JP2018064500A - Bread dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bread dough for stably providing breads having softness and moist feeling and good mouth melting even with containing a large amount of dietary fibers without deteriorating physical dough properties.SOLUTION: There is provided a bread dough containing a large amount of dietary fibers as well as kneaded oil and fat composition for making breads containing an enzyme. Th enzyme is preferably one or more kind selected from maltose generation type amylase, hemicellulase, α-amylase, and the content of the dietary fibers is preferably 1 to 30 pts.mass based on 100 pts.mass of wheat flour in the bread dough. The dietary fibers consist of a water-soluble dietary fibers and water-insoluble dietary fibers and mass ration thereof (former/latter) is preferably 0.05 to 12.0.SELECTED DRAWING: None

Description

Dietary fiber has functions such as helping to discharge harmful substances and cholesterol in the intestines and improving bowel movements. While these functions of dietary fiber are recognized by consumers as contributing to the health of the entire body, the actual intake of dietary fiber is defined in the “Japanese Dietary Standards (2010 Edition)” It is below the target amount of dietary fiber intake for adults, and the need for conscious intake is high (Non-patent Document 1).
Conventionally, bread products containing a large amount of dietary fiber have been studied as products that allow conscious and easy intake of dietary fiber.

However, when a large amount of dietary fiber is kneaded into the dough, the physical properties of the bread dough deteriorate and it becomes difficult to handle, and after making the baked product bread, the texture tends to become hard, and it feels rough and dry. There has been a problem that it is difficult to obtain a texture such as excellent softness, wiping and melting in the mouth, which is required for recent bread products.
As one of the means for solving the problems of bread products having a high dietary fiber content, there is a method of improving dietary fiber to be contained and its containing method. For example, a cellulosic material having a particle size in a specific range is used. Examples thereof include a method of using (Patent Document 1) and a method of using indigestible dextrin and crystalline cellulose in combination (Patent Document 2).

However, in the method of Patent Document 1, since it was necessary to add a cellulose material having a particle size in a specific range as an aqueous suspension, it was difficult to handle when producing bread dough.
In the method of Patent Document 2, it is necessary to prepare the dough after the dietary fiber material is preliminarily mixed with the flour to prepare the raw material flour, so that the water absorption of the medium-sized flour produced by the medium-sized method is insufficient. In addition, it was not preferable because the speed of deterioration of the quality of the resulting bread was increased.

  In addition, studies have been made to improve the physical properties of the dough and improve the texture of the resulting bread product by adding various food materials to the bread dough containing dietary fiber. For example, a method of adding MCT to bread dough containing dietary fiber (Patent Document 3), a method of producing bread containing dietary fiber to make bread by adding and blending dietary fiber, oxidizing agent, amylase agent, gluten and emulsifier (Patent Document) 4).

However, the technique of Patent Document 3 focuses on increasing the n-decanoic acid content in MTG (triacylglycerol containing medium chain fatty acid), and requires the use of a special purified MCT. The versatility was poor.
Moreover, in the method of Patent Document 4, there is a case that does not match the consumer's intention to reduce additives as much as possible due to health concerns. In addition, when the amylase agent is directly added to the bread dough, the bread dough tends to be sticky.

Japanese Patent Laid-Open No. 05-095754 JP 2001-045960 A JP-A-2015-116190 Japanese Patent Laid-Open No. 06-070670

Sanae Miyagawa, “Food and Development”, UBM Media Co., Ltd., January 1, 2014, Vol. 49, No. 1, p. 49-58

  Accordingly, an object of the present invention is to stably obtain a bread that contains a large amount of dietary fiber but is soft, has a good taste and melts in the mouth without deteriorating the physical properties of the dough.

  As a result of various studies to solve the above problems, it has been found that the above problems can be solved by adding a large amount of dietary fiber to the bread dough and, at the same time, adding a kneading fat and oil composition for bread making containing enzymes.

  By using the bread dough of the present invention, it is possible to stably obtain a soft bread that has a high content of dietary fiber and that is soft and has a good taste and melting in the mouth without deteriorating the physical properties of the dough.

