JP2020068770A - Confectionary dough improver - Google Patents

Abstract

To provide a confectionary dough improver having good crispy texture at the beginning of biting and good collapsing texture at the end of biting in confectionary, increasing the volume, and in the case of soft confectionary, capable of controlling aging for a long period and maintaining the softness, confectionary dough using the same, and a method of manufacturing confectionary.SOLUTION: A confectionary dough improver of the present invention contains enzyme A and enzyme B shown below, and in the enzyme activity at 40°C by the BPNPG7 colorimetric method in enzyme A, the relative proportion of the enzyme activity in an aqueous solution having sugar concentration of 10 mass% relative to the enzyme activity in an aqueous solution having sugar concentration of 0 mass% is 20% or more. Enzyme A is at least one material selected from maltogenic α-amylase and maltotetraose forming α-amylase. Enzyme B is hemicellulose.SELECTED DRAWING: None

Description

  The present invention relates to a confectionery dough improving agent.

  Baked confectioneries such as cookies, biscuits, and pound cakes, which are baked confections made by adding fats, sugars, eggs, etc. to wheat flour, are not only flavorful, but also have a pleasant texture and a crisp feeling at the beginning of chewing. Consumers like the texture that is typical of confectionery such as baked confectionery, such as the feeling of collapse after chewing. In addition, baked confectionery with a large volume is also preferred, and it is desired to develop a technique that can help increase the volume of baked confectionery.

  There are various types of baked confectionery that have different textures depending on their type, but cakes such as pound cakes that have a soft, crunchy and disintegrating texture Is preferred.

  BACKGROUND ART Conventionally, various properties such as texture have been improved by adding enzymes to confectionery dough. For example, Patent Documents 1 to 4 propose a technique of adding a sugar-decomposing enzyme to a confectionery dough.

JP-A-2002-125577 JP, 2010-148487, A JP, 2016-054680, A JP, 2014-076005, A

  However, there has been a demand for a technology that is more satisfying in a crispness and a disintegration feeling, and a technology that can be consulted for increasing the volume. In addition, for soft confectionery such as cakes, a technique has been desired in which aging can be suppressed for a long period of time and softness can be maintained while having a crispness and a disintegration. In the techniques described in Patent Documents 1 to 4, glycolytic enzymes and the like are added, but attention is not paid to improving these from the viewpoint of combining specific enzymes. Suppressing aging for a long period of time and maintaining softness is a conventional problem in foods mainly made of starch, and in bread other than confectionery as such food, by using an enzyme as an anti-aging agent, , The technology to make it last longer is known. However, in confectionery such as baked confectionery, the sugar content is often relatively high, but when the sugar content is high, the enzyme may be difficult to work. There has been a demand for a technique capable of coping with confectionery, which is required to prevent aging and maintain its softness for a long period of time exceeding one month, for example, several months.

  The present invention has been made in view of the above circumstances, and has a good feeling of crunching at the beginning of chewing and a feeling of collapse at the end of chewing in a confectionery, and the volume up is consulted. An object of the present invention is to provide a confectionery dough improving agent capable of suppressing softening for a long time and maintaining softness.

In order to solve the above problems, the confectionery dough improving agent of the present invention contains the following enzyme A and enzyme B, and the enzyme A has a sugar concentration of 0 at an enzyme activity of 40 ° C. by the BPNPG7 colorimetric method. It is characterized in that the relative ratio of the enzyme activity in the 10% by mass sugar concentration aqueous solution to the enzyme activity in the mass% aqueous solution is 20% or more.
Enzyme A: at least one enzyme selected from maltose-forming α-amylase and maltotetraose-forming α-amylase B: hemicellulase

  According to the present invention, the crunchiness at the beginning of chewing and the disintegration at the end of chewing in a confectionery product are good, and volume up is consulted. In a confectionery product having softness, it is possible to suppress aging for a long time and maintain the softness. You can

It is a figure showing the result of having piled up eight cookies and measured the height.

  The present invention will be described in detail below.

  The confectionery dough improving agent of the present invention contains enzyme A and enzyme B.

  The enzyme A is at least one selected from maltose-producing α-amylase and maltotetraose-producing α-amylase.

  Maltose-producing α-amylase (enzyme number: EC 3.2.1.133) is a general term for enzymes that act on starch and mainly produce maltose. Examples of the glucose-tolerant maltose-forming α-amylase as the enzyme A essential for the present invention include Novamil 3DBG, Novamil 3D Conc BG, Opticake Fresh (all manufactured by Novozymes Japan Co., Ltd.) Available in public. As the maltose-producing α-amylase having no glucose tolerance, which is not the enzyme A, Novamil 10000BG and Novamil L (manufactured by Novozymes Japan KK) are commercially available.

  Maltotetraose-producing α-amylase acts on starch to produce maltotetraose, which is an oligosaccharide in which glucose is α-1,4 linked. Maltotetraose-forming α-amylase (enzyme number: EC 3.2.1.60) is commercially available, for example, Denabake EXTRA (manufactured by Nagase Chemtex Japan KK).

  In the enzyme activity of the enzyme A at 40 ° C. by the BPNPG7 colorimetric method, the relative ratio of the enzyme activity in the 10% by weight sugar aqueous solution to the enzyme activity in the 0% by weight sugar aqueous solution is 20% or more. .. In this way, because it has sugar resistance, it does not hinder the decomposition of starch even in the case of sugar-mixed dough. In a soft confectionery, aging can be suppressed for a long period of time and the softness can be maintained. Here, the enzyme activity of enzyme A by the BPNPG7 colorimetric method is measured by the method described in the Examples section below.

  Regarding the enzyme activity of the enzyme A by the BPNPG7 colorimetric method, it is preferable that the enzyme activity at 65 ° C. is twice or more the enzyme activity at 40 ° C. By having heat resistance in this way, the decomposition of starch during baking is further promoted, so that the crunchiness at the beginning of chewing and the disintegration at the end of chewing in a confectionery product are good, and volume up is consulted, and softness In a certain confectionery, aging can be suppressed for a long time and softness can be maintained. Here, the enzyme activity of enzyme A by the BPNPG7 colorimetric method is measured by the method described in the Examples section below.

