JP2022135167A - Fat composition, composite bakery dough, composite bakery product and manufacturing method of composite bakery product - Google Patents

Abstract

To provide a fat composition that is, by using an internal dough of a composite bakery dough, excellent in workability when manufacturing, improved in a yield, further improved in low back of the baked composite bakery product, improved in softness of a baked internal dough of the composite bakery product, and suppress moisture transfer from the baked internal dough to a baked upper dough.SOLUTION: In order to solve above problems, an oil and fat composition for use in an inner dough of a composite bakery dough containing (B) a branching enzyme in (A) an edible oil and fat is provided. By using an oil-and-fat composition containing (B) a branching enzyme in (A) an edible oil and fat for the inner dough of a composite bakery dough, the workability during production is good, a yield is improved, and further baked composite bakery product has improved low back, softness of the sintered inner dough of the composite bakery product is improved. The resulting composite bakery product is improved in softness, and moisture transfer from the baked dough to the baked dough can be suppressed.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an oil and fat composition used for the inner dough of a composite bakery dough consisting of a top dough (hereinafter referred to as upper dough) and bread dough (hereinafter referred to as inner dough). That is, by using the above-mentioned oil and fat composition for the inner dough of the composite bakery dough, the workability at the time of production is good, the yield is improved, and the baked composite bakery product has improved elasticity. The present invention relates to an oil-and-fat composition that improves the softness of the baked inner dough (hereinafter referred to as the inner dough) of a product and suppresses migration of moisture from the inner baked dough to the baked upper dough (hereinafter referred to as the upper baked dough). The present invention also relates to a composite bakery dough, a composite bakery product, and a method for producing the same containing the fat and oil composition.

Composite bakery products consist of an inner dough containing yeast such as bread dough or sweet bread dough and a top dough such as cookie dough or tart dough that does not contain yeast. The top dough is placed on the inner dough or wrapped and baked. Bread Melonpan is a typical example. The baked dough of the composite bakery product has a crispy texture, and the baked dough has a soft texture, so that different textures can be enjoyed.
However, as a problem with composite bakery products, when the top dough is placed on the inner dough, the weight of the upper dough lowers the stiffness of the composite bakery product. In addition, due to the difference in moisture content and sugar content between the baked dough and the baked dough of the composite bakery product, moisture moves from the baked dough to the baked dough over time, resulting in the baked dough becoming crispy. There is also a problem that the texture is lost and the dough becomes sticky after baking. Furthermore, when the composite bakery product is put in a bag, the sticky dough sticks to the bag after baking, and the dough peels off when taken out of the bag, resulting in a problem of poor appearance.
In addition, there is also a problem that the softness of the baked dough is lost due to the migration of moisture from the baked dough of the composite bakery product to the baked dough over time. In addition, in order to soften the inner dough of composite bakery products, there is a method of adjusting the composition of the inner dough and adding materials that have a softening effect, but this causes stickiness in the inner dough, so the inner dough is There is also the problem that it adheres to containers and equipment, lowering workability and yield.
In this way, the workability of the composite bakery dough is good, the yield is improved, the stiffness of the composite bakery product after baking and the softness of the baked dough are improved, and the moisture from the baked dough to the baked dough is improved. It would be desirable to provide composite bakery products with reduced migration.

As a method of suppressing the migration of moisture over time from the inner dough to the upper baked dough of composite bakery products and maintaining the soft texture of the inner dough, small pieces are placed between the upper dough and the inner dough. Although there is a proposal to place caramel, this method cannot improve the chewiness of composite bakery products (Patent Document 1).
As a method to improve the volume (stickiness) of composite bakery products, there is a proposal to use a quality improving material containing a polysaccharide thickener with a specific particle size for the inner dough, but in this method, the baked inner dough of composite bakery products It is not possible to suppress moisture transfer to the dough after baking (Patent Document 2).
As a method for maintaining the crispness of the dough after baking the composite bakery product, there is a proposal to add 15 to 50% by weight of oil to the amount of flour in the adjustment of the inner dough. The softness of the baked inner dough cannot be improved, and the large amount of oil and fat causes the inner dough to become sticky, so the inner dough adheres to containers and equipment during production, reducing workability and yield. There is also (Patent Document 3).
There is a proposal to make the texture of the baked dough crunchy by specifying the oil and fat blending ratio and solid fat content used in the upper dough. Moisture transfer is not suppressed, and the blending of upper fabrics is restricted (Patent Document 4).
As described above, by modifying the inner dough in the composite bakery product, the workability during manufacturing is improved, the yield is improved, and the chewiness of the composite bakery product and the softness of the baked inner dough are improved. However, a method for suppressing the migration of moisture from the baked dough to the baked dough has not yet been found.

