TW202304308A - Plastic oil and fat composition for bakery food - Google Patents

Abstract

An objective of this invention is to provide a plastic oil and fat composition for improving the crunchy, melty and moist feeling of bakery foods.

This invention provides a plastic oil and fat composition for bakery food including blanching enzyme and hemicellulose.

Description

Plastic fat composition for baked food

The present invention relates to a plastic oil composition for baked food which is used to improve the chewiness, allelopathy and moistness of the baked food.

In recent years, attempts have been made to improve various textures of baked goods.

Especially toast bread, which can be eaten directly or made into sandwiches with ingredients, has high applicability and requires multiple functions.

It is described in Patent Document 1 that the texture, chewiness and swallowability of bread are improved by adding cyanidase to reduce the cohesion of bread.

In addition, Patent Document 2 discloses a baking fat composition containing tetrasaccharide-forming amylase to reduce stickiness of bread and improve softness or moistness. In addition, it was also demonstrated that softness and moist feeling were further improved by using both amylase and hemicellulase which produce maltose in addition to amylase which produces tetrasaccharide.

[Prior Art Literature]

[Patent Document]

[Patent Document 1] International Publication No. 2015/152099

[Patent Document 2] Japanese Patent Laid-Open No. 2019-071872

However, Patent Document 1 does not describe whether or not a moist feeling can be obtained by including cyanocidalase in a plastic oil composition. In addition, Patent Document 2 does not describe actions and effects obtained by combining cyanidases.

Therefore, in the present invention, there is provided a plastic oil composition for baked food for improving the chewiness, mouth-feeling and moist feeling of baked food.

As a result of in-depth research by the present inventors to achieve the above object, it was found that the chewiness, allelopathy and Moist feeling, then complete the present invention

That is, the present invention is a plastic oil and fat composition for baked goods containing cyanidase and hemicellulase.

The content of the aforementioned cyanocidalase in the present invention is preferably not less than 2 ppm and not more than 600 ppm, and the content of the aforementioned hemicellulase is preferably not less than 10 ppm and not more than 1,700 ppm.

It is preferable that the aforementioned plastic oil composition for baked food further contains amylase.

In addition, the present invention relates to a dough for baking, which contains the above-mentioned plastic oil composition for baked food in an amount ranging from 0.1% to 40% in terms of Baker's Percentage.

Moreover, this invention is a baked food obtained by heat-processing the said dough for baking.

With the plastic oil composition for baked food of the present invention, the chewiness, allelopathic and moist feeling of baked food can be improved.

According to the dough for baking of the present invention, it is possible to obtain a baked food which is excellent in chewiness when eaten, an allelopathic feeling in the mouth, and a moist feeling.

With the dough for baking of the present invention, it can exert the effects of excellent chewiness when eating, allelopathic feeling in the mouth and moist feeling.

Embodiments of the plastic oil and fat composition for baked food, the dough for baked food, and the baked food of the present invention will be described in detail below.

In this manual, "baked food" refers to bread (toast bread, sweet bread, dinner roll, cooked bread, French bread, Japanese-style bread (Variety-bread), etc.), oriental pastries (donuts, Stollen, Panettone, cream round cake (English Gugelhupf, or French Kouglof), brioche (French, Brio brioche), etc.), pastry (pie, croissant, Danish bread, etc.), cake (cream cake, sponge cake, busse, hot cakes, etc.), baked pastries (cookies, biscuits, madeleine, financier, castella, bee honey cake), baumkuchen, wafer biscuits, baked donuts, taiyaki, etc.), bread is better, and toast is better.

The plastic oil composition for baked food of the present invention contains cyanidase and hemicellulase.

The aforementioned plastic oil and fat composition for baked food refers to a fat and oil composition for baked food in which plasticity is imparted by rapidly freezing and kneading edible oils and esters.

The aforementioned plastic oil composition for baked food can be a water-in-oil type emulsified from an oil phase containing the oil composition and a water-containing water phase into a water-in-oil type, preferably shortening or margarine ), preferably shortening. The moisture content in the plastic oil composition for baking of the present invention is preferably from 0 mass % to 16 mass %, more preferably from 0 mass % to 10 mass %, more preferably from 0 mass % to 5 mass % , more preferably 0% by mass or more and 1% by mass or less, particularly preferably 0% by mass or more and 0.5% by mass or less.

