、ポリグリセリン縮合脂肪酸エステル等が用いられる。乳化剤は１種又は２種以上を混合して用いることができるが、グリセリン脂肪酸エステルが好ましく、特にデンプンの老化防止効果を有する脂肪酸モノグリセリド単独、又は脂肪酸モノグリセリドと他の乳化剤とを混合して用いると、老化防止効果が更に向上するため好ましい。また、ポリグリセリン縮合リシノレイン酸エステルは、パン生地のきめを揃え、菓子パン等を製造する際の成形したパン生地が、ホイロ工程において型くずれするのを防ぐ効果があるため好ましく、特にグリセリン脂肪酸エステルとポリグリセリン縮合リシノレイン酸エステルとを併用することが好ましい。脂肪酸モノグリセリドとしては、ステアリン酸、パルミチン酸等の飽和脂肪酸とグリセリンから得られるものが好ましい。乳化剤は油脂組成物中における含有率が、１〜１５重量％となるように添加することが好ましく、特に２〜８重量％となるように添加することが好ましい。乳化剤の油脂組成物中の１重量％が未満ではパン類の老化防止効果が十分でない虞れがあり、１５重量％を超えるとパンの風味を損なう虞れがある。
【０００９】
酵素としては、α−アミラーゼ、β−アミラーゼ、グルコアミラーゼ等のアミラーゼ類やプロテアーゼ類が用いられる。アミラーゼ類としては、Ａｓｐｅｒｇｉｌｌｕｓ属、Ｂａｃｉｌｌｕｓ属由来のものが好ましい。またプロテアーゼ類としてはＡｓｐｅｒｇｉｌｌｕｓ属、Ｂａｃｉｌｌｕｓ属、パパイヤ由来のものが好ましい。酵素は種類の異なる酵素を１種又は２種以上を選択して用いることができる。これらの酵素は至適温度が８５℃以下、酵素が活性を失う失活温度が１００℃以下のものが好ましく、より好ましくは至適温度が５０〜８５℃、失活温度が６５〜１００℃のものである。酵素は精製した酵素、酵素製剤、モルトシロップ等の酵素含有物、のいずれの形態のものも使用することができる。市販のα−アミラーゼとしては、例えばアミラーゼＡＤ「アマノ」１（天野エンザイム（株）製：至適温度８５℃、失活温度９５℃）、スピターゼ（ナガセケムテックス（株）製：至適温度８０℃、失活温度９０℃）等が挙げられる。
【００１０】
本発明の油脂組成物中における酵素は、油相と水相を乳化する前に予め油相中に添加されていることが必要である。本発明油脂組成物中における酵素の含有量は、０．１〜０．６単位／ｇある。上記酵素のうち、アミラーゼ類の活性の単位は、１％デンプン糊液１０ｍｌのＢｌｕｅｖａｌｕｅを４０℃で１分間に１％低下させる酵素の量を１単位とし、プロテアーゼ類の活性の単位は、基質牛血清アルブミンをｐＨ６．７、３８℃の条件下で１分間に１μｍｏｌ加水分解する量を１単位とする。油脂組成物中の酵素の含有率が０．１単位／ｇ未満であると、パンにソフト感を付与する効果が不十分となる虞れがあり、０．６単位／ｇを超えると、パン生地がべたついて製パン性が損なわれたり、焼成後のパンが冷えるにしたがって変形したり、パンの食感がねちゃついて不良になる等の悪影響を及ぼす虞れがある。従来の酵素を含む油脂組成物の場合、酵素の含有量が０．６単位／ｇ以下では老化防止効果は殆ど期待できないし、また酵素の含有量が０．６単位／ｇを少し超えた程度では、パンの食感等に及ぼす影響も少ない。これに対して本発明の油脂組成物の場合、酵素の含有量が０．１〜０．６単位／ｇと少ない量であっても優れた老化防止効果が得られる理由は定かではないが、酵素とマルトースとを併用したことによって、それぞれの持つ老化防止作用を相乗的に補いあうとともに、酵素を油相に添加した後、油相と水相とを乳化して油脂組成物を得たことによって、酵素を糖類水溶液に添加した場合よりも酵素の安定性が向上することによって更に老化防止効果が有効に発現され、特有の効果が発現されるものではないかと考えられる。酵素を他のマルトース以外の糖類と組み合わせた場合や、油相と酵素を添加した水相とを乳化した場合、油相と水相とを乳化した後に酵素を添加した場合には、本願の特有の効果が得られない。
【００１１】