JP 2019-187274 A Japanese Patent Application Laid-Open No. 2002-291396 Japanese Patent Application Laid-Open No. 2002-306055 JP-A-2006-149220

TECHNICAL FIELD The present invention relates to a fat and oil composition used for the inner dough of a composite bakery dough consisting of a top dough and an inner dough. That is, by using the above-mentioned oil and fat composition for the inner dough of the composite bakery dough, the workability at the time of production is good, the yield is improved, and the baked composite bakery product has improved elasticity. An object of the present invention is to provide an oil and fat composition which improves the softness of the baked dough of a product and suppresses migration of moisture from the baked dough to the baked dough.

As a result of intensive studies on the above-mentioned problems, the present inventors have found that workability during production is good by blending an oil-and-fat composition containing a branching enzyme in an edible oil-and-fat into the inner dough of a composite bakery dough. , the yield is improved, the baked composite bakery product has improved elasticity, the baked dough of the composite bakery product is improved in softness, and moisture transfer from the baked dough to the baked dough can be suppressed. After discovering that it can be done, the present invention was completed.

That is, the present invention is the following [1] to [5].
[1]
A fat and oil composition for use in a composite bakery dough consisting of a topping dough and a bread dough,
An oil and fat composition containing (B) a branching enzyme in (A) an edible oil and fat.
[2]
(C) The oil and fat composition according to [1], which contains α-amylase.
[3]
The oil and fat composition according to [2], wherein the ratio (C) of α-amylase activity to (B) branching enzyme activity (C/B) is 0.006-4.
[4]
A composite bakery product obtained by baking a composite bakery dough containing grain flour and the fat and oil composition according to any one of [1] to [3].
[5]
A method for producing a composite bakery product, characterized by baking a composite bakery dough containing flour and the oil and fat composition according to any one of [1] to [3].

According to the present invention, the workability at the time of production is good, the yield is improved, the baked composite bakery product has improved elasticity, the dough of the baked composite bakery product is softer, and the baking is improved. It is possible to provide an oil-and-fat composition used for the inner dough of a composite bakery dough that can suppress the migration of moisture from the inner dough to the baked dough.

[Fat composition used for inner dough of composite bakery dough]
The fat and oil composition used for the inner dough of the composite bakery dough of the present invention is characterized by containing (A) edible fat and oil, (B) branching enzyme, and may contain (C) α-amylase. The oil-and-fat composition of the present invention can exhibit its effects in any form of shortening, water-in-oil emulsion, or oil-in-water emulsion.
The present invention will now be described in more detail.

((A) edible oil)
(A) Edible oils and fats can be edible oils and fats, specifically, natural animal and vegetable oils and fats such as beef tallow, lard, fish oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, corn oil, and These hardened oils, extremely hardened oils, transesterified oils and the like are mentioned, and these are appropriately selected according to the purpose and used singly or in combination of two or more. By incorporating (B) branching enzyme in (A) edible oil and fat, (B) branching enzyme can be uniformly dispersed in the inner dough, resulting in improved workability and yield, and elasticity of composite bakery products. In addition, the effect of improving the softness of the baked dough and suppressing the migration of moisture from the baked dough to the baked dough can be sufficiently exhibited. On the contrary, when the (B) branching enzyme is not contained in (A) the edible oil and the flour alone is added to the inner dough, the effects of the present invention cannot be expected.
Also, (C) α-amylase can exert its effect by adding it to (A) edible oil instead of adding it alone to the inner dough.

(A) The edible oil promotes gluten formation in the inner dough during the production of the composite bakery product, and refines the internal phase of the baked inner dough in the composite bakery product. Edible oils and fats promote gluten formation in the inner dough by extending along the gluten. Therefore, in order to promote gluten formation in the inner dough, it is desirable that (A) the edible oil/fat has plasticity and the property of extending along the gluten. In addition, it is desirable that (B) branching enzyme and (C) α-amylase do not precipitate in (A) edible oil and fat and maintain a dispersed state. From these points of view, the SFC (solid fat content) at 25° C. of the (A) edible oil is preferably 4% or more, more preferably 9% or more. From the viewpoint of mixability into the inner dough, the upper limit of the SFC at 25°C is preferably 40% or less.

