JP2017189131A - Oil and fat composition for kneading into bread - Google Patents
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本発明は、製パン練り込み用油脂組成物、詳しくは、ソフトでしとりと口溶けが良好であるパンを、生地物性を悪化させることなく得ることができる製パン練り込み用油脂組成物に関する。 The present invention relates to an oil and fat composition for bread kneading, and more particularly, to an oil and fat composition for bread making and kneading that can obtain a soft and well-dried bread without melting the dough physical properties.
パンに求められる食感としては、ソフト性はもちろん、最近では、しとりと口溶けに対する関心が高く、プルマンブレッド等の食パンであっても、従来のパンに比べて、よりソフトでしとりがあり、口溶けが良好なパンが求められている。 As for the texture required for bread, of course, there is a high interest in melting and melting in the mouth recently, and even bread such as pullman bread has a softer and more wrinkle-like taste than conventional bread. There is a need for good bread.
このようなパンを得るには、基本的には水分を多く配合すればよい。しかし、水分を多く配合したパン生地は、べたついた物性になり、丸めや成型時に扱いにくい等、生地物性が悪化してしまうという問題があった。また、得られたパンは、確かにソフトでしっとりとしているが、ねちゃついた食感になってしまうという問題もあった。 In order to obtain such bread, basically, a lot of water may be blended. However, bread dough containing a large amount of moisture has a problem that the physical properties of the dough deteriorate, such as the physical properties become sticky and difficult to handle during rounding and molding. In addition, the bread obtained was certainly soft and moist, but there was also a problem that it had a sticky texture.
これらの問題を解決するため、製パン時の生地物性の改良やパンの食感改良については、乳化剤、増粘安定剤、酵素等、様々な製パン改良成分を用いた研究がなされており、それらの成分を単独であるいは組み合わせて使用することで、生地物性とパンの食感の両方を改善する製パン改良材組成物が、多種紹介されている。なかでも、マーガリンやショートニング等の油脂組成物中に各種製パン改良成分を含有させた製パン練り込み用油脂組成物は、パン生地混捏時の最終段階で生地に添加することにより、生地のグルテン形成に影響を与えることなく各種製パン改良成分をパン生地に添加可能な点で有利であることから、各種提案されている。 In order to solve these problems, research on various ingredients for improving bread making, such as emulsifiers, thickening stabilizers, enzymes, etc., has been conducted on improving the physical properties of bread and improving the texture of bread. Various types of bread-making improver compositions that improve both the physical properties of the dough and the texture of bread by using these components alone or in combination have been introduced. Among them, the oil composition for kneading bread, which contains various ingredients for improving bread making in oil compositions such as margarine and shortening, is added to the dough at the final stage of dough kneading to form gluten in the dough. Various proposals have been made because it is advantageous in that various ingredients for improving bread making can be added to bread dough without affecting the taste.
例えば、トランス型不飽和脂肪酸モノグリセリドと糊料を含有する油中水型乳化物（例えば特許文献１参照）、水和された乳化剤及び糊料を含有する油中水型乳化物（例えば特許文献２参照）、糊化膨潤した澱粉粒が分散した油脂組成物（例えば特許文献３参照）、油相中にプロピレングリコール脂肪酸エステルとモノグリセリドを含有する油脂組成物（例えば特許文献４参照）、油相中にジアセチル酒石酸モノグリセリドとモノグリセリドを含有する油脂組成物（例えば特許文献５参照）等が提案されている。 For example, a water-in-oil emulsion containing a trans-type unsaturated fatty acid monoglyceride and a paste (for example, see Patent Document 1), a water-in-oil emulsion containing a hydrated emulsifier and a paste (for example, Patent Document 2). Oil composition containing a propylene glycol fatty acid ester and a monoglyceride in an oil phase (see, for example, Patent Document 4), in an oil phase In addition, an oil and fat composition containing diacetyltartaric acid monoglyceride and monoglyceride (for example, see Patent Document 5) has been proposed.
しかし、特許文献１や特許文献２の油中水型乳化物は、生地物性の改良効果が低く、得られたパンもソフトではあるがしとり感がやや不足するという問題があり、更に、水分含量の低いパンでは糊料由来の口溶けが顕れる場合があった。特許文献３の油脂組成物を用いたパン生地は伸展性が低下しやすく、また得られたパンもソフトではあるがしとり感が不足気味であるという問題に加え、水分含量の低いパンでは体積が小さくなってしまう場合があった。特許文献４の油脂組成物を用いたパンは、生地物性の改良効果が低く、また、水分含量の高いパンでは効果が低くなってしまうという問題があった。特許文献５の油脂組成物を用いたパンは体積増加によるソフト性向上効果はあるが、しとり感がやや劣るという問題があった。 However, the water-in-oil emulsions of Patent Literature 1 and Patent Literature 2 have a problem that the effect of improving the physical properties of the dough is low, and the resulting bread is soft but slightly crisp, and further has a moisture content. In the low bread, melting from the paste was sometimes observed. In addition to the problem that bread dough using the oil and fat composition of Patent Document 3 tends to deteriorate in extensibility, and the resulting bread is soft but lacks in the texture, the volume of the bread with low moisture content is small. There was a case. The bread | pan using the fats and oils composition of patent document 4 had the problem that the effect of improvement of a dough physical property was low, and the effect will become low in bread | pan with a high water content. Although the bread | pan using the oil-fat composition of patent document 5 has the soft improvement effect by volume increase, there existed a problem that a feeling of wrinkle was inferior somewhat.
一方、従来よりソフト性を目的として、α−アミラーゼ等の酵素を製パン改良剤として添加することが行われている（例えば特許文献６〜１０）。
しかし、α−アミラーゼ等の酵素を使用するこれらの方法では、ソフトでしとりがあり口溶けが良好であるパンは得られるものの、パン生地がべとついて扱いにくくなるという問題があった。
On the other hand, for the purpose of softness, conventionally, an enzyme such as α-amylase has been added as a bread improving agent (for example, Patent Documents 6 to 10).
However, these methods using an enzyme such as α-amylase have a problem that the bread dough becomes sticky and difficult to handle, although a soft, crisp bread with good meltability in the mouth can be obtained.
したがって本発明の目的は、ソフトで、しとりと口溶けが良好であるパンを、生地物性を悪化させることなく安定して得ることができる製パン練り込み用油脂組成物を提供することにある。 Accordingly, an object of the present invention is to provide an oil and fat composition for kneading bread, which is capable of stably obtaining a soft bread with good wiping and melting in the mouth without deteriorating dough physical properties.
本発明者等は上記課題を解決すべく種々検討した結果、特定のアミラーゼにヘミセルラーゼ、特に特定の基質特異性を有するヘミセルラーゼを併用することで、上記目的を達成し得ることを知見した。 As a result of various studies to solve the above problems, the present inventors have found that the above object can be achieved by using a specific amylase in combination with hemicellulase, particularly hemicellulase having a specific substrate specificity.
本発明は上記知見に基づいて完成されたものであり、マルトース生成型アミラーゼ及びヘミセルラーゼを含有することを特徴とする製パン練り込み用油脂組成物を提供するものである。 This invention is completed based on the said knowledge, and provides the fats and oils composition for bread kneading characterized by containing maltose production | generation type amylase and hemicellulase.
本発明の製パン練り込み用油脂組成物を使用することで、ソフトで、しとりと口溶けが良好であるパンを、生地物性を悪化させることなく安定して得ることができる。 By using the oil and fat composition for kneading bread according to the present invention, a soft and well-baked bread having a good taste and melting in the mouth can be stably obtained without deteriorating dough physical properties.
以下、本発明の製パン練り込み用油脂組成物について詳述する。 Hereinafter, the fat and oil composition for bread kneading of the present invention will be described in detail.
まず、本発明で使用するマルトース生成型アミラーゼについて述べる。
アミラーゼは、デンプンやグリコーゲン等が有するグリコシド結合を加水分解する酵素の総称であり、一般にアミラーゼはその作用部位の違いによって、α−１，４グルコシド結合をランダムに切断するα−アミラーゼ、非還元性末端からマルトース単位で逐次分解するβ−アミラーゼ、同じくα−１，４グルコシド結合をグルコース単位で分解し、また、分岐点のα−１，６結合をも分解するグルコアミラーゼ等が挙げられる。
本発明の製パン練り込み用油脂組成物においては、アミラーゼの中でも、マルトース生成型アミラーゼであることが必要である。
First, the maltogenic amylase used in the present invention will be described.
Amylase is a general term for enzymes that hydrolyze the glycosidic bonds of starch, glycogen, etc. Generally, amylase is an α-amylase that randomly cleaves α-1,4 glucoside bonds depending on the site of action, non-reducing property Examples include β-amylase that sequentially decomposes from the terminal in maltose units, glucoamylase that decomposes α-1,4 glucoside bonds in glucose units, and also decomposes α-1,6 bonds at branch points.
The fat composition for kneading bread according to the present invention needs to be a maltogenic amylase among amylases.
上記マルトース生成型アミラーゼとしては、α−１，４グルコシド結合を切断してマルトースを生成する酵素であれば特に限定されるものではなく、市販のマルトース生成型α−アミラーゼやβ−アミラーゼ等から選ばれた１種又は２種以上を選択することができるが、好ましくはマルトース生成型α−アミラーゼを使用する。 The maltose-producing amylase is not particularly limited as long as it is an enzyme that cleaves an α-1,4 glucoside bond to produce maltose, and is selected from commercially available maltose-producing α-amylase and β-amylase. 1 type or 2 types or more can be selected, but maltogenic α-amylase is preferably used.
マルトース生成型α−アミラーゼ製剤としては、例えばコクラーゼ（登録商標）（三菱化学フーズ社製）、Ｎｏｖａｍｙｌ（登録商標）１００００ＢＧ、Ｎｏｖａｍｙｌ（登録商標）Ｌ、マルトゲナーゼ（登録商標）（以上、ノボザイムズジャパン社製）、グリンドアミル（登録商標）ＭＡＸ−ＬＩＦＥ１００（ダニスコジャパン社製）等が挙げられる。 Examples of the maltose-producing α-amylase preparation include, for example, Cochlase (registered trademark) (manufactured by Mitsubishi Chemical Foods), Novamyl (registered trademark) 10000BG, Novamyl (registered trademark) L, maltogenase (registered trademark) (above, Novozymes Japan). And Grindamil (registered trademark) MAX-LIFE100 (manufactured by Danisco Japan Co., Ltd.).
