CN100484406C - Fat composition for bakery product and bakery product - Google Patents
Fat composition for bakery product and bakery product Download PDFInfo
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- CN100484406C CN100484406C CNB2004800162388A CN200480016238A CN100484406C CN 100484406 C CN100484406 C CN 100484406C CN B2004800162388 A CNB2004800162388 A CN B2004800162388A CN 200480016238 A CN200480016238 A CN 200480016238A CN 100484406 C CN100484406 C CN 100484406C
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Abstract
The invention provides a fat and oil composition for bakery products, which contains 50 to 85 parts by weight of (A) edible fat and oil wherein the content of unsaturated fatty acid residues in the total constituent fatty acids thereof is 75 wt% or more, 10 to 35 parts by weight of (B) an emulsifier, and 0.1 to 10 parts by weight of (C) a humectant, wherein the (A)/(B) ratio by weight is 6.5 or less, as well as a bakery product compounded with the fat and oil composition for bakery products. The invention also provides use of the fat and oil composition in producing bakery products and a method of producing a bakery product by adding the fat and oil composition to dough.
Description
Technical field
The present invention relates to bakery product (bakery) with fat or oil composition and the bakery product that uses said composition, relate to the freezing base-material that Bread and Pastries, cake, bread are used particularly.
Background technology
At bakery product, especially in Bread and Pastries, all attempting suppressing goods aging in preserving all the time, carried out research etc. for adding the thickener that emulsifying agent, polysaccharide make.
At present, proposed various and prevented the technology that bakery product is aging with emulsifying agent.But, be only producing and prevent the effect that wears out by emulsifying agent, the addition of emulsifying agent necessity is a lot.Its result can access the material that to a certain degree prevents aging effect, but can exist because the local flavor of the superfluous emulsifying agent that adds itself makes as the local flavor of bread, the situation of sense of food variation.
In addition, as the prior art of using the thickener of making by polysaccharide, proposed the thickener of pulverulence is dispersed in the middle technology of using (JP-A 63-248333, JP-A 1-257422, JP-A 2002-291396) such as wheat flour, use the technology (JP-A 63-71133) of the composition that natural gum resin and fatty acid glyceride cooperate with certain proportion, the technology schemes such as (JP-A60-160833) of use material of adding part edible oil fat in the composition of forming by colloid, starchiness, protein.
On the other hand,, proposed in containing the fat or oil composition of water-in-oil emulsion composition, disperseed the technology (JP-A 58-183030, JP-A64-63337, JP-A 2-171136, JP-A 6-22690) of thickener in order to improve above-mentioned problem.
Summary of the invention
Fat composition for bakery product provided by the invention, the unrighted acid residue that contains 50～85 weight portions accounts for whole aliphatic acid 75 weight % above edible oil and fat (A), 10～35 weight portion emulsifying agents (B) and 0.1～10 weight portion NMF (C), and weight ratio (A)/(B) is below 6.5.
In addition, the invention provides the bakery product that cooperates above-mentioned Western-style pastry to use fat or oil composition.
The present invention also be provided for making above-mentioned fat or oil composition bakery product purposes with in base-material, add above-mentioned fat or oil composition, make the method for bakery product.
The specific embodiment
In JP-A 63-248333, JP-A 1-257422, JP-A 2002-291396, JP-A 63-71133, JP-A 60-160833, in the preparation of bread base-material, because thickener suction itself, cohesion, the dispersion efficiency reduction can make that being difficult to performance prevents outside the aging effect to also have because the thickener cohesion is difficult to obtain the situation of good sense of food.
In JP-A 58-183030, JP-A 64-63337, JP-A 2-171136, JP-A 6-22690, owing in fat or oil composition, there is water, can not prevent thickener contact water, can not bring into play the effect that suppresses the thickener cohesion fully.
Edible oil and fat of Shi Yonging (A) in the present invention, the unrighted acid residue accounts for whole aliphatic acid more than 75%.Preferred unrighted acid residue is the unthickened fuel 80% or more, and wherein, preferred fusing point is below 20 ℃, especially preferably fusing point is the unthickened fuel below 10 ℃.Wherein, preferred rape oil, corn oil and soybean oil.As the aliphatic acid that constitutes the unrighted acid residue, can enumerate carbon number 12～22, the more preferably aliphatic acid of carbon number 16～22, concrete, can enumerate palmitoleic acid, oleic acid, linoleic acid, leukotrienes, cis 9-eicosenoic acid, eicosadienoic acid, erucic acid, two dodecadienoic acids etc.As unthickened fuel,, just can use DG if also satisfying above-mentioned aliphatic acid structure condition with triglycerides that contains medium chain fatty acid and diglyceride.The suitable use level of edible oil and fat (A) is 50～85 weight portions, preferred 70～80 weight portions.
As the emulsifying agent that uses among the present invention (B), fatty acid glyceride, sucrose fatty ester, sorbitan fatty acid ester, polysorbate class, methyl glycol fatty acid ester, lecithin, lecithin derivative etc. can be enumerated, the mixed system more than 2 kinds can be used.(B) the use level that accommodates on the ratio of (A)/(B) satisfies basis below 6.5, is 10～35 weight portions, preferably 10～30 weight portions, 14～26 weight portions especially preferably.
Among the present invention, can produce following effect by cooperating emulsifying agent: (1) makes most of NMF at the powder state be dispersed in the edible oil and fat of being made up of unthickened fuel with fixing state, and (2) suppress aging by emulsifying agent itself.Particularly,, make, can improve sense of food, improve moist feeling wherein, the effect of just melt in the mouth sense so have in Bread and Pastries, cake, to cooperate because NMF does not condense by the effect of (1).
In the emulsifying agent (B), from the viewpoint of above-mentioned (1), preferably glycerine fatty acid ester and methyl glycol fatty acid ester.So-called fatty acid glyceride of the present invention, be the ester or derivatives thereof of glycerine and aliphatic acid, expression fatty acid monoglyceride (being generally single glycerine), glycerol-fatty acid diester, glycerine organic acid fatty-acid monoester, polyglycereol mono fatty acid ester, polyglycereol condensation ricinoleate etc.In addition, so-called methyl glycol fatty acid ester of the present invention is the ester of propane diols and aliphatic acid, can use the material of monoester type, diester type.Wherein, special preferably glycerine mono fatty acid ester, propane diols mono fatty acid ester from the viewpoint of above-mentioned (1), are more preferably and use these.Promptly, the total amount of fatty acid monoglyceride and propane diols mono fatty acid ester is in the emulsifying agent more than the 80 weight %, and, ratio with fatty acid glyceride/propane diols mono fatty acid ester=1/0.5～2.0, preferably with 1/1 ratio almost, and the ratio of edible oil and fat (A) and emulsifying agent (B) is in (the edible oil and fat use level is divided by the value of emulsifying agent use level) below 6.5, from the viewpoint of (C) composition dispersiveness, and preferred 1.7～6.5, more preferably 2.0～6.5, preferred especially 3.0～6.5.
Emulsifying agent (B) is the mixture of fatty acid monoglyceride and propane diols mono fatty acid ester, and the mixed weight of fatty acid monoglyceride and propane diols mono fatty acid ester is than preferably 1/0.5～1/2.
That is, the edible oil and fat of mainly being made up of unthickened fuel (A) can be cured as does not have mobile state, and the NMF of the powder state that the while can be disperseed in edible oil and fat is decentralized with the stationary state that does not evenly have precipitation.
The ratio of edible oil and fat and emulsifying agent ((A)/(B)) is greater than 6.5, and fat or oil composition itself becomes the state with thickness flowability, and the unthickened fuel in powder precipitation or the edible oil and fat separates, and forms non-homogeneous state, can not present good performance.Among the present invention, edible oil and fat can be determined needle penetration there not to be the yardstick of mobile solid state.
