JP2566835B2 - Fat composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oil / fat composition, and more specifically, a plastic oil / fat composition suitable for white bread, variety bread, table rolls, etc., which are particularly referred to as table bread. It is about.

[Conventional technology and problems]

To meet the demand for softening bread, for example, Japanese Patent Laid-Open No. Hei 1
-112942 and the like, glycerin fatty acid ester having an antiaging effect of starch, an emulsifier such as an organic acid monoglycerin fatty acid ester alone or in combination,
It is devised to soften the bread and keep it for a long time by kneading it into bread dough in a form that is dissolved and dispersed in water-in-oil type margarine or oil-in-water emulsion. However, bread to which a large amount of emulsifier is added has the problem that the bread is not elastic and sticks in the mouth.

On the other hand, it is a well-known fact that proteases and amylases produced by molds and bacteria are effective in shortening the mixing time and development time of bread and increasing the oven kick. It is mixed and used. However, when such a protease or amylase is added during the bread-making process, the enzymatic action proceeds, so that the dough is softened and stickiness occurs particularly in the straight method, the bread-making property is impaired, and the workability is improved.
Dough machine resistance is significantly reduced. Thus, there is a strong demand for soft and slow-aging breads, while improving the bread-making property (dough mechanical resistance, etc.).

[Means for solving problems]

In view of such circumstances, the present inventors have conducted intensive studies to overcome these problems, and by combining a specific plastic oil and fat, an organic acid monoglyceride, a protease and / or an amylase, a small addition effect thereof. Succeeded in producing a plastic oil composition that effectively exerts with the addition amount of, and as a result, it has excellent bread-making properties and has a different taste of emulsifier,
The present invention has led to the provision of an oil and fat composition which has little offensive odor and is capable of providing bread that is soft and slow in aging.

That is, according to the present invention, in the endothermic analysis (temperature rise measurement) by a differential scanning calorimeter (DSC), there is only one melting peak having no transition peak in the melting zone of fats and oils in the range of Mp-20 ° C to Mp + 15 ° C. And an organic acid monoglyceride, and one or more enzymes selected from amylases and proteases.

The present inventors, in the process of variously examining the difference in bread dough structure and the proportion of fats and oils in bread making in the intermediate method and straight method currently used in many bread makers,
Fats and oils have a great influence on the formation of gluten network in bread dough, and they function effectively for the dough extensibility, increase in gas retention, bread volume, texture, and softness,
In addition, there is a definite difference in the state of gluten network and starch between the middle seed method and the straight method, and among the emulsifiers, the combination of an emulsifier and protease, which greatly contributes to gluten network formation, and the state of starch It was found that the effects of synergistic effects are exhibited by combining amylases that change, and that the effects of fats and oils on bread-making properties differ depending on the plastic fats and oils that are kneaded into the bread. The present invention has arrived at a fat and oil composition for kneading bread, which exerts a preventive effect and further softens the bread and increases the volume by further combining protease and / or amylase.

The plastic oil and fat used in the present invention has a transition peak in the melting zone of the oil and fat in the range of Mp-20 ° C to Mp + 15 ° C in the endothermic analysis (temperature rise measurement) by a differential scanning calorimeter (hereinafter referred to as DSC). It is a fat having only one melting peak having no.

Regarding the thermal measurement of physical properties of fats and oils by the DSC, the melting band, the transition peak, and the melting peak in the present invention, Japanese Patent Application No. 63-80
As detailed in 576, the melting zone refers to the peak of heat of fusion and the transition peak refers to the exothermic peak at the tempering temperature in the endothermic pattern.

The method for producing the plastic oil and fat used in the present invention is as described in detail in Japanese Patent Application No. 63-80576.

That is, 1 to 5% of organic acid monoglyceride such as succinic acid monostearate and diacetyl tartaric acid monostearate
(Weight) Single or mixed and added to fats and oils, and after heating and dissolution,
The obtained oil and fat composition in the form of oil or water-in-oil emulsion, a scraping type tubular cooler (A ₁ unit) such as a botter and a combinator, the inlet temperature is the melting point of oils and fats −10 ° C. It is controlled at a temperature of 15 ° C and above the cloud point, and is cooled to an average of 15 ° C / min or more, and then the outlet temperature of the scraping tubular chiller (A ₂ unit) is also the outlet temperature of the A ₁ unit. It can be obtained by controlling at ± 5 ° C and kneading.

The fats and oils used in the present invention are not particularly limited, and conventional margarine, animal oils used for shortening, vegetable oils, fractionated oils, hydrogenated oils, naueus oils and the like are preferably used.

