JP2012125236A - Emulsified oil and fat composition for bread-making kneading - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an emulsified oil and fat composition for bread-making kneading, capable of stably obtaining bread soft and having good wet and mouth melting texture, and good volume without deteriorating dough physical properties.SOLUTION: This emulsified oil and fat composition for bread-making kneading is characterized in that the following (1) and (2) constituents are contained in an aqueous phase. In the emulsified oil and fat composition for bread-making kneading, preferably the water content is 10-65 mass%. (1) Oligosaccharide and/or dextrin. (2) Glycerol monofatty acid ester and/or phospholipid.

Description

  The present invention relates to an emulsified fat composition for kneading bread, and in particular, for soft kneading and mouth melting, and for bread kneading that can obtain a good volume of bread without deteriorating dough physical properties. It is related with an emulsified oil-fat composition.

  As for the texture required for bread, of course, there is a high interest in melting and melting in the mouth recently, and even bread such as pullman bread has a softer and more wrinkle-like taste than conventional bread. There is a need for good bread.

  In order to obtain such bread, basically, a lot of water may be blended. However, bread dough containing a large amount of moisture has a sticky physical property and has a problem that the physical properties of the dough deteriorate, such as being difficult to handle during rounding and molding. Moreover, although the bread obtained was certainly soft and moist, there was also a problem that the texture became sticky.

  In order to solve these problems, research on various ingredients for improving bread making, such as emulsifiers, thickening stabilizers, enzymes, etc., has been conducted on improving the physical properties of bread and improving the texture of bread. Various types of bread-making improver compositions that improve both the physical properties of the dough and the texture of bread by using these components alone or in combination have been introduced. Among them, the oil composition for kneading bread, which contains various ingredients for improving bread making in oil compositions such as margarine and shortening, is added to the dough at the final stage of dough kneading to form gluten in the dough. Various proposals have been made because it is advantageous in that various ingredients for improving bread making can be added to bread dough without affecting the taste.

  For example, a water-in-oil emulsion containing a trans-type unsaturated fatty acid monoglyceride and a paste (for example, see Patent Document 1), a water-in-oil emulsion containing a hydrated emulsifier and a paste (for example, Patent Document 2). Oil composition containing a propylene glycol fatty acid ester and a monoglyceride in an oil phase (see, for example, Patent Document 4), in an oil phase In addition, an oil and fat composition containing diacetyltartaric acid monoglyceride and monoglyceride (for example, see Patent Document 5) has been proposed.

  However, the water-in-oil emulsions of Patent Document 1 and Patent Document 2 have a problem that the effect of improving the physical properties of the dough is low, and the resulting bread is soft but has a slightly dull feeling. In the low bread, melting from the paste was sometimes observed. In addition to the problem that bread dough using the oil and fat composition of Patent Document 3 tends to deteriorate in extensibility, and the resulting bread is soft but lacks in the texture, the volume of the bread with low moisture content is small. There was a case. The bread | pan using the fats and oils composition of patent document 4 had the problem that the effect of improvement of a dough physical property was low, and the effect will become low in bread | pan with a high water content. Although the bread | pan using the oil-fat composition of patent document 5 has the soft improvement effect by volume increase, there existed a problem that a feeling of wrinkle was inferior somewhat.

Japanese Patent Laid-Open No. 03-236734 Japanese Patent Laid-Open No. 04-144632 Japanese Patent Application Laid-Open No. 08-224057 JP 2007-267654 A Japanese Patent Laid-Open No. 05-219886

  Accordingly, an object of the present invention is to provide an oil and fat composition for kneading bread, which is soft and has a good scramble and mouth melting, and can stably obtain a bread with a good volume without deteriorating the physical properties of the dough. There is.

  As a result of various studies to achieve the above object, the present inventors have found that an emulsified oil / fat composition containing two specific components in an aqueous phase can solve the above-described problems of the prior art. I found out.

This invention is made | formed based on the said knowledge, and provides the emulsified fat composition for bread kneading characterized by including the following (1) and (2) component in an aqueous phase. is there.
(1) Oligosaccharide and / or dextrin (2) Glycerin monofatty acid ester and / or phospholipid

The present invention also provides a bread dough using the emulsified oil composition for kneading bread.
Furthermore, this invention provides the bread | pan formed by heat-processing, after shape | molding the said bread dough.

  When the emulsified fat and oil composition for kneading bread according to the present invention is used, it is soft and has a good taste and melting in the mouth, and a good volume of bread can be stably obtained without deteriorating dough physical properties.

Below, the emulsified fat and oil composition for bread kneading of the present invention will be described in detail.
The emulsified oil composition for kneading bread according to the present invention contains the following components (1) and (2) in the aqueous phase.
(1) Oligosaccharide and / or dextrin (2) Glycerin monofatty acid ester and / or phospholipid In the emulsified oil composition for bread kneading in which one of the above two components is missing in the aqueous phase, the effect of the present invention Cannot be obtained.

First, the component (1) will be described.
As the oligosaccharide and / or dextrin used in the present invention, any water-soluble sugar that binds two or more monosaccharides and is not starch can be used without any problem, but preferably has a weight average molecular weight of 300. ˜1000000, more preferably 330 to 100,000 are used.

