JP2024112148A - Bakery product manufacturing method - Google Patents

Abstract

[Problem] To provide a bakery product in which the bakery product dough is not sticky, has an improved yield and is voluminous, there is no fermentation inhibition due to fats and oils, the formation of the skeleton of the bakery product is not inhibited, and furthermore, the oil-soaked parts formed by the fat and oil composition consisting of a plurality of small pieces have a good melt-in-the-mouth and a juicy texture due to the oil and fat composition. [Solution] A base dough is prepared by stirring a starchy raw material containing wheat flour, and 15 to 45 parts by mass of an oil and fat composition consisting of a plurality of small pieces having a volume of 0.5 to 2 mL, which contains a total of 0.08% by mass or more of amylase and/or hemicellulase, preferably a frozen oil and fat composition, is added to the base dough in an amount of 100 parts by mass of the starchy raw material and stirred to prepare a bakery product dough in which the oil and fat composition is uniformly dispersed in the base dough while maintaining the shape of the small pieces without being kneaded into the base dough, and the bakery product dough is fermented and heated, whereby a bakery product can be produced. [Selected Drawing] None

Description

The present invention relates to a method for producing a bakery product by adding an oil composition consisting of a plurality of small pieces containing amylase or hemicellulase to a base dough containing a starchy raw material including wheat flour, and fermenting and heating the bakery product dough containing a plurality of small pieces of the oil composition in an intact state.

Enzyme-containing oil and fat compositions have been known in the past, such as an oil and fat composition (Patent Document 1) that contains α-amylase, maltogenic α-amylase, and an alginic acid ester with an esterification degree of 23% or more but less than 75%, which improves the softness and melt-in-the-mouth feel of confectionery and bread products, has excellent shape retention, and reduces caving (breaking in the waist), and a bread dough that can be used to obtain bread with improved deterioration in melt-in-the-mouth over time, and a bread dough that can be used to obtain bread that is both melt-in-the-mouth and soft even after a long time has passed since baking, which contains fatty acids consisting of C12-22 fatty acids as constituent fatty acids. A bread dough (Patent Document 2) is known that contains an ABB triglyceride containing A and fatty acid B consisting of C1-10 fatty acids in a molar ratio of 1:2, and an AAB triglyceride containing fatty acid A and fatty acid B in a molar ratio of 2:1 as constituent fatty acids, the ABB triglyceride content/AAB triglyceride content (weight ratio) being 0.02-2.0, the ABB triglyceride content being 0.003-4.8 parts by weight relative to 100 parts by weight of grain flour contained in the bread dough, and further containing an emulsifier and a plastic oil composition containing amylase.

In addition, there are known a bakery oil composition containing tetrasaccharide-forming amylase for bakery products in which the aging phenomenon over time is suppressed and which has both a soft texture and a crisp and melt-in-the-mouth feel (Patent Document 3), a water-in-oil emulsified oil composition for bakery containing hemicellulase that can stably produce bakery foods with a soft and moist texture without causing deterioration of dough properties such as stickiness (Patent Document 4), an oil composition for bakery containing oils and sugar-degrading enzymes that can produce bakery products with a soft texture and excellent elasticity and suppressed stickiness (Patent Document 5), and an oil composition for bakery products containing acid protease and maltooligosaccharide-forming amylase that has both a soft texture and a crisp and melt-in-the-mouth feel when eaten raw and also has a desirable texture when reheated (Patent Document 6).

In general, when an oil composition containing an enzyme is used for kneading, the enzyme contained in the oil composition is kneaded evenly into the dough, and the effect of the enzyme is exerted throughout the bakery product obtained by baking the dough. However, if the amount of enzyme is increased in order to obtain a stronger characteristic, particularly texture, the enzyme begins to act on the dough from the time of dough preparation, causing stickiness that reduces yield and volume, and so on. Therefore, it is necessary to devise dough formulation and process management taking into account the changes in dough properties caused by the enzyme.

On the other hand, bakery products with unique textures are known, which are obtained by contacting butter, margarine, or fat spreads with only a part of the dough of the bakery product, rather than the whole, and then heating and baking. For example, products in which butter, margarine, etc. is rolled into the dough and baked include rolled bread dough in which an oil composition is rolled in the dough (Patent Document 7), an oil composition for injection containing a lauric oil (Patent Document 8), and a product in which the oil is placed or spread on the dough and baked. These bakery products are preferred because the melted oil spreads and permeates only a part of the bakery product, imparting a juicy texture in parts and imparting a strong flavor derived from butter or margarine.

