JP2015198610A - Oil and fat composition for hot water seeds - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain yudane dough(kneaded dough) allowing long-period storage and provide a bakery product which has a good internal phase and good and glutinous texture and is suppressed in day aging.SOLUTION: A bakery product is obtained by preparing bakery dough by using an oil and fat composition for yudane containing a maltose-generating amylase and an endo-type amylase and baking and/or frying. In the oil and fat composition, the enzymatic activity of the endo-type amylase is preferably 0.01-5 units relative to one unit of the enzymatic activity of the maltose-generating amylase. Yudane dough containing 0.1-20 pts. mass of the oil and fat composition for yudane to 100 pts. mass of starches and bakery dough using 10-100 pts. mass of the yudane dough to 100 pts. mass of total starches including the starches used in the yudane dough are also provided.

Description

  The present invention can provide a hot water seed dough having good storage stability, and further can obtain a bakery product having a good internal phase and a good texture and suppressing aging over time. The present invention relates to a seed oil composition.

  In the hot water seed method, in the manufacture of bakery products, a portion of the flour material is mixed in the presence of hot water to make a hot water seed dough, and the remaining flour material, medium seed dough, yeast, room temperature water, This is a method of adding raw materials and kneading to make a bakery dough and obtaining a bakery product by a conventional method. By using hot water dough, it is possible to obtain a bakery product with a peculiar texture, and it has been widely used as one of the methods for obtaining characteristic bread and pastry. Yes.

  However, since the hot water seed dough is kneaded in the presence of hot water, the starch material starch is gelatinized, so if the hot water seed dough is stored for a long time, the aging of the dough will progress significantly . In particular, when stored at a refrigerated temperature, aging rapidly proceeds, and in extreme cases, water separation occurs and mold may occur. In addition, when bakery dough is produced using such aged tea seed dough, the extensibility of the dough decreases, so that the inner phase of the resulting bakery product becomes rough or has a crispy texture. End up. For this reason, when manufacturing a bakery product by the hot water seed method, the hot water seed dough must be used immediately after manufacturing or immediately after the minimum storage period. It was a big problem.

  For such problems, a method of adding fats and oils to hot water dough (for example, see Patent Document 1), a method of containing specific milk protein in hot water dough (for example, see Patent Document 2), and hot water seed dough Prevention of aging of the hot water seed dough by a method such as a method of blending a specific oil-in-water emulsion into the hot water dough (for example, see Patent Document 3) or a method of blending an emulsifier in the hot water seed dough (for example, see Patent Document 4). Attempts have been made to improve the internal phase and texture of bakery products.

However, these methods are not effective enough, and there is a problem that the texture of the obtained bakery product is slightly sticky.
On the other hand, for the purpose of improving the volume when using frozen dough and further suppressing the aging of breads over time, an enzyme such as amylase has been added as a bread improving agent (for example, Patent Document 5, Patent Document 5). 6).

  However, since hot water is added as described above in the hot water seed method, the mold-derived enzyme having an inactivation temperature of around 60 ° C. is inactivated during the production of the dough, and the original function cannot be expected. However, due to problems such as variations in the quality of the materials, sufficient studies have not been conducted. Moreover, although the amylase formulation by which the inactivation was suppressed also at 90 degreeC or more is reported (for example, patent document 7), the utilization in hot water seed dough is not described.

JP 2003-265093 A JP 2003-265094 A JP 2004-000029 A JP 2003-023955 A JP-A-8-089158 JP-A-9-135656 WO2009 / 151042 pamphlet

  Therefore, an object of the present invention is to provide a hot water dough that can provide a bakery product that shows a firm texture even when the internal phase is good, and that can be stored for a long period of time, and even if the internal phase is good. The object is to obtain a bakery product with a tight texture and reduced aging over time.

  As a result of various investigations by the present inventors to solve the above-mentioned problems, conventionally, even when amylase was added to hot water seed dough, the physical properties of the dough were not stabilized due to enzyme deactivation or the like due to addition of hot water. When used in a state where amylase is dispersed in fats and oils, the hot water does not lose its activity even if it is added before the addition of hot water in the hot water dough manufacturing process, and the aging is greatly suppressed and the shelf life is greatly suppressed. It was found that seed dough was obtained. Moreover, it discovered that the bakery product obtained using this hot water seed dough had a good texture even though the internal phase was good, and that aging over time was further suppressed.

  The present invention is based on the above findings. That is, this invention is an oil-and-fat composition containing a maltose production type amylase.

  According to the present invention, it is possible to obtain a hot water dough with good storage stability. Moreover, by using the hot water seed dough, a bakery product having a good texture with a good inner phase and a suppressed aging over time can be obtained.

Hereinafter, the oil and fat composition for hot water seeds of the present invention will be described in detail.
The oil / fat composition for hot water seeds of the present invention contains maltose-generating amylase.
Amylase is a general term for enzymes that hydrolyze the glycosidic bonds of starch, glycogen, etc. Generally, amylase is an endo-type amylase that randomly cleaves α-1,4 glucoside bonds depending on the site of its action, non-reducing Examples include exo-type amylase that sequentially degrades from the sex end in maltose units, and also glucoamylase that degrades α-1,4 glucoside bonds in glucose units and also degrades α-1,6 bonds at branch points. .

