JP2006141370A - Method for producing bread and baked confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing baked confectionery and bread, by which palate feeling after baking is stable for a long period through controlling a cooling speed at a specific speed using an oil and fat composition used for producing bread/baked confectionery, containing a specific amount of saturated fatty acid composition in which palmitic acid content is specified, unsaturated fatty acid composition in which oleic acid content is specified, and the amount of trans unsaturated fatty acid composition is specified. <P>SOLUTION: This method for producing the bread and baked confectionery comprises controlling a cooling speed to ≤3°C/min after baking bread/baked confectionery using the oil and fat composition. The oil and fat composition comprises in the whole 15 wt.%-70 wt.% of saturated fatty acid composition, 50 wt.%-100 wt.% of palmitic acid in saturated fatty acid composition, 60 wt.%-100 wt.% of oleic acid in unsaturated fatty acid composition and trans form unsaturated fatty acid composition which does not exceed 3.5 times (weight ratio) of palmitic acid. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing bread and baked confectionery having good confectionery and bread making characteristics, little change in texture of bread and baked confectionery after baking, and maintaining a fresh feeling.

  Foods that are generally called bread and baked confectionery, such as cakes, cookies, biscuits, pies, breads, and Danish pastries, which are generally made by baking the dough, are very popular. One of the foods. In these breads and baked confectionery, processed oils and fats such as margarine and shortening are usually used in order to smooth the texture and make the mouth feel soft. Usually, baked confectionery and breads are manufactured by baking dough or a so-called batter, which is mainly made of flour containing these fats and oils, and then baking the dough. In order to measure the efficiency of production, the baked product is usually cooled by a fan or the like and then packed into a final product.

As fats and oils used in these baked goods and breads, not only the flavor enhancement but also the ones that melt as much as possible to make the mouth feel soft are preferred, but such fats and oils are generally workable in the dough, such as kneading properties. Deterioration, stickiness, egg sucking, and aeration are often adversely affected. In order to eliminate these drawbacks, development of oils and fats that have a low melting point behavior that is good for melting in the mouth after firing, while taking the behavior of high melting point fats and oils before firing using pressure crystallization (Patent Document 1). ). Also, a technical disclosure has been made that a baked confectionery containing a stable crystal and having a soft texture can be produced without using special temperature control by using fats and oils having compound crystals (patent) Reference 2). Furthermore, there is a report that the physical properties of the dough are improved and the texture of the baked confectionery after baking is improved by subjecting the palm-based solid fat and lauric fat to lipase treatment with a certain composition (Patent Document 3). However, all of these are effective in improving the confectionery and bread-making properties by improving the dough and improving the texture immediately after baking. However, when baked confectionery is stored for a long period of time, it gradually loses its softness and hardness. It is inevitable that the texture increases and the texture is lost, and in breads as well, after baking the bread, the change in hardness over time occurs, and the texture becomes crunchy. The feeling of tightness and freshness disappears.
JP 2001-252005 A JP 2003-169601 A Japanese Patent Laid-Open No. 10-165093

  An object of the present invention is to provide a method for producing baked confectionery and breads that are excellent in confectionery and bread-making properties, maintain their texture even after baking, and maintain their deliciousness.

  As a result of intensive studies to solve the above problems, the present inventors have not only changed the aging of the starch that has been conventionally known, It was found that the solidification behavior of fats and oils is greatly involved. That is, the present inventors have found that after baking, fats and oils in bread and baked confectionery recrystallize and gradually change to a stable form during storage, whereby the texture of the entire bread and baked confectionery changes hard.

  Therefore, even if the fats and oils after recrystallization are recrystallized, it is considered that the change over time of the baked confectionery will be reduced if there is little change in the fat and oil crystals thereafter. Of the saturated fatty acid composition, the palmitic acid content is specified in the saturated fatty acid composition, the oleic acid content is specified in the unsaturated fatty acid composition, and the trans unsaturated fatty acid composition is specified Baked confectionery whose baking texture is almost unchanged in the long term by controlling the cooling rate after baking of bread and baked confectionery at a specific rate, using the amount of oil and fat composition, and texture hardness after baking It was found that breads with little change over time can be obtained. From the above, the present invention has been completed.

