JP2009178113A - Bread dough and breads - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide bread having a high volume, a soft texture, and an excellent melting feel in the mouth, and to provide a bread dough to obtain the bread. <P>SOLUTION: The bread dough containing oil or fat has an oil or fat content in the bread dough of 4.0-15.0 wt.%, and contains an oil or fat derived from an oil or fat product, and an oil or fat content derived from an oil-in-water type emulsion having an oil or fat content of 20-60 wt.%. The SFC of the oil phase of the oil-in-water type emulsion is 50% or more at 10°C, 35% ore more at 20°C, and 5% or more at 30°C. The bread is obtained by baking the bread dough. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to bread doughs and breads, and more particularly to soft and meltable breads and a dough for obtaining the breads.

For breads, flour, yeast, salt and water are the main ingredients, and sugar, dairy products, egg products, butter, margarine, shortening, edible oils and other auxiliary ingredients are added as necessary, and the mixed dough is fermented and baked. It is manufactured mainly using wheat flour as flour. In addition, wheat flour and rye flour other than wheat flour, whole grain flour, and other types of cereal flour may also be used.
Among breads, white bread, sweet bread, etc. are well known, and a soft and meltable mouthfeel is required.
In general, it is known that when the amount of fats and oils such as shortening and margarine is increased, the fats and oils in the bread dough increases, resulting in a soft and meltable mouthfeel (Non-Patent Document 1). However, if the amount added is too large, the gluten structure is adversely affected, the volume of the baked product is reduced, and the texture tends to be hard and crunchy.

  As another method for softening bread, it has been proposed to blend an oil-in-water emulsion into bread dough. In Patent Document 1, as an oil-in-water emulsified oil and fat composition suitable for kneading for bread, an oil phase containing edible oil and fat and a fatty acid monoglyceride is mixed with an organic acid monoglyceride, a PH adjuster, a sucrose fatty acid ester, and a sugar alcohol. It is added to the emulsifier phase and emulsified, then added to the aqueous phase containing α-amylase, sugar alcohol and starch, mixed and quenched and kneaded to obtain 25 to 55% by weight of edible oil and fat, 1 to 5% by weight of fatty acid monoglyceride, 1 to 5% by weight of organic acid monoglyceride, 0.05 to 0.5% by weight of PH adjuster, 0.5 to 5% by weight of sucrose fatty acid ester, 20 to 35% by weight of sugar alcohol and An oil-in-water emulsified oil / fat composition characterized by containing 0.001 to 0.005% by weight of α-amylase has been proposed. Moreover, in patent document 2, this is also an oil-in-water emulsion, Comprising: Based on the total weight of an emulsion composition, 1-10 weight% of sucrose fatty acid esters with HLB value 9 or more, and glycerin fatty acid ester 0.1-5 Water phase part emulsifier containing wt%, and water phase part containing water of 30-78.8 wt%, vegetable liquid oil, animal oil, vegetable solid fat, milk fat, hardened oil, fractionated oil, transesterified oil and combinations thereof The oil phase part is selected from the group consisting of at least one oil and fat having a melting point of 15 ° C. or higher, and 20 to 60% by weight, and at least one oil phase emulsifier and 0.1 to 5% by weight. There has been proposed an emulsified composition in which the aqueous phase portion forms a continuous phase. However, the breads obtained by these proposals were still insufficient in terms of softness and melting.

Author Seiichi Yoshino Answering the question of bread making The science of bread “kotsu” Publisher Shibata Shoten Co., Ltd. First edition issued July 10, 1993 p35 Japanese Patent Application Laid-Open No. 08-173033 JP-A-11-225670

  An object of the present invention is to provide breads having a high volume and a soft texture, and having excellent mouth melting, and bread dough for obtaining the breads.

