JP2017118851A - Oil and fat composition for kneading confectionery production and breadmaking and method for producing burned product using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition for kneading confectionery production and breadmaking capable of obtaining confectionery and bread excellent in softness, melt in mouth, and texture with no contraction by kneaded in a dough as a plastic oil and fat, and to provide a method for producing a burned product using the same.SOLUTION: An oil and fat composition for kneading confectionery production and breadmaking contains only oil and fat having a content of tri-saturated triglyceride of which all of constituent fatty acids have 16 or more carbon atoms of 15 mass% or less, and satisfies the following (a) to (d) conditions: (a) a mass ratio (PPO/POP) of PPO and POP of the triglyceride is more than 1.0 and 2.2 or less (P represents palmitic acid, and O represents oleic acid); (b) a content of P2O (PPO and POP) is 6.5-15.5 mass% with respect to the total amount of the oil and fat; (c) a content of the tri-saturated triglyceride of which all of the constituent fatty acids have 16 or more carbon atoms is 0.1-7.5 mass% with respect to the total oil and fat; and (d) the amount of a lauric acid bonded at a 2-position of the triglyceride is 2.0-25 mass% with respect to the whole amount of the oil and fat.SELECTED DRAWING: None

Description

  The present invention relates to a confectionery bread kneading oil and fat composition used for kneading a baked product into a dough and a method for producing a baked product using the same.

  Conventionally, the softness, melting in the mouth, and the texture without cracks have been studied for a long time. As a technique for obtaining softness, use of an enzyme, an emulsifier, or a food material, or adjustment of the composition of an oil or fat composition is performed (Patent Documents 1 to 5).

  Patent Document 1 proposes that trehalose is blended in the aqueous phase of a water-in-oil emulsion for the purpose of obtaining bread that is soft and does not become dumpling and has a good throat. However, since trehalose is not decomposed into yeast, a special sweetness is added to bread and the like, and when used in bread, the flavor may be impaired.

  Patent Document 2 proposes a bread-improving agent containing glucose oxidase and α-amylase for the purpose of improving product fluffing in addition to softening and preventing aging. However, although it can reduce fluttering, it does not have a sufficient improvement effect on the texture without cracks.

  The improving agents using enzymes, emulsifiers, or food materials proposed in Patent Documents 1 and 2 have problems such as restrictions on product labeling and the taste of the final product.

  Patent Document 3 discloses a fat composition in which crystals of fats and oils are adjusted from the standpoint of blending fats and oils without using enzymes, emulsifiers, and food materials for the purpose of improving workability, softness, and crispness in breadmaking. Things have been proposed. However, there is no mention of the content of trisaturated triglycerides in which all of the constituent fatty acids are composed of 16 or more carbon atoms, and there is room for further improvement in the technology for obtaining a soft and free texture.

  In Patent Document 4, for the purpose of improving workability when kneaded into a dough, foaming, plasticity in a low temperature region, etc., palmitic acid, 3rd position or 2nd position or 2nd position or 3rd position Mass ratio (PPO / POP) of triglyceride PPO with oleic acid bonded at position 1 to palmitic acid at positions 1 and 3 and triglyceride POP bonded with oleic acid at position 2, the total amount of PPO and POP It has been proposed that the oil and fat composition such as the content of a certain P2O be in a specific range. However, since the numerical value of PPO / POP is low or the amount of P2O is small, the amount of crystals is small when considering the entire oil and fat composition. For this reason, bread tends to be dumpling in the mouth, and it tends to have a texture with a flicker.

  Patent Document 5 discloses that plasticity and extensibility in a wide temperature range suitable for use in the manufacture of pastry foods such as croissants, pies, and Danishes, and that the resulting pastry foods have good float and melt in the mouth. For the purpose of a water-in-plastic plastic oil-in-water emulsion for roll-in that does not substantially contain a trans acid having a good texture, such as 5 to 50% by weight of lauric hard butter in a plastic water-in-oil emulsion. Oil-derived non-selective transesterified fat 3% or more, milk fat 1% or more, SFC of the oil phase is 40% or more at 10 ° C, 10% or less at 35 ° C, substantially trans acid There has been proposed a water-in-plastic plastic emulsion for roll-in that does not contain. However, since the value of PPO / POP is high, when other oil composition is also taken into consideration, it affects the softness of the baked product, and there is a problem that it is likely to melt in the mouth, that is, to become lumps in the mouth. Alternatively, depending on the embodiment, since the amount of P2O is small, the amount of crystals is small, and the bread tends to have a texture with flickering. Further, the use is not described for the kneading use for kneading and dispersing in the dough for roll-in which is overlapped with the dough and folded into a layer.