Here, so-called needle penetration is that the penetration test with record in the ASTM-D217 (" assay method of ASTM needle penetration " Annual Book of Standards 1994.Section 5, the D217 among the Volume 05.01) is a standard, the value of following mensuration.That is, in the container of long 115mm * wide 115mm * dark 90mm, add fat or oil composition, the surface is wipeed off.It after measuring temperature (20 ℃) and placing 30 minutes, is left standstill pin (Penetrometer Cone) contact surface that the taper shape load of 102.5g is installed, and is unit representation with 0.1mm with the distance that enters after 5 seconds.Here, general needle penetration numerical value is more little, and it is hard more that sample is measured in expression.Among the present invention,, be in solid state because edible oil and fat do not have flowability, so, preferred pin in-degree below 200, preferred below 100 especially.
In addition, fatty acid monoglyceride, also effective from the viewpoint of above-mentioned (2).In order it to be had prevent the effect that wears out, preferably cooperate 5～20 weight portions, more preferably cooperate 7～15 weight portions.
The use level of propane diols mono fatty acid ester from the viewpoint of above-mentioned (1), preferably cooperates 5～20 weight portions, more preferably cooperates 7～15 weight portions.
Aliphatic acid as the constituent that constitutes fatty acid glyceride among the present invention, methyl glycol fatty acid ester, can enumerate the saturated fatty acid or the unrighted acid of the carbon number 12～22 of laurate, myristic acid, palmitic acid, stearic acid, oleic acid, mountain Yu acid etc., preferred especially saturated fatty acid is more preferably the saturated fatty acid of carbon number 14～22.These aliphatic acid can be single formations, also can constitute with the mixed system more than 2 kinds.
As other operable emulsifying agent, the so-called glycerine organic acid fatty-acid monoester of being put down in writing as 1 form of fatty acid glyceride is the compound with 3 hydroxyls of esterifying organic acid fatty acid monoglyceride.As organic acid, illustration is with the aliphatic monocarboxylic acid of the lower fatty acid formation of acetic acid, propionic acid, butyric acid etc., the aliphatic saturated dicarboxylic acid of oxalic acid, butanedioic acid etc., the aliphatic unsaturated dicarboxylic acid of maleic acid, fumaric acid etc., the amino acid of the carboxylic acid of lactic acid, malic acid, tartaric acid, diacetyl tartaric acid, citric acid and glycine, aspartic acid etc.Special optimization citric acid, butanedioic acid, tartaric acid, diacetyl tartaric acid, preferred HLB are 4～14 material.
In addition, commercially available glycerine organic acid ester, part contains unreacted organic acid and fatty acid monoglyceride, but so commercially available glycerine organic acid fatty-acid monoester also is applicable to the present invention.
In addition, as the object lesson of the polyglycereol that constitutes the polyglycereol mono fatty acid ester, can enumerate the compound more than a kind or 2 kinds that is selected from four glycerine, five glycerine, six glycerine, seven glycerine, nine glycerine, ten glycerine.The compound of the special preferably glycerine degree of polymerization 1～9.
Polyglycereol condensation ricinoleate is the ester of polyglycereol and condensation ricinoleic acid, usually, can use the list of 3～5 condensation ricinoleic acid of the polyglycereol of glycerol polymerization degree 2～3 and ricinoleic acid or the mixture of diester.
The operable in the present invention sucrose fatty ester of what is called is the ester of sucrose and aliphatic acid, comprises list, two, three and polyester etc., as constituting aliphatic acid, the single or mixed system more than 2 kinds of the aliphatic acid of preferred carbon number 12～24.In addition, preferred HLB is 5～15.
The operable in the present invention sorbitan fatty acid ester of what is called is the ester of sorbitan and aliphatic acid, as constituting aliphatic acid, the single or mixed system more than 2 kinds of the aliphatic acid of preferred carbon number 12～24.The ester that monoester type and three ester types are arranged in the sorbitan fatty acid ester, but among the present invention, the ester of preferred monoester type.
The lecithin that uses among the present invention, by the mixture of phospholipids that lecithin, phosphatidyl-ethanolamine, phosphatidylinositols, phosphatidic acid etc. are formed, the lecithin that can obtain from soybean or yolk etc. is representative substances.In addition, as the lecithin derivative, can enumerate lysolecithin, lysophosphatidic acid.
As the NMF among the present invention (C), can enumerate protein, tackify polysaccharide etc.
The addition of NMF is 0.1～10 weight portion, from the viewpoint of aging effect occurring preventing, preferably cooperates 0.5～5 weight portion.Addition just can not be prevented aging effect fully less than 0.1 weight portion, and greater than 10 weight portions, the sense of food of the bakery product that obtains just descends.
As protein, when in water, dissolving,, can enumerate lactoprotein and vegetable protein etc. so long as it is just passable to present the material of viscosity.As lactoprotein, can enumerate nutrose, calcium casein, enzyme and coagulate casein, MC, whey, lactalbumin, lactoglobulin etc.As vegetable protein, can enumerate soybean protein, aleuronat etc.
In addition, as the tackify polysaccharide, can enumerate gellan gum (Gellan gum), karaya, tamarind gum, cod gum, glucomannans (glucomannan), xanthane glue (xanthanegum), locust bean gum, amylopectin, guar gum (guar gum), antler glue (iotacarrageenan), HM pectin, LM pectin, bassora gum (tragacanth gum), the crystallinity cellulose, PGA (propane diols alginic acid ester), SSHC (soluble soybean polysaccharide class), Indian gum (gum ghatti), methylcellulose, linseed sheet (psyllium sheet) and cassia gum etc.Can from these protein and tackify polysaccharide, use a kind or can make up different using more than 2 kinds individually.Wherein, from local flavor and sense of food, preferred xanthane glue, guar gum, locust bean gum, more preferably xanthane glue.
In addition, in the fat or oil composition of the present invention, also can suitably use and preserve material, pH preparaton, pigment, spices etc.
The method for making of the fat or oil composition among the present invention, at first with the temperature heating composition (A) more than the various congruent melting points with (B), make it evenly fusing after, adding ingredient (C), mixing and stirring.Above-mentioned even thing is cooled to the temperature below the fusing point of above-mentioned each composition, preferably is cooled to obtain the purpose fat or oil composition below 30 ℃.Above-mentioned cooling velocity is preferably quick.That is, when making emulsifier crystallize by cooling, chilling can not cause thus thicker than the crystallization of slow cooling, can improve the dispersiveness of emulsifying agent itself, promotes to prevent the effect that wears out, therefore more preferably.In above-mentioned manufacturing, when cooling is in the homogeneous mixture of the condition of high temperature, the container itself that also can add homogeneous mixture from external refrigeration, but consider performance, preferably generally at shortening (shortening), operable cooler during margarine (margarine) is made, votator (votator), dispenser rapid cooling devices such as (combinator).
Among the present invention, also comprise the bakery product that uses above-mentioned fat composition for bakery product.As bakery product, can enumerate freezing base-material that Bread and Pastries, cake, bread use, baking dessert etc.