As a result of intensive research, the inventors have made it possible to increase the fat content in bread dough without adversely affecting the gluten structure by using the fat product and the oil-in-water emulsion in combination, and the volume is high. The present invention has been completed based on the knowledge that bread having a soft mouthfeel and a better melt can be obtained.
That is, the first of the present invention is an oil-in-water type in which the fat and oil content in the bread dough is 4.0 to 15.0% by weight and the fat and oil derived from the fat and oil product and the fat and oil content is 20 to 60% by weight in the bread dough containing the fat and oil. A bread dough comprising an oil and fat derived from an emulsion. The second is the bread dough according to the first, wherein the fat product is at least one selected from edible fats and oils, shortening, margarine and butter. The third is the bread dough according to the first aspect, wherein the SFC of the oil phase of the oil-in-water emulsion is 50% or more at 10 ° C, 35% or more at 20 ° C, and 5% or less at 30 ° C. Fourthly, one or more kinds selected from wheat flour and cereal flours other than wheat flour, yeast, water, oil and fat products, and oil-in-water emulsions of 20 to 60% by weight of fats and oils are used as the main raw materials. It is a manufacturing method of bread dough adjusted to 4.0-15.0 weight%. The fifth is breads obtained by baking the bread dough according to any one of the first to fourth.

  It has become possible to provide breads having a high volume and a soft texture, and having excellent meltability in the mouth and bread dough for obtaining the breads.

The bread dough of the present invention is a bread dough containing fats and oils, and the oil and fat content in the bread dough is 4.0 to 15.0% by weight, and the oil and fat derived from the fats and oils product and the oil and fat content is 20 to 60% by weight. It is necessary to include fats and oils derived from products.
The basic composition of the bread dough of the present invention is one or more selected from wheat flour and cereal flour other than wheat flour, and the main raw materials are yeast, water, fat and oil products and oil-in-water emulsions. One or more selected from margarine and butter can be exemplified.
And as fats and oils used for edible fats and oils, shortening and margarine, soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat And various animal and vegetable oils and fats such as lard, fish oil and whale oil, and processed oils and fats such as hardened oil, fractionated oil and transesterified oil.

The bread dough production method of the present invention can be exemplified by straight production methods, medium seed production methods, liquid seed production methods, production methods using wild yeast, etc., which are widely practiced in bread dough production methods, and are not limited thereto. Absent.
In the straight production method, there are an all-in-mix method and a two-stage mixing method. In the all-in-mix method, all the raw materials are added and mixed. In the two-stage mixing method, wheat flour, yeast, oil-in-water emulsion and water are mixed and mixed for about 70%, and then the oil and fat product is added and mixed again to finish the dough.
In the medium seed manufacturing method, seeds (flour, yeast, water, yeast food, eggs, sugar if necessary) are made from some of the raw materials and fermented. It is a manufacturing method that makes the dough by adding the remaining raw materials after fermentation.
In the liquid seed manufacturing method, a liquid seed is made with all or part of yeast, part of sugar, all or part of salt, yeast food, all or part of malt, and after a certain time, the dough is charged with the remaining ingredients. It is.
In the production method using wild yeast, flour, rye, fruits and the like are used as starters, and bread seeds are produced by seeding.

  And the addition of one or more selected from wheat flour and grain flour other than wheat flour, yeast, water, oil and fat products and oil-in-water emulsions, and mixing conditions are not particularly limited, but other than wheat flour and wheat flour in advance It is preferable to mix one or more types of cereal flour selected from cereal flour and an oil-in-water emulsion. If an oil-in-water emulsion is mixed after forming gluten, the hydration will be insufficient and the dough will become sticky. The bread-making property here refers to workability and mechanical resistance during bread dough preparation, and the volume and texture of bread after baking.

As the bread dough of the present invention, the fat and oil content in the dough is 4.0 to 15.0% by weight, and the fat and oil derived from the oil-and-fat product and the oil-and-fat emulsion derived from the oil-in-water emulsion of 20 to 60% by weight. Specific examples include cupe bread dough, butter roll dough, bread dough, and pastry bread dough. Examples of sweet bread include anpan, jam bread, melon bread, cream bread, chocolate bread, raisin bread, steamed bread, fried bread, and corone. Can be mentioned.
The fat and oil content in the dough is preferably 6.0 to 14.0% by weight, and more preferably 7.0 to 14.0% by weight. If the fat and oil content in the dough is small, the mouthfeel of the baked bread after baking will be poor. If the amount is too large, the formation of gluten in the dough is inhibited, resulting in breads lacking in volume, and the texture is also deteriorated.