  In the oil / fat composition for hot water seeds of the present invention, among the above amylases, it is necessary to contain a maltogenic amylase which is an exo-type amylase. When the maltose-producing amylase is dispersed in the oil / fat composition, the activity can be maintained when hot water is added. As a result, it is considered that the generated starch degradation product leads to an improvement in the storage stability of the hot water dough that had poor storage stability. When maltose-producing amylase is added directly during the manufacture of hot water dough without dispersing it in the oil and fat composition for hot water seeds, not only the partial inactivation occurs and the effects of the present invention cannot be obtained, but the quality also varies greatly. It becomes a thing.

The maltose-producing amylase is not particularly limited as long as it is an enzyme that cleaves an α-1,4 glucoside bond in a maltose unit, and one kind selected from commercially available maltose-producing α-amylase and β-amylase. Or 2 or more types can be selected.
Examples of the maltose-producing α-amylase preparation include, for example, Cochlase (registered trademark) (manufactured by Mitsubishi Chemical Foods), Novamyl 10000BG, NovamylL (registered trademark), maltogenase (registered trademark) (manufactured by Novozymes Japan), Grindamyl (Registered trademark) MAX-LIFE100 (manufactured by Danisco Japan Co., Ltd.) and the like.
Examples of the β-amylase preparation include Optimalto BBA (Genencore Kyowa Co., Ltd.), β-amylase # 1500, β-amylase L, β-amylase # 1500S (above, manufactured by Nagase ChemteX), Hymaltocin (registered trademark) G, Hymaltocin (registered trademark) GL (manufactured by HIBI Co., Ltd.), UNIASE (registered trademark) L (manufactured by Yakult Pharmaceutical Co., Ltd.), GODO-GBA (manufactured by Godo Sake), and the like.

  In the present invention, among the maltose-producing amylases, a high-temperature and heat-resistant maltose-producing amylase having an optimum enzyme temperature of 60 ° C. or higher is preferable. The preferable optimum temperature of the high-temperature thermostable maltose-producing amylase is 65 to 95 ° C, more preferably 70 to 90 ° C.

  The enzyme activity of the maltose-producing amylase is, for example, the amount of enzyme that produces 1 micromole of maltose per minute by allowing the enzyme to act on maltotriose as a substrate under optimum conditions (optimum temperature, optimum pH). Can be used as an index. In the present invention, the enzyme activity of maltose-producing amylase is defined such that the amount of the enzyme is 1 unit. The measurement of maltose can be carried out with reference to the reducing sugar quantification method 2nd edition (Sakuzo Fukui Society Publishing Center).

  The maltose-forming amylase in the oil and fat composition for hot water seeds of the present invention is preferably 50 to 75000 units, more preferably 100 to 10,000 units, and more preferably 500 to 5000 units per 100 g of the oil and fat composition. Most preferred. When the amount is less than 50 units, the effect of the present invention is not observed. When the amount is more than 75,000 units, the elasticity of the texture of the finally obtained bakery product is too strong.

  The oil / fat composition for hot water seeds of the present invention preferably contains an endo-type amylase that randomly cleaves α-1,4 glucoside bonds in addition to the maltose-generating amylase. The combined use of endo-type amylase can further improve the effect of the present invention. Specifically, it improves the preservability of the hot water dough, and finally the aging is greatly suppressed to provide a solid texture. Of bakery products.

  The endo-type amylase is not particularly limited, and a commercially available α-amylase or the like can be selected. For example, as an α-amylase preparation, for example, Christase L1, Biozyme (registered trademark) A, (Amano) Enzyme), Biotex (registered trademark) L # 3000, Biotex (registered trademark) TS, Spitase (registered trademark) HS, Spitase (registered trademark) CP-40FG, Spitase (registered trademark) CP3, Spitase (registered trademark) ) L, Spitase (registered trademark) XP-404, Neospirase PK-2, T-50 (above, manufactured by Nagase ChemteX), Grindoamyl (registered trademark) A (manufactured by Danisco Japan), BAN, Whangamil (registered trademark) (Above, manufactured by Novozymes Japan), Fukuta Mirase (registered trademark) 30, Fukuta Millase (registered trademark) 50, Fuctamirase (registered trademark) 10L, Requifase L45 (above, manufactured by HB eye), VERON Soft +, VERONVERON M4, Sternzyme A6003 (above, manufactured by Higuchi Trading Company), Uniase (registered trademark) BM-8 (Manufactured by Yakult Pharmaceutical Co., Ltd.), Softagen (registered trademark) 3H (manufactured by Taisho Technos), Bakezyme AN301 registered trademark, Mat L Classic (registered trademark), Mycollase (registered trademark), Bakezyme (registered trademark) P500 (DSM) Sumiteam AS (registered trademark), Sumiteam L (registered trademark) (manufactured by Shin Nippon Chemical Industry Co., Ltd.) and the like.

  The enzyme activity of the above-mentioned amylase is based on the amount of enzyme that decomposes 5260 mg of starch per hour (also called fungal α-amylase unit / FAU) under standard conditions (37 ° C. and pH 4.7). can do. In the present invention, the enzyme activity of endo-type amylase is defined such that the amount of the enzyme is 1 unit.

