JP2018174851A - Fat composition for bakery product which is eaten in frozen state and bakery product which is eaten in frozen state - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat composition for a bakery product which is eaten in a frozen state by which a bakery product which is crisp and has moist feeling even when it is eaten in a frozen state, can be acquired, and a bakery product which is eaten in a frozen state comprising the above mentioned features.SOLUTION: There is provided a fat composition for a bakery product which is eaten in a frozen state comprising an oil phase in which, a SFC (solid fat content) after holding for 100 minutes at 25°C after melting at 60°C is 80% or lower of a reference SFC at 25°C. A bakery product which is eaten in a frozen state using the fat composition for a bakery product is also provided.SELECTED DRAWING: None

Description

  The present invention relates to a fat and oil composition for a frozen eating bakery product which can obtain a crisp and crispy bakery product even when eaten as frozen, and a frozen edible bakery product using the fat and oil composition.

The diversification of consumer preferences has led to the emergence of new genres of bakery products one after another, and products with new textures or combinations of unexpected ingredients are being sold. In recent years, bread (chilled bread) that normally stores bakery products eaten at normal temperature under chilled conditions of about 0 to 10 ° C. has emerged and gained popularity. Chilled bread has been accepted with surprises and is now forming a new genre, as refrigerated storage of bakery products was one of the most favored conditions for starchy aging.
On the other hand, for the purpose of long-term storage, once baked bakery products are frozen and stored, thawed or rebaked at the time of eating although it is common practice, frozen bakery products, especially breads having a high water content And since filling cream may be hard enough to eat, it has never been assumed to eat frozen.
However, recently, products with a light texture even when frozen are selected by selecting the type of bakery products and adjusting the amount of air bubbles contained in the filling cream, and are attracting attention. .

Freezing of bakery products can store short-lived items for a long period of time at normal temperature, and there is no need for re-baking, so there are great benefits in terms of distribution, and there are high expectations for the future.
The following proposals have been made as bakery products to be eaten under frozen conditions. For example, a method for producing frozen bread (Patent Document 1), including adding fresh cream to baked bread and quenching from normal temperature so that freezing of fresh cream is completed within 70 minutes (Patent Document 1), as fat and oil components- Frozen bread using a fat and oil composition having fluidity at 10 ° C. or less (Patent Document 2), Bread obtained by baking a dough containing a plastic fat and / or a paste-like material in a hetero form in a bakery dough as a base And the like (Patent Document 3), bread prepared by semi-cutting croissant dough and stuffed with cream (Patent Document 4), and the like.

In patent document 1, although the flavor component fall at the time of freezing is suppressed by quenching the fresh cream, since the hard texture originating in the ice crystals of the portion other than the fresh cream remains as it is, the texture still remains. It was hard and it was difficult to eat frozen.
In patent document 2, it is made to be able to be eaten comfortably even if it is frozen under relatively near refrigerated conditions by using fats and oils having fluidity even under frozen conditions, but it is less than -10 ° C. Since the effect is small under normal freezing conditions and the hard texture derived from ice crystals remains as it is, the texture is still hard and it is difficult to eat frozen. In addition, there was also a problem that it became easy to become crispy texture.
Patent Document 3 has a problem that it is easy to feel the texture of the ground, and the oily feeling and the taste of the paste-like material tend to be strong, while Patent Document 4 is based on the improvement of filling and is the base part of bread. There was a problem that the texture itself was not different from normal bread.
Thus, although the bakery products eaten frozen are expected as a new genre, the present condition is that many problems remain.

Japanese Patent Application Laid-Open No. 07-000092 Japanese Patent Application Publication No. 06-276919 JP, 2015-073471, A JP, 2015-077094, A

  Accordingly, an object of the present invention is to provide a bakery product which is crispy and has a crisp feel even when eaten frozen.

As a result of various studies to solve the above problems, the present inventor has found that the above problems can be solved by setting the SFC characteristics of the oil phase of the oil and fat composition to be used to a specific range.
The present invention has been made based on the above findings, and an oil phase wherein the SFC (solid fat content) after holding at 25 ° C. for 100 minutes after melting at 60 ° C. is 80% or less of the reference SFC at 25 ° C. It is intended to provide a fat and oil composition for a frozen eating bakery product, and a frozen edible bakery product using the fat and oil composition for a frozen eating bakery product.
The present invention also shows that the SFC (solid fat content) when held at 25 ° C. for 100 minutes after melting at 60 ° C. does not exceed 80% of the reference SFC at 25 ° C. after melting the oil phase at 60 ° C. It is an object of the present invention to provide a method of improving a frozen edible bakery product characterized by using an oil and fat composition containing a certain oil phase.

  ADVANTAGE OF THE INVENTION According to this invention, even if it eats as it is frozen, it can obtain the bakery product which has a crispness and a feeling of picking.

