539537 A7 B7 五、發明説明（1 ) 發明之詳細說明 本發明係有關麵包用油脂組成物、麵包用油脂材料及 其製造方法之發明申請。 目前市面上所販賣之各種麵包，多有使用各種乳化劑 、香料、酵母食品等。因此，該些物質皆以食品添加物之 名稱作爲其商品之分類。 近年來，以生活消費合作社爲中心之市場，已逐漸地 改爲未使用食品添加物之麵包類。但，在麵包之製造上若 未使用上記食品添加物時，會有醱酵時間過長，經烘培後 其內部狀態及形狀皆不佳、口感不良、提早老化等問題點 ，而無法得到滿意之麵包。 在此狀況之下，則有以下2個解決之技術方案被提出 0 經濟部中央標準局員工消費合作社印製 第 1 個爲，以使用含有 D S C ( differential scanning calorimeter)之吸熱分析中具有特定融解波峰之可塑性油 脂與有機酸甘油一酸酯與澱粉酶類及/或蛋白水解酶類等 酵素之油脂組成物製造麵包類之方法（特開平 3-292847號）。另一個爲，於原料中添加具有2 -澱粉酶活性及蛋白水解酶活性之酵素製劑的仙貝類餅干 之製造方法。具體而言，係於含有小麥粉、砂糖、蛋、.人 造奶油等材料之原料中添加酵素製劑，再將其烘培之方法 (特開平5 — 23095號）。 但，以上兩個技術中，前者爲於油脂組成物中，有機 酸甘油-酸酯係以必要成份形成存在，但在不使用食品添 -4- (請先閱讀背面之注意事項再填寫本頁) 本紙張尺度適用中國國家標準（CNS ) A4規格（210X29?公釐） 539537 A7 ________B7___ 五、發明説明（2 ) (請先閲讀背面之注意事項再填寫本頁) 加物之目前並不合時宜。又，後者爲仙貝類餅干之製造方 法’在製造原料中之人造奶油時必需使用合成乳化劑，其 結果亦等於含有食品添加物之食品。因此，與前者相同般 ’在不使用食品添加物之現在，並非極佳之選擇。 如上所述般，目前麵包類之製造方法中，雖有使用酵 素’但若不倂用合成乳化劑等食品添加物時，則無法得到 品質優良之麵包製品。即，目前作爲麵包用之乳化油脂組 成物’例如使用蔗糖脂肪酸酯、甘油脂肪酸酯、聚甘油脂 肪酸酯、山梨糖醇酐脂肪酸酯、丙烯基甘油脂肪酸酯及醋 酸甘油-酸酯、酒石酸甘油-酸酯、醋酸酒石酸混合甘油 -酸酯、枸椽酸甘油-酸酯、二乙醯基酒石酸甘油-酸酯 、乳酸甘油-酸酯、琥珀酸甘油-酸酯、蘋果酸甘油一酸 酯等各種有機酸甘油-酸酯之合成乳化劑。 本發明之目的，爲提供一種無需使用合成乳化劑等食 品添加劑，即可製造柔軟且口感極佳之麵包的油脂組成物 及油脂材料，及其之製造方法。 經濟部中央標準局員工消費合作社印製 本發明者，在針對上述問題點作深入之硏究，發明3 在油脂中添加特定之澱粉分解酵素即可解決上述問題，因 而完成了本發明。 即’發明1之麵包用油脂組成物，爲製造麵包時所使 用之麵包用油脂組成物，其中包含油脂成份與於9 5 t以 上即會失去活性之澱粉分解酵素。 發明2之麵包用油脂材料，爲製造麵包時所使用之麵 包用油脂材料，其中包含由油脂成份與於9 5 °C以上即會 本纸張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） -5 - 539537 A7 B7 五、發明説明（3 ) 失去活性之澱粉分解酵素但不具有合成乳化劑之麵包用油 脂組成物與，添加於麵包用油脂組成物之發酵乳。 發明3之麵包用油脂材料，爲製造麵包時所使用之麵 包用油脂材料，其中包含由油脂成份與部9 5 r以上即會 力去活性之澱粉分解酵素但不具合成乳化劑之麵包用油脂 組成物與，添加於麵包用油脂組成物之糖液。 發明4之麵包用油脂材料，係於發明3之麵包用油脂 材料中，進一步含有添加於麵包用油脂組成物之發酵乳。 發明5之麵包用油脂材料之製造方法，係包含以下之 步驟。 ◎將9 5 °C以上即會失去活性的澱粉分解酵素混入糖 液中使其分散或溶解之步驟。 ◎將糖液與油脂成份混合，形成混合乳化物之步驟。 ◎將混合乳化物加熱處理之步驟。 經濟部中央標準局員工消費合作社印製 本發明之油脂組成物，與一般之人造奶油相同般，可 爲油中水型之乳化油脂組成物，或含有水性成份或食鹽等 物質亦可。此情形中，油脂組成物中之油脂成份，以對油 脂組成物全體爲7 0〜9 8重量％之範圍爲佳，其中又以 9 8〜9 9重量％之範圍爲更佳。 油脂成份則例如，菜粕油、大豆油、向日葵種子油、 棉花子油、花生油、米糠油、玉米油、紅花油、橄欖油、 木棉油、胡麻油、月見草油、棕櫚油、牛油樹脂、可可油 脂、椰子油脂、棕櫚核油等植物性油脂，及乳脂、牛脂、 豬脂、魚油、醇油等動物性油脂。又，上記油脂類可單獨 -6- (請先閲讀背面之注意事項再填寫本頁) 本紙張尺度適用中國國家標準（CNS ) A4規格（210 X 297公釐） 539537 A7 B7 五、發明説明（4 ) 使用或2種以上混合而成之油合油亦可。又，將上記油脂 類經硬化、分類、酯交換等而得之加工油脂（融點1 5〜 4 0 °C之物質）亦可使用。 本發明中澱粉分解酵素係指9 5 t以上即失去活性之 物。一般市面上所販賣的澱粉分解酵素亦含有耐熱性之物 ，故在使用市面上販賣的酵素時應特別需要注意此點。使 用於9 5 °C以上亦不會失去活性之具耐熱性之澱粉分解酵 素時，因烘培麵包原料後酵素也不會失去活性，而將構成 麵包之澱粉質予以分解使商品價値消失。一般，澱粉分解 酵素爲粉末狀或液體狀。於本發明中，可將上述澱粉分解 酵素直接添加入油脂中使其分散，或將酵素加入水性成份 中使其分散或溶解狀態下再與油脂成份混合乳化。 本發明所使用之澱粉分解酵素，一般只要市場販賣的 澱粉分解酵素中9 5 °C以上即失去活性之酵素都可以使用 。例如，長瀨生化學工學（株）之「叮娜齊SA - 7」天 野製藥（株）之「畢爾撒姆F10SD」、「畢爾撒姆Μ 」、「黑米謝爾酵素/天9 0」等例（上記酵素名稱皆爲 商品名）。 經濟部中央標準局員工消費合作社印製 (請先閱讀背面之注意事項再填寫本頁) 澱粉分解酵素之添加量，對油脂組成物全量而言，爲 依以下所示測定法測定之酵素活性値在2 〇 〇〜8 0 0單 位者爲佳。 酵素活性測定法（Caraway法） 基質緩衝液1 · 〇ml (〇 · 2 5M磷酸緩衝液pH 7.0,澱粉40mg/dl) 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） 539537 A7 B7 五 、發明説明（5 ) 1 3 7 °C 5分鐘（預熱）I 添加0 · 02ml試藥 I 3 7 °C 7分3 0秒（加溫） 添加發色試藥（0 · 01N碘液）1 0 m (請先閱讀背面之注意事項再填寫本頁) 添加蒸餾水或離子交換水5 · 〇 分光光度計（以6 6 〇 n m測定吸光度） 經濟部中央標準局員工消費合作社印製 計算法 酵素活性値（單位：C a r a w a y法）=(A b 1 — A s )〆 A b ! x 8 0 0 A b i :使用蒸餾水或離子交換水之對照組的吸光度 A s :樣品之吸光度 本發明之油脂組成物，可將混合有澱粉分解酵素的油 脂成份之混合物’或油脂成份與添加有殿粉分解酵素之水 性成份之混合乳化物以捏合機或混合機等目前習知的混練 機以急冷混練製得。 上記油脂組成物可添加作爲水性成份之發酵乳。發酵 乳可使麵包機之咬合性變佳，而改良口感。此發酵乳係將 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） -8 - 539537 A7 ______B7 五、發明説明（6 ) 含乳固體成份之水溶液以乳酸菌醱酵而得。較佳例爲，將 脫脂奶粉9重量份與水9 1重量份所成之脫脂奶水於p Η 4〜5之範圍中，使用乳酸菌促酵物，使乳酸發酵之例。 發酵乳之添加量，以對油脂組成物總量爲3〜2 0重量％ 之範圍爲佳。更佳爲5〜15重量％。 又，上記油脂組成物亦可添加糖液。其可爲，將澱粉 分解酵素加入糖液中於分散或溶解之狀態下與油脂成份混 合乳化與，將此混合乳化物於7 5 °C〜9 0 °C之溫度間進 行加熱殺菌處理。