JP2014076005A - Fat composition for confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat composition for confectionery, from which a soft cake as a whole having a readily meltable-in-the-mouth and uniform texture can be made, the soft texture capable of being maintained.SOLUTION: A fat composition for confectionery contains a sugar tolerant α-amylase having a relative activity of 20% or more in an aqueous solution with a sugar concentration of 10 wt.% to the activity in an aqueous solution with a sugar concentration of 0 wt.%. A confectionery dough which contains the fat composition for confectionery in a specific amount and saccharides in an amount of 10 wt.% or more in the entire confectionery dough is cooked with heat so as to make a confectionery.

Description

  The present invention relates to a confectionery fat composition used for cakes and the like.

  In a bakery food mainly composed of starch, the starch that has been hydrated and gelled during cooking is recrystallized, so that the texture becomes harder and more crunchy with time after cooking. In recent years, a fresh, soft and moist mouthfeel is preferred, and various attempts have been made to suppress such aging of bakery foods.

  Conventionally, as aging inhibitors for bakery foods, various emulsifiers typified by glycerin fatty acid monoesters, additives such as processed starch, and sugars such as trehalose (Patent Document 1) have been used. However, even if the above substances were added to prevent aging, the effect was insufficient.

  In addition to the above, starch-degrading enzymes such as α-amylase and β-amylase are used as aging inhibitors for starchy foods. For example, a method of adding α-amylase and maltose-producing amylase to a grain-containing dough (Patent Document 2) has been disclosed, but although a sufficient effect is exhibited in breads, a saccharide that is a reaction product of amylases In confectionery in which a large amount of is mixed, the enzyme reaction is inhibited, so that the effect is not sufficiently exhibited.

  There is a method (Patent Documents 3 and 4) that uses sugar-resistant α-amylase to suppress the aging of cakes, but when the enzyme is added in powder form as in this method, the enzyme is added to the entire confectionery dough. It was difficult to disperse uniformly and was insufficient to make the whole cake soft and uniform.

  As described above, aging inhibitors for confectionery such as cakes are not yet effective enough.

Japanese Patent Laid-Open No. 7-79589 JP 2010-148487 A International Publication No. 2006/032281 International Publication No. 2008/148845

  An object of the present invention is to provide an oil / fat composition for confectionery that can make a cake having a uniform texture that is soft and melts in the mouth and that can maintain the soft texture.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors contain a sugar-tolerant α-amylase having a relative activity of a specific value or more in a solution having a specific sugar concentration. By using the oil and fat composition in a confectionery dough having a sugar content above a specific value, the resulting dough is in a state in which the enzyme is homogeneously dispersed, and the confectionery produced using the dough has a texture that changes with time. It was found that the mouth was melted with a soft and moist texture, and the present invention was completed.

  That is, the first of the present invention is a confectionery fat and oil composition comprising a sugar-resistant α-amylase having a relative activity in an aqueous solution having a sugar concentration of 10% by weight relative to the activity in an aqueous solution having a sugar concentration of 0% by weight of 20% or more. Related to things. In a preferred embodiment, the sugar-resistant α-amylase is a maltose-producing α-amylase (an α-amylase that cleaves sugar chains in starch mainly in maltose units), and the confectionery fat / oil composition as described above About. 2nd of this invention contains 10 weight% or more saccharides in the whole confectionery dough, and content of sugar-resistant alpha-amylase is 0.001-1.0 weight part with respect to 100 weight part of grain flour. It is related with the dough for confectionery containing the fats and oils composition for confectionery of Claim 1 or 2. 3rd of this invention is related with the confectionery formed by heat-cooking the above-mentioned dough for confectionery.

  According to the present invention, it is possible to provide a confectionery oil / fat composition capable of making a cake having a uniform texture that is soft and melts in the mouth, and that can maintain the soft texture.

  Hereinafter, the present invention will be described in more detail. The confectionery fat composition of the present invention is characterized by containing a sugar-tolerant α-amylase having a specific relative activity.

  The sugar-tolerant α-amylase of the present invention preferably has a relative activity of 20% or more relative to the activity in an aqueous solution with a sugar concentration of 0% by weight in an aqueous solution with a sugar concentration of 10% by weight. If the relative activity is less than 20%, cakes may not be soft. The sugar-resistant α-amylase is preferably contained at least 0.0005% by weight in the whole confectionery fat composition.

