JPH1146686A - Water-in-oil type oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a water-in-oil type oil and fat composition capable of retaining enzymatic activity for a long period due to absence of emulsifier and providing a bakery product having good taste without having chewing texture, improved in workability and suitable for oils and fats for kneading by constituting the composition of an oil and fat, water and an enzyme. SOLUTION: This oil and fat composition comprises (A) preferably 50.0-99.989 wt.% oil and fat such as palm, (B) preferably 0.01-49.999 wt.% water and (C) preferably 0.001-1.0 wt.% enzyme, e.g. hydrolase such as pepsin and/or oxidoreductase such as catalase and does not contain any emulsifier. Furthermore, the composition contains one or two or more kinds of materials selected from the group comprising a protein, common salt, humectant, oxidizing and reducing agent and an alkali earth metal salt and is preferably used for production of bakery products.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a water-in-oil type oil / fat composition, and more particularly, it has a long-lasting enzyme activity and, when used in a bakery product, has a good flavor and texture. The present invention relates to a water-in-oil type oil / fat composition capable of obtaining a bakery product without any problem and having good workability.

[0002]

2. Description of the Related Art Conventionally, fat and oil compositions containing an emulsifier have been used to soften bakery products such as confectionery and bread, to increase the volume, and to suppress hardening over time. On the other hand, in recent years, enzymes have been attracting attention for improving the physical properties of bakery products other than emulsifiers, but almost all fat and oil compositions using enzymes require the use of an emulsifier in combination (Japanese Patent Application Laid-Open No. 3-292846). Gazette, JP-A-3-292
847, JP-A-3-292848, JP-A-3-297345, JP-A-4-23940, JP-A-4-207143, JP-A-5-161
446, JP-A-8-173033, etc.). JP-A-6-292505 discloses an oil-in-water emulsified oil / fat composition which does not require the use of an emulsifier, and JP-A-9-94052 requires the use of an emulsifier in combination. On the other hand, an oil or fat composition containing a modified starch as an essential component is disclosed. An anhydrous fat or oil composition for improving the physical properties of bakery products containing an enzyme without an emulsifier is commercially available on the market.
JP-A-135656 discloses a powdery bakery product property improver containing an enzyme.

[0003]

The fat composition containing an emulsifier, when used in a bakery product, increases the volume of the bakery product, makes it softer, and maintains the softness for a long period of time. As a result, there is a problem that the natural flavor of a material such as wheat is impaired, and the texture of the bakery product is reduced. Further, even in the oil / fat composition using an enzyme, one using an emulsifier in combination has the same problem as described above. Further, the oil-in-water emulsified oil / fat composition disclosed in JP-A-6-292505, which does not require the use of an emulsifier in combination, has a problem that it cannot maintain a sufficient enzyme activity. Also, Japanese Patent Application Laid-Open No. 9-94052
The oil and fat composition disclosed in the publication can take the form of shortening or margarine, but in the case of shortening, the enzyme is added to the oil or fat, so that the higher order of the enzyme dispersed in the hydrophobic oil or fat is used. The structure changes, a considerable proportion of the enzyme activity is lost, and there is a problem that the efficiency is extremely low.In addition, regardless of the form of shortening or margarine, in the examples, an emulsifier is used in combination, and the emulsifier described above is used. It has the same problem as the oil / fat composition using the enzyme and the enzyme together. Also, the powdery physical property improver for a bakery product containing an enzyme disclosed in Japanese Patent Application Laid-Open No. Hei 9-135656 requires the addition of an oil or fat composition separately from this powder improver during the manufacture of a bakery product. Therefore, there is a problem that the operation becomes complicated.

[0004] Accordingly, an object of the present invention is to provide a bakery product which retains enzyme activity for a long period of time and which when used in a bakery product has a good taste and does not give an unpleasant texture, and has a good workability. An object of the present invention is to provide a mold fat composition.

