JP2019092458A - Oil-in-water type emulsified fat composition - Google Patents
Oil-in-water type emulsified fat composition Download PDFInfo
- Publication number
- JP2019092458A JP2019092458A JP2017226280A JP2017226280A JP2019092458A JP 2019092458 A JP2019092458 A JP 2019092458A JP 2017226280 A JP2017226280 A JP 2017226280A JP 2017226280 A JP2017226280 A JP 2017226280A JP 2019092458 A JP2019092458 A JP 2019092458A
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- Prior art keywords
- oil
- mass
- fatty acid
- acid ester
- water
- Prior art date
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Abstract
Description
本発明は、保存性が良好であり、ボリュームが大きく、ソフトでしとりと歯切れが良好であるパンを、生地物性を悪化させることなく得ることができる水中油型乳化油脂組成物、及び、該水中油型乳化油脂組成物を使用したベーカリー生地及びベーカリー製品に関する。 The present invention provides an oil-in-water type emulsified fat and oil composition capable of obtaining bread having good storage stability, large volume, soft texture and good texture without losing the physical properties of the dough, and the water The present invention relates to a bakery dough and a bakery product using an oil type emulsified fat and oil composition.
ボリュームが大きく、ソフトでしとりと歯切れが良好であるパンを得ることは製パン業界における最も重要な課題のひとつである。
その解決方法の最も古典的な方法は、パンの吸水を増加させる方法である。しかし、この方法では生地がべたついて成形しづらくなってしまったり、得られるパンが、ソフトではあるがべちゃついたりねちゃついたりした歯切れの悪い食感になってしまうことに加え、焼き落ちやケービングを起こしやすいという問題があった。
Obtaining bread that is large in volume, soft and has good texture and crispness is one of the most important issues in the baking industry.
The most classical method of the solution is to increase the water absorption of the bread. However, in this method, the dough becomes sticky and difficult to mold, and the resulting bread has a soft but sticky texture that is sticky or sizzling, and it has a bad texture, as well as burn-off. And there is a problem that it is easy to cause caving.
そのため、パンの構成成分である澱粉ゲルやグルテン構造に作用する成分を各種組み合わせて、水分含量の多寡に影響されず、生地物性にあまり影響を与えることなく、ボリュームが大きく、ソフトでしとりと歯切れが良好であるパンを得る方法が各種提案されている。
例えば、油脂、モノグリセリド、有機酸モノグリセリド、ｐＨ調整剤、ＨＬＢ１０以上の庶糖脂肪酸エステル、糖アルコール及びα−アミラーゼをそれぞれ特定量含有することを特徴とする水中油型乳化油脂組成物（たとえば特許文献１参照）、モノグリセリド、ジグリセリド、有機酸モノグリセリド、リン脂質、糖類及びＨＬＢ１１以上の乳化剤をそれぞれ特定量含有する乳化物（たとえば特許文献２参照）、アルギン酸エステル、モノグリセリド及び有機酸モノグリセリドをそれぞれ特定量含有する水中油型乳化物（たとえば特許文献３参照）、特定の乳原料、親油性乳化剤の水和物及びアルギン酸類をそれぞれ特定量含有するパン生地（たとえば特許文献４参照）、ジグリセリド、有機酸モノグリセリド、プロピレングリコール脂肪酸エステル、飽和モノグリセリド及び不飽和モノグリセリドをそれぞれ特定量含有する製パン練込油脂（たとえば特許文献５参照）、モノグリセリド、有機酸モノグリセリド及び増粘安定剤をそれぞれ特定量含有する製パン練込油脂（たとえば特許文献６参照）などが提案されている。
Therefore, various combinations of components that act on starch gel and gluten structure, which are constituents of bread, are not affected by the moisture content and do not significantly affect the physical properties of the dough. Various methods have been proposed for obtaining bread which is good.
For example, an oil-in-water type emulsified fat and oil composition comprising specific amounts of fat and oil, monoglyceride, organic acid monoglyceride, pH adjuster, sucrose fatty acid ester of HLB 10 or more, sugar alcohol and α-amylase (for example, Patent Document 1) See for example) monoglycerides, diglycerides, organic acid monoglycerides, phospholipids, saccharides, and emulsions containing specific amounts of emulsifiers of 11 or more HLB (see, for example, Patent Document 2), alginic acid esters, monoglycerides and organic acid monoglycerides in specific amounts Oil-in-water emulsions (see, for example, Patent Document 3), specified milk raw materials, hydrates of lipophilic emulsifiers, and bread doughs containing a specific amount of alginic acid (see, for example, Patent Document 4), diglycerides, organic acid monoglycerides, propylene Glycol fatty acid Bread-crumbed fat and oil containing a specific amount of each of a stell, saturated monoglyceride and unsaturated monoglyceride (see, for example, Patent Document 5), Bread-crumbed fat and oil containing a specific amount of monoglyceride, organic acid monoglyceride and thickening stabilizer Patent Document 6) and the like have been proposed.
