JP2011072272A - Emulsified oil-and-fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an emulsified oil-and-fat composition increasing the volume of bread dough when fermented or after baked, excellent in spreadability of the dough and mechanical resistance, improving the palate feeling of bread after baked and having antiaging effect. <P>SOLUTION: The emulsified oil-and-fat composition includes the following components (A) and (B) in a mass ratio (B)/(A) of 1.5-4: (A) an oil phase containing 5-55 mass% of triacylglycerol, 5-50 mass% of diacylglycerol, 1-50 mass% of calcium stearoyl lactate and/or sodium stearoyl lactate, 5-40 mass% of monoacylglycerol (except organic acid monoacylglycerol) and 0.5-12 mass% of phospholipid; and (B) a water phase containing 39-70 wt.% of saccharide, 20-60 wt.% of water and 1-10 wt.% of an emulsifier having an HLB of ≥11. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to an emulsified oil composition for improving bakery products such as breads.

Normally, the bread manufacturing process consists of preparation, kneading, fermentation, bench, molding, proofing, baking, etc., and the quality of the bread after baking is greatly influenced by the physical properties and quality of the dough in the fermentation and molding processes. The Moreover, after baking, it is calculated | required that the quality of bread | pan has little change with time.
In the bread market, the scale of production varies from small to large scale for household sales to mass production for the purpose of wide-area sales, but the mass production method occupies a large proportion based on the market volume. In the mass production method, since the mechanical load during the manufacturing process is large, the fabric is easily damaged particularly in the molding process. In addition, the quality tends to change with time due to the distribution process.
In order to improve these problems, dough improving agents for preparing bread dough with good mechanical resistance are used, and improving agents such as anti-aging agents are used for maintaining the quality of the distribution process.

  Examples of dough improving agents for bread making include monoacylglycerol, calcium stearoyl lactate (hereinafter also referred to as “CSL”), sodium stearoyl lactate (hereinafter also referred to as “SSL”), acylglycerol succinate or diacetyltartaric acid. Organic acid acylglycerols such as acylglycerol or emulsifiers such as lecithin are widely used. Among them, monoacylglycerol forms a complex with damaged starch of wheat flour, and as a result, it suppresses the stickiness of bread dough, reduces adhesion to the machine, and prevents aging of bread starch after baking. And improving the shelf life of bread. Therefore, it is widely used as a main component of a bread improving agent (Non-Patent Document 1).

  Also, ionic emulsifiers such as CSL, SSL, organic acid monoacylglycerols such as monoacylglycerol succinate and monoacylglycerol diacetyl tartrate act on gluten in wheat flour and the gluten network becomes dense, There is an effect that extensibility is improved. Therefore, it is used as a main component of a bread-making improver mechanized for mass production (Patent Document 1, Non-Patent Documents 1 and 2).

In addition, in order to improve the ease of use and effects of monoacylglycerol or organic acid monoacylglycerol as a preparation (Patent Documents 2 and 3), oil-in-water emulsion (Patent Documents 4 and 5), oil A technique of making a water-in-water emulsion (Patent Document 6) is used.
Furthermore, in order to improve the effect of monoacylglycerol or organic acid monoacylglycerol, there is also a technique for preparing a liquid crystal preparation (Patent Documents 7 to 9).

JP-A-7-79687 JP 58-158144 A JP 2002-111262 A JP 63-7744 A JP 59-25644 A JP-A-60-186248 Japanese Patent Laid-Open No. 2-124052 JP-A-4-197130 JP-A-5-236919

Emulsifiers for food Basics and applications, pages 225 to 227, Korin, 1997 Emulsifier for food 2nd edition, p. 47, Koshobo, 1991

  Conventionally, monoacylglycerol, CSL, SSL, or organic acid monoacylglycerol has been added to improve performance such as anti-aging, fabric extensibility, and the like. It has been found that when an organic acid monoacylglycerol is used in combination as an emulsion preparation, the monoacylglycerol may crystallize, resulting in performance degradation such as a decrease in volume during fermentation or baking of bread dough. It was.