The oil-in-water emulsion of the present invention contains 20 to 60% by weight of fat and oil, protein and water as main ingredients, preferably 30 to 60% by weight, more preferably 40 to 60% by weight. It is. The amount of oil-in-water emulsion used to increase the fat and oil content of bread dough with less oil and fat in the oil-in-water emulsion increases the dough hydration, resulting in insufficient work hydration, mechanical resistance, after baking The volume of breads deteriorates. If the amount is too large, the viscosity of the oil-in-water emulsion increases, which inhibits gluten formation, resulting in breads lacking in volume, and the texture is also deteriorated.
As the bread dough of the present invention, the fat and oil content in the dough is 4.0 to 15.0% by weight, and the fat and oil derived from the oil-and-fat product and the oil-and-fat emulsion derived from the oil-in-water emulsion of 20 to 60% by weight. Although it is included, the oil-and-fat content derived from the oil-in-water emulsion is preferably 30 to 70% by weight in the total oil-and-fat content in the dough.

The fats and oils used in the oil-in-water emulsion of the present invention can be subjected to various chemical treatments or physical treatments on animal and plant fats and oils and their hardened fats and fats alone or in a mixture of two or more. Such fats and oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, whale oil, etc. Processed oils and fats such as animal and vegetable oils and fats, hydrogenated oils, fractionated oils, and transesterified oils can be exemplified, and melting points of 15 to 40 ° C and 25 to 38 ° C are preferable.
The oil-in-water emulsion of the present invention is obtained using fats and oils, protein and water as main raw materials, and the SFC of the oil phase is 50% or more at 10 ° C, 35% or more at 20 ° C, and 5% or less at 30 ° C. More preferably, the SFC is 55% or more at 10 ° C, 35% or more at 20 ° C, 5% or less at 30 ° C, and more preferably, the SFC is 60% or more at 10 ° C and 35% at 20 ° C. % And 5% or less at 30 ° C., and is generally called vertical fat.
When the SFC of the oil phase is less than 50% at 10 ° C. and less than 35% at 20 ° C., the texture of bread after baking tends to be sticky. When it exceeds 5% at 30 ° C., the melting of the mouth of bread becomes worse.

  The protein of the present invention can make an oil-in-water emulsion into a stable emulsion due to its emulsification characteristics. Proteins derived from milk such as milk, skim milk, sweetened condensed milk, unsweetened condensed milk, whole milk powder, skim milk powder, buttermilk, buttermilk powder, whey, whey powder, casein, sodium caseinate, lactalbumin, and fresh cream Examples of proteins other than milk include egg protein and soybean protein. Examples of egg proteins include liquid or dried egg yolk, egg white, whole egg, and single (simple) proteins separated from these, such as ovalbumin, conalbumin, ovomucoid, ovoglobulin and the like. Examples of soy protein include soy milk, defatted soy flour, concentrated soy protein, separated soy protein, defatted soy milk powder, and soy protein hydrolysate.

  For the oil-in-water emulsion of the present invention, it is preferable to use various emulsifiers, such as lecithin, monoglyceride, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester. Etc. are preferably used alone or in combination of two or more.

  Regarding the oil-in-water emulsion of the present invention, it is preferable to use various salts, and hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. are used alone or in combination of two or more. It is desirable. In addition, fragrances, colorants, preservatives and the like can be used as desired.

  The manufacturing method of the oil-in-water emulsion of this invention can be performed in the way which manufactures general creams. Pre-emulsification, sterilization or sterilization, homogenization, cooling is a manufacturing method, but it can be homogenized or stirred before and after sterilization or sterilization. Either two-stage homogenization combining both may be used.