  The endo-amylase in the plastic oil composition for hot water of the present invention is preferably 10-12500 units, more preferably 50-5000 units, more preferably 100-1000 units per 100 g of the plastic oil composition. Most preferably it is. If it is less than 10 units, the elasticity of the texture of the finally obtained bakery product may be too strong, which is not preferable. On the other hand, when the amount is more than 12500 units, the hot water seed dough may become too soft and the workability may be inferior, and the inner phase of the finally obtained bakery product may be rough.

  When the oil and fat composition for hot water seeds of the present invention contains endo-type amylase, the content is preferably 0.01 to 5 units of endo-type amylase with respect to 1 unit of the maltose-producing amylase. 0.05 to 1 unit is more preferable, and 0.1 to 0.5 unit is most preferable. If the endo-amylase deviates from 0.01 to 5 units relative to 1 unit of the maltogenic amylase, the texture of the finally obtained bakery product may be inferior.

  As fats and oils used for the oil and fat composition for hot water seeds of this invention, if it is common edible fats and oils, it can be used without a problem.

For example, palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow, milk fat, pork fat, cocoa butter, fish oil, Examples include various vegetable oils and animal fats and oils such as whale oil, and processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. These fats and oils can be used alone or in combination of two or more.
The oil / fat composition for hot water seeds of the present invention can be used in a form emulsified in a water-in-oil type containing water, but the water content in the oil / fat composition for hot water seeds is less than 20% by mass. Preferably, it is more preferably less than 10% by mass, and most preferably not substantially contained. When a lot of moisture is contained, a hot water dough with high storage stability may not be obtained, and the effect of the present invention tends to be weaker than when substantially no moisture is contained.

  In addition, "substantially does not contain water" means that water is less than 5% by mass, preferably less than 3% by mass, based on the oil composition for hot water including water derived from other raw materials described later. The above water includes water such as tap water and natural water, and water derived from other components described later.

  The oil / fat composition for hot water seeds of the present invention contains, in addition to the maltose-generating amylase, endo-type amylase, edible oil / fat, and water, other components as necessary, as long as the effects of the present invention are not hindered. be able to. Other ingredients include emulsifiers, dairy products, sugars and sweeteners, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, methylcellulose , Agar, glucomannan, gelatin, starches, thickening stabilizers, salting agents such as salt and potassium chloride, amylases other than maltogenic amylase and endo-type amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase , Enzymes such as phospholipase, catalase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase, salt and potassium chloride Salting agent, colorants such as β-carotene, caramel, red bean pigment, acidulant such as acetic acid, lactic acid, gluconic acid, eggs, seasoning, amino acid, pH adjuster, raw alcohol, shochu, whiskey, vodka Brewed spirits such as brandy, wine, sake, brewed sake such as beer, various liqueurs, food preservatives, shelf life improver, fruit, fruit juice, nut paste, spices, cacao mass, cocoa powder, coffee, tea, green tea, cereals, You may add food materials, such as beans, vegetables, meat, and seafood, antioxidants, such as a tocopherol and a tea extract, and a flavoring agent.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose. Synthetic emulsifiers such as fatty acid esters, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate and polyoxyethylene sorbitan monoglyceride, for example soybean lecithin, Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterol , Natural emulsifying component such as a milk fat globule membrane. In the oil / fat composition for hot water seeds of the present invention, one or more selected from these can be used.

  In the oil and fat composition for hot water seeds of the present invention, the content of the emulsifier is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 3% by mass or less.

  The above dairy products include raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, cream cheese, natural cheese, process cheese, ice cream, concentrated milk , Skim concentrated milk, sugar-free skim milk, sugar-free skim milk, sweetened skim milk, sweetened skim milk, whole milk powder, skim milk powder, cream, cream powder, sour cream, whey protein, whey, whey powder, lactose whey , Delactose whey powder, whey protein concentrate (WPC and / or WPI), milk protein concentrate (MPC), buttermilk, buttermilk powder, sweetened powdered milk, prepared milk powder, fermented milk, yogurt, lactic acid bacteria drink, milk drink, Casein calcium, casein sodium, casein potassium, casein magnesium, whey protein Nsetoreto, total milk protein and whey mineral, and the like. In the present invention, one or more selected from these dairy products can be used.

  In the oil and fat composition for hot water seeds of the present invention, the content of the dairy product is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 3% by mass or less in terms of solid matter.

  Examples of the sugars include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, honey, oligosaccharide, reducing sugar, polydextrose, fructooligosaccharide, Examples include soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like. In the present invention, one or more selected from these can be used.

  Examples of the above sweeteners include sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, licorice, and rahan fruit. In the present invention, one or more selected from these can be used.

  In the oil / fat composition for hot water seeds of the present invention, the total content of the saccharide and the content of the sweetener is preferably 25% by mass or less, more preferably 5% by mass or less in terms of solid matter.

  The total amount of the components other than the maltose-generating amylase, endo-type amylase, edible fat / oil and water in the oil / fat composition for hot water of the present invention is preferably 10% by mass or less, more preferably in terms of solid content. 5% by mass or less.

