JP2020178549A - Oil composition for bakery, bakery dough and bakery products - Google Patents
Oil composition for bakery, bakery dough and bakery products Download PDFInfo
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Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、油脂及び糖分解酵素を含有し、該油脂中に特定のトリグリセリドを特定量含むベーカリー用油脂組成物、該油脂組成物を含有するベーカリー生地、及び該ベーカリー生地を焼成してなるベーカリー類に関する。 The present invention is a bakery oil / fat composition containing an oil / fat and a glycolytic enzyme and containing a specific amount of a specific triglyceride in the oil / fat, a bakery dough containing the oil / fat composition, and a bakery made by baking the bakery dough. Regarding kind.
ベーカリー類の老化防止、品質改良を図る方法の一つとして、ベーカリー生地の製造時にアミラーゼ、プロテアーゼなどの酵素（酵素製剤）を添加することが広く行われている。また、酵素製剤を生産現場で簡便に使いやすくする工夫の一つとしてベーカリー生地の原材料の一つであるマーガリン、ショートニングのような油脂組成物に酵素を添加した商品が開発されている。 As one of the methods for preventing aging and improving the quality of bakeries, it is widely practiced to add enzymes (enzyme preparations) such as amylase and protease during the production of bakery dough. In addition, as one of the measures to make the enzyme preparation easy to use at the production site, products in which the enzyme is added to the fat and oil composition such as margarine and shortening, which are one of the raw materials of the bakery dough, have been developed.
最近では、ソフトな食感でありながら、適度な弾力感もあり、咀嚼しても口の中で付着感が少ないベーカリー類に対する市場ニーズが増えている。しかし、アミラーゼ、プロテアーゼなどの酵素（酵素製剤）を添加して製造されたベーカリー類は、容積が大きくなり、ソフトな食感が付与されるが、酵素の添加だけでは、弾力感が失われたり、ソフトになり過ぎて口の中でくちゃつく（付着感がある）等の問題があった。したがって、ソフトな食感と弾力感をもち、かつ、付着感が抑制されたベーカリー類を提供することは困難であった。 Recently, there is an increasing market need for bakeries that have a soft texture but also have an appropriate elasticity and have little adhesion in the mouth even when chewed. However, bakeries produced by adding enzymes (enzyme preparations) such as amylase and protease have a large volume and a soft texture, but the addition of enzymes alone may cause the loss of elasticity. There was a problem that it became too soft and fluttered in the mouth (there was a feeling of adhesion). Therefore, it has been difficult to provide bakeries having a soft texture and elasticity, and having a suppressed sticking feeling.
アミラーゼ、プロテアーゼなどの酵素を含有するマーガリンやショートニングに関する技術として、至適ｐＨが２〜４であるたんぱく質分解酵素、及び糖質分解酵素を特定量含有し、パンのソフト化効果と歯切れ感向上効果を付与する製パン用油脂組成物（特許文献１）が報告されている。また、至適温度が異なる２種のアミラーゼを含有し、パンのソフト化および老化抑制に優れた効果を付与する製パン用油脂組成物（特許文献２）が報告されている。しかし、ソフトな食感と弾力感に優れ、かつ、付着感が抑制されたベーカリー類を得るには、さらなる検討の余地があった。 As a technology related to margarine and shortening containing enzymes such as amylase and protease, it contains a specific amount of proteolytic enzyme and glycolytic enzyme having an optimum pH of 2 to 4, and has a bread softening effect and a crispness improving effect. A bread-making oil / fat composition (Patent Document 1) is reported. In addition, a bread-making oil / fat composition (Patent Document 2) containing two types of amylase having different optimum temperatures and imparting an excellent effect of softening bread and suppressing aging has been reported. However, there is room for further study in order to obtain bakeries that are excellent in soft texture and elasticity and have suppressed adhesion.
本発明は、上記の問題を鑑み、ソフトな食感と弾力感に優れ、かつ、付着感（くちゃついた食感）が抑制されたベーカリー類が得られる、ベーカリー用の油脂組成物を提供することを課題とする。また、本発明は、前記油脂組成物を含有するベーカリー生地、及び該ベーカリー生地を焼成してなるベーカリー類を提供することを課題とする。 In view of the above problems, the present invention provides a bakery oil / fat composition capable of obtaining bakeries having an excellent soft texture and elasticity and suppressed adhesion (cluttered texture). The task is to do. Another object of the present invention is to provide a bakery dough containing the oil / fat composition and bakeries made by baking the bakery dough.
本発明者らは、ソフトな食感と弾力感に優れ、かつ、付着感が抑制されたベーカリー類が得られるベーカリー用の油脂組成物について鋭意検討を重ね、油脂及び糖分解酵素を含有し、該油脂中に特定のトリグリセリドを特定量含む油脂組成物が、課題を解決できることを見出し、本発明を完成するに至った。具体的には、本発明は下記のものを提供する。 The present inventors have made extensive studies on a bakery oil / fat composition capable of obtaining bakeries having an excellent soft texture and elasticity and suppressed adhesion, and contain the oil / fat and glycolytic enzyme. We have found that a fat and oil composition containing a specific amount of a specific triglyceride in the fat and oil can solve the problem, and have completed the present invention. Specifically, the present invention provides the following.
（１）油脂、及び糖分解酵素を含有し、該油脂中のＳＵ２の含有量がＵＵＵの含有量以上であり、且つ、該油脂中のＵＵＵの含有量が１５〜３５質量％であるベーカリー用油脂組成物。但し、
ＳＵ２：Ｓが１分子、Ｕが２分子結合しているトリグリセリド
ＵＵＵ：Ｕが３分子結合しているトリグリセリド
Ｓ：飽和脂肪酸
Ｕ：不飽和脂肪酸
である。
（２）前記油脂中にパーム系油脂を合計３０〜８０質量％含有する、（１）に記載のベーカリー用油脂組成物。
（３）前記油脂組成物が油中水型の乳化油脂組成物である、（１）又は（２）に記載のベーカリー用油脂組成物。
（４）さらに、乳蛋白を含有する、（１）〜（３）のいずれか１つに記載のベーカリー用油脂組成物。
（５）（１）〜（４）のいずれか１つに記載の製パン用油脂組成物を含有するベーカリー生地。
（６）（５）に記載のベーカリー生地が焼成された状態にあるベーカリー類。
(1) For bakeries containing fats and oils and glycolytic enzymes, the content of SU2 in the fats and oils is equal to or higher than the content of UUU, and the content of UUU in the fats and oils is 15 to 35% by mass. Oil and fat composition. However,
SU2: Triglyceride with one molecule of S and two molecules of U UUU: Triglyceride with three molecules of U S: Saturated fatty acid U: Unsaturated fatty acid.
(2) The oil / fat composition for bakery according to (1), wherein the oil / fat contains a total of 30 to 80% by mass of palm-based oil / fat.
(3) The oil / fat composition for bakery according to (1) or (2), wherein the oil / fat composition is a water-in-oil emulsified oil / fat composition.
(4) The oil / fat composition for bakery according to any one of (1) to (3), which further contains milk protein.
(5) A bakery dough containing the oil / fat composition for bread making according to any one of (1) to (4).
(6) Bakeries in which the bakery dough according to (5) has been baked.
