JP7451957B2 - Oil and fat composition for bread making, flour dough for bread making, method for producing flour dough for bread making - Google Patents

Description

The present invention relates to a bread-making oil and fat composition that, when used in bread-making, improves workability, provides excellent elasticity, and provides bread with the deliciousness and moist texture inherent to wheat flour. The present invention also relates to a flour dough for bread making containing the above oil and fat composition for bread making, and a method for producing the same.

While a wide variety of breads are manufactured, many products are manufactured that appeal to the inherent deliciousness of wheat flour as a way to differentiate their products. One way to enhance the original taste of flour is to use the straight method, which is a short-time fermentation that suppresses the yeast aroma.On the other hand, by fermenting for a long time at a low temperature, the amount of free amino acids in the flour is increased, which increases the flavor of the flour. Examples include a method of increasing the temperature, and a method of blending a hot water dough made by mixing flour and boiling water. However, in both cases, the dough becomes sticky, which causes the dough to adhere to the container during production, resulting in a decrease in yield. Yield is correlated with productivity, and improvements in yield are strongly desired by bread manufacturers who are required to improve productivity.

Furthermore, baked bread is required to have a good appearance, which is one of the motivations for consumers to purchase it. However, when displayed in stores, bread can be displayed horizontally on display shelves (horizontal display), displayed in large quantities so that they can be viewed from four directions (flat-top mass display), and products for sale. Bread is sold in a variety of display methods, such as randomly displaying it on a wagon (throw-in display), and depending on the display method, there is a risk that the appearance of the bread may be damaged. Specifically, flat-table mass display is a display method used when multiple pieces of bread, etc., are stacked on top of each other, but if the weight of the bread on the top tier deforms the bread on the bottom, the display collapses, making it difficult to use as a display shelf. Not only does this damage the appearance of the bread, but it also reduces the commercial value of the bread on display. When bread items other than white bread are displayed in large quantities on a flat table or thrown in, the bread items at the bottom are compressed and become unattractive. It is desired to provide breads with elasticity.
For the above reasons, it is desired to provide bread that has the original taste of wheat flour, has an improved yield, and has excellent elasticity.

As a method of suppressing the stickiness of bread dough, an oil and fat composition containing an enzyme and a gas phase has been proposed (Patent Document 1), but it has no effect on improving the elasticity after baking and has no effect on improving the taste of flour. Since the quality of the bread is not satisfactory, the quality of the bread is not satisfactory.
As a method of improving the elasticity of bread, a method of incorporating arginine has been proposed (Patent Document 2). However, although the elasticity has been improved in sensory evaluation, the elasticity is not sufficient to suppress the deformation of breads, nor is it effective in enhancing the taste of the flour. Furthermore, as a method for improving cohesion (restorability), a method using a branching enzyme has been proposed (Patent Document 3). However, this prior document does not contain an enzyme-containing edible fat composition, and although it has the effect of improving cohesion (easier to restore) when a certain load is applied, it does not have the effect of improving the elasticity of bread. . Furthermore, it is not possible to obtain the effect of enhancing the deliciousness and moist texture of the flour. In addition, a method using a branching enzyme has been proposed as a method for suppressing aging of bread and maintaining its softness and elasticity (Patent Document 4). However, this prior document does not contain an enzyme-containing edible oil or fat composition, and although it has the effect of suppressing the loss of elasticity associated with aging of bread, it does not have the effect of increasing elasticity, and the effect of improving the yield does not improve the taste of flour. It is not possible to obtain the effect of increasing the

As described above, no method has been found that can produce bread with a high yield, excellent elasticity, and the taste and moist texture inherent to wheat flour.

JP2018-78812A JP2019-115328A International Publication No. 2015/152099 Special Publication No. 2000-513568

The present invention provides a bread-making oil and fat composition that, when used in bread-making, improves workability and yield, provides excellent elasticity, and provides bread with the original deliciousness and moist texture of wheat. The purpose is to

As a result of extensive studies, the inventors have discovered that the above-mentioned problems can be solved by combining edible oils and fats, blanching enzymes, and hemicellulase, and have completed the present invention.
That is, the present invention is the following invention.