As Bread and Pastries, also comprising stuffs etc. wraps into the bread of thing, can enumerate edible bread (square, mountain type), special bread, conditioning bread (cooked bread), bread etc.Concrete, as edible bread, the few bread of oil content such as white bread, rye bread (rye bread), conditioning bread, currant bread, French baguette, the soft bread of French are arranged, variety bread, roll (table roll, bun (buns), Cream roll etc.), danish pastry, cream roll, croissant oil contents such as (croissant) bread how, as bread, can enumerate bean-jam bun, band filling bread, creamed bread, currant bread, honeydew melon bread, bread volume etc., be the many slightly bread of oil content.In addition, as special bread, crackling muffin (muffin) etc. is arranged, as conditioning bread, hot dog, hamburger etc. are arranged.As cake, can enumerate steamed sponge cake, cream cake, chiffon cake (chiffon cake), roll cake, Switzerland's cake volume, Busse (プ Star セ), annual-ring shaped cake (baumkuchen), pound cake, cheesecake, dessert cake (snack cake), cake steaming, cake in half a lifetime (half-baked cake) etc.As baking dessert, can also enumerate biscuit, cooky (cookie) etc.
Make in the Bread and Pastries of the present invention,, cooperate 1～20 weight portion fat composition for bakery product of the present invention,, make the Bread and Pastries that contain liquid oils with the grease (D) of 25～50 ℃ of 0.5～8 weight portion fusing points to 100 weight portion wheat flours.As these Bread and Pastries, the bread that the oil content of edible bread etc. is few is preferred.In addition, Bread and Pastries of the present invention to 100 weight portion wheat flours, cooperate 1～20 weight portion fat composition for bakery product of the present invention, grease (D) that 8～20 weight portion fusing points are 25～50 ℃ and 8～30 weight portion carbohydrates (E) are made the Bread and Pastries that contain liquid oils.As these Bread and Pastries, the bread that the oil content of bread etc. is many slightly is preferred.Bread and Pastries of the present invention to 100 weight portion wheat flours, cooperate 1～20 weight portion fat composition for bakery product of the present invention, and grease (D) that 20～70 weight portion fusing points are 25～50 ℃ and 5～30 weight portion carbohydrates (E) are made the Bread and Pastries that contain liquid oils.As these Bread and Pastries, danish pastry, the bread that oil contents such as cream roll or croissant are many is preferred.In addition, the use level of fat composition for bakery product, from the viewpoint of the effect that prevented from fully to wear out, in Bread and Pastries arbitrarily, preferred 3～10 weight portions.
The wheat flour that uses among so-called the present invention mainly uses hard flour (bread flour), accurate hard flour, and from improving the viewpoint of sense of food, power powder and weak flour (weak flour) in can partly using.Usually, above-mentioned classification is defined as hard flour 11.5～13.0% with the protein definition in the wheat flour, accurate hard flour 10.5～12.5%, middle power powder 7.5～9.0%, weak flour 6.5～8.0%.Content of starch in the wheat flour that uses among the present invention in the 100 weight portion wheat flours, is 65～78 weight portions, preferred 68～75 weight portions, more preferably 69～72 weight portions.
The grease that uses among the present invention (D), from the bread manufacture view, interior tissue with improvement bread with increase volume, improve the function of mechanical endurance etc., usually can use the plastic material that has of common butter, lard, margarine, shortening wet goods.The grease that affirmations such as J.C.Baker are added is the necessary condition that plays a role effectively for solid in the moulding fermentation procedure of bread base-material.Because mixingly go into unthickened fuel and at the bread base-material of the grease of fermentation temperature fusing, same with the bread base-material that does not use grease, the too early expansion that stops in the baking box can only obtain the little bread of volume.Its reason is when having the base-material of unthickened fuel, under the thermoset low temperature of gelatinization that does not cause starch or glutelin, can not keep the expansive force that brings by the steam that generates, air etc., these evaporate diffusion outside base-material (Tanaka's health husband, Song Benbo compile, the science of the science II system bread materials of system bread, light beautiful jade (1992) ./J.C.Baker, M.D.Mize, Cereal Chem., 19,84 (1942) .).
Therefore, as the characteristic of grease, fusing point is 25～50 ℃, is more preferably 27～45 ℃, and especially preferably 30～40 ℃, the character shape when room temperature is semisolid or solid state.SFC in the grease (D) (25 ℃) preferably 5～40%, are more preferably 10～35%, and especially preferably 15～30%.
In above-mentioned grease, can use vegetable and animals oils and in these oil the solidified oil (solid grease) of hydrogenation, ester-exchanged oil.
As concrete grease, animal oil can use butter, lard, fish oil, and vegetable oil can be enumerated soybean oil, palm oil, palm kernel oil, cotton seed oil, peanut oil, rape oil, corn oil, safflower oil, sunflower oil, rice bran oil etc.
Desired functional and operability aspect when bread is made, consider from pure local flavor and crisp (Tast) aspect as the bread feature, with respect to 100 weight portion wheat flours, the use level of grease (D), when being the few Bread and Pastries of oil content such as edible bread, it is 0.5～8 weight portion, during the many slightly Bread and Pastries of preferred 2～8 weight portions, more preferably 4～6 weight portions, the oil content of bread etc., be 8～20 weight portions, preferred 8～18 weight portions, more preferably 10～15 weight portions, danish pastry, during Bread and Pastries how such as the oil content of cream roll or croissant etc., be 20～70 weight portions, preferred 22～65 weight portions, more preferably 25～60 weight portions.
In addition, consider to prevent aging effect that when making Bread and Pastries, the emulsifying agent that cooperates preferably is equivalent to the emulsifying agent (B) that cooperates in the fat composition for bakery product of the present invention in other bread.
To the oil content of bread etc. the many Bread and Pastries of oil content of many Bread and Pastries, danish pastry, cream roll or croissant etc. slightly, cooperate carbohydrate (E).As carbohydrate, can use operable whole carbohydrates in common bread.Particularly; can use the monosaccharide of glucose, fructose, galactolipin etc.; the polysaccharide of maltose, sucrose, maltose, malt sugar, isomerized sugar, invert sugar, cyclodextrin, branched cyclodextrin, dextrin etc.; starch adds the glycitols of reduced sugar, D-sorbite, maltitol, xylitol of water decomposition thing etc. etc.; Sucralose (sucralose), aspartame (aspartame), acesulfame potassium (acesulfame potassium). etc., these can use by the mixed system more than a kind or 2 kinds.
The use level of the carbohydrate in the present invention's product (E), during for the many slightly Bread and Pastries of the oil content of bread etc., from the local flavor (particularly sweet taste) of bread, the viscosity of base-material, in bread base-material when wheat flour is 100 weight portions, be 8～30 weight portions, 10～25 weight portions preferably, in addition, consider same problem, when being the oil content Bread and Pastries how of danish pastry, cream roll or croissant etc., in the bread base-material when wheat flour is 100 weight portions, be 5～30 weight portions, 10～25 weight portions preferably
Among the present invention, the amount of each composition behind the manufacturing Bread and Pastries is preferably following scope.
Bread and Pastries of the present invention, contain relative 100 weight portion wheat flours, be combined with 0.5～17 weight portion fusing point in the liquid oils below 20 ℃ (A '), 0.1～7 weight portion emulsifying agent (B), 0.001～2 weight portion NMF (C) liquid oils with the grease (D) of 25～50 ℃ of 0.5～8 weight portion fusing points, and, emulsifying agent (B) is the mixture of fatty acid monoglyceride and propane diols mono fatty acid ester, and fatty acid monoglyceride is 1/0.5～1/2 with the mixed weight ratio of propane diols mono fatty acid ester.At this moment, the few Bread and Pastries of oil content of preferably edible bread etc.In addition, Bread and Pastries of the present invention contain relative 100 weight portion wheat flours, be combined with the grease (D) and 8～30 weight portion carbohydrate (E) liquid oils of 25～50 ℃ of the liquid oils of 0.5～17 weight portion fusing point below 20 ℃ (A '), 0.1～7 weight portion emulsifying agent (B), 0.001～2 weight portion NMF (C), 8～20 weight portion fusing points, and, emulsifying agent (B) is the mixture of fatty acid monoglyceride and propane diols mono fatty acid ester, and fatty acid monoglyceride is 1/0.5～1/2 with the mixed weight ratio of propane diols mono fatty acid ester.At this moment, the many slightly Bread and Pastries of oil content of preferred bread etc.In addition, Bread and Pastries of the present invention, to 100 weight portion wheat flours, the grease (D) and 5～30 weight portion carbohydrates (E) that cooperate 25～50 ℃ of the liquid oils of 0.5～17 weight portion fusing point below 20 ℃ (A '), 0.1～7 weight portion emulsifying agent (B), 0.001～2 weight portion NMF (C), 20～70 weight portion fusing points, and, emulsifying agent (B) is the mixture of fatty acid monoglyceride and propane diols mono fatty acid ester, and fatty acid monoglyceride is 1/0.5～1/2 with the mixed weight ratio of propane diols mono fatty acid ester.At this moment, the many Bread and Pastries of oil content of preferred danish pastry, cream roll or croissant etc.
