JP5153610B2 - Flour-containing dough and method for producing the same - Google Patents

Description

  The present invention relates to flour-containing dough and a method for producing the same. More specifically, it is a flour-containing dough excellent in texture modification after cooking and anti-aging effect by blending α-amylase and maltogenic α-amylase.

  In the flour-containing food, since the starch contained in the flour is aged, the texture changes with time, and the taste is lowered. Therefore, it is preferable to taste flour-containing foods promptly after production, but it is inevitable that it takes time to reach the consumer after being manufactured at the factory, and manufacture products that can maintain quality. Various ideas have been made for this purpose.

For example, an oil / fat composition for bakery products using an emulsifier such as glycerin fatty acid ester or propylene glycol fatty acid ester and a thickening polysaccharide (Patent Document 1), or a water-in-oil emulsified oil / fat composition containing processed starch (Patent Document 2) ) And other quality improvement agents are being researched and developed.
JP-A-2005-0408 JP-A-11-155482

  However, although the effects described in the above documents are effective in preventing aging, the use of a large amount of emulsifiers, thickening polysaccharides and processed starch leaves the emulsifier flavor in flour-containing foods and fluffy gum. There was room for improvement in terms of deliciousness. In addition, emulsifiers, thickening polysaccharides, and modified starches require an additive label, and cannot meet the demand for avoiding an additive label.

  An object of the present invention is to develop a flour-containing dough having a good flavor that can provide a texture improvement and anti-aging effect after cooking without using a large amount of additives such as emulsifiers and processed starch in the flour-containing dough. It is.

  When added to flour-containing dough, α-amylase has the effect of degrading starch and softening the texture, but if added in excess of the appropriate amount, the dough becomes sticky and the workability is deteriorated. It gave an unpleasant texture that was crumpled to the product after cooking. Further, although effective in a small amount, the range of appropriate addition amount is narrow and difficult to use. Therefore, as a result of earnest examination so that α-amylase can be easily used regardless of the type of flour-containing dough, it was found that the above disadvantages can be compensated by using α-amylase and maltogenic α-amylase together. The invention was completed. And it discovered that the freezing tolerance of flour dough improved and the flour containing foodstuff with a volume feeling was obtained by combined use.

That is, the first invention of the present invention contains an oil / fat composition for flour-containing dough containing α-amylase, maltose-producing α-amylase and oil / fat (except when glucose oxidase is included) , flour, and water. A flour-containing dough characterized in that the enzyme activity for 100 g of flour is 0.3-0.6 units for α-amylase and 10-20 units for maltogenic α-amylase.
A second invention of the present invention is the flour-containing dough according to the first invention, wherein the flour contains rice flour.
3rd invention of this invention is the flour containing frozen dough which frozen the flour containing dough as described in 1st invention or 2nd invention.
According to a fourth aspect of the present invention, there is provided an oil / fat composition for flour-containing dough characterized by comprising 0.02 to 10% by mass of α-amylase and maltose-producing α-amylase, respectively, and fats and oils (provided that glucose oxidase is included) Is excluded) .
5th invention of this invention is an oil-fat composition for flour containing dough as described in 4th invention characterized by including water further.
A sixth invention of the present invention is the flour according to the first or second invention, characterized by using the oil-and-fat composition for flour containing flour described in the fourth or fifth invention, flour, and water. It is a manufacturing method of containing dough.
7th invention of this invention uses the fat-and-oil composition for flour containing flour as described in 4th or 5th invention, flour, and water The claim flour containing of 3rd invention characterized by the above-mentioned It is a manufacturing method of frozen dough.
An eighth invention of the present invention is a flour-containing food obtained by cooking the flour-containing dough according to the first or second invention or the flour-containing frozen dough according to the third invention.

  By using the flour-containing dough of the present invention, a soft texture after cooking without using a large amount of processed starch, emulsifier, etc., or without using additives that require labeling of these additives. It is now possible to provide flour-containing foods with improved texture such as improved taste. Since the flour-containing food has an excellent anti-aging effect, it can be distributed commercially. Moreover, the flour-containing dough of the present invention is excellent in freezing resistance as a frozen dough, and a flour-containing food with a sense of volume can be obtained.

