JP2013102745A - Emulsified oil-and-fat composition for bread-making kneading - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for bread-making kneading which can impart freeze resistance to kneaded bread dough without especially using an emulsifier, has both elastic texture and a moisture feeling without deteriorating dough physical properties, and can provide bread that hardly retrogrades.SOLUTION: The emulsified oil-and-fat composition for bread-making kneading contains dextrin whose DE is 2-9 in an aqueous phase in an amount of 12-50 mass% on the basis of the aqueous phase. In the emulsified oil-and-fat composition for bread-making kneading, it is desirable that a water content is 10-65 mass%.

Description

  INDUSTRIAL APPLICABILITY The present invention provides bread-kneading that can impart freeze resistance to kneaded bread dough, and can obtain bread having a good texture (softness, stickiness, moist feeling) without deteriorating the physical properties of the dough It is related with the emulsified oil-fat composition for embedding.

The texture required for bread is not only soft, but recently there is also a demand for a tight and moist feeling.
In addition, demand for frozen dough is active due to demands for planned production and recent fresh bread orientation.
Here, in order to obtain a soft and moist bread, basically use a liquid seed method that is used after fermenting a batter in which a small amount of flour is dissolved in water, or a bread dough containing a lot of moisture. Use it. However, the bread dough obtained by such a method has a sticky physical property, and there is 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 addition, in order to obtain a soft and crisp bread, basically use a hot water method in which a part of starch used in advance is gelatinized or added, or gelatinized starch or thickening polysaccharide is added. The added bread dough may be used. However, the bread dough obtained by such a method becomes a dough with poor extensibility, and there is 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 firm, there was also a problem that it had a texture that lacked a moist feeling.

  On the other hand, in order to obtain bread dough with freezing resistance, basically, in order to suppress damage to gluten due to freezing, a large amount of active gluten is added in advance, or a large amount of a dough oxidizing agent component such as ascorbic acid is added. Good. However, the bread dough obtained by such a method becomes a dough with poor extensibility, and there is a problem that the physical properties of the dough deteriorate, such as being difficult to handle during rounding and molding. Moreover, although the volume of the obtained bread was certainly good, there was a problem that pear skin was generated on the surface.

  In addition, research on the improvement of dough physical properties, bread texture, and frozen dough has been conducted using various bread improving ingredients such as emulsifiers, thickening stabilizers, enzymes, etc. A variety of bread improving agents and frozen dough improving agents that improve both the physical properties of the dough and the texture of the bread by using these ingredients 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 kneading bread dough 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 low effect of improving the physical properties of the dough, and the resulting bread is soft but has no feeling of stickiness, and there is a problem that the texture is slightly insufficient. In addition, in the bread having a low water content, the mouth melt derived from the paste may appear. The bread dough using the oil and fat composition of Patent Document 3 has a problem that extensibility tends to be lowered, and the obtained bread has a tight texture but a slightly dull feeling. The bread using the oil and fat composition of Patent Document 4 has a problem that the effect of improving the physical properties of the dough is low, and the obtained bread is soft but has a dull feeling. 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 there was no feeling of stickiness and a slightly moist feeling.

Further, as a method for obtaining a bread having a tight texture, a method of using pregelatinized wheat flour and / or pregelatinized wheat starch and maltose (see, for example, Patent Document 6), flour 5 to 100 parts of flour A method of adding ~ 30 parts and thickening polysaccharide 0.2 ~ 2.0 parts (for example, see Patent Document 7) has been proposed.
However, the methods described in Patent Documents 6 and 7 have problems that bread dough has poor extensibility, and that the resulting bread has a good texture but a poor texture.
Moreover, since the methods described in Patent Documents 6 and 7 are not effective unless the amount of the improved component added is large, it is extremely difficult to add the improved component to the bread dough in the form of an oil and fat composition. There was also a problem that bread dough could not be obtained without inhibiting the formation of.