Here, the oligosaccharide will be described first.
As an oligosaccharide that can be used in the present invention, any oligosaccharide having 2 to 20 bonds can be used without any problem.
In addition, the oligosaccharide is preferably an oligosaccharide having a saccharide having 3 bonds (hereinafter sometimes referred to as a trisaccharide) in an amount of 10 to 90% by mass in that bread having a particularly good texture is obtained. More preferably, the oligosaccharide is 30 to 60% by mass, and still more preferably 40 to 50% by mass.
Examples of the oligosaccharide include sucrose, lactose, maltose, trehalose, turanose, cellobiose, malto-oligosaccharide, isomalto-oligosaccharide, gentio-oligosaccharide, chitin oligosaccharide, chitosan oligosaccharide, linear oligosaccharide, branched oligosaccharide, raffinose, galacto-oligo Sugar, fructooligosaccharide, dairy oligosaccharide, soybean oligosaccharide, beet oligosaccharide, agar oligosaccharide (agaro oligosaccharide), sialyl oligosaccharide, palatinose oligosaccharide, xylooligosaccharide, inulooligosaccharide, coupling sugar, nigerooligosaccharide, panose oligosaccharide, Examples include cellooligosaccharide, pectin oligosaccharide, levan oligosaccharide, mannooligosaccharide, cyclic oligosaccharide (cyclodextrin), reduced starch sugar, linear oligosaccharide alcohol, branched oligosaccharide alcohol, galactosyl lactose, etc. Of these, one or more of these can be used, and among them, one or more of malto-oligosaccharide, raffinose, fructooligosaccharide, dairy oligosaccharide and soybean oligosaccharide. Is preferred, and it is particularly preferred to use maltooligosaccharides.
That is, in the present invention, it is most preferable to use a maltooligosaccharide having the above-mentioned number of bonds.

  By using an oligosaccharide as the component (1), it is possible to obtain a bread that is soft and has a good texture.

Next, the dextrin is described.
As dextrin that can be used in the present invention, starch is reduced in molecular weight by a method such as enzyme treatment, heat treatment, alkali treatment, acid treatment, etc., and can be used without particular limitation as long as it is water-soluble. It is preferable to use those having a weight average molecular weight of 3600 to 1000000, more preferably dextrin having a weight average molecular weight of 5000 to 50000. In addition, the dextrin preferably has a DE of 2 to 10, more preferably 4 to 8. The DE uses a numerical value based on the Wilstetter-Schudel method.

  Here, when the weight average molecular weight exceeds 1,000,000 or the dextrin is smaller than 2, the viscosity of the aqueous phase becomes too high, and it may be difficult to produce an emulsified oil and fat composition. On the other hand, when the weight average molecular weight is less than 3600 or the DE is greater than 10, the properties are similar to those of oligosaccharides. Therefore, when dextrin and oligosaccharide are used in combination as described later, it is difficult to obtain the combined effect. Sometimes.

  By using dextrin as the component (1), a soft and crisp bread can be obtained.

In the present invention, as the component (1), only the oligosaccharide may be used, or only the dextrin may be used. Furthermore, the oligosaccharide and dextrin may be used in combination, Use only oligosaccharides, or use oligosaccharides and dextrins together. More preferably, oligosaccharide and dextrin are used in combination. The reason for this is as follows.
Dextrin has a high bread improving effect, but its solubility is lower than that of oligosaccharide. Therefore, when only dextrin is used, a large amount cannot be contained in the aqueous phase. However, when used in combination with oligosaccharides, the solubility of dextrin is improved and the amount of dextrin added can be increased. Furthermore, the resulting bread is soft and has a moisturizing feeling, and less stickiness. The crispness is good.
Dextrin has a high bread-improving effect immediately after baking, but when dispersed in bread dough, aging may be accelerated depending on the composition and type of bread. Here, by using an oligosaccharide in combination, promotion of aging can also be suppressed.

When the oligosaccharide and dextrin are used in combination, the preferred mass ratio in the aqueous phase is the former: the latter, preferably 50:50 to 99: 1, more preferably 51:49 to 90:10, more preferably 70:30 to 90:10. If the content ratio of the oligosaccharide is less than 50% by mass, the bread may have a weak texture.
Some commercially available “oligosaccharides” contain monosaccharides and polysaccharides as impurities. Moreover, what is marketed as "dextrin" generally contains a monosaccharide or oligosaccharide component. In the present invention, when calculating the oligosaccharide content, the dextrin content, and the ratio between the oligosaccharide and the dextrin, they are calculated in a pure amount taking into account their contents. That is, when using a commercially available “oligosaccharide”, the content of monosaccharides contained as impurities is excluded, and sugars with a bond number of more than 20 are included in the dextrin content. On the other hand, when using commercially available “dextrin”, the content of monosaccharides contained as impurities is excluded, and saccharides having 2 to 20 bonds are included in the oligosaccharide content. In addition, the content of the trisaccharide in the oligosaccharide described below is also calculated using the oligosaccharide content and the pure content of the trisaccharide.

The content of the (1) oligosaccharide and / or dextrin in the emulsified oil composition for kneading bread according to the present invention contains, as a solid content, water in the aqueous phase when the component (3) described below is not contained. Preferably it is 10-50 mass% on the basis of a phase amount, More preferably, it is 10-25 mass%. When the content of the above (1) oligosaccharide and / or dextrin is less than 10% by mass, the resulting bread has a dull feeling and, in addition, the stability of the following component (2) is reduced, or the component (2) There is a risk that the effect of. On the other hand, if it exceeds 50% by mass, sugar crystals may precipitate during storage of the emulsified fat composition for bread kneading. The content of the component (1) in the emulsified oil composition for kneading bread is preferably 3 to 32% by mass, more preferably 8 to 25% by mass.
The oligosaccharide preferably has a trisaccharide content of 10 to 90% by mass, more preferably 30 to 60% by mass, and still more preferably 40 to 40%, in that bread having a particularly good texture is obtained. It is preferable that it is 50 mass%.

Next, the component (2) will be described.
Here, first, glycerin monofatty acid ester among components (2) will be described.
As glycerol mono fatty acid ester used by this invention, well-known glycerol mono fatty acid ester can be used. The fatty acid of the glycerin monofatty acid ester is not particularly limited and can be used without any problem with a saturated acid or an unsaturated acid, and the chain length of the fatty acid is also not limited, but is preferably 4 to 26, more preferably 12 to 22, More preferably, it is 14-18.