JP 2002-153208 A JP-A-9-135656 JP 2003-210107 A International Publication No. 2010/26928 JP 2008-193974 A

  The techniques described in Patent Documents 3 to 5 are intended to improve characteristics such as softness of bread from the viewpoint of blending fats and oils, but the content of trisaturated triglycerides in which all of the constituent fatty acids have 16 or more carbon atoms, etc. Is not mentioned, and considering the numerical values of PPO / POP, P2O, etc. and the entire fat and oil composition, it is necessary to obtain a confectionery bakery that is soft, melted, and has a good texture without cracks. There was room for improvement.

  The present invention was made in view of the circumstances as described above, and by kneading into a dough as a plastic fat, it is possible to obtain a confectionery bread excellent in softness, melting in the mouth, and texture without cracks, It is an object of the present invention to provide an oil and fat composition for confectionery bread kneading and a method for producing a baked product using the same.

In order to solve the above-described problems, the confectionery bread kneading fat and oil composition of the present invention includes only fats and oils in which the content of trisaturated triglycerides having 16 or more carbon atoms is 15% by mass or less. And is characterized by satisfying the following conditions (a) to (d):
(A) The mass ratio of PPO to POP (PPO / POP) is more than 1.0 and 2.2 or less (PPO is palmitic acid at 1st and 2nd position or 2nd and 3rd position, and olein at 3rd or 1st position) An acid-bound triglyceride, POP is palmitic acid at positions 1 and 3 and oleic acid is bound at position 2, P is palmitic acid, and O is oleic acid);
(B) The content of P2O is 6.5 to 15.5% by mass with respect to the total amount of fats and oils (the content of P2O is the total amount of PPO and POP);
(C) the content of trisaturated triglycerides in which all of the constituent fatty acids have 16 or more carbon atoms is 0.1 to 7.5% by mass with respect to the total amount of fats and oils; and
(D) The amount of lauric acid bonded to the 2-position of triglyceride is 2.0 to 25% by mass with respect to the total amount of fats and oils.

  The method for producing a baked product according to the present invention is characterized in that a plastic fat containing the above-mentioned confectionery bread kneading fat composition is kneaded into a dough and the dough is baked.

  ADVANTAGE OF THE INVENTION According to this invention, the confectionery bread | bread excellent in softness, the melt | dissolution in the mouth, and the food texture without a crack can be obtained by knead | mixing into dough as a plastic fat.

  In the following description, P2O indicates PPO and POP. PPO is a triglyceride with palmitic acid at the 1st and 2nd positions or 2nd and 3rd positions, and oleic acid at the 3rd or 1st position. POP is palmitic acid at the 1st and 3rd positions, and olein at the 2nd position. An acid-bound triglyceride is shown, P is palmitic acid, and O is oleic acid. LLL is a triglyceride with lauric acid bonded at the 1st, 2nd and 3rd positions, and MLL has myristic acid at the 1st or 3rd position, and lauric acid at the 2nd and 3rd positions or the 1st and 2nd positions. LML represents triglyceride in which lauric acid is bonded to the 1st and 3rd positions and myristic acid is bonded to the 2nd position, L represents lauric acid, and M represents myristic acid.

  In the present specification, “melting in the mouth” refers to the difficulty of becoming lumps in the mouth. “Hiki” refers to a texture in which a bread-like connection remains when a baked product is included in the mouth. “Pasari” means that when bread is eaten, the dough feels dry and rough, making it difficult to swallow when chewing.

  The present invention is described in detail below.

  The confectionery bread kneading fat and oil composition (A) according to the present invention contains only fats and oils in which the content of trisaturated triglycerides having 16 or more carbon atoms is 15% by mass or less. PPO / POP, (b) P2O content, (c) Trisaturated triglyceride content in which all of the constituent fatty acids are 16 or more carbon atoms, (d) Amount of lauric acid bound to position 2 of triglyceride It is characterized by that. By having such an oil and fat composition, it has a low melting point, has characteristics that fats and oils dissolve quickly when put in the mouth, and has an appropriate amount of crystals, so it is kneaded into the dough as a plastic oil and fat (B). A confectionery bakery excellent in softness, melting in the mouth, and free of crinkles can be obtained.

