WO2022209865A1 - Composition malléable d'huile et de matière grasse pour produit de boulangerie - Google Patents

Composition malléable d'huile et de matière grasse pour produit de boulangerie Download PDF

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Publication number
WO2022209865A1
WO2022209865A1 PCT/JP2022/011676 JP2022011676W WO2022209865A1 WO 2022209865 A1 WO2022209865 A1 WO 2022209865A1 JP 2022011676 W JP2022011676 W JP 2022011676W WO 2022209865 A1 WO2022209865 A1 WO 2022209865A1
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WO
WIPO (PCT)
Prior art keywords
bakery
mass
fat composition
oil
less
Prior art date
Application number
PCT/JP2022/011676
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English (en)
Japanese (ja)
Inventor
あゆ 圓井
成人 牧田
庸博 中島
Original Assignee
株式会社Ｊ－オイルミルズ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to JP2022535224A priority Critical patent/JPWO2022209865A1/ja
Publication of WO2022209865A1 publication Critical patent/WO2022209865A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils

Definitions

  • the present invention relates to a plastic fat composition for bakery foods for improving the crispness, melting in the mouth, and moist feeling of bakery foods.
  • bread is highly versatile, and can be eaten as is or made into a saditch by sandwiching ingredients, and the required functions are wide-ranging.
  • Patent Document 1 describes that adding a branching enzyme reduces the cohesiveness of bread and improves the melt-in-the-mouth, crispness and swallowability of bread.
  • Patent Document 2 describes a bakery oil and fat composition containing a tetrasaccharide-forming amylase, and discloses that it reduces the stickiness of the dough and improves the softness and moistness. Further, it is described that the softness and moist feeling are further improved by using maltogenic amylase and hemicellulase in addition to the tetrasaccharide-forming amylase.
  • Patent Document 1 does not describe whether a moist feeling can be obtained by including a branching enzyme in a plastic oil composition.
  • Patent Document 2 does not describe the effects of combining branching enzymes.
  • the object of the present invention is to provide a plastic fat composition for bakery foods that improves the crispness, melting in the mouth, and moist feeling of bakery foods.
  • the present inventors have found that the crispness, melt-in-the-mouth and moist feeling of bakery foods can be improved by using a plastic fat composition containing predetermined amounts of branching enzyme and hemicellulase.
  • the inventors have found that it can be improved, and have completed the present invention.
  • the present invention is a plastic fat composition for bakery foods containing a branching enzyme and hemicellulase.
  • the content of the branching enzyme is 2 ppm or more and 600 ppm or less, and the content of the hemicellulase is 10 ppm or more and 1700 ppm or less.
  • the plastic fat composition for bakery foods preferably further contains amylase.
  • the present invention also provides a dough for bakery containing the above plastic fat composition for bakery foods in a baker's percentage of 0.1% or more and 40% or less.
  • the present invention is a bakery food obtained by heat-treating the bakery dough.
  • plastic fat composition for bakery foods of the present invention it is possible to improve the crispness, melting in the mouth, and moist feeling of bakery foods.
  • bakery dough of the present invention it is possible to obtain bakery foods that are crisp, melt in the mouth, and moist when eaten.
  • the bakery food of the present invention it is possible to achieve excellent crispness, melt-in-the-mouth and moist feeling when eating.
  • plastic fat composition for bakery foods dough for bakery foods, and bakery foods of the present invention are described in detail below.
  • baking food includes, for example, bread (white bread, sweet bread, table roll, cooked bread, French bread, variety bread, etc.), yeast confectionery (donuts, strains, panettone, gugelhupf, brioche, etc.), pastries (pies, croissants, Danish pastries, etc.), cakes (butter cake, sponge cake, busse, hot cakes, etc.), baked goods (cookies, biscuits, madeleines, financiers, castella, baumkuchen, waffles, baked donuts, taiyaki, etc.) It is preferably bread, more preferably white bread.
  • the plastic fat composition for bakery foods of the present invention contains a branching enzyme and hemicellulase.
  • the plastic fat composition for bakery foods means a fat composition for bakery foods obtained by rapidly cooling and kneading edible fats and the like to impart plasticity.
  • the plastic fat composition for bakery foods may be a water-in-oil type in which an oil phase containing the fat composition and an aqueous phase containing water are emulsified into a water-in-oil type, preferably shortening or margarine, Shortening is more preferred.
