JP2002112692A - Emulsifying agent composition for bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop a bakery improver good in dough properties in a baking process and capable of providing a bread product excellent in physical properties and flavor of the baked bread. SOLUTION: This composition is obtained by cooling and powdering a composition comprising 95-85 mass% of a mixed glycerol fatty acid ester composed of 40-65 mass% of a glycerol fatty acid monoester composed of 60-80 mass% of a glycerol saturated fatty acid monoester and 40-20 mass% of a glycerol unsaturated fatty acid monoester and 60-35 mass% of a glycerol fatty acid diester and 5-15 mass% of a diglycerol fatty acid monoester or a melted mixture of the composition with a glycerol succinic acid fatty acid ester.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a bread improver. More specifically, the present invention relates to a quality improving agent for bread capable of baking bread products having excellent flavor and quality, which is excellent in handling properties of bread dough in a baking process.

[0002]

2. Description of the Related Art The scale of bread production in the market is large and small, ranging from small household scales to mechanical mass production scales for wide-area sales. Production methods dominate.

[0003] In general, the bread making process involves the steps of brewing, kneading, and kneading.
The quality of the finally baked bread is composed of fermentation-bench-molding-heater-baking, etc., and the quality of the finally baked bread largely depends on the state of fermentation and the physical properties and quality of the dough in the dividing / molding process.

[0004] In a mass production system, dough is liable to be damaged due to a large mechanical load particularly in a manufacturing process, and a dough improving agent is used to improve the dough and prepare bread dough having good mechanical resistance. An improving agent such as an antioxidant has been used for the purpose of maintaining the inside quality and obtaining a product having good storage stability.

As these dough improvers for bread making, emulsifiers such as glycerin fatty acid monoester, glycerin succinic acid fatty acid ester, glycerin diacetyltartaric acid fatty acid ester, calcium stearoyl lactate and lecithin are widely used. The ester forms a complex with the damaged starch of the flour to reduce the stickiness of the bread dough and reduce adhesion to the machine, and to prevent starch aging in baked bread by forming a complex with the starch. Has an effect of improving the storage stability of bread, and is used as a main component of a bread making improver.

[0006] Among the glycerin fatty acid monoesters, it is generally said that monoesters of saturated fatty acids having 14 to 18 carbon atoms are excellent in the ability to form a complex with starch. The composed glycerin fatty acid monoester has a high melting point and low solubility and dispersibility in water, and the desired improvement effect is not sufficiently exhibited even if it is simply added to bread dough as a powder.

The monoester of glycerin fatty acid exhibits the best function when it is dispersed in an α-crystal having a liquid crystal structure formed at a water temperature near its melting point (α-gel). It is not practical due to distribution problems. However, it is known that β-gel, which is a crystal transition product after cooling the α-gel, and a freeze-dried product thereof show a good bread-making improvement effect, and a paste-like product obtained by adding a preservative to β-gel. Method (Japanese Patent Publication No. 51
No. 26500), a method of adding a water-soluble protective colloid substance to β-gel to obtain a dry powder (Japanese Patent Publication No. 44-26).
No. 900). However, the method of Japanese Patent Publication No. 51-26500 is in a paste form and is inconvenient to handle, and the method of Japanese Patent Publication No. 44-26900 has disadvantages such as requiring a high processing cost to dry an aqueous solution. Was.

The applicant of the present invention focused on the fact that glycerin saturated fatty acid monoester and glycerin cis type unsaturated fatty acid monoester do not form a solid solution, and sprayed a mixture composed of these two components under an environment of 5 ° C. or lower. A method of cooling and pulverizing (JP-A-60-102151) was developed. By this method, a glycerin fatty acid ester product having a good economical improvement function was obtained.

