JP2022152863A - Fat composition for butter cake, butter cake dough, manufacturing method of butter cake dough, butter cake - Google Patents

Abstract

To provide a fat composition for butter cake which has an improved volume, is excellent in appearance such as suppressing oil stain and can produce butter cake having excellent texture and flavor even passing a long time, and butter cake.SOLUTION: In order to solve above problems, a butter cake fat composition containing maltogenic α-amylase, hemicellulase and phospholipase is provided. According to the present invention, a fat composition for butter cake that can produce a butter cake that has an improved volume, an excellent appearance such as suppression of oil staining, and a good texture and flavor even after a long period of time, and butter cake can be provided.SELECTED DRAWING: None

Description

The present invention provides butter that contains maltogenic α-amylase, hemicellulase, and phospholipase to improve the volume, has excellent appearance such as suppressing oil staining, and has a good texture and flavor even after a long period of time. The present invention relates to a butter cake fat composition and a butter cake dough that can be used to produce a cake.

Butter cake means a cake using butter (or a butter substitute such as margarine) as one of the main ingredients, and is produced using butter, flour, sugar, eggs and baking powder as ingredients. Typical examples include pound cakes, financiers, madeleines, baumkuchen, muffins, cupcakes, and fruit cakes. something is in demand. In addition, there is a demand for a product that does not cause oil stains such as stickiness of the product or adhesion of the oil to the packaging container during the storage or distribution process of the product after baking. However, in butter cakes, since the blending amount of butter is large, it has been difficult to suppress oil staining while maintaining the softness, melting in the mouth, volume and flavor.
As a method for improving the softness, melting in the mouth, and volume of butter cake, improvers containing exomalttetraohydrolase, xylanase, and phospholipase (Cited document 1) and oil and fat compositions containing α-amylase and hemicellulase (Cited document 2) is disclosed, but this method has a problem that oil stains occur and the flavor deteriorates. In addition, a quality preserving agent using enzyme technology has been proposed to improve the softness and melting in the mouth of bread made mainly of starch, like confectionery (Reference 3). However, this method cannot solve the problem of the present application in butter cake.
As described above, a butter cake that has an improved volume, an excellent appearance such as suppressing oil staining, and a good texture and flavor even after a long period of time has not been obtained with the conventional technology. There is a strong demand for a technology that solves this problem.

Japanese Unexamined Patent Application Publication No. 2020-22372 Japanese Patent Application Laid-Open No. 2020-68770 JP 2020-184952 A

The present invention provides a butter cake oil and fat composition that can produce a butter cake that has an improved volume, an excellent appearance such as suppressing oil staining, and has a good texture and flavor even after a long period of time, and Intended to serve butter cake.

As a result of intensive research to solve the above problems, the present inventors have found that an oil and fat composition containing maltogenic α-amylase, hemicellulase and phospholipase improves the volume of butter cake and suppresses oil staining. The inventors have found that the appearance is excellent, and they can have a good texture and flavor even after a long period of time, and have completed the present invention.

That is, the present invention is the following [1] to [5].
[1] An oil and fat composition for butter cake containing maltogenic α-amylase, hemicellulase and phospholipase.
[2] The fat and oil composition for butter cake according to [1], which contains a polyglycerin condensed ricinoleic acid ester.
[3] A butter cake dough containing grain flour and the fat and oil composition for butter cake according to [1] or [2].
[4] A method for producing butter cake dough, which comprises using grain flour and the butter cake oil and fat composition according to [1] or [2].
[5] A butter cake obtained by baking the butter cake dough according to [3].

According to the present invention, an oil-and-fat composition for butter cake that can produce a butter cake that has an improved volume, an excellent appearance such as suppression of oil staining, and a good texture and flavor even after a long period of time, and butter cake can be served.

[Oil and fat composition for butter cake]
The fat and oil composition for butter cake of the present invention is characterized by containing maltogenic α-amylase, hemicellulase and phospholipase, and may contain polyglycerol condensed ricinoleate. In addition, the oil-and-fat composition for butter cakes of this invention can exhibit the effect also in any form of shortening, a water-in-oil emulsion, and an oil-in-water emulsion.
The present invention will now be described in more detail.

