JP2010259411A - Bread dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a loaf of bread having soft and non-viscid texture, and free from stickiness. <P>SOLUTION: The bread dough is loaded with a plastic oil-and-fat composition containing an emulsifier and comprising an oil-and-fat having a specific gravity of <0.9 as a continuous phase. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a bread dough that is capable of producing bread that is soft, crisp, and without stickiness.

There are various demands on the texture of bread, but the soft texture is the most demanding.
As a method for producing bread dough that satisfies this requirement, a method for producing bread dough called a basic sweet dough method is known. The basic sweet dough method is a method in which auxiliary raw materials such as fats and oils, eggs and sugars are foamed by the sugar batter method, and main raw materials such as flours, yeast and water are added thereto.
The bread obtained by this basic sweet dough method has a soft texture, but the effect is obtained by adding a large amount of oil and fat, and it is obtained by making it extremely rich dough. Is. There are few such rich breads in bread, and very few breads can apply this manufacturing method.
For this reason, there is a need for a bread making method that can provide a soft and moist texture even for bread with a small amount of fat or egg, that is, a lean blend.

  In addition, the basic sweet dough method adds flour and other whipped cream compositions containing fats and oils to wheat flour, so it mixes flour, water, and yeast, which are common bread dough manufacturing methods, and adds some gluten. It differs from the bread dough manufacturing method in which fats and oils are added to the dough. For this reason, there is a demand for an oil and fat composition that can be applied to a general method for producing bread dough.

Further, in order to obtain a soft and moist texture bread, the amount of water added (water absorption amount) may be increased.
However, when the amount of water absorption is 70 parts by mass or more with respect to 100 parts by mass of flour, the resulting bread dough loses its shape retention and becomes fluid, making it difficult to perform various moldings.
For this reason, bread obtained using bread dough (polyhydrated bread dough) having a large amount of water absorption is limited to special bread such as ciabatta.

Therefore, various inventions for making bread dough having physical properties capable of performing conventional general forming while being multi-hydrated bread dough have been disclosed.
For example, a method using a gelling agent or a thickening polysaccharide (for example, see Patent Documents 1 to 3) is known.
However, the method using a gelling agent or a thickening polysaccharide has a problem that the resulting bread is easily sticky.

JP 2006-320207 A JP 2004-187526 A JP-A-10-179012

  Accordingly, an object of the present invention is to provide a bread that is soft, has good crispness, and does not have stickiness, without being limited by the amount of oil, fat, egg and water in the dough.

As a result of various studies to achieve the above-mentioned object, the present inventors have used a plastic fat composition containing an emulsifier and having a specific gravity lighter than that of a normal plastic fat composition. It has been found that bread can be obtained that is good and has no stickiness.
This invention achieves the said objective with the bread dough characterized by adding the plastic fat composition which contains an emulsifier and the fat and oil whose specific gravity is less than 0.9 and which makes a continuous phase.

  The bread dough of the present invention makes it possible to produce bread that is soft, crisp and free from stickiness.

Hereinafter, the bread dough of the present invention will be described in detail.
The bread dough of the present invention is a plastic fat composition (hereinafter, referred to as a plastic fat composition) containing water and yeast, containing an emulsifier in wheat flour and having a specific gravity of less than 0.9 as a continuous phase, water, yeast, as necessary. Other auxiliary materials are added.
Examples of the bread dough include bread dough such as bread dough, confectionery dough, French bread dough, Danish pastry dough, sweet roll dough, donut dough, and the like.

  Examples of wheat flour used in the bread dough of the present invention include strong flour, semi-strong flour, medium flour, thin flour, durum flour, whole grain flour, germ, etc., and particularly strong flour alone or a combination of strong flour and weak flour is preferred.

Here, the plastic fat composition containing the above-described emulsifier and having a specific gravity of less than 0.9 as a continuous phase will be described.
Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, Polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, lecithin, lysolecithin can be used, or one selected from these Two or more kinds can be used.

  The above plastic oil / fat composition preferably contains a hydrate emulsifier as an emulsifier in terms of obtaining a soft texture bread. The hydrate type emulsifier is in a state where hydrophilic groups are arrayed toward the surface, and the dispersibility of water and fabric in the normal surface is improved compared to an oleophilic emulsifier.