Similarly, as an example of contacting butter, margarine, or fat spread with only a part of the dough of a bakery product rather than the entirety of it, a method for producing bread that has the original texture of bread and has scattered areas that look like butter has been spread on it either as is or after reheating before eating, and a method for producing the same, has been proposed, focusing on the amount of fat and oil in the dough and the dispersion state of the fat and oil, and disperses and mixes chip-like fat and oil in the dough while retaining its original shape, and then ferments the dough, melting the fat and oil when the dough is heated to infiltrate the dough with the fat and oil, thereby maintaining the original texture of bread and making it look like it has already been spread with butter without the need for additional butter or oil (Patent Document 9).

However, the texture of the butter-like scattered areas of the bread obtained by the manufacturing method of Patent Document 9 was insufficient, as it did not achieve the juicy texture that melts in the mouth, as seen in the texture of areas of bread that have been spread with an oil composition such as butter or margarine immediately after reheating, in which the oil has soaked in.

JP 2016-054680 A JP 2016-189724 A JP 2019-071872 A JP 2019-149982 A JP 2020-178549 A JP 2021-036865 A JP 2022-011509 A JP 2018-057325 A Patent No. 2795789

The object of the present invention is to provide a bakery product in which the dough is non-sticky and mechanically resistant, the skeleton formation of the bakery product is not inhibited, and further the oil-soaked part formed by the oil composition consisting of a plurality of small pieces melts easily in the mouth, providing a juicy texture and allowing the user to strongly feel the flavor derived from the oil composition.

The present inventors have conducted extensive research to solve the above problems, and have found that it is possible to prepare a bakery product dough by stirring a basic dough raw material containing at least a starchy raw material including wheat flour to prepare a basic dough, adding 15 to 45 parts by mass of an oil and fat composition consisting of a plurality of small pieces having a volume of 0.5 to 2 mL, containing a total of 0.08% by mass or more of amylase and/or hemicellulase, preferably a frozen oil and fat composition, per 100 parts by mass of the starchy raw material, to the basic dough and stirring the mixture, and uniformly dispersing the oil and fat composition in the basic dough while maintaining the shape of the small pieces without kneading the oil and fat composition into the basic dough, and then fermenting and heating the bakery product dough to produce a bakery product dough that is not sticky and has mechanical resistance, does not inhibit the formation of the skeleton of the bakery product, and further has good melt-in-the-mouth properties in the oil-soaked parts formed by the oil and fat composition consisting of a plurality of small pieces, has a juicy texture, and allows the flavor derived from the oil and fat composition to be strongly felt, thereby completing the present invention.

That is, the present invention is as defined by the claims.
[1] A method for producing a bakery product, comprising: a basic dough preparation step of stirring a basic dough raw material containing at least a starchy raw material including wheat flour to prepare a basic dough; a bakery product dough preparation step of adding 15 to 45 parts by mass of an oil/fat composition A consisting of a plurality of small pieces having a volume of 0.5 to 2 mL per 100 parts by mass of the starchy raw material to the basic dough, and stirring to prepare a bakery product dough; and a heating step of heating the bakery product dough, wherein the oil/fat composition A contains a total of 0.08% by mass or more of amylase and/or hemicellulase.
[2] The method for producing a bakery product according to the above [1], wherein the pieces having a volume of 0.5 to 2 mL are frozen pieces.
[3] The method for producing a bakery product according to [1] or [2] above, characterized in that the fat content of the basic dough is 5% by mass or less.
[4] The bakery product has a plurality of oil-infiltrated portions formed locally in the internal phase,
The method for producing a bakery product according to the above-mentioned [1] or [2], characterized in that the oil-infiltrated portion is formed by infiltrating oil into the inner surface and/or the surrounding area of the cavity formed by the oil composition A.

The present invention makes it possible to produce bakery products that are voluminous, do not inhibit the formation of the bakery product's skeleton, have an oil-soaked part formed from a number of small pieces of the oil composition that melts easily in the mouth, have a juicy texture, and have a strong flavor derived from the oil composition.