  The relative activity of the sugar-tolerant α-amylase can be measured, for example, as follows. First, a diluted solution (100 mM acetate buffer (pH 5.0), 5 mM calcium chloride) is added to a glucose-resistant α-amylase to prepare a 100-fold diluted enzyme solution. 1 ml of this enzyme solution is put in a test tube and heated at 40 ° C. for 5 minutes, and then 1 tablet (“AMYLAZYME” manufactured by Megazyme) is added and reacted at 40 ° C. for exactly 10 minutes. Next, 10 ml of an enzyme reaction stop solution (1 wt% sodium phosphate aqueous solution) is added and stirred, and left at room temperature for 5 minutes. Thereafter, filtration is performed, and the absorbance of the filtrate is measured at a wavelength of 590 nm. The obtained value is converted into an enzyme activity value (U) using a calibration curve prepared from an enzyme having a known activity, and is defined as “an enzyme activity value of an enzyme solution not containing sucrose”. In addition, an enzyme solution containing 10% by weight of sucrose is prepared, and the enzyme activity value is calculated in the same manner as described above to obtain “the enzyme activity value of an enzyme solution containing 10% by weight of sucrose”. The relative activity of the enzyme activity value of the enzyme solution containing 10% by weight of sucrose is the enzyme activity value of the enzyme solution containing 10% by weight of sucrose / the enzyme activity value of the enzyme solution not containing sucrose × 100 (%). Are obtained by calculating.

  As the sugar-tolerant α-amylase as described above, an α-amylase that is a maltose-producing amylase that cleaves sugar chains in starch mainly at maltose units can be used. Specific examples include “OPTICAKE” manufactured by Novozymes A / S. FRESH 50BG "etc. are mentioned.

  The confectionery fat composition of the present invention preferably contains 0.1 to 99.9995% by weight of the fat and oil in the entire confectionery fat composition. As fats and oils, any fats and oils conventionally used for margarine, shortening, emulsified fats and oils may be used, for example, palm oil, palm kernel oil, coconut oil, linseed oil, paulownia oil, safflower oil, pods oil, Walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, corn oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, coconut oil, cocoa butter, shea butter , Vegetable oils such as monkey fat, kokumushi, borneo fat, and animal oils such as fish oil, whale oil, beef fat, milk fat, pork fat, chicken oil, egg yolk oil, sheep oil, etc. It is possible to use at least one selected from the group consisting of all fats and oils that are usually used for food, such as those obtained, cured, and fractionated.

  In addition to fats and oils and sugar-resistant α-amylase, the confectionery fats and oils composition of the present invention includes sugars, eggs, dairy products, cocoa, cereal flour, salt, fruits, nuts, spices, yeast, liquor, water, and their processing. Products, emulsifiers, sugar alcohols, fragrances, colorants, swelling agents, colorants, antioxidants, thickeners, acidulants, sweeteners, pH adjusters, preservatives, enzymes, yeast foods, other dough improving agents, etc. Food additives can be used.

  Examples of the saccharide include monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose and lactose, oligosaccharides having three or more sugars, and the like.

  Examples of the cereal flour include those obtained by milling cereals such as wheat, barley, rye, buckwheat, corn, rice, straw, soybeans, and soba, and starches extracted from the cereals.

  As the emulsifier that can be used in the present invention, any edible emulsifier may be used. For example, glycerin fatty acid ester, sorbitan fatty acid ester, lecithin, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, Sugar fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate and the like can be used.

  As the enzyme that can be used in the present invention, any edible enzyme other than sugar-resistant α-amylase may be used. For example, non-sugar-resistant α-amylase, β-amylase, lipase, protease, hemi Cellulase, xylanase, glucose oxidase, transglutaminase and the like can be used. In that case, in order not to reduce the workability at the time of producing the confectionery dough, it is preferable that the optimum temperature is high and the heat resistance is high.

  The confectionery oil / fat composition of the present invention is an oil-in-water emulsified oil / fat composition such as a foaming agent for cakes, a water-in-oil emulsified oil / fat composition such as butter, margarine or fat spread, or water like a shortening. Any form of the oil-and-fat composition containing no phase may be used.

  The oil-in-water emulsified oil and fat composition that can be used in the present invention can be produced, for example, as follows. First, an oil phase part in which an emulsifier and other oil-soluble components are dissolved in fats and oils as necessary is prepared. Next, a sugar-resistant α-amylase is added to water, and if necessary, a water phase part in which sugars, sugar alcohols, and other water-soluble components are dissolved is prepared, and the water phase part is added to the water phase part while stirring. The oil phase part is added to prepare an oil-in-water emulsion. And after passing a sterilization process as needed, this emulsion is cooled to 10-60 degreeC, homogenizing with a homogenizer etc., and can be tempered as needed, and an oil-in-water-type emulsified oil-fat composition can be obtained. At this time, if a part of the emulsifier is present in a liquid crystal state, it has foaming properties, so it can be used as an oil-in-water emulsified oil composition for confectionery such as cake.