即，在不使此混合乳化物中澱粉分解酵 素失去活性下，殺死不要之雜菌。此殺菌處理在製造步驟 上有極大之意義。因爲，在製造步驟中，乳化油脂組成物 有混入雜菌之可能性，故必須予以殺除。 經濟部中央標準局員工消費合作社印製 (請先閲讀背面之注意事項再填寫本頁) 此處所使用之液態糖，例如三菱化學食料（株）之'' 超甜〃、三和澱粉工業（株）之、、圓星—6 3 0 〃、、、豆 米糖-A 3 3 〃等例（此處液態糖之名稱皆爲商品名）。 此處所使用之糖液視爲食品添加物之一種，而無需特別標 示。如上所述般，此液態糖中所加入之澱粉分解酵素以溶 解或分散狀態存在爲佳。又，溶解或分散以在6 0 °C以下 進行爲佳。 且若有必要，上記油脂組成物中可再添加食鹽、葡萄 糖等天然物。 實施例 以下，爲使本發明得以實例之效果證實成效，將以實 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） -9 - 539537 Α7 Β7 五、發明説明（7 ) 施例爲例進行說明。 但，本實施例並未限制本發明之內容。 (請先閲讀背面之注意事項再填寫本頁) 又，於以下實施例及比較例中，原則上％係指重量％ 〇 實施例1 於油棕櫚油脂（融點4 3 °C ) .1 0 %、棕欄油5 5 % 、棕欄軟質油（融點9 · 2 °C ) 3 5 %所形成之油脂成份 9 8份中，加入溶解或分散有澱粉分解酵素（商品名：汀 娜齊普SA7，長瀨生化學工業（株）製）〇 . 125份 之2份水所成之酵素液，於4 0 t下以均質攪拌器予以混 合乳化後，以混合機急冷下混捏而得油脂組成物。 此油脂組成物之酵素活性爲6 4 4單位。 實施例2 經濟部中央標準局員工消費合作社印製 與實施例1相同般，對油脂成份8 3份，加入溶解或 分散有食鹽0 · 05份、葡萄糖1份與酵素0 . 1 25份 之1 6份水所成的酵素液，依實施例1相同方法製作油脂 組成物。 此油脂組成物之酵素活性爲7 0 6單位。 實施例3 與實施例1相同般，將由脫脂奶粉9重量％與水9 1 重量％所構成之脫脂牛奶，並以乳酸發酵至P Η 4 · 5之 本紙張尺度適用中國國家標準（CNS ) Α4規格（210Χ297公釐) -10- 經濟部中央標準局員工消費合作社印製 539537 A7 B7 五、發明説明（8 ) 發酵乳1 0份加入油脂成份8 2份中’再加入溶解或分散 有由水6 · 9份、食鹽0 · 05份、葡萄糖1份與酵素 〇· 1 2 5份所組成之酵素液後，依實施例1相同方法製 作油脂組成物。 此油脂組成物之酵素活性爲3 8 0單位。 實施例4 . 與實施例1相同般，將溶解或分散有酵素0 . 1 2 5 份之液體糖（商品名：超甜、三菱化學食料（株）製） 1 2 · 6份之酵素糖液加入油脂成份8 2份中，再加入混 有由0 · 0 5份食鹽與水5 · 4份所成之食鹽水，以混練 機混合並以8 8〜9 0 °C下進行1 1秒之加熱殺菌處理， 其後冷卻至3 7〜4 0 °C，再以混合機急冷混捏製作油脂 組成物。 此油脂組成物之酵素活性爲2 5 0單位。 實施例5 與實施例1相同般，將由脫脂奶粉9重量份與水9 1 重量份所構成之脫脂牛奶，並以乳酸發酵至p Η 4 · 5之 發酵乳5 · 4份加入油脂成份8 2份中，再加入溶解或分 散有由食鹽0 · 0 5份與液體糖（商品名：超甜、三菱化 學食料（株）製）1 2 · 6份與酵素0 · 1 2 5份所組成 之酵素糖液後，依實施例4相同殺菌處理及急冷混捏以製 作油脂組成物。 本纸張尺度適用中國國家標準（CNS ) Α4規格（210X297公釐） -11 - (請先閲讀背面之注意事項再填寫本頁)539537 A7 B7 V. Description of the invention (1) Detailed description of the invention The present invention relates to an application for invention concerning a bread fat composition, a bread fat material and a method for manufacturing the same. At present, various breads sold in the market use various emulsifiers, spices, and yeast foods. Therefore, these substances are classified under the name of food additives. In recent years, the market centered on consumer cooperatives has gradually changed to bread without food additives. However, if the above-mentioned food additives are not used in the manufacture of bread, there will be long fermentation time, and the internal state and shape of the bread will be poor, the taste will be poor, and the aging will be unsatisfactory. Bread. Under this condition, the following two technical solutions are proposed. The first is printed by the Consumers' Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs to use the DSC (differential scanning calorimeter) with specific melting peaks in the endothermic analysis. Method for manufacturing breads by using a fat and oil composition of plastic oils and fats, organic acid monoglycerides, and amylases and / or proteolytic enzymes (Japanese Patent Laid-Open No. 3-292847). The other is a method for manufacturing senbei biscuits by adding an enzyme preparation having 2-amylase activity and proteolytic enzyme activity to raw materials. Specifically, it is a method of adding an enzyme preparation to raw materials containing wheat flour, sugar, eggs, and artificial cream, and baking the same (Japanese Patent Application Laid-Open No. 5-23095). However, in the above two technologies, the former is that in the fat composition, the organic acid glycerol-ester is formed with the necessary ingredients, but without using food additives -4- (Please