しかし、特許文献１の方法は、パンをソフトにすることはできるが、生地がべたつく上にパンの食感も歯切れが重いものとなるという課題があった。特許文献２の方法は、多加水の生地では生地がべたつきやすいという課題があった。特許文献３の方法は、生地状態は良好であるが、パンのソフト性が劣り歯切れも重いという課題があった。特許文献４の方法は、パンのボリュームが大きくなり、パンの食感をソフトでしっとりさせ口溶けのよいものにすることができるが、歯切れが重いという課題があった。特許文献５の方法は、多加水の生地に適用した場合、生地がべたつきやすいという課題があった。特許文献６の方法は、パンの食感をソフトでしっとりさせ口溶けのよいものにすることができるが、歯切れが重いという課題あった。 However, although the method of Patent Document 1 can make the bread soft, there is a problem that the dough is sticky and the texture of the bread is heavy. The method of Patent Document 2 has a problem that the dough is easily sticky when the dough is highly hydrated. The method of Patent Document 3 has a problem that although the dough state is good, the softness of the bread is inferior and the cutting is heavy. According to the method of Patent Document 4, the volume of bread is increased, and the texture of the bread can be soft and moist so that the mouth melts well, but there is a problem that the crispness is heavy. The method of Patent Document 5 has a problem that the dough is easy to be sticky when applied to a dough with many additives. Although the method of Patent Document 6 can make the texture of the bread soft and moist so that it has good mouth melting, it has a problem of heavy cutting.
また、特許文献１〜６の油脂組成物を水中油型乳化物とする場合は、乳化のためにＨＬＢの値が高い乳化剤、例えばショ糖脂肪酸エステルやポリグリセリン脂肪酸エステルを必要とし、そのような乳化剤を使用した結果、パンの歯切れが重くなってしまうという課題があった。 When the oil and fat composition of Patent Documents 1 to 6 is used as an oil-in-water emulsion, an emulsifier having a high HLB value, such as sucrose fatty acid ester or polyglycerin fatty acid ester, is required for emulsification. As a result of using the emulsifier, there is a problem that the bread becomes heavy.
このように、従来は、保存性が良好であり、ボリュームが大きく、ソフトでしとりと歯切れが良好であるパンを、生地物性を悪化させることなく得ることができる水中油型乳化油脂組成物は知られていなかった。 Thus, conventionally, an oil-in-water emulsified fat composition that can be obtained without deteriorating the physical properties of the dough is a well-preserved, large-volume, soft, crumbly and crispy bread. It was not done.
したがって、本発明の課題は、ＨＬＢの値が高い乳化剤を使用することなく、保存性が良好であり、ボリュームが大きく、ソフトでしとりと歯切れが良好であるパンを、生地物性を悪化させることなく得ることができる水中油型乳化油脂組成物、及び、該水中油型乳化油脂組成物を使用したベーカリー生地及びベーカリー製品を提供することにある。 Therefore, the subject of the present invention is a bread having good shelf stability, large volume, softness and good tearing without using an emulsifier having a high HLB value without deteriorating the physical properties of the dough. An oil-in-water emulsified fat and oil composition which can be obtained, and a bakery dough and a bakery product using the oil-in-water emulsified fat and oil composition.
本発明者等は上記課題を解決すべく種々検討した結果、油分、水分、糖分を特定含量とし、且つ、水中糖濃度を調整し、さらに、特定の乳化剤を特定含量使用し、さらにアスコルビン酸又はその塩を使用し、ｐＨを調整することで、特定の乳化剤を製パン改良効果の高いα結晶状態や液晶状態に保持することができ、上記課題を解決可能であることを見出した。そしてこの効果は、ＨＬＢの値が高い乳化剤を使用することなくとも奏されることを見出した。
本発明は、上記知見に基づいて完成されたものであり、下記の（１）〜（９）の全てを満たす水中油型乳化油脂組成物を提供するものである。
（１）油脂含量が１０〜３０質量％である。
（２）水分含量が１０〜３０質量％である。
（３）糖類の含量が固形分として３０〜７０質量％である。
（４）水相中の糖類の含量が固形分として６５質量％以上である。
（５）グリセリン有機酸脂肪酸エステル及び／又はプロピレングリコール脂肪酸エステルを含有し、その合計量が１〜１０質量％である。
（６）グリセリン有機酸脂肪酸エステルを除くグリセリンモノ脂肪酸エステルを１〜１５質量％含有する。
（７）アスコルビン酸及び／又はアスコルビン酸塩を含有し、その合計量が０．１〜３質量％である。
（８）ｐＨ調整剤を０．００１〜１質量％含有する。
（９）ＨＬＢが７を超える乳化剤を含有しない。
As a result of various studies to solve the above problems, the present inventors set oil, moisture, and sugar as specific contents, adjust sugar concentration in water, and use specific emulsifiers in specific contents, and further use ascorbic acid or By using the salt and adjusting the pH, it has been found that a specific emulsifying agent can be maintained in an α crystalline state or a liquid crystal state having a high bread making improving effect, and the above problems can be solved. And, it has been found that this effect is achieved even without using an emulsifier having a high HLB value.
The present invention has been completed based on the above findings, and provides an oil-in-water emulsified oil / fat composition satisfying all of the following (1) to (9).
(1) The fat and oil content is 10 to 30% by mass.
(2) The water content is 10 to 30% by mass.
(3) Content of saccharides is 30-70 mass% as solid content.
(4) The content of saccharides in the aqueous phase is 65% by mass or more as solid content.
(5) Glycerin Organic acid fatty acid ester and / or propylene glycol fatty acid ester are contained, and the total amount is 1-10 mass%.
(6) Glycerin Organic acid The fatty acid ester excluding the fatty acid ester is contained in an amount of 1 to 15% by mass.
(7) Ascorbic acid and / or ascorbate is contained, and the total amount is 0.1-3 mass%.
(8) A pH adjuster is contained in an amount of 0.001 to 1% by mass.