本発明においてマルトースは、精製粉末マルトース、液状マルトース、マルトース含有物のいずれの形態のものも使用することができる。マルトースは水相に添加することが好ましく、液状マルトースはそのまま水相として使用することができる。マルトースの油脂組成物中における含有量は５〜４０重量％であることが好ましい。マルトースの含有量が５重量％未満の場合、パン類の老化防止効果が十分でない虞れがあり、４０重量％を超えるとパン生地がべたついて製パン性が損なわれたり、油脂組成物中の油脂含量が減少し、油脂による製パン効果が得られない虞れがある。
【００１２】
本発明の油脂組成物は、酵素を含む油相と水相とを油中水型に乳化することにより得られる。本発明の油脂組成物は、油中水型乳化物であっても、水中油型乳化物であっても良いが、水中油型乳化物は油中水型乳化物よりもパン生地がべたついて製パン性が損なわれ易いため、油中水型乳化物が好ましい。本発明の油脂組成物中における食用油脂の含有率は、油脂組成物全量の５０〜９３重量％であることが好ましい。食用油脂の割合が５０重量％未満では、パン生地がべたついて製パン性が損なわれたり、油脂組成物中の油脂含量が減少し、油脂による製パン効果が得られない虞れがあり、９３重量％を超えると必要量の乳化剤、マルトースを分散することが不可能となる。乳化する油相に対する水相の添加量は、水相の量が油脂組成物全量の６〜４９重量％となる量が好ましい。尚、上記油脂組成物全量とは、必須成分である食用油脂、水、乳化剤、酵素、マルトースの他、後述する他の添加剤も含む全成分の合計量をいう。本発明の油脂組成物を製造する装置としては、通常のマーガリン、ショートニングの製造に用いられるボテーター、パーフェクター、コンビネーター等の装置を使用することができる。
【００１３】
本発明の油脂組成物中には、必要に応じて更に乳製品、呈味剤、香料、着色料、酸化防止剤等の各種添加剤を添加しておくことができる。
【００１４】
本発明の油脂組成物は、食パン、菓子パン等の製パン用の生地に練り込んで使用することにより、これらの製品の老化を遅らせてソフトな食感を長持ちさせることができ、乳化剤は酵素との相乗作用によって、パンの老化を防止し、ソフトな食感を長く保持する効果を発揮する。
【００１５】
本発明の油脂組成物の生地への添加量は、生地中の小麦粉１００重量部当たり３〜２０重量部程度が好ましい。３重量部未満ではパン生地中に添加される食用油脂、乳化剤、酵素、マルトースの量が不十分であり、パンにソフト感を付与する効果や老化防止効果が十分発揮されない虞れがあり、２０重量部を超えると、パン生地の製パン性が損なわれたり、焼成後のパンが冷えるにしたがって変形したり、パンの食感が不良になる等の悪影響を及ぼす虞れがある。
【００１６】
【実施例】
以下、実施例を挙げて本発明を更に詳細に説明する。
実施例１
パーム硬化油：３．５ｋｇ、パーム油オレイン：２．１ｋｇ、菜種油：８．４ｋｇを７０℃に加熱保持し、この油脂中にアミラーゼＡＤ「アマノ」１（天野エンザイム（株）製。至適温度８５℃、失活温度９５℃、１００００単位／ｇ）：１．２ｇ、高純度モノグリセライド「エマルジーＭＳＡ」（理研ビタミン（株）製蒸留モノグリ）：６００ｇ、液状マルトース「マルスター」（（株）林原製）：３．４ｋｇ、水：２ｋｇを添加し、油中水型に乳化して製パン用油脂組成物を調製した。この油脂組成物を用い、下記の配合により生地を調製、発酵させた後、焼成してロールパンを得た。
【００１７】
ロールパン生地配合：
強力粉１００重量部
イースト３重量部
イーストフード０．１重量部
砂糖１０重量部
食塩１．６重量部
脱脂粉乳３重量部
乳化油脂組成物１０重量部
水５７重量部
【００１８】
生地の調製から焼成までの各条件は以下の通りである。

【００１９】
焼成後のロールパンを２０℃で３０分冷ました後、ビニール袋に入れ密封し、２４時間後及び３日経過後のロールパンについて、官能評価、パンの硬さを以下の方法で試験し評価し、表１に示した。
１．官能評価
１０人のパネラーで、ロールパンを食べた時の評価を以下のように記した。
◎：ソフトで、しとりがあり良好な食感
○：ソフトで、ややしとりがあり良好な食感
△：ソフトだが、ややぱさつく食感
×：ぱさついてソフトさを感じない食感
−：パンの骨格が崩れていて商品価値なし
２．パンの硬さ