Hereinafter, the present invention will be described in detail based on preferred embodiments.
First, the fat and oil composition for frozen and eaten bakery products of the present invention will be described. In the present invention, the reference SFC at 25 ° C. refers to SFC (solid fat content) after holding the oil phase at 60 ° C. for 30 minutes at 0 ° C. and 30 minutes at 25 ° C.
The oil and fat composition for a frozen edible bakery product according to the present invention has an SFC (solid fat content) of 80% or less of the standard SFC at 25 ° C., preferably 75, when melted at 60 ° C. and maintained at 25 ° C. for 100 minutes. Contains an oil phase which is less than 10%. After melting at 60 ° C., if the SFC at 100 ° C. for 100 minutes is greater than 80% of the reference SFC at 25 ° C., the effects of the present invention can not be obtained. The lower limit is generally 10%.

The oil phase as described above can be obtained by mixing and dissolving the edible fat and / or the oil-soluble raw material so as to satisfy the above conditions.
Specifically, it can be obtained by a method of adding a crystallization regulator to an edible oil or fat, and / or a method of combining and blending an edible oil or fat having low compatibility.
First, a method (hereinafter referred to as a first method) of adding a crystallization regulator to edible fats and oils is described.
Examples of the edible oil and fat include, but are not limited to, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, Various vegetable fats and oils such as cocoa butter, fish oil, soy sauce, animal fats and oils, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification thereof are mentioned. In the present invention, these fats and oils may be used alone or in combination of two or more.
Here, the above-mentioned crystallization modifier is an additive having an effect of delaying the crystallinity of the edible fat and oil by adding a small amount to the edible fat and oil, and as an example thereof, the HLB is 7 or more, preferably 10 Sugar ester and / or polyglycerin fatty acid ester, ethanol, glycerin, diglyceride, plant sterol fatty acid ester etc. which are the above are mentioned.
The addition amount of the crystallization modifier to the edible fat and oil is preferably 0.01 to 10 parts by mass, more preferably 1 to 8 parts by mass, still more preferably 2 to 5% by mass with respect to 100 parts by mass of the edible fat and oil is there.

Next, a method (hereinafter, referred to as a second method) of combining and blending low compatible food fats and oils is described.
Here, as a combination method of the food fat and oil with low compatibility, the combination of the following (1)-(3) is mentioned, for example.
(1) Palm oil and fat, laurin oil and fat (2) Palm oil and fat, pork fat and oil and / or beef tallow oil and fat (3) Palm oil and fat, random transesterified oil and fat

First, details of the combination of the palm based fat and oil of (1) and the lauric based fat and oil will be described.
As said palm fats and oils, palm oil and palm fractionated oil can be mentioned.
Examples of palm fractionated oil include palm olein and palm stearin which are one-stage fractionated oil; palm olein (palm super olein) and palm mid fraction which is two-stage fractionated oil of palm olein; and two-stage fractionated oil of palm stearin Certain palm oleins (soft palms) and palm stearins (hard stearins) can be used.
There is no restriction | limiting in particular in the method to fractionate palm oil, You may use any method of solvent fractionation, dry fractionation, and emulsification fractionation. In this invention, 1 type, or 2 or more types selected from said palm oil fat can be used.
Moreover, as said palm oil fat, from a viewpoint of the kneading | mixing ability to foodstuffs, that whose iodine number is 30-70 is preferable, that whose iodine number is 30-65 is still more preferable, and its iodine number is 30- Most preferably, it is 54.
On the other hand, examples of the above-mentioned lauric fats and oils include fats and oils containing a large amount of lauric acid such as coconut oil, palm kernel oil, babassu oil and the like, and fractionated oils obtained by fractionating these. One or two or more selected from the above can be used.
In the present invention, it is preferable to use coconut oil and / or palm kernel oil as laurin-based fats and oils.

In the combination of the above (1), the content of palm oil in the oil phase is preferably 40 to 85% by mass, more preferably 48 to 85% by mass, and most preferably 51 to 80% by mass.
The content of laurin-based fats and oils in the oil phase is preferably 4 to 30% by mass, more preferably 8 to 30% by mass, and most preferably 8 to 20% by mass.
Moreover, the content of palm oil and fat and laurin oil and fat is a triglyceride represented by SMS in the oil phase (a triglyceride in which the first and second positions are S and the second position is M. However, S = saturated with 16 to 24 carbon atoms The content of fatty acid, M = monounsaturated fatty acid having 16 to 24 carbon atoms is preferably 10 to 25% by mass, more preferably 10 to 20% by mass, still more preferably 12 to 19% by mass on the basis of oil phase The amount of lauric acid is preferably 2 to 12% by mass, more preferably 4 to 12% by mass, and still more preferably 4 to 10% by mass.
The mass ratio of the content of triglyceride represented by SMS in the oil phase to the content of lauric acid in the constituent fatty acid composition is defined as the lauric acid when the content of triglyceride represented by the SMS is 1. Is preferably 0.2 to 1.2, more preferably 0.3 to 1.0, and most preferably 0.3 to 0.5.