Next, the manufacturing method of the oil-fat composition for hot water seeds of this invention is demonstrated.
The production method of the oil / fat composition for hot water seeds of the present invention is not particularly limited, and may be produced by a known method if maltose-forming amylase is finally dispersed in the oil / fat composition. Can do.
Hereinafter, as a specific production method, a case where a plastic oil composition is produced as an oil composition for hot water according to the present invention will be described as an example.

First, the edible fat / oil is heated to 50 to 80 ° C., dissolved, and stirred and mixed to be uniform. Subsequently, oil-soluble ingredients are added and mixed. If necessary, an aqueous phase in which water and other water-soluble components are mixed can be mixed and emulsified with the oil phase.
Next, sterilization is performed as necessary. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and most preferably 80 to 90 ° C. Thereafter, if necessary, preliminary cooling is performed to such an extent that fat crystals do not precipitate. The pre-cooling temperature is preferably 40 to 60 ° C, more preferably 40 to 55 ° C, and most preferably 40 to 50 ° C.

Next, quenching plasticization is performed. This rapid plasticization includes closed continuous scraping tube chiller cooler (A unit) such as a combinator, botator, perfector, chemator, plate type heat exchanger, etc. A combination of compressors. By performing this rapid cooling plasticization, an oil and fat composition having plasticity is obtained.
During the rapid plasticization, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used.
Here, it is preferable to add maltose-producing amylase. At the time of addition, any of a method of adding the powder to the rapidly cooled plasticized fat composition, a method of adding it to the rapidly cooled plasticized oil composition after being dispersed or dissolved in the fat or water phase may be used. .
In addition, when using the above high-temperature heat-resistant maltose-producing amylase as the maltose-producing amylase, it can be added to and mixed with edible fats and oils that have been dissolved by heating, but with subsequent heat treatment such as a sterilization step Is preferably added after heat treatment, preferably after rapid plasticization.
In the production process of the above-described plastic fat composition, nitrogen, air, or the like may or may not be included.

Next, the hot water seed dough of the present invention will be described.
The hot water seed dough of the present invention contains starches and water in the same manner as the general hot water seed dough, in addition to the above oil and fat composition for hot water seeds.
The content of the oil or fat composition in the hot water seed dough of the present invention is preferably 0.1 to 20 parts by weight, more preferably 1 to 10 parts by weight, based on 100 parts by weight of starches in the hot water seed dough. ˜5 parts by mass is most preferred.

  Examples of the starches used in the hot water seed dough of the present invention include strong flours, semi-strong flours, medium flours, thin flours, durum flours, whole wheat flours, and other flours such as rye flour, barley flour, and rice flour. , Almond powder, hazelnut powder, cashew nut powder, ore nut powder, pine nut powder, nut flour, corn starch, waxy corn starch, tapioca starch, wheat starch, potato starch, sweet potato starch, sago starch, rice starch, waxy rice starch, etc. Examples include starch, modified starch, α-treated, decomposed, etherified, esterified, crosslinked, refined, grafted, etc. It is done.

  The water used in the hot water seed dough of the present invention is not particularly limited, and examples thereof include natural water and tap water. The water content in the hot water seed dough includes starch, including the content of water contained in the following. 50 mass parts-200 mass parts are preferable with respect to 100 mass parts, and 70 mass parts-140 mass parts are more preferable. If it is less than 50 parts by mass, the bakery product finally obtained may have a hard and crunchy texture, while if it exceeds 200 parts by mass, it becomes a hot water dough that is easy to release during storage. In addition to this, there is a problem that it becomes a bakery dough having a strong stickiness, which is not preferable.

The hot water seed dough of the present invention may contain other raw materials as needed in addition to the starches, water, and the oil and fat composition for hot water seeds.
Other ingredients include edible oils and fats other than hot water oil compositions, emulsifiers, dairy products, sugars and sweeteners, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum , Psyllium seed gum, crystalline cellulose, CMC, methylcellulose, agar, glucomannan, gelatin, thickening stabilizer, salty agents such as salt and potassium chloride, amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phosphor Enzymes such as lipase, catalase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase, salting agents such as salt and potassium chloride, β-carotene, caramel , Coloring agents such as red yeast rice pigments, acidulants such as acetic acid, lactic acid, gluconic acid, eggs, seasonings, amino acids, pH adjusters, raw alcohol, shochu, whiskey, vodka, brandy, etc., wine, Sake, beer and other brews, various liqueurs, food preservatives, shelf life improvers, fruits, fruit juice, nut paste, spices, cacao mass, cocoa powder, coffee, tea, green tea, cereals, beans, vegetables, meats, seafood An antioxidant such as a food material such as tocopherol and tea extract, a flavoring agent and the like may be added.

