JP2018148869A

JP2018148869A - Method of manufacturing liquid fat and oil cooling bread dough using rice oil

Info

Publication number: JP2018148869A
Application number: JP2017063857A
Authority: JP
Inventors: 邦治鴻巣; Kuniharu Konosu
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-03-09
Filing date: 2017-03-09
Publication date: 2018-09-27

Abstract

PROBLEM TO BE SOLVED: To provide liquid fat and oil cooling bread dough which solves a problem in which it has been pointed out that shortening conventionally used for bread dough contains a large amount of trans fatty acid and is unhealthy, and also many of oil considered to be healthy is liquid, but when liquid oil is put into the bread dough directly, the dough slips, making it difficult to be put thereinto, and the bread dough tends to be hard.SOLUTION: When liquid fat and oil is cooled, there is a temperature zone where it becomes semisolid such as shortening depending on temperature at which the fat and oil coagulates. Therefore, the fat and oil is cooled and kneaded into bread dough. For bread to enjoy the taste of flour and enjoy delicate aroma like liquor, it is preferable to use tasteless and odorless fat and oil which does not interfere with the aroma. However, there has been no choice but to use shortening, considered to be unhealthy. A manufacturing method of cooling liquid oil and fat is used, and further rice oil, considered to be rich in vitamin E, be heat-resistant, and having high antioxidative activity, is used and cooled, and put into dough, so that healthy and soft bread dough can be made without the use of shortening.

Description

パン生地を捏ねる際に、米油を冷却し半固形状にして投入する When kneading bread dough, rice oil is cooled and put into a semi-solid state.

従来パン生地を捏ねる際、バターではなく無味無臭に近いものであると、ショートニングであった。 Conventionally, when kneading bread dough, it was shortening to be tasteless and odorless rather than butter.

パン生地で従来使われるショートニングには、トランス脂肪酸が多く入っており、健康的に良くないという指摘がある。また、健康に良いとされる油は液状のものが多いのだが、液状の油はそのままパン生地に入れようとすると生地がすべり、うまく入っていかず、パン生地も固くなりやすい。 It is pointed out that shortening conventionally used in bread dough contains a lot of trans fatty acids and is not healthy. In addition, many of the oils that are considered good for health are in liquid form, but if you try to put liquid oil in the dough as it is, the dough slips and does not enter well, and the dough tends to harden.

液状の油脂を冷却すると、その油脂の凝固する温度にもよるのだが、ショートニングのような半固形状になる温度帯がある。よって米油を冷却してパン生地に練り込んだ。 When liquid oil is cooled, there is a temperature zone that becomes semi-solid like shortening, depending on the temperature at which the oil solidifies. Therefore, rice oil was cooled and kneaded into bread dough.

小麦粉の味を楽しんだり、酒種のようなほのかな香りを楽しむパンの際には、その香りを邪魔しない無味無臭の油脂を使うことが好まれる。しかしこれまでは健康に良くないとされるショートニングを使うしかなかった。その中で液状油脂を冷却する製法を使い、さらにビタミンＥを多く含み、熱にも強く、抗酸化力が強いとされる米油を使い冷却し、生地に投入する事で、ショートニングを使わず、健康的でやわらかいパン生地を作ることができる。 When bread enjoys the taste of flour or a subtle fragrance like sake, it is preferred to use tasteless and odorless oils that do not interfere with the scent. However, until now, there was no choice but to use shortening that was not good for health. It uses a manufacturing method that cools liquid fats and oils, and contains a lot of vitamin E, is heat-resistant, uses rice oil that is said to have strong antioxidant power, cools it, and puts it into the dough, without using shortening Can make healthy and soft dough.

Claims

When kneading bread dough, rice oil is cooled and put into a semi-solid state.