  The enzyme B hemicellulase is a general term for enzymes that hydrolyze hemicellulose. Hemicellulose is a general term for polysaccharides that are alkali-extracted from plant tissues, and examples of the main polysaccharides include xylan, arabinoxylan, xyloglucan, and glucomannan. Enzymes that hydrolyze these polysaccharides are generally called hemicellulases, and typical enzyme names include xylanase (enzyme number: EC 3.2.1.8) and galactanase (enzyme number: EC 3.2.1.89). Examples of the hemicellulase include hemicellulase “Amano” 90 (manufactured by Amano Enzyme Co., Ltd.), Sucrase X (manufactured by Mitsubishi Kagaku Foods Co., Ltd.), Sumiteam ACH (manufactured by Shin Nippon Chemical Industry Co., Ltd.), VERON 393 (AB). Enzymes) and the like are commercially available. The confectionery dough improving agent of the present invention has a good crunchy feeling at the beginning of chewing and a disintegrating feeling at the end of chewing in the confectionery, and volume up is consulted. From the viewpoint that the enzyme activity can be maintained, the enzyme activity of the enzyme B is 0.001 to 12 U at 40 ° C. by the BPNPG7 colorimetric method, while the enzyme activity of the enzyme B is 1 U by the xylan saccharification assay. It is preferably 0.01 to 12 U, more preferably 0.2 to 10 U. Here, the enzyme activity of the enzyme B by the xylan saccharification assay method and the enzyme activity of the enzyme A by the BPNPG7 colorimetric method are measured by the methods described in Examples below.

  The form of the dough improving agent for confectionery of the present invention is not particularly limited as long as it contains enzyme A and enzyme B. For example, it may be a single mixture containing the enzyme A and the enzyme B. In the form in which the agent a containing the enzyme A and the agent b containing the enzyme B are prepared and the agent a and the agent b are separately added to the confectionery dough. It may be. These single mixtures or agents a and b can be blended with components other than enzyme A and enzyme B within a range that does not impair the effects of the present invention. Such other components include, for example, enzymes, emulsifiers, milk, dairy products, flavoring products obtained by enzymatically treating dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, Examples thereof include thickeners, coloring components, amino acids, powdered fats and oils. Examples of the enzyme include glycolytic enzymes other than the enzymes A and B, lipase, phospholipase, protease, glucooxidase and the like. As the emulsifier, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, stearoyl Examples include calcium lactate. Dairy products include cheese (natural cheese, processed cheese, etc.), whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein iso. Examples include rate (WPI), buttermilk powder, total milk protein, casein sodium, and casein potassium. Other than dairy products, almond milk, coconut milk, rice milk and the like can be mentioned. Examples of the protein include various grain flours such as soybean flour, soybean protein, pea protein, wheat flour, and vegetable protein such as wheat protein. As the sugar, for example, glucose (glucose), fructose (fructose), galactose, monosaccharides such as arabinose, sucrose, maltose, lactose, trehalose, palatinose, disaccharides such as cellobinose, trisaccharides such as maltotriose, Examples thereof include oligosaccharides, sugar alcohols, sweeteners such as stevia and aspartame, starches, starch degradation products, indigestible dextrins, and polysaccharides such as inulin (agabeinulin and the like). In addition, sweeteners such as stevia and aspartame, and antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, Examples include tea extracts. Examples of spices include capsaicin, anethole, eugenol, cineol, and zingerone. Examples of the thickener include carrageenan, xanthan gum, guar gum, carboxymethyl cellulose (CMC), hydroxypropyl methyl cellulose (HPMC) and the like. Examples of the coloring component include carotene and annatto. Further, in order to impart a flavor, a flavor according to the purpose, for example, butter flavor, milk flavor or the like can be added as the other component.

  The origins of the enzymes A and B and other enzymes are not particularly limited, and enzymes derived from animals, plants, microorganisms such as mold and bacteria can be used. The method for producing the enzyme is not particularly limited. For example, whether it is an extract from a natural tissue or an enzyme produced in large quantities using recombinant DNA technology, it has been modified from synthetic DNA. It may be an enzyme. The form of the enzyme product produced through the steps of isolating and purifying the enzyme from the culture solution or the cultured bacterium, etc., is generally a solution, a powder, a production strain itself, etc., but is not particularly limited, but among them, the solution, the powder ( Alternatively, an enzyme preparation of granules) can be preferably used. Further, when the sugar-degrading enzyme has an optimum temperature at which the enzyme can be completely inactivated after baking the confectionery dough, deterioration of quality due to the sugar-degrading enzyme remaining in the product can be suppressed.

  Further, the confectionery dough improving agent of the present invention can be used as a plastic oil containing the confectionery dough improving agent.

  In the present invention, triglyceride in fats and oils is a compound having a structure in which one molecule of glycerol is ester-bonded with three molecules of fatty acid. The 1-, 2-, and 3-positions of triglyceride represent the positions where fatty acids are bound. Of the triglycerides forming the plastic oil and fat, the triglyceride having oleic acid bonded at the 2-position, the triglyceride having lauric acid bonded at the 2-position, and the 1-position of the triglyceride bonded with myristic acid bonded at the 2-position The constituent fatty acids at the 3rd and 3rd positions may be either saturated fatty acids or unsaturated fatty acids. Examples of the triglyceride having oleic acid bonded at the 2-position include, but are not limited to, SOS type triglyceride, SOU type triglyceride (including positional isomers) and UOU type triglyceride. Triglyceride to which lauric acid bound to the 2-position is bound (SLS-type triglyceride, SLU-type triglyceride, ULU-type triglyceride), triglyceride to which myristic acid bound to the 2-position (SMS-type triglyceride, SMU-type triglyceride, UMU) Type triglyceride) is also the same. Here, "S" is a saturated fatty acid which is a constituent fatty acid of triglyceride, "U" is an unsaturated fatty acid which is a constituent fatty acid of triglyceride, "O" is oleic acid which is a constituent fatty acid of triglyceride, and "L" is a constituent fatty acid of triglyceride. Lauric acid, and “M” means myristic acid, which is a constituent fatty acid of triglyceride.