β―アミラーゼ製剤としては、例えばオプチマルトＢＢＡ（ジェネンコア協和社製）、β−アミラーゼ＃１５００、β−アミラーゼＬ、β−アミラーゼ＃１５００Ｓ（以上、ナガセケムテックス社製）、ハイマルトシン（登録商標）Ｇ 、ハイマルトシン（登録商標）ＧＬ（以上、エイチビィアイ社製）、ユニアーゼ（登録商標）Ｌ（ヤクルト薬品工業社製）、ＧＯＤＯ−ＧＢＡ（合同清酒社製）等が挙げられる。 Examples of the β-amylase preparation include Optimalto BBA (Genencore Kyowa Co., Ltd.), β-amylase # 1500, β-amylase L, β-amylase # 1500S (above, manufactured by Nagase ChemteX), Hymaltocin (registered trademark) G, Hymaltocin (registered trademark) GL (manufactured by HIBI Co., Ltd.), UNIASE (registered trademark) L (manufactured by Yakult Pharmaceutical Co., Ltd.), GODO-GBA (manufactured by Godo Sake), and the like.
本発明においては、上記マルトース生成型アミラーゼの中でも、酵素の至適温度が６０℃以上である高温耐熱性マルトース生成型アミラーゼが好ましい。高温耐熱性マルトース生成型アミラーゼの至適温度は、好ましくは６５〜９５℃、より好ましくは７０〜９０℃である。 In the present invention, among the maltose-producing amylases, a high-temperature thermostable maltose-producing amylase having an optimum enzyme temperature of 60 ° C. or higher is preferable. The optimum temperature of the high-temperature thermostable maltose-producing amylase is preferably 65 to 95 ° C, more preferably 70 to 90 ° C.
上記マルトース生成型アミラーゼの酵素活性は、例えば至適条件（至適温度、至適ｐＨ）下において、マルトトリオースを基質に酵素を作用させ、１分間に１マイクロモルのマルトースを生成する酵素量を指標とすることができる。本発明においてマルトース生成型アミラーゼの酵素活性は、該酵素量を１単位とする。マルトースの測定は、「還元糖の定量法第２版」（福井作蔵著、学会出版センター）を参照して行うことができる。 The enzyme activity of the maltose-producing amylase is, for example, the amount of enzyme that produces 1 micromole of maltose per minute by allowing the enzyme to act on maltotriose as a substrate under optimum conditions (optimum temperature, optimum pH). Can be used as an index. In the present invention, the enzyme activity of maltose-producing amylase is defined such that the amount of the enzyme is 1 unit. Maltose can be measured by referring to “Reducing Sugar Quantification Method 2nd Edition” (Sakuzo Fukui, Academic Publishing Center).
本発明の製パン練り込み用油脂組成物中のマルトース生成型アミラーゼの含有量は、好ましくは５０〜７５０００単位／油脂組成物１００ｇ、より好ましくは１００〜１００００単位／油脂組成物１００ｇ、さらに好ましくは５００〜５０００単位／油脂組成物１００ｇとなる量である。上記マルトース生成型アミラーゼの含有量が油脂組成物１００ｇあたり５０単位よりも少ないとパン生地への添加量によっては本発明の効果が見られず、また７５０００単位よりも多いと、最終的に得られるパンの食感が、弾力が強すぎるものとなってしまうおそれがある。 The maltogenic amylase content in the oil composition for kneading bread according to the present invention is preferably 50-75000 units / 100 g of oil composition, more preferably 100-10000 units / 100 g of oil composition, more preferably It is the quantity used as 500-5000 units / 100 g of oil-fat compositions. If the content of the maltose-producing amylase is less than 50 units per 100 g of the fat composition, the effect of the present invention is not seen depending on the amount added to the bread dough, and if it is more than 75,000 units, the bread finally obtained The texture may be too elastic.
次に、本発明の製パン練り込み用油脂組成物で使用するヘミセルラーゼについて述べる。
ヘミセルラーゼとはヘミセルロースを基質として加水分解する酵素の総称である。
本発明の製パン練り込み用油脂組成物では、上記マルトース生成型アミラーゼに加え、ヘミセルラーゼを併用することで、ソフトで、しとりと口溶けが良好であるパンを生地物性を悪化させることなく安定して得ることができる。
Next, the hemicellulase used in the oil composition for kneading bread according to the present invention will be described.
Hemicellulase is a general term for enzymes that hydrolyze using hemicellulose as a substrate.
In the oil composition for kneading bread according to the present invention, in addition to the maltose-forming amylase, hemicellulase is used in combination, so that the bread that is soft and has a good taste and meltability can be stabilized without deteriorating the physical properties of the dough. Can be obtained.
へミセルロースとは、陸上植物細胞の細胞壁を構成する多糖類のうち、セルロースとペクチン以外のものであり、水溶性のものと不溶性のものがあるが、具体的には例えばキシラン、アラビノキシラン、アラビナン、マンナン、ガラクタン、キシログルカン、グルコマンナン等が挙げられる。 Hemicellulose is a polysaccharide other than cellulose and pectin among polysaccharides constituting the cell wall of land plant cells, and there are water-soluble and insoluble ones. Specific examples include xylan, arabinoxylan, and arabinan. , Mannan, galactan, xyloglucan, glucomannan and the like.
そのため、ヘミセルラーゼは具体的には、キシランを分解するキシラナーゼ、アラビノキシランを分解するアラビノキシラナーゼ等に分類することができるが、実態としてはこれらの活性を混合して有するものであることが多く、実際に市販されている酵素製品もこれらの活性を混合して有するものである場合が多い。 Therefore, specifically, hemicellulase can be classified into a xylanase that decomposes xylan, an arabinoxylanase that decomposes arabinoxylan, etc., but in reality, it often has a mixture of these activities, Enzymatic products that are actually marketed often have a mixture of these activities.
本発明では、上記ヘミセルラーゼの中でも、よりべたつきが少ないパン生地が得られる点で、アラビノキシランを主基質とし、且つ、不溶性アラビノキシランへの基質親和性と水溶性アラビノキシランへの基質親和性との比（分解活性比：不溶性アラビノキシラン／水溶性アラビノキシラン）が１０以上であるヘミセルラーゼを使用することが好ましい。 In the present invention, among the above hemicellulases, bread dough with less stickiness can be obtained, and the ratio (decomposition) of substrate affinity to insoluble arabinoxylan and substrate affinity to water-soluble arabinoxylan with arabinoxylan as the main substrate. It is preferable to use hemicellulase having an activity ratio (insoluble arabinoxylan / water-soluble arabinoxylan) of 10 or more.
「アラビノキシランを主基質とする」とは、アラビノキシランを分解する活性が、好ましくは１０００単位／ｇ以上、より好ましくは２０００単位／ｇ以上、さらに好ましくは３０００単位／ｇ以上であることを指すこととする。
尚、１単位とは、１分間につき１μｍｏｌのキシロース当量の還元糖を生じる酵素の量として定義されるものとする。
“Using arabinoxylan as the main substrate” means that the activity of decomposing arabinoxylan is preferably 1000 units / g or more, more preferably 2000 units / g or more, and even more preferably 3000 units / g or more. To do.
One unit is defined as the amount of enzyme that produces 1 μmol of xylose equivalent reducing sugar per minute.
また、不溶性アラビノキシランへの基質親和性と水溶性アラビノキシランへの基質親和性との比（分解活性比：不溶性アラビノキシラン／水溶性アラビノキシラン）は１０以上であることが好ましいが、より好ましくは１５以上、さらに好ましくは２０以上である。尚、その上限は好ましくは４０以下、より好ましくは３５以下、更に好ましくは３０以下である。
上記分解活性比が１０未満であると、例えば、食パン生地や菓子パン生地等の水分含量の高いパン生地の場合に、生地のべたつきが強くなってしまうことがある。
The ratio of substrate affinity to insoluble arabinoxylan and substrate affinity to water-soluble arabinoxylan (decomposition activity ratio: insoluble arabinoxylan / water-soluble arabinoxylan) is preferably 10 or more, more preferably 15 or more, and further Preferably it is 20 or more. The upper limit is preferably 40 or less, more preferably 35 or less, and still more preferably 30 or less.
When the decomposition activity ratio is less than 10, for example, in the case of bread dough having a high water content such as bread dough and confectionery bread dough, stickiness of the dough may become strong.
不溶性アラビノキシランへの基質親和性と水溶性アラビノキシランへの基質親和性との比を算出する方法は、例えば下記（１）〜（３）による方法が挙げられる。
（１）不溶性アラビノキシランに対する酵素活性の測定
不溶性アラビノキシラン製剤（ＸｙｌａｚｙｍｅＡＸ：メガザイム社製）の懸濁液（４０ｍｇの試料を８ｍｌの脱イオン水に懸濁）３００μｌをマイクロプレートに分注し凍結乾燥したものを測定に用いる。このマイクロプレートの各ウェルに酵素液（ウシ血清アルブミン（０．５ｍｇ／ｍｌ）を含むｐＨ４．６、０．１Ｍの酢酸ナトリウム緩衝液に、酵素を０〜４０単位懸濁したもの）２５μｌと該緩衝液２５μｌを分注して酵素反応を開始し、３７℃で１時間酵素反応させた後、１％（ｗ／ｖ）トリス緩衝液２００μｌを添加して酵素反応を停止する。１０分間室温でおいた後、遠心分離（３０００ｇ、１５分）して得た上清について、分光光度計を用いて吸光度を６００ｎｍで読み取る。尚、酵素液の代わりに緩衝液を添加したものをブランクとして使用する。
Examples of the method for calculating the ratio of the substrate affinity to insoluble arabinoxylan and the substrate affinity to water-soluble arabinoxylan include the following methods (1) to (3).
