JP7144167B2 - Bread improver - Google Patents

Description

The present invention relates to a bread improver.

Conventionally, there has been a demand for breads having a soft and moist texture, but in recent years, there has been a demand for breads with good crispness in addition to these textures.
A simple technique for obtaining breads with a soft and moist texture is to increase the water content in the dough. However, the dough with increased water content has a problem that the physical properties of the dough are deteriorated, such as stickiness during rounding and molding, and the workability is lowered.

On the other hand, the bread obtained by heat-treating dough with increased moisture content is certainly soft and moist, but has a problem of crunchy texture and poor crispness.
Furthermore, bread obtained by heat-treating dough with increased moisture tends to age, and it is difficult to maintain the texture over time.

On the other hand, as a simple technique for obtaining breads with good crispness, it is possible to adjust the moisture in the dough and extend the baking time to reduce the moisture in the bread.
However, bread with a low moisture content naturally does not have a soft and moist texture.
For this reason, studies have conventionally been made to improve the physical properties of the dough by adding various improving ingredients and to improve the texture of the resulting bread. Recently, due to concerns about the health effects of additives, etc. A method that does not rely on
As one of the methods, for example, a method of adding a component having high water retention property such as dietary fiber (for example, Patent Documents 1 and 2) is exemplified.

However, in the method of adding dietary fiber to the bread dough, if it is insoluble in water, it tends to have a rough texture. In addition, the texture of the resulting bread tends to deteriorate, such as a decrease in the volume of the resulting bread and a hard texture of the resulting bread.

JP-A-10-179012 JP-A-10-262541

SUMMARY OF THE INVENTION An object and problem of the present invention is to obtain a bakery food having both a soft and moist texture and a crisp texture without deteriorating the physical properties of the dough.

In order to achieve the above object, the present inventors conducted various studies and found that a water-soluble dietary fiber characterized by having a ratio of glucose residues having three α-bonds of 8% or more in the constituent sugar residue composition. was found to be included in the bread dough to obtain a bakery food that has both a soft and moist texture and crispness.
The present invention is based on this finding, and is characterized by a composition of sugar residues containing water-soluble dietary fiber, characterized in that the ratio of glucose residues having three α-bonds is 8% or more. Regarding improved materials.

With the product of the present invention, a bakery food having both a soft and moist texture and a crisp texture can be obtained without deteriorating the physical properties of the dough.

The present invention will be described in detail below.
First, the dietary fiber contained in the bread improving material of the present invention will be described.

<Dietary fiber>
Dietary fiber refers to a component contained in food that is not decomposed by human digestive enzymes and is difficult to digest and absorb, and is classified into water-soluble dietary fiber and insoluble dietary fiber (water-insoluble).
Typical water-soluble dietary fibers include polydextrose, dextran, dextrin, and secondary processed products thereof. In the bread improving material of the present invention, among these water-soluble dietary fibers, in particular, water-soluble dietary fibers in which the ratio of glucose residues having three α-bonds in the constituent sugar residue composition is 8% or more are used. contains. As a result, the bread improving material of the present invention makes it possible to obtain bakery foods that are soft, moist, and have good crispness without deteriorating the physical properties of the dough.
Glucose accounts for preferably 90% or more, more preferably 95% or more, of the constituent sugars of the water-soluble dietary fiber used in the present invention. Incidentally, the upper limit is 100%.

In the present invention, "a glucose residue having three α-bonds" means, for example, a glucose residue having α-bonds at the 1-, 3- and 6-position hydroxyl groups, or a glucose residue at the 1-position and α-bonds to the hydroxyl groups at the 4- and 6-positions. The above does not include those forming α-bonds with other constituent sugars.
The "ratio of glucose residues having three α-links" refers to the ratio of glucose residues having three α-links as described above in the constituent sugar residue composition of the water-soluble dietary fiber used in the present invention. means summation.
A bakery food that is soft, moist, and melts in the mouth by using a bread improving material containing water-soluble dietary fiber in which the ratio of glucose residues having three α-bonds is 8% or more in the constituent sugar residue composition. can be obtained. Also, the volume of bakery products is preferably obtained.

From the viewpoint of obtaining good texture, the ratio of glucose residues having three α-bonds in the composition of constituent sugar residues is preferably 10% or more. It should be noted that the upper limit is preferably 15% due to manufacturing restrictions and the like.
A bakery food having a good texture is produced by incorporating a bread improving material containing a water-soluble dietary fiber in which the ratio of glucose residues having three α-bonds is 8% or more in the constituent sugar residue composition. The reason for this is not clear, but is presumed as follows.
That is, when a conventionally known water-soluble dietary fiber (for example, indigestible dextrin or dextrin) is used, although this water-soluble dietary fiber absorbs water, the water absorption state cannot be maintained during dough preparation, and the physical properties of the dough deteriorate. is likely to worsen.

On the other hand, when using a water-soluble dietary fiber in which the ratio of glucose residues having three α-bonds in the constituent sugar residue composition is 8% or more, the structure of the water-soluble dietary fiber has many branches. As a result, the water absorption state is maintained during dough preparation compared to dextrin, etc., so it is thought that bakery foods that are soft and moist, melt in the mouth and have good crispness can be obtained.
From the viewpoint of preventing enzymatic degradation in bakery dough, the hydroxyl groups at the 1st and 6th positions among the constituent sugar residues of the water-soluble dietary fiber used in the present invention are bound to other constituent sugars. It is preferable to select one having a ratio of glucose residues of 30% or more, more preferably 40% or more. The upper limit is preferably 60% from the viewpoint of obtaining good texture. Here, "a glucose residue that binds to other constituent sugars at the 1- and 6-position hydroxyl groups of the constituent sugar residues" means that the hydroxyl groups that bind to the other constituent sugars are 2 at the 1- and 6-positions. However, it does not include those that further have hydroxyl groups that bind to other constituent sugars at positions other than the 1- and 6-positions.

Also, from the viewpoint of preventing the reduction in molecular weight, among the constituent sugar residues constituting the water-soluble dietary fiber used in the present invention, glucose residues bound to other constituent sugars at the hydroxyl groups at the 1- and 4-positions is preferably 30% or less, more preferably 25% or less. In addition, the lower limit is preferably 10% from the viewpoint of obtaining a good texture. Here, "a glucose residue that binds to other constituent sugars at the 1- and 4-position hydroxyl groups of the constituent sugar residues" means that the hydroxyl groups that bind to other constituent sugars are 2 at the 1- and 4-positions. However, it does not include those further having a hydroxyl group that binds to other constituent sugars at positions other than the 1- and 4-positions.