[0009] The development of such technology has resulted in a bread making improver having glycerin fatty acid monoester as a main component having excellent physical properties and performance. On the other hand, bread making using these glycerin fatty acid esters has been improved. Flavor issues have been raised. Regarding the flavor of bread due to the addition of the glycerin fatty acid monoester, there are two kinds of problems, namely, a problem of a unique flavor of the glycerin fatty acid monoester and a change in the flavor which is generated secondary to the addition of the glycerin fatty acid monoester. . Since the glycerin unsaturated fatty acid monoester has a unique flavor as compared with the glycerin saturated fatty acid monoester, the technology disclosed in JP-A-60-102151 discloses that the glycerin unsaturated fatty acid monoester has a unique flavor and a secondary flavor. However, there remains a problem of improving both flavors generated in the food.

As a method for improving the flavor of glycerin fatty acid monoester, a method of adding a yeast extract (Japanese Patent Application Laid-Open No. 62-58961) or a method of dissolving glycerin fatty acid monoester in fats and oils and then deodorizing by steam distillation ( JP-A-64-55145, JP-A-9
154504).

However, the method using the yeast extract has problems such as the taste of the yeast extract and the reducing agent component contained in the yeast extract adversely affecting the properties of the dough.
In the method of dissolving in fats and oils and then performing steam distillation, the odor can be improved by removing trace components, but the flavor originally possessed by glycerin fatty acid monoester cannot be improved, and the glycerin fatty acid monoester is dissolved in fat and oil. Is poorly dispersed in water and the formation of a complex with starch is inferior, and is not practical as a bread improving agent.

Although the flavor is improved by reducing the amount of the glycerin fatty acid monoester added to the dough, the effect of improving the bread making is reduced, so that the quality of the baked bread deteriorates. Therefore, a fundamental solution cannot be achieved by reducing the amount of glycerin fatty acid monoester added.

As an emulsifier used as a bread improver, glycerin fatty acid monoester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid ester, calcium stearyl lactate, lecithin and the like are used. Among these, stearoyl lactic acid Calcium and lecithins have a bad flavor different from glycerin fatty acid monoester, and glycerin succinic acid fatty acid ester and glycerin diacetyltartaric acid fatty acid ester have a good flavor as compared with them, but have a unique flavor. It does not directly contribute to improving the taste of glycerin fatty acid monoester.

As described above, it has been difficult to improve the flavor of glycerin fatty acid monoester in combination with a conventionally disclosed technique or a conventionally used improver.

On the other hand, polyglycerol fatty acid esters can exist in various forms depending on the degree of glycerin polymerization of polyglycerin, which is a component constituting the ester, and the type of fatty acid or esterification rate. Various fatty acid esters to decaglycerin fatty acid esters were tested, and the baking properties differ depending on the degree of polymerization of glycerin and the physical properties of the ester such as HLB. Octaglycerin or decaglycerin monolaurate is commonly used in the United States. (BAKERS DIGEST, 55 (4), p. 19, 1981), reported that L-ascorbic acid or L-ascorbic acid and divalent carboxylic acid and polyglycerin fatty acid ester (Japanese Unexamined Patent Publication No. Sho 6)
No. 0-30633, Japanese Patent Publication No. 1-3327), and a method of adding a polyglycerin fatty acid ester having a hydroxyl value of 900 or less (Japanese Patent Application Laid-Open No. 62-122549). However, the polyglycerol fatty acid ester used in these methods is an ester having an average degree of polymerization of glycerin of 3 or more, and the diglycerin fatty acid monoester used in the present invention has not been specifically tested. As is well known, polyglycerin is usually obtained by adding a small amount of an alkali catalyst to glycerin and subjecting it to a heat polymerization reaction.Polymer of triglycerin or higher has a high boiling point and is difficult to be divided by distillation, so that polyglycerin of various degrees of polymerization is obtained. It is used in a mixture of glycerin, which makes it difficult to prepare a high-purity monoester. On the other hand, the diglycerin fatty acid monoester according to the present invention has an advantage that both diglycerin and diglycerin fatty acid monoester can be subjected to molecular distillation and a high-purity product can be obtained, so that a product with stable performance can be supplied.

