JP2010011798A - Breadmaking oil-and-fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat and oil for bread making that does not deteriorate the flavor and texture of bread and does not adversely affect the physical properties of the fat and oil, effectively delays the aging of bread and can obtain a soft and meltable bread. A composition is provided.
SOLUTION: 100% by weight of edible fat / oil is a fat / oil composition for bread making containing 0.01-2 parts by weight of α-amylase and 0.01-2 parts by weight of β-amylase, and α-amylase is optimal. Bread fats and oils having a temperature of 75 to 85 ° C., an inactivation temperature of 90 to 100 ° C., β-amylase having an optimum temperature of 45 to 55 ° C. and an inactivation temperature of 60 to 70 ° C. Composition.
[Selection figure] None

Description

  TECHNICAL FIELD The present invention relates to an oil and fat composition for bread making that can produce breads that have a soft texture by using an enzyme and that can maintain a soft texture for a long time by delaying aging of starch.

When adjusting the dough, oil and fat compositions such as shortening and margarine are kneaded to enrich the flavor and texture of bread. In general, edible fats and oils for use in bread-making fats and oils include beef tallow, pork tallow, fish oil, palm oil, rapeseed oil, soybean oil and other natural animal and vegetable fats and oils, hardened oils, and extremely hardened oils.
It is desirable that bread is consumed as soon as possible after baking because it is easy to age and hardens over time after baking, or the quality of the bread and the like deteriorates. However, in the current production / distribution conditions or consumer consumption patterns, so-called mass production bread has a time lag until it enters the consumer's mouth, so the development of technology that suppresses the quality deterioration for a certain period of time has not been developed. There have been proposed various methods for softening bread.

  As a method for softening bread, a method of adding an emulsifier such as a fatty acid monoglyceride to the dough is known, but if the amount of the emulsifier added is large, the flavor of the food may be impaired. Therefore, there is a limit to the amount of emulsifier added to the food, and as a result, there is a problem that sufficient aging prevention cannot be achieved. Therefore, a method is known in which enzymes, starch, thickening polysaccharides, etc. are added together with the addition of emulsifiers.

  However, in order to incorporate a food material such as starch into fats and oils and to clearly obtain the effect of improving bread making, it is necessary to add 1% or more in the fats and oils, which may adversely affect the physical properties of the fats and oils (Patent Literature) 1, 2). In addition, when additives such as thickening polysaccharides are incorporated into fats and oils, a bread-making effect may be obtained with less than 1% in fats and oils. Is also affected, making it difficult to obtain bread having a good texture (Patent Document 3).

For the purpose of softening bread and suppressing aging, an oil phase containing edible fat and fatty acid monoglyceride is added to an emulsifier phase containing an organic acid monoglyceride, pH adjuster, sucrose fatty acid ester and sugar alcohol, and emulsified. An oil-in-water emulsified oil / fat composition obtained by adding an aqueous phase containing α-amylase, sugar alcohol and starch, and kneading and quenching (Patent Document 4), a saccharide containing α-amylase and / or a polyhydric alcohol A composition (Patent Document 5) in which an aqueous solution is emulsified in a fat-and-oil type using a surfactant has been proposed. However, a sufficient aging inhibitory effect has not been obtained yet, and the dough may become less sticky during bread making due to the influence of α-amylase used.
In addition, a method using α-amylase having a high activity temperature has also been proposed, and the workability during bread making has been improved. The effect of inhibiting aging is not sufficient (Patent Document 6).
JP 2005-28809 Japanese Patent Application 2-3339939 Japanese Patent Application No. 2004-164829 JP-A-6-337176 JP 61-63232 A JP2002-13808

  In this way, the bread flavor and texture are not deteriorated, the physical properties of the fats and oils are not adversely affected, the workability is good, the aging of the bread is effectively delayed, and a soft and well melted bread is obtained. It has been desired to develop an oil composition for bread making.

  In the present invention, an α-amylase having an optimal temperature of 75 to 85 ° C. and an inactivation temperature of 90 to 100 ° C., and a β-amylase having an optimal temperature of 45 to 55 ° C. and an inactivation temperature of 60 to 70 ° C. In combination, it was found that starch can be decomposed in a wide temperature range during baking, whereby the aging of bread after baking is effectively delayed, and the soft feeling lasts for a long time.