  That is, the present invention is an oil and fat composition used in the manufacture of bread and baked confectionery, comprising 15% to 70% by weight of a saturated fatty acid composition in the entire oil and fat composition, and 50% palmitic acid in the saturated fatty acid composition. % To 100% by weight, oleic acid in unsaturated fatty acid composition is 60% to 100% by weight, and trans unsaturated fatty acid composition is 3.5 times as much as palmitic acid (weight ratio) It is related with the manufacturing method of bread and baked confectionery characterized by using a fat and oil composition which does not exceed, and controlling a cooling rate to 3 degrees C / min or less after baking bread and baked confectionery. A preferred embodiment relates to a method for producing bread and baked confectionery as described above, wherein the oil or fat composition is subjected to pressure crystallization.

  INDUSTRIAL APPLICABILITY According to the present invention, a baked confectionery / bread that is excellent in confectionery / breadmaking properties, maintains its texture for a long time after baking, and maintains its deliciousness, and a method for producing the same are provided.

  Hereinafter, the present invention will be described in more detail. The oil / fat composition used in the present invention is a water-in-oil emulsified oil / fat composition or an oil / fat composition that does not contain water, and the raw material is particularly limited as long as it is a material generally used for margarine, fat spread, and shortening. Examples thereof include materials such as fats and oils, emulsifiers, colorants, enzymes, and the like.

  The fats and oils used in the present invention are not particularly limited as long as they are the above-mentioned raw materials, but the saturated fatty acid composition content in the fats and oils is 15% to 70% by weight in the whole fats and oils composition, and the unsaturated fatty acid composition content in the fats and oils. It is preferable that it is 85 to 30 weight% in the whole oil-fat composition. In addition, palmitic acid is 50% to 100% by weight of the saturated fatty acid composition, oleic acid is 60% to 100% by weight of the unsaturated fatty acid, and trans of the unsaturated fatty acid is trans It is more preferable that the type unsaturated fatty acid composition is an oil that does not exceed 3.5 times (weight ratio) of palmitic acid. More preferably, the saturated fatty acid composition content is 25 wt% to 40 wt% in the entire fat composition, and the unsaturated fatty acid composition content in the fat is 85 wt% to 30 wt% in the entire fat composition. Of the saturated fatty acid composition, palmitic acid is 80% by weight to 100% by weight, and among the unsaturated fatty acid composition, oleic acid is 65% by weight to 100% by weight, and of the unsaturated fatty acid It is particularly preferable that the trans-type unsaturated fatty acid composition is an oil having a fat content of 1/3 or less (weight ratio) of palmitic acid. With such a composition, such fats and oils were gradually cooled at a cooling rate of 3 ° C./min or less by containing a large amount of palmitic acid as a high melting point component and a large amount of oleic acid as a low melting point component. In this case, it is presumed that the crystal component becomes a stable crystal without being influenced by the liquid oil component, and hardly changes with time after crystallization. However, if the trans unsaturated fatty acid is contained 3.5 times or more (weight ratio) than the amount of palmitic acid, the trans unsaturated fatty acid affects the crystal component and the liquid oil component to each other. In some cases, the crystal tends to change daily. If the saturated fatty acid composition is less than 15% by weight, it is difficult to produce a product with good shape retention and good workability due to a small amount of crystal components. There are cases where good bread making and confectionery properties cannot be obtained due to failure to knead. Moreover, when the saturated fatty acid composition exceeds 70% by weight, the unsaturated fatty acid composition occupying the whole is too small, and only hard and poor workable products can be produced, and confectionery and bread become hard, and the merchantability may be greatly reduced. . Moreover, when palmitic acid is less than 50% by weight in the saturated fatty acid composition, the aging of the crystals is likely to occur, and the aging of bread and confectionery may occur. Similarly, even when the oleic acid is less than 60% by weight in the unsaturated fatty acid composition, the aging of the crystals is likely to occur, and the aging of bread and confectionery may occur. If the trans-unsaturated fatty acid composition exceeds 3.5 times the weight of palmitic acid (weight ratio), the mutual solubility of the whole oil and fat improves, and even when slowly cooled, high melting point crystals do not precipitate, and as a result Changes over time may occur, and the texture of bread and baked goods may deteriorate. Even if it is not mainly composed of palm oil-derived oil, it contains 15% to 70% by weight of saturated fatty acid composition, 50% to 100% by weight of palmitic acid in the saturated fatty acid composition, and olein in the unsaturated fatty acid composition The oil composition used in the present invention is an oil composition having an acid content of 60% to 100% by weight and a trans unsaturated fatty acid composition that does not exceed 3.5 times (weight ratio) of palmitic acid. I can do it.