Thus, in the past, it was thought that the feeling of stickiness and texture was a contradictory texture, so in addition to softness, bread with a feeling of stickiness and texture was not obtained. No oil composition for kneading bread for obtaining bread without deteriorating dough physical properties has not been obtained.
In addition, Patent Documents 1 to 4 and 7 do not have a description for use in frozen dough, Patent Document 6 has no description of effects when used for frozen dough, and Patent Document 5 describes improvements in frozen dough. Although described as effective, this document is an invention relating to prevention of deterioration of the freezing resistance effect of a specific emulsifier, and does not improve the texture.

Here, as can be seen from the above-mentioned Patent Documents 1, 2, 4, and 5, it is known that the effect of an emulsifier is extremely high for softening bread. It is also demanded to obtain the same effect as bread using the described oil and fat composition.
However, as can be seen by referring to Patent Documents 3, 6, and 7 described above, there is a problem that, unless an emulsifier is used, there is a particularly dull feeling and the bread tends to be aged.
In this way, it is possible to impart freeze resistance to kneaded bread dough without using emulsifiers in particular, and to obtain bread that is both sticky and crisp and does not age easily without deteriorating the dough physical properties. An oil / fat composition for bread kneading that can be produced has not been obtained.

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 JP 2003-180233 A JP-A-10-113115

  Therefore, the object of the present invention is to provide freezing resistance to kneaded bread dough, particularly without using an emulsifier, and has both a feeling of stickiness and a feeling of crease without deteriorating the physical properties of the dough, and is difficult to age. An object of the present invention is to provide an oil and fat composition for kneading bread that can obtain bread.

As a result of various studies to achieve the above object, the present inventors have found that an emulsified oil / fat composition containing a specific dextrin in a high concentration in an aqueous phase can solve the above-mentioned problems of the prior art. did.
The present invention has been made on the basis of the above findings, and contains dextrin having a DE of 2 to 9 in the aqueous phase in an amount of 12 to 50% by mass on the basis of the aqueous phase. An oil and fat composition is provided.

  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 oil composition for kneading bread of the present invention is used, it is possible to impart freezing resistance to the kneaded bread dough without using an emulsifier, and in addition to softness, it has a feeling of stickiness and a texture. In addition, it is possible to stably obtain a bread that is difficult to age without deteriorating the physical properties of the dough.

Below, the emulsified fat and oil composition for bread kneading of the present invention will be described in detail.
The emulsified oil composition for bread kneading of the present invention is preferably a water-in-oil emulsion as described later. For this reason, below, the case where the emulsified fat and oil composition for bread kneading of the present invention is a water-in-oil type emulsion will be mainly described.
First, dextrin which is an essential component of the present invention will be described.
As dextrin that can be used in the present invention, starch must be reduced in molecular weight by a method such as enzyme treatment, heat treatment, alkali treatment, acid treatment, etc., and DE must be 2-9. However, it is more preferably 4-8. The DE is a numerical value based on the Wilstetter-Schudel method.
Here, if DE is smaller than 2, in addition to not being able to obtain freezing tolerance, in addition to the problem of becoming a bread with poor moist feeling, the viscosity of the aqueous phase becomes too high, and the emulsified oil / fat composition May be difficult to manufacture. On the other hand, when DE is larger than 9, the properties are similar to those of oligosaccharides, so that a bread having a tight texture cannot be obtained.

  The weight average molecular weight is preferably 3600 to 1000000, more preferably dextrin having a weight average molecular weight of 5000 to 50000. Here, in the case of a dextrin having a weight average molecular weight exceeding 1,000,000, it is difficult to dissolve in an aqueous phase, and the viscosity of the aqueous phase becomes too high, making it difficult to produce an emulsified oil / fat composition. . On the other hand, if the weight average molecular weight is less than 3600, the properties are close to those of oligosaccharides, so that there is a possibility that a solid texture bread cannot be obtained.