The present invention is the following inventions.
(1) An oil / fat composition for bread making containing 0.01-2 parts by mass of α-amylase and 0.01-2 parts by mass of β-amylase in 100 parts by mass of edible oil / fat, wherein α-amylase is at an optimum temperature. Is an oil / fat composition for breadmaking, characterized in that 75-85 ° C, the inactivation temperature is 90-100 ° C, β-amylase has an optimum temperature of 45-55 ° C and an inactivation temperature of 60-70 ° C. object.
(2) Breads produced using the oil composition for bread making according to (1) above.

  According to the present invention, by using α-amylase and β-amylase having specific temperature activity, it is to provide an oil and fat composition for bread making that can decompose starch in bread dough in a wide temperature range. You can get bread that keeps soft for a long time.

This invention is the fat-and-oil composition for breadmaking containing the alpha-amylase which has the optimal temperature and deactivation temperature of a specific range in an edible fat, and beta-amylase.
The oil composition for bread making of the present invention is used by kneading into bread dough. The bread dough kneaded with the oil and fat composition for bread making in the bread making process is heated and baked at a temperature of 150 to 250 ° C. after fermentation. During baking, the temperature of the dough gradually increases and reaches the final temperature.
The oil and fat composition for breadmaking of the present invention has an optimum temperature of 75 to 85 ° C, an inactivation temperature of 90 to 100 ° C, an α-amylase, and an optimum temperature of 45 to 55 ° C and an inactivation temperature of 60. It contains β-amylase at ˜70 ° C.
At the beginning of baking, when the temperature reaches about 50 ° C., β-amylase having a low optimum temperature works to decompose amylose contained in the bread dough in maltose units. When the temperature of the bread rises and the temperature reaches about 80 ° C., α-amylase will work from now on to decompose amylopectin in the starch granules. When the temperature further increases, the temperature becomes higher than the inactivation temperature of α-amylase, and α-amylase loses its activity.
As described above, the oil composition for bread making of the present invention can continuously cause β-amylase and α-amylase to act on bread dough during baking of bread, and can make amylose and amylopectin act by causing enzymes to act on a wide range of temperatures. It can be decomposed efficiently.

(Α-amylase)
The α-amylase used in the present invention is an α-amylase having an optimal temperature of 75 to 85 ° C. and an inactivation temperature of 90 to 100 ° C., derived from bacteria such as Bacillus, derived from grains such as Malt, Aspergillus, etc. Any of these molds can be used. Moreover, alpha-amylase can combine not only 1 type but 2 or more types.
In the present invention, α-amylase is α-amylase having an optimum temperature of 75 to 85 ° C., so that β-amylase described later can act on bread dough and then α-amylase can be allowed to act continuously. . When an α-amylase having an optimum temperature of α-amylase lower than 75 ° C is used, the effect on starch in a high temperature region of 75 ° C or higher becomes insufficient, and the aging suppression effect of the baked bread is lowered. Since the inactivation temperature of α-amylase contained in the oil and fat composition of the present invention is 90 to 100 ° C., it is completely inactivated at the end of baking by heating, and starch in the bread is decomposed after baking. Never happen.

In the oil and fat composition of the present invention, the content of α-amylase varies depending on the type of bread used, the type of flour, or the activity of α-amylase, but is usually 0.01 to 100 parts by mass of the oil and fat composition. 2 parts by mass, preferably 0.05 to 0.5 parts by mass. If it is less than 0.01 part by mass, a sufficient anti-aging effect cannot be obtained, and if it exceeds 2 parts by mass, the physical properties of the dough are lowered and the texture of the resulting bread product is also lowered.
For example, in the case of α-amylase, the effect of the present invention is maximized when the amount of activity added to the bread dough from the oil-and-fat composition for breadmaking is in the range of 50,000 to 200,000 SKB per 100 kg of flour (SKB is the enzyme activity unit). Thus, the content is designed based on the amount of the oil and fat composition blended in the bread dough.