[1]
A bread-making oil and fat composition containing (A) an edible oil and fat, (B) a blanching enzyme, and (C) a hemicellulase.
[2]
(D) The bread-making oil and fat composition according to [1], which contains α-amylase.
[3]
The bread-making oil and fat composition according to [1] or [2], wherein the ratio (C/B) of the activity amount of (C) hemicellulase to the activity amount of (B) blanching enzyme is 0.005 to 5. .
[4]
A flour dough for bread making containing the fat composition for bread making according to any one of [1] to [3] in flour.
[5]
A method for producing flour dough for bread-making, which comprises adding the oil-fat composition for bread-making according to any one of [1] to [3] to flour.

ADVANTAGE OF THE INVENTION According to the present invention, it is possible to provide an oil and fat composition for bread making that improves workability and yield, has excellent elasticity, and provides bread with the taste and moist texture inherent to wheat.

[Oil and fat composition for bread making]
The bread-making oil/fat composition of the present invention is characterized by containing (A) edible oil/fat, (B) blanching enzyme, (C) hemicellulase, and may contain (D) α-amylase. The bread-making oil and fat composition of the present invention can exhibit its effects in any form of shortening, water-in-oil emulsion, or oil-in-water emulsion.
The present invention will be explained in more detail below.

((A) Edible oil and fat)
(A) As the edible oil, any edible oil or fat can be used, and specifically, natural animal and vegetable oils such as beef tallow, lard, fish oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, and corn oil; These include hardened oils, extremely hardened oils, transesterified oils, and the like, which are appropriately selected depending on the purpose and used singly or in combination of two or more. By including (B) blanching enzyme in (A) edible fat, it is possible to uniformly disperse the blanching enzyme in the bread dough, which improves workability and yield, improves the elasticity of baked bread, and improves taste. It is possible to fully exhibit the effect of improving the temperature. On the other hand, if the blanching enzyme (B) is not included in the edible oil or fat (A) but is added alone to bread dough, the effects of the present invention cannot be expected. Similarly, by including (C) hemicellulase and (D) α-amylase in (A) edible fats and oils, their respective effects can be strongly exerted.

(A) Edible fats and oils promote the formation of gluten in bread dough during bread production and make the internal texture of bread fine. Edible fats and oils promote the formation of gluten by stretching along the gluten. Therefore, in order to promote gluten formation, the edible fat and oil (A) needs to have plasticity and the ability to stretch along the gluten. Further, it is desirable that the blanching enzyme and hemicellulase do not precipitate in the edible oil and fat but maintain a dispersed state. From the viewpoint of maintaining the dispersed state, the SFC (solid fat content) at 25° C. of the edible oil and fat (A) is preferably 4% or more, more preferably 9% or more. Further, from the viewpoint of mixability into bread dough, the upper limit of SFC at 25° C. is preferably 40% or less.

((B) Blanching enzyme)
The branching enzyme (B) used in the present invention transfers a part of the 1,4-α-D-glucan chain to the 6-OH group of the receptor 1,4-α-D-glucan, and This is an enzyme (enzyme number: EC2.4.1.18) that generates a branched structure with α-1,6 bonds. The optimum temperature is 60-75°C, preferably 65-75°C. The optimum pH is 5 to 7, preferably 5.5 to 7. The change in starch structure improves workability and yield by reducing the stickiness of bread dough, and improves the elasticity of baked bread. When (A) blanching enzyme is not included in edible oil and fat and (B) blanching enzyme is added alone to bread dough, blanching enzyme cannot be quickly and uniformly dispersed in bread dough, promoting changes in the uniform starch structure. I can't. Therefore, the effect of reducing adhesion cannot be obtained, and the improvements in workability and yield, which are the effects of the present invention, cannot be obtained. Moreover, as a result of not being able to promote a uniform change in the starch structure, although the effect of improving cohesion can be obtained, the effect of improving elasticity, which is the object of the present invention, cannot be obtained.

Elasticity in the present invention refers to the rate of deformation when bread is compressed with a constant load using a rheometer, and improved elasticity means that the rate of deformation is small. On the other hand, cohesiveness refers to the area ratio of the waveform shown by compressive stress (2nd compression area/1st compression area) when bread is compressed a certain distance twice with a rheometer. Improving the performance means that the restoration performance is high when compressed by a certain distance.
When blanching enzymes are added alone to bread dough without being included in edible fats and oils, the change in starch structure due to blanching enzymes is uneven, so cohesiveness is improved, but the elasticity of breads is improved. Almost no effect can be observed. In the present invention, it has been discovered that the elasticity of breads can be dramatically improved by incorporating a blanching enzyme into edible fats and oils. In addition, at this time, the effect of improving cohesiveness decreases as the elasticity improves.