In addition, the solid fat content is measured according to the standard fat analysis test method "2.2.9 Solid fat content (NMR method)". As a measuring device, "SFC-2000R" (manufactured by Astec Co., Ltd.) is used, and the solid fat content in the present invention is measured using this measuring device.

((B) branching enzyme)
The (B) branching enzyme used in the present invention transfers a portion of the 1,4-α-D-glucan chain to the 6-OH group of the receptor 1,4-α-D-glucan, resulting in amylopectin or glycogen. It is an enzyme (enzyme number: EC2.4.1.18) that produces a branched structure of α-1,6 linkages such as The optimum temperature is preferably 60-75°C, more preferably 65-75°C. The optimum pH is preferably 5-7, more preferably 5.5-7. By changing the structure of the starch in the inner dough, the adhesion of the inner dough is reduced and the workability and yield are improved. In addition, due to the structural change of the starch, it becomes a strong structure, so the chewiness of the composite bakery product is improved. Furthermore, by changing the branching structure of starch, the effect of retaining moisture in the baked dough is enhanced, the softness of the baked dough of composite bakery products is improved, and moisture is transferred from the baked dough to the baked dough. is suppressed. When (A) it is not contained in edible fats and oils and (B) the branching enzyme is added alone to the inner dough, (B) the branching enzyme cannot be quickly and uniformly dispersed in the inner dough, resulting in a uniform starch. Inability to induce structural changes. Therefore, the effect of reducing adhesion of the inner fabric cannot be obtained, and the workability and yield improvement in manufacturing, which are the effects of the present invention, cannot be obtained. In addition, neither the effect of improving the elasticity of the composite bakery product nor the softness of the baked dough nor the effect of suppressing the migration of moisture from the baked dough to the baked dough can be obtained.

Depending on the amount used, enzymes such as α-amylase, which has the effect of decomposing starch, may reduce the workability and yield in the production of the inner dough. It has the effect of improving workability and yield while taking advantage of its use.

(B) The content of the branching enzyme is preferably 0.01 to 3 parts by mass (250 to 75000 u for 100 g of edible oil) based on an activity amount of 25000 u / g with respect to 100 parts by mass of (A) edible oil. and more preferably 0.03 to 0.5 parts by mass (750 to 12,500 u per 100 g of edible oil). In this range, the effect of (B) branching enzyme is exhibited more. Further, the liquid branching enzyme is more preferable because (B) the branching enzyme is blended with the (A) edible oil and added to the inner dough, and is easy to blend into the inner dough and to exhibit its effect. (B) The branching enzyme is commercially available, and examples include "Denazyme BBR LIGHT" from Nagase ChemteX and "SenseaForm" from Novozyme Japan.

(B) The enzymatic activity of a branching enzyme is defined as follows. 50 μl of an enzyme solution dissolved in 0.1 M phosphate buffer (pH 7.0) was added to 50 μl of 0.1% amylose B (manufactured by Nacalai Tesque, Inc.) dissolved in 0.08 M phosphate buffer (pH 7.0). In addition, after reacting at 50° C. for 30 minutes, ₂ ml of an iodine reagent (0.5 ml of a solution of 0.26 g I2 and 2.6 g KI dissolved in 10 ml milli-Q water and 0.5 ml of 1N HCl diluted to 130 ml) was added. Add and measure the change in absorbance at 660 nm. The amount of enzyme that reduces the absorbance at 660 nm by 1% in 1 minute of reaction in this reaction system is defined as 1 u (unit).

((C) α-amylase)
The (C) α-amylase used in the present invention preferably has an optimum temperature of 45 to 80°C. α-Amylase is an enzyme that produces dextrin by hydrolyzing α-1,4-glucoside bonds, and may be derived from bacteria such as Bacillus, grains such as Malt, or fungi such as Aspergillus. be able to. α-Amylase hydrolyzes the α-1,4-glucoside bonds of the starch contained in the inner dough, and moderately reduces the viscosity of the inner dough during baking. This moderately improves the elongation of the gluten and makes the internal phase of the baked dough of the composite bakery product finer. This can improve the softness of the baked dough of the composite bakery product. Even if (C) α-amylase is not contained in (A) edible fat and oil and is added alone to the inner dough, the effect of (C) α-amylase cannot be sufficiently obtained.