  The above hydrate types include monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, acetic acid monoglyceride, diglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sugar ester. And sugar polyester. Among them, monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, and polyglycerin fatty acid ester are preferable. In the present invention, one or more selected from these can be used. The chain length of the fatty acid constituting the hydrate type emulsifier, that is, the number of carbon atoms is not particularly limited, but is generally 12 to 24 carbon atoms.

  The content of the hydrate-type emulsifier is preferably 0.5 to 3% by mass, more preferably 1 to 3% by mass, and most preferably 1 to 2% by mass in the plastic oil / fat composition. If the content of the hydrate-type emulsifier in the plastic fat composition is less than 0.5% by mass, it is difficult to obtain a soft and moist bread. Cheap. The content of this hydrate emulsifier is the amount of pure emulsifier excluding moisture contained in the hydrate emulsifier.

  Said plastic fat composition further contains a monoglyceride containing 5 to 100 mol% of trans-type monoenoic acid in the constituent fatty acid as an emulsifier (hereinafter referred to as trans-type unsaturated monoglyceride), and has good extensibility. This is preferable in that bread dough can be obtained and the emulsification stability of the plastic fat composition is good.

The number of carbon atoms of the constituent fatty acid of the above trans-type unsaturated monoglyceride is not particularly limited, but is generally 12 to 24 carbon atoms. Regardless of the cis type or the trans type, the fatty acid constituting the unsaturated monoglyceride is substantially monoenoic acid, and the trans unsaturated monoglyceride contains 5 mono-enoic acids of trans type in the total constituent fatty acids. To 100 mol%, preferably 10 to 70 mol%, more preferably 15 to 70 mol%. When the content of trans-type monoenoic acid is less than 5 mol% and is substantially composed of cis-type unsaturated fatty acid, it is close to cis-type unsaturated monoglyceride, so that emulsion stability is ensured but plasticity is significantly impaired. It will be a thing.
As a method for measuring the ratio of trans-type monoenoic acid in the constituent fatty acids, IR method and gas chromatographic method are well known.

  The content of the trans monoglyceride is preferably 0.1 to 2% by mass, more preferably 0.5 to 2% by mass, although it depends on the content of the trans monoenoic acid in the plastic oil composition. %, Most preferably 0.7 to 1.5% by mass. If the content of the trans-type unsaturated monoglyceride is less than 0.1% by mass in the plastic oil composition, it is difficult to obtain sufficient emulsification stability, and if it is more than 2% by mass, the plasticity tends to be impaired.

  In the above-described plastic fat composition, the total content of emulsifiers other than the hydrate emulsifier and the trans unsaturated monoglyceride is preferably 0.5 to 5% by mass, more preferably 0.8 to 5% by mass, most preferably Preferably it is 1-4 mass%.

  The specific gravity of the above-mentioned plastic fat composition is less than 0.9, preferably 0.6 to 0.85, more preferably 0.6 to 0.8, and most preferably 0.6 to 0.75. If the above-mentioned plastic fat composition has a specific gravity of 0.9 or more, the resulting bread will be unfavorable.

The amount of the above-described plastic fat composition is preferably 3 to 30 parts by weight, more preferably 5 to 20 parts by weight, and most preferably 8 to 15 parts by weight with respect to 100 parts by weight of flour used in the bread dough of the present invention. Part.
If the amount of the above-mentioned plastic fat composition is less than 3 parts by mass with respect to 100 parts by mass of flour used in the bread dough of the present invention, the resulting bread tends to be hard and crisp, and 30 masses. Bread dough tends to be sticky if it is more than the part.

  It is preferable that the above plastic oil / fat composition contains a paste to obtain good plasticity. As a paste used here, it is preferable to use 1 type, or 2 or more types selected from starch and a thickening stabilizer.

  Examples of the starch include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, sweet potato starch, sago starch, rice starch, waxy rice starch, and other starches treated with enzymes such as amylase, , Modified starch, and the like, which have been subjected to one or more treatments selected from α treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment, and the like. 1 type (s) or 2 or more types selected from among them can be used.