  The flour-containing dough of the present invention refers to wheat flour and, if necessary, flour other than wheat flour (for example, rice flour, corn, rye, buckwheat, soybean flour, etc.), and fats and oils such as margarine and shortnin as necessary. , Dairy products such as sugar, skim milk powder, skimmed milk, and milk, eggs and processed egg products, salt, brackish water, yeast, emulsifiers, flavorings, and seasonings. The flour-containing dough includes bread dough (bread, table roll, confectionery bread, cooked bread, French bread, live red, etc.), yeast confectionery dough (Stollen, panettone, cuguroff, brioche, donuts, etc.), pastry dough (Denish, croissant, pie) Etc.), cake dough (butter cake, sponge, biscuit, cookies, donuts, busses, hot cakes, waffles, etc.), Japanese confectionery dough (soup, dairy, steamed bread, kasutera bun, dorayaki, etc.), noodle dough ( Udon, buckwheat noodles, Chinese noodles, pasta, etc.) and dim sum dough (gyoza, shochu, buns, wontons, spring rolls, etc.).

  The flour-containing frozen dough of the present invention refers to a product obtained by freezing the above flour-containing dough.

In the flour-containing dough and flour-containing frozen dough of the present invention, the content of flour in the dough is preferably 10 to 80% by mass, more preferably 15 to 75% by mass, and 20 to 60% by mass. Most preferably it is.
And only flour can be used as flour in the dough. Moreover, flour other than wheat flour can also be used. In that case, the flour content other than flour in the flour is preferably 0.1 to 70% by mass, more preferably 0.1 to 50% by mass. It is preferably 0.1 to 40% by mass, more preferably 20 to 40% by mass. The flour content in the flour is preferably 30 to 99.9% by mass, more preferably 50 to 99.9% by mass, even more preferably 60 to 99.9% by mass, and 60 to Most preferably, it is 80 mass%.

  In the flour-containing dough and the flour-containing frozen dough of the present invention, water is preferably 18 to 88 mass% in the dough. Further, it is preferably 23 to 83% by mass, and most preferably 38 to 78% by mass.

  The α-amylase used in the flour-containing dough and flour-containing frozen dough of the present invention refers to an enzyme that acts on starch and has the ability to produce polysaccharides and oligosaccharides. The origin of these enzymes is not particularly limited, and commercially available enzymes obtained from animals and plants, molds, bacteria, and the like can be used. It is preferable to use a medium temperature range active α-amylase having an optimum temperature of 60 to 80 ° C. or an α-amylase having a normal temperature range activity of less than 60 ° C. so that the enzyme is completely inactivated after cooking. Examples thereof include α-amylase (trade name: FUNGAMYL) from Novozymes Japan, Inc., α-amylase (trade name: Biozyme F10SD, trade name: Christase L1) from Amano Enzyme, Inc., and the like.

  The maltose-producing α-amylase used in the flour-containing dough and the flour-containing frozen dough of the present invention refers to an enzyme that acts on starch and mainly has the ability to produce maltose. The origin of these enzymes is not particularly limited, and commercially available enzymes obtained from animals and plants, molds, bacteria, genetic recombination, and the like can be used. For example, the maltose production | generation alpha amylase (brand name: NOVAMYLE) of Novozymes Japan Co., Ltd. is mentioned.

  It is necessary to use α-amylase and maltogenic α-amylase together in the flour-containing dough and the flour-containing frozen dough of the present invention. For the first time, it prevents stickiness of the flour-containing dough, and the heat-cooked flour-containing food is not only soft but not stiff. Can be granted. As other preferable effects, the combined use of α-amylase and maltose-producing α-amylase improves the freezing resistance of the flour dough, and the flour-containing food provides a sense of volume.