The content of (C) α-amylase is preferably 0.05 to 2 parts by mass based on 1500 u/g activity (75 to 3000 u per 100 g of edible oil) per 100 parts by mass of (A) edible oil. , more preferably 0.1 to 0.6 parts by mass (150 to 900 u per 100 g of edible oil). In this range, the effect of (C) α-amylase is more exhibited. (C) α-amylase is commercially available, and examples thereof include “Fungamyl”, “Novamyl”, “Novamyl-3D” and “Opticake Fresh 50B” manufactured by Novozyme Japan.

(C) The enzymatic activity of α-amylase is defined as follows.
(1) Measurement of sample absorbance: Neo. One tablet of Test "Daiichi" (obtained from Daiichi Kagaku Yakuhin Co., Ltd., product number 701501-005) was added, and after stirring for about 10 seconds, 1 mL of an enzyme solution diluted with a 2 mM calcium chloride aqueous solution was added. , and react for 15 minutes at 50° C. After stopping the reaction by adding 1 mL of 0.5N sodium hydroxide aqueous solution and stirring, the insoluble components are precipitated by centrifugation (400×g, 5 minutes). , the absorbance at 620 nm of the centrifugation supernatant obtained is measured.
(2) Measurement of blank absorbance: Neo. Add 1 tablet of Amylase Test "Daiichi", stir for about 10 seconds, add 1 mL of 0.5N aqueous sodium hydroxide solution, stir, then add 1 mL of enzyme solution, stir at 50° C. for 15 minutes. After incubation, centrifugation (400×g, 5 minutes) is performed, and the absorbance at 620 nm of the obtained centrifugation supernatant is measured.
(3) Calculation of enzyme activity: Neo. Amylase activity is calculated by applying the difference in absorbance between (1) and (2) to the calibration curve in international units enclosed in Amylase Test "First".

In the oil and fat composition used for the inner dough of the composite bakery dough of the present invention, the ratio (C) of α-amylase activity to (B) branching enzyme activity (C/B) is 0.006 to 4. is.

As described above, (C) α-amylase moderately improves the elongation of gluten and refines the internal phase of the baked dough of composite bakery products, thereby softening the baked dough. Play. On the other hand, if the amount of (C) α-amylase added is excessively increased, the decomposition of starch is accelerated, causing stickiness in the inner dough, improving the workability, and the effect of the branching enzyme is to improve the yield. tends to decline. Furthermore, the effect of improving the chewiness of composite bakery products and the softness of the baked dough and suppressing the migration of moisture from the baked dough to the baked dough tends to decrease. Therefore, by adjusting the ratio of the activity of (C)α-amylase to the activity of the branching enzyme, the effects of the present invention can be further exhibited.
(C) While obtaining the effect of α-amylase, the workability during production is good, the yield is improved, and the chewiness of composite bakery products is improved, and moisture migration from the dough during baking to the dough after baking is suppressed. From the viewpoint of exhibiting the effect of the branching enzyme, the lower limit of C/B is preferably 0.02 or more, and the upper limit is preferably 2 or less.

The oil and fat composition used for the inner dough of the composite bakery dough in the present invention includes processed starch, which is an additive generally used for the oil and fat composition used for the inner dough, as long as it does not impair the object of the present invention. Enzymes, emulsifiers, preservatives, pH adjusters, dyes, perfumes, etc. may be used as appropriate.

[Method for producing oil and fat composition used for inner dough of composite bakery dough]
The method for producing the oil and fat composition used for the inner dough of the composite bakery dough in the present invention is the usual method for producing shortening, margarine, and oil-in-water emulsion, in which (B) branching enzyme and (C) α-amylase are It may be added at a temperature at which it is not deactivated. For example, the following manufacturing methods are mentioned. First, fats and oils and oil-soluble components are heated to a temperature above their melting point, and after uniform dissolution, heated water and water-soluble components sufficiently dissolved in water are added. . Next, an enzyme is added, rapidly cooled and plasticized using a prototype, and cooled to 30° C. or less to obtain the fat composition to be used for the inner dough of the desired composite bakery dough. In the above production, when cooling the homogeneous mixture in a high temperature state, the container itself containing the homogeneous mixture may be cooled from the outside, but chillers, votators, and combinators generally used for shortening and margarine production It is preferable from the viewpoint of performance to perform quenching using, for example.