  Since the glycerin monofatty acid ester is oil-soluble, it is usually used by being dissolved in the oil phase in the emulsified oil / fat composition. However, the present invention is characterized in that the glycerin monofatty acid ester is contained not in the oil phase but in the water phase. In the present invention, the glycerin monofatty acid ester may be contained not only in the aqueous phase but also in the oil phase.

  In order to stably disperse the glycerin monofatty acid ester in the aqueous phase, it is preferable to use an aqueous dispersion type glycerin monofatty acid ester. Examples of the water-dispersed glycerin monofatty acid ester include powdered glycerin monofatty acid ester formed by forming a complex with a polymer substance such as sodium caseinate in an aqueous solution and then spray-dried, or a thin piece with a hydrophilic group facing outward Hydrate type glycerin monofatty acid ester having a wormlike micelle structure can be mentioned. In the present invention, it is preferable to use a hydrate type glycerin monofatty acid ester. It is also possible to use a glycerin monofatty acid ester that is not water-dispersed. In this case, at least 10% by mass, particularly 20% by mass or more of the glycerin monofatty acid ester to be used is water-dispersed, particularly hyde It is preferable to use it as a rate type. In this case, first, the water-dispersed glycerin monofatty acid ester is dispersed in the aqueous phase, and then the non-water-dispersed glycerin monofatty acid ester is dispersed.

In the emulsified fat and oil composition for kneading bread according to the present invention, when only the glycerin monofatty acid ester is used as the (2) component and does not contain the (3) component described below, the above (2) glycerin monofatty acid The content of the ester is preferably 10 to 30% by mass, more preferably 10 to 25% by mass, based on the amount of the aqueous phase in the aqueous phase. When the content of (2) glycerin monofatty acid ester is less than 10% by mass, the viscosity of the aqueous phase is insufficient, and the emulsification stability tends to be lowered. May be difficult to obtain. On the other hand, if it exceeds 30% by mass, the viscosity becomes too high and the emulsification stability tends to be lowered, and the texture of the resulting bread may be crumbly, resulting in poor meltability.
In addition, the content of the glycerin monofatty acid ester in the emulsified fat composition for kneading bread, including the content of the glycerin monofatty acid ester contained in the oil phase, is preferably 1 to 30% by mass, more preferably 3 to 20% by mass. When glycerin monofatty acid ester is contained in this range, soft bread can be obtained more reliably.

  The emulsified oil composition for kneading bread according to the present invention is a water-in-oil type (particularly a water-in-oil type having a high water content) which is a preferred embodiment described later, and is a water-dispersed glycerin monofatty acid in the aqueous phase. In the case of containing an ester, it is preferable that both a water phase and an oil phase contain a glycerin monofatty acid ester that is not water-dispersed because the emulsion stability is increased. In this case, the use ratio (the former: the latter, based on mass) of the water-dispersed glycerin monofatty acid ester and the non-water-dispersed glycerin monofatty acid ester in the aqueous phase may be in the range of 20:80 to 50:50. preferable.

Next, among the components (2), phospholipid will be described.
The phospholipid used in the present invention is not particularly limited, and any phospholipid may be used as long as it can be used in foods. Examples of the phospholipid include diacylglycerophospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidylglycerol, and phosphatidic acid. Furthermore, enzymes such as phospholipase can be used for these phospholipids. It is also possible to use lysophospholipids that have been subjected to enzyme treatment to improve emulsifying power, and food materials containing phospholipids and / or lysophospholipids. In this invention, 1 type (s) or 2 or more types selected from these can be used as a phospholipid.

  Since the phospholipid is oil-soluble, it is usually used by being dissolved in an oil phase in an emulsified oil / fat composition. However, the present invention is characterized in that the phospholipid is contained in the water phase, not the oil phase. The phospholipid may be contained not only in the aqueous phase but also in the oil phase.

  In order to stably disperse the phospholipid in the aqueous phase, a water-dispersed phospholipid is used as the phospholipid. Examples of water-dispersed phospholipids include artificial lipid protein complexes that have been formed into a complex with a high-molecular protein such as sodium caseinate in an aqueous solution and then concentrated or powdered, or natural lipid protein complexes, Phospholipid and protein complex (lipid bilayer membrane), etc. present in the present invention. In the present invention, it is suitable for natural products and has a good flavor, and also has emulsion stability. Therefore, it is preferable to use a natural lipid protein complex. Although it is possible to use a phospholipid that is not water-dispersed, in that case, it is preferable to use at least 10% by mass, particularly 20% by mass or more of the phospholipid to be used as the water-dispersed. In this case, first, the water-dispersed phospholipid is dispersed in the aqueous phase, and then the non-water-dispersed phospholipid is dispersed.

  In the emulsified oil composition for kneading bread according to the present invention, it is preferable to use a food material containing phospholipid rather than phospholipid itself for the reasons described above. Examples of the food material containing phospholipid include egg yolk, soybean, and milk such as cow milk, goat milk, sheep milk, and human milk. In the present invention, from the viewpoint of flavor and texture, it is preferable to use a food material containing phospholipids derived from milk, and it is more preferable to use a food material containing phospholipids derived from milk.

When using the foodstuff containing the said milk-derived phospholipid, it is preferable that content of the phospholipid in solid content is 2 mass% or more, More preferably, it is 3 mass% or more, Most preferably, 4 to 40% by mass.
The food material containing the phospholipid may be liquid, powder, or concentrate. However, it is preferable not to use a food material concentrated using a solvent so that the content of phospholipids in the solid content derived from milk is 2% by mass or more in the present invention, because of flavor problems.

  The method for quantifying the phospholipid in the solid content of the food material containing the milk-derived phospholipid can be measured, for example, by the following method. However, the extraction method and the like are not limited to this quantification method because the appropriate method varies depending on the form of the food material containing milk-derived phospholipids.