The use level of the liquid oils below 20 ℃ (A '), base-material intensity and the viewpoint of mechanical endurance, more preferably 1～10 weight portion when making.From liquid oils (A '), make the NMF (C) that is in the powder state fixing decentralized, do not condense, and improve the sense of food of Bread and Pastries, cake thus, particularly in moist feeling, just melt in the mouth sense, and suppress aging aspect by emulsifying agent itself and consider, preferred emulsifier (B), relative 100 weight portion wheat flours are 0.1～7 weight portions, more preferably 0.1～5 weight portion.In addition, consider same aspect, the fatty acid glyceride of this emulsifying agent (B)/propane diols mono fatty acid ester, be preferably almost 1/1 ratio, and the liquid oils of fusing point below 20 ℃ (A ') is below 6.5 with the ratio of emulsifying agent (B), preferred 1.7～6.5, more preferably 2.0～6.5, preferred especially 3.0～6.5.NMF (C) prevents aging effect fully from having, and is set out in sense of food decline aspect, relative 100 weight portion wheat flours, preferred 0.001～2 weight portion, more preferably 0.01～1 weight portion, preferred especially 0.05～1 weight portion.
In addition, Bread and Pastries of the present invention, contain relative 100 weight portion wheat flours, cooperate 1～25 weight portion grease, 0.1 the liquid oils of～7 weight portion emulsifying agents (B) and 0.001～2 weight portion NMF (C), and emulsifying agent (B) is the mixture of fatty acid monoglyceride and propane diols mono fatty acid ester, and fatty acid monoglyceride is 1/0.5～1/2 with the mixed weight ratio of propane diols mono fatty acid ester.Wherein, grease is 3～18 weight portions preferably, more preferably 5～16 weight portions.At this moment, the few Bread and Pastries of oil content of preferably edible bread etc.In addition, Bread and Pastries of the present invention, contain relative 100 weight portion wheat flours, be combined with 8.5～37 weight portion greases, 0.1～7 weight portion emulsifying agents (B), the liquid oils of 0.001～2 weight portion NMF (C) and 8～30 weight portion carbohydrates (E), and, emulsifying agent (B) is the mixture of fatty acid monoglyceride and propane diols mono fatty acid ester, and fatty acid monoglyceride is 1/0.5～1/2 with the mixed weight ratio of propane diols mono fatty acid ester.Wherein, preferred 9～35 weight portions of grease, more preferably 10～30 weight portions.In addition, at this moment, the Bread and Pastries that the oil content of bread etc. is many slightly are preferred.In addition, formation contains the Bread and Pastries that liquid has, wherein, be to 100 weight portion wheat flours, cooperate 20.5～87 weight portion greases, 0.1～7 weight portion emulsifying agent (B), 0.001～2 weight portion NMFs (C) and 8～30 weight portion carbohydrates (E), and emulsifying agent (B) is the mixture of fatty acid monoglyceride and propane diols mono fatty acid ester, and fatty acid monoglyceride is 1/0.5～1/2 with the mixed weight ratio of propane diols mono fatty acid ester.Wherein, grease is 22～80 weight portions preferably, more preferably become 24～75 weight portions.At this moment, the Bread and Pastries that the oil content of danish pastry, cream roll or croissant etc. is many are preferred.
In the Bread and Pastries of the present invention, as the characteristic of few Bread and Pastries such as the oil content of edible bread etc., after the baking, 20 ℃ of bread of preserving after 3 days, the stress when thickness direction boil down to 50% is below the 2.2N.Concrete, use slicer, to toast the back cooling after 90 minutes, it is thick that 3 days bread of 20 ℃ of preservations is cut into 20mm, then, from the thick bread core (bread crumb) of above-mentioned 20mm, cut out long 60mm * wide 60mm, the above-mentioned sample that cuts out of 4 five equilibriums again with the bread cutter, as a result of, obtain the compression stress mensuration sample of long 30mm * wide 30mm.
In addition, in the Bread and Pastries of the present invention, as the oil content of bread etc. the characteristic of many Bread and Pastries slightly, after the baking, 20 ℃ of bread of preserving after 3 days, the stress when thickness direction boil down to 50% is below the 2.8N.Concrete, use the bread cutter, will toast the back cooling after 45 minutes, 20 ℃ of bread of preserving 3, after cutting off along bread length direction level from the part of bread bottom surface 10mm, with the part of the thickness direction 20mm of remaining bread bottom surface, cut out again along bread length direction level.Then,, use the bread cutter to cut out 3 long 30mm * wide 30mm, obtain compression stress mensuration sample from 1 bread from the thick bread core (bread crumb) of above-mentioned 20mm.
In addition, the assay method of compression stress, the galvanometer (RHEONER:RE-33005) that uses (strain) mountain electricity to produce is measured to above-mentioned compression stress mensuration and is compressed 50% o'clock stress with the thickness direction of sample.To measuring with sample, adopt its mean value from 2 bread such as 6 above-mentioned mensuration.
Bread and Pastries, particularly, can enumerate direct method (straight method), middle kind of method for making (secondary fermentation sponge-dough method), liquid kind method for making (liquid yeast method for making poolish process), soup kind method for making (hot liquid yeast method for making hot-waterpolish process) etc. as the manufacture method of edible bread and bread.
Among the present invention, relative 100 weight portion wheat flours cooperate 1～20 weight portion fat composition for bakery product of the present invention, can become the freezing base-material of bread.Consider the sensation that prevents aging effect, moist feeling and just melt in the mouth fully, and suppress aging by emulsifying agent self, fat composition for bakery product of the present invention, relative 100 weight portion wheat flours preferably cooperate 3～10 weight portions.In addition, consider the operability of making bread and the local flavor of bread, the freezing base-material of the bread of this aspect preferably cooperates the grease (D) of 25～50 ℃ of the fusing points of 0.5～50 weight portion, more preferably cooperates 2.5～43 weight portions, preferred especially 4.5～38 weight portions.
The freezing base-material of bread of the present invention, the preferred freezing base-material of bread that forms in the following manner: relative 100 weight portion wheat flours, contain 1～67 weight portion grease, 0.1～7 weight portion emulsifying agents (B) and 0.001～5 weight portion NMF (C), and, emulsifying agent (B) is the mixture of fatty acid monoglyceride and propane diols mono fatty acid ester, and fatty acid monoglyceride is 1/0.5～1/2 with the mixed weight ratio of propane diols mono fatty acid ester.The fat content of this moment, preferred 3～60 weight portions, more preferably 5～55 weight portions.