First, dietary fiber used in the present invention will be described.
As previously known, dietary fiber is nutritionally defined as the “total of indigestible components in food that are not digested by human digestive enzymes” and is classified as water-soluble and insoluble dietary fiber. .
In the present invention, it can be used regardless of the type of water-soluble dietary fiber or insoluble dietary fiber. Examples of water-soluble dietary fiber include polydextrose, alginic acid, alginate, pectin, glucomannan, agarose (agar), xanthan gum, Carrageenan, locust bean gum, methyl cellulose, carboxymethyl cellulose, guar gum, indigestible dextrin, etc. can be mentioned, and insoluble dietary fibers include wheat bran, cellulose, lignin, chitin, chitosan, hemicellulose, corn fiber, cereal fiber Fruit fiber, bamboo fiber, bagasse fiber and the like.

As the dietary fiber used in the present invention, the above-mentioned water-soluble dietary fiber or insoluble dietary fiber can be used alone. However, the combined use of water-soluble dietary fiber and insoluble dietary fiber increases the water absorption of the dough. Even if it becomes, the stickiness of the dough does not easily occur, and it is difficult to have a crispy texture.
When used in combination, the mass ratio is such that the mass ratio of the water-soluble dietary fiber to the insoluble dietary fiber is 0.05 to 12.0, and the mass ratio is 0.10 to 2.00. Preferably, it is contained so that it may become 0.40-1.50, It is most preferable to contain so that it may become 0.70-1.30. When the mass ratio is less than 0.05, the content of insoluble dietary fiber is excessive, which is not preferable because the formation of bread dough is likely to be hindered in the mixing step, and as a result, the bread-making property is easily impaired. On the other hand, if the mass ratio is more than 12.0, gluten formation is likely to be inhibited, resulting in a crisp texture.

Next, the enzyme-containing fat and oil composition used in the present invention will be described.
The enzyme used in the present invention is selected without particular limitation as long as it has an effect of improving bread making, for example, amylase, protease, xylanase, cellulase, hemicellulase, glucoamylase, glucose oxidase, lipase and the like. These may be used alone or in combination of a plurality of enzymes, but preferably one or more of maltose-generating amylase, hemicellulase, α-amylase, It is more preferable to select two or more types from the viewpoint of obtaining a soft and moist texture without losing bread-making properties even if the dough is rich in dietary fiber. More preferably, maltose-producing amylase is always selected when one or more of maltose-producing amylase, hemicellulase, and α-amylase are selected. Most preferably, maltose-generating amylase, hemicellulase, and α-amylase are used in combination in order to further improve the softness of bread.

Here, maltogenic amylase, hemicellulase, and α-amylase that are preferably used in the enzyme-containing oil / fat composition will be described.
First, maltogenic amylase will be described.
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.
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.).
Examples of the β-amylase preparation include Optimalto BBA (manufactured by Genencor Kyowa), 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.

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.
The enzyme activity of the maltose-producing amylase is, for example, an indicator of the amount of enzyme that produces 1 μmol of maltose per minute by allowing the enzyme to act on maltotriose as a substrate under optimum conditions (optimum temperature, optimum pH). It can be. In the present invention, the enzyme activity of maltose-producing amylase is defined such that the enzyme amount is 1 unit. Maltose can be measured by referring to “Reducing Sugar Quantification Method 2nd Edition” (Sakuzo Fukui, Academic Publishing Center).

  The content of maltose-producing amylase in the enzyme-containing oil / fat composition is preferably 50-75000 units / 100 g of oil / fat composition, more preferably 100-10000 units / 100 g of oil / fat composition, more preferably 500-5000 units /%. It is the quantity used as 100 g of oil and 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.

Next, hemicellulase will be described.
Hemicellulase is a general term for enzymes that hydrolyze using hemicellulose as a substrate.
In the present invention, in addition to the maltose-producing amylase, hemicellulase can be used in combination, so that a soft bread with good sushi and mouth melting can be stably obtained without deteriorating the physical properties of the dough.
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.
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.

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.
“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.

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.

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) 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) 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 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.
Inclination (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”.

  The content of hemicellulase in the enzyme-containing oil / fat composition is preferably 25 to 10,000 units / 100 g of oil / fat composition, more preferably 50 to 5000 units / 100 g of oil / fat composition when arabinoxylan is used as a substrate. More preferably, the amount is 250 to 2500 units / 100 g of the oil / 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.

  The preferred content of hemicellulase when the enzyme-containing oil and fat composition contains maltose-producing amylase and hemicellulose is that of hemicellulase when arabinoxylan is used as a substrate with respect to 1 unit of maltose-producing amylase. The activity is preferably 0.05 to 5 units, more 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.

