JP2021087422A - Water-in-oil type emulsified oil-and-fat composition and method for producing the same, and bread or confectionery - Google Patents

Abstract

To provide a composition that has excellent dough workability and shape-retaining properties after baking, and by which bread and confectionery which have satisfactory texture of an inner phase, softness in touch feeling, softness in palate feeling, crispy palate and meltability in the mouth, and excellent softness long-lastingness, can be obtained, and a method for producing the composition, and bread or confectionery.SOLUTION: A water-in-oil type emulsified oil-and-fat composition for kneading in confectionery and bread contains glycosidic linkage hydrolase, and has a water phase part and an oil phase part in which 10 to 40 mass% of carbohydrate to the total mass of the composition is dissolved. It is preferable that carbohydrate contain disaccharide. It is preferable that disaccharide contain trehalose. It is preferable that the content of disaccharide be 30 to 90 mass% to the total mass of carbohydrate. It is preferable that carbohydrate contain sugar alcohol. It is preferable that sugar alcohol contain sorbitol and/or maltitol. It is preferable that glycosidic linkage hydrolase contain at least one kind selected from the group consisting of amylase, cellulase and hemicellulase. Furthermore, it is preferable that glycosidic linkage hydrolase contain sugar oxidase.SELECTED DRAWING: None

Description

The present invention relates to a water-in-oil emulsified oil / fat composition, a method for producing the same, and bread or confectionery.

In the production of bread, confectionery, etc., a sugar-degrading enzyme is added to an oil / fat composition kneaded into a dough for the purpose of soft texture and volume increase (Japanese Patent Laid-Open No. 2008-67642, Special Publication No. (Kai 2017-176122) and Japanese Patent Application Laid-Open No. 2018-186811).

However, when a sugar-degrading enzyme is used, the phenomenon of bending back occurs and the shape-retaining property after firing deteriorates, and the texture tends to be crumpled and the goodness of melting in the mouth deteriorates. Amylase is particularly frequently used among sugar-degrading enzymes in order to obtain softness in texture and texture, but the dough tends to be sticky and dripping before baking, and the workability of the dough tends to decrease. An improving agent such as an oxidizing agent has been added for the purpose of improving the deterioration of workability due to the stickiness of the dough, but the texture and texture have not been sufficiently improved. As described above, the glycolytic enzyme is difficult to master.

In addition, when an enzyme is used in the water-in-oil oil-and-fat composition, the enzyme activity is maintained for a long period of time by using the water-in-oil oil-and-fat composition that does not contain an emulsifier, and the bakery has a good flavor and texture. It is known that a product can be obtained and workability can be improved (see JP-A-11-46686). However, although the enzyme activity may be retained, various defects caused by the enzyme used and their solutions have not been shown.

Japanese Unexamined Patent Publication No. 2008-67642 Japanese Unexamined Patent Publication No. 2017-176122 Japanese Unexamined Patent Publication No. 2018-186811 Japanese Unexamined Patent Publication No. 11-46686

As described above, bread, confectionery, and the like are required to have various characteristics such as workability, shape retention, texture, texture, and durability thereof. Recently, it is also required that the texture of the internal phase and the crispness in texture are good. However, Patent Documents 1 to 4 do not show the texture of the internal phase, the crispness in the texture, and the like, and the above-mentioned conventional compositions cannot satisfy all of these requirements.

The present invention has been made based on the above circumstances, and an object of the present invention is to have excellent dough workability and post-baking shape retention, internal phase texture, softness in texture, and softness in texture. It is an object of the present invention to provide a composition capable of obtaining bread and confectionery having good crispness and melting in the mouth and excellent durability of softness, a method for producing the same, and bread or confectionery.

As a result of diligent studies, the present inventors have dissolved a specific amount of sugar in the aqueous phase portion in addition to containing a glycosidic enzyme (glycosidic bond hydrolase) in the water-in-oil emulsified oil / fat composition. The present invention has been completed by finding that the above-mentioned problems can be solved by the above-mentioned problems.

The invention made to solve the above problems is a water-in-water emulsified oil / fat composition for confectionery bread kneading, which contains a glycosidic bond hydrolase and is 10 to 40% by mass based on the total mass of the composition. It is a water-in-oil emulsified oil / fat composition having an aqueous phase portion and an oil phase portion in which the sugar of the above is dissolved.

Another invention made to solve the above problems is bread or confectionery in which the water-in-oil emulsified oil / fat composition is used.