  Specific examples of the fats and oils include those containing a large amount of palmitic acid and oleic acid in the fatty acid composition, such as palm oil. Other animal and vegetable fats and oils such as soybean oil, cottonseed oil, rapeseed oil, palm oil, monkey fat, cacao fat, tenkawan fat, coconut oil, peanut oil, corn oil, jojoba oil, kuheya oil, fish oil, beef fat, pork fat, milk fat, and the like Those hardened oils, transesterified oils, fractionated oils and the like can be used as necessary. These can use at least 1 sort according to the objective. Among these, oils and fats mainly composed of palm oil-derived oil such as hardened palm oil / palm oil / vegetable oil = 40 to 70/0 to 30/20 to 50 are preferable.

  The emulsifier used in the oil and fat composition of the present invention is not particularly limited as long as it is used for food, but glycerin fatty acid esters, organic acid esters thereof, propylene glycol fatty acid esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters. At least one emulsifier such as sorbitan fatty acid ester, calcium stearoyl lactate, sucrose fatty acid ester, and lecithin may be used.

  Although the method shown below etc. can mention the method etc. which manufacture the oil-fat composition of this invention, it is not specifically limited to these manufacturing methods. That is, the oil phase part is obtained by heating and dissolving a predetermined fat and oil. In that case, you may add an emulsifier, a fragrance | flavor, a coloring agent, etc. to an oil phase part as needed. On the other hand, a water phase part can be obtained by adding a protein material, a flavoring agent, a fragrance, an emulsifier, and the like to water and dissolving and sterilizing by heating. In the case of adding an aqueous phase, such an aqueous phase part can be gradually added to an oil phase part to emulsify, and then cooled and kneaded using a scraping heat exchanger. This step is the same as the usual method for producing margarines. More desirably, by applying pressure crystallization in addition to cooling and kneading in the production of margarine and shortening, the fat crystals become fine and stable, and the dispersibility, emulsification and egg-absorbing properties are good. Thus, an oil composition having better quality can be obtained.

  When using these oil and fat compositions, when preparing bread and baked confectionery, dough is prepared and baked according to a conventional method, and after baking, it is cooled as usual using a cooling device such as a fan until about 50 ° C. However, after that, for example, it is allowed to stand for 1 hour in a constant temperature bath at 40 ° C., then left in a constant temperature bath at 30 ° C. for 1 hour and then left at room temperature. Can produce bread and baked confectionery without any change. Here, the reason why the cooling may be normally performed up to about 50 ° C. using a cooling device such as a fan is that the oil and fat crystals are not normally precipitated up to about 50 ° C. If fat and oil crystals are precipitated at a temperature higher than 50 ° C., the baking rate of the baked confectionery after baking will be at least 3 ° C./min or less if the baked baked confectionery is at least below the crystal precipitation temperature. It is necessary to cool slowly. On the contrary, if an oil or fat composition that does not start to precipitate oil and fat crystals unless it is 50 ° C. or lower is used, the temperature may be cooled using a cooling device such as a fan. If the bread and baked confectionery after baking is at least below the oil crystal precipitation temperature, the cooling rate is preferably as low as 3 ° C./min or less, but it is appropriately determined depending on the balance with productivity.