1 is a cross-sectional photograph of the bread produced in Example 1. 1 is a cross-sectional photograph of bread produced in Comparative Example 7. 1 is a cross-sectional photograph of bread produced in Example 11. 1 is a cross-sectional photograph of the bread produced in Example 8.

The method for producing a bakery product of the present invention comprises: a basic dough preparation step of stirring a basic dough raw material containing at least a starchy raw material including wheat flour to prepare a basic dough; a bakery product dough preparation step of adding 15 to 45 parts by mass of an oil and fat composition A consisting of a plurality of small pieces having a volume of 0.5 to 2 mL per 100 parts by mass of the starchy raw material to the basic dough and stirring to prepare a bakery product dough; and a heating step of heating the bakery product dough; wherein the oil and fat composition A (an oil and fat composition containing amylase and/or hemicellulase) contains a total of 0.08% by mass or more of amylase and/or hemicellulase. There are no particular limitations on the method for producing bakery products that are characterized by containing micellulase, and specific examples of bakery products produced by the present invention include breads such as white bread, sweet bread, variety bread, butter roll, soft roll, hard roll, sweet roll, Danish, pastry, and French bread, and confectioneries such as pies, choux, donuts, butter cakes, sponge cakes, castella cakes, pancakes, steamed cakes, Chinese buns, manju, dorayaki, taiyaki, hard biscuits, waffles, sables, langue de chat, and scones. The method is preferably applied to breads.

In the basic dough preparation process, examples of the starchy raw material containing at least wheat flour include wheat flour (weak flour, medium flour, semi-strong flour, strong flour, etc.), wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, soy flour, and pearl barley flour, as well as starches such as corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, and rice starch, and processed starches thereof. Among these, it is desirable to use wheat flour in the cereal flour in an amount of 40% by mass or more, preferably 60% by mass or more, and more preferably 80% by mass or more or 90% by mass or more. In addition, in the basic dough raw material containing such starchy raw material, other raw materials that can be used in conventionally known bakery product doughs, such as baker's yeast, yeast food, salt, emulsifiers, and oil and fat compositions (Oil and fat composition B described below), can also be blended as necessary.

The basic dough may contain oil and fat composition B to give it a soft texture, but the content is preferably an amount that results in an oil content of 8% by mass or less in the basic dough, and more preferably an amount that results in an oil content of 5% by mass or less. If the oil content in the basic dough is more than 8% by mass, the oil and fat content combined with oil and fat composition A will be high, which may have an adverse effect on the structure formation and dough properties of the bakery product.

The oil and fat composition B can be any of margarine, fat spreads, butter, shortening, and edible oils and fats known for use in kneading dough for bakery products, and may contain enzymes such as amylase, hemicellulase, and protease as long as the effects of the present invention are not adversely affected. Preferably, the oil and fat composition B does not contain these enzymes.

In the next bakery product dough preparation process, 15 to 45 parts by mass of oil/fat composition A consisting of multiple small pieces with a volume of 0.5 to 2 mL per 100 parts by mass of the starchy raw material is added to the basic dough prepared from the basic dough raw material, and the mixture is stirred to prepare the bakery product dough.

The oil and fat composition A needs to be molded into small pieces with a volume of 0.5 to 2 mL. If the volume of the small pieces of oil and fat composition A is less than 0.5 mL, the oil and fat composition A is easily kneaded into the dough, whereas if the volume of the small pieces of oil and fat composition A is more than 2 mL, the cavities in the internal phase become large, resulting in a poor appearance as a bakery product.

The shape of the above-mentioned small piece oil composition A varies depending on the type and size of the bakery product, but it is desirable that the small piece oil composition A has a shape that allows it to be uniformly dispersed in the dough while maintaining its shape during the kneading stage and that allows it to easily retain its original shape. In addition, the state of mixing with the base dough must be such that the small piece oil composition A is dispersed in the dough while maintaining its individual shape in the base dough that has been thoroughly stirred and kneaded. In other words, the small piece oil composition A must not be completely kneaded into the dough, and there must be areas of localized oil.