[0005]

SUMMARY OF THE INVENTION The present invention has achieved the above object by providing a water-in-oil type oil / fat composition comprising an oil / fat, water and an enzyme and containing no emulsifier. is there.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the water-in-oil type oil / fat composition of the present invention will be described in detail. The fats and oils used in the present invention include palm oil, soybean oil, rapeseed oil, sunflower oil, safflower oil, cottonseed oil, cocoa butter, milk fat, tallow, lard, fish oil, whale oil and other natural fats and oils, and hydrogenated natural fats and oils. , Fractionation and transesterification, and processed oils and fats which have been subjected to one or more kinds of treatments.
More than one species can be appropriately selected and used. The amount of the fat or oil is 50.0 to 99.989% by weight, preferably 60.0 to 99.989% by weight, and more preferably 60.0 to 90.0% by weight. 5 fats and oils mixed
If it is less than 0.0% by weight, it is difficult to obtain a stable water-in-oil type fat composition, and if it is more than 99.9989% by weight, it becomes difficult to mix the enzyme in the form of an aqueous solution, which is not preferable.

The amount of water is 0.01 to 49.9.
It is 99% by weight, preferably 0.1 to 25.0% by weight, and more preferably 0.1 to 17.0% by weight. 0.01
If the amount is less than 10% by weight, the activity of the enzyme tends to decrease.

[0008] The enzymes used in the present invention include:
Hydrolases and / or oxidoreductases are used. Examples of the hydrolase include proteolytic enzymes pepsin, trypsin, chymotrypsin, papain, rennet, and glycolytic enzymes α-amylase, β-amylase, amyloglucosidase, pullulanase, pentosanase, cellulase, and lipolytic enzyme. And α-amylase, amyloglucosidase and pentosanase are preferable, and α-amylase is particularly preferable. Hydrolase 2
More than one species can be used in combination.

The oxidoreductase includes catalase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, and glucose oxidase. Among them, hexose oxidase and glucose oxidase are preferable, and glucose oxidase is particularly preferable.
Two or more oxidoreductases can be used in combination.

The amount of the enzyme is 0.001 to 1.0.
% By weight, preferably 0.005 to 0.5% by weight, more preferably 0.01 to 0.1% by weight. If the amount of the enzyme is less than 0.001% by weight, the effect of improving the softness and volume of the bakery product is not obtained, and it is not preferable. If the amount is more than 1.0% by weight, the handling of the bakery dough becomes difficult. Absent. When the amount of the enzyme added is defined by the enzyme activity in the water-in-oil type fat composition of the present invention,
Α-amylase activity as an example of a hydrolase is 0.1
AU / g is preferred, and glucose oxidase activity as an example of an oxidoreductase is preferably 0.5-50 GU / g.

Hereinafter, a method for measuring α-amylase activity as an example of a hydrolase and glucose oxidase activity as an example of an oxidoreductase will be described.

"Α-amylase activity" (1) Reagent A: 2.0 M acetate buffer (pH 4.8) Solution B: 2.0% starch-0.1 M acetate buffer (using solution A) Solution C: Iodine diluent (adjusted as follows) Dissolve 5.50 g of iodine and 11.0 g of potassium iodide in 100 ml of distilled water. Once completely dissolved, make up to 250 ml with distilled water and use this as the iodine stock solution. 20.0 g of potassium iodide is dissolved in 300 ml of distilled water, 2.00 ml of an iodine stock solution is added, and the volume is made up to 500 ml with distilled water to obtain an iodine diluted solution. Solution D: Enzyme-containing diluent (a predetermined amount of enzyme-containing sample made up to 100 ml with distilled water) (2) Method for measuring enzyme activity (measured as described below) 5.00 ml of solution B 40.0 ± 0.1 ℃
Pre-warming. Add 1.00 ml of solution D and mix. After the reaction for 12, 14, 16, 18, 20 minutes, 1.0
Take 0 ml and add to 5.00 ml of solution C. Measure OD 620 nm. OD and t (minutes) are plotted on a semilog graph. Read the time corresponding to OD = 0.48. AU / g is calculated by the following equation. 0.1 × 60 / (S × T) = AU / g T: time (min) corresponding to OD = 0.48 S: sample amount (g) contained in 1.00 ml of D solution