Next, the manufacturing method of the hot water seed dough of the present invention will be described.
The method for producing the hot water seed dough of the present invention is not particularly limited as long as it is a method used in the conventional hot water seed method except for adding the above oil and fat composition for hot water seeds. It is preferable to use a manufacturing method.
The said manufacturing method is preparing the seed dough material which contains the said oil-and-fat composition for hot water seeds 0.1-20 mass parts with respect to 100 mass parts of starches, Then, this seed dough material is 80-100 degreeC water. In the presence of chaos. Examples of the production method include the following first preferred production method and second preferred production method.
First, as a first preferred production method, 0.1 to 20 parts by mass, preferably 1 to 10 parts by mass, more preferably 2 to 5 parts by mass of the above oil and fat composition for hot water seeds with respect to 100 parts by mass of starches. A method of adding and kneading part of the seed dough material to prepare the seed dough material, and adding 50 to 150 parts by mass, preferably 70 to 120 parts by mass of hot water having a water temperature of 80 ° C. to 100 ° C. Examples include a method of adding 50 to 150 parts by mass, preferably 70 to 120 parts by mass of normal temperature water or hot water to the seed dough material, and kneading while heating. At this time, when using materials other than starches, oil and fat compositions for hot water seeds, and hot water, they may be added at any stage as long as they can be finally sufficiently dispersed.

The dough temperature after kneading (kneading temperature) may be 50 ° C to 80 ° C, preferably 55 ° C to 70 ° C. Moreover, the chaos time is not limited at all, and may be in a range normally used in the conventional hot water method, for example, 2 to 20 minutes.
Moreover, as a 2nd preferable manufacturing method, after adding starch a small amount of water with respect to 100 mass parts of starches beforehand and mixing, after adding starch, the said oil-and-fat composition for hot water seeds is added. After preparing the seed dough material by kneading, a method of adding hot water with a water temperature of 80 ° C. to 100 ° C. to the seed dough material, or a method of adding water at normal temperature or hot water and mixing with heating, etc. Can be mentioned. At this time, the water added in advance and the hot water or water or hot water added later are preferably 50 to 150 parts by mass, more preferably 70 to 120 parts by mass with respect to 100 parts by mass of starch. At this time, when using materials other than starches, oil and fat compositions for hot water seeds, and hot water, they may be added at any stage as long as they can be finally sufficiently dispersed.

Next, the bakery dough of the present invention will be described.
The bakery dough of the present invention uses 10 to 100 parts by weight, preferably 20 to 50 parts by weight, based on 100 parts by weight of the total starch in the bakery dough including the starch used for the hot water dough. Is obtained.
Examples of the bakery dough include cookie dough, pie dough, shoe dough, sable dough, sponge cake dough, butter cake dough, cake donut dough and other confectionery dough, bread loaf dough, French bread dough, Danish dough, sweet roll dough And bread dough such as yeast donut dough, and the bakery dough of the present invention is preferably bread dough from the viewpoint of high effect of improving the texture of the resulting bakery product.
The method for producing the bakery dough can be obtained in accordance with a general method for producing bakery dough. For breads, the medium seed method, straight method, etc., for cakes, the all-in-mix method, sugar batter Method, flower batter method and the like can be selected as appropriate.

  For example, taking the method for producing bread as an example, all the methods used in the method for producing bread by a conventionally known hot water seed method can be used. For example, flour, yeast, other auxiliary ingredients and room temperature water are added to the yukata seed dough, and kneaded by conventional methods. Separately from yukata dough, flour, yeast, other auxiliary ingredients, and ordinary temperature water are added. Examples of the method include obtaining a kneaded medium dough by the method, mixing the hot water dough and the medium dough (if necessary, together with flour and other auxiliary materials), and kneading by a conventional method.

Next, the bakery product of the present invention will be described.
The bakery product of the present invention is obtained by baking and / or frying the bakery dough, has a tight texture, has a good internal phase, and suppresses aging over time. The baking method and the frying method are not particularly limited, and can be obtained according to a general method for producing bakery products.

Hereinafter, the present invention will be described in detail based on examples and comparative examples.
[Example 1]
95. parts by mass of transesterified oil and fat of palm super olein having an iodine value of 60 and 5 parts by mass of palm oil heated to 60.degree. C. and dissolved and mixed. Cooling and plasticization were performed. Subsequently, high-temperature heat-resistant maltose-producing amylase (Novozymes, product name “Novamyl 10000BG”, 10,000 units / g, optimum temperature 75 to 85 ° C., the same as the following high-temperature heat-resistant maltose-producing amylase) 0.2 0.15 parts by mass and 0.15 parts by mass of α-amylase (Novozymes, product name “Fungamyl 2500SG” 2500 units / g, the following α-amylase is also used) are added and mixed, and the plastic oil / fat composition for hot water of the present invention is added. A was obtained.
The maltose-producing amylase contained in 100 g of the plastic oil composition A for hot water was 2000 units, and the endo-type amylase was 375 units.

[Example 2]
95 parts by mass of random transesterified oil and fat of palm super olein having an iodine value of 60 and 99 parts by mass of an oil and fat composition obtained by heating and dissolving and mixing 5 parts by mass of palm oil at 60 ° C. are heat-sterilized according to a conventional method. Cooling and plasticization were performed. Subsequently, 0.15 parts by mass of high-temperature heat-resistant maltose-producing amylase (10000 units / g) and 0.1 parts by mass of α-amylase (2500 units / g) are added and mixed, and the plastic fat composition for hot water of the present invention is added. Product B was obtained.
The maltose-producing amylase contained in 100 g of the hot water seed plastic oil composition B was 1500 units, and the endo-amylase was 250 units.