(9) Does not contain an emulsifier having an HLB of more than 7.
また、本発明は、前記水中油型乳化油脂組成物を含有するベーカリー生地、及び、該ベーカリー生地の加熱品であるベーカリー製品を提供するものである。 The present invention also provides a bakery dough containing the oil-in-water emulsified oil composition, and a bakery product which is a heated product of the bakery dough.
本発明の水中油型乳化油脂組成物は、ＨＬＢの値が高い乳化剤を使用せずとも、保存性が良好であり、ボリュームが大きく、ソフトでしとりと歯切れが良好であるパンを、生地物性を悪化させることなく得ることができる。 The oil-in-water-type emulsified fat / oil composition of the present invention has good shelf stability without using an emulsifier having a high HLB value, has a large volume, is soft and has excellent texture and texture, and has bread physical properties. It can be obtained without getting worse.
以下、本発明の水中油型乳化油脂組成物について好ましい実施形態に基づき詳述する。
本発明の水中油型乳化油脂組成物は、油脂を１０〜３０質量％、好ましくは１５〜２５質量％含有する。油脂含量が１０質量％未満であると、上記（５）及び（６）の乳化剤成分を油脂組成物中に均質に分散させることができず、３０質量％を超えると水中油型乳化が不安定となり分離しやすくなってしまう。
尚、油脂含量には、後述するその他の成分として油脂分を含む成分を使用した場合には、これらに由来する油脂分も算入するものとする。
Hereinafter, the oil-in-water type emulsified fat and oil composition of the present invention will be described in detail based on preferred embodiments.
The oil-in-water type emulsified fat and oil composition of the present invention contains 10 to 30% by mass, preferably 15 to 25% by mass of fat and oil. If the oil and fat content is less than 10% by mass, the emulsifier components of the above (5) and (6) can not be dispersed uniformly in the oil and fat composition, and if it exceeds 30% by mass, the oil-in-water type emulsion becomes unstable. And it becomes easy to separate.
In addition, when the component containing fats and oils is used as another component mentioned later, the fats and oils derived from these shall be included in fats and oils content.
本発明の水中油型乳化油脂組成物においては、油脂として、食用油脂を特に制限なく使用することができる。油脂としては、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、オリーブ油、落花生油、カポック油、胡麻油、月見草油、カカオ脂、シア脂及びサル脂等の植物油脂、牛脂、乳脂、豚脂、魚油及び鯨油等の動物油脂、並びにこれらの油脂に水素添加、分別及びエステル交換から選択される１又は２以上の処理を施した加工油脂が挙げられる。本発明の水中油型乳化油脂組成物においては、これらの中から選ばれた１種又は２種以上の油脂を用いることができるが、上記（６）成分の乳化剤を、製パン改良効果の高いα結晶状態や液晶状態に長期間にわたって保持することができるため、融点が２５℃以下の油脂を使用することが好ましく、特に、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、オリーブ油、パームスーパーオレインなどの液状油のうちの１種又は２種以上を使用することが好ましい。 In the oil-in-water type emulsified fat and oil composition of the present invention, edible fat and oil can be used without particular limitation as fat and oil. Examples of oils and fats include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, Vegetable fats and oils such as cocoa butter, shea fat and monkey fat, animal fats and oils such as beef tallow, milk fat, pork fat, fish oil and soy sauce, and one or more of these fats and oils selected from hydrogenation, fractionation and transesterification And processed fats and oils. In the oil-in-water type emulsified fat and oil composition of the present invention, one or two or more types of fats and oils selected from these can be used. However, the emulsifier of the above-mentioned (6) component has a high bread making improving effect. It is preferable to use a fat or oil having a melting point of 25 ° C. or less, since it can be maintained in the α crystalline state or liquid crystalline state for a long time, and corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, in particular It is preferable to use one or more of liquid oils such as safflower oil, olive oil and palm superolein.
本発明の水中油型乳化油脂組成物は、水分を１０〜３０質量％、好ましくは１５〜３０質量％含有する。水分含量が１０質量％未満であると、保管中に糖の結晶が析出してしまい乳化が破壊されてしまったり、水溶性成分である上記（７）成分及び（８）成分を水相中に安定的に保持できなくなってしまう。また３０質量％を超えると上記（６）成分の乳化剤を、製パン改良効果の高いα結晶状態や液晶状態に保持することが難しくなってしまう。本発明の水中油型乳化油脂組成物の水分含量は、常圧加熱乾燥法や減圧加熱乾燥法を用いて測定される。
尚、水分含量には、下記糖類や後述するその他の成分として水分を含む成分を使用した場合には、これらに由来する水分も算入するものとする。
The oil-in-water type emulsified fat and oil composition of the present invention contains 10 to 30% by mass, preferably 15 to 30% by mass of water. If the water content is less than 10% by mass, sugar crystals may precipitate during storage and the emulsification may be destroyed, or the above components (7) and (8), which are water-soluble components, in the aqueous phase It can not be held stably. Moreover, when it exceeds 30 mass%, it will become difficult to hold | maintain the emulsifier of said (6) component in the (alpha) crystalline state with a high bread making improvement effect, and a liquid crystal state. The water content of the oil-in-water type emulsified fat and oil composition of the present invention is measured using an atmospheric pressure heat drying method or a reduced pressure heat drying method.
In addition, when the component containing a water | moisture content is used as a following saccharide | sugar and the other components mentioned later, the water | moisture content derived from these shall be included in a water content.
