JP2005000048A - Oil and fat composition for bakery product - Google Patents
Oil and fat composition for bakery product Download PDFInfo
- Publication number
- JP2005000048A JP2005000048A JP2003166021A JP2003166021A JP2005000048A JP 2005000048 A JP2005000048 A JP 2005000048A JP 2003166021 A JP2003166021 A JP 2003166021A JP 2003166021 A JP2003166021 A JP 2003166021A JP 2005000048 A JP2005000048 A JP 2005000048A
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- JP
- Japan
- Prior art keywords
- oil
- fatty acid
- fat
- weight
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 235000014113 dietary fatty acids Nutrition 0.000 claims description 51
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Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、ベーカリー製品用油脂組成物及びそれを使用したベーカリー製品、具体的にはパン類、ケーキ類、ビスケット類等の焼き菓子に関する。
【０００２】
【従来の技術】
ベーカリー製品、特にパン類においては、製品保存中の老化抑制が従来から試みられており、乳化剤、多糖類等からなる増粘剤の添加等が検討されてきたが、未だ満足できるレベルには達しておらず、依然として研究が進められている。
【０００３】
これまで、乳化剤のみでの老化防止技術が種々提案されてきたが、乳化剤のみで老化防止効果を発現させようとすると、その添加量を多くすることが必要となり、結果としてある程度の老化防止効果は得られるものの、過剰に添加した乳化剤自身が風味・食感に悪影響を及ぼし、総合的に満足のいくものは得られなかった。
【０００４】
また、多糖類等からなる増粘剤を用いた従来の技術としては、増粘剤を粉末状態にて小麦粉等に分散させて用いる技術（特許文献１、２、３）、天然ガム剤とグリセリン脂肪酸エステルとを一定比率になるよう配合した組成物を用いる技術（特許文献４）、ガム質・デンプン質・蛋白質からなる組成物に一部食用油脂を加えたものを用いた技術（特許文献５）などが提案されているが、これら技術ではパン生地調製中に増粘剤自身が吸水・凝集してしまい、分散効率が低下することにより老化防止効果が低下する上、増粘剤の凝集物自身が食感に悪影響を及ぼし、ねとつき等を生じてしまい、口どけ感の低下が認められた。
【０００５】
一方、上記問題点を改善するため、油中水型乳化組成物を含む油脂組成物中に増粘剤を分散させる技術（特許文献６、７、８、９）が提案されているが、油脂組成物中に水相が存在することより、増粘剤が水に接触することを防ぐことができず、増粘剤凝集抑制を防ぐには十分でなかった。
【０００６】
【特許文献１】
特開昭６３−２４８３３３号公報
【特許文献２】
特開平１−２５７４２２号公報
【特許文献３】
特開２００２−２９１３９６号公報
【特許文献４】
特開昭６３−７１１３３号公報
【特許文献５】
特開昭６０−１６０８３３号公報
【特許文献６】
特開昭５８−１８３０３０号公報
【特許文献７】
特開昭６４−６３３３７号公報
【特許文献８】
特開平２−１７１１３６号公報
【特許文献９】
特開平６−２２６９０号公報
【０００７】
【発明が解決しようとする課題】
本発明はパンを中心とするベーカリー製品にあって、製品保存中の老化防止効果を向上させるとともに、従来の老化防止技術に見られる食感の低下、特に、ねとつき等の発現に伴う口どけ感の低下を抑制し得るベーカリー製品用油脂組成物を提供することを目的とする。
【０００８】
【課題を解決するための手段】
本発明は、食用油脂（Ａ）５０〜８５重量部、乳化剤（Ｂ）１０〜３０重量部、保湿剤（Ｃ）０．１〜１０重量部を含有する油脂組成物であり、かつ下記であるベーカリー製品用油脂組成物を提供するものである。
１）食用油脂（Ａ）を構成する全脂肪酸残基に対して不飽和脂肪酸残基が７５％以上であること。
２）（Ａ）／（Ｂ）の比率が６．５以下であること。
【０００９】
【発明の実施の形態】
本発明で使用する食用油脂（Ａ）は、構成する全脂肪酸残基に対して不飽和脂肪酸残基が７５％以上を占めるものである。好ましくは不飽和脂肪酸残基が８０％以上の液状油が好ましく、中でもナタネ油、コーン油及び大豆油が好ましい。不飽和脂肪酸残基を構成する脂肪酸としては炭素数１２〜２２、より好ましくは、炭素数１６〜２２の脂肪酸が挙げられ、具体的にはパルミトレイン酸、オレイン酸、リノール酸、リノレン酸、ガドレイン酸、エイコサジン酸、エルカ酸、ドコサジエン酸等が挙げられる。上記食用油脂として、ショートニング等の飽和脂肪酸残基が多い油脂をそのまま用いたり、食用油脂中不飽和脂肪酸残基が７５％未満となるよう配合されると最終ベーカリー製品の食感において口どけ感が低下してしまう。更に、液状油としてはジアシルグリセロール及び中鎖脂肪酸を含有したトリグリセライド及びジグリセライドも上記脂肪酸構成条件を満たすものであれば使用できる。食用油脂（Ａ）の最適な配合量としては５０〜８５重量部であり、好ましくは７０〜８０重量部である。
【００１０】
本発明で使用する乳化剤（Ｂ）としては、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート類、プロピレングリコール脂肪酸エステル、レシチン、レシチン誘導体等が挙げられ、２種以上の混合系で用いられる。（Ｂ）の最適な配合量としては、（Ａ）／（Ｂ）の比率が６．５以下を満たした上で、１０〜３０重量部、好ましくは１４〜２６重量部である。
【００１１】
本発明において、乳化剤を配合する目的としては、（１）粉体状態にある保湿剤を大部分が液状油からなる食用油脂中に固定分散化させること、（２）乳化剤自身により老化を抑制すること、が挙げられる。
【００１２】