  The breads of the present invention can be obtained by baking the bread dough obtained above. Specifically, firing can be performed using, for example, an oven, a microwave oven, or the like. In the case of an oven, it is usually in the range of 5 to 60 minutes at 100 to 250 ° C, more preferably in the range of 170 to 230 ° C. If the firing temperature is too low, it takes time to bake and the texture becomes hard. On the other hand, if the firing temperature is too high, the surface becomes uneven and the appearance deteriorates.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.
SFC value of oil phase The SFC value is IUPAC. It was measured according to 2 150 SOLID CONTENT DETERMINATION IN FATS BY NMR.
Evaluation of breads The baked breads are allowed to stand at room temperature for 30 minutes, and after taking heat, they are packaged in polyethylene bags and stored at 20 ° C for 24 hours. The mouth melting was evaluated as a sensory evaluation.
1. Measurement was performed with a volume 3D laser scanner (Astex).
2. Hardness Bread was cut into a 4 cm width and measured with an Instron 4301 type universal material testing machine (Instron). (Measurement of compression load 30mm / min 30% compression load)
3. Sensory evaluation (melted in the mouth)
Ten panelists evaluated by eating bread. The goodness of melting in the mouth was evaluated in 10 stages, and the average of the evaluations was taken. (The higher the number, the better the mouth melts)

Experimental example 1
Preparation of oil-in-water emulsion A 0.2 parts of lecithin is added to and dissolved in 50 parts of purified palm kernel oil to obtain an oil phase. Separately, 69.5 parts of skim milk powder, 0.1 part of sucrose fatty acid ester and 0.2 part of sodium citrate are dissolved in 49.5 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion A. The SFC of the oil phase of the oil-in-water emulsion A was 70.9% at 10 ° C, 43.6% at 20 ° C, and 0.4% at 30 ° C.

Experimental example 2
Preparation of oil-in-water emulsion B 10 parts of refined coconut oil and 0.2 part of lecithin are added to, dissolved in, 40 parts of soybean palm hardened oil to obtain an oil phase. Separately, 69.5 parts of skim milk powder, 0.1 part of sucrose fatty acid ester and 0.2 part of sodium citrate are dissolved in 49.5 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion B. The SFC of the oil phase of the oil-in-water emulsion B was 72.4% at 10 ° C, 44.9% at 20 ° C, and 12.9% at 30 ° C.

Example 1 (Preparation of coppe bread)
Coppé bread was manufactured in accordance with the conventional method for manufacturing bread dough by the straight manufacturing method.
1. Table 1 shows the ratio of the coupe bread dough.
2. Production condition mixing: 10 parts of oil-in-water emulsion A in 100 parts of strong powder, 12 parts of super white sugar, 1.2 parts of salt, 2.5 parts of skim milk powder, 0.1 part of yeast food, 4 parts of yeast and 60 parts of water After mixing with a vertical mixer at low speed 4 minutes, medium speed 4 minutes, medium high speed 2 minutes, add 5 parts of shortening (trade name, Pampas LB, manufactured by Fuji Oil Co., Ltd.), low speed 4 minutes, medium speed Mixing was performed for 3 minutes and 1 minute for medium and high speed. The kneading temperature was adjusted to 27 ° C. The primary fermentation was performed for 60 minutes in a fermentation chamber at a temperature of 27 ° C. and a humidity of 75%, and then divided into 75 g. After a bench time of 15 minutes, it was molded into a dog shape, and the dough was arranged on a top plate. Secondary fermentation was performed with a proofer at a temperature of 38 ° C. and a humidity of 75%. Thereafter, it was baked for 12 minutes in an oven with an upper flame of 220 ° C. and a lower flame of 190 ° C.
The baked coppe bread was allowed to stand at room temperature for 30 minutes and after taking a rough heat, it was wrapped in a polyethylene bag and stored at 20 ° C. for 24 hours to obtain a coppe bread. Coppé bread was evaluated according to the above evaluation method. The results are summarized in Table 2.

Examples 2, 3, and 4, Comparative Examples 1 and 2
1. Table 1 shows the ratio of the coupe bread dough.
2. As for the production conditions, Coppé bread was prepared according to the bread making method of Example 1.
Evaluation was performed in the same manner as in Example 1. The results are summarized in Table 2.

Table 1 shows the composition of the dough rolls of Examples 1 to 4 and Comparative Examples 1 and 2.