本発明の水中油型乳化油脂組成物は、糖類を固形分として３０〜７０質量％、好ましくは３５〜７０質量％、特に好ましくは４０〜６０質量％含有する。糖類の含量が３０質量％未満であると、上記（６）成分の乳化剤を、製パン改良効果の高いα結晶状態や液晶状態に保持することが難しくなってしまう。７０質量％超であると、油分が不足し乳化剤を必要量配合できなくなる。 The oil-in-water type emulsified fat and oil composition of the present invention contains 30 to 70% by mass, preferably 35 to 70% by mass, and particularly preferably 40 to 60% by mass of a saccharide as a solid content. When the content of the saccharide is less than 30% by mass, it is difficult to maintain the emulsifier of the component (6) in an α crystalline state or a liquid crystal state having a high bread making improving effect. If the amount is more than 70% by mass, the oil content is insufficient, and the necessary amount of emulsifier can not be blended.
本発明で使用することのできる糖類としては、キシロース、ブドウ糖及び果糖等の単糖類、ショ糖、乳糖、麦芽糖、オリゴ糖、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、パラチノースオリゴ糖、ラフィノース、ラクチュロース及びトレハロース等のオリゴ糖類、還元乳糖、ソルビトール、キシリトール、マルチトール、エリスリトール及びマンニトール等の糖アルコール、酵素糖化水飴、還元澱粉糖化物、異性化液糖、ショ糖結合水飴、並びにはちみつ等の転化糖、等が挙げられる。本発明の水中油型乳化油脂組成物ではこれらの中から選ばれた１種又は２種以上を用いることができる。
特に本発明の水中油型乳化油脂組成物では、上記の（６）成分の乳化剤を、製パン改良効果の高いα結晶状態や液晶状態に保持可能なことから、上記の糖類として還元澱粉糖化物、並びにソルビトール、キシリトール、マルチトール、エリスリトール及びマンニトール等の糖アルコールより選ばれた１種又は２種以上を用いることが好ましい。特に好ましくはソルビトールである。
The saccharides that can be used in the present invention include monosaccharides such as xylose, glucose and fructose, sucrose, lactose, maltose, oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, milk fruit oligosaccharides, palatinose oligosaccharides , Oligosaccharides such as raffinose, lactulose and trehalose, reduced lactose, sugar alcohols such as sorbitol, xylitol, maltitol, erythritol and mannitol, saccharified enzyme starch syrup, reduced starch saccharide, isomerized liquid sugar, sucrose-bound starch syrup, and honey And invert sugars, etc. In the oil-in-water type emulsified fat and oil composition of the present invention, one or more selected from these can be used.
In particular, in the oil-in-water type emulsified fat and oil composition of the present invention, since the emulsifier of the above-mentioned component (6) can be held in a high α crystalline state or liquid crystalline state with a high bread making improving effect And one or more selected from sugar alcohols such as sorbitol, xylitol, maltitol, erythritol and mannitol. Particularly preferred is sorbitol.
本発明の水中油型乳化油脂組成物は、水相中の糖類の含量が固形分で６５質量％以上、好ましくは６８質量％以上である。糖類の含量が６５質量％未満であると、上記の（６）成分の乳化剤を、製パン改良効果の高いα結晶状態や液晶状態に保持することが難しくなってしまう。尚、上限については、保管中に糖の結晶が析出してしまい、製品品質が低下してしまうおそれがあるため、８０質量％未満が好ましく、７５質量％未満がより好ましい。 In the oil-in-water emulsified oil / fat composition of the present invention, the content of saccharides in the aqueous phase is 65% by mass or more, preferably 68% by mass or more, in terms of solid content. When the content of the saccharide is less than 65% by mass, it is difficult to maintain the emulsifier of the above-mentioned component (6) in an α crystalline state or a liquid crystal state having a high bread making improving effect. The upper limit is preferably less than 80% by mass, and more preferably less than 75% by mass, since sugar crystals may precipitate during storage and the product quality may be degraded.
本発明の水中油型乳化油脂組成物は、グリセリン有機酸脂肪酸エステル及び／又はプロピレングリコール脂肪酸エステルを含有し、これらの合計量が１〜１０質量％、好ましくは２〜８質量％、特に好ましくは４〜６質量％である。グリセリン有機酸脂肪酸エステル及びプロピレングリコール脂肪酸エステルの合計含量が１質量％未満であると、上記（６）成分の乳化剤を、製パン改良効果の高いα結晶状態や液晶状態に保持することが難しくなることに加え、ボリューム、歯切れなどの製パン改良効果が得られず、１０質量％を超えると、ベーカリー製品の風味及び口溶けが悪化してしまう。本発明の水中油型乳化油脂組成物のグリセリン有機酸脂肪酸エステル及びプロピレングリコール脂肪酸エステルの含量は、例えばＴＬＣ−ＦＩＤにより測定することができる。 The oil-in-water type emulsified fat and oil composition of the present invention contains glycerin organic acid fatty acid ester and / or propylene glycol fatty acid ester, and the total amount thereof is 1 to 10% by mass, preferably 2 to 8% by mass, particularly preferably It is 4 to 6% by mass. If the total content of the glycerin organic acid fatty acid ester and the propylene glycol fatty acid ester is less than 1% by mass, it is difficult to maintain the emulsifier of the component (6) in an α crystalline state or liquid crystalline state having a high bread making improving effect. In addition to this, bread making improvement effects such as volume and chipping can not be obtained, and if it exceeds 10% by mass, the flavor and mouth melting of the bakery product are aggravated. The content of the glycerin organic acid fatty acid ester and the propylene glycol fatty acid ester of the oil-in-water emulsified oil / fat composition of the present invention can be measured, for example, by TLC-FID.