  Examples of the starch that is the origin of the dextrin include potato, sweet potato, corn, waxy corn, tapioca, glutinous rice, and glutinous rice. In the present invention, one of waxy corn, tapioca and glutinous rice is used. The use of seeds or two or more types of starch, especially waxy corn starch, provides a dextrin having a large number of branches per unit molecular weight, and therefore has a high effect of improving bread obtained with a small amount of addition, Is a water-in-oil emulsified fat composition for bread kneading that maintains good emulsification stability and has good storage stability even in the case of an oil composition with reduced emulsifier or no added emulsifier. It is preferable in that

The content of the dextrin in the emulsified oil composition for bread kneading of the present invention is 12 to 50% by mass, preferably 18 to 50% by mass, more preferably 18 to 50% by mass, based on the aqueous phase, as a solid content in the aqueous phase. It is 25-40 mass%. If the content of the dextrin is less than 12% by mass, the effect of the present invention cannot be obtained. On the other hand, if it exceeds 50% by mass, the resulting bread is too sticky and the texture becomes weak, and dextrin crystals precipitate during storage of the emulsified fat composition for kneading bread. The good physical properties for kneading bread may be lost.
The content of the above dextrin in the emulsified oil composition for kneading bread is preferably 3 to 25% by mass, more preferably 5 to 20% by mass.

  The emulsified oil composition for kneading bread according to the present invention preferably contains 6 to 25 mass%, more preferably 7 to 20 mass% of the oligosaccharide in the aqueous phase based on the aqueous phase, in addition to the dextrin. More preferably, it contains 8 to 15% by mass.

  Examples of oligosaccharides that can be used in the present invention include sucrose, lactose, maltose, trehalose, tunulose, cellobiose, malto-oligosaccharide, isomalt-oligosaccharide, gentio-oligosaccharide, chitin-oligosaccharide, chitosan-oligosaccharide, linear oligosaccharide, and branched oligosaccharide. Sugar, raffinose, galactooligosaccharide, fructooligosaccharide, dairy oligosaccharide, soybean oligosaccharide, beet oligosaccharide, agar oligosaccharide (agaro-oligosaccharide), sialyl oligosaccharide, palatinose oligosaccharide, xylooligosaccharide, inulooligosaccharide, coupling sugar, nigerooligo Sugar, panose oligosaccharide, cellooligosaccharide, pectin oligosaccharide, levan oligosaccharide, manno oligosaccharide, cyclic oligosaccharide (cyclodextrin), reduced starch sugar, linear oligosaccharide alcohol, branched oligosaccharide alcohol, galactosyl la Tose and the like can be mentioned, and one or more of these can be used. Among them, malto-oligosaccharide, raffinose, fructooligosaccharide, dairy oligosaccharide and soybean oligosaccharide Or it is preferable to use 2 or more types, and it is particularly preferable to use maltooligosaccharides.

Further, the oligosaccharide is preferably an oligosaccharide having 3 bonds, that is, an oligosaccharide having a proportion of trisaccharide of 10 to 90% by mass, more preferably, in that bread having a particularly good texture is obtained. It is 30-60 mass% oligosaccharide, More preferably, it is 40-50 mass% oligosaccharide.
In the emulsified oil composition for bread kneading of the present invention, when the above dextrin and the above oligosaccharide are used in combination, the total addition amount is preferably 27 to 70% by mass in the aqueous phase on the basis of the aqueous phase. More preferably, it is 33-45 mass%.

In the emulsified fat and oil composition for kneading bread according to the present invention, it is preferable to contain 6 to 25% by mass, more preferably 8 to 20%, of saccharides having 1 to 7 bonds in the aqueous phase based on the aqueous phase. The content is 10% by mass, more preferably 10 to 20% by mass.
In addition to improving the extensibility of bread dough and further improving the texture of the resulting bread by making the saccharide having 1 to 7 bonds within the above range, the aqueous phase of the dextrin Therefore, the storage stability of the emulsified oil composition for bread kneading can be improved.
In addition, although the saccharide | sugar of the said coupling | bond number is generally contained as an impurity in commercially available dextrin, it shall also be included in content of the saccharide | sugar whose said coupling | bonding number is 1-7.