The cyanidase and hemicellulase may be contained in either of the aforementioned oil phase and the aforementioned aqueous phase. It is preferably contained in the oil phase.

The aforementioned plastic oil composition for baked food preferably contains 80% by mass or more of the oil composition, more preferably 85% by mass or more, more preferably 90% by mass or more, particularly preferably 95% by mass or more . The upper limit of the content of the fat composition in the plastic fat composition for baked food is not particularly limited, and the total of the oil phase containing the fat composition and the water phase composed of water and water-soluble components is 100% by mass.

The aforementioned oil and fat composition contains edible oil and fat. The aforementioned edible fats and oils include, for example, those selected from rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, olive oil, linseed oil, sesame oil, cottonseed oil, sesame oil, rice oil, coconut oil, palm oil, palm oil Refined, palm stearin, Vegetable fats and oils such as palm kernel oil; animal fats and oils such as tallow and lard; Preferably one or two or more selected from the group consisting of rapeseed oil, soybean oil, corn oil, palm oil, palm olein, palm stearin, and transesterified vegetable oils, preferably selected from rapeseed More preferably, one or more of the group consisting of oil, palm oil, palm olein, palm stearin, and transesterified oil of soybean oil.

The aforementioned edible oils and fats are obtained by pressing and extracting crude oil from oil and grain raw materials, and adding one or more refining treatments of degumming treatment, deacidification treatment, decolorization treatment and deodorization treatment. The one obtained by applying all the refining treatments of degumming treatment, deacidification treatment, decolorization treatment and deodorization treatment is more preferable. When the aroma, flavor, pigment, etc. of the raw material have been removed and the properties of the raw material are not good, this kind of refining treatment can be used to meet the demand.

Cyanase refers to a transferase (6-α-glucosyltransferase) that acts on starch. Cylincidase is also a branched enzyme that cleaves α-1,4 bonds and synthesizes α-1,6 bonds in another part of glucose-constituting polysaccharides such as starch and glycogen. In the present invention, cyanidases from any sources can be used as long as they have the above-mentioned activities. In addition, as the cyanidase, a commercially available cyanidase preparation can be used.

The plastic oil composition for baked food preferably contains 2 mass ppm to 600 ppm, more preferably 2 mass ppm to 400 ppm, more preferably 5 mass ppm to 300 ppm, and preferably contains 5 mass ppm or more and 200 ppm or less are particularly preferable.

Hemicellulase is an enzyme that hydrolyzes hemicelluloses such as xylan, arabinoxylan, arabinan, mannan, galactan, xyloglucan, and glucomannan as substrates general term. In the present invention, as long as it has a hydrolysis function, its type is not particularly limited, and hemicellulase using arabinoxylan as a main substrate is preferred.

In the above-mentioned plastic oil composition for baked food, the hemicellulose is preferably contained at least 10 mass ppm and not more than 1,700 ppm, more preferably at least 10 mass ppm and not more than 1,400 ppm, and at least 10 mass ppm and not more than 1,100 ppm. More preferably, it is especially preferable to contain 15 mass ppm or more and 800 ppm or less.

The aforementioned plastic oil and fat composition for baked food may further contain amylase. Amylase is an enzyme that acts on carbohydrates such as starch and hydrolyzes glycosidic bonds. Depending on the site of action, α-amylase, α-amylase that generates maltose, α-amylase that generates maltose, and maltotetraose amylase, etc. In the present invention, it is preferable to use α-amylase that generates maltose.

In the aforementioned plastic oil composition for baked food, the amylase system is preferably contained at least 1 mass ppm and not more than 80 ppm, more preferably at least 5 mass ppm and not more than 60 ppm, more preferably at least 5 mass ppm and not more than 40 ppm, and It is particularly preferable to contain 5 mass ppm or more and 20 ppm or less.

Seasonings such as salt and sugar; additives such as antioxidants, emulsifiers and spices can be further formulated into the aforementioned plastic oil composition for baked food within the range that does not hinder the effect of the present invention. Specifically, examples thereof include salt, sugar, ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-sitotol, and tocopherol.

In terms of Baker's percentage, the baked dough of the present invention contains 0.1% to 40% of the aforementioned plastic oil composition for baked food. It is preferably from 0.1% to 30%, more preferably from 0.1% to 20%, and more preferably from 0.1% to 10%.

Here, the Baker percentage refers to the mass ratio of other raw materials when the mass of the powder raw material is 100%.

