JP7117142B2 - Bread dough improving agent and method for producing bread dough and bread using the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a dough improving agent for bread making, and a method for producing bread dough and bread using the same.

Conventionally, various properties have been improved by adding enzymes such as saccharolytic enzymes to bread dough.

For example, Patent Documents 1 to 8 propose techniques for improving softness and the like by adding maltogenic α-amylase or α-amylase to bread dough.

JP 2010-148487 A JP 2011-62086 A JP 2011-244777 A JP 2013-17479 A JP 2013-46614 A JP 2015-192638 A JP 2015-198610 A JP 2016-54680 A JP 2014-076005 A JP 2014-131503 A

In recent years, bread is required to be softer than ever before. However, soft bread generally suffers from the problem that the softer the bread, the greater the shrinkage during toasting, resulting in loss of volume, flavor, and texture, and reduced commercial value.

Moreover, in recent years, there is a strong demand for suppression of aging of bread. Bread forms its sponge-like structure by gluten that hardens after baking and starch that swells. As time elapses, the moisture evaporates and the starch recrystallizes, resulting in a loss of softness over time and a dry texture. For example, rice flour bread has been gaining popularity in recent years due to its chewy texture.

In addition, when making bread, it is desired to reduce the stickiness of the dough and improve workability during division and rounding operations. When an enzyme such as amylase is added to the dough, the activity of the enzyme acts on the ingredients of the dough, making the dough more sticky. Particularly in the case of mass production, there is a problem that the bread becomes more sticky and cannot be obtained with stable quality because the working time is long.

The maltose-producing α-amylases disclosed in Patent Documents 1 to 8 are heat-resistant but poor in sugar-tolerance, and there is room for further improvement in terms of the effect of suppressing shrinkage during toasting and aging. In particular, if the dough contains saccharides such as sucrose in advance, the action of enzymes to decompose starch to produce sugars is reduced, which affects the effect of suppressing baking shrinkage and aging during toasting. In addition, since enzymes act mainly on gelatinized starch during baking, they are not sufficiently heat-resistant and if they are deactivated early during baking, they will not be sufficiently effective. will be affected. Further, the above document proposes a technique for suppressing caving during baking of bread dough, but does not describe suppressing shrinkage during toasting once baked bread. Patent Document 9 aims to improve the softness of confectionery such as cakes by adding a sugar-tolerant maltose-generating α-amylase to confectionery dough. is not described. As for shrinkage during toasting, a method of suppressing it by adding an emulsifier or polysaccharide thickener has been proposed (Patent Document 10, etc.), but the softness and flavor of the bread were not satisfactory.

The present invention has been made in view of the above circumstances. An object of the present invention is to provide a bread dough and a bread manufacturing method.

In order to solve the above problems, the bread dough improving agent of the present invention contains enzyme A and enzyme B shown below, and enzyme A has a sugar concentration of It is characterized in that the relative ratio of the enzyme activity in an aqueous solution with a sugar concentration of 10% by mass to the enzyme activity in an aqueous solution of 0% by mass is 20% or more.
Enzyme A: at least one selected from maltose-generating α-amylase and maltotetraose-generating α-amylase Enzyme B: hemicellulase

In this dough improver for bread making, the enzyme A preferably has an enzymatic activity at 65° C. that is at least twice as high as that at 40° C. in the enzymatic activity according to the BPNPG7 colorimetric method.

In this dough improver for bread making, the enzymatic activity of enzyme B at 40° C. by the BPNPG7 colorimetric method is 0.005 to 7.0 U with respect to the enzymatic activity of enzyme B measured by xylan saccharifying power measurement method of 1 U. is preferred.

The plastic fat of the present invention contains the bread dough improving agent.

In the method for producing bread dough of the present invention, the bread dough improving agent or the plastic oil is used, and the enzyme activity of enzyme A at 40 ° C. by the BPNPG7 colorimetric method is 0.6 to 350 U per 100 g of flour. It is characterized by adding the dough improving agent for bread making so that it becomes

In the method for producing bread dough of the present invention, the dough improving agent for bread making or the plastic oil is used so that the enzyme activity of enzyme B is 6 to 1500 U per 100 g of flour according to the xylan saccharifying power measurement method. It is characterized by adding the dough improving agent for bread making.

The bread manufacturing method of the present invention is characterized by baking the bread dough.

According to the present invention, there is little shrinkage when toasted, aging is suppressed, the dough is less sticky, and workability is excellent.

The present invention will be described in detail below.

The bread dough improving agent of the present invention contains enzyme A and enzyme B.

Enzyme A is at least one selected from maltogenic α-amylase and maltotetraose-producing α-amylase.

Maltogenic α-amylase (enzyme number: EC 3.2.1.133) is a general term for enzymes that act on starch and mainly produce maltose. Examples of sugar-tolerant maltogenic α-amylases that are essential to the present invention include Novamil 3DBG, Novamil 3D Conch BG, and Opticake Fresh (manufactured by Novozymes Japan Co., Ltd.). readily available. Although not Enzyme A, Novamyl 10000BG and Novamyl L (manufactured by Novozymes Japan Co., Ltd.) are commercially available as maltogenic α-amylases having no sugar tolerance.

Maltotetraose-forming α-amylase acts on starch to produce maltotetraose, which is an oligosaccharide in which glucose is α-1,4-linked. Maltotetraose-forming α-amylase (enzyme number: EC 3.2.1.60) is commercially available, for example, Denabake EXTRA (manufactured by Nagase ChemteX Japan Co., Ltd.).

Enzyme A has a relative ratio of 20% or more of the enzyme activity in an aqueous solution with a sugar concentration of 10% to the enzyme activity in an aqueous solution with a sugar concentration of 0% by mass in the enzyme activity at 40° C. according to the BPNPG7 colorimetric method. . Having sugar tolerance in this way does not inhibit the decomposition of starch even in a dough containing sugar in advance, so that when toasted, shrinkage on baking is small, and aging can be suppressed.

Enzyme A preferably has an enzymatic activity at 65° C. that is at least twice the enzymatic activity at 40° C. in terms of enzymatic activity according to the BPNPG7 colorimetric method. By having such heat resistance, aging can be suppressed from the point that the decomposition of starch during baking is further accelerated.

In the above, the enzymatic activity by the BPNPG7 colorimetric method is measured by the method described in the Examples section below.

Enzyme B, hemicellulase, is a general term for enzymes that hydrolyze hemicellulose. Hemicellulose is a general term for polysaccharides extracted with alkali from plant tissues, and the main polysaccharides include xylan, arabinoxylan, xyloglucan, glucomannan, and the like. Enzymes that hydrolyze these polysaccharides are generally called hemicellulases, and typical enzyme names include xylanase (enzyme number: EC 3.2.1.8) and galactanase (enzyme number: EC 3.2.1.89). Examples of hemicellulases include hemicellulase "Amano" 90 (manufactured by Amano Enzyme Co., Ltd.), sucrase X (manufactured by Mitsubishi-Kagaku Foods Co., Ltd.), Sumizyme ACH (manufactured by Shin Nihon Chemical Industry Co., Ltd.), VERON393 (AB Enzymes) and the like are commercially available.

Enzyme B, when used in combination with enzyme A, suppresses shrinkage and aging when toasted. In particular, by using enzyme A together, shrinkage on baking is reduced when toasted.

Enzyme B preferably has an enzymatic activity of 0.005 to 7.0 U at 40 ° C. by BPNPG7 colorimetric method, more preferably 0 0.05 to 3U, more preferably 0.1 to 2U. Within this range, baking shrinkage, aging, and stickiness of the dough when toasted are suppressed overall. Here, the enzymatic activity by the xylan saccharification activity measurement method is measured by the method described in the Examples section below.

