JP2023113523A - Oil and fat composition for breadmaking and grain flour dough for breadmaking - Google Patents

Abstract

To provide an oil and fat composition for breadmaking, capable of giving bread that has good dispersibility in bread dough, shows improved line suitability, is crunchy, retains softness, and has a good flavor.SOLUTION: An oil and fat composition for breadmaking contains, in (A) edible fat and oil, (B) maltogenic α-amylase, (C) lecithin, (D) mono glycerol fatty acid ester, and (E) polyglycerol-condensed ricinoleic acid ester. The (A) edible fat and oil are 50.0-90.0 pts.mass, (C) lecithin is 2.0-10.0 pts.mass, (D) mono glycerol fatty acid ester is 5.0-40.0 pts.mass, and (E) polyglycerol-condensed ricinoleic acid ester is 0.1-10.0 pts.mass.SELECTED DRAWING: None

Description

INDUSTRIAL APPLICABILITY The present invention provides a bread-making oil and fat composition that, when used in bread-making, provides bread with excellent dispersibility in bread dough, improved lineability, crispness, softness and good flavor. Regarding.

Consumers want bread that is crisp, soft, and has a good flavor. Improvement is desired.
Enzymes are generally used to maintain the softness of bread and improve its crispness, but the use of enzymes causes the bread dough to become sticky, which causes the dough to stick to the production line and increase the work time due to line cleaning. In addition, defective molding of bread dough occurs, resulting in a decrease in yield. Sticky bread dough is considered to be dough with reduced line suitability, and non-sticky bread dough can be said to be dough with improved line suitability. On the other hand, when an emulsifier is used, glycerin fatty acid ester, which is known to improve softness retention, makes the bread soft but less crisp. Glycerol organic acid fatty acid ester, which is known to improve the physical properties of bread dough, suppresses the stickiness of bread dough, but reduces the crispness of the bread. In addition, if a large amount of emulsifier with a high melting point is dispersed in fats and oils in order to obtain a large effect of the emulsifier, the dispersibility of the fats and oils in the bread dough decreases, and the mixing time increases, resulting in an increase in working time. On the other hand, if a large amount of emulsifier with a low melting point is dispersed in the oil, the dispersibility of the oil in the bread dough is improved, but the flavor of the baked bread is reduced.
That is, there is a demand for a fat that is excellent in dispersibility in bread dough, has improved lineability, is crisp, maintains its softness, and gives bread with a good flavor.

In order to solve the above problems, as a method for improving the texture of bread with good dispersibility in bread dough, fats and oils containing specific fats and oils, monoglycerin fatty acid esters, glycerin organic acid fatty acid esters, and thickening polysaccharides A composition (Patent Document 1), a water-in-oil emulsified fat composition containing polyglycerin condensed ricinoleic acid ester and lecithin or lysolecithin as a method of having good dispersibility in wheat noodle dough and reducing adhesion of the dough to equipment (Patent Document 2), and as a method for reducing the stickiness of bread dough, a water-in-oil emulsified fat composition for bakery containing a phospholipid-containing lipid-protein complex (Patent Document 3) and the like have been proposed.

JP 2015-82986 A JP-A-7-289193 JP 2019-149982 A

However, the present inventors have newly found that the oil and fat compositions described in Patent Documents 1 to 3 have the following technical problems. In the technique described in Patent Document 1 (Japanese Patent Application Laid-Open No. 2015-82986), by blending a polysaccharide thickener, it is possible to suppress the stickiness of the bread dough and improve workability, but the polysaccharide thickener is used to improve the bread dough. Because it retains moisture inside, it inhibits gluten formation during bread making, resulting in bread that lacks volume and is less crispy. In the technique described in Patent Document 2 (Japanese Patent Laid-Open No. 7-289193), the effect of lecithin can be obtained to suppress the stickiness of the wheat noodle dough, but the bread dough has a higher water content than the wheat noodle dough, and the bread dough In order to exert its effect, it is necessary to contain a large amount of lecithin, and when fats and oils containing the required amount of lecithin are used, the bread after baking has an unpleasant taste and aroma peculiar to lecithin, and the bread cannot be used as such. product value will decline. In the technique described in Patent Document 3 (Japanese Patent Application Laid-Open No. 2019-149982), the stickiness of bread dough is suppressed by containing a lipid-protein complex containing phospholipids, but the bread after baking has a phospholipid-specific preferable content. In addition, it does not provide a satisfactory effect in terms of maintaining the softness of bread after baking.