Next, details of the combination of the palm based fat and oil of (2) and the pork fat and fat and / or the tallow fat and fat are described.
As said palm oil fat, the palm oil fat demonstrated by the combination of said (1) can be used.
Specific examples of the above-mentioned pork fat-based fats and oils and / or tallow fat-based fats and oils include pork fat, beef fat and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. be able to.
In the present invention, one or more selected from these can be used. In the present invention, it is particularly preferable to use pork fat.

In the combination of the above (2), the content of palm fat in the oil phase is preferably 12 to 80% by mass, more preferably 15 to 50% by mass, and most preferably 15 to 30% by mass.
In addition, the content of pork fat-based fat and / or tallow fat-based fat and oil is preferably 20 to 85% by mass, more preferably 40 to 80% by mass, and most preferably 51 to 80% by mass.
In addition, the content of palm oil and fat, and pork fat and oil and / or beef fat and oil is a triglyceride represented by SMS in the oil phase (a triglyceride in which the first and third positions are S and the second position is M. However, S = Content of saturated fatty acid having 16 to 24 carbon atoms, M = monounsaturated fatty acid having 16 to 24 carbon atoms is preferably 10 to 40% by mass, more preferably 10 to 30% by mass, based on the oil phase It is preferably an amount of 10 to 20% by mass, and a triglyceride represented by MSM (a triglyceride in which the 1st and 3rd positions are M and the 2nd position is S, provided that S = saturated fatty acid having 16 to 24 carbon atoms, An amount such that the content of M = monounsaturated fatty acid having 16 to 24 carbon atoms is preferably 10 to 40% by mass, more preferably 10 to 30% by mass, still more preferably 10 to 20% by mass on the basis of oil phase It is.

Next, details of the combination of the palm based fat and oil of (3) and the random transesterified fat and oil will be described.
As said palm oil fat, the palm oil fat demonstrated by the combination of said (1) can be used.
As the above-mentioned random transesterified fats and oils, specifically, palm oil, palm kernel oil, coconut oil, habas oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, sunflower oil, safflower oil, beef tallow Various animal and vegetable fats and oils such as milk fat, pork fat, cocoa butter, shea butter, mango kernel oil, monkey fat, illipepe oil, hyelcine rapeseed oil, fish oil, soy sauce, and various animal and vegetable fats and oils from these as required. The random transesterified fats and oils manufactured using 1 type, or 2 or more types selected from the processed fats and oils obtained after fractionating, a fatty acid, and a fatty acid lower alcohol ester can be used.

In the combination of the above (3), the content of palm oil in the oil phase is preferably 20 to 70% by mass, more preferably 30 to 60% by mass, and most preferably 40 to 60% by mass.
The content of random transesterified fats and oils in the oil phase is preferably 25 to 75% by mass, more preferably 40 to 70% by mass, still more preferably 40 to 60% by mass, and most preferably 40 to 50% by mass.
In the present invention, a random transesterified fat and oil obtained by randomly transesterifying a fat and oil composition containing 70% by mass or more of a palm fractionated soft part oil having an iodine value of 52 to 70 as a part or all of the random transesterified fat as the random transesterified fat It is preferred to use
The content in the oil phase of a random transesterified fat and oil obtained by random transesterification of a fat and oil blend containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70 is preferably 15 to 50% by mass, more preferably 20 It is -30 mass%.
As other random transesterified fats and oils added as needed to random transesterified fats and oils obtained by random transesterification of a fat and oil blend containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70, the melting point is 36 ° C. or less Some random transesterified fats and oils are preferable, and more preferably, random transesterified fats and oils having a melting point of 33 ° C. or less are used.
As a preferable example of the said other random transesterified fats and oils, fats and oils whose saturated fatty acid content of carbon number 14 or less is 30-70 mass% and whose saturated fatty acid content of carbon number 16 or more is 20-60 mass% in constituent fatty acid composition A random transesterified fat and oil obtained by random transesterification of the composition may be mentioned.

In the combination of the above (3), the blending amount of the palm oil and fat and the random transesterified oil is a triglyceride represented by SMS in the oil phase (a triglyceride in which the first and third positions are S and the second position is M. The content of S = saturated fatty acid having 16 to 24 carbon atoms, M = monounsaturated fatty acid having 16 to 24 carbon atoms is preferably 15 to 60% by mass, more preferably 20 to 34% by mass, further preferably, based on the oil phase. Is an amount of 20 to 30% by mass, and a triglyceride represented by MSM (M, 1, 3 position M, 2 position S triglyceride, provided that S = saturated fatty acid having 16 to 24 carbon atoms, M It is preferable that the content of the monounsaturated fatty acid having a carbon number of 16 to 24 is preferably 5% by mass or less, more preferably 3.5% by mass or less, based on the oil phase.
In the second method, the fat and oil composition of the present invention contains 0.3 to 9% by mass, preferably 0.3 to 7% by mass, and more preferably 0.3 to 5% by mass of extremely hardened fat and oil based on the oil phase. And most preferably 0.3 to 3% by mass.
Examples of the above-mentioned extremely hardened fats and oils include rapeseed extremely hardened oil, high erucic acid rapeseed extremely hardened oil, extremely hardened soybean oil, extremely hardened palm oil and the like, and one or more kinds selected from these can be mentioned. It can be used. In the present invention, it is preferable to use one or two or more kinds selected from rapeseed extremely hydrogenated oil, extremely hardened palm oil, and extremely hardened soybean oil.