The form of the bread dough improving agent of the present invention is not particularly limited as long as it contains enzyme A and enzyme B. For example, it may be a single mixture containing enzyme A and enzyme B, in which agent a containing enzyme A and agent b containing enzyme B are prepared, and agent a and agent b are separately added to bread dough. It can be. These single mixtures and agents a and b may contain ingredients other than enzyme A and enzyme B within a range that does not impair the effects of the present invention. Examples of such other ingredients include enzymes, emulsifiers, milk, dairy products, flavoring agents obtained by enzymatically treating dairy products, proteins, carbohydrates, salts, acidulants, pH adjusters, antioxidants, spices, Thickeners, coloring components, amino acids, powdered oils and fats, and the like are included. Enzymes include saccharolytic enzymes other than enzymes A and B, lipases, phospholipases, proteases, glucooxidases, and the like. Emulsifiers include lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, stearoyl calcium lactate and the like. Dairy products include cheese (natural cheese, processed cheese, etc.), whole milk powder, skimmed milk powder, cream powder, whey powder, protein-concentrated whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate rate (WPI), buttermilk powder, total milk protein, sodium caseinate, potassium caseinate, and the like. Proteins include various cereal flours, such as soybean flour, soybean protein, pea protein, wheat flour, wheat protein, and other plant proteins. Carbohydrates include, for example, monosaccharides such as glucose (glucose), fructose (fructose), galactose and arabinose; disaccharides such as sucrose, maltose, lactose, trehalose, palatinose and cellobiose; Examples include oligosaccharides, sugar alcohols, sweeteners such as stevia and aspartame, starches, starch hydrolysates, and polysaccharides such as inulin (agabeinulin, etc.). Sweeteners such as stevia and aspartame, and antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignans, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, A tea extract etc. are mentioned. Spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Thickeners include carrageenan, xanthan gum, guar gum, carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), and the like. Examples of coloring components include carotene and annatto. Furthermore, in order to impart flavor, a desired flavor, such as butter flavor or milk flavor, can be blended as the other ingredient.

The origin of the enzymes A, B, and other enzymes is not particularly limited, and enzymes derived from animals, plants, and microorganisms such as fungi and bacteria can be used. The method for producing the enzyme is not particularly limited. It may be an enzyme. Enzyme products manufactured through isolation and purification processes of enzymes from culture media and cultured cells are generally in the form of solutions, powders, production strains themselves, etc., and are not particularly limited, but among them, solutions, powders ( or granules) can be preferably used. In addition, if the saccharolytic enzyme has an optimum temperature that can completely inactivate the enzyme after baking the bread dough, it is possible to suppress the quality deterioration due to the saccharifying enzyme remaining in the bread product, and furthermore, it is possible to display the ingredients on the label. It eliminates the need for a description, and by using it as an alternative to emulsifiers, it is possible to label it as "no emulsifiers used," thus increasing its commercial value.

In addition, the dough improving agent for bread making of the present invention can be used as a plastic oil containing this dough improving agent for bread making.

In the present invention, triglycerides in fats and oils are compounds having a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1-, 2-, and 3-positions of triglyceride represent the positions to which fatty acids are bound. Of the triglycerides that make up the plastic oil, triglycerides with oleic acid bonded at the 2-position, triglycerides with lauric acid bonded at the 2-position, and triglycerides with myristic acid bonded at the 2-position. and 3-position fatty acids may be either saturated fatty acids or unsaturated fatty acids. Examples of triglycerides having oleic acid bound to the 2-position include, but are not particularly limited to, SOS triglycerides, SOU triglycerides (including positional isomers), and UOU triglycerides. Triglycerides with lauric acid bound at the 2-position (SLS triglyceride, SLU triglyceride, ULU triglyceride), triglycerides with myristic acid bound at the 2-position (SMS triglyceride, SMU triglyceride, UMU type triglycerides). Here, "S" is a saturated fatty acid that is a constituent fatty acid of triglyceride, "U" is an unsaturated fatty acid that is a constituent fatty acid of triglyceride, "O" is oleic acid that is a constituent fatty acid of triglyceride, and "L" is a fatty acid that is a constituent of triglyceride. and "M" means myristic acid, which is a constituent fatty acid of triglycerides.

When the constituent fatty acid at the 1st or 3rd position of the triglyceride having oleic acid, lauric acid or myristic acid bonded to the 2nd position is a saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. The saturated fatty acid S is not particularly limited, but for example, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24), and the like. Numerical notation in parentheses above indicates the number of carbon atoms in the fatty acid. When the constituent fatty acid at the 1- or 3-position of the triglyceride having oleic acid, lauric acid or myristic acid bonded to the 2-position is an unsaturated fatty acid U, it is preferably an unsaturated fatty acid having 14 to 24 carbon atoms. The unsaturated fatty acid U is not particularly limited. 18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), ceracholeic acid (24:1), and the like. In the numerical notation in parentheses for the unsaturated fatty acid, the left side indicates the number of carbon atoms in the fatty acid, and the right side indicates the number of double bonds. When the constituent fatty acids at the 1- or 3-position of the triglyceride having oleic acid, lauric acid, or myristic acid bonded to the 2-position are saturated fatty acid S and unsaturated fatty acid U, the above saturated fatty acids (having 4 to 24 carbon atoms saturated fatty acids) and unsaturated fatty acids (unsaturated fatty acids having 4 to 24 carbon atoms) are preferred.

In the plastic fat of the present invention, the content of oleic acid bonded to the 2-position of the triglyceride is 35 to 60% by mass with respect to the total mass of the fatty acid bonded to the 2-position of the triglyceride. preferable. When the content of oleic acid bonded to the 2-position of the triglyceride is within this range, shrinkage, aging and stickiness of the dough when toasted are generally suppressed. If the content of oleic acid bonded to the 2-position of the triglyceride is too high, the oil tends to soften, resulting in a particularly weak skeleton and poor softness due to clogged texture. If the content of oleic acid bonded to the 2-position of the triglyceride is too low, the fat and oil will become hard, and crystal growth will tend to occur over time, resulting in a decrease in softness and anti-aging effects in particular.

Furthermore, in the plastic fat of the present invention, the total amount of triglycerides XOX and XOY is 10 to 50% by mass with respect to the mass of the entire triglyceride, and lauric acid and myristic acid bonded to the 2-position of the triglyceride is preferably 0.1 to 6% by mass based on the total mass of the fatty acid bound to the 2-position of the triglyceride. However, X, O and Y in triglycerides XOX and XOY are as follows.
X: saturated fatty acid with 16 or more carbon atoms O: oleic acid Y: unsaturated fatty acid with 16 or more carbon atoms

In particular, the saturated fatty acid X having 16 or more carbon atoms is linear and long-chain, and the unsaturated fatty acid Y having 16 or more carbon atoms has an unsaturated bond and forms distortion in the molecular structure and is long-chain. , these affect the melting point related to dispersibility when kneading into the dough, and also the hardness of the fat.

When the total amount of triglycerides XOX and XOY and the total amount of lauric acid and myristic acid bonded to the 2-position of the triglyceride are within the above ranges, the mixing time when kneading into the dough during the production of the baked product is longer. It is short and has particularly good dispersibility, and when added to the dough, the plastic fat quickly loses lumps and can be uniformly dispersed in the dough without any difficult work. Since the dispersibility in dough is particularly good, in the plastic fat of the present invention, the total amount of triglycerides XOX and XOY is 10 to 40% by mass based on the total mass of triglycerides, and triglycerides More preferably, the total amount of lauric acid and myristic acid bonded to the 2-position of triglyceride is 1.5 to 5.0% by mass with respect to the total mass of fatty acids bonded to the 2-position of the triglyceride.

The content of oleic acid bound to the 2-position of triglycerides, the total amount of lauric acid and myristic acid, and the total amount of triglycerides XOX and XOY can be adjusted by preparing fats and oils. Fats and oils used in the plastic fat of the present invention are not particularly limited, but palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, rice oil, safflower. oil, olive oil, sesame oil, shea butter, monkey fat, mango oil, illipe fat, cocoa butter, lard, beef tallow, milk fat, fractionated oils thereof, processed oils (hardened and transesterified) processed) and the like. These fats and oils are preferably used in combination of two or more.

Among these, the plastic fat of the present invention preferably contains a transesterified fat of lauric fat and palm fat.

