JP2009039070A - Oil and fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain an oil and fat composition that improves a crispy feeling and a melting-in-mouth feeling of bread without impairing an original flavor of bread and is suitable for cooking by a microwave oven. <P>SOLUTION: The oil and fat composition comprises 1-10 parts by mass of a diglycerin monofatty acid ester in which constituent fatty acids are stearic acid and palmitic acid as a component A, 1-10 parts by mass of a monoglycerin monofatty acid ester as a component B and 1-10 parts by mass of a propylene glycol monofatty acid ester as a component C based on 100 parts by mass of oils and fats and has the mass ratio of stearic acid diglycerin monofatty acid ester to palmitic acid diglycerin monofatty acid ester of 10:1-1:10 and the mass ratio of the component B to the component C of 5:1-1:5. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to an oil-and-fat composition that improves the texture of bread, and more specifically, can improve the crispness and meltability of bread without impairing the original flavor of bread, and can be used for cooking in a microwave oven. The present invention relates to an oil / fat composition capable of producing a suitable bread.

When adjusting the dough, oil and fat compositions such as shortening and margarine are kneaded to enrich the flavor and texture of bread. In general, edible fats and oils for use in bread-making fats and oils include beef tallow, pork tallow, fish oil, palm oil, rapeseed oil, soybean oil and other natural animal and vegetable fats and oils, hardened oils, and extremely hardened oils.
It is desirable for bread to be consumed as soon as possible after baking because it is easy to age and hardens over time after baking, or the quality deteriorates, such as a paste. However, in the current production / distribution conditions, or consumer consumption, so-called mass production bread has a time lag until it enters the consumer's mouth, so a method of softening bread during production has been proposed. Yes.
However, the conventional technique has a problem that the crispness and the melting feeling in the mouth decrease as the bread becomes softer.
For example, Patent Document 1 shows that the use of a diglycerin difatty acid ester composition for a food containing wheat flour protein is effective in improving the texture such as soft feeling, but the crispness and the meltability are not sufficient. There wasn't. In addition, Patent Document 2 discloses an oil and fat composition containing a moisturizer and an emulsifier as a method for improving the mouth-melting feeling of a bakery product. The crispness became worse and the texture was not sufficient. In addition, methods for improving the texture with emulsifiers are disclosed in Patent Document 3 and Patent Document 4, but those with sufficient crispness have not been proposed.

In recent years, attention has been focused on raising bread range as a method for solving consumer's desire to eat warm and soft bread. In particular, there is an increasing demand for a range of prepared breads at convenience stores. Usually, the range up bread is considered to eat in a short time, but the range up bread is warm and very soft immediately after the range up, but then the bread hardened suddenly, It has become a problem because it has a strong texture. Bread is wrinkled or crisp.
Regarding this problem, for example, Patent Document 5 discloses a method of adding water-soluble hemicellulose to bread dough, but the problem after range up cannot be sufficiently solved, and water-soluble hemicellulose is blended. However, there is a problem that the dough is sticky and the bread making performance is lowered. Patent Document 6 discloses a frozen bread suitable for heating in a microwave oven, characterized in that a large amount of an emulsifier such as a sucrose fatty acid ester is added to bread dough. However, in the case of sucrose fatty acid ester, even if the bread can be modified to some extent by heating in the microwave, the original flavor of the bread is lowered and the meltability in the mouth is deteriorated.
JP-A-7-228550 JP 2005-000048 A Japanese Patent Laid-Open No. 2001-025354 JP 2004-359784 A Japanese Patent Laid-Open No. 10-023856 JP-A-2-222393

  The present invention relates to an oil and fat composition that can improve the crispness and meltability of bread without impairing the original flavor of bread. Furthermore, even if the bread manufactured using the oil-fat composition of the present invention is ranged up, a good texture and state can be maintained.

The present invention is the following inventions.
(1) 1 to 10 parts by mass of a diglycerin monofatty acid ester whose constituent fatty acids are stearic acid and palmitic acid as an A component, and 1 to 10 parts by mass of a monoglycerin monofatty acid ester as a B component with respect to 100 parts by mass of the fat or oil It contains 1 to 10% by mass of propylene glycol monofatty acid ester as component C, and in component A, the mass ratio of stearic acid diglycerin monofatty acid ester to palmitic acid diglycerin monofatty acid ester is 10: 1 to 1:10, B The oil-and-fat composition whose mass ratio of a component and C component is 5: 1 to 1: 5.
(2) A bread produced using the oil and fat composition of (1).

