JPH09233993A - Fat and oil composition for bread baking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat and oil composition for bread baking, which improves the extendability of materials without using any emulsifier, improves mechanical resistance, specific capacity, against property and the sense of eating and is suitable for a loaf of bread etc., composed of a modified starch, glycolipid decomposition enzyme and endible fat. SOLUTION: Preferably 3-15 pts.wt. modified starch such as gelatinized cross- linked starch (B), and preferably 0.05-0.1 pt.wt glycolipid decomposition enzyme such as amylase and cellulase (C), are mixed with 100 pts.wt.edible fat and oil such as natural animal/vegetable fat and oil (A). In this case, it is preferable for a load of bread to mix 2-7 pts.wt. of fat and oil composition for bread baking with wheat flour of 100 pts.wt.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an oil and fat composition for bread, which is characterized by not containing an emulsifier, and more specifically, the quality of bread such as flavor, texture, specific volume and aging property. The present invention relates to an improved oil and fat composition for bread making.

[0002]

2. Description of the Related Art Bread is desired to be consumed as soon as possible after baking, because it hardens with time after baking and quality deterioration such as cracking is unavoidable. However, due to current production and distribution conditions, or consumer consumption patterns, there is a time lag in so-called mass-produced bread before it reaches the mouth of consumers, so it is desirable to suppress the aforementioned quality deterioration for a certain period of time. It is rare. Further, in recent years, consumers tend to prefer hard foods, and there is a tendency for bread to be softer than before. The phenomenon of hardening of bread over time or the occurrence of dryness is called "aging of bread", and it is said that this is a phenomenon caused by gradual recrystallization of starch in swollen flour that is pregelatinized during baking. ing. Therefore, as a method of softening bread by suppressing the recrystallization of such starch, an edible emulsifier typified by monoglyceride is directly added to bread dough or the emulsifier is kneaded and dissolved in edible oil and fat beforehand, A method of adding edible oil and fat to bread dough is widely used. However, when softening bread using such an emulsifier, the peculiar taste and smell of the emulsifier remain in the bread and impair the flavor. In addition, there is a drawback that the texture of the bread will not melt well in the mouth. In addition, due to the recent increasing interest in health, a general consumer tends to dislike emulsifiers, which have a strong image as an additive.

Regarding the fats and oils for bread making which do not use these emulsifiers, JP-A-62-146548 discloses a method using branched oligosaccharides and the like, and JP-A-63-248.
No. 333 publication proposes a method using a gum, and Japanese Patent Publication No. 5-79287 proposes a method using a starch adjusted to a specific degree of swelling with an emulsifier to increase the water absorption content of bread dough. There is. Even with these methods, the effects of the physical properties of the bread dough are still insufficient, and the specific volume of the baked bread, the aging property, and the texture are left unsolved.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to make a bread and fat composition which is sufficiently soft and slow in aging without using an emulsifier, can bake bread having an excellent volume, and does not impair the physical properties of bread dough. To provide things.

[0005]

[Means for Solving the Problems] As a result of intensive studies on the means for softening bread instead of an emulsifier, the present inventors have found that
By adding modified starch and saccharide-degrading enzyme to edible oil and fat, and using this to make bread, the bread dough has excellent mechanical resistance and has a soft feeling equivalent to or better than bread using an emulsifier, and bread with slow aging. The present invention has been completed, and the present invention has been completed. That is, the present invention relates to an oil and fat composition for bread, which comprises a modified starch, a carbohydrate-degrading enzyme, and an edible oil and fat.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the term "for bread making" refers to bread breads, confectionery breads, butter rolls and other widely used confectionery breads. The modified starch used in the present invention is an edible starch, that is, a starch derived from potato, corn, wheat, potato, etc.
Although either pregelatinized starch by a treatment such as drying or starch crosslinked by an esterification or etherification treatment can be used, it is preferable to use the pregelatinized crosslinked starch in order to suppress stickiness of bread dough and the like. The content of these modified starches in the edible oil and fat can be appropriately changed depending on the type of bread in which the bread and oil composition is used and the properties of wheat flour, but is usually 1 to 20 parts by weight with respect to 100 parts by weight of the edible oil and fat. , Preferably 3 to 15 parts by weight. If it is less than 1 part by weight, sufficient effects such as physical properties of the dough, volume ratio and aging property cannot be obtained, and if it exceeds 20 parts by weight, the texture of the baked bread is impaired.