In the constituent sugar residue composition, glucose residues having three α-bonds, glucose residues bonded at the 1- and 6-position hydroxyl groups, glucose residues bonded at the 1- and 4-position hydroxyl groups, etc. The ratio can be measured, for example, by methylation analysis (see, for example, "Journal of Biochemistry, Vol. 55, p. 205, 1964"), etc., which is generally known as a technique for analyzing sugar chain structures.

By methylation analysis, for example, non-reducing terminal glucose residues in the sugar chain structure are detected as 2,3,4,6-tetramethylated products, ,4,6-trimethylated products, and glucose residues bonded at the 1- and 3-hydroxy groups were detected as 2,4,6-trimethylated products, and glucose residues bonded at the 1- and 4-hydroxy groups were detected as 2,3,6-trimethylated for the group, and detected as 2,3,4-trimethylated for the glucose residue bound at the 1- and 6-position hydroxyl groups. Glucose residues bonded at the hydroxyl groups of are detected as 2,4-dimethylated products, and glucose residues bonded at the hydroxyl groups at the 1-, 4- and 6-positions are detected as 2,3-dimethylated products. Incidentally, the above bond is preferably an α bond.

Here, the weight average molecular weight (Mw) of the water-soluble dietary fiber contained in the bread improving material of the present invention is preferably 50,000 or less, more preferably 10,000 or less. When the weight-average molecular weight of the water-soluble dietary fiber used exceeds 50,000, it is difficult to obtain good crispness of the resulting bakery food, and the physical properties of the bakery dough may be affected. The lower limit of the weight-average molecular weight of the water-soluble dietary fiber contained in the bread improver is 2500. Bakery food that achieves both soft and moist texture and crispness without deteriorating the physical properties of the dough. from the viewpoint of obtaining
The weight average molecular weight is measured by size exclusion chromatography or the like.

The water-soluble dietary fiber used in the present invention, characterized in that the ratio of glucose residues having three α-bonds is 8% or more, is not particularly limited, and the water-soluble dietary fiber contains It may be a formulation that is As a commercially available water-soluble dietary fiber that preferably satisfies the above conditions, Fiberrixa (manufactured by Hayashibara Co., Ltd.) and the like can be mentioned.

The bread improving material of the present invention contains water-soluble dietary fiber (hereinafter sometimes simply referred to as water-soluble dietary fiber) in which the ratio of glucose residues having three α-bonds is 8% or more. It is a thing. As the bread improving material of the present invention, the water-soluble dietary fiber may be used alone, or it may be mixed with various food raw materials and additives to obtain a solid, granular, powdery, or plastic product by a conventional method. , paste, fluid, or liquid.

The content of the water-soluble dietary fiber in the bread improving material of the present invention is not particularly limited because it depends on the form the bread improving material takes, the amount of the bread improving material added to the bakery dough, and the like. , can be set arbitrarily.
For example, when the bread improver is solid, granular, or powdery, it preferably contains 85% by mass or more, more preferably 90% by mass or more, of the water-soluble dietary fiber in the solid content. and more preferably 95% by mass or more. In addition, an upper limit is 100 mass %.

When the bread improver is plastic, pasty, fluid, or liquid, the water-soluble dietary fiber is preferably contained in the bread improver in an amount of 0.1 to 15% by mass. , more preferably 0.3 to 10% by mass, more preferably 0.5 to 6% by mass.

In the present invention, from the viewpoint of uniformly dispersing the water-soluble dietary fiber in the bakery dough, the bread improving material of the present invention preferably contains fats and oils. When the bread improver of the present invention contains fats and oils, the amount thereof depends on the form of the oil and fat composition, but from the viewpoint of uniformly dispersing the water-soluble dietary fiber in bakery dough, the bread improver It is preferably 50% by mass or more, preferably 60% by mass or more. A preferable upper limit of the bread improving agent is 99.9% by mass or less in terms of ensuring the amount of the water-soluble dietary fiber and reliably obtaining the effect of the water-soluble dietary fiber.

The fats and oils are not particularly limited, and examples include palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard. , cocoa butter, shea butter, mango kernel oil, monkey fat, illipe fat, fish oil, whale oil, microalgae oil, and other animal and plant oils, and if necessary, transesterification, hydrogenation, and isomerization hydrogenation of these animal and plant oils. Among the treatments such as fractionation, processed oils and fats obtained by performing one or more treatments, transesterified oils produced using fatty acids and / or fatty acid lower alcohol esters, one of these Or 2 or more types can be selected.

When the bread improving material of the present invention contains oil, it may be an oil-fat composition having a continuous phase of oil or fat, or may be an oil-fat composition having water as a continuous phase. Examples of the oil-fat composition having a continuous phase of oil include emulsions such as water-in-oil emulsions and oil-in-water-in-oil emulsions, as well as shortening types. Moreover, an oil-in-water emulsion etc. are mentioned as an oil-and-fat composition which makes water a continuous phase. The bread improver preferably takes the form of an oil-and-fat composition having an oil-and-fat continuous phase from the viewpoint of obtaining moist bakery foods.
The bread-making improver of the present invention can optionally contain various food raw materials and additives as components other than those described above as long as the effects of the present invention are not impaired.

Other ingredients include, for example, water, emulsifiers, enzymes, starches, salty agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, skim milk powder, casein, whey powder, skim concentrated milk, etc. Milk and dairy products, sweeteners, coloring agents such as β-carotene, caramel, monascus pigment, antioxidants such as tocopherol and tea extract, vegetable proteins such as wheat protein and soybean protein, whole eggs, egg yolks, enzyme treatment Eggs such as egg yolks, egg whites, egg proteins and various processed egg products, flavorings, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut pastes, spices, cacao mass, cocoa powder, grains , beans, vegetables, meat, seafood, and other food materials and food additives.

Examples of the emulsifier include natural emulsifiers such as lecithin and enzyme-treated lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyltartaric acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, Synthetic emulsifiers such as sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan fatty acid ester can be mentioned. In the present invention, one or more selected from these emulsifiers can be used.
When the emulsifier is contained, the content in the bread improver is preferably 10% by mass or less, particularly preferably 8% by mass or less.

Examples of the enzyme include α-amylase, β-amylase, amylases such as maltose-forming amylase and tetrasaccharide-forming amylase, protease, lipase, phospholipase, hemicellulase, and the like. 1 or 2 or more selected from the enzymes can be used.
Preferred enzymes and their preferred amounts are described later.

Next, a preferred method for producing the bread improving material of the present invention will be described.
The method for producing the bread improving material of the present invention is not particularly limited as long as it contains the above water-soluble dietary fiber, and known methods can be used.
For example, when the bread improving material of the present invention is in the form of granules or powder, it can be obtained by mixing each raw material using a mixer for powder mixing, or an aqueous solution containing each raw material, or After producing a suspension or an oil-in-water emulsion, a method of pulverizing by spray-drying, freeze-drying, or the like can be mentioned.