  As the above thickening stabilizer, xanthan gum, alginic acid, sodium alginate, guar gum, locust bean gum, carrageenan, gum arabic, pectin, pullulan, tamarind seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, Examples include farcellan, tara gum, karaya gum, tragacanth gum, gellan gum, and soy polysaccharide, and one or more selected from these can be used.

In particular, it is preferable to use one or more selected from among starch, guar gum, carrageenan, sodium alginate, and pectin as the paste used in the plastic oil composition.
The content of the paste is preferably 0.1 to 10% by mass, more preferably 0.3 to 5% by mass, and most preferably 0.5 to 2% by mass in the plastic oil / fat composition. . If the content of the paste in the plastic oil / fat composition is less than 0.1% by mass, sufficient emulsification stability is difficult to obtain, and if it is more than 10% by mass, the texture of the plastic oil / fat composition is rough. Cheap.

Examples of the fats and oils that can be used in the above plastic fat composition include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, Peanut oil, kapok oil, sesame oil, evening primrose oil, cacao butter, shea butter, mango kernel oil, monkey butter, iripe fat, beef tallow, milk fat, pork butter, fish oil, whale oil and other vegetable and animal fats, and animal fats and oils Examples thereof include processed fats and oils subjected to one or more treatments selected from addition, fractionation, and transesterification. In the present invention, one or more selected from these can be used.
The content of the oil and fat is preferably 30% by mass or more, more preferably 40 to 90% by mass, and most preferably 50 to 80% by mass in the plastic oil or fat composition.

It is preferable that the above-mentioned plastic fat composition contains whey minerals because it can enhance the scent of dairy products, the taste and richness of dairy products.
The above-mentioned “whey mineral” is obtained by removing protein and lactose as much as possible from milk or whey (whey), and has a feature of containing milk ash in a high concentration. Therefore, the mineral composition becomes a ratio close to the mineral composition in milk or whey as a raw material.
As the above whey mineral, milk having a calcium content in the solid content of preferably less than 2% by mass, more preferably less than 1% by mass, and most preferably less than 0.5% by mass in terms of improving the milk flavor. It is preferable to use clean minerals. The lower the calcium content, the better.

The whey mineral produced from cow's milk by a normal production method has a calcium content in the solid content of 5% by mass or more. The whey mineral having a calcium content of less than 2% by mass is preliminarily supplied with calcium when milk or whey is subjected to membrane separation and / or ion exchange and cooling to remove lactose and protein to obtain whey mineral. It can be obtained by inserting a method of using acidic whey using reduced milk, or by inserting a step of removing calcium when producing whey minerals from sweet whey. From the viewpoint of efficiency and cost, it is preferable to adopt a method obtained by inserting a step of removing calcium after concentrating the mineral to some extent when producing whey mineral from sweet whey. The step of removing calcium used here is not particularly limited, and a known method such as a precipitation method by maintaining temperature can be employed.
The content of the whey mineral is preferably 0.02 to 2 mass%, more preferably 0.1 to 2 mass%, most preferably 0.2 to 1.5 mass% in the plastic oil composition. %.

  Furthermore, if necessary, the above plastic oil composition is used for other materials such as eggs, water such as natural water and tap water, coloring agents such as β-carotene, caramel, and red yeast rice pigment, and oxidation such as tocopherol and tea extract. Inhibitors, dextrin, casein, whey, cream, skim milk powder, fermented milk, cow milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, skim condensed milk, concentrated skim milk, concentrated milk, pure cream, whipped cream (compound cream), Milk and dairy products such as vegetable whipped cream, cheeses such as natural cheese, processed cheese, cream cheese, gouda cheese, cheddar cheese, raw alcohol, distilled spirits such as shochu, whiskey, vodka, brandy, wine, sake, Brewing liquors such as beer, various liqueurs, inorganic salts, salt, cacao and cacao products, coffee -And coffee products, herbs, beans, vegetable proteins such as wheat protein and soy protein, preservatives, bitters, acidulants, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, seasonings, spices, flavorings Food materials such as vegetables, meats and seafood, plant and animal extracts such as consomme and bouillon, food additives, and the like can be used. Other materials can be used arbitrarily as long as the object of the present invention is not impaired, but the content is preferably 30% by mass or less in the plastic oil composition. Moreover, it is preferable that said plastic fat composition does not use saccharides or sweeteners.