The emulsifier used in the present invention is preferably an organic acid monoglyceride, and specifically, one or more selected from acetic acid monoglyceride, succinic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, tartaric acid monoglyceride, diacetyl tartaric acid monoglyceride and the like. It is a mixture. The amount of the organic acid monoglyceride added is preferably in the range of 0.05 to 5.0% by weight based on the entire composition.
If it is less than 0.05% by weight, the effect is insufficient, while if it exceeds 5.0% by weight, the flavor and texture of bread are deteriorated.

The enzyme used in the present invention is one or more enzymes selected from amylase and protease.

As the protease used in the present invention, for example, any of various commercially available protease agents can be used. For example, protease A “Amano”, protease M “Amano”, protease P manufactured by Amano Pharmaceutical Co., Ltd.
"Amano", Protease N "Amano", Papain W-
40, Sumiteam AP, Sumiteam MP, Sumiteam LP, etc. made by Shin Nihon Kagaku. The names of the above enzymes are trade names. The amount of proteases added will be described later.
Measured by a commonly used protease activity measurement method
Protease activity at pH 5.5 is 1 / kg of oil / fat composition
A range of up to 50,000 units is preferred.

Further, as for the amylases, any commercially available amylase agent can be used as well. As α-amylase, Amano Pharmaceutical Co., Ltd. amylase AD “Amano”, amylase AK “Amano”, Nagase Seikagaku Corporation Denateam SA-7, Shin Nippon Chemical Industry Co., Ltd. Sumiteam S, Daikin Industries ( As a β-amylase, Amano Pharmaceutical Co., Ltd.'s biozyme A, β-amylase "Amano", Shin Nippon Chemical Industry Co., Ltd.'s Sumiteam L, etc. Amylase "Amano", pullulanase "Amano", etc.
Examples of glucoamylase include Gluczyme NL and Gluczyme AF from Amano Pharmaceutical Co., Ltd., Sumiteam AN, Sumiteam AL, and Sumiteam SG from Shin Nippon Chemical Industry Co., Ltd. The names of the above enzymes are trade names. The amylase activity range is that the amylase activity at pH 5.5 measured using the activity measurement method described below is 1
A range of 100 to 50,000 units per kg is preferred. Both the proteases and the allylases are insufficient in the effect at a smaller amount than the above, and when the amount exceeds the above range, the dough becomes sticky.

Below, the protease activity measuring method and the amylase activity measuring method are shown.

"Protease activity measurement method (Folin method)" (1) Reaction reagent A solution: 0.4M TCA solution B solution: 0.4M Na ₂ CO ₃ solution C solution: Folin reagent (2) Enzyme activity measurement method Enzyme solution 1.0 ml ( 30 ℃, 10min pre-incubation) ↓ 1.0ml substrate (30 ℃, 10mil pre-incubation) 30 ℃, 10min reaction ↓ Add TCA solution 2.0ml (end of reaction) 30 ℃, 25min left ↓ Filter with filter paper (No.6) Filtrate 1.0 ml Preparative Na ₂ CO ₃ 5.0 ml ↓ Folin reagent 1.0 ml Leave at 30 ° C for 20 min ↓ 0D 660 nm measurement Note 1) Modified hemoglobin was used as a substrate.

Note 2) As for the enzyme titer, the enzyme titer was calculated by the following formula using the amount of free tyrosine calculated from the tyrosine standard curve.

Enzyme titer (μ / g) = tyrosine amount in 1 ml (μg) × 4 × enzyme dilution ratio × 1 / reaction enzyme solution amount (ml) × reaction time (min) “Amylase activity measurement method” (1) Substrate and Reagent Substrate: 2 wt% soluble starch solution or 2 wt% amylopectin solution Buffer solution: N / 10 acetate buffer solution A solution: 0.24 M CuSO ₄ / 5H ₂ O solution B: 1.22 M Rochelle salt and 2.575 M NaOH solution C solution: 30 wt % KI aqueous solution D solution: 25 wt% H ₂ SO ₄ aqueous solution Titrant: N / 20 sodium thiosulfate solution (2) Activity measurement method Soluble starch solution 12 ml + pH 4.0 and pH 5.0 Acetic acid Buffer 8 ml ↓ 5 ml preparative (with test tube cap) ) ↓ 30 ℃ and 40 ℃ Incubation for 10 to 15min ↓ Enzyme solution 1ml (10min reaction) * Accurate ↓ Solution B 2ml (stop reaction) Remove from constant temperature bath and mix solution A 2ml Addition stirring ↓ Cover with aluminum foil and in boiling water bath Heat for 15 minutes ↓ Rapidly cool to 25 ° C or less in a cold water bath ↓ Add 2 ml of C liquid and 2 ml of D liquid ↓ Titrate with N / 20 sodium thiosulfate (AV (3) Activity calculation Amylase activity (BL-AV) x 1.6 x F = glucose produced (mg) glucose produced (mg) x dilution ratio x 1/10 = titer (μ / g) Note) BL: adventure value ( After addition of solution B, enzyme solution was added) F: N / 20 sodium thiosulfate factor Note 1) α-amylase, β-amylase, and glucoamylase were measured using soluble starch solution as a substrate, isoamylase Is measured using an amylopectin solution as a substrate.As for the method of adding the enzyme, any method may be used as long as it is a method of post-mixing with a plastic oil and fat that has been kneaded by cooling, and specifically, a method of dispersing and adding the enzyme in an oil and fat injection. , A powder, or a method of adding after dissolving / dispersing it in liquid sugar or the like. Before cooling and kneading, that is, when adding the enzyme from the first emulsification step, the enzyme is deactivated at an emulsification temperature of 40 to 50 ° C or higher, so it cannot be raised above this temperature, and at this temperature it is possible to prevent emulsification An effective emulsifier, such as a monoglycerin fatty acid ester, is in a solid state, and almost cannot be emulsified.