Lauric oils and fats, which are raw materials for transesterified oils and fats, are oils and fats having a lauric acid content of 30% by mass or more in the total constituent fatty acids. These may be used singly or in combination of two or more. Among these lauric fats and oils, palm kernel oil, its fractionated oil and hardened oil are preferred. In the case of hydrogenated oil, the content of trans fatty acids may increase depending on the amount of hydrogenation, so when using hydrogenated oil, slightly hydrogenated oil, low temperature hardened oil, or completely hydrogenated extremely hardened oil is recommended. Preferred are extremely hardened oils.

The lauric fat/oil preferably contains an iodine value of 2 or less. When fats and oils with an iodine value of 2 or less are used, trans-fatty acids are less likely to be formed, and when transesterified fats and oils are mixed with other fats and oils, they form crystal nuclei, resulting in fat compositions that are easily solidified and melt in the mouth. Fats and oils having an iodine value of 2 or less include extremely hardened oils.

The content of fatty acids having 16 or more carbon atoms in all constituent fatty acids is 35% by mass or more in palm-based fats and oils, which are raw materials for transesterified fats and oils. Examples of palm-based fats and oils include palm oil, fractionated palm oil, and hardened oils thereof, and these may be used singly or in combination of two or more. As the fractionated palm oil, a hard part, a soft part, a middle melting point part, and the like can be used. In the case of hydrogenated oil, the content of trans fatty acids may increase depending on the amount of hydrogenation, so when using hydrogenated oil, slightly hydrogenated oil, low temperature hardened oil, or completely hydrogenated extremely hardened oil is recommended. Preferred are extremely hardened oils.

The palm-based fat preferably contains a fat with an iodine value of 50-60. By using a fat with an iodine value of 50 to 60, it is possible to produce a fat composition with excellent crystallinity due to the amount of saturated fatty acids contained and excellent plasticity due to the inclusion of unsaturated fatty acids. Moreover, it is preferable that palm-based fats and oils contain extremely hardened oil. When the palm-based fat contains the extremely hardened oil, the melting point of the transesterified fat can be increased, and the crystallinity is improved.

The transesterified oil preferably has an iodine value of 15-45. When the iodine value is within this range, compatibility with other fats and oils is good.

In transesterified fats and oils, a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst for the transesterification reaction between lauric fat and palm fat. Sodium methylate, sodium hydroxide and the like are used as chemical catalysts, and lipase and the like are used as enzymatic catalysts. Examples of lipases include lipases of the genus Aspergillus, Alcaligenes, and the like, which may be immobilized on a carrier such as an ion-exchange resin, diatomaceous earth, or ceramic, or may be used in the form of powder. Although both regioselective lipase and non-regioselective lipase can be used, it is preferable to use non-regioselective lipase. When a chemical catalyst or an enzymatic catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction between lauric oil and palm oil is completed, two saturated fatty acids (S) and unsaturated fatty acids are formed as constituent fatty acids. Among the bisaturated triglycerides containing one (U), the mass ratio (SUS/SSU) in the transesterified oil between symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) is in the range of 0.45 to 0.55. inside.

When using a chemical catalyst for the transesterification reaction, add 0.05 to 0.15% by mass of the catalyst to the amount of oil lipid, heat to 80 to 120 ° C. under reduced pressure, and stir for 0.5 to 1.0 hours. The transesterification reaction between the lauric oil and the palm oil is brought to an equilibrium state and completed, and the transesterified oil can be obtained. When using an enzyme catalyst, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the amount of oil lipid, and the transesterification reaction is performed at 40 to 80 ° C. to complete the transesterification reaction in an equilibrium state. A transesterified fat can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

Among them, in the plastic fat of the present invention, the content of the transesterified fat between lauric fat and palm fat is preferably 3 to 40% by mass, preferably 5 to 35% by mass, based on the total mass of the fat. is more preferred, and 5 to 30% by mass is even more preferred. When the transesterified oil is used within this range, it is suitable for reducing baking shrinkage when toasting, suppressing aging, and reducing the stickiness of the dough. Furthermore, the content of the liquid oil is preferably 0 to 60% by mass with respect to the total mass of the fat, where the content of the liquid oil is more preferably 5 to 55% by mass, and further 10 to 50% by mass. preferable. Here, the liquid oil exhibits a fluid state at 5° C. For example, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil, super olein fractionated from palm oil etc. These may be used individually by 1 type, and may be used in combination of 2 or more type. Furthermore, the content of the extremely hardened oil is preferably 0 to 7% by mass, and more preferably 0 to 5% by mass. Here, the extremely hardened oil preferably has an iodine value of 3 or less, more preferably 2 or less. Examples of extremely hardened oils include extremely hardened rapeseed oil, extremely hardened palm oil, extremely hardened palm oil, extremely hardened palm kernel oil, extremely hardened lard oil, extremely hardened beef tallow oil, and transesterified oils and fats of these extremely hardened oils. . These may be used individually by 1 type, and may be used in combination of 2 or more type.

The plastic oil and fat of the present invention may or may not contain trans fatty acids as constituent fatty acids of the oil and fat, but when the intake of trans fatty acids increases, the amount of LDL cholesterol in the blood may increase. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans fatty acids in the constituent fatty acids of triglycerides in fats and oils is preferably less than 10% by mass with respect to the total mass of fatty acids in triglycerides. More preferably less than 3% by weight, most preferably less than 3% by weight. The plastic fat of the present invention preferably does not contain partially hydrogenated oil, considering that the trans fatty acid content should be within this range.

The plastic fat of the present invention can take a form that does not substantially contain an aqueous phase and a form that contains an aqueous phase.

Forms substantially free of aqueous phase include shortenings. Here, "substantially free" means that the content of moisture (including volatile matter) is 0.5% by mass or less, which corresponds to shortening according to Japanese Agricultural Standards.

Examples of forms containing an aqueous phase include a water-in-oil type and an oil-in-water-in-oil type, and the content of the oil phase is preferably 60 to 99.4% by mass, more preferably 65 to 98% by mass. , the content of the aqueous phase is preferably 0.6 to 40% by weight, more preferably 2 to 35% by weight. As a form containing an aqueous phase, a water-in-oil type is preferable, and examples thereof include margarine.

The plastic fat of the present invention can be produced by a known method. In the form containing no aqueous phase, for example, after heating the oil phase containing the bread dough improving agent of the present invention and fats and oils, it is rapidly cooled and kneaded by a cooling mixer such as a combinator, a perfector, a votator, and a nexus. can do. In the form containing an aqueous phase, the oil phase and aqueous phase containing the bread dough improving agent of the present invention and fats and oils are appropriately heated and mixed to emulsify, and then quenched and kneaded by the cooling mixer. Obtainable. In the cooling mixer, an inert gas such as nitrogen gas can be blown as needed. Also, aging (tempering) may be performed after rapid cooling and kneading. As for the shape, various shapes such as a block shape, a sheet shape, a cylinder shape, a rectangular parallelepiped shape, and a pencil shape can be used.

The plastic fat of the present invention may be added to the oil phase of the bread dough improving agent of the present invention or to the water phase, but is preferably added to the oil phase.

The plastic fat of the present invention preferably has an enzymatic activity of 0.3 to 20 U per 1 g of the plastic fat at 40° C. according to the BPNPG7 colorimetric method for enzyme A.

The plastic fat of the present invention preferably has an enzymatic activity of enzyme B of 3 to 100 U per 1 g of the plastic fat according to the xylan saccharifying power measurement method.

Bread dough is produced by kneading the bread dough improving agent or plastic oil and fat of the present invention with dough raw materials containing flour.