本発明で使用するグリセリン有機酸脂肪酸エステルは、グリセリン１分子に対し脂肪酸１分子と有機酸１分子が結合した構造を有する。グリセリン有機酸脂肪酸エステルは、一般的には、有機酸の酸無水物と脂肪酸モノグリセリドを反応させることにより得ることができる。
本発明において有機酸とは、直鎖式炭化水素基の末端に１個のカルボキシル基をもつ酸以外の有機酸を意味する。上記の有機酸としては、例えば、コハク酸、クエン酸、酒石酸、ジアセチル酒石酸、リンゴ酸、アジピン酸、グルタル酸、マレイン酸、フマル酸等が挙げられる。これらの中で、食品用途に使用されるコハク酸、クエン酸、ジアセチル酒石酸が好ましい。
また、脂肪酸は、風味の観点から、パルミチン酸、ステアリン酸を主成分とするものが好ましい。
グリセリン有機酸脂肪酸エステルの具体例としては、例えば、グリセリンコハク酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル及びグリセリンジアセチル酒石酸脂肪酸エステル等が挙げられる。
The glycerin organic acid fatty acid ester used in the present invention has a structure in which one fatty acid molecule and one organic acid molecule are bound to one glycerin molecule. Glycerin organic acid fatty acid esters can generally be obtained by reacting acid anhydrides of organic acids with fatty acid monoglycerides.
In the present invention, the organic acid means an organic acid other than an acid having one carboxyl group at the end of a linear hydrocarbon group. Examples of the above organic acids include succinic acid, citric acid, tartaric acid, diacetyl tartaric acid, malic acid, adipic acid, glutaric acid, maleic acid, fumaric acid and the like. Among these, succinic acid, citric acid and diacetyl tartaric acid used for food applications are preferred.
Further, from the viewpoint of flavor, fatty acids are preferably those containing palmitic acid and stearic acid as main components.
Specific examples of the glycerin organic acid fatty acid ester include glycerin succinic acid fatty acid ester, glycerin citric acid fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester.
プロピレングリコール脂肪酸エステルとは、プロピレングリコールと脂肪酸とのモノ、ジエステル、又はこれらの混合物であって、好ましくはＨＬＢが２〜６、より好ましくは３〜５のものである。
プロピレングリコール脂肪酸エステルの脂肪酸は、飽和脂肪酸である場合と、不飽和脂肪酸である場合とがある。また、プロピレングリコール脂肪酸エステルの脂肪酸炭素数が１２〜２２のものであることが好ましい。具体的には、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、ベヘン酸などの飽和脂肪酸、ミリストレイン酸、パルミトレイン酸、ヒラゴン酸、オレイン酸、リノール酸、リノレン酸などの不飽和脂肪酸が挙げられる。プロピレングリコール脂肪酸エステルの脂肪酸は、これらの脂肪酸の１種単独である場合があり、２種以上の組み合わせである場合がある。これらの脂肪酸の中でも、パルミチン酸、ステアリン酸及びベヘン酸が好ましい。
プロピレングリコール脂肪酸エステルの具体例としては、例えば、プロピレングリコールパルミチン酸エステル、プロピレングリコールステアリン酸エステル、及びプロピレングリコールベヘン酸エステル等が挙げられる。
The propylene glycol fatty acid ester is a mono-, di-ester of propylene glycol and a fatty acid, or a mixture thereof, preferably having an HLB of 2 to 6, more preferably 3 to 5.
The fatty acid of the propylene glycol fatty acid ester may be a saturated fatty acid or an unsaturated fatty acid. In addition, it is preferable that the fatty acid carbon number of the propylene glycol fatty acid ester is 12 to 22. Specific examples thereof include saturated fatty acids such as lauric acid, myristic acid, palmitic acid, stearic acid and behenic acid, and unsaturated fatty acids such as myristoleic acid, palmitoleic acid, hilagonic acid, oleic acid, linoleic acid and linolenic acid. . The fatty acid of propylene glycol fatty acid ester may be one kind of these fatty acids alone, or may be a combination of two or more kinds. Among these fatty acids, palmitic acid, stearic acid and behenic acid are preferred.
Specific examples of the propylene glycol fatty acid ester include, for example, propylene glycol palmitic acid ester, propylene glycol stearic acid ester, and propylene glycol behenic acid ester.
本発明の水中油型乳化油脂組成物は、グリセリン有機酸脂肪酸エステルを単独で使用することができ、プロピレングリコール脂肪酸エステルを単独で使用することができ、あるいは、両者を併用することができる。グリセリン有機酸脂肪酸エステルとプロピレングリコール脂肪酸エステルとを併用することが好ましい。本発明の効果をより引き出すことができるからである。 In the oil-in-water type emulsified fat and oil composition of the present invention, a glycerin organic acid fatty acid ester can be used alone, a propylene glycol fatty acid ester can be used alone, or both of them can be used in combination. It is preferable to use a glycerin organic acid fatty acid ester in combination with a propylene glycol fatty acid ester. It is because the effect of the present invention can be extracted more.