An object of the present invention is to provide an oil and fat composition for bread making, which is excellent in dispersibility in bread dough, has improved lineability, is crispy, maintains its softness, and gives bread with a good flavor.

As a result of extensive studies, the inventors have found that by combining maltogenic α-amylase with a high content of lecithin, it is possible to suppress deterioration of flavor due to lecithin and improve line suitability, and furthermore, maltogenic α-amylase alone or a small amount of lecithin can be combined. It was found that the effect of maintaining crispness and softness, which could not be obtained with the above, can be obtained. In addition, by combining polyglycerin condensed ricinoleic acid ester and lecithin, the effect of lecithin is strengthened and the dispersibility of fats and oils in bread dough is improved. The present inventors have found the effect of further strengthening the effect, and have completed the present invention.

That is, the present invention is the following [1] to [2].
[1] An oil and fat composition containing (B) maltogenic α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester in (A) edible oil, , (A) 50.0 to 90.0 parts by mass of edible oil, (C) 2.0 to 10.0 parts by mass of lecithin, (D) 5.0 to 40.0 parts by mass of monoglycerin fatty acid ester, (E) A fat and oil composition for bread making, containing 0.1 to 10.0 parts by mass of polyglycerin condensed ricinoleic acid ester.
[2] The oil-and-fat composition for breadmaking described in [1] and flour dough for breadmaking containing flour, wherein the amount of (B) maltogenic α-amylase is 1.5 to 1.5 per 100 g of the flour Flour dough for bread containing 150.0 u.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil and fat composition for bread making, which is excellent in dispersibility in bread dough, has improved lineability, is crispy, maintains its softness, and gives bread with a good flavor.

The oil and fat composition for bread production of the present invention contains (A) edible oil and fat, (B) maltogenic α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester. characterized by containing The oil-and-fat composition for bread making of the present invention can exert its effect in any form of shortening, water-in-oil emulsion, or oil-in-water emulsion, but the form containing no water is particularly preferable.
The present invention will now be described in more detail.

((A) edible oil)
(A) Edible oils and fats can be used as edible oils and fats. Specific 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, transesterified oils, and the like. . These are appropriately selected according to the purpose, and used singly or in combination of two or more. (A) Edible oils and fats contain (B) maltogenic α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleate to uniformly disperse them in bread dough. It is possible to sufficiently exhibit the dispersibility improvement in bread dough, the improvement of the line aptitude, the effect of improving the crispness, and the effect of maintaining the softness, and bread with a good flavor can be obtained.

((B) maltogenic α-amylase)
The maltogenic α-amylase (B) used in the present invention is an enzyme that mainly produces maltose by hydrolyzing α-1,4-glucoside bonds, and is derived from bacteria such as Bacillus and grains such as Malt. , and fungi such as Aspergillus can be used. (B) maltogenic α-amylase decomposes starch in bread dough to obtain the effect of maintaining the softness of bread, and (C) has the effect of alleviating the unique flavor of lecithin. As a result, even if (C) lecithin is blended at a high content, it is possible to alleviate the deterioration of the flavor of bread due to lecithin and provide bread with excellent flavor.