The glycolytic enzyme used in the present invention is a glycolytic enzyme used in foods, and for example, amylase, cellulase and the like can be used. In addition, the origin of the enzyme, that is, bacteria such as Bacillus, and grains such as Malt,
And Aspergillus may be derived from molds, and the selection and content thereof depend on the type of bread in which the fat and oil composition for bread making is used or the type of wheat flour. For example, in the case of α-amylase, the effect of the present invention is maximum when the amount of activity added from the bread and fat composition to the bread dough is in the range of 50,000 to 200,000 SKB per 100 kg of wheat flour (SKB is an activity unit of the enzyme). Becomes
Although the content of the glycolytic enzyme varies depending on SKB, it is usually 0.001 to 1 part by weight, preferably 0.05 to 0.1 part by weight, based on 100 parts by weight of edible oil and fat. 0.0
When the amount is less than 01 parts by weight, sufficient effects such as the physical properties of the dough, the volume ratio and the aging property cannot be obtained, and when the amount exceeds 1 part by weight, the texture of the baked bread is impaired.

The edible oil / fat used in the present invention is an edible oil / fat commonly used for margarine or shortening. Specific examples include natural animal and vegetable oils and fats such as beef tallow, lard, fish oil, palm oil, rapeseed oil and soybean oil, and hardened oils and transesterified oils thereof, which can be appropriately blended and used. In addition, tocopherols in edible oils and fats,
Other oil-soluble additives can also be used.

The oil and fat composition for bread making of the present invention is, for example,
Edible oils and fats are heated and dissolved, and processed starch and saccharide-decomposing enzyme are dispersed in the edible oils and fats, and they are plasticized by a rapid kneading and kneading apparatus typified by a botter to obtain a shortening state. The oil and fat composition for bread making of the present invention is not limited to the shortening of 100% edible oil and fat as described above.
The effects of the present invention can be obtained even with a W / O type emulsion obtained by adding a water phase using a natural emulsification aid such as lecithin or protein.

In the bread oil composition of the present invention, flavors and colorants such as carotene can be used for the purpose of improving the flavor of the bread to be used. Also,
A water-soluble taste component may be added to the water phase of the W / O type emulsion prepared by the above method. This taste component refers to those that exhibit a preferable flavor for food, for example, milk, skim milk powder, whole milk powder, condensed milk, fermented milk, protein components such as casein, salt, sugar, sugar such as liquid sugar, various extracts. Examples include spices and spices. The amount of the oil and fat composition for bread making of the present invention used in bread dough is usually 2 to 3 with respect to 100 parts by weight of wheat flour.
It is 0 parts by weight, preferably 3 to 20 parts by weight. 2
If it is less than 30 parts by weight, sufficient effects such as physical properties of the dough, volume ratio and aging property cannot be obtained, and if it exceeds 30 parts by weight, oil content increases,
Impairs the texture of baked bread. Although it is necessary to consider slight fluctuations depending on factors such as the raw materials used and the manufacturing method, in breads, 2 to 7 parts by weight of the bread and fat composition of the present invention is usually added to 100 parts by weight of wheat flour, and in confectionery breads. 8 ~
12 parts by weight and 10-30 parts by weight for butter rolls are suitable.

[0011] Further, as a method of using the bread and fat composition of the present invention for bread making, a method of adding it during the main kneading mixing of a general intermediate method, a method of adding it to a straight method, or an intermediate method It can be produced by any bread making method, such as a method of adding it separately at the time of kneading. Moreover, you may use the oil-and-fat composition for bread making of this invention as oil-and-fat for kneading, and may use it together with butter etc. for the purpose of improving flavor, etc. Further, the effect of the present invention can be obtained even if bread is manufactured by dispersing the bread oil composition of the present invention in wheat flour in advance to produce mixed flour and using the mixed flour.