上記目的（１）には、グリセリン脂肪酸エステルとプロピレングリコール脂肪酸エステルが有効である。本発明のグリセリン脂肪酸エステルとは、グリセリンと脂肪酸のエステル又はその誘導体であり、グリセリン脂肪酸モノエステル（通常モノグリセリド）、グリセリン脂肪酸ジエステル、グリセリン有機酸脂肪酸モノエステル、ポリグリセリン脂肪酸モノエステル、ポリグリセリン縮合リシノレイン酸エステル等を示す。また、本発明のプロピレングリコール脂肪酸エステルとは、プロピレングリコールと脂肪酸のエステルであり、モノエステル型、ジエステル型のものが用いられる。上記乳化剤配合の目的（１）からはグリセリン脂肪酸モノエステル、プロピレングリコール脂肪酸モノエステルが好ましく、特に、これらを併用することがが好ましい。即ち、グリセリン脂肪酸モノエステルとプロピレングリコール脂肪酸モノエステルの合計が乳化剤中８０重量％以上あり、かつ、グリセリン脂肪酸エステル：プロピレングリコール脂肪酸モノエステル＝１：０．５〜２．０の比率で、好ましくはほぼ１：１の比率で、かつ食用油脂（Ａ）と乳化剤（Ｂ）の比率が６．５以下（食用油脂配合量を乳化剤配合量で割った値）、好ましくは、１．７〜６．５、更に好ましくは、２．０〜６．５、特に好ましくは、３．０〜６．５が、（Ｃ）成分の分散性の観点から好ましい。すなわち、主に液状油からなる食用油脂を流動性が無い状態まで硬化することが可能となり、かつ、同じ食用油脂中に分散されている粉体状態の保湿剤を均一に、かつ、沈澱すること無く固定分散化できる。
【００１３】
食用油脂と乳化剤の比率（（Ａ）／（Ｂ））が６．５を超えてしまうと油脂組成物自身が粘調な流動性のある状態となり、粉体が沈澱、もしくは食用油脂中の液状油が分離してしまい、均一な状態では無くなってしまい、目的の性能を発現しなくなる。本発明において、食用油脂が流動性が無く硬化した状態の尺度として、針入度を定めることができる。
【００１４】
ここで、針入度とは、ＡＳＴＭ−Ｄ２１７（「ＡＳＴＭ針入度の測定方法」Ａｎｎｕａｌ Ｂｏｏｋ ｏｆ Ｓｔａｎｄａｒｄｓ １９９４．Ｓｅｃｔｉｏｎ ５，Ｖｏｌｕｍｅ ０５．０１内のＤ２１７）に記載された針入度の測定に準じて次のように測定される値である。即ち、縦１１５ｍｍ×横１１５ｍｍ×深さ９０ｍｍの容器に油脂組成物を詰め、表面を平らにする。これを測定温度（２０℃）に３０分間放置した後、１０２．５ｇの円錐形の荷重を装着した針（Ｐｅｎｅｔｒｏｍｅｔｅｒ Ｃｏｎｅ）を、表面を接して静置し、５秒後の進入距離を０．１ｍｍ単位で表示する。ここで、針入度は一般に数値が小さいほど、測定試料が硬いことを表す。本発明において、食用油脂が流動性が無く硬化した状態にあるためには、針入度が２００以下、特に１００以下にすることが好ましい。
【００１５】
また、乳化剤を配合する目的である（２）乳化剤自身により老化を抑制することにおいてもグリセリン脂肪酸モノエステルが有効である。老化防止効果を発現するためには、５〜２０重量部、好ましくは７〜１５重量部必要である。グリセリン脂肪酸モノエステルが５重量部未満では充分な老化防止効果が得られず、２０重量部を越えるとベーカリー製品の食感が低下する。
【００１６】
（Ｃ）成分の分散促進効果を発現するためには、プロピレングリコール脂肪酸モノエステルの配合量は、５〜２０重量部、好ましくは７〜１５重量部必要である。プロピレングリコール脂肪酸モノエステルが５重量部未満では充分な（Ｃ）成分の分散促進効果が得られず、２０重量部を越えるとベーカリー製品の食感が低下する。
【００１７】
本発明におけるグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステルの構成成分としての脂肪酸としては、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸、ベヘン酸等の炭素数１２〜２２の飽和脂肪酸もしくは不飽和脂肪酸が挙げられ、特に飽和脂肪酸が好ましく、炭素数１４〜２２の飽和脂肪酸が最も好ましい。これら脂肪酸は単一で構成されていても良いが、２種以上の混合系で構成されていてもよい。
【００１８】
他の使用できる乳化剤として、グリセリン脂肪酸エステルの１形態として記載されているグリセリン有機酸脂肪酸モノエステルとは、グリセリン脂肪酸モノエステルの３位のＯＨ基を有機酸でエステル化した化合物である。有機酸としては、酢酸、プロピオン酸、酪酸等の低級脂肪酸で構成される脂肪族モノカルボン酸、シュウ酸、コハク酸等の脂肪族飽和ジカルボン酸、マレイン酸、フマル酸等の脂肪族不飽和ジカルボン酸、乳酸、リンゴ酸、酒石酸、ジアセチル酒石酸、クエン酸等のオキシ酸、及びグリシン、アスパラギン酸等のアミノ酸が例示される。特に、クエン酸、コハク酸、酒石酸、ジアセチル酒石酸が好適で、ＨＬＢは４〜１４のものが好適である。
【００１９】
また、市販のグリセリン有機酸エステルは、未反応の有機酸やグリセリン脂肪酸モノエステルを一部含むが、このような市販のグリセリン有機酸脂肪酸モノエステルも本発明に適用できる。
【００２０】
また、ポリグリセリン脂肪酸モノエステルを構成するポリグリセリンの具体例としては、テトラグリセリン、ペンタグリセリン、ヘキサグリセリン、ヘプタグリセリン、ナノグリセリン、デカグリセリンなどからなる群から選ばれる１種又は２種以上の化合物が挙げられる。特にグリセロールの重合度が１〜９のものが好ましい。
【００２１】
ポリグリセリン縮合リシノレイン酸エステルは、ポリグリセリンと縮合リシノレイン酸とのエステルであり、通常、グリセリングリセリン重合度２〜３のポリグリセリンとリシノール酸の３〜５の縮合リシノレイン酸とのモノもしくはジエステルの混合物が用いられる。
【００２２】
本発明に用いられるショ糖脂肪酸エステルとは、ショ糖と脂肪酸のエステルであり、モノ、ジ、トリ及びポリエステル等を含み、構成脂肪酸としては炭素数１２〜２４の脂肪酸の単一又は２種以上の混合系が好ましい。また、ＨＬＢは５〜１５のものが好適である。
【００２３】
本発明に用いられるソルビタン脂肪酸エステルとは、ソルビタンと脂肪酸のエステルであり、構成脂肪酸としては炭素数１２〜２４の脂肪酸の単一又は２種以上の混合系が好ましい、ソルビタン脂肪酸エステルにはモノエステル型とトリエステル型のものがあるが、本発明ではモノエステル型のものが好適である。
【００２４】
本発明に用いられるレシチンは、フォスファチジルコリン、フォスファチジルエタノールアミン、フォスファチジルイノシトール、フォスファチジン酸等によりなるリン脂質混合物であって、大豆或いは卵黄等から得られるレシチンが代表的なものである。また、レシチン誘導体としてはリゾレシチン、リゾフォスファチジン酸等が挙げられる。