  The appropriate amount of α-amylase added is preferably 0.3 to 8 units of enzyme activity per 100 g of flour. If the amount of α-amylase added is within this range, it is desirable that an appropriate texture-enhancing effect and a volume-up effect can be expected. The addition amount is preferably 0.4 to 4 units, most preferably 0.5 to 3 units, and most preferably 0.5 to 1 units. The unit of enzyme activity of α-amylase is defined as 1 unit of the amount of enzyme that produces an reducing sugar corresponding to 1 micromole of glucose per minute by allowing the enzyme to act on AZCL-amylose as a substrate. Reducing sugars can be measured by referring to the reducing sugar quantification method 2nd edition (Sakuzo Fukui Society Publishing Center).

  The appropriate addition amount of maltose-producing α-amylase is preferably 10 to 600 units of enzyme activity per 100 g of flour. If the amount of maltose-producing amylase is within this range, an antiaging effect can be obtained efficiently. The addition amount is preferably 12 to 400 units, most preferably 15 to 200 units, and most preferably 15 to 50 units. The unit of enzyme activity of maltose-producing α-amylase is defined as 1 unit of the amount of enzyme that produces maltose per minute by causing the enzyme to act on maltotriose as a substrate. The measurement of maltose can be performed with reference to the reducing sugar quantification method 2nd edition (Sakuzo Fukui Society Publishing Center).

  The ratio of the enzyme activity of α-amylase and maltogenic α-amylase is preferably 1: 1 to 1: 2000 for α-amylase: maltose-generating α-amylase. If the ratio is within this range, the combined use effect of the enzyme is more desirable. The ratio is preferably 1: 3 to 1: 1000, most preferably 1: 5 to 1: 400, and most preferably 1: 5 to 1:50.

The flour-containing frozen dough of the present invention is obtained by freezing the flour-containing dough. That is, the composition and manufacturing method of the dough are the same as those of the flour-containing dough, and are obtained through a process of freezing the dough thereafter. In order to freeze the flour-containing dough as quickly as possible, it is preferable to use a quick freezer with a function of circulating cold air at a low temperature. It is preferable to manufacture at a temperature of −25 ° C. to −70 ° C. for a freezing step of 10 to 60 minutes.
Examples of the flour-containing frozen dough include noodle dough such as frozen udon and frozen pasta, and frozen bread dough.

  When the flour-containing frozen dough of the present invention is applied to bread dough, good freezing resistance can be obtained. The baked product of frozen bread dough tends to have a thick inner layer, a soft texture, a soft texture, poor swelling, and a small volume. By using a flour-containing dough that is a combination of the α-amylase of the present invention and maltose-producing α-amylase, even a baked product that has undergone a freezing and thawing process can be improved to a texture-improved product, an anti-aging product, and a volume-enhanced product. The frozen bread dough is preferably frozen after kneading and dividing the dough before fermentation by an appropriate weight. The frozen bread dough can be thawed, shaped as necessary, and baked through a fermentation process.

The flour-containing dough and the flour-containing frozen dough of the present invention exhibit effects such as texture improvement, prevention of aging, and volume increase, particularly when rice flour is used as flour other than wheat flour. Rice flour has less protein content and higher starch content than wheat flour. Therefore, when it is used for breads, the gluten content in the dough is reduced and the starch content is increased, so that it does not swell and tends to be a product with a sticky texture and a fast aging. However, the texture of the rice flour-containing bread can be improved to a soft and anti-aging effect by using the flour-containing dough in which the α-amylase of the present invention and the maltogenic α-amylase are used in combination.
When using rice flour for flour-containing dough and flour-containing frozen dough, the rice flour content in the flour is preferably 0.1 to 70% by mass, more preferably 0.1 to 50% by mass, 0 More preferably, it is 1-40 mass%, and it is most preferable that it is 20-40 mass%. The flour content in the flour is preferably 30 to 99.9% by mass, more preferably 50 to 99.9% by mass, even more preferably 60 to 99.9% by mass, and 60 to Most preferably, it is 80 mass%.

  The flour-containing dough and the flour-containing frozen dough of the present invention can be produced by a method generally used for preparing the respective flour-containing dough. For example, for bread dough, straight rice method (straight method), medium seed method, all-in-mix method, old noodle method, sweetened mid seed method, liquid seed method, etc., for cake dough, sugar batter method, Kyoritsu Law, separate method, all-in-mix method, etc. In the case where α-amylase and maltose-producing α-amylase are powders, it is preferable to produce them by directly mixing them with flour that easily acts on starch in flour. Moreover, when α-amylase and maltose-producing α-amylase are liquid, they can be produced in addition to water.