read the precautions on the back before filling this page ) This paper size applies the Chinese National Standard (CNS) A4 specification (210X29? Mm) 539537 A7 ________B7___ V. Description of the invention (2) (Please read the precautions on the back before filling this page) The additions are not current. The latter is a method for manufacturing senbei biscuits. A synthetic emulsifier must be used in the production of margarine in raw materials. The result is also equivalent to foods containing food additives. Therefore, it is the same as the former, and it is not an excellent choice nowadays without using food additives. As described above, in the current bread manufacturing method, although enzymes are used, unless food additives such as synthetic emulsifiers are used, bread products of excellent quality cannot be obtained. That is, currently used as an emulsified oil-fat composition for bread, for example, sucrose fatty acid esters, glycerin fatty acid esters, polyglycerol fatty acid esters, sorbitan fatty acid esters, allyl glyceryl fatty acid esters, and glyceryl acetate-esters are used. , Glycerol-tartrate, glycerol-tartrate acetate, glycerol-citrate-glyceride, glyceryl-diethyltartarate-glyceride, glycerol-lactate, glyceryl-succinate, glycerol-malate Synthetic emulsifiers of various organic acids such as glycerol-esters. An object of the present invention is to provide an oil and fat composition and an oil and fat material capable of producing soft and excellent bread, without using food additives such as a synthetic emulsifier, and a method for producing the same. Printed by the Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs The present inventors have made in-depth research on the above problems. Invention 3 solved the above problems by adding a specific amylolytic enzyme to fats and oils, and completed the present invention. That is, the fat composition for bread of the invention 1 is a fat composition for bread used in the manufacture of bread, and contains a fat component and an amylolytic enzyme that loses its activity when it is more than 9 5 t. The fat material for bread of invention 2 is the fat material for bread used in the manufacture of bread, which contains the fat component and the temperature above 95 ° C. This paper size applies the Chinese National Standard (CNS) A4 specification (210X297). (5) 539537 A7 B7 V. Description of the invention (3) Fermented milk for bread and fat composition which loses active amylolytic enzymes but does not have a synthetic emulsifier, and is added to bread fat composition. The fat material for bread of invention 3 is a fat material for bread used in the manufacture of bread, which contains a fat component and a starch-degrading enzyme that is capable of deactivating more than 9 5 r, but does not have a synthetic emulsifier. A sugar liquid added to a fat composition for bread. The fat and oil material for bread of the invention 4 is the fat and oil material for bread of the invention 3, and further contains fermented milk added to the fat and oil composition for bread. The method for producing a fat material for bread according to the fifth aspect includes the following steps. ◎ The step of dissolving or dissolving the amylolytic enzyme that will lose its activity above 95 ° C into sugar solution. ◎ The step of mixing the sugar liquid with the fat component to form a mixed emulsion. ◎ The step of heat treating the mixed emulsion. Printed by the Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs The oil composition of the present invention is the same as ordinary margarine, and it can be an oil-in-water emulsified oil composition, or it can contain water-based ingredients or common salt. In this case, the fat and oil component in the fat and oil composition is preferably in a range of 70 to 98% by weight, and more preferably in a range of 98 to 99% by weight. Oil and fat ingredients such as rapeseed meal oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, flax oil, evening primrose oil, palm oil, shea butter, cocoa Vegetable fats such as fats and oils, coconut fats, palm kernel oils, and animal fats such as milk fat, beef tallow, lard, fish oil, and alcohol. In addition, the above oils and fats can be separately -6- (Please read the precautions on the back before filling this page) This paper size is applicable to China National Standard (CNS) A4 specifications (210 X 297 mm) 539537 A7 B7 V. Description of the invention ( 4) It is also possible to use a combination of two or more types of oils. In addition, processed oils (substances with a melting point of 15 to 40 ° C) obtained by hardening, classifying, and transesterifying the above-mentioned oils and fats can also be used. In the present invention, an amylolytic enzyme refers to a substance that loses its activity after 9 5 t. Generally, the amylolytic enzymes sold in the market also contain heat-resistant substances, so you should pay special attention to this when using enzymes sold in the market. When used for a heat-resistant starch-degrading enzyme that does not lose its activity above 95 ° C, the enzyme that does not lose its activity after baking the raw materials of the bread will decompose the starch that makes up the bread and the commodity price will disappear. Generally, amylolytic enzymes are powdery or liquid. In the present invention, the aforementioned amylolytic enzyme may be directly added to the fat and dispersed, or the enzyme may be added to the aqueous component to make it dispersed or dissolved, and then mixed and emulsified with the fat component. The amylolytic enzymes used in the present invention can generally be used as long as the amylolytic enzymes which are sold in the market are more than 95 ° C and have no activity. For example, "Dinax SA-7" of Nagase Biochemical Engineering Co., Ltd., "Birsam F10SD", "Birsam M", "Black Michell Enzyme / Day" from Amano Pharmaceutical Co., Ltd. 9 0 "and other examples (the above enzyme names are all trade names). Printed by the Consumers' Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs (please read the precautions on the back before filling out this page). The amount of the amylolytic enzyme added to the total amount of the fat composition is the enzyme activity measured by the following method: In the range of 2000 to 800, it is better. Enzyme activity measurement method (Caraway method) Matrix buffer 1.0ml (0.25M phosphate buffer pH 7.0, starch 40mg / dl) This paper is applicable to Chinese National Standard (CNS) A4 (210X297 mm) 539537 A7 B7 V. Description of the invention (5) 1 3 7 ° C 5 minutes (preheating) I add 0 · 02ml reagent I 3 7 ° C 7 minutes 30 seconds (heating) add color development reagent (0 · 01N iodine Liquid) 10 m (please read the precautions on the back before filling