  Moreover, since it has such characteristics, the fired product obtained by kneading the confectionery bread kneading fat and oil composition (A) of the present invention into a dough as a plastic fat and oil (B) does not have a feeling of dryness, and has the top Excellent flavor release. Moreover, the plastic fat (B) using the confectionery bread kneading fat and oil composition (A) of the present invention is excellent in dispersibility to the dough at a low temperature of about 10 ° C, for example, 5 to 10 ° C.

1. Fat and oil In the present invention, triglyceride in fat and oil has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd and 3rd positions of triglyceride represent the positions where fatty acids are bonded. In addition, S: saturated fatty acid and U: unsaturated fatty acid are used as abbreviations of constituent fatty acids of triglyceride.

  Saturated fatty acid S is all saturated fatty acids contained in fats and oils. The two or three saturated fatty acids S bonded to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.

  Although it does not specifically limit as saturated fatty acid S, For example, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, said numerical description is carbon number of a fatty acid.

  Unsaturated fatty acid U is all unsaturated fatty acids contained in fats and oils. Also, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or different unsaturated fatty acids.

  Although it does not specifically limit as unsaturated fatty acid U, For example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid ( 18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like. In the numerical notation in the parentheses for the unsaturated fatty acid, the left side is the number of carbon atoms of the fatty acid, and the right side is the number of double bonds.

  The fats and oils used in the confectionery bread kneading fat and oil composition (A) of the present invention contains trisaturated triglycerides (SSS) in which saturated fatty acids S are bonded to all of the first, second, and third positions. As a disaturated triglyceride in which two molecules of saturated fatty acid S and one molecule of unsaturated fatty acid U are bound to glycerol, saturated fatty acid S is bound to the 1st and 3rd positions, and unsaturated fatty acid U is bound to the 2nd position. Type triglycerides (SUS) and asymmetric triglycerides (SSU) in which a saturated fatty acid S is bonded to positions 1 and 2 or 2 and 3 and an unsaturated fatty acid U is bonded to positions 3 and 1 . It may also contain diunsaturated triglycerides (UUS, USU) in which two molecules of unsaturated fatty acid U and one molecule of saturated fatty acid S are bound to one molecule of glycerol. Trisaturated triglycerides (UUU) to which saturated fatty acids U are bound may be included.

  Fats and oils used in the confectionery bread kneading fat and oil composition (A) of the present invention are not particularly limited, but examples thereof include palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, Rice oil, safflower oil, olive oil, sesame oil, fish oil, shea fat, monkey fat, iripe fat, cacao butter, lard, beef tallow, milk fat, fractionated oil or processed oil thereof (cured and transesterified) Of which one or more processing is performed). In the fat composition (A) for confectionery bread kneading of the present invention, all the constituent fatty acids contain only fats and oils whose content of 3 saturated triglycerides having 16 or more carbon atoms is 15% by mass or less, and ( a) the content of PPO / POP, (b) P2O, (c) the content of trisaturated triglycerides in which all of the constituent fatty acids are 16 or more carbon atoms, and (d) the amount of lauric acid bonded to the 2-position of the triglycerides. In order to satisfy, it is preferable to use two or more of these oils and fats in combination.

2. Oil composition for kneading confectionery bread (A)
The confectionery bread kneading fat and oil composition (A) of the present invention contains only fats and oils in which the content of trisaturated triglycerides having 16 or more carbon atoms is 15% by mass or less. By containing only such fats and oils, it has a low melting point, has characteristics that fats and fats dissolve quickly when put in the mouth, and has an appropriate amount of crystals, the fat composition for kneading bread for confectionery of the present invention Combined with the conditions (a) to (d) of the oil and fat composition in the product (A), kneaded into the dough as a plastic fat and oil (B), making the confectionery excellent in softness, melting in the mouth and texture without cracks You can get bread. Considering such points, it is preferable to contain only fats and oils in which the content of trisaturated triglycerides having 16 or more carbon atoms is 12% by mass or less.