  • the water content in the bakery plastic oil composition of the present invention is preferably 0% by mass or more and 16% by mass or less, more preferably 0% by mass or more and 10% by mass or less, and 0% by mass or more and 5% by mass. It is more preferably 0% by mass or more and 1% by mass or less, and particularly preferably 0% by mass or more and 0.5% by mass or less.
  • the branching enzyme and hemicellulase may be contained in either the oil phase or the water phase. Preferably, it is contained in the oil phase.
  • the plastic fat composition for bakery foods preferably contains 80% by mass or more of the fat composition, more preferably 85% by mass or more, even more preferably 90% by mass or more, and 95% by mass or more. Especially preferred. Although there is no particular upper limit for the content of the oil and fat composition in the plastic oil and fat composition for bakery foods, the total content of the oil phase containing the oil and fat composition and the aqueous phase consisting of water and water-soluble components is set to 100% by mass. .
  • the oil and fat composition contains edible oil and fat.
  • the edible oils and fats include rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, olive oil, linseed oil, perilla oil, cottonseed oil, sesame oil, rice oil, coconut oil, palm oil, palm olein, palm stearin, vegetable oils such as palm kernel oil; animal oils such as beef tallow, lard, etc.; , 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 vegetable transesterified oil, more preferably rapeseed oil, palm oil, It is one or more selected from the group consisting of palm olein, palm stearin and transesterified soybean oil.
  • the edible oils and fats are obtained by squeezing, extracting, etc. from oil raw materials, and further, are subjected to one or more refining treatments selected from degumming, deacidification, decolorization, and deodorization. It is preferable that the raw material has been subjected to all purification treatments such as degumming, deacidification, decolorization and deodorization. According to such a refining treatment, the aroma, flavor, pigment, etc. of the raw material are removed, and it is possible to meet the demand when such properties derived from the raw material are not desired.
  • a branching enzyme means a transferase (6- ⁇ -glucanotransferase) that acts on starch.
  • a branching enzyme is also a branching enzyme that cleaves ⁇ -1,4 bonds and synthesizes ⁇ -1,6 bonds elsewhere in glucose-constituting polysaccharides such as starch and glycogen.
  • branching enzymes of any origin can be used as long as they have the above activity.
  • branching enzyme preparations generally available on the market can be used as branching enzymes.
  • the branching enzyme is preferably contained in the plastic fat composition for bakery foods in an amount of 2 ppm by mass or more and 600 ppm by mass or less, more preferably 2 ppm by mass or more and 400 ppm by mass or less, and 5 mass ppm. It is more preferably contained in the range of ppm to 300 mass ppm, and particularly preferably contained in the range of 5 ppm to 200 mass ppm.
  • Hemicellulase is a general term for enzymes that hydrolyze hemicelluloses such as xylan, arabinoxylan, arabinan, mannan, galactan, xyloglucan and glucomannan as substrates.
  • the type of hemicellulase is not particularly limited as long as it has a hydrolytic function, but it is preferable to use a hemicellulase having arabinoxylan as a main substrate.
  • Hemicellulose is preferably contained in the plastic fat composition for bakery foods in an amount of 10 mass ppm or more and 1700 mass ppm or less, more preferably 10 mass ppm or more and 1400 mass ppm or less, and 10 mass ppm or more. It is more preferably contained at 1100 mass ppm or less, and particularly preferably at 15 mass ppm or more and 800 mass ppm or less.
  • the plastic fat composition for bakery foods may further contain amylase.
  • Amylase is an enzyme that acts on carbohydrates such as starch and hydrolyzes glucosidic bonds. mentioned. In the present invention, it is preferred to use a maltogenic ⁇ -amylase.
  • the amylase is preferably contained in the plastic fat composition for bakery foods in a content of 1 ppm by mass or more and 80 ppm by mass or less, more preferably 5 ppm by mass or more and 60 mass ppm or less, and 5 mass ppm or more. It is more preferably contained at 40 mass ppm or less, and particularly preferably at 5 mass ppm or more and 20 mass ppm or less.
  • the plastic fat composition for bakery foods may further contain seasonings such as salt and sugar; additives such as antioxidants, emulsifiers and flavorings, as long as they do not impair the effects of the present invention. good.
  • seasonings such as salt and sugar