According to the present invention, it is possible to improve the texture of bread without sacrificing the original flavor of the bread, in particular, the crispness and the mouth-melting feeling, and to provide an oil and fat composition for bread making. be able to.
The present invention focuses on bread gluten formation at the time of bread making, and when a fat containing a diglycerin monofatty acid ester composed of a specific amount of stearic acid and palmitic acid is added to wheat flour, the formation of bread gluten becomes fine. As a result, they have reached the present invention.
That is, in the present invention, by using a specific diglycerin monofatty acid ester, the gluten formation of bread can be made finer, the feeling of crispness is improved, and the feeling of melting in the mouth is improved by improving the looseness in the mouth. The
However, the use of such diglycerin monofatty acid ester alone has a problem that the bread becomes dry and has a crisp feeling, and the improvement effect cannot be exhibited when the range is raised. Therefore, the present invention has solved this problem by adding specific amounts of monoglycerin monofatty acid ester and propylene glycol monofatty acid ester.
Here, adding monoglycerin monofatty acid ester adds a softening effect to bread and can improve the feeling of moisturizing. Adding propylene glycol monofatty acid ester prevents bread wrinkles and cuts the bread I was able to maintain a feeling of melting and melting in my mouth.

The present invention is described in detail below.
(A component)
The diglycerin monofatty acid ester used in the present invention is a diglycerin monofatty acid ester whose constituent fatty acids are stearic acid and palmitic acid, and the mass ratio of stearic acid diglycerin monofatty acid ester to palmitic acid diglycerin monofatty acid ester is 10 : 1 to 1:10 diglycerin monofatty acid ester.
Use of such a diglycerin monofatty acid ester is effective in improving the texture of the baked bread by adjusting the formation of bread gluten during bread making to form fine and dense gluten.
The constituent fatty acids of the diglycerin monofatty acid ester are stearic acid and palmitic acid. The composition ratio of stearic acid and palmitic acid is preferably 10: 1 to 1:10, more preferably 5: 1 to 1: 5. When the constituent fatty acid is another fatty acid, or when diglycerin monostearate and diglycerin monopalmitate are used singly, the effect of regulating gluten formation can hardly be exhibited. Further, even when the composition ratio of stearic acid and palmitic acid is not within the above range, the effect of regulating gluten formation is hardly exhibited, and it becomes impossible to sufficiently impart the crispness and meltability of bread.
The usage-amount of the diglycerin mono fatty acid ester of A component which this invention uses is 1-10 mass parts with respect to 100 mass parts of fats and oils, Preferably it is 1-5 mass parts. When the amount is less than 1 part by mass, the effect of controlling gluten formation is insufficient, and when the amount exceeds 10 parts by mass, the flavor of bread baked using the oil composition tends to deteriorate.

(B component and C component)
The oil and fat composition of the present invention contains a B component and a C component in addition to the A component.
The B component is a monoglycerin monofatty acid ester, and is a component that gives a bready feeling regardless of the use of the A component.
As the fatty acid of the monoglycerin monofatty acid ester, fatty acids having 12 to 24 carbon atoms can be used, and in particular, stearic acid and oleic acid are preferably used from the viewpoint of suppressing aging and giving a moist feeling to bread. It is particularly preferable to use stearic acid.
It is preferable that 1-10 mass parts is contained with respect to 100 mass parts of fats and oils in content of monoglycerin mono fatty acid ester of B component. More preferably, it is 4-8 mass parts.

Component C is a propylene glycol monofatty acid ester, which enhances the crispness, mouth melting, and moisturizing feeling of bread, prevents wrinkles of bread and maintains the crispness and melting feeling even when the range is up.
As the fatty acid of the propylene glycol monofatty acid ester, it is preferable to use a fatty acid having 12 to 24 carbon atoms, more preferably arachidic acid or behenic acid, and particularly preferably behenic acid.
The content of the C component propylene glycol monofatty acid ester is preferably 1 to 10 parts by mass with respect to 100 parts by mass of the fat and oil. More preferably, it is 4-8 mass parts.

In the oil and fat composition of the present invention, the mass ratio of the B component and the C component is preferably 5: 1 to 1: 5. More preferably, it is 2: 1 to 1: 2. If the B component is contained at a ratio exceeding 5: 1 with respect to the C component, the effect of the crispness and melting of the bread will not be sufficiently exhibited.
In addition, when the C component is contained in a ratio exceeding 5: 1 with respect to the B component, the effects of suppressing the aging of bread and the feeling of wilting are not sufficiently exhibited.