実施例１〜４のようにショートニングと水中油型乳化物Ａを併用使用した場合、生地中の総油脂分が４．０〜１５．０重量％の範囲において、硬さを表す測定値が低く、官能評価においても、非常にソフトな食感であった。口溶けも非常に良好であった。
比較例１ではショートニングと水中油型乳化物Ａを併用しても、生地中の総油脂分が４．０重量％未満の３．６重量％の場合は、コッペパンのボリュームは大きいが、硬さの測定値は実施例１〜４より高く、やや硬い食感であった。口溶けも悪く、実施例１〜４より劣ることが確認された。そして比較例２が示すように生地中の総油脂分が１５．０重量％を超える１５．４重量％の場合は、実施例１〜４と比較してコッペパンのボリュームがやや小さく、硬さの測定値も高かった。口溶けもやや悪く、実施例１〜４より劣ることが確認された。 Table 2 summarizes the evaluation results of the cupe breads of Examples 1 to 4 and Comparative Examples 1 and 2.

When the shortening and the oil-in-water emulsion A are used in combination as in Examples 1 to 4, the measured value representing the hardness is low when the total fat content in the dough is in the range of 4.0 to 15.0% by weight. In the sensory evaluation, it was a very soft texture. Melting in the mouth was also very good.
In Comparative Example 1, even when the shortening and the oil-in-water emulsion A are used in combination, if the total fat content in the dough is 3.6% by weight, which is less than 4.0% by weight, the volume of the cupe bread is large, but the hardness The measured value was higher than those of Examples 1 to 4, and was a slightly hard texture. Melting in the mouth was also bad, and it was confirmed that it was inferior to Examples 1-4. And as the comparative example 2 shows, when the total fat and oil content in the dough is 15.4% by weight exceeding 15.0% by weight, the volume of the copper pan is slightly smaller than that of Examples 1 to 4, and the hardness The measured value was also high. Melting in the mouth was slightly worse, and it was confirmed that it was inferior to Examples 1-4.

Comparative Examples 3 to 7 (Preparation of coppe bread using only shortening)
Coppé bread was prepared according to a conventional method for producing bread dough by a straight production method.
1. Table 3 shows the ratio of the coupe bread dough.
2. Manufacturing conditions After mixing raw materials other than shortening with a vertical mixer at low speed 4 minutes, medium speed 4 minutes, medium high speed 2 minutes, adding shortening (trade name, Pampas LB, manufactured by Fuji Oil Co., Ltd.), low speed 4 minutes, Mixing was performed for 3 minutes at medium speed and 1 minute at medium speed. Under the following conditions, a coppe bread was prepared according to the bread making method of Example 1.
Evaluation was performed in the same manner as in Example 1. The results are summarized in Table 4.

Table 3 shows the composition of Coppé bread dough of Comparative Examples 3-7

比較例３〜７の中では、口溶けは比較例４、５が良かった。ただし、実施例１〜４と比較すると明らかに劣った。ボリュームは比較例３〜７で傾向的に減少し、硬さの値も高くなることがわかった。生地中の総油脂分が６重量％以上に高くしたときのボリュームの減少幅は実施例より大幅に大きいことが示唆された。比較例６、７はボリュームが低く、硬さの値も高かった。それに伴って口溶けも悪くなることが確認された。 Table 4 summarizes the evaluation results of the copper pans of Comparative Examples 3 to 7.

In Comparative Examples 3 to 7, Comparative Examples 4 and 5 were good for melting in the mouth. However, it was clearly inferior to Examples 1-4. It was found that the volume decreased in Comparative Examples 3 to 7 and the hardness value increased. It was suggested that when the total fat and oil content in the dough was increased to 6% by weight or more, the volume decrease was significantly greater than in the examples. Comparative Examples 6 and 7 had a low volume and a high hardness value. Along with this, it was confirmed that the melting of the mouth also worsened.