ロールパンの中央部から２５ｍｍ×２０ｍｍ×２０ｍｍにカットした小片を測定サンプルとする。株式会社山電製クリープメーターを用いて、各試料のテクスチャー試験（圧縮率：８０％、単位：Ｎ／ｍ^２）にて硬さの測定を行い、各試料につき測定サンプル１０個の平均値を算出した。
【００２０】
【表１】

【００２１】
実施例２
パーム硬化油：３ｋｇ、パーム油オレイン：１．８ｋｇ、菜種油：７．２ｋｇを７０℃に加熱保持し、この油脂中にアミラーゼＡＤ「アマノ」１（天野エンザイム（株）製。至適温度８５℃、失活温度９５℃、１００００単位／ｇ）：１．２ｇ、高純度モノグリセライド「エマルジーＭＳＡ」（理研ビタミン（株）製蒸留モノグリ）：６００ｇ、ポリグリセリン縮合リシノレイン酸エステル「ＣＲ−ＥＤ」（阪本薬品工業（株）製）：２００ｇ、液状マルトース「マルスター」（（株）林原製）：７．２ｋｇを添加し、油中水型に乳化して製パン用油脂組成物を調製した。この油脂組成物を用いて実施例１と同様にパン生地を調製、発酵させた後、焼成してロールパンを得た。得られたロールパンを実施例１と同様にして評価した結果を表１にあわせて示す。
【００２２】
実施例３
パーム硬化油：２．５ｋｇ、パーム油オレイン：１．５ｋｇ、菜種油：６ｋｇを７０℃に加熱保持し、この油脂中にグルコアミラーゼ「ＡＭＧ１０００ＢＧ」（ノボザイムズジャパン（株）製。至適温度７０℃、失活温度８５℃、１０００単位／ｇ）：２ｇ、高純度モノグリセライド「エマルジーＭＳＡ」（理研ビタミン（株）製蒸留モノグリ）：６００ｇ、液状マルトース「マルスター」（（株）林原製）：５．４ｋｇを添加し、水中油型に乳化して製パン用油脂組成物を調製した。この油脂組成物を用いて実施例１と同様にパン生地を調製、発酵させた後、焼成してロールパンを得た。得られたロールパンを実施例１と同様にして評価した結果を表１にあわせて示す。
【００２３】
比較例１
マルトースを含有しない他は、実施例１と同様の組成で製パン用油脂組成物を調製した。この油脂組成物を用いて実施例１と同様にしてパン生地を調製、発酵させた後、焼成してロールパンを得た。得られたロールパンを実施例１と同様に評価した結果を表１にあわせて示す。
【００２４】
比較例２
グルコアミラーゼ「ＡＭＧ１０００ＢＧ」（ノボザイムズジャパン（株）製。至適温度７０℃、失活温度８５℃、１０００単位／ｇ）：４０ｇとし、マルトースを含有しない他は、実施例３と同様の組成の製パン用油脂組成部調製した。この油脂組成物を用いて実施例１と同様にパン生地を調製、発酵させた後、焼成してロールパンを得た。得られたロールパンを実施例１と同様にして評価した結果を表１にあわせて示す。
【００２５】
比較例３
アミラーゼＡＤ「アマノ」１（天野エンザイム（株）製。至適温度８５℃、失活温度９５℃、１００００単位／ｇ）：１．２ｇを、マルトースを添加した水相に添加した他は、実施例１と同様の組成の製パン用油脂組成部調製した。この油脂組成物を用いて実施例１と同様にパン生地を調製、発酵させた後、焼成してロールパンを得た。得られたロールパンを実施例１と同様にして評価した結果を表１にあわせて示す。
【００２６】
【発明の効果】
以上説明したように本発明の製パン用油脂組成物は、製パン用生地に添加して用いることにより、この生地より製造されたパン類の老化を効果的に防止することができ、パン類の製造直後のソフトな食感が長時間に亘って保持される。本発明の製パン用油脂組成物は、乳化剤、マルトースとともに、乳化前の油相に予め添加した酵素を併用したことにより、酵素を多量に添加することなく、パン類の老化防止効果が飛躍的に向上できるとともに、パン類の骨格を崩す虞れもない。さらにマルトースはイースト分解されるためトレハロースを用いた場合のように、パン類に甘みを付加する虞れもないため、本発明の油脂組成物によれば食感、風味、老化防止効果に優れたパン類を製造することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a fat-and-oil composition for baking, which can produce breads having a soft texture and a long-lasting soft texture by delaying aging.