(Β-amylase)
The β-amylase used in the present invention is a β-amylase having an optimum temperature of 45 to 55 ° C. and an inactivation temperature of 60 to 70 ° C., and any of soybean-derived, wheat-derived and barley-derived can be used. . Moreover, beta-amylase can combine not only 1 type but 2 or more types.
By making β-amylase into β-amylase having an optimum temperature of 45 to 55 ° C. in the present invention, β-amylase can be allowed to act on bread dough before α-amylase contained in the oil and fat composition acts. . By allowing α-amylase to act on bread dough on which β-amylase has acted, a long starch degradation time can be obtained. In addition, since the deactivation temperature of (beta) -amylase contained in the oil-fat composition of this invention is 45-55 degreeC, it will deactivate at the temperature which (alpha) -amylase acts.
When β-amylase whose optimum temperature does not reach 45 ° C. is used, the enzyme may act in a process such as fermentation in the bread making process, which may cause stickiness of the bread dough.

In the oil and fat composition of the present invention, the content of β-amylase varies depending on the type of bread used, the type of flour, or the activity of β-amylase, but is usually 0.01 to 100 parts by mass of the oil and fat composition. 2 parts by mass, preferably 0.05-1 part by mass. If the amount is less than 0.01 parts by mass, the effect of decomposing starch is small, and the effect of suppressing aging of the obtained bread cannot be sufficiently obtained.
If it exceeds 2 parts by mass, it will cause stickiness of the bread dough.
For example, in the case of β-amylase, the effect of the present invention is maximized when the amount of activity added from the oil composition for bread making to the dough is in the range of 80,000 to 300,000 AUN per 100 kg of flour (AUN is the enzyme activity unit). Thus, the content is designed based on the amount of the oil and fat composition blended in the bread dough.

(Edible oils and fats)
As the fat and oil component used in the present invention, edible fats and oils generally used as raw materials for margarine and shortening can be used. For example, animal fats and oils such as beef tallow, pork fat and fish oil, vegetable fats and oils such as palm oil, rapeseed oil and soybean oil, and processed fats and oils such as animal fats and oils, hardened oils of vegetable fats, fractionated oils and transesterified oils These can be used, and can be used as a mixture. In the present invention, the edible oil / fat is preferably, but not limited to, a solid fat content of 10 to 30% at the dough temperature in the bread mixing process.

  As long as the effects of the present invention are not impaired, an emulsifier, a preservative, a pH adjuster, a pigment, a fragrance, other enzymes, and the like may be appropriately used for the oil composition for bread making in the present invention.

Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, polyglycerin condensed fatty acid ester and the like. The emulsifier can be used alone or in combination of two or more, but glycerin fatty acid esters are preferred, especially fatty acid monoglycerides with saturated and unsaturated fatty acids having a texture-enhancing effect, an anti-aging effect on starch, Alternatively, it is preferable to use a mixture of a saturated or unsaturated fatty acid monoglyceride and another emulsifier because the texture improvement effect and the antiaging effect are further improved. In particular, the use of an unsaturated fatty acid monoglyceride is preferable because it provides a moist texture. As the unsaturated fatty acid, oleic acid and linoleic acid are preferable, and oleic acid is particularly preferable.
The addition amount of an emulsifier is 0.1-10 mass parts with respect to edible fats and oils, Preferably it is 0.3-3 mass parts. When the addition amount exceeds 10 parts by mass, the texture and flavor of the resulting bread are lowered.

In the method for producing an oil / fat composition in the present invention, the oil / fat and the oil-soluble component are first heated at a temperature equal to or higher than the melting point temperature, and after uniform dissolution, the temperature is lowered to 50 to 55 ° C. Next, warm water is added, and after mixing and stirring uniformly, α-amylase and β-amylase are added, rapidly plasticized using a prototype machine, and cooled to 30 ° C. or lower to obtain the desired oil composition Get things. In the above production, when cooling the homogeneous mixture at a high temperature, the container itself containing the homogeneous mixture may be cooled from the outside, but it is generally used for shortening, margarine production, chiller, botter, combinator. From the viewpoint of performance, it is preferable to quench using, for example.
In producing the oil and fat composition of the present invention, α-amylase and β-amylase may be in any form such as powder or liquid.