  (A) The confectionery bread kneading fat and oil composition (A) of the present invention has a mass ratio of PPO to POP (PPO / POP) of more than 1.0 and 2.2 or less. Within this range, the triglyceride has good symmetry, and in combination with the oil and fat composition and oil and fat composition conditions in the confectionery bread kneading oil and fat composition (A) of the present invention, the dough can be used as a plastic oil and fat (B). By kneading into confectionery, a confectionery bakery excellent in softness, melting in the mouth, and free of texture can be obtained. Especially, the softness of the baked product is good and the melting in the mouth is also good.

  (B) The confectionery bread kneading fat and oil composition (A) of the present invention has a P2O content of 6.5 to 15.5% by mass based on the total fat and oil content. By making the content of P2O within this range, the amount of crystals becomes moderate, and in combination with the oil and fat composition and fat and oil composition conditions in the confectionery bread kneading fat and oil composition (A) of the present invention, By kneading into the dough as the plastic fat (B), a confectionery bakery excellent in softness, melting in the mouth, and a texture without cracks can be obtained, and the texture without cracks is particularly good.

  (C) The fat and oil composition (A) for confectionery bread kneading of the present invention has a content of trisaturated triglycerides in which all of the constituent fatty acids have 16 or more carbon atoms in a range of 0.1 to 7.5 with respect to the total amount of fat and oil. % By mass. By making it within this range, it has a low melting point, has characteristics that fats and oils dissolve quickly when put in the mouth, and has an appropriate amount of crystals. Therefore, the confectionery bread kneading fats and oils composition (A In combination with the fat and oil composition and the fat and oil composition conditions in (1), the confectionery bread having excellent softness, melting in the mouth and no texture can be obtained by kneading into the dough as the plastic fat (B). In addition, the content of trisaturated triglycerides in which all of the constituent fatty acids have 16 or more carbon atoms is preferably 1.0 to 6.0% by mass with respect to the total amount of fats and oils from the viewpoint of improving dispersibility in the dough.

  (D) In the confectionery bread kneading oil and fat composition (A) of the present invention, the amount of lauric acid bonded to the 2-position of the triglyceride is 2.0 to 25% by mass with respect to the total amount of oil and fat. Triglycerides having lauric acid bonded to the 2-position are likely to undergo molecular motion due to the low molecular weight of lauric acid. Therefore, in the fats and oils after solidification, the molecules are easily separated from each other. As a result, in combination with the fat and oil composition and fat and oil composition conditions in the confectionery bread kneading fat and oil composition (A) of the present invention, By kneading into the dough as (B), the mouth melts and the softness becomes good. In addition, good physical properties at low temperatures can be obtained, and the dispersibility to the fabric at a low temperature of about 10 ° C. is excellent.

  The constituent fatty acids at the 1st and 3rd positions of the triglyceride having lauric acid bonded at the 2nd position may be either saturated fatty acids or unsaturated fatty acids. Examples of the triglyceride in which the 2-position is lauric acid include, but are not particularly limited to, SLS type triglyceride, SLU type triglyceride (including positional isomers), ULU type triglyceride and the like. “L” means lauric acid which is a constituent fatty acid of triglyceride. From the point of obtaining the effects of the present invention, when the constituent fatty acid at the 1st or 3rd position of the triglyceride having lauric acid bonded at the 2nd position is a saturated fatty acid, it is preferably a saturated fatty acid having 4 to 20 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride having lauric acid bonded at the 2nd position is an unsaturated fatty acid, the unsaturated fatty acid having 16 to 18 carbon atoms (palmitoleic acid, oleic acid, linoleic acid, linolenic acid, etc.) It is preferable that When the constituent fatty acid at the 1st or 3rd position of the triglyceride having lauric acid bonded at the 2nd position is a saturated fatty acid and an unsaturated fatty acid, the saturated fatty acid (saturated fatty acid having 4 to 20 carbon atoms) and the unsaturated fatty acid (carbon) It is preferable that it is a unsaturated fatty acid of several 16-18.

  In the confectionery bread kneading fat and oil composition (A) of the present invention, the total amount of LLL, MLL and LML is preferably 1.5 to 7% by mass relative to the total amount of fat and oil. By making the total amount of LLL, MLL, and LML within this range, the balance between the melting of the mouth and the softness becomes good, the melting of the mouth becomes good and the softness becomes good. That is, by containing triglycerides such as LLL, MLL, and LML among saturated fatty acids, it is possible to obtain a confectionery bread having a good balance between melting and softness and thus good flavor release.