[Example 3]
95 parts by mass of random transesterified oil and fat of palm super olein having an iodine value of 60 and 9 parts by mass of an oil and fat composition obtained by dissolving and mixing 5 parts by mass of palm oil at 60 ° C. are heat-sterilized according to a conventional method. Cooling and plasticization were performed. Subsequently, 0.1 parts by mass of high-temperature heat-resistant maltose-producing amylase (10000 units / g) and 0.1 parts by mass of α-amylase (2500 units / g) are added and mixed, and the plastic fat composition for hot water of the present invention is added. Product C was obtained.
The maltose-producing amylase contained in 100 g of the hot oil seed plastic oil composition C was 1000 units, and the endo-type amylase was 250 units.

[Example 4]
95 parts by mass of random transesterified oil and fat of palm super olein having an iodine number of 60 and 99.6 parts by mass of an oil and fat composition obtained by heating and dissolving and mixing 5 parts by mass of palm oil at 60 ° C. are heat-sterilized according to a conventional method. Cooling and plasticization were performed. Subsequently, 0.1 parts by mass of high-temperature heat-resistant maltose-producing amylase (10000 units / g) and 0.3 parts by mass of α-amylase (2500 units / g) are added and mixed, and the plastic fat composition for hot water of the present invention is added. Product D was obtained.
The maltose-producing amylase contained in 100 g of the hot oil seed plastic oil composition D was 1000 units, and the endo-type amylase was 750 units.

[Example 5]
95 parts by mass of a random transesterified oil and fat of palm super olein having an iodine value of 60 and 99.4 parts by mass of an oil and fat composition obtained by dissolving and mixing 5 parts by mass of palm oil at 60 ° C. are heat-sterilized according to a conventional method. Cooling and plasticization were performed. Subsequently, 0.1 parts by mass of high-temperature heat-resistant maltose-producing amylase (10000 units / g) and 0.5 parts by mass of α-amylase (2500 units / g) are added and mixed, and the plastic fat composition for hot water of the present invention Product E was obtained.
The maltose-producing amylase contained in 100 g of the plastic oil composition for hot water seeds was 1000 units, and the endo-type amylase was 1250 units.

[Example 6]
95 parts by mass of random transesterified oil and fat of palm super olein having an iodine value of 60 and 9 parts by mass of an oil and fat composition obtained by dissolving and mixing 5 parts by mass of palm oil at 60 ° C. are heat-sterilized according to a conventional method. Cooling and plasticization were performed. Subsequently, 0.2 parts by mass of a high-temperature heat-resistant maltose-generating amylase (10000 units / g) was added and mixed to obtain a plastic oil / fat composition F for hot water of the present invention.
The maltose-forming amylase contained in 100 g of the hot oil seed plastic oil composition F was 2000 units.

[Example 7]
95 parts by mass of random transesterified oil and fat of palm super olein having an iodine value of 60 and 99.95 parts by mass of an oil and fat composition obtained by heating and dissolving and mixing 5 parts by mass of palm oil at 60 ° C. Cooling and plasticization were performed. Subsequently, 0.03 parts by mass of high-temperature heat-resistant maltose-generating amylase (10000 units / g) and 0.02 parts by mass of α-amylase (2500 units / g) are added and mixed, and the plastic fat composition for hot water of the present invention is added. Product G was obtained.
The maltose-producing amylase contained in 100 g of the hot water type plastic fat composition G was 300 units, and the endo-type amylase was 50 units.

[Example 8]
95 parts by mass of random transesterified oil and fat of palm super olein having an iodine value of 60 and 98 parts by mass of an oil and fat composition obtained by heating and dissolving and mixing 5 parts by mass of palm oil at 60 ° C. are heat-sterilized and cooled according to conventional methods. -Plasticized. Subsequently, 1.2 parts by mass of high-temperature heat-resistant maltose-producing amylase (10000 units / g) and 0.8 parts by mass of α-amylase (2500 units / g) are added and mixed, and the plastic fat composition for hot water of the present invention is added. Product H was obtained.
The maltose-forming amylase contained in 100 g of the hot oil seed plastic oil composition H was 12000 units, and the endo-type amylase was 2000 units.

[Example 9]
95 parts by mass of random transesterified oil and fat of palm super olein having an iodine number of 60 and 5 parts by mass of palm oil heated to 60 ° C. and dissolved and mixed are heat-sterilized and cooled according to conventional methods. -Plasticized. Subsequently, 3 parts by mass of high-temperature heat-resistant maltose-producing amylase (10000 units / g) and 2 parts by mass of α-amylase (2500 units / g) are added and mixed to obtain a plastic oil composition I for hot water of the present invention. It was.
The maltose-producing amylase contained in 100 g of the plastic oil composition for hot water seed I was 30000 units, and the endo-type amylase was 5000 units.