(1) Measurement of enzyme activity for insoluble arabinoxylan 300 μl of a suspension of an insoluble arabinoxylan preparation (Xylazyme AX: manufactured by Megazyme) (40 mg sample suspended in 8 ml of deionized water) was lyophilized and lyophilized Is used for measurement. 25 μl of an enzyme solution (pH 4.6 containing bovine serum albumin (0.5 mg / ml), 0 to 40 units of enzyme suspended in 0.1 M sodium acetate buffer) and 25 μl of each well of the microplate The enzyme reaction is started by dispensing 25 μl of buffer solution, and the enzyme reaction is carried out at 37 ° C. for 1 hour. Then, 200 μl of 1% (w / v) Tris buffer solution is added to stop the enzyme reaction. After standing at room temperature for 10 minutes, the absorbance of the supernatant obtained by centrifugation (3000 g, 15 minutes) is read at 600 nm using a spectrophotometer. In addition, what added the buffer instead of the enzyme solution is used as a blank.
（２）水溶性アラビノキシランに対する酵素活性の測定
水溶性アラビノキシラン溶液（ＡＺＯＷＡＸ：メガザイム社製）３３μｌと酵素液（ウシ血清アルブミン（０．５ｍｇ／ｍｌ）を含むｐＨ４．６、０．１Ｍの酢酸ナトリウム緩衝液に、酵素を０〜４０単位懸濁したもの）３３μｌをマイクロプレートの各ウェルに分注して酵素反応を開始する。３７℃で１時間酵素反応させた後、エタノール１４０μｌを添加して酵素反応を停止する。１０分間室温でおいた後、遠心分離（３０００ｇ、１５分）して得た上清について、分光光度計を用いて吸光度を６００ｎｍで読み取る。尚、酵素液の代わりに緩衝液を添加したものをブランクとして使用する。
(2) Measurement of enzyme activity against water-soluble arabinoxylan 33 μl of water-soluble arabinoxylan solution (AZOWAX: manufactured by Megazyme) and enzyme solution (both serum albumin (0.5 mg / ml), pH 4.6, 0.1 M sodium acetate buffer) The enzyme reaction is started by dispensing 33 μl of the enzyme in which 0 to 40 units of enzyme are suspended in each well of each microplate. After the enzyme reaction at 37 ° C. for 1 hour, the enzyme reaction is stopped by adding 140 μl of ethanol. After standing at room temperature for 10 minutes, the absorbance of the supernatant obtained by centrifugation (3000 g, 15 minutes) is read at 600 nm using a spectrophotometer. In addition, what added the buffer instead of the enzyme solution is used as a blank.
（３）不溶性アラビノキシランへの基質親和性と水溶性アラビノキシランへの基質親和性の比の算出
１つの酵素につき上記（１）と（２）の両方の酵素活性の測定を行い、それらの結果から以下のようにして、「不溶性アラビノキシランへの基質親和性と水溶性アラビノキシランへの基質親和性の比」を算出する。
それぞれの吸光度と酵素含量について非線形回帰曲線Ｙ＝Ｙmax×（１−ｅ−Ｋ＊Ｘ）（Ｙは吸光度、Ｘは酵素量）をプロットし、その直線性のある部分、好ましくはＹの最大値の１／１０以下の範囲で、その傾き（Ｓ）を下記の式により算出する。
傾き（Ｓ）＝（Ｙmax×Ｋ）／１．０５３６
ここで、この傾きの比、すなわちＳ（不溶性アラビノキシラン）／Ｓ（水溶性アラビノキシラン）の値を「不溶性アラビノキシランへの基質親和性と水溶性アラビノキシランへの基質親和性の比」とする。
(3) Calculation of ratio of substrate affinity to insoluble arabinoxylan and substrate affinity to water-soluble arabinoxylan Both enzyme activities (1) and (2) above were measured for one enzyme. As described above, the “ratio of substrate affinity to insoluble arabinoxylan and substrate affinity to water-soluble arabinoxylan” is calculated.
For each absorbance and enzyme content, a non-linear regression curve Y = Ymax × (1-e− K * X ) (Y is the absorbance, X is the amount of the enzyme) is plotted, and the linear portion thereof, preferably the maximum value of Y The slope (S) is calculated by the following formula within a range of 1/10 or less.
Slope (S) = (Ymax × K) /1.0536
Here, the ratio of the slope, that is, the value of S (insoluble arabinoxylan) / S (water-soluble arabinoxylan) is defined as “ratio of substrate affinity to insoluble arabinoxylan and substrate affinity to water-soluble arabinoxylan”.
本発明の製パン練り込み用油脂組成物中のヘミセルラーゼの含有量は、アラビノキシランを基質とした場合の活性が、好ましくは２５〜１００００単位／油脂組成物１００ｇ、より好ましくは５０〜５０００単位／油脂組成物１００ｇ、さらに好ましくは２５０〜２５００単位／油脂組成物１００ｇとなる量である。上記ヘミセルラーゼの含有量が油脂組成物１００ｇあたり２５単位未満では、パン生地の種類によっては本発明の効果が得られないおそれがある。一方、１００００単位超では、パン生地の種類によっては生地のべたつきが感じられ、さらにはねちゃついた食感のパンとなってしまうおそれがある。 The content of hemicellulase in the oil-and-fat composition for kneading bread according to the present invention is preferably 25 to 10000 units / 100 g of the oil-and-fat composition, more preferably 50 to 5000 units / unit when arabinoxylan is used as a substrate. The amount is 100 g of the oil and fat composition, more preferably 250 to 2500 units / 100 g of the oil and fat composition. When the content of the hemicellulase is less than 25 units per 100 g of the oil or fat composition, the effects of the present invention may not be obtained depending on the type of bread dough. On the other hand, if it exceeds 10,000 units, stickiness of the dough may be felt depending on the type of dough, and there is a risk that the bread will have a sticky texture.
また、本発明の製パン練り込み用油脂組成物におけるヘミセルラーゼの含有量は、上記マルトース生成型アミラーゼ１単位に対して、アラビノキシランを基質とした場合のヘミセルラーゼの活性が０．０５〜５単位であることが好ましく、０．１５〜３単位であることがより好ましく、０．２〜２単位であることが最も好ましい。上記マルトース生成型アミラーゼ１単位に対して、ヘミセルラーゼが０．０５〜５単位の範囲から外れた場合、最終的に得られるパンの食感が劣ったものとなる場合があるため好ましくない。 Further, the content of hemicellulase in the fat-and-oil composition for kneading bread according to the present invention is such that the activity of hemicellulase when arabinoxylan is used as a substrate is 0.05 to 5 units relative to 1 unit of the maltose-generating amylase. Preferably 0.15 to 3 units, and most preferably 0.2 to 2 units. If the hemicellulase is out of the range of 0.05 to 5 units relative to 1 unit of the maltogenic amylase, the texture of the finally obtained bread may be inferior, which is not preferable.
本発明の製パン練り込み用油脂組成物においては、上記マルトース生成型アミラーゼ及びヘミセルラーゼに加え、α−１，４グルコシド結合をランダムに切断するα−アミラーゼを含有することが好ましい。α−アミラーゼを併用することでパンのソフト性をさらに向上させることができる。 The fat composition for kneading bread according to the present invention preferably contains an α-amylase that randomly cleaves α-1,4 glucoside bonds in addition to the maltose-forming amylase and hemicellulase. By using α-amylase in combination, the softness of bread can be further improved.
α−アミラーゼとしては、特に限定されるものではなく、市販のα−アミラーゼ等を選択することができ、例えばα−アミラーゼ製剤としては、クライスターゼＬ１、ビオザイム（登録商標）Ａ、（以上アマノエンザイム社製）、ビオテックス（登録商標）Ｌ＃３０００、ビオテックス（登録商標）ＴＳ、スピターゼ（登録商標）ＨＳ、スピターゼ（登録商標）ＣＰ−４０ＦＧ、スピターゼ（登録商標）ＣＰ３、スピターゼ（登録商標）Ｌ、スピターゼ（登録商標）ＸＰ−４０４、ネオスピターゼＰＫ−２、Ｔ−５０（以上、ナガセケムテックス社製）、グリンドアミル（登録商標）Ａ（ダニスコジャパン社製）、ＢＡＮ、ファンガミル（登録商標）（以上、ノボザイムズジャパン社製）、フクタミラーゼ（登録商標）３０、フクタミラーゼ（登録商標）５０、フクタミラーゼ（登録商標）１０Ｌ、リクィファーゼＬ４５（以上、エイチビーアイ社製）、ＶＥＲＯＮ Ｓｏｆｔ＋、ＶＥＲＯＮＶＥＲＯＮ Ｍ４、Ｓｔｅｒｎｚｙｍｅ Ａ６００３（以上、樋口商会社製）、ユニアーゼ（登録商標）ＢＭ−８（ヤクルト薬品工業社製）、ソフターゲン（登録商標）・３Ｈ（タイショウテクノス社製）、ベイクザイムＡＮ３０１登録商標）、ＭａｔＬ Ｃｌａｓｓｉｃ（登録商標）、Ｍｙｃｏｌａｓｅ（登録商標）、ベイクザイム（登録商標）Ｐ５００（ＤＳＭ社製）、スミチーム ＡＳ（登録商標）、スミチームＬ（登録商標）（以上、新日本化学工業社製）等が挙げられる。 The α-amylase is not particularly limited, and a commercially available α-amylase or the like can be selected. Examples of α-amylase preparations include Christase L1, Biozyme (registered trademark) A, (amanoenzyme). Manufactured by Biotex (registered trademark) L # 3000, Biotex (registered trademark) TS, spitase (registered trademark) HS, spitase (registered trademark) CP-40FG, spitase (registered trademark) CP3, spitase (registered trademark) L, Spitase (registered trademark) XP-404, Neospirase PK-2, T-50 (above, manufactured by Nagase ChemteX), Grindoamyl (registered trademark) A (manufactured by Danisco Japan), BAN, Whangamil (registered trademark) ( As described above, Novozymes Japan Co., Ltd.), Fucta Mirase (registered trademark) 30, Fucta Mirase ( Recording trademark) 50, Fukutamiraze (registered trademark) 10L, Rikuifaze L45 (manufactured by H. Biai, Inc.), VERON Soft +, VERONVERON M4 , Sternzyme A6003 ( manufactured by Higuchi commerce company), Yuniaze (registered trademark) BM-8 ( Yakult Pharmaceutical Co., Ltd.), Softagen (registered trademark) 3H (made by Taisho Technos), Bakezyme AN301 registered trademark, MatL Classic (registered trademark), Mycollase (registered trademark), Bakezyme (registered trademark) P500 (made by DSM) ), Sumiteam AS (registered trademark), Sumiteam L (registered trademark) (manufactured by Shin Nippon Chemical Industry Co., Ltd.) and the like.