In addition to the aforementioned plastic oil and fat composition for baked food, the baked dough also contains powdered materials, baker's yeast, salt, sugar, skimmed milk powder, milk, water, vitamins, and the like.

Powder raw materials usually only need to be cereal flours used in baked foods. Specifically, flour (low-gluten flour, medium-gluten flour, pure high-gluten flour, high-gluten flour), wheat germ flour, whole wheat flour, wheat flour, etc. Bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, soybean flour, pigeon wheat flour, etc., preferably wheat flour, wheat germ flour, whole wheat flour and soybean flour, more preferably wheat flour.

The content of the aforementioned powder raw material in the aforementioned baking dough is preferably from 40% by mass to 70% by mass, more preferably from 40% by mass to 65% by mass, more preferably from 40% by mass to 60% by mass , especially preferably at least 45% by mass and not more than 60% by mass.

In terms of baker's percentage, the above-mentioned baker's yeast is preferably 1% to 5%, more preferably 1% to 4%, more preferably 1% to 3.5%.

In terms of Baker's percentage, the aforementioned table salt is preferably between 1% and 5%, more preferably between 1% and 4%, and more preferably between 1% and 3%.

In terms of Baker's percentage, the above-mentioned granulated sugar is preferably 1% to 20%, more preferably 3% to 15%, more preferably 4% to 10%.

In terms of Baker's percentage, the above-mentioned skimmed milk powder is preferably 1% to 5%, more preferably 1% to 4%, more preferably 1% to 3%.

In terms of Baker's percentage, the aforementioned milk and the aforementioned water system preferably contain 50% to 90%, more preferably 50% to 85%, more preferably 55% to 80%.

In addition to the aforementioned materials, vegetables, fruits, dried fruits, stone fruits, etc. may be further compounded in the dough for baked food as long as the effects of the present invention are not impaired.

The method for producing the dough for baked food is not particularly limited, and it is possible to use, for example, the middle seed method, the direct method, the liquid seed method, the middle noodle method, and the hot water paste method (soup seed method). It is better to knead directly.

The baked food of the present invention is obtained by heat-processing the aforementioned dough for baked food.

The heat treatment method is not particularly limited, and firing, oil conditioning, steaming, microwave heating, and the like can be used. It is better to fire.

[Example]

Hereinafter, examples are given to describe the present invention more specifically, but the present invention is not limited to those in the scope of these examples. In addition, the materials used in the examples are as follows.

<Edible oil>

‧Palm oil (manufactured by J-Oil Mills Co., Ltd.)

‧Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)

‧Palm olein (manufactured by J-Oil Mills Co., Ltd.)

‧Palm stearin (manufactured by J-Oil Mills Co., Ltd.)

‧Soybean oil (manufactured by J-Oil Mills Co., Ltd.)

<enzyme>

‧Cylinase preparation (Sensea Form, manufactured by Novozymes, cylinase content 6% by mass)

‧Hemicellulose preparation (Pentpan, manufactured by Novozymes, the main matrix is arabinoxylan, and the content of hemicellulase is 27% by mass)

‧Amylase (Nova Mill 10000BG, manufactured by Novozymes, α-amylase that produces maltose, amylase content 4% by mass)

<Other ingredients for baked goods dough>

‧Salt (manufactured by Salt Business Center)

‧First-class white sugar (manufactured by Fuji Nippon Refined Sugar Co., Ltd.)

‧Skimmed milk powder (manufactured by Hokkaido Dairy Co., Ltd.)

‧VC (vitamin C) (L-ascorbic acid, Tomizawa store)

<Preparation of transesterified oil A>

The transesterified oil A used in this Example was prepared by the following procedure.

(1) Mixed oil obtained by mixing 75 parts by mass of palm stearin, 10 parts by mass of palm oil, and 15 parts by mass of soybean oil.

(2) Add 0.3 parts by mass of sodium methoxide as a catalyst to the mixed oil, and perform random transesterification while stirring for 60 minutes at 80° C. and a vacuum degree of 2.7 kPa.

(3) After the random transesterification reaction, the catalyst was removed by washing with water, further deodorized, and the transesterified oil A was obtained.

<Preparation of plastic oil composition>

The plastic oil composition used in this example was prepared by the following procedure.

(1) Measure the edible oil with the formula in Table 1, and heat it at 70° C. above the melting point to make it melt uniformly.