With respect to the application of glycerin fatty acid diester to bread making, a method of adding low-melting point diglyceride (Japanese Patent Application Laid-Open No. 02-124555), a method of adding a specific proportion mixture of saturated monoglyceride and unsaturated diglyceride as an emulsified fat or oil is used. (Japanese Unexamined Patent Publication (Kokai) No. 02-124052) is disclosed, but glycerin fatty acid diester (diglyceride) is originally used as an emulsified oil or fat because of its low ability to form a complex with starch and binding to gluten. In this case, the active ingredient glycerin fatty acid monoester (monoglyceride) cannot be released outside the emulsification system due to the emulsification system, so that a sufficient bread-making effect is not exhibited and, at the same time, the glycerin fatty acid monoester is derived from the glycerin fatty acid monoester. The problem of flavor to be solved is not solved.

[0017]

SUMMARY OF THE INVENTION An object of the present invention is to provide a bread-making improver which has a good flavor and enables the preparation of high-quality bread. In detail, a powdery material having good handling properties such as good bread dough properties such as mechanical resistance, improved flavor due to glycerin fatty acid monoester, and glycerin fatty acid monoester which provides bread with excellent texture. An object of the present invention is to develop an emulsifier preparation for baking.

[0018]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, glycerin fatty acid diester and diglycerin fatty acid monoester have been added to glycerin fatty acid monoester having a specific fatty acid composition. By blending with, the flavor caused by glycerin fatty acid monoester is improved without lowering the bread making effect such as mechanical resistance or the quality of baked bread,
The present inventors have found that bread having a large texture and an effect of suppressing aging of bread can be obtained, and have completed the present invention.

The taste of glycerin fatty acid ester is better in glycerin fatty acid diester than in glycerin fatty acid monoester, but glycerin fatty acid diester is inferior in ability to form a complex bond with starch or bondability with gluten and is used alone to make bread. The glycerin fatty acid monoester is more excellent in the property improving effect than the glycerin fatty acid diester.

Among glycerin fatty acid monoester and diglycerin fatty acid monoester, diglycerin fatty acid monoester has better flavor, but glycerin fatty acid monoester is superior in ability to form a complex with starch. However, since the number of hydroxyl groups in the molecule is large, diglycerin fatty acid monoester has an excellent effect on improving the extensibility of gluten. Also, diglycerin fatty acid monoester and glycerin fatty acid monoester have good compatibility, and because diglycerin fatty acid monoester is amorphous, glycerin saturated fatty acid monoester dissolved in diglycerin fatty acid monoester is Crystallinity is suppressed. Therefore, when the glycerin saturated fatty acid monoester and the diglycerin fatty acid monoester are mixed and powdered, the dispersibility of the glycerin saturated fatty acid monoester in water is improved and the effect of improving the bread making of the glycerin saturated fatty acid monoester is improved. It is estimated to be. The glycerin unsaturated fatty acid monoester suppresses crystallization of the glycerin saturated fatty acid monoester, promotes hydration, and contributes to improving the water dispersibility of the glycerin saturated fatty acid monoester. It is possible to replace the mixed reaction monoglyceride of glycerin fatty acid diester with monoglyceride. The glycerin fatty acid diester has a smaller bread-making effect than the glycerin fatty acid monoester, but the addition of a suitable amount improves the flavor of the baked bread simultaneously with the bread-making effect.

Also, by using a mixture composition of glycerin fatty acid monoester, glycerin fatty acid diester and diglycerin fatty acid monoester together with a dough improving agent such as glycerin succinic acid fatty acid ester, the flavor of the baked bread is not impaired. Further, an emulsifier composition for bread making which is excellent in a dough improving effect can be obtained.

[0022]

BEST MODE FOR CARRYING OUT THE INVENTION The fatty acid constituting the glycerin saturated fatty acid monoester used in the present invention has 14 to 14 carbon atoms.
22, preferably a fatty acid having 16 to 18 carbon atoms as a main component. Esterification reaction of glycerin with a fatty acid such as palmitic acid or stearic acid by a known method, or animal or vegetable oils such as glycerin and tallow, lard, chicken fat, soybean oil, rapeseed oil, corn oil, safflower oil, palm oil, etc. Or a glycerin fatty acid monoester and a glycerin fatty acid diester obtained by a known method such as a transesterification reaction with a hydrogenated product thereof or a transesterification reaction of a glycerin and an ester of a fatty acid with a lower alkyl alcohol by a known method. Can be obtained by separating and concentrating glycerin fatty acid monoester from a reaction product containing the above by a known method such as molecular distillation or chromatography. Usually, so-called distilled monoglyceride concentrated by molecular distillation is economically used.