First, the lipid of the food material containing milk-derived phospholipids is extracted using the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. From the obtained amount of phosphorus, the content (g) of phospholipid in 100 g of a solid content of a food material containing milk-derived phospholipid is obtained using the following calculation formula.
Phospholipid (g / 100 g) = [Phosphorus amount (μg) / (Food material containing milk-derived phospholipids−Water content of food material containing milk-derived phospholipids (g))] × 25.4 × ( 0.1 / 1000)

  Examples of the food material in which the content of phospholipid in the milk-derived solid content is 2% by mass or more include an aqueous phase component produced when producing butter oil from cream or butter. The aqueous phase component produced when producing butter oil from this cream or butter is significantly different in composition from so-called butter milk produced when producing butter from ordinary cream, and contains a large amount of phospholipid. There is. Buttermilk differs greatly depending on the production method, but the content of phospholipid in the solid content derived from milk is usually about 0.5 to 1.5% by mass, but from cream or butter The aqueous phase component produced when producing butter oil has a phospholipid content of about 2 to 15% by mass in the solid content derived from milk, and contains a large amount of phospholipid.

Moreover, as said aqueous phase component, if the content of phospholipid in the solid content derived from milk is 2% by mass or more, the aqueous phase component produced when producing butter oil from cream or butter may be used as it is. Moreover, you may use what gave processes, such as spray-drying, concentration, and freezing.
However, since the function of milk-derived phospholipids decreases when heated at high temperature, it is preferably less than 100 ° C. and less than 60 ° C. when heated during heating treatment, concentration treatment, or sterilization. More preferably it is.

  Moreover, in this invention, it is preferable to use what lysified the phospholipid in the foodstuff material whose content of phospholipid in the said milk-derived solid content is 2 mass% or more. In this case, the food material may be directly lysed or lysed after concentration. Further, the obtained lysate may be further subjected to concentration or spray drying treatment.

  What is necessary is just to process with the phospholipase A, in order to lyze the phospholipid in the foodstuff material whose content of the phospholipid in solid content derived from said milk is 2 mass% or more. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and replacing the fatty acid residue with a hydroxyl group. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved. Phospholipase A is divided into A1 and A2 depending on the site of action, but A2 is preferred.

  Moreover, in the emulsified oil composition for kneading bread according to the present invention, when only phospholipid is used as the component (2) and does not contain the component (3) described below, The content of the aqueous phase is preferably 0.1 to 2% by mass, more preferably 0.2 to 1% by mass, based on the amount of aqueous phase. When the content of (2) phospholipid is less than 0.1% by mass, the resulting bread is poorly crisp and easily melts in the mouth, and the emulsification stability of the emulsified oil composition for kneading bread is lowered. It's easy to do. On the other hand, if it exceeds 2% by mass, the resulting bread tends to have a sticky texture. The content of the phospholipid in the emulsified oil composition for bread kneading is preferably 0.05 to 1.5% by mass, more preferably including the content of the phospholipid contained in the oil phase. It is 0.1-0.7 mass%.

  In the present invention, as the component (2), only the glycerin monofatty acid ester may be used, or only the phospholipid may be used, and further, the glycerin monofatty acid ester and phospholipid may be used in combination. Although it is good, it is preferable to use only phospholipids or to use glycerin monofatty acid ester and phospholipid in combination in that a bread having good softness and meltability can be obtained with a small emulsifier content. More preferably, a glycerin monofatty acid ester and a phospholipid are used in combination in that the effect of improving the physical properties of the dough is high and a bread having better meltability in the mouth can be obtained. The reason for this is as follows.

Although glycerin monofatty acid ester has a high bread improving effect, as described above, in order to obtain the effect, it is necessary to contain a large amount in the water phase, and furthermore, when it is a water-in-oil emulsion In order to stabilize the water-dispersed glycerin monofatty acid ester in the aqueous phase, it is necessary to add an emulsifier to the oil phase and / or the aqueous phase. On the other hand, in the case of phospholipid, even if the content is lower than that of glycerin fatty acid ester, the same effect is exhibited, and it can be stably present. In the present invention, the phospholipid exhibits a high effect even when added in a small amount to stabilize the water-dispersed glycerin fatty acid ester in the aqueous phase.
Moreover, although the glycerol fatty acid ester has a high bread improvement effect immediately after baking, its flavor tends to be a problem. Here, by using phospholipid together, the flavor can be further suppressed while suppressing the amount of glycerin fatty acid ester used.

As described above, when the glycerin fatty acid ester and the phospholipid are used in combination, the preferred mass ratio is that the former: the latter is preferably 80:20 to 98: 2, more preferably 85:15 to 98 in the aqueous phase. : 2.
In the emulsified oil composition for kneading bread according to the present invention, as the component (2), when the glycerin monofatty acid ester and phospholipid are used in combination, and the component (3) described below is not contained, The total content is preferably 5 to 20% by mass, more preferably 10 to 20% by mass, and still more preferably 10 to 15% by mass based on the amount of water phase in the aqueous phase.
In the emulsified oil composition for bread kneading of the present invention, in addition to the above components (1) and (2), the polyglycerol condensed ricinoleic acid ester is 0.5 to 5% by mass, preferably 1 to 3% by mass. % Content is preferable in that the same effect can be obtained even when the content of the components (1) and (2) is reduced.
The polyglycerin condensed ricinoleic acid ester used in the present invention can be used without any particular restrictions on the number of bound fatty acids and the degree of polymerization of glycerin.