Yet another invention made to solve the above problems is an aqueous phase portion and an oil phase portion containing a glycosidic bond hydrolase and in which 10 to 40% by mass of sugar is dissolved with respect to the total mass of the composition. A method for producing a water-in-oil emulsified oil / fat composition, which comprises a step of dissolving a sugar in water to obtain an aqueous phase portion and a step of preparing an oil phase portion containing a glycosidic bond hydrolase. This is a manufacturing method including a step of adding a water phase portion to the oil phase portion to obtain a water-in-oil emulsion.

More specifically, the present invention relates to the following inventions and the like.
[1] A water-in-water emulsified oil / fat composition for confectionery bread kneading, which contains a glycosidic-bonded hydrolase and in which 10 to 40% by mass of sugar is dissolved in the total mass of the composition. A water-in-oil emulsified oil / fat composition having a phase portion and an oil phase portion.
[2] The composition according to [1], wherein the sugar contains a disaccharide.
[3] The composition according to [2], wherein the disaccharide contains trehalose.
[4] The composition according to [2] or [3], wherein the content of the disaccharide is 30 to 90% by mass with respect to the total mass of the sugar.
[5] The composition according to any one of [1] to [4], wherein the sugar contains a sugar alcohol.
[6] The composition according to [5], wherein the sugar alcohol contains sorbitol and / or maltitol.
[7] The composition according to any one of [1] to [6], wherein the glycosidic bond hydrolase contains at least one selected from the group consisting of amylase, cellulase and hemicellulase.
[8] The composition according to any one of [1] to [7], which further contains a sugar oxidase.
[9] The composition according to any one of [1] to [8], wherein the ratio of the aqueous phase portion to the oil phase portion is 20/80 to 80/20 of the aqueous phase portion / oil phase portion (mass ratio). Stuff.
[10] Bread or confectionery in which the water-in-oil emulsified oil / fat composition according to any one of [1] to [9] is used.
[11] A water-in-oil emulsified oil / fat composition containing a glycosidic-bonded hydrolase and having an aqueous phase portion and an oil phase portion in which 10 to 40% by mass of sugar is dissolved with respect to the total mass of the composition. The production method includes a step of dissolving sugar in water to obtain an aqueous phase portion, a step of preparing an oil phase portion containing a glycosidic bond hydrolase, and a step of adding the obtained aqueous phase portion to the oil phase portion. A manufacturing method comprising a step of obtaining a water-in-oil emulsion.

When the water-in-water emulsified oil / fat composition for confectionery and bread of the present invention is used, it is excellent in dough workability and shape retention after baking, and has excellent internal phase texture, softness in texture, softness in texture, crispness and melting in the mouth. It is possible to obtain breads and confectioneries that are good in quality and have excellent durability of softness. The bread or confectionery of the present invention is excellent in shape retention after baking, has good internal phase texture, softness in texture, softness in texture, crispness and melting in the mouth, and is excellent in durability of softness. According to the method for producing a water-in-oil emulsified oil / fat composition of the present invention, the above-mentioned water-in-oil emulsified oil / fat composition can be easily and surely obtained. Therefore, these can be suitably used in the food field such as bread and confectionery.
For example, each item is evaluated on a 5-point scale by 3 to 15 panelists as described in Examples described later, and the value obtained by rounding off the decimal point of the average value is obtained. , X (defective; second lowest rating on a 5-point scale) and XX (extremely poor; lowest rating on a 5-point scale), excellent dough workability and post-baking shape retention, internal phase It can be judged that the texture, softness in touch, softness in texture, crispness and melting in the mouth are good, and the softness is excellent in sustainability.

<Water-in-oil emulsified oil / fat composition>
The water-in-oil emulsified oil / fat composition of the present invention (hereinafter, also simply referred to as “composition”) is for kneading bread for confectionery, and is used by kneading it into a dough for producing bread, confectionery, and the like. The composition is more preferably used for kneading dough in bakery products.

The composition is a water-in-oil emulsified oil / fat composition, which has an aqueous phase portion and an oil phase portion, and the aqueous phase portion is dispersed in the oil phase portion which is a continuous phase.

The composition contains a glycosidic bond hydrolase and a sugar dissolved in the aqueous phase portion, and the content of the sugar is 10 to 40% by mass with respect to the total mass of the composition. And it is important that these are in a water-in-oil emulsified state. In the oil-in-water emulsified state, dissolved sugars are easily precipitated in the aqueous phase portion which is a continuous phase, and the emulsified state is easily destroyed by the crystals of the precipitated sugars. In addition, the precipitated crystals tend to damage the dough of bread and confectionery and cause deterioration of the physical characteristics of the dough.