[0012]

EXAMPLES Next, the present invention will be described in detail with reference to Examples and Comparative Examples. Example 1 An oil and fat composition for bread making was produced by the following method with the composition shown in Table 1. Rapeseed hydrogenated oil (melting point 36 ° C) 30 kg (30
Parts by weight), 50 kg (50 parts by weight) of palm oil and 20 kg (20 parts by weight) of rapeseed oil were mixed and dissolved by stirring to produce an oil phase part. Next, as processed starch, 10 kg of pregelatinized crosslinked starch (trade name: pregelatinized crosslinked starch: manufactured by Matsutani Chemical Co., Ltd.)
(10 parts by weight) and 10 g (0.01 parts by weight) of an alpha amylase preparation (trade name: α amylase preparation: manufactured by Danisco) as a saccharide-degrading enzyme are gradually added to the oil phase portion and stirred to make a fat and oil composition for bread making. Manufactured. Next, a loaf of bread was trial-produced with the following composition and conditions. (Combination) "Medium seed" strong flour (trade name: Camellia: manufactured by Nisshin Seifun Co., Ltd.) 70 parts by weight yeast (trade name: Dia yeast: manufactured by Kyowa Hakko Kogyo Co., Ltd.) 2 parts by weight yeast food (trade name: C hood: Oriental Yeast Co., Ltd. 0.1 parts by weight Water 42 parts by weight (working method) Mixing low speed 2 minutes, medium high speed 2 minutes Forging temperature 24 ℃ Fermentation 28 ℃ 4 hours Fermentation end temperature 28 ℃ Kneading "Strong flour 30 parts by weight Top white sugar 5 parts by weight Salt 1.8 parts by weight Skim milk powder 2 parts by weight Bread fat composition 5 parts by weight Water 25 parts by weight

Next, the prototype bread was evaluated for specific volume, hardness (aging) and texture according to the following evaluation criteria, and the results are shown in Table 2. [Evaluation Criteria] 1) Physical Properties of Fabric: The stickiness of the fabric was evaluated by 10 panelists according to the following criteria, and the average value was shown. No stickiness: 2 points Stickiness: 1 point Stickiness is strong and lacks in bread machine suitability: 0 points 2) Specific volume: According to the rapeseed replacement method. (Cc / g) 3) Hardness (aging): Slice bread into 3 cm thick,
The central portion of the crumb was cut into 5 × 5 cm to obtain a hardness measurement sample. Then, the diameter 4c in the thickness direction of the sample
Hardness was evaluated by the average value of 5 samples of stress (10 ⁴ dyne / cm ² ) when compressed by 1.5 cm with a plunger of m. It should be noted that the higher the average value of the compressive stress, the harder and older the material becomes, and the poorer the aging property. 4) Texture: The texture of bread was evaluated by 10 panelists according to the following criteria, and the average was shown. Crisp / melting in the mouth is good and there is no off-taste / odor: 2 points No off-taste / smell is detected, but the tooth-breaking / melting in the mouth is poor 1 point

[0014]

[Table 1]

Examples 2 to 3 Oil-fat compositions for bread-making were made by trial according to the method according to Example 1 with the formulations shown in Table 1. Bread oil composition instead of the bread oil composition in the formulation of Example 1
Was used in the same amount, and a loaf of bread was trial-produced and evaluated in the same manner as in Example 1. The results are shown in Table 2.

[0016]

[Table 2]

Comparative Example 1 Instead of the oil composition for bread making in the formulation shown in Example 1, general-purpose shortening (trade name: Canary Eight: manufactured by NOF CORPORATION, containing 0.1% of monoglyceride) was used. Using this, a trial production of a loaf of bread was carried out by the production method of Example 1. Moreover, evaluation was performed in the same manner as in Example 1, and the results are shown in Table 2.