When the bread improving material of the present invention is in the form of liquid, fluid, or paste, it can be obtained by dissolving or dispersing each raw material in water, edible oil, or the like, and if necessary, further homogenizing the mixture. can be done. In the case where the bread improving material of the present invention is in a liquid form using water, the water-soluble dietary fiber is first dissolved in water, and if necessary, other water-soluble raw materials are dissolved. Prepare the aqueous phase. It is then preferred to sterilize this aqueous phase. In addition, the sterilization in the present invention includes sterilization.
The sterilization includes direct heating methods such as injection and infusion methods, or heating methods such as UHT, HTST, batch, retort, and microwave heating using indirect heating methods such as plate, tubular, and scraping methods. It can be carried out by sterilization or heat sterilization, or by heat cooking such as direct fire. Then, by cooling, the bread improving material of the present invention is obtained.

Moreover, before or after sterilization, or before and after sterilization, homogenization may be performed with a homogenizer. The homogenization pressure when performing the homogenization treatment is preferably 3 MPa to 30 MPa.
Next, a preferred method for producing the bread improver of the present invention in the form of a fat composition will be described.
Specifically, first, an oil phase is prepared by dissolving an oil-soluble raw material in an edible oil and fat, if necessary. Next, when the bread improving material to be produced contains an aqueous phase, water or, if necessary, an aqueous phase in which water-soluble raw materials are dissolved is prepared.

The water-soluble dietary fiber can be dispersed in the oil phase or in the water phase. is preferred.
Then, this oil phase or the water phase and the oil phase are mixed at 45 to 75° C. to obtain a water-in-oil or oil-in-water pre-emulsion. This pre-emulsion is then preferably sterilized. In addition, the sterilization in the present invention includes sterilization. Sterilization methods include direct heating methods such as injection and infusion methods, or heating methods such as UHT, HTST, batch, retort, and microwave heating using indirect heating methods such as plate, tubular, and scraping methods. It can be carried out by sterilization or heat sterilization, or by heat cooking such as direct fire.

In addition, before or after sterilization, or before and after sterilization, homogenization may be performed with a homogenizer. The homogenization pressure when performing the homogenization treatment is preferably 3 MPa to 30 MPa.
Then cool. When the bread improving material of the present invention is in the form of a fat composition containing fat as a continuous phase, it is preferably cooled and plasticized. The cooling conditions are preferably −0.5° C./min or more, more preferably −1° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of cooling and plasticizing equipment include closed continuous tube coolers such as votator, compinator, perfector manufacturing machines, and plate heat exchangers. A combination with a rector is also included.

When the bread improving material of the present invention takes the form of a fat composition having fat as a continuous phase, nitrogen, air, or the like may be impregnated in any step of the production.

Next, the bakery dough of the present invention will be explained.
The bakery dough of the present invention contains the bread improving agent of the present invention.
The content of the bread improving material of the present invention contained in the bakery dough of the present invention is, relative to 100 parts by mass of flour contained in the bakery dough, glucose residues having three α-bonds in the constituent sugar residue composition. It is preferable to contain an amount of 0.01 to 2 parts by mass of water-soluble dietary fiber with a ratio of 8% or more, and an amount of 0.03 to 1.2 parts by mass. is more preferable, and adding 0.07 to 0.8 parts by mass is even more preferable.
By including the bread improving agent of the present invention in the above range, it is easy to obtain bakery foods that are soft and moist, melt in the mouth and have good crispness, and bakery foods with a large volume.

In addition, the timing of adding the bread improving agent to the bakery dough is, for example, when preparing the bakery dough by the dough method, it may be added at the time of manufacturing the dough, or it may be added at the time of main kneading, but is preferably Add during main kneading.

In addition to the bread improving material of the present invention, the bakery dough of the present invention contains flour, yeast, enzymes, sugars, sweeteners, oils and fats, eggs, dairy products, water, salt, starches, Seasonings, spices, flavorings, colorings, cocoa, chocolate, nuts, yogurt, cheese, green tea, tea, coffee, tofu, yellow flour, beans, vegetables, fruits, fruit juices, jams, fruit sauces, fruits, herbs, Meat, seafood, oxidizing agents, reducing agents, yeast foods, emulsifiers, preservatives, shelf life improving agents and the like can be used as appropriate.

The above-mentioned flours include wheat flour (soft flour, medium flour, semi-strong flour, strong flour), wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, soybean flour, pearl barley. Powder etc. can be mentioned, and 1 type(s) or 2 or more types selected from these can be used. In the present invention, among these flours, wheat flour is preferably used in an amount of 50% by mass or more, more preferably 80% by mass or more, and still more preferably 100% by mass.
In the bakery dough of the present invention, by containing an enzyme, particularly amylase, among the above-mentioned other raw materials in the dough, it is possible to obtain a bakery food that is soft and moist, melts in the mouth and is crispy, which is preferable.

Enzymes that are preferably contained in bakery dough are described in detail below for each type.
<Amylase>
Amylase is a general term for enzymes that hydrolyze the glycosidic bonds in the structure of polysaccharides and sugars, including starch. Examples include glucoamylase, maltogenic amylase, tetrasaccharide-producing amylase, etc., which are classified according to the product produced.
In the bakery dough of the present invention, from the viewpoint of obtaining and maintaining a preferable texture, tetrasaccharide-forming amylase that cleaves α-1,4 glucosidic bonds to generate maltotetraose, or α-1,4 It is preferable to contain one or two of maltogenic amylases that cleave glucosidic bonds to generate maltose, more preferably both tetrasaccharide-producing amylase and maltogenic amylase are contained.

In the bakery dough of the present invention, by containing the tetrasaccharide-forming amylase and/or the maltogenic amylase, the moisture content of the bakery dough is less likely to be lost over time, and the aging phenomenon over time is easily suppressed. . In addition, along with this, it is easy to obtain bakery products having both a soft texture and crispness and melting in the mouth.

First, the tetrasaccharide-forming amylase will be described in detail.
<Tetrasaccharide-forming amylase>
The tetrasaccharide-forming amylase used in the present invention is not particularly limited as long as it is an enzyme that cleaves α-1,4-glucoside bonds in polysaccharides and sugars including starch at maltotetraose units. , an enzyme preparation containing the enzyme can also be used.
Commercially available tetrasaccharide-forming amylase enzyme preparations include, for example, POWERFresh 3050, POWERFresh 3150, POWERFresh 4150 (Danisco), Denabake EXTRA (Nagase ChemteX) and the like.