[Compound bakery dough]
The composite bakery dough consists of an inner dough and an upper dough, and is a dough for obtaining a composite bakery product by baking the upper dough on the inner dough or wrapping it. The inner dough of the present invention is bread dough containing yeast, and further contains the oil and fat composition of the present invention. The upper dough is, for example, a dough that does not contain yeast, and is a dough that has a crunchy texture when baked. In addition, the upper dough is a dough containing more auxiliary materials such as sugar than the inner dough, and the baked upper dough is a dough that easily transfers moisture from the inner dough.
The ratio of the inner dough to the upper dough in the composite bakery dough is preferably 50 to 120 parts by weight, more preferably 80 to 100 parts by weight, of the upper dough per 100 parts by weight of the inner dough. When the inner fabric and the upper fabric are within the above ranges, the effects of the present invention can be further exhibited.

A representative example of the composite bakery product obtained by baking the composite bakery dough of the present invention is melon bread. , sweet bread, etc. with upper dough on top. Examples of the upper dough include cookie dough and tart dough.

[Inner fabric]
The inner dough of the present invention is characterized by containing the oil and fat composition of the present invention in grain flour. Grain flour includes wheat flour, rice flour, barley flour, rye flour and the like. In the oil and fat composition of the present invention, the amount of the oil and fat composition added when preparing the inner dough is 2 to 25 parts by weight, preferably 2 to 15 parts by weight, based on 100 parts by weight of flour used for the inner dough.

The content of the (B) branching enzyme in the inner dough is, for example, 5 to 18750 u of activity per 100 g of flour. The lower limit is preferably 15 u or more. The upper limit is preferably 1875u or less.

The content of (C) α-amylase in the inner dough is, for example, 1.5 to 750 u of activity per 100 g of flour. The lower limit is preferably 3u or more. The upper limit is preferably 135u or less.

The inner dough of the present invention can be used in any bread-making method such as the straight method, the sponge dough method, the no-time method, etc., as long as the inner dough can be heated. Moreover, it can be used in any of the processes such as freezing and refrigerating processes after making the inner dough, and freezing after baking.

Raw materials used for the inner dough of the present invention include yeast, yeast food, emulsifiers, oils and fats (shortening, lard, margarine, butter, liquid oil, etc.), water, processed starch, dairy products, and salt in addition to grain flour, which is the main raw material. , sugars, seasonings (monosodium glutamate and nucleic acids), preservatives, vitamins, strengthening agents such as calcium, proteins, amino acids, chemical leavening agents, flavors and the like. Furthermore, dried fruits such as raisins, wheat bran, whole grains and the like can be used.

[Manufacturing method of inner cloth]
Next, the method for producing the inner fabric of the present invention will be described. The method for producing the inner dough of the present invention is characterized by adding the oil and fat composition used for the inner dough of the composite bakery dough to the grain flour.

More specifically, the method for producing an inner fabric of the present invention is characterized by comprising the following steps (i) to (ii).
Step (i): A step of preparing a fat composition containing (B) a branching enzyme in (A) an edible fat.
Step (ii): a step of kneading the oil and fat composition with grain flour to obtain an inner dough.

According to the method for producing a composite bakery product of the present invention, (B) the branching enzyme is kneaded into the flour as a fat composition containing (A) the edible oil, so that the (B) branching enzyme is quickly and uniformly produced. Dispersed in the inner dough, a uniform starch structure change occurs. This uniform change in starch structure improves the workability and yield during production, further improves the elasticity of the baked composite bakery product and the softness of the baked dough, and improves the transition from the baked dough to the baked dough. Moisture migration can be suppressed. On the other hand, when (B) the branching enzyme and (A) the edible oil are individually kneaded into flour, the effects of the present invention cannot be obtained.

In step (i), (A) edible oil preferably further contains (C) α-amylase. As a result, the elongation of the gluten in the inner dough is moderately improved, and the inner phase of the baked inner dough of the composite bakery product can be made finer. Also, the dough during baking of the composite bakery product can be softened. Even if (C) α-amylase is not contained in (A) edible fat and oil and is added alone to the inner dough, the effect of (C) α-amylase cannot be sufficiently obtained.