本発明によれば、食感が、ソフト感と弾力感に優れ、付着感が抑制されたベーカリー類が得られるベーカリー用油脂組成物が提供される。また、本発明によれば、前記油脂組成物を含有するベーカリー生地、及び該ベーカリー生地を焼成してなるベーカリー類も提供される。 According to the present invention, there is provided a bakery oil / fat composition capable of obtaining bakeries having an excellent soft texture and elasticity and suppressed adhesion. Further, according to the present invention, a bakery dough containing the oil / fat composition and bakeries made by baking the bakery dough are also provided.
〔ベーカリー用油脂組成物〕
本発明のベーカリー用油脂組成物は、油脂及び糖分解酵素を含有し、該油脂中に特定のトリグリセリドを特定量含む油脂組成物であり、ベーカリー生地を製造する際に使用されるマーガリン、ショートニングのような形態として供給されるものをいう。ここで、前記ベーカリー生地とは、具体的にはパン生地等が挙げられる。
また、本発明のベーカリー用油脂組成物は、好ましくは、可塑性油脂組成物である。また、本発明の油脂組成物は、好ましくは、油中水型の乳化油脂組成物である。
[Fat composition for bakery]
The fat and oil composition for bakery of the present invention is a fat and oil composition containing a fat and oil and a glycolytic enzyme and containing a specific amount of a specific triglyceride in the fat and oil, and is used for producing margarine and shortening used in the production of bakery dough. It refers to what is supplied as such a form. Here, the bakery dough specifically includes bread dough and the like.
Moreover, the fat and oil composition for bakery of this invention is preferably a plastic fat and oil composition. The oil / fat composition of the present invention is preferably a water-in-oil emulsified oil / fat composition.
〔油脂〕
本発明のベーカリー用油脂組成物中の油脂は、ＳＵ２の含有量がＵＵＵの含有量以上であり、且つ、該油脂中のＵＵＵの含有量が１５〜３５質量％である。ここで、前記ＳＵ２とは、Ｓ（飽和脂肪酸）が１分子、Ｕ（不飽和脂肪酸）が２分子結合しているトリグリセリドであり、前記ＵＵＵとは、Ｕ（不飽和脂肪酸）が３分子結合しているトリグリセリドを指す。
また、前記油脂中のＵＵＵの含有量は、好ましくは１７〜３２質量％、より好ましくは２０〜３０質量％、最も好ましくは２２〜２８質量％であり、前記油脂中のＳＵ２の含有量は、好ましくは２０〜５０質量％、より好ましくは２５〜４５質量％、最も好ましくは３０〜４０質量％であり、ＵＵＵの含有量とＳＵ２の含有量の比（ＵＵＵ：ＳＵ２）が、好ましくは１．０：１．０〜１．０：１．８、より好ましくは１．０：１．１〜１．０：１．６、最も好ましくは１：１．２〜１：１．４である。
油脂中のＳＵ２及び／またはＵＵＵの含有量が上記の範囲にあると、本発明のベーカリー用油脂組成物を配合して得られたベーカリー類は、食感が、ソフト感と弾力感に優れ、付着感が抑制されたベーカリー類になる。
一方、上記油脂中のＵＵＵの含有量が３５質量％よりも多くなると、本発明のベーカリー用油脂組成物を配合して得られたベーカリー類は、付着感が増すため好ましくない。
[Fat and oil]
The fat and oil in the bakery fat and oil composition of the present invention has a SU2 content of UUU or more and a UUU content of 15 to 35% by mass in the fat and oil. Here, the SU2 is a triglyceride in which one molecule of S (saturated fatty acid) and two molecules of U (unsaturated fatty acid) are bound, and the UUU is a triglyceride in which three molecules of U (unsaturated fatty acid) are bound. Refers to triglycerides.
The content of UUU in the fat and oil is preferably 17 to 32% by mass, more preferably 20 to 30% by mass, and most preferably 22 to 28% by mass, and the content of SU2 in the fat and oil is It is preferably 20 to 50% by mass, more preferably 25 to 45% by mass, most preferably 30 to 40% by mass, and the ratio of the UUU content to the SU2 content (UUU: SU2) is preferably 1. It is 0: 1.0 to 1.0: 1.8, more preferably 1.0: 1.1 to 1.0: 1.6, and most preferably 1: 1.2 to 1: 1.4.
When the content of SU2 and / or UUU in the fat is within the above range, the bakery obtained by blending the fat composition for bakery of the present invention has an excellent texture, softness and elasticity. It becomes a bakery with suppressed adhesion.
On the other hand, when the content of UUU in the above fats and oils is more than 35% by mass, the bakeries obtained by blending the fats and oils composition for bakery of the present invention are not preferable because the feeling of adhesion increases.
本発明のベーカリー用油脂組成物に含有する油脂のトリグリセリド組成は、カラムにジーエルサイエンス社製のＳｉｌｉｃｏｎｅ ＧＳ−１を用いたガスクロマトグラフィーにより測定することができる。 The triglyceride composition of the fat and oil contained in the fat and oil composition for bakery of the present invention can be measured by gas chromatography using Silicone GS-1 manufactured by GL Sciences Co., Ltd. on the column.
本発明のベーカリー用油脂組成物に含有される油脂は、該油脂中のＳＵ２とＵＵＵの含有量が上記の範囲を満たしていれば特に制限はなく、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、オリーブ油、キャノーラ油、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油等の各種植物油脂、動物油脂、並びにこれらを水素添加、分別及びエステル交換から選択される１又は２以上の処理を施した加工油脂から選ばれた１種又は２種以上を使用することができる。 The fats and oils contained in the fats and oils composition for bakery of the present invention are not particularly limited as long as the contents of SU2 and UUU in the fats and oils satisfy the above ranges. For example, palm oil, palm kernel oil, and coconut oil. , Corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil and other vegetable fats and oils, animal fats and oils, and One or more selected from processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange can be used.
さらに、本発明のベーカリー用油脂組成物に含有される油脂は、該油脂中にパーム系油脂を合計３０〜８０質量％含有することが好ましく、合計３５〜７５質量％含有することがより好ましく、合計４０〜７５質量％含有することが最も好ましい。パーム系油脂の含有量が前記の範囲にあると、本発明のベーカリー用油脂組成物を配合して得られたベーカリー類は、付着感が抑制されたベーカリー類になる。
なお、パーム系油脂とは、パーム油、パーム油分別油脂、及びそれらの硬化油であり、それらのエステル交換油は除かれる。具体的には、精製パーム油、パームステアリン、パームオレイン、パーム油中融点画分やそれらの硬化油等が挙げられる。
Further, the fat and oil contained in the fat and oil composition for bakery of the present invention preferably contains a total of 30 to 80% by mass of palm-based fat and oil, and more preferably 35 to 75% by mass in total. Most preferably, it contains a total of 40 to 75% by mass. When the content of the palm-based fats and oils is within the above range, the bakeries obtained by blending the fats and oils composition for bakery of the present invention become bakeries with suppressed adhesion.
The palm oils and fats are palm oils, palm oil fractionated oils and fats, and hydrogenated oils thereof, and their transesterified oils are excluded. Specific examples thereof include refined palm oil, palm stearin, palm olein, melting point fractions in palm oil, and hydrogenated oils thereof.