[0002]
[Prior art]
In recent years, the texture of bread such as white bread and confectionery bread has tended to be soft, but even if it is soft immediately after production, the bread loses its softness over time, resulting in a hard, dry texture. , The commercial value is significantly reduced. This phenomenon is called aging, and emulsifiers such as stearic acid monoglyceride and enzymes such as amylase and food dough such as bread are used as a modification method to slow down the aging rate and maintain the softness after production for a longer time. There is known a method of adding it in. For example, Patent Literature 1 discloses an anti-aging agent for food in which glycerin monofatty acid ester and fat are melted and mixed, and further mixed with amylase or protease, and Patent Literature 2 discloses a high concentration of α-amylase containing α-amylase. An emulsion in which a saccharide and / or a polyhydric alcohol aqueous solution is emulsified into a water-in-oil type in a fat or oil using a surfactant, and at room temperature to a dough adjusting stage, α-amylase hardly elutes in the dough, A composition for preventing bread aging in which emulsification is destroyed during dough baking so that α-amylase is eluted into dough is described. Patent Document 3 describes an anti-aging agent comprising a water-in-oil emulsified oil / fat composition containing 1% or more of trehalose in an aqueous phase.
[0003]
[Patent Document 1]
JP-A-52-25046 [Patent Document 2]
JP-A-61-63232 [Patent Document 3]
JP-A-2002-153208
[Problems to be solved by the invention]
However, the anti-aging agent described in Patent Document 1 containing an emulsifier such as a glycerin fatty acid ester has a high anti-aging effect on starch, but has a soft but dry bread texture over time. There was a problem that it was easy to become. In addition, enzymes such as amylase used in the anti-aging agents described in Patent Document 1 and Patent Document 2 have an effect of preventing aging of breads and improving softness, but the effect is not necessarily sufficient. However, when the anti-aging effect is increased by increasing the amount of addition, there is a problem in that the skeleton of the bread is broken and the bread cannot be maintained in the form. Further, the anti-aging agent described in Patent Document 3 using trehalose does not decompose trehalose into yeast, so that a unique sweetness is added to breads, and there is a possibility that the flavor may be impaired especially when used in bread. .
[0005]
The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, while using an emulsifier, an enzyme and a specific saccharide in combination, and emulsifying an oil phase containing the enzyme with an aqueous phase to form an emulsion, The present inventors have found that the soft and good texture of bread can be maintained for a long time without adding a large amount, and the anti-aging effect can be dramatically improved, and the present invention has been completed.
[0006]
[Means for Solving the Problems]
That is, the oil and fat composition for baking of the present invention contains an emulsifier and maltose in an emulsion obtained by emulsifying an oil phase to which an enzyme has been added with an aqueous phase, and contains 0.1 to 0.6 units / g of the enzyme. It is characterized by being.
[0007]
BEST MODE FOR CARRYING OUT THE INVENTION
As the edible oil and fat in the oil and fat composition for bread making of the present invention, edible oil and fat generally used as a raw material for margarine can be used. For example, animal fats such as tallow, lard, fish oil, vegetable oils such as palm oil, rapeseed oil and soybean oil, and processed oils such as hardened oils of these animal fats, vegetable oils, fractionated oils, and transesterified oils. And these can be used as a mixture as appropriate. In the present invention, the edible oil or fat preferably has a solid fat content of 10 to 30% at the dough temperature in the mixing step of bread making.