  When the constituent fatty acid at the 1-position or 3-position of the triglyceride having oleic acid, lauric acid, or myristic acid bonded at the 2-position is a saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. The saturated fatty acid S is not particularly limited, but examples thereof include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid. (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. The numerical notation in the above parentheses is the carbon number of the fatty acid. When the constituent fatty acid at the 1-position or 3-position of the triglyceride having oleic acid, lauric acid, or myristic acid bonded at the 2-position is the unsaturated fatty acid U, it is preferably an unsaturated fatty acid having 14 to 24 carbon atoms. The unsaturated fatty acid U is not particularly limited, but for example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid ( 18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like. In the numerical notation in parentheses for the above unsaturated fatty acids, the left side is the carbon number of the fatty acid, and the right side is the double bond number. When the constituent fatty acids at the 1-position or 3-position of the triglyceride having oleic acid, lauric acid, or myristic acid bonded at the 2-position are saturated fatty acid S and unsaturated fatty acid U, the saturated fatty acid (having 4 to 24 carbon atoms) is used. It is preferably saturated fatty acid) and unsaturated fatty acid (unsaturated fatty acid having 4 to 24 carbon atoms).

  In this plastic oil and fat of the present invention, the content of the oleic acid bonded to the 2-position of the triglyceride is 30 to 65 mass% with respect to the total mass of the fatty acids bonded to the 2-position of the triglyceride. It is preferably 35 to 60% by mass and more preferably. When the content of the oleic acid bonded to the 2-position of the triglyceride is within this range, the crunchiness at the beginning of chewing and the disintegration at the end of chewing in the confectionery are good, and the volume is increased and softness is provided. The long-term anti-aging effect in confectionery becomes better overall. If the content of the oleic acid bonded to the 2-position of the triglyceride is too large, the fats and oils tend to be soft, so that the crunchiness at the beginning of chewing and the disintegration feeling at the end of chewing become particularly poor. If the content of oleic acid bonded to the 2-position of triglyceride is too small, the fats and oils become hard and the volume becomes poor. In addition, since crystal growth tends to occur over time and the composition tends to become hard, the long-term aging-inhibiting effect of soft confectionery is reduced.

Further, in the plastic fat and oil of the present invention, the fat and oil is such that the total amount of triglycerides XOX and XOY is 10 to 50 mass% with respect to the total mass of the triglyceride, and lauric acid and myristic acid bonded to the 2-position of the triglyceride. It is preferable that the total amount is 0.1 to 5 mass% with respect to the total mass of the fatty acids bonded to the 2-position of the triglyceride. However, X, O and Y in triglyceride XOX and XOY are as follows.
X: Saturated fatty acid having 16 or more carbon atoms O: Oleic acid Y: Unsaturated fatty acid having 16 or more carbon atoms Particularly, saturated fatty acid X having 16 or more carbon atoms is linear and long-chain, and has 16 or more carbon atoms. Since the saturated fatty acid Y has an unsaturated bond and forms a strain in the molecular structure and is a long chain, these influence the melting point related to the dispersibility when kneading into the dough, and further the hardness of fats and oils.

  When the total amount of the triglycerides XOX and XOY and the total amount of lauric acid and myristic acid bonded to the 2-position of the triglyceride are within the above range, the mixing time when kneading into the dough during the production of the baked product is further improved. It is short and has particularly good dispersibility, and when added to the dough, the lumps of the plastic oil and fat can be quickly eliminated and can be uniformly dispersed in the dough without any difficult work. From the point that the dispersibility in the dough is particularly good, in the plastic oil and fat of the present invention, the total amount of triglycerides XOX and XOY is 11 to 45 mass% with respect to the total mass of triglycerides, and triglyceride. It is more preferable that the total amount of lauric acid and myristic acid bonded to the 2-position of the above is 0.5 to 4.8 mass% with respect to the total mass of the fatty acids bonded to the 2-position of the triglyceride.

  The content of oleic acid bonded to the 2-position of triglyceride, the total amount of lauric acid and myristic acid, and the total amount of triglycerides XOX and XOY can be adjusted by blending fats and oils. The oil and fat used in the plastic oil and fat of the present invention is not particularly limited, but palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, rice oil, safflower Oil, olive oil, sesame oil, shea butter, monkey butter, mango oil, illipe butter, cacao butter, lard, beef tallow, milk fat, their fractionated oils, processed oils (one or more of hardening and transesterification reactions Those that have been processed) and the like. These oils and fats are preferably used in combination of two or more kinds.

  Among them, the plastic oil / fat of the present invention preferably contains a transesterified oil / fat of a lauric oil / fat and a palm oil / fat.

  Laurin-based fats and oils that are raw materials of transesterified fats and oils are fats and oils having a lauric acid content of 30 mass% or more in all constituent fatty acids, and examples thereof include palm kernel oil, coconut oil, fractionated oils thereof, and hardened oils. These may be used alone or in combination of two or more. Among these lauric oils and fats, palm kernel oil, its fractionated oil and hydrogenated oil are preferred. In the case of hardened oil, the content of trans fatty acid may increase depending on the hydrogenation amount.Therefore, when hardened oil is used, either slightly hydrogenated one, low temperature cured one or fully hydrogenated extremely hardened oil should be used. Preferred is extremely hardened oil.

  The lauric oil and fat preferably contains an oil and fat having an iodine value of 2 or less. When an oil or fat having an iodine value of 2 or less is used, the risk of trans fatty acid formation is small, and when the transesterified oil or fat is mixed with another oil or fat, it becomes a crystal nucleus, and the oil or fat composition is easily solidified and melts in the mouth. Examples of fats and oils having an iodine value of 2 or less include extremely hardened oils.