Next, α-amylase will be described.
The α-amylase is not particularly limited as long as it is an enzyme that randomly cleaves an α-1,4 glucoside bond, and a commercially available α-amylase can be selected, for example, as an α-amylase preparation. Are: Christase L1, Biozyme (registered trademark) A, (manufactured by Amano Enzyme), Biotex (registered trademark) L # 3000, Biotex (registered trademark) TS, Spitase (registered trademark) HS, Spitase (registered trademark) ) CP-40FG, Spytase (registered trademark) CP3, Spytase (registered trademark) L, Spitase (registered trademark) XP-404, Neospitase PK-2, T-50 (above, manufactured by Nagase ChemteX), Grindoamyl (registered trademark) ) A (manufactured by Danisco Japan), BAN, Whangamil (registered trademark) (above, Novozymes Ja ), Fucta mirase (registered trademark) 30, Fucta mirase (registered trademark) 50, Fucta mirase (registered trademark) 10L, Liquifase L45 (above, manufactured by HIBI), VERON Soft +, VERONVERON M4, Sternzyme A6003 (above, Higuchi Commerce) Company), Uniase (registered trademark) BM-8 (manufactured by Yakult Pharmaceutical Co., Ltd.), Softagen (registered trademark) 3H (manufactured by Taisho Technos), Bakezyme AN301 (registered trademark), MatL Classic (registered trademark), Mycollase (registered) Trademark), Bakezyme (registered trademark) P500 (manufactured by DSM), Sumiteam AS (registered trademark), Sumiteam L (registered trademark) (manufactured by Shin Nippon Chemical Industry Co., Ltd.) and the like.

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.
The content of α-amylase in the enzyme-containing oil / fat composition is preferably 10-12500 units / 100 g of oil / fat composition, more preferably 50-5000 units / 100 g of oil / fat composition, and even more preferably 100-1000 units / fat / fat. The amount is 100 g of the composition. 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.

  In addition, when the enzyme-containing oil and fat composition contains maltose-generating amylase and α-amylase, the preferable content of α-amylase is 0.01 for α-amylase per unit of the maltose-generating amylase. It is preferably ˜5 units, more preferably 0.05 to 1 unit, and most preferably 0.1 to 0.5 unit. When α-amylase is out of the range of 0.01 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.

The edible fat used in the enzyme-containing fat composition 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 Flower oil, beef tallow, milk fat, pork fat, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil, etc. , Processed oils and fats obtained by processing such as isomerization hydrogenation and fractionation, transesterified oils produced using fatty acids and / or fatty acid lower alcohol esters, and one or more of these are used. can do.
The enzyme-containing oil / fat composition may contain other raw materials in addition to the enzyme and the edible oil / fat.

Examples of the other raw materials include water, sugars, emulsifiers, starches, dextrin, dietary fiber, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, skim milk powder, casein and whey powder.・ Milk and dairy products such as defatted concentrated milk, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel, and red bean pigment, antioxidants such as tocopherol and tea extract, wheat protein and soy protein Plant protein, whole eggs, egg yolk, enzyme-treated egg yolk, egg white, egg protein, etc. and various processed eggs, flavorings, seasonings, pH adjusters, food preservatives, shelf life improvers, fruit, fruit juice, coffee, Examples include food materials and food additives such as nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meats, and seafood.
The above-mentioned other raw materials can be used arbitrarily as long as the object of the present invention is not impaired. It is preferable to use in a range.

  Examples of the enzyme-containing oil / fat composition include fat-containing foods such as plastic oil / fat compositions such as margarine, fat spread, shortening, butter, fluid shortening, fluid margarine, liquid oil composition, powder oil / fat, pure raw oil Creams, whipping creams (compound creams), vegetable whipping creams, cream cheeses, chocolate pastes and the like can be mentioned. In this invention, it is preferable that it is a form of a plastic fat composition.

When the enzyme-containing oil / fat composition 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, but is a form of a water-in-oil emulsion. Is preferred.
The content of fats and oils in the enzyme-containing fat and oil composition is preferably 10 to 99% by mass, more preferably 50 to 95% by mass, and still more preferably 60 to 90% by mass.

The method for producing the enzyme-containing oil / fat composition is not particularly limited. For example, in the case of a plastic oil / fat composition, the above-mentioned enzyme is directly dispersed in the oil / fat at the time of producing the plastic oil / fat, followed by rapid plasticization. It is possible to produce a plastic fat composition according to the above, and it is possible to add the above enzyme or an enzyme-containing aqueous solution after quenching plasticization at the time of production of the plastic fat. In addition, the latter method is preferable in that a decrease in enzyme activity during storage is prevented.
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.