上記α−アミラーゼの酵素活性は、標準の条件（３７℃及びｐＨ４．７）下で、１時間当たり５２６０ｍｇの澱粉を分解する酵素の量（菌類α−アミラーゼ単位・ＦＡＵともいう）を指標とすることができる。本発明においてα−アミラーゼの酵素活性は、該酵素量を１単位とする。 The enzyme activity of the α-amylase is based on the amount of enzyme that decomposes 5260 mg of starch per hour (also referred to as fungal α-amylase unit / FAU) under standard conditions (37 ° C. and pH 4.7). be able to. In the present invention, the amount of the enzyme of α-amylase is defined as 1 unit.
本発明の製パン練り込み用油脂組成物中のα−アミラーゼの含有量は、好ましくは１０〜１２５００単位／油脂組成物１００ｇ、より好ましくは５０〜５０００単位／油脂組成物１００ｇ、さらに好ましくは１００〜１０００単位／油脂組成物１００ｇとなる量である。１０単位よりも少ないと、最終的に得られるパンの食感の弾力が強すぎるものとなる場合があるため好ましくない。また、１２５００単位よりも多いとパン生地がべたついたり、ねちゃついたパンとなってしまうおそれがある。 The content of α-amylase in the oil composition for kneading bread according to the present invention is preferably 10-12500 units / 100 g of oil composition, more preferably 50-5000 units / 100 g of oil composition, more preferably 100. ˜1000 units / amount of oil / fat composition 100 g. If it is less than 10 units, the elasticity of the finally obtained bread texture may be too strong, which is not preferable. On the other hand, if it is more than 12,500 units, the dough may become sticky or sticky.
本発明の製パン練り込み用油脂組成物がα−アミラーゼを含有する場合には、その含有量は上記マルトース生成型アミラーゼ１単位に対して、α−アミラーゼが０．０１〜５単位であることが好ましく、０．０５〜１単位であることがより好ましく、０．１〜０．５単位であることが最も好ましい。上記マルトース生成型アミラーゼ１単位に対して、α−アミラーゼが０．０１〜５単位の範囲から外れた場合、最終的に得られるパンの食感が劣ったものとなる場合があるため好ましくない。 When the oil composition for kneading bread according to the present invention contains α-amylase, the content thereof is 0.01 to 5 units of α-amylase with respect to 1 unit of the maltose-forming amylase. Is preferable, 0.05 to 1 unit is more preferable, and 0.1 to 0.5 unit is most preferable. When α-amylase falls outside the range of 0.01 to 5 units relative to 1 unit of the maltose-producing amylase, the texture of the finally obtained bread may be inferior, which is not preferable.
本発明の製パン練り込み用油脂組成物に使用する食用油脂は、特に制限されず、例えば、パーム油、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオバター、シア脂、マンゴー核油、サル脂、イリッペ脂、魚油、鯨油等の各種動植物油脂、これらの各種動植物油脂に必要に応じてエステル交換、水素添加、異性化水添、分別等の処理をして得られる加工油脂、脂肪酸及び／又は脂肪酸低級アルコールエステルを用いて製造したエステル交換油が挙げられ、これらのうちの一種又は２種以上を使用することができる。 The edible fat and oil used in the bread kneading fat and oil composition of the present invention is not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil , Sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil, etc. Examples include processing oils and fats obtained by processing such as transesterification, hydrogenation, isomerization hydrogenation, and fractionation, and transesterification oils produced using fatty acids and / or fatty acid lower alcohol esters, one or two of these. More than seeds can be used.
上記製パン練り込み用油脂組成物は、上記マルトース生成型アミラーゼ、ヘミセルラーゼ、α−アミラーゼ及び食用油脂以外にその他の原材料を含むことができる。
該その他の原料としては、例えば、水、糖類、乳化剤、上記以外の酵素、澱粉類、デキストリン、食物繊維、食塩や塩化カリウム等の塩味剤、酢酸、乳酸、グルコン酸等の酸味料、脱脂粉乳・カゼイン・ホエーパウダー・脱脂濃縮乳等の乳や乳製品、ステビア、アスパルテーム等の甘味料、β−カロチン、カラメル、紅麹色素等の着色料、トコフェロール、茶抽出物等の酸化防止剤、小麦蛋白や大豆蛋白等の植物蛋白、全卵・卵黄・酵素処理卵黄・卵白・卵蛋白質等の卵及び各種卵加工品、着香料、調味料、ｐＨ調整剤、食品保存料、日持ち向上剤、果実、果汁、コーヒー、ナッツペースト、香辛料、カカオマス、ココアパウダー、穀類、豆類、野菜類、肉類、魚介類等の食品素材や食品添加物が挙げられる。
上記その他の原料は、本発明の目的を損なわない限り、任意に使用することができるが、上記製パン練り込み用油脂組成物中、合計で好ましくは５０質量％以下、より好ましくは３０質量％以下となる範囲で使用することが好ましい。
The fat composition for kneading bread may contain other raw materials in addition to the maltose-generating amylase, hemicellulase, α-amylase and edible fat.
Examples of the other raw materials include water, sugars, emulsifiers, enzymes other than the above, starches, dextrin, dietary fiber, salting agents such as sodium chloride and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, skim milk powder -Milk and dairy products such as casein, whey powder, defatted concentrated milk, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red potato pigments, antioxidants such as tocopherol and tea extract, wheat Plant proteins such as protein and soybean protein, eggs such as whole egg, egg yolk, enzyme-treated egg yolk, egg white, egg protein, and various processed eggs, flavoring, seasoning, pH adjuster, food preservative, shelf life improver, fruit Food ingredients such as fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meats, seafood and the like.
The above-mentioned other raw materials can be used arbitrarily as long as the object of the present invention is not impaired. In the above-mentioned oil composition for kneading bread, the total is preferably 50% by mass or less, more preferably 30% by mass. It is preferable to use in the following range.
上記製パン練り込み用油脂組成物の形態としては、油脂を含有する食品、例えばマーガリン・ファットスプレッド・ショートニング・バター等の可塑性油脂組成物や、流動ショートニング、流動状マーガリン、液状油組成物、粉末油脂、純生クリーム、ホイップ用クリーム（コンパウンドクリーム）、植物性ホイップ用クリーム、クリームチーズ、チョコペースト等を挙げることができる。本発明では可塑性油脂組成物の形態であることが好ましい。
本発明の製パン練り込み用油脂組成物が乳化物である場合、その乳化形態は、油中水型、水中油型、及び二重乳化型のいずれでも構わないが、油中水型乳化物の形態であることが好ましい。
As the form of the fat composition for kneading bread, food containing fats and oils, for example, plastic fat composition such as margarine, fat spread, shortening, butter, fluid shortening, fluid margarine, liquid oil composition, powder Fats and oils, pure fresh cream, whipped cream (compound cream), vegetable whipped cream, cream cheese, chocolate paste and the like can be mentioned. In this invention, it is preferable that it is a form of a plastic fat composition.
When the oil composition for kneading bread according to the present invention is an emulsion, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type. It is preferable that it is a form.
本発明の製パン練り込み用油脂組成物中の油脂の含有量は、好ましくは１０〜９９質量％、より好ましくは５０〜９５質量％、さらに好ましくは６０〜９０質量％である。 The fat content in the oil composition for kneading bread according to the present invention is preferably 10 to 99% by mass, more preferably 50 to 95% by mass, and still more preferably 60 to 90% by mass.
本発明の製パン練り込み用油脂組成物の製造方法は、特に限定されるものではなく、最終的にマルトース生成型アミラーゼ及びヘミセルラーゼ、好ましくはさらにα−アミラーゼが油脂組成物中に分散した状態で存在すれば、公知の方法で製造することができるが、例えば可塑性油脂組成物の形態の場合は、可塑性油脂の製造時に油脂中に上述の２種又は３種の酵素を直接分散してから急冷可塑化により可塑性油脂組成物を製造することができ、また、可塑性油脂の製造時の急冷可塑化後に上述の２種又は３種の酵素又は酵素含有水溶液を添加、混合する方法によることもできるが、高い酵素活性を有し、且つ、保存時の酵素活性の低下が防止される点で後者の方法であることが好ましい。
該製造方法の場合、各酵素を順次別個に添加することができ、また上述の２種又は３種の酵素を含有する水溶液を用意してそれを添加することもできる。
また、上記の可塑性油脂組成物の製造工程において、窒素、空気等を含気させても、含気させなくても構わない。
The production method of the oil composition for kneading bread according to the present invention is not particularly limited, and finally maltose-generating amylase and hemicellulase, preferably α-amylase is dispersed in the oil composition. In the case of, for example, a plastic fat composition, the above-described two or three enzymes are directly dispersed in the fat during the production of the plastic fat. A plastic fat composition can be produced by rapid plasticization, and the above two or three enzymes or enzyme-containing aqueous solutions can be added and mixed after the rapid plasticization during the production of the plastic fat. However, the latter method is preferable in that it has high enzyme activity and prevents a decrease in enzyme activity during storage.
In the case of the production method, each enzyme can be added separately sequentially, or an aqueous solution containing the above-mentioned two or three kinds of enzymes can be prepared and added.