  Palm-based oil and fat, which is a raw material of transesterified oil and fat, has a content of fatty acids having 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more. Examples of palm-based fats and oils include palm oil, palm fractionated oil, and hydrogenated oils thereof. These may be used alone or in combination of two or more. As the palm fractionated oil, a hard part, a soft part, a medium melting point part and the like can be used. In the case of hardened oil, the content of trans fatty acid may increase depending on the hydrogenation amount.Therefore, when hardened oil is used, either slightly hydrogenated one, low temperature cured one or fully hydrogenated extremely hardened oil should be used. Preferred is extremely hardened oil.

  The palm oil or fat preferably contains an oil or fat having an iodine value of 50 to 60. By using an oil or fat having an iodine value of 50 to 60, it is possible to produce an oil or fat composition having excellent crystallinity based on the amount of saturated fatty acid contained and excellent plasticity in terms of containing unsaturated fatty acid. Further, it is preferable that the palm oil and fat contains an extremely hardened oil. When the palm-based oil and fat contains the extremely hardened oil, the melting point of the transesterified oil and fat can be increased, and the crystallinity becomes good.

  The transesterified oil and fat preferably has an iodine value of 15 to 45. When the iodine value is within this range, the compatibility with other fats and oils is good.

  In the transesterification oil and fat, a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst for the transesterification reaction between the lauric oil and fat and the palm oil and fat. Sodium methylate, sodium hydroxide and the like are used as the chemical catalyst, and lipase and the like are used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus, genus Alcaligenes and the like, and those immobilized and immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic may be used, or may be used in the form of powder. Further, both a lipase having regioselectivity and a lipase having no regioselectivity can be used, but a lipase having no regioselectivity is preferably used. When a chemical catalyst or an enzyme catalyst having no regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric oil and palm oil and fat is completed, two saturated fatty acids (S) and unsaturated fatty acids are formed as constituent fatty acids. The mass ratio (SUS / SSU) of the symmetrical triglyceride (SUS) and the asymmetrical triglyceride (SSU) in the transesterified oil and fat among the 2 saturated triglycerides containing one (U) is in the range of 0.45 to 0.55. Will be inside.

  When a chemical catalyst is used in the transesterification reaction, the catalyst is added in an amount of 0.05 to 0.15 mass% of the amount of oil lipid, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction between the lauric oil and palm oil and the palm oil and fat is completed in an equilibrium state, and the transesterified oil and fat can be obtained. When an enzyme catalyst is used, the enzyme catalyst such as lipase is added in an amount of 0.01 to 10 mass% of the amount of oil lipid, and the transesterification reaction is completed at equilibrium by performing the transesterification reaction at 40 to 80 ° C. A transesterified oil and fat can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be carried out if necessary.

  Among them, the plastic oil / fat of the present invention preferably has a transesterified oil / fat content of laurin-based oil / fat and palm-based oil / fat of 3 to 40 mass% with respect to the total mass of the oil or fat, and 5 to 35 mass%. Is more preferable, and 5-30 mass% is still more preferable. When the transesterified oil and fat is used in such a range, the crunchiness at the beginning of chewing in a confectionery product and the disintegration sensation during chewing, and the long-term aging suppressing action in a soft confectionery product are better overall. Further, the content of the liquid oil is preferably 60% by mass or less with respect to the total mass of the fat and oil, and the content of the liquid oil is more preferably 5 to 55% by mass, further preferably 10 to 50% by mass. .. Here, the liquid oil has a fluid state at 5 ° C., and examples thereof include rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil, and palm oil. And so on. These may be used alone or in combination of two or more. Further, the content of the extremely hardened oil is preferably 7% by mass or less, and the content of the extremely hardened oil is more preferably 5% by mass or less. Here, the extremely hardened oil preferably has an iodine value of 3 or less, more preferably 2 or less. Examples of the extremely hardened oil include rapeseed hardened oil, palm hardened oil, palm hardened oil, palm kernel hardened oil, lard hardened oil, beef tallow hardened oil, and transesterified fats of those hardened oils. .. These may be used alone or in combination of two or more.

  The plastic fat or oil of the present invention may or may not contain trans fatty acids as constituent fatty acids of fats and oils, but when the intake amount of trans fatty acids increases, the amount of LDL cholesterol in blood can increase. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans fatty acid in the constituent fatty acids of the triglyceride of the oil or fat is preferably less than 10 mass% with respect to the total mass of the fatty acid of triglyceride. It is more preferably less than 3% by mass, and most preferably less than 3% by mass. Considering the content of trans fatty acid within such a range, the plastic fat of the present invention preferably does not contain a partially hydrogenated oil.

  The plastic oil / fat of the present invention can take a form that does not substantially contain an aqueous phase and a form that contains an aqueous phase.

  Shortening is mentioned as a form which does not contain an aqueous phase substantially. Here, “substantially free from” means that the content of water (including volatile matter) is 0.5% by mass or less, which corresponds to shortening of Japanese Agricultural Standards.

  Examples of the form containing the water phase include water-in-oil type and oil-in-water-in-oil type, and the content of the oil phase is preferably 60 to 99.4% by mass, more preferably 65 to 98% by mass. The content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. As a form containing an aqueous phase, a water-in-oil type is preferable, and examples thereof include margarine.

  The plastic oil / fat of the present invention can be produced by a known method. In the form not containing the water phase, for example, after heating the oil phase containing the confectionery dough improving agent of the present invention and an oil and fat, it is rapidly kneaded with a cooling mixer such as a combinator, a perfector, a botter, or a nexus. be able to. The form containing the water phase, the confectionery dough improving agent of the present invention and the oil phase containing the fat and oil and the water phase are appropriately heated and mixed to emulsify, and then can be rapidly kneaded by the cooling mixer. be able to. If necessary, an inert gas such as nitrogen gas may be blown into the cooling mixer. It may be aged (tempering) after kneading and quenching. The shape can be various shapes such as a block shape, a sheet shape, a column shape, a rectangular parallelepiped shape, and a pencil shape.