Comparative Examples 8-12 (Preparation of coppe bread using only oil-in-water emulsion)
Coppé bread was prepared according to a conventional method for producing bread dough by a straight production method.
1. Table 5 shows the ratio of the coppé bread dough.
2. Production conditions The raw materials were mixed with a vertical mixer at a low speed of 4 minutes, a medium speed of 7 minutes, and a medium high speed of 1 minute. Under the following conditions, a coppe bread was prepared according to the bread making method of Example 1.
Table 5 shows the composition of Coppé bread dough of Comparative Examples 8-12

比較例８〜１２の中では、口溶けは比較例８、９が良かった。ただし、実施例１〜４と比較すると明らかに劣った。
ボリュームは比較例８〜１２で傾向的に減少し、硬さの値も高くなることがわかった。生地中の総油脂分量が６．０重量％以上に上昇したときのボリュームの減少幅は実施例より大幅に大きいことが示唆された。それに伴って口溶けも悪くなることが確認された。総じてショートニングのみ使用した場合と同様の傾向がみられた。 Table 6 summarizes the evaluation results of the copper pans of Comparative Examples 8-12.

Among Comparative Examples 8 to 12, Comparative Examples 8 and 9 were good for melting in the mouth. However, it was clearly inferior to Examples 1-4.
It was found that the volume decreased in Comparative Examples 8 to 12 and the hardness value increased. It was suggested that when the total amount of fats and oils in the dough was increased to 6.0% by weight or more, the decrease in volume was significantly larger than in the examples. Along with this, it was confirmed that the melting of the mouth also worsened. In general, the same tendency as when only shortening was used was observed.

Example 5 (Preparation of confectionery bread dough)
Confectionery bread was produced according to a conventional method for producing bread dough by a straight production method.
1. Table 7 shows the ratio of the confectionery bread dough.
2. Production condition mixing: oil-in-water emulsion in 100 parts of strong powder, 18 parts of super white sugar, 1 part of salt, 2.5 parts of skim milk powder, 10 parts of whole egg, 0.1 part of yeast food, 5 parts of yeast, 51 parts of water Add 10 parts of A, mix with a vertical mixer for low speed 4 minutes, medium speed 5 minutes, medium high speed 2 minutes, then add 5 parts of shortening (trade name, Pampas LB, manufactured by Fuji Oil Co., Ltd.), low speed 4 minutes Mixing was performed at medium speed for 3 minutes and medium high speed for 1 minute. The kneading temperature was adjusted to 27 ° C. The primary fermentation was performed for 60 minutes in a fermentation chamber at a temperature of 27 ° C. and a humidity of 75%, and then divided into 75 g. After a bench time of 15 minutes, it was molded into a dog shape, and the dough was arranged on a top plate. Secondary fermentation was performed with a proofer at a temperature of 38 ° C. and a humidity of 75%. Thereafter, it was baked for 12 minutes in an oven with an upper flame of 205 ° C and a lower flame of 185 ° C.
The baked confectionery bread was allowed to stand at room temperature for 30 minutes and after taking a rough heat, it was packaged in a polyethylene bag and stored at 20 ° C. for 24 hours to obtain a confectionery bread. The sweet bun was evaluated according to the above evaluation method. The results are summarized in Table 8.

Examples 6, 7, 8 and Comparative Examples 13, 14
1. Table 7 shows the ratio of the confectionery bread dough.
2. The manufacturing conditions prepared the confectionery bread according to the bread making method of Example 5.
Evaluation was performed in the same manner as in Example 1. The results are summarized in Table 8.

Table 7 shows pastry dough blends of Examples 5 to 8 and Comparative Examples 13 and 14

実施例５〜８のように菓子パン生地において、ショートニングと水中油型乳化物Ａを併用使用した場合、生地中の総油脂分が４．０〜１５．０重量％の範囲において、硬さを表す測定値が低く、官能評価においても、非常にソフトな食感であった。口溶けも非常に良好であった。
比較例１３ではショートニングと水中油型乳化物Ａを併用しても、生地中の総油脂分が４．０重量％未満の３．７重量％の場合は、菓子パンのボリュームは大きいが、硬さの測定値は実施例５〜８より高く、やや硬い食感であった。口溶けも悪く、実施例５〜８より劣ることが確認された。そして比較例１４が示すように生地中の総油脂分が１５．０重量％を超える１６．３重量％の場合は、実施例５〜８と比較して菓子パンのボリュームがやや小さく、硬さの測定値も高かった。口溶けもやや悪く、実施例５〜８より劣ることが確認された。総じて、コッペパンと同様の傾向が確認された。 Table 8 summarizes the evaluation results of the confectionery breads of Examples 5 to 8 and Comparative Examples 13 and 14.