  As a result of studies to solve the above problems, the present inventors have found that an oil phase containing a specific amount of triacylglycerol, diacylglycerol, monoacylglycerol, CSL and / or SSL, and phospholipid, and sugar By combining the aqueous phase containing a specific amount in a specific ratio to make an emulsified oil and fat composition and blending it into bread dough, the volume is improved during fermentation of the bread dough and after baking, the dough extensibility and mechanical resistance are good, after baking It has been found that the texture of bread and the prevention of aging can be improved, and these can be achieved at a very high level compared to the past.

That is, this invention provides the emulsified oil-fat composition which contains the following component (A) and (B) and (B) / (A) (mass ratio) is 1.5-4.
(A): Triacylglycerol 5 to 55% by mass, diacylglycerol 5 to 50% by mass, stearoyl calcium lactate and / or sodium stearoyl lactate 1 to 50% by mass, monoacylglycerol (excluding organic acid monoacylglycerol) 5 Oil phase (B) containing 40% by mass and 0.5-12% by mass of phospholipid: Aqueous phase containing 39-70% by weight of saccharides, 20-60% by weight of water and 1-10% by weight of emulsifiers of HLB11 or higher

  By using the emulsified oil / fat composition of the present invention, the volume is improved during fermentation of bread dough and after baking, the dough extensibility and mechanical resistance are good, and the texture of bread after baking can be improved and aging can be prevented. .

The triacylglycerol (hereinafter referred to as “TAG”) used in the present invention is not particularly limited. For example, it is preferable to use vegetable oils such as soybean oil, rapeseed oil, olive oil, safflower oil, corn oil, and cottonseed oil. It is preferable from the point. Moreover, it is preferable from the point of emulsification stability that TAG uses a raise melting | fusing point of 5 degrees C or less.
The content of TAG in the oil phase is 5 to 55% by mass (hereinafter simply referred to as “%”), more preferably 10 to 50%, particularly 15 to 45%, and particularly 20 to 40%. It is preferable from the viewpoint of emulsion stability.

In the embodiment of the present invention, among fatty acids constituting diacylglycerol (hereinafter referred to as “DAG”), the content of unsaturated fatty acids is preferably 90% or more, more preferably 93 to 100%, particularly 93 to 98%, especially 94-98% is preferable from the viewpoint of good meltability, improved moist feeling, and industrial productivity of fats and oils. The unsaturated fatty acid preferably has 14 to 24 carbon atoms, and more preferably 16 to 22 carbon atoms in terms of industrial productivity.
Among the fatty acids constituting DAG, the content of oleic acid is 20 to 65%, preferably 25 to 60%, particularly 30 to 50%, especially 30 to 45%. From the viewpoint of productivity. Furthermore, from the same point, the olein-olein DAG content is preferably less than 45%, particularly preferably 0 to 40%.

  In the embodiment of the present invention, the content of linoleic acid among the fatty acids constituting DAG is 15 to 65%, more preferably 20 to 60%, particularly 30 to 55%, especially 35 to 50%. From the viewpoint of physiological function, it is preferable. Furthermore, from the viewpoint of oxidation stability, miscibility, and shape retention, the linoleic acid / oleic acid content weight ratio is 0.01 to 2, preferably 0.1 to 1.8, particularly 0.3 to 1.7. It is preferable that In particular, in consideration of health effects, the weight ratio of linoleic acid / oleic acid is preferably 2 or less, and 0.01 or more from the viewpoint of essential fatty acid intake.

  In the embodiment of the present invention, the content of linolenic acid among the fatty acids constituting DAG is less than 15%, more preferably 0 to 13%, particularly 1 to 10%, especially 2 to 9%. It is preferable in terms of physiological effects. As linolenic acid, α-linolenic acid and γ-linolenic acid are known as isomers, and α-linolenic acid is preferable from the viewpoint of physiological effects.

In the embodiment of the present invention, among the fatty acids constituting DAG, the content of saturated fatty acid is preferably 0 to 10%, more preferably 0 to 7%, particularly 2 to 7%, especially 2 to 6%. Is preferable in terms of flavor, oxidation stability, melting in the mouth, and industrial productivity of fats and oils. As the saturated fatty acid, those having 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms are preferable, and palmitic acid and stearic acid are most preferable.
In the fatty acids constituting the DAG, the content of fatty acids having 12 or less carbon atoms is preferably 5% or less in terms of flavor, more preferably 0 to 2%, particularly 0 to 1%, and substantially free. Most preferred. The remaining constituent fatty acids preferably have 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms.