  The confectionery bread kneading fat and oil composition (A) of the present invention preferably contains only fats and oils having a solid fat content at 35 ° C. of 8% by mass or less. By containing only such fats and oils, it has a low melting point and has the property that fats and oils dissolve quickly when put in the mouth. Therefore, the fats and oils blended in the confectionery bread kneading fats and oils composition (A) of the present invention and Combined with the conditions of the oil / fat composition, kneading into the dough as a plastic oil / fat (B) makes it possible to obtain a confectionery bread excellent in softness, melting in the mouth, and having no texture. In particular, the texture without cracks is improved. Further, in terms of workability, the dispersibility to the fabric at a low temperature of about 10 ° C. is good.

  The confectionery bread kneading fat and oil composition of the present invention preferably contains a transesterified fat and oil having an iodine value of 50 to 60. By containing such a transesterified fat and oil, it has a low melting point and has a property that fat and oil dissolves quickly when put in the mouth. Therefore, the fat and oil blending in the confectionery bread kneading fat and oil composition (A) of the present invention Combined with the conditions of the oil and fat composition, kneading into the dough as the later-described plastic fat (B) can provide a confectionery bakery excellent in softness, melting in the mouth, and no texture. In particular, the texture without cracks is improved.

  As the transesterified fat and oil having an iodine value of 50 to 60, a transesterified fat and oil containing palm-based fat and oil as a raw material is preferable. Examples of palm oils and fats include palm oil, palm fractionated oil, and hardened oils thereof. These may be used alone or in combination of two or more as a raw material for transesterified oils and fats. . As palm fractionation oil, a hard part, a soft part, a middle melting point part, etc. can be used.

  In the transesterification reaction of the transesterified oil and fat, a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst. Sodium methylate or sodium hydroxide is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus and the genus Alkagenes, which may be fixed and immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use a lipase without regioselectivity.

  When using a chemical catalyst for the transesterification reaction, the catalyst is added at 0.05 to 0.15% by mass of the oil lipid amount, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction is completed in an equilibrium state, and transesterified fats and oils can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the oil lipid amount, and the ester exchange reaction is completed in an equilibrium state by carrying out the ester exchange reaction at 40 to 80 ° C. Transesterified fats and oils can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

  The confectionery bread kneading fat and oil composition (A) of the present invention may or may not contain trans acid as a constituent fatty acid of the fat or oil, but when the intake of trans acid increases, it was ingested by the human body. LDL cholesterol can increase. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans acid in the constituent fatty acids of the fat is preferably less than 10% by mass with respect to the total mass of the constituent fatty acids of the fat. % Is more preferable, and it is most preferable that it is less than 3% by mass.

2. Plastic oil (B)
The confectionery bread kneading fat and oil composition (A) of the present invention prepares a plastic fat and oil (B) containing the confectionery bread kneading fat and oil composition (A) of the present invention in the oil phase. A fired product can be obtained using the dough used as a raw material.

  This plastic fat (B) contains the fat composition (A) for confectionery bread kneading of the present invention in the oil phase.

  The content of the confectionery bread kneading fat and oil composition (A) of the present invention in the plastic fat and oil (B) is preferably 50 to 100% by mass, more preferably 70 to 100% by mass.

  This plastic fat (B) can take the form which does not contain an aqueous phase substantially, and the form which contains an aqueous phase. Water-in-oil type, oil-in-water type, oil-in-water-in-oil type, water-in-oil-in-water type are included as the form containing the water phase, and the content of the oil phase is preferably 60 to 99.4% by mass, more Preferably it is 65-98 mass%, Content of an aqueous phase becomes like this. Preferably it is 0.6-40 mass%, More preferably, it is 2-35 mass%. As a form containing an aqueous phase, a water-in-oil type is preferable, for example, margarine.

  Moreover, shortening is mentioned as a form which does not contain an aqueous phase substantially. Here, “substantially does not contain” means that the content of moisture (including volatile matter) is 0.5% by mass or less, corresponding to the shortening of the Japanese Agricultural Standard.