[0008]
In the present invention, examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, polyglycerin condensed fatty acid ester and the like. Emulsifiers can be used alone or as a mixture of two or more, but glycerin fatty acid esters are preferable. Particularly, when a fatty acid monoglyceride having an effect of preventing aging of starch alone or a mixture of a fatty acid monoglyceride and another emulsifier is used. It is preferable because the anti-aging effect is further improved. In addition, polyglycerin condensed ricinoleate is preferred because it has the effect of aligning the texture of the dough and preventing the dough formed during the manufacture of confectionery bread and the like from becoming out of shape in the stove process, and in particular, polyglycerin condensed with glycerin fatty acid ester. It is preferable to use together with ricinoleic acid ester. As the fatty acid monoglyceride, those obtained from saturated fatty acids such as stearic acid and palmitic acid and glycerin are preferable. The emulsifier is preferably added so as to have a content of 1 to 15% by weight in the oil / fat composition, particularly preferably 2 to 8% by weight. If the amount of the emulsifier is less than 1% by weight in the oil / fat composition, the antiaging effect of the bread may not be sufficient, and if it exceeds 15% by weight, the flavor of the bread may be impaired.
[0009]
Amylases such as α-amylase, β-amylase and glucoamylase and proteases are used as enzymes. Amylases derived from the genus Aspergillus and Bacillus are preferred. As proteases, those derived from the genus Aspergillus, the genus Bacillus, and papaya are preferred. As the enzyme, one or more kinds of different kinds of enzymes can be selected and used. These enzymes preferably have an optimum temperature of 85 ° C. or lower, and an inactivation temperature at which the enzyme loses activity of 100 ° C. or lower, more preferably an optimum temperature of 50 to 85 ° C. and an inactivation temperature of 65 to 100 ° C. Things. As the enzyme, any form of a purified enzyme, an enzyme preparation, and an enzyme-containing substance such as malt syrup can be used. Commercially available α-amylases include, for example, amylase AD “Amano” 1 (manufactured by Amano Enzyme Co., Ltd .: optimum temperature 85 ° C., deactivation temperature 95 ° C.), and spitase (manufactured by Nagase ChemteX Corporation: optimum temperature 80) ° C, deactivation temperature 90 ° C).
[0010]
The enzyme in the oil or fat composition of the present invention needs to be added to the oil phase in advance before emulsifying the oil phase and the aqueous phase. The content of the enzyme in the oil and fat composition of the present invention is 0.1 to 0.6 units / g. Among the above enzymes, the unit of the activity of the amylase is 1 unit of the amount of the enzyme which reduces the Blue value of 10 ml of 1% starch paste solution at 40 ° C. for 1 minute, and the unit of the activity of the protease is the substrate. The amount of 1 μmol of bovine serum albumin hydrolyzed per minute under the conditions of pH 6.7 and 38 ° C. is defined as one unit. If the content of the enzyme in the oil / fat composition is less than 0.1 unit / g, the effect of imparting a soft feeling to bread may be insufficient. There is a possibility that the baking property may be impaired due to stickiness, the bread may be deformed as the bread after baking cools down, or the texture of the bread may become sticky and become bad. In the case of a conventional oil-and-fat composition containing an enzyme, when the content of the enzyme is 0.6 units / g or less, the anti-aging effect can hardly be expected, and the content of the enzyme slightly exceeds 0.6 units / g. Then, the influence on the texture of bread is small. On the other hand, in the case of the oil and fat composition of the present invention, the reason why an excellent anti-aging effect can be obtained even when the content of the enzyme is as small as 0.1 to 0.6 units / g is not clear, By using the enzyme and maltose together, the anti-aging effect of each was synergistically supplemented, and after adding the enzyme to the oil phase, the oil phase and the aqueous phase were emulsified to obtain a fat / oil composition. It is thought that the antioxidant effect is more effectively exhibited by improving the stability of the enzyme than when the enzyme is added to the aqueous saccharide solution, thereby exhibiting a unique effect. When the enzyme is combined with other sugars other than maltose, when the oil phase is emulsified with the aqueous phase to which the enzyme is added, or when the enzyme is added after emulsifying the oil phase and the aqueous phase, the present invention is unique. Effect cannot be obtained.
[0011]
In the present invention, maltose in any form of purified powder maltose, liquid maltose, and maltose-containing material can be used. Maltose is preferably added to the aqueous phase, and liquid maltose can be used as it is as the aqueous phase. The content of maltose in the fat composition is preferably 5 to 40% by weight. If the content of maltose is less than 5% by weight, the anti-aging effect of breads may not be sufficient, and if it exceeds 40% by weight, the bread dough becomes sticky and the bread-making properties are impaired, or the fat or oil in the fat or oil composition There is a possibility that the content may be reduced and a fat-and-oil effect may not be obtained.
