JP2010178756A - Bread containing liquid oil - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide bread containing a liquid oil and improved in soluble touch in mouth. <P>SOLUTION: In the bread containing an liquid oil, (A) 8 to 20 pts.wt. of a fatty oil or fat, (F) 1 to 20 pts.wt. of a fatty oil or fat composition, and (E) 8 to 30 pts.wt. of a saccharide are blended based on 100 pts.wt. of wheat flour. The fatty oil or fat composition (F) is preliminarily prepared by compounding (B) 50 to 85 pts.wt. of a liquid oil having a melting point of not more than 20°C, (C) 0.1 to 10 pts.wt. of a thickening polysaccharide and (D) 10 to 35 pts.wt. of an emulsifying agent whose 80 wt.% or more comprises a glycerol fatty acid monoester and propylene glycol fatty acid monoester, wherein the ratio of (B)/(D) is not more than 6.5. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a confectionery bread having a novel texture containing liquid oil.

In recent years, consumer orientation has diversified, and there is a tendency to demand new types of foods that are not captured by existing concepts, or foods that have an unprecedented texture. It has been demanded.
Bread is one of the indispensable foods in Japan and has many kinds. Among them, breads were elastic, but had a mouthfeel that melted in the mouth. Conventionally, this texture has been considered preferable for bread, but the recent diversification orientation is also demanding an opposite texture, that is, one that melts well in the mouth.

  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.

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 affects the texture, causing stickiness to breads and a decrease in mouthfeel.
On the other hand, in order to improve the above-mentioned problems, techniques (Patent Documents 6, 7, 8, and 9) in which a thickener is dispersed in an oil and fat composition including a water-in-oil emulsion composition and blended with breads are proposed. However, due to the presence of the aqueous phase in the oil and fat composition, it was not possible to prevent the thickener from coming into contact with water, and the mouth meltability of breads was not sufficient.

JP-A-63-248333 JP-A-1-257422 JP 2002-291396 A JP-A-63-71133 JP-A-60-160833 JP 58-183030 A Japanese Patent Application Laid-Open No. 64-63337 JP-A-2-171136 JP-A-6-22690

  The problem to be solved by the present invention is to provide breads that have the original shape and flavor of confectionery breads, have an anti-aging action, and have a new mouthfeel that melts well in the mouth.

The present invention
(B) 50 to 85 parts by weight of liquid oil having a melting point of 20 ° C. or less, (C) 0.1 to 10 parts by weight of polysaccharide thickener, and (D) 80% by weight or more are glycerin fatty acid monoester and propylene glycol fatty acid monoester. An oil composition (F) containing 10 to 35 parts by weight of an emulsifier and having a ratio of (B) / (D) of 6.5 or less is prepared in advance,
For 100 parts by weight of flour,
(A) 8-20 weight part of fats and oils (F) 1-20 weight part of fats and oils composition (E) Bread containing liquid oil formed by mix | blending 8-30 weight part of saccharides is provided.

The fats and oils (A) used in the present invention have functions such as improvement of the internal phase structure of the bread, increase in volume, and improvement in mechanical resistance from the viewpoint of bread production. Generally, butter, lard, margarine, A material having plasticity such as shortening is generally used. J. C. Baker et al. Confirms that it is a necessary condition for the added fats and oils to work effectively in the dough molding fermentation process. Bread dough kneaded with liquid oil or fats and oils that melt at the fermentation temperature, like bread doughs that do not use fats and oils, expands quickly in the oven, and only bread with a small volume is obtained. The reason for this is that in the case of a liquid oil dough, it cannot retain the expansion force due to water vapor, air, etc. generated at a low temperature at which starch gelatinization and gluten do not coagulate, and these will evaporate out of the dough. (Yasuo Tanaka, Hiroshi Matsumoto, Bread Science II, Science of Baking Materials, Mitsuaki (1992) / JC Baker, MD Mize, Cereal Chem., 19, 84 (1942) )).
Therefore, preferable fats and oils have a melting point of 25 to 50 ° C., preferably 27 to 45 ° C., more preferably 30 to 40 ° C., and the property at room temperature is a semi-solid or solid state. It is preferable that SFC (25 degreeC) in fats and oils (A) is 5-40%, 10-35%, 15-30%.
For the fats and oils, animal and vegetable oils, hydrogenated hydrogenated oils (solid fats), and transesterified oils are used.
Specific fats and oils include beef tallow, pork tallow and fish oil as animal oils, and soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil and sunflower as vegetable oils. Oil, rice oil and the like.
The compounding quantity with respect to 100 weight part of wheat flour of fats and oils (A) is 8-20 weight part. If the blending amount of the fat (A) is less than 8 parts by weight, it is not preferable because the function expected from the above-described bread production surface is not exhibited. It is not good from the point that bread making workability is impaired.