  The method for producing flour-containing dough and flour-containing frozen dough of the present invention can be produced by adding α-amylase and maltose-producing α-amylase to flour and using the general method as described above, but α-amylase and maltose can be produced. It is also effective to produce a fat composition in which the produced α-amylase is dispersed and add the fat composition as one of the raw materials. The amount of α-amylase added to 100 g of flour preferred in the present invention is 0.3 to 8 units. The amount of enzyme corresponding to this enzyme activity is, for example, when α-amylase having an enzyme activity of 500 units / g is used. The amount of addition is as very small as 0.6 to 16 mg per 100 g of flour. In order to make the addition to flour easier, adding α-amylase and maltose-producing α-amylase in the form of an oil or fat composition is excellent in dispersion into flour and the effect of addition tends to appear.

  The fats and oils used for the fat and oil composition of the present invention are not particularly limited. More specifically, palm oil, palm kernel oil, palm oil, soybean oil, rapeseed oil, sunflower oil, safflower oil, rice oil, cottonseed oil, corn oil, olive oil, beef tallow, lard, milk fat, cocoa butter, shea fat, Various animal and vegetable oils and fats such as monkey fat, mango kernel oil and lippe fat, and one or more animal and vegetable oils and fats selected from these animal and vegetable oils and fats may be hydrogenated, transesterified and fractionated as necessary. Various processed fats and oils obtained by processing, one or two or more fats and oils selected from these various animal and vegetable fats and oils and various processed fats and oils can be appropriately blended.

  The oil and fat composition of the present invention can contain components other than the oil and fat. Other ingredients include water, emulsifier (glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid, lecithin, polysorbate, etc.), dairy products (milk, cream, powdered milk, etc.), stable Agents (agar, carrageenan, pectin, sodium caseinate, etc.), salting agents (salt, potassium chloride, etc.), acidulants (acetic acid, lactic acid, gluconic acid, etc.), sugars and sugar alcohols, sweeteners (stevia, aspartame, etc.) Colorants (β-carotene, caramel, red bean pigment, etc.), antioxidants (tocopherol, tea extract, ascorbic acid, etc.), enzymes other than α-amylase and maltose-producing α-amylase, plant proteins, eggs and various processed eggs , Fragrance, seasoning, pH adjuster, plant sterol, fruit, Juice, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, legumes, vegetables, meat, include food materials such as fish and shellfish. These other components are preferably contained in the oil / fat composition in the range of 0.1 to 10% by mass, preferably 0.1 to 8% by mass, most preferably 0.1 to 5%. % By mass.

  The method for producing the oil / fat composition is not particularly limited, but in general, the oil phase containing other components other than fat and oil / fat is dissolved, and if necessary, other components other than water and fat / oil are added. It can be obtained as a plastic fat composition by adding the aqueous phase to be emulsified and then cooling and crystallizing it. For cooling and crystallization, it is desirable to produce with a combinator, onlator, botator, etc. that can be rapidly kneaded and kneaded. In addition to the fats and oils and water selected as necessary, the components other than oil and water may be added to either the oil phase or the water phase in consideration of the ease of dispersion and production of each component. α-amylase and maltose-producing α-amylase may be dispersed in either the oil phase or the aqueous phase.

  In the case of an oil / fat composition containing water, it is preferable to select an oil / fat that provides a plastic oil phase. It is preferable to contain fats and oils in the range of 50-95 mass% in an oil-fat composition, Preferably it is 60-90 mass%, Most preferably, it is 70-90 mass%. It is preferable to contain water in the range of 3-40 mass% in an oil-fat composition, Preferably it is 4-30 mass%, Most preferably, it is 5-20 mass%. α-amylase and maltose-producing α-amylase vary depending on the strength of the enzyme activity, but are preferably contained in the range of 0.02 to 10% by mass in the oil and fat composition. It is preferably 0.03 to 5% by mass, and most preferably 0.04 to 3% by mass. When other components other than α-amylase, maltogenic α-amylase, fats and oils, and water are blended, it is preferably contained in the range of 0.1 to 10% by weight in the fats and oils composition. -8% by mass, most preferably 0.1-5% by mass. The emulsification system may be either a water-in-oil type or an oil-in-water type, but the water-in-oil type is more preferable.