Moreover, in the emulsified oil composition for kneading bread according to the present invention, if there is a saccharide having 1 bond, that is, a monosaccharide, the effect of the dextrin is suppressed in order to suppress the effect of the above dextrin. ), And more preferably 0.5% by mass or less.
In the emulsified oil composition for kneading bread according to the present invention, a saccharide having a bond number of 3, that is, a trisaccharide is converted to a saccharide having a bond number of 1 to 7 in that a particularly good baked feeling is obtained. It is preferable to contain 15-90 mass parts in the total amount of 100 mass parts, More preferably, it contains 30-60 mass parts, More preferably, it contains 30-45 mass parts.

In addition, content in the emulsified oil composition for bread kneading of sugars having 1 to 7 bonds is preferably 1 to 10% by mass, and more preferably 1 to 3% by mass on the basis of the composition.
Moreover, in the emulsified oil and fat composition for kneading of the present invention, the saccharide having 1 to 7 bonds is 10 to 60 parts by mass per 100 parts by mass of the total amount of dextrin having the DE of 2 to 9 and the oligosaccharide. It is preferable that it is 25 to 50 parts by mass, and more preferably 30 to 45 parts by mass.

In addition, it is preferable that the emulsified fat and oil composition for bread kneading of the present invention does not contain an emulsifier.
Emulsifiers can be added in a small amount during bread making to bring about various effects such as improving dough physical properties, adjusting dough water absorption, improving emulsification stability, imparting freezing tolerance, improving bread volume, imparting softness, and preventing aging. It has been widely used in the past.
However, recently, there are many scenes where it is required to obtain the same effect without using such an emulsifier due to a natural orientation or a request to reduce the amount of additive used.
Here, the emulsified fat composition for kneading bread according to the present invention has good storage stability without using an emulsifier, and the physical properties of the resulting bread dough and the quality of the resulting bread are also good. Therefore, it is not necessary to add an emulsifier.

  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 tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, Synthetic emulsifiers such as sucrose fatty acid ester, sucrose acetate 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, soy lecithin , Emulsifiers that are not synthetic emulsifiers such as egg yolk lecithin, soybean lysolecithin and egg yolk lysolecithin.

  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 90% by mass, more preferably 50 to 85% 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 90% by mass, the content of the dextrin is relatively reduced, so that the effects of the present invention may not be obtained. 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 dextrin can be efficiently and uniformly dispersed in the bread dough in the form of fine high-concentration dextrin droplets when added to the bread dough.

  The water content in the emulsified oil composition for kneading bread according to the present invention is preferably 5 to 65% by mass, more preferably 7 to 19% by mass. There exists a possibility that it may become difficult to mix | blend the said dextrin stably as water content is less than 5 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 dextrin, the saccharide used as an auxiliary material as necessary, and the emulsifier, and further described below. It contains water-soluble components among other raw materials. The oil phase contains the oil and fat and oil-soluble components among the above-mentioned emulsifiers used as an auxiliary raw material as necessary, and further contains oil-soluble components among other raw materials described later. 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 10:90 to 80:20, and 15:85 to 50:50. 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.

The emulsified fat and oil composition for bread kneading of the present invention uses other raw materials other than the above-described components that can be used in a general water-in-oil emulsified fat and oil composition for bread kneading as necessary. be able to. Examples of the other raw materials include enzymes, starches, dietary fiber, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, skim milk powder, casein, whey powder, and defatted concentrated milk. Milk and dairy products, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, whole egg・ Eggs such as egg yolk, enzyme-treated egg yolk, egg white, egg protein, and various processed eggs, flavoring, seasoning, pH adjuster, food preservative, shelf life improver, fruit, fruit juice, coffee, nut paste, spice, cacao mass And food materials and food additives such as cocoa powder, cereals, beans, vegetables, meats, and seafood.
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, an oil-soluble component as another component is added to the oil to make an oil phase. On the other hand, the above dextrin and, if necessary, the above saccharide and other water-soluble components as water are added to water to obtain an aqueous phase. When the dextrin and the saccharide are dissolved in water, it is preferable that the saccharide is first dissolved and then the dextrin is dissolved in two stages. This is because if the dextrin is added first, the viscosity of the aqueous phase will increase too much and the saccharides 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 of 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.