In step (ii), the oil and fat composition and flour can be kneaded with a kneading device such as a mixer bowl, and can be applied to any bread making method such as a straight method, a medium dough method, or a no-time method. can do. Although the method of kneading differs depending on the device, it can be set with moderate stirring conditions and sufficient temperature and time for enzymatic reaction. For example, in the sponge method, when making the sponge dough, knead at low speed for 2 minutes and medium speed for 2 minutes. Conditions such as adding the oil and fat composition of the invention and further kneading at low speed for 3 minutes and medium speed for 4 minutes can be mentioned. The produced inner dough is, for example, divided by a divider or the like, molded through a molder or the like, and then placed on an iron plate and fermented. According to the method for manufacturing the inner dough of the composite bakery dough of the present invention, the adherence of the inner dough is suppressed, so workability and yield can be improved.

[Upper fabric]
In the present invention, the top fabric can be obtained by known materials and known methods. Known materials include, for example, flour, fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), sugars, whole eggs, baking powder, and the like. The amounts of these materials are, for example, 10 to 50 parts by weight of oils and fats, 10 to 70 parts by weight of sugars, 20 to 40 parts by weight of whole eggs, and 0.1 to 1 part by weight of baking powder with respect to 100 parts by weight of flour. is.

[Method for producing composite bakery products]
Next, the manufacturing method of the composite bakery product of the present invention will be described. The method for producing a composite bakery product of the present invention is characterized by baking the lining dough obtained by the method for producing the lining dough.

More specifically, the method for manufacturing a composite bakery product is characterized by comprising the following steps (iii) to (iv) in addition to the steps (i) to (ii) in the method for manufacturing the inner dough. do.
Step (iii): A step of preparing a top dough.
Step (iv): A step of baking the inner dough and the upper dough.

Step (iii) is a step of preparing a top dough. A top dough is a dough that does not use yeast.

Step (iv) is a step of baking the inner dough obtained in step (ii) and the upper dough prepared in step (iii). In the step (iv), for example, the upper dough is put on the inner dough and wrapped, and baked after the final fermentation. The firing temperature and firing time are not particularly limited, but are, for example, about 170° C. to 220° C. for about 5 to 20 minutes.

EXAMPLES Next, the present invention will be specifically described with reference to examples, but these examples are not intended to limit the present invention.
(Example 1)
Using the composition shown in Table 1, a fat composition was produced for use in the inner dough of the composite bakery dough by the following method. 5 kg of hardened palm oil (melting point: 42°C), 30 kg of palm oil, 35 kg of hardened rapeseed oil (melting point: 36°C), and 30 kg of rapeseed oil were blended, heated and dissolved, then cooled to 50 to 55°C, and (B) 100 g of branching enzyme. was added, the mixture was sufficiently stirred, and then quenched and kneaded using a shortening prototype to obtain an oil and fat composition to be used for the inner dough of the composite bakery dough. Table 1 shows the amount of enzyme activity (u) per 100 g of edible oil.

Using the oil and fat compositions used for the inner dough of the composite bakery dough shown in Tables 1 and 2, melon bread, which is representative of composite bakery products, was produced by the following production method. In Comparative Examples 3 and 4, (A) edible oil and fat, (B) branching enzyme and (C) α-amylase were individually blended into the inner dough (not mixed fat composition). Evaluation of the adhesion of the inner dough and yield of the inner dough during work, and the elasticity of the melon bread, which is a composite bakery product after baking, the softness of the baked dough, and the moisture transfer inhibition rate from the baked dough to the baked dough. did.

