JP2023124742A - Fat composition for butter cake - Google Patents

Abstract

To provide a fat composition for butter cake, capable of manufacturing butter cake suppressing oil exudation and maintaining a good texture even after an elapse of long time, and to provide butter cake.SOLUTION: A fat composition for butter cake includes maltose-generating α-amylase, hemicellulase and mono-glycerol mono-unsaturated fatty acid ester. The fat composition for butter cake enables a manufacture of butter cake, suppressing oil exudation and maintaining a good texture even after an elapse of long time, and can provide such butter cake.SELECTED DRAWING: None

Description

The present invention provides a butter cake containing maltogenic α-amylase, hemicellulase, and monoglycerin monounsaturated fatty acid ester to suppress oil staining and to have a good texture even after a long period of time. It relates to a butter cake fat composition and a butter cake dough.

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. What is required is to be maintained. In addition, after baking, oil oozes out of the butter cake during storage and in the distribution process. A smear-free one is desired. However, in the butter cake, the blending amount of butter is large, and it has been difficult to suppress the oil staining while maintaining the softness, the moist feeling, and the melt-in-the-mouth feeling.

In response to the above problems, Patent Documents 1 and 2 disclose a water-in-oil type oil composition containing a sugar-tolerant α-amylase and a glycerin monounsaturated fatty acid ester, or a fat containing a maltogenic α-amylase and a hemicellulase. Methods have been proposed for improving the texture of confectionery with compositions. In addition, Patent Document 3 proposes a method for improving the texture of bread, which uses starch as the main raw material, like confectionery, by using a quality preserving agent using enzyme technology.

JP 2018-157771 A Japanese Patent Application Laid-Open No. 2020-68770 JP 2020-184952 A

However, Patent Documents 1 to 3 have the following problems. Patent Documents 1 and 2 have a certain effect in improving the texture of confectionery, but cannot obtain the effect of suppressing oil staining. In addition, in Patent Document 3, it is an effect in bread, and even if this method is applied to butter cake with a high oil and fat content, a sufficient texture improvement effect cannot be obtained with butter cake, and oil staining is suppressed. I couldn't do it either.

An object of the present invention is to provide an oil-and-fat composition for butter cake, which suppresses oil staining and which can produce a butter cake having a good texture even after a long period of time, and the butter cake.

As a result of intensive research to solve the above problems, the present invention has found that an oil-and-fat composition containing maltogenic α-amylase, hemicellulase, and monoglycerin monounsaturated fatty acid ester suppresses oil staining of butter cake. The present inventors have completed the present invention based on the finding that a good texture can be maintained even after a long period of time.

That is, the present invention is the following [1] to [4].
[1] An oil and fat composition for butter cake containing maltogenic α-amylase, hemicellulase and monoglycerin monounsaturated fatty acid ester.
[2] A butter cake dough containing grain flour and the oil and fat composition for butter cake according to [1].
[3] A method for producing butter cake dough, which comprises using grain flour and the butter cake fat composition according to [1].
[4] A butter cake obtained by baking the butter cake dough according to [2].

ADVANTAGE OF THE INVENTION According to this invention, the oil-fat composition for butter cakes and a butter cake which can suppress oil bleeding and can manufacture the butter cake which had a favorable texture even if it passes for a long time can be provided.

[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 monoglycerin monounsaturated fatty acid ester. 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. 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.

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. The water released into the dough of the butter cake improves the moist feeling and can be efficiently used for starch gelatinization. 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, the gelatinization of the starch sufficiently progresses, and the starch skeleton of the butter cakes becomes firm, so that the butter is held in the network of the starch skeleton, so oil seepage from the butter cake can be suppressed.