The multiple pieces with a volume of 0.5 to 2 mL are preferably frozen pieces so that they are not kneaded into the basic dough. Frozen pieces of fat refer to fat composition A that has been solidified by freezing. The cooling temperature for freezing is generally -10°C or lower, more preferably -15°C or lower. Methods for forming the fat composition into small pieces include pouring the fat composition into a small piece mold and cooling it to solidify it, extruding the fat composition into a sheet shape and cutting it into small pieces, and discharging the fat composition through a hole and then cutting it into small pieces.

It is necessary to add 15 to 45 parts by mass of the oil composition A per 100 parts by mass of the starch raw material. If the amount is less than 15 parts by mass per 100 parts by mass of the starch raw material, the number of parts soaked in oil and fat will be reduced, resulting in a good melt-in-the-mouth texture, a juicy texture due to the oil and fat soaking in, and the flavor derived from the oil and fat composition will not be felt strongly. If the amount is more than 45 parts by mass per 100 parts by mass of the starch raw material, the dough temperature will be low and fermentation will be inhibited, or there will be too much oil and fat, making the bakery product sticky, and the oil and fat may inhibit the formation of the structure of the bakery product, resulting in a lack of volume. In addition, when mass-produced by machine, the stickiness of the dough will cause a decrease in mechanical resistance, specifically resulting in a decrease in yield, a decrease in volume due to rough dough, and an effect on the texture due to the lack of volume.

Here, the oil and fat composition A is an oil and fat composition containing amylase or hemicellulase, and such an oil and fat composition is a composition in which the oil phase forms a continuous phase, and examples of such an oil and fat composition include shortening, which is an oil phase only, margarine or fat spread, which is a water-in-oil type, and an oil and fat composition in which a powder is dispersed in the oil phase, such as chocolate. Among these, from the viewpoint of strongly feeling the flavor derived from the oil and fat composition A, it is preferable that the oil and fat composition A is a water-in-oil type emulsion such as margarine or fat spread. The oil content of the oil composition A is preferably, for example, 25 to 95% by mass, 25 to 100% by mass, 30 to 95% by mass, 30 to 100% by mass, 40 to 95% by mass, 40 to 100% by mass, 50 to 95% by mass, 50 to 100% by mass, 60 to 95% by mass, 60 to 100% by mass, 70 to 95% by mass, 70 to 100% by mass, 80 to 95% by mass, or 80 to 100% by mass.

The fats and oils used in the oil composition A are not particularly limited as long as they are edible fats and oils used in ordinary margarine, fat spreads, shortening, chocolates, etc., and examples thereof include various vegetable fats and oils and animal fats such as soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, cacao butter, monkey fat, beef tallow, lard, milk fat, fish oil, whale oil, etc., as well as processed fats and oils obtained by subjecting these fats and oils to one or more treatments selected from hydrogenation, fractionation, and interesterification, and synthetic fats such as medium-chain fatty acid triglycerides, and one or more types selected from these can be used.

The melting point of the oil or fat used in the oil or fat composition A is preferably 48°C or less, which melts during the heating process and does not inactivate the enzymes in the oil or fat composition A, more preferably 46°C or less, and even more preferably 45°C or less. In order to facilitate localization of the flaky oil or fat composition A as an oil-soaked portion in the bakery product even after the fermentation process, the melting point of the oil or fat used in the oil or fat composition of the present invention is preferably 32°C or more, more preferably 34°C or more, even more preferably 37°C or more, and most preferably 40°C or more. The melting point can be measured in accordance with the Standard Fats and Oils Analysis Test Method "2.2.4.2-1996 Melting Point (Slip Melting Point)".

The above-mentioned oil and fat composition A can contain other raw materials other than oil and fat, so long as the effect of the present invention is not impaired. Examples of such other raw materials include water, emulsifiers, thickening stabilizers, salty agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol and tea extract, vegetable proteins such as wheat protein and soy protein, eggs and various egg products, flavorings, dairy products such as skim milk powder and whey powder, seasonings, pH adjusters, food preservatives, and food ingredients and food additives such as fruits, fruit juices, spices, grains, beans, vegetables, meat, and seafood.

The oil composition A contains at least one selected from the group consisting of amylase and hemicellulase. The origin of these amylases and hemicellulases is not particularly limited, but commercially available amylases and hemicellulases for bread making, and heat-resistant sugar-decomposing amylases and hemicellulases are preferred.