  The plastic oil / fat of the present invention may be added to the oil phase or the water phase of the confectionery dough improving agent of the present invention, but is preferably added to the oil phase.

  In the plastic oil / fat of the present invention, it is preferable that the enzyme activity of enzyme A at 40 ° C. by the BPNPG7 colorimetric method is 0.04 to 200 U per 1 g of the plastic oil / fat.

  The plastic oil / fat of the present invention preferably has an enzyme activity of 0.15 to 500 U per 1 g of the plastic oil / fat by the xylan saccharification power measuring method in the enzyme B.

  A confectionery dough is produced by using the confectionery dough improving agent or the plastic fat of the present invention and kneading the mixture with the raw material of the dough containing flour. The confectionery dough improving agent of the present invention has good crunchiness at the beginning of chewing and disintegration at the end of chewing in a confectionery produced using the same, and volume up is consulted. In a confectionery having softness, aging can be suppressed for a long period of time to maintain the softness, and in particular, aging can be suppressed for a long period of time exceeding one month, for example, several months, and the softness can be maintained. From these points, the confectionery dough improving agent of the present invention can be suitably used for confectionery such as baked confectionery, steamed confectionery, fermented confectionery, and pies. Of these, for example, baked confectionery requires flour, and eggs, sugars, fats and oils, etc. are used to obtain dough by, for example, the sugar batter method, the flower batter method, the all-in-mix method, and the egg white separate method. After baking, the dough can be baked to obtain.

  Examples of the baked confectionery include hard baked confectionery and soft baked confectionery that causes foaming and expansion. These are foods that are desired to be increased in volume because they favor the feeling of crunching at the beginning of chewing and the feeling of disintegration during chewing. In terms of suppressing aging and maintaining softness, it is preferable to use them for soft baked goods. You can

  Examples of hard baked confectionery include cookies and biscuits. Examples of soft baked confectionery include cakes, baked donuts, and baked buns. Among these, examples of the cake include sponge cake, butter cake, pound cake, fruit cake, madeleine, busse, financier, hot cake, and waffle. Examples of the steamed confectionery include steamed bread, steamed cakes, steamed buns and the like. Examples of the fermented confectionery include panettone, stollen, sabalan, butterkuchen, and pandoro. The confectionery dough improving agent of the present invention is used by kneading into dough. In the confectionery dough using the confectionery dough improving agent or the plastic fat of the present invention, the confectionery dough is improved so that the enzyme activity of enzyme A at 40 ° C. by the BPNPG7 colorimetric method is 3 to 1100 U per 100 g of flour. The agent is preferably added, more preferably 5 to 1000 U, further preferably 30 to 900 U. Further, it is preferable to add a dough improving agent for confectionery so that the enzyme activity of the enzyme B in the xylan saccharification assay is 20 to 2500 U per 100 g of flour, more preferably 30 to 2300 U, and 40 More preferably, it is ˜2000 U. When these enzyme activities are within the above range, the confectionery has a good crunch at the beginning of chewing and a good feeling of disintegration during chewing, and in a confectionery having softness, aging can be suppressed for a long period of time and the softness can be maintained.

  The dough for confectionery using the fat composition for kneading a confectionery of the present invention varies depending on the type of the confectionery, but for example, 5 to 130 g can be added to 100 g of flour.

  The flour mixed with the dough for confectionery is not particularly limited, and examples thereof include wheat flour (strong flour, medium flour, soft flour, etc.), barley flour, whole grain flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, and minor grains. (Millet, millet, amaranth, etc.), potato powder and the like. The confectionery dough is not particularly limited according to other purposes, but includes water, sugar, eggs, processed egg products, milk, dairy products, proteins, salts, emulsifiers, emulsifying foaming agents (emulsified oils and fats), plasticity Oils and fats, powdered oils and fats, baking powder, yeast (yeast), yeast food, cacao mass, cocoa powder, almond powder, almond powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, Raw materials such as meat, seafood, beans, kinako, tofu, soymilk, soybean protein, swelling agents, sweeteners, seasonings, spices, colorings and flavors can be blended. These may be used alone or in combination of two or more. Examples of sugars include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, stevia, sweeteners such as aspartame, starch, and starch degradation products. , Indigestible dextrin, polysaccharides and the like. Examples of milk include milk. Dairy products include skim milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skimmed concentrated milk, unsweetened skim milk, sweetened milk, unsweetened skim milk, sweetened skim milk. , Whole milk powder, skim milk powder, cream powder, whey powder, protein whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein Examples thereof include sodium and potassium caseinate. Other than dairy products, almond milk, coconut milk, rice milk and the like can be mentioned. Examples of the protein include soybean protein, pea protein, plant protein such as wheat protein, and the like.

  Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

  The maltose-forming α-amylase, maltotetraose-forming α-amylase, α-amylase, and hemicellulase shown in Table 1 were used as the confectionery dough improving agents in Examples and Comparative Examples.

The enzyme activities of maltose-forming α-amylase, maltotetraose-forming α-amylase and α-amylase were measured by the following methods.
・ Method for measuring enzyme activity of α-amylase, maltose-producing α-amylase, and maltotetraose-producing α-amylase (BPNPG7 colorimetric method)
An enzyme was allowed to act on para-nitrophenyl maltoheptoside (BPNPG7) whose non-reducing end was blocked, the resulting para-nitrophenyl oligosaccharide was decomposed with α-glucosidase, and the liberated para-nitrophenyl was determined by colorimetric measurement. As for the enzyme activity unit, when the reaction was carried out at 40 ° C. (65 ° C.), 1 U was defined as the amount of the enzyme that causes α-glucosidase to dissociate 1 μmol of paranitrophenyl from BPNPG7 in 1 minute (using an α-Amylase assay kit of Megazyme, buffer). Liquid pH 5).