(maltogenic α-amylase)
The maltogenic α-amylase used in the present invention is an enzyme that mainly produces maltose by hydrolyzing the α-1,4-glucoside bond of starch, and is derived from bacteria such as Bacillus and fungi such as Aspergillus. can be used. One or more of these maltogenic α-amylases may be selected and used. A maltogenic α-amylase with an optimum temperature of 65 to 85° C. acts near the gelatinization temperature of starch, so that it can more efficiently decompose starch into maltose.

Maltogenic α-amylase decomposes starch to produce maltose, which is a disaccharide having moisturizing properties. As a result, a soft and melt-in-your-mouth texture can be obtained, and the side chains of the starch are shortened to form a starch structure that is resistant to aging, and a good texture can be maintained even after a long period of time.

In the fat composition for butter cake of the present invention, the content of maltogenic α-amylase is not particularly limited, but is preferably 1 to 200 u per 100 g of edible fat. The lower limit is more preferably 5u or more, still more preferably 10u or more, and particularly preferably 20u or more. The upper limit is more preferably 100 u or less, still more preferably 80 u or less, and particularly preferably 60 u or less.

The activity unit of the maltogenic α-amylase used in the present invention is defined as 1 u, which is the amount of the enzyme that produces reducing sugars equivalent to 1 μmol of maltose per minute. The enzymatic activity can be determined by reacting maltotriose as a substrate at 40° C. for 10 minutes and quantifying the resulting reducing sugars. Reducing sugars can be quantified with reference to "Method for Determining Reducing Sugars (2nd Edition)" (Sakuzo Fukui, Gakkai Shuppan Center).

(Hemicellulase)
The hemicellulase used in the present invention is an enzyme that hydrolyzes polysaccharides contained in plant tissues, and includes xylanase that hydrolyzes xylan, aravanase that hydrolyzes araban, and mannanase that hydrolyzes mannan. Any of these may be selected, but xylanase is preferably selected and added. Hemicellulases are of fungal origin (eg Trichoderma, Melipylus, Humicola, Aspergillus, Fusarium) or bacterial origin (eg Bacillus). One or more of these hemicellulases may be selected and used. Hemicellulase decomposes polysaccharides near the gelatinization temperature of starch and efficiently enhances the action of maltogenic α-amylase on starch. As a result, a soft and melt-in-your-mouth texture can be obtained, and the good texture can be maintained even after a long period of time.

The optimum temperature for hemicellulase is preferably 45°C to 60°C. Hemicellulase, whose optimum temperature is 45° C. to 60° C., has an optimum temperature near the gelatinization temperature of starch. Water is released into the batter of butter cakes and can be efficiently used to gelatinize the starch. Sufficient progress of gelatinization of starch enables maltogenic α-amylase to act on starch, so that the effect of maltogenic α-amylase can be efficiently enhanced. In addition, as the starch gelatinization progresses sufficiently, the skeleton of the butter cakes becomes firm and the volume increases.

In the fat composition for butter cake of the present invention, the content of hemicellulase is not particularly limited, but is preferably 1 to 200 u per 100 g of edible fat. The lower limit is more preferably 10u or more, still more preferably 20u or more, and particularly preferably 40u or more. The upper limit is more preferably 150 u or less, and still more preferably 100 u or less.

The activity unit of hemicellulase used in the present invention is defined as 1 u, which is the amount of enzyme that produces 1 μmol of xylose per minute. The activity unit can be obtained by reacting hemicellulose as a substrate at 40° C. for 10 minutes and quantifying the resulting reducing sugar.

(phospholipase)
The phospholipase used in the present invention is an enzyme that acts on glycerophospholipids contained in soybean, egg yolk, rapeseed, etc., and phospholipase A1 that hydrolyzes the ester bond at the 1-position due to its reaction site specificity. It is classified as a phospholipase A2 that hydrolyzes bonds. Although the phospholipase used in the present invention is not particularly limited, phospholipase A2 is preferred. Phospholipase A2 exists widely from microorganisms to animals, and there are porcine pancreas- and actinomycete-derived phospholipase A2, and porcine pancreas-derived phospholipase A2 gene expressed in fungi. One or more of these phospholipases may be selected and used.