(2) Add enzyme to (1), and mix until uniform to obtain a mixed liquid.

(3) The mixed solution was rapidly cooled and kneaded by Perfector (manufactured by SPX Co., Ltd.) until the filling temperature was 25° C. or lower to obtain plastic oil compositions 1 to 5.

(4) The aforementioned plastic oil compositions 1 to 5 were mixed with the formula in Table 2 to obtain plastic oil compositions 1-1 to 1-6 and 2-1 to 2-2 for baked food.

[Table 1]

[Table 2]

[Test Example 1] Evaluation of the Plastic Fat Composition for Baked Foods of the Present Invention

The dough for baked food was prepared with the formula described in Table 3, and the toast bread obtained by firing the dough for baked food was used to evaluate the chewiness, mouthfeel and moist feeling when eating. The preparation procedure and taste evaluation method of baked food are as follows.

<Preparation procedure for baked goods>

(1) Put liquid raw materials, shortening, and materials other than the plastic oil composition into a mixing bowl, and mix them with a mixer for bread (Kanto Mixer HP-20M, manufactured by Kanto Mixer Co., Ltd.).

(2) Put water into (1), and knead at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 3 minutes. At this time, the temperature of the mixture was 27°C. When preparing the baked food dough of the comparative example, the enzyme was previously dissolved in the water.

(3) The mixture was taken out from the mixing bowl, and fermented for 60 minutes under conditions of a fermentation temperature of 27° C. and a relative humidity of 75%, to obtain dough for baked food.

(4) The dough for baked goods is cut into 220 g each, and after a 20-minute fermentation period (bench time) is set, the aforementioned dough is passed through a molding machine (Mini Moulder MQ, manufactured by Oshikiri Co., Ltd.) and stuffed with Pullman spit. in Pullman loaf molds.

(5) The dough of (4) was fermented in a fermentation machine for 60 minutes at a fermentation temperature of 36° C. and a relative humidity of 80%.

(6) Under the conditions of firing temperature of 210° C. above fire and 220° C. of bottom fire, and firing time of 35 minutes, bake the baked food dough of (5) in an oven to obtain Pullman toast bread.

<Mouthfeel evaluation method>

For the Pullman toast bread obtained by the above-mentioned preparation procedure, the Pullman toast bread (D+1) after the control example was baked for 24 hours was used as a reference substance, and it was eaten by 4 trained special judges, according to the following evaluation benchmarks. Food texture evaluation was performed about the Pullman toast (D+1) 24 hours after baking, and the Pullman toast (D+3) 72 hours after baking. The average value of the evaluation results of the aforementioned four persons was calculated, and the second decimal point was rounded off to record in Table 3. In addition, the Pullman toast bread of Comparative Example D+1 used in the evaluation of D+3 was cut into slices 24 hours after firing, sealed in plastic bags one by one, and stored frozen.

(Evaluation Criteria) Chewiness, Allelopathy and Moisture

‧Chewiness: The chewiness when the food is introduced into the mouth and bitten in one bite.

5: Compared with the control substance, it has a very good chewing degree

4: Better chewiness than the control substance

3: The chewiness is the same as that of the control substance

2: The chewiness is slightly worse than that of the control substance

1: Compared with the control substance, it has a very poor chewiness and is difficult to bite off

‧Allelopathic feeling in the mouth: food is easy to loosen when chewed in the mouth.

5: Compared with the control substance, there is no sticky feeling at all, and the melting effect is very good

4: It is less viscous than the control substance, and has a good allelopathic effect immediately after the entrance

3: It feels the same viscous and melt-in-the-mouth sensation as the reference product

2: It feels more viscous than the control substance, agglomerates in the mouth, and has a poor melting sensation immediately after the entrance

1: It feels more viscous than the reference substance, and it becomes a pill in the mouth, and the chemical sensation is not good immediately after the entrance

‧Moist feeling: feel the moist feeling of food in the mouth.