  The water-in-oil emulsified oil / fat composition that can be used in the present invention prepares an oil phase part and an aqueous phase part in the same manner as the oil-in-water emulsified oil / fat composition. Then, while stirring the oil phase part, the water phase part is added thereto to prepare a water-in-oil emulsion, and after passing through a sterilization step if necessary, the emulsion is cooled and kneaded as usual, and necessary. Depending on the tempering treatment, a water-in-oil emulsified oil / fat composition can be obtained.

  The shortening of this invention should just be an oil-and-fat composition which does not contain the water | moisture content produced according to a conventional method, and may be solid or liquid. At that time, the sugar-resistant α-amylase is added to the oil and fat composition and dispersed. Although the manufacturing method is not particularly limited, shortening can be obtained by cooling and kneading the dissolved oil and fat, and tempering as necessary.

  The manufacturing method of the confectionery using the fats and oils composition for confectionery of this invention is illustrated below. First, 0.001 to 1.0 part by weight of the confectionery fat composition obtained as described above is added to 100 parts by weight of the cereal flour, and the saccharide becomes 10% by weight or more in the whole confectionery dough. In addition, confectionery dough can be obtained by mixing and stirring other raw materials. The dough can be heated at 90 ° C. or higher to obtain a confectionery. Examples of the cereal flour include those obtained by milling cereals such as wheat, barley, rye, oats, corn, rice, rice bran, soybeans, oats, and starches extracted from the cereals.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Measurement of confectionery texture>
The confectionery obtained in the examples and comparative examples was cut into a 20 mm square cube and a physical property measuring device creep meter ("RE2-3305" manufactured by Yamaden Co., Ltd.) was used in a room temperature-controlled at 20 ° C. Using, the whole sample surface was compressed, and the maximum load (N) and cohesion were measured. For measurement, a circular plunger having a diameter of 40 mm was used. In the case of sponge cake, measurement speed: 5 mm / second, measurement distortion: 50%, return distance: 5 mm, contact surface property: 400 mm ² , number of measurements: 2 In the case of a pound cake, measurement was performed under the conditions of measurement speed: 5 mm / second, measurement distortion rate: 30%, return distance: 5 mm, contact surface property: 400 mm ² , and measurement count: twice. Sponge cake was measured 1 day and 7 days after preparation, and pound cake was measured 1 day and 45 days after preparation.

<Evaluation of texture of confectionery>
The confectionery (sponge cake, pound cake) obtained in the examples and comparative examples was eaten by 10 skilled panelists, and the texture was evaluated in terms of softness and melting in the mouth, and the average of the evaluation points The value was used as an evaluation value of the texture. Sponge cakes were evaluated 1 day and 7 days after preparation, and pound cakes were evaluated 1 day and 45 days after preparation. The evaluation criteria at that time were as follows.
(Softness)
1 point: very hard, 2 points: slightly hard, 3 points: normal, 4 points: slightly soft, 5 points: very soft.
(Melting mouth)
1 point: very bad, 2 points: somewhat bad, 3 points: normal, 4 points: somewhat good, 5 points: very good.

(Production Example 1) Preparation of oil-in-water emulsified oil / fat composition A 7 parts by weight of monoglycerin fatty acid ester ("Emulsy MS" manufactured by Riken Vitamin Co., Ltd.), organic acid monoglycerin fatty acid ester ("GRINSTED CTREM" manufactured by DANISCO A / S) BC-B ") 2.5 parts by weight and 18 parts by weight of rapeseed oil were mixed and completely dissolved at 70 ° C to obtain an oil phase part. In addition, 3 parts by weight of sucrose fatty acid ester (“S-1170” manufactured by Mitsubishi Chemical Foods Co., Ltd.), 50 parts by weight of sorbitol, 18.83 parts by weight of water, and sugar-resistant α-amylase (“OPTICAKE FRESH manufactured by Novozymes A / S) 50BG ") 0.67 part by weight was mixed and heated to 70 ° C to form an aqueous phase part. The oil phase portion was added to the water phase portion while stirring to prepare an oil-in-water emulsion. While this emulsion was homogenized with a homogenizer, it was cooled to 50 ° C. at a rate of 1 ° C./min, then placed in a constant temperature bath at 38 ° C. and temperature-controlled for 48 hours, whereby an oil-in-water emulsified oil / fat composition A was obtained. The obtained oil-in-water emulsified oil / fat composition A was stored at 20 ° C. Note that the relative activity of “OPTICAKE FRESH 50BG” manufactured by Novozymes A / S in an aqueous solution having a sugar concentration of 10% by weight was 51%.