Furthermore, (B) the blanching enzyme changes the bread into a uniform starch structure, making it easier for the starch in the bread to be broken down into sugar by amylase contained in saliva when eaten. In addition, by using (A) edible oil and fat, the internal phase of the bread becomes fine, and saliva easily penetrates into the inside of the bread when eaten. As a result, they found that by combining (A) edible oil and fat and (B) blanching enzyme, it was possible to strongly experience the sweetness inherent in wheat flour when eating bread. Even if (A) edible oil and fat and (B) blanching enzyme are added alone to bread dough, the effect of improving the original taste of wheat cannot be obtained.

Furthermore, the use of blanching enzymes has the effect of suppressing the stickiness of the dough during the production of bread dough and improving workability and yield (by suppressing the adhesion of the dough to the container). The use of enzymes such as α-amylase, which have the effect of breaking down starch, may reduce workability and yield during the production of bread dough depending on the amount used, but the use of blanching enzymes is less effective than other enzymes. It has the effect of improving workability and yield while taking advantage of the advantages of its use.

The content of the blanching enzyme (B) is preferably 0.01 to 3 parts by mass, more preferably 0.03 to 0.2 parts by mass, based on an active amount of 25,000 u/g per 100 parts by mass of (A) edible oil or fat. 5 parts by mass.
In addition, liquid blanching enzymes are more preferable because after the blanching enzyme is blended with edible oil and fat and added to bread dough, it easily blends into the bread dough and exhibits its effects.
Branching enzymes are commercially available, and examples include "Denazyme BBR LIGHT" by Nagase ChemteX and "SenseaForm" by Novozyme Japan.

The enzymatic activity of branching enzyme is defined as follows. Add 50 μl of an enzyme solution dissolved in 0.1 M phosphate buffer (pH 7.0) to 50 μl of 0.1% amylose B (manufactured by Nacalai Tesque Co., Ltd.) dissolved in 0.08 M phosphate buffer (pH 7.0). After reacting at 50°C for 30 minutes, add _{2 ml} of iodine reagent (0.5 ml of a solution of 0.26 g I and 2.6 g KI dissolved in 10 ml Milli-Q water and 0.5 ml of 1N HCl, diluted to 130 ml). and measure the change in absorbance at 660 nm. In this reaction system, the amount of enzyme that reduces the absorbance at 660 nm by 1% per minute of reaction is defined as 1 u (unit).

((C) Hemicellulase)
Hemicellulase used in the present invention is an enzyme that acts on polysaccharide hemicellulose to produce hexosane and pentose. These include xylanase that hydrolyzes xylan, arabanase that hydrolyzes alaban, mannase that hydrolyzes mannan, etc. Although any hemicellulase may be used, xylanase is particularly preferred. The hemicellulases used in the present invention are of fungal origin (eg, Trichoderma, Melipillus, Humicola, Aspergillus, Fusarium) or bacterial origin (eg, Bacillus). These hemicellulases may be used alone or in combination of two or more. By containing hemicellulase, the water held by the polysaccharide hemicellulose is released into the bread dough, and the released water promotes gluten formation, making the texture of the breadcrumb finer and improving its moist texture. Even if (C) hemicellulase is added alone to bread dough without being included in (A) edible oil or fat, it will not have the effect of making the texture of bread crumbs finer, and will not have the effect of improving the moist texture of bread. do not have.

The content of (C) hemicellulase is preferably 0.001 to 0.1 part by mass based on the active amount of 22,000 u/g, more preferably 0.005 to 0.1 part by mass, based on 100 parts by mass of (A) edible oil and fat. 05 parts by mass.
Hemicellulase activity is determined by the release of reducing sugars equivalent to 1 μmol of xylose per minute when using 1 mL of substrate (xylan 10 mg/mL) plus 3 mL of 0.1N acetate buffer (pH 4.5). The amount of enzyme was 1 u.

Hemicellulases are commercially available, such as "Sumizyme X" by Shin Nippon Kagaku Co., Ltd. and "Grindamyl H460" by Danisco Japan Co., Ltd.