Moreover, in the manufacturing process of said plastic fat composition, it does not matter whether nitrogen, air, etc. are included or not.
次に、本発明のパンについて述べる。
本発明のパンは、本発明の製パン練り込み用油脂組成物を配合したパンである。本発明のパンにおける製パン練り込み用油脂組成物の含有量は、従来の製パン練り込み用油脂組成物と同様であり、パンの種類によっても異なるが、パン生地に含まれる穀粉類１００質量部に対し、好ましくは２〜３０質量部、より好ましくは４〜２０質量部である。
Next, the bread of the present invention will be described.
The bread of the present invention is a bread blended with the oil composition for kneading bread of the present invention. The content of the oil composition for kneading bread in the bread of the present invention is the same as that of the conventional oil composition for kneading bread, and varies depending on the type of bread, but 100 parts by mass of flour contained in the dough On the other hand, it is preferably 2 to 30 parts by mass, more preferably 4 to 20 parts by mass.
上記穀粉類としては、小麦粉（薄力粉、中力粉、準強力粉、強力粉）をはじめ、小麦胚芽、全粒粉、小麦ふすま、デュラム粉、大麦粉、米粉、ライ麦粉、ライ麦全粒粉、大豆粉、ハトムギ粉等を挙げることができ、これらの中から選ばれた１種又は２種以上を用いることができる。本発明では、これらの中でも、小麦粉を、穀粉類中、好ましくは５０質量％以上、より好ましくは８０質量％以上、更に好ましくは１００質量％使用する。 The above flours include wheat flour (light flour, medium flour, semi-strong flour, strong flour), wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour, rye flour, rye whole grain flour, soybean flour, barley flour, etc. 1 type, or 2 or more types selected from these can be used. In the present invention, among these, wheat flour is preferably used in flours of 50% by mass or more, more preferably 80% by mass or more, and still more preferably 100% by mass.
小麦粉以外の穀粉類を使用する場合、グルテンを別途添加することが好ましい。その添加量は、穀粉類とグルテンをあわせた合計量に対し、タンパク質含量が好ましくは５〜２０質量％、より好ましくは１０〜１８質量％となる量である。 When using flours other than wheat flour, it is preferable to add gluten separately. The amount added is such that the protein content is preferably 5 to 20% by mass, more preferably 10 to 18% by mass, based on the total amount of flour and gluten.
本発明のパンにおいては、必要に応じ、一般の製パン材料として使用することのできるその他の原料を配合することができる。該その他の原料としては、例えば、水、油脂、イースト、糖類や甘味料、増粘安定剤、着色料、酸化防止剤、デキストリン、乳や乳製品、でんぷん類、チーズ類、蒸留酒、醸造酒、各種リキュール、乳化剤、膨張剤、無機塩類、食塩、ベーキングパウダー、イーストフード、カカオ及びカカオ製品、コーヒー及びコーヒー製品、ハーブ、豆類、蛋白質、保存料、苦味料、酸味料、ｐＨ調整剤、日持ち向上剤、果実、果汁、ジャム、フルーツソース、調味料、香辛料、香料、各種食品素材や食品添加物等を挙げることができる。 In the bread | pan of this invention, the other raw material which can be used as a general bread-making material can be mix | blended as needed. Examples of the other raw materials include water, fats and oils, yeast, sugars and sweeteners, thickening stabilizers, coloring agents, antioxidants, dextrin, milk and dairy products, starches, cheeses, distilled liquor, and brewed sake. , Various liqueurs, emulsifiers, swelling agents, inorganic salts, salt, baking powder, yeast food, cacao and cacao products, coffee and coffee products, herbs, beans, protein, preservatives, bittering agents, acidulants, pH adjusters, shelf life Examples include improvers, fruits, fruit juices, jams, fruit sauces, seasonings, spices, fragrances, various food materials and food additives.
上記その他の原料は、本発明の効果を損なわない限り、任意に使用することができるが、水については、上記穀粉類１００質量部に対して、好ましくは３０〜１００質量部、より好ましくは３０〜７０質量部となる範囲で使用する。また、水以外のその他の原料については、上記穀粉類１００質量部に対して、合計で好ましくは１００質量部以下、より好ましくは５０質量部以下となる範囲で使用する。尚、その他の原料として、水分を含有する原料を使用した場合は、上記の水には、その他の原料に含まれる水分も含めるものとする。 The above-mentioned other raw materials can be arbitrarily used as long as the effects of the present invention are not impaired, but the water is preferably 30 to 100 parts by mass, more preferably 30 to 100 parts by mass of the flour. Used in the range of ~ 70 parts by mass. Moreover, about other raw materials other than water, it is used in the range which becomes 100 mass parts or less in total with respect to 100 mass parts of the said flour, More preferably, it is 50 mass parts or less. In addition, when the raw material containing a water | moisture content is used as another raw material, the water | moisture content contained in another raw material shall also be included in said water.
次に、本発明のパンの製造方法について説明する。
本発明のパンは、本発明の製パン練り込み用油脂組成物を生地に練り込んだパン生地を加熱処理することにより得られる。
上記パン生地の製造方法としては、中種法、直捏法、液種法、中麺法、湯種法等、従来製パン法として使用されるあらゆる製パン法を採ることができる。
本発明のパン生地を中種法で製造する場合は、本発明の製パン練り込み用油脂組成物を中種生地及び／又は本捏生地に練り込むことにより製造することができるが、本捏生地に練り込むことが好ましい。
尚、得られたパン生地は、冷蔵、冷凍保存することが可能である。
Next, the bread manufacturing method of the present invention will be described.
The bread of this invention is obtained by heat-processing the bread dough which knead | mixed the fats and oils composition for bread kneading | mixing of this invention to dough.
As a method for producing the bread dough, any bread-making method used as a conventional bread-making method such as a medium seed method, a straight rice cake method, a liquid seed method, a medium noodle method, or a hot water seed method can be adopted.
When the bread dough of the present invention is produced by the medium seed method, the bread dough kneading oil composition can be produced by kneading into the medium seed dough and / or the main koji dough. It is preferable to knead into.
The obtained dough can be refrigerated or frozen.
上記加熱処理としては、パン生地を焼成したり、フライしたり、蒸したり、電子レンジ処理したりすることが挙げられる。また、得られた本発明のパンを、冷蔵、冷凍保存したり、該保存後に電子レンジ加熱することも可能である。 Examples of the heat treatment include baking, frying, steaming, and microwave processing of the dough. Further, the obtained bread of the present invention can be refrigerated or frozen, or heated in a microwave after the storage.
本発明のパンの種類としては、特に制限はないが、例えば食パン、菓子パン、バラエティーブレッド、バターロール、ソフトロール、ハードロール、スイートロール、デニッシュ、ペストリー、フランスパン等が挙げられる。 Although there is no restriction | limiting in particular as a kind of bread of this invention, For example, bread, confectionery bread, variety bread, butter roll, soft roll, hard roll, sweet roll, Danish, pastry, French bread etc. are mentioned.
以下、本発明を実施例により更に詳細に説明するが、本発明はこれらの実施例により何ら制限されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited at all by these Examples.
＜製パン練り込み用油脂組成物の製造＞
〔実施例１〕
ヨウ素価６０のパームスーパーオレインのランダムエステル交換油脂９５質量部、パーム油５質量部を６０℃に加熱し溶解・混合して得られた油脂配合物９９．３５質量部を、常法に従って加熱殺菌及び冷却・可塑化した。続いて、高温耐熱性マルトース生成型アミラーゼ（Ｎｏｖｏｚｙｍｅｓ社製・製品名「Ｎｏｖａｍｙｌ １００００ＢＧ」１００００単位／ｇ使用、至適温度７５〜８５℃。以下で使用した高温耐熱性マルトース生成型アミラーゼも同じ。）０．２質量部、α−アミラーゼ（Ｎｏｖｏｚｙｍｅｓ社製・製品名「Ｆｕｎｇａｍｙｌ ２５００ＳＧ」２５００単位／ｇ使用。以下で使用したα−アミラーゼも同じ。）０．１５質量部、及び、ヘミセルラーゼ（ＤＳＭ社製・製品名「ベイクザイムＢＸＰ５００１ＢＧ」）０．３質量部を添加・混合し、本発明の製パン練り込み用油脂組成物Ａを得た。
<Manufacture of oil composition for bread kneading>
[Example 1]
Heat-sterilization of 99.35 parts by weight of an oil / fat blend obtained by heating 95 parts by weight of a transesterified oil and fat of palm super olein having an iodine value of 60 and 5 parts by weight of palm oil to 60 ° C. And cooled and plasticized. Subsequently, high-temperature heat-resistant maltose-producing amylase (manufactured by Novozymes, product name “Novamyl 10000BG”, 10,000 units / g, optimum temperature 75 to 85 ° C. The same applies to the high-temperature heat-resistant maltose-producing amylase used below) 0.2 part by mass, α-amylase (manufactured by Novozymes, product name “Fungamyl 2500SG” 2500 units / g. Α-amylase used in the following is also the same) 0.15 parts by mass and hemicellulase (DSM) 0.3 parts by mass (manufactured and product name “Bakezyme BXP5001BG”) was added and mixed to obtain an oil and fat composition A for bread kneading according to the present invention.
尚、上記ヘミセルラーゼ（ＤＳＭ社製・製品名ベイクザイムＢＸＰ５００１ＢＧ）は、アラビノキシランを分解する活性が、５０００単位／ｇであり、アラビノキシランを主基質とするものであった。また不溶性アラビノキシランへの基質親和性と水溶性アラビノキシランへの基質親和性の比（分解活性比：不溶性アラビノキシラン／水溶性アラビノキシラン）＝２３であった。
また、製パン練り込み用油脂組成物Ａ１００ｇに含まれるマルトース生成型アミラーゼは２０００単位、α−アミラーゼは３７５単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が１５００単位となる量であった。
The hemicellulase (manufactured by DSM, product name Bakezyme BXP5001BG) has an activity of decomposing arabinoxylan at 5000 units / g, and has arabinoxylan as the main substrate. The ratio of substrate affinity to insoluble arabinoxylan and substrate affinity to water-soluble arabinoxylan (decomposition activity ratio: insoluble arabinoxylan / water-soluble arabinoxylan) was 23.