(Production Example 2) Production of oil-in-water emulsified oil and fat composition B Oil-in-water type in the same manner as in Production Example 1 except that no sugar-resistant α-amylase was added and the amount of water added was 19.5 parts by weight. An emulsified oil and fat composition B was obtained. The obtained oil-in-water emulsified oil / fat composition B was stored at 20 ° C.

(Production Example 3) Preparation of oil-in-water emulsified oil / fat composition C Instead of adding 0.67 parts by weight of sugar-resistant α-amylase, non-sugar-resistant α-amylase (“NOVAMYL 10000BG” manufactured by Novozymes A / S) An oil-in-water emulsified oil / fat composition C was obtained in the same manner as in Production Example 1 except that 67 parts by weight were added. The obtained oil-in-water emulsified oil / fat composition B was stored at 20 ° C. The relative activity of “NOVAMYL 10000BG” manufactured by Novozymes A / S in an aqueous solution having a sugar concentration of 10% by weight was 13%.

(Example 1) Sponge cake evaluation 100 parts by weight of sugar, 130 parts by weight of liquid egg ("Liquid whole egg (sterilized)" manufactured by QP Corporation), 15 parts by weight of oil-in-water emulsified oil and fat composition A, 20 parts by weight of water In a mixer bowl and mixed at low speed for 30 seconds, and then 100 parts by weight of weak flour (Nisshin Flour Milling Co., Ltd. “Violet”) and 1 part by weight of baking powder are added. Mixing for 30 minutes, a sponge cake dough having a specific gravity of 0.45 g / cc was obtained. 350 g of the obtained dough was poured into a No. 6 can and baked in a fixed kiln at 170 ° C. for 35 minutes to obtain a sponge cake. In addition, the addition amount of the sugar-resistant α-amylase in the sponge cake dough was 0.1005 parts by weight with respect to 100 parts by weight of the flour. The texture of the resulting sponge cake was measured, and the texture was sensory evaluated.

(Comparative example 1) Sponge cake evaluation Sponge cake like Example 1 except having mix | blended 15 weight part of oil-in-water-type emulsified oil-fat composition A instead of blending 15 parts by weight of oil-in-water-type emulsified oil-fat composition A. I got a cake. The texture of the resulting sponge cake was measured, and the texture was sensory evaluated.

(Comparative Example 2) Sponge cake evaluation Sponge cake was obtained in the same manner as in Example 1 except that 15 parts by weight of oil-in-water emulsified oil / fat composition A was blended instead of 15 parts by weight. I got a cake. In addition, the addition amount of the non-sugar resistant α-amylase in the sponge cake dough was 0.1005 parts by weight with respect to 100 parts by weight of the flour. The texture of the resulting sponge cake was measured, and the texture was sensory evaluated.

(Production Example 4) Production of water-in-oil type emulsified oil / fat composition A A transesterified oil (IV = 10) of coconut oil and Haieru rapeseed extremely hardened oil, 8 parts by weight, a transesterified oil of palm oil and coconut oil (IV = 45) Mix 57 parts by weight, 12 parts by weight of low melting point palm (IV = 64), 5 parts by weight of rapeseed oil, 1 part by weight of milk fat and completely dissolve at 70 ° C., 1 part by weight of whole milk powder, water 15.95 parts by weight and 0.05 part by weight of sugar-tolerant α-amylase (“OPTICAKE FRESH 50BG” manufactured by Novozymes A / S) were mixed and heated to 70 ° C. to obtain an aqueous phase part. While stirring the oil phase part, the water phase part was added thereto to prepare a water-in-oil emulsion. The temperature of this emulsion was adjusted to 60 ° C., stirred and mixed with a propeller mixer, then cooled and kneaded with a scraping-type tubular cooling kneader as usual, and a water-in-oil emulsified fat composition A was obtained. Obtained. The obtained water-in-oil emulsified oil / fat composition A was stored in a refrigerator at 4 ° C.