  • additives such as antioxidants, emulsifiers and flavorings, as long as they do not impair the effects of the present invention. good.
  • Specific examples include salt, sugar, ascorbic acid fatty acid ester, lignan, coenzyme Q, ⁇ -oryzanol, and tocopherol.
  • the bakery dough of the present invention contains 0.1% or more and 40% or less of the plastic fat composition for bakery foods in terms of baker's percentage. It is preferably 0.1% or more and 30% or less, more preferably 0.1% or more and 20% or less, and still more preferably 0.1% or more and 10% or less.
  • Baker's percent means the mass ratio of other raw materials when the mass of powder raw materials is taken as 100%.
  • the dough for bakery contains, in addition to the plastic fat composition for bakery foods, raw powder material, baker's yeast, salt, sugar, powdered skim milk, milk, water, vitamins, and the like.
  • any cereal flour that is usually used for bakery foods may be used.
  • wheat flour soft flour, medium flour, pure strong flour, strong flour
  • wheat germ flour whole wheat flour, wheat bran, durum flour.
  • barley flour rice flour, rye flour, whole rye flour, soybean flour and pigeon flour
  • wheat flour wheat germ flour, whole grain flour and soybean flour, more preferably wheat flour.
  • the content of the powder raw material in the bakery dough is preferably 40% by mass or more and 70% by mass or less, more preferably 40% by mass or more and 65% by mass or less, and 40% by mass or more and 60% by mass. % or less, and particularly preferably 45 mass % or more and 60 mass % or less.
  • the baker's yeast content is preferably 1% or more and 5% or less, more preferably 1% or more and 4% or less, and 1% or more and 3.5% or less. is more preferred.
  • the salt content is preferably 1% or more and 5% or less, more preferably 1% or more and 4% or less, more preferably 1% or more and 3% or less, in Baker's percent. .
  • the sugar content is preferably 1% or more and 20% or less, more preferably 3% or more and 15% or less, more preferably 4% or more and 10% or less, in baker's percent. .
  • the skim milk powder preferably contains 1% or more and 5% or less in baker's percentage, more preferably 1% or more and 4% or less, and further contains 1% or more and 3% or less. preferable.
  • the milk and the water preferably contain 50% or more and 90% or less in baker's percent, more preferably 50% or more and 85% or less, and 55% or more and 80% or less. is more preferred.
  • the dough for bakery foods may further contain vegetables, fruits, dried fruits, nuts, etc., in addition to the above materials, as long as they do not impair the effects of the present invention.
  • the method for producing the bakery food dough is not particularly limited, but for example, a medium dough method, a direct kneading method, a liquid dough method, a medium noodle method, a hot water dough method, etc. can be used.
  • a direct kneading method is preferred.
  • the bakery food of the present invention is obtained by heat-treating the dough for bakery food.
  • the heat treatment method is not particularly limited, but baking, oil conditioning, steaming, microwave heating, etc. can be used. Baking is preferred.
  • transesterified oil A used in this example was prepared by the following procedure.
  • (1) Mixed oil was 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.
  • the reaction mixture was washed with water to remove the catalyst, and further deodorized to obtain transesterified oil A.
  • plastic fat composition used in this example was prepared by the following procedure.
  • Edible oils and fats were weighed out according to the composition shown in Table 1 and heated at 70°C above the melting point to melt uniformly.
  • An enzyme was added to (1), and mixed and stirred to obtain a mixed solution.
  • the mixed solution was passed through a Perfector (manufactured by SPX Co., Ltd.) and rapidly cooled and kneaded so that the temperature at the time of filling was 25° C. or lower, to obtain Plastic Fat Compositions 1 to 5.
  • the plastic fat compositions 1 to 5 were mixed according to the formulations shown in Table 2 to obtain plastic fat compositions 1-1 to 1-6 and 2-1 to 2-2 for bakery foods.
  • ⁇ Procedure for preparing bakery food> Materials other than the liquid raw material, shortening, and plastic fat composition were placed in a mixer bowl and mixed with a bread mixer (Kanto Mixer HP-20M, manufactured by Kanto Kokoki Co., Ltd.). (2) Water was added to (1), and kneaded 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 bakery food dough of the comparative example, the enzyme is dissolved in the water in advance. (3) The mixture was taken out from the mixer bowl and fermented for 60 minutes at a fermentation temperature of 27°C and a relative humidity of 75% to obtain a bakery food dough.