  Examples of breads produced using the oil and fat composition of the present invention include breads with fillings such as fillings, and examples include breads, special breads, cooking breads, and sweet breads. Specifically, white bread, black bread, French bread, variety bread, roll (table roll, buns, butter roll, etc.) can be mentioned as bread. Special breads include muffins, cooking breads such as hot dogs and hamburgers, and sweet breads include jam bread, anpan bread, cream bread, raisin bread, melon bread, and the like.

  In this invention, the quantity of the oil-fat composition of this invention added at the time of bakery product adjustment is 1-35 mass parts with respect to 100 mass parts of flour used for bakery products, Preferably it is 5-15 mass parts. When the amount of the oil / fat composition is less than 1 part by mass, a sufficient aging inhibitory effect cannot be obtained, and when it exceeds 35 parts by mass, the texture of the obtained bakery product is lowered.

  As a raw material of the bakery product in the present invention, in addition to wheat flour as a main raw material, yeast, yeast food, emulsifier, fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), water, processed starch, dairy product, Examples include sodium chloride, sugars, seasonings (sodium glutamate and nucleic acids), preservatives, fortifiers such as vitamins and calcium, proteins, amino acids, chemical swelling agents, and flavors. In addition, dried fruits such as raisins, wheat bran, whole grains, etc., which are generally easy to age when used as raw materials, can be used.

  EXAMPLES Next, although an Example is given and this invention is demonstrated concretely, these Examples do not restrict | limit this invention.

Example 1
The oil composition for breadmaking was manufactured by the following method with the composition of Table 1. Add 20 kg of warm water to the oil phase part containing 5 kg of hardened palm oil (melting point: 42 ° C.), 30 kg of palm oil, 35 kg of rapeseed hardened oil (melting point: 36 ° C.), 30 kg of rapeseed oil and 100 g of soybean lecithin, An emulsion was prepared. The temperature of the emulsion is lowered to 50 to 55 ° C., and 100 g of α-amylase (optimum temperature 80 ° C., inactivation temperature 90 ° C.) and 100 g of β-amylase (optimum temperature 55 ° C., inactivation temperature 70 ° C.) are added. After that, the mixture was sufficiently stirred, and then rapidly cooled to 30 ° C. or lower using a margarine prototype, and an oil / fat composition for bread making was prototyped. The optimum temperature was determined by dissolving the enzyme in water and measuring the activity by changing the temperature in steps of 20 ° C. to 5 ° C. As a result, the temperature having the highest activity was determined as the optimum temperature. As the deactivation temperature, the enzyme was dissolved in water, and the activity was measured by changing the temperature. As a result, the temperature at which the relative activity was 10% or less with respect to the optimum temperature was defined as the deactivation temperature. Neo-amylase “Daiichi” (Daiichi Chemical Co., Ltd.) was used to measure the enzyme activity of α-amylase. First, 1 tablet of neoamylase was dissolved in 3 ml of water to make a starch solution, and 0.01 g of enzyme was dissolved in 10 ml of water to make an enzyme solution. Next, 2 ml of enzyme solution and 1.5 ml of starch solution were conditioned at each temperature for 5 minutes, and then the enzyme solution and starch solution were mixed and reacted at each temperature for 15 minutes. After reacting for 15 minutes, 500 μl of NaOH (0.5 N) was added to stop the reaction, and the mixture was centrifuged for 5 minutes to recover the upper layer. The absorbance of the collected upper layer was measured at 620 nm, and the relative activity was measured. BETAMYL (MEGAZYME) was used to measure the enzyme activity of β-amylase. 10 mg of water was added to 10 mg of BETAMYL enzyme to form a Betamyl substrate, and 0.1 g of enzyme was dissolved in 10 ml of water to prepare an enzyme solution. Also, 500 mg of Trizma Base (Sigma T1503) was dissolved in 50 ml of water to obtain a Stoppig Regent. Next, 0.2 ml of the enzyme solution and 0.2 ml of Betamyl substrate were temperature-controlled at each temperature for 2 minutes, and then the enzyme solution and Betamyl substrate were mixed and reacted at each temperature for 10 minutes. After the reaction, 3 ml of Stopping Reagent was added, the absorbance was measured at 410 nm, and the relative activity was measured.