In the fat composition for butter cake of the present invention, the content of hemicellulase is not particularly limited, but is preferably 1 to 2000 u per 100 g of edible fat. The lower limit is more preferably 100u or more, still more preferably 300u or more, and particularly preferably 500u or more. The upper limit is more preferably 1800 u or less, and still more preferably 1500 u or less. When it is 1 u or more, the water contained in the polysaccharide is released into the dough of the butter cakes, and the action of the maltogenic α-amylase on the starch can be sufficiently enhanced, so that the butter cakes are soft, moist and melt in the mouth. A good texture can be obtained, and the good texture can be maintained even after a long period of time. When it is 2000 u or less, excessive decomposition of polysaccharides is suppressed, and gluten formation due to excessive release of water is suppressed, so that a soft, moist and melt-in-your-mouth texture can be obtained.

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.

(monoglycerin monounsaturated fatty acid ester)
The monoglycerin monounsaturated fatty acid ester used in the present invention is characterized in that the constituent fatty acid is a monounsaturated fatty acid, preferably oleic acid. The monoglycerin monounsaturated fatty acid ester can improve the dispersibility of fats and oils, improve the creaming property and the egg absorbability, and improve the emulsification stability of the dough. This provides a soft and moist texture. Furthermore, monoglycerin monounsaturated fatty acid ester can be used in combination with hemicellulase to enhance the effect. When the butter cake dough is baked, hemicellulase decomposes the polysaccharides to release water contained in the polysaccharides into the dough. Monoglycerin monounsaturated fatty acid ester emulsifies the released water and spreads it throughout the dough, promoting gelatinization of starch and strengthening the skeleton of butter cakes, thereby preventing oil stains from butter cakes. can be suppressed.

The content of the monoglycerin monounsaturated fatty acid ester in the oil and fat composition of the present invention is not particularly limited, but is preferably 0.1 to 4.0 parts by mass per 100 parts by mass of the edible oil. The lower limit is more preferably 0.2 parts by mass or more, still more preferably 0.3 parts by mass or more, and particularly preferably 0.4 parts by mass or more. The upper limit is more preferably 3.0 parts by mass or less, and still more preferably 2.0 parts by mass or less. When the amount is 0.1 part by mass or more, the dispersibility of fats and oils can be improved, and the emulsification stability of the dough can be enhanced, so that a soft and moist texture can be obtained. When the content is 4.0 parts by mass or less, excessive softening of oils and fats is suppressed, and a decrease in emulsification stability of the dough is suppressed, so that a soft and moist texture can be obtained.

(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 maltogenic α-amylase, hemicellulase, and monoglycerin monounsaturated fatty acid ester in edible fats and oils, the dispersibility of each component in the butter cake dough is enhanced, and the effects of each component are more efficiently achieved. can get to The SFC (solid fat content) of edible fats and oils at 25° C., which is the temperature at which butter cake dough is generally manufactured, is preferably 4 to 40%, more preferably 9 to 35%. If the maltogenic α-amylase, hemicellulase, and monoglycerin monounsaturated fatty acid ester are not included in the edible fat and oil and are added alone to the butter cake dough, the effect 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.

The oil and fat composition for butter cake in the present invention includes processed 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 fat and oil composition for butter cake of the present invention, the maltogenic α-amylase and hemicellulase may be added at a temperature that does not inactivate the normal shortening, margarine, or oil-in-water emulsion production method. 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 less 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 grain flour and the fat and oil composition for butter cake of the present invention. Preferably, the flour content in the dough is 15-30% by weight. More preferably, it is characterized by an aerated dough produced by the sugar batter method or the kyoritsu method. 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.

[butter cake]
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.

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)
A fat and oil composition for butter cake was produced with the composition shown in Table 1 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), 30 kg of rapeseed oil, 500 g of monoglycerin monounsaturated fatty acid ester, and other ingredients were blended and dissolved by heating. 20 kg of warm water was added to prepare an emulsion. The temperature of the emulsified liquid is lowered to 50 to 55°C, 50 g of maltose-forming α-amylase and 50 g of hemicellulase are added, and the mixture is thoroughly stirred, then rapidly cooled to 25°C or less using a margarine prototype for butter cake. An oil and fat composition was experimentally produced. Table 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 12, Comparative Examples 1 to 8)
In Examples 2 to 12 and Comparative Examples 1 to 8, oil and fat compositions for butter cakes were produced under the same conditions as in Example 1 using the formulations shown in Tables 1 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 ingredients, maltogenic α-amylase, hemicellulase, and monoglycerin monounsaturated fatty acid ester were individually blended into the butter cake dough (not mixed fat composition).