In the embodiment of the present invention, the proportion of 1,3-DAG in DAG is 50% or more, further 52 to 100%, particularly 54 to 90%, particularly 56 to 80%, from the viewpoint of flavor and industrial productivity of fats and oils. It is preferable to use DAG which is
The proportion of 1,2 (2,3) -DAG in the DAG is preferably 30% or less, more preferably 0 to 25%, particularly 5 to 25%, especially 10 to 20%. It is preferable from the viewpoint of physiological effects and industrial productivity of fats and oils. In addition, it is preferable from a point of industrial productivity to use DAG as DAG high content fats and oils in this invention.

  DAG high content fats and oils are fats and oils containing a lot of unsaturated fatty acid residues in the constituent fatty acids, for example, vegetable oils such as rapeseed oil, soybean oil, sunflower oil, safflower oil, olive oil, cottonseed oil, corn oil, palm oil, or the like It is preferable to produce animal fats such as lard, beef tallow and butter as raw materials. Specifically, these fats and oils are adjusted to have a desired fatty acid composition by a method such as fractionation, mixing, and transesterification, and then the fats and fats and glycerin are mixed and subjected to a transesterification reaction in the presence of a catalyst, or the above fats and oils In advance, the fatty acid obtained is hydrolyzed by a conventional method, and after the saturated fatty acid is reduced by operations such as wintering, fractionation, and distillation by a conventional method, glycerin is mixed and esterified in the presence of a catalyst, etc. Although it can be obtained, the latter method is preferred from the viewpoint of reducing saturated fatty acids. The esterification reaction in the latter method is preferably carried out under mildly enzymatic conditions using 1,3-position selective lipase or the like in terms of flavor and the like. The DAG content in the DAG-rich oil and fat produced in this way is preferably 70 to 90, more preferably 75 to 90%, and particularly preferably 80 to 90%. Other components may include TAG, monoacylglycerol (hereinafter referred to as “MAG”), and the like. The TAG content in the DAG-rich oil is preferably 10 to 28%, more preferably 10 to 23.5%, and particularly preferably 10 to 19%.

In the embodiment of the present invention, among the fatty acids constituting the DAG, the content of the trans unsaturated fatty acid is preferably 0 to 5%, more preferably 0.1 to 4.5%, and particularly preferably 0.2 to 4. 1%, especially 0.5 to 3.5% is preferable in terms of flavor, physiological effect, and industrial productivity of fats and oils.
The DAG content in the oil phase is 5 to 50%, but it is further 7 to 40%, particularly 8 to 35%, and especially 9 to 30%. This is preferable because it contributes to the suppression of crystallization, and as a result, the volume of bread dough is improved during fermentation and after baking, the dough extensibility and mechanical resistance are good, the texture of bread after baking is improved, and aging can be prevented.
The DAG is the same as the organic acid MAG described later in that it has two acyl groups in the glycerin skeleton, but the DAG referred to in the present invention does not include the “organic acid” exemplified in the organic acid MAG as a constituent fatty acid. Both are clearly distinguished.

  In the present invention, the oil phase contains 1 to 50% of CSL and / or SSL. The content of CSL and / or SSL in the oil phase is further 2.5 to 40%, particularly 4 to 35%, especially 5 to 30%, which improves fabric stretchability and mechanical resistance, and firing It is preferable from the viewpoint of improving the texture of the later bread. In addition, CSL and / or SSL have a total lactic acid content of 15 to 40%, more preferably 20 to 40%, particularly 25 to 25% in terms of stability of the emulsified oil and fat composition and improvement in texture of bread after baking. It is preferable to use what is 40%. The acid value of the CSL and / or SSL preparation is 50 to 130 mg KOH / g, more preferably 50 to 110 mg KOH / g, particularly 50 to 90 mg KOH / g, and the ester value is 90 to 190 mg KOH / g, more preferably 110 to 180 mg KOH / g, particularly 130 to 180 mg KOH / g is preferably used.