The reason why this effect is obtained is that the use of polyglycerin condensed ricinoleic acid ester makes water-in-oil emulsification firm, and as a result, the components (1) and (2) contained in the aqueous phase Since it can be localized in the vicinity of the dough gluten in the form confined in the oil phase without dilute dispersion in the bread dough, the water phase component can be efficiently contacted with the gluten at high density. it is conceivable that.
In addition, the said effect is the case where the content of the component (2) is low and the content of the component (1) is high, or even when the glycerin monofatty acid ester is not used or used as the component (2). This is particularly effective when there is little.
This is because, in the present invention, when the content of the component (2) is low and the content of the component (1) is high, especially when dextrin is used as the component (1), the bread obtained is aged depending on the type and concentration. This is because it is possible to prevent this by using a polyglycerin condensed ricinoleic acid ester and localizing it in the vicinity of gluten until immediately before firing.
Similarly, when the glycerin monofatty acid ester is used as the component (2) in the present invention, it is preferably contained in a large amount in the aqueous phase as described above. Depending on the amount, the flavor derived from the emulsifier and poor meltability may appear in the bread, but by using polyglycerin condensed ricinoleic acid ester, (2) it is efficient even if the component content is small This is because it is possible to improve the quality of the bread dough and also the quality of the bread.

When the emulsified oil-and-fat composition for bread kneading of the present invention is a water-in-oil emulsion and contains the above-mentioned component (3), the preferred contents of (1) and (2) are as follows.
(1) The content of the oligosaccharide and / or dextrin is preferably 3 to 30% by mass, more preferably 10 to 20% by mass, based on the amount of the aqueous phase, as a solid content in the aqueous phase.
(2) When only glycerin monofatty acid ester is used as the component, the content of the above (2) glycerin monofatty acid ester is preferably 1 to 10% by mass, more preferably 1 in the aqueous phase based on the amount of aqueous phase. ˜5 mass%.
When only phospholipid is used as the component (2), the content of the phospholipid (2) is preferably 0.1 to 2% by mass, more preferably 0.2% in the aqueous phase based on the amount of the aqueous phase. ˜1% by mass.
In the emulsified oil composition for kneading bread according to the present invention, when the glycerin monofatty acid ester and phospholipid are used in combination as the component (2), the total content is the amount of the aqueous phase in the aqueous phase. Preferably, the amount is 1.1 to 12% by mass, more preferably 1.2 to 10% by mass, and still more preferably 1.2 to 6% by mass.

  Examples of the fat used in the emulsified fat composition for kneading bread according to the present invention include, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower Oil, olive oil, canola oil, beef tallow, milk fat, pork tallow, cacao butter, fish oil, whale oil and other vegetable oils and animal fats, and one or more treatments selected from hydrogenation, fractionation and transesterification Examples include processed oils and fats. These fats and oils can be used alone or in combination of two or more. In the present invention, among these, the transesterified oil and fat obtained by random transesterification of an oil and fat composition containing 70% by mass, preferably 100% by mass of a palm fractionated soft part oil having an iodine value of 52 to 70, preferably an iodine value of 60 to 70, It is desirable to use the oil so that the content thereof is 50 to 100% by mass, preferably 80 to 100% by mass.

  The content of the oil / fat is preferably 20 to 80% by mass, more preferably 30 to 50% by mass in the emulsified oil / fat composition for bread kneading of the present invention. If the content of the fats and oils is less than 20% by mass, the ease of kneading into the dough (mixability) when added to the dough is likely to deteriorate, and the extensibility of the resulting dough may be deteriorated. In that case, the volume of the resulting bread may be reduced, and the texture may be deteriorated. On the other hand, if it exceeds 80% by mass, it may be difficult to stably mix the components (1) and (2). In addition, when the auxiliary raw material containing fats and oils is used for the emulsified fat and oil composition for kneading bread according to the present invention, the content of the fats and oils includes the fats and oils contained in the auxiliary raw materials. .

  The emulsified form of the emulsified oil composition for kneading bread according to the present invention may be a water-in-oil emulsion or an oil-in-water emulsion, but is preferably a water-in-oil emulsion. By using a water-in-oil emulsion, the above components (1) and (2) can be stably blended over a long period of time, and the above components (1) and (2) can be efficiently added when adding bread dough. It is possible to disperse uniformly in the dough.

  The water content in the emulsified oil composition for bread kneading of the present invention is preferably 10 to 65% by mass, more preferably 30 to 50% by mass. There exists a possibility that it may become difficult to mix | blend the said (1) and (2) component stably that water content is less than 10 mass% in a composition. On the other hand, when the water content is more than 65% by mass in the composition, the obtained dough is easily sticky and the resulting bread tends to have a sticky texture. In addition, when the auxiliary | assistant raw material containing a water | moisture content is used for the emulsified oil-fat composition for bread kneading | mixing of this invention, the water | moisture content contained in the said auxiliary | assistant raw material shall also be included in the said water | moisture content.

  In the emulsified fat and oil composition for kneading bread according to the present invention, the water phase is water-soluble among the water, the components (1) and (2), and other raw materials described below that are used as auxiliary materials as necessary. Contains a sex component. The oil phase contains the oil and fat and the oil-soluble component of the component (3) and, if necessary, other raw materials to be described later used as auxiliary materials. In the emulsified oil composition for bread kneading of the present invention, the mass ratio of the aqueous phase to the oil phase (the former: the latter) is preferably 20:80 to 80:20, and 50:50 to 70:30. More preferably.

The emulsified oil composition for kneading bread according to the present invention preferably has plasticity. This is because oils and fats are usually added during bread making after the gluten structure is formed, and if the oils and fats have plasticity, they can be reinforced by coating the gluten. is there. When the emulsified oil composition for kneading bread is in a liquid state, it acts like a lubricating oil, causing the dough to slip in the mixer bowl and not into the dough.
Furthermore, the emulsified oil and fat composition for bread kneading of the present invention is a water-in-oil emulsion and contains (3) a polyglycerin condensed ricinoleic acid ester. Is preferred. This is because the effect of the polyglycerin condensed ricinoleic acid ester is exhibited higher as described above.