The liquid oil (B) having a melting point of 20 ° C. or lower is an edible oil or fat such as rapeseed oil, corn oil, soybean oil, palm oil, rice oil, fish oil or the like having a melting point of 20 ° C. or lower. Liquid oil having a melting point of 10 ° C. or lower is preferable, and rapeseed oil, corn oil, soybean oil, and rice oil are particularly preferable. Further, as the liquid oil, triglyceride and diglyceride containing diacylglycerol and medium chain fatty acid can be used as long as the above melting point condition is satisfied. The optimum blending amount of the liquid oil (B) having a melting point of 20 ° C. or less is 0.5 to 17 parts by weight of flour, preferably 1 to 10 parts by weight.
In this invention, when there are more liquid oils (B) whose melting | fusing point is 20 degrees C or less than 17 weight part, since dough intensity | strength falls and mechanical resistance falls, it is unpreferable.

Examples of the humectant (C) in the present invention include proteins and thickening polysaccharides.
In order to express the anti-aging effect, the amount of the moisturizing agent added is 0.001 to 2 parts by weight, preferably 0.05 to 1.0 parts by weight with respect to 100 parts by weight of the flour. When the addition amount is less than 0.001 part by weight, a sufficient anti-aging effect cannot be obtained, and when it exceeds 2 parts by weight, the texture of breads obtained is lowered.
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.

Examples of the emulsifier (D) used in the present invention include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, lecithin derivative and the like.
The amount of the emulsifier (D) added is 0.1 to 7 parts by weight, preferably 0.1 to 5 parts by weight, based on 100 parts by weight of flour.
In the present invention, the purpose of blending emulsifiers is as follows: (1) moisturizing agent (C) in powder state is fixed and dispersed in liquid oil (B), and (2) aging is suppressed by the emulsifier itself. .

In the case of the intended use of (1) and (2), (B) liquid oil having a melting point of 20 ° C. or lower, (C) a humectant, and (D) an emulsifier are mixed in advance to obtain the oil and fat composition (F). It is preferable to prepare and mix into wheat flour. The oil and fat composition (F) contains (B) 50 to 85 parts by weight of a liquid oil having a melting point of 20 ° C. or less, (C) 0.1 to 10 parts by weight of a humectant, and (D) 10 to 35 parts by weight of an emulsifier. , (B) / (D) are preferably prepared so that the ratio is 6.5 or less.
That is, the optimum blending amount of (D) in the oil and fat composition is 10 to 35 parts by weight, preferably 14 to 26 parts by weight, after the ratio (B) / (D) satisfies 6.5 or less. Part. In addition, when (D) the emulsifier is blended in the bread as an oil and fat composition (F) as described above, a necessary amount of the (D) emulsifier is further blended in the bread separately from the oil and fat composition (F). You can also.

  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 between the liquid oil (B) and the emulsifier (D) having a ratio of approximately 1: 1 and a melting point of 20 ° C. or less is 6.5 or less (the value obtained by dividing the liquid oil content by the emulsifier content), preferably 1 0.7 to 6.5, more preferably 2.0 to 6.5, and particularly preferably 3.0 to 6.5 is preferable from the viewpoint of the dispersibility of the component (C). That is, it is possible to cure the liquid oil to a state where there is no fluidity, and it is possible to fix and disperse the humectant in a powder state dispersed in the same liquid oil uniformly and without precipitation.