(Oil composition)
As fats and oils used in the fat and oil composition of the present invention, edible fats and oils can be used. Specifically, natural fats and oils such as beef tallow, pork tallow, fish oil, palm oil, rapeseed oil, soybean oil, and these Hardened oil, extremely hardened oil, transesterified oil and the like can be mentioned, and these are appropriately selected according to the purpose, and are used alone or in combination of two or more.

In addition, a preservative, a pH adjuster, a pigment, a fragrance, an emulsifier, an enzyme, and the like may be appropriately used for the oil and fat composition in the present invention.
The form of the oil and fat composition of the present invention is preferably shortening. If the water content exceeds 1% by mass of the total amount, the effect of the oil and fat composition of the present invention may not be obtained.

  In the method for producing the oil / fat composition in the present invention, the oil / fat and the emulsifier are first heated at a temperature equal to or higher than the melting point of each component, and uniformly dissolved and mixed and stirred. Then, it quench-plasticizes using a prototype machine, filling nitrogen, and cools to 30 degrees C or less, and obtains the target oil-fat composition. In the above production, when cooling the homogeneous mixture in a high temperature state, the container itself containing the homogeneous mixture may be cooled from the outside, but it is generally used for shortening and margarine production. From the viewpoint of performance, it is preferable to use a method such as quenching.

  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 breads include muffins, cooking breads include hot dogs and hamburgers, and sweet breads include jam bread, anpan bread, cream bread, raisin bread, melon bread, and the like.

  In this invention, the amount of fats and oils composition added at the time of bakery product adjustment is 1-30 mass parts with respect to 100 mass parts of flour used for a bakery product, Preferably it is 5-15 mass parts. If the amount of the oil / fat composition added is less than 1 part by mass, sufficient texture improvement effect and aging suppression effect cannot be obtained, and if it exceeds 30 parts by mass, the flavor and texture of the obtained bakery product are lowered. .

  As a raw material of the bakery product in the present invention, in addition to wheat flour as a main raw material, yeast, yeast food, emulsifier, fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), water, processed starch, dairy product, Examples include salt, saccharides, seasonings (sodium glutamate and nucleic acids), preservatives, fortifiers such as vitamins and calcium, proteins, amino acids, chemical swelling agents, flavors, and the like. 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.

  EXAMPLES Next, although an Example is given and this invention is demonstrated concretely, these Examples do not restrict | limit this invention.

Example A-1
The oil composition for breadmaking was manufactured by the following method with the composition of Table 1. 2 kg of diglycerin monostearate ester and 2 kg of diglycerin monopalmitate in an oil phase part containing 5 kg of hardened palm oil (melting point 42 ° C.), 30 kg of palm oil, 15 kg of rapeseed oil (melting point 36 ° C.), and 50 kg of rapeseed oil Then, 4 kg of monoglycerol monostearate and 4 kg of propylene glycol monobehenate were blended and dissolved by heating. Subsequently, it was rapidly cooled using a shortening prototype, and an oil / fat composition A-1 for bread making was prototyped.

Examples A-2 to 8, Examples B-1 to 6, Comparative Examples A-1 to 7 and B-1 to 6
A fat-and-oil composition for bread making was prepared according to Example A-1 with the formulation described in Tables 1 and 2.

  Using the oil and fat compositions described in Examples and Comparative Examples, bread was produced by the following production method, and evaluation was made on the crispness, mouth melting, state after range up, and crispness.

<Bread manufacturing method>
Add 700g of strong flour, 30g of white sugar, 20g of yeast, 1g of yeast food and 420g of water, mix in low speed for 2 minutes and medium speed for 2 minutes, and ferment the medium seed at 24 ° C for 2 hours at 28 ° C. It was. The fermented medium seed is put into a mixer bowl, and then 300 g of strong powder, 150 g of super white sugar, 30 g of skim milk powder, 60 g of whole egg, 15 g of salt, and 220 g of water are mixed, and the mixture is mixed for 2 minutes at low speed and 4 minutes at medium speed. As a kneaded oil and fat, 70 g of the oil and fat composition obtained in Examples and Comparative Examples was added and further kneaded at a low speed of 2 minutes and a medium speed of 4 minutes to obtain a dough having a kneading temperature of 28 ° C. After 40 minutes of floor time was taken, it was divided into 60 g, and then after 25 minutes of bench time, the dough was passed through a molder, formed into a coppe type, and placed on an iron plate. Further, the final fermentation was carried out by placing in a proofer at 38 ° C. and 85% relative humidity for 60 minutes. After the final fermentation, it was placed in an oven at 210 ° C. on the top and bottom fires and baked for 8 minutes to obtain a cupe bread. The bread was allowed to cool at room temperature for 40 minutes and then placed in a bag.