The origin of the tetrasaccharide-forming amylase used in the present invention is not particularly limited, and those obtained from animals, plants, fungi, bacteria, etc. can be used.
In addition, the optimum temperature of the tetrasaccharide-forming amylase used in the present invention is preferably 30 to 90° C., since it preferably acts in the process of gelatinizing the starch in the dough with heat treatment. It is more preferably 40-80°C, most preferably 45-75°C.

When the bakery dough of the present invention contains the tetrasaccharidase amylase, it is preferable that 8 to 195 units, preferably 16 to 130 units, of the tetrasaccharidase amylase are contained per 100 g of flour in the bakery dough of the present invention. is more preferred, and 40 to 100 units is most preferred.
By setting the content of the tetrasaccharide-forming amylase in the bakery dough of the present invention within the above range, it becomes easy to sufficiently obtain the effect of suppressing the aging phenomenon, and the finally obtained bakery product does not become excessively sticky. , it is possible to prevent a sticky texture.

The enzymatic activity of the tetrasaccharide-forming amylase can be measured, for example, as follows. In the present invention, one unit of the enzymatic activity of tetrasaccharide-forming amylase is defined as the amount of enzyme that produces a reducing power equivalent to 1 μmol of glucose per minute when measured under the following conditions.

(Method for measuring enzymatic activity of tetrasaccharide-forming amylase)
Precisely add 0.2 mL of the sample solution to 5 mL of the substrate solution ^(*1) heated to 40±0.5°C, mix, and allow to act at 40±0.5°C for exactly 20 minutes.
Next, measure 1 mL of the reaction solution and immediately add it to 2 mL of Somogyi copper test solution prepared in advance to stop the reaction.
After cooling this solution, add 2 mL of Nelson's test solution, mix well, allow to stand for 30 minutes, add exactly 5 mL of water, and measure the absorbance AT at a wavelength of 520 nm.

Separately, add exactly 0.2 mL of the sample solution to 5 mL of the substrate solution heated to 40±0.5°C and mix. Measure the absorbance A0 in the same manner as when measuring the absorbance AT.

Also, accurately measure 1 mL of each of the glucose standard solution and water, add them to 2 mL of Somogyi copper test solution prepared in advance, measure the absorbance AS and AB in the same manner, and determine the enzymatic activity by the following formula.
(Enzyme activity) = {(AT-A0) x 300 x 5.2 x n}/{(AS-AB) x 180.16 x 0.2 x 20}
However, each algebra and numerical value means the following.
AT: Absorbance of reaction solution
A0: Absorbance of reaction stop solution
AS: Absorbance of glucose standard solution
AB : absorbance of water
300 : Concentration of glucose standard solution (μg/mL)
180.16 : molecular weight of glucose
5.2 : Total volume of reaction solution (mL)
0.2 : Volume of sample solution (mL)
20: Reaction time (min)
n : Dilution factor of sample solution *1: Accurately weigh 5.000 g of pre-dried soluble starch (for enzyme test), suspend in 300 mL of water, and heat while shaking occasionally to prevent starch from settling. Boil for 5 minutes and cool thoroughly. Add 50 mL of 200 mmol/L phosphate buffer (pH 7.0) and water to make exactly 500 mL, and use this as a substrate solution for measuring the enzymatic activity of tetrasaccharide-forming amylase.

<Maltogenic amylase>
The maltogenic amylase that can be used in the present invention is not particularly limited as long as it is an enzyme that cleaves α-1,4 glucosidic bonds to generate maltose. One or more selected from β-amylase and the like can be selected, but maltogenic α-amylase is preferably used.
Examples of maltogenic α-amylase preparations include Coclase (registered trademark) (Mitsubishi-Kagaku Foods), Novamyl (registered trademark) 10000BG, Novamyl (registered trademark) L, Novamyl (registered trademark) 3D, and maltogenase (registered trademark). (manufactured by Novozymes Japan Co., Ltd.), Grindoamyl (registered trademark) MAX-LIFE100 (manufactured by Danisco Japan Co., Ltd.), and the like.
Examples of β-amylase preparations include Optimult BBA (manufactured by Genencore Kyowa), β-amylase #1500, β-amylase L, β-amylase #1500S (manufactured by Nagase ChemteX), Hymaltocin (registered trademark) G, Himaltosin (registered trademark) GL (manufactured by HBI Co., Ltd.), Uniase (registered trademark) L (manufactured by Yakult Pharmaceutical Industry Co., Ltd.), GODO-GBA (manufactured by Godo Seishu Co., Ltd.), and the like.

In the present invention, among the above-mentioned maltogenic amylases, high-temperature thermostable maltogenic amylases having an optimum enzyme temperature of 60° C. or higher are preferred. The optimum temperature of the thermostable maltogenic amylase is preferably 40 to 95°C, more preferably 50 to 95°C, most preferably 60 to 90°C.
The enzymatic activity of the maltogenic amylase is, for example, the amount of enzyme that produces 1 micromole of maltose per minute by allowing the enzyme to act on maltotriose as a substrate under optimum conditions (optimum temperature, optimum pH). can be used as an index. In the present invention, the enzyme activity of the maltogenic amylase is defined as 1 unit. The measurement of maltose can be performed with reference to "Reducing Sugar Quantitative Method 2nd Edition" (Sakuzo Fukui, Gakkai Shuppan Center).

When the maltogenic amylase is contained in the bakery dough of the present invention, it is preferably contained in an amount of 2 to 35 units, more preferably 5 to 33 units, per 100 g of flour in the bakery dough of the present invention. It is more preferable to contain it, and it is most preferable to contain it in an amount of 10 to 28 units.

When the content of the maltogenic amylase in the bakery dough of the present invention is within the above range, the amount of maltose generated is at least a certain amount, so that the resulting bakery product tends to have a moist and soft texture. It is preferable because it is possible to more effectively prevent a crunchy texture, and the bakery dough becomes less sticky and easier to handle.

By containing both the tetrasaccharide-forming amylase and the maltose-forming amylase, the bakery dough of the present invention can further suppress aging of the bakery product over time, and has a good texture that is both soft and crisp and melts in the mouth. is further maintained, which is preferable.

In the bakery dough of the present invention, when tetrasaccharide-forming amylase and maltogenic amylase are used in combination, 0.005 to 4.5 units of maltogenic amylase per 1 unit of tetrasaccharide-forming amylase in the bread improving material It is preferably contained within the range, more preferably within the range of 0.02 to 2.2 units, and most preferably within the range of 0.05 to 0.7 units.

The bakery dough of the present invention can contain an enzyme having an effect of improving bread production in addition to the above-mentioned tetrasaccharide-forming amylase and maltose-forming amylase. Amylase, cellulase, hemicellulase, glucoamylase, glucose oxidase, lipase, protease, etc., other than the above, can further improve the texture of bakery foods without impairing the bread-making improving effect of the bread-making improving material of the present invention. Hemicellulase and/or lipase are preferably selected and contained because they can be used.

