JP2006211969A - Oil and fat composition and method for producing bread comprising the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition for bread with which bread is kept soft without requiring any emulsifier: and to provide a method for producing bread comprising the composition. <P>SOLUTION: The method for producing bread comprising oil and fat composition comprises kneading the oil and fat composition containing chemically-modified starch, amylase and a thickener but containing no emulsifier, in bread dough. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an oil composition for bread that does not require an emulsifier and can maintain the softness of bread, and a method for producing bread using the same.

  Immediately after production, the bread is soft and excellent in flavor, but becomes harder as the date of production elapses, and the product value is markedly lowered as it becomes voluminous. Thus, maintaining the softness and texture immediately after manufacture has become a major issue. Recently, the orientation of soft bread and soft bread has become stronger. For example, due to the development of chilled distribution, chilled distribution has been carried out to maintain the freshness of ingredients in order to provide consumers with more delicious dishes such as sandwiches, and baked bread is also refrigerated accordingly. Below, bread | pans which can maintain softness | softness and the good texture, or the manufacturing method of such bread | pans are calculated | required, and many examination has been made | formed.

  Among them, as a representative method, a method using an oil and fat composition using monoglyceride and diacetyltartaric acid monoglyceride in combination (Patent Document 1), a method using an oil and fat composition containing a certain amount of glycerin difatty acid ester and lecithin ( Patent Document 2) has been proposed. In any case, it is essential to use various emulsifiers including glycerin fatty acid ester. Since the emulsifier is the main ingredient, the bread becomes soft, but there is a feeling of stickiness and a pleasant texture cannot be expected.

In recent years, in the bakery industry, nature-orientedness has increased and the tendency to use no emulsifiers has increased. In such a movement, a method of using an oil-in-water lactic acid fermented emulsion containing no oil and having an emulsifier and containing a protein such as fat and whey protein and having a pH of 3.5 to 5.0 has been proposed. (Patent Document 3). However, although this method does not use an emulsifier, it does not have a good anti-aging effect on bread as in the case of using an emulsifier, and since the pH is acidic, there is a concern about the influence on the flavor.
Japanese Patent Laid-Open No. 5-219886 JP-A-5-227873 JP 2001-299212 A

  An object of this invention is to provide the oil-fat composition for bread | pans which can maintain the softness of bread | pan without requiring an emulsifier, and the manufacturing method of bread | pan using the same in view of this situation.

  As a result of intensive studies to solve the above problems, the present inventors have used a fat and oil composition containing a specific composition of modified starch, amylases, and thickeners, and without using an emulsifier, the softness of bread As a result, the present invention has been completed.

  That is, the first of the present invention relates to an oil and fat composition characterized by containing a modified starch, amylases, and a thickener, and not containing an emulsifier. In a preferred embodiment, the modified starch is subjected to at least one treatment selected from the group consisting of a phosphoric acid crosslinking treatment, an etherification treatment, an esterification treatment, a phosphoric acid crosslinking treatment, and then an etherification treatment and an α-treatment. Further, the present invention relates to the oil and fat composition as described above, wherein the addition amount is 1 to 30% by weight based on the whole oil and fat composition excluding amylases. More preferably, the amylase is at least one selected from the group consisting of α-amylase, β-amylase, isoamylase, and glucoamylase, and the addition amount thereof is 500 to 5000 units with respect to the oil and fat composition excluding amylases. / Kg of the oil and fat composition as described above, more preferably, the thickener is a polysaccharide, and the addition amount is 0.5 to 10% by weight with respect to the whole oil and fat composition excluding amylases. It is related with the oil-fat composition of the said description.

  According to the present invention, an oil and fat composition for bread that can maintain the softness of bread without adding an emulsifier and a method for producing bread using the same can be provided.

  Hereinafter, the present invention will be described in more detail. The modified starch used in the present invention refers to a starch obtained by subjecting natural starch to chemical modification treatment such as phosphoric acid crosslinking, etherification and esterification, and physical treatment such as pregelatinization treatment. Is used. Moreover, you may use the modified starch which gave two or more types of the said processing method overlappingly, for example, what carried out the phosphoric acid bridge | crosslinking and the etherification process, what was phosphoric acid bridge | crosslinking and the etherification process further alpha-treated. Those obtained by etherification, then α-ized, those esterified and then α-ized are preferably used. Of these modified starches, starch cross-linked with phosphoric acid and subjected to etherification treatment, or starch that has been subjected to α-treatment in addition to those treatments is preferable.