  In addition, when the emulsified oil composition for kneading bread according to the present invention is used for the frozen dough of the bread dough, a frozen dough having properties superior to those of the past can be obtained. That is, the frozen dough using the emulsified oil composition for kneading bread according to the present invention is less prone to dough sagging after thawing, and the bread obtained from the frozen dough is improved with conventional dough such as oxidizing agents. Even without using the components, the volume and flavor are good, and both the internal phase and the external phase are good. In addition, these frozen doughs are excellent in freezing resistance and can reduce variations in quality after baking even when the freezing period reaches about two months.

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 use amount of the emulsified fat composition for kneading bread in the bread dough of the present invention is the same as that of the conventional water-in-oil emulsified fat composition for kneading bread and varies depending on the type of bread, but is included in the dough Preferably it is 2-30 mass parts with respect to 100 mass parts of cereal flours, 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.

The bread dough of the present invention can be frozen dough.
The stage of freezing is not particularly limited, and can be frozen dough at various stages such as dough ball frozen dough, molded frozen dough, baked frozen dough, etc., but is preferably molded frozen dough.

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.
Further, the obtained bread dough of the present invention can be stored frozen as described above.

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>
An oil phase in which 80 parts by mass of mixed fats and oils 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 were completely dissolved was kept at 60 ° C.
On the other hand, in 12 parts by mass of water, a dextrin derived from waxy corn having DE = 8 and a weight average molecular weight = 30,000 (a saccharide content of 1 to 7 bonds of 17% by mass, a monosaccharide content of 0.5% by mass, a trisaccharide content of 3% by mass) %) 6 parts by mass, malto-oligosaccharide (trade name “Pureatose”: manufactured by Sanei Sacchar Co., Ltd., saccharide content of 1 to 7 bonds: 100% by mass, monosaccharide content: 1.7% by mass, trisaccharide content: 46% by mass) 2 A part by mass was added and dissolved to obtain an aqueous phase.
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 The emulsified oil-fat composition 1 for bread kneading of the Example which is an emulsion was obtained.

[Example 2]
Except that maltooligosaccharide was not added and water was changed from 12 parts by mass to 14 parts by mass, the bread-making kneading of the example which is a water-in-oil type emulsion having plasticity by the same composition and production method as Example 1. An emulsified emulsified oil composition 2 was obtained.

Example 3
The same composition and production method as in Example 1 except that super white sugar (99% by mass of saccharides having 1 to 7 bonds, 1% by mass of monosaccharide, and 0% by mass of trisaccharide) was used instead of maltooligosaccharide. Thus, an emulsified oil / fat composition 3 for kneading bread according to an example which is a water-in-oil emulsion having plasticity was obtained.

Example 4
Implementation which is a water-in-oil emulsion having plasticity in the same composition and production method as in Example 1 except that dextrin is changed from 6 parts by mass to 4 parts by mass and malto-oligosaccharide is changed from 2 parts by mass to 4 parts by mass. An emulsified oil / fat composition 4 for bread kneading as an example was obtained.

Example 5
Example which is a water-in-oil emulsion having plasticity in the same composition and production method as Example 1, except that dextrin is changed from 6 parts by mass to 4 parts by mass and water is changed from 12 parts by mass to 14 parts by mass. An emulsified oil composition 5 for bread kneading was obtained.