In addition, the freezing base-material of bread of the present invention, the preferred freezing base-material of bread that forms in the following manner: relative 100 weight portion wheat flours, contain the liquid oils of 0.5～17 weight portion fusing point below 20 ℃ (A '), 0.1～7 weight portion emulsifying agents (B), 0.001 the grease (D) that～2 weight portion NMFs (C) and 0.5～50 weight portion fusing point are 25～50 ℃, and, emulsifying agent (B) is the mixture of fatty acid monoglyceride and propane diols mono fatty acid ester, and fatty acid monoglyceride is 1/0.5～1/2 with the mixed weight ratio of propane diols mono fatty acid ester.From base-material intensity and mechanical endurance, and the liquid oils of fusing point below 20 ℃ of this moment (A ') content, preferably 1～10 weight portion.
In addition, bread of the present invention is with preferably cooperating yeast (F) in the freezing base-material.The yeast that cooperates, the preferred generally commercially available freezing base-material yeast that uses.From loaf volume and bread flavor aspect, yeast (F), relative 100 weight portion wheat flours preferably cooperate 3～30 weight portions, more preferably cooperate 5～25 weight portions.
Among the present invention, toast above-mentioned freezing base-material, can make Bread and Pastries.In addition, the Bread and Pastries that toast above-mentioned freezing base-material and obtain, relative 100 weight portion wheat flours, contain 1～67 weight portion grease, 0.1～7 weight portion emulsifying agents (B) and 0.001～2 weight portion NMF (C), and emulsifying agent (B) is the mixture of fatty acid monoglyceride and propane diols mono fatty acid ester, and fatty acid monoglyceride is 1/0.5～1/2 with the mixed weight ratio of propane diols mono fatty acid ester.
The Bread and Pastries that toast above-mentioned freezing base-material and obtain, relative 100 weight portion wheat flours, contain the liquid oils of 0.5～17 weight portion fusing point below 20 ℃ (A '), 0.1～7 weight portion emulsifying agents (B), 0.001 the grease (D) that～2 weight portion NMFs (C) and 0.5～50 weight portion fusing point are 25～50 ℃, and emulsifying agent (B) is the mixture of fatty acid monoglyceride and propane diols mono fatty acid ester, and fatty acid monoglyceride is 1/0.5～1/2 with the mixed weight ratio of propane diols mono fatty acid ester.
Among the present invention, relative 100 weight portion wheat flours can cooperate 1～20 weight portion fat composition for bakery product of the present invention and carbohydrate (E), form cake.Fat composition for bakery product of the present invention prevents aging effect fully from reaching to take into account, and moist feeling and just melt in the mouth sense suppress aging by emulsifying agent itself and set out, and relative 100 weight portion wheat flours preferably cooperate 3～10 weight portions.From base-material foam stability (cake volume) and cake local flavor aspect, relative 100 weight portion wheat flours preferably cooperate 80～300 weight portion carbohydrates, more preferably 100～200 weight portions.As other raw material, preferably cooperate egg.From base-material foam stability (cake volume) and cake local flavor aspect, relative 100 weight portion wheat flours preferably cooperate 80～300 weight portion eggs, more preferably become 100～250 weight portions.As required, can also cooperate yeast powder, water.
In addition, add emulsifying agent (B), not only as the form of fat composition for bakery product of the present invention, and the foaming characteristic when improving the preparation of cake base-material, foam stability, cake volume increase aspect is considered, preferred.In order more effectively to produce foaming characteristic, the foam stability that causes by emulsifying agent, the dispersiveness of emulsifying agent is improved.Therefore, emulsifying agent is preferably to use with the form of emulsifications such as carbohydrate, grease.Use emulsifying agent and carbohydrate and grease to form the emulsification form, be commonly referred to as foaming characteristic preparation or foaming characteristic grease.As the composition of this foaming characteristic grease, from foaming characteristic, foam stability aspect, in the foaming characteristic grease, preferred 5～30 weight % emulsifying agents (B), 5～40 weight % carbohydrates, 5～30 weight % greases, 5～40 weight % water.
Cake of the present invention, relative 100 weight portion wheat flours, contain 1.8～55 weight portion greases (A), 0.33～12.8 weight portion emulsifying agent (B), 0.001～2 weight portion NMF (C) and 80～300 weight portion carbohydrates, and constitute the fatty acid residue of grease (A) relatively, the unrighted acid residue is more than 75 weight %, (A)/(C) weight ratio is below 6.5, and, emulsifying agent (B) is the mixture of fatty acid monoglyceride and propane diols mono fatty acid ester, and fatty acid monoglyceride is 1/0.5～1/2 with the mixed weight ratio of propane diols mono fatty acid ester.Take into account moist feeling and just melt in the mouth sense, consider the foaming characteristic and the foam stability of the base-material when improving the cake preparation, and make the cake volume increase, grease (A) preferably contains 5～40 weight portions, more preferably 10～30 weight portions.In addition, from same aspect, all fatty acids residue that preferred grease (A) constitutes relatively, the unrighted acid residue is more than the 80 weight %.As the concrete grease of (A), can enumerate the edible oil and fat of rape oil, corn oil, soybean oil, palm oil, rice bran oil, fish oil etc., the liquid oils of wherein preferred fusing point below 20 ℃ (A ').The more preferably unthickened fuel of fusing point below 10 ℃, wherein, preferred especially rape oil, corn oil, soybean oil and rice bran oil.Diacetyl glycerine with contain the triglycerides and the diglyceride of medium chain fatty acid, if satisfy above-mentioned fusing point condition, also can be used as preferred thing and use.
Cake of the present invention, relative 100 weight portion wheat flours, contain 0.33～12.8 weight portion emulsifying agent (B), prevent aging effect fully from reaching, take into account moist feeling and just melt in the mouth sense, suppress aging aspect, the foaming characteristic and the foam stability of base-material when improving cake and preparing, make cake volume increase aspect, preferably contain 2～10 weight portions, more preferably contain 4～8 weight portions by emulsifying agent itself.In addition, prevent aging effect, moist feeling and just melt in the mouth sense fully from reaching to take into account, this emulsifying agent (B) is in cake, the ratio of fatty acid glyceride/propane diols mono fatty acid ester=1/0.5～2.0, preferably almost be 1/1, the weight ratio (A)/(B) of grease (A) and emulsifying agent (B) is below 6.5, preferably 1.7～6.5, more preferably 2.0～6.5, preferred especially 3.0～6.5.
Cake of the present invention, relative 100 weight portion wheat flours, contain 0.001～2 weight portion NMF (C), prevent aging effect, moist feeling and just melt in the mouth sense aspect fully from taking into account, preferably contain 0.05～1.0 weight portion, more preferably contain 0.15～0.8 weight portion, especially preferably contain 0.20～0.5 weight portion.
As auxiliary raw material, can enumerate the hardening agent of cocoa power, coffee, almond powder, inspissated juice (concentrated juice), powdery sauce (fleur sauce), starch, chemical starch, dairy products, salt, preservation material, vitamin, calcium etc., protein, amino acid, pH adjust agent, pigment, spices etc.
As the manufacture method of cake, can enumerate whole mixing (all in mix) of common employing, respectively facture (a cold sponge method), common facture (a hot sponge method) etc.
Among the present invention, so-called cake refers to and can enumerate steamed sponge cake, cream cake, chiffon cake, roll cake, Switzerland's cake volume, Busse, annual-ring shaped cake, pound cake, cheesecake, dessert cake (snack cake), cake steaming etc.In addition, the snack categories that steamed bun, Savoury doughnut (doughnuts), flapjack (hot cake), bronze gong type pie (bean-jam pancake), the modern river cake (the dessert Japanese muffins of oval band red bean filling) that the present invention obtains the heating process of implementing baking etc. on base-material waits is also suitable, and the cake among the present invention also comprises these.