(Production Example 5) Preparation of water-in-oil emulsified oil and fat composition B In addition to sugar-resistant α-amylase, 0.01 part by weight of “Papain W-40” manufactured by Amano Enzyme Co., Ltd. was added as a protease, and water was added. A water-in-oil emulsified fat composition B was obtained in the same manner as in Production Example 4 except that the amount was 15.94 parts by weight. The obtained water-in-oil emulsified oil / fat composition B was stored in a refrigerator at 4 ° C.

(Production Example 6) Production of water-in-oil emulsified oil and fat composition C Water-in-oil type in the same manner as in Production Example 4 except that no sugar-resistant α-amylase was added and the amount of water added was 16 parts by weight. An emulsified oil and fat composition C was obtained. The obtained water-in-oil emulsified oil / fat composition B was stored in a refrigerator at 4 ° C.

(Production Example 7) Preparation of water-in-oil type emulsified oil and fat composition D Instead of adding 0.05 parts by weight of sugar-resistant α-amylase, 0.05 parts by weight of non-sugar-resistant α-amylase “NOVAMYL 10000BG” was added. Obtained water-in-oil type emulsified oil-fat composition D in the same manner as in Production Example 4. The obtained water-in-oil emulsified oil / fat composition D was stored in a refrigerator at 4 ° C.

(Example 2) Pound cake evaluation 100 parts by weight of the water-in-oil emulsified oil / fat composition A and 100 parts by weight of sugar were put into a mixer bowl and mixed for 2 minutes at low speed and for 2 minutes at medium speed. Next, 100 parts by weight of liquid egg (“Liquid Whole Egg (sterilized)” manufactured by QP Corporation) was poured while mixing at low speed, and mixed for 1 minute 30 seconds at low speed and for 1 minute 30 seconds at medium speed. Finally, 100 parts by weight of weak flour (Nisshin Flour Milling Co., Ltd. “Violet”) and 1 part by weight of baking powder are added, mixed for 30 seconds at low speed and for 10 seconds at medium speed, and a pound cake with a specific gravity of 0.88 g / cc. I got the dough. In addition, the compounding quantity of the sugar-tolerant α-amylase in the pound cake dough was 0.05 parts by weight with respect to 100 parts by weight of the flour. 370 g of the obtained dough was poured into a mold and baked in a fixed kiln at 180 ° C. for 45 minutes to obtain a pound cake. The texture of the obtained pound cake was measured, and the texture was sensory evaluated.

(Example 3) Pound cake evaluation As in Example 2, except that 100 parts by weight of water-in-oil emulsified oil / fat composition A was blended instead of 100 parts by weight of water-in-oil emulsified oil / fat composition A. To obtain a pound cake. In addition, the compounding quantity of the sugar-tolerant α-amylase in the pound cake dough was 0.05 parts by weight with respect to 100 parts by weight of the flour. The texture of the obtained pound cake was measured, and the texture was sensory evaluated.

(Comparative example 3) Pound cake evaluation Instead of blending 100 parts by weight of the water-in-oil emulsified oil / fat composition A, in the same manner as in Example 2 except that 100 parts by weight of the water-in-oil emulsified oil / fat composition C was blended. To obtain a pound cake. The texture of the obtained pound cake was measured, and the texture was sensory evaluated.

(Comparative example 4) Pound cake evaluation Instead of blending 100 parts by weight of the water-in-oil emulsified oil and fat composition A, it was the same as in Example 2 except that 100 parts by weight of the water-in-oil emulsified fat and oil composition D was blended. To obtain a pound cake. The compounding amount of the non-sugar resistant α-amylase in the pound cake dough was 0.05 parts by weight with respect to 100 parts by weight of the flour. The texture of the obtained pound cake was measured, and the texture was sensory evaluated.

Claims (4)

An oil / fat composition for confectionery comprising a sugar-resistant α-amylase having a relative activity in an aqueous solution having a sugar concentration of 10% by weight relative to the activity in an aqueous solution having a sugar concentration of 0% by weight of 20% or more. The fat and oil composition for confectionery according to claim 1, wherein the sugar-tolerant α-amylase is a maltose-producing α-amylase (an α-amylase that cleaves sugar chains in starch mainly in maltose units). The confectionery dough contains 10% by weight or more of saccharide in the whole confectionery dough, and the sugar-resistant α-amylase content is 0.001 to 1.0 part by weight with respect to 100 parts by weight of the grain flour. A confectionery dough comprising the confectionery fat composition according to 2. A confectionery produced by heating the confectionery dough according to claim 3.