(Method for producing melon bread)
[Preparation of upper dough]
390 g of margarine (manufactured by NOF CORPORATION: EMU) and 550 g of white sugar are put into a mixer bowl and mixed until creamy. 330 g of whole eggs are added in several portions and mixed. Next, 1000 g of soft flour obtained by sieving 3.3 g of baking powder was mixed to obtain a top dough.
[Preparation of middle dough for inner dough]
Put 700g of strong flour, 1g of yeast food, 30g of yeast, 30g of white sugar, and 400g of water into a mixer bowl and knead for 2 minutes at low speed for 2 minutes at medium speed. Time fermented.
[Preparation, molding, and baking of the inner dough dough]
Put the fermented medium dough into a mixer bowl, add 300 g of strong flour, 150 g of white sugar, 30 g of skimmed milk powder, 16 g of salt, 120 g of whole egg, and 130 g of water, and knead for 2 minutes at low speed and 5 minutes at medium speed. 100 g of the oil and fat composition used for the inner dough of the composite bakery dough was added and kneaded for 3 minutes at low speed and 4 minutes at medium speed to obtain a main kneaded dough for the inner dough with a kneading temperature of 28°C. After taking floor time for 30 minutes, it was divided into 60 g pieces, and after taking bench time for 15 minutes, it was passed through a molder to degas and molded into a spherical shape. 55 g of the outer dough stretched out in a circular shape was placed on the molded inner dough, wrapped with a streaky pattern, and placed in a proofing box at a temperature of 33° C. and a humidity of 65% for 60 minutes for final fermentation. After the final fermentation, it was placed in an oven with a top heat of 190°C and a bottom heat of 190°C and baked for 11 minutes. After sintering, they were allowed to cool at room temperature for 30 minutes, placed one by one in a sealed plastic bag, and stored at room temperature (20 to 30° C.).

Workability and yield were evaluated based on the adhesion of the inner dough of the composite bakery dough. Also, melon bread, which is a composite bakery product, was used to evaluate the chewiness, the softness of the baked dough, and the moisture suppression rate from the baked dough to the baked dough.
The evaluation method for each evaluation item is described below.

[Evaluation method for workability]
When manufacturing the inner dough of composite bakery dough, if the inner dough becomes sticky, it will adhere to the mixing machine and increase the amount of work when proceeding to the next process. The amount of the inner cloth attached to the inner cloth increases, and the amount of work for the washing operation increases, resulting in a decrease in workability. Therefore, the adhesion of the inner cloth was used as an evaluation of the workability. After the end of the floor time, the inner dough was divided into 30 g pieces using Yamaden Co., Ltd.'s "RHEONER II", and 10 pieces each of the example and the comparative example were measured after bench time for 15 minutes. Place the inner fabric on a measuring table, compress it by 2 cm at 5 mm/sec with a disk-shaped plunger with a diameter of 3 cm, and measure the maximum stress value (N) that is pulled by the inner fabric when the plunger rises to evaluate workability. did When the average stress value when using Comparative Example 1 is 100, the average stress value (relative value) of each example and comparative example is less than 90 with “◎”, 90 or more and less than 95 with “◯”, 95 or more and less than 106. was rated as "Δ", and 106 or more was rated as "x". Of these, 0 or more was regarded as a pass.

[Yield evaluation method]
When manufacturing the inner dough of the composite bakery dough, when degassing 60 g of the inner dough using Oshikiri Co., Ltd. "Wide Fine Moulder WF" with the front and rear rolling plates set to 6 cm and 3 cm in height, If the inner dough is not circular, it cannot be molded into a spherical shape, or if the surface of the inner dough is damaged, the volume of the melonpan, which is a composite bakery product, will be poor due to the damage on the surface of the inner dough. . The yield is a value represented by the following (Equation 1) for the ratio of the inner dough that was well molded.
Yield (%) = (1-molding defect number/molding number) x 100 (Formula 1)
In both Examples and Comparative Examples, the ratio of the inner dough that was well molded when 100 inner doughs were passed through the molder was used as the yield score, and 95% or more was "◎", and less than 95% and 90% or more were "O". ", less than 90% and 86% or more were evaluated as "Δ", and less than 86% were evaluated as "x". Of these, 0 or more was regarded as a pass.

[Evaluation method for waist support]
The chewiness was measured using a "3D laser volume meter" manufactured by Astex Co., Ltd., and measured 10 melonpans, which are composite bakery products stored at room temperature one day after baking, in both Examples and Comparative Examples. The waist hold is a value represented by the following (Equation 2), where H is the maximum height of the melon pan and W is the width of the short side.
Waist support = H/W (Formula 2)
When the average chewiness of melon bread when using Comparative Example 1 is 100, the average chewiness (relative value) of each example and comparative example is 104 or more, "◎", less than 104, 102 or more, "○", less than 102. A rating of 98 or more was rated as "Δ", and a rating of less than 98 was rated as "x". Of these, 0 or more was regarded as a pass.