  Said plastic oil-fat composition has an oil phase as a continuous phase, and is either a shortening consisting of only an oil phase or a margarine consisting of an oil phase and an aqueous phase. In the case of margarine composed of an oil phase and an aqueous phase, the ratio of the oil phase to the aqueous phase is preferably a mass ratio, preferably: oil phase: water phase = 30 to 70:70 to 30, more preferably oil phase: water phase is 40. ~ 60: 60-40. In the case of margarine, any of water-in-oil emulsification, oil-in-water emulsification, and double emulsification may be used, but water-in-oil emulsification is preferred.

Next, the manufacturing method of said plastic fat composition is demonstrated.
When the above-mentioned plastic fat composition is shortening, an oil phase is prepared by adding an oil-soluble emulsifier and other materials to the fat. When the above-mentioned plastic fat composition is margarine, the oil phase is mixed with an oil phase to which an oil-soluble emulsifier and other materials are added, and an aqueous phase to which water-soluble emulsifiers and other materials are added if necessary. A mixture.
Next, in the case of shortening, it is desirable to sterilize both in the case of margarine. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and most preferably 80 to 90 ° C. Thereafter, if necessary, preliminary cooling is performed to such an extent that fat crystals do not precipitate. The precooling temperature is preferably 40 to 60 ° C, more preferably 40 to 55 ° C, and most preferably 40 to 50 ° C.
Next, quenching plasticization is performed. This rapid plasticization includes closed continuous scraping tubular coolers (A unit) such as combinators, bottors, perfectors, chemators, plate heat exchangers, etc. A combination of compressors can be mentioned. By performing this rapid cooling plasticization, an oil and fat composition having plasticity is obtained.
After these devices, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used.
In any of the production steps when producing the above-described plastic fat composition, nitrogen, air or the like is included, and the specific gravity is less than 0.9, preferably 0.6 to 0.85, more preferably 0.6. To 0.8, most preferably 0.6 to 0.75.

The bread dough of the present invention uses water.
The bread dough of the present invention is preferably 10 to 150 parts by weight of water, more preferably 30 to 100 parts by weight, more preferably 40 to 90 parts by weight, and most preferably 50 to 100 parts by weight of flour used in the bread dough. 90 parts by mass are added. In particular, in a multi-hydrated bread dough in which 70 parts by mass or more of water is added to 100 parts by mass of wheat flour, bread without stickiness can be produced.

  As said water, the water | moisture content in the material containing the water | moisture content used for bread dough shall also be included besides natural water and tap water. Examples of moisture-containing materials include milk, dairy products such as milk, concentrated milk, cream, whole egg, raw egg yolk, raw egg white, sterilized whole egg, sterilized egg yolk, sterilized egg white, salted whole egg, salted egg yolk, salted egg white, and sweetened sugar Eggs such as whole egg, sweetened egg yolk, sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk, liquid sugar and the like. In the case of an oil and water emulsion, the water content includes water contained in the emulsion.

Examples of yeast used in the bread dough of the present invention include dry yeast, fresh yeast, chilled bread yeast, and frozen bread yeast. In the present invention, one or more selected from these can be used.
The added amount of the yeast is preferably 2 to 6 parts by weight, particularly 2 to 4 parts by weight, if dry yeast, with respect to 100 parts by weight of the flour used in the bread dough of the present invention. 0.2 to 2 parts by mass, particularly 0.5 to 1.5 parts by mass.