in this page) Add distilled water or ion-exchanged water 5.0 · Spectrophotometer (measure the absorbance at 66 nm) Printed and calculated by the Staff Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs Enzyme activity 値 (Unit: Caraway method) = (A b 1 — A s) 〆 A b! X 8 0 0 A bi: absorbance A s of control group using distilled water or ion-exchanged water: absorbance of sample The oil and fat composition may be a mixture of oil and fat ingredients mixed with amylolytic enzymes, or a mixed emulsion of oil and fat ingredients and water-based ingredients added with powdery degrading enzymes, using a conventional kneading machine such as a kneader or mixer to quench Made by mixing. The fat composition described above can be added as an aqueous ingredient to fermented milk. Fermented milk can improve the bite of the bread machine and improve the taste. This fermented milk is based on Chinese paper standard (CNS) A4 size (210X297 mm) -8-539537 A7 ______B7 V. Description of the invention (6) An aqueous solution containing milk solids is obtained by fermentation with lactic acid bacteria. A preferred example is an example in which skimmed milk powder composed of 9 parts by weight of skim milk powder and 91 parts by weight of water is used to ferment lactic acid using lactic acid bacteria in a range of p 范围 4 to 5. The added amount of fermented milk is preferably in a range of 3 to 20% by weight based on the total amount of the fat composition. More preferably, it is 5 to 15% by weight. It is also possible to add a sugar solution to the fat or oil composition described above. The method can be: adding starch-degrading enzyme to sugar solution, dispersing or dissolving it, mixing and emulsifying it with oil and fat components, and heating and sterilizing the mixed emulsion at a temperature between 75 ° C and 90 ° C. That is, the unwanted bacteria are killed without inactivating the amylolytic enzyme in this mixed emulsion. This sterilization process is of great significance in the manufacturing steps. In the manufacturing process, there is a possibility that the emulsified oil and fat composition may be mixed with bacteria, so it must be removed. Printed by the Consumers' Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs (please read the precautions on the back before filling out this page) The liquid sugar used here, for example, `` Super Sweet Clam, Mitsubishi Starch Industries (strain) '' ) ,, Yuan Xing-6 3 0 、, ,, bean rice sugar-A 3 3 〃 and other examples (here the names of liquid sugar are all trade names). The sugar solution used here is regarded as one of the food additives and does not need to be specifically marked. As described above, it is preferable that the amylolytic enzyme added to the liquid sugar exists in a dissolved or dispersed state. The dissolution or dispersion is preferably performed at 60 ° C or lower. If necessary, natural substances such as table salt and glucose can be added to the oil and fat composition. In the following examples, in order to demonstrate the effectiveness of the present invention, the national paper (CNS) A4 specification (210X297 mm) will be applied to the actual paper size. -9-539537 A7 B7 5. Description of the invention (7) Examples As an example. However, this embodiment does not limit the content of the present invention. (Please read the precautions on the back before filling this page.) In the following examples and comparative examples, in principle,% means weight%. Example 1 In oil palm oil (melting point 4 3 ° C). 