The fatty acids constituting the glycerin unsaturated fatty acid monoester used in the present invention are unsaturated fatty acids having 16 to 22 carbon atoms, and known fatty acids such as glycerin and unsaturated fatty acids such as oleic acid, linoleic acid and erucic acid are used. Esterification reaction of glycerin with esters of unsaturated fatty acids such as oleic acid, linoleic acid, and erucic acid with lower alkyl alcohols by known methods, or glycerin with tallow, pork oil, chicken fat, Soybean oil,
Glycerin unsaturated fatty acid monoesters and glycerin fatty acid diesters obtained by a transesterification reaction with animal or vegetable fats or oils containing unsaturated fatty acids such as rapeseed oil, corn oil, safflower oil, palm oil or their partially hydrogenated products by a known method. Is obtained by separation and concentration from a reaction product containing the following by a known method such as molecular distillation or chromatography.

The glycerin fatty acid monoester used in the present invention has a mixing ratio of the glycerin saturated fatty acid monoester to the glycerin unsaturated fatty acid monoester of 60 to 80% by mass.
And the glycerin unsaturated fatty acid monoester needs to be in the range of 40 to 20% by mass. When the content of the glycerin-saturated fatty acid monoester is more than 80% by mass, the dispersibility of the improver composition in the dough is inferior. Quality cannot be obtained.

The glycerin fatty acid diester used in the present invention is obtained by removing unreacted glycerin from the reaction product obtained in the production process of the above-mentioned glycerin saturated fatty acid monoester or glycerin unsaturated fatty acid monoester, or from the glycerin fatty acid monoester. The residue obtained by separating the monoester can be used as it is or as a mixture thereof. These glycerin fatty acid diesters are subjected to purification treatment such as deodorization and decolorization as required. The diglycerin fatty acid diester can be obtained by a known method using an enzyme reaction.

In the present invention, the ratio of the glycerin fatty acid monoester to the glycerin fatty acid diester is 40 to 65% by mass of the mixture of the glycerin saturated fatty acid monoester and the glycerin unsaturated fatty acid monoester and 60 to glycerin fatty acid diester. It is necessary to be 35% by mass. If the proportion of glycerin fatty acid monoester is less than 40% by mass, the improving effect becomes insufficient, and if it exceeds 65% by mass, the baked bread becomes inferior in flavor.

The diglycerin fatty acid monoester of the present invention can be produced by replacing glycerin with diglycerin in the above method for producing glycerin fatty acid esters. That is, it can be obtained by an esterification reaction between diglycerin and a fatty acid, a transesterification reaction between diglycerin and a fatty acid or a lower aliphatic alcohol ester or a fat or oil. Vacuum distillation, molecular distillation,
A highly pure diglycerin fatty acid monoester can be obtained by a known method such as chromatography, and the diglycerin fatty acid monoester used in the present invention desirably has a monoester purity as high as possible.

The fatty acid constituting the diglycerin fatty acid monoester in the present invention is a saturated or unsaturated fatty acid having 16 to 22 carbon atoms, such as palmitic acid, stearic acid, oleic acid, linoleic acid or erucic acid, preferably unsaturated fatty acid. is there.

The bread improver in the present invention comprises a mixture of 95 to 85% by mass of a mixture of the above-mentioned glycerin fatty acid monoester and glycerin fatty acid diester and 5 to 15% by mass of diglycerin fatty acid monoester. 5% by mass of diglycerin fatty acid monoester
If the ratio is smaller than the above, the dispersibility in the bread dough is inferior, and a sufficient improvement effect cannot be obtained. If the ratio of diglycerin fatty acid monoester is 15% by mass or more, the quality of the baked bread such as anti-aging is insufficient.