In the second method, if necessary, the oil and fat composition of the present invention contains the oil and fat described in each of the above (1) to (3), and the above-mentioned extremely hardened oil and fat as long as the effects of the present invention are not impaired. Other "other fats and oils" can be contained.
The above-mentioned "other fats and oils" may be fats and oils suitable for food, and representative examples thereof include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, vegetable oil, sunflower oil, high oleic Liquid fats and oils, milk fats, and the like at normal temperature such as vegetable oil, high oleic sunflower oil, fractionated soft part oil of various edible fats and oils, etc. may be mentioned without particular limitation.
In the second method, the oil and fat composition of the present invention can preferably contain 30% by mass or less of "other oils and fats" based on the oil phase. In the case of the combination of the above (2) and (3), the content of “other fats and oils” is preferably 20% by mass or less, more preferably 10% by mass or less. However, in the present invention, it is preferable not to use liquid oil because it may become sticky even under freezing.

  The fat and oil composition of the present invention is preferably an unstable fat and oil such that fat and oil crystals coarsen, and therefore it is preferable that the composition does not substantially contain trans acid. When the trans acid is contained, the fat and oil composition has hard physical properties even when the melting point is low, and the solidification speed is fast, and further, the fat and oil crystals are refined. The phrase "substantially free of trans acid" as used herein means that the trans acid content is preferably less than 10% by mass, more preferably 5%, based on the total constituent fatty acids of the oil and fat contained in the oil and fat composition of the present invention. It means less than wt%, most preferably less than 2 wt%.

In the oil and fat composition of the present invention, the content of the oil phase is preferably 40 to 100% by mass, more preferably 60 to 100% by mass, and most preferably 80 to 100% by mass. In the oil and fat composition of the present invention, when the content of the oil phase is less than 40% by mass, the effect of the present invention is hardly obtained.
In addition, the said oil phase is a part measured as an oil component of a fat-and-oil composition, and is a part extracted with diethyl ether.

The oil-and-fat composition of the present invention can contain “other components” as needed, as long as the effects of the present invention are not impaired. As "other components", water, dairy products, saccharides, sweeteners, thickeners, enzymes, salt, potassium chloride, coloring agents, acidulants, seasonings, antioxidants, flavoring agents, alcohol, liquor, Various liqueurs, amino acids, pH adjusters, food preservatives, preservatives, fruits, fruit juice, nut paste, spices, cacao mass, cocoa powder, coffee, black tea, green tea, cereals, beans, eggs, vegetables, meats, seafood Food ingredients such as food, food additives, etc. can be mentioned.
In the oil and fat composition of the present invention, the total content of the above-mentioned "other components" is preferably 60% by mass or less, more preferably 50% by mass or less, and most preferably 40% by mass or less.
The preferable water content of the oil and fat composition of the present invention is preferably 60% by mass or less, more preferably 40% by mass or less, and most preferably 20% by mass or less in the oil and fat composition of the present invention.

  The fat and oil composition of the present invention is, for example, a plastic fat and oil composition such as shortening, margarine and butter, a fluid fat and oil composition such as salad oil, fluid shortening and melted butter, and any form such as powdered fat and oil When the oil-and-fat composition is an emulsion, its emulsification form may be any of water-in-oil, oil-in-water, and double emulsification, but its dispersibility in bakery dough is good. Furthermore, it is preferable that it is a plastic oil-and-fat composition in the point which can make the volume of the obtained bakery product large and to make an internal phase favorable.

Next, the preferable manufacturing method of the oil-fat composition of this invention is described.
The oil and fat composition of the present invention can be obtained in the same manner as a general method for producing an oil and fat composition. That is, it can manufacture by melt | dissolving the said oil phase, cooling, and making it crystallize.
Specifically, the oil phase is first dissolved by heating to the melting point or higher, preferably 50 to 70 ° C. Next, the water phase is mixed and emulsified, if necessary, in the oil phase. Then, it is desirable to sterilize next. The sterilization method may be a batch method using a tank or a continuous method using a plate type heat exchanger or a scraping type heat exchanger. Subsequently, it is cooled and crystallized. The cooling conditions are preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. Examples of equipment used for cooling include sealed continuous tube coolers, for example, fat and oil composition manufacturing machines such as a votator, combinator and perfector, plate type heat exchangers, etc. Also, open type diacoolers and comps A combination of reflectors may also be mentioned.
Further, nitrogen, air or the like may be or may not be aerated in any of the production steps in producing the oil and fat composition of the present invention.