The optimum temperature for (B) the maltogenic α-amylase used in the present invention is not particularly limited, but is preferably 65°C or higher. By using a dough with an optimum temperature of 65 ° C. or higher, the production of maltose is suppressed at a low temperature for producing bread dough, so the dough is stickier than when using a dough with a low optimum temperature. can be suppressed.
(B) The maltogenic α-amylase can be used singly or in combination of two or more. It is preferred to use a combination of maltogenic α-amylases below °C. As a result, the starch in the bread dough is continuously decomposed over a wide temperature range from medium temperature to high temperature, and the effect of maintaining the softness of the bread can be obtained. In addition, it is an essential condition that the activity of the enzyme is deactivated after baking the bread dough.

The content ratio of (B) maltogenic α-amylase in the oil-and-fat composition for breadmaking of the present invention is 1500 u/g in the oil-and-fat composition for breadmaking of the present invention from the viewpoint of softness maintaining effect and line suitability. It is preferably 0.2 to 10.0 parts by mass, more preferably 1.0 to 5.0 parts by mass.

(B) Maltogenic α-amylase is commercially available, for example, "Novamyl", "Novamyl-10000BG", "Novamyl-3D", "Opticake Fresh50B" (manufactured by Novozymes Japan Co., Ltd.), etc. are commercially available. available at

The activity unit of the maltogenic α-amylase 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 activity level of maltogenic α-amylase can be determined by reacting maltotriose as a substrate under optimum conditions (optimum temperature, optimum pH) for 10 minutes, and quantifying the resulting reducing sugars. The amount of maltose can be determined with reference to "Method for Determining Reducing Sugars (2nd Edition)" (Sakuzo Fukui, Gakkai Shuppan Center).

((C) lecithin)
(C) lecithin in the present invention is a phospholipid mixture containing phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., and lecithin obtained from soybean or egg yolk, sunflower, safflower, rapeseed, fish eggs, milk-derived, etc. with soy lecithin and egg yolk lecithin being more preferred. The lecithin may be either naturally occurring unpurified lecithin (crude lecithin) or highly purified crude lecithin (purified lecithin). In the present invention, one or more selected from these lecithins can be used. Crude lecithin is preferred because it has little effect on flavor during bread making and has relatively good dough dispersibility.

From the viewpoint of improving the stickiness of the dough and the crispness of the bread, it is preferable that the content of enzymatically decomposed lecithin is small. It is preferably 10% by mass or less, more preferably 7% by mass or less, and particularly preferably 5% by mass or less. When the content of enzymatically decomposed lecithin is small, the effect of the present invention of suppressing the deterioration of the flavor of bread can be further exhibited.

(C) Lecithin accelerates the initiation of gelatinization of starch, so that it can enhance the action of maltogenic α-amylase on starch and improve the effect of maintaining the softness of bread. Furthermore, (C) by blending lecithin into bread dough, lecithin and gluten form a complex through electrostatic or covalent bonding with a binding group such as a trimethylammonium group, an amino group, or a phosphoric acid group to form a gluten network. It promotes the formation of structure, resulting in a less sticky dough and improved elasticity of the dough. As a result, the dispersibility of the fat composition in the bread dough is improved. Furthermore, by forming a complex with gluten, aggregation of gluten is prevented and a thin gluten film is formed. As a result, line suitability is improved. These results are an effect seen only in yeast-fermented bakery products, and baked goods such as cookies and pound cakes do not form a gluten film because they are inflated by leavening agents and egg air bubbles. Even if lecithin is blended, the above effects cannot be expected. Also, since soft flour with a low gluten content is used in baked confectionery, (C) the effect of forming a complex between lecithin and gluten is small, and effects such as improving the elasticity of the confectionery dough cannot be obtained.
In addition, since lecithin envelops maltose, which is a starch decomposition product of an enzyme, the crispiness of bread caused by the starch decomposition product does not occur. On the other hand, if a starch hydrolyzate with a molecular weight larger than that of maltose is produced, lecithin cannot envelop it and the crispness of the bread deteriorates. When using an enzyme that produces glucose with a molecular weight smaller than that of maltose, lecithin envelops the glucose and does not cause the crispness of the bread to deteriorate. and the soft maintenance effect cannot be obtained.