In the bread-making oil and fat composition of the present invention, the ratio (C/B) of the activity amount of (C) hemicellulase to the activity amount of (B) blanching enzyme is not particularly limited, but is, for example, 0.001 to 1. It is more preferably 0.01 to 0.5, particularly preferably 0.05 to 0.1.

((D) α-amylase)
The optimal temperature of (D) α-amylase used in the present invention is preferably 45 to 80°C. α-Amylase is an enzyme that generates dextrin by hydrolyzing α-1,4-glucoside bonds, and can be derived from bacteria such as Bacillus, grains such as Malt, and molds such as Aspergillus. be able to. α-Amylase hydrolyzes α-1,4-glucoside bonds in starch contained in bread dough, and the viscosity of bread dough during baking is appropriately reduced. This moderately improves the elongation of the gluten and makes the internal structure of the bread finer. This makes it easier to feel the inherent sweetness of wheat when eating bread. (D) Even if α-amylase is added alone to bread dough without being included in (A) edible oil or fat, it will not have the effect of making the internal phase of bread finer, and as a result, when eating bread, it will taste sweeter than the original sweetness of wheat. The effect of making it easier to feel cannot be obtained.

There are two types of α-amylase: endo-type amylase, which randomly cuts bonds inside starch chains, and exo-type amylase, which cleaves a specific number of glucose, maltose, etc. from the non-reducing end of starch chains. Examples of endo-type amylase include α-amylase (EC.3.2.1.1). Exo-type amylases include, for example, glucoamylase (EC3.2.1.3), which separates glucose from starch, and maltogenic α-amylase (EC3.2.1.113), which separates maltose. Any type of α-amylase may be used, and one type or a mixture of multiple types may be used. In the present invention, it is preferable to use endo-type amylase and exo-type amylase in combination. Moreover, it is particularly preferable to use maltose-producing α-amylase as the exo-amylase. By using endo-type amylase and exo-type amylase in combination, the moistness of bread can be further improved.

(D) The content of α-amylase is preferably 0.05 to 2 parts by mass based on the active amount of 1500 u/g, more preferably 0.1 to 0.6 parts by mass, based on 100 parts by mass of (A) edible oil and fat. Part by mass.
α-amylase is commercially available, and examples include “Fungamyl”, “Novamyl”, “Novamyl-3D”, and “Opticake Fresh 50B” manufactured by Novozyme Japan Co., Ltd.

The enzymatic activity of α-amylase is defined as follows.
(1) Measurement of sample absorbance: Neo-amylase was added to 5 mL of buffer (Britton-Robinson Buffer, pH 8.5, 50 mM (Koichi Anami et al., "Basic Biochemical Experimental Methods 6", P277, Maruzen Co., Ltd.). Add 1 tablet of Test "Daiichi" [obtained from Daiichi Chemical Co., Ltd., product number 701501-005], stir for about 10 seconds, then add 1 mL of enzyme solution diluted with 2 mM calcium chloride aqueous solution. , react for 15 minutes at 50°C. Add 1 mL of 0.5 N sodium hydroxide aqueous solution and stop the reaction by stirring, then centrifuge (400 x g, 5 minutes) to precipitate insoluble components. The absorbance of the obtained centrifuged supernatant at 620 nm is measured.
(2) Measurement of blank absorbance: Neo. Add 1 tablet of Amylase Test "Daiichi" and stir for about 10 seconds. Add 1 mL of 0.5N sodium hydroxide aqueous solution and stir, then add 1 mL of enzyme solution and stir at 50°C for 15 minutes. After incubation, centrifugation (400×g, 5 minutes) is performed.The absorbance of the resulting centrifuged supernatant at 620 nm is measured.
(3) Calculation of enzyme activity: Neo. Amylase activity is calculated by applying the difference in absorbance between (1) and (2) to the international unit calibration curve enclosed in the amylase test "Daiichi" as a standard.

In the bread-making oil and fat composition of the present invention, the ratio (D/B) of the activity amount of (D) α-amylase to the activity amount of (B) blanching enzyme is not particularly limited, but is, for example, 0.05 to 50. and is preferably 0.1 to 35, more preferably 1 to 30, particularly preferably 3 to 15.