  The “relative ratio of the enzyme activity in an aqueous solution having a sugar concentration of 10% by mass” is the relative ratio of the enzymatic activity in an aqueous solution having a sugar concentration of 10% by mass to the enzymatic activity in an aqueous solution having a sugar concentration of 0% by mass. Granulated sugar was added as sugar in the 10% by weight sugar aqueous solution.

  The “65 ° C. enzyme activity with respect to 40 ° C. enzyme activity” is the 65 ° C. enzyme activity with respect to 40 ° C. enzyme activity in the BPNPG7 colorimetric method.

As the hemicellulase, hemicellulase "Amano" 90 manufactured by Amano Enzyme Co., Ltd., 90,000 U / g was used.

The enzyme activity of hemicellulase was measured by the following method.
・ Hemicellulase enzyme activity measurement method Xylanase activity: Xylan glycation ability measurement method (nitro reagent method)
The enzyme was allowed to act on the substrate xylan solution (pH 4.5), and the reducing power increased with the cleavage of the glucosidic bond was measured and determined. The amount of enzyme that produces a reducing sugar corresponding to 0.01 mg of xylose per minute when reacted at 40 ° C. was set to 1 U.

The following were used as the transesterified fats and oils 1 and 2 in Tables 2 to 5.
(Transesterified oil 1)
25% by mass of extremely hardened palm kernel oil, 25% by mass of extremely hardened palm oil, and 50% by mass of palm oil were mixed, sodium methylate was added as a catalyst, and transesterification reaction was carried out under reduced pressure. After the transesterification reaction, it was washed with water, dehydrated and decolorized to obtain transesterified oil and fat 1.
(Transesterified oil and fat 2)
The transesterification reaction was carried out using the palm fractionated soft oil under the same conditions as above. After the transesterification reaction, it was washed with water, dehydrated, decolorized and deodorized to obtain transesterified oil and fat 2.

  In addition, the iodine values of the fats and oils shown in Tables 2 to 5 are “2.3.4.1-2013 Iodine number (Wyeth-cyclohexane method)” of the standard fat and oil analysis test method (Japan Petrochemical Society of Japan). It was measured.

  In each of the fats and oils shown in Table 2 and Table 3, the content of oleic acid bonded to the 2-position of triglyceride, the total amount of lauric acid and myristic acid bonded to the 2-position of triglyceride, the total amount of XOX, XOY was , Gas chromatographic method (standard oil and fat analysis test method (Japan Petrochemical Society of Japan) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method)" and "Recommendation 2-2013 2-position fatty acid" Composition ”).

<Preparation of confectionery dough improving agent and plastic oil containing confectionery dough improving agent>
The confectionery dough improving agents of Examples 1 to 12 and Comparative Examples 1 to 6 shown in Tables 2 and 3 were prepared by mixing sugar degrading enzymes with 100 g of flour so that the enzyme activity (U) shown in the table was obtained. I got it. The plastic fats and oils for kneading containing the confectionery material improving agents of Examples 13 to 22 and Comparative Examples 7 to 9 shown in Tables 2 and 3 were obtained by the following method. Among the fat and oil compositions for kneading confectionery of Examples 13 to 22 and Comparative Examples 7 to 9, those without an emulsifier were prepared by heating the oil and fat components prepared by the oil and fat formulation shown in the table to 65 ° C as an oil phase. The enzyme activity (U) per 100 g of the plastic oil / fat is 5 times the enzyme activity (U) described in the same table (when the plastic oil / fat is used in an amount of 20 parts by mass per 100 parts by mass of the flour, the enzyme activity of the same table in 100 g of the flour is shown). The saccharide-decomposing enzyme was added to and mixed with the fats and oils so that (U) was adjusted). When an emulsifier is blended, the fat and the emulsifier prepared by blending the fats and oils shown in the same table are heated as an oil phase at 65 ° C., and the enzyme activity (U) per 100 g of the plastic fat and oil is the enzyme activity ( U) 5 times (when the plastic oil and fat is used in an amount of 20 parts by mass per 100 parts by mass of flour, 100 g of the flour is adjusted to have the enzyme activity (U) in the table) so that the sugar degrading enzyme is in an oil phase. And mixed. In each case, after mixing the enzyme, the mixture was rapidly kneaded with a perfector to obtain a shortening type dough improving agent-containing plastic fat or oil for kneading.

  The water-in-oil type emulsifying and kneading plastic oils and fats containing the confectionery dough improving agents of Examples 23 to 26 shown in Table 4 were obtained by the following method. Of the fats and oils prepared in advance with the fats and oils mixture shown in Table 4, 1% by mass of each enzyme was added and mixed so as to be 5 times the enzyme activity shown in Table 4 per 100 g of the plastic fats and oils at 65 ° C. Keep it in. An oil-soluble emulsifier (monoglycerin stearate, propylene glycol stearate, crude lecithin) was added to the remaining oil and fat, and the mixture was heated and dissolved at 65 ° C. to form an oil phase, and a water-soluble emulsifier (sucrose fatty acid ester) was added to water. ) Was added and dissolved by heating at 65 ° C. to form an aqueous phase, which was emulsified into a water-in-oil type using a propeller. After that, the above-prepared enzyme-added oil and fat was added, and the mixture was rapidly kneaded with a perfector to give a water-in-oil emulsion kneading plastic oil and fat containing a margarine type confectionery dough improving agent. Obtained.

  Plastic oils and fats for kneading containing the confectionery dough improving agents of Examples 27 and 28 and Reference Example shown in Table 5 were obtained by the following method. The fats and oils prepared by blending the fats and oils shown in the same table were heated to 65 ° C. as an oil phase, and in Examples 27 and 28, the enzyme activity (U) per 100 g of the plastic fats and oils was the enzyme activity (U) shown in the same table. 5 times (when using 20 parts by mass of the plastic oil / fat per 100 parts by mass of flour), the sugar degrading enzyme is added to the oil / fat to adjust the enzyme activity (U) in 100 g of flour to 100% of the flour, Mixed. In the reference example, the enzyme was not added to the fat. In each case, the mixture was rapidly kneaded with a perfector to obtain a shortening type dough improving agent-containing plastic oil for kneading.