  In the case of an oil / fat composition not containing water, it is preferable to select an oil / fat that provides a plastic oil phase. α-amylase and maltose-producing α-amylase vary depending on the strength of the enzyme activity, but are preferably contained in the range of 0.02 to 10% by mass in the oil and fat composition. The amount is preferably 0.03 to 5% by mass, and most preferably 0.04 to 3% by mass. When other components other than fats and oils are blended, it is preferably contained in the range of 0.1 to 10% by weight in the fat and oil composition, preferably 0.1 to 8% by weight, most preferably. Is 0.1-5 mass%.

  The oil / fat composition of the present invention can be obtained as a plastic oil / fat composition by the production method as described above, and can be supplied in the form of shortening, margarine or fat spread used for confectionery bread. The fat and oil composition of the present invention can be added to the dough by a general method of adding shortening, margarine and fat spread when producing the flour-containing dough and the flour-containing frozen dough. The amount used for flour-containing dough and flour-containing frozen dough is preferably in the range of 1 to 60% by weight, preferably 1 to 40% by weight, most preferably 1 to 30% by weight with respect to flour. %.

In the flour-containing dough and the flour-containing frozen dough using the oil and fat composition of the present invention, the flour content in the dough is preferably 10 to 80% by mass, more preferably 15 to 75% by mass, Most preferably, it is 20-60 mass%.
And only flour can be used as flour in the dough. Moreover, flour other than wheat flour can also be used. In that case, the flour content other than flour in the flour is preferably 0.1 to 70% by mass, more preferably 0.1 to 50% by mass. It is preferably 0.1 to 40% by mass, more preferably 20 to 40% by mass. The flour content in the flour is preferably 30 to 99.9% by mass, more preferably 50 to 99.9% by mass, even more preferably 60 to 99.9% by mass, and 60 to Most preferably, it is 80 mass%.

  When using rice flour for the flour-containing dough and the flour-containing frozen dough using the oil and fat composition of the present invention, the rice flour content in the flour is preferably 0.1 to 70% by mass, and 0.1 to 50% by mass. % Is more preferable, 0.1 to 40% by mass is even more preferable, and 20 to 40% by mass is most preferable. The flour content in the flour is preferably 30 to 99.9% by mass, more preferably 50 to 99.9% by mass, even more preferably 60 to 99.9% by mass, and 60 to Most preferably, it is 80 mass%.

  In the flour-containing dough and the flour-containing frozen dough using the oil and fat composition of the present invention, water is preferably 18 to 88% by mass in the dough. Further, it is preferably 23 to 83% by mass, and most preferably 38 to 78% by mass.

  The flour-containing dough and the flour-containing frozen dough using the oil and fat composition of the present invention can be produced by a method generally used for preparing each flour-containing dough. For example, for bread dough, straight rice method (straight method), medium seed method, all-in-mix method, old noodle method, sweetened mid seed method, liquid seed method, etc., for cake dough, sugar batter method, Kyoritsu Law, separate method, all-in-mix method, etc. The oil and fat composition can be added to the dough by a method in which shortening, margarine, fat spread is generally added therein.

  The flour-containing frozen dough using the oil and fat composition of the present invention can be obtained by freezing the flour-containing dough. In order to freeze the flour-containing dough as quickly as possible, it is preferable to use a quick freezer with a function of circulating cold air at a low temperature. It is preferable to manufacture at a temperature of −25 ° C. to −70 ° C. for 10 to 60 minutes.