The bread dough is mainly composed of cereal flour, and the cereal flour is not particularly limited as long as it is usually blended in the dough of the baked product. ), barley flour, whole grain flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, millet (millet, millet, amaranth, etc.), potato flour, and the like. Bread dough can be blended with any raw materials that are usually used for bread dough, in addition to the grain flour and the bread dough improving agent of the present invention, without any particular limitations. Also, the amount of these ingredients to be blended can be set to an appropriate amount without any particular limitation in consideration of the range usually blended in bread dough. Specifically, for example, water, yeast (yeast), yeast food, milk, dairy products, proteins, sugars, eggs, processed egg products, starch, salts, emulsifiers, emulsifying foaming agents (emulsified oils and fats), plastic oils and fats , powdered oil, cocoa mass, cocoa powder, chocolate, coffee, black tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, beans, soybean flour, tofu, soy milk, soy protein, leavening agent , sweeteners, seasonings, spices, colorings, flavors and the like. Cow's milk etc. are mentioned as milk. Dairy products include skimmed milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, concentrated skimmed milk, sugar-free condensed milk, sweetened condensed milk, sugar-free skimmed condensed milk, sweetened skimmed condensed milk , whole milk powder, skimmed milk powder, cream powder, whey powder, whey protein concentrate powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein Examples include sodium and potassium caseinate. Proteins include plant proteins such as soybean protein, pea protein, and wheat protein. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, sweeteners such as stevia and aspartame, starch, and starch decomposition products. , and polysaccharides. These may be used individually by 1 type, and may be used in combination of 2 or more type.

The bread dough improving agent of the present invention or the plastic fat containing it has an excellent anti-aging effect. , rye flour, buckwheat flour, soybean flour, cereals (millet, barnyard millet, amaranth, etc.), potato flour, etc. are suitable for breads that are difficult to stick together and have a weak skeleton. Here, the rice flour bread is not particularly limited as long as it is made by using rice flour as the grain flour. can be anything.

Bread dough can be produced by a general method. For example, methods for producing bread dough include a direct kneading method, a sponge dough method, a liquid dough method, and the like. The direct kneading method mixes all the raw materials in one operation to make the dough, and there is no pre-fermentation process. The dough improving agent for bread making or the plastic oil and fat of the present invention are also put into a mixer together with other raw materials and mixed. The sponge dough method is a two-step dough making method. For example, the sponge dough in the first step is kneaded and fermented with 50 to 100% by weight of the flour used, yeast, yeast food, and water. After the fermentation is finished, the remaining ingredients such as flour are added as the second step, and the final kneading is performed. When bread dough is produced by this sponge dough method, the bread dough improving agent or plastic oil of the present invention can be added to the main kneading dough. The liquid seed method is a method of making a liquid seed (water seed) with yeast, salt, water, and a small amount of sugar.

The bread dough improving agent or plastic fat of the present invention is used by being kneaded into dough. In the method for producing bread dough of the present invention, the bread dough improving agent or plastic oil of the present invention is used, and the enzyme activity of enzyme A at 40 ° C. by the BPNPG7 colorimetric method is 0.6 to 0.6 to 0.6 to 100 g of flour. It is preferable to add the dough improving agent for bread making so that the amount becomes 350U, more preferably 5 to 300U, and still more preferably 15 to 80U. In addition, it is preferable to add the dough improving agent for bread making so that the enzyme activity of enzyme B measured by the xylan saccharifying power measurement method is 6 to 1500 U, more preferably 10 to 1000 U, and still more preferably 100 g of flour. is 30-700 U. If the activity of these enzymes is within the above range, shrinkage, aging, and stickiness of the dough when toasted are suppressed as a whole.

After kneading, the bread dough may include the steps of first fermentation, division/rounding, bench time, molding/filling, and second fermentation (proofing). In order to finish the dough after the first fermentation into the desired bakery product, the dough is divided. The divided dough is rolled up so as to wrap the part damaged by division while taking into account the shape of the molding, and the cut surface of the dough with stickiness is put inside to form a thin film on the surface of the dough. During the bench time, the divided and rolled dough is laid out on a table to rest, taking care not to dry it. Molding is a process in which the dough after the first fermentation or the dough recovered during the bench time is shaped by hand or by a machine such as a molder. For example, using hand flour, lightly press it with your hand to flatten it, stretch it while removing gas with a rolling pin, fold it, roll it, roll it, etc. to mold. Proofing is the final fermentation of the molded and filled dough. The dough that has been shaped and laid out on a baking sheet is fermented at a higher temperature than the first fermentation in order to ripen the dough that has been degassed during the molding process and regenerate it into a spongy shape. For example, the dough is placed in a proofing box or the like, and fermented for about 30 to 50 minutes at a temperature near the upper limit of yeast activation, eg, 37 to 38° C., under controlled humidity.

When an enzyme is added to the dough, the activity of the enzyme acts on the ingredients of the dough, making the dough more sticky. Particularly in the case of mass production, there is a problem that the bread becomes more sticky and cannot be obtained with stable quality because the working time is long. However, the dough improving agent for bread making or the plastic oil of the present invention uses the enzymes A and B, so that when making bread, the dough is less sticky during division and rounding work, and workability is improved. can do.

After the bread dough is obtained as described above, the bread dough is baked. The fermented bread dough is baked in an oven or a kettle at a temperature of 190 to 220° C., for example. Bread dough placed in an oven or a kettle expands further, and as baking progresses, it gradually begins to take on a brown color.

Examples of bread include bread, table rolls, sweet bread, cooked bread, French bread, live bread, whole grain bread, Danish pastries, croissants, brioche, yeast donuts, Danish bread, Chinese buns, baked frozen bread, and frozen dough bread. be done. As for bread, there are baked bread that is baked in a mold, for example, square bread that is baked in a square mold with a lid, British bread that is baked in a mountain shape with 2 to 3 balls of dough in the mold, A single loaf made of a ball of dough in the shape of a pillow can be exemplified.

Bread using the dough improving agent for bread making or the plastic oil of the present invention is soft, but shrinks little when toasted, and the volume, flavor, and texture are impaired, resulting in a decrease in commercial value. There is no Here, toasting refers to heating sliced bread and lightly browning the surface, and it is common to use a toaster, but toast can also be made in an oven, oven toaster, or over an open flame. can.

The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.

The maltose-producing α-amylase, maltotetraose-producing α-amylase, α-amylase, and hemicellulase shown in Table 1 were used as dough improvers for bread making in Examples and Comparative Examples.

Enzyme activities of maltose-producing α-amylase, maltotetraose-producing α-amylase and α-amylase were measured by the following methods.
・Method for measuring enzyme activity of α-amylase, maltose-producing α-amylase, maltotetraose-producing α-amylase (BPNPG7 colorimetric method)
Para-nitrophenyl maltoheptoside (BPNPG7) whose non-reducing end was blocked was allowed to act with an enzyme, the resulting para-nitrophenyl oligosaccharide was degraded with α-glucosidase, and liberated para-nitrophenyl was determined by colorimetric measurement. As the enzyme activity unit, 1 U was defined as the amount of enzyme that causes α-glucosidase to dissociate 1 μmol of para-nitrophenyl from BPNPG7 per minute when reacted at 40° C. (65° C.) (using Megazyme α-Amylase assay kit, buffer Liquid pH 5).

The "relative ratio of the enzyme activity in a 10% by mass sugar solution" is the relative ratio of the enzyme activity in a 10% by mass sugar solution to the enzyme activity in a 0% by mass sugar solution. Granulated sugar was added as the sugar to the 10% by mass aqueous solution of sugar.

"The enzymatic activity at 65°C relative to the enzymatic activity at 40°C" is the enzymatic activity at 65°C relative to the enzymatic activity at 40°C in the BPNPG7 colorimetric method.

As the hemicellulase, hemicellulase "Amano" 90 manufactured by Amano Enzyme Co., Ltd., 90000 U/g was used.

The enzymatic activity of hemicellulase was measured by the following method.
・Method for measuring enzyme activity of hemicellulase Xylanase activity: measuring xylan saccharifying activity (nitro reagent method)
The enzyme was allowed to act on a substrate xylan solution (pH 4.5), and the reducing power that increased with the cleavage of the glucosidic bond was measured and obtained. The amount of enzyme that produces reducing sugars equivalent to 0.01 mg of xylose per minute when reacted at 40° C. was defined as 1 U.

As transesterified fats and oils 1 and 2 in Tables 2 to 5, the following were used.
(Interesterified oil 1)
25% by mass of extremely hardened palm kernel oil, 25% by mass of extremely hardened palm oil, and 50% by mass of palm oil were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification reaction, the transesterified fat 1 was obtained by washing with water, dehydration and decolorization.
(Interesterified oil 2)
Fractionated soft palm oil was used for transesterification under the same conditions as above. After the transesterification reaction, the transesterified fat 2 was obtained by washing with water, dehydration, decolorization and deodorization.