In addition, (B) maltose produced by decomposing starch by maltogenic α-amylase accentuates the sweetness of wheat and makes it difficult to perceive the flavor peculiar to lecithin. That is, by using (B) maltogenic α-amylase and (C) lecithin at the same time, the effect of (B) maltogenic α-amylase is increased and the reduction in flavor, which has been a problem due to the use of lecithin, is solved. can do.

((D) monoglycerin fatty acid ester)
The (D) monoglycerin fatty acid ester in the present invention preferably has a fatty acid of 12 to 24 carbon atoms, more preferably a fatty acid of 14 to 22 carbon atoms. Furthermore, those having fatty acids with 16 to 18 carbon atoms are particularly preferred. The constituent fatty acid may be either saturated or unsaturated, preferably saturated fatty acid.
The monoglycerin fatty acid ester specifically includes monoglycerin palmitate, monoglycerin stearate and the like, and monoglycerin stearate is more preferable.

(D) The monoglycerin fatty acid ester binds to the starch of the bread dough to form a complex, so that the effect of maintaining the softness of the bread after baking can be improved. Moreover, the viscosity of the bread dough at 50°C to 60°C can be reduced by using the monoglycerin fatty acid ester. As a result, the extensibility of the gluten complexed with lecithin is improved, the texture of the bread dough is improved, and the crispness of the baked bread is improved. That is, the above effect can be obtained only when (C) lecithin and (D) monoglycerin fatty acid ester are blended in a predetermined ratio.

((E) polyglycerol condensed ricinoleate)
The polyglycerin condensed ricinoleic acid ester used in the present invention is an oil-soluble emulsifier in which polyglycerin is bound to polyricinoleic acid obtained by condensing ricinoleic acid derived from castor oil.

The (E) 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. . Within this range, excellent emulsifiability of the polyglycerin-condensed ricinoleic acid ester is obtained, and the compatibility of fats and oils with bread dough is improved, thereby improving dispersibility.
The polyglycerol condensed ricinoleic acid ester is obtained by esterification of condensed ricinoleic acid obtained by dehydration condensation of ricinoleic acid and polyglycerin, but practically, it is simple and economical to use a commercially available product. (E) Commercially available products of polyglycerol condensed ricinoleate include SY Glister CR-310, CR-500, CR-ED and CRS-75 available from Sakamoto Yakuhin Kogyo Co., Ltd., and Sunsoft No. 6 available from Taiyo Kagaku Co., Ltd. 818DG, 818SK, 818R, 818H, and Poem PR-100 and PR-400 available from Riken Vitamin Co., Ltd. can be used as appropriate.

Containing (E) polyglycerin condensed ricinoleic acid ester improves the compatibility of the oil and fat composition of the present invention with water, and enhances the action of (C) lecithin and (D) monoglycerin fatty acid ester on bread dough. (C) By increasing the action of lecithin, the effect of improving the elasticity of the dough is rapidly exhibited, and as a result, the dispersibility of the oil and fat composition in the bread dough is improved. In addition, when the action of (C) lecithin increases, the formation of a thin gluten film is promoted, so that the mixing time can be shortened.
(E) Polyglycerin condensed ricinoleic acid ester is a product obtained by (C) enhancing the action of lecithin, thereby promoting the alpha conversion of starch, and (B) degrading starch by maltogenic α-amylase. The sweetness of maltose is added and the flavor of the bread is improved.