[Example 10]
95 parts by mass of a random transesterified oil and fat of palm super olein having an iodine value of 60 and 91 parts by mass of an oil and fat composition obtained by heating and dissolving and mixing 5 parts by mass of palm oil at 60 ° C., glycerin succinic acid monofatty acid ester 3 parts by mass and 0.5 parts by mass of polyglycerol condensed ricinoleic acid ester were mixed to prepare an oil phase. 15 mass parts of the water phase which consists of water was mixed in this, and heat sterilization, cooling, and plasticization were performed according to the conventional method. Subsequently, 0.2 parts by mass of high-temperature heat-resistant maltose-producing amylase (10000 units / g) and 0.15 parts by mass of α-amylase (2500 units / g) are added and mixed, and the plastic fat composition for hot water of the present invention is added. Product J was obtained.
The maltose producing amylase contained in 100 g of the plastic oil composition J for hot water seeds was 2000 units, and the endo amylase was 375 units.

[Comparative Example 1]
95 parts by mass of random transesterified oil and fat of palm super olein having an iodine value of 60 and 100 parts by mass of an oil and fat composition obtained by heating and dissolving and mixing 5 parts by mass of palm oil at 60 ° C. are heat-sterilized and cooled according to conventional methods. -It plasticized and the plastic fat composition M which is a comparative example was obtained.

[Comparative Example 2]
95 parts by mass of random transesterified oil and fat of palm super olein having an iodine value of 60 and 59.7 parts by mass of palm oil are heated to 60 ° C. and dissolved and mixed. Cooling and plasticization were performed. Subsequently, 0.3 part by mass of α-amylase (2500 units / g) was added and mixed to obtain a plastic fat composition N as a comparative example.
The maltose-producing amylase contained in 100 g of the plastic fat composition N was 0 unit, and the endo amylase was 750 units.

<< Manufacture of hot water dough, bakery dough and bakery products >>
[Production Example 1]
After adding 3 parts by mass of the above-mentioned plastic fat / oil composition A for hot water to 100 parts by mass of strong powder, 100 parts by mass of hot water (95 ° C.) is added and further kneaded (90 rpm × 3 minutes + 180 rpm × 2 minutes). A seed dough A was obtained. The soaking temperature was 65 ° C. Divide the obtained hot water seed dough A into three equal parts, one of which is subsequently used for the manufacture of bakery products (this is referred to as hot water seed dough (A-0)), and the other is stored at 5 ° C. for one week. After that, it was used for manufacturing a bakery product <this is referred to as a hot water dough (A-1)>, and the last one was stored for 2 weeks at 5 ° C. and then used for manufacturing a bakery product. (A-2)>.

  30 parts by mass of the above-mentioned hot water dough (A-0), 85 parts by mass of strong powder, 5 parts by mass of white sucrose, 2.2 parts by mass of yeast, 0.1 part by mass of yeast food, 2 parts by mass of salt, and water (room temperature) 61 A mass part was added and kneaded (90 rpm × 4 minutes + 180 rpm × 8 minutes). Here, 5 parts by weight of shortening was added and further kneaded (90 rpm × 3 minutes + 180 rpm × 5 minutes) to obtain a bakery dough (A). The obtained bakery dough (A) was fermented with a floor time of 60 minutes, a bench time of 20 minutes, and a proof of 60 minutes, and baked at 200 ° C. for 45 minutes to obtain a bakery product (A-0) as a pullman bread.

  Moreover, instead of the hot water seed dough (A-0) immediately after the production, the hot water seed dough (A-1) stored for 1 week or the hot water seed dough (A-2) stored for 2 weeks was used. Similarly, a bakery product (A-1) and a bakery product (A-2) were obtained, respectively.

Hot water dough and bakery products were evaluated according to the following criteria.
<Evaluation of hot water dough>
-Preservation test of hot water dough The condition of the hot water dough stored at 5 ° C for 1 week or 2 weeks was evaluated according to the following criteria, with the hot water dough before storage (immediately after production) as a comparison target.
The results are shown in [Table 1] below.
−: No aging or water separation is observed, and the state before storage is maintained.
±: Although aging and water separation are slightly observed, the state before storage is almost maintained.
+: There are aging and water separation.
++: Heavy aging and water separation.

<Evaluation of bakery products>
The obtained bakery product evaluated the internal phase and the texture (sticky feeling).
-Evaluation of internal phase After storing at 25 degreeC for 1 day, it sliced to 12 mm thickness with the slicer, and evaluated the internal phase on the following reference | standard. The results are shown in [Table 2].
A: The texture is fine, uniform and extremely good.
○: The texture is fine, uniform and good.
Δ: Slightly rough and uneven.
X: Texture is rough and uneven.

・ Evaluation of texture (sticky feeling) With 10 panelists, regarding the texture (sticky feeling) after 1 day and 3 days after baking, 3 points were given for “very good” and “good” 2 points to "", and 1 point to "what was poor because it was too strong or too strong", and "it was very bad because it was too strong or too strong" The total score was classified according to the following criteria and shown in [Table 2].
◎ +: 30 to 26 points ◎: 25 to 20 points ○: 19 to 15 points Δ: 14 to 10 points ×: 9 points or less

[Production Examples 2 to 10]
Hot water seed dough (B) in the same manner as in [Production Example 1] except that one of plastic oil compositions B to J for hot water seeds was used instead of the plastic fat composition A for hot water seeds of [Production Example 1]. −0) to (J-0), (B-1) to (J-1), and (B-2) to (J-2) were obtained. These were evaluated for storage stability according to the same criteria as in <Evaluation of hot water dough>. The results are shown in [Table 1].
Moreover, it replaces with the said hot water seed dough (A-0), and the said hot water seed dough (B-0)-(J-0) and any of (B-1)-(J-1) were used except the above. In the same manner as above, bakery products (B-0) to (J-0) and (B-1) to (J-1) were obtained. These evaluated the internal phase and the texture (sticky feeling) based on the same criteria as the above <Evaluation of Bakery Products>. The results are shown in [Table 2].