Examples of amylases include α-amylase and β-amylase. α-Amylase is an endo-type enzyme that randomly cleaves α-1,4 bonds in starch, and examples thereof include Sumiteam A-10 derived from Bacillus subtilis, heat-stable Sumiteam AH derived from Bacillus sp., Sumiteam AS derived from Aspergillus niger, and Sumiteam L derived from Aspergillus oryzae (all manufactured by Shin Nippon Chemical Industry Co., Ltd.), heat-stable spitase XP-404V2 derived from bacteria, heat-stable spitase HK/R derived from bacteria (all manufactured by Nagase ChemteX Japan Co., Ltd.), Kleistase T10S derived from Bacillus sp., Biozyme A derived from the Aspergillus genus (manufactured by Amano Enzyme Co., Ltd.), Opticake Fresh 50 BG derived from Bacillus sp., Novamyl 10000 BG derived from Bacillus sp., and Novamyl 3D derived from Bacillus sp. Commercially available products include BG, Fungamil 2500SG derived from the Aspergillus genus (all manufactured by Novozymes Japan), Coclase derived from Aspergillus oryzae (manufactured by Mitsubishi Chemical Foods), Bakezyme P500 derived from Aspergillus oryzae, and Bakezyme AN301 derived from Bacillus amyloliquefaciens (all manufactured by DSM).

β-amylase is an enzyme that hydrolyzes the α-1,4 glucosidic bonds of starch from the non-reducing end to the exo-type disaccharide units to produce maltose. For example, soybean-derived β-amylase #1500S (manufactured by Nagase ChemteX Japan) and Bacillus-derived β-amylase F "Amano" (manufactured by Amano Enzyme Co., Ltd.) are commercially available.

Other examples of glucoamylase, an exoenzyme that sequentially breaks down starch from the non-reducing end into glucose (β-type) units, include commercially available Bakezyme AG800 (manufactured by DSM) derived from Aspergillus niger and AMG1100BG (manufactured by Novozymes Japan) derived from the genus Aspergillus. Also, examples of cellulase, an enzyme that hydrolyzes the glycosidic bonds of β-1,4-glucan (e.g., cellulose), include commercially available Celluclast BG (manufactured by Novozymes Japan) and Bakezyme X-CELL (manufactured by DSM) derived from Trichoderma reesei.

Hemicellulase is an enzyme that hydrolyzes hemicellulose, a polysaccharide extracted from plant tissue with alkali, and its origin is not particularly limited. Examples of hemicellulose substrates include xylan, arabinoxylan, arabinan, mannan, galactan, xyloglucan, glucomannan, etc. Enzymes that hydrolyze these hemicelluloses are generally called hemicellulases, and commercially available examples include Sumiteam SNX derived from Aspergillus niger, Sumiteam X derived from Trichoderma reesei (both manufactured by Shin Nippon Chemical Industry Co., Ltd.), Cellulosin HC100 derived from Aspergillus niger, Cellulosin TP25 derived from Trichoderma reesei (both manufactured by HBI Corporation), Bakezyme HS2000 and Bakezyme ARA10000 derived from Aspergillus niger, and Bakezyme BXP5001 derived from Bacillus subtilis (all manufactured by DSM), Pentopan 500BG (manufactured by Novozymes), hemicellulase "Amano" 90 (manufactured by Amano Enzyme Co., Ltd.), and Sucrase ^™ X (manufactured by Mitsubishi Chemical Foods Corporation).

The above amylase or hemicellulase can be used in combination with a protein-degrading enzyme (protease), but a protease can also be used alone. There are no particular restrictions on the origin of such a protease, but commercially available bread-making proteases and heat-resistant proteases are preferred. Commercially available proteases include neutral proteases derived from Aspergillus oryzae, such as Sumiteam LP, Sumiteam LPL, and Sumiteam OP (all manufactured by Shin Nippon Chemical Industry Co., Ltd.), heat-resistant proteases such as Protease S "Amano" (manufactured by Amano Pharmaceutical Co., Ltd.) and Neutrase 1.5MG (manufactured by Novozymes), ultra-heat-stable serine protease Pfu Protease S (manufactured by Takara Bio Inc.), Aspergillus sp.-derived Panchidase P (manufactured by Yakult Pharmaceutical Co., Ltd.), Bakezyme B500 derived from Bacillus amyloliquefaciens, and Bakezyme PPU95.000 derived from Aspergillus oryzae (all manufactured by DSM).