1 0 %, Brown bar oil 5 5%, brown bar soft oil (melting point 9 · 2 ° C) 35% of the fat component formed in 98 parts, added with dissolved or dispersed amylase (trade name: Tina Qi General SA7, manufactured by Nagase Biochemical Industry Co., Ltd. 〇. 125 parts of 2 parts of the enzyme solution made of water, mixed and emulsified with a homogeneous stirrer at 40 t, and kneaded with a mixer to obtain fat.组合 物。 Composition. The enzyme activity of this fat composition is 6 4 4 units. Example 2 Printed by the Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs as in Example 1. Add 83 parts of fats and oils, add 0.05 parts of salt dissolved or dispersed, 1 part of glucose and 0.1 of 25 parts of enzyme. An enzyme solution made of 6 parts of water was prepared in the same manner as in Example 1 to prepare a fat composition. This fat composition has an enzyme activity of 706 units. Example 3 As in Example 1, skim milk composed of skimmed milk powder 9% by weight and water 91% by weight was fermented with lactic acid to P Η 4 · 5. The paper size of this paper applies the Chinese National Standard (CNS) Α4 Specifications (210 × 297 mm) -10- Printed by the Consumers' Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs 539537 A7 B7 V. Description of the invention (8) 10 parts of fermented milk are added to the oil component 8 2 parts, and then dissolved or dispersed by water An enzyme solution consisting of 6.9 parts, 0.05 parts of salt, 1 part of glucose, and 0.125 parts of enzyme was prepared by the same method as in Example 1. This fat composition has an enzyme activity of 380 units. Example 4. As in Example 1, 0.1 2 5 parts of liquid sugar (trade name: Super Sweet, manufactured by Mitsubishi Chemical Foods Co., Ltd.) with dissolved or dispersed enzymes 1 2 · 6 parts of enzyme sugar solution Add 8 parts of oil and fat ingredients, and then add salt water made from 0.5 to 5 parts of table salt and 5 to 4 parts of water. Mix with a kneader and carry out at 8 to 90 ° C for 11 seconds. Heat sterilize, then cool to 37 to 40 ° C, and then knead with a mixer to knead and knead to make a fat composition. The enzyme activity of this oil composition is 250 units. Example 5 In the same manner as in Example 1, skim milk consisting of skimmed milk powder 9 parts by weight and water 9 1 parts by weight was fermented with lactic acid to fermented milk 5 4 parts of p Η 4 · 5 and added with fat components 8 2 In addition, 0.5 to 5 parts of salt and liquid sugar (brand name: Super Sweet, Mitsubishi Chemical Foods Co., Ltd.) 1 2 · 6 parts and enzymes 0 · 1 2 5 parts are dissolved or dispersed. After the enzyme sugar solution, the same sterilization treatment and quenching and kneading as in Example 4 were performed to prepare a fat composition. This paper size applies to Chinese National Standard (CNS) Α4 specification (210X297 mm) -11-(Please read the precautions on the back before filling this page)