"Glucose oxidase activity" (1) Reagent 0.1 M acetate buffer (pH 5.6) Peroxidase (POD) stock solution Sigma POD P8125 (-80 units / mg) 5 mg
Is adjusted to 10 ml with 0.1 M acetate buffer (pH 5.6) and stirred for 30 minutes. Glucose-POD-ABTS-R solution 4.05 g of D-glucose and 55.5 mg of ABTS-R solution {2.2 azino-di (3-acetylbenzothiazoline) -6 sulfonate} in about 200 ml of 0.1 M acetate buffer (PH 5.6), add 2.5 ml of POD stock solution, and make up to 250 ml with 0.1 M acetate buffer (pH 5.6). Hydrogen peroxide storage solution A solution: Make up 1 ml of 30% hydrogen peroxide stock solution to 100 ml with 0.1 M acetate buffer (pH 5.6). Solution B: 0.1 M acetate buffer (pH 5.6) is added to 1 ml of solution A, and the solution is adjusted to 100 ml. Solution C (standard solution) std1: 2.5 ml of solution B was added to 0.1 M acetate buffer (pH 5.
Add 6) and make up to 25 ml. std2: 5 ml of solution B was added to 0.1 M acetate buffer (pH 5.6)
And make up to 25 ml. std3: 7.5 ml of solution B was added to 0.1 M acetate buffer (pH 5.
Add 6) and make up to 25 ml. (2) Method for measuring enzyme activity (measured as described below) Take 3 ml of glucose-POD-ABTS-R solution in a test tube and preheat at 30 ° C for 10 minutes. 0.1 ml of sample solution ｛or 0.1 M acetate buffer (pH
5.6), add standard solution に to this test tube, and add
Incubate for minutes. As soon as 20 minutes, measure the OD 412 nm. (3) Activity calculation method Hydrogen peroxide concentration The hydrogen peroxide concentrations of the three standard solutions are calculated as follows. 10 ⁶ × mf × C × V / (10 ⁴ × 100 × 25 × MW)
= Μmol / ml In the above formula, 10 ⁶ = coefficient for converting g to μg mf = specific gravity of hydrogen peroxide stock solution (1.11 g / ml) C = concentration of hydrogen peroxide stock solution (30%) V = 25 ml of standard solution 10 ⁴ = Final dilution of hydrogen peroxide stock solution 100 = Percent 25 = Volume of standard solution (mL) MW = Molecular weight of hydrogen peroxide (34.01) Hydrogen peroxide Factor of concentration ｛μmol (std1) / ΔOD (std1) + μmol (std2) / ΔOD
(std2) + μmol (std3) / ΔOD (std3)｝ / 3 = Fm where ΔOD = OD of sample or standard solution−OD of blank (only buffer) Enzyme activity Fm × ΔOD × D / (20 × A ) = GU / g where D = dilution rate of sample solution 20 = incubation time (min) A = gram number of sample

The water-in-oil type oil / fat composition of the present invention further comprises:
If necessary, one or more selected from the group consisting of proteins, salt, humectants, redox agents and alkaline earth metal salts can be added. By blending these additives in the aqueous phase, the environment around the enzyme is brought closer to the conditions when the enzyme was in the living body, and the activity of the enzyme during the distribution and storage of the water-in-oil type fat and oil composition is further increased. It can be held well.