Of course, various enzyme preparations can be used. When an enzyme preparation is used, the enzyme content in the preparation is taken into account and the amount added is adjusted so that the following range is achieved in the bakery dough of the present invention.

When hemicellulase is contained in the bakery dough of the present invention, the preferred content thereof is such that the enzyme activity when arabinoxylan is used as a substrate is preferably 3 to 35 units per 100 g of flour of the bakery dough of the present invention. , more preferably 5 to 33 units, more preferably 6 to 32 units.
When the hemicellulase content is within the above range, the bakery dough becomes less sticky, and a bakery food with better meltability in the mouth and crispness can be easily obtained, which is preferable.

The enzyme activity of the hemicellulase used in the bakery dough of the present invention when arabinoxylan is used as a substrate is measured by the method described in, for example, JP-A-2017-108690 and JP-A-2017-189131. be able to.

In addition, when the bakery dough of the present invention contains lipase, the preferred content thereof varies depending on the content of components other than enzymes, such as excipients, contained in the lipase preparation used, but the present invention It is preferably 0.0015 to 2.5 ppm, more preferably 0.0045 to 2.0 ppm, most preferably 0.0075 to 1.5 ppm based on the flour of the bakery dough of the invention. .
When the lipase content in the product of the present invention is within the above range, it is easy to prevent the effects of various side activities such as protease activity, and a bakery food that maintains softness and moist texture can be obtained. easy.

As a method for incorporating the enzyme into the bakery dough of the present invention, it may be added directly to the bakery dough, or may be added as one of the raw materials for the bread improving agent, or an aqueous solution or oil and fat. It may be added in the form of a composition. In addition, in the bakery dough, water-soluble dietary fiber having a ratio of glucose residues having three α-bonds in the constituent sugar residue composition of 8% or more and amylase may be contained in the dough at the same time. Preferably, for example, when bakery dough is produced by a sponge dough method, the water-soluble dietary fiber and amylase may be uniformly mixed in advance in the bakery dough during the main kneading process, and the water-soluble food The amylase may be added after adding the fiber, or the water-soluble dietary fiber may be added after adding the amylase, but it is preferable to use a homogeneous mixture beforehand.
When the bread improver contains a water-soluble dietary fiber and an enzyme such as amylase in the form of a fat composition, the method of adding the enzyme to the fat composition is not limited. For example, when the fat composition has an aqueous phase. , may be added to the oil phase or to the water phase.

When the bread improving material of the present invention contains a tetrasaccharide-forming amylase as one of the raw materials, the amount is 80 to 1950 units per 1 g of the water-soluble dietary fiber contained in the bread improving material of the present invention. is preferably contained, more preferably in an amount of 160 to 1300 units, and most preferably in an amount of 400 to 1000 units.

When the bread improving material of the present invention contains maltogenic amylase as one of the raw materials, the amount is 20 to 350 units per 1 g of the water-soluble dietary fiber contained in the bread improving material of the present invention. is preferably contained, more preferably in an amount of 50 to 330 units, and most preferably in an amount of 100 to 280 units.

In the bread improving material of the present invention, when tetrasaccharide-forming amylase and maltogenic amylase are used in combination, the amount of maltogenic amylase per unit of tetrasaccharide-forming amylase in the bread improving material is 0.005-4. It is preferably contained in the range of 5 units, more preferably in the range of 0.02 to 2.2 units, and most preferably in the range of 0.05 to 0.7 units.

When the bread improving material of the present invention contains hemicellulase as one of raw materials, 30 to 350 units per 1 g of the water-soluble dietary fiber contained in the bread improving material of the present invention. is preferably contained in an amount of 50 to 330 units, more preferably 60 to 320 units.

When the bread improving material of the present invention contains lipase as one of the raw materials, the preferred content depends on the content of components other than enzymes, such as excipients, contained in the lipase formulation used. Although different, it is preferably contained in the bread improving agent of the present invention in an amount of 0.03 to 50 ppm, more preferably 0.09 to 40 ppm, more preferably 0.15 It is most preferred to contain an amount of ~30 ppm.
It is most preferable to contain the amount of

In addition, the timing of adding the enzyme to the bakery dough may be any method of inclusion. Although it may be added, it is preferably added at the time of main kneading.

In addition, the bakery dough of the present invention can be prepared by a quick method, a straight method, a medium dough method, a liquid dough method, a sour dough method, a sake dough method, a hop dough method, a medium noodle method, a choriwood method, a continuous bread making method, and a refrigerated dough. It can be produced by appropriately selecting a bread making method such as a method, a frozen dough method, etc., and any bread making method known as a bread making method can be adopted, as in preparing ordinary bakery dough. In addition, floor time, division, bench time, molding, and proofing can be taken. The obtained bakery dough of the present invention can be refrigerated or frozen.

In addition, the type of bakery dough of the present invention is not particularly limited, and bread dough such as bread dough, sweet bread dough, butter roll dough, variety bread dough, French bread dough, Danish dough, pastry dough, pie dough, choux dough, donut dough , cake dough, cookie dough, hard biscuit dough, waffle dough, confectionery dough such as scone dough, bakery dough such as noodles, but preferably bread dough contains it, so that the texture of the present invention The effect of improving and the effect of improving the physical properties of the fabric can be obtained more remarkably.

Next, the bakery food of the present invention will be described.
The bakery food of the present invention is obtained by heat-treating the bakery dough.
The heat treatment is not particularly limited, and examples thereof include baking, frying, steaming, boiling, and irradiating microwaves in a microwave oven or the like. In addition, the obtained bakery food of the present invention can be stored in a refrigerator or freezer, or can be reheated in a microwave oven, a toaster, or the like after the storage.

Next, the method for improving bread making according to the present invention will be described.
In the method for improving bread making of the present invention, the above-mentioned water-soluble dietary fiber having a ratio of glucose residues having three α-bonds in the constituent sugar residue composition is 8% or more is added during the production of bakery dough. It is characterized.

In addition, it is preferable to add 0.01 to 2 parts by mass of the water-soluble dietary fiber to 100 parts by mass of flour contained in the bakery dough, and more preferably 0.03 to 1.2 parts by mass. It is more preferable to add 0.07 to 0.8 parts by mass. By this method, a bakery dough that is less sticky, easier to work with, and easier to handle can be obtained. In addition, it is possible to obtain a bakery food having both soft and moist texture and crispness.

The bakery dough to which the breadmaking improvement method of the present invention is applied may be selected from, for example, the above doughs, and is not particularly limited. The method of addition to the bakery dough is as described above.