Comparative Examples 2 to 5 Bread oil and fat compositions were produced as trials by the method according to Example 1 with the composition shown in Table 1. In the same manner as in Example 1, a bread was trial-produced and evaluated, using the same amount of the bread-making fat composition instead of the bread-making fat composition in the formulation of Example 1. The results are shown in Table 2.

Example 4 Using the fat and oil composition for bread making made in Example 1, a confectionery bread was made as an experiment by the following composition and production method. (Compound) "Medium seed" strong flour (trade name: Camellia: manufactured by Nisshin Seifun Co., Ltd.) 70 parts by weight yeast (trade name: Dia yeast: manufactured by Kyowa Hakko Kogyo Co., Ltd.) 3 parts by weight glucose 5 parts by weight water 42 Parts by weight (working method) Mixing low speed 2 minutes, medium and high speed 2 minutes Kneading temperature 26 ° C Fermentation 28 ° C 2 hours Fermentation end temperature 28 ° C “Main kneading” Strong powder 30 parts by weight White sugar 20 parts by weight Salt 1 part by weight Skim milk powder 3 Parts by weight Liquid egg 8 parts by weight Bread oil composition 10 parts by weight Water 48 parts by weight Next, the prototype confectionery bread was evaluated for specific volume, hardness, and texture according to the same evaluation criteria as in Example 1, and the results are shown in Table 3.

[0020]

[Table 3]

Comparative Example 6 A confectionery bread was prepared by using the same amount of butter instead of the oil and fat composition for bread making in the formulation shown in Example 4. Also,
Evaluation was performed in the same manner as in Example 1, and the results are shown in Table 3. Comparative Example 7 The oil and fat composition for bread making produced in Comparative Example 5 was tested as in Example 4.
The same amount was used in place of the oil and fat composition in the formulation, and a confectionery bread was produced as a prototype. Moreover, evaluation was performed in the same manner as in Example 1, and the results are shown in Table 3.

Example 5 Oil and fat composition 5 for bread making in the formulation and manufacturing method of Example 4
A sweet bread was prototyped using 5 parts by weight of butter and 5 parts by weight of butter.
Moreover, evaluation was performed in the same manner as in Example 1, and the results are shown in Table 3. From Table 2, the oil and fat composition for bread making of the present invention (Example 1
The breads using Nos. 3 to 3) are superior in dough physical properties, specific volume, aging property and texture to Comparative Examples 1 to 6 containing no modified starch or sugar degrading enzyme or containing an emulsifier. From Table 3, the confectionery bread using the oil and fat composition for bread making of the present invention (Examples 4 and 5) was compared with Comparative Example 6 containing no modified starch and sugar degrading enzyme, and Comparative Example 7 containing an emulsifier. Excellent in physical properties, specific volume, aging and texture. At the same time, as can be seen from Example 5 shown in Table 3, it can be seen that the effect of the present invention can be obtained even when the oil and fat composition for bread making of the present invention is used in combination with another oil and fat.

[0023]

EFFECTS OF THE INVENTION The action of the sugar decomposing enzyme and the modified starch in the oil and fat composition for bread making of the present invention improves the extensibility of the dough and improves the mechanical resistance because problems such as stickiness do not occur. . As a result of the action of the glycolytic enzyme, the baked bread has a moist texture and effectively suppresses aging. Glycolytic enzyme, which is a component added in a small amount, is dispersed in edible oils and fats in advance, so that it can be uniformly dispersed in the dough. In addition, saccharide-degrading enzyme and modified starch are not added from the beginning of mixing of bread dough, but are added to the dough after sufficient gluten formation has been performed by mixing, and it works with edible fats and oils, resulting in good dough. It is possible to produce bread having a combination of physical properties, good mechanical resistance and good bread quality.

Claims (1)

[Claims] 1. An oil and fat composition for baking comprising a modified starch, a glycolytic enzyme and an edible oil and fat.