本発明の水中油型乳化油脂組成物は、グリセリン有機酸脂肪酸エステルを除くグリセリンモノ脂肪酸エステル（以下、単にグリセリンモノ脂肪酸エステルという場合がある）を１〜１５質量％、好ましくは２〜１０質量％、特に好ましくは２〜８質量％含有する。グリセリンモノ脂肪酸エステルの含量が１質量％未満であると、製パン改良効果、特にソフト性、しとりなどの改良効果が得られず、１５質量％を超えると、ベーカリー製品の風味及び口溶けが悪化してしまう。本発明の水中油型乳化油脂組成物のグリセリンモノ脂肪酸エステルの含量は、例えばＴＬＣ−ＦＩＤにより測定することができる。 The oil-in-water type emulsified fat and oil composition of the present invention contains 1 to 15% by mass, preferably 2 to 10% by mass of glycerin monofatty acid ester (hereinafter sometimes simply referred to as glycerin monofatty acid ester) excluding glycerin organic acid fatty acid ester. Most preferably, it contains 2 to 8% by mass. If the content of the glycerol mono-fatty acid ester is less than 1% by mass, the improvement effect on bread making, particularly softness and simmering effects can not be obtained, and if it exceeds 15% by mass, the flavor and mouth melting of the bakery product are deteriorated. It will The content of the glycerol monofatty acid ester of the oil-in-water emulsified oil composition of the present invention can be measured, for example, by TLC-FID.
本発明で使用する上記グリセリンモノ脂肪酸エステルは乳化剤として使用されるものであるが、そのＨＬＢは７以下である。上記グリセリンモノ脂肪酸エステルのＨＬＢは２．５〜７．０が好ましく、３．０〜５．０がより好ましい。上記グリセリンモノ脂肪酸エステルとしては、公知のグリセリンモノ脂肪酸エステルを使用することができる。グリセリンモノ脂肪酸エステルの脂肪酸は、飽和脂肪酸でも不飽和脂肪酸でも使用可能であるが、本発明の効果が大きくなる点で飽和脂肪酸が好ましい。脂肪酸の鎖長についても制限はないが、好ましくは８〜２６、より好ましくは１２〜２４、さらに好ましくは１６〜２２である。 Although the said glycerol mono fatty acid ester used by this invention is used as an emulsifier, its HLB is seven or less. 2.5-7.0 are preferable and, as for HLB of the said glycerol mono fatty acid ester, 3.0-5.0 are more preferable. As said glycerol mono fatty acid ester, well-known glycerol mono fatty acid ester can be used. Although fatty acids of glycerin mono-fatty acid ester can be used either as saturated fatty acids or unsaturated fatty acids, saturated fatty acids are preferred in that the effect of the present invention is enhanced. The chain length of the fatty acid is also not limited, but is preferably 8 to 26, more preferably 12 to 24, and further preferably 16 to 22.
上記グリセリンモノ脂肪酸エステルは、高い製パン改良効果が得られることから、α結晶状態や液晶状態であることが好ましい。ここで液晶状態とは水を結晶中に含んだ構造のことであり、具体的には水相中にグリセリンモノ脂肪酸エステルがニート状もしくはゲル状に分散し、ラメラ構造を有している状態のことをいう。α結晶状態とは、グリセリンモノ脂肪酸エステルがさらに、水を抱いてα結晶ゲル状態となったものをいう。 The above-mentioned glycerin mono fatty acid ester is preferably in an α crystalline state or a liquid crystal state because a high bread making improvement effect can be obtained. Here, the liquid crystal state refers to a structure in which water is contained in crystals, and more specifically, in a state in which glycerol monofatty acid ester is dispersed in a neat or gel form in an aqueous phase and has a lamellar structure. It means that. The α crystalline state refers to one in which glycerin monofatty acid ester further contains water to form an α crystalline gel.
グリセリンモノ脂肪酸エステルをα結晶状態や液晶状態とするには、油中水型乳化物であれば、グリセリンモノ脂肪酸エステルを、油相ではなく水相に含有させることが好ましい。しかしながら、本発明の油脂組成物は油脂含量の少ない水中油型乳化物であるため、製造時に油相にグリセリンモノ脂肪酸エステルを含有させた場合であっても、乳化時に油水界面に移動してα結晶状態や液晶状態となる。したがって、本発明においてグリセリンモノ脂肪酸エステルは、水相に含有させることができ、油相に含有させることができる。 In order to bring glycerin mono fatty acid ester into an α crystal state or liquid crystal state, it is preferable to contain glycerin mono fatty acid ester not in the oil phase but in the water phase if it is a water-in-oil emulsion. However, since the oil composition of the present invention is an oil-in-water emulsion having a low oil content, even when glycerin mono fatty acid ester is contained in the oil phase at the time of production, it moves to the oil-water interface at the time of emulsification and α It becomes a crystalline state or a liquid crystal state. Therefore, in the present invention, glycerol monofatty acid ester can be contained in the water phase and can be contained in the oil phase.