The above proteins include milk protein, fish meat protein,
Various protein sources such as meat protein, serum protein, egg protein, soy protein, wheat protein, gelatin, and other various polypeptides,
One or more selected from various amino acids may be mentioned. Furthermore, examples of the milk protein source include raw milk, fresh cream, whole milk, skim milk, condensed milk, whole milk powder, skim milk powder, total milk protein, concentrated milk, concentrated skim milk,
Buttermilk, buttermilk powder, casein, acid casein, casein potassium, casein calcium, casein magnesium, casein sodium, whey powder, lactalbumin, fermented milk, yogurt, kefir, quark, cheese, and the like. Examples include egg white powder, egg white, whole egg, egg yolk, enzyme treated egg yolk. The amount of the protein added is 0.05 to
5.00% by weight is preferred. 0.05 protein added
When the amount is less than 5.0% by weight, it is difficult to maintain the enzyme activity, and the amount of the enzyme is 5.0.
Addition of more than 0% by weight does not change the function of maintaining the enzyme activity.

When salt is used, the amount added is 0.01 to 1
It is preferably 5.00% by weight. When the amount of salt added is less than 0.01% by weight, there is no effect of maintaining the enzyme activity, and when it is more than 15.00% by weight, the function of maintaining the enzyme activity does not change or salt crystals precipitate in the oil and fat composition. May be.

The humectant includes glucose,
Fructose, sucrose, maltose, enzymatic saccharified starch syrup, reduced maltose syrup, lactose, reduced starch saccharified product, isomerized sugar, sucrose-bound syrup, various oligosaccharides, various reducing sugars, polydextrose,
One or more selected from polyols such as glycerin, sorbitol, and propylene glycol, and sodium lactate are exemplified. The amount of the humectant is preferably 0.01 to 40.00% by weight, more preferably 1 to 35% by weight. If the amount of the humectant is less than 0.01% by weight, the effect of maintaining the enzyme activity is not obtained.
If the amount is more than 00% by weight, the function of maintaining the enzyme activity will not be changed, and the humectant will not be completely soluble in the water in the oil and fat composition.

Examples of the redox agent include ascorbic acid, ascorbate, glutathione, cysteine, potassium bromate, ammonium persulfate, ascorbic acid fatty acid ester, erythorbic acid, erythorbic acid ester, dehydroascorbic acid, and hypochlorous acid. One or more selected from sodium, potassium ferricyanide, sodium bisulfite, sodium hypophosphite, sodium sulfite, and thioglycol are exemplified. The amount of the redox agent is preferably 0.01 to 0.50% by weight. 0.01% by weight of redox agent
If the amount is less than the above, there is no effect of maintaining the enzyme activity, and if it is more than 0.50% by weight, the function of maintaining the enzyme activity does not change, the dough of the bakery product becomes too hard or too soft, and the flavor of the bakery product becomes too strong. May have a bad effect.

The alkaline earth metal salt includes:
Magnesium chloride, magnesium sulfide, calcium chloride, calcium citrate, calcium glycerophosphate,
Calcium gluconate, calcium acid pyrophosphate, calcium acid phosphate, calcium hydroxide, calcium stearyl lactate, calcium monophosphate, dicalcium phosphate, tricalcium phosphate, calcium carbonate, calcium lactate, calcium dihydrogen pyrophosphate, calcium sulfate, calcium phosphate, phosphoric acid One or more kinds selected from calcium hydrogen and calcium dihydrogen phosphate may be mentioned. The amount of the alkaline earth metal salt added is 0.0
It is preferably from 0.01 to 0.500% by weight. If the amount of the alkaline earth metal salt is less than 0.001% by weight, the effect of maintaining the enzyme activity is not obtained. If the amount is more than 0.500% by weight, the function of maintaining the enzyme activity does not change or the flavor of the bakery product is reduced. May have a negative effect.

Further, the water-in-oil type oil / fat composition of the present invention comprises:
If necessary, optional additives and food materials other than the above can be blended, and as the additives and food materials, various food emulsifiers, potassium chloride, thickening polysaccharides, starches,
Swelling agents, acidulants, sweeteners such as stevia, fruit, fruit juice,
Coffee, tea, nut paste, spices, cacao mass,
Cocoa powder, chocolate, umami seasonings, antioxidants, coloring agents, flavors, alcoholic beverages, fermented flavors, flavors, enzymes such as transglutaminase, preservatives, grains, beans,
Vegetables, seafood, meat, and the like can be mentioned, and these can be used alone or as a mixture within a range that does not impair the effects of the present invention. Further, the water-in-oil type oil / fat composition of the present invention may be aerated with air, nitrogen, carbon dioxide gas or the like as needed after or during the production.