The present invention will be described in further detail based on examples.
In the following, 95 parts by mass of random transesterified palm super olein having an iodine value of 60 and 5 parts by mass of palm oil are each heated to 60°C, dissolved and mixed, and simply referred to as a "fat blend". It may be described. A shortening obtained by heat sterilizing and cooling plasticizing an oil-and-fat blend in accordance with conventional methods may be simply referred to as "shortening".

(Example 1-1)
``Fiberixa'', a water-soluble dietary fiber (Hayashibara Co., Ltd.) The ratio of bound glucose residues is 49%, the sum of the ratios of glucose residues having three α-bonds is 12%, and the weight-average molecular weight is 5,000), and the powdered bread improving material of the present invention ( 1) -1.

(Example 1-2)
0.20 parts by mass of soybean lecithin was dissolved in 83.3 parts by mass of the oil-and-fat blend to form an oil phase. On the other hand, to 14.5 parts by mass of water, 2 parts by mass of the above "Fiberixa" was added and mixed to obtain a water phase.
The oil phase and the water phase are mixed and emulsified to form a water-in-oil pre-emulsion, which is heat sterilized and cooled and plasticized according to a conventional method to obtain a water-in-oil plastic fat composition, which is the bread improver of the present invention. (1) -2 was obtained.

(Example 1-3)
In 98 parts by mass of the dissolved fat and oil mixture, 2 parts by mass of the above "Fiberixa" are dispersed, heat sterilized and cooled and plasticized according to a conventional method, and the bread improving material (1) of the present invention, which is a plastic oil and fat composition. -3 was obtained.

(Example 1-4)
Milk fat: corn oil: palm kernel oil: random transesterified oil of palm super olein with an iodine value of 60 = 45 parts by mass of a fat mixture mixed at a mass ratio of 12:42:16:30 was heated to 60 ° C. and stirred. While adding 0.3 parts by mass of sucrose fatty acid ester, 0.2 parts by mass of glycerin fatty acid ester, 0.2 parts by mass of lecithin, and 0.1 part by mass of sorbitan fatty acid ester, the dissolved oil phase and 47.1 parts by mass of water The temperature was raised to 60° C., and while stirring, 5 parts by mass of powdered skim milk, 2 parts by mass of the above-mentioned “Fiberixa”, and 0.1 part by mass of sodium metaphosphate were added and dissolved to prepare an aqueous phase.
The oil phase and the water phase were mixed and emulsified to prepare an oil-in-water pre-emulsion. After pre-emulsification, the mixture was homogenized at a pressure of 5 MPa, sterilized at 142°C for 4 seconds with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), homogenized again at a pressure of 10 MPa, and then cooled to 5°C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain the bread improving material (1)-4 of the present invention, which is an oil-in-water type oil and fat composition.

(Example 1-5)
0.20 parts by mass of soybean lecithin was dissolved in 83.3 parts by mass of the oil-and-fat blend to form an oil phase. On the other hand, to 14.5 parts by mass of water, only 2 parts by mass of the above "Fibrexa" is added, and 650 units of tetrasaccharide-forming amylase ("Denabake EXTRA" manufactured by Nagase ChemteX Corporation) is added to 1 g of "Fibrexa". was added and mixed to form the water phase. The oil phase and the water phase are mixed and emulsified to form a water-in-oil pre-emulsion, which is heat sterilized and cooled and plasticized according to a conventional method to obtain a water-in-oil plastic fat composition, which is the bread improver of the present invention. (1) -5 was obtained.
The optimum temperature of "Dena Bake EXTRA" was within the range of 45 to 75°C.

(Example 1-6)
0.20 parts by mass of soybean lecithin was dissolved in 83.3 parts by mass of the oil-and-fat blend to form an oil phase. On the other hand, to 14.5 parts by mass of water, only 2 parts by mass of the above "Fiberixa" was added. Furthermore, tetrasaccharide-forming amylase (manufactured by Nagase Chemtex Co., Ltd., "Denabake EXTRA") was added to 650 units per 1 g of "Fiberixa", and maltose-forming amylase (manufactured by Novozymes, "Novamil 10000BG") was added to 200 units. was added and mixed to form the water phase. The oil phase and the water phase are mixed and emulsified to form a water-in-oil pre-emulsion, which is heat sterilized and cooled and plasticized according to a conventional method to obtain a water-in-oil plastic fat composition, which is the bread improver of the present invention. (1) -6 was obtained.
The optimum temperature of "Novamil 10000BG" was within the range of 65 to 85°C.

(Example 1-7)
0.20 parts by mass of soybean lecithin was dissolved in 83.3 parts by mass of the oil-and-fat blend to form an oil phase. On the other hand, to 14.5 parts by mass of water, 2 parts by mass of the above "Fiberixa" is added, and 650 units of tetrasaccharide-forming amylase ("Denabake EXTRA" manufactured by Nagase ChemteX Corporation) is added to 1 g of "Fibrexa". , an amount of 200 units of maltogenic amylase ("Novamil 10000BG" manufactured by Novozymes), and an amount of 180 units of hemicellulase ("Bakezyme BXP5001BG" manufactured by DSM) were added and mixed. , which was used as the aqueous phase. The oil phase and the water phase are mixed and emulsified to form a water-in-oil pre-emulsion, which is heat sterilized and cooled and plasticized according to a conventional method to obtain a water-in-oil plastic fat composition, which is the bread improver of the present invention. (1) -7 was obtained.

(Example 1-8)
0.20 parts by mass of soybean lecithin was dissolved in 83.3 parts by mass of the oil-and-fat blend to form an oil phase. On the other hand, to 14.5 parts by mass of water, 2 parts by mass of the above "Fiberixa" is added, and 650 units of tetrasaccharide-forming amylase ("Denabake EXTRA" manufactured by Nagase ChemteX Corporation) is added to 1 g of "Fibrexa". an amount of 200 units of maltogenic amylase ("Novamil 10000BG" manufactured by Novozymes), an amount of 180 units of hemicellulase ("Bakezyme BXP5001BG" manufactured by DSM), and lipase (manufactured by Novozymes "Lipopan 50 BG") was added to the bread improver at a concentration of 25 ppm on a mass basis and mixed to obtain a water phase. The oil phase and the water phase are mixed and emulsified to form a water-in-oil pre-emulsion, which is heat sterilized and cooled and plasticized according to a conventional method to obtain a water-in-oil plastic fat composition, which is the bread improver of the present invention. (1) -8 was obtained.