Phospholipase A2 acts on phospholipids contained in various foods to produce lysophospholipids with excellent emulsifying function. In the fat and oil composition for butter cake of the present invention, phospholipase acts on lecithin contained in eggs during the production of butter cake to produce lysolecithin with better emulsifying power. As a result, the foam stability in the butter cake dough during baking is improved, so that a butter cake excellent in volume can be obtained. In addition, since the separation of oil from the butter cake dough is reduced by improving the emulsifying power, it is possible to suppress oil bleeding and obtain a butter cake excellent in flavor.
Furthermore, phospholipase can be used in combination with hemicellulase to enhance its effect. When the butter cake dough is baked, the phospholipase improves foam stability in the dough, and the air bubbles trapped inside the dough expand, causing the dough to swell. Furthermore, the hemicellulase causes the water released into the butter cake dough to become steam in the dough, which expands, thereby further enhancing the effect of increasing the volume. In addition, since the volume of the butter cake is improved, it is possible to obtain a soft texture that melts in the mouth.

In the fat composition for butter cake of the present invention, the content of phospholipase is not particularly limited, but is preferably 50 to 2000 u per 100 g of edible fat. The lower limit is more preferably 100u or more, still more preferably 200u or more, and particularly preferably 500u or more. The upper limit is more preferably 1500u or less, and still more preferably 1300u or less.

The activity unit of phospholipase used in the present invention is defined as 1 u, which is the amount of enzyme that produces 1 μmol of free fatty acid per minute. The activity unit can be determined by reacting soybean lecithin as a substrate at 40° C. for 10 minutes and quantifying the resulting free fatty acid. Free fatty acids can be quantified using a non-ester bond type free fatty acid measurement kit NEFA C Test Wako (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.).

In the oil and fat composition for butter cake of the present invention, the activity ratio of maltogenic α-amylase, hemicellulase and phospholipase is not particularly limited, but is, for example, 1:0.1-10:1-150.

(Edible oils and fats)
Edible oils and fats generally used as raw materials for margarine and shortening can be used as the edible oils and fats used in the present invention. Examples include natural animal and vegetable oils such as beef tallow, lard, fish oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, and corn oil, and their hardened oils, extremely hardened oils, and transesterified oils. It is appropriately selected according to the purpose, and used alone or in combination of two or more. By dispersing or dissolving the maltogenic α-amylase, hemicellulase, and phospholipase in the edible oil, the dispersibility of each component in the butter cake dough can be enhanced, and the effect of each component can be obtained more efficiently. The SFC (solid fat content) of the edible oil at 25° C., which is the temperature for general dough production, is preferably 4 to 40%, more preferably 9 to 35%. If the maltogenic α-amylase, hemicellulase, and phospholipase are not contained in the edible fat and oil and are added alone to the butter cake dough, the effects of the present invention cannot be expected.

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.

(Polyglycerol condensed ricinoleate)
The fat and oil composition for butter cake of the present invention preferably contains polyglycerin condensed ricinoleic acid ester. Polyglycerin condensed ricinoleic acid ester can improve the foam stability of butter cake dough. This improves the softness of the butter cake and enhances the effect of suppressing oil staining.

The polyglycerin condensed ricinoleic acid ester used in the present invention is an oil-soluble emulsifier in which polyricinoleic acid obtained by condensing ricinoleic acid derived from castor oil is bound to polyglycerin. Due to its strong lipophilicity, it is suitable for water-in-oil emulsification.
The polyglycerin condensed ricinoleic acid ester used in the present invention preferably has an average polymerization degree of polyglycerin of 2 to 16, a condensation degree of ricinoleic acid of 2 to 16, and an HLB of 0.5 to 5.

In the fat composition for butter cake of the present invention, the content of the polyglycerol condensed ricinoleic acid ester is not particularly limited, but is preferably 0.05 to 2 parts by mass with respect to 100 parts by mass of the edible fat. The upper limit is more preferably 1 part by mass or less, still more preferably 0.5 parts by mass or less, and particularly preferably 0.3 parts by mass or less.

The oil and fat composition for butter cake in the present invention includes modified starch, which is an additive generally used in oil and fat compositions used for butter cake dough, other enzymes, emulsifiers, as long as the effects of the present invention are not impaired. Preservatives, pH adjusters, dyes, perfumes and the like may be used as appropriate.

In the method for producing the oil and fat composition for butter cake in the present invention, the maltogenic α-amylase, hemicellulase, and phospholipase may be added at a temperature that does not deactivate in the usual method for producing shortening, margarine, and oil-in-water emulsion. . 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, the enzyme is added, the mixture is rapidly cooled and plasticized using a rapid cooling kneader, and cooled to 30° C. or lower to obtain the desired fat and oil composition for butter cake dough. In the above production, when cooling the uniform mixture in a high temperature state, the container itself containing the uniform mixture may be cooled from the outside, but generally the chiller, votator, and combinator used for shortening and margarine production It is preferable from the viewpoint of performance to perform quenching using, for example.