Next, a method for producing the water-in-oil type oil / fat composition of the present invention will be described. The method for producing the water-in-oil type oil / fat composition of the present invention is not particularly limited, and is obtained, for example, as follows. If necessary, an aqueous phase in which a water-soluble substance is added to water is added to an oil phase in which an oil-soluble substance is added to fats and oils, and mixed with a water-in-oil type. At this time, the mixture may be emulsified and homogenized while being circulated by a pump using a homomixer, a homogenizer, a colloid mill or the like.
Next, cooling is performed after the sterilization treatment or without the sterilization treatment. Cooling is performed by rapid cooling by a margarine manufacturing machine such as a combination of a diamond cooler and a complexer, a voting machine, a combinator, a perfector, a plate heat exchanger, or slow cooling by other means. The enzyme is added to water together with other water-soluble substances, and considering the deactivation temperature of the enzyme and the temperature history of the manufacturing process, the pre-emulsified product or the water-in-oil fat after cooling is used to prevent the enzyme activity from being lost. Mix into the composition.

When the water-in-oil type oil / fat composition of the present invention is distributed, it may be at room temperature, refrigerated, or frozen. However, refrigeration is preferable to maintain the activity of the enzyme. Depending on the type of enzyme used, In order to stop the enzymatic activity so that the composition of the water-in-oil type fat composition does not change during storage and delivery,
It can also be distributed under frozen conditions. The water-in-oil type oil / fat composition of the present invention can be used for various bakery products including breads such as bread, confectionery bread, French bread, biscuits, cookies, crackers and the like.
When used in baking, the action of enzymes makes it easy to use during manufacture, making use of the natural flavor of the material, and obtaining a bakery product with a soft texture, and the activity of the enzyme during production of the oil and fat composition. It is not lost and is sufficiently maintained during distribution of the fat and oil composition. The water-in-oil type oil / fat composition of the present invention is used in the same manner as conventionally used kneading oil / fat, and the amount of the oil / fat may be within the usual range. When kneaded into bread dough, it may be about 20% by weight or less based on flour, and when kneaded into cake dough, ordinary blending may be used. Further, the water-in-oil type fat and oil composition of the present invention may be mixed with a normal fat and oil composition for use.

[0023]

EXAMPLES Examples, comparative examples and usage examples will be given below.
The present invention will be described more specifically, but the present invention is not limited thereto. In the examples, “parts” and “%” are based on weight unless otherwise specified.

Examples 1 to 7 and Comparative Examples 1 and 2 Water-in-oil fats and oils were obtained in the following manner according to the composition shown in Table 1 below. The oil and fat and the oil phase mixture were placed in a mixing tank, the temperature was adjusted to about 60 ° C., and the mixture was uniformly dissolved or dispersed to prepare an oil phase. In addition, the aqueous phase composition was charged into water and adjusted to an appropriate temperature to prepare an aqueous phase. The water phase was added to the oil phase and uniformly stirred and homogenized to obtain a water-in-oil mixture. This is quenched and kneaded with a margarine manufacturing machine, an enzyme solution previously dissolved in water is added thereto, and the mixture is uniformly mixed with a vertical mixer.
A water-in-oil type fat composition was obtained. In the blended enzyme, α-amylase was equivalent to 1 AU in 1 g of the fat and oil composition, and glucose oxidase was equivalent to 5 GU in 1 g of the fat and oil composition.