(Comparative Example 1-1)
"Fibersol 2", a water-soluble dietary fiber (manufactured by Matsutani Chemical Industry Co., Ltd., the ratio of glucose residues bonded at the 1st and 4th hydroxyl groups is 50% or more, and the 1st and 6th hydroxyl groups are bonded at The ratio of glucose residues having three α-bonds is less than 30%, the sum of the ratios of glucose residues having three α-bonds is less than 1%, and the weight average molecular weight is 2000) as a powdered bread improving material (2) and

(Comparative Example 1-2)
"Dextran 10", a water-soluble dietary fiber (manufactured by Meito Sangyo Co., Ltd., the ratio of glucose residues bonded at the 1st and 4th hydroxyl groups is less than 10%, and the hydroxyl groups at the 1st and 6th positions are bonded The ratio of glucose residues having three α-bonds is more than 90%, the sum of the ratios of glucose residues having three α-bonds is less than 1%, and the weight average molecular weight is 100000) as it is as a powdered bread improving material (3) did.

<Study 1: Example 2-1 and Comparative Examples 2-1 and 2-2>
The stickiness of the resulting bakery dough and the difference in texture of the bakery food due to the difference in the type of water-soluble dietary fiber were confirmed by producing Pullman-type breads A to C with the formulations shown in Table 1. Table 2 shows the results.

(Method for producing Pullman-type bread)
[Medium seed process]
The strong flour, fresh yeast, yeast food, and water were added to a mixer bowl and mixed using a hook at low speed for 2 minutes and medium speed for 2 minutes to obtain a medium dough. The kneading temperature was 24°C.
This sponge dough was placed in a dough box, and the sponge dough was fermented for 4 hours in a constant temperature room with a temperature of 28° C. and a relative humidity of 85%. The endpoint temperature was 29°C.

[Main kneading process]
The dough that has undergone middle seed fermentation is put into the mixer bowl again, and then strong flour, white sugar, skimmed milk powder, salt, water, bread improving material (1)-1, bread improving material (2), bread improving Any one of ingredients (3) was added, and kneading was carried out at low speed for 3 minutes and at medium speed for 3 minutes.
Here, shortening was added, and mixing was performed using a hook at low speed for 3 minutes, medium speed for 3 minutes, and high speed for 1 minute to obtain bread doughs A to C. The kneading temperature of the obtained bread dough was 28°C.
Here, after a floor time of 20 minutes, it was divided into pieces of 230 g and rounded. Next, after a bench time of 20 minutes, mold molding is performed, 6 pieces are made into a U shape and placed in a 3 loaf type Pullman mold, after being proofed at 38 ° C. and a relative humidity of 85% for 50 minutes, the temperature is set to 200 ° C. It was placed in a fixed kiln and baked for 40 minutes to obtain Pullman-type breads A to C.

In addition, the bread dough produced in the same manner as in Example 1-1 except that it does not contain a bread improving agent, and the baked dough are controlled (hereinafter sometimes referred to as Cont. Comparative Example 2- 3).
The dough workability of the obtained bread doughs A to C and the control was evaluated according to the following evaluation criteria during the above work. The obtained Pullman-type breads A to C and the control were stored at room temperature for 3 days after baking and evaluated according to the following evaluation criteria.

[Evaluation criteria]
It was scored by five expert panelists according to the following evaluation criteria. If the totaled result is 25 to 23 points, ◎+++, if it is 22 to 20 points, ◎++, if it is 19 to 17 points, ◎+, if it is 16 to 14 points, A score of 13 to 11 was indicated by ◯, a score of 10 to 8 was indicated by Δ, and a score of 7 or less was indicated by × in the evaluation table. Prior to evaluation, the degree of sensuality corresponding to each score was adjusted among the panelists in advance.

● Dough workability 5 points: The workability was extremely good with no stickiness and good extensibility.
4 points: Good workability.
3 points: Slight stickiness was felt or spreadability was slightly poor, but workability was good.
2 points: Slightly sticky feeling or slightly poor extensibility and slightly inferior workability.
1 point: stickiness or poor extensibility, poor workability.

Texture (softness)
5 points: Very good 4 points: Good 3 points: Somewhat good 2 points: Somewhat bad 1 point: Bad

Texture (moist feeling)
5 points: very good 4 points: good 3 points: somewhat good 2 points: slightly dry feeling 1 point: dry texture

Texture (melting in the mouth, crispness)
5 points: Very good crispness 4 points: Good crispness 3 points: Slightly heavy texture, but good crispness 2 points: Crunchy or crunchy feeling.
1 point: Intense fluttering or strong squeezing.

As shown in Table 2, the Pullman-type bread A (Example 2-1) containing the bread improving material (1)-1 of the present invention has an improved texture compared to the control, and other water-soluble Even when compared with the evaluation of texture of Pullman-type breads B and C (Comparative Examples 2-1 and 2-2) containing dietary fiber, the effect was remarkably obtained. As for the workability of the dough, it had good workability without stickiness.

<Study 2: Examples 2-2 to 2-6>
The preferred amount of water-soluble dietary fiber added to the dough, in which the ratio of glucose residues having three α-bonds in the constituent sugar residue composition is 8% or more, was determined for Pullman-type breads D to H according to the composition shown in Table 3. Manufactured and confirmed.
The Pullman-type breads D to H were produced in the same manner as in Study 1 except that they had the formulations shown in Table 3, and were evaluated in the same manner as in Study 1. Table 4 shows the evaluation results.

As shown in Table 4, the softness and moist feeling tended to improve with increasing amounts of the bread improving agent (1)-1 of the present invention added to the grain flour in the bakery dough. On the other hand, it was confirmed that adding more than a certain amount of bread improver (1)-1 to bakery dough increased moistness, but melted in the mouth and became difficult to chew.

<Study 3: Examples 3-1 to 3-4>
Regarding the combined effect of amylase and water-soluble dietary fiber having a ratio of glucose residues having three α-bonds in the constituent sugar residue composition of 8% or more, the composition of Table 5 was examined based on the composition of Pullman-type bread E. Pullman-type breads I to L were produced and confirmed. Pullman-type breads I to L were produced in the same manner as in Study 1 except that the formulations in Table 5 were used. The procedure for adding amylase to the dough was as follows. The amylase used was in powder form. Amylase in an amount corresponding to the number of units listed in Table 5, water-soluble dietary fiber (bread improving material (1)-1) having a ratio of glucose residues having three α-bonds of 8% or more, and a powder state in advance mixed with. The resulting mixture was added to and mixed with the bakery dough at the same time as the hard flour was added in the main kneading step. The obtained Pullman-type bread was evaluated in the same manner as in Study 1. In addition, the unit number of the enzyme described in Table 5 is the amount per 100 g of flour in the bakery dough.

In the same manner as in Example 3-2 except that the bread improving material of the present invention is not included, Pullman-type bread produced with a dough formulation containing amylase was prepared as Control (2) (Comparative Example 2- 4).
These evaluation results are shown in Table 6.