Above-mentioned cake, be categorized as the bright cake on 3～4 days common consumption time limits and the cake in half a lifetime (half-baked cake) in 1～6 month time limit of consumption, because the holding time is long, so to the latter, strong wish to have prevent good sense of food such as aging effect and moist feeling, just melt in the mouth sense, even to this cake in half a lifetime (half-baked cake), the present invention is also effective.
Cake in half a lifetime (half-baked cake) is by by the length in the consumption time limit of its requirement, and the baking back is at 20 ℃ of cake amounts of moisture after preserving 1, is preferably relative cake weight 10～25 weight %, water activity is below 0.85.The so-called cake amount of moisture of the present invention, be by with the cake sample of weighing in advance in 105 ℃ of thermostats after dry 3 hours, gravimetry and obtaining once more.Cake weight deducts dry back cake weight as the cake amount of moisture before the above-mentioned drying, so that the percentage of cake weight before dry is represented.
The so-called water activity of the present invention refers to and place cake in container, with the value of percentage relative humidity (Aw:0.00～1.00) expression of this air when reaching balance between air in the adequate time (about 30 minutes), this container and the sample.From cake keeping quality aspect, water activity preferably below 0.85, be more preferably below 0.80.
Raw material as the bakery product among the present invention, except that the primary raw material wheat flour, can enumerate the hardening agent of yeast, Yeast food, emulsifying agent, grease class (shortening, lard, margarine, butter, aqueous wet goods), water, producing starch, dairy products, salt, carbohydrate, flavouring (sodium glutamate class and nucleic acid class), preservation material, vitamin, calcium etc., protein, amino acid, chemically expansible agent, flavor potentiator etc.Can also use as general raw material use, the dry fruit of the raisins of the ageing that becomes easily etc., wheat wheat bran, wholegrain powder etc.
Embodiment
(preparation of fat composition for bakery product)
Table 1 and table 2 expression the present invention product A～E and the composition of the fat composition for bakery product of product a～e relatively, the measurement result that cooperates ratio and needle penetration of (A)/(B).In addition, relatively among the product b, in the complex " commercially available vegetalitas shortening " be not the application composition (A), replace with following compositions (A) preparation.
The compound method of fat composition for bakery product is as follows.
1) in the stainless steel beaker of 2 liters of capacity weighing composition (A) with (B).
2) uniform dissolution above-mentioned 1 in 85 ℃ of water-baths), placed 30 minutes.
At this moment, use anchor type hook, use threephase motor (the TYPE 60G of HIDON society) to stir.
3) limit is stirred in above-mentioned 2) load weighted in advance composition (C), limit add, confirm to become even back, placed 30 minutes.
4) above-mentioned 3), in water-bath, add and ice, be cooled to 30 ℃, holding temperature in a large number and stir at 30 ℃, transfer to definite container.
5) with above-mentioned 4) placed for 1 evening (about 12 hours) at 15 ℃ of thermostats, carry out penetration test and make the bread evaluation.
Edible oil and fat/emulsifier proportion greater than 200, also has flowability greater than the needle penetration of 6.5 comparative example 1 in appearance, and the part unthickened fuel separates, inhomogeneous slightly.
Table 1
Refining rapeseed oil: unrighted acid residue 93%
Commercially available vegetalitas shortening: unrighted acid residue 71%
Commercially available vegetalitas shortening uses the oil of being made up of rapeseed oil, hardened rapeseed oil, palm oil, hardened palm oil.
Table 2
*Product d relatively: do not prepare fat or oil composition, add each composition respectively.
Embodiment 1～5, comparative example 1～5
To the invention described above product A～E, relatively product a～d with do not add the evaluation that the comparative example 5 that cooperates fat composition for bakery product is made bread.
Concrete, the white toast bread that research is aging easily.Here said white toast bread is the bread that carries out the long-time baking of low temperature that crust partly forms white formula in bread, be sense organ and the good bread of sense of food pliability, but fully do not form crust, also because baking condition relaxes, so fully do not carry out the gelatinization of starch, the problem that becomes aging easily consequently arranged.The bread that expression is estimated in the table 3 cooperates (middle kind cooperates (composition in intermediatestage), mediates cooperation (composition in kneading stage))
Table 3
*The composition of comparative example 4 record is not prepared fat or oil composition, added each composition respectively.The selection of time of adding is identical with other fat or oil composition.
*1Dreamer soft: the emulsified fat composition that contains monoglyceride that flower king (strain) produces
*2 liquid sugar: the MC-45 that japanese food processing (strain) is produced
*3 margarines: the cherika Dx that flower king (strain) produces
Creating conditions of＜white toast bread 〉
1. middle kind of base-material (dough in the intermediate stage) preparation condition
Use longitudinal type mixer (Northeast mixer, 10 coatings), hook, middle kind of compounding ingredient added mixer,, mediate temperature and be decided to be 25 ℃, plant base-material in making with low speed 3 minutes, 2 minutes mixer kneader of high speed.Then, make its fermentation (middle kind fermentation (intermediatefermentation)).The condition of this moment is as follows.
Middle 26.5 ℃ of the fermentation temperatures of planting
The middle fermentation relative humidity 80% of planting
Middle kind fermentation time 2 hours 30 minutes
Middle 29.0 ℃ of the fermentation ends temperature of planting
2. mediate base-material (dough in the kneading stage) preparation condition
Use longitudinal type mixer (Northeast mixer, 10 coatings), cooperate base-material to add mixer middle kind, add and mediate compounding ingredient (material except that margarine, fat or oil composition, xanthane glue), after 3 minutes mixer kneader of low speed 3 minutes, high speed, add surplus material (margarine, fat or oil composition, xanthane glue), with low speed 3 minutes, high speed 3 minutes, 7 minutes mixer kneader of high speed, make the kneading base-material.The kneading temperature of mediating base-material is decided to be 29 ℃.
Then, recover, shut down 20 minutes, after this, be divided into the base-material of 60g at 27.0 ℃ in order to make to mix the base-material of pinching loss.In order to eliminate the base-material loss in cutting apart, 27.0 ℃ of placements (bench time) 20 minutes, with mould molding.In the iron square plate of baking box, place base-material, ferment (baking) of moulding.The condition of baking is as follows.
38 ℃ of baking temperatures
Relative humidity 80%
Stoving time 45 minutes
Will be with the bread base-material of above-mentioned condition preparation with 170 ℃ baking oven baking 13 minutes.After the baking, after 45 minutes, the vinyl bag of packing into, airtight is preserved 3 as Bread Samples at 20 ℃ again in room temperature (20 ℃) cooling.
＜bread functional evaluation 〉
Single evaluation is carried out in pliability, moist feeling, just melt in the mouth sense during to edible bread with following benchmark by 10 counselors.In addition, pliability is represented " suppressing aging effect ".
◎: have in 10 to be judged as more than 8 well.
There are 5～7 to be judged as good in zero: 10.
△: have 3～4 to be judged as good in 10.
*: have in 10 to be judged as more than 8 not to be good.
These results of table 4 expression.
Table 4
As above as can be known, the white toast bread of making by adding fat or oil composition of the present invention suppresses aging and has improved the just melt in the mouth sense.
Embodiment 6～10, comparative example 6～8
To the present invention's product A～E, relatively the fat or oil composition of product b, e cooperates and does not cooperate fat or oil composition (comparative example 8), eats the manufacturing bread evaluation of bread.The bread that table 5 expression is estimated cooperates (middle kind cooperates, mediates cooperation).