【００２５】
本発明における（Ｃ）保湿剤としては、蛋白質、増粘多糖類等が挙げられる。老化防止効果を発現するためには、保湿剤の添加量は０．１〜１０重量部、好ましくは０．５〜５重量部である。添加量が０．１重量部未満であると充分な老化防止効果が得られず、１０重量部を超えると得られるベーカリー製品の食感が低下する。
【００２６】
蛋白質としては水に溶解した時、粘性を呈する物質であれば良く、乳蛋白質及び植物性蛋白質等が挙げられる。乳蛋白質としてはナトリウムカゼイン、カルシウムカゼイン、レンネットカゼイン、ミルクカゼイン、ミルクホエー、ラクトアルブミン、ラクトグロブリン等が挙げられる、
また、増粘多糖類としては、ジェランガム、カラヤガム、タマリンド種子ガム、タラガム、グルコマンナン、キサンタンガム、ローカストビーンガム、プルラン、グアーガム、イオタカラギナン、ＨＭペクチン、ＬＭペクチン、トラガントガム、結晶性セルロース、ＰＧＡ（アルギン酸プロピレングリコールエステル）、ＳＳＨＣ（水溶性大豆多糖類）、ガティガム、メチルセルロース、サイリウムシード及びカシヤガム等が挙げられる。これら蛋白質及び増粘多糖類の中から１種を単独で用いても良いし、また異なる２種以上を組み合わせて用いても良い。中でも風味及び食感の点よりキサンタンガム、グアガム、ローカストビーンガムが好ましく、更に好ましくはキサンタンガムである。
【００２７】
本発明において、ベーカリー製品調製時に添加する油脂組成物量は、ベーカリー製品に使用する小麦粉１００重量部に対して、１〜２０重量部、好ましくは３〜１０重量部である。
【００２８】
油脂組成物の添加量が１重量部未満であると充分な老化防止効果は得られず、２０重量部を越えると得られたベーカリー製品の食感が低下する。
【００２９】
尚、本発明における油脂組成物には、保存料、ｐＨ調製剤、色素、香料等を適宜使用してもよい。
【００３０】
本発明における油脂組成物の製法は、まず成分（Ａ）及び（Ｂ）を各成分の融点温度以上の温度で加熱し、均一溶解させた後、成分（Ｃ）を添加し、均一に混合撹拌する。上記均一になったものを上記各成分の融点以下の温度、好ましくは３０℃以下まで冷却することにより目的の油脂組成物を得る。上記、冷却速度は速いほうが好ましい。即ち、冷却により乳化剤が結晶化する際、徐冷よりも急冷の方がより結晶が粗大化しないことより乳化剤自身の分散性を向上させ、老化防止効果を促進する点より好ましい。上記製造において、高温状態にある均一混合物を冷却するの際には均一混合物を入れている容器自身を外部から冷却しても良いが、一般的にショートニング、マーガリン製造に用いられるチラー、ボテーター、コンビネーター等を用いて急冷する方が性能上好ましい。
【００３１】
本発明のベーカリー製品用油脂組成物を使用して製造するパン類としては、フィリングなどの詰め物をしたパンも含まれ、食パン、特殊パン、調理パン、菓子パンなどが挙げられる。具体的には、食パンとしては白パン、黒パン、フランスパン、バラエティーブレッド、ロール（テーブルロール、バンズ、バターロールなど）が挙げられる。特殊パンとしてはマフィンなど、調理パンとしてはホットドッグ、ハンバーガーなど、菓子パンとしてはジャムパン、あんパン、クリームパン、レーズンパン、メロンパン、スイートロール、リッチグッズ（クロワッサン、ブリオッシュ、デニッシュペストリー）などが挙げられる。ケーキ類としてはスポンジケーキ、バターケーキ、シフォンケーキ、ロールケーキ、スイスロール、ブッセ、バウムクーヘン、パウンドケーキ、チーズケーキ、スナックケーキ、蒸しケーキ等が挙げられる。更に焼き菓子としてはビスケット、クッキー等が挙げられる。
【００３２】
本発明におけるベーカリー製品の原料としては、主原料としての小麦粉の他に、イースト、イーストフード、乳化剤、油脂類（ショートニング、ラード、マーガリン、バター、液状油等）、水、加工澱粉、乳製品、食塩、糖類、調味料（グルタミン酸ソーダ類や核酸類）、保存料、ビタミン、カルシウム等の強化剤、蛋白質、アミノ酸、化学膨張剤、フレーバー等が挙げられる。更に、一般に原料として用いると老化しやすくなる、レーズン等の乾燥果実、小麦ふすま、全粒粉等を使用できる。
【００３３】
【実施例】
実施例１〜５、比較例１〜５
本発明における実施例１〜５及び比較例１〜４の油脂組成物の組成を表１及び表２に示した。
【００３４】
実施例１〜５及び比較例１〜３における油脂組成物の調製方法は下記の通りである。
１）容量２リットルのステンレス製ビーカーに成分（Ａ）及び（Ｂ）を秤量する。
２）上記１）を８５℃水浴中にて均一溶解し、３０分間放置する。
【００３５】
この際、アンカー型フックを用い、スリーワンモータ（ＨＩＤＯＮ社製ＴＹＰＥ６０Ｇ）を用いて撹拌を行った。
３）上記２）に予め秤量しておいた成分（Ｃ）を撹拌しながら添加し、均一になったことを確認後、３０分放置する。
４）上記３）において、水浴中に大量の氷を入れて、３０℃まで冷却し、３０℃に温度を維持したまま、撹拌を行い、所定の容器に移す。
５）上記４）を１５℃恒温槽にて１晩（約１２時間）放置し、針入度測定及び製パン評価を行った。
【００３６】
実施例１〜５及び比較例１〜３における油脂組成物についての食用油脂と乳化剤の配合比率及び針入度の測定結果を表３に示す。
【００３７】
食用油脂／乳化剤比率が６．５を超えた比較例１の針入度は２００を超え、外観的にも流動性があり、一部液状油が分離しやや不均一であった。
【００３８】
【表１】
ナタネ白絞油；不飽和脂肪酸残基９３％
市販植物性ショートニング；不飽和脂肪酸残基７１％
市販植物性ショートニングはナタネ油、硬化ナタネ油、パーム油、硬化パーム油からなるものを使用した。
【００４０】
【表２】
＊比較例４：油脂組成物を調製せず、各成分を別々に添加した。
【００４２】
【表３】
上記実施例１〜５及び比較例１〜４、及び油脂組成物無添加配合である比較例５について製パン評価を行った。
【００４４】
具体的には老化しやすいパンである白焼きパン配合にて検討を行った。ここで言う白焼きパンとはパン中クラスト部分が白色になるよう低温・長時間焼成をしたものであり、見た目と食感上の柔らかさが好まれるものであるが、クラストが充分に形成していないこと、更に焼成条件が緩和であるため澱粉の糊化が十分に進行せず、結果として老化しやすくなるとうい問題点を有する。評価を行ったパン配合（中種配合、本捏配合）を表４に示す。
【００４５】
【表４】