The amount of amylase or hemicellulase added can be appropriately selected depending on the type, activity, heat resistance, optimum temperature, etc. of the enzyme, but for example, the amount is 0.08% by mass or more in total in the oil composition, preferably 0.1% by mass or more, more specifically 0.08 to 1% by mass, 0.1 to 1% by mass, 0.08 to 2% by mass, or 0.1 to 2% by mass. The oil composition A of the present invention can be obtained by mixing these enzymes into margarine or shortening. If the amount of amylase or hemicellulase added in total in the oil composition A is less than 0.08% by mass, the desired texture and flavor cannot be obtained, and if it is more than 2% by mass, the formation of the skeleton of the bakery product is inhibited, the volume is not increased, and the shape retention of the bread is adversely affected. In addition, the dough becomes sticky, and the mechanical resistance is deteriorated during mass production by machine, which specifically results in a decrease in yield, a decrease in volume due to rough dough, and an effect on the texture due to the lack of volume.

The method for producing the oil and fat composition A of the present invention is not particularly limited, but examples thereof include a method of mixing an enzyme with an oil and fat composition such as shortening, margarine, or fat spread, and dispersing the enzyme in the oil and fat composition, or a method of dispersing or emulsifying an enzyme dispersed in water in the oil and fat composition. In addition, a method of cooling and solidifying an enzyme or an aqueous phase in which an enzyme is dispersed in melted oil or fat, which is dispersed or emulsified, or a method of cooling and kneading to obtain an oil and fat composition having plasticity can also be mentioned. Alternatively, a method of adding an enzyme or an aqueous dispersion of an enzyme to melted oil or fat, or an aqueous phase added to melted oil and fat to form an emulsion, and mixing the enzyme or an aqueous dispersion of an enzyme at any point in the process of obtaining an oil and fat composition having plasticity can also be mentioned. Specifically, a method of injecting an enzyme or an aqueous dispersion of an enzyme into the line before cooling, before kneading, or before removing the oil and fat composition from the line after kneading, and mixing with an in-line mixer can be mentioned.

The bakery product dough into which the flake-like oil composition A has been added and mixed is handled throughout the process of dividing, rounding, shaping, fermentation, and other steps up to heating the bakery product dough, so that the flake-like oil composition A retains its original shape and does not completely melt and dissolve into the dough, and the temperature of the fermentation chamber, for example, is adjusted. When fermenting the bakery product dough, the amount of yeast added may be increased and each fermentation time may be extended as necessary to sufficiently promote fermentation even if the dough temperature is low. The bakery product dough into which the flake-like oil composition A has been added may also be stored by refrigeration or freezing at a specified stage before heating, and then thawed for use.

During heating in the heating step in which the bakery product dough is heated, the flake-shaped oil composition A melts and becomes liquid, and permeates from the dispersed position into the surrounding bakery product dough being heated and baked. When permeated, the enzymes in the flake-shaped oil composition A act on the inner surface of the bakery product dough to soften the internal phase and further promote the permeation of the oil into the peripheral area. At this time, if the flake-shaped oil composition A is uniformly dispersed in the bakery product dough, the permeated area will also be distributed almost uniformly in the bakery product dough.

In the inner phase of the bakery product obtained by baking the bakery product dough, it is preferable that the oil and fat permeates the inner surface and/or the periphery of the cavity formed due to the oil and fat composition A, forming an oil and fat permeated part. With cooling after heating and baking, the oil and fat solidifies in the oil and fat permeated part and sticks along the structure of the inner phase, and its presence can be clearly recognized by visual inspection. Since the oil and fat permeated part is formed by dispersing the oil and fat composition A in the dough while retaining its original shape, if the oil and fat composition A is kneaded into the dough, it cannot be recognized as an oil and fat permeated part. In such a case, during the stage of producing the bakery product dough, the enzymes contained in the oil and fat composition A gradually act on the entire dough, and the decomposition of starch and hemicellulose affects the structure of the entire dough, which may affect the shape retention of the baked product and the stickiness of the dough.