In addition, the iodine values of the oils and fats shown in Tables 2 to 5 are based on "2.3.4.1-2013 iodine value (Wiiss-cyclohexane method)" of the standard fat analysis test method (Japan Oil Chemistry Society). It was measured.

Content of oleic acid bound to 2-position of triglyceride, total amount of lauric acid and myristic acid bound to 2-position of triglyceride, total amount of XOX and XOY in each oil and fat listed in Tables 2, 3 and 5 2.4.2.2-2013 Fatty acid composition (FID elevated temperature gas chromatograph method) of the gas chromatography method (standard oil analysis test method (Public Interest Incorporated Association Japan Oil Chemistry Society)” and “Recommended 2-2013 second Fatty acid composition").

<Preparation of bread dough improving agent and bread dough improving agent-containing plastic oil>
The bread dough improving agents of Examples 1 to 9 and 12 and Comparative Examples 1 to 5 were obtained by mixing saccharolytic enzymes so that the enzymatic activities (U) shown in Tables 2 and 3 were obtained with respect to 100 g of flour. I got it.

The plastic fats and oils for kneading containing the bread dough improving agents of Examples 10, 11, 13 to 17, 24, 25 and 27 and Comparative Example 6 were obtained by the following method. The fats and oils prepared with the fat formulations shown in Tables 2, 3, and 5 were kept at 65°C, and the enzyme activity (U) per 100 g of plastic fat was 20 times the enzyme activity (U) shown in Tables 2, 3, and 5 (manufactured When using 5 parts by mass of the plastic oil per 100 parts by mass of flour for breading, the enzyme activity (U) in Tables 2, 3, and 5 is adjusted in 100 g of flour. The added and dispersed oil and fat composition was quenched and kneaded by a perfector to obtain a shortening type plastic oil and fat for kneading containing a dough improving agent.

The water-in-oil type plastic oil for emulsification and kneading containing bread dough improvers of Examples 18 to 23 and 26 was obtained by the following method. An oil-soluble emulsifier (glycerin fatty acid ester, propylene glycol fatty acid ester, succinic fatty acid ester) was added to 84% by mass of fats and oils prepared according to the blending of fats and oils shown in Tables 4 and 5, and the mixture was heated and dissolved at 65 ° C. to obtain an oil phase. Examples 18 to 20 and 26 are 14% by mass of water, 13% by mass of water are added to Examples 21 to 23, and a water-soluble emulsifier (sucrose fatty acid ester) is added to Example 22 and dissolved by heating at 65°C. was used as the aqueous phase, and emulsified into a water-in-oil type using a propeller. After that, each enzyme was added to 1% by mass of oil and fat prepared in the same manner in advance so that the enzyme activity was 20 times the enzyme activity shown in Tables 4 and 5 per 100 g of plastic oil and fat, mixed and kept at 65 ° C. did. Then, the mixture was rapidly cooled and kneaded with a perfector to obtain a water-in-oil type plastic fat for kneading emulsification containing a margarine type dough improver for bread making.

Roll-in plastic fats and oils containing bread dough improving agents of Examples 24, 25 and 27 were obtained by the following method. The fat and oil prepared with the fat and oil composition shown in Table 5 is kept at 65 ° C., and the enzyme activity (U) per 100 g of plastic fat is 2.5 times the enzyme activity (U) shown in Table 5 (when making bread, the plastic fat is When 40 parts by mass per 100 parts by mass of flour is used, glycolytic enzyme is added to the oil so that the enzyme activity (U) in 100 g of flour is adjusted to be the enzyme activity (U) shown in Table 5, and the dispersed oil is rapidly cooled with a perfector. The mixture was kneaded to prepare a shortening type bread dough improving agent-containing plastic oil and fat, which was formed into a sheet having a thickness of 10 mm to obtain a bread dough improving agent-containing roll-in plastic oil. A water-in-oil type emulsified plastic fat for roll-in containing the bread dough improving agent of Example 26 was obtained by the following method. An oil-soluble emulsifier (glycerin monofatty acid ester) was added to 84% by mass of fats and oils prepared according to the blending of fats and oils shown in Table 5 and dissolved by heating at 65 ° C. to form an oil phase, and 14% by mass of water was heated and dissolved at 65 ° C. The mixture was used as an aqueous phase and emulsified into a water-in-oil type using a propeller. After that, each enzyme was added to 1% by mass of oil and fat prepared in the same manner in advance so that the enzyme activity was 2.5 times the enzyme activity shown in Table 5 per 100 g of plastic oil and fat, mixed and kept at 65 ° C. did. Then, it is quenched and kneaded with a perfector to prepare a water-in-oil emulsified plastic fat containing a margarine type bread dough improving agent, formed into a sheet with a thickness of 10 mm, and containing the bread dough improving agent. Plastic oil for water-in-oil type emulsified roll-in.

<Preparation of wheat flour bread (1) and (2)>
Using the bread dough improving agents according to Examples 1 to 9, 12 and Comparative Examples 1 to 5, bread containing 5 parts by mass of white sugar as a normal sugar content, and a large amount of sugar, enzyme activity is easily inhibited. Two types of bread containing 10 parts by mass of white sugar were produced. Specifically, first, water in which yeast was dispersed, yeast food, and hard flour were put into a mixer bowl and mixed at low speed for 4 minutes and medium/low speed for 1 minute using a hook. The kneading temperature was 24°C. After that, fermentation was carried out for 4 hours under conditions of 27° C. and 75% humidity. The end point temperature of fermentation was 29°C and a medium dough was obtained after fermentation. After that, the bread dough improving agents of Examples 1 to 9 and 12 and Comparative Examples 1 to 5, materials other than shortening, and medium dough were mixed at low speed for 3 minutes and medium and low speed for 2 minutes, and then shortening was added. Then, the mixture was mixed for 3 minutes at low speed and 4 minutes at medium and low speed to obtain bread dough. The kneading temperature was 28°C. After that, after taking 20 minutes of floor time at room temperature, the participants were divided into 20 minutes of bench time. The dough was molded into a 3 loaf shape, fermented for 45 minutes at 38°C and 80% humidity, and then baked at 200°C for 40 minutes to obtain a loaf of bread. In addition, using the same amount of the plastic oil containing the bread dough improving agents of Examples 10, 11, 13 to 23 and Comparative Example 6 as the shortening, bread was produced in the same manner as above.
<Combination of wheat flour bread (1)>
・ Medium seed combination (a) (b)
Strong flour 70 parts by mass 70 parts by mass Yeast 2.5 parts by mass 2.5 parts by mass East food 0.1 part by mass 0.1 part by mass 5 parts by mass 5 parts by mass Salt 1.7 parts by mass 1.7 parts by mass Powdered skim milk 2 parts by mass 2 parts by mass Shortening 5 parts by mass -
Bread dough improving agent-containing plastic fat - 5 parts by mass Bread dough improving agent Tables 2 to 4 equivalent amount -
Water 25 parts by mass 25 parts by mass

<Combination of wheat flour bread (2)>
・Ingredients (a) (b)
Strong flour 70 parts by mass 70 parts by mass Yeast 2.5 parts by mass 2.5 parts by mass East food 0.1 part by mass 0.1 part by mass 10 parts by mass 10 parts by mass Salt 1.7 parts by mass 1.7 parts by mass Powdered skim milk 2 parts by mass 2 parts by mass Shortening 5 parts by mass -
Bread dough improving agent-containing plastic fat - 5 parts Bread dough improving agent Table 2-4 equivalent amount Water 25 parts by weight 25 parts by weight