＊比較例４記載の成分について油脂組成物を調製せず、各成分を別々に添加した。
【００４７】
添加のタイミングは他の油脂組成物と同じ時期とした。
＊１ ドリーマソフト：花王（株）製モノグリセリド含有乳化油脂組成物
＊２ 液糖：日本食品加工（株）製ＭＣ−４５
＊３ マーガリン：花王（株）製チェリカＤｘ
（製パン）
１．中種生地調製条件
縦型ミキサー（関東ミキサー、１０コート）、フックを用い、中種配合材料をミキサーに入れ、低速３分、中高速２分で混捏し、捏上温度を２５℃とし、中種生地とした。次に、これを発酵（中種発酵）させた。この時の条件は下記の通りである。
中種発酵温度 ２６．５℃
中種発酵相対湿度 ８０％
中種発酵時間 ２時間３０分
中種発酵終了温度 ２９．０℃
２．本捏生地調製条件
縦型ミキサー（関東ミキサー、１０コート）に、中種配合生地を入れ、本捏配合材料（マーガリン、油脂組成物、キサンタンガム以外の材料）を添加し、低速３分、中高速３分で混捏後、残った材料（マーガリン、油脂組成物、キサンタンガム）を添加し、低速３分、中高速３分、高速７分で混捏し、本捏生地とした。本捏生地の捏上温度は２９℃とした。
【００４８】
次に、混捏でダメージを受けた生地を回復させるために、２７．０℃にてフロアータイムを２０分とり、この後６０ｇの生地に分割した。分割での生地ダメージをとるために、ベンチタイムを２７．０℃で２０分とり、モルダーで成型した。天板に成型した生地をのせ、発酵（ホイロ）を行った。ホイロの条件は下記の通りである。
ホイロ温度 ３８℃
相対湿度 ８０％
ホイロ時間 ４５分
上記条件にて調製したパン生地を１７０℃のオーブンで１３分間焼成した。焼成後、室温（２０℃）において４５分間冷却後、ビニール袋に入れ、密閉し、更に２０℃において３日間保存を行い、パンサンプルとした。
＜パン官能評価＞
パンを喫食した際の柔らかさ、しっとり感、口どけ感について１０名のパネラーによるモナディック評価を行った。
◎；１０名中８名以上が良好であると判断した。
○；１０名中５〜７名が良好であると判断した。
△；１０名中３〜４名が良好であると判断した。
×；１０名中８名以上が良好ではないと判断した。
【００４９】
これらの結果を表５に示す。
【００５０】
【表５】
上記の如く、本発明の油脂組成物を添加することにより、老化が抑制され、かつ口どけ感も向上することがわかった。[0001]
BACKGROUND OF THE INVENTION
TECHNICAL FIELD The present invention relates to an oil / fat composition for bakery products and a bakery product using the same, specifically to baked confectionery such as breads, cakes and biscuits.
[0002]
[Prior art]
In bakery products, especially breads, attempts have been made to suppress aging during product storage, and the addition of thickeners such as emulsifiers and polysaccharides has been studied, but it has still reached a satisfactory level. Research is still ongoing.
[0003]
Until now, various anti-aging techniques using only an emulsifier have been proposed. However, if an anti-aging effect is to be expressed only with an emulsifier, it is necessary to increase the amount of addition, and as a result, a certain degree of anti-aging effect is obtained. Although it was obtained, an excessively added emulsifier itself adversely affected the flavor and texture, and a comprehensively satisfactory product was not obtained.
[0004]
In addition, as a conventional technique using a thickener composed of polysaccharides or the like, a technique in which a thickener is dispersed in wheat flour or the like in a powder state (Patent Documents 1, 2, and 3), a natural gum agent and glycerin A technique using a composition in which a fatty acid ester is blended at a certain ratio (Patent Document 4), a technique using a composition obtained by adding a part of edible oils and fats to a composition consisting of gum, starch and protein (Patent Document 5) ), Etc., but the thickening agent itself absorbs water and aggregates during bread dough preparation in these technologies, and the anti-aging effect is reduced by lowering the dispersion efficiency, and the thickener aggregate itself Adversely affected the texture, causing stickiness and the like, and decreased mouthfeel.