As mentioned above, α-amylase has the effect of appropriately improving the spread of gluten and making the internal phase of bread finer, thereby making it easier to feel the inherent sweetness of wheat.
On the other hand, if the amount of α-amylase added is excessively increased, the decomposition of starch is promoted, and the effect of the blanching enzyme on improving elasticity tends to decrease. Furthermore, if the decomposition of starch is accelerated, the dough becomes sticky, which may reduce the effectiveness of the blanching enzyme in improving workability and yield. Therefore, by adjusting the ratio of the α-amylase activity to the blanching enzyme activity, the effects of the present invention can be further exhibited.

The bread-making oil and fat composition of the present invention includes modified starch, which is an additive commonly used in bread-making oil and fat compositions, and other enzymes, as long as they do not impair the extensibility and flavor of bread dough, the appearance of bread, etc. , emulsifiers, preservatives, pH adjusters, dyes, fragrances, etc. may be used as appropriate.

[Method for producing oil and fat composition for bread making]
In the method for producing a bread-making oil and fat composition according to the present invention, blanching enzyme and hemicellulase may be added at a temperature at which they are not inactivated in a conventional method for producing shortening, margarine, or oil-in-water emulsion. For example, the following manufacturing method may be mentioned.
First, fats and oils and oil-soluble components are heated to a temperature above their melting point temperature, and after uniformly dissolving them, the heated water and the water-soluble components sufficiently dissolved in the water are added, and after uniformly mixing and stirring, the temperature is lowered to 50 to 55°C. . Next, an enzyme is added, and the mixture is rapidly cooled and plasticized using a prototype machine, and then cooled to 30° C. or lower to obtain the desired bread-making fat and oil composition. In the above manufacturing process, when cooling a homogeneous mixture in a high temperature state, the container containing the homogeneous mixture itself may be cooled from the outside, but chillers, votators, and combinators generally used for shortening and margarine manufacturing are used. It is preferable in terms of performance to perform rapid cooling using a method such as the following.

[Grain flour dough for bread making]
The flour dough for bread making of the present invention is characterized by containing the oil and fat composition for bread making of the present invention in the flour. Examples of grain flour include wheat flour, rice flour, barley flour, and rye flour.
In the flour dough for bread making of the present invention, the amount of the fat composition for bread making of the present invention added at the time of bread preparation is 2 to 20 parts by mass, preferably 2 to 20 parts by mass, based on 100 parts by mass of flour used for breads. The amount is 2 to 10 parts by mass.

The flour dough for bread making of the present invention can be used in any bread making method such as the straight method, the dough method, and the no-time method as long as the dough can be heated. Furthermore, the dough can be used in any process such as freezing and refrigeration after making the dough, or freezing after baking.

Bread obtained by baking the flour dough for bread making of the present invention includes bread with stuffing such as filling, and includes white bread, meal bread, special bread, cooked bread, sweet bread, and the like. Specifically, meal breads include French bread, variety bread, and rolls (table rolls, buns, and butter rolls). Special breads include muffins, cooked breads include sandwiches, hot dogs, hamburgers, etc., and sweet breads include jam bread, red bean paste, cream bread, raisin bread, and melon bread.

In addition to the main flour flour, the raw materials used in the flour dough for bread making of the present invention include yeast, yeast food, emulsifiers, oils and fats (shortening, lard, margarine, butter, liquid oil, etc.), water, modified starch, and milk. Products, salt, sugars, seasonings (sodium glutamates and nucleic acids), preservatives, vitamins, fortifying agents such as calcium, proteins, amino acids, chemical leavening agents, flavors, etc. Furthermore, dried fruits such as raisins, wheat bran, whole wheat flour, etc. can be used.

[Method for producing flour dough for bread making]
Next, the method for producing flour dough for bread making of the present invention will be explained. The method for producing flour dough for bread making of the present invention is characterized by adding the fat and oil composition for bread making of the present invention to flour.

More specifically, the method for producing flour dough for bread making of the present invention is characterized by comprising the following steps (i) and (ii).
Step (i): A step of preparing a bread-making fat and oil composition containing (B) a blanching enzyme and (C) hemicellulase in (A) an edible fat and oil.
Step (ii): A step of kneading the bread-making oil and fat composition into flour.