In the oil-soaked portion, the starch and hemicellulose are locally decomposed by enzymes during baking of the dough, so the inner phase itself is soft and has a texture that melts in the mouth. Furthermore, when the resulting bakery product is reheated, the oil in the oil-soaked portion melts, and the oil further penetrates into the parts where the starch and hemicellulose have been locally decomposed by the enzymes, resulting in a juicy texture. In addition, the improved meltability and spread of the oil makes it easier to sense the flavor derived from the oil composition.

[Enzymes used]
<α-Amylase>
・Sumiteam AH (manufactured by Shin Nippon Chemical Industry Co., Ltd.)
・Sumiteam A10 (manufactured by Shin Nippon Chemical Industry Co., Ltd.)
・Sumiteam AS (manufactured by Shin Nippon Chemical Industry Co., Ltd.)
<Hemicellulase>
・ Bakezyme BXP5001 (manufactured by DSM)
・Bakezyme HS20000BG (manufactured by DSM)

[Preparation of margarines A-1 to A-14]
A blended oil (melting point 41°C) consisting of palm oil and rapeseed oil was heated and dissolved at 60°C, and an emulsifier, β-carotene, and flavoring were dissolved to obtain an oil phase. Salt and the enzymes shown in [Table 1] were dissolved in water heated to 60°C to obtain an aqueous phase, which was then added to the oil phase for emulsification, sterilization, and rapid cooling and plasticization in a perfecter. After passing through a resting tube, the mixture was extruded into a cylindrical shape and cut at the outlet to the desired length to form small pieces. The cut pieces were cooled and immediately stored frozen (-18°C).

[Bread preparation]
Table 2 shows the composition of bread ingredients.

表２中の数字は質量部
マーガリンＢ：ＶＭマーガリン（月島食品工業製）油脂８２．７％

The numbers in Table 2 are parts by weight. Margarine B: VM margarine (Tsukishima Food Industry Co., Ltd.) 82.7% oil and fat

1. Preparation of basic dough (1) Preparation of sponge 1) Mix ingredients of sponge in Table 2 (low speed 3 minutes, medium speed 2 minutes)
2) Kneading temperature: 24℃
3) Ferment for 4 hours at 27℃ and 75% humidity. 4) Dough temperature 29℃

(2) Preparation of the dough 1) Add ingredients other than margarine to the sponge and mix (low speed 2 minutes, medium speed 4 minutes)
2) Add margarine B and mix (2 minutes on low speed, 4 minutes on medium speed, 1 minute on high speed).
3) Kneading temperature: 28℃
4) Oil content of basic dough: 3 x 0.827/100 x 100 = 2.481%

2. Preparation of test dough, Examples 1 to 10, and Comparative Examples 1 to 4 1) Add margarine A1 to A14 to the kneaded dough and mix (low speed for 1 minute)
2) Kneading temperature: 25℃
3) Floor time 30 minutes 4) Divide the dough into 360g portions 5) Bench time 20 minutes 6) Roll the dough and place in a one-loaf mold 7) Ferment for 60 minutes at 38℃ and 80% humidity
8) Baking temperature: Upper fire 190℃, lower fire 200℃, time 23 minutes

[Various evaluation items]
1. Stickiness of dough: Not sticky ○
Slightly sticky △
Sticky ×

2. Formation of oil-soaked portions The obtained bread was sliced to a thickness of 15 mm, and the inner phase was observed to evaluate the oil-soaked portions.
Many are formed.
Formed but few △
Almost not formed ×

3. Sensory Evaluation The obtained bread was sliced to a thickness of 15 mm, toasted in a toaster, and eaten within 5 minutes. A panel of four members jointly evaluated the following items.
(1) Juiciness: Much juicier than Comparative Example 1. 2
Juicier than Comparative Example 1 1
Same as Comparative Example 1 0
Less juicy than Comparative Example 1 -1

(2) The melt-in-the-mouth part of the oil-soaked part melts in the mouth much better than Comparative Example 1. 2
Better melt-in-the-mouth texture than Comparative Example 1
Same as Comparative Example 1 0
Poorer melting in the mouth than Comparative Example 1 -1

(3) Flavor: The flavor is much easier to detect than in Comparative Example 1.
The flavor is easier to sense than in Comparative Example 1.
Same as Comparative Example 1 0
Less flavorful than Comparative Example 1 -1

[Examples 1 to 10 and Comparative Examples 1 to 4]
The evaluation results of Examples 1 to 10 and Comparative Examples 1 to 4 are shown in Table 3. In Comparative Example 1, the margarine A-1 did not contain amylase or hemicellulase, and in Comparative Examples 2 to 4, the amylase content of margarine A-2, margarine A-5, and margarine A-8 was all 0.01% by mass.