The bread improving agent comprising glycerin fatty acid monoester, glycerin fatty acid diester and diglycerin fatty acid monoester in the present invention may be used in combination with a dough improving agent such as glycerin succinic acid fatty acid ester or glycerin diacetyltartaric acid fatty acid ester. Good bread dough without impairing the flavor superiority of the improver composed of the glycerin fatty acid monoester, glycerin fatty acid diester and diglycerin fatty acid monoester mixture even in combination with these dough improving agents, A bread product is obtained.

The composition according to the present invention is efficiently pulverized by spraying a mixture obtained by heating and melting the respective components in a low-temperature environment of 15 ° C. or less. Further, after hardening as a block, it may be pulverized and pulverized.

The composition of the present invention is added in an amount of 0.05 to 1.0% by mass, preferably 0.2% by mass, based on the flour for bread making.
０．５0.5% by mass.

The product of the present invention is most commonly used as a powder during the baking process. However, it can be added to a premix or added after dispersing in water. The method of use is not limited.

[0034]

The present invention will be specifically described below with reference to examples.

Example 1 Transesterification of a slightly hydrogenated soybean oil having an iodine value of 25 and glycerin was carried out at an esterification rate of 30%, and unreacted glycerin was distilled off from the obtained reaction product under reduced pressure to remove soybeans. A slightly hydrogenated oil-reacted monoglyceride (glycerin saturated fatty acid monoester: 38% by mass, glycerin unsaturated fatty acid monoester: 15% by mass, glycerin fatty acid diester: 39% by mass, glycerin fatty acid triester: 8% by mass) was obtained. 100 parts by mass of this soybean slightly hydrogenated oil-reacted monoglyceride was mixed with diglycerin oleate monoester (Poem DO-100: manufactured by Riken Vitamin Co., Ltd.)
10 parts by mass of diglycerin fatty acid monoester (80% by mass) was added thereto, and the mixture was heated and melted, and this molten mixture was sprayed in an atmosphere at -20 ° C to obtain a powder.

Example 2 Transesterification of soybean extremely hardened oil and glycerin was carried out at an esterification rate of 30%, and unreacted glycerin was distilled off from the obtained reaction product under reduced pressure to remove soybean extremely hardened oil monoglyceride. (Glycerin saturated fatty acid monoester: 52% by mass, glycerin fatty acid diester: 40% by mass, glycerin fatty acid triester:
8% by mass). 10 parts by mass of diglycerin oleic acid monoester (Poem DO-100) and glycerin oleic acid monoester (Emulgy OL-100: manufactured by Riken Vitamin Co., Ltd .; glycerin saturated fatty acid monoester: 65 parts by mass of this soybean extremely hardened oil-reacted monoglyceride: 1
5% by mass, glycerin unsaturated fatty acid monoester: 85
(% By mass), and melted by heating, and sprayed in an atmosphere at -20 ° C to obtain a powder.

<Example 3> Transesterification of cottonseed hydrogenated oil having an iodine value of 24 with glycerin was carried out at an esterification rate of 30%, and unreacted glycerin was distilled off from the obtained reaction product under reduced pressure. The obtained cottonseed slightly hydrogenated oil-reacted monoglyceride (glycerin saturated fatty acid monoester: 39% by mass, glycerin unsaturated fatty acid monoester: 15% by mass, glycerin fatty acid diester: 40% by mass, glycerin fatty acid triester: 6% by mass) 100 Diglycerin oleate monoester (Poem DO-100) 15
The mixture was heated and melted, and sprayed in an atmosphere of -20 ° C to obtain a powder.