[0005]
On the other hand, in order to improve the above problems, techniques (Patent Documents 6, 7, 8, and 9) for dispersing a thickener in an oil and fat composition including a water-in-oil emulsion composition have been proposed. Due to the presence of the aqueous phase in the composition, it was not possible to prevent the thickener from coming into contact with water, and it was not sufficient to prevent thickener aggregation inhibition.
[0006]
[Patent Document 1]
JP 63-248333 A [Patent Document 2]
JP-A-1-257422 [Patent Document 3]
JP 2002-291396 A [Patent Document 4]
JP-A-63-71133 [Patent Document 5]
JP-A-60-160833 [Patent Document 6]
JP 58-183030 A [Patent Document 7]
Japanese Patent Laid-Open No. 64-63337 [Patent Document 8]
JP-A-2-171136 [Patent Document 9]
Japanese Patent Application Laid-Open No. 6-22690
[Problems to be solved by the invention]
The present invention is a bakery product centered on bread, which improves the anti-aging effect during storage of the product and lowers the texture found in conventional anti-aging techniques, in particular, the mouth associated with the appearance of stickiness, etc. It aims at providing the fats and oils composition for bakery products which can suppress the fall of a sensation.
[0008]
[Means for Solving the Problems]
This invention is an oil-fat composition containing 50-85 weight part of edible fats and oils (A), 10-30 weight part of emulsifiers (B), and 0.1-10 weight part of moisturizer (C), and is the following. The present invention provides an oil and fat composition for bakery products.
1) The unsaturated fatty acid residue should be 75% or more with respect to all fatty acid residues constituting the edible fat (A).
2) The ratio of (A) / (B) is 6.5 or less.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
In the edible fat / oil (A) used in the present invention, unsaturated fatty acid residues occupy 75% or more with respect to all fatty acid residues constituting the edible oil / fat (A). Liquid oils having an unsaturated fatty acid residue of 80% or more are preferred, and rapeseed oil, corn oil and soybean oil are particularly preferred. Examples of the fatty acid constituting the unsaturated fatty acid residue include fatty acids having 12 to 22 carbon atoms, more preferably 16 to 22 carbon atoms, and specifically include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, and gadoleic acid. Eicosazine acid, erucic acid, docosadienoic acid and the like. As the above edible fats and oils, fats with many saturated fatty acid residues such as shortening are used as they are, or when blended so that the unsaturated fatty acid residues in the edible fats and oils are less than 75%, the mouthfeel of the final bakery product is savory. It will decline. Furthermore, as the liquid oil, triglyceride and diglyceride containing diacylglycerol and medium chain fatty acid can be used as long as they satisfy the above fatty acid constituent conditions. The optimum blending amount of the edible fat (A) is 50 to 85 parts by weight, preferably 70 to 80 parts by weight.
[0010]
Examples of the emulsifier (B) used in the present invention include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, lecithin, lecithin derivative and the like. It is done. The optimum blending amount of (B) is 10 to 30 parts by weight, preferably 14 to 26 parts by weight, after the ratio (A) / (B) satisfies 6.5 or less.
[0011]
In the present invention, the purpose of blending the emulsifier is as follows: (1) humectant in powder state is fixed and dispersed in edible fats and oils consisting mostly of liquid oil; (2) aging is suppressed by the emulsifier itself. It can be mentioned.
[0012]
For the purpose (1), glycerin fatty acid ester and propylene glycol fatty acid ester are effective. The glycerin fatty acid ester of the present invention is an ester of glycerin and a fatty acid or a derivative thereof, glycerin fatty acid monoester (usually monoglyceride), glycerin fatty acid diester, glycerin organic acid fatty acid monoester, polyglycerin fatty acid monoester, polyglycerin condensed ricinolein. Acid ester etc. are shown. The propylene glycol fatty acid ester of the present invention is an ester of propylene glycol and a fatty acid, and monoester type and diester type are used. Glycerin fatty acid monoester and propylene glycol fatty acid monoester are preferable from the purpose (1) of blending the emulsifier, and it is particularly preferable to use these in combination. That is, the total of glycerin fatty acid monoester and propylene glycol fatty acid monoester is 80% by weight or more in the emulsifier, and glycerin fatty acid ester: propylene glycol fatty acid monoester = 1: 0.5 to 2.0, preferably The ratio of the edible fat / oil (A) to the emulsifier (B) is 6.5 or less (value obtained by dividing the blended amount of edible fat / oil by the blended amount of emulsifier), preferably 1.7-6. 5, More preferably, 2.0 to 6.5, and particularly preferably 3.0 to 6.5 is preferable from the viewpoint of dispersibility of the component (C). That is, it becomes possible to harden edible fats and oils mainly composed of liquid oil to a state where there is no fluidity, and to uniformly and uniformly precipitate a humectant in a powder state dispersed in the same edible fats and oils Can be fixed and dispersed.
[0013]
If the ratio ((A) / (B)) between the edible fat and the emulsifier exceeds 6.5, the fat composition itself becomes a viscous fluidity, and the powder is precipitated or liquid in the edible fat. The oil will separate and disappear in a uniform state, and the desired performance will not be achieved. In the present invention, the penetration can be determined as a measure of the state in which the edible oil and fat has no fluidity and is cured.
[0014]
Here, the penetration is in accordance with the measurement of penetration described in ASTM-D217 ("Measurement method of ASTM penetration" Annual Book of Standards 1994. Section 5, Volume 05.01). It is a value measured as follows. That is, the oil and fat composition is packed in a container having a length of 115 mm × width of 115 mm × depth of 90 mm, and the surface is flattened. After leaving this at the measurement temperature (20 ° C.) for 30 minutes, a needle (Penetrometer Cone) equipped with a 102.5 g conical load was left in contact with the surface, and the approach distance after 5 seconds was set to 0. Displayed in 1 mm units. Here, in general, the smaller the numerical value, the harder the measurement sample. In the present invention, it is preferable that the penetration is 200 or less, particularly 100 or less, in order that the edible oil and fat is in a cured state without fluidity.