  • the bakery food dough was divided into 220 g portions, and after a bench time of 20 minutes was provided, the dough was passed through a molder (Minimolda MQ, manufactured by Oshikiri Co., Ltd.) and packed into a Pullman bread mold.
  • the dough of (4) was fermented for 60 minutes in a proofing machine at a fermentation temperature of 36°C and a relative humidity of 80%.
  • the bakery food dough of (5) was baked in an oven under conditions of a baking temperature of 210° C. on the top and 220° C. on the bottom and a baking time of 35 minutes to obtain Pullman bread.
  • ⁇ Texture evaluation method> For the Pullman bread obtained by the above preparation procedure, 4 trained expert panelists ate Pullman bread (D + 1) 24 hours after baking the control example as a control, and according to the following evaluation criteria, made an evaluation. Texture evaluation was performed on the Pullman bread (D+1) 24 hours after baking and the Pullman bread (D+3) 72 hours after baking. The average value of the evaluation results of the four persons was calculated, rounded to the second decimal place, and shown in Table 3. The Pullman bread of Control Example D+1 used in the evaluation of D+3 was sliced 24 hours after baking, and then sealed one by one in a plastic bag and frozen.
  • the plastic oil and fat composition for bakery foods of the present invention containing 15 mass ppm or more and 100.02 mass ppm or less of branching enzyme and 67.5 mass ppm or more and 270 mass ppm or less of hemicellulase By using it, both D+1 and D+3 were excellent in crispness, melting in the mouth and moist feeling compared to the comparative examples.
  • plastic oil and fat composition for bakery foods of the present invention which contains 49.96 mass ppm or more and 100.02 mass ppm or less of a branching enzyme and 89.91 mass ppm or more and 270 mass ppm or less of a hemicellulase, D+1
  • the crispness, melt-in-the-mouth and moist feeling were good (Examples 1-4 to 1-6).
  • the bakery food obtained by baking the bakery dough containing 6% of the oil and fat composition for bakery food 1-1 to 1-6 of the present invention in terms of baker's percentage is crispy, melts in the mouth and moist in both D + 1 and D + 3 It felt great.
  • the bakery food dough contains a branching enzyme of 0.9 ppm by mass or more and 6 ppm by mass or less in terms of baker's percent, and hemicellulase. It is preferable to contain 4.05 mass ppm or more and 16.2 mass ppm or less.
  • Test Example 2 Amylase combination evaluation A bakery food dough was prepared according to the formulation shown in Table 4, and the bread obtained by baking this bakery food dough was used to obtain crispness, melting in the mouth, and moistness when eating. Evaluated for feeling. The same method as in Test Example 1 was used for the bakery food preparation procedure and texture evaluation method.
  • the Pullman bread of Example 2 using the plastic fat composition for bakery foods of the present invention was crispy, melted in the mouth, and moistened in both D + 1 and D + 3 compared to the control example. was excellent.
  • D+3 had an extremely good texture while maintaining excellent crispness and melting in the mouth.
  • the moist feeling in D+3 of Example 2 was extremely good as compared with Examples 1-1 to 1-6.
  • the baker's percent of the plastic fat composition for bakery foods of the present invention containing 75 mass ppm of branching enzyme, 135 mass ppm of hemicellulase, and 13.32 mass ppm of amylase was 6%.
  • the bakery foods obtained by baking the bakery dough containing the ingredients were excellent in crispness, melting in the mouth and moist feeling in both D+1 and D+3.
  • the plastic fat composition for bakery foods, the dough for bakery foods, and the bakery foods of the present invention are not limited to the above-described embodiments and examples.
  • An enzyme and a hemicellulase are dissolved in an aqueous phase to prepare a plastic oil composition, an oil phase or an aqueous phase containing both a branching enzyme and a hemicellulase is prepared, and then a plastic oil composition is prepared.
  • Various modifications are possible, such as kneading while adding a branching enzyme and hemicellulase when quenching and kneading raw materials that do not contain them, to prepare a plastic fat composition.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'objectif de la présente invention est de fournir une composition malléable d'huile et de matière grasse pour un produit de boulangerie qui augmente la fermeté lorsque l'on mord dedans, la sensation de fondant en bouche et la sensation d'humidité d'un produit de boulangerie.　Cette composition malléable d'huile et de matière grasse pour un produit de boulangerie contient une enzyme ramifiante et une hémicellulase.
PCT/JP2022/011676 2021-03-29 2022-03-15 Composition malléable d'huile et de matière grasse pour produit de boulangerie WO2022209865A1 (fr)