Example 6
The type of dextrin is DE = 4, dextrin derived from waxy corn with a weight average molecular weight of 8500 (saccharide content 5% by mass with 1 to 7 bonds, monosaccharide content 0.1% by mass, trisaccharide content 0.8% by mass) The emulsified fat and oil composition 6 for bread kneading of the example which is a water-in-oil type emulsion having plasticity was obtained by the same blending and production method as in Example 1 except that the above was changed.

[Comparative Example 1]
Bread kneading of a comparative example which is a water-in-oil type emulsion having plasticity in the same composition and production method as in Example 1 except that dextrin was not added and malto-oligosaccharide was changed from 2 parts by weight to 8 parts by weight. The emulsified emulsified oil / fat composition 7 was obtained.

[Comparative Example 2]
Implementation that is a water-in-oil emulsion with plasticity, with the same formulation and production method as Example 1, except that the dextrin is changed from 6 parts by weight to 2 parts by weight and the maltooligosaccharide is changed from 2 parts by weight to 6 parts by weight. An emulsified oil / fat composition 8 for bread kneading as an example was obtained.

[Comparative Example 3]
Breadmaking of a comparative example, which is a water-in-oil emulsion having plasticity, in the same composition and production method as in Example 1, except that instead of dextrin, gelatinized starch derived from waxy corn (DE = 1) is used. An emulsified oil / fat composition 9 for kneading was obtained.

[Comparative Example 4]
The type of dextrin is tapioca-derived dextrin having DE = 11, weight average molecular weight = 17000 (saccharide content 30% by mass, monosaccharide content 0.5% by mass, trisaccharide content 5.5% by mass) Except for having been changed to, the emulsified oil composition 10 for bread kneading in a comparative example, which is a water-in-oil emulsion having plasticity, was obtained by the same blending and production method as in Example 1.

[Comparative Example 5]
Oil completely dissolved by adding 1 part by mass of glycerin monostearate to 87 parts by mass of mixed fats and oils 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 phase was kept at 60 ° C. An aqueous phase consisting of 12 parts by mass of water was added thereto to produce a preliminary emulsion, followed by sterilization using steam at 90 ° C. for 1 minute, followed by rapid plasticization using a combinator, A comparative emulsified oil and fat composition 11 for kneading bread was obtained as a water-in-water emulsion.

  Of the obtained water-in-oil emulsified oil-fat compositions 1-11 for bread kneading, (1) dextrin content of DE2-9 in water phase (based on water phase), (2) DE2-9 in composition Dextrin content, (3) oligosaccharide content in aqueous phase (based on aqueous phase), (4) oligosaccharide content in composition, (5) total content of dextrin and oligosaccharide in aqueous phase (based on aqueous phase) ), (6) Saccharide content of 1 to 7 bonds in the aqueous phase (based on aqueous phase), (7) Saccharide content of 1 to 7 bonds per 100 parts by mass of the total content of dextrin and oligosaccharide, (8 Table 1 shows the trisaccharide content in 100 parts by mass of saccharides having 1 to 7 bonds, and (9) the monosaccharide content in the aqueous phase (based on the aqueous phase).

<Production test of pullman type bread>
Using the emulsified oil composition 1-11 for bread kneading obtained in the above <Manufacture of emulsified oil composition for bread kneading>, a pullman type bread is produced by the following composition and production method. The dough workability at the time of rounding, the volume of the obtained bread, the flavor after 2 days storage at 20 ° C., and the texture (softness, moist feeling and sticky feeling) were evaluated in four stages according to the following evaluation criteria. The results are shown in Table 2.

[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 (sticky feeling)
◎: Extremely good ○: Good △: Somewhat bad ×: Bad

<Butter roll production test>
Using the emulsified oil composition 1-11 for bread kneading obtained in the above <Manufacture of emulsified oil composition for bread kneading>, a molded frozen dough for butter roll dough is obtained by the following composition and production method. It was. The obtained molded frozen dough was stored in a freezer at −20 ° C. After 20 days, the product was transferred to a 0 ° C. refrigerator and thawed for 12 hours. Subsequently, after taking a proof for 50 minutes at 38 degreeC and relative humidity 85%, it put into the fixed kiln set to 200 degreeC, and baked for 40 minutes, and obtained the butter roll. Four stages according to the following evaluation criteria for the state of the dough after thawing, the appearance of the obtained butter roll, the texture after storage for 2 days at 20 ° C. (softness, moist feeling and sticky feeling), and the internal phase The results are shown in Table 3.