Example 4 Transesterification of extremely hardened palm oil and glycerin was carried out at an esterification rate of 30%.
Unreacted glycerin was distilled off from the obtained reaction product under reduced pressure to obtain a palm extremely hardened oil-reacted monoglyceride (glycerin saturated fatty acid monoester: 53% by mass, glycerin fatty acid diester: 40% by mass, glycerin fatty acid triester: 7% by mass). %) 100 parts by mass of succinic anhydride 15
A mass part was added and reacted at 85 ° C. to obtain a succinic acid ester of an extremely hardened palm oil-reacted monoglyceride. Diglycerin oleate monoester (Poem DO-
100) and 10 parts by mass of glycerin oleic acid monoester (Emulgy OL-100) were added, melted by heating, and sprayed under an atmosphere of -20 ° C to obtain a powder.

Example 5 A transesterification reaction between extremely hardened palm oil and glycerin was carried out at an esterification rate of 30%.
After unreacted glycerin was distilled off from the obtained reaction product under reduced pressure, high-purity palm extremely hardened oil distilled monoglyceride (glycerin saturated fatty acid monoester: 98% by mass, glycerin fatty acid) obtained by distillation and concentration by a molecular distillation method. Diester: 2% by mass) 100 parts by mass of succinic anhydride 25
The reaction was carried out at 85 ° C. by adding parts by mass to obtain a succinic acid ester of palm hydrogenated oil-distilled monoglyceride. This succinic acid ester of palm hardened oil distilled monoglyceride 50
50 parts by mass of palm hardened oil-reactive monoglyceride obtained in the same manner as in Example 4, 10 parts by mass of glycerin oleic acid monoester (Emulgy OL-100) and diglycerin oleic acid monoester (Poem D)
O-100) 10 parts by mass, and melt by heating.
Was sprayed under an atmosphere of to obtain a powder.

<Comparative Example 1> Unreacted glycerin was distilled off under reduced pressure from the reaction product obtained by subjecting a slightly hydrogenated soybean oil having an iodine value of 25 and glycerin to a transesterification reaction at an esterification rate of 30%. Distillation was performed to obtain a high-purity soybean slightly hydrogenated oil distilled monoglyceride (glycerin saturated fatty acid monoester: 71% by mass, glycerin unsaturated fatty acid monoester: 27% by mass, glycerin fatty acid diester: 2% by mass). This was melted and sprayed in an atmosphere at -20 ° C to obtain a powder.

Comparative Example 2 The soybean hydrogenated oil-reacted monoglyceride having an iodine value of 25 prepared in Example 1 was melted.
The powder was obtained by spraying in an atmosphere of 20 ° C.

Comparative Example 3 Diglycerin oleic acid monoester (Poem DO-100) was added to 100 parts by mass of distilled and distilled monoglyceride of soybean hydrogenated oil prepared in Comparative Example 1.
0 parts by mass was added and melted, and sprayed in an atmosphere of -20 ° C to obtain a powder.

Comparative Example 4 15 parts by mass of succinic anhydride was added to 100 parts by mass of distilled palm hardened oil monoglyceride prepared in Example 5 and reacted at 85 ° C. to obtain a succinic acid ester of distilled palm extremely hardened oil monoglyceride. Was. Glycerin oleate monoester (Emulgy O
L-100) 20 parts by mass were added and melted by heating.
Was sprayed under an atmosphere of to obtain a powder.

Table 1 shows the ester compositions of the samples of Examples and Comparative Examples described above.

[0045]

[Table 1]

<< Bread-making test >> The quality evaluation tests of the samples of the examples and comparative examples were carried out using the following 70% medium bread.

<< Mixing >> (Medium) (Main kneading) Powerful powder 70 parts by weight Powerful powder 30 parts by weight Yeast 2.3 Kamishiakusu 5 Yeast food 0.1 Salt 2 Example / Comparative sample 0.3 Skim milk powder 2 Water 41 .5 Shortening 5 Water 26