  The content of the modified starch is preferably 1 to 30% by weight with respect to the entire oil and fat composition excluding amylases. 10-25 weight% is more preferable. If it is less than 1% by weight, the amount of water absorption of the starch itself is small, and a significant increase in the amount of water absorption when the fat composition is kneaded into the bread dough cannot be expected. As a result, the effect of softening may not be expected. If it is more than 30% by weight, gluten formation during dough formation may be inhibited.

  The amylases used in the present invention are α-amylase, β-amylase, isoamylase, glucoamylase and the like, and at least one of them is used. In the present invention, α-amylase, β-amylase and glucoamylase are preferably derived from Bacillus, Aspergillus, and Rhizopus, and isoamylases are preferably derived from Pseudomonas and Bacillus. The content of amylases is preferably in the range of 500 to 5000 units, more preferably 1500 to 4500 units, with respect to 1 kg of the oil or fat composition excluding amylases. If it is less than 500 units, there are cases where the effect is insufficient to soften the bread. If it exceeds 5000 units, amylases may act excessively, affect the bread tissue, and become hard on the contrary.

  The thickeners used in the present invention are carrageenan, locust bean gum, xanthan gum, guar gum, pectin, tamarind seed polysaccharide, etc., and at least one of them is used. Of these thickeners, xanthan gum, guar gum, and pectin are preferable in terms of enhancing the shape retention of bread after baking and preventing bulk loss. The content of the thickening agent is preferably 0.5 to 10% by weight, more preferably 1 to 5% by weight, based on the entire fat and oil composition excluding amylases. If it is less than 0.5% by weight, the effect of improving the shape retention of bread tissue may be insufficient and the bulk may fall. On the other hand, if it is more than 10% by weight, the thickener itself becomes hard and the bread may become hard.

  The fats and oils used in the present invention are not particularly limited as long as they are edible, and include animal and vegetable fats and oils thereof, hardened oils, transesterified oils, fractionated oils, and the like. And at least one kind is used.

  The manufacture example of the oil-fat composition of this invention is illustrated below. After the fats and oils are heated and melted, they are cooled to 25-45 ° C., and the above-mentioned modified starch, amylase, and thickener are added in a predetermined amount, uniformly dispersed, cooled, kneaded and plasticized, and the above components are uniformly dispersed An oil and fat composition can be obtained. It can also be obtained by adding a predetermined amount of the above-mentioned modified starch, amylases, and thickeners to a previously kneaded fat and oil and uniformly dispersing it. As the device, a botator, an onrator, a combinator, a mixer with a heating / cooling device, or the like can be used. What is necessary is just to follow the conditions etc. to disperse | distribute.

  The oil / fat composition of the present invention can be used in place of a normal bread oil / fat composition regardless of the bread production method. The bread manufacturing method in that case should just follow a conventional method.

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

(Examples 1-6)
As shown in Table 1, oils and fats are heated and dissolved at 70 ° C., then cooled to 30 ° C., modified starch, amylase, and thickener are added, dispersed uniformly, and further cooled to 20 ° C. and kneaded for plasticization. An oil and fat composition was obtained.

(Comparative Examples 1-7)
As shown in Table 2, the fats and oils are heated and dissolved at 70 ° C., then cooled to 30 ° C., modified starch, amylases, and thickeners are added, dispersed uniformly, and further cooled to 20 ° C. and mixed to plasticize. Similarly, an oil and fat composition was obtained.