By cooking the flour-containing dough of the present invention or the frozen dough containing flour, the flour-containing food of the present invention can be produced. That is, the flour-containing food of the present invention refers to foods that have been cooked such as microwave-cooked, boiled, steamed, fried, etc., in addition to baking the flour-containing dough by oven or direct baking. By cooking, the starch in the flour-containing dough is turned into α, and the added α-amylase and maltose-generating α-amylase can be deactivated. It is desirable to heat the dough so that the center temperature is 90 ° C or higher.
Examples of the flour-containing food of the present invention include breads (bread, table rolls, confectionery bread, cooked bread, French bread, live red, etc.), yeast confectionery (Stollen, panettone, kuguroff, brioche, donuts, etc.), pastries (Denish). , Croissants, pies, etc.) cakes (butter cakes, sponges, biscuits, cookies, donuts, busses, hot cakes, waffles, etc.) Japanese sweets (rice buns, confectionery, steamed bread, kasura buns, dorayaki, etc.) noodles (udon) , Buckwheat noodles, Chinese noodles, pasta, etc.), dim sum (gyoza, grilled rice, buns, wontons, spring rolls, etc.).

Next, an example is given and this invention is demonstrated in detail. However, the present invention is not limited to these examples. Examples 4, 5, and 13 to 21 are reference examples.

[Oil composition]
As shown in Tables 1 and 2, an oil phase and an aqueous phase were prepared, mixed and emulsified, and then rapidly cooled and kneaded to obtain an oil and fat composition. The fat and oil mixture in the table is 40% by mass of palm oil (Nisshin Oillio Group, product name: refined palm), soybean white oil (Nisshin Oilio Group, product name: Nisshin Soy White) (Squeezed oil (S)) 35 mass% and soybean hardened oil (Nisshin Oilio Group Co., Ltd., trade name: soybean hardened oil 34) 25 mass% are dissolved and mixed. Lecithin is pasty lecithin (Nisshin Oilio Group Co., Ltd., trade name: Lecithin DX), MG is monoglycerin fatty acid ester (Riken Vitamin Co., Ltd., trade name: Emulsy P100), and coloring is palm carotene (lion Product name: High Alpha SF), α-amylase (Novozymes Japan Co., Ltd., product name: FUNGAMYL), Maltose-producing α-amylase (Novozymes Japan Co., Ltd., product name: NOVAMYLE) It was used.

[Eating bread evaluation]
Table 1 and Table 2 were evaluated for bread according to the composition and production method shown in Table 3. The flour (%) in the table indicates the ratio of other materials to flour 100. In addition, the oil and fat composition was replaced with shortening, and a composition in which an enzyme was added separately was designated as Example 8.

強力粉（日本製粉（株）製、商品名：イーグル）
イースト（オリエンタル酵母（株）製、商品名：レギュラーイースト）
ショートニング（日清オイリオグループ（株）製、商品名：日清ロイヤルショート２０）

Strong flour (Nippon Flour Mills Co., Ltd., trade name: Eagle)
Yeast (Oriental Yeast Co., Ltd., trade name: regular yeast)
Shortening (Nisshin Oillio Group, product name: Nisshin Royal Short 20)

〔Evaluation method〕
The workability was evaluated in the state of the crushed fabric, and the operability of the fabric was evaluated as ◎, good as ○, normal as △, and poor as ×. The texture and aging were evaluated using bread bread obtained by slicing a Pullman-baked product into 20 mm. The texture was evaluated as ◎, は was good, 通常 was normal, △ was bad, and x was bad. For aging, aging was observed after 3 days, ◎ when aging was not observed after 2 days, △ when aging was not observed after 1 day, and aging after 1 day. The product was evaluated as x.
Regarding the volume, the volume of the one-loaf baked product was measured. A specific volume of 6.0 or more was evaluated by ◎, a specific volume of 5.8 or more by ◯, a specific volume of 5.7 or more by Δ, and a specific volume of less than 5.7 by x. The volume was measured with SELNAC-WinVM manufactured by Astex Co., Ltd.
The calculation method of the specific volume is: specific volume = volume of one loaf after baking (cm ³ ) / dough weight after baking (g).
In all evaluation items, ◎, ○, and △ were determined to be acceptable, and × was determined to be unacceptable.

[Bread evaluation results]
Table 4 and Table 5 show the results of bread evaluation and enzyme activities for flour.