If the ratio of the liquid oil to the emulsifier ((B) / (D)) exceeds 6.5, the oil and fat composition itself will be in a viscous fluid state and the powder will precipitate or the liquid oil will separate. Therefore, it is lost in a uniform state, and the desired performance is not exhibited. In the present invention, the penetration can be determined as a measure of the state in which the liquid oil is not fluid and hardened.
Here, the penetration is in accordance with ASTM-D217 (D217 in “ASTM penetration measurement method” 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. 0. Displayed in 1 mm units. Here, in general, the smaller the numerical value, the harder the measurement sample. In the present invention, in order for the oil and fat composition to be in a cured state without fluidity, the penetration is preferably 200 or less, particularly preferably 100 or less.

  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 develop a more effective anti-aging effect, 5 to 20 parts by weight, preferably 7 to 15 parts by weight of glycerin fatty acid monoester can be blended. When the glycerin fatty acid monoester is in this range, the anti-aging effect is higher than other emulsifiers. In order to express the effect of promoting the dispersion of the component (D), the blending amount of the propylene glycol fatty acid monoester needs 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 (D) cannot be obtained, and if it exceeds 20 parts by weight, the texture of bread is lowered.

  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.

  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.

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.
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.

  The polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin and condensed ricinoleic acid, and is usually a mixture of mono- or diesters of polyglycerin having a degree of polymerization of glycerin glycerin of 2-3 and 3-5 condensed ricinoleic acid of ricinoleic acid. Is used.

  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.

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.
The lecithin used in the present invention is a phospholipid mixture composed of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., and is typically lecithin obtained from soybean or egg yolk. It is a thing. Examples of lecithin derivatives include lysolecithin and lysophosphatidic acid.

In addition, you may use a preservative, a pH adjuster, a pigment | dye, a fragrance | flavor, etc. suitably for the oil-fat composition (F) in this invention.
As a specific method for producing the oil and fat composition (F), the components (B) and (D) are first heated at a temperature equal to or higher than the melting point temperature of each component, and uniformly dissolved, and then the component (C) is added. Mix and stir uniformly. 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.

As saccharide (E) used by this invention, all the saccharides normally used for bread can be used. Specifically, reduction of monosaccharides such as glucose, fructose, galactose, maltose, sucrose, maltose, starch syrup, isomerized sugar, invert sugar, cyclodextrin, branched cyclodextrin, polysaccharide such as dextrin, starch hydrolyzate, etc. Sugar, sugar alcohols such as sorbitol, maltitol, and xylitol, sucralose, aspartame, acesulfame potassium, and the like can be used, and these can be used in one or a mixture of two or more.
The compounding quantity of the saccharide in this invention product is 8-30 weight part in bread dough when flour is 100 weight part. If the saccharide is less than 8 parts by weight, it is not preferable because the flavor (especially sweetness) like a confectionery bread is lost, and if it is more than 30 parts by weight, it is not good because the dough becomes sticky in the conventional method.

In the present invention, the amount of the oil and fat composition (F) added during bread preparation is 1 to 20 parts by weight, preferably 3 to 10 parts by weight, with respect to 100 parts by weight of flour used for bread.
If the amount of the oil / fat composition (F) 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 bread is lowered.

As flour used in the present invention, strong flour and quasi-strong flour are mainly used, and medium strength flour and weak flour are partially used from the viewpoint of improving texture. Generally, the above classification is defined by the amount of protein in wheat flour, 11.5-13.0% for strong flour, 10.5-12.5% for semi-strong flour, 7.5-9.0% for medium flour, and weak flour Is specified as 6.5 to 8.0%.
The amount of starch in the flour used in the present invention is preferably 65 to 78 parts by weight, preferably 68 to 75 parts by weight, more preferably 69 to 72 parts by weight, in 100 parts by weight of flour.

  In addition to wheat flour as the main ingredient, the bread ingredients in the present invention include yeast, yeast food, water, processed starch, dairy products, salt, seasonings (sodium glutamate and nucleic acids), preservatives, vitamins, calcium And the like, protein, amino acid, chemical swelling agent, flavor 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.