  When bread and baked confectionery are produced using the method for producing bread and baked confectionery of the present invention, there are changes over time after baking, while maintaining the necessary characteristics as bread and baked confectionery such as volume and texture. Bread and confectionery can be obtained, which is unlikely to occur and has a fresh texture while maintaining a fresh texture.

  The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. In addition, unless otherwise indicated, the mixing | blending in an Example is shown with the bakers% per flour weight.

<Medium Seed Baking Process>
Bread was made according to the following conditions and steps.
[Medium seed production process]
Mixing: Low speed 3 minutes, medium speed 2 minutes (kneading temperature 25 ° C)
Medium seed fermentation time: 4 hours (under 28 ° C)
[Main kneading process]
Mixing: Low speed 2 minutes, medium speed 2 minutes, high speed 3 minutes,
2 minutes after adding oil and fat, 2 minutes at medium speed, 3 minutes at high speed
(Kneading temperature 27 ° C)
Floor time: 20 minutes [Process from fabric preparation to baking]
Division: 230 grams each Molding: Molded with molder, 230g x 6 pieces in Pullman type Fermentation: Fermentation for 45 minutes in proof at 38 ° C and 85% humidity Firing: 200 ° C, 35 minutes

<Four percent butter cake sugar batter manufacturing method>
A butter cake was prepared according to the following steps.
(1) <Sugar batter> Low speed 30 seconds The material was mixed under the condition of medium speed 1.5 minutes (dough specific gravity 0.85).
(2) Whole eggs were added in three portions and completely emulsified. (Dough specific gravity 0.80)
(3) The flour was charged and stirred at low speed for 1 minute. (Final fabric specific gravity 0.90)
(4) The obtained dough was divided into 280 grams / piece.
(5) Baked at 180 ° C. for 45 minutes.

<Bread evaluation method>
The obtained bread was preserve | saved under 20 degreeC, and the food texture was sensory-evaluated by 10 panelists on the next day and three days after baking. The evaluation criteria are as follows, and ◎ to ○ are preferable as actual merchantability. ◎: Very soft, ○: Soft, △: Slightly hard, ×: Hard

<Butter cake evaluation method>
The obtained butter cake was stored at 20 ° C., and the texture of the following day, one week, and one month later was sensory evaluated by 10 panelists. The evaluation criteria were as follows. ◎: Very soft, ○: Soft, △: Slightly hard, ×: Hard

(Manufacture example 1) Preparation of oil-fat composition According to the mixing | blending of Table 1, after preparing 4 kg of 60 degreeC preparation oil, quenching and plasticizing with a scraper-type heat exchanger, it tempered for 24 hours, and shortened fats and oils Composition 1 was obtained. It processed similarly and obtained the oil-fat compositions 2-8.

(Manufacture example 2) Preparation of the oil-fat composition using pressure crystallization According to the mixing | blending of Table 1, oil-fat composition 1, it pressurizes to 10 degreeC, pressurizing 60 kg of preparation oil of 60 degreeC with a pressure vessel with a cooling jacket to 50 MPa. Crystallization was performed. Thereafter, the fats and oils were kneaded and plasticized with three rolls, and then tempered for 24 hours to obtain a shortened “oil composition 1A”.

(Examples 1-8, Comparative Examples 1-7) Breadmaking evaluation Based on the formulation in Table 2, and according to the above-mentioned medium-type bread making process, bread was made using a pullman mold. The obtained bread was cooled in a constant temperature bath at 40 ° C. for 2 hours, then cooled in a constant temperature bath at 30 ° C. for 2 hours, and then placed in a plastic bag and stored at 20 ° C. until it was used for the test. Then, it evaluated according to the said bread evaluation method. The evaluation results are summarized in Table 3.