[Butter cake dough]
The butter cake dough of the present invention is characterized by containing the oil and fat composition for butter cake of the present invention in grain flour. Moreover, a butter cake can be obtained by baking the butter cake dough of the present invention.

The content of the fat and oil composition for butter cake of the present invention in the butter cake dough is preferably 50 to 200 parts by mass as the content of edible oil and fat with respect to 100 parts by mass of flour. As a lower limit, it is more preferably 80 parts by mass or more. The upper limit is more preferably 150 parts by mass or less, still more preferably 120 parts by mass or less. By setting the content of the fat and oil composition for butter cake within this range, a good butter cake texture can be obtained.

Raw materials for the butter cake in the present invention include butter (or butter substitutes such as margarine), flour, saccharides, eggs, baking powder, emulsifiers, water, modified starch, dairy products, salt, caramel, fruits, and preservatives. ingredients, vitamins, proteins, amino acids, chemical leavening agents, flavors and the like.

Grain flour suitable for use in the oil and fat composition for butter cake of the present invention includes wheat flour, rice flour, barley flour, rye flour and the like. The butter cake dough of the present invention can be produced by mixing the oil and fat composition for butter cake of the present invention with grain flour and other ingredients as main raw materials.

The butter cake dough of the present invention preferably contains eggs. The egg preferably contains egg yolk, and may be whole egg or egg yolk. By containing eggs, phospholipase acts on the lecithin contained in the eggs to produce lysolecithin with better emulsifying power. As a result, separation of oil from the butter cake dough is reduced, so that oil staining can be suppressed. Furthermore, since foam stability in the dough during baking is improved, a butter cake excellent in volume can be obtained.

The content of eggs in the butter cake dough of the present invention is preferably 10 to 200 parts by mass with respect to 100 parts by mass of flour. As a lower limit, it is more preferably 30 parts by mass or more. The upper limit is more preferably 150 parts by mass or less, still more preferably 120 parts by mass or less. By setting the egg content within this range, it is possible to further improve the flavor of the butter cake while further exerting the effects of the phospholipase of the present invention.

The content of maltogenic α-amylase in the butter cake dough of the present invention is not particularly limited, but is preferably 1 to 200 u per 100 g of flour. The lower limit is more preferably 5u or more, still more preferably 10u or more, and particularly preferably 20u or more. The upper limit is more preferably 100 u or less, still more preferably 80 u or less, and particularly preferably 60 u or less. In the case of 1 u or more, sufficient maltose is produced, so that a soft and melt-in-your-mouth texture is obtained, and the side chains of the starch are shortened to form a starch structure that is resistant to retrogradation. A good texture can be maintained. When it is 200 u or less, excessive starch decomposition is suppressed, and a soft and melt-in-your-mouth texture is obtained.

In the butter cake dough of the present invention, the hemicellulase content is not particularly limited, but is preferably 1 to 200 u per 100 g of flour. The lower limit is more preferably 10u or more, still more preferably 20u or more, and particularly preferably 40u or more. The upper limit is more preferably 150 u or less, and still more preferably 100 u or less. When it is 1 u or more, the action of maltogenic α-amylase on starch can be sufficiently enhanced, so that a soft and melt-in-your-mouth texture can be obtained, and a good texture can be maintained even after a long period of time. can be maintained. When it is 200 u or less, excessive decomposition of polysaccharides is suppressed, and gluten formation due to excessive release of water is suppressed, so that a soft and melt-in-your-mouth texture can be obtained.

The content of phospholipase in the butter cake dough of the present invention is not particularly limited, but is preferably 50 to 2000 u per 100 g of eggs. The lower limit is more preferably 100u or more, still more preferably 200u or more, and particularly preferably 500u or more. The upper limit is more preferably 1500u or less, and still more preferably 1300u or less. When it is 50 u or more, lysolecithin is produced by the action of phospholipase, and oil staining can be suppressed. Furthermore, since flavor masking due to oil staining is suppressed, the egg flavor can be felt strongly. In the case of 2000 u or less, the excessive production of lysolecithin is suppressed, resulting in a strong retention of the original flavor of the egg.