  The emulsified fat and oil composition for bread kneading of the present invention can use other raw materials other than the components listed above as long as it can be used for general bread kneading fat and oil compositions. . Examples of the other raw materials include enzymes, glycerin monofatty acid esters, phospholipids and emulsifiers other than polyglycerin condensed ricinoleate, starches, salting agents such as salt and potassium chloride, acidity such as acetic acid, lactic acid, and gluconic acid. Milk, milk products that do not contain phospholipids such as skim milk powder, casein and whey powder, monosaccharides or disaccharides, or sugar alcohols thereof, stevia, aspartame, and other sweeteners, β-carotene, caramel, red yeast rice pigment Coloring agents such as tocopherols, tea extracts, plant proteins such as wheat protein and soy protein, eggs not containing phospholipids such as egg white and egg protein, and various processed eggs, flavorings, seasonings, pH adjuster, food preservative, shelf life improver, fruit, fruit juice, coffee, nut paste, spice, cacao mass, cocoa powder, cereal, beans Vegetables, meat, food materials and food additives such as seafood and the like.

  The above-mentioned other raw materials can be used arbitrarily as long as the object of the present invention is not impaired. In the emulsified fat and oil composition for bread kneading of the present invention, the total is preferably 30% by mass or less, more preferably It is used within a range of 10% by mass or less.

Next, the preferable manufacturing method of the emulsified fat composition for bread kneading of the present invention will be described based on the case where the emulsified fat composition for bread kneading of the present invention is a water-in-oil emulsion.
First, if necessary, oil-soluble components as the above component (3) and other components are added to the oil and fat to obtain an oil phase. On the other hand, the above components (1) and (2) and, if necessary, water-soluble components as other components are added to water to obtain an aqueous phase. When the above components (1) and (2) are dissolved in water, it is preferable to first dissolve the component (1) and then dissolve the component (2) in two stages. This is because if the component (2) is added first, the viscosity of the aqueous phase will increase too much and the component (1) may not be dissolved homogeneously.

Next, the oil phase is dissolved, the water phase is added thereto, mixed and emulsified to obtain a preliminary emulsion. Then, it is desirable to sterilize the preliminary emulsion. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
Next, the preliminary emulsion is cooled and crystallized to obtain the emulsified fat composition for kneading bread according to the present invention. In cooling, it is preferably cooled and plasticized. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like, and an open type diacooler and a compressor. Combinations are also mentioned.
Further, nitrogen, air, or the like may be included in any of the steps when producing the emulsified oil composition for kneading bread according to the present invention.

  The emulsified oil and fat composition for kneading bread according to the present invention includes a mountain-shaped bread, a square-shaped bread, a copper bread, a variety red, a roll bread, a sweet bread, a sweet roll, a Danish pastry, a bun, a brioche, a muffin, a bagel, a scone, an English muffin, It can be used for various doughs such as donuts, pizzas, steamed breads and waffles.

Next, the bread dough of the present invention will be described.
The bread dough of the present invention is a bread dough using the emulsified oil composition for bread kneading of the present invention. The amount of the emulsified oil composition for kneading bread in the bread dough of the present invention is the same as that of the conventional oil composition for kneading bread, and varies depending on the type of bread, but 100 mass of flour contained in the dough Preferably it is 2-30 mass parts with respect to a part, More preferably, it is 4-20 mass parts.

  The above flours include wheat flour (light flour, medium flour, semi-strong flour, strong flour), wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour, rye flour, rye whole grain flour, soybean flour, barley flour, etc. 1 type, or 2 or more types selected from these can be used. In the present invention, among these, wheat flour is preferably used in flours of 50% by mass or more, more preferably 80% by mass or more, and still more preferably 100% by mass.

  When using flours other than wheat flour, it is preferable to add gluten separately. The amount added is such that the protein content is preferably 5 to 20% by mass, more preferably 10 to 18% by mass, based on the total amount of flour and gluten.

  In the bread dough of this invention, the other raw material which can be used as a general bread-making material can be used as needed. Examples of the other raw materials include water, fats and oils, yeast, sugars and sweeteners, thickening stabilizers, coloring agents, antioxidants, dextrin, milk and dairy products, cheeses, distilled liquor, brewed liquor, and various liqueurs. , Emulsifiers, swelling agents, inorganic salts, salt, baking powder, yeast food, cacao and cacao products, coffee and coffee products, herbs, beans, proteins, preservatives, bitters, acidulants, pH adjusters, shelf life improvers, Examples include fruits, fruit juices, jams, fruit sauces, seasonings, spices, fragrances, various food materials and food additives.

  The above-mentioned other raw materials can be arbitrarily used as long as the effects of the present invention are not impaired, but the water is preferably 30 to 100 parts by mass, more preferably 30 to 100 parts by mass of the starch. Used in the range of ~ 70 parts by mass. Moreover, about other raw materials other than water, it is used in the range which becomes 100 mass parts or less in total with respect to 100 mass parts of said starches, More preferably, it is 50 mass parts or less. In addition, when the raw material containing a water | moisture content is used as another raw material, the water | moisture content contained in another raw material shall also be included in said water.

Next, the manufacturing method of the bread dough of this invention is demonstrated.
The bread dough of the present invention can be produced by kneading the emulsified oil composition for kneading bread of the present invention into the dough.
As a method for producing the bread dough of the present invention, any bread-making method used as a conventional bread-making method such as a medium seed method, a straight koji method, a liquid seed method, a medium noodle method, a hot water seed method, etc. can be adopted. In addition, when the bread dough of the present invention is produced by the middle seed method, it can be produced by kneading the emulsified oil composition for kneading bread making of the present invention into the middle seed dough and / or the main koji dough, It is preferable to knead into the koji dough.
Moreover, the obtained dough of the present invention can be refrigerated and stored frozen.