According to the method for producing flour dough for bread making of the present invention, the blanching enzyme and hemicellulase are prepared as a bread making oil and fat composition containing edible oil and fat, and then kneaded into the flour. It is quickly and evenly distributed in the dough, resulting in a uniform change in starch structure. This uniform change in starch structure improves workability and yield by reducing the stickiness of bread dough, and improves the elasticity of baked bread. Hemicellulase is also uniformly dispersed in bread dough and acts on the polysaccharide hemicellulose. Hemicellulases release water held by the polysaccharide hemicellulose into the dough. The released water promotes gluten formation, which makes the bread crumbs finer in texture and improves their moist texture. On the other hand, if blanching enzyme and hemicellulase are separated from edible fats and oils and kneaded into flour individually, the effects of the present invention cannot be obtained.

In step (i), it is preferable that (A) the edible oil/fat further contains (D) α-amylase. As a result, the elongation of gluten in the flour dough for bread making can be appropriately improved, and the internal phase of the bread can be made fine. Moreover, when eating bread, it is possible to more easily experience the inherent sweetness of wheat. (D) Even if α-amylase is added alone to bread dough without being included in (A) edible oil or fat, it will not have the effect of making the internal phase of bread finer, and as a result, when eating bread, the sweetness inherent in wheat will be retained. The effect of making it easier to feel cannot be obtained.

In step (ii), the bread-making oil and fat composition and the flour are kneaded using a kneading device such as a mixer bowl in any bread-making method such as a straight method, a dough method, or a no-time method. Can be done. The kneading method varies depending on the device, but can be set using appropriate stirring conditions and a temperature and time sufficient for the enzymatic reaction. For example, in the dough method, dough is kneaded at low speed for 2 minutes and medium speed for 2 minutes, and after the dough is fermented, the fermented bread dough is kneaded with auxiliary ingredients such as sugar for 2 minutes at low speed and 4 minutes at medium speed. Examples of conditions include adding the bread oil and fat composition and kneading at low speed for 3 minutes and medium speed for 4 minutes. The manufactured flour dough for bread making is divided, for example, with a divider or the like, and then molded through a molder or the like. After that, they are placed in a container or iron plate to serve as a mold, and fermented and fired. According to the manufacturing method of the present invention, since stickiness is suppressed in flour dough for bread making, workability can be improved and yield can be improved.

EXAMPLES Next, the present invention will be specifically explained with reference to Examples, but these Examples are not intended to limit the present invention.
(Example 1)
An oil and fat composition for bread making was produced using the formulation shown in Table 1 by the following method. After blending 5 kg of hydrogenated palm oil (melting point 42°C), 30 kg of palm oil, 35 kg of hydrogenated rapeseed oil (melting point 36°C), and 30 kg of rapeseed oil and heating and dissolving, the temperature was lowered to 50-55°C, and 100 g of blanching enzyme and hemicellulase were mixed. After adding 10 g, the mixture was thoroughly stirred, and then rapidly cooled and kneaded using a shortening prototype machine to obtain an oil and fat composition for bread making. The enzyme activity u/g is as shown in Table 1.

(Examples 2 to 15, Comparative Examples 1 to 6)
A bread-making oil and fat composition was produced in the same manner as in Example 1 using the formulations shown in Tables 1, 2, and 3. Note that other components were added directly to the edible oil and fat after the addition of the enzyme.

Bread was manufactured using the bread-making oil and fat compositions of Examples and Comparative Examples according to the following manufacturing method. In addition, as Comparative Example 7, in the same formulation as Example 1, (A) edible oil and fat, (B) blanching enzyme, and (C) hemicellulase were added to bread dough individually (not as a mixed oil and fat composition). Bread was manufactured by blending. In addition, as Comparative Example 8, in the same formulation as Example 12, (A) edible oil and fat, (B) blanching enzyme, (C) hemicellulase, and (D) α-amylase were each used individually (mixed oil and fat composition). A loaf of bread was produced by blending it into bread dough (not as a product).
The obtained bread was evaluated for dough stickiness (adhesiveness), bread elasticity, deliciousness (sweetness), moistness, and yield.