The oil and fat composition for bread production of the present invention contains (A) edible oil and fat, (B) maltogenic α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester. An oil and fat composition containing (A) edible oil and fat, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester in a specific ratio. is.
(A) The content ratio of the edible oil is 50.0 to 90.0 parts by mass. (A) The edible fat promotes gluten formation in the bread dough during bread production and makes the internal phase of the bread finer. By making the internal phase finer, the crispiness of the bread can be improved. When the content ratio of (A) edible fats and oils is less than 50.0 parts by mass, (B) maltogenic α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, (E) polyglycerin condensed ricinoleic acid The ester cannot be uniformly dispersed in the oil and fat composition for bread making, and the effect of the present invention cannot be obtained.
The content ratio of (C) lecithin is 2.0 to 10.0 parts by mass, preferably 3.0 to 7.0 parts by mass. (C) Lecithin lowers the gelatinization temperature of starch, and (B) maltogenic α-amylase can efficiently decompose the starch in bread dough, and the effect of maintaining softness can be dramatically improved. In addition, (C) lecithin improves the elasticity of the dough and improves the dispersibility of the oil and fat composition in the bread dough. Furthermore, (C) lecithin prevents aggregation of gluten by forming a complex with gluten, forming a thin gluten film and, as a result, improving line suitability. In addition, (C) lecithin envelops maltose, which is a starch hydrolyzate produced by enzymes, so that the bread does not become crispy due to the starch hydrolyzate. (C) If the content ratio of lecithin is less than 2.0 parts by mass, the effect of improving the elasticity of the dough cannot be sufficiently obtained, and the effect of improving the dispersibility of the oil and fat composition in the bread dough is not obtained. can't get On the other hand, when the content ratio of (C) lecithin exceeds 10.0 parts by mass, the dough is too tight, the line suitability is reduced, and the volume of the bread is reduced, resulting in a reduction in the effect of maintaining crispness and softness. do. Furthermore, (C) the peculiar flavor of lecithin becomes too strong, making it impossible to obtain bread with a good flavor.
(D) The content ratio of monoglycerin fatty acid ester is 5.0 to 40.0 parts by mass, preferably 10.0 to 30.0 parts by mass. When the content ratio of (D) the monoglycerol fatty acid ester is 5.0 parts by mass or more, the effect of maintaining the softness of the bread and the effect of improving the crispiness of the bread are sufficiently exhibited. On the other hand, when the content ratio of (D) monoglycerin fatty acid ester exceeds 40.0 parts by mass, the action of lecithin on starch is inhibited, and the synergistic effect of (B) maltogenic α-amylase and (C) lecithin. will not be obtained. In addition, the flavor of (D) monoglycerin fatty acid ester is felt, and the flavor of the bread is reduced.
The content ratio of (E) polyglycerol condensed ricinoleic acid ester is 0.1 to 10.0 parts by mass, preferably 0.5 to 5.0 parts by mass. When the content ratio of (E) polyglycerin condensed ricinoleic acid ester is less than 0.1 part by mass, the effect of enhancing the action of (C) lecithin and (D) monoglycerin fatty acid ester on bread dough is not obtained. If the amount exceeds 0.0 parts by mass, the flavor of (E) polyglycerol condensed ricinoleic acid ester is felt, and the flavor of the bread is reduced.

The content of each component in the oil and fat composition for bread making of the present invention is not particularly limited as long as the content ratio of each component is within the above range. (A) The content of edible oil is preferably 50.0 to 90.0% by mass. (B) The content of maltogenic α-amylase is preferably 0.2 to 10.0% by mass, more preferably 1.0 to 5.0% by mass, based on an activity of 1500 u/g. (C) The content of lecithin is preferably 2.0 to 10.0% by mass, more preferably 3.0 to 7.0% by mass. (D) The content of monoglycerin fatty acid ester is preferably 5.0 to 40.0% by mass, more preferably 10.0 to 30.0% by mass. (E) The content of polyglycerin condensed ricinoleic acid ester is preferably 0.1 to 10.0% by mass, more preferably 0.5 to 5.0% by mass. By setting the content of each component within the above range, it is possible to provide a bread-making oil and fat composition that is excellent in mixability with dough while adjusting the content ratio of each component within the range of the present invention.