(1) Evaluation of cookies <Preparation of cookies 1>
With the formulation of the following (1) in which the confectionery dough improving agents according to Examples 1 to 12 and Comparative Examples 1 to 6 were added separately from 60 parts by mass of butter, in Examples 13 to 26 and Comparative Examples 7 to 9, A cookie was prepared with the following formulation (2) in which 20 parts by mass of butter was replaced with a plastic fat containing a dough improving agent for confectionery out of 60 parts by mass of butter. Specifically, first, rub the plastic fat and oil and butter with sugar thoroughly, gradually add the whole eggs, and then mix the confectionery dough improving agent in advance in the blend of (1), (2) In the formulation, the soft flour was combined and the retard was taken overnight in the refrigerator. The next day, the retarded dough was rolled out to 4 mm and die cut into a circle with a diameter of 40 mm. Baking was performed in an oven at 180 ° C. for 12 minutes to obtain cookies according to Examples and Comparative Examples.
<Cookie composition> Composition (1) Composition (2)
Soft flour 100 parts by weight 100 parts by weight Top white sugar 40 parts by weight 40 parts by weight Whole egg 15 parts by weight 15 parts by weight Butter 60 parts by weight 40 parts by weight Confectionery dough improving agent-containing plastic oil-20 parts by weight Confectionery dough improving agent Table 2, Equivalent amount listed in Table 3

  Further, as a reference example, a cookie obtained by changing the composition of the above (1) to the composition without adding the confectionery dough improving agent was obtained by the above production method.

The following evaluations were performed on the above cookies.
[The feeling of crunchiness when starting to bite a cookie]
The baked cookies were put in a plastic bag together with food grade silica gel and stored at 20 ° C. for 3 days. Using a circular plunger having a diameter of 5 mm, the breaking measurement was performed at a measurement speed of 1 mm / sec to measure the stress, and the crisp feeling at the beginning of biting of the cookie was evaluated according to the following criteria.
Evaluation criteria ◎ +: Less than 80% compared with the stress of the cookie of the reference example ◎: 80% or more and less than 85% compared with the stress of the cookie of the reference example ○: 85% compared with the stress of the cookie of the reference example 90% or more and less than 95% compared with the stress of the cookie of the reference example ×: 95% or more compared with the stress of the cookie of the reference example

[Collapse feeling at the end of chewing a cookie]
The baked cookies were put in a plastic bag together with food grade silica gel and stored at 20 ° C. for 3 days. A panel of 20 people evaluated the feeling of disintegration in the mouth of the cookie (like breaking into pieces, spreading, and melting), and responded that it had "a disintegration feeling" at the end of chewing compared to the cookie of the reference example (using butter). The number of people was evaluated according to the following criteria.

In addition, the evaluation panel prepared 20 sets of cookies with different textures and flavors, and presented a one-to-two-point test method (duo-trio test) (three samples are presented for two kinds of samples. , One of the samples was presented as a standard sample and the same sample as the standard sample was selected), and a person with a correct answer rate of 70% or more was selected.
Evaluation Criteria A +: Out of 20 panelists, 17 or more responded that "there is a feeling of collapse".
⊚: 15 to 16 out of 20 panel members answered that “there is a feeling of collapse”.
◯: 13 to 14 of 20 panelists answered that there is a feeling of collapse.
B: 9 to 12 out of 20 panelists answered that "there is a feeling of collapse".
X: Less than 9 out of 20 panelists answered that "there is a feeling of disintegration".

<Creating cookies 2>
Cookies were prepared using the plastic fats and oils containing the confectionery dough improving agent according to Examples 27 and 28 and the reference example with the following formulation. Specifically, first, the plastic fat and oil and the upper white sugar were thoroughly rubbed, and whole eggs in which baking soda was dissolved were gradually added, and then the mixture was mixed with the soft flour and the retard was taken overnight in the refrigerator. The next day, the retarded dough was rolled out to 7 mm, die-cut into a circle having a diameter of 40 mm, and the upper surface was coated with eggs. Cookies according to Examples 27 and 28 and Reference Example were obtained by baking in an oven at 180 ° C for 12 minutes.
<Blending of cookie> Blending soft flour 100 parts by mass White sugar 35 parts by mass Whole egg 18 parts by mass Salt 0.5 parts by mass Baking soda 0.3 parts by mass Confectionery dough modifier-containing plastic oil and fat 60 parts by mass

The following evaluation was performed on the above cookies.
[Cookie volume]
Eight cookies are stacked and the height is measured and compared with the height of the cookie of the reference example,
The cookie volume was evaluated according to the following criteria.
◎: 1.1 times or more ○: 1.05 times or more, less than 1.1 times Δ: more than 1 time, less than 1.05 times ×: less than 1 time
The evaluation of [a feeling of crunch at the beginning of chewing of a cookie] and [a feeling of collapse at the end of chewing of a cookie] was performed by using the above-described evaluation method.

  The above evaluation results are shown in Tables 2 to 5 and FIG.

(3) Evaluation of pound cake <Preparation of pound cake>
With the formulation of the following (1) in which the confectionery dough improving agents according to Examples 1 to 12 and Comparative Examples 1 to 6 were added separately from 100 parts by mass of butter, in Examples 13 to 26 and Comparative Examples 7 to 9, A pound cake was prepared with the following composition (2) in which 20 parts by mass of 100 parts by mass of butter was changed to a plastic fat containing a dough improving agent for confectionery. Specifically, first, the plastic oil and butter and sugar were thoroughly rubbed together to make the specific gravity 0.75. After gradually adding the whole eggs, the soft flour prepared by previously mixing the baking powder and the enzyme was added in the formulation (1), and the soft flour prepared by mixing the baking powder in the formulation (2) was added. 350 g was put into a pound mold and baked in an oven at 170 ° C. for 40 minutes to obtain pound cakes according to Examples and Comparative Examples.
<Pound cake composition> Composition (1) Composition (2)
Soft flour 100 parts by weight 100 parts by weight White sugar 100 parts by weight 100 parts by weight Whole egg 100 parts by weight 100 parts by weight Baking powder 2 parts by weight 2 parts by weight Butter 100 parts by weight 80 parts by weight Plastic fats and oils containing confectionery dough improving agent-20 parts by weight Dough improver for confectionery Equivalent amount described in Tables 2 and 3

  Further, as a reference example, a pound cake obtained by changing the composition of the above (1) to the composition without adding the confectionery dough improving agent was obtained by the above-mentioned production method.