  This plastic fat (B) may contain conventional known components in addition to water. Known ingredients are not particularly limited, for example, milk, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, coloring ingredients, flavors, emulsifiers, alcoholic beverages, enzymes, powders Examples include fats and oils. Examples of milk include milk. Dairy products include skim milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, defatted concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk , Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc. Can be mentioned. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sweeteners such as sugar alcohol, stevia, aspartame, starch, starch degradation products Antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, tea extraction Such as things. Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene, anato, and astaxanthin. Examples of flavors include butter flavor and milk flavor. As an emulsifier, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, Examples include polyoxyethylene sorbitan fatty acid ester.

  This plastic fat (B) can be produced by a known method. For example, in a form containing an aqueous phase, an oil phase containing the confectionery bread kneading fat and oil composition (A) of the present invention and an aqueous phase are appropriately heated, mixed and emulsified, and then combined with a combinator, perfection Can be quenched and chilled with a cooling mixer such as a rotator, a botter, or a nexus. In a form not containing an aqueous phase, the oil phase containing the confectionery bread kneading fat and oil composition (A) of the present invention is heated, and then rapidly cooled by a cooling mixer such as a combinator, perfector, bottor, or nexus. Can be calmed down. In the cooling mixer, an inert gas such as nitrogen gas can be blown as necessary. Further, aging (tempering) may be performed after quenching.

3. Dough and baked product The confectionery bread kneading oil / fat composition (A) of the present invention can be used as a plastic fat / oil (B) kneaded into a batter of baking products such as bread and confectionery. Baking products, such as bread and confectionery, are obtained by baking the dough containing the plastic fat (B). The kneading and baking of the plastic fat (B) into the dough can be performed, for example, according to known conditions and methods.

  The dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended into a baked product dough. For example, wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour Corn flour, rye flour, buckwheat flour, soybean flour and the like.

  The blending amount of the plastic fat (B) in the dough varies depending on the kind of the baked product and is not particularly limited, but is preferably 2 to 40 parts by weight, more preferably 100 parts by weight of flour blended in the dough. 2 to 30 parts by mass.

  In addition to the flour and the plastic fat (B), the dough can be blended without particular limitation as long as it is usually blended with the dough of the baked product. These blending amounts can also be blended without any particular limitation, usually considering the range blended in the baked product dough. Specifically, for example, water, milk, dairy products, proteins and sugars as described above, eggs, egg products, starches, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils), yeast, yeast Food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, legumes, kinakome, tofu, soymilk, soy protein, swelling agent, sweetness Seasonings, seasonings, spices, colorants, flavors, enzymes and the like.

  Examples of the baked goods bread and confectionery using the dough to which the plastic fat (B) is added include, for example, bread such as bread, table roll, confectionery bread, cooking bread, French bread, live red, stollen, panettone, kuguroff, brioche , Pastries such as donuts, croissants and pies, butter cakes, pound cakes, sponge cakes, biscuits, cookies, donuts, busses, hot cakes, waffles and other cakes.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.
(1) Measuring method The iodine value of fats and oils was measured by "2.3.4.1-2013 iodine number (Wiis-cyclohexane method)" of the standard fats and oils analysis test method (Japan Oil Chemists' Society).

  The solid fat content (SFC) of fats and oils was measured by “2.2.9-2013 solid fat content (NMR method)” of the standard fat analysis method (Japan Oil Chemists' Society).

  Content of P2O (total amount of PPO and POP), mass ratio of PPO and POP (PPO / POP), content of trisaturated triglycerides whose constituent fatty acids are all 16 or more, LLL, MLL, and LML The total amount of is determined by gas chromatographic method (“2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method)” and “Recommendation 2- 2013 2nd-position fatty acid composition "), and calculated | required by calculation using the amount of fatty acids, respectively. The amount of lauric acid bonded to the 2-position of triglyceride was determined by the gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society), "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph). Method) ”and“ Recommendation 2-2013 2-position fatty acid composition. ”In addition, the content of P2O, the content of trisaturated triglycerides in which all of the constituent fatty acids are 16 or more carbon atoms, and the 2-position of triglycerides are combined. The total amount of lauric acid, LLL, MLL, and LML is based on the total amount of fats and oils.

(2) Evaluation <Production of Confectionery Bread Kneading Oil Composition (A) and Plastic Fat (B)>
Each fats and oils were mixed by the compounding ratio shown in Table 1 and Table 2, and the fat and oil composition (A) for confectionery bread kneading of an Example and a comparative example was obtained. The solid fat content (%) at 35 ° C. of each fat and oil and the content (mass%) of trisaturated triglycerides in which all of the constituent fatty acids have 16 or more carbon atoms are as shown in Table 3.