The composition usually contains oils and fats in the oil phase portion. In addition, the composition may contain other optional components as long as the effects of the present invention are not impaired. The composition may contain one or more glycosidic bond hydrolases, sugars, fats and oils and other optional components, respectively.

In the present invention, in a water-in-oil emulsified oil / fat composition, by adding a specific amount of sugar dissolved in the aqueous phase portion in addition to the glycosidic bond hydrolase, the dough workability and baking of bread and confectionery are made. It makes it possible to excel in post-retaining properties, texture of the internal phase, softness in touch, softness in texture, crispness and melting in the mouth, and durability of softness.

Hereinafter, each component will be described.

[Glycosidic bond hydrolase]
"Glycosidic bond hydrolase" refers to an enzyme that hydrolyzes glycosidic bonds. The "glycosidic bond" refers to a bond formed by dehydration condensation of the hydroxyl group at the 1-position of a sugar unit in a sugar chain and the hydroxyl group of another sugar unit.

The glycosidic bond hydrolase may be present in either the aqueous phase portion or the oil phase portion.

Examples of the glycosidic bond hydrolase include amylase, cellulase, hemicellulase, disaccharide hydrolase and the like.

Examples of the amylase include α-amylase, β-amylase, glucoamylase, maltose-producing amylase, maltose tetraose-producing amylase, isoamylase and the like. Of these, maltose-producing amylase or maltotetraose-producing amylase is preferred.

Examples of hemicellulase include pentosanase such as xylanase and arabinase, pectinase, mannanase, and lignin degrading enzyme. Of these, pentosanase is preferred, and xylanase is more preferred.

Examples of the disaccharide-degrading enzyme include maltase, sucrase, lactase and the like.

As the glycosidic bond hydrolase, amylase, cellulase and / or hemicellulase is preferable, amylase and / or hemicellulase is more preferable, and amylase and hemicellulase are further preferable.

The lower limit of the content of the glycosidic bond hydrolase is preferably 0.0005% by mass, more preferably 0.00075% by mass, further preferably 0.001% by mass, and 0.002% by mass with respect to the total mass of the composition. % Is particularly preferable. The upper limit of the content of the glycosidic bond hydrolase is preferably 5% by mass, more preferably 4% by mass, further preferably 3% by mass, and particularly preferably 2% by mass, based on the total mass of the composition. By setting the content of the glycosidic bond hydrolase in the above range, the softness and volume can be further improved. The present invention includes all combinations of the above upper and lower limits.

[Sugar]
"Sugar" refers to carbohydrates other than dietary fiber, and includes monosaccharides, disaccharides, oligosaccharides and sugar alcohols. "Oligosaccharide" refers to one composed of 3 to 10 monosaccharides.

It is important that the sugar is dissolved in the aqueous phase. The effect of the present invention can be exhibited when the sugar is present in the aqueous phase portion in a dissolved state. The composition may contain a sugar that is not dissolved in the aqueous phase portion or the oil phase portion, that is, that exists in a crystalline state, but since emulsification destruction due to crystals is likely to occur, water-in-oil emulsification From the viewpoint of emulsion stability of the oil and fat composition, it is preferably not contained. As the sugar used for preparing the composition, either an anhydride or a hydrate can be used, and an anhydride (solid content) conversion value is used for calculating the sugar content.

Examples of the monosaccharide include tetrose such as treose and erythrose; pentose such as ribose, arabinose, xylose and lyxose; glucose, mannose, fructose, psicose, galactose, tarose, allose, altrose, growth, idose, sorbose, tagatose and the like. Hexose and so on. Of these, hexose is preferred, glucose or fructose is more preferred.

Examples of the disaccharide include lactose, sucrose, maltose, trehalose, isomaltulose, cellobiose and the like. Of these, lactose, sucrose, maltose or trehalose is preferred, sucrose or trehalose is more preferred, and trehalose is even more preferred.

Examples of oligosaccharides include maltooligosaccharides, isomaltooligosaccharides, fructooligosaccharides, galactooligosaccharides and the like.

Examples of sugar alcohols include sorbitol, xylitol, maltitol, erythritol, mannitol, lactitol and the like. Of these, sorbitol and / or maltitol are preferred. The sugar alcohol may be any commercially available sugar alcohol, and may be in the form of powder or liquid.

In addition, sugars include isomerized liquid sugar containing glucose and fructose as main components, reduced starch syrup containing maltitol as main components, and the like.