Next, the frozen edible bakery product of the present invention will be described.
The frozen edible bakery product of the present invention uses the fat composition for frozen eating bakery products of the present invention, and specifically, the fat composition for frozen eating bakery products of the present invention is a bakery dough The bakery dough used for a part or all of the fats and oils used in the treatment is subjected to processing such as folding, rolling, wrapping, molding, biliru etc. according to the usual method, and then heat treatment such as baking and / or frying And then frozen.
As the above-mentioned bakery dough, ordinary bakery dough can be used without problems, for example, bread dough, pastry dough, pie dough, danish dough, croissant dough, french bread dough, semi-hard roll dough, yeast donut dough, cake donut dough , Cracker dough, cookie dough, hard biscuit dough, waffle dough, scone dough, etc., but it is possible to use laminated dough such as pie dough, danish dough, croissant dough etc. in that the effect of the present invention is more easily manifested. preferable.
Although the above-mentioned bakery dough contains at least the frozen edible bakery product of the present invention, its content is preferably 5 to 100 parts by mass, more preferably 20 with respect to 100 parts by mass of flour contained in the bakery dough. The amount is preferably 80 to 80 parts by mass, more preferably 25 to 75 parts by mass.

The above-mentioned bakery dough is a dough containing an emulsifier having an α crystal gel structure, which is preferable from the viewpoint that a frozen edible bakery product having better crispness can be obtained.
Here, the emulsifier of the above-mentioned α crystal gel structure will be described.
The emulsifier of the above-mentioned α crystal gel structure causes water and the emulsifier to coexist, raises the temperature to a temperature higher than the gel-liquid crystal transition temperature, and forms the emulsifier of the liquid crystal structure. Then, by cooling the emulsifier having this liquid crystal structure to a temperature lower than the gel-liquid crystal transition temperature, it is possible to obtain an emulsifier having an α crystal gel structure which still contains water.
The content of the emulsifier having the above-mentioned α crystal gel structure is preferably 0.05 to 5 parts by mass, more preferably 0.1 to 3 parts by mass, with respect to 100 parts by mass of whole grains used in bakery dough. Preferably, it is 0.3 to 2 parts by mass.

Examples of the emulsifier having an α crystal gel structure include monoglycerides, organic acid monoglycerides, polyglycerin fatty acid esters of HLB 7 or less, sorbitan fatty acid esters, propylene glycol fatty acid esters, calcium stearoyl lactate, and stearoyl sodium lactate. One or two or more are used. Among these, it is preferable to use one or more selected from monoglycerides, organic acid monoglycerides and polyglycerin fatty acid esters of HLB 7 or less. It is more preferable to use one or more selected from monoglycerides and polyglycerin fatty acid esters of HLB 7 or less, and most preferable to use monoglycerides and polyglycerin fatty acid esters of HLB 7 or less in combination.
In the present invention, the emulsifier of the α crystal gel structure contains an emulsifier of the α crystal gel structure and does not contain a fat or oil (hereinafter referred to as a foaming agent) or an emulsifier of the α crystal gel structure. It is preferable to add to a bakery dough as a foaming emulsified fat and oil (hereinafter referred to as a foaming emulsified fat and oil) to be contained, and more preferably to the bakery dough as a foaming agent.

In the bakery dough used in the present invention, the content of the above-mentioned foaming agent or foamable emulsified fat is preferably 0.4 to 42 parts by mass, more preferably 100 parts by mass of cereal flour used in bread dough. 0.8 to 25 parts by weight, most preferably 1.6 to 16 parts by weight.
In addition, the method for producing the above-mentioned bakery dough may be the same as the method for producing bread in general, and the rapid growth method, straight method, medium seed method, liquid seed method, sour seed method, liquor seed method, hot water method, hop It is possible to appropriately select and manufacture a bread making method such as a seed method, a middle noodle method, a chory wood method, a continuous bread method, a refrigerated dough method, a frozen dough method and the like.

As a method of applying the fat and oil composition for a frozen eating bakery product according to the present invention to a bakery dough, either a kneading method or a folding method may be used. However, as described above, the effect of the present invention is more easily manifested when laminated dough. It is preferable to use a folding method.
The kneading method and the folding method are not particularly limited, and can be carried out in the same manner as a general bakery dough manufacturing method.
In the case of the folding method, the preferred number of layers is different depending on the target product, and is not particularly limited, but in order to obtain a sufficiently floating layered bakery product, yeast is not included. In the case of bakery dough, it is preferably 16 to 1024 layers, more preferably 64 to 256 layers. In the case of a bakery dough containing yeast, it is preferably 9 to 256 layers, more preferably 16 to 81 layers.