Table 5
*Reason is ground vitamin and is produced Emulgy-MM-100
Creating conditions of＜edible bread 〉
1. middle kind of base-material preparation condition
Use longitudinal type mixer (Northeast mixer, 10 coatings), hook, middle kind of compounding ingredient added mixer,, mediate temperature and be decided to be 23 ℃, plant base-material in making with low speed 3 minutes, 2 minutes mixer kneader of high speed.Then, make its fermentation (middle kind fermentation).The condition of this moment is as follows.
Middle 26 ℃ of the fermentation temperatures of planting
The middle fermentation relative humidity 80% of planting
Middle kind fermentation time 4 hours 30 minutes
Middle 29.5 ℃ of the fermentation ends temperature of planting
2. mediate the base-material preparation condition
Plant the fermentation base-material in longitudinal type mixer (Northeast mixer, 10 coatings), adding, add and mediate compounding ingredient (removing the outer all material of shortening), after 3 minutes mixer kneader of low speed 3 minutes, high speed, add shortening, with low speed 3 minutes, middle low speed 2 minutes, 2 minutes mixer kneader of high speed, make the kneading base-material.The kneading temperature of mediating base-material is decided to be 26.5 ℃.
Then, recover, shut down 30 minutes, after this, be divided into the base-material of 230g at 27.0 ℃ in order to make the impaired base-material of mixer kneader.In order to eliminate the base-material loss in cutting apart, 27.0 ℃ of placements (bench time) 20 minutes, with mould molding.6 article shaped are placed on square bread mould, ferment (baking).The condition of baking is as follows.
38 ℃ of baking temperatures
Relative humidity 80%RH
Stoving time 50 minutes
Will be with the bread base-material of above-mentioned condition preparation with 210 ℃ baking oven baking 40 minutes.After the baking, after 90 minutes, the vinyl bag of packing into, airtight is cut into the thick bread of 20mm as edible Bread Samples at 20 ℃ of preservations 3 days, use slicer again 20 ℃ of coolings.
As the evaluation of embodiment and comparative example, edible Bread Samples is carried out compression stress measure and functional evaluation.
＜bread functional evaluation 〉
Estimate according to above-mentioned bread functional evaluation method and benchmark.These results of table 6 expression.
Table 6
As can be known above-mentioned, edible bread of the present invention can suppress aging, and improves the just melt in the mouth sense.
Embodiment 11～15, comparative example 9～11
To the present invention's product A～E, relatively the fat or oil composition of product b, e cooperates and does not cooperate fat or oil composition (comparative example 11), carries out the manufacturing bread evaluation of danish pastry.The bread that table 7 expression is estimated cooperates.
Table 7
Creating conditions of＜danish pastry 〉
1. base-material is created conditions
Use longitudinal type mixer (Northeast mixer, 10 coatings), hook, the compounding ingredient except that changing grease over to is added mixer,, mediate temperature and be decided to be 18 ℃, make base-material with low speed 3 minutes, high speed 5 minutes, 12 minutes mixer kneader of high speed.Then, recover, after 27 ℃ of temperature are shut down 40 minutes, base-material was preserved 8 hours at-4 ℃ thermostat for making the base-material loss.Change grease over to above-mentioned base-material and merge, carry out 3 base-materials of suppressing, obtaining stratiform back and forth 3 times with tablet press machine.Above-mentioned base-material is cut apart 50g, fermented.The condition of below representing fermentation.
35 ℃ of fermentation temperatures
Relative humidity 80%RH
Fermentation time 30 minutes
Will be with the bread base-material of above-mentioned condition preparation with 210 ℃ baking oven baking 9 minutes.After the baking, 20 ℃ of coolings after 30 minutes, the vinyl bag of packing into, airtight, again 20 ℃ preserve 3 days, as Bread Samples.
As the evaluation of embodiment and comparative example, Bread Samples is carried out functional evaluation.
＜bread functional evaluation 〉
Estimate according to above-mentioned bread functional evaluation method and benchmark.These results of table 8 expression.
Table 8
As can be known above-mentioned, danish pastry of the present invention can suppress aging, and improves the just melt in the mouth sense.
Embodiment 16～20, comparative example 12～14
To the present invention's product A～E, relatively the fat or oil composition of product b, e cooperates and does not cooperate fat or oil composition (comparative example 14), prepares freezing base-material, and the bread evaluation is made in its baking.The bread that table 9 expression is estimated cooperates.
Table 9
Creating conditions of＜freezing base-material 〉
Use longitudinal type mixer (Northeast mixer, 10 coatings), use hook, according to the described cooperation of table 9 wheat flour (hard flour), freezing base-material are added mixer with yeast, freezing base-material with Yeast food, granulated sugar, salt, skimmed milk power, whole egg, water, after 3 minutes mixer kneader of low speed 3 minutes, high speed, add grease and fat or oil composition, again with low speed 3 minutes, high speed 2 minutes, 2 minutes mixer kneader (mediating 22 ℃ of temperature) of high speed.Then, make the base-material one time fermentation that obtains with following condition.
27 ℃ of one time fermentation temperature
One time fermentation relative humidity 85%
60 minutes one time fermentation time
29.5 ℃ of one time fermentation end temps
With above-mentioned base-material be divided into 40g base-material, recover, shut down 20 minutes in order to make the base-material loss of cutting apart at 27 ℃, after this, with mould molding.With-30 ℃ of rapid freeze forming things, central temperature moves on to-20 ℃ of thermostats and preserves (preserving 1 month) when becoming-12 ℃.
Creating conditions of＜bread 〉
To thaw 60 minutes at-20 ℃ of freezing base-materials of preserving 1 month with 25 ℃, make it to ferment 50 minutes with 35 ℃ of temperature, relative humidity 80%.The bread base-material of preparation was like this toasted 8 minutes at 200 ℃ of baking ovens.After the baking, after 45 minutes, the vinyl bag of packing into, sealing again will be at 20 ℃ of bread of preserving 3 as Bread Samples 20 ℃ of coolings.
＜bread functional evaluation 〉
Estimate according to above-mentioned bread functional evaluation method and benchmark.These results of table 10 expression.
Table 10
As can be known above-mentioned, make freezing base-material of the present invention, with the bread of its baking, can suppress aging, and improve the just melt in the mouth sense.
Embodiment 21～25, comparative example 15～18
To the present invention's product A～E, relatively product a, b cooperate with the fat or oil composition of e and do not cooperate fat or oil composition (comparative example 18), the preparation cake carries out the functional evaluation of cake with its baking, measures moisture, water activity, the aging effect that suppresses.The bread that table 11 expression is estimated cooperates (middle kind cooperates, mediates cooperation) and result.
The preparation of＜cake base-material 〉
Use longitudinal type mixer (Northeast mixer, 20 coatings) and hook, in mixer, add the material beyond the wheat flour, with low speed 0.5 minute, at a high speed 3 minutes mixer kneader, make base-material contain bubble.After this, add wheat flour,, obtain the cake base-material of base-material proportion 0.35 with low speed 0.5 minute, stirring in 1～3 minute at a high speed.
The baking of＜cake 〉
With lay peeling paper in the iron square plate of baking box, the cake base-material that enters the strand bag is twisted out circle in baking, make per 1 22g.On the iron square plate of above-mentioned baking box, with the base-material that twists out at oven for baking 12 minutes (baking temperature, 190 ℃/170 ℃ of the fire down of getting angry).After the baking, cooling is after 20 minutes in the room temperature (20 ℃), and the vinyl bag of packing into, sealing were preserved 1 and preserved 1 month at 20 ℃ again, became the cake sample.
The functional evaluation of＜cake 〉
Estimate according to above-mentioned bread functional evaluation method and benchmark.These results of table 11 expression.