The bread in the present invention is a material for producing bread,
For example, wheat flour as a main raw material yeast, yeast foods, oils and fats (shortening, lard, margarine, butter, liquid oil, water-in-oil emulsion composition, oil-in-water emulsion composition, etc.), water (drafting), milk Add products, salt, sugar, etc.,
If necessary, one or more of hydrophilic emulsifiers, seasonings (glutamic acids, nucleic acids), preservatives, vitamins, calcium, etc. fortifying agents, proteins, chemical swelling agents, flavors, etc. are added and mixed, and the mixture is fermented. It is the one that has been baked through the steps. Of course, bread with fillings or the like is also included in the bread of the present invention. That is, the bread in the present invention means a loaf of bread, a special loaf, a cooked loaf, a confectionery loaf, a steamed loaf, and the like.

Examples of bread include white bread, black bread, French bread, variety red, rolls (table rolls, buns, butter rolls, etc.). Special breads such as grissini, muffins and rusks, cooked breads such as hot dogs, hamburgers and visa pies, and sweet breads such as jam bread, bean jam, cream bread, raisin bread, melon bread, sweet rolls and rich goods (croissants, brioche, Danish). Pastries) and the like, and steamed bread includes meat buns, bean buns and the like.

[Action / effect]

Usually, when amylase and / or protease is added to bread dough, bread elongation of bread is improved, but on the other hand, stickiness and softening of the dough occur, the mechanical resistance of the dough is lowered, and the internal phase of the finished bread is textured. Will be rough. However, by combining these enzymes with finely divided fat and oil crystals (those having only one melting peak in the fat and oil melting zone) and organic acid monoglyceride, the stickiness and mechanical resistance of the dough are improved. However, the workability is good, and the inner phase of the finished bread has a thin film and a fine texture.

Although the reason for this effect is unknown, the gluten network in the dough is formed finer and denser by the finely divided fat crystals and the organic acid monoglyceride, covering the starch particles that are the cause of the stickiness of the dough, As a result, it is presumed that the stickiness of the cloth is eliminated and the cloth having good extensibility is formed. In addition, by forming such a thin and dense gluten network,
It is considered that bread with a good internal phase and softness and volume is produced, and more water is retained by gluten and the movement of water in the bread is suppressed, so that the aging of the finished bread is delayed.

〔Example〕

Hereinafter, the present invention will be described in more detail based on examples and application examples, but the present invention is not limited thereto.

Example 1 MP 29.5 ° C hydrogenated fish oil 62.9% (wt%, the same below), MP
Mixed oil (MP = 32.3 ° C) in which 3.0% diacetyl tartaric acid monoglyceride (trade name Panodan AM, manufactured by Grinstead) and 0.1% lecithin were dissolved in 18.0% hydrogenated fish oil at 36.8 ° C and 9.0% rapeseed oil under the following conditions: The mixture was cooled and kneaded to obtain an oil and fat composition.

The obtained oil and fat composition was dispersed in rapeseed oil 7%.
An enzyme composition of 02% (trade name: Denateam SA, manufactured by Nagase Co.) was post-combined to obtain an oil and fat composition for kneading bread. The compounded composition is shown in Table 1.

A ₀ unit outlet temperature: 22 ° C A ₁ unit residence time: 24 seconds Clearance: 2mm Cooling rate: 30 ° C / min Outlet temperature: 10 ° C A ₂ unit outlet temperature: 12 ° C Peripheral speed: 2.5m / sec Residence time: 3 Minute clearance: 10 mm 20 mg of the obtained composition was weighed in a DSC (manufactured by Rigaku Denki) sample cell for measurement, heated from -50 ° C to 60 ° C at a rate of 4 ° C / min, and an endothermic measurement was performed. The measurement sensitivity was 5 mcal / sec. The chart obtained is shown in FIG.

As is clear from this figure, the onset temperature of the DSC endothermic peak of the oil and fat composition was completely dissolved at 25 ° C. and 35 ° C., and only one melting zone was shown until dissolution.