本発明のベーカリー用油脂組成物に含まれる全油脂の含有量は、好ましくは７０〜９９質量％、より好ましくは７５〜９０質量％、最も好ましくは８０〜８５質量％である。 The content of the total fat and oil contained in the fat and oil composition for bakery of the present invention is preferably 70 to 99% by mass, more preferably 75 to 90% by mass, and most preferably 80 to 85% by mass.
〔糖分解酵素〕
本発明における糖分解酵素は、パン生地、菓子生地等で使用できる酵素であれば特に限定されず、動物、植物や、カビ、細菌のような微生物などを由来する糖分解酵素が使用できる。本発明の糖分解酵素は、具体的には、α−アミラーゼ、マルトース生成α−アミラーゼ、マルトオリゴ糖生成α−アミラーゼ、β−アミラーゼ、エキソマルトテトラオヒドロラーゼ、アミログルコシダーゼ、プルラナーゼ、へミセルラーゼ、セルラーゼ、ペクチナーゼ等から選ばれる１種又は２種以上が挙げられる。本発明の糖分解酵素は、好ましくは、α−アミラーゼ、マルトース生成α−アミラーゼ、及びエキソマルトテトラオヒドロラーゼから選ばれる１種又は２種であり、より好ましくは、エキソマルトテトラオヒドロラーゼである。
本発明のエキソマルトテトラオヒドロラーゼとは、デンプンを基質とし、α−１，４−Ｄ−グルコシド結合を非還元末端からグルコースを４分子ごとに加水分解する酵素の総称である。
[Glycolytic enzyme]
The glycolytic enzyme in the present invention is not particularly limited as long as it can be used in bread dough, confectionery dough, etc., and glycolytic enzymes derived from animals, plants, microorganisms such as molds and bacteria can be used. Specifically, the glycolytic enzymes of the present invention include α-amylase, maltose-producing α-amylase, maltooligosaccharide-producing α-amylase, β-amylase, exomaltotetraohydrolase, amyloglucosidase, pullulanase, hemicellulase, and cellulase. One or more selected from pectinase and the like can be mentioned. The glycolase of the present invention is preferably one or two selected from α-amylase, maltose-producing α-amylase, and exomaltotetraohydrolase, and more preferably exomaltotetraohydrolase.
The exomaltotetraohydrolase of the present invention is a general term for an enzyme that uses starch as a substrate and hydrolyzes glucose from the non-reducing end of α-1,4-D-glucoside bonds in units of 4 molecules.
本発明のベーカリー用油脂組成物に含有する糖分解酵素は、ベーカリー用油脂組成物１００ｇ中に、酵素活性として１００〜５０，０００Ｕ含有することが好ましく、５００〜２５，０００Ｕ含有することがより好ましく、１，０００〜１０，０００Ｕ含有することが最も好ましい。糖分解酵素の含有量が上記範囲にあると、ベーカリー生地に本発明のベーカリー用油脂組成物を使用した場合、該ベーカリー生地に対して糖分解酵素が作用した際に、ベーカリー生地の物性変化が少なく、通常のベーカリー生地と同じ感覚で取り扱いできる。 The glycolytic enzyme contained in the bakery oil / fat composition of the present invention preferably contains 100 to 50,000 U as an enzyme activity, and more preferably 500 to 25,000 U in 100 g of the bakery oil / fat composition. , 1,000 to 10,000 U, most preferably. When the content of the glycolytic enzyme is within the above range, when the oil / fat composition for bakery of the present invention is used for the bakery dough, the physical properties of the bakery dough change when the glycolytic enzyme acts on the bakery dough. There are few, and it can be handled with the same feeling as ordinary bakery dough.
本発明のベーカリー用油脂組成物に糖質分解酵素としてエキソマルトテトラオヒドロラーゼを使用する場合、ベーカリー用油脂組成物１００ｇ中のエキソマルトテトラオヒドロラーゼの含有量は、酵素活性として１００〜５０，０００Ｕが好ましく、５００〜２５，０００Ｕがより好ましく、１，０００〜１０，０００Ｕがさらにより好ましく、１，２００〜５，０００Ｕが最も好ましい。エキソマルトテトラオヒドロラーゼの含有量が上記範囲にあると、ベーカリー生地に本発明のベーカリー用油脂組成物を使用した場合、該ベーカリー生地に対してエキソマルトテトラオヒドロラーゼが作用した際に、ベーカリー生地の物性変化が少なく、通常のベーカリー生地と同じ感覚で取り扱いできる。
なお、糖分解酵素の酵素活性（Ｕ）は、酵素が基質との反応に関与する酵素力価であり、基質１μｍｏｌの変化を触媒する酵素力価を１単位（ｕｎｉｔ：Ｕ）と定義する。
When exomaltotetraohydrolase is used as a sugar hydrolase in the bakery oil / fat composition of the present invention, the content of exomaltotetraohydrolase in 100 g of the bakery oil / fat composition is 100 to 50,000 U as the enzyme activity. Is preferable, 500 to 25,000 U is more preferable, 1,000 to 10,000 U is even more preferable, and 1,200 to 5,000 U is most preferable. When the content of exomaltotetraohydrolase is in the above range, when the bakery oil / fat composition of the present invention is used for the bakery dough, the bakery dough when the exomaltotetraohydrolase acts on the bakery dough. There is little change in physical properties, and it can be handled in the same way as ordinary bakery dough.
The enzyme activity (U) of the glycolytic enzyme is the enzyme titer in which the enzyme is involved in the reaction with the substrate, and the enzyme titer that catalyzes a change of 1 μmol of the substrate is defined as 1 unit (unit: U).
本発明にエキソマルトテトラオヒドロラーゼを使用する場合、酵素製剤を使用することもできる。エキソマルトテトラオヒドロラーゼ酵素製剤１ｇ中のエキソマルトテトラオヒドロラーゼの酵素活性（Ｕ）は、好ましくは１０，０００〜２５，０００Ｕ、より好ましくは１２，０００〜２０，０００Ｕ、さらにより好ましくは１４，０００〜１８，０００Ｕである。市販のエキソマルトテトラオヒドロラーゼ酵素製剤としては、例えば、ダニスコ社製のＰＯＷＥＲＦｒｅｓｈ３１５０またはＰＯＷＥＲＦｒｅｓｈ４１５０、ナガセケムテックス（株）製のデナベイクＥＸＴＲＡを使用することができる。 When exomaltotetraohydrolase is used in the present invention, an enzyme preparation can also be used. The enzyme activity (U) of exomaltotetraohydrolase in 1 g of the exomaltotetraohydrolase enzyme preparation is preferably 10,000 to 25,000 U, more preferably 12,000 to 20,000 U, and even more preferably 14. It is 000 to 18,000 U. As a commercially available exomaltotetraohydrolase enzyme preparation, for example, POWERFresh3150 or POWERFresh4150 manufactured by Danisco Co., Ltd., or Denabake EXTRA manufactured by Nagase ChemteX Corporation can be used.