The MAG used in the present invention is a monoester of glycerin and a fatty acid, excluding an organic acid monoacylglycerol to which an organic acid described later is ester-bonded. The position at which the fatty acid in MAG is bonded may be either α or β-position, and preferably a saturated fatty acid bonded to the α-position is used. Further, the saturated fatty acid residue having a chain length of 14 to 22 carbon atoms is preferably 60% or more, and more preferably 90% or more, based on the total fatty acid residues of MAG. It is preferable from the viewpoint of improving feeling and preventing aging.
Examples of the saturated fatty acid having 14 to 22 carbon atoms include saturated fatty acids such as myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. Although these fatty acids may be comprised by the single, you may be comprised by 2 or more types of mixed systems.
The content of MAG in the oil phase is 5 to 40%, further 7 to 30%, particularly 9 to 25%, especially 10 to 20%, the emulsion stability, improving the texture of bread after baking, It is preferable from the viewpoint of aging prevention.

Examples of the phospholipid used in the present invention include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., and those obtained by enzyme treatment. Two or more kinds can be used. For example, it is preferable to use lecithin as the phospholipid-containing substance, and representative examples include plant-derived soybean lecithin and animal-derived egg yolk lecithin.
The phospholipid content is 0.5 to 12% in the oil phase, but it is further 2 to 10%, particularly 3.5 to 9%, especially 5 to 8%. Contributes to emulsion stability and crystallization suppression, and as a result, the volume of bread dough is improved during fermentation and after baking, and the dough extensibility and mechanical resistance are good, improving the texture of bread after baking and preventing aging It is preferable from the point which can be performed.

In the present invention, (A) an organic acid MAG may be used in the oil phase. The organic acid MAG used in the present invention is a compound obtained by esterifying one of the —OH groups of MAG with an organic acid. The “organic acid” in the organic acid MAG of the present invention is, for example, a monocarboxylic acid composed of lower fatty acids such as acetic acid, butyric acid, propionic acid; aliphatic saturated dicarboxylic acids such as oxalic acid and succinic acid; Mention may be made of aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid; oxo acids such as lactic acid, malic acid, tartaric acid, diacetyltartaric acid and citric acid; and amino acids such as glycine and aspartic acid. In the present invention, the organic acid preferably has 10 or less carbon atoms (more preferably 4 to 8 carbon atoms). Specifically, citric acid, succinic acid, tartaric acid, and diacetyltartaric acid are preferable. In particular, citric acid, succinic acid, and diacetyltartaric acid are preferable. In addition, organic acid MAG may be used in terms of industrial productivity, in which the organic acid content in the preparation is 5 to 50%, more preferably 10 to 45%, and particularly 14 to 40%. preferable. By using the emulsified oil composition of the present invention containing an organic acid MAG in the oil phase at the time of bread production, mechanical resistance and extensibility are improved, and deterioration due to mechanical share is remarkably suppressed. To do. Moreover, as a fatty acid which comprises acyl groups other than the organic acid in organic acid MAG, although a saturated fatty acid and an unsaturated fatty acid are not ask | required, C14-C22 saturated fatty acid is preferable. Examples of the saturated fatty acid having 14 to 22 carbon atoms include myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. These fatty acids may be comprised by 1 type, and 2 or more types may be mixed.
The organic acid MAG is completely different in emulsifiability and action on the bread dough compared to MAG not esterified with an organic acid, and is grasped as a separate emulsifier.
The content of the organic acid MAG in the oil phase is preferably 0.5 to 50%, more preferably 0.5 to 45%, particularly 1 to 40%, especially 1.5 to 35%. It is preferable from the viewpoint of improving the properties and mechanical resistance, improving the texture of bread after baking, and preventing aging.

  In the embodiment of the present invention, the mass ratio of (A1) DAG, (A2) CSL and / or SSL, and (A3) MAG in the component (A) is from the viewpoint of emulsion stability and crystallization suppression, {( A2) + (A3)} / (A1) = 0.5-15, and the mass ratio is preferably 0.7-10, particularly 0.9-7, and more preferably 1-4. .

  In the embodiment of the present invention, the mass ratio of (A1), (A2), (A3) and (A4) phospholipid is {(A1) + (A2) + ( A3)} / (A4) = 4 to 25, preferably 4.5 to 20, more preferably 5 to 15, and particularly preferably 5.5 to 10.