539537 A7 _____B7_____ 五、發明説明（9 ) 此油脂組成物之酵素活性爲2 3 4單位° 比較例1 與實施例1相同般，將油脂成份8 4份加入水1 6份 與食鹽0 · 0 5份，再依實施例4進行相同之殺菌處理及 急冷混捏以製作油脂組成物。 比較例2 與實施例1相同般，將由脫脂奶粉9重量份與水9 1 重量份所構成之脫脂牛奶，並以乳酸發酵至PH4·5之 發酵乳1 0份加入油脂成份8 2份，再加入溶解或分散有 由食鹽0 · 0 5份與水6 · 9份，葡萄糖1份所成之水性 成份後，依實施例1相同方法製作油脂組成物。 以下表1所載爲上記各實施例與比較例所製得油脂組 成物之組成比例。 (請先閱讀背面之注意事項再填寫本頁) 經濟部中央標準局員工消費合作社印製 -12- 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） 539537539537 A7 _____B7_____ V. Description of the invention (9) The enzyme activity of this fat composition is 2 3 4 units ° Comparative Example 1 Same as Example 1, adding 8 parts of fat components to water 16 parts of water and salt 0 · 0 5 Parts, and then the same sterilization treatment and quenching and kneading were performed according to Example 4 to prepare a fat and oil composition. Comparative Example 2 As in Example 1, skim milk consisting of 9 parts by weight of skimmed milk powder and 91 parts by weight of water was fermented with lactic acid to 10 parts of fermented milk at pH 4.5, and 8 parts of fat was added. After adding or dissolving an aqueous component of 0.5 to 5 parts of common salt, 6 to 9 parts of water, and 1 part of glucose, an oil and fat composition was prepared in the same manner as in Example 1. The following Table 1 shows the composition ratios of the fat and oil compositions prepared in the above Examples and Comparative Examples. (Please read the notes on the back before filling out this page) Printed by the Consumer Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs -12- This paper size applies to China National Standard (CNS) A4 (210X297 mm) 539537
A B7 五、發明説明（1〇 ) 表1 實施例 比較例 1 2 3 4 5 1 2 油脂 98 83 82 82 82 83 82 水 2 16 6.9 5.4 — 16 6.9 釀酵乳 — — 10 — 5.4 — 10 食鹽 — 0.05 0.05 0.05 0.05 0.05 0.05 葡萄糖 — 1.0 1.0 — — — 1.0 超甜 - — — 12.6 12.6 一 — 酵素 0.125 0.125 0.125 0.125 0.125 一 一 酵素活性 644 706 380 250 234 — — 備註 酵素 酵素 酵素 酵素 酵素 (請先閲讀背面之注意事項再填寫本頁) 身衣.A B7 V. Description of the invention (10) Table 1 Examples Comparative Examples 1 2 3 4 5 1 2 Oil 98 83 82 82 82 83 82 Water 2 16 6.9 5.4 — 16 6.9 Fermented milk — — 10 — 5.4 — 10 Table salt — 0.05 0.05 0.05 0.05 0.05 0.05 Glucose — 1.0 1.0 — — — 1.0 Super Sweet — — — 12.6 12.6 — — Enzyme 0.125 0.125 0.125 0.125 0.125 0.125 — Enzyme Activity 644 706 380 250 234 — — Remarks Enzyme Enzyme Enzyme Enzyme (Please read first (Notes on the back then fill out this page)
、1T (特徵） 液糖 液糖 醱酵％ 醱酵乳 殺菌 殺菌 經濟部中央標準局員工消費合作社印製 本纸張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） -13- 5395371T (characteristics) Liquid sugar Liquid sugar Fermentation% Fermented milk Sterilization and sterilization Printed by the Consumer Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs This paper applies the Chinese National Standard (CNS) A4 specification (210X297 mm) -13- 539537
7 B 五、發明説明（彳1 ) 實驗 使用上記實施例1〜5及比較例1〜2之油脂組成物 ，以下列表2及表3之比例烘培麵包。 表2 一般成份比例 高筋麵包 70份. 酵母 2份 水 42份 一般混合方式：低速4分鐘 發酵：2 8 °C 3小時 表3 (請先閲讀背面之注意事項再填寫本頁) 經濟部中央標準局員工消費合作社印製 實際成份比例 高筋麵粉 30份 砂糖 7份 食鹽 2份 脫脂奶粉 2份 油脂組成物 8份 水 22份 -14- 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） 539537 五、發明説明（12 ) 實際混合方式：將油脂組成物以外的原料置入混練機 、以低速混捏6分鐘，加入油脂組成物後再以低速6分鐘 、中低速2分鐘混捏。 蔭乾時間：2 0分鐘 切割：2 2 0 g 處理時間：2 0分鐘 成型後之處理； 烘乾處理：3 8 °C、濕度8 0 %、5 0分鐘 烘培：220gx6/l 台、210°C、45 分 以下表4爲烘培後土司之齒感評估 表4 (請先閱讀背面之注意事項再填寫本頁) 經濟部中央標準局員工消費合作社印製 形狀 口味食感 實 施 例 1 良 好 軟 度 適 中 實 施 例 2 良 好 軟 度 適 中 實 施 例 3 良 好 軟 度 適 中 且 齒 咸 心、 良 好 實 施 例 4 良 好 軟 度 適 中 實 施 例 5 良 好 軟 度 適 中 且 齒 咸 心、 良 好 比 較 例 1 伸 展 度 不 良 軟 硬 且 有 網 孔 比 較 例 2 伸 展 度 不 良 齒 感 較 佳但 較 硬 -15- 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） 539537 A7 __B7__ 五、發明説明（13 ) 由以上結論可明瞭，使用添加有澱粉酵素之油脂組成 物時可使烘培之麵包形狀良好，軟度適中齒感良好。特別 是使用倂用發酵乳之油脂組成物所烘培之麵包，具有柔軟 且齒感極佳之食感。又，使用未添加酵素之油脂組成物所 烘培之麵包不但該形狀之延遲展不良，且齒感也較硬。 又，使用發酵乳之成品除齒感較佳外，未使用發酵乳 之成品則有網孔使外型不美觀。 使用各實施例所製得之油脂組成物所烘培之麵包，其 酵素活性經測定結果皆已不具活性。 