エキソマルトテトラオヒドロラーゼの酵素活性（Ｕ）は、還元糖の定量法第２版（福井作蔵著 学会出版センター）に記載の測定方法に準拠して行うことができる。具体的には、クエン酸緩衝液(ｐＨ６．５）中でマルトペンタオース基質と酵素反応させ、反応停止後に、酵素分解によって生じたグルコース量を測定する。また、乳化物中のエキソマルトテトラオヒドロラーゼの酵素活性（Ｕ）は、油相を６０℃以下の品温で完全に溶解後、遠心分離により得られた水相に対して、上記の方法で測定する。 The enzymatic activity (U) of exomaltotetraohydrolase can be carried out according to the measurement method described in the second edition of the method for quantifying reduced sugars (Sakuzo Fukui Society Publishing Center). Specifically, it is enzymatically reacted with a maltopentaose substrate in a citrate buffer (pH 6.5), and after the reaction is stopped, the amount of glucose generated by enzymatic decomposition is measured. In addition, the enzymatic activity (U) of exomaltotetraohydrolase in the emulsion is determined by the above method with respect to the aqueous phase obtained by centrifugation after completely dissolving the oil phase at a product temperature of 60 ° C. or lower. taking measurement.
〔乳蛋白〕
本発明のベーカリー用油脂組成物は、乳蛋白を含有することが好ましい。本発明における乳蛋白は、乳を酸などで処理して沈殿分離したもので、パン生地、菓子生地等で使用できるものであれば、特に限定されず使用できる。本発明の乳蛋白は、具体的には、カゼイン及びその塩類、ホエー蛋白及びその濃縮物、ラクトアルブミン、乳ペプチド等から選ばれる１種又は２種以上が挙げられる。本発明の乳蛋白は、好ましくは、ホエー蛋白濃縮物、より好ましくは乳由来の蛋白質を７５％以上含有するホエー蛋白濃縮物である。ここで、ホエー蛋白濃縮物とは、乳清から乳糖を除去することにより蛋白質を濃縮したものを指す。市販の乳蛋白としては、例えば、協同乳業（株）製のキョウプロ、を使用することができる。
[Milk protein]
The fat and oil composition for bakery of the present invention preferably contains milk protein. The milk protein in the present invention is obtained by treating milk with an acid or the like and precipitating and separating it, and can be used without particular limitation as long as it can be used in bread dough, confectionery dough and the like. Specific examples of the milk protein of the present invention include one or more selected from casein and its salts, whey protein and its concentrate, lactalbumin, milk peptide and the like. The milk protein of the present invention is preferably a whey protein concentrate, more preferably a whey protein concentrate containing 75% or more of a milk-derived protein. Here, the whey protein concentrate refers to a protein enriched by removing lactose from whey. As a commercially available milk protein, for example, Kyopro manufactured by Kyodo Milk Industry Co., Ltd. can be used.
本発明のベーカリー用油脂組成物中の乳蛋白の含有量は、好ましくは０．１〜１．０質量％、より好ましくは０．１５〜０．７質量％、さらにより好ましくは０．２〜０．６質量％、最も好ましくは０．２〜０．５質量％である。乳蛋白の含有量が上記の範囲にあると、加熱による酵素の活性低下が、より抑制された油脂組成物を得ることができる。
また、本発明の油脂組成物中の乳蛋白の含有量は、糖分解酵素の酵素活性（１，０００Ｕ）当たり、好ましくは０．００２〜１０質量％、より好ましくは０．００６〜１．４質量％、さらに好ましくは０．０２〜０．６質量％、よりさらに好ましくは０．０４〜０．４質量％、最も好ましくは０．１〜０．３質量％である。糖分解酵素の酵素活性に対する乳蛋白の含有量が上記の範囲にあると、加熱による酵素の活性低下が抑制された油脂組成物を得ることができる。
The content of milk protein in the oil and fat composition for bakery of the present invention is preferably 0.1 to 1.0% by mass, more preferably 0.15 to 0.7% by mass, and even more preferably 0.2 to 0.2 to 0.7% by mass. It is 0.6% by mass, most preferably 0.2 to 0.5% by mass. When the content of milk protein is in the above range, it is possible to obtain an oil / fat composition in which the decrease in enzyme activity due to heating is more suppressed.
The content of milk protein in the fat and oil composition of the present invention is preferably 0.002 to 10% by mass, more preferably 0.006 to 1.4, per enzyme activity (1,000 U) of the glycolytic enzyme. It is by mass%, more preferably 0.02 to 0.6% by mass, even more preferably 0.04 to 0.4% by mass, and most preferably 0.1 to 0.3% by mass. When the content of milk protein with respect to the enzymatic activity of the glycolytic enzyme is within the above range, an oil / fat composition in which the decrease in enzyme activity due to heating is suppressed can be obtained.
［他の原料］
本発明のベーカリー用油脂組成物は、必要に応じて、上記の糖分解酵素、油脂、及び乳蛋白以外の成分として、水、食塩、乳化剤、香料、酵素、糖類、呈味成分、増粘剤、抗酸化剤、色素等が含まれていてもよい。これらの成分の種類及び配合量等は本発明の効果を阻害しない範囲で適宜調整できる。
[Other raw materials]
The oil and fat composition for bakery of the present invention contains water, salt, emulsifier, flavor, enzyme, sugar, taste component, thickener as components other than the above-mentioned glycolytic enzyme, fat and oil, and milk protein, if necessary. , Antioxidants, dyes and the like may be contained. The types and blending amounts of these components can be appropriately adjusted as long as the effects of the present invention are not impaired.
本発明のベーカリー用油脂組成物が油中水型の乳化油脂組成物である場合、該乳化油脂組成物中の水溶性原料を含む水相と、油溶性原料を含む油相との含有量比（水相：油相）は、好ましくは１：９９〜３０：７０、より好ましくは１０：９０〜２５：７５、最も好ましくは１５：８５〜２０：８０である。 When the oil / fat composition for bakery of the present invention is an emulsified oil / fat composition in oil, the content ratio of the aqueous phase containing the water-soluble raw material to the oil phase containing the oil-soluble raw material in the emulsified oil / fat composition. The (aqueous phase: oil phase) is preferably 1:99 to 30:70, more preferably 10:90 to 25:75, and most preferably 15:85 to 20:80.
［ベーカリー用油脂組成物の製造方法］
本発明のベーカリー用油脂組成物の製造方法は、特に制限されず、公知の油脂組成物の製造条件及び製造方法に基づいて製造できる。例えば、公知の方法に従い、本発明における糖分解酵素、及び油脂を加熱混合し、適宜撹拌することで本発明の油脂組成物を製造できる。
また、本発明のベーカリー用油脂組成物は、糖分解酵素の酵素活性の失活開始温度以下の品温で製造することが好ましい。具体的には、失活開始温度が６０℃の糖分解酵素を含有する場合は、６０℃以下の品温で製造することが好ましい。また、複数種の糖分解酵素を含有する場合は、酵素活性の失活開始温度が最も低い酵素の失活開始温度以下の品温で製造することが好ましい。なお、失活開始温度とは、酵素が失活し始める温度を指す。
なお、本発明の油脂組成物が、可塑性を有する乳化油脂組成物である場合は、糖分解酵素を添加する工程から急冷可塑化の工程までを、糖分解酵素の失活開始温度以下の品温で製造することが好ましい。
[Manufacturing method of oil and fat composition for bakery]
The method for producing the bakery oil / fat composition of the present invention is not particularly limited, and the oil / fat composition can be produced based on known production conditions and methods for the oil / fat composition. For example, the fat and oil composition of the present invention can be produced by heating and mixing the glycolytic enzyme and the fat and oil in the present invention according to a known method and stirring appropriately.