[Rice rice bread evaluation]
The rice flour bread was evaluated by substituting the strong flour containing the main ingredients in Table 3 with rice flour (Gunma Flour Mills Co., Ltd., trade name: Referarine). Evaluation criteria are the same as for bread evaluation. The oil and fat composition used and the test results are shown in Table 6.

[Rice rice bread evaluation results]
Table 6 shows the results of evaluation of rice flour bread and enzyme activity for flour.

[Whole grain bread evaluation]
The whole wheat flour bread of Table 3 was replaced with whole wheat flour (Nisshin Flour Mills Co., Ltd., trade name: whole wheat bread flour) to evaluate whole wheat bread. Evaluation criteria are the same as for bread evaluation. The oil and fat composition used and the test results are shown in Table 7.

[Whole grain bread evaluation results]
Table 7 shows the results of the evaluation of whole grain bread and the enzyme activity for flour.

[Frozen dough / bread evaluation]
Frozen dough and bread were evaluated according to the formulation and manufacturing method in Table 8. The flour (%) in the table indicates the ratio of other materials to flour 100. Evaluation criteria are the same as for bread evaluation. Table 9 shows the oil and fat composition used and the test results.

強力粉（日本製粉（株）製、商品名：イーグル）
イースト（オリエンタル酵母（株）製、商品名：ＭＸイースト）

Strong flour (Nippon Flour Mills Co., Ltd., trade name: Eagle)
Yeast (Oriental Yeast Co., Ltd., trade name: MX East)

[Frozen dough / bread evaluation results]
Table 9 shows the results of evaluation of frozen dough and bread and enzyme activity for flour.

[Bary evaluation]
A wharf was prepared according to the procedure of the process in Table 10 and evaluated. The flour (%) in the table indicates the ratio of other materials to flour 100.
[Wharf process]
Slowly add water to the white sugar, mix thoroughly, and dissolve the sugar well. Next, add the flour, baking powder, and the enzyme shaker and mix. Divide the dough together into 20 g and wrap 60 g of the inner curl and mold it. Steamed with strong steam for about 15 minutes and took a rough heat to obtain a pier.

薄力粉（日清製粉（株）製、商品名：フラワー）
ベーキングパウダー（愛国産業（株）製、商品名：ベーキングパウダー蒸しもの用）
αアミラーゼ１（ノボザイムズジャパン（株）製、商品名：ＦＵＮＧＡＭＹＬ）
αアミラーゼ２（天野エンザイム（株）製、商品名： ビオザイムＦ１０ＳＤ）
マルトース生成αアミラーゼ（ノボザイムズジャパン（株）製、商品名：ＮＯＶＡＭＹＬＥ）

Soft flour (Nisshin Flour Milling Co., Ltd., trade name: Flower)
Baking powder (manufactured by Patriotic Industry Co., Ltd., trade name: for baking powder steamed food)
α-Amylase 1 (Novozymes Japan K.K., trade name: FUNGAMYL)
α-amylase 2 (manufactured by Amano Enzyme, Inc., trade name: Biozyme F10SD)
Maltose-producing α-amylase (Novozymes Japan K.K., trade name: NOVAMYLE)

[Wharf evaluation results]
The results of the wharf evaluation and the enzyme activities for flour were as shown in Table 11. The evaluation criteria for workability, texture, and aging are the same as those for bread bread evaluation. Although the volume was not measured, it was visually observed that Examples 13 and 14 had good float of the leather.

[Rice rice steamed bread evaluation]
A bun was prepared according to the procedure of the process in Table 12 and evaluated. The flour (%) in the table indicates the ratio of other materials to flour 100.
[Rice flour steamed bread process]
Mix together the whole egg, milk, and the dissolved oil composition. Add the flour, rice flour, white sugar, baking powder and mix well. 340 g of dough was poured into a mold, steamed with strong steam for about 20 minutes, and coarsely heated to obtain rice flour steamed bread.