[Butter roll formulation and manufacturing method]
90 parts by weight of strong flour (trade name “Camelia”: Nisshin Flour Milling, protein content 11.8% and ash content 0.37%), 10 parts by weight flour (trade name “Heart”: made by Japanese flour), 3 parts by weight of fresh yeast Parts, yeast food 0.1 parts by weight, super white sugar 12 parts by weight, salt 1.2 parts by weight, skim milk powder 3 parts by weight, whole egg (net) 15 parts by weight and water 45 parts by weight into the mixer bowl, hook Was mixed for 3 minutes at low speed and 5 minutes at medium speed. Here, 15 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 butter roll dough. The kneading temperature of the obtained butter roll dough was 27 ° C. This butter roll dough was put in a dough box and fermented for 90 minutes in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. After dividing into 40 g and then taking a bench time of 20 minutes, it was formed into butter rolls by hand molding and subjected to quick freezing at −40 ° C. for 20 minutes to obtain a molded frozen dough for butter roll dough.

[Evaluation criteria]
-The state of the dough after thawing ◎: It was not sticky, had good extensibility, and was extremely good.
○: Good.
Δ: Slightly sticky feeling is felt.
X: There is stickiness and it is bad.
・ Appearance (volume / surface)
(Double-circle): The volume was large and the pear skin was not seen but it was a favorable external appearance.
○: The volume was large, but some pear skin was seen.
(Triangle | delta): The volume was a little small and clear pear skin was seen.
X: The volume was small and remarkable pear skin was seen.

・ Food texture (softness)
◎: Extremely good ○: Good △: Slightly bad ×: Poor / texture (shrinking feeling)
◎: Extremely good ○: Good △: Slightly cramped feeling ×: Dry texture / texture (sticky feeling)
◎: Extremely good ○: Good △: Somewhat bad ×: Bad

-Inner phase A: The film is thin and uniform, and is extremely good.
○: Good.
Δ: The film is slightly thick and slightly non-uniform.
X: The film is thick, non-uniform, and defective.

Claims (10)

  An emulsified fat and oil composition for kneading bread, wherein dextrin having a DE of 2 to 9 is contained in an aqueous phase in an amount of 12 to 50% by mass based on the aqueous phase.   The emulsified oil composition for kneading bread according to claim 1, wherein the oligosaccharide is further contained in the aqueous phase in an amount of 6 to 25% by mass based on the aqueous phase.   3. The emulsified oil composition for kneading bread according to claim 2, wherein the proportion of the oligosaccharide having 3 bonds in the oligosaccharide is 10 to 90% by mass.   Emulsification for bread kneading according to any one of claims 1 to 3, characterized in that the saccharide having 1 to 7 bonds is contained in the aqueous phase in an amount of 6 to 25% by mass based on the aqueous phase. Oil composition.   The saccharide having 1 to 7 bonds is 10 to 60 parts by mass per 100 parts by mass of the total amount of the dextrin having the DE of 2 to 9 and the oligosaccharide. An emulsified oil composition for kneading bread.   The emulsified oil / fat composition for bread kneading according to any one of claims 1 to 5, which does not contain an emulsifier.   The emulsified oil / fat composition for bread kneading according to any one of claims 1 to 6, wherein the water content is 10 to 65% by mass.   The emulsified oil composition for bread kneading according to any one of claims 1 to 7, which is for frozen dough.   A bread dough using the emulsified oil composition for kneading bread according to any one of claims 1 to 8.   The bread | pan which heat-processes, after shape | molding the bread dough of Claim 9.