As a characteristic of breads containing the liquid oil of the present invention, the stress when compressed 50% in the thickness direction of bread after storage at 20 ° C. for 3 days after baking is 2.8 N or less.
Specifically, after baking for 45 minutes after baking, the bread stored at 20 ° C. for 3 days was cut horizontally in the bread length direction from the bread bottom using a bread knife, and the remaining bread A portion of 20 mm in the thickness direction from the bottom surface of was cut out horizontally in the bread length direction. Next, from the center part (crumb part) of the 20 mm thick bread, 3 × 30 mm × 30 mm in length × width were cut out from one bread using a bread knife, and a sample for measuring compressive stress was obtained.
As a method for measuring the compressive stress, a rheometer (RHEONER: RE-33005) manufactured by Yamaden Co., Ltd. was used, and the stress when compressed by 50% in the thickness direction of the sample for measuring compressive stress was measured. The measurement was performed on 6 measurement samples as described above from 2 pans, and the average value was adopted.

  Examples of the method for producing breads, particularly confectionery breads, include the straight method (straight bowl method), the medium seed manufacturing method, the liquid seed manufacturing method, and the hot water seed manufacturing method.

  Examples of breads containing the liquid oil of the present invention include breads stuffed with fillings and the like, and confectionery breads, roll breads and the like are particularly preferable. Examples of the confectionery bread include jam bread, anpan bread, cream bread, raisin bread, melon bread, sweet roll and the like. Moreover, as a roll bread, a butter roll is preferable.

Examples 1-5, Comparative Examples 1-3
Tables 1 and 2 show the compositions of the oil and fat compositions (F) of Examples 1 to 5 and Comparative Examples 1 and 2 in the present invention.

The methods for preparing the oil and fat compositions (F) in Examples 1 to 5 and Comparative Examples 1 and 2 are as follows.
1) Weigh components (B) (or (A)) and (C) 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.
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 (D) 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.

  Table 3 shows the blending ratios of edible fats and emulsifiers and the penetration of the fat compositions in Examples 1 to 5 and Comparative Examples 1 and 2.

Rapeseed white squeezed oil; Melting point: 10 ° C or less, vegetable shortening; Melting point: 37 ° C

Bread-making evaluation was performed about the said Examples 1-5 and Comparative Examples 1-2, and the comparative example 3 which is an oil-fat composition (F) additive-free mixture.
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.

* 1 Commercial powder emulsifier; Emergy MM-100 manufactured by Riken Vitamin Co., Ltd.
* 2 Margarine; Kao's Chelica Dx
(Breadmaking)
1. Medium seed dough preparation conditions Using a vertical mixer (Kanto mixer, 10 coats) and hook, put the medium seed compounded material into the mixer, knead at low speed 3 minutes, medium high speed 2 minutes, raise the temperature to 25 ° C, medium 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 for home baked dough Put medium-type mixed dough into a vertical mixer (Kanto mixer, 10 coats), add home baked ingredients (materials 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 a low speed of 3 minutes, a medium high speed of 3 minutes and a high speed of 7 minutes. The koji temperature of the main koji dough was 29 ° C.
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 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.
These results are shown in Table 5.

  As described above, it has been found that the addition of the oil and fat composition (F) of the present invention suppresses aging and improves mouthfeel.

Claims (3)

(B) 50 to 85 parts by weight of liquid oil having a melting point of 20 ° C. or less, (C) 0.1 to 10 parts by weight of polysaccharide thickener, and (D) 80% by weight or more are glycerin fatty acid monoester and propylene glycol fatty acid monoester. An oil composition (F) containing 10 to 35 parts by weight of an emulsifier and having a ratio of (B) / (D) of 6.5 or less is prepared in advance,
For 100 parts by weight of flour,
(A) 8-20 weight part of fats and oils (F) 1-20 weight part of fats and oils composition (E) Bread containing liquid oil formed by mix | blending 8-30 weight part of saccharides.   The bread according to claim 1, wherein (F) an emulsifier is blended separately from the (F) oil and fat composition.   The bread containing liquid oil according to claim 1 or 2, wherein the bread is a confectionery bread or a roll bread.