薄力粉（日清製粉（株）製、商品名：フラワー）
米粉（群馬製粉（株）製、商品名：リファリーヌ）
ベーキングパウダー（愛国産業（株）製、商品名：ベーキングパウダー蒸しもの用）

Soft flour (Nisshin Flour Milling Co., Ltd., trade name: Flower)
Rice flour (Gunma Flour Mills Co., Ltd., trade name: Refrine)
Baking powder (manufactured by Patriotic Industry Co., Ltd., trade name: for baking powder steamed food)

[Rice rice steamed bread evaluation result]
Table 13 shows the results of evaluation of rice flour steamed bread and enzyme activity for flour. The evaluation criteria for texture and aging are the same as for the evaluation of bread. Although the volume was not measured, it was visually observed that the volume of Example 15 was large.

[Cookie evaluation]
Cookies were prepared according to the procedure of the process shown in Table 14 and evaluated. The flour (%) in the table indicates the ratio of other materials to flour 100.
[Cookie process]
Dissolve baking soda and ammonium carbonate in the whole egg and prepare the dough as usual using the sugar batter method. Molded and fired in an oven at 170 ° C. to obtain cookies.

ショートニング（日清オイリオグループ（株）製、商品名：日清ロイヤルショート２０）
薄力粉（日清製粉（株）製、商品名：フラワー）

Shortening (Nisshin Oillio Group, product name: Nisshin Royal Short 20)
Soft flour (Nisshin Flour Milling Co., Ltd., trade name: Flower)

[Cookie evaluation results]
Table 15 shows the results of the cookie evaluation and the enzyme activity for flour. The evaluation criteria for workability and texture are the same as those for bread bread evaluation.

[Butter cake evaluation]
A butter cake was prepared and evaluated according to the procedure of the process shown in Table 16. The flour (%) in the table indicates the ratio of other materials to flour 100.
[Butter cake process]
A sugar batter method was used as usual, and 350 g of dough was placed in a pound cake mold and baked in an oven at 170 ° C. for 40 minutes to obtain a butter cake.

マーガリン（日清オイリオグループ（株）製、商品名：日清ロイヤルシャープ１８０）
薄力粉（日清製粉（株）製、商品名：フラワー）
ベーキングパウダー（愛国産業（株）製、商品名：ベーキングパウダー焼きもの用）

Margarine (Nisshin Oillio Group, product name: Nisshin Royal Sharp 180)
Soft flour (Nisshin Flour Milling Co., Ltd., trade name: Flower)
Baking powder (manufactured by Aikoku Sangyo Co., Ltd., trade name: for baking powder)

[Butter cake evaluation results]
Table 17 shows the results of the butter cake evaluation and the enzyme activity for flour. The evaluation criteria for workability, texture, and aging are the same as those for bread bread evaluation.

  By using the flour-containing dough of the present invention, the flour-containing food whose texture such as soft texture and improved taste is improved after cooking without using a large amount of emulsifier, processed starch, etc. Became available. Moreover, since this flour-containing food is excellent in the anti-aging effect, it can be distributed commercially.

Claims (8)

A flour-containing dough comprising a flour-containing dough fat composition (except when glucose oxidase is included) , α-amylase, maltose-producing α-amylase, and fat, except for glucose oxidase , flour, and water. Flour-containing dough having enzyme activity with respect to 100 g of 0.3 to 0.6 units for α-amylase and 10 to 20 units for maltogenic α-amylase. The flour-containing dough according to claim 1, wherein the flour contains rice flour. 3. A flour-containing frozen dough obtained by freezing the flour-containing dough according to claim 1 or 2. An oil-and-fat composition for flour containing dough (except for the case where glucose oxidase is included) , characterized in that it contains 0.02 to 10% by mass of α-amylase and maltose-producing α-amylase, respectively, and oil and fat. Furthermore, water is included, The oil-fat composition for flour containing dough of Claim 4 characterized by the above-mentioned. The method for producing a flour-containing dough according to claim 1 or 2, wherein the oil-and-fat composition for flour-containing dough according to claim 4 or 5, flour and water are used. The method for producing a flour-containing frozen dough according to claim 3, wherein the oil-and-fat composition for flour-containing dough according to claim 4 or 5, the flour, and water are used. A flour-containing food obtained by cooking the flour-containing dough according to claim 1 or 2 or the flour-containing frozen dough according to claim 3.