[Preparation of margarines A-15 to A-17]
1) Margarines A-15 and A-16 were prepared in the same manner as margarines A-1 to A-14, using the raw materials and forming methods shown in Table 4. Margarine A-17 was prepared by mixing the raw materials, emulsifying and sterilizing them in the same manner as margarines A-15 and A-16, then quenching and kneading them in a perfecter, and then filling a plastic bag without passing through a resting tube or forming them into small pieces.

[Examples 11 to 14 and Comparative Examples 5 to 8]
The following [Table 5] shows the weight (g) of the base dough, the margarine A used, the storage temperature before adding the margarine A, the stirring conditions after adding the margarine A, the volume (ml) of one piece of margarine A, and the results of each evaluation item for Examples 11 to 14 and Comparative Examples 5 to 8. When adding the margarine A-17, the required amount of margarine was measured out by scooping it up from the plastic bag with a spatula.

In Comparative Example 5, the volume of one piece of margarine A-15 was 0.38 mL, and in Comparative Examples 6 and 7, the storage temperature before adding margarine A was 10°C. In Comparative Example 6, margarine A could not be dispersed into small pieces, and the dough was stirred until it became uniform (until the margarine was kneaded in). In Comparative Example 7, margarine A could not be dispersed into small pieces. During stirring, the small pieces were crushed together and formed lumps, which were kneaded into the dough. In Comparative Examples 6 and 7, the sides of the baked products were significantly curved (buckled). This is thought to be because margarine A was kneaded into the dough, and enzymes acted on the dough during the secondary fermentation, weakening the structure of the bread.

Next, cross-sectional photographs of the produced bread are shown in Figures 1 to 4.
FIG. 1 is a cross-sectional photograph of the bread produced in Example 1. Formation of oil-soaked parts: ○, oil-soaked parts are dispersed and the appearance of oil soaking and solidification can be visually confirmed.
FIG. 2 is a cross-sectional photograph of the bread produced in Comparative Example 7. Formation of oil-soaked parts: ×, oil-soaked parts are occasionally present but are almost not formed and the sides are greatly curved (buckled).
FIG. 3 is a cross-sectional photograph of the bread produced in Example 11, showing formation of oil-soaked parts: ◯, the cavities in the inner phase are large, and the locations of the oil-soaked parts vary.
FIG. 4 is a cross-sectional photograph of the bread produced in Example 8, showing the formation of oil-soaked parts: Δ, oil-soaked parts are formed but few.

Claims (4)

1. A method for producing a bakery product, comprising the steps of:
a basic dough preparation step of mixing a basic dough ingredient containing at least wheat flour and a starchy ingredient to prepare a basic dough;
a bakery product dough preparation step of adding 15 to 45 parts by mass of an oil/fat composition A consisting of a plurality of small pieces each having a volume of 0.5 to 2 mL per 100 parts by mass of the starch raw material to the base dough, and stirring the mixture to prepare a bakery product dough; and a heating step of heating the bakery product dough,
A method for producing a bakery product, wherein the oil and fat composition A contains a total of 0.08 mass % or more of amylase and/or hemicellulase. The method for producing a bakery product according to claim 1, characterized in that the pieces, each having a volume of 0.5 to 2 mL, are frozen pieces. The method for producing a bakery product according to claim 1 or 2, characterized in that the fat content of the basic dough is 8% by mass or less. The bakery product has a plurality of oil-infiltrated portions formed locally in the internal phase,
3. The method for producing a bakery product according to claim 1 or 2, characterized in that the oil-soaked portion is formed by the oil soaking into the inner surface and/or surrounding area of the cavity formed by the oil composition A.