  81.2 parts by mass of an oil / fat composition for kneading confectionery bread (A) was adjusted to 75 ° C., 0.2 parts by mass of an emulsifier was added, and dissolved to obtain an oil phase. On the other hand, 1.0 part by mass of skim milk powder and 1.0 part by mass of sodium chloride were added to 16.5 parts by mass of water, and heat sterilized at 80 ° C. to obtain an aqueous phase.

Next, the aqueous phase is added to the oil phase, stirred with a propeller stirrer and emulsified into a water-in-oil type, and then 0.1 part by weight of milk flavor is added. After stirring, the mixture is quenched and kneaded with a combinator. And the margarine of the following mixture ratio was obtained as a plastic fat (B). The obtained margarine was stored at 5 ° C. after aging (tempering).
<Combination of margarine>
Oil and fat composition for confectionery bread kneading (A) 81.2 parts by weight Emulsifier 0.2 parts by weight Water 16.5 parts by weight Nonfat dry milk 1.0 part by weight Salt 1.0 part by weight Milk flavor 0.1 parts by weight

<Preparation of bread>
Water in which yeast was dispersed, yeast food, and strong flour were put into a mixer bowl and mixed and fermented under the following conditions using a hook to obtain a medium seed dough.

  After that, add all ingredients other than margarine and medium-sized dough, mix at low speed 3 minutes, medium low speed 3 minutes, then add margarine, mix at low speed 3 minutes, medium low speed 4 minutes and mix bread dough Obtained. The soaking temperature was 28 ° C.

Then, after taking a floor time of 20 minutes, the dough was divided and a bench time of 20 minutes was taken again. The dough was stretched with a molder, molded into a roll mold, put into a one loaf mold, proofed for 45 minutes at 38 ° C. and 80% humidity, and then baked at 200 ° C. for 30 minutes.
<With bread>
・ Mixed seed compounded powder 70 parts by weight Yeast 2.5 parts by weight Yeast food 0.1 part by weight Water 40 parts by weight / Main body blended Powerful powder 30 parts by weight Sucrose 6 parts by weight Salt 1.8 parts by weight Nonfat dry milk 2 parts by weight Margarine (Plastic oil (B)) 5 parts by mass Water 25 parts by mass

<Evaluation>
In each of the following evaluations, the panel conducted a distinction test for five tastes (sweet, sour, salty, bitter, umami), a taste concentration difference identification test, a food taste identification test, and a standard olfactory test. Four men and six women in their 20s to 40s who were judged to be suitable were selected.

[Hiki]
After allowing the baked bread to cool, it was stored at 20 ° C. for 2 days, and it was evaluated by 10 panelists according to the following criteria whether or not it would feel a hiki (a texture in which bread-like connections remain) when tasted.
Evaluation Criteria A : Eight or more of the 10 panelists evaluated that there were no cracks.
A: 5 to 7 out of 10 panelists evaluated that there was no crack.
Δ: 3 to 4 out of 10 panelists evaluated that there were no cracks.
X: Two or less persons evaluated that there was no crack in 10 panelists.

[Easy to become a nuisance in the mouth]
After allowing the baked bread to cool, it was stored at 20 ° C. for 2 days, and it was evaluated by 10 panelists according to the following criteria whether or not it was likely to become lumps in the mouth when it was tasted.
Evaluation Criteria A : Eight or more out of 10 panelists evaluated that they were less likely to become lumps in the mouth.
A: 5 to 7 out of 10 panelists evaluated that they were less likely to become lumps in the mouth.
Δ: 3 to 4 out of 10 panelists evaluated that they were less likely to become lumps in the mouth.
X: Among 10 panelists, 2 or less evaluated that they were less likely to become lumps in the mouth.

[Feeling dry]
The baked bread was allowed to cool and then stored at 20 ° C. for 2 days. The taste of the baked bread was evaluated by 10 panelists according to the following criteria.
Evaluation Criteria A : Eight or more out of 10 panelists evaluated that there was no patter.
◯: 5 to 7 out of 10 panelists evaluated that there was no fluffiness.
Δ: 3 to 4 out of 10 panelists evaluated that there was no padding.
X: It was less than 2 persons who evaluated that there was no passage in 10 panelists.