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JP2022535224A JPWO2022209865A1 (fr) 2021-03-29 2022-03-15

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JP2021-054638 2021-03-29
JP2021054638 2021-03-29

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WO2022209865A1 true WO2022209865A1 (fr) 2022-10-06

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000157169A (ja) * 1998-11-24 2000-06-13 Tsukishima Shokuhin Kogyo Kk パン用水中油型乳化組成物
WO2013144823A1 (fr) * 2012-03-27 2013-10-03 Cerealtech Pte. Ltd. Renforçateur de gluten
JP2017189131A (ja) * 2016-04-12 2017-10-19 株式会社Adeka 製パン練り込み用油脂組成物
JP2018068171A (ja) * 2016-10-26 2018-05-10 ミヨシ油脂株式会社 ベーカリー練り込み用油脂組成物と可塑性油脂およびベーカリー製品の製造方法
WO2018151185A1 (fr) * 2017-02-17 2018-08-23 味の素株式会社 Procédé de fabrication de pain d'udane à l'aide d'une enzyme
JP2019097570A (ja) * 2017-12-05 2019-06-24 味の素株式会社 酵素を用いた澱粉含有食品の製造方法
JP2021029119A (ja) * 2019-08-16 2021-03-01 オリエンタル酵母工業株式会社 パン類用品質向上剤、パン類の製造方法およびパン類の品質向上方法
JP2021078462A (ja) * 2019-11-21 2021-05-27 日油株式会社 製パン用油脂組成物、製パン用穀粉生地、製パン用穀粉生地の製造方法

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000157169A (ja) * 1998-11-24 2000-06-13 Tsukishima Shokuhin Kogyo Kk パン用水中油型乳化組成物
WO2013144823A1 (fr) * 2012-03-27 2013-10-03 Cerealtech Pte. Ltd. Renforçateur de gluten
JP2017189131A (ja) * 2016-04-12 2017-10-19 株式会社Adeka 製パン練り込み用油脂組成物
JP2018068171A (ja) * 2016-10-26 2018-05-10 ミヨシ油脂株式会社 ベーカリー練り込み用油脂組成物と可塑性油脂およびベーカリー製品の製造方法
WO2018151185A1 (fr) * 2017-02-17 2018-08-23 味の素株式会社 Procédé de fabrication de pain d'udane à l'aide d'une enzyme
JP2019097570A (ja) * 2017-12-05 2019-06-24 味の素株式会社 酵素を用いた澱粉含有食品の製造方法
JP2021029119A (ja) * 2019-08-16 2021-03-01 オリエンタル酵母工業株式会社 パン類用品質向上剤、パン類の製造方法およびパン類の品質向上方法
JP2021078462A (ja) * 2019-11-21 2021-05-27 日油株式会社 製パン用油脂組成物、製パン用穀粉生地、製パン用穀粉生地の製造方法

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TW202304308A (zh) 2023-02-01

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