<Production of 50% rice flour, 50% wheat flour bread>
Using the dough improving agents for bread making according to Examples 1 to 9 and 12 and Comparative Examples 1 to 5, bread containing 50% rice flour was prepared as easily stale bread containing rice flour. Specifically, first, water in which yeast was dispersed, yeast food, strong flour, rice flour, and vital gluten were put into a mixer bowl and mixed at low speed for 4 minutes and medium/low speed for 1 minute. The kneading temperature was 25°C. After that, fermentation was carried out for 2 hours under the conditions of 27° C. and 75% humidity. The end point temperature of fermentation was 28°C and a medium dough was obtained after fermentation. After that, the bread dough improving agents of Examples 1 to 9 and 12 and Comparative Examples 1 to 5, materials other than shortening, and medium dough were mixed at low speed for 3 minutes and medium and low speed for 2 minutes, and then shortening was added. Then, the mixture was mixed for 3 minutes at low speed and 4 minutes at medium and low speed to obtain bread dough. The kneading temperature was 27°C. After that, we divided and took bench time for 20 minutes. Molded into a 3 loaf shape, fermented for 45 minutes at 38 ° C. and 80% humidity, baked at 200 ° C. for 40 minutes, rice flour 50 according to Examples 1 to 8, 10 and Comparative Examples 1 to 5. I got a loaf of bread with %. In addition, using the same amount of the plastic fat containing the bread dough improving agents of Examples 10, 11, 13 to 23 and Comparative Example 6 as the shortening, bread was produced in the same manner as above.
<Combination of 50% rice flour bread>
・Ingredients (a) (b)
Strong flour 35 parts by weight 35 parts by weight Rice flour 35 parts by weight 35 parts by weight Vital gluten 7 parts by weight 7 parts by weight Yeast 3 parts by weight 3 parts by weight East food 0.1 parts by weight 0.1 parts by weight Water 50 parts by weight 50 parts by weight Mixed strong flour 15 parts by weight 15 parts by weight Rice flour 15 parts by weight 15 parts by weight Vital gluten 3 parts by weight 3 parts by weight White sugar 10 parts by weight 10 parts by weight Salt 1.7 parts by weight 1.7 parts Skim milk powder 3 parts by weight 3 parts by weight Part Whole egg 10 parts by mass 10 parts by mass Shortening 5 parts by mass -
Bread dough improving agent-containing plastic fat - 5 parts by mass Bread dough improving agent Tables 2 to 4 equivalent amount -
Water 17 parts by mass 17 parts by mass

<Evaluation>
The following evaluations were performed on the above loaf of bread and its manufacturing process.
[Wheat flour bread (1), (2) anti-aging]
Three loaves of bread baked in a bread mold were placed in a plastic bag and stored at 20° C. for four days. Using an ultrasonic cutter, bread crumbs were cut into pieces of 2.5 cm square and 2 cm high, and a 40% compression measurement was performed using a plunger with a diameter of 4 cm. The stress at this time was measured, and the hardness of the bread was evaluated according to the following criteria. As a comparative object, a loaf of bread prepared in the same manner was used, except that no dough improving agent for bread making was added.
Evaluation criteria
⊚+: The stress was less than 80% compared to the stress of the bread-making dough-improving agent-free product.
⊚: The stress was 80% or more and less than 85% compared to the stress of the bread dough modifier-free product.
◯: The stress was 85% or more and less than 90% compared to the stress of the bread dough modifier-free product.
Δ: The stress was 90% or more and less than 95% compared to the stress of the bread dough modifier-free product.
x: The stress was 95% or more compared with the stress of the bread-making dough-improving agent-free product.

[Wheat flour bread (1), (2) Shrinkage of toast]
One day after baking, the bread baked as described above was sliced into pieces of 1.8 cm, and then heated in a toaster at 800 W for 3 minutes. The baking shrinkage was evaluated by measuring the sliced bread before and after heating using a volumetric meter (Volscan).
Evaluation criteria
⊚+: The volume reduction ratio due to toaster heating was less than 16%.
⊚: The volume reduction ratio due to toaster heating was 16% or more and less than 17%.
○: The volume reduction rate due to toaster heating was 17% or more and less than 18%.
Δ: The volume reduction ratio due to toaster heating was 18% or more and less than 19%.
x: The volume reduction rate due to toaster heating was 19% or more.

[Wheat flour bread (1), (2) dough stickiness]
When making bread with 1 kg of strong flour, stickiness was evaluated by the amount of hand flour used to prevent stickiness of the dough during division and rounding work.
Evaluation criteria
⊚+: The total amount of hand flour used during molding was less than 10 g.
A: The total amount of hand flour used during molding was 10 g or more and less than 15 g.
Good: The total amount of hand flour used during molding was 15 g or more and less than 20 g.
Δ: The total amount of hand flour used during molding was 20 g or more and less than 30 g.
x: The total amount of hand flour used at the time of molding was 30 g or more.

[Rice flour 50% bread anti-aging]
Three loaves of bread baked in a bread mold were placed in a plastic bag and stored at 20° C. for 3 days. Using an ultrasonic cutter, bread crumbs were cut into pieces of 2.5 cm square and 2 cm high, and a 40% compression measurement was performed using a plunger with a diameter of 4 cm. The stress at this time was measured, and the hardness of the bread was evaluated according to the following criteria. As a comparative object, a loaf of bread prepared in the same manner was used, except that no dough improving agent for bread making was added.
Evaluation criteria
⊚+: The stress was less than 65% compared to the stress of the bread-making dough-improving agent-free product.
⊚: The stress was 65% or more and less than 75% compared to the stress of the bread-making dough-improving agent-free product.
◯: The stress was 75% or more and less than 85% compared to the stress of the bread dough modifier-free product.
Δ: The stress was 85% or more and less than 95% compared to the stress of the bread dough modifier-free product.
x: The stress was 95% or more compared with the stress of the bread-making dough-improving agent-free product.

Tables 2 to 4 show the above evaluation results.

<Preparation of Danish bread (1)>
Danish bread was produced using the dough improving agent-containing plastic oil for bread making according to Examples 24 to 27. Specifically, first, water in which yeast is dispersed and raw materials other than oils and fats are put into a mixer bowl, mixed using a hook at low speed for 3 minutes, medium and low speed for 4 minutes, and then dough improvement for bread making. The agent-containing plastic fat and shortening were added, and the mixture was mixed at low speed for 2 minutes and then at medium and low speed for 5 minutes to obtain bread dough. The kneading temperature was 24°C. After 30 minutes fermentation at room temperature, it was retarded overnight at 0°C.
On the next day, the roll-in fat was wrapped in a dough, and after being folded twice in three, retarded for 20 minutes, folded once in three, and retarded for 60 minutes. It was rolled at a theta gauge pressure of 6, cut into 1 kg, and then braided into a 2 loaf mold. After fermenting for 60 minutes at 38°C and humidity of 80%, baking was performed at 200°C for 45 minutes to obtain Danish bread.
<Formulation of Danish bread (1)>
Strong flour 100 parts by weight White sugar 10 parts by weight Salt 1.8 parts by weight Whole egg 6 parts by weight Powdered skim milk 2 parts by weight Whipped cream *1 10 parts by weight Yeast 4 parts by weight East food 0.1 parts by weight Water 50 parts by weight For baking Dough improving agent-containing plastic oil 5 parts by mass Shortening *2 3 parts by mass Roll-in oil *3 40 parts by mass *1 Whip doll 200 manufactured by Miyoshi Oil Co., Ltd.
*2 Miyoshi Shortening Z manufactured by Miyoshi Oil Co., Ltd.
*3 High seat yoke L manufactured by Miyoshi Oil Co., Ltd.

<Preparation of Danish bread (2)>
Danish bread was produced using the water-in-oil type emulsified roll-in plastic oil containing dough improver for bread making according to Examples 24 to 27. Specifically, first, the yeast-dispersed water and raw materials other than shortening were put into a mixer bowl, and after mixing with a hook at low speed for 3 minutes and medium and low speed for 4 minutes, the shortening was added. , then mixed at low speed for 2 minutes and then at medium and low speed for 5 minutes to obtain bread dough. The kneading temperature was 24°C. After 30 minutes fermentation at room temperature, it was retarded overnight at 0°C.
On the next day, the water-in-oil emulsified roll-in plastic oil containing dough improving agent for bread making of Examples 24 to 27 was wrapped in the dough, and the dough was folded in three and retarded for 20 minutes, folded in three once, and retarded for 60 minutes. It was rolled at a theta gauge pressure of 6, cut into 1 kg, and then braided into a 2 loaf mold. After fermenting for 60 minutes at 38°C and humidity of 80%, baking was performed at 200°C for 45 minutes to obtain Danish bread.
<Formulation of Danish bread (2)>
Strong flour 100 parts by weight White sugar 10 parts by weight Salt 1.8 parts by weight Whole egg 6 parts by weight Powdered skim milk 2 parts by weight Whipped cream *1 10 parts by weight Yeast 4 parts by weight East food 0.1 parts by weight Water 50 parts by weight Shortening *2 8 parts by mass Roll-in oil containing dough improving agent 40 parts by mass *1 Whipped Doll 200 manufactured by Miyoshi Oil Co., Ltd.
*2 Miyoshi Shortening Z manufactured by Miyoshi Oil Co., Ltd.