Further, maltose-producing amylase contained in 100 g of bread kneading fat and oil composition A was 2000 units, α-amylase was 375 units, and hemicellulase was such that the activity when arabinoxylan was used as a substrate was 1500 units.
〔実施例２〕
ヨウ素価６０のパームスーパーオレインのランダムエステル交換油脂９５質量部、パーム油５質量部を６０℃に加熱し溶解・混合して得られた油脂配合物８３．２５質量部に大豆レシチン０．２質量部を混合し油相を調製した。この中へ水からなる水相１６質量部を混合し、常法に従って加熱殺菌及び冷却・可塑化を行った。続いて、実施例１で使用した高温耐熱性マルトース生成型アミラーゼ０．２質量部、実施例１で使用したα−アミラーゼ０．１５質量部、及び、実施例１で使用したヘミセルラーゼ０．３質量部を添加・混合し、本発明の製パン練り込み用油脂組成物Ｂを得た。
尚、製パン練り込み用油脂組成物Ｂ１００ｇに含まれるマルトース生成型アミラーゼは２０００単位、α−アミラーゼは３７５単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が１５００単位となる量であった。
[Example 2]
95 parts by mass of random transesterified oil and fat of palm super olein having an iodine value of 60, and 5 parts by mass of palm oil heated to 60 ° C. and dissolved and mixed to 83.25 parts by mass of the oil and fat composition, 0.2 parts by mass of soybean lecithin Parts were mixed to prepare an oil phase. 16 mass parts of the water phase which consists of water was mixed in this, and heat sterilization, cooling, and plasticization were performed according to the conventional method. Subsequently, 0.2 parts by mass of the high-temperature thermostable maltose-producing amylase used in Example 1, 0.15 parts by mass of α-amylase used in Example 1, and 0.3 hemicellulase used in Example 1 were used. Mass parts were added and mixed to obtain an oil and fat composition B for kneading bread according to the present invention.
The amount of maltose-producing amylase contained in 100 g of bread kneading fat and oil composition B was 2000 units, α-amylase was 375 units, and hemicellulase was such that the activity when arabinoxylan was used as a substrate was 1500 units.
〔実施例３〕
ヘミセルラーゼの添加量を０．３質量部から１．５質量部に変更し、水の配合量を１６質量部から１４．８質量部に変更した以外は実施例２の配合・製法と同様にして、本発明の製パン練り込み用油脂組成物Ｃを得た。
尚、製パン練り込み用油脂組成物Ｃ１００ｇに含まれるマルトース生成型アミラーゼは２０００単位、α−アミラーゼは３７５単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が７５００単位となる量であった。
Example 3
The same procedure as in Example 2 except that the amount of hemicellulase added was changed from 0.3 parts by weight to 1.5 parts by weight, and the amount of water was changed from 16 parts by weight to 14.8 parts by weight. Thus, an oil and fat composition C for bread kneading of the present invention was obtained.
The amount of maltose-producing amylase contained in 100 g of bread kneading fat and oil composition C was 2000 units, α-amylase was 375 units, and hemicellulase was 7500 units when arabinoxylan was used as a substrate.
〔実施例４〕
ヘミセルラーゼの添加量を０．３質量部から０．９質量部に変更し、水の配合量を１６質量部から１５．４質量部に変更した以外は実施例２の配合・製法と同様にして、本発明の製パン練り込み用油脂組成物Ｄを得た。
尚、製パン練り込み用油脂組成物Ｄ１００ｇに含まれるマルトース生成型アミラーゼは２０００単位、α−アミラーゼは３７５単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が４５００単位となる量であった。
Example 4
The same procedure as in Example 2 except that the amount of hemicellulase added was changed from 0.3 to 0.9 parts by weight and the amount of water was changed from 16 to 15.4 parts by weight. Thus, an oil and fat composition D for bread kneading of the present invention was obtained.
The amount of maltose-producing amylase contained in 100 g of bread kneading fat and oil composition D was 2000 units, α-amylase was 375 units, and hemicellulase was 4500 units of activity when arabinoxylan was used as a substrate.
〔実施例５〕
ヘミセルラーゼの添加量を０．３質量部から０．１質量部に変更し、水の配合量を１６質量部から１６．２質量部に変更した以外は実施例２の配合・製法と同様にして、本発明の製パン練り込み用油脂組成物Ｅを得た。
尚、製パン練り込み用油脂組成物Ｅ１００ｇに含まれるマルトース生成型アミラーゼは２０００単位、α−アミラーゼは３７５単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が５００単位となる量であった。
Example 5
The same procedure as in Example 2 except that the amount of hemicellulase added was changed from 0.3 parts by weight to 0.1 parts by weight, and the amount of water was changed from 16 parts by weight to 16.2 parts by weight. Thus, an oil and fat composition E for bread kneading of the present invention was obtained.
The amount of maltose-generating amylase contained in 100 g of bread kneading fat and oil composition E was 2000 units, α-amylase was 375 units, and hemicellulase was an amount such that the activity when arabinoxylan was used as a substrate was 500 units.
〔実施例６〕
ヘミセルラーゼの添加量を０．３質量部から０．０４質量部に変更し、水の配合量を１６質量部から１６．２６質量部に変更した以外は実施例２の配合・製法と同様にして、本発明の製パン練り込み用油脂組成物Ｆを得た。
尚、製パン練り込み用油脂組成物Ｆ１００ｇに含まれるマルトース生成型アミラーゼは２０００単位、α−アミラーゼは３７５単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が２００単位となる量であった。
Example 6
Except for changing the amount of hemicellulase added from 0.3 parts by mass to 0.04 parts by mass and changing the amount of water from 16 parts by mass to 16.26 parts by mass, the same procedure as in Example 2 was repeated. Thus, an oil and fat composition F for bread kneading according to the present invention was obtained.
The amount of maltose-forming amylase contained in 100 g of bread kneading fat and oil composition F was 2000 units, α-amylase was 375 units, and hemicellulase was an amount such that the activity when arabinoxylan was used as a substrate was 200 units.
〔実施例７〕
ヘミセルラーゼ（ＤＳＭ社製・製品名ベイクザイムＢＸＰ５００１ＢＧ）０．３質量部に代えて、ヘミセルラーゼ（ＤＳＭ社製・製品名リアル−Ｘ）０．０５質量部を使用し、水の配合量を１６質量部から１６．２５質量部に変更した以外は実施例２の配合及び製法と同様にして本発明で使用する製パン練り込み用油脂組成物Ｇを得た。
尚、上記ヘミセルラーゼ（ＤＳＭ社製・製品名リアル−Ｘ）は、アラビノキシランを分解する活性が、２２０００単位／ｇであり、アラビノキシランを主基質とするものであった。また不溶性アラビノキシランへの基質親和性と水溶性アラビノキシランへの基質親和性の比（分解活性比：不溶性アラビノキシラン／水溶性アラビノキシラン）＝２．５であった。
尚、製パン練り込み用油脂組成物Ｇ１００ｇに含まれるマルトース生成型アミラーゼは２０００単位、α−アミラーゼは３７５単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が１１００単位となる量であった。
Example 7
Instead of 0.3 parts by mass of hemicellulase (manufactured by DSM, product name Bakezyme BXP5001BG), 0.05 part by mass of hemicellulase (manufactured by DSM, product name Real-X) is used, and the blending amount of water is 16 masses. Except having changed into 16.25 mass parts from the part, it carried out similarly to the mixing | blending and manufacturing method of Example 2, and obtained the fat and oil composition G for bread kneading used by this invention.
The hemicellulase (manufactured by DSM, product name Real-X) had an activity of decomposing arabinoxylan of 22000 units / g, and was mainly composed of arabinoxylan. The ratio of substrate affinity to insoluble arabinoxylan and substrate affinity to water-soluble arabinoxylan (decomposition activity ratio: insoluble arabinoxylan / water-soluble arabinoxylan) was 2.5.
The amount of maltose-forming amylase contained in 100 g of bread kneading fat and oil composition G was 2000 units, α-amylase was 375 units, and hemicellulase was 1100 units when arabinoxylan was used as a substrate.
〔実施例８〕
ヘミセルラーゼ（ＤＳＭ社製・製品名ベイクザイムＢＸＰ５００１ＢＧ）０．３質量部に代えて、ヘミセルラーゼ（ＤＳＭ社製・製品名ベイクザイム２０００ＳＧ）０．４質量部を使用し、水の配合量を１６質量部から１５．９質量部に変更した以外は実施例２の配合及び製法で本発明で使用する製パン練り込み用油脂組成物Ｈを得た。
尚、上記ヘミセルラーゼ（ＤＳＭ社製・製品名ベイクザイム２０００ＳＧ）は、アラビノキシランを分解する活性が、２０００単位／ｇであり、アラビノキシランを主基質とするものであった。また不溶性アラビノキシランへの基質親和性と水溶性アラビノキシランへの基質親和性の比（分解活性比：不溶性アラビノキシラン／水溶性アラビノキシラン）＝８であった。
尚、製パン練り込み用油脂組成物Ｈ１００ｇに含まれるマルトース生成型アミラーゼは２０００単位、α−アミラーゼは３７５単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が８００単位となる量であった。
Example 8
Instead of 0.3 parts by mass of hemicellulase (manufactured by DSM, product name Bakezyme BXP5001BG), 0.4 part by mass of hemicellulase (manufactured by DSM, product name Bakezyme 2000SG) is used, and the blending amount of water is 16 parts by mass. Except changing to 15.9 mass parts, the fat and oil composition H for bread kneading used by this invention by the mixing | blending and manufacturing method of Example 2 was obtained.
The hemicellulase (manufactured by DSM, product name Bakezyme 2000SG) has an activity of decomposing arabinoxylan of 2000 units / g, and has arabinoxylan as the main substrate. The ratio of substrate affinity to insoluble arabinoxylan and substrate affinity to water-soluble arabinoxylan (decomposition activity ratio: insoluble arabinoxylan / water-soluble arabinoxylan) was 8.