Use Example 1 [Bread Baking Test] The water-in-oil type fats and oils obtained in Examples 1 to 7 and Comparative Examples 1 and 2 were used as fats and oils for kneading bread dough, and the following ingredients were mixed to prepare the following bread. The process produced bread. <Ingredients> Wheat flour 1000 parts East 23 parts Upper sugar 50 parts Food 1 part Kneading fats and oils 50 parts Milk powder 20 parts Salt 20 parts Water 630 parts Bread was produced in the same composition and in the same process in both the examples and comparative examples, but the amounts of each composition were finely adjusted so that the amounts of water, sugar, salt and oil were the same. Various test results of the obtained bread are shown in the lower part of [Table 1] below. The stickiness of the dough and the sensory evaluation of the bread in the following Table 1 were determined as follows. * 1 The stickiness of the dough was evaluated by sensory evaluation of the stickiness of the dough felt by the bread maker. A five-point evaluation was carried out from large stickiness (1 point) to no stickiness (5 points). * 2 Sensory evaluation of bread was conducted by tasting bread by 20 persons, and the average of five items of 1 (bad) to 5 (very good) was averaged for each item.

[0026]

[Table 1]

The above-mentioned use example 1 shows a case where the water-in-oil type oil / fat composition of the present invention is used as an oil / fat for kneading bread dough.
This is an example, and it has been confirmed that the same effect can be obtained when the water-in-oil type oil / fat composition of the present invention is used not only for bread but also for various breads and cakes.

[0028]

Industrial Applicability The water-in-oil type oil / fat composition of the present invention has a long-lasting enzymatic activity and, when used in a bakery product, provides a bakery product having a good flavor and an unappetizing texture. It has good properties and is particularly suitable as a fat or oil for kneading. The remarkable effects when the water-in-oil type oil / fat composition of the present invention is used as a kneading oil / fat include the following effects. The activity of the added enzyme is hardly lost during the production of the fat or oil composition. The activity of the added enzyme is maintained in the fat composition for a long time. Enzyme activity is known to be kept constant for a long time when dispersed in fats and oils, rather than dissolving the enzyme in water.
Since the internal structure of the enzyme is lipophilic inside and hydrophilic on the outside, when the enzyme is dispersed in fats and oils, the lipophilic site inside the molecule tries to be located on the outside and the higher order structure of the enzyme changes, Deactivate at a significant rate. In the present invention, the inactivation of the enzyme during production is suppressed by allowing the enzyme to be present in the aqueous phase of the water-in-oil type fat composition. Workability is improved when preparing bread dough and cake dough. The texture of bread and cake is not crisp. Does not impair the natural flavor of bread and cake ingredients.

Claims (8)

[Claims] 1. A water-in-oil type oil / fat composition comprising an oil / fat, water and an enzyme and containing no emulsifier. 2. The oil or fat is 50.0 to 99.989% by weight,
0.01 to 49.999% by weight of water, 0.001% of enzyme
The water-in-oil type oil-and-fat composition according to claim 1, wherein the amount is 1.0 to 1.0% by weight. 3. The water-in-oil type fat or oil composition according to claim 1, wherein the enzyme comprises a hydrolase and / or an oxidoreductase. 4. The method according to claim 1, wherein the hydrolytic enzyme is pepsin, trypsin,
Claims: One or more selected from the group consisting of chymotrypsin, papain, rennet, α-amylase, β-amylase, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase and phospholipase. Item 7. A water-in-oil type oil / fat composition according to item 3. 5. The method according to claim 3, wherein the oxidoreductase is at least one member selected from the group consisting of catalase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase and glucose oxidase. A water-in-oil type fat composition. 6. One or two selected from the group consisting of proteins, salt, humectants, redox agents and alkaline earth metal salts.
The water-in-oil type oil-and-fat composition according to any one of claims 1 to 3, wherein the oil-and-fat composition contains at least one species. 7. The water-in-oil type oil / fat composition according to claim 1, which is a kneading oil / fat. 8. A bakery product comprising the water-in-oil type oil / fat composition according to claim 1.