如以上所述般，本發明在未使用合成乳化劑等食品添 加物下，即可製得柔軟且齒感良好之麵包。特別是在添加 醱酵乳時，可製得口感更佳且品質良好之麵包類。 (請先閱讀背面之注意事項再填寫本頁) 經濟部中央標準局員工消費合作社印製 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） -16 -7 B V. Description of the Invention (彳 1) Experiment Using the fat and oil composition of Examples 1 to 5 and Comparative Examples 1 to 2 described above, the bread is baked in the proportions of Table 2 and Table 3 below. Table 2 General ingredient ratio 70 gluten bread. Yeast 2 parts water 42 parts General mixing method: low speed 4 minutes fermentation: 2 8 ° C 3 hours Table 3 (Please read the precautions on the back before filling this page) Central Ministry of Economic Affairs Standard Bureau staff consumer cooperative prints the actual ingredient ratio of high-gluten flour 30 parts sugar 7 parts table salt 2 parts skim milk powder 2 parts fat composition 8 parts water 22 parts -14- This paper size applies to Chinese National Standard (CNS) A4 specifications (210X297 (Mm) 539537 V. Description of the invention (12) Actual mixing method: Put raw materials other than the fat and oil composition into the kneading machine, knead it at low speed for 6 minutes, add the fat and oil composition, and then knead at low speed for 6 minutes and medium and low speed for 2 minutes. Shade drying time: 20 minutes Cutting: 2 20 g Processing time: 20 minutes processing after molding; Drying treatment: 38 ° C, humidity 80%, 50 minutes Baking: 220gx6 / l table, 210 ° C, 45 minutes below Table 4 is the tooth feel evaluation form 4 of the toast after baking (please read the precautions on the back before filling out this page) Printed by the Consumers Cooperative of the Central Standards Bureau, Ministry of Economic Affairs, shape and taste. Example 1 Good Moderate Softness Example 2 Good Softness Moderate Example 3 Good Softness Moderate and Salty, Good Example 4 Good Softness Moderate Example 5 Good Softness and Moderate Softness, Good Comparative Example 1 Poor Stretch Hard and mesh Comparative Example 2 Poor stretch and better tooth feel, but harder -15- This paper size applies Chinese National Standard (CNS) A4 (210X297 mm) 539537 A7 __B7__ V. Description of the invention (13) From the above The conclusion is clear, when using the fat composition added with amylase, the shape of the baked bread is good and the softness is appropriate. Teeth feel good. In particular, the bread baked with the fat composition of fermented milk has a soft and excellent texture. In addition, bread baked using an oil and fat composition without added enzymes not only has poor retardation of the shape, but also has a hard tooth feel. In addition, the finished product using fermented milk has better tooth feel, and the finished product without fermented milk has a mesh to make the appearance unsightly. As a result of measuring the enzyme activity of the bread baked with the oil and fat composition prepared in each example, the enzyme activity was no longer active. As described above, the present invention makes it possible to obtain soft and good-toothed bread without using food additives such as synthetic emulsifiers. Especially when fermented milk is added, breads with better taste and good quality can be made. (Please read the notes on the back before filling out this page) Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs This paper is sized to the Chinese National Standard (CNS) A4 (210X297 mm) -16-