The amount of maltose-producing amylase contained in 100 g of bread kneading fat and oil composition H was 2000 units, α-amylase was 375 units, and hemicellulase was an amount such that the activity when arabinoxylan was used as a substrate was 800 units.
〔実施例９〕
α−アミラーゼ０．１５質量部を無添加とし、水の配合量を１６質量部から１６．１５質量部に変更した以外は実施例２の配合及び製法で本発明で使用する製パン練り込み用油脂組成物Ｉを得た。
尚、製パン練り込み用油脂組成物Ｉ１００ｇに含まれるマルトース生成型アミラーゼは２０００単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が１５００単位となる量であった。
Example 9
For bread kneading used in the present invention in the formulation and production method of Example 2 except that 0.15 parts by mass of α-amylase was not added and the amount of water was changed from 16 parts by mass to 16.15 parts by mass. Oil composition I was obtained.
The maltose-producing amylase contained in 100 g of the bread kneading fat and oil composition I was 2000 units, and the hemicellulase was such that the activity when arabinoxylan was used as a substrate was 1500 units.
〔実施例１０〕
α−アミラーゼ０．１５質量部を無添加とし、ヘミセルラーゼの添加量を０．３質量部から１．５質量部に変更し、水の配合量を１６質量部から１３．６５質量部に変更した以外は実施例２の配合・製法と同様にして、本発明の製パン練り込み用油脂組成物Ｊを得た。
尚、製パン練り込み用油脂組成物Ｊ１００ｇに含まれるマルトース生成型アミラーゼは２０００単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が７５００単位となる量であった。
Example 10
0.15 parts by mass of α-amylase was not added, the amount of hemicellulase was changed from 0.3 parts by mass to 1.5 parts by mass, and the amount of water was changed from 16 parts by mass to 13.65 parts by mass In the same manner as in the blending and production method of Example 2, except for the above, an oil and fat composition J for bread kneading of the present invention was obtained.
The maltose-forming amylase contained in 100 g of the bread kneading fat and oil composition J was 2000 units, and the hemicellulase was 7500 units when arabinoxylan was used as a substrate.
〔実施例１１〕
α−アミラーゼ０．１５質量部を無添加とし、ヘミセルラーゼの添加量を０．３質量部から０．０４質量部に変更し、水の配合量を１６質量部から１６．４１質量部に変更した以外は実施例２の配合・製法と同様にして、本発明の製パン練り込み用油脂組成物Ｋを得た。
尚、製パン練り込み用油脂組成物Ｋ１００ｇに含まれるマルトース生成型アミラーゼは２０００単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が２００単位となる量であった。
Example 11
0.15 parts by mass of α-amylase was not added, the amount of hemicellulase added was changed from 0.3 parts by mass to 0.04 parts by mass, and the amount of water was changed from 16 parts by mass to 16.41 parts by mass. Except that, an oil and fat composition K for kneading bread according to the present invention was obtained in the same manner as in the blending and production method of Example 2.
The maltose-forming amylase contained in 100 g of the fat and oil composition for kneading bread was 2000 units, and the hemicellulase was such that the activity was 200 units when arabinoxylan was used as a substrate.
〔実施例１２〕
高温耐熱性マルトース生成型アミラーゼの添加量を０．２質量部から０．０５質量部に変更し、水の配合量を１６質量部から１６．１５質量部に変更した以外は実施例２の配合・製法と同様にして、本発明の製パン練り込み用油脂組成物Ｌを得た。
尚、製パン練り込み用油脂組成物Ｌ１００ｇに含まれるマルトース生成型アミラーゼは５００単位、α−アミラーゼは３７５単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が１５００単位となる量であった。
Example 12
Formulation of Example 2 except that the addition amount of the high-temperature heat-resistant maltose-forming amylase was changed from 0.2 parts by mass to 0.05 parts by mass, and the amount of water was changed from 16 parts by mass to 16.15 parts by mass. In the same manner as in the production method, an oil / fat composition L for kneading bread according to the present invention was obtained.
The amount of maltose-producing amylase contained in 100 g of bread kneading fat and oil composition L was 500 units, α-amylase was 375 units, and hemicellulase was such that the activity when arabinoxylan was used as a substrate was 1500 units.
〔実施例１３〕
高温耐熱性マルトース生成型アミラーゼの添加量を０．２質量部から０．４質量部に変更し、水の配合量を１６質量部から１５．８質量部に変更した以外は実施例２の配合・製法と同様にして、本発明の製パン練り込み用油脂組成物Ｍを得た。
尚、製パン練り込み用油脂組成物Ｍ１００ｇに含まれるマルトース生成型アミラーゼは４０００単位、α−アミラーゼは３７５単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が１５００単位となる量であった。
Example 13
Example 2 except that the amount of high-temperature heat-resistant maltose-forming amylase was changed from 0.2 parts by weight to 0.4 parts by weight, and the amount of water was changed from 16 parts by weight to 15.8 parts by weight. -The fat and oil composition M for bread kneading of the present invention was obtained in the same manner as the production method.
The amount of maltose-forming amylase contained in 100 g of the fat and oil composition for kneading bread was 4000 units, α-amylase was 375 units, and hemicellulase was 1500 units in activity when arabinoxylan was used as a substrate.
〔実施例１４〕
高温耐熱性マルトース生成型アミラーゼの添加量を０．２質量部から０．８質量部に変更し、水の配合量を１６質量部から１５．２質量部に変更した以外は実施例２の配合・製法と同様にして、本発明の製パン練り込み用油脂組成物Ｎを得た。
尚、製パン練り込み用油脂組成物Ｎ１００ｇに含まれるマルトース生成型アミラーゼは８０００単位、α−アミラーゼは３７５単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が１５００単位となる量であった。
Example 14
Formulation of Example 2 except that the addition amount of the high-temperature heat-resistant maltose-forming amylase was changed from 0.2 parts by mass to 0.8 parts by mass, and the amount of water was changed from 16 parts by mass to 15.2 parts by mass. In the same manner as in the production method, an oil and fat composition N for kneading bread according to the present invention was obtained.
The maltogenic amylase contained in 100 g of bread kneading fat and oil composition N was 8000 units, α-amylase was 375 units, and hemicellulase was such that the activity when arabinoxylan was used as a substrate was 1500 units.
〔実施例１５〕
α−アミラーゼの添加量を０．１５質量部から０．０５質量部に変更し、水の配合量を１６質量部から１６．２質量部に変更した以外は実施例２の配合・製法と同様にして、本発明の製パン練り込み用油脂組成物Ｏを得た。
尚、製パン練り込み用油脂組成物Ｏ１００ｇに含まれるマルトース生成型アミラーゼは２０００単位、α−アミラーゼは１２５単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が１５００単位となる量であった。
Example 15
The same as in Example 2 except that the amount of α-amylase added was changed from 0.15 parts by weight to 0.05 parts by weight and the amount of water was changed from 16 parts by weight to 16.2 parts by weight. Thus, an oil and fat composition O for kneading bread according to the present invention was obtained.
The amount of maltose-forming amylase contained in 100 g of bread kneading fat and oil composition O was 2000 units, α-amylase was 125 units, and hemicellulase was such that the activity when arabinoxylan was used as a substrate was 1500 units.
〔実施例１６〕
α−アミラーゼの添加量を０．１５質量部から０．３質量部に変更し、水の配合量を１６質量部から１５．８５質量部に変更した以外は実施例２の配合・製法と同様にして、本発明の製パン練り込み用油脂組成物Ｐを得た。
尚、製パン練り込み用油脂組成物Ｐ１００ｇに含まれるマルトース生成型アミラーゼは２０００単位、α−アミラーゼは７５０単位、ヘミセルラーゼはアラビノキシランを基質とした場合の活性が１５００単位となる量であった。
Example 16
The same as in Example 2 except that the amount of α-amylase added was changed from 0.15 parts by weight to 0.3 parts by weight, and the amount of water was changed from 16 parts by weight to 15.85 parts by weight. Thus, an oil and fat composition P for kneading bread according to the present invention was obtained.
The amount of maltose-producing amylase contained in 100 g of bread kneading fat and oil composition P was 2000 units, α-amylase was 750 units, and hemicellulase was such that the activity when arabinoxylan was used as a substrate was 1500 units.
〔比較例１〕
高温耐熱性マルトース生成型アミラーゼ０．２質量部及びα−アミラーゼ０．１５質量部を無添加とし、ヘミセルラーゼの添加量を０．３質量部から０．６５質量部に変更した以外は実施例２の配合及び製法で比較例の製パン練り込み用油脂組成物Ｑを得た。
尚、製パン練り込み用油脂組成物Ｑ１００ｇに含まれるヘミセルラーゼはアラビノキシランを基質とした場合の活性が３２５０単位となる量であった。
[Comparative Example 1]
Example except that 0.2 parts by mass of high-temperature thermostable maltose-producing amylase and 0.15 parts by mass of α-amylase were not added, and the amount of hemicellulase was changed from 0.3 parts by mass to 0.65 parts by mass The oil composition Q for bread kneading of the comparative example was obtained by the blending and production method of No. 2.
The hemicellulase contained in 100 g of the bread kneading fat and oil composition Q was such that the activity was 3250 units when arabinoxylan was used as a substrate.
〔比較例２〕
α−アミラーゼ０．１５質量部及びヘミセルラーゼ０．３質量部を無添加とし、高温耐熱性マルトース生成型アミラーゼの添加量を０．２質量部から０．６５質量部に変更した以外は実施例２の配合及び製法で比較例の製パン練り込み用油脂組成物Ｒを得た。
尚、製パン練り込み用油脂組成物Ｒ１００ｇに含まれるマルトース生成型アミラーゼは６５００単位となる量であった。
[Comparative Example 2]
Example except that 0.15 parts by mass of α-amylase and 0.3 parts by mass of hemicellulase were not added, and the addition amount of the high-temperature thermostable maltose-producing amylase was changed from 0.2 parts by mass to 0.65 parts by mass. The oil-and-fat composition R for bread making kneading | mixing of the comparative example was obtained with the mixing | blending and manufacturing method of 2.