[0015]
The glycerin fatty acid monoester is also effective in suppressing aging by the emulsifier itself (2), which is the purpose of blending the emulsifier. In order to exhibit the anti-aging effect, 5 to 20 parts by weight, preferably 7 to 15 parts by weight are required. If the glycerin fatty acid monoester is less than 5 parts by weight, a sufficient anti-aging effect cannot be obtained, and if it exceeds 20 parts by weight, the texture of the bakery product is lowered.
[0016]
In order to express the effect of promoting the dispersion of the component (C), the blending amount of the propylene glycol fatty acid monoester is 5 to 20 parts by weight, preferably 7 to 15 parts by weight. If the propylene glycol fatty acid monoester is less than 5 parts by weight, a sufficient effect of promoting the dispersion of the component (C) cannot be obtained, and if it exceeds 20 parts by weight, the texture of the bakery product is lowered.
[0017]
Examples of the fatty acid as a constituent of the glycerin fatty acid ester and propylene glycol fatty acid ester in the present invention include saturated fatty acids having 12 to 22 carbon atoms such as lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid or unsaturated. A fatty acid is mentioned, Especially a saturated fatty acid is preferable and a C14-C22 saturated fatty acid is the most preferable. Although these fatty acids may be comprised by the single, you may be comprised by 2 or more types of mixed systems.
[0018]
As another emulsifier that can be used, the glycerin organic acid fatty acid monoester described as one form of the glycerin fatty acid ester is a compound obtained by esterifying the OH group at the 3-position of the glycerin fatty acid monoester with an organic acid. Organic acids include aliphatic monocarboxylic acids composed of lower fatty acids such as acetic acid, propionic acid and butyric acid, aliphatic saturated dicarboxylic acids such as oxalic acid and succinic acid, and aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid. Examples thereof include oxyacids such as acid, lactic acid, malic acid, tartaric acid, diacetyltartaric acid and citric acid, and amino acids such as glycine and aspartic acid. In particular, citric acid, succinic acid, tartaric acid, and diacetyltartaric acid are preferable, and HLB of 4 to 14 is preferable.
[0019]
Moreover, although commercially available glycerol organic acid ester contains a part of unreacted organic acid and glycerol fatty acid monoester, such commercially available glycerol organic acid fatty acid monoester is also applicable to this invention.
[0020]
Moreover, as a specific example of the polyglycerol which comprises a polyglycerol fatty acid monoester, 1 type, or 2 or more types of compounds chosen from the group which consists of tetraglycerol, pentaglycerol, hexaglycerol, heptaglycerol, nanoglycerol, decaglycerol, etc. Is mentioned. Particularly preferred are those having a polymerization degree of glycerol of 1 to 9.
[0021]
The polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin and condensed ricinoleic acid, and is usually a mixture of mono- or diester of polyglycerin having a degree of polymerization of glycerin glycerin of 2-3 and condensed ricinoleic acid of 3-5 of ricinoleic acid. Is used.
[0022]
The sucrose fatty acid ester used in the present invention is an ester of sucrose and a fatty acid, and includes mono, di, tri, and polyester, and the constituent fatty acid is a single or two or more fatty acids having 12 to 24 carbon atoms. These mixed systems are preferred. Moreover, the thing of 5-15 is suitable for HLB.
[0023]
The sorbitan fatty acid ester used in the present invention is an ester of sorbitan and a fatty acid, and the constituent fatty acid is preferably a single or mixed system of fatty acids having 12 to 24 carbon atoms. A monoester is used for the sorbitan fatty acid ester. There are a type and a triester type, but a monoester type is preferred in the present invention.
[0024]
The lecithin used in the present invention is a phospholipid mixture comprising phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., and lecithin obtained from soybean or egg yolk is representative. Is. Examples of lecithin derivatives include lysolecithin and lysophosphatidic acid.
[0025]
Examples of the humectant (C) in the present invention include proteins and thickening polysaccharides. In order to exhibit the effect of preventing aging, the amount of the moisturizing agent added is 0.1 to 10 parts by weight, preferably 0.5 to 5 parts by weight. When the addition amount is less than 0.1 parts by weight, a sufficient anti-aging effect cannot be obtained, and when it exceeds 10 parts by weight, the texture of the resulting bakery product is lowered.
[0026]
The protein may be a substance that exhibits viscosity when dissolved in water, and examples thereof include milk protein and vegetable protein. Examples of milk proteins include sodium casein, calcium casein, rennet casein, milk casein, milk whey, lactalbumin, lactoglobulin, and the like.
The thickening polysaccharides include gellan gum, karaya gum, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota carrageenan, HM pectin, LM pectin, tragacanth gum, crystalline cellulose, PGA (alginic acid) Propylene glycol ester), SSHC (water-soluble soybean polysaccharide), gati gum, methylcellulose, psyllium seed, and cashmere gum. One of these proteins and thickening polysaccharides may be used alone, or two or more different ones may be used in combination. Of these, xanthan gum, guar gum, and locust bean gum are preferable in terms of flavor and texture, and more preferably xanthan gum.
[0027]
In the present invention, the amount of the oil and fat composition added at the time of preparing the bakery product is 1 to 20 parts by weight, preferably 3 to 10 parts by weight with respect to 100 parts by weight of the flour used for the bakery product.
[0028]
If the amount of the oil / fat composition added is less than 1 part by weight, a sufficient anti-aging effect cannot be obtained, and if it exceeds 20 parts by weight, the texture of the resulting bakery product is lowered.
[0029]
In addition, you may use a preservative, a pH adjuster, a pigment | dye, a fragrance | flavor, etc. suitably for the oil-fat composition in this invention.
[0030]
In the method for producing the oil / fat composition in the present invention, the components (A) and (B) are first heated at a temperature equal to or higher than the melting point temperature of each component and uniformly dissolved, then the component (C) is added, and the mixture is uniformly mixed and stirred. To do. The desired oil and fat composition is obtained by cooling the uniformed material to a temperature not higher than the melting point of each of the above components, preferably to 30 ° C. or lower. The cooling rate is preferably higher. That is, when the emulsifier is crystallized by cooling, the rapid cooling is preferable to the slow cooling because the crystal does not become coarser from the viewpoint of improving the dispersibility of the emulsifier itself and promoting the anti-aging effect. In the above production, when cooling a homogeneous mixture in a high temperature state, the container itself containing the homogeneous mixture may be cooled from the outside, but generally a chiller, a botter, a combination used for shortening and margarine production. It is preferable in terms of performance to cool quickly using a netter or the like.