[0012]
The oil and fat composition of the present invention is obtained by emulsifying an oil phase containing an enzyme and an aqueous phase into a water-in-oil type. The oil-and-fat composition of the present invention may be a water-in-oil emulsion or an oil-in-water emulsion, but the oil-in-water emulsion is more sticky than a water-in-oil emulsion. A water-in-oil emulsion is preferred because the breadability is easily impaired. The content of the edible oil and fat in the oil and fat composition of the present invention is preferably 50 to 93% by weight based on the total weight of the oil and fat composition. If the proportion of the edible fat is less than 50% by weight, the bread dough becomes sticky and the bread making property is impaired, or the fat or oil content in the fat or oil composition is reduced, and the bread or fat making effect of the fat or oil may not be obtained, and the weight is 93%. %, It becomes impossible to disperse the necessary amounts of the emulsifier and maltose. The amount of the aqueous phase added to the emulsified oil phase is preferably such that the amount of the aqueous phase is 6 to 49% by weight of the total amount of the fat and oil composition. The total amount of the fat and oil composition refers to the total amount of all components including edible oils and fats, water, an emulsifier, an enzyme and maltose, which are essential components, and other additives described below. As an apparatus for producing the oil / fat composition of the present invention, an apparatus such as a votator, a perfector, a combinator and the like used for producing ordinary margarine and shortening can be used.
[0013]
Various additives such as a dairy product, a flavoring agent, a flavor, a coloring agent, and an antioxidant can be further added to the oil / fat composition of the present invention as needed.
[0014]
The fat and oil composition of the present invention can be used by kneading into bread dough such as bread, confectionery bread, etc., thereby delaying the aging of these products and providing a long lasting soft texture. The synergistic effect of the compound prevents aging of the bread and has the effect of maintaining a soft texture for a long time.
[0015]
The amount of the oil or fat composition of the present invention added to the dough is preferably about 3 to 20 parts by weight per 100 parts by weight of the flour in the dough. If the amount is less than 3 parts by weight, the amounts of edible fats and oils, emulsifiers, enzymes and maltose added to the dough are insufficient, and the effect of imparting a soft feeling to the bread and the effect of preventing aging may not be sufficiently exhibited. Exceeding the number of parts may cause adverse effects such as impairing the bread making properties of the dough, deformation of the bread after cooling as the bread cools, and inferior texture of the bread.
[0016]
【Example】
Hereinafter, the present invention will be described in more detail with reference to examples.
Example 1
Hardened palm oil: 3.5 kg, palm oil olein: 2.1 kg, rapeseed oil: 8.4 kg were heated and maintained at 70 ° C., and the amylase AD “Amano” 1 (manufactured by Amano Enzyme Co., Ltd.) 85 ° C., deactivation temperature 95 ° C., 10,000 units / g): 1.2 g, high-purity monoglyceride “Emulgy MSA” (distilled monoglyceride manufactured by Riken Vitamin Co., Ltd.): 600 g, liquid maltose “Mulstar” (Hayashibara Co., Ltd.) (Manufactured by): 3.4 kg, water: 2 kg, and emulsified in a water-in-oil type to prepare a fat and oil composition for baking. Using this oil / fat composition, a dough was prepared and fermented according to the following formulation, and then baked to obtain a roll bread.
[0017]
Roll bread dough formulation:
Strong powder 100 parts by weight Yeast 3 parts by weight Yeast food 0.1 part by weight Sugar 10 parts by weight Salt 1.6 parts by weight Skim milk powder 3 parts by weight Emulsified oil and fat composition 10 parts by weight Water 57 parts by weight
The conditions from preparation of the dough to baking are as follows.

[0019]
After cooling the roll bread after baking at 20 ° C. for 30 minutes, the roll bread was sealed in a plastic bag, and after 24 hours and 3 days, the sensory evaluation and bread hardness were tested and evaluated by the following methods. 1 is shown.
1. Sensory evaluation The panelists of 10 people described the evaluation of eating roll bread as follows.
◎: Soft, rich, good texture ○: Soft, slightly rich, good texture △: Soft but slightly soft texture ×: ぱ Soft, soft texture-: Bread 1. The skeleton has collapsed and there is no commercial value. Bread Hardness A small piece cut into a size of 25 mm × 20 mm × 20 mm from the center of the roll pan is used as a measurement sample. The hardness of each sample was measured by a texture test (compression rate: 80%, unit: N / m ² ) using a creep meter manufactured by Sanden Co., Ltd., and the average value of 10 measurement samples was determined for each sample. Calculated.