  As a result of the bread making test, as shown in Table 3, in all the comparative examples which are conventional formulations, the bread was aged and hardened 3 days after the bread was made. The total saturated fatty acid composition of the oil and fat composition 7 used in Comparative Example 3 was 15% or less and was a very soft quasi-liquid shortening. Therefore, when the dough was created, the dough was poorly kneaded and the dough was slippery. It was difficult. In Comparative Examples 5 and 6, in which an emulsifier preparation as an anti-aging agent was used in combination, the soft and fluffy texture was maintained, whereas in Examples 1 to 5, the soft moistness was maintained. In particular, when an emulsifier formulation is used in combination as in Examples 6 and 7, it greatly contributes to maintaining a good texture that is soft and moist. Usually, an emulsifier preparation is used to create a crisp texture, but in Examples 6 and 7, the adverse effects of the oils and fats of the present invention are reduced substantially due to the good mouthfeel of the present invention. Furthermore, in Example 8, the use of pressure crystallization oils and fats realizes an unprecedented high merchantability that is soft and moist and has a good mouthfeel. Further, Comparative Examples 2, 3, and 4 correspond to the oil and fat compositions 6, 7, and 8, respectively, and the oil and fat composition 6 has 58.3% by weight and 60% by weight of oleic acid in the unsaturated fatty acid composition. The oil and fat composition 7 has a total saturated fatty acid composition of 13.2% by weight and less than 15% by weight, and the oil and fat composition 8 has an amount ratio of palmitic acid and oleic acid outside the scope of claims. The acid is 4.65 times that of palmitic acid and more than 3.5 times. None of the bread quality at D + 3 was good. In Comparative Example 7, the oil used was the oil composition 1, but unstable crystals were precipitated by rapidly cooling the baking after baking, and the quality of the bread was worse than that in Example 1.

(Examples 9 to 14 and Comparative Examples 8 to 12) Butter cake evaluation method Based on the formulation in Table 4, and according to the above-mentioned four-part split butter cake sugar batter production method, a butter cake was produced. The obtained butter cake was then evaluated according to the bread evaluation method. The evaluation results are summarized in Table 5.

  As a result of the confectionery test, as shown in Table 5, it can be seen that the examples maintain good butter cake merchandise as compared with Comparative Examples 8 to 11 which are conventional formulations. Furthermore, in Example 14, by using pressure crystallization fats and oils, the dough is well swollen and rich in volume, and soft and moist while having a good mouth feel, which has an unprecedented high merchantability. In Comparative Example 10, the soft and moist texture was maintained, but the total saturated fatty acid composition of the fat composition 7 used here was 15% or less, and it was a very soft quasi-liquid shortening. As a result, the specific gravity did not drop and the workability was poor, and the dough was clogged and had a heavy texture. In Comparative Example 12, the oil used was the oil composition 1, but unstable crystals were precipitated by quenching the cooling after baking the butter cake, and the quality maintenance of the butter cake was worse than that in Example 1. It was.

Claims (2)

  An oil / fat composition used in the manufacture of bread and baked confectionery, comprising 15% to 70% by weight of a saturated fatty acid composition in the entire fat / fat composition, wherein palmitic acid is 50% to 100% by weight of the saturated fatty acid composition And oleic acid in the unsaturated fatty acid composition is 60% to 100% by weight, and the trans-unsaturated fatty acid composition does not exceed 3.5 times (weight ratio) of palmitic acid. A method for producing bread and baked confectionery, characterized by controlling the cooling rate to 3 ° C./min or less after baking bread and baked confectionery.   2. The method for producing bread and baked confectionery according to claim 1, wherein the oil / fat composition is subjected to pressure crystallization.