Further, the oil / fat composition for bakery of the present invention is preferably produced at a product temperature equal to or lower than the deactivation start temperature of the enzymatic activity of the glycolytic enzyme. Specifically, when it contains a glycolytic enzyme having a deactivation start temperature of 60 ° C., it is preferably produced at a product temperature of 60 ° C. or lower. When a plurality of types of glycolytic enzymes are contained, it is preferable to produce the product at a product temperature equal to or lower than the deactivation start temperature of the enzyme having the lowest deactivation start temperature of the enzyme activity. The inactivation start temperature refers to the temperature at which the enzyme begins to inactivate.
When the oil / fat composition of the present invention is an emulsified oil / fat composition having plasticity, the product temperature from the step of adding the glycolytic enzyme to the step of quenching plasticization is equal to or lower than the deactivation start temperature of the glycolytic enzyme. It is preferable to manufacture in.
本発明のベーカリー用油脂組成物は、油相と水相とを油中水型に乳化させた油脂組成物（つまり、乳化油脂組成物）であってもよく、油相からなるものであってもよい。前記乳化油脂組成物としては、マーガリン、ファットスプレッド等が挙げられる。前記油相からなる油脂組成物としては、ショートニング等が挙げられる。本発明の油脂組成物は、油中水型の乳化油脂組成物であることが好ましく、マーガリン及びファットスプレッドであることが特に好ましい。
本発明のベーカリー用油脂組成物が油中水型の乳化油脂組成物である場合、糖分解酵素、及び乳蛋白を含有する水相と、油脂を含有する油相とを別々に調製した後、混合乳化して製造することが好ましい。
The oil / fat composition for bakery of the present invention may be an oil / fat composition obtained by emulsifying an oil phase and an aqueous phase into a water-in-oil type (that is, an emulsified oil / fat composition), and is composed of an oil phase. May be good. Examples of the emulsified oil / fat composition include margarine and fat spread. Examples of the oil / fat composition composed of the oil phase include shortening and the like. The oil and fat composition of the present invention is preferably a water-in-oil emulsified oil and fat composition, and particularly preferably margarine and fat spread.
When the oil and fat composition for bakery of the present invention is a water-in-oil emulsified oil and fat composition, after separately preparing an aqueous phase containing a glycolytic enzyme and milk protein and an oil phase containing oil and fat, It is preferably produced by mixed emulsification.
本発明のベーカリー用油脂組成物が可塑性を有する場合、油相の調製後又は油相と水相との混合乳化後に、冷却を行い、該油脂組成物を可塑化させることが好ましい。冷却条件は、好ましくは−０．５℃／分以上、さらに好ましくは−５℃／分以上である。前記油脂組成物の冷却は、徐冷却より急冷却の方が好ましい。冷却のために使用する機器としては、密閉型連続式チューブ冷却機、マーガリン製造機（ボテーター、コンビネーター、パーフェクター等）、プレート型熱交換機等が挙げられる。また、開放型のダイアクーラーとコンプレクターとの組み合わせを、冷却のために使用する機器として使用してもよい。 When the oil / fat composition for bakery of the present invention has plasticity, it is preferable to cool the oil / fat composition after preparing the oil phase or after the mixed emulsification of the oil phase and the aqueous phase to make the oil / fat composition plastic. The cooling conditions are preferably −0.5 ° C./min or higher, and more preferably −5 ° C./min or higher. Rapid cooling is preferable to slow cooling of the fat and oil composition. Examples of the equipment used for cooling include a closed continuous tube cooler, a margarine making machine (botator, combinator, perfector, etc.), a plate type heat exchanger, and the like. Further, a combination of an open type diacooler and a compactor may be used as a device used for cooling.
［ベーカリー生地］
本発明のベーカリー生地は、本発明のベーカリー用油脂組成物、穀粉、及び水を含有し、必要に応じて、イースト、食塩、糖類、乳製品、卵類、添加物等を加えて捏ね上げた生地である。
本発明において、穀粉とは、穀物を挽いて粉状にしたものであり、具体的には、小麦粉（強力粉、中力粉、薄力粉等）、大麦粉、米粉、とうもろこし粉、ライ麦粉、そば粉、大豆粉等が挙げられるが、好ましくは小麦粉を使用する。また、本発明のベーカリー生地は、本発明の効果を損なわない限り、本発明のベーカリー用油脂組成物以外の油脂を含有してもよい。例えば、マーガリン、ショートニング等が挙げられる。
[Bakery dough]
The bakery dough of the present invention contains the oil and fat composition for bakery of the present invention, flour, and water, and if necessary, yeast, salt, sugar, dairy products, eggs, additives, etc. are added and kneaded. It is a dough.
In the present invention, the grain flour is obtained by grinding grains into powder, and specifically, wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour. , Soybean flour and the like, but wheat flour is preferably used. Further, the bakery dough of the present invention may contain fats and oils other than the fats and oils composition for bakery of the present invention as long as the effects of the present invention are not impaired. For example, margarine, shortening and the like can be mentioned.
本発明のベーカリー生地中の穀粉１００ｇに対する本発明のベーカリー用油脂組成物の配合量は、本発明の効果をより奏し易くするために、０．５〜２０ｇが好ましく、１〜１０ｇがより好ましく、１〜６ｇが最も好ましい。
また、糖質分解酵素としてエキソマルトテトラオヒドロラーゼを使用する場合、本発明のベーカリー用生地中の穀粉１００ｇに対するエキソマルトテトラオヒドロラーゼの酵素活性（Ｕ）は、３０〜３５０Ｕであることが好ましく、３０〜２８０Ｕであることがより好ましく、３０〜２１０Ｕであることが最も好ましい。糖分解酵素の添加量が上記範囲にあると、本発明のベーカリー類は、ボリューム感とソフトな食感に優れたものになる。
The blending amount of the oil / fat composition for bakery of the present invention with respect to 100 g of the flour in the bakery dough of the present invention is preferably 0.5 to 20 g, more preferably 1 to 10 g in order to make the effect of the present invention more easily exhibited. Most preferably 1 to 6 g.
When exomaltotetraohydrolase is used as the glycolytic enzyme, the enzymatic activity (U) of exomaltotetraohydrolase with respect to 100 g of flour in the bakery dough of the present invention is preferably 30 to 350 U. It is more preferably 30 to 280 U, and most preferably 30 to 210 U. When the amount of the glycolytic enzyme added is within the above range, the bakery products of the present invention have an excellent volume and soft texture.
本発明のベーカリー生地は、一般的なパン生地の製造に用いられる方法によって製造できる。例えば、直捏法（ストレート法）、中種法、オールインミックス法、老麺法、加糖中種法、液種法などの製造法が挙げられる。 The bakery dough of the present invention can be produced by a method used for producing general bread dough. For example, a direct kneading method (straight method), a medium seed method, an all-in-mix method, an old noodle method, a sweetened medium seed method, a liquid seed method and the like can be mentioned.