[0020]
[Table 1]

[0021]
Example 2
Hardened palm oil: 3 kg, palm oil olein: 1.8 kg, rapeseed oil: 7.2 kg were heated and maintained at 70 ° C., and amylase AD “Amano” 1 (manufactured by Amano Enzyme Co., Ltd .; optimum temperature: 85 ° C.) , Deactivation temperature 95 ° C, 10000 units / g): 1.2 g, high-purity monoglyceride “Emulgy MSA” (distilled monoglycol manufactured by Riken Vitamin Co., Ltd.): 600 g, polyglycerin condensed ricinoleate “CR-ED” (Sakamoto) 200 g of a liquid maltose “Mulstar” (manufactured by Hayashibara): 7.2 kg were added, and the mixture was emulsified into a water-in-oil type to prepare a fat and oil composition for baking. Bread dough was prepared and fermented in the same manner as in Example 1 using this oil / fat composition, and then baked to obtain a roll bread. The results of evaluating the obtained roll bread in the same manner as in Example 1 are shown in Table 1.
[0022]
Example 3
Hardened palm oil: 2.5 kg, palm oil olein: 1.5 kg, and rapeseed oil: 6 kg were heated and maintained at 70 ° C., and glucoamylase “AMG1000BG” (manufactured by Novozymes Japan Co., Ltd .; ° C, deactivation temperature 85 ° C, 1000 units / g): 2 g, high-purity monoglyceride “Emulgy MSA” (distilled monoglyme manufactured by Riken Vitamin Co., Ltd.): 600 g, liquid maltose “Mulstar” (manufactured by Hayashibara): 5.4 kg was added and emulsified to an oil-in-water type to prepare a fat-and-oil composition for baking. Bread dough was prepared and fermented in the same manner as in Example 1 using this oil / fat composition, and then baked to obtain a roll bread. The results of evaluating the obtained roll bread in the same manner as in Example 1 are shown in Table 1.
[0023]
Comparative Example 1
An oil and fat composition for baking was prepared in the same composition as in Example 1 except that maltose was not contained. Bread dough was prepared and fermented in the same manner as in Example 1 using this oil / fat composition, and then baked to obtain a roll bread. The results obtained by evaluating the obtained roll bread in the same manner as in Example 1 are also shown in Table 1.
[0024]
Comparative Example 2
Glucoamylase "AMG1000BG" (manufactured by Novozymes Japan Co., Ltd .; optimal temperature 70 ° C., deactivation temperature 85 ° C., 1000 units / g): 40 g, and the same composition as in Example 3 except that it does not contain maltose Was prepared. Bread dough was prepared and fermented in the same manner as in Example 1 using this oil / fat composition, and then baked to obtain a roll bread. The results of evaluating the obtained roll bread in the same manner as in Example 1 are shown in Table 1.
[0025]
Comparative Example 3
Amylase AD “Amano” 1 (manufactured by Amano Enzyme Co., Ltd .; optimum temperature 85 ° C., deactivation temperature 95 ° C., 10,000 units / g): 1.2 g was added to the aqueous phase to which maltose was added. An oil and fat composition part for baking having the same composition as in Example 1 was prepared. Bread dough was prepared and fermented in the same manner as in Example 1 using this oil / fat composition, and then baked to obtain a roll bread. The results of evaluating the obtained roll bread in the same manner as in Example 1 are shown in Table 1.
[0026]
【The invention's effect】
As described above, the fat and oil composition for bread making of the present invention can be used to add to dough for bread making, thereby effectively preventing aging of bread made from the dough, The soft texture immediately after the production of is maintained for a long time. The fat-and-oil composition for baking of the present invention, together with an emulsifier and maltose, by using an enzyme previously added to an oil phase before emulsification, without adding a large amount of the enzyme, dramatically improves the anti-aging effect of breads. And there is no danger of breaking the skeleton of bread. Further, since maltose is decomposed into yeast, as in the case of using trehalose, there is no risk of adding sweetness to breads, and thus the fat and oil composition of the present invention has excellent texture, flavor, and anti-aging effect. Bread can be manufactured.

Claims

An oil / fat composition for baking, comprising an emulsifier and maltose in an emulsified product obtained by emulsifying an oil phase to which an enzyme has been added with an aqueous phase, and containing 0.1 to 0.6 units / g of the enzyme. object.