本発明の水中油型乳化油脂組成物は、アスコルビン酸及び／又はアスコルビン酸塩を含有し、これらの合計量が０．１〜３質量％、好ましくは０．１５〜１質量％、特に好ましくは０．１５〜０．５質量％である。アスコルビン酸及びアスコルビン酸塩の合計含量が０．１質量％未満であると、ベーカリー生地改良効果が得られず、１質量％を超えると生地が締まりすぎて十分な伸展性が得られず、不良な生地物性になってしまう。本発明の水中油型乳化油脂組成物においてアスコルビン酸及び／又はアスコルビン酸塩は、水相に含まれている場合と、油相に含まれている場合とがあるが、アスコルビン酸及びアスコルビン酸塩は共に水溶性素材であることから、水相に含まれていることが好ましい。本発明の水中油型乳化油脂組成物のアスコルビン酸及びアスコルビン酸塩の含量は、例えばＨＰＬＣにより測定することができる。
尚、上記アスコルビン酸塩はカリウム塩、ナトリウム塩等が挙げられ、いずれも使用することが可能である。
The oil-in-water emulsified oil / fat composition of the present invention contains ascorbic acid and / or ascorbate, and the total amount thereof is 0.1 to 3% by mass, preferably 0.15 to 1% by mass, particularly preferably It is 0.15 to 0.5 mass%. If the total content of ascorbic acid and ascorbate is less than 0.1% by mass, the bakery dough improving effect can not be obtained, and if it exceeds 1% by mass, the dough is too tight and sufficient extensibility can not be obtained. The physical properties of the In the oil-in-water emulsified oil / fat composition of the present invention, ascorbic acid and / or ascorbate may be contained in the water phase or in the oil phase, but ascorbic acid and ascorbate Since both are water-soluble materials, they are preferably contained in the aqueous phase. The ascorbic acid and ascorbate content of the oil-in-water emulsified oil composition of the present invention can be measured, for example, by HPLC.
In addition, potassium salt, sodium salt, etc. are mentioned as said ascorbate, and it is possible to use all.
本発明の水中油型乳化油脂組成物は、ｐＨ調整剤を０．００１〜１質量％、好ましくは０．０１〜０．５質量％含有する。ｐＨ調整剤の含量が０．００１質量％未満であると、（６）成分の乳化剤のα結晶ゲルや液晶構造が不安定となり、１質量％を超えると、水中油型乳化が不安定となってしまう。
本発明で使用することのできるｐＨ調整剤としては、炭酸水素ナトリウム、炭酸ナトリウム、水酸化ナトリウム、水酸化カルシウム、乳酸ナトリウム、硝酸ナトリウム、硫酸ナトリウム、リン酸三ナトリウム、リン酸三カルシウム、クエン酸三ナトリウム等が挙げられ、これらの中から選ばれた１種又は２種以上を用いることができる。
The oil-in-water type emulsified fat and oil composition of the present invention contains a pH adjuster in an amount of 0.001 to 1% by mass, preferably 0.01 to 0.5% by mass. When the content of the pH adjuster is less than 0.001% by mass, the α crystal gel or liquid crystal structure of the emulsifier of the component (6) becomes unstable, and when it exceeds 1% by mass, the oil-in-water emulsification becomes unstable. It will
As a pH adjuster which can be used in the present invention, sodium hydrogencarbonate, sodium carbonate, sodium hydroxide, calcium hydroxide, sodium lactate, sodium nitrate, sodium sulfate, trisodium phosphate, tricalcium phosphate, citric acid Trisodium etc. are mentioned and 1 type (s) or 2 or more types chosen from these can be used.
本発明の水中油型乳化油脂組成物は、ＨＬＢが７を超える乳化剤を含有しないことが特徴の一つである。乳化物の製造には、一般的に、その安定化のため、油中水型乳化物にはＨＬＢが３〜６程度のＨＬＢの低い乳化剤が必要とされ、水中油型乳化物にはＨＬＢが８〜１６程度のＨＬＢの高い乳化剤を必要とされる。
特に、本発明のようなα結晶ゲルや液晶構造の乳化剤を含有する油脂組成物の場合は、ＨＬＢの値が高い乳化剤によって、その安定化を図ることが望ましい。
しかし、本発明では、上述の糖類を高濃度で含有し、特定の（５）成分の乳化剤を使用することにより、上記のようなＨＬＢの値が高い乳化剤を使用することなく、（６）成分の乳化剤のα結晶ゲルや液晶構造を長時間安定的に保持が可能となる。
ＨＬＢが７を超える乳化剤としては、例えば、ショ糖脂肪酸エステルやポリグリセリン脂肪酸エステルのうちのＨＬＢ７超のものを挙げることができる。
本発明の水中油型乳化油脂組成物のＨＬＢが７を超える乳化剤の含量は、例えばＴＬＣ−ＦＩＤにより測定することができる。
The oil-in-water emulsified oil / fat composition of the present invention is characterized in that it does not contain an emulsifier having an HLB of more than 7. In order to stabilize the emulsion production, a water-in-oil emulsion generally requires an emulsifier with a low HLB of about 3 to 6, and an oil-in-water emulsion has an HLB for the stabilization thereof. An emulsifier with a high HLB of around 8 to 16 is required.
In particular, in the case of an oil and fat composition containing an α-crystal gel or an emulsifier having a liquid crystal structure as in the present invention, it is desirable to stabilize it with an emulsifier having a high HLB value.
However, in the present invention, the above-mentioned saccharide is contained at a high concentration, and by using the emulsifier of the specific (5) component, the (6) component can be used without using the above-mentioned emulsifier having a high HLB value. It becomes possible to stably hold the α crystal gel and liquid crystal structure of the emulsifying agent for a long time.
Examples of the emulsifier having an HLB of more than 7 include, for example, one having a sucrose fatty acid ester or a polyglycerin fatty acid ester having an HLB7 or more.
The content of the emulsifier having an HLB of more than 7 in the oil-in-water emulsified oil composition of the present invention can be measured, for example, by TLC-FID.