The oil and fat composition for bread making in the present invention may contain other emulsifiers, modified starches, preservatives, pH adjusters, pigments, fragrances, and other enzymes as long as they do not impair the extensibility and flavor of bread dough, the appearance of bread, etc. etc. may be used as appropriate.

[Method for producing a fat and oil composition for baking]
The method for producing the oil-and-fat composition for breadmaking in the present invention can be the usual method for producing margarine and shortening. In particular, lecithin and monoglycerin fatty acid ester are dissolved and dispersed in fat and maltogenic α-amylase is not deactivated. It can be added at temperature. For example, the following manufacturing methods are mentioned.

First, fats and oils and oil-soluble components are heated to a temperature (70 to 80° C.) above the melting point temperature, and after uniform dissolution, lecithin, monoglycerin fatty acid ester and polyglycerin condensed ricinoleic acid are added while uniformly stirring using a propeller stirring or the like. Add the ester and dissolve and disperse. Next, an enzyme is added, followed by quench plasticization and cooling to 30° C. or less to obtain the desired oil and fat composition for bread making. 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. Quenching using a Noator or the like is preferable in terms of performance.

[Grain flour dough for bread]
In the flour dough for bread making of the present invention, the amount of the oil and fat composition for bread making of the present invention added to bread is preferably 0.1 to 3.0 parts by mass relative to 100 parts by mass of flour, and 0.5 parts by mass. ~1.5 parts by mass is more preferable. By using the amount of the oil-and-fat composition for bread making within this range, the dispersibility and lineability are improved, the crispiness and the effect of maintaining softness are excellent, and bread with a good flavor can be obtained. If the amount of the oil-and-fat composition for breadmaking of the present invention added is less than 0.1 parts by mass or more than 3.0 parts by mass with respect to 100 parts by mass of flour, the above effects are not maximized.

When the content of maltogenic α-amylase in the bread flour dough of the present invention is expressed in units, it is preferably 1.5 to 150.0 u, more preferably 7.0 to 130.0 u, per 100 g of flour. be. By using it in this range, it is possible to maximize the effect of maintaining line suitability, crispness, and softness.

The flour dough for bread making 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 dough can be heated. Moreover, it can be used in any process, such as when the dough is prepared and subjected to freezing and refrigerating processes, or when freezing after baking.

The bread obtained by baking the flour dough for bread making of the present invention includes bread with stuffing such as filling, and examples thereof include white bread, meal bread, special bread, cooked bread, sweet bread, and the like. Specifically, meal bread includes French bread, variety bread, and rolls (table rolls, buns, and butter rolls). Examples of special breads include muffins, examples of cooked breads include sandwiches, hot dogs, hamburgers, and the like, and examples of sweet breads include jam buns, bean paste buns, cream buns, raisin buns, melon buns, and the like.

Examples of raw materials used for the bread flour dough of the present invention include wheat flour, rice flour, barley flour, rye flour, and the like as the main grain flour. Other raw materials include yeast, yeast food, emulsifiers, fats and oils (shortening, lard, margarine, butter, liquid oils, etc.), water, processed starch, dairy products, salt, sugars, seasonings (sodium glutamate, nucleic acids), preservatives, vitamins, strengthening agents such as calcium, proteins, amino acids, chemical leavening agents, flavors and the like. In addition, dried fruits such as raisins, wheat bran, whole grains and the like can be used.

EXAMPLES Next, the present invention will be specifically described with reference to examples, but these examples are not intended to limit the present invention.
[Production of fat and oil composition for bread making]
(Example 1)
Based on the oil and fat composition for bread making having the composition shown in Table 1, it was produced by the following method. 72.5 kg of rapeseed oil and 5 kg of high erucine rapeseed extremely hardened oil were heated and dissolved at 70 to 80° C. while stirring with propeller stirring, and 5 kg of crude lecithin, 15 kg of monoglycerin fatty acid ester, and 1 kg of polyglycerin condensed ricinoleic acid ester were dissolved and stirred. . After adding 1.5 kg of maltogenic α-amylase, the mixture was rapidly cooled and kneaded using a shortening machine to obtain a fat and oil composition for bread making.