In addition, the maltose production | generation type amylase contained in the fats and oils composition R100g for bread kneading was the quantity used as 6500 units.
〔比較例３〕
高温耐熱性マルトース生成型アミラーゼ０．２質量部及びヘミセルラーゼ０．３質量部を無添加とし、α−アミラーゼの添加量を０．１５質量部から０．６５質量部に変更した以外は実施例２の配合及び製法で比較例の製パン練り込み用油脂組成物Ｓを得た。
尚、製パン練り込み用油脂組成物Ｓ１００ｇに含まれるα−アミラーゼは１６２５単位となる量であった。
[Comparative Example 3]
Example except that 0.2 parts by mass of high-temperature thermostable maltose-producing amylase and 0.3 parts by mass of hemicellulase were not added, and the addition amount of α-amylase was changed from 0.15 parts by mass to 0.65 parts by mass A fat composition S for bread kneading as a comparative example was obtained by the blending and production method of No. 2.
The α-amylase contained in 100 g of the fat and oil composition S for bread kneading was 1625 units.
〔比較例４〕
高温耐熱性マルトース生成型アミラーゼ０．２質量部、α−アミラーゼ０．１５質量部、及び、ヘミセルラーゼ０．３質量部を無添加とし、水の配合量を１６質量部から１６．６５質量部に変更した以外は実施例２の配合及び製法で比較例の製パン練り込み用油脂組成物Ｔを得た。
[Comparative Example 4]
High-temperature heat-resistant maltose-producing amylase 0.2 parts by mass, α-amylase 0.15 parts by mass, and hemicellulase 0.3 parts by mass were added without addition, and the blending amount of water was 16 to 16.65 parts by mass. Except for having changed to, the oil-and-fat composition T for bread kneading as a comparative example was obtained by the formulation and production method of Example 2.
＜プルマン型食パンの製造＞
得られた上記製パン練り込み用油脂組成物Ａ〜Ｔを用いて、下記に示す配合及び製法によりプルマン型食パンを製造し、分割・丸目時の生地作業性並びに得られた食パンを２０℃にて２日保管した後の風味及び食感（ソフト性、しとり感及び口溶け）について、下記評価基準に従って４段階で評価し、結果を表１に示した。
<Manufacture of pullman type bread>
Using the obtained fat and oil composition A to T for bread kneading, a pullman type bread is produced by the following composition and manufacturing method, and the dough workability at the time of division and rounding and the obtained bread are set to 20 ° C. The flavor and texture (softness, moist feeling and melting in the mouth) after storage for 2 days were evaluated in 4 stages according to the following evaluation criteria, and the results are shown in Table 1.
［プルマン型食パンの配合・製法］
強力粉（商品名「カメリア」：日清製粉製、タンパク質含量１１．８％及び灰分０．３７％）７０質量部、生イースト２質量部、イーストフード０．１質量部及び水４０質量部をミキサーボウルに投入し、フックを使用し、低速で２分、中速で２分混合し、中種生地を得た。捏ね上げ温度は２４℃であった。この中種生地を生地ボックスに入れ、温度２８℃、相対湿度８５％の恒温室で、４時間中種醗酵を行なった。終点温度は２９℃であった。この中種醗酵の終了した生地を再びミキサーボウルに投入し、更に、強力粉（商品名「イーグル」：日本製粉製）３０質量部、上白糖５質量部、脱脂粉乳２質量部、食塩１．５質量部及び水２５質量部を添加し、低速で３分、中速で３分本捏ミキシングした。ここで、製パン練り込み用油脂組成物８質量部を投入し、フックを使用し、低速で３分、中速で３分、高速で１分ミキシングを行ない、食パン生地を得た。得られた食パン生地の捏ね上げ温度は２８℃であった。ここで、フロアタイムを２０分とった後、２３０ｇに分割・丸目を行なった。次いで、ベンチタイムを２０分とった後、モルダー成形し、６本をＵ字にして３斤型プルマン型に入れ、３８℃、相対湿度８５％で５０分ホイロをとった後、２００℃に設定した固定窯に入れ４０分焼成してプルマン型食パンを得た。
[Pullman type bread composition and manufacturing method]
Powerful flour (trade name “Camelia”: Nisshin Flour Milling, protein content 11.8% and ash content 0.37%) 70 parts by weight, fresh yeast 2 parts by weight, yeast food 0.1 part by weight and water 40 parts by weight It was put into a bowl and mixed using a hook and mixed at low speed for 2 minutes and at medium speed for 2 minutes to obtain a medium seed dough. The kneading temperature was 24 ° C. This medium seed dough was put in a dough box and subjected to seed fermentation for 4 hours in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. The end point temperature was 29 ° C. The dough that has been subjected to the medium-type fermentation is again put into the mixer bowl, and further 30 parts by weight of strong powder (trade name “Eagle”: made by Nippon Flour), 5 parts by weight of white sucrose, 2 parts by weight of skim milk powder, 1.5% of salt Part by mass and 25 parts by mass of water were added and mixed for 3 minutes at low speed and 3 minutes at medium speed. Here, 8 parts by mass of an oil / fat composition for kneading bread was added, and using a hook, mixing was performed for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed to obtain a bread dough. The kneading temperature of the resulting bread dough was 28 ° C. Here, after taking the floor time of 20 minutes, 230 g was divided and rounded. Next, after the bench time was 20 minutes, the mold was molded, 6 pieces were made into a U shape, put into a 3mm-type Pullman mold, taken at 38 ° C and relative humidity 85% for 50 minutes, then set to 200 ° C. In a fixed kiln and baked for 40 minutes to obtain a pullman type bread.
［評価基準］
・生地作業性
◎：べとつきもなく伸展性もよく、極めて良好な作業性であった。
○：良好な作業性であった。
○−：わずかにべとつきが感じられるか又はわずかに伸展性が悪く感じられるが、良好な作業性であった。
△：ややべとつきが感じられるか又はやや伸展性が悪く、作業性が若干劣るものであった。
×：べとつきがあるか又は伸展性が悪く、作業性が劣るものであった。
・風味
◎：極めて良好
○：良好
△：エグ味がありムレ臭がある
×：エグ味がありムレ臭が激しい
・食感（ソフト性）
◎＋：極めて良好
◎：良好
○：やや良好
△：やや悪い
×：悪い
・食感（しとり感）
◎＋：極めて良好
◎：良好
○：やや良好
△：ややぱさついた感じである
×：乾いた食感である
・食感（口溶け）
◎：歯切れが極めて良好
○：歯切れが良好
△：ややねちゃつく、又は、ややひきが感じられる。
×：ねちゃつきが激しい、又は、ひきが強い。
[Evaluation criteria]
-Dough workability ◎: It was not sticky, had good extensibility, and was extremely good workability.
○: Good workability.
○-: Slightly sticky or slightly extensibility felt but good workability.
Δ: Slightly sticky feel or slightly extensibility and slightly inferior workability.
X: There was stickiness or the extensibility was bad, and workability | operativity was inferior.
・ Flavor ◎: Extremely good ○: Good △: There is an egg taste and there is a stuffy smell ×: There is an egg taste and the stuffy odor is strong ・ Food texture (softness)
◎ +: Extremely good ◎: Good ○: Slightly good △: Slightly bad ×: Poor / texture (shrinking feeling)
◎ +: Extremely good ◎: Good ○: Slightly good △: Slightly cramped feeling ×: Dry texture / feel (melt in mouth)
◎: Very good crisp ○: Good crisp △: Slightly sticky or slightly scratched.
X: Strong stickiness or strong pulling.
表１の結果を見るとわかるとおり、マルトース生成型アミラーゼ及びヘミセルラーゼを含有する製パン練り込み用油脂組成物を使用すると、ソフトでしとりと口溶けが良好であるパンを、生地物性を悪化させることなく安定して得ることができることがわかる。
特に上記２種の酵素に加え、α−アミラーゼを加えた３種の酵素を含有する製パン練り込み用油脂組成物を使用した場合は、さらに食感が優れるパンが得られることがわかる。
特に、ヘミセルラーゼは、アラビノキシランを主基質とし、且つ、不溶性アラビノキシランへの基質親和性と水溶性アラビノキシランへの基質親和性の比（分解活性比：不溶性アラビノキシラン／水溶性アラビノキシラン）が１０以上であるものを使用すると、生地物性が良好になることがわかる。
As can be seen from the results shown in Table 1, when a fat composition for kneading bread containing maltose-forming amylase and hemicellulase is used, bread that is soft and has a good taste and meltability deteriorates the physical properties of the dough. It turns out that it can obtain stably.
In particular, when an oil and fat composition for bread kneading containing three kinds of enzymes added with α-amylase in addition to the above two kinds of enzymes is used, it can be seen that bread having a better texture can be obtained.
In particular, hemicellulase has arabinoxylan as the main substrate, and the ratio of substrate affinity to insoluble arabinoxylan and substrate affinity to water-soluble arabinoxylan (decomposition activity ratio: insoluble arabinoxylan / water-soluble arabinoxylan) is 10 or more. It can be seen that the use of the material improves the physical properties of the dough.
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| JP2019149982A (en) * | 2018-03-05 | 2019-09-12 | 株式会社Adeka | Water-in-oil type emulsified oil/fat composition for bakery |
| JP2019165646A (en) * | 2018-03-22 | 2019-10-03 | 株式会社Adeka | Bread improving material |
| JP2020156346A (en) * | 2019-03-25 | 2020-10-01 | 日油株式会社 | Oil/fat composition for butter cakes and grain flour dough for butter cakes |
| JP2020178549A (en) * | 2019-04-23 | 2020-11-05 | 日清オイリオグループ株式会社 | Oil composition for bakery, bakery dough and bakery products |
| KR20210052668A (en) * | 2019-10-30 | 2021-05-11 | 주식회사 삼양사 | Fat composition for food comprising enzyme and method for preparing the same |
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