The sugar preferably contains a disaccharide, more preferably contains a disaccharide and a sugar alcohol, and further preferably contains a monosaccharide, a disaccharide and a sugar alcohol. When the sugar contains a disaccharide, it is possible to further improve the workability of the dough, the shape retention after baking, the texture of the internal phase, and the crispness and melting in the mouth. As the sugar, a monosaccharide, a disaccharide, a sugar alcohol, or a combination of any two or more of these is preferable, a disaccharide and a sugar alcohol are more preferable, and trehalose and a sugar alcohol are further preferable. When the sugar contains trehalose and a sugar alcohol, the sugar alcohol is preferably sorbitol or maltitol, and more preferably maltitol.

When the sugar contains a disaccharide, the lower limit of the content of the disaccharide is preferably 10% by mass, more preferably 30% by mass, further preferably 40% by mass, and 50% by mass with respect to the total mass of the sugar. % Is particularly preferable. The upper limit of the disaccharide content is preferably 90% by mass, more preferably 80% by mass, based on the total mass of the sugars. By setting the content of the disaccharide in the above range, it is possible to further improve the melting in the mouth in the texture and texture of the internal phase. The present invention includes all combinations of the above lower limit and the above upper limit.

When the sugar contains a sugar alcohol, the lower limit of the sugar alcohol content is preferably 10% by mass, more preferably 20% by mass, based on the total mass of the sugar. The upper limit of the sugar alcohol content is, for example, 100% by mass, preferably 80% by mass, and more preferably 60% by mass, based on the total mass of the sugar. The present invention includes all combinations of the above lower limit and the above upper limit. When the sugar contains a sugar alcohol and the sugar alcohol contains maltitol, the lower limit of the content of maltitol is preferably 10% by mass, more preferably 20% by mass, and 30% by mass, based on the total mass of the sugar alcohol. Mass% is more preferred, and 40% by mass is particularly preferred. The upper limit of the content of maltitol is, for example, 100% by mass or 90% by mass with respect to the total mass of the sugar alcohol. The present invention includes all combinations of the above lower limit and the above upper limit.

The sugar content in the composition is 10 to 40% by mass with respect to the total mass of the composition. When the sugar content is less than the above lower limit with respect to the total mass of the composition, the workability of the dough and the melting in the mouth are deteriorated. When the sugar content exceeds the above upper limit with respect to the total mass of the composition, the emulsification stability of the water-in-oil emulsified oil / fat composition deteriorates due to the presence of crystalline sugars and the like.

The lower limit of the sugar content is preferably 12% by mass, more preferably 15% by mass, further preferably 17% by mass, further preferably 20% by mass, and 25% by mass with respect to the total mass of the composition. Especially preferable. The upper limit of the sugar content is preferably 45% by mass, more preferably 40% by mass, based on the total mass of the composition. By setting the sugar content in the above range, it is possible to further improve the workability of the dough, the shape retention after baking, the texture of the internal phase, and the goodness of crispness and melting in the mouth. The present invention includes all combinations of the above lower limit and the above upper limit.

[Fat and oil]
Oils and fats are usually contained in the oil phase portion. Examples of fats and oils include animal and vegetable fats and oils, processed fats and oils thereof, and the like.

Animal and vegetable fats and oils include, for example, palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, coconut butter, and shea. Examples include fat, mango oil, safflower oil, iripe fat, fish oil, whale oil and the like.

Processed fats and oils include, for example, transesterified oils and fats obtained by subjecting animal and vegetable fats and oils to transesterification, hydrogenation, isomerization hydrogenation, fractionation, etc., and transesterified oils produced by using fatty acids and / or fatty acid lower alcohol esters. And so on. Examples of processed fats and oils obtained by fractionation treatment include palm olein and palm stearin.

As the fats and oils, at least one kind of fats and oils selected from the group consisting of animal and vegetable fats and oils and processed fats and oils thereof is preferable.

The SFC (Solid Fat Content) of fats and oils may have a hardness suitable for kneading confectionery bread, for example, 10 to 50% at 10 ° C., preferably 15 to 45%. At 20 ° C., for example, it is 5 to 35%, preferably 10 to 30%. It is preferable to adjust the amount of each fat and oil to be blended so as to obtain such SFC.

The content of fats and oils is preferably 95% by mass or more, more preferably 99% by mass or more, based on the total mass of the oil phase portion.