<Measuring method for crispness>
A rheometer manufactured by TEPCO was used to measure the crispness of the baked copper bread. A cupe pan cut into 3 cm rounds was placed on a measuring table, and the coupe pan was compressed at 1 mm / sec with a plunger with a blade, and the maximum stress (N) required when the blade penetrated the pan was measured. In addition, for measuring the crispness after range up, the coupe pan was left for 15 minutes after 500 W range up for 20 seconds, and then the cope was cut in the same manner as above and used for measurement. The maximum stress (N) required when the blade penetrates the pan is better, and if it is 21 (N) or less, the crispness is good. The results are shown in Tables 1 and 2.

<Evaluation method of mouth melt>
Coppé bread stored at 20 ° C. for 2 days after baking was evaluated for melting feeling by 15 panelists. The evaluation items of fast melting (）), normal (◯), slightly stupid (△), and stupid (×) were provided, and the item with the largest number of people was regarded as the melting feeling of the cupe bread. In addition, in the case of the same number, both evaluations were shown in the result (for example, (double-circle)-(circle)). The results are shown in Table 2.

<State after range up>
Coppé bread stored at 20 ° C. for 2 days after baking was ranged at 500 W for 20 seconds and allowed to stand for 15 minutes, and then the surface was evaluated for wrinkles and shrinkage. Those with a lot of wrinkles and shrinkage were marked with x, those with a slight wrinkle and shrinkage were marked with Δ, and those with wrinkles and shrinkage were marked with ○.
Further, the crispness was evaluated by the above method. The results are shown in Table 2.

From the results of Tables 1 and 2, when bread is produced using an oil and fat composition containing a specific amount of diglycerin monofatty acid ester whose constituent fatty acids are stearic acid and palmitic acid as component A, bread with good crispness is produced. I understand that I can do it.
In Table 2, when each is used alone or in combination with other emulsifiers (Comparative Examples A-1, 6, and 7), the amount used does not satisfy the scope of the present invention (Comparative Examples A-3 to 5). It turns out that crisp bread cannot be produced.
From the results of Table 3 and Table 4, when a bread was produced using an oil composition containing a specific amount of a monoglycerin monofatty acid ester as the B component and a propylene glycol monofatty acid ester as the C component, It can be seen that bread with good crispness and melted mouth can be produced. The physical properties of the bread after range up were also good.
In Table 4, when each of the B and C components is used alone (Comparative Examples B-4 and 5), the amount used does not satisfy the scope of the present invention (Comparative Examples B-1 to 3 and 6). It turns out that the physical properties of bread are not good immediately after production and after range up.

<Observation of gluten>
Using the oil and fat composition of Comparative Example A-2 and Example A-1, bread dough was prepared by the above method, and then starch contained in the bread dough was sufficiently washed away with running water to obtain a gluten lump. . Gluten was frozen at −23 ° C. and dried overnight in a freeze dryer to obtain an observation sample. The sample was observed for gluten in a high vacuum mode at 500 times using a scanning electron microscope. The results are shown in FIGS.
It turns out that gluten formation is fine compared with the case where the oil-fat composition of Example A-1 is used (FIG. 2) and the oil-fat composition of Comparative Example A-2 is used (FIG. 1).

Use the oil composition of comparative example of electron micrograph of gluten formation of bread dough Electron micrograph of gluten formation of bread dough Use oil composition of the present invention

Claims (2)

  1 to 10 parts by mass of diglycerin monofatty acid ester whose constituent fatty acids are stearic acid and palmitic acid as A component, and 1 to 10 parts by mass of monoglycerin monofatty acid ester as B component and 100 parts by mass of fat and oil It contains 1 to 10 parts by mass of propylene glycol monofatty acid ester, and in component A, the mass ratio of stearic acid diglycerin monofatty acid ester to palmitic acid diglycerin monofatty acid ester is 10: 1 to 1:10, and B component and C The oil-fat composition whose mass ratio of a component is 5: 1 to 1: 5.   The bread manufactured using the oil-fat composition of Claim 1.