A butter cake can be produced by baking a dough containing the fat and oil composition for butter cake of the present invention. Although the baking temperature depends on the type of butter cake, 170 to 240°C is suitable. Examples of butter cakes include pound cakes, financiers, madeleines, baumkuchen, muffins, cupcakes, and fruit cakes.

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)
Oil and fat compositions for butter cake were produced by the following method with the composition shown in Table 1-1. 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.), 30 kg of rapeseed oil, and other ingredients were blended and dissolved by heating, then the temperature was lowered to 50-55° C. to produce maltogenic α-amylase. After adding 50 g of hemicellulase, 50 g of hemicellulase, and 400 g of phospholipase, the mixture was sufficiently stirred and then rapidly cooled to 25° C. or lower using a margarine prototype to prepare an oil and fat composition for butter cake. Table 1-1 shows the activity amount (u) of the enzyme with respect to 100 g of the edible oil and fat in the oil and fat composition for butter cake.
(Examples 2 to 14, Comparative Examples 1 to 8)
In Examples 2 to 14 and Comparative Examples 1 to 8, oil and fat compositions for butter cake were produced under the same conditions as in Example 1, with the blending compositions shown in Tables 1-1, 1-2 and 2.

Using the oil and fat compositions for butter cakes produced in Examples and Comparative Examples, pound cakes, which are one kind of butter cakes, were produced by the following production method. In Comparative Example 8, the edible fat and other components, maltogenic α-amylase, hemicellulase, and phospholipase were individually blended (not mixed into a fat composition) into the butter cake dough.

(Method for producing pound cake)
300 g of the fat and oil composition for butter cake and 300 g of refined sugar were weighed into a mixer bowl and mixed at a low speed for 5 minutes. After that, 300 g of the whole egg was added in 5 portions while mixing at a low speed, and after all the whole egg was added, the mixture was mixed at a low speed for 1 minute. 300 g of weak flour previously sieved with a sieve and 3 g of baking powder were added and mixed at low speed for 30 seconds and at medium speed for 15 seconds to obtain a pound cake dough. Table 3 shows the composition of the pound cake dough. The resulting dough was divided into 250 g pieces and baked in an oven with a top heat of 165° C. and a bottom heat of 150° C. for 34 minutes. The pound cake was allowed to cool at room temperature for 1 hour, then placed in a bag and stored at 20°C.

[Evaluation of pound cake]
The baked pound cake was evaluated for texture (softness, melting in the mouth), oiliness, flavor, and volume. The evaluation method for each evaluation item is described below.

(Evaluation of softness)
After baking, the pound cakes stored at 20° C. for 1 day (D+1) and 30 days (D+30) were cut into 2 cm wide pieces and cut into 4 cm×4 cm×2 cm squares to obtain samples. The stress (N) required to compress the pound cake by 6 mm from the cut surface was measured with a rheometer manufactured by Yamaden Co., Ltd. to evaluate the softness. When the stress value of the pound cake using Comparative Example 1 in (D + 1) and (D + 30) is 100, less than 70 is "◎", 70 or more and less than 80 is "◯", 80 or more and less than 90 is "△", 90 or more. was evaluated as "x". The average value of 10 samples was used as a score for softness, and evaluations of "⊚" and "◯" were regarded as acceptable.

(Evaluation of mouthfeel)
After baking, the melt in the mouth of the pound cakes stored at 20° C. for 1 day (D+1) and 30 days (D+30) was evaluated by 10 panelists. Evaluation is performed according to the following criteria, and the average score of 10 people is 2.5 to 3.0 points as “◎”, 2.0 to 2.4 points as “○”, and 1.5 to 1.9 points. was given as "△", 1.0 to 1.4 points as "×", and the evaluation of "◎" and "◯" was passed.
Evaluation criteria:
(3 points) There is no roughness when chewing, and it immediately melts in the mouth.
(2 points) There is no roughness when chewing, but it takes time to dissolve in the mouth.
(1 point) It takes a long time to melt in the mouth because it is rough when chewing.

(Evaluation of oil stain)
Place the bottom (7 cm × 14 cm), 6-7 cm high bottom of the butter cake on a filter paper of the same size as the bottom, put the filter paper in a plastic bag, and store at 20 ° C for 1 day (D + 1) and 30 days ( D+30) After storage, oil staining was evaluated based on the increased mass of the filter paper. Evaluation was performed according to the following criteria, and the evaluations of "⊚" and "◯" were regarded as passing.
Evaluation criteria:
(⊚) The increase in the mass of the filter paper is less than 1 g.
(◯) The increase in the mass of the filter paper is 1 g or more and less than 2 g.
(Δ) The increase in mass of the filter paper is 2 g or more and less than 3 g.
(x) The increase in the mass of the filter paper is 3 g or more.