The lower limit of the content of fats and oils is preferably 20% by mass, more preferably 30% by mass, still more preferably 40% by mass, based on the total mass of the composition. The upper limit of the content of fats and oils is preferably 80% by mass, more preferably 75% by mass, still more preferably 70% by mass, based on the total mass of the composition. The present invention includes all combinations of the above lower limit and the above upper limit.

[Other optional ingredients]
Other optional ingredients include, for example, enzymes other than glycosidic bond hydrolase, dairy products such as skim milk powder, flavors, seasonings such as salt, flavoring ingredients, coloring agents, preservatives, antioxidants, pH adjusters, etc. Examples include emulsifiers. Examples of other enzymes include sugar oxidases such as glucose oxidase, lipases such as phospholipases, and proteases. "Sugar oxidase" refers to an enzyme that oxidizes sugar. When the composition contains sugar oxidase, the elasticity of the dough is improved, the stickiness is reduced, the bread becomes easier to handle, the shape retention after baking is further improved, and a soft bread can be obtained up to the crust. When the composition contains other enzymes, the lower limit of the content of the other enzymes is preferably 0.0005% by mass, more preferably 0.00075% by mass, and 0, based on the total mass of the composition. .001% by mass is more preferable, and 0.002% by mass is particularly preferable. The upper limit of the content of other enzymes is preferably 5% by mass, more preferably 4% by mass, further preferably 3% by mass, and particularly preferably 2% by mass, based on the total mass of the composition. The present invention includes all combinations of the above lower limit and the above upper limit. It is preferable that the composition does not contain a so-called thickening polysaccharide because it becomes easy to separate when the aqueous phase portion has a high viscosity.

When the composition contains an emulsifier, the emulsification of the aqueous phase portion and the oil phase portion can be better maintained. Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, lecithin, sorbitan fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester and the like. Among these, glycerin fatty acid ester, sucrose fatty acid ester, lecithin or polyglycerin condensed ricinoleic acid ester are preferable. When the oil phase portion contains an emulsifier, the lower limit of the content of the emulsifier is preferably 0.01% by mass, more preferably 0.1% by mass, based on the total mass of the composition. The upper limit of the content of the emulsifier is preferably 5% by mass, more preferably 1% by mass, based on the total mass of the composition. The present invention includes all combinations of the above lower limit and the above upper limit.

As the ratio of the aqueous phase portion to the oil phase portion, the lower limit of the aqueous phase portion / oil phase portion (mass ratio) is preferably 20/80, more preferably 30/70, and even more preferably 40/60. The upper limit of the aqueous phase portion / oil phase portion (mass ratio) is preferably 80/20, more preferably 70/30, and even more preferably 60/40. By setting the aqueous phase portion / oil phase portion (mass ratio) in the above range, the stability of the water-in-oil emulsified oil / fat composition can be further improved. The present invention includes all combinations of the above lower limit and the above upper limit.

<Manufacturing method of composition>
The above-mentioned water-in-oil emulsified oil / fat composition requires conventional glycosidic-bonded hydrolase and 10 to 40% by mass of sugar based on the total mass of the composition. It can be produced by the same method as the method for producing an oil / fat composition. The method for producing a water-in-oil emulsified oil / fat composition of the present invention includes a step of dissolving a sugar in water to obtain an aqueous phase portion, a step of preparing an oil phase portion containing a glycoside-bonded hydrolase, and the obtained water. A step of adding a phase portion to an oil phase portion to obtain a water-in-oil emulsion is provided. According to the method for producing the composition, the above-mentioned composition can be easily and surely obtained.

Specifically, a sugar and, if necessary, other components are added to water and stirred to dissolve the aqueous phase portion. In addition, a glycosidic bond hydrolase and, if necessary, other components are added to the fat and oil and stirred to prepare an oil phase portion. Next, from the viewpoint of suppressing phase inversion, the aqueous phase portion is added to the oil phase portion and kneaded using a combinator, a botator, etc. to form a water-in-oil emulsion, and a water-in-oil emulsified oil / fat composition. Get things. The aqueous phase portion and / or the oil phase portion may be heated to 50 ° C. to 80 ° C. before mixing the aqueous phase portion and the oil phase portion. Further, when kneading the aqueous phase portion and the oil phase portion, the temperature may be cooled to 10 ° C. to 30 ° C.

<Bread, sweets>
The bread of the present invention uses the above-mentioned water-in-oil emulsified oil / fat composition. That is, the bread is produced from a dough kneaded with the water-in-oil emulsified oil / fat composition. Examples of bread include pastries such as bread, bread rolls, French bread, sweet bread, Danish pastry, croissants, and pies.