When the shortening and the oil-in-water emulsion A are used in combination in the pastry bread dough as in Examples 5 to 8, the total fat content in the dough is in the range of 4.0 to 15.0% by weight, and represents the hardness. The measured value was low, and the sensory evaluation was very soft. Melting in the mouth was also very good.
In Comparative Example 13, even when the shortening and the oil-in-water emulsion A are used in combination, if the total fat and oil content in the dough is 3.7 wt%, which is less than 4.0 wt%, the sweet bread volume is large, but the hardness The measured value was higher than those of Examples 5 to 8, and was a slightly hard texture. Melting in the mouth was also bad, and it was confirmed that it was inferior to Examples 5-8. And as the comparative example 14 shows, when the total fats and oils content in dough is 16.3 weight% exceeding 15.0 weight%, compared with Examples 5-8, the volume of a confectionery bread is a little small, and hardness. The measured value was also high. Melting in the mouth was slightly worse, and it was confirmed that it was inferior to Examples 5-8. In general, the same trend as in Coppépan was confirmed.

Example 9 (Preparation of coppe bread using oil-in-water emulsion B)
In Example 3, except that the oil-in-water emulsion A was replaced with the oil-in-water emulsion B, the same treatment was performed as in Example 3 to obtain a cupe bread based on Example 9. Evaluation was performed in the same manner as in Example 3. The formulations are summarized in Table 9 and the results are summarized in Table 10.
Example 10 (Preparation of coppe bread using fresh cream)
In Example 3, except that the oil-in-water emulsion A was replaced with a fresh cream (Yotsuba Milk Industry Co., Ltd., 47% oil content), the same treatment as in Example 3 was performed, and Example 10 was performed. Based on coppe bread. Evaluation was performed in the same manner as in Example 3. The formulations are summarized in Table 9 and the results are summarized in Table 10. The SFC of the oil phase of the fresh cream was 47.2% at 10 ° C, 17.5% at 20 ° C, and 5.2% at 30 ° C.

Table 9 shows the composition of Example 3, 9, and 10

実施例９のように水中油型乳化物Ｂを使用した場合、若干食感が重たく、実施例３には劣るものの、ソフトで口溶けの良い食感で体積もほぼ同等であった。
実施例１０のように生クリームを練り込んだ場合も、実施例３には劣るものの、ソフトで口溶けの良い食感で体積もほぼ同等であった。 Table 10 summarizes the evaluation results of the cupe breads of Examples 3, 9, and 10.

When oil-in-water emulsion B was used as in Example 9, the texture was slightly heavy and inferior to Example 3, but the texture was soft and melted in the mouth, and the volume was almost the same.
Even when the fresh cream was kneaded as in Example 10, although it was inferior to Example 3, it was soft and had a good mouth-melting texture and almost the same volume.

  The present invention relates to bread doughs and breads, and in particular, to a bread having a soft and meltable texture and bread dough for obtaining the breads.

Claims (5)

In bread dough containing fats and oils, the fats and oils in bread dough are 4.0-15.0 weight%, and the fats and oils derived from an oil-and-fat product and the oil-and-fat emulsion of 20-60 weight% of fats and oils are included. Bread dough characterized by that. The bread dough according to claim 1, wherein the fat product is at least one selected from edible fats and oils, shortening, margarine and butter. The bread dough according to claim 1, wherein the SFC of the oil phase of the oil-in-water emulsion is 50% or more at 10 ° C, 35% or more at 20 ° C, and 5% or less at 30 ° C. One or more types selected from wheat flour and non-wheat flour, yeast, water, oil and fat products, and oil-in-water emulsions containing 20 to 60% by weight of fats and oils, and the fat and oil content in bread dough as 4.0 to 4.0 A method for producing bread dough adjusted to 15.0 wt%. Breads obtained by baking the bread dough according to any one of claims 1 to 4.