In the emulsified oil / fat composition of the present invention, the aqueous phase contains saccharides, water and an emulsifier of HLB11 or higher. Sugars used in the present invention are monosaccharides such as glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, erythritol, maltitol, disaccharides, trisaccharides, tetrasaccharides. , Pentasaccharides, hexasaccharides or starch hydrolysates, and sugar alcohols obtained by reducing these. Moreover, those 1 type, 2 or more types of mixtures, and various water tanks are illustrated.
The saccharide content is 39-70% in the aqueous phase, but it is 39-65%, especially 40-60%, especially 40-55%, so that the emulsion stability, taste (sweetness), storage stability ( It is preferable from the point of antiseptic properties.

  The water in the present invention is 20 to 60% in the aqueous phase, but it is further 30 to 60%, particularly 40 to 60%, especially 40 to 55%, because of emulsion stability and storage stability (preservative). It is preferable from the point.

Examples of the emulsifier of HLB11 or higher used in the present invention include sucrose fatty acid ester, polysorbate, polyglycerin fatty acid ester, lecithin derivative (lysolecithin and the like) and the like. Of these, sucrose fatty acid esters are preferred from the viewpoints of water dispersibility and emulsion stability.
Although HLB is 11 or more, it is more preferable from the point of emulsification stability that it is HLB11-15, especially HLB11-14, and especially HLB11-13.
The content of the emulsifier of HLB11 or more is 1 to 10% in the aqueous phase, but 1 to 8%, particularly 1 to 7%, particularly 2 to 7% is preferable from the viewpoint of emulsion stability.

  In the present invention, the mass ratio of the oil phase (A) to the water phase (B) is (B) / (A) of 1.5 to 4, more preferably 1.7 to 3.8, especially 1.9 to. It is preferably 3.6, particularly 2 to 3.5, from the viewpoint of emulsion stability.

The emulsified oil / fat composition of the present invention is preferably an oil-in-water emulsified oil / fat composition.
Moreover, when using the emulsified oil and fat composition of the present invention for bakery products such as breads, the emulsified oil and fat composition is 1 to 10 with respect to 100 parts by mass of flour (hereinafter simply referred to as “parts”). It is preferable to mix 1 part, but further 1 to 8 parts, especially 1 to 6 parts, especially 1 to 4 parts, the volume of bread dough during fermentation and after baking is improved, dough extensibility (mechanical resistance) And the texture (preventing aging of bread) can be improved.

  The method for producing the emulsified oil / fat composition of the present invention can be produced, for example, by the following method. An emulsifier is added to an aqueous solution containing sugar, and this is heated to prepare an aqueous phase part. TAG, DAG, CSL and / or SSL, MAG and phospholipid are heated and melted to prepare an oil phase part. It can be prepared by adding an aqueous phase portion to the oil phase portion while stirring using a homomixer and emulsifying and mixing. It is preferable to make an emulsified oil / fat composition in which CSL and / or SSL or MAG is present in a liquid crystal state at the interface of the oil droplets by such a preparation method. The presence of a liquid crystal layer at the interface of the oil droplets can be confirmed from the analysis pattern using X-ray diffraction. The form of the emulsion is preferably an oil-in-water type emulsion composition.

  The emulsified oil and fat composition of the present invention can be added to various foods using wheat flour and used for bakery products such as breads. As a bread-making process, a generally-used method for producing bread can be applied as it is. Examples include a straight plate method (straight method), a medium seed method, and a liquid seed method.

  Examples of breads include breads stuffed with fillings such as strawberries, jams, butter cream, whipped cream, and flower pastes, and examples include breads, special breads, cooked breads, and sweet breads. Examples of bread include white bread, black bread, French bread, variety bread, and rolls (table roll, buns, butter roll, etc.), and special bread includes muffins. Examples of cooking bread include hot dogs and hamburgers. Examples of the confectionery bread include jam bread, anpan, cream bread, raisin bread, melon bread, sweet roll, and rich goods (croissant, brioche, Danish, pastry, etc.).