Table 11
1) wheat flour: " Violet " (day clear powder process production)
2) granulated sugar: " the refining white sugar of going up " (big Japanese Mingzhi's Closed Circulation in Sugar Production)
3) foaming characteristic grease: " Malish Gold " (the flower king produces)
4) yeast powder: " Aikoku Baking Powder, Special, Blue Can " (big palace grain industrial production)
As can be known above-mentioned, cake of the present invention can suppress aging, and has improved moist feeling, just melt in the mouth sense.
Claims (21)
1. a fat composition for bakery product is characterized in that, contains:
(A) the unrighted acid residue accounts for above edible oil and fat 50～85 weight portions of 75 weight % of whole aliphatic acid;
(B) emulsifying agent 10～35 weight portions; With
(C) NMF 0.1～10 weight portion,
(A)/(B) weight ratio is below 6.5,
More than the 80 weight % of the emulsifying agent of formation (B) is fatty acid monoglyceride and propane diols mono fatty acid ester,
The use level of the described propane diols mono fatty acid ester in the described fat composition for bakery product is 7～15 weight portions.
2. fat composition for bakery product as claimed in claim 1 is characterized in that, emulsifying agent (B) content is 10～30 weight portions.
3. fat composition for bakery product as claimed in claim 1 or 2, it is characterized in that, emulsifying agent (B) is the mixture of fatty acid monoglyceride and propane diols mono fatty acid ester, and fatty acid monoglyceride is 1/0.5～1/2 with the mixed weight ratio of propane diols mono fatty acid ester.
4. fat composition for bakery product as claimed in claim 1 or 2 is characterized in that, the needle penetration of fat composition for bakery product in the time of 20 ℃ is below 200.
5. fat composition for bakery product as claimed in claim 1 or 2 is characterized in that, NMF (C) is the tackify polysaccharide.
6. a bread is characterized in that, contains relative 100 weight portion wheat flours, and the fusing point as each described fat composition for bakery product and 0.5～8 weight portion in the claim 1～5 that is combined with 1～20 weight portion is 25～50 ℃ a grease (D).
7. bread as claimed in claim 6 is characterized in that, baking is also compressed 50% o'clock stress to bread below 2.2N along its thickness direction at 20 ℃ after down preserving 3.
8. bread as claimed in claim 6 is characterized in that, described bread is edible bread.
9. bread, it is characterized in that, contain relative 100 weight portion wheat flours, the fusing point that is combined with each described fat composition for bakery product, 8～20 weight portions in the claim 1～5 of 1～20 weight portion is 25～50 ℃ the grease (D) and the carbohydrate (E) of 8～30 weight portions.
10. bread as claimed in claim 9 is characterized in that, baking and 20 ℃ preserve 3 after, compress 50% o'clock stress below 2.8N along the short transverse of the bread crumb part of bread.
11. bread as claimed in claim 9 is characterized in that, described bread is bread.
12. bread, it is characterized in that, relative 100 weight portion wheat flours, the fusing point that is combined with each described fat composition for bakery product, 20～70 weight portions in the claim 1～5 of 1～20 weight portion is 25～50 ℃ the grease (D) and the carbohydrate (E) of 5～30 weight portions.
13. bread as claimed in claim 12 is characterized in that, described bread is danish pastry, cream roll or croissant.
14. the freezing base-material of bread is characterized in that, relative 100 weight portion wheat flours are combined with each described fat composition for bakery product in the claim 1～5 of 1～20 weight portion.
15. the freezing base-material of bread as claimed in claim 14 is characterized in that, also is combined with 3～30 weight portion yeast (F).
16. a bread is characterized in that, obtains by baking claim 14 or 15 described freezing base-materials.
17. bread as claimed in claim 16, it is characterized in that, relative 100 weight portion wheat flours, the grease, 0.1～7 weight portion emulsifying agent (B) and 0.001～2 weight portion NMF (C) that contain 1～67 weight portion, and, emulsifying agent (B) is the mixture of fatty acid monoglyceride and propane diols mono fatty acid ester, and fatty acid monoglyceride is 1/0.5～1/2 with the mixed weight ratio of propane diols mono fatty acid ester.
18. a cake is characterized in that, relative 100 weight portion wheat flours are combined with each described fat composition for bakery product in 1～20 weight portion claim 1～5, also cooperate carbohydrate (E).
19. cake as claimed in claim 18 is characterized in that, after the baking, in the cake after 20 ℃ are preserved 1 amount of moisture be cake weight 10～25%, water activity is below 0.85.
20. the described fat or oil composition of claim 1 is in the purposes that is used for making bakery product.
21. make the manufacture method of bakery product, it is characterized in that, in base-material, add the described fat or oil composition of claim 1.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP166021/2003 | 2003-06-11 | ||
| JP2003166021A JP3540313B1 (en) | 2003-06-11 | 2003-06-11 | Fat composition for bakery products |
| JP423142/2003 | 2003-12-19 | ||
| JP430399/2003 | 2003-12-25 | ||
| JP054699/2004 | 2004-02-27 |
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| CN1805691A CN1805691A (en) | 2006-07-19 |
| CN100484406C true CN100484406C (en) | 2009-05-06 |
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| CNB2004800162388A Expired - Fee Related CN100484406C (en) | 2003-06-11 | 2004-06-10 | Fat composition for bakery product and bakery product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006191873A (en) * | 2005-01-14 | 2006-07-27 | Kaneka Corp | Emulsified oil and fat composition for shell of cream puff |
| CN101155513B (en) | 2005-04-08 | 2011-01-12 | 花王株式会社 | Bread suitable for heating in microwave oven |
| JP4407969B2 (en) * | 2007-01-15 | 2010-02-03 | 花王株式会社 | Chinese buns |
| JP4931761B2 (en) * | 2007-10-12 | 2012-05-16 | 株式会社Ａｄｅｋａ | Foaming emulsifier composition for cake |
| JP4754649B2 (en) * | 2010-04-16 | 2011-08-24 | 花王株式会社 | Breads containing liquid oil |
| JP4754650B2 (en) * | 2010-04-16 | 2011-08-24 | 花王株式会社 | Breads containing liquid oil |
| JP6307780B2 (en) * | 2012-12-05 | 2018-04-11 | 花王株式会社 | Oil composition for bakery |
| JP6704203B2 (en) * | 2013-09-30 | 2020-06-03 | 日清オイリオグループ株式会社 | Oil and fat composition for cake and cake containing the oil and fat composition for cake |
| CN105746735B (en) * | 2014-12-19 | 2019-08-09 | 嘉里特种油脂（上海）有限公司 | Compound emulsifying agent and fat or oil composition comprising it |
| JP6514559B2 (en) * | 2015-04-22 | 2019-05-15 | ミヨシ油脂株式会社 | Plastic oil and fat composition and food to which the plastic oil and fat composition is added |
| JP6659334B2 (en) * | 2015-07-01 | 2020-03-04 | 月島食品工業株式会社 | How to make baked goods |
| CN105145774A (en) * | 2015-10-12 | 2015-12-16 | 广东石油化工学院 | Novel method for making fermented chiffon cake |
| WO2020110914A1 (en) | 2018-11-30 | 2020-06-04 | 株式会社Ｊ－オイルミルズ | Method for producing bakery food |
| AU2020274667B2 (en) * | 2019-05-10 | 2023-11-09 | Nisshin Seifun Premix Inc. | Crepe batter, crepe skin, method for producing crepe skin, and crepe mix |
-
2003
- 2003-06-11 JP JP2003166021A patent/JP3540313B1/en not_active Expired - Lifetime
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2004
- 2004-06-10 CN CNB2004800162388A patent/CN100484406C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP3540313B1 (en) | 2004-07-07 |
| JP2005000048A (en) | 2005-01-06 |
| CN1805691A (en) | 2006-07-19 |
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