［ベーカリー類］
本発明のベーカリー類は、本発明のベーカリー生地を用いて、公知の製造条件及び製造方法により製造される食品（例えば、パン類）である。本発明のベーカリー類の具体例としては、食パン、菓子パン等が挙げられる。食パンとしては、白食パン（角食パン、山形パン、コッペパン等）、バラエティーブレッド（ホールウィート・ブレッド、スペシャルティ・ブレッド、ベジタブル・ブレッド、フルーツブレッド、ナッツ・ブレッド等）等が挙げられる。菓子パンとしては、日本式菓子パン（あんパン、ジャムパン、クリームパン等）、欧米式菓子パン（デニッシュペストリー、クロワッサン等）、揚げパン、蒸しパン等が挙げられる。
[Bakery]
The bakery products of the present invention are foods (for example, breads) produced by using the bakery dough of the present invention under known production conditions and production methods. Specific examples of the bakeries of the present invention include bread, sweet bread and the like. Examples of the bread include white bread (square bread, Yamagata bread, coppe bread, etc.), variety bread (whole wheat bread, specialty bread, vegetable bread, fruit bread, nut bread, etc.) and the like. Examples of sweet bread include Japanese-style sweet bread (anpan, jam bread, cream bun, etc.), Western-style sweet bread (Danish pastry, croissant, etc.), fried bread, steamed bread, and the like.
以下、実施例を示して本発明をさらに具体的に説明するが、本発明の範囲はこれら実施例の記載に何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the description of these Examples.
［油脂Ａ（パーム系油脂）］
精製パーム油（日清オイリオグループ（株）製造品）を油脂Ａとした。
［油脂Ｂ（パーム系油脂）］
精製パーム油（日清オイリオグループ（株）製造品）を２段階分別することで得られた軟質部のパームオレイン（ヨウ素価６０）を油脂Ｂとした。
[Fat A (palm-based fat)]
Refined palm oil (manufactured by Nisshin Oillio Group Co., Ltd.) was designated as fat A.
[Fat B (palm-based fat)]
The soft part of palm olein (iodine value 60) obtained by two-step fractionation of refined palm oil (manufactured by Nisshin Oillio Group Co., Ltd.) was designated as fat B.
［油脂Ｃ］
菜種油（日清オイリオグループ（株）製、商品名：日清菜種サラダ油）を油脂Ｃとした。
[Fat C]
Rapeseed oil (manufactured by Nissin Oillio Group Co., Ltd., trade name: Nissin rapeseed salad oil) was designated as oil and fat C.
［油脂Ｄ］
ヤシ油（日清オイリオグループ（株）製、商品名：精製ヤシ油）を油脂Ｄとした。
[Fat D]
Coconut oil (manufactured by Nisshin Oillio Group Co., Ltd., trade name: refined coconut oil) was designated as fat D.
［油脂Ｅ］
精製パーム油（日清オイリオグループ（株）製造品）を分別することで得られた軟質部を、減圧下１２０℃に加熱することにより十分に乾燥させた後、前記混合油に対し、０．２質量％のナトリウムメチラートを添加し、減圧下、１１０℃で０．５時間撹拌しながらエステル交換反応を行った。反応終了後、水洗、脱色、脱臭を行うことで得られた油脂（ヨウ素価５６）を油脂Ｅとした。
[Fat E]
The soft portion obtained by separating refined palm oil (manufactured by Nisshin Oillio Group Co., Ltd.) was sufficiently dried by heating to 120 ° C. under reduced pressure, and then the mixed oil was compared with 0. 2% by mass of sodium methylate was added, and the transesterification reaction was carried out under reduced pressure with stirring at 110 ° C. for 0.5 hours. After completion of the reaction, the fat (iodine value 56) obtained by washing with water, decoloring, and deodorizing was designated as fat E.
［油脂Ｆ］
パームステアリン（日清オイリオグループ（株）製造品）と、パーム核オレイン（日清オイリオグループ（株）製造品、ラウリン酸含量４１質量％）とを１：１の質量比で混合した混合油を、減圧下１２０℃に加熱することにより十分に乾燥させた後、前記混合油に対し、０．２質量％のナトリウムメチラートを添加し、減圧下、１１０℃で０．５時間撹拌しながらエステル交換反応を行った。反応終了後、水洗、脱色した後、ニッケル触媒を用いて１６０〜２００℃にて水素添加を行い、ヨウ素価が２以下になったのを確認した後、温度を１００℃以下に下げ、ニッケル触媒をろ過により除去し、常法の精製方法に従って、脱色、脱臭を行うことで得られた油脂（ヨウ素価０．３）を油脂Ｆとした。
[Fat F]
A mixed oil in which palm stear (manufactured by Nisshin Oillio Group Co., Ltd.) and palm nucleus olein (manufactured by Nisshin Oillio Group Co., Ltd., lauric acid content 41% by mass) are mixed at a mass ratio of 1: 1. After sufficiently drying by heating to 120 ° C. under reduced pressure, 0.2% by mass of sodium methylate was added to the mixed oil, and the ester was stirred at 110 ° C. for 0.5 hours under reduced pressure. An exchange reaction was carried out. After completion of the reaction, after washing with water and decolorizing, hydrogenation was performed at 160 to 200 ° C. using a nickel catalyst, and after confirming that the iodine value was 2 or less, the temperature was lowered to 100 ° C. or less, and the nickel catalyst was used. Was removed by filtration, and the fat (iodine value 0.3) obtained by decoloring and deodorizing according to a conventional purification method was designated as fat F.
［ベーカリー用油脂組成物の調製］
表１の配合に基づき、油脂を融解混合して油相（製造例１〜５）を調製した。次に表２及び３の配合に基づき、水にエキソマルトテトラオヒドロラーゼ製剤（糖分解酵素）を分散させた後、乳蛋白と食塩を溶解して水相を調製した。得られた油相と水相とを混合・予備乳化して予備乳化物を得た。得られた予備乳化物を、常法に従いコンビネーターを使用して急冷可塑化し、ベーカリー用油脂組成物を得た。なお、前記調製において、エキソマルトテトラオヒドロラーゼ製剤を添加する工程から急冷可塑化の工程までは、６０℃を超えない品温に調整し、ベーカリー用油脂組成物を調製した。
なお、油相に製造例１を使用して調製したベーカリー用油脂組成物は、当社汎用品の同等品であり、対照例とした。
[Preparation of oil and fat composition for bakery]
Based on the formulation shown in Table 1, oils and fats were melted and mixed to prepare an oil phase (Production Examples 1 to 5). Next, based on the formulations shown in Tables 2 and 3, an exomaltotetraohydrolase preparation (glycolytic enzyme) was dispersed in water, and then milk protein and salt were dissolved to prepare an aqueous phase. The obtained oil phase and aqueous phase were mixed and pre-emulsified to obtain a pre-emulsified product. The obtained preliminary emulsion was rapidly cooled and plasticized using a combinator according to a conventional method to obtain a bakery oil / fat composition. In the above preparation, the product temperature was adjusted not to exceed 60 ° C. from the step of adding the exomaltotetraohydrolase preparation to the step of quenching plasticization to prepare an oil / fat composition for bakery.
The oil and fat composition for bakery prepared by using Production Example 1 in the oil phase was an equivalent product of our general-purpose product and was used as a control example.
表２及び３中の各材料の詳細は下記のとおりである。
エキソマルトテトラオヒドロラーゼ製剤：ダニスコ社製、商品名「ＰＯＷＥＲＦｒｅｓｈ３１５０（力価：１７，０００Ｕ／ｇ）」
乳蛋白：協同乳業（株）製、商品名「キョウプロＥ−３５」（ホエー蛋白濃縮物）、蛋白含量７９質量％
Details of each material in Tables 2 and 3 are as follows.