The following evaluation was performed on the above pound cake.
[A feeling of crunch when starting to chew a pound cake]
The baked pound cake was put in a plastic bag and stored at 20 ° C. for 1 day. The thickness was cut to 20 mm, and the cut surface was measured with a circular plunger having a diameter of 5 mm at a measurement speed of 1 mm / sec. The fracture was measured to measure the stress, and the crimp feeling at the beginning of chewing of the pound cake was evaluated according to the following criteria.
Evaluation criteria ◎ +: Less than 80% compared with the stress of the pound cake of Reference Example ◎: 80% or more and less than 85% compared with the stress of the pound cake of Reference Example ○: Compared with the stress of the pound cake of Reference Example 85% or more and less than 90% △: 90% or more and less than 95% compared to the stress of the pound cake of the reference example ×: 95% or more compared to the stress of the pound cake of the reference example

[Collapse feeling at the end of chewing the pound cake]
The baked pound cake was put in a plastic bag and stored at 20 ° C. for 1 day. A panel of 20 people evaluated the feeling of collapse of the pound cake in the mouth (like breaking into pieces, spreading, and melting), and said that it has a "disintegration feeling" at the end of chewing than the pound cake of the reference example (using butter). The number of respondents evaluated according to the following criteria.

In addition, the evaluation panel prepares 20 sets of pound cakes having different textures and flavors, and presents one-to-two point test method (duo-trio test) (three samples are presented for two kinds of samples). However, one of the samples was presented as a standard sample, and the same sample as the standard sample was selected), and a person with a correct answer rate of 70% or more was selected.
⊚ +: Out of 20 panelists, 17 or more panelists answered that they had a feeling of collapse.
⊚: 15 to 16 out of 20 panel members answered that “there is a feeling of collapse”.
◯: 13 to 14 of 20 panelists answered that there is a feeling of collapse.
B: 9 to 12 out of 20 panelists answered that "there is a feeling of collapse".
X: Less than 9 out of 20 panelists answered that "there is a feeling of disintegration".

[Suppression of pound cake aging (softness)]
The baked pound cake was cut into a thickness of 20 mm, put into anti-mold one by one in a vinyl bag, and stored at 20 ° C. for 60 days. A circular plunger having a diameter of 30 mm was used for the cut surface, and the measurement speed was 1 mm / sec. 40% compression was performed to measure the stress, and the softness of the pound cake was evaluated according to the following criteria.
Evaluation criteria ◎ +: Less than 1.3 times compared with stress after 1 day ◎: 1.3 times or more and less than 1.4 times compared with stress after 1 day ○: 1. Compared with stress after 1 day. 4 times or more and less than 1.5 times △: 1.5 times or more and less than 1.7 times compared with the stress after 1 day x: 1.7 times or more compared with the stress after 1 day

  The pound cake according to the reference example was 1.7 or more in comparison with the stress after one day.

  The evaluation results are shown in Tables 2 to 4.

Claims (9)

The enzyme A and the enzyme B shown below are included, and the enzyme A has an enzyme activity at 40 ° C. according to the BPNPG7 colorimetric method in an aqueous solution having a sugar concentration of 0 mass% and a sugar concentration of 10 mass% relative to the enzyme activity. A confectionery dough improving agent having a relative ratio of the enzyme activity of 20% or more.
Enzyme A: at least one enzyme selected from maltose-forming α-amylase and maltotetraose-forming α-amylase B: hemicellulase   Enzyme A is the dough improving agent for confectionery according to claim 1, wherein the enzyme activity at 65 ° C. is at least twice as high as the enzyme activity at 40 ° C. in the enzyme activity by the BPNPG7 colorimetric method.   The dough for confectionery according to claim 1 or 2, wherein the enzyme activity of enzyme B at 40 ° C by the BPNPG7 colorimetric method is 0.001 to 55 U, while the enzyme activity of enzyme U is 1 U at the xylan saccharification assay. Improver.   A plastic oil or fat containing the dough improving agent for confectionery according to claim 1.   The plastic oil / fat according to claim 4, wherein the content of oleic acid bonded to the 2-position of the triglyceride is 30 to 65 mass% with respect to the total mass of the fatty acids bonded to the 2-position of the triglyceride. The total amount of triglycerides XOX and XOY is 10 to 50% by mass based on the total mass of triglycerides, and the total amount of lauric acid and myristic acid bonded to the 2-position of the triglyceride is bonded to the 2-position of the triglyceride. The plastic fat or oil according to claim 5, which is 0.1 to 5 mass% with respect to the total mass of the fatty acids (provided that X, O and Y in triglycerides XOX and XOY are as follows).
X: saturated fatty acid having 16 or more carbon atoms O: oleic acid Y: unsaturated fatty acid having 16 or more carbon atoms Using the dough improver for confectionery according to any one of claims 1 to 3 or the plastic fat or oil according to any one of claims 4 to 6,
A method for producing a confectionery dough, wherein the confectionery dough improving agent is added so that the enzyme activity of enzyme A at 40 ° C by the BPNPG7 colorimetric method is 3 to 1100 U per 100 g of flour. Using the dough improver for confectionery according to any one of claims 1 to 3 or the plastic fat or oil according to any one of claims 4 to 6,
A method for producing a confectionery dough, wherein the confectionery dough improving agent is added so that the enzyme activity of enzyme B by xylan saccharification assay is 20 to 2500 U per 100 g of flour.   A confectionery selected from baked confectionery and steamed confectionery using the confectionery dough according to claim 7 or 8.