  The bread dough of this invention can use the following as another material if needed. For example, dietary fiber, oil and fat compositions other than the above-described plastic oil and fat composition, sugars and sweeteners, starch, thickening stabilizers, coloring agents such as β-carotene, caramel, and red yeast rice pigment, tocopherol, tea extract, etc. Antioxidant, dextrin, casein, whey, cream, skim milk powder, fermented milk, cow milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, whole fat condensed milk, skimmed condensed milk, concentrated milk, pure fresh cream, whipped cream (compound cream) -Milk and dairy products such as vegetable whipping cream, natural cheese, processed cheese, cream cheese, gouda cheese, cheddar cheese and other cheeses, whole eggs, raw egg yolk, raw egg white, pasteurized whole egg, pasteurized egg yolk, pasteurized egg white , Salted whole egg, Salted egg yolk, Salted egg white, Sugared whole egg, Sugared egg yolk, Sugared egg white, Enzyme-treated whole egg, Enzyme-treated egg yolk Brewed liquor such as wine, Japanese sake and beer, various liqueurs, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid Fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride Emulsifiers such as lecithin, swelling agents, inorganic salts, salt, baking powder, dough improving agents, cacao and cacao products, coffee and Coffee products, herbs, beans, plant proteins such as wheat protein and soy protein, preservatives, bitters, acidulants, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, seasonings, spices, flavors, vegetables Food materials such as fish, meat and seafood, plant and animal extracts such as consomme and bouillon, food additives and the like. Other materials can be used arbitrarily as long as the object of the present invention is not impaired. Preferably, other materials can be used within a range of 200 parts by mass or less with respect to 100 parts by mass of the flour.

  The above dietary fibers include alginic acid, alginate, xanthan gum, guar gum, locust bean gum, carrageenan, gum arabic, pectin, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, hemicellulose, lignin, carboxymethylcellulose, methylcellulose, poly Water-soluble or insoluble fiber such as dextrose, agar, glucomannan, tara gum, karaya gum, tragacanth gum, gellan gum, apple fiber, citrus fiber, orange fiber, carrot fiber, tomato fiber, bamboo fiber, sugar beet fiber, corn Fiber, wheat fiber, barley fiber, rye fiber, soybean fiber, konjac fiber, rice Or, it may be mentioned composite dietary fiber containing chitin, the soluble dietary fiber and insoluble dietary fiber such as chitosan together. These dietary fibers may be used independently and may be used in combination of 2 or more types as appropriate.

In particular, in addition to high water retention, it is preferable to use composite dietary fiber, more preferably apple fiber, citrus, because even when the water content is high, bread dough with less stickiness can be obtained. It is preferable to use one or more selected from fiber, orange fiber, sugar beet fiber, corn fiber, wheat fiber, soybean fiber, and konjac fiber, more preferably apple fiber and citrus fiber. It is preferable to use one or more selected from a bar, orange fiber, and konjac fiber.
The amount of the dietary fiber added is preferably 0.5 to 3 parts by mass, more preferably 1 to 2.5 parts by mass with respect to 100 parts by mass of the flour used in the bread dough of the present invention. Moreover, it is preferable that said dietary fiber is added to dough in the middle of mixing in the state absorbed beforehand with water.

The bread dough of the present invention is an oil or fat composition other than the above-described plastic oil or fat composition, for example, a plastic oil or fat composition such as shortening, margarine or butter, a fluid oil or fat composition such as salad oil, fluid shortening or melted butter, A powdery oil composition may be added. When the oil or fat composition is an emulsion, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type.
The addition amount of the oil and fat composition other than the plastic oil and fat composition is preferably 0 to 10 parts by mass, more preferably 0 to 5 parts by mass with respect to 100 parts by mass of the flour used in the bread dough of the present invention. .

Examples of the sugars and sweeteners include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, liquid sugar, enzyme saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligo Sugar, reducing sugar polydextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, raffinose, lactulose, palatinose oligosaccharide Honey, sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, licorice and the like, and one or more selected from these can be used.
As for the addition amount of said saccharide | sugar and a sweetener, it is preferable to use 3-50 mass parts in conversion of solid content with respect to 100 mass parts of flours used with the bread dough of this invention.