[Mouth softness]
The baked bread was allowed to cool and then stored at 20 ° C. for 2 days. The softness of the mouth when tasting was evaluated by the following 10 criteria using 10 panelists.
Evaluation Criteria A : Eight or more of 10 panelists evaluated that there was softness.
A: 5 to 7 out of 10 panelists evaluated that there was softness.
Δ: 3 to 4 out of 10 panelists evaluated that there was softness.
X: Two or less persons evaluated that there was softness in 10 panelists.

[Top flavor release]
The baked bread was stored at 20 ° C. for 2 days, and the top flavor release at the time of tasting was evaluated according to the following criteria by 10 panels, and the average score was evaluated.
Evaluation criteria Score 4 points: The top flavor release is very fast and the flavor is strong.
3 points: The top flavor release is fast and the flavor is strong.
2 points: The flavor release at the top is slightly slow and the flavor is slightly diminished.
1 point: The top flavor release is slow and the flavor is weak.
Average point ◎: Average point is 3.5 or more ○: Average point is 3 or more and less than 3.5 △: Average point is 2 or more and less than 3 ×: Average point is less than 2

[Dispersibility in dough at 10 ° C]
When margarine was added to the dough at 10 ° C. at the time of preparing bread, the time when the margarine lump disappeared was visually evaluated.
Evaluation criteria A : Dispersed within 1 minute to 1 minute 45 seconds.
○: Dispersed within 1 minute 45 seconds to 2 minutes 30 seconds.
Δ: Dispersed within 2 minutes 30 seconds to 3 minutes 30 seconds.
X: Dispersed in over 3 minutes 30 seconds.

  The above evaluation results are shown in Tables 1 and 2. In addition, the composition of the confectionery bakery fat composition (A) is also shown in these tables, and the solid fat content (%) of each fat and oil at 35 ° C. and all the constituent fatty acids are trisaturated triglycerides having 16 or more carbon atoms. The content (mass%) of is shown in Table 3.

Claims (6)

Fats and oils for kneading confectionery bread containing only fats and oils containing 15% by mass or less of trisaturated triglycerides in which all of the constituent fatty acids have 16 or more carbon atoms and satisfy the following conditions (a) to (d) Composition:
(A) The mass ratio of PPO to POP (PPO / POP) is more than 1.0 and 2.2 or less (PPO is palmitic acid at 1st and 2nd position or 2nd and 3rd position, and olein at 3rd or 1st position) An acid-bound triglyceride, POP is palmitic acid at positions 1 and 3 and oleic acid is bound at position 2, P is palmitic acid, and O is oleic acid);
(B) The content of P2O is 6.5 to 15.5% by mass with respect to the total amount of fats and oils (the content of P2O is the total amount of PPO and POP);
(C) the content of trisaturated triglycerides in which all of the constituent fatty acids have 16 or more carbon atoms is 0.1 to 7.5% by mass with respect to the total amount of fats and oils; and
(D) The amount of lauric acid bonded to the 2-position of triglyceride is 2.0 to 25% by mass with respect to the total amount of fats and oils.   The fat and oil composition for confectionery bread kneading according to claim 1, wherein the total amount of LLL, MLL and LML is 1.5 to 7% by mass with respect to the total amount of fats and oils (LLL is first and second) MLL is a triglyceride having lauric acid bonded to the 3rd position, and MLL is a triglyceride having myristic acid bonded to the 1st or 3rd position and lauric acid bonded to the 2nd and 3rd positions or the 1st and 2nd positions. This is a triglyceride in which lauric acid is bonded to the 1st and 3rd positions and myristic acid is bonded to the 2nd position, L is lauric acid, and M is myristic acid.   The fat and oil composition for kneading confectionery bread according to claim 1 or 2, containing only fats and oils having a solid fat content at 35 ° C of 8% by mass or less.   The confectionery bread kneading fats and oils composition according to any one of claims 1 to 3 containing only fats and oils whose content of 3 saturated triglycerides whose constituent fatty acids are 16 or more carbon atoms is 12 mass% or less.   The fat and oil composition for kneading confectionery bread according to any one of claims 1 to 4, comprising a transesterified fat and oil having an iodine value of 50 to 60. The manufacturing method of the baked product which knead | mixes the plastic fat and oil containing the fat and oil composition for confectionery bread kneading | mixing in any one of Claim 1 to 5 to baking dough.