(Method for manufacturing white bread)
[Medium dough preparation]
700 g of strong flour, 0.1 g of yeast food, 2 g of yeast, and 420 g of water were put into a mixer bowl, kneaded for 2 minutes at low speed and 2 minutes at medium speed, and the medium dough kneaded at 24°C was fermented at 28°C for 4 hours.
[Main dough preparation]
Pour the fermented medium dough into a mixer bowl, then add 300g of strong flour, 50g of caster sugar, 20g of skimmed milk powder, 17g of salt, and 220g of water and knead for 3 minutes on low speed and 5 minutes on medium speed. 50 g of the composition was added and kneaded for 3 minutes at low speed and 4 minutes at medium speed to obtain a dough having a kneading temperature of 28°C. After 20 minutes of floor time, it was divided into 210 g pieces, and after 15 minutes of bench time, it was molded into a coppépan shape through a molder. Four pieces of U-shaped dough were placed in bread molds and placed in a baking tray at a temperature of 38°C and humidity of 85% for 30 minutes for final fermentation. After the final fermentation, it was placed in an oven with a top heat of 210°C and a bottom heat of 210°C and baked for 35 minutes. After baking, it was left to cool at room temperature for 120 minutes and placed in a bag.

Five evaluation items were set to evaluate workability: stickiness (stickiness) of bread dough, yield, elasticity of bread after baking, taste (sweetness), and moistness. The evaluation method for each evaluation item is described below.

[Workability evaluation method]
When making bread, if the dough becomes sticky before baking, more dough will stick to the mixing machine, increasing the amount of work needed to proceed to the next process, or the amount of dough sticking to equipment such as mixing machines, dividers, and molders. As a result, the amount of cleaning work increases, resulting in a decrease in work efficiency. Therefore, the stickiness of the bread dough was evaluated as workability.
Using "RHEONERII" manufactured by Yamaden Co., Ltd., the bread dough after the floor time was divided into 30 g pieces, and each 10 pieces of bread dough after 15 minutes of bench time were measured.
Place the bread dough on a measuring table, compress it 2 cm at 5 mm/sec with a disk-shaped plunger with a diameter of 3 cm, and measure the maximum stress value (N) that is pulled on the dough when the plunger rises to evaluate adhesion. Ta. The stress value when using Comparative Example 1 is 100, and the maximum stress value (relative value) is 110 or more: "1", less than 110: 100 or more: "2", less than 100: 95 or more: "3", less than 95: 90 Those above were evaluated as "4", and those below 90 were evaluated as "5". The average value of the 10 values was used as the workability rating, and 3 or more was considered to be a pass.

[Yield evaluation method]
When manufacturing bread, when molding 210 g of bread dough into a coppépan mold using Oshikiri Co., Ltd.'s "Wide Fine Molder WF" with the heights of the front and rear compaction plates set to 6 cm and 3 cm, the long side of the bread dough that comes out of the molder Those with a diameter of 25 cm or more did not fit into the loaf mold, or those with scratches on the dough surface caused poor volume due to the scratches on the dough surface, so these were considered to be defective in molding. The percentage of dough that was well molded was defined as the yield.
Yield (%) = (1 - number of defective molding pieces/number of good molding pieces) x 100
A yield of 95% or more was considered a pass.

[Evaluation method of elasticity]
Ten pieces of bread each were measured using "RHEONER II" manufactured by Yamaden Co., Ltd. The bread on the first day after baking was sliced into 4 cm thick slices, and the center was further cut into 5 cm x 5 cm pieces. The cut bread was placed on a measuring stand to a height of 4 cm, and compressed and deformed using a disk-shaped plunger with a diameter of 3 cm at 1 mm/sec under a load of 0.8 (N) for 2 minutes. The elasticity was evaluated by measuring the deformation (mm) after 2 minutes. Deformation (mm) when using Comparative Example 1 is 100, 110 or more is "1", less than 110 100 or more is "2", less than 100 is 95 or more is "3", less than 95 is 90 or more is "4", Less than 90 was evaluated as "5". The average value of the 10 values was used as the elasticity rating, and 3 or more was considered to be a pass.

[How to evaluate taste]
Ten panelists evaluated the taste of the pancrumbs (center part) that were eaten on the first day after baking. Based on the deliciousness (sweetness) of the food pancrumbs prepared using Comparative Example 1, the results were as follows: ``I feel the deliciousness (sweetness) very strongly'' (5), I feel the deliciousness (sweetness) strongly (4), and I feel the deliciousness (sweetness) very strongly. The taste was rated as slightly strong (3), comparable to Comparative Example 1 (2), and taste (sweetness) weak (1). The average value of the 10 panelists was used as the deliciousness rating, and a score of 3 or higher was considered a pass.