(Examples 2-5 and Comparative Examples 1-5)
The fat and oil composition examples 2 to 5 for breadmaking and comparative examples 1 to 5 were made by trial using the method shown in Table 1 according to Example 1.

  Using the oil and fat compositions of Examples 1 to 5 and Comparative Examples 1 to 5, bread was produced, and the dough physical properties, softness, and texture were evaluated by the following methods.

<Bread manufacturing method>
700 g of strong flour, 20 g of yeast, 1 g of yeast food, and 420 g of water were put into a mixer bowl, mixed at a low speed of 2 minutes and a medium speed of 2 minutes, and a medium seed at a temperature of 24 ° C. was fermented at 28 ° C. for 4 hours. The fermented medium seeds are put into a mixer bowl, and then 300 g of strong powder, 50 g of super white sugar, 20 g of skimmed milk powder, 17 g of salt and 250 g of water are added, and kneaded at low speed for 2 minutes and medium speed for 4 minutes. Then, 50 g of the oil / fat composition obtained in Examples 1 to 5 and Comparative Examples 1 to 5 was added and further kneaded at a low speed of 2 minutes and a medium speed of 4 minutes to obtain a dough having a kneading temperature of 28 ° C. After taking the floor time for 20 minutes, it was divided into 210 g, and after taking the bench time for 15 minutes, the dough was passed through the molder, and the dough was packed in a pullman bread mold so that the mold ratio was 4.16. Further, the final fermentation was carried out by placing in a proofer at 38 ° C. and 85% relative humidity for 35 minutes. After the final fermentation, it was placed in an oven at 210 ° C. on the upper and lower flames and baked for 34 minutes to obtain a pullman bread. The bread was allowed to cool at room temperature for 1 hour and a half, then placed in a bag and stored at 20 ° C.

<Softness measurement method>
After baking, the bread that was stored at 20 ° C for 1 and 3 days was sliced to a thickness of 3 cm, the center of the crumb was cut into a 3 cm x 3 cm square, and the stress required to compress the crumb from the slice surface to 1.5 cm (N) was measured with a rheometer manufactured by TEPCO.

<Evaluation method of mouth melt>
After baking, the breads stored at 20 ° C. for 1 and 3 days were evaluated for melting feeling by 15 panelists. There were evaluation items of good melting of mouth (◎), normal (○), a little stupid, or a little bit feeling (△), stupid or crusting (×), and the number of people was the largest. The item was a feeling of melting the mouth of the bread. In the case of the same number, both evaluation results are shown.

* 1) Product name: Spitase CP40-FG, manufactured by Nagase ChemteX Corporation, optimum temperature 80 ° C, inactivation temperature 90 ° C
* 2) Product name: Spitase HS / HK, manufactured by Nagase ChemteX Corporation, optimal temperature 80 ° C, inactivation temperature 90 ° C
* 3) Product name: Sumiteam AS, Shin Nippon Chemical Industry Co., Ltd., optimum temperature 65 ° C, deactivation temperature 80 ° C
* 4) Product name: Biozyme M5, manufactured by Amano Enzyme Co., Ltd., optimum temperature 55 ° C, deactivation temperature 70 ° C
* 5) Product name: Biozyme M, Amano Enzyme Co., Ltd., optimum temperature 40 ° C, inactivation temperature 70 ° C

It can be seen that bread baked using the oil-and-fat composition for bread making of the present invention is soft and can retain a soft texture for a long time (Examples 1 to 5). Further, it can be seen that the effect is enhanced when an emulsifier is added (Example 2).
It can be seen that even if α-amylase and β-amylase used in the present invention are used alone, a sufficient soft feeling cannot be achieved, and this is an effect that can be achieved by combining both in the present invention (Comparative Example 1, 2, 4).

Claims (2)

  An oil-and-fat composition for bread making containing 0.01 to 2 parts by mass of α-amylase and 0.01 to 2 parts by mass of β-amylase in 100 parts by mass of edible oil and fat, wherein α-amylase has an optimum temperature of 75 to An oil / fat composition for breadmaking, characterized in that the inactivation temperature is 90 to 100 ° C at 85 ° C, the optimum temperature for β-amylase is 45 to 55 ° C and the inactivation temperature is 60 to 70 ° C.   Bread produced using the oil and fat composition according to claim 1.