Examples 1-10 and Comparative Examples 1-8
SSL and / or CSL (Musashino Chemical Laboratory Co., Ltd.), MAG-containing preparation (trade name: Excel T-95, Kao Corporation), DAG-rich oil and fat, organic acid MAG-containing preparation (trade name: Step SS, Kao Co., Ltd.), phospholipid-containing preparation (trade name: lecithin DX, Nisshin Oilio Co., Ltd.) and other oils and fats were blended in the amounts shown in Table 1 or 2, and heated and dissolved at 75 ° C. to obtain an oil phase. . In addition, sorbitol (trade name: sorbitol 70W, Kao Corporation), oligosaccharide (trade name: Fuji Oligo # 450, Nippon Food Chemicals Co., Ltd.), sucrose fatty acid ester (S-1170, Mitsubishi Chemical Corporation), And water were mixed in the amounts shown in Table 1 or 2, and heated to 70 ° C. to obtain an aqueous phase. The water phase liquid was added to the oil phase liquid while stirring, and the mixture was emulsified and mixed with a homomixer (Special Machine Industries, Ltd.) at 4000 rpm for 5 minutes. After emulsification and mixing, the mixture was cooled to 45 ° C. to obtain an oil-in-water emulsified oil / fat composition.

[Method for preparing DAG-rich oil and fat]
Esterification reaction of 455 parts of soybean oil fatty acid, 195 parts of rapeseed oil fatty acid and 107 parts of glycerin with saturated fatty acids reduced by wintering at 0.07 hPa at 40 ° C. for 5 hours using Lipozyme IM (Novozymes) Went. Next, the enzyme was filtered off, and molecular distillation was performed at 235 ° C. to distill off unreacted fatty acids and MAG, followed by decolorization and washing with water. Next, 7.5 parts of a 10% aqueous citric acid solution was added to 150 parts of the oil and fat, stirred at 60 ° C. for 20 minutes, and then dehydrated at 110 ° C. This was prepared by deodorizing at 235 ° C. for 2 hours.

〔Evaluation methods〕
<Combination (confectionery bread)>
Confectionery bread was produced according to the formulation shown in the table below.
(Medium)
Raw material formulation Formulation (part)
Strong flour (Nisshin Flour Milling) 70.0
Yeast (Oriental Yeast) 3.0
East food (oriental yeast) 0.1
Whole egg 5.0
Glucose 3.0
Emulsified oil and fat composition 2.0
Water 35.0
(Main wall)
Strong wheat flour (Nisshin Flour Milling) 30.0
Sugar 22.0
Salt 1.0
Nonfat dry milk 2.0
Shortening 6.0
Water 15.0

<Bread manufacturing method>
Using a vertical mixer (10 coat mixer, hook used for stirring, Kanto Mixer Co., Ltd.), powerful flour, yeast, yeast food, whole egg, glucose, emulsified oil and fat composition, water in a bowl (10 coats) After mixing at a low speed of 3 minutes and a high speed of 2 minutes (kneading temperature 25.0 ± 0.5 ° C.), fermentation (medium seed fermentation) was performed for 2 hours 30 minutes at a temperature of 28 ° C. and a humidity of 80% (fermentation end temperature 29 0.0 ± 0.5 ° C.).
Next, strong flour, sugar, salt, nonfat dry milk, and water were added to the medium-sized fermented dough, and after mixing for 3 minutes at low speed and 3 minutes at high speed, shortening was added, and the mixture was mixed for 3 minutes at low speed and 5 minutes at high speed. The dough temperature is 28.0 ± 0.5 ° C). Floor time (temperature 28.0 ° C., humidity 80%, 30 minutes) was taken to recover the dough damaged during chaos, and the dough was divided into about 80 g of dough. In order to recover the dough damage due to the division, bench time (temperature 28.0 ° C., humidity 80%, 20 minutes) was taken and molded with a molder. The molded product was placed on the top plate and subjected to fermentation (temperature 38.0 ° C., humidity 80%, 60 minutes). The bread dough was baked for 10 minutes in 210 degreeC oven after completion | finish of fermentation (proof). After baking, after cooling at room temperature (20.0 ° C.) for 30 minutes, it was put in a plastic bag, sealed, and further stored at 20.0 ° C. for 24 hours to obtain a confectionery bread sample.