As shown in Table 6, when Control (2) (Comparative Example 2-4) and Pullman type bread dough J (Example 3-2) are compared, there is a difference in dough workability, and the bread improving material of the present invention is used. It was suggested that by including the enzyme in the bakery dough, the dough workability is improved even when the enzyme is contained in the dough. Moreover, when the amount of enzyme added was increased within a certain range, the texture was improved as the amount increased.

<Study 4: Examples 3-5 to 3-7>
Based on the formulation of Pullman-type bread J, Pullman-type bread M to O was produced with the formulation shown in Table 7 regarding the effect of combined use of tetrasaccharide-forming amylase and maltose-forming amylase in the dough containing the bread improving material of the present invention. and confirmed. Pullman-type breads M to O were produced in the same manner as in Study 1, except that the formulations in Table 7 were used. The two amylases were added to the bakery dough as follows. Both of the two types of amylases are in the form of powder, and the amounts corresponding to the number of units shown in Table 7 are added to the water-soluble dietary fiber (bread-making It was previously mixed with the improver (1)-1) in a powder state. This mixture was added to and mixed with the bakery dough at the timing of adding strong flour in the main kneading process. The obtained Pullman-type bread was evaluated in the same manner as in Study 1. The unit number of the enzyme shown in Table 7 is the amount per 100 g of flour in the bakery dough. These evaluation results are shown in Table 8.

As shown in Table 8, the combined use of maltogenic amylase resulted in a more favorable texture, but it was confirmed that depending on the amount added, the dough workability and texture tended to decrease.

<Study 5: Examples 3-8 to 3-16>
Based on the formulation of Pullman-type bread J, the effect of combined use of tetrasaccharide-forming amylase, maltose-forming amylase, and other enzymes in the dough containing the bread improving material of the present invention was examined. ~X was produced and confirmed. Pullman-type breads P to X were produced in the same manner as Study 1, except that the formulations in Table 9 were used. The procedure for adding the enzyme to the bakery dough was as follows. All the enzymes are in the form of powder, and the amount of the unit shown in Table 9 (the ratio of the lipase to the flour in the bakery dough based on the mass basis) is added to the amount of the glucose residue having three α bonds. It was previously mixed in powder form with water-soluble dietary fiber of 8% or more. This mixture was added to and mixed with the bakery dough at the timing of adding strong flour in the main kneading process. The obtained Pullman-type bread was evaluated in the same manner as in Study 1. These evaluation results are shown in Table 10. In addition, the unit number of the enzyme described in Table 9 is the amount per 100 g of flour in the bakery dough.

<Study 6: Examples 4-1 and 4-2>
Using the bread improving materials (1)-2 and (1)-3 of the present invention, which take the form of an oil and fat composition having an oil phase as a continuous phase, Pullman-type bread is produced with the formulation shown in Table 11, We examined the difference in effect due to the difference in morphology. In Pullman-type breads Y and Z, the bread improving agents (1)-2 and (1)-3 were added so as to match the amount of water-soluble dietary fiber with respect to the flour in the bakery dough E, It was manufactured and evaluated in the same manner as in Study 1. The results are shown in Table 12.

As shown in Table 12, from this study, even if the bread improving material of the present invention is in the form of a fat composition having a fat as a continuous phase, when the water-soluble dietary fiber is directly added to the dough (implementation It was found that an effect equivalent to that of Example 2-3) could be obtained. Regarding the moist texture, it was preferable to adopt the form of a fat composition having a fat as a continuous phase, as in Examples 4-1 and 4-2, as compared to Example 2-3. , This is because the water-soluble dietary fiber is added to the bakery dough in a state of being contained in the oil and fat composition, so that the water-soluble dietary fiber retains more water than when it is directly added to the dough. It is assumed that this is because it is in a state where it is easy to

<Study 7: Example 4-3>
Using the bread improver (1)-4 of the present invention, which takes the form of an oil-in-water emulsion, Pullman-type bread was produced with the formulation shown in Table 13, and the difference in effect due to the difference in form was examined. The Pullman-type bread AA was produced and evaluated in the same manner as in Examination 1, except that the amount of water-soluble dietary fiber added to the grain flour in the bakery dough E was the same. The results are shown in Table 14.

<Study 8: Examples 4-4 to 4-7>
Using the bread improving agents (1)-5 to 8 of the present invention, Pullman-type breads AB to AE were produced according to the formulations shown in Table 15, and the ratio of glucose residues having three α-bonds was 8% or more. The effect of a bread improver in the form of a fat composition containing water-soluble dietary fiber and enzymes was investigated. The Pullman-type breads AB to AE were produced and evaluated in the same manner as in Examination 1, except that the formulations shown in Table 15 were used. The results are shown in Table 16.

Claims (7)

A bread improver for use in the production of bread, containing water-soluble dietary fiber having a ratio of glucose residues having three α-bonds of 8% or more in the constituent sugar residue composition, and a tetrasaccharide-forming amylase . In the water-soluble dietary fiber, among the constituent sugar residues, the ratio of glucose residues bound to other constituent sugars at the 1- and 6-position hydroxyl groups is 60% or less, and the 1- and 4-positions are A bakery improver in which the ratio of glucose residues bound to other constituent sugars at the hydroxyl groups of is 30% or less . The bread improving material according to claim 1, further comprising 30% or more of glucose residues bonded at the 1- and 6-position hydroxyl groups in the constituent sugar residue composition of the water-soluble dietary fiber. The bread improver according to claim 1 or 2, which is an oil and fat composition. A bakery dough that is a bread dough containing the bread improver according to any one of claims 1 to 3. A bakery dough, which is a bread dough, containing a bread improving material containing a water-soluble dietary fiber having a ratio of glucose residues having three α-bonds of 8% or more in the constituent sugar residue composition, and a tetrasaccharide-forming amylase. In the water-soluble dietary fiber, among the constituent sugar residues, the ratio of glucose residues bound to other constituent sugars at the hydroxyl groups at the 1st and 6th positions is 60% or less, and A bakery dough in which the ratio of glucose residues bound to other constituent sugars at the 4-position hydroxyl group is 30% or less . A bakery food product, which is bread that is a heat-treated product of the bakery dough according to claim 4 or 5 . A water-soluble dietary fiber and a tetrasaccharide-forming amylase in which the ratio of glucose residues having three α-bonds is 8% or more in the constituent sugar residue composition for grain flour contained in bakery dough, which is a type of bread dough. In the above water-soluble dietary fiber, the ratio of glucose residues bonded to other constituent sugars at the hydroxyl groups at the 1- and 6-positions among the constituent sugar residues is 60. % or less, and the ratio of glucose residues bound to other constituent sugars at the 1- and 4-position hydroxyl groups is 30% or less .