<< Process >> (Middle type): Mixing time Low speed 3 minutes Medium speed 1 minute (Kanto Blender: SS-71 type mixer used) Kneading temperature 24 ° C. Fermentation conditions 27 ° C. 4 hours (main kneading) : Mixing conditions Low speed 3 minutes Medium speed 2 minutes High speed 1 minute (oil and fat injection) Low speed 2 minutes High speed 6 minutes Kneading temperature 27 ° C (floor) 20 minutes (division) Divider (use Oshikiri DQE-2 type) (rounding) ) Rounding machine (using Oshikiri RQ type) (Divided weight) One loaf: 450 g (type / dough specific volume = 3.3) Pullman: 250 g x 6 pieces (type / dough specific volume = 4.2) (rounding) Rounder (Using Oshikiri's RQ type) (Bench) 20 minutes (Molding) Mulder (Using Oshikiri's WF type) (Proofing) 38 ° C 85% RH One loaf: 1.5 cm above the protruding wheel Pullman: 85% of the type Take out the proofer (fired) 00 ℃ / subsided: 210 ℃ Wanrofu: 25 minutes Pullman: 35 minutes

<< Measurement of Bread Volume >> The volume (ml) of the baked one loaf bread was measured by the rapeseed substitution method.

<< Measurement of Aging Degree of Bread >> Pullman bread, which was baked and stored at room temperature for 3 days, was 2 cm thick × 5 cm × 5 c.
A test piece was prepared by cutting into an m-square, and the stress when compressed by 50% with a rheometer was measured.

<< Baking test-1 >> Examples 1 and 2,
Comparative tests were performed on the samples of Example 3, Comparative Example 1, Comparative Example 2, and Comparative Example 3. The evaluation results are shown in Table-2.

[0052]

[Table 2]

In Comparative Examples 1 and 3, the bitterness of the bread taste remained in the aftertaste. In Comparative Example 2, the flavor was good, but the mechanical resistance, bread volume and internal phase were inferior. On the other hand, in Examples 1, 2, and 3, results superior to the comparative example were obtained overall.

Next, using the one loaf pans of Example 1, Comparative Example 1 and Comparative Example 3, sensory tests were carried out by 16 panelists on the quality of the flavor of each bread, and the results were evaluated by Kramer. The significance was analyzed from the rank test table. The results are shown in Table-3.

[0055]

[Table 3]

When the score is 25 or less (good flavor) and 39 or more (bad flavor), the risk factor is 5%, which is significant. Example 1 has significantly better flavor than Comparative Examples 1 and 3. was gotten.

<< Bread Making Test-2 >> In the same manner as in the bread making test-1, a comparative test was performed on the samples of Example 4, Example 5, and Comparative Example 4. The results are shown in Table-4.

[0058]

[Table 4]

In Examples 4 and 5, compared with Comparative Example 4, excellent results were obtained in terms of bread quality and flavor. A sensory test was performed on the breads of the test sections of Example 4 and Comparative Example 4 by a three-point identification method by 13 panelists.
The results are shown in Table-5.

[0060]

[Table 5]

There was a significant difference in flavor between Example 4 and Comparative Example 4, indicating that the bread of Example 4 had a good flavor.

[0062]

By using the composition of the present invention,
Compared to conventionally used emulsifier compositions for bread making,
It becomes possible to obtain a bread product having good dough physical properties and excellent flavor in the working process.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Eiji Eri, 1-16 Tsutsujigaoka Minami, Nabari City, Aichi Prefecture (72) Inventor Masakatsu Tada 4-150 Yurigaoka Higashi, Nabari City, Aichi Prefecture F-term (reference) 4B032 DB01 DK10 DL03 4B035 LC03 LG08 LK13 4D077 AA02 AB08 AC01 BA07 DC02Y DC02Z DC16Y DC16Z DC28Y DC28Z DC36Y

Claims (2)

[Claims] 1. A glycerin saturated fatty acid monoester 60
To 80% by mass and glycerin unsaturated fatty acid monoester 4
A mixture of 40 to 65% by mass of glycerin fatty acid monoester composed of 0 to 20% by mass and 60 to 35% by mass of glycerin fatty acid diester 95 to 85% by mass of glycerin fatty acid ester and 5 to 15% by mass of diglycerin fatty acid monoester An emulsifier composition for bread, characterized in that a mixed composition composed of: 2. A bread improver composition comprising a combination of the composition according to claim 1 and a glycerin succinic acid fatty acid ester.