[How to evaluate moistness]
A panel of 10 people evaluated the moistness of the pancrumbs (center portion) eaten on the first day after baking. Based on the moistness of the pancrumbs prepared using Comparative Example 1, the results are: Very moist (5), Strongly moist (4), Somewhat moist (3), Same as Comparative Example 1. (2), and the moistness was evaluated as weak (1). The average value of the 10 panelists was used as the moistness rating, and 3 or more was considered a pass.

[Enzyme used]
1) (Product name) "SenseaForm" (Blanching Enzyme) Manufactured by Novozyme Japan Co., Ltd., activity amount 25000u/g
2) (Product name) “Denazyme BBR LIGHT” (Branching Enzyme) Manufactured by Nagase ChemteX Co., Ltd., activity amount 50,000 u/g
3) (Product name) “SumiTeam
4) (Product name) "Grindamyl H460" (hemicellulase) Manufactured by Danisco Japan Co., Ltd., activity amount 2200u/g
5) (Product name) “Novamyl-3D” (maltose-generating α-amylase) Manufactured by Novozyme Japan Co., Ltd., activity amount 1500 u/g
6) (Product name) "Fungamyl" (α-amylase) Manufactured by Novozyme Japan Co., Ltd., activity amount 15000u/g
[Emulsifier used]
7) (Product name) “Emulgy MS” (monoglycerin monofatty acid ester) Riken Vitamin Co., Ltd.
8) (Product name) “Rikemar PB100” (propylene glycol monobehenate ester) Riken Vitamin Co., Ltd.

From the results in Tables 1 and 2, the bread-making oil and fat composition containing (A) edible oil and fat, (B) blanching enzyme, and (C) hemicellulase has good workability and yield during bread production, and It can be seen that the elasticity, taste, and moistness of the resulting bread were good (Examples 1 to 10). On the other hand, when the bread-making oil and fat composition does not contain (B) blanching enzyme and (C) hemicellulase, the effects of improving dough stickiness, elasticity, taste, moistness, and yield cannot be obtained. (Comparative Examples 1 to 3). Also, in Comparative Example 7, in which (B) blanching enzyme and (C) hemicellulase were added alone to bread dough without making it into an oil or fat composition, the effects of improving dough stickiness, elasticity, taste, and yield were not obtained. I couldn't. The results of Comparative Example 7 were: workability: "2", yield: "92", elasticity: "2", taste: "2.2", and moistness: "2.4".

From the results in Table 3, it can be seen that the addition of (D) α-amylase improves the taste and moistness of bread (Examples 11 to 15, Comparative Examples 4 to 6). Furthermore, in Comparative Example 8, in which (B) blanching enzyme, (C) hemicellulase, and (D) α-amylase were added alone to bread dough without making them into an oil or fat composition, the stickiness of the dough was improved, the elasticity, and the taste were improved. Also, no improvement in yield was obtained. The results of Comparative Example 8 were: workability: "2", yield: "92", elasticity: "2", taste: "2.5", and moistness: "2.6".
In addition, comments from panelists included that when comparing Example 12, Example 14, and Example 15, they felt that Example 14 and Example 15 were better in taste and moistness than Example 12. There were many. That is, it can be seen that the combination of maltose-producing α-amylase and α-amylase further improves the taste and moistness.

Claims (4)

(A) edible fat contains (B) blanching enzyme, (C) hemicellulase,
(A) The solid fat content of the edible oil and fat at 25°C is 9% or more and 40% or less,
(B) The content of the blanching enzyme is 0.03 to 3 parts by mass based on an active amount of 25,000 u/g based on 100 parts by mass of (A) edible oil and fat,
(C) The content of hemicellulase is 0.005 to 0.05 parts by mass based on an active amount of 22,000 u/g based on 100 parts by mass of (A) edible fats and oils,
An oil and fat composition for bread making, wherein the ratio (C/B) of the activity amount of (C) hemicellulase to the activity amount of (B) blanching enzyme is 0.001 to 1 . (D) The bread-making fat and oil composition according to claim 1, which contains α-amylase. A flour dough for bread making which contains the oil and fat composition for bread making according to claim 1 or 2 in flour. A method for producing flour dough for bread-making, which comprises adding the oil-fat composition for bread-making according to claim 1 or 2 to flour.