Next, the manufacturing method of the bread dough of this invention is demonstrated.
The bread dough of the present invention is a mixture of flour, water and yeast, and a plastic fat composition containing an emulsifier and a fat and oil having a specific gravity of less than 0.9 as a continuous phase is added to the dough formed with gluten. Further, it can be produced by further mixing. By adding the above-mentioned plastic fat composition to the gluten-formed dough, the emulsifier in the plastic fat composition in which the emulsifier is arranged in a thin film form at the interface of the bubbles is enhanced, and this is used. It is thought that soft bread can be obtained by baking dough.
After the above mixing, bread can be obtained through steps such as floor time, division, bench time, molding, proofing, and baking.

  In addition, the bread dough of the present invention is a rapid growth method, straight method, medium seed method, liquid seed method, sour seed method, liquor seed method, hop seed method, medium noodle method, chorywood method, continuous bread method, refrigerated dough method, frozen A bread making method such as a dough method can be selected as appropriate. The frozen dough method includes: a plate dough freezing method that freezes immediately after kneading, a ball dough freezing method that freezes the dough after split-rounding, a molding freezing method that freezes the dough after molding, and a proofer that freezes the dough after final fermentation Various methods such as a pre-freezing method can be employed.

Examples of the present invention will be described below together with comparative examples to specifically explain the present invention.
[Production of water-in-oil plastic emulsion 1]
Palm transesterified oil: palm oil was mixed at a mass ratio of 95: 5 to obtain a blended oil. 58% by mass of this blended oil was heated to around 60 ° C. and mixed with 0.5% by mass of trans-type unsaturated monoglyceride (trans-type unsaturated monoenoic acid content 30 mol%, cis-type monoenoic acid content 40 mol%) as an emulsifier. 58.5% by mass of dissolved oil phase, 0.8% by mass of starch as a paste, 1.5% by mass of hydrated saturated monoglyceride, 0.5% by mass of sodium chloride, and 0.1% by mass of pH adjuster are water. Mixing to 38.6% by mass, adjusting the water phase to 41.5% by mass and adjusting to an appropriate temperature to form a water-in-oil emulsion, sterilizing, and quenching plasticization step (cooling rate −20 ° C./min or more) ), And after quenching plasticization, the nitrogen gas was dispersed to obtain a water-in-plastic emulsion 1 having a specific gravity of 0.75.

[Production of water-in-oil plastic emulsion 2]
Palm oil: palm stearin: palm transesterified oil was mixed at a mass ratio of 70: 5: 25 to obtain a blended oil. 65% by mass of this blended oil is heated to around 60 ° C. and mixed with 0.5% by mass of trans-type unsaturated monoglyceride (trans-type unsaturated monoenoic acid content 30 mol%, cis-type monoenoic acid content 40 mol%) as an emulsifier. 35.5% by mass of dissolved oil phase, 1% by mass of starch as a paste, 2.5% by mass of hydrated saturated monoglyceride, 0.5% by mass of sodium chloride, 0.1% by mass of pH adjusting agent, 31. Mix with 4% by mass, and adjust the water phase to 34.5% by mass, adjusted to an appropriate temperature, to form a water-in-oil emulsion, sterilized, and subjected to a rapid plasticization step (cooling rate -20 ° C / min or more) Then, after quenching plasticization, nitrogen gas was dispersed to obtain a water-in-plastic emulsion 2 having a specific gravity of 0.65.

[Production of water-in-plastic plastic emulsion 3]
Palm oil: palm stearin: palm transesterified oil was mixed at a mass ratio of 70: 5: 25 to obtain a blended oil. 77% by mass of this blended oil is heated to around 60 ° C., and 2.5% by mass of monoglyceride as an emulsifier, trans-type unsaturated monoglyceride (trans-type unsaturated monoenoic acid content 30 mol%, cis-type monoenoic acid content 40 mol%) 80% by mass of an oil phase in which 0.5% by mass is mixed and dissolved and 20% by mass of water phase adjusted by heating 20% by mass of water to an appropriate temperature are made into a water-in-oil emulsion, sterilized, and rapidly cooled and plasticized A water-in-plastic-in-oil emulsion 3 having a specific gravity of 0.6 was obtained by applying the process (cooling rate −20 ° C./min or more) and dispersing nitrogen gas after rapid cooling plasticization.