[Evaluation method for softness]
Using "RHEONER II" manufactured by Yamaden Co., Ltd., 10 pieces of baked dough of melon bread, which is a composite bakery product, were measured for each of the examples and the comparative examples. Melon bread stored at room temperature on the 3rd day after baking was cut off from the top so as to have a thickness of 3 cm, and the center part was cut into 4 cm × 4 cm, and only the baked dough was cut out. Place the cut baked inner dough on a measuring table so that the height is 3 cm, and measure the stress value (N) required when compressing 60% of the thickness at 5 mm / sec with a disk-shaped plunger with a diameter of 3 cm. and softness was evaluated. When the average stress value (N) when using Comparative Example 1 is 100, the average stress value (relative value) of each example and comparative example is less than 91 with “◎”, 91 or more and less than 95 with “◯”, 95 More than 105 and less than 105 is "△", 105 or more is "x". Of these, 0 or more was regarded as a pass.

[Method for evaluating moisture transfer inhibition rate]
Using an “Infrared Moisture Meter FD-230” manufactured by Kett Co., Ltd., 10 baked doughs of melon bread, which is a composite bakery product, were measured three days after baking in each of Examples and Comparative Examples. Remove only 1 g of the upper surface of the baked melon bread that has been stored at room temperature for 3 days after baking, heat it under the conditions of 110 ° C. and 20 minutes, measure the reduced moisture content with respect to the sample weight, and measure the moisture transfer inhibition rate. was evaluated. When the average moisture content [%] when using Comparative Example 1 is 100, the average moisture content (relative value) of each example and comparative example is less than 95 with “◎”, 95 or more and less than 98 with “◯”, 98 More than 104 and less than 104 is "△", 104 or more is "x". Of these, 0 or more was regarded as a pass.

[Enzyme used]
1) (trade name) “SenseaForm” (branching enzyme) manufactured by Novozyme Japan Co., Ltd., activity 25000 u/g
2) (trade name) “Denazyme BBR LIGHT” (branching enzyme) manufactured by Nagase ChemteX Co., Ltd., active amount 50000 u/g
3) (trade name) “Novamyl-3D” (maltogenic α-amylase) manufactured by Novozym Japan Co., Ltd., activity 1500 u/g
4) (trade name) “Fungamyl” (α-amylase) Novozym Japan Co., Ltd., activity 15000 u/g
[Emulsifier used]
5) (trade name) “Emulgy MS” (monoglycerin mono fatty acid ester) Riken Vitamin Co., Ltd.

Looking at Tables 1 and 2, the oil and fat composition used for the inner dough of the composite bakery dough containing (B) branching enzyme in (A) edible oil and fat has workability, yield, elasticity, softness, It can be seen that good results were obtained in all items of suppression of moisture transfer. Further, in Examples 1 to 3, it was confirmed that the content of (B) branching enzyme was 250 to 75,000 u per 100 g of edible oil and fat, and excellent effects were obtained. Moreover, from Examples 4 to 9, the effect of the present invention was recognized even when (C) α-amylase was contained. Moreover, in Example 10, the effect of the present invention was observed even in the margarine type to which water was added. Also, in Examples 11 and 12, the SFC (25° C.) of (A) edible oil was found to be excellent in the range of 4 to 40%.

On the other hand, as shown in Comparative Examples 1 and 2, the effects of the present invention cannot be obtained with (B) the oil and fat composition used for the inner dough of the composite bakery dough containing no branching enzyme. Moreover, as shown in Comparative Examples 3 and 4, the effect of the present invention cannot be obtained even if the branching enzyme (B) is added alone to flour.

Claims (5)

A fat and oil composition for use in a composite bakery dough consisting of a topping dough and a bread dough,
An oil and fat composition containing (B) a branching enzyme in (A) an edible oil and fat. 2. The oil and fat composition according to claim 1, which contains (C) an α-amylase. 3. The oil and fat composition according to claim 2, wherein the ratio (C) of α-amylase activity to (B) branching enzyme activity (C/B) is 0.006-4. A composite bakery product obtained by baking a composite bakery dough containing grain flour and the oil and fat composition according to any one of claims 1 to 3. A method for producing a composite bakery product, which comprises baking a composite bakery dough containing flour and the oil and fat composition according to any one of claims 1 to 3.