Similarly, for Examples 2 to 11 and Comparative Examples 1 to 8, the oil and fat compositions for bread making having the composition shown in Tables 1 and 2 were used as bases to obtain the oil and fat compositions for bread making by the above method.

Tables 1 and 2 show the content of (B) the maltogenic α-amylase blended in the obtained fat and oil composition for bread making. The numerical value in the upper row in the table is the blending amount (% by mass) of the raw material of (B) maltogenic α-amylase in the oil and fat composition, and the numerical value in the lower row is (B) maltogenic α-amylase in 100 g of the oil and fat composition. is the activity (u) of

[Evaluation method]
The evaluation method for each evaluation item is described below.

(Dispersibility evaluation method)
With respect to dispersibility, bread dough was produced using the above oil and fat composition for bread making according to the formulation shown in Table 3 and evaluated.
1 kg of wheat flour, 30 g of yeast, 1 g of yeast food, 250 g of white sugar, 12 g of salt, 30 g of skimmed milk powder, 60 g of whole eggs, and 550 g of water are put into a mixer bowl manufactured by Kanto Kokoki Kogyo Co., Ltd., and mixed at low speed for 2 minutes at a medium speed. Stirred at low speed for 5 minutes. After that, 10 g of each oil and fat composition for bread making was added and stirred at a low speed.
Dispersibility was evaluated by measuring the stirring time at which the oil-and-fat composition for bread making was completely dispersed in the bread dough by visual inspection and lumps of oil and fat could not be confirmed. "5" when less than 0.7 times the stirring time of the oil and fat composition for bread making in Comparative Example 1, "4" when 0.7 times or more and less than 0.9 times, and 0.9 times A case of 1.1 times or more was rated as "3", a case of 1.1 times or more and less than 1.3 times was rated as "2", and a case of 1.3 times or more was rated as "1". "4" or more of evaluation was made into the pass.

(Bread making method)
For the evaluation of the following line suitability, softness maintenance, crispness, and flavor, coppépan was produced with the formulation shown in Table 4 and evaluated.
1 kg of wheat flour, 30 g of yeast, 1 g of yeast food, 250 g of white sugar, 12 g of salt, 30 g of skimmed milk powder, 60 g of whole eggs, and 550 g of water are put into a mixer bowl manufactured by Kanto Kokoki Kogyo Co., Ltd., and mixed at low speed for 2 minutes at a medium speed. After stirring at low speed for 5 minutes, 10 g of a fat and oil composition for bread making and 70 g of shortening were added and mixed at low speed for 3 minutes and medium and low speed for 3 minutes to obtain bread dough. After taking floor time for 30 minutes, divide it into 60 g, take bench time for 30 minutes, mold it into a coppépan type with a molder manufactured by Oshikiri Co., Ltd., and remove proofing for 60 minutes at a temperature of 38 ° C and a humidity of 85%. , and baked in an oven at 205°C for 9 minutes to produce a coppépan. After production, it was allowed to cool naturally to room temperature, sealed in a plastic bag and stored at room temperature. Evaluation of softness maintenance was performed on the first day (D + 1) and the third day (D + 3), and evaluation of crispness and flavor. The one on day 1 (D+1) was used for .

(Evaluation method for line suitability)
The use of enzymes and emulsifiers can cause problems such as the dough becoming loose, sticky, and conversely tight. In this case, molding defects such as the shape of the bread dough becoming distorted during molding with a molder and the bread dough not being molded to the prescribed length will occur, leading to a decrease in line suitability. Therefore, the line suitability was evaluated based on the number of good and bad moldings when 20 pieces of 50 g of bread dough were molded using a molder manufactured by Oshikiri Co., Ltd. "5" if the number of molding defects is 1 or less, "4" if 2, "3" if 3, "2" if 4, "1" if 5 or more ” was evaluated. "4" or more of evaluation was made into the pass.