<Preparation of brioche>
Brioche was produced using the bread dough improving agent-containing plastic oils and fats according to Examples 24 to 27. Specifically, first, the yeast-dispersed water and all raw materials other than fats and oils were put into a mixer bowl and mixed at low speed for 3 minutes, medium high speed for 2 minutes, and high speed for 2 minutes. Then, a plastic oil containing a dough improving agent for bread making and shortening were added and mixed at low speed for 3 minutes and medium high speed for 4 minutes to obtain dough. The kneading temperature was 22°C. Then, it was fermented at 22° C. for 3 hours and 1 hour after punching, divided into 50 g portions, and benched for 20 minutes. After molding, fermenting for 60 minutes at 30° C. and humidity of 80%, and baking at 210° C. for 20 minutes, a brioche according to the example was obtained.
<Combination of brioche>
Strong flour 100 parts by weight White sugar 10 parts by weight Salt 2 parts by weight Whole egg 40 parts by weight Malt liquid 0.1 parts by weight Yeast 3 parts by weight East food 0.1 parts by weight Milk 30 parts by weight Shortening *1 35 parts by weight Bread dough Modifier-containing plastic oil 5 parts by mass *1 Miyoshi Shortening Z manufactured by Miyoshi Oil Co., Ltd.

<Creating Chinese buns>
Chinese buns were prepared using the dough improving agent-containing plastic oil for bread making according to Examples 24 to 27. Specifically, first, yeast was dispersed in water, all raw materials were put into a mixer bowl, and mixed using a hook at low speed for 3 minutes and medium high speed for 2 minutes to obtain Chinese bun dough. The kneading temperature was 27°C. This dough was passed through an enveloping machine (CN400, Rheon Automatic Machine Co., Ltd.) to form 50 g of dough alone or 50 g of dough and 30 g of bean paste into Chinese buns. After fermentation for 40 minutes at 27° C. and humidity of 80% in a proofing box, the mixture was benched for 20 minutes and steamed for 3 minutes with medium steam and 12 minutes with very low steam to obtain Chinese steamed buns.
<Combination of Chinese steamed bun>
Soft flour 70 parts by mass Strong flour 30 parts by mass Dough improver *1 0.6 parts by mass Baking powder 2 parts by mass White sugar 14 parts by mass Salt 0.6 parts by mass Yeast 2 parts by mass Plastic oil containing dough improver for bread making 5 parts by mass Water 48 parts by mass *1 C Maxy EM manufactured by Oriental Yeast Co., Ltd.

<Production of frozen dough bread>
Molded frozen bread was produced using the dough improving agent-containing plastic oil for bread production according to Examples 24 to 27. Specifically, first, water in which frozen yeast is dispersed and raw materials other than oils and fats are put into a mixer bowl, and mixed using a hook at low speed for 3 minutes and medium and low speed for 4 minutes. A dough improving agent-containing plastic oil was added, and the mixture was mixed at a low speed for 2 minutes and then at a medium and low speed for 4 minutes to obtain bread dough. The kneading temperature was 22°C. After 15 minutes of floor time at room temperature, 220 g was divided into 10 minutes of bench time. Molded and frozen at -30°C for 60 minutes. After freezing at -20°C for 1 month, it was thawed at 20°C for 60 minutes and placed in a 3 loaf mold. After fermenting for 50 minutes at 36° C. and humidity of 75%, the bread was baked at 200° C. for 40 minutes to obtain bread.
<Formulation of frozen dough bread>
Strong flour 100 parts by mass White sugar 6 parts by mass Salt 1.8 parts by mass Freezing yeast 4 parts by mass Powdered skim milk 2 parts by mass Modifier for frozen dough *1 1 part by mass Plastic oil containing dough improver for bread making 5 parts by mass Water 65 Mass *1 Credin Frost Super made by Miyoshi Oil Co., Ltd.

<Evaluation>
The Danish breads (1) and (2), the brioche, the Chinese steamed buns, the frozen dough breads, and the production process thereof were evaluated as follows.
[Danish bread (1), (2) dough softening and stickiness]
The degree of softening of the dough after the dough was retarded overnight at 0°C was measured and used as an index of the degree of stickiness. The degree of softening of the dough was evaluated by measuring the maximum stress when a dough with a diameter of 30 mm and a thickness of 1 cm was compressed by a round bar with a diameter of 16 mm at a strain of 50%, and evaluated according to the following criteria. As a comparative object, a dough prepared in the same manner as described above was used, except that the bread dough improving agent-containing plastic oil was changed to a bread dough improving agent-free plastic oil.
Evaluation criteria
⊚+: The stress was 95% or more compared with the stress of the dough to which no bread dough improving agent was added.
⊚: The stress was 90% or more and less than 95% compared to the stress of the dough to which no dough improving agent was added.
◯: 85% or more and less than 90% of the stress of the dough to which the bread dough improving agent was not added.
Δ: 80% or more and less than 85% of the stress of the dough to which no dough improving agent was added.
x: The stress was less than 80% compared to the stress of the dough to which no dough improving agent was added.

[Danish bread (1), (2) anti-aging]
Two loaves of Danish bread baked in a bread mold were placed in a plastic bag and stored at 20° C. for 3 days. Using a slicer for bread, a 2 cm thick piece was cut out, and a 40% compression measurement was performed using a plunger with a diameter of 4 cm. The stress at this time was measured, and the hardness of the bread was evaluated according to the following criteria. For comparison, Danish bread was prepared in the same manner as described above, except that the dough improving agent-containing plastic oil was changed to a bread dough improving agent-free plastic oil.
Evaluation criteria
⊚+: The stress was less than 80% compared to the stress of the bread-making dough-improving agent-free product.
⊚: The stress was 80% or more and less than 85% compared to the stress of the bread dough modifier-free product.
◯: The stress was 85% or more and less than 90% compared to the stress of the bread dough modifier-free product.
Δ: The stress was 90% or more and less than 95% compared to the stress of the bread dough modifier-free product.
x: The stress was 95% or more compared with the stress of the bread-making dough-improving agent-free product.

[Danish bread (1), (2) Shrinkage of toast]
One day after baking, the bread baked as described above was sliced into pieces of 1.8 cm, and then heated in a toaster at 800 W for 3 minutes. The baking shrinkage was evaluated by measuring the sliced bread before and after heating using a volumetric meter (Volscan).
Evaluation criteria
⊚+: The volume reduction ratio due to toaster heating was less than 16%.
⊚: The volume reduction ratio due to toaster heating was 16% or more and less than 17%.
○: The volume reduction rate due to toaster heating was 17% or more and less than 18%.
Δ: The volume reduction ratio due to toaster heating was 18% or more and less than 19%.
x: The volume reduction rate due to toaster heating was 19% or more.

[Brioche dough sticky]
When making brioche with 1 kg of strong flour, stickiness was evaluated by the amount of hand flour used to prevent stickiness of the dough during division and rounding.
Evaluation criteria
⊚+: The total amount of hand flour used during molding was less than 10 g.
A: The total amount of hand flour used during molding was 10 g or more and less than 15 g.
Good: The total amount of hand flour used during molding was 15 g or more and less than 20 g.
Δ: The total amount of hand flour used during molding was 20 g or more and less than 30 g.
x: The total amount of hand flour used at the time of molding was 30 g or more.