Exomalt tetraohydrolase preparation: manufactured by Danisco, trade name "POWER Fresh3150 (titer: 17,000 U / g)"
Milk protein: Kyodo Milk Industry Co., Ltd., trade name "Kyopro E-35" (whey protein concentrate), protein content 79% by mass
表１中の「ＳＵ２」及び「ＵＵＵ」は、油相中のＳＵ２、又はＵＵＵの含有量（質量％）を指す。また、前記ＳＵ２及びＵＵＵは、カラムにジーエルサイエンス社製のＳｉｌｉｃｏｎｅ ＧＳ−１を用いたガスクロマトグラフィーにより測定した。
表２及び３中の「酵素製剤」は、エキソマルトテトラオヒドロラーゼ製剤を指す。
“SU2” and “UUU” in Table 1 refer to the content (mass%) of SU2 or UUU in the oil phase. Further, SU2 and UUU were measured by gas chromatography using Silicone GS-1 manufactured by GL Sciences Co., Ltd. as a column.
“Enzyme preparation” in Tables 2 and 3 refers to an exomaltotetraohydrolase preparation.
［食パンの製造］
強力粉１７５０ｇ、生イースト６５ｇ、イーストフード２．５ｇ、水１０００ｇを低速２分、中速２分混捏し、捏ね上げ温度２５℃の中種を２８℃、相対湿度８０％で１２０分間発酵させた。
発酵させた中種に、さらに、強力粉７５０ｇ、上白糖１５０ｇ、食塩４２．５ｇ、脱脂粉乳７５ｇ、水７００ｇを加え、低速２分、中速５分混捏し、ここで、上記で調製したベーカリー用油脂組成物１５０ｇを加え、低速２分、中速４分、高速２分混捏し、捏ね上げ温度２８℃の生地を得た。
フロアタイムを３０分取った後、２０５ｇに分割し、さらにベンチタイムを２０分取った後、モルダーにてＵ字に成型した生地を、交互に６個ずつプルマンの型に生地を入れ、２８℃、相対湿度８５％のホイロに入れて最終発酵を行った。最終発酵後、上火２００℃、下火２２０℃のオーブンに入れて、３５分焼成し、食パンを得た。
[Manufacturing bread]
1750 g of strong flour, 65 g of raw yeast, 2.5 g of yeast food, and 1000 g of water were kneaded for 2 minutes at low speed and 2 minutes at medium speed, and medium seeds having a kneading temperature of 25 ° C. were fermented at 28 ° C. and a relative humidity of 80% for 120 minutes.
To the fermented medium seeds, 750 g of strong flour, 150 g of fine white sugar, 42.5 g of salt, 75 g of skim milk powder, and 700 g of water were added and kneaded for 2 minutes at low speed and 5 minutes at medium speed, and here, for the bakery prepared above. 150 g of the fat and oil composition was added and kneaded for 2 minutes at low speed, 4 minutes at medium speed and 2 minutes at high speed to obtain a dough having a kneading temperature of 28 ° C.
After taking 30 minutes for floor time, divide into 205 g, and after taking 20 minutes for bench time, put 6 pieces of dough molded into a U shape with a moulder into a pullman mold alternately, and put the dough at 28 ° C. The final fermentation was carried out in a thyme having a relative humidity of 85%. After the final fermentation, the mixture was placed in an oven at 200 ° C. on the top heat and 220 ° C. on the bottom heat and baked for 35 minutes to obtain bread.
［食パンの評価］
上記で製造した各食パンについて、焼成から１日後に５人の専門パネルが官能試験を行い、下記の採点基準に従って採点をし、５人の合計点から下記の評価基準に従って評価した。評価結果を表４に示す。
[Evaluation of bread]
One day after baking, each of the breads produced above was subjected to a sensory test by a panel of five specialists, scored according to the following scoring criteria, and evaluated from the total score of the five individuals according to the following evaluation criteria. The evaluation results are shown in Table 4.
ｉ）柔らかさ関する食感（ソフト感）の評価
（採点基準）
２点：１点の評価よりも、さらに柔らかく舌ざわりが滑らか。
１点：対照例を使用した食パンよりも、柔らかく舌ざわりが滑らか。
０点：対照例を使用した食パンと同等、又は固い。
（評価基準）
９以上１０以下：◎（非常に良好）
６以上８以下 ：○（良好）
０以上５以下 ：×（不良）
i) Evaluation of texture (softness) related to softness (scoring standard)
2 points: Softer and smoother than the 1 point evaluation.
1 point: Softer and smoother tongue than bread using the control example.
0 point: Equivalent to or harder than the bread using the control example.
(Evaluation criteria)
9 or more and 10 or less: ◎ (very good)
6 or more and 8 or less: ○ (good)
0 or more and 5 or less: × (defective)
ｉｉ）弾力感に関する食感の評価
２点：１点の評価よりも、さらに弾力感がありふんわりしている。
１点：対照例を使用した食パンよりも、弾力感がありふんわりしている。
０点：対照例を使用した食パンと同等、又は弾力感がない。
（評価基準）
９以上１０以下：◎（非常に良好）
６以上８以下 ：○（良好）
０以上５以下 ：×（不良）
ii) Evaluation of texture regarding elasticity 2 points: It is more elastic and fluffy than the evaluation of 1 point.
1 point: It is more elastic and fluffier than the bread using the control example.
0 points: Equivalent to bread using the control example, or not elastic.
(Evaluation criteria)
9 or more and 10 or less: ◎ (very good)
6 or more and 8 or less: ○ (good)
0 or more and 5 or less: × (defective)
ｉｉｉ）付着感（くちゃついた食感）に関する食感の評価
２点：１点の評価よりも、さらに付着感がなく、口どけがよい。
１点：対照例を使用した食パンよりも、付着感がなく、口どけがよい。
０点：対照例を使用した食パンと同等、又は付着感がある。
（評価基準）
９以上１０以下：◎（非常に良好）
６以上８以下 ：○（良好）
０以上５以下 ：×（不良）
iii) Evaluation of texture regarding stickiness (cluttered texture) There is no stickiness and the mouthfeel is better than the evaluation of 2 points: 1 point.
1 point: There is no feeling of adhesion and the mouth feels better than the bread using the control example.
0 point: Equivalent to or has a feeling of adhesion to bread using the control example.
(Evaluation criteria)
9 or more and 10 or less: ◎ (very good)
6 or more and 8 or less: ○ (good)
0 or more and 5 or less: × (defective)
油脂中のＳＵ２の含有量がＵＵＵの含有量以上であり、且つ、該油脂中のＵＵＵの含有量が１５〜３５質量％の範囲にあるベーカリー用油脂組成物を使用して製造した食パン（実施例１〜３）は、対照例（当社汎用品）と比べて、ソフト感と弾力感に優れ、付着感が少なかった。また、対照例（当社汎用品）から糖分解酵素を除いたベーカリー用油脂組成物を使用して製造した食パン（参考例）は、弾力感と付着感の評価が劣るものであった。 Bread produced using a bakery oil / fat composition in which the content of SU2 in the oil / fat is equal to or higher than the content of UUU and the content of UUU in the oil / fat is in the range of 15 to 35% by mass (implementation). Examples 1 to 3) were superior to the control example (our general-purpose product) in softness and elasticity, and had less adhesion. In addition, the bread (reference example) produced by using the oil and fat composition for bakery from which the glycolytic enzyme was removed from the control example (our general-purpose product) was inferior in the evaluation of elasticity and adhesion.