The confectionery of the present invention uses the above-mentioned water-in-oil emulsified oil / fat composition. That is, the confectionery is produced from a dough kneaded with the water-in-oil emulsified oil / fat composition. Examples of confectionery include cookies, biscuits, Stollen, panelone, gugelhupf, brioche, donuts, butter cake, pound cake, sponge, busse, pancakes, waffles and the like.

In the bread, for example, the above-mentioned composition, other raw materials such as fats and oils, yeast, and water are added to flours such as wheat flour, and water is added to the bread, and the dough obtained by kneading the bread is baked. It can be produced by performing heat treatment such as steaming and frying. The amount of the composition used is preferably 1 to 40% by mass, more preferably 2 to 30% by mass, based on the total mass of the flours.

For the confectionery, for example, the above-mentioned composition, other raw materials such as sugar, and water are added to flours such as wheat flour, and the dough obtained by kneading is baked and steamed. , Can be manufactured by performing heat treatment such as frying. The amount of the composition used is preferably 1 to 40% by mass, more preferably 2 to 30% by mass, based on the total mass of the flours.

Next, the present invention will be described in more detail based on Examples, but the present invention is not limited to such Examples.

<Preparation of water-in-oil emulsified oil / fat composition>
Each component used in the preparation of the composition is shown below.

[Glycosidic bond hydrolase]
Amylase (1): "Novamil 10000BG" from Novozymes Japan
Amylase (2): "Spitase CP-3" from Nagase ChemteX Corporation
Amylase (3): "Sumiteam AS" by Shin Nihon Kagaku Kogyo Co., Ltd.
Hemicellulase (1): "VERON393" from AB Enzymes
Hemicellulase (2): Amano Enzyme's "Amano 90"

[Sugar]
Trehalose (hydrate): Hayashibara's "trehalose" (sugar content 90% by mass)
Sucrose: "Granulated sugar" from Mitsui Sugar Co., Ltd. (sugar content 100% by mass)
Sugar alcohol (1): "Sorbitol F" from Bussan Food Science Co., Ltd. (sugar content 70% by mass, sorbitol 85% by mass and maltitol 6% by mass in solid content)
Sugar alcohol (2): "SE 600" from Bussan Food Science Co., Ltd. (sugar content 70% by mass, sorbitol 40 to 50% by mass and maltitol 40 to 50% by mass in solid content)
Sugar alcohol (3): "Sweet G2" from Bussan Food Science Co., Ltd. (sugar content 70% by mass, sorbitol 1-6% by mass and maltitol 70-77% by mass in solid content)
Iisomerized liquid sugar: Kato Chemical Co., Ltd.'s "Fractoca" (sugar content 75% by mass)

[Sugar oxidase]
Glucose oxidase: "Sumiteam GOP" by Shin Nihon Kagaku Kogyo Co., Ltd.

[Fat and oil]
Oil and fat mixture (1):
Random transesterified oil and fat of palm olein (iodine value 56) 50% by mass, rapeseed oil 40% by mass and palm stear (iodine value 40) 10% by mass (above, Ueda Oil Co., Ltd.) uniformly mixed oil and fat mixture (2) ):
A mixture of 70% by mass of palm oil (iodine value 52), 20% by mass of rapeseed oil and 10% by mass of palm stear (iodine value 40) (above, Ueda Oil Co., Ltd.).
A mixture of 40% by mass of random transesterified oil and fat of palm olein (iodine value 56), 40% by mass of rapeseed oil and 20% by mass of palm oil (iodine value 52) (above, Ueda Oil Co., Ltd.).

[emulsifier]
Glycerin Fatty Acid Ester: Riken Vitamin's "Emargie MS"
Polyglycerin condensed ricinoleic acid ester: "Sunsoft No. 818SK" from Taiyo Kagaku Co., Ltd.
Lecithin: Nissin Oillio Group's "Nissin Lecithin DX"

Skim milk powder: "Skim milk powder" from Megmilk Snow Brand

[Example 1]
An oil phase portion was prepared by dispersing 0.10% by mass of amylase (1) in 58.70% by mass of the oil / fat mixture (1). On the other hand, 15.00% by mass of trehalose, 5.00% by mass of sugar alcohol (1) and 1.00% by mass of skim milk powder were mixed with 20.00% by mass of water and heated to 70 ° C. to prepare the aqueous phase portion. Obtained. While stirring the oil phase portion prepared above, the obtained aqueous phase portion and fragrance were added thereto, and the mixture was heat-sterilized and rapidly cooled and kneaded according to a conventional method to obtain a water-in-oil emulsified oil / fat composition.