Next, the bread of the present invention will be described.
The bread of the present invention can be obtained by appropriately dividing and shaping the above-mentioned bread dough of the present invention, taking a proof, a retard, and a rest as necessary, followed by heat treatment.
The above molding may be performed in any shape, and mold filling may be performed. Molding may be performed manually or fully automatically using a continuous line.
Examples of the heat treatment include baking, steaming, and frying. Two or more of these heat treatments may be used in combination.
Further, the obtained bread of the present invention can be refrigerated or frozen, or heated in a microwave after the storage.

  The present invention will be described in more detail with reference to the following examples and comparative examples, but the present invention is not limited to the following examples.

[Example 1]
<Manufacture of emulsified oil and fat composition for bread kneading>
2 parts by mass of glycerin monopalmitate was added, mixed, and dissolved in 38 parts by mass of a mixed oil and fat obtained by uniformly mixing 95 parts by mass of random transesterified oil and fat of palm super olein (iodine value 65) and 5 parts by mass of palm stearin. The oil phase was kept at 60 ° C.
On the other hand, to 29.73 parts by weight of water, 10 parts by weight of oligosaccharide (trade name “Pureatose S”: manufactured by Sanei Saccharification Co., Ltd.) (content of 3 sugars: 46%) as component (1) After dissolving and adding 1.67 parts by mass of hydrate-type glycerin monofatty acid ester (trade name “Daimodern HP85S6”: manufactured by Danisco) as component (2) and dispersing sufficiently, (2) As a component, 5.5 parts by mass of glycerin monopalmitate was added and sufficiently dispersed. Subsequently, 1 part by mass of sodium chloride and 0.1 part by mass of gluconic acid were added and dissolved, and then 12 parts by mass of a food material containing lysophospholipid as component (2) was added and sufficiently dispersed to obtain an aqueous phase.
In addition, the food material containing the lysophospholipid described above is a concentrate of a water phase component (solid content: 40% by mass, content of phospholipid in the solid content: 5% by mass) generated when producing butter oil from cream. 0.1% by mass of phospholipase A2 was added, and the mixture was stirred at 50 ° C. for 1 hour, then sterilized by heating at 120 ° C. for 10 seconds with UHT, cooled to 60 ° C. with a scraping heat exchanger, The content was 40% by mass, the content of phospholipid in the solid content was 5% by mass, and 95% by mass of the phospholipid was lysed.
After adding the said water phase to the said oil phase and manufacturing a preliminary | backup emulsion, it sterilized using a steam for 1 minute at 90 degreeC, and then performs rapid cooling plasticization using a combinator, and a water-in-oil type An emulsified oil and fat composition for bread kneading of Example 1 of the present invention, which is an emulsion, was obtained.

  It describes in Table 1 about the compounding quantity of each component of the obtained emulsified fat composition 1 for bread kneading, (1) component content (mass%) in an aqueous phase, (2) component content in an aqueous phase (Mass%), (1) component content (mass%) in the composition, (2) component content (mass%) in the composition, (3) component content (mass%) in the composition, oligosaccharide: Dextrin (mass ratio), trisaccharide / oligosaccharide (mass%), glycerin monofatty acid ester (hereinafter also referred to as MG) in aqueous phase: phospholipid (mass ratio), moisture content in composition (mass%) The oil content (mass%) in the composition is shown in Table 2.

[Examples 2 to 18 and Comparative Examples 1 to 6]
In accordance with the formulation shown in Table 1, the production method was carried out in the same manner as in Example 1 to obtain emulsified oil and fat compositions 2-24 for bread kneading. These were all water-in-oil emulsions. It describes in Table 1 about the compounding quantity of each component of the emulsified oil-fat composition for bread kneading obtained, (1) Component content (mass%) in an aqueous phase, (2) Component content ( Mass%), (1) component content (mass%) in the composition, (2) component content (mass%) in the composition, (3) component content (mass%) in the composition, oligosaccharide: dextrin (Mass ratio), trisaccharide / oligosaccharide (mass%), MG: phospholipid (mass ratio) in the aqueous phase, moisture content (mass%) in the composition, oil content (mass%) in the composition Are described in Table 2 in the same manner as in Example 1.

<Manufacture of pullman type bread>
Using the obtained emulsified oil composition 1-24 for bread kneading, a Pullman type bread is produced by the following composition and production method, dough workability at the time of division and rounding, the volume of the obtained bread, The flavor and texture after 2 days storage at 20 ° C. were evaluated according to the following evaluation criteria in four stages, and the results are shown in Table 3.

[Pullman type bread composition and manufacturing method]
Powerful flour (trade name “Camelia”: Nisshin Flour Milling, protein content 11.8% and ash content 0.37%) 70 parts by weight, fresh yeast 2 parts by weight, yeast food 0.1 part by weight and water 40 parts by weight It was put into a bowl and mixed using a hook and mixed at low speed for 2 minutes and at medium speed for 2 minutes to obtain a medium seed dough. The kneading temperature was 24 ° C. This medium seed dough was put in a dough box and subjected to seed fermentation for 4 hours in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. The end point temperature was 29 ° C. The dough that has been subjected to the medium-type fermentation is again put into the mixer bowl, and further 30 parts by weight of strong powder (trade name “Eagle”: made by Nippon Flour), 5 parts by weight of white sucrose, 2 parts by weight of skim milk powder, 1.5% of salt Part by mass and 25 parts by mass of water were added and mixed for 3 minutes at low speed and 3 minutes at medium speed. Here, 8 parts by mass of the emulsified fat and oil composition for kneading bread was added, and using a hook, mixing was performed for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed to obtain a bread dough. The kneading temperature of the resulting bread dough was 28 ° C. Here, after taking the floor time of 20 minutes, 230 g was divided and rounded. Next, after the bench time was 20 minutes, the mold was molded, 6 pieces were made into a U shape, put into a 3mm-type Pullman mold, taken at 38 ° C and relative humidity 85% for 50 minutes, then set to 200 ° C. In a fixed kiln and baked for 40 minutes to obtain a pullman type bread.