(Method for producing pound cake)
300 g (250 g in Example 11) of the fat and oil composition for butter cake and 300 g of refined sugar were weighed in a mixer bowl and mixed at 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 removed from the mold, placed in a sealed bag, and stored at 20°C.

[Evaluation of pound cake]
The texture (softness, moistness, melting in the mouth) and oil staining of the baked pound cake were evaluated. 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 moistness)
After baking, the moistness of the pound cakes stored at 20° C. for 1 day (D+1) and 30 days (D+30) was evaluated by 10 panelists. Moistness is based on the pound cake using Comparative Example 1, very moist (5), slightly moist (4), equivalent (3), slightly dry (2), dry (1) ) was evaluated as. The average score of 10 panelists is 4.4 to 5.0 points "◎", 3.7 to 4.3 points "○", 3.1 to 3.6 points "△", 3.0 points The following were evaluated as "X", and evaluations of "◎" and "◯" were regarded as passing.

(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 “x”, and the evaluation of “◎” and “◯” was passed.
Evaluation criteria:
(3 points) There is no roughness when masticating, 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 x 14 cm), 6-7 cm high bottom of the butter cake on a piece of filter paper that is the same size as the bottom. Oil bleed was evaluated by the mass increase of . 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.

[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: Novamyl-3D, manufactured by Novozyme Japan Co., Ltd., enzyme activity 1500 u/g
(hemicellulase)
3) Trade name: Sucrase X, manufactured by Mitsubishi Chemical Corporation, enzyme activity 25000u/g
4) Product name: Sumizyme X, manufactured by Shin Nippon Chemical Co., Ltd., enzyme activity 5000u/g
(monoglycerin monounsaturated fatty acid ester)
5) Product name: Poem OL-200VM, manufactured by Riken Vitamin Co., Ltd., substance name: monoglycerol oleate 6) Trade name: Emulgy OL-100H, manufactured by Riken Vitamin Co., Ltd., substance name: monoglycerol oleate
(α-amylase)
7) Trade name: Spitase CP3, manufactured by Nagase ChemteX Co., Ltd., enzyme activity 30000u/g
(Maltotetraose-producing α-amylase)
8) Trade name: POWERFresh 3050 GF, manufactured by Danisco Japan Co., Ltd., enzyme activity 3500 u/g
(monoglycerin mono saturated fatty acid ester)
9) Product name: Emulgy MS, manufactured by Riken Vitamin Co., Ltd. Substance name: monoglycerin stearate

From the results in Tables 1 and 2, it can be seen that the use of the oil and fat composition for butter cakes of the present invention gives good results in all of the items of softness, moistness, melting in the mouth, and oiliness.
On the other hand, as shown in Comparative Examples 1 to 7, the oil and fat composition for butter cake that does not contain any of maltogenic α-amylase, hemicellulase, and monoglycerin monounsaturated fatty acid ester can obtain the effects of the present invention. Can not. Moreover, as shown in Comparative Example 8, the effects of the present invention cannot be obtained even if maltogenic α-amylase, hemicellulase, and monoglycerin monounsaturated fatty acid ester are added alone to flour.

Claims (4)

A fat and oil composition for butter cake containing maltogenic α-amylase, hemicellulase and monoglycerin monounsaturated fatty acid ester. A butter cake dough containing grain flour and the oil and fat composition for butter cake according to claim 1 . A method for producing butter cake dough, which comprises using grain flour and the fat and oil composition for butter cake according to claim 1. A butter cake obtained by baking the butter cake dough according to claim 2.