[0031]
Breads produced using the oil and fat composition for bakery products of the present invention include breads with fillings such as fillings, and examples include breads, special breads, cooked breads, and confectionery breads. Specifically, white bread, black bread, French bread, variety bread, roll (table roll, buns, butter roll, etc.) can be mentioned as bread. Special bread includes muffins, cooked bread includes hot dogs and hamburgers, and sweet bread includes jam bread, anpan bread, cream bread, raisin bread, melon bread, sweet rolls, rich goods (croissants, brioche, Danish pastries), etc. . Examples of cakes include sponge cakes, butter cakes, chiffon cakes, roll cakes, Swiss rolls, busses, baumkuchens, pound cakes, cheesecakes, snack cakes, steamed cakes and the like. Furthermore, examples of baked confectionery include biscuits and cookies.
[0032]
As raw materials for bakery products in the present invention, in addition to wheat flour as a main raw material, yeast, yeast food, emulsifiers, fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), water, processed starch, dairy products, Examples include sodium chloride, sugars, seasonings (sodium glutamate and nucleic acids), preservatives, fortifiers such as vitamins and calcium, proteins, amino acids, chemical swelling agents, and flavors. In addition, dried fruits such as raisins, wheat bran, whole grains, etc., which are generally easy to age when used as raw materials, can be used.
[0033]
【Example】
Examples 1-5, Comparative Examples 1-5
The compositions of the oil and fat compositions of Examples 1 to 5 and Comparative Examples 1 to 4 in the present invention are shown in Tables 1 and 2.
[0034]
The preparation method of the oil-fat composition in Examples 1-5 and Comparative Examples 1-3 is as follows.
1) Weigh components (A) and (B) in a 2 liter stainless steel beaker.
2) The above 1) is uniformly dissolved in an 85 ° C. water bath and allowed to stand for 30 minutes.
[0035]
At this time, an anchor type hook was used, and stirring was performed using a three-one motor (TYPE 60G manufactured by HIDON).
3) The component (C) weighed in advance in 2) above is added with stirring, and after confirming that it has become uniform, it is allowed to stand for 30 minutes.
4) In the above 3), a large amount of ice is put in a water bath, cooled to 30 ° C., stirred while maintaining the temperature at 30 ° C., and transferred to a predetermined container.
5) The above 4) was allowed to stand overnight (about 12 hours) in a constant temperature bath at 15 ° C., and penetration measurement and bread making evaluation were performed.
[0036]
Table 3 shows the measurement results of the blending ratio of edible fats and emulsifiers and the penetration of the fats and oil compositions in Examples 1 to 5 and Comparative Examples 1 to 3.
[0037]
The penetration of Comparative Example 1 in which the edible fat / emulsifier ratio exceeded 6.5 exceeded 200, was fluid in appearance, and partly liquid oil was separated and somewhat non-uniform.
[0038]
[Table 1]
Rapeseed white oil: 93% unsaturated fatty acid residue
Commercial vegetable shortening; 71% unsaturated fatty acid residue
Commercial vegetable shortening used what consists of rapeseed oil, hydrogenated rapeseed oil, palm oil, and hydrogenated palm oil.
[0040]
[Table 2]
* Comparative example 4: The fat and oil composition was not prepared, and each component was added separately.
[0042]
[Table 3]
Breadmaking evaluation was performed on Examples 1 to 5 and Comparative Examples 1 to 4 and Comparative Example 5 which was an oil and fat composition-free additive composition.
[0044]
Specifically, the examination was conducted with a white baked bread blend, which is a bread that tends to age. The white baked bread mentioned here is baked at a low temperature and for a long time so that the crust portion in the bread turns white, and the softness in appearance and texture is preferred, but the crust is sufficiently formed. In addition, since the baking conditions are relaxed, the gelatinization of starch does not proceed sufficiently, and as a result, there is a problem that it becomes easy to age. Table 4 shows the bread blends (medium seed blend and main potato blend) that were evaluated.
[0045]
[Table 4]
* An oil and fat composition was not prepared for the components described in Comparative Example 4, and each component was added separately.
[0047]
The timing of addition was the same as that of the other oil and fat compositions.
* 1 DreamerSoft: Monoglyceride-containing emulsified oil composition manufactured by Kao Corporation * 2 Liquid sugar: MC-45 manufactured by Nippon Food Processing Co., Ltd.
* 3 Margarine: Chelica Dx manufactured by Kao Corporation
(Breadmaking)
1. Medium seed dough preparation conditions Using a vertical mixer (Kanto mixer, 10 coats), hook, medium seed compounding material is put into the mixer, kneaded at low speed 3 minutes, medium high speed 2 minutes, and the temperature at the top is 25 ° C. A seed dough was used. Next, this was fermented (medium seed fermentation). The conditions at this time are as follows.
Medium seed fermentation temperature 26.5 ℃
Medium-species fermentation relative humidity 80%
Medium seed fermentation time 2 hours 30 minutes Medium seed fermentation end temperature 29.0 ° C
2. Preparation conditions of the main body dough Put the medium-mixed dough into the vertical mixer (Kanto mixer, 10 coats), add the main body combination material (material other than margarine, oil composition, xanthan gum), low speed 3 minutes, medium high speed After kneading in 3 minutes, the remaining materials (margarine, oil composition, xanthan gum) were added and kneaded at low speed of 3 minutes, medium high speed of 3 minutes, and high speed of 7 minutes to obtain a main body dough. The koji temperature of the main koji dough was 29 ° C.
[0048]
Next, in order to recover the dough damaged by chaos, the floor time was taken at 27.0 ° C. for 20 minutes and then divided into 60 g of dough. Bench time was taken at 27.0 ° C. for 20 minutes and molded with a molder in order to take the fabric damage in the division. The dough molded on the top plate was placed and fermented. The proofing conditions are as follows.