[Production Example 11]
Hot water seed dough (K-0), (K-1) and (K-1) in the same manner as in [Production Example 1] except that 3 parts by weight of the plastic oil composition A for hot water of [Production Example 1] was changed to 2 parts by weight. K-2) was obtained. These were evaluated for storage stability according to the same criteria as in <Evaluation of hot water dough>. The results are shown in [Table 1].
Further, a bakery product (K-0) was prepared in the same manner as above except that any of the hot water seed doughs (K-0) and (K-1) was used instead of the hot water seed dough (A-0). And (K-1). These evaluated the internal phase and the texture (sticky feeling) based on the same criteria as the above <Evaluation of Bakery Products>. The results are shown in [Table 2].

[Production Example 12]
Hot water seed dough (L-0), (L-1) and (L) as in [Production Example 1] except that 3 parts by weight of the plastic oil composition A for hot water of [Production Example 1] is changed to 5 parts by weight. L-2) was obtained. These were evaluated for storage stability according to the same criteria as in <Evaluation of hot water dough>. The results are shown in [Table 1].
Further, a bakery product (L-0) was prepared in the same manner as above except that any of the hot water seed doughs (L-0) and (L-1) was used instead of the hot water seed dough (A-0). And (L-1). These evaluated the internal phase and the texture (sticky feeling) based on the same criteria as the above <Evaluation of Bakery Products>. The results are shown in [Table 2].

[Comparative Production Examples 1-2]
In the same manner as in [Production Example 1] except that any one of the plastic oil / fat compositions M and N for hot water seeds was used instead of the plastic oil / fat composition A for hot water seeds of [Production Example 1], -0) to (N-0), (M-1) to (N-1) and (M-2) to (N-2) were obtained. These were evaluated for storage stability according to the same criteria as in <Evaluation of hot water dough>. The results are shown in [Table 1].
Further, a bakery product (M-0) was prepared in the same manner as described above except that any of the hot water seed dough (M-0) and (N-0) was used instead of the hot water seed dough (A-0). , (N-0) was obtained. These evaluated the internal phase and the texture (sticky feeling) based on the same criteria as the above <Evaluation of Bakery Products>. The results are shown in [Table 2].

[Comparative Production Example 3]
To 100 parts by weight of strong powder, add 3 parts by weight of the above-described plastic fat composition M, 0.01 parts by weight of high-temperature heat-resistant maltose-producing amylase (10000 units / g) and 0.0075 parts by weight of α-amylase (2500 units / g). After mixing, 100 parts by mass of hot water (95 ° C.) was added and further kneaded (90 rpm × 3 minutes + 180 rpm × 2 minutes) to obtain a hot water seed dough P. The soaking temperature was 65 ° C. The obtained hot water seed dough P was divided into three equal parts to obtain hot water seed doughs (P-0), (P-1), and (P-2) in the same manner as in [Production Example 1].
These were evaluated for storage stability according to the same criteria as in <Evaluation of hot water dough>. The results are shown in [Table 1].
Moreover, it replaced with the hot water seed dough (A-0) in [Manufacture example 1], and was using the said hot water seed dough (P-0) similarly to [Manufacture example 1], and a bakery product (P-0). Got. These evaluated the internal phase and the texture (sticky feeling) based on the same criteria as the above <Evaluation of Bakery Products>. The results are shown in [Table 2].

Claims (8)

  An oil / fat composition for hot water seeds containing maltose-producing amylase.   Furthermore, the oil-fat composition for hot water seeds of Claim 1 containing endo-type amylase.   The oil-and-fat composition for hot water seeds according to claim 2, wherein the enzyme activity of the endo-type amylase is 0.01 to 5 units with respect to 1 unit of the enzyme activity of the maltogenic amylase in the oil-and-fat composition.   It has plasticity, The oil-fat composition for hot water seeds as described in any one of Claims 1-3 characterized by the above-mentioned.   A hot water seed dough containing 0.1 to 20 parts by weight of the oil and fat composition for hot water seeds according to any one of claims 1 to 4 with respect to 100 parts by weight of starch.   A bakery dough characterized in that 10 to 100 parts by mass of the hot water seed dough according to claim 5 is used with respect to 100 parts by mass of all starches including starches used in the hot water seed dough.   A bakery product obtained by baking and / or frying the bakery dough according to claim 6. After preparing a seed dough material containing 0.1 to 20 parts by mass of the oil and fat composition for hot water seeds containing maltose-producing amylase with respect to 100 parts by mass of starch, the seed dough material is water at 80 to 100 ° C. A method for producing a hot water dough, characterized by mixing in the presence of water.