<Dough evaluation>
Each step was evaluated according to the following criteria.
1. Volume after fermentation of medium seed dough 200 g of medium seed dough before fermentation was put into a 1000 ml measuring cylinder, and the volume of the dough after fermentation for 2 hours 30 minutes was measured.
4 points: 900 ml or more 3 points: 840 ml or more, less than 900 ml 2 points: 800 ml or more, less than 840 ml 1 point: less than 800 ml Physical properties of the main body dough just after raising (dough physical properties when split)
4 points: no stickiness of the dough and good extensibility 3 points: slightly sticky dough, slightly inferior in extensibility, but no problem in bread making work 2 points: stickiness of dough, poor extensibility and difficult bread making work Level 1 point: The stickiness of the dough is large, the extensibility is extremely poor, and the bread making operation is extremely difficult. Dough physical properties at the time of molder molding 4 points: No breakage in the dough and good extensibility 3 points: Some breakage in the dough occurs, but there is no problem in extensibility, no problem in bread making 2 points: Dough skin Level that has large cuts, poor extensibility, and problems with bread making. 1 point: The level of dough is very large and the dough adheres to the molder, causing problems with bread making.

<Evaluation after firing>
1. Measurement of bread volume The volume of bread was measured with a specific volume meter (laser volume meter Win VM2000 ASTEX).
4 points: 8.0 g / cm ³ or more 3 points: 7.8 g / cm ³ or more, 8.0 g / cm ³ less than 2 points: 7.5 g / cm ³ or more, 7.8 g / cm ³ less than 1 point: 7 Less than 5 g / cm ³ Sensory inspection of bread 10 professional panels evaluated the appearance, internal phase, moist feeling, soft feeling (immediately after baking and after 3 days), and the feeling of melting in the mouth, and judged according to the following criteria .
4 points: 8 or more people judged good 3 points: 5-7 people judged good 2 points: 3-4 people judged good 1 point: 2 people or less were good Judged that there is

<Comprehensive evaluation>
The overall evaluation was judged according to the following criteria.
◎: Average score of all evaluations is 3.5 or more ○: Average score of all evaluations is 2.8 or more and less than 3.5 △: Average score of all evaluations is 2.0 or more and less than 2.8 ×: All evaluations The average score of which is less than 2.0, or the emulsified oil composition cannot be prepared

  From the results shown in Tables 1 and 2, by using the emulsified oil and fat composition of the present invention, in breads, the volume is improved during fermentation of the dough or after baking, and the dough extensibility and mechanical resistance are good, after baking. It was confirmed that the texture of bread, such as the moist feeling, soft feeling, and mouth melting feeling, improved. Further, even after 3 days of storage, the soft feeling immediately after baking was almost maintained, and it was also confirmed that it has an anti-aging effect.

Claims (7)

An emulsified oil / fat composition containing the following components (A) and (B) and having a (B) / (A) (mass ratio) of 1.5 to 4.
(A): Triacylglycerol 5 to 55% by mass, diacylglycerol 5 to 50% by mass, stearoyl calcium lactate and / or sodium stearoyl lactate 1 to 50% by mass, monoacylglycerol (excluding organic acid monoacylglycerol) 5 Oil phase (B) containing 40% by mass and 0.5-12% by mass of phospholipid: Aqueous phase containing 39-70% by weight of saccharides, 20-60% by weight of water and 1-10% by weight of emulsifiers of HLB11 or higher   The mass ratio of (A1) diacylglycerol, (A2) stearoyl calcium lactate and / or stearoyl sodium lactate and (A3) monoacylglycerol (excluding organic acid monoacylglycerol) in the component (A) is {(A2) + (A3)} / (A1) = 0.5-15 The emulsified oil / fat composition according to claim 1.   Mass ratio of (A1) diacylglycerol, (A2) stearoyl calcium lactate and / or sodium stearoyl lactate, (A3) monoacylglycerol (excluding organic acid monoacylglycerol) and (A4) phospholipid in the component (A) The emulsified oil / fat composition according to claim 1 or 2, wherein {(A1) + (A2) + (A3)} / (A4) = 4 to 25.   The emulsified oil / fat composition according to any one of claims 1 to 3, wherein the rising melting point of the triacylglycerol is 5 ° C or lower.   The emulsified oil / fat composition according to any one of claims 1 to 4, wherein the emulsifier of HLB11 or more is a sucrose fatty acid ester.   The emulsified oil / fat composition according to any one of claims 1 to 5, further comprising 0.5 to 40% by mass of an organic acid monoacylglycerol in the component (A).   Bread manufactured using the emulsified oil composition according to any one of claims 1 to 6.