In addition, after the said heat processing, you may inject | pour foamable creams, such as a whipped cream, in the frozen edible bakery products of this invention, after crude heat is taken off.
The conditions for freezing are generally the same as the freezing conditions such as ice cream, and are not particularly limited, but preferably -50 to 0 ° C, more preferably -45 to -2 ° C, most preferably -40 It is preferable to distribute at -10 ° C.
Moreover, the temperature of the bakery product at the time of eating is preferably -30 to -2 ° C, more preferably -25 to -10 ° C. If the temperature is below -30 ° C, there is a risk that the tongue and lips will stick at the moment of mouthing and cause frostbite.

Finally, a method of improving the frozen edible bakery product of the present invention will be described.
The method for improving frozen edible bakery products according to the present invention is as follows: when producing frozen edible bakery products, SFC after holding at 25 ° C. for 100 minutes after melting at 60 ° C. is 80% of the standard SFC at 25 ° C. By using the oil-and-fat composition containing the following oil phase, that is, the oil-and-fat composition for frozen eating bakery products of the present invention, excellent quality frozen food having good crispness and feeling even when eaten frozen For bakery products.
About the usage-amount and usage method of the said fat-and-oil composition in that case, it is as above-mentioned.

  The contents of the present invention will be specifically described using the following production examples, examples and comparative examples, but the present invention is not limited to these production examples, examples and comparative examples. Note that "%" and "parts" are based on mass unless otherwise described.

  Production Examples 1 and 2 are production examples of transesterified fats and oils used as a raw material of the fat and oil composition of the present invention, and Production Examples 3 and 4 are emulsifiers of an α crystal gel structure used as a raw material of the fat and oil composition of the present invention Examples 1 to 3 and Comparative Examples 1 and 2 are production examples of fat and oil compositions for frozen and eaten bakery products according to the present invention and comparative examples. . In addition, the oil-fat composition for frozen eating bakery products of Examples 1-3 is what employ | adopted the combination of the fats and oils of said (1), (2), and (3) in said 2nd method, respectively. In addition, Examples 4 to 9 and Comparative Examples 3 and 4 are production examples and evaluation examples of frozen edible bakery products.

<Production of transesterified fats and oils>
Production Example 1
Palm kernel oil containing 75% of saturated fatty acid having a carbon number of 14 (hereinafter referred to as "C14") or less and saturated fatty acid content of 16 or more carbon atoms (hereinafter referred to as "C16") of 11% Containing 25% palm hardened oil with 0% C14 or less saturated fatty acid content and 99% saturated C16 or more saturated fatty acid content, 51% saturated C14 or less saturated fatty acid content, 33% saturated C16 or more saturated fatty acid content A fat and oil blend, which is 0.1 parts of sodium methylate as a catalyst is added to 100 parts of the oil and fat mixture, random transesterification is performed at 80 ° C. for 30 minutes, and it is purified by a conventional method and has a melting point of 32 ° C. Fat A was obtained.
Production Example 2
0.1 part of sodium methylate as a catalyst is added to 100 parts of fat and oil composition consisting of 100% palm soft oil having an iodine value of 60, and random transesterification is carried out at 80 ° C. for 30 minutes, and purification is carried out by a conventional method Thus, a transesterified fat and oil B having a melting point of 34 ° C. was obtained.

<Production of oil composition>
Example 1
An oil phase consisting of 60% palm oil with an iodine value of 51, 10.3% coconut oil, 29% rapeseed liquid oil, and 0.7% hyelcine rapeseed oil with extreme curing is dissolved, mixed and rapidly plasticized to obtain a transacid The content of is less than 2%, to obtain a fat / oil composition A for a frozen edible bakery product of the present invention which does not contain an emulsifier.
In the obtained oil-and-fat composition A for frozen eating bakery products, a triglyceride represented by SMS in the oil phase (a triglyceride in which the 1st and 3rd positions are S and the 2nd position is M. However, S = 16 to 24 carbon atoms The content of saturated fatty acid, M = monounsaturated fatty acid with 16 to 24 carbon atoms (hereinafter referred to as SMS) (based on oil phase) is 15.0%, and the content of lauric acid in the constituent fatty acid composition is 5.3%, The content of trans acid was 1.2%, and when the content of SMS was 1, the content of lauric acid (based on oil phase) was 0.35.
After melting the oil phase of the obtained fat and oil composition A for frozen eating bakery products at 60 ° C., the SFC (base SFC at 25 ° C.) is 10% after 30 minutes at 0 ° C. and 30 minutes at 25 ° C. The SFC after holding at 25 ° C. for 100 minutes after melting at 60 ° C. was 7.4%, compared to 74% of the reference SFC at 25 ° C.