[Evaluation criteria]
-Dough workability ◎: It was not sticky, had good extensibility, and was extremely good workability.
○: Good workability.
Δ: Slightly sticky feel or slightly extensibility and slightly inferior workability.
X: There was stickiness or the extensibility was bad and workability was inferior.
・ Appearance (volume)
(Double-circle): It was a pullman bread with a large volume, a thin uniform white line, and the corners of the four corners on the upper surface were firmly formed.
○: A pullman bread having a large volume, a white line, and four corners on the upper surface.
Δ: Volume was slightly small, there was no clear white line, and the top corners were rounded Pullman breads.
X: Since the volume was small, the upper surface was not flat, and it was a pullman bread which is a curved surface.
-Flavor ◎: Extremely good ○: Good △: There is a taste and a stuffy odor ×: There is a taste and a stuffy odor is intense

・ Food texture (softness)
◎: Extremely good ○: Good △: Slightly bad ×: Poor / texture (shrinking feeling)
◎: Extremely good ○: Good △: Slightly cramped feeling ×: Dry texture / texture (melt in mouth)
◎: Very good crispness ○: Good crispness △: Slightly sticky ×: Severe stickiness

As can be seen from the results in Table 3, when the emulsified oil composition for bread kneading containing the following components (1) and (2) in the aqueous phase is used, it is soft and has a good taste and melting in the mouth. It can be seen that a good volume of bread can be stably obtained without deteriorating the dough physical properties.
(1) Oligosaccharide and / or dextrin (2) Glycerin monofatty acid ester and / or phospholipid

Here, as can be seen by comparing Example 2 and Example 4, it can be seen that the oligosaccharide used as the component (1) contains a large amount of trisaccharide, and a bread with a stronger crispness can be obtained. .
Moreover, as can be seen by comparing Examples 1, 2, and 6 to 8, when (1) the oligosaccharide and dextrin are used in combination, and the ratio is within a certain range, the texture (softness, moist feeling, It can be seen that bread with better melting can be obtained.
Furthermore, as can be seen from a comparison between Example 2 and Examples 9 to 12, when the glycerin monofatty acid ester and phospholipid are used together in a certain range as the component (2), the texture (softness, moist feeling, It can be seen that bread with better melting can be obtained.

  As can be seen from a comparison between Example 2 and Example 14 and Example 10 and Example 14, when polyglycerin condensed ricinoleic acid ester is used, it is reduced even if component (2) in the aqueous phase is reduced. It can be seen that a bread having the same texture as before (softness, moist feeling, melting in the mouth) can be obtained.

  On the other hand, as can be seen by comparing Examples 1 to 18 and Comparative Examples 1 to 4, when using the emulsified fat composition for bread kneading lacked in either of the components (1) and (2) in the aqueous phase, It turns out that the physical properties of the dough deteriorate and the texture (softness, moisturizing, melting in the mouth) of the resulting bread is not sufficient.

Claims (9)

An emulsified fat and oil composition for bread kneading, comprising the following components (1) and (2) in an aqueous phase.
(1) Oligosaccharide and / or dextrin (2) Glycerin monofatty acid ester and / or phospholipid   The emulsified fat composition for kneading bread according to claim 1, wherein the water content is 10 to 65 mass%. The mass ratio of the aqueous phase to the oil phase (the former: the latter) is 20:80 to 80:20, and the content of the component (1) is 10 to 50 on the basis of the amount of the aqueous phase in the aqueous phase. The emulsified oil composition for bread kneading according to claim 1 or 2, wherein the content of the component (2) is as follows.
(2) When only glycerin monofatty acid ester is used as a component, 10 to 30% by mass based on the amount of water phase
(2) When only phospholipid is used as a component, 0.1 to 2% by mass based on the amount of aqueous phase
(2) When glycerin monofatty acid ester and phospholipid are used in combination as components, 5 to 20% by mass based on the amount of aqueous phase Furthermore, 0.5-5 mass% (composition basis) of the following (3) component is contained, The emulsified fat-and-oil composition for bread kneading | mixing of Claim 1 or 2 characterized by the above-mentioned.
(3) Polyglycerin condensed ricinoleic acid ester The mass ratio of the water phase to the oil phase (the former: the latter) is 20:80 to 80:20. In the water phase, the content of the component (1) is 3 to 30 on the basis of the amount of the water phase. The content of the component (2) is as follows, and the content of the component (3) is 0.5 to 5% by mass based on the composition. An emulsified oil composition for bread kneading.
(2) When only glycerin monofatty acid ester is used as a component, 1 to 10% by mass based on the amount of aqueous phase
(2) When only phospholipid is used as a component, 0.1 to 2% by mass based on the amount of aqueous phase
(2) When glycerin monofatty acid ester and phospholipid are used in combination as components, 1.1 to 12% by mass based on the amount of aqueous phase   The emulsified fat composition for bread kneading according to any one of claims 1 to 5, wherein a mass ratio of the oligosaccharide and the dextrin in the aqueous phase is 50:50 to 99: 1.   The emulsified oil composition for kneading bread according to any one of claims 1 to 6, wherein the mass ratio of the glycerin fatty acid ester and the phospholipid in the aqueous phase is 80:20 to 98: 2. object.   The bread dough using the emulsified oil-fat composition for bread kneading as described in any one of Claims 1-7.   The bread | pan formed by shape | molding the bread dough of Claim 8, and heat-processing.