[Brioche anti-aging]
The baked brioche was placed in a plastic bag and stored at 20°C for 3 days. Using an ultrasonic cutter, bread crumbs were cut into pieces of 2.5 cm square and 2 cm high, and a 40% compression measurement was performed using a plunger with a diameter of 4 cm. The stress at this time was measured, and the hardness of the bread was evaluated according to the following criteria. For comparison, a brioche was prepared in the same manner as described above, except that the dough improving agent-containing plastic oil was changed to a bread dough improving agent-free plastic oil.
Evaluation criteria
⊚+: The stress was less than 65% compared to the stress of the bread-making dough-improving agent-free product.
⊚: The stress was 65% or more and less than 75% compared to the stress of the bread-making dough-improving agent-free product.
◯: The stress was 75% or more and less than 85% compared to the stress of the bread dough modifier-free product.
Δ: The stress was 85% or more and less than 95% compared to the stress of the bread dough modifier-free product.
x: The stress was 95% or more compared with the stress of the bread-making dough-improving agent-free product.

[Chinese bun anti-aging]
The Chinese bun with only the dough was placed in a plastic bag and stored at 10° C. for 3 days. Using an ultrasonic cutter, a central portion of 2.5 cm square and a height of 2 cm was cut out, and a 40% compression measurement was performed using a plunger with a diameter of 4 cm. The stress at this time was measured, and the hardness of the bread was evaluated according to the following criteria. For comparison, Chinese buns were prepared in the same manner as described above, except that the bread dough improving agent-containing plastic fat was changed to bread dough improving agent-free plastic fat.
Evaluation criteria
⊚+: The stress was less than 80% compared to the stress of the bread-making dough-improving agent-free product.
⊚: The stress was 80% or more and less than 85% compared to the stress of the bread dough modifier-free product.
◯: The stress was 85% or more and less than 90% compared to the stress of the bread dough modifier-free product.
Δ: The stress was 90% or more and less than 95% compared to the stress of the bread dough modifier-free product.
x: The stress was 95% or more compared with the stress of the bread-making dough-improving agent-free product.

[Chinese steamed bun hot steamer storage resistance]
The Chinese bun containing red bean paste was placed in a plastic bag and stored in a freezer at -20°C for 14 days. It was placed in a hot steamer set at 70° C., the surface of the Chinese bun was observed, and the steam storage resistance was evaluated by evaluating the time until blistering occurred according to the following criteria. In addition, blistering occurred in less than 6 hours in the product without the addition of the dough improving agent for bread making.
Evaluation criteria
⊚+: No blisters occurred even after 12 hours or more.
A: Blisters occurred in 10 hours or more and less than 12 hours.
◯: Blisters occurred in 8 hours or more and less than 10 hours.
Δ: Blistering occurs in 6 hours or more and less than 8 hours.
x: Blisters occurred in less than 6 hours.

[Evaluation of frozen hardness after baking bread (1)]
A loaf of bread baked according to the formulation of wheat flour loaf bread (1) described above was placed in a plastic bag and stored in a freezer at -20°C for 7 days. After thawing, using an ultrasonic cutter, the bread crumb was cut into 2.5 cm square and 2 cm high, and 40% compression measurement was performed using a plunger with a diameter of 4 cm. The stress at this time was measured, and the hardness of the bread was evaluated according to the following criteria. For comparison, a loaf of bread was prepared in the same manner as described above, except that the dough improving agent-containing plastic oil was changed to a bread dough improving agent-free plastic oil.
Evaluation criteria
⊚+: The stress was less than 80% compared to the stress of the bread-making dough-improving agent-free product.
⊚: The stress was 80% or more and less than 85% compared to the stress of the bread dough modifier-free product.
◯: The stress was 85% or more and less than 90% compared to the stress of the bread dough modifier-free product.
Δ: The stress was 90% or more and less than 95% compared to the stress of the bread dough modifier-free product.
x: The stress was 95% or more compared with the stress of the bread-making dough-improving agent-free product.

[Baking shrinkage of frozen toast after baking bread (1)]
A loaf of bread baked according to the formulation of wheat flour loaf bread (1) described above was placed in a plastic bag and stored in a freezer at -20°C for 7 days. After thawing, after slicing to 1.8 cm, it was heated in a toaster at 800 W for 3 minutes. The baking shrinkage was evaluated by measuring the sliced bread before and after heating using a volumetric meter (Volscan).
Evaluation criteria
⊚+: The volume reduction ratio due to toaster heating was less than 16%.
⊚: The volume reduction ratio due to toaster heating was 16% or more and less than 17%.
○: The volume reduction rate due to toaster heating was 17% or more and less than 18%.
Δ: The volume reduction ratio due to toaster heating was 18% or more and less than 19%.
x: The volume reduction rate due to toaster heating was 19% or more.

[Evaluation of hardness of frozen dough bread]
The frozen dough bread was placed in a plastic bag and stored at 20°C for 1 day. Using an ultrasonic cutter, bread crumbs were cut into pieces of 2.5 cm square and 2 cm high, and a 40% compression measurement was performed using a plunger with a diameter of 4 cm. The stress at this time was measured, and the hardness of the bread was evaluated according to the following criteria. For comparison, frozen dough bread was prepared in the same manner as described above, except that the dough improving agent-containing plastic oil was changed to a bread dough improving agent-free plastic oil.
Evaluation criteria
⊚+: The stress was less than 80% compared to the stress of the bread-making dough-improving agent-free product.
⊚: The stress was 80% or more and less than 85% compared to the stress of the bread dough modifier-free product.
◯: The stress was 85% or more and less than 90% compared to the stress of the bread dough modifier-free product.
Δ: The stress was 90% or more and less than 95% compared to the stress of the bread dough modifier-free product.
x: The stress was 95% or more compared with the stress of the bread-making dough-improving agent-free product.

[Baking shrinkage of frozen dough bread toast]
The frozen dough bread was placed in a plastic bag and stored at 20°C for 1 day. After slicing to 1.8 cm, it was heated in a toaster at 800 W for 3 minutes. The baking shrinkage was evaluated by measuring the sliced bread before and after heating using a volumetric meter (Volscan).
Evaluation criteria
⊚+: The volume reduction ratio due to toaster heating was less than 16%.
⊚: The volume reduction ratio due to toaster heating was 16% or more and less than 17%.
○: The volume reduction rate due to toaster heating was 17% or more and less than 18%.
Δ: The volume reduction ratio due to toaster heating was 18% or more and less than 19%.
x: The volume reduction rate due to toaster heating was 19% or more.

Table 5 shows the above evaluation results.

Claims (6)

A plastic fat containing a fat and a bread dough improving agent,
In the fat and oil, the content of oleic acid bonded to the 2-position of the triglyceride is 35 to 60% by mass with respect to the total weight of the fatty acid bonded to the 2-position of the triglyceride,
The bread dough improving agent contains the enzyme A and the enzyme B shown below, and the enzyme A is the enzyme activity at 40 ° C. by the BPNPG7 colorimetric method against the enzyme activity in an aqueous solution with a sugar concentration of 0% by mass. A plastic fat whose relative ratio of the enzyme activity in an aqueous solution of 10% by mass of sugar is 20% or more.
Enzyme A: at least one selected from maltose-generating α-amylase and maltotetraose-generating α-amylase Enzyme B: hemicellulase 2. The plastic fat according to claim 1, wherein the enzymatic activity of the enzyme A at 65° C. is twice or more that at 40° C. in the enzymatic activity according to the BPNPG7 colorimetric method. 3. The plasticity according to claim 1 or 2, wherein the enzyme activity of enzyme A at 40° C. is 0.005 to 7.0 U by BPNPG7 colorimetric method with respect to 1 U of enzyme activity by xylan saccharification activity assay of enzyme B. Grease . Using the plastic oil according to any one of claims 1 to 3,
A method for producing bread dough, wherein the bread dough improving agent is added so that the enzyme activity of Enzyme A at 40° C. according to the BPNPG7 colorimetric method is 0.6 to 350 U per 100 g of flour. Using the plastic oil according to any one of claims 1 to 3,
A method for producing bread dough, wherein the bread dough improving agent is added so that the enzymatic activity of Enzyme B as measured by the xylan saccharifying power measurement method is 6 to 1500 U per 100 g of flour . A bread manufacturing method comprising baking the bread dough manufactured by the method according to claim 4 or 5.