Hereinafter, the bread dough of the present invention will be described in detail.
The bread dough of the present invention is a bread dough comprising the dietary fiber and the enzyme-containing oil / fat composition.
The type of bread dough is not particularly limited as long as it is mainly flour, but for example, bread dough, confectionery bread dough, variety bread dough, butter roll dough, soft roll dough, hard roll dough, sweet roll dough, Danish dough , Pastry dough, and French bread dough.
In addition, as wheat flour used for the bread dough of this invention, a thin flour, a medium flour, a semi-strong flour, a strong flour etc. can be mentioned, The 1 type (s) or 2 or more types chosen from these can be used.

The content of dietary fiber in the bread dough of the present invention can be arbitrarily selected depending on the type of bread dough, and further within a range in which the physical properties of the bread dough do not deteriorate, for example, 1 to 30 parts by weight with respect to 100 parts by weight of flour in the bread dough. It is preferably part by mass, more preferably 3 to 25 parts by mass, and most preferably 5 to 20 parts by mass.
When the content of dietary fiber is less than 1 part by mass with respect to 100 parts by mass of flour in bread dough, the object of the present invention is to provide a soft and moist texture even if it contains a large amount of dietary fiber. Not right. In addition, when the dietary fiber content is more than 30 parts by mass, the workability of the resulting bread dough may be lowered and the texture may be deteriorated in the present invention, which is not preferable.
In addition, the dietary fiber contained in flour is excluded from the content of the dietary fiber in the bread dough of the present invention.

Moreover, about the dietary fiber derived from the said enzyme-containing oil-fat composition and the following "other components", when the sum total is 0.1 mass part or more with respect to 100 mass parts of wheat flour, it is included in them. Dietary fiber is included in the dietary fiber content.
Note that dietary fibers that are unevenly contained in the dough, such as being dispersed in a granular form in the dough, are not included in the dietary fiber content.
In addition, the content of the enzyme-containing oil / fat composition in the bread dough of the present invention can be arbitrarily selected depending on the type of bread dough, and further within a range in which the physical properties of the bread dough do not deteriorate. For example, 100 parts by weight of flour in the bread dough The amount is preferably 1 to 20 parts by mass, more preferably 2 to 15 parts by mass, and most preferably 3 to 10 parts by mass.
When the content of the enzyme-containing oil / fat composition is less than 1 part by mass with respect to 100 parts by mass of the flour in the bread dough, the effect of the present invention cannot be expected. Moreover, when content of the said enzyme-containing fats and oils composition exceeds 20 mass parts, workability | operativity of the bread dough obtained may fall, and food texture may worsen, and is unpreferable.

  In addition, as the usage method of the said enzyme-containing oil-fat composition in this invention, although kneading | mixing or folding is possible, it is preferable that it is kneading from the point with the high effect of this invention.

  In addition to the dietary fiber and the enzyme-containing oil / fat composition described above, other ingredients that can be used as a general bread-making material can be blended with the bread dough of the present invention, if necessary. Examples of the other raw materials include water, fats and oils other than the enzyme-containing fat and oil composition, yeast, gluten, sugars and sweeteners, thickening stabilizers, coloring agents, antioxidants, dextrin, milk and dairy products, and starch. , Cheese, distilled liquor, brewed liquor, various liqueurs, emulsifiers, swelling agents, inorganic salts, salt, baking powder, yeast food, cacao and cacao products, coffee and coffee products, herbs, beans, proteins, preservatives, bitterness Examples include flavorings, acidulants, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, seasonings, spices, fragrances, various food materials and food additives.

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 100 parts by mass with respect to 100 parts by mass of flour contained in the bread dough. Is used in the range of 30 to 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 flour contained in bread dough, 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.

Next, the bread of the present invention will be described.
The bread of the present invention is a baked product of the bread dough of the present invention.
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.
For example, when the bread dough of the present invention is produced by the medium seed method, it can be produced by kneading the dietary fiber and the enzyme-containing fat composition into the medium seed dough and / or the seed dough. It is preferable to knead into the dough.
It should be noted that either the dietary fiber or the enzyme-containing oil / fat composition described above may be mixed first and then kneaded, then the other may be added to form a dough, or both may be added and dispersed simultaneously, It is preferable to include both dietary fiber and the enzyme-containing oil / fat composition in the bread dough being manufactured at the same time because aging of the resulting bread can be suppressed.
In addition, as a method of containing both at the same time, dietary fiber and the enzyme-containing oil / fat composition may be kneaded in advance and then contained in the dough.
In addition, when the dietary fiber and the enzyme-containing oil / fat composition are separately contained in the dough, the addition of the enzyme-containing oil / fat composition first leads to the aging of the bread obtained when the dietary fiber is added first. This is preferable because of the slow progress.