［食パンのテクスチャーの測定］
食パンの内相を平板プランジャーで圧縮して得られる「圧縮応力−変形率（ひずみ）線」において、ひずみが大きくなるにつれ圧縮応力も増し、やがてある応力に達すると応力の増加が鈍化し、曲線の傾きが一定となる「プラトー領域」が出現する。
プラトー領域ではパン内相（クラム）の気泡壁が折れ曲がり座屈し続けることで歪が大きくなり、さらに圧縮が進むと気泡がつぶれてほぼ無くなるため、応力が急激に増加していく。このため、プラトー領域の前後には圧縮応力と変形率の変曲点が存在する。今回のテクスチャー測定では、プラトー領域の前の変曲点を算出して、これを座屈開始点とすることで、食パンの弾力に係る特徴を評価する指標とした。
すなわち、前記変曲点における変形率（％）は、食パンのクラムの非可逆的な変形に至るまでの指標となり、変形率（％）が大きいほど、復元力に優れるため食パンの咀嚼に際し弾力維持に優れると考えた。また、座屈開始応力（ｇ）はクラムの気泡構造の座屈に要する応力の指標となり、値が大きいほど、クラムの座屈に要する応力が大きくなるため、噛み応えに優れると考えた。
したがって、実施例２及び比較例１の食パンについて、下記の測定方法でプラトー領域の前の変曲点を算出し変形率（％）及び座屈開始応力（ｇ）を求めた。測定結果を表５に示す。
[Measurement of bread texture]
In the "compressive stress-deformation rate (strain) line" obtained by compressing the internal phase of bread with a flat plate plunger, the compressive stress increases as the strain increases, and when a certain stress is reached, the increase in stress slows down. A "plateau region" appears where the slope of the curve is constant.
In the plateau region, the bubble wall of the pan internal phase (clam) bends and continues to buckle, resulting in increased strain, and as compression progresses, the bubbles are crushed and almost disappear, so the stress increases sharply. Therefore, there are inflection points of compressive stress and deformation rate before and after the plateau region. In this texture measurement, the inflection point in front of the plateau region was calculated and used as the buckling start point, which was used as an index for evaluating the characteristics related to the elasticity of bread.
That is, the deformation rate (%) at the inflection point is an index leading to irreversible deformation of the crumbs of the bread, and the larger the deformation rate (%), the better the restoring force, so that the elasticity is maintained when the bread is chewed. I thought it was excellent. Further, the buckling start stress (g) is an index of the stress required for buckling of the bubble structure of the crumb, and the larger the value, the larger the stress required for buckling of the crumb, and it is considered that the biting response is excellent.
Therefore, for the breads of Example 2 and Comparative Example 1, the inflection point before the plateau region was calculated by the following measuring method, and the deformation rate (%) and the buckling starting stress (g) were obtained. The measurement results are shown in Table 5.
（測定方法）
２０ｍｍ厚にスライスした食パンの平面中央部を、テクスチャーアナライザー（株式会社サン科学社製、ＣＲ―５００ＤＸ）を用い、３０ｍｍ円盤プランジャー、圧縮速度６０ｍｍ／ｍｉｎの条件で変形率８０％に達するまでの応力を測定し、食パン中央部の座屈開始点を算出した。すなわち、ＸＹ軸グラフを作成しＸ軸に変形率、Ｙ軸に圧縮応力をプロットした。得られた曲線の形状から、座屈領域（プラトー領域：変形率２０〜４０％）を中心に、前後領域を曲線の傾きを鑑み区分けし、変形率が少ないほうから順に、「弾力領域」（＝座屈前領域）、「プラトー領域」（＝座屈進行領域）、「緻密領域」（＝座屈後領域）と区分した。
クラムの弾力評価を行うにあたり、「プラトー領域」の前の変曲点、すなわち、座屈開始点を求めることが適切と考え、「弾力領域」と「プラトー領域」の変曲点を算出した。曲線の形状から、「弾力領域」は変形率３〜５％を選択し近似曲線（一次曲線）を求めた。また、「プラトー領域」は変形率２０〜４０％を選択し、近似曲線（一次曲線）を算出した。それらの１次曲線の式からその交点を算出し、これを座屈開始点とし、その変形率（％）と座屈開始応力（ｇ）を求めた。
(Measuring method)
Using a texture analyzer (manufactured by Sun Scientific Co., Ltd., CR-500DX), the central part of the plane of bread sliced to a thickness of 20 mm is deformed to 80% under the conditions of a 30 mm disk plunger and a compression speed of 60 mm / min. The stress was measured and the buckling start point at the center of the bread was calculated. That is, an XY-axis graph was created, and the deformation rate was plotted on the X-axis and the compressive stress was plotted on the Y-axis. From the shape of the obtained curve, the front and rear regions are divided from the buckling region (plateau region: deformation rate 20 to 40%) in consideration of the slope of the curve, and the "elastic region" (elastic region) in order from the one with the smallest deformation ratio ( It was divided into = pre-buckling region), "plateau region" (= buckling progress region), and "dense region" (= post-buckling region).
In evaluating the elasticity of the clam, it was considered appropriate to find the inflection point before the "plateau region", that is, the buckling start point, and the inflection points of the "elastic region" and the "plateau region" were calculated. From the shape of the curve, the deformation rate of 3 to 5% was selected for the "elastic region", and an approximate curve (linear curve) was obtained. In addition, a deformation rate of 20 to 40% was selected for the "plateau region", and an approximate curve (linear curve) was calculated. The intersection was calculated from the equations of those linear curves, and this was used as the buckling start point, and the deformation rate (%) and the buckling start stress (g) were obtained.
表５の結果から、変形率（％）は、比較例１よりも実施例２が高値であり、実施例２がクラムのより大きな変形に対して耐性があることが明らかとなった。また、座屈開始応力（ｇ）も、比較例１よりも実施例２が高値であり、実施例２がクラムの気泡構造の座屈に対し高い応力を要した。すなわち、実施例２がより高い変形耐性（弾力維持に優れる）と座屈耐性（噛み応えに優れる）を備えていることが明らかとなった。 From the results in Table 5, it was clarified that the deformation rate (%) was higher in Example 2 than in Comparative Example 1, and that Example 2 was resistant to larger deformation of crumbs. Further, the buckling start stress (g) was also higher in Example 2 than in Comparative Example 1, and Example 2 required a higher stress for buckling of the bubble structure of the crumb. That is, it was clarified that Example 2 has higher deformation resistance (excellent in maintaining elasticity) and buckling resistance (excellent in chewing response).
Claims (6)
ＳＵ２：Ｓが１分子、Ｕが２分子結合しているトリグリセリド
ＵＵＵ：Ｕが３分子結合しているトリグリセリド
Ｓ：飽和脂肪酸
Ｕ：不飽和脂肪酸
である。 A bakery oil / fat composition containing an oil / fat and a glycolytic enzyme, the SU2 content in the oil / fat is equal to or higher than the UUU content, and the UUU content in the oil / fat is 15 to 35% by mass. .. However,
SU2: Triglyceride with one molecule of S and two molecules of U UUU: Triglyceride with three molecules of U S: Saturated fatty acid U: Unsaturated fatty acid.
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| WO2023176353A1 (en) * | 2022-03-16 | 2023-09-21 | 不二製油グループ本社株式会社 | Liquid fat or oil for water-in-oil emulsions |
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