Proof temperature 38 ° C
Relative humidity 80%
Proof time 45 minutes The bread dough prepared under the above conditions was baked in an oven at 170 ° C. for 13 minutes. After baking, it was cooled for 45 minutes at room temperature (20 ° C.), placed in a plastic bag, sealed, and further stored at 20 ° C. for 3 days to obtain a bread sample.
<Bread sensory evaluation>
A monadic evaluation was conducted by 10 panelists on the softness, moistness, and mouthfeel when eating bread.
A: Eight or more out of 10 people judged good.
A: 5 to 7 out of 10 people were judged to be good.
Δ: 3 to 4 out of 10 people judged good.
X: It was judged that 8 or more out of 10 people were not good.
[0049]
These results are shown in Table 5.
[0050]
[Table 5]
As described above, it was found that by adding the oil and fat composition of the present invention, aging is suppressed and the mouthfeel is improved.
Claims (4)
１）食用油脂（Ａ）を構成する全脂肪酸残基に対して不飽和脂肪酸残基が７５％以上であること。
２）（Ａ）／（Ｂ）の比率が６．５以下であること。Oil and fat for bakery products, which is an oil and fat composition containing 50 to 85 parts by weight of edible oil and fat (A), 10 to 30 parts by weight of an emulsifier (B) and 0.1 to 10 parts by weight of a humectant (C) and Composition.
1) The unsaturated fatty acid residue should be 75% or more based on the total fatty acid residues constituting the edible fat (A).
2) The ratio of (A) / (B) is 6.5 or less.
Priority Applications (9)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003166021A JP3540313B1 (en) | 2003-06-11 | 2003-06-11 | Fat composition for bakery products |
| TW093116566A TWI358992B (en) | 2003-06-11 | 2004-06-09 | |
| PCT/JP2004/008488 WO2004110160A1 (en) | 2003-06-11 | 2004-06-10 | Fat composition for bakery product and bakery product |
| EP10167479A EP2229817B1 (en) | 2003-06-11 | 2004-06-10 | Bread product comprising a fat and oil composition and an emulsifier blend, having an improved freshness retention |
| US10/560,172 US8192781B2 (en) | 2003-06-11 | 2004-06-10 | Fat composition for bakery product and bakery product |
| CNB2004800162388A CN100484406C (en) | 2003-06-11 | 2004-06-10 | Fat composition for bakery product and bakery product |
| EP04746016A EP1658775B1 (en) | 2003-06-11 | 2004-06-10 | Fat composition for bakery product and bakery product |
| DE602004029376T DE602004029376D1 (en) | 2003-06-11 | 2004-06-10 | FAT COMPOSITION FOR BACKWARE, AND BACKWARE |
| KR1020057023336A KR101074540B1 (en) | 2003-06-11 | 2005-12-05 | Fat composition for bakery product and bakery product |
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| JP2003166021A JP3540313B1 (en) | 2003-06-11 | 2003-06-11 | Fat composition for bakery products |
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| JP3540313B1 JP3540313B1 (en) | 2004-07-07 |
| JP2005000048A true JP2005000048A (en) | 2005-01-06 |
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Cited By (9)
| 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 |
| JP2009095246A (en) * | 2007-10-12 | 2009-05-07 | Adeka Corp | Foamable emulsifier composition for cake |
| US8137727B2 (en) | 2005-04-08 | 2012-03-20 | Kao Corporation | Bread suitable for heating in microwave oven |
| JP2014131503A (en) * | 2012-12-05 | 2014-07-17 | Kao Corp | Oil and fat composition for bakery |
| JP2015065929A (en) * | 2013-09-30 | 2015-04-13 | 日清オイリオグループ株式会社 | Fat composition for cake, and cake blended with fat composition for cake |
| CN105145774A (en) * | 2015-10-12 | 2015-12-16 | 广东石油化工学院 | Novel method for making fermented chiffon cake |
| JP2016202071A (en) * | 2015-04-22 | 2016-12-08 | ミヨシ油脂株式会社 | Plastic oil-and-fat composition and food product supplemented with the same |
| JP2017012146A (en) * | 2015-07-01 | 2017-01-19 | 月島食品工業株式会社 | Method for producing baked confectionery |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4407969B2 (en) * | 2007-01-15 | 2010-02-03 | 花王株式会社 | Chinese buns |
| JP4754650B2 (en) * | 2010-04-16 | 2011-08-24 | 花王株式会社 | Breads containing liquid oil |
| JP4754649B2 (en) * | 2010-04-16 | 2011-08-24 | 花王株式会社 | Breads containing liquid oil |
| 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 |
-
2003
- 2003-06-11 JP JP2003166021A patent/JP3540313B1/en active Active
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2004
- 2004-06-10 CN CNB2004800162388A patent/CN100484406C/en not_active Expired - Fee Related
Cited By (9)
| 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 |
| US8137727B2 (en) | 2005-04-08 | 2012-03-20 | Kao Corporation | Bread suitable for heating in microwave oven |
| JP2009095246A (en) * | 2007-10-12 | 2009-05-07 | Adeka Corp | Foamable emulsifier composition for cake |
| JP2014131503A (en) * | 2012-12-05 | 2014-07-17 | Kao Corp | Oil and fat composition for bakery |
| JP2015065929A (en) * | 2013-09-30 | 2015-04-13 | 日清オイリオグループ株式会社 | Fat composition for cake, and cake blended with fat composition for cake |
| JP2016202071A (en) * | 2015-04-22 | 2016-12-08 | ミヨシ油脂株式会社 | Plastic oil-and-fat composition and food product supplemented with the same |
| JP2017012146A (en) * | 2015-07-01 | 2017-01-19 | 月島食品工業株式会社 | Method for producing baked confectionery |
| CN105145774A (en) * | 2015-10-12 | 2015-12-16 | 广东石油化工学院 | Novel method for making fermented chiffon cake |
| KR20210095629A (en) | 2018-11-30 | 2021-08-02 | 제이-오일 밀스, 인코포레이티드 | Manufacturing method of bakery food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100484406C (en) | 2009-05-06 |
| CN1805691A (en) | 2006-07-19 |
| JP3540313B1 (en) | 2004-07-07 |
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