[Production of water-in-plastic plastic emulsion 4]
A plastic water-in-oil emulsion 4 was obtained by the same formulation and production method as in the plastic water-in-oil emulsion 1 except that the specific gravity of the plastic water-in-oil emulsion 1 was 0.95.

[Production of water-in-plastic plastic emulsion 5]
Palm transesterified oil: palm oil was mixed at a mass ratio of 95: 5 to obtain a blended oil. 58% by mass of this blended oil was heated to around 60 ° C. and mixed with 0.5% by mass of trans-type unsaturated monoglyceride (trans-type unsaturated monoenoic acid content 30 mol%, cis-type monoenoic acid content 40 mol%) as an emulsifier. Dissolved oil phase 58.5% by weight, starch 0.8% by weight, hydrated saturated monoglyceride 1.5% by weight, salt 0.5% by weight, whey mineral 0.5% by weight, pH A water-in-oil emulsion is prepared by mixing 0.1% by mass of a modifier with 38.1% by mass of water, heating to an appropriate temperature and adjusting the water phase to 41.5% by mass, and sterilizing and quenching plasticization. It was subjected to (cooling rate −20 ° C./min or more), and after quenching plasticization, nitrogen gas was dispersed to obtain a water-in-plastic emulsion 1 having a specific gravity of 0.75.

[Example 1]
Using the plastic water-in-oil emulsion 1, a one-loaf bread was produced by the following composition and production method.
(Combination)
Medium-weight blended strong powder 700 parts by weight Baker's yeast 23 parts by weight Yeast food 1 part by weight Water 400 parts by weight Potato blended by strong powder 300 parts by weight Upper white sugar 50 parts by weight Plastic oil-in-water emulsion 1 60 parts by weight Nonfat dry milk 20 parts by weight Salt 20 parts by mass Citrus fiber 20 parts by mass Water 400 parts by mass * 20 parts by mass of the citrus fiber mixed with the main body is mixed with 180 parts by mass of water in advance and previously absorbed.
(Manufacturing method)
All the raw materials of the above-mentioned medium seed composition were put into a vertical mixer and mixed at low speed for 2 minutes and medium speed for 2 minutes to obtain medium seed dough (kneading temperature = 24 ° C.). This medium seed dough was fermented for 4 hours at 28 ° C. and a relative humidity of 80%.
After putting the material other than the plastic water-in-oil emulsion described in the above-mentioned main mix and the above-mentioned fermented medium seed dough into a vertical mixer, mixing at low speed for 3 minutes and medium speed at 3 minutes, The blended plastic water-in-oil emulsion 1 was added and mixed at a low speed of 3 minutes and at a medium speed of 4 minutes to obtain a main roll dough (kneading temperature = 28 ° C.). The obtained main body dough takes a floor time of 20 minutes, is divided (380 g), rounds, takes a bench time of 25 minutes, and then is molded into a one loaf mold using a molder, put into a one loaf mold, 38 ° C., relative After taking a proof of 60% at a humidity of 80%, baking was performed in an oven at 210 ° C. for 30 minutes to obtain a one-loaf bread.

[Example 2]
A one-loaf bread was produced by the same composition and production method as in Example 1 except that instead of the plastic water-in-oil emulsion 1 in Example 1, the plastic water-in-oil emulsion 2 was used.
Example 3
A one-loaf bread was produced by the same composition and manufacturing method as in Example 1 except that instead of the plastic water-in-oil emulsion 1 in Example 1, the plastic water-in-oil emulsion 3 was used.

[Comparative Example 1]
A one-loaf bread was produced by the same formulation and production method as in Example 1 except that instead of the plastic water-in-oil emulsion 1 in Example 1, the plastic water-in-oil emulsion 4 was used.

Example 4
One-loaf bread was produced by the same production method as in Example 1 using the plastic water-in-oil emulsion 1 and the following composition.
(Combination)
Medium-weight blended strong powder 700 parts by weight Baker's yeast 23 parts by weight Yeast food 1 part by weight Water 400 parts by weight Potato blended by strong powder 300 parts by weight Upper white sugar 50 parts by weight Plastic oil-in-water emulsion 1 60 parts by weight Nonfat dry milk 20 parts by weight Salt 20 parts by weight dietary fiber 5 parts by weight water 300 parts by weight

Example 5
A one-loaf bread was produced by the same formulation and production method as in Example 1 except that instead of the plastic water-in-oil emulsion 1 in Example 1, the plastic water-in-oil emulsion 5 was used.