(Examples 7 to 12 and Comparative Examples 8 to 15) Breadmaking test Using the oil and fat compositions obtained in Examples 1 to 6 and Comparative Examples 1 to 7, the dough was prepared as follows according to the formulation in Table 3. did. Medium seed material was placed in a vertical mixer (Kanto mixer 20 coat) ball and kneaded at a low speed of 2 minutes and a medium high speed of 2 minutes to prepare a medium seed dough at a kneading temperature of 24 ° C. Next, this was fermented (medium seed fermentation). The conditions at this time were medium seed fermentation temperature: 28 ° C. and medium seed fermentation time: 4 hours. Next, the main ingredient blended material is added to this medium-sized fermented dough, and after mixing at low speed 3 minutes, medium high speed 3 minutes, the oil and fat compositions obtained in Examples 1-6 and Comparative Examples 1-7 are added. did. In addition, the amount of water was appropriately adjusted in view of the dough state. Furthermore, it was mixed for 3 minutes and 30 seconds at a low speed for 3 minutes and a medium and high speed to obtain a main cloth. The dough temperature at this time was about 27 ° C.

  Next, in order to recover the dough damaged by chaos, 20 minutes of floor time was taken and then divided into 230 g of dough. In order to recover the fabric damaged by the division, the bench time was taken for 20 minutes and molded with a molder. The molded product was put into a pullman bread mold and subjected to fermentation (probing). The proofing conditions were: proofing temperature: 38 ° C., proofing relative humidity: 80%, proofing time: 50 minutes. In Comparative Example 15, as oil composition, oil for chilled bread (trade name: Mark Stilde, Kaneka Co., Ltd., 13% emulsifier) is used in the middle formulation, and margarine for kneading bread (product name: Eldo) in the main mix. The bread dough was adjusted in the same manner as in Example 7 except that Fresh Zero V (manufactured by Kaneka Corporation) was used.

  The bread dough thus prepared was baked for 38 minutes in an oven with an upper flame of 195 ° C. and a lower flame of 200 ° C. to obtain bread. After cooling at 20 ° C. for about 1 hour, it was sealed in a plastic bag and further stored at 20 ° C. for 48 hours to obtain a bread sample. Sensory evaluation was performed about this bread sample. The evaluation criteria are as follows. ◎: Very soft and textured, ◯: Soft and textured, △: Slightly hard when eaten, slightly unsatisfactory, X: Hard when eaten, poorly textured

  In Table 4, the evaluation result of the bread of Examples 7-12 and Comparative Examples 8-15 is shown. As is apparent from Table 4, the breads of Examples 7 to 12 were finished in a softer and better texture than the breads of Comparative Examples 8 to 15.

  The breads obtained in Example 12 and Comparative Example 15 were cooled at 20 ° C. for about 1 hour after baking, and then sealed in a plastic bag to obtain bread samples. The crumb hardness of these breads after storage at 20 ° C. for 15 hours (before chilled storage) and breads after further storage at 10 ° C. for 24 hours (trade name: Leoner, Measured by Yamaden Electric Co., Ltd.). The conditions at that time are as follows. The bread was cut to a thickness of 2 cm and each width was cut to 5 cm, and the maximum load [N] when compressed in a creep meter until the thickness direction became 1 cm was measured and expressed as an average value of 6 samples. Further, the bread after 24 hours was subjected to sensory evaluation and the results are shown in Table 5. The criteria for sensory evaluation were the same as described above. As a result, the bread using the oil and fat composition of Example 6 (Example 12) showed a softer and better texture than the conventional bread using the emulsifier (Comparative Example 15).

Claims (5)

  An oil and fat composition comprising a modified starch, amylases, and a thickener and no emulsifier.   The modified starch has been subjected to at least one treatment selected from the group consisting of phosphoric acid crosslinking treatment, etherification treatment, esterification treatment, phosphoric acid crosslinking, etherification treatment, and α-treatment, and the amount added is The oil / fat composition according to claim 1, which is 1 to 30% by weight based on the whole oil / fat composition excluding amylases.   The amylase is at least one selected from the group consisting of α-amylase, β-amylase, isoamylase, and glucoamylase, and the addition amount thereof is in the range of 500 to 5000 units / kg with respect to the oil and fat composition excluding amylases. The oil and fat composition according to claim 1 or 2.   The fat and oil composition according to any one of claims 1 to 3, wherein the thickener is a polysaccharide, and the addition amount thereof is 0.5 to 10% by weight based on the whole fat and oil composition excluding amylases.   The manufacturing method of the bread | pan characterized by using the oil-fat composition in any one of Claims 1-4.