Example 2
An oil phase consisting of 43% of palm oil with an iodine value of 51, 55% of pork fat and 2% of a super-high hydrogenated oil is dissolved, mixed and rapidly plasticized to have a trans acid content of less than 1%, The oil-fat composition B for frozen eating bakery products of this invention which does not contain an emulsifier was obtained.
In the obtained oil-and-fat composition B for frozen eating bakery products, the content (based on oil phase) of SMS is 13%, triglyceride represented by MSM (triglycerides in which the first and third positions are M and the second position is S. S = Saturated fatty acid having 16 to 24 carbon atoms, M = monounsaturated fatty acid having 16 to 24 carbon atoms (hereinafter referred to as MSM) content is 13%, content of trans acid in constituent fatty acid composition is 1 .5%.
After melting the oil phase of the obtained fat and oil composition B for frozen eating bakery products at 60 ° C., SFC after 30 minutes at 0 ° C. and 30 minutes at 25 ° C. (reference SFC at 25 ° C.) is 14.5 %, Whereas after melting at 60.degree. C., the SFC after 100 minutes at 25.degree. C. was 9.5% and 66% of the reference SFC at 25.degree.

[Example 3]
Dissolve, mix, and quench the oil phase consisting of 35% palm oil with an iodine value of 51, 20% of the medium-melting point palm with an iodine value of 35, 18% transesterified fat A 18%, 25% transesterified fat B, and 2% super hardened oil. It was plasticized to obtain a fat / oil composition C for a frozen edible bakery product of the present invention containing no emulsifier and having a trans fatty acid content of less than 1%.
In the obtained oil-and-fat composition C for frozen eating bakery products, the content of SMS (oil phase standard) is 24%, the content of triglyceride represented by MSM is 2.9%, and the trans acid in the constituent fatty acid composition The content of is 0.8%.
SFC after melting at 60 ° C for 30 minutes at 0 ° C and 30 minutes at 25 ° C (standard SFC at 25 ° C) is 27.8% after melting the oil phase of the obtained fat and oil composition C for frozen eating bakery products Whereas after melting at 60 ° C., the SFC after 100 minutes at 25 ° C. was 19.5%, 70% of the reference SFC at 25 ° C.

Comparative Example 1
The oil phase consisting of 15% by mass of palm stearin and 85% by mass of transesterified fat and oil A is dissolved, mixed and rapidly plasticized, and the trans fatty acid content is less than 1%. The oil composition D was obtained.
SFC after melting at 60 ° C for 30 minutes at 0 ° C and 30 minutes at 25 ° C (standard SFC at 25 ° C) is 41.5% In contrast, the SFC after holding at 25 ° C. for 100 minutes after melting at 60 ° C. was 35.7% and 86% of the reference SFC at 25 ° C.

Comparative Example 2
An oil phase consisting of 15% by mass of palm stearin and 85% by mass of transesterified fat and oil B is dissolved, mixed, quenched and plasticized, and the trans fatty acid content is less than 1%. An oil composition E was obtained.
After melting the oil phase of the obtained fat and oil composition E for frozen eating bakery products at 60 ° C., the SFC (base SFC at 25 ° C.) after holding for 30 minutes at 0 ° C. and 30 minutes at 25 ° C. is 17.4% Whereas the SFC after holding at 25 ° C. for 100 minutes after melting at 60 ° C. was 14.8% and 85% of the reference SFC at 25 ° C.

<Production of a foaming agent>
Production Example 3
12% by mass of glycerin monostearate which is an emulsifier having an α crystal gel structure, 4% by mass of tetraglycerin monostearate and 4% by mass of hexaglycerin tristearate were mixed and temperature-controlled to 65 ° C. to obtain an oil phase. Separately, 44% by mass of water, 10% by mass of ethyl alcohol, 20% by mass of 70% aqueous sorbitol solution, and 6% by mass of decaglycerin monooleate were mixed, and the temperature was adjusted to 65 ° C. to obtain an aqueous phase. Then, the above oil phase adjusted to 65 ° C. and the aqueous phase adjusted to 65 ° C. were mixed while maintaining at 65 ° C., homogenized, and cooled to room temperature to produce a foaming agent A.

<Production of foamable emulsified fats and oils>
Production Example 4
4% by mass of glycerin monostearate which is an emulsifier having an α crystal gel structure, 3% by mass of tetraglycerin monostearate, 1% by mass of hexaglycerin monostearate, and 1% by mass of hexaglycerin sesquistearate in 20% by mass of rapeseed oil Was added and mixed, and the temperature was adjusted to 65 ° C. to obtain an oil phase. Separately, 21.5% by mass of water, 46% by mass of 70% aqueous solution of sorbitol and 3.5% by mass of decaglycerin monostearate were mixed, and the temperature was adjusted to 65 ° C. to obtain an aqueous phase. Then, the oil phase temperature-controlled to 65 ° C. and the water phase temperature-controlled to 65 ° C. were mixed while maintaining the temperature at 65 ° C., homogenized and then cooled to room temperature to produce a foamable emulsified fat A.