<Evaluation method and evaluation criteria>
The one loaf bread obtained in Examples 1 to 5 and Comparative Example 1 was evaluated according to the following criteria.
(Hardness)
The one-loaf bread obtained in Examples 1 to 5 and Comparative Example 1 was baked, allowed to cool at room temperature for 1 hour, sealed in a polyethylene bag, and stored at room temperature (25 ° C.).
After 1 day of baking, 2 days after baking, and after 3 days of baking, the polyhydrated bread was cut to a thickness of 20 mm and then measured with a rheometer (manufactured by Rheotech Co., Ltd.) until the thickness was 15 mm. did. The measurement conditions were a measurement speed of 6 cm / min, a contact area of 706.8 mm ² (adapter: using a 3 cm diameter disk), one sample was measured three times, and the average value is shown in Table 1.
(Cutting test)
The one-loaf bread obtained in Examples 1 to 5 and Comparative Example 1 was baked, allowed to cool at room temperature for 1 hour, sealed in a polyethylene bag, and stored at room temperature (25 ° C.).
After cutting the polyhydrated bread 1 day after baking to a thickness of 20 mm, the crumb portion was further cut to 30 × 40 mm, and a texture analyzer (manufactured by Eihiro Seiki Co., Ltd.) was used at a speed of 40 mm / sec. The load when cut was measured. One sample was measured three times, and the average value is shown in Table 1.
(Texture)
The one-loaf bread obtained in Examples 1 to 5 and Comparative Example 1 was baked, allowed to cool at room temperature for 1 hour, sealed in a polyethylene bag, and stored at room temperature (25 ° C.).
With regard to the one loaf bread 1 day after baking, the softness, mouthfeel and crispness were evaluated by the following 25 panelists according to the following criteria, and the average values are shown in Table 1.
(Softness)
1 point: Hard 2 points: Slightly hard 3 points: Slightly soft 4 points: Soft 5 points: Extremely soft
1 point: Very bad 2 points: Bad 3 points: Slightly good 4 points: Good 5 points: Very good (crisp)
1 point: very crisp, very crisp 2 points: crisp, crisp 3 points: slightly crisp 4 points: slightly crisp 5 points: crisp

Example 6
A one-loaf bread was produced using the water-in-oil type plastic emulsion 1 by the same method as in Example 1 with the following composition. The obtained one-loaf bread was evaluated in the same manner as in Example 1 and shown in Table 2.
(Combination)
Medium-weight blended strong powder 700 parts by weight Baker's yeast 23 parts by weight Yeast food 1 part by weight Water 400 parts by weight Potato blended by strong powder 300 parts by weight Upper white sugar 50 parts by weight Plastic oil-in-water emulsion 1 60 parts by weight Nonfat dry milk 20 parts by weight Salt 18 parts by weight Water 210 parts by weight

[Comparative Example 2]
A one-loaf bread was produced by the same formulation and production method as in Example 6 except that instead of the plastic water-in-oil emulsion 1 in Example 6, the plastic water-in-oil emulsion 5 was used. The obtained one-loaf bread was evaluated in the same manner as in Example 1 and shown in Table 2.

Claims (5)

  A bread dough comprising a plastic fat composition containing an emulsifier and a fat and oil having a specific gravity of less than 0.9 as a continuous phase.   The bread dough according to claim 1, wherein the content of the emulsifier in the plastic fat composition is 0.5 to 3% by mass.   The bread dough according to claim 1 or 2, wherein the emulsifier is a hydrate type.   The bread which baked the bread dough as described in any one of Claims 1-3.   Mixing flour, water and yeast, adding a plastic fat composition containing an emulsifier and a fat having a specific gravity of less than 0.9 to the dough formed with gluten, and further mixing. A method for producing bread dough.