Comparative Example 1 The same oil / fat composition as in Example 1 was kneaded by cooling under the following conditions, and the enzyme-dispersed oil / fat was post-mixed to obtain an oil / fat composition. Then, heat treatment (tempering) was performed at a temperature 5 ° C. lower than the MP of the oil and fat for 48 hours to obtain an oil and fat composition for bread.
The compounding composition is shown in Table 1.

A ₀ unit outlet temperature: 30 ° C A ₁ unit residence time: 25 seconds Clearance: 5mm Cooling rate: 12 ° C / min Outlet temperature: 25 ° C A ₂ unit outlet temperature: 18 ° C Peripheral speed: 2.5m / sec Residence time: 3 Minute clearance: 10 mm 22.4 mg of the obtained composition was weighed in a sample cell for DSC measurement, heated at a rate of 4 ° C./minute, and subjected to endothermic measurement. The measurement sensitivity was 5 mcal / sec, and the chart obtained is shown in FIG.

As is clear from Fig. 2, in the endothermic peak of DSC,
The transition peak at the tempering temperature (about 27 ° C) is shown. The oil and fat composition is completely dissolved at 38 ° C.

Examples 2 to 5 As shown in Table 1, various fats and oils of organic acid monoglyceride and glyceride monostearate 3.0%, lecithin
84% of a mixed oil in which 0.1% was added and dissolved and 16.0% of a water phase were mixed to obtain a water-in-oil emulsion, and a fat composition was obtained by cooling and kneading under the same conditions. Various enzyme dispersions were added to the obtained oil and fat composition in the same manner as in Example 1 to obtain various oil and fat compositions for kneading bread.

The DSC of the obtained composition was measured in the same manner as in Example 1. As a result, the starting temperature of the DSC endothermic peak was 25 as in Example 1.
It melted completely at 35 ° C and at 35 ° C and showed only one melting zone before melting.

Comparative columns 2 to 4 An oil and fat composition was obtained in the same manner as in Comparative Example 1 except that the compounding ratio in Comparative Example 1 was changed to the compounding ratio shown in Table 1.

Application Examples 1 to 5 and Comparative Application Examples 1 to 4 Using the oil and fat compositions obtained in Examples 1 to 5 and Comparative Examples 1 to 5, mountain type and square type breads were prepared by the seeding method of the following formulation. Then, the internal phase and aging (in square bread) of the volume (in mountain bread) were evaluated. Aging is bread preparation 1
The hardness of the bread crumbs after 3 days was measured by a rheometer and evaluated. The results are shown in Table 2.

[Process of the intermediate seed method]

Medium seed mix: Strong wheat flour 70 parts by weight Yeast 2.2 〃 Yeast food 0.1 〃 Water 40 〃 Medium seed mixing: Low speed 2 minutes, Medium speed 2 minutes Fermentation: 30 degrees, 4 hours Main kneading mix: Strong wheat flour 30 parts by weight Sugar 5 〃 Salt 2 〃 Oil and fat 5 〃 Skim milk powder 2 〃 Water 28 〃 Main kneading mixing: Put all raw materials except oil and fat into a mixer, low speed 2 minutes, medium speed 2
Minutes, the oil / fat composition is further added, and the mixture is mixed at low speed for 2 minutes, medium speed for 2 minutes, and high speed for 3 minutes.

Floor time: 20 minutes Dividing / rounding Bench time: 20 minutes Molding: Molding with moulder Proofer: temperature 40 ° C, humidity 80% Firing: mountain-temperature 210 ° C, 25 minutes Square-temperature 220 ° C, 30 minutes

[Brief description of drawings]

FIG. 1 is a diagram showing a DSC chart of the oil / fat composition obtained in Examples, and FIG. 2 is a DS of the oil / fat composition obtained in Comparative Example 1.
It is a figure which shows the chart of C.

Claims (4)

(57) [Claims] 1. A single melting peak having no transition peak in the melting zone of fats and oils in the range of Mp-20 ° C to Mp + 15 ° C in endothermic analysis (temperature rise measurement) by a differential scanning calorimeter (DSC). An oil / fat composition comprising a plastic oil / fat having an organic acid monoglyceride, and one or more enzymes selected from amylases and proteases. 2. The oil and fat composition according to claim 1, which contains an organic acid monoglyceride. 3. An organic acid monoglyceride is acetic acid monoglyceride, succinic acid monoglyceride, lactic acid monoglyceride,
The oil / fat composition according to claim 2, which is one kind or a mixture of two or more kinds of citric acid monoglyceride, tartaric acid monoglyceride and diacetyl tartaric acid monoglyceride. 4. The oil or fat composition according to claim 2 or 3, wherein the amount of the organic acid monoglyceride added is 0.05 to 5.0% by weight based on the entire composition.