5: Compared with the control substance, it has a very moist feeling

4: It feels more moist than the control substance

3: Moist feeling equivalent to that of the control product

2: Slightly drier than the control

1: Very drier than the control

[table 3]

As shown in Table 3, the Pullman toast bread of Examples 1-1 to 1-6 using the plastic oil composition for baked food of the present invention is compared with the comparative example in which no enzyme is added in the plastic oil composition , any of D+1 and D+3 felt excellent chewiness, melt-in-the-mouth feeling, and moist feeling. Especially comparative example 1-3 when comparing with the evaluation result of embodiment 1-3 and 1-4, in embodiment 1-3 and 1-4, regardless of the content system of cyanidase and hemicellulase and comparative example 1 The same amount or less of -3, and any of D+1 and D+3 felt excellent chewiness, melt-in-the-mouth feeling, and moist feeling. From this, it can be inferred that the effect of improving the texture of the obtained toast bread can be enhanced by preparing the dough for baked food by adding an enzyme to the plastic oil composition.

In addition, from Table 2 and Table 3, by using the plastic oil composition for baked food of the present invention containing 15 mass ppm to 100.02 mass ppm of cyanidase and 67.5 mass ppm to 270 mass ppm of hemicellulase, When compared with the comparative example, either one of D+1 and D+3 had excellent chewiness, an allelopathic feeling in the mouth, and a moist feeling. Especially by using the plastic oil composition for baked food of the present invention containing 49.96 mass ppm to 100.02 mass ppm of cyanidase and 89.91 mass ppm to 270 mass ppm of hemicellulase, the chewing in D+1 The degree of sensitivity, the allelopathic feeling in the mouth and the moist feeling are all good. (Example 1-4 to 1-6).

The baked food obtained by firing the dough for baking containing 6% of the oil and fat compositions 1-1 to 1-6 for baked food of the present invention in terms of Baker's percentage, which is obtained on D+1 and D+3 All of them have excellent chewiness, melt-in-the-mouth feeling, and moist feeling.

In addition, from the standpoint of improving the chewiness, allelopathy and moistness of the resulting food, the dough for baked food contains 0.9 mass ppm to 6 mass ppm, and half to half The cellulase is preferably not less than 4.05 mass ppm and not more than 16.2 mass ppm.

[Test Example 2] Combination evaluation of amylases

Prepare the dough for baked food with the formula described in Table 4, and use the toast bread obtained by baking the dough for baked food, and evaluate the chewiness, allelopathy and moist feeling when eating. The preparation procedure and texture evaluation method of the baked food were the same as those in Test Example 1.

[Table 4]

As shown in Table 4, when the Pullman toast bread of Example 2 using the plastic oil composition for baked food of the present invention is compared with the control example, any one of D+1 and D+3 has excellent Chewiness, melt-in-the-mouth sensation and moistness.

Especially in D+3, it not only maintains excellent chewiness and melt-in-the-mouth feeling, but also has a very good moist feeling. Compared with Examples 1-1 to 1-6, the moist feeling in D+3 of Example 2 is also very good.

In addition, from Table 2 and Table 4, the composition of plastic oil for baked food of the present invention containing 75 mass ppm of cyanidase, 135 mass ppm of hemicellulase, and 13.32 mass ppm of amylase in Baker's percentage The baked food is baked with dough, and the obtained baked food has excellent chewiness, melt-in-the-mouth feeling and moist feeling even in any of D+1 and D+3.

Moreover, when presenting the upper limit and the lower limit of the numerical range in this specification, the upper limit and the lower limit can be combined appropriately, and the numerical range obtained by this is also disclosed.

The plastic oil composition for baked food, dough for baked food, and baked food of the present invention are not limited to the scope of the above-mentioned embodiments and examples, and can be used as long as the characteristics and effects of the invention are not damaged. Various changes, such as dissolving cyanidase and hemicellulase in the water phase to prepare a plastic oil composition, or preparing an oil phase or an aqueous phase containing both cyanidase and hemicellulase to prepare a plastic oil composition , or adding cyanidase and hemicellulase when rapidly cooling and kneading raw materials without enzymes, and kneading at the same time to prepare a plastic oil composition, etc.

Claims (5)

A plastic oil composition for baked food, which contains cyanidase and hemicellulase. The plastic oil composition for baked food according to claim 1, wherein the content of the cyanocidase is 2 mass ppm or more and 600 mass ppm or less, The content of the hemicellulase is not less than 10 mass ppm and not more than 1,700 mass ppm. The plastic oil composition for baked food according to claim 1 or 2, which further contains amylase. A dough for baking, which contains 0.1% to 40% of the plastic oil composition for baked food described in any one of Claims 1 to 3 in terms of baker's percentage. A baked food obtained by heat-treating the baked dough described in Claim 4.