[Examples 2 to 13 and Comparative Examples 1 to 4]
The water-in-oil emulsified oil and fat compositions of Examples 2 to 13 and Comparative Examples 1 to 3 were prepared in the same manner as in Example 1 except that the components of each type and blending amount shown in Tables 1 and 2 were used. Obtained. In Comparative Example 4, a water-in-oil emulsified oil / fat composition was not obtained.

<Making bread dough and bread>
Using the obtained water-in-oil emulsified oil and fat compositions of Examples 1 to 13 and Comparative Examples 1 to 3, bread dough and pullman bread were prepared by the following formulation and manufacturing method.

70 parts by mass of strong flour, 2 parts by mass of raw yeast, 0.1 parts by mass of yeast food and 42 parts by mass of water were put into a mixer bowl and mixed with a hook for 2 minutes at low speed and 3 minutes at medium speed to obtain a medium seed dough. The kneading temperature of this medium-sized dough was 24 ° C. The medium seed dough was placed in a fermentation box and fermented in a constant temperature room at 28 ° C. and a relative humidity of 85% for 4 hours. The temperature of the medium seed dough after 4 hours was 29 ° C. Put the dough, which has been fermented in the middle seeds, 30 parts by mass of strong flour, 8 parts by mass of white sugar, 2 parts by mass of salt, 2 parts by mass of defatted milk powder and 27 parts by mass of water in a mixer bowl, and use a hook for 3 minutes at low speed. , Medium speed 4 minutes, high speed 1 minute mixing was performed. 5 parts by mass of the above-mentioned water-in-oil emulsified oil / fat composition was added thereto, and mixing was performed at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 3 minutes using a hook to obtain bread dough. The kneading temperature of the obtained bread dough was 27 ° C. Take a 20-minute floor time in a constant temperature room at 28 ° C and 85% relative humidity, divide and round the dough into 235 g, take a 20-minute bench time in a constant temperature room at 28 ° C and 85% relative humidity, and then U. Six doughs were lined up in a character-filled manner and placed in a three-loaf pullman mold. After taking a proof at 38 ° C. and a relative humidity of 85% for 60 minutes, a predetermined lid was placed and firing was performed in a fixed kiln set at 200 ° C. for 40 minutes to obtain pullman bread.

[Evaluation]
Regarding the obtained bread dough and bread, each of the following items was evaluated by the following method. After being allowed to cool for 2 hours after firing, it was stored in a polyethylene bag, and the shape retention was evaluated the next day. The internal phase, texture and texture were further evaluated by slicing them to a thickness of 20 mm. Regarding the sustainability of softness, the texture (softness) was evaluated by putting it in a polyethylene bag after slicing, sealing it, storing it at room temperature for 3 days, and then opening it. Each item is evaluated by 15 panelists on a 5-point scale (1 point, 2 points, 3 points, 4 points, 5 points) with a maximum of 5 points, and the average value is rounded off to the nearest whole number. Evaluated based on. The evaluation results are shown in Tables 1 and 2. "-" In Comparative Examples 3 and 4 was not evaluated because the sugar was precipitated in Comparative Example 3 and caused emulsification destruction, and the water-in-oil emulsified oil / fat composition could not be obtained in Comparative Example 4. Is shown.
5 points (4.5 points or more and 5.0 points or less): ◎
4 points (3.5 points or more and less than 4.5 points): 〇 3 points (2.5 points or more and less than 3.5 points): △
2 points (1.5 points or more and less than 2.5 points): ×
1 point (1.0 points or more and less than 1.5 points): XX

(Fabric workability)
◎ (Extremely good): There is no stickiness, the extensibility and elasticity are moderate, and the workability is extremely good.
〇 (Good): There is almost no stickiness and good workability.
Δ (Slightly good): Slightly sticky, or slightly poor in extensibility and elasticity, and slightly good workability.
× (poor): Sticky, or poor extensibility and elasticity, and poor workability.
XX (extremely poor): Very sticky, or extremely poor in extensibility and elasticity, and extremely poor workability.

(Retainability after firing)
◎ (Extremely good): Appearance without caving.
〇 (Good): Caving of 3 mm or less is observed.
Δ (Slightly good): Caving of more than 3 mm and 6 mm or less is observed.
X (defective): Caving of more than 6 mm and 10 mm or less is observed.
XX (extremely defective): Caving of more than 10 mm is observed.