(Evaluation of flavor)
Ten panelists evaluated the flavor of the pound cakes (D+30) stored at 20° C. for 1 day (D+1) and 30 days after baking. Evaluation is performed according to the following criteria, and the average score of 10 people is 2.5 to 3.0 points as “◎”, 2.0 to 2.4 points as “○”, and 1.5 to 1.9 points. was given as "△", 1.0 to 1.4 points as "×", and the evaluation of "◎" and "◯" was passed.
Evaluation criteria:
(3 points) Good egg flavor without oiliness.
(2 points) There is no oiliness, but it is difficult to feel the flavor of eggs.
(1 point) It is oily and it is difficult to feel the flavor of the egg.

(Evaluation of volume)
After baking, the specific volume of the pound cake stored at 20° C. for 1 day (D+1) was measured and used as an indicator of volume. The specific volume of the pound cake was measured using "3D Laser Volume Measurement Selenac Win VM2100" (manufactured by Astex). When the average specific volume of 10 pound cakes using Comparative Example 1 is 100, 115 or more is "◎", 110 or more and less than 115 is "◯", 105 or more and less than 110 is "△", 100 or more and less than 105 is "x". ” was evaluated. The average value of 10 samples was used as the score for the volume, and evaluations of “⊚” and “◯” were accepted.

[Enzyme used]
(maltogenic α-amylase)
1) Product name: OPTICAKE FRESH 50BG, manufactured by Novozyme Japan Co., Ltd., enzyme activity 840 u/g
2) Product name: β-Amylase #1500S, manufactured by Nagase ChemteX Corporation, enzyme activity 11000u/g
(hemicellulase)
3) Trade name: PENTOPAN 500BG, manufactured by Novozyme Japan Co., Ltd., enzyme activity 1500 u/g
4) Product name: Sumizyme X, manufactured by Shin Nippon Chemical Co., Ltd., enzyme activity 5000 u/g
(phospholipase)
5) Product name: Denabake RICH, manufactured by Nagase ChemteX Co., Ltd., enzyme activity 3000u/g
6) Product name: PLA2 Nagase 10P/R, manufactured by Nagase ChemteX Co., Ltd., enzyme activity 100,000 u/g
(α-amylase)
7) Trade name: Spitase CP3, manufactured by Nagase ChemteX Corporation, enzyme activity 30000u/g
(Maltotetraose-producing α-amylase)
8) Product name: POWERFresh 3050 GF, manufactured by Danisco Japan Co., Ltd., enzyme activity 3500 u/g

From the results in Tables 1-1, 1-2 and 2, it was found that the use of the oil-and-fat composition containing maltogenic α-amylase, hemicellulase and phospholipase improved softness, melting in the mouth, oiliness, flavor and volume. It can be seen that good results are also obtained in the item of
On the other hand, as shown in Comparative Examples 1 to 6, the effect of the present invention cannot be obtained with a fat composition for butter cake that does not contain any of maltogenic α-amylase, hemicellulase, and phospholipase. Moreover, as shown in Comparative Example 8, the effects of the present invention cannot be obtained even if maltogenic α-amylase, hemicellulase, and phospholipase are added alone to flour.

Moreover, from Example 8, it can be seen that the inclusion of polyglycerin condensed ricinoleic acid ester makes it possible to obtain a pound cake that is even more excellent in softness and less oily. In addition, as shown in Comparative Examples 6 and 7, when phospholipase is not contained, the effect of the present invention cannot be obtained even if the polyglycerol condensed ricinoleate is added, so the polyglycerol condensed ricinoleate It can be seen that the effect of the present invention is exhibited by a synergistic action with phospholipase.

Claims (5)

A fat and oil composition for butter cake containing maltogenic α-amylase, hemicellulase and phospholipase. The oil and fat composition for butter cake according to claim 1, which contains polyglycerin condensed ricinoleic acid ester. A butter cake dough containing grain flour and the oil and fat composition for butter cake according to claim 1 or 2. A method for producing a butter cake dough, which comprises using grain flour and the fat and oil composition for butter cake according to claim 1 or 2. A butter cake obtained by baking the butter cake dough according to claim 3.