(Evaluation method of softness maintenance effect)
In the evaluation, one day (D+1) and three days (D+3) after baking were cut into 3 cm width samples from the center immediately before measuring the softness. The stress [N] required to compress each sample from the upper surface by 1.5 cm was measured with a rheometer manufactured by Yamaden Co., Ltd. and used as an index of softness.
On the first day (D + 1) and the third day (D + 3) after baking, the change in the softness of the bread crumb over time was measured, and if the amount of change in softness was smaller than that in Comparative Example 1, the softness was maintained. Evaluated as highly effective.
Here, the amount of change in softness indicates (softness (stress) at D+3)−(softness (stress) at D+1). "5" when less than 0.7 times the amount of change when using the oil and fat composition for bread making of Comparative Example 1, "4" when 0.7 times or more and less than 0.9 times, 0 9 times or more and less than 1.1 times were evaluated as "3", 1.1 times or more and less than 1.3 times as "2", and 1.3 times or more as "1". . "4" or more of evaluation was made into the pass.

(Evaluation method for crispness)
A sensory evaluation by 10 panelists evaluated the crispness of the koppepan when eating. Based on the crispness of the bread when the oil and fat composition for bread making of Comparative Example 1 was used, the crispness was good (5), slightly good (4), equivalent (3), slightly bad (2), and bad (1). evaluated as The average value of sensory evaluations by 10 panelists was defined as a sharp score, and 4.0 or more was regarded as acceptable.

(Flavor evaluation method)
The flavor of the coppépan was evaluated by sensory evaluation by 10 panelists. Based on the flavor of bread using the oil-and-fat composition for bread making of Comparative Example 1, the original sweetness of wheat is clearly perceived (5), perceived (4), equivalent (3), and slightly worse. (2), felt bad, evaluated as (1). The average value of the sensory evaluation by 10 panelists was used as the flavor rating, and 4.0 or more was considered acceptable.

(Evaluation results)
From Tables 1 and 2, (A) edible oil contains (B) maltogenic α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester at a specific content ratio. It can be seen that the bread has improved dispersibility and line suitability, excellent softness maintenance effect, crispness, and good flavor.

(Raw materials used)
(1) (trade name) “Novamyl-3D”, Novozym Japan Co., Ltd., 1500 u/g
(2) (trade name) “Novamyl”, manufactured by Novozymes Japan Co., Ltd., 3600 u/g (3) (trade name) “Opticake Fresh 50B”, manufactured by Novozymes Japan Co., Ltd., 840 u/g
(4) (trade name) “Nissin Lecithin DX”, manufactured by Nisshin OilliO Group Co., Ltd. (5) (trade name) “Emulgy MS”, monoglycerin stearate, manufactured by Riken Vitamin Co., Ltd. (6) ( Trade name) “Poem PR-400”, polyglycerin condensed ricinoleate, manufactured by Riken Vitamin Co., Ltd. (7) (trade name) “Rikemal PB-100”, propylene glycol monobehenate, manufactured by Riken Vitamin Co., Ltd.

Claims (2)

(A) An oil and fat composition containing (B) maltogenic α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester in (A) edible oil,
(A) 50.0 to 90.0 parts by mass of edible oil, (C) 2.0 to 10.0 parts by mass of lecithin, (D) 5.0 to 40.0 parts by mass of monoglycerol fatty acid ester, ( E) A bread-making oil and fat composition containing 0.1 to 10.0 parts by mass of polyglycerol condensed ricinoleic acid ester. A breadmaking oil and fat composition according to claim 1 and a flour dough for breadmaking containing flour,
A bread flour dough containing 1.5 to 150.0 u of the maltogenic α-amylase (B) per 100 g of the flour.