(The texture of the internal phase)
◎ (Extremely good): Uniform and glossy.
〇 (Good): Uniform and slightly glossy.
Δ (Slightly good): There is some unevenness.
× (defective): Non-uniform.
XX (extremely defective): Very non-uniform.

(Tactile (softness), texture (softness) and texture (melting in the mouth))
◎ (extremely good), 〇 (good), △ (slightly good), × (bad), XX (extremely poor)

(Texture (crisp))
◎ (Extremely good): Very crisp.
〇 (Good): You can feel the crispness.
△ (Slightly good): There is a slight pull.
× (defective): There is a pull.
XX (extremely bad): There is a lot of scratches.

(Persistence of softness)
The texture (softness) of the prepared bread after 3 days was evaluated as the persistence of softness (aging resistance).
◎ (Extremely good): The same good texture as immediately after baking is felt.
〇 (Good): Soft.
△ (Slightly good): Soft but slightly hard.
× (defective): Hard.
XX (extremely poor): Very hard.

As is clear from the results in Tables 1 and 2, when the water-in-oil emulsified oil / fat composition of the example is used, the dough workability and the shape retention after baking are excellent, and the texture of the internal phase and the softness in the tactile sensation are improved. It is possible to obtain bread or the like having good texture, crispness and melting in the mouth, and excellent durability of softness. On the other hand, in Comparative Example 1 containing no sugar, the dough before baking was quite sticky and difficult to handle, and the workability of the dough was very poor. In addition, the baked bread had severe caving and poor shape retention, had a strong texture, and had extremely poor crispness and melting in the mouth. Further, in Comparative Example 2 in which the sugar content was 4.00% by mass, that is, less than 10% by mass, based on the total mass of the composition, the dough before baking was sticky and the dough workability was poor. In addition, the bread after baking had a slight grind, was inferior in crispness, and had poor melting in the mouth. Bread stored for 3 days was hard and had poor durability of softness.

When the water-in-water emulsified oil / fat composition for confectionery and bread of the present invention is used, it is excellent in dough workability and shape retention after baking, and has excellent internal phase texture, softness in texture, softness in texture, crispness and melting in the mouth. It is possible to obtain breads and confectioneries that are good in quality and have excellent durability of softness. The bread or confectionery of the present invention is excellent in shape retention after baking, has good internal phase texture, softness in texture, softness in texture, crispness and melting in the mouth, and is excellent in durability of softness. According to the method for producing a water-in-oil emulsified oil / fat composition of the present invention, the above-mentioned water-in-oil emulsified oil / fat composition can be easily and surely obtained. Therefore, these can be suitably used in the food field such as bread and confectionery.

Claims (11)

A water-in-water emulsified oil / fat composition for kneading confectionery and bread.
A water-in-oil emulsified oil / fat composition containing a glycosidic-bonded hydrolase and having an aqueous phase portion and an oil phase portion in which 10 to 40% by mass of sugar is dissolved with respect to the total mass of the composition. The composition according to claim 1, wherein the saccharide contains a disaccharide. The composition according to claim 2, wherein the disaccharide contains trehalose. The composition according to claim 2 or 3, wherein the content of the disaccharide is 30 to 90% by mass with respect to the total mass of the sugar. The composition according to any one of claims 1 to 4, wherein the sugar contains a sugar alcohol. The composition according to claim 5, wherein the sugar alcohol comprises sorbitol and / or maltitol. The composition according to any one of claims 1 to 6, wherein the glycosidic bond hydrolase comprises at least one selected from the group consisting of amylase, cellulase and hemicellulase. The composition according to any one of claims 1 to 7, further containing a sugar oxidase. The composition according to any one of claims 1 to 8, wherein the ratio of the aqueous phase portion to the oil phase portion is 20/80 to 80/20 of the aqueous phase portion / oil phase portion (mass ratio). Bread or confectionery in which the water-in-oil emulsified oil / fat composition according to any one of claims 1 to 9 is used. A method for producing a water-in-oil emulsified oil / fat composition containing a glycosidic bond hydrolase and having an aqueous phase portion and an oil phase portion in which 10 to 40% by mass of sugar is dissolved with respect to the total mass of the composition. There,
The process of dissolving sugar in water to obtain an aqueous phase part,
The step of preparing the oil phase part containing the glycosidic bond hydrolase, and
A manufacturing method comprising a step of adding the obtained aqueous phase portion to the oil phase portion to obtain a water-in-oil emulsion.