The obtained dough can be refrigerated or frozen.
In addition, it can replace with baking of bread dough, can also be fried, steamed, or microwave-processed. Further, the obtained bread of the present invention can be refrigerated and frozen, or heated in an oven toaster or microwave after the storage.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited at all by these Examples.
<Production Example 1: Production of enzyme-containing fat / oil composition A for bread kneading>
95 parts by mass of a 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 83.15 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 part by mass of α-amylase (manufactured by Novozymes, product, manufactured by Novozymes, product name “Novamyl 10000BG”, 10,000 units / g, optimum temperature 75 to 85 ° C.) Name "Fungamyl 2500SG" 2500 units / g) 0.15 parts by mass and hemicellulase (manufactured by DSM, product name "Bakezyme BXP5001BG") 0.3 parts by mass are added and mixed, and the enzyme for bread kneading Containing oil-fat composition A was obtained.
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.
In addition, maltose-generating amylase contained in 100 g of the enzyme-containing oil composition A for bread kneading was 2,000 units, α-amylase was 375 units, and hemicellulase was such that the activity when arabinoxylan was used as a substrate was 1500 units. It was.

<Production Example 2: Production of enzyme-containing fat / oil composition B for kneading bread>
95 parts by mass of a 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 with 83.8 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, heat-sterilization, cooling, and plasticization were performed according to the conventional method, and the enzyme containing oil-fat composition B for bread kneading was obtained.

Using the enzyme-containing fat-and-oil compositions A and B for bread kneading produced as described above, a bread-making test according to the middle seed method was performed with the formulation shown in Table 1 below.
[Pullman type bread composition and manufacturing method]
Powerful flour (trade name “Camelia”: manufactured by Nisshin Flour Milling), yeast, yeast food, and water are formulated in the medium composition of Table 1, and are put into a mixer bowl, using a hook, and 2 minutes at low speed. Mixed for 2 minutes at medium speed 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.
Add the dough that has been subjected to the medium-type fermentation to the mixer bowl again, and then add strong powder, super white sugar, skimmed milk powder, salt, and water in the formulation described in Table 1 and mix at low speed for 3 minutes. Mixing for 3 minutes at medium speed. Here, bagasse fiber (trade name “Ouji Powder” manufactured by Okinawa Powder Foods Co., Ltd., dietary fiber content is 88 g in 100 g of the product) and water-soluble dietary fiber as the insoluble dietary fiber in the formulation described in Table 1 As an indigestible dextrin (trade name “Nandextrin” manufactured by Nippon Corn Starch Co., Ltd., dietary fiber content is 63 g in 100 g of product), and enzyme-containing fat / oil composition A or B for kneading bread and using hooks Then, mixing was performed for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed to obtain bread dough (Examples 1 to 6, Comparative Examples 1 to 3) as the bread dough of the present invention.
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.

In addition, Pullman type bread A-G obtained from the bread dough of Examples 1-4 and Comparative Examples 1-3 evaluated in accordance with the following evaluation criteria. The results are shown in Table 2.
[Evaluation criteria]
・ Dough workability ◎: Excellent stickiness and extensibility, and very good workability.
○: Good workability.
◯-: Slightly sticky or slightly extensibility felt but good workability.
Δ: Slightly sticky or slightly extensibility and slightly inferior workability.
X: Stickiness or poor extensibility and poor workability.
-Flavor ◎: Extremely good ○: Good △: There is a taste of taste ×: There is a strong taste of taste-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 crispness ○: Good crispness △: Slightly frayed or slightly picked ×: Strong frayed or strong picked

Claims (5)

  Bread dough containing dietary fiber and enzyme-containing fat composition.   The bread dough according to claim 1, wherein the enzyme is one or more selected from maltose-producing amylase, hemicellulase, and α-amylase.   Content of dietary fiber is 1-30 mass parts with respect to 100 mass parts of flour in bread dough, The bread dough of Claim 1 or 2 characterized by the above-mentioned.   The bread dough according to any one of claims 1 to 3, wherein the dietary fiber is composed of water-soluble dietary fiber and insoluble dietary fiber, and the mass ratio (the former / the latter) is 0.05 to 12.0.   Bread that is a baked product of bread dough according to any one of claims 1 to 4.