<Manufacture of frozen eating bakery products>
Example 4
80 parts by weight of flour, 20 parts by weight of flour, 4 parts by weight of fresh yeast, 0.1 parts by weight of yeast food, 20 parts by weight of white sugar, 1.5 parts by weight of sodium chloride, 4 parts by weight of skimmed milk powder, 10 parts by weight of whole eggs (net) Parts, 10 parts by mass of a fat and oil composition A for frozen food and bakery products and 45 parts by mass of water were introduced into a mixer bowl, and mixed using a hook for 3 minutes at low speed and 4 minutes at medium speed.
Here, after taking a floor time of 20 minutes, after being retarded in a refrigerator at 2 ° C. for 2 hours, it is rolled using a reverse sheeter, and fats and oils for frozen eating bakery products previously formed into a sheet having a thickness of 10 mm 50 parts by mass of the composition was stacked, wrapped, folded three times twice, retarded at 2 ° C. for 1 hour, and further three times folded once to obtain a danish dough. After being retarded for 1 hour in a 5 ° C refrigerator, it is rolled to a thickness of 5mm using a reverse sheeter, cut to 110 × 110mm, double-turnover molded and arranged on a top plate, and heated for 60 minutes at 34 ° C and 75% relative humidity. The mixture was put into a fixed crucible set at 190 ° C. and baked for 18 minutes to obtain a frozen edible bakery product A of the present invention.
After taking the crude heat of the obtained frozen edible bakery product A, it was frozen at -40 ° C for 1 hour, then stored in a -20 ° C freezer for 1 week, and then it was eaten as frozen. Both the taste and feeling were good.

[Example 5]
The frozen edible bakery product B of the present invention is the same formulation and manufacturing method as in Example 1 except that the oil composition A for frozen eating bakery products used in Example 1 is changed to the oil composition B for frozen eating bakery products I got
After taking the crude heat of the obtained frozen edible bakery product B, it is frozen at -40 ° C for 1 hour, then stored in a -20 ° C freezer for 1 week, and then eaten frozen as it is. Both the taste and feeling were good.

[Example 6]
The frozen edible bakery product C of the present invention is the same composition / process as in Example 1 except that the oil composition A for frozen eating bakery products used in Example 1 is changed to the oil composition C for frozen eating bakery products I got
After taking the crude heat of the obtained frozen edible bakery product C, it was frozen at -40 ° C for 1 hour, then stored in a -20 ° C freezer for 1 week, and then it was eaten as frozen. Both the taste and feeling were good.

[Example 7]
A frozen edible bakery product D of the present invention was obtained in the same manner as in Example 1 except that 5 parts by mass of the above-mentioned foaming agent A was compounded at the time of mixing.
After taking the crude heat of the obtained frozen edible bakery product D, it is frozen at -40 ° C for 1 hour, then stored in a -20 ° C freezer for 1 week, and then eaten frozen as it is. The texture was good as well, and in particular, the bite was superior to the above-mentioned frozen edible bakery products A to C.

Example 8
A frozen edible bakery product E of the present invention was obtained in the same manner as in Example 1 except that 12 parts by mass of the foamable emulsified fat and oil A was compounded at the time of mixing.
After taking the crude heat of the obtained frozen edible bakery product E, it was frozen at -40 ° C for 1 hour, then stored in a -20 ° C freezer for 1 week, and then it was eaten as frozen. The texture was good as well, and in particular, the bite was superior to the above-mentioned frozen edible bakery products A to C.

Comparative Example 3
The frozen edible bakery product F of the comparative example is the same formulation and manufacturing method as in Example 1 except that the oil and fat composition A for frozen eating bakery products used in Example 1 is changed to the oil and fat composition D for frozen eating bakery products I got
After taking the crude heat of the obtained frozen edible bakery product F, it was frozen at -40 ° C for 1 hour, then stored in a -20 ° C freezer for 1 week, and then it was eaten as frozen. It was a bad, crisp texture, and a poor sense of taste.

Comparative Example 4
The frozen edible bakery product G of the comparative example is the same formulation and manufacturing method as in Example 1 except that the oil and fat composition A for frozen eating bakery products used in Example 1 is changed to the oil and fat composition E for frozen eating bakery products I got
After taking the crude heat of the obtained frozen edible bakery product G, it is frozen at -40 ° C for 1 hour, then stored in a -20 ° C freezer for 1 week, and then it is eaten frozen as it is. It was a bad, crisp texture, and a poor sense of taste.

Claims (3)

  An oil and fat for frozen food and bakery products characterized by containing an oil phase whose SFC (solid fat content) after holding at 25 ° C. for 100 minutes after melting at 60 ° C. is 80% or less of the standard SFC at 25 ° C. Composition.   A frozen edible bakery product using the oil and fat composition for frozen edible bakery products according to claim 1.   Freezing characterized by using an oil and fat composition containing an oil phase whose SFC (solid fat content) after holding at 25 ° C. for 100 minutes after melting at 60 ° C. (solid fat content) at 25 ° C. is 80% or less of standard SFC. How to improve eating bakery products.