本発明の水中油型乳化油脂組成物は、さらに酵素を含有することが好ましい。
本発明の水中油型乳化油脂組成物の酵素含量は、酵素製剤の形態や酵素活性の強さによって異なるが、組成物中で長期間安定的に存在可能であるという観点から、酵素製剤として０．０１〜１０質量％であることが好ましく、０．０１〜１質量％であることがより好ましい。本発明の水中油型乳化油脂組成物において酵素は、水相に含まれている場合と、油相に含まれている場合とがあるが、ベーカリー生地添加時に効果的に作用するという観点から、水相中に存在することが好ましい。
The oil-in-water type emulsified fat and oil composition of the present invention preferably further contains an enzyme.
The enzyme content of the oil-in-water emulsified oil composition of the present invention varies depending on the form of the enzyme preparation and the strength of the enzyme activity, but from the viewpoint of being able to stably exist in the composition for a long time The content is preferably 0.1 to 10% by mass, and more preferably 0.01 to 1% by mass. In the oil-in-water emulsified oil / fat composition of the present invention, the enzyme may be contained in the aqueous phase or in the oil phase, but from the viewpoint of effectively acting at the time of bakery dough addition, It is preferred to be present in the aqueous phase.
上記酵素としては、一般的にパン類の生地や菓子類の生地に使用可能なものを特に制限なく使用することができる。酵素の具体例としては、セルラーゼ、ヘミセルラーゼ、ペクチナーゼ、キシラナーゼ、ペントサナーゼ、プルラナーゼ等の細胞壁分解酵素、グルコースオキシダーゼ、ヘキソースオキシダーゼ、パーオキシダーゼ、スルフィドリルオキシダーゼ等の酸化酵素、α−アミラーゼ、マルトース生成αアミラーゼ、β−アミラーゼ、グルコアミラーゼ、イソアミラーゼ、アミログルコシダーゼ等の澱粉分解酵素、プロテアーゼ、リパーゼ、リポキシゲナーゼ、ホスホリパーゼ、ホスホリラーゼ、トランスグルタミナーゼ及びアスコルビン酸オキシダーゼ、カタラーゼ等を挙げることができ、市販の酵素製剤を用いることもできる。
本発明では、上記酵素の中でも、細胞壁分解酵素及び／又は澱粉分解酵素を使用することが、よりソフトでしとりがあるパン類が得られる点で好ましい。
As the above-mentioned enzyme, one which can be generally used for bread dough and confectionery dough can be used without particular limitation. Specific examples of the enzyme include cell wall degrading enzymes such as cellulase, hemicellulase, pectinase, xylanase, pentosanase and pullulanase, oxidizing enzymes such as glucose oxidase, hexose oxidase, peroxidase and sulfhydryl oxidase, α-amylase, maltose-forming α-amylase And beta-amylase, glucoamylase, isoamylase, amylolytic enzymes such as amyloglucosidase, protease, lipase, lipoxygenase, phospholipase, phospholipase, phosphorylase, transglutaminase, ascorbic acid oxidase, catalase etc., and commercially available enzyme preparations are used. It can also be done.
In the present invention, among the above-mentioned enzymes, it is preferable to use a cell wall degrading enzyme and / or a starch degrading enzyme in that a softer and more flexible bread can be obtained.
本発明の水中油型乳化油脂組成物は、本発明の効果に影響のない範囲において、上記成分以外のその他の成分を含有させることができる。
上記その他の成分としては、上記乳化剤以外の他の乳化剤、ゲル化剤や増粘安定剤、食塩や塩化カリウム等の塩味剤、クエン酸・酢酸・乳酸・グルコン酸等の酸味料、牛乳・練乳・脱脂粉乳・カゼイン・ホエーパウダー・バター・クリーム・ナチュラルチーズ・プロセスチーズ・発酵乳等の乳や乳製品、デキストリン類、澱粉や化工澱粉、ステビア・アスパルテーム等の甘味料、β―カロチン・カラメル・紅麹色素等の着色料、トコフェロール・茶抽出物等の酸化防止剤、小麦蛋白や大豆蛋白等の植物蛋白、ホエー蛋白濃縮物・タンパク質濃縮ホエーパウダー・トータルミルクプロテイン等の乳蛋白や動物蛋白、卵及び各種卵加工品、着香料、調味料、アミノ酸、原料アルコール、焼酎・ウイスキー・ウォッカ・ブランデー等の蒸留酒、ワイン・日本酒・ビール等の醸造酒、各種リキュール、食品保存料、日持ち向上剤、果実、果汁、コーヒー、紅茶、ウーロン茶、緑茶、ナッツペースト、香辛料、香辛料抽出物、カカオマス、ココアパウダー、野菜類、肉類、魚介類等の、食品や食品添加物を挙げることができる。
The oil-in-water type emulsified fat and oil composition of the present invention can contain other components other than the above components, as long as the effects of the present invention are not affected.
As the above-mentioned other components, emulsifying agents other than the above-mentioned emulsifying agents, gelling agents and thickening stabilizers, salting agents such as sodium chloride and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid and gluconic acid, milk and condensed milk · Skimmed milk powder · Casein · whey powder · butter · cream · Natural cheese · Processed milk · Milk and dairy products such as fermented milk, dextrins, starch and modified starch, sweeteners such as stevia and aspartame, β-carotene · caramel · Colorants such as red yeast pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, whey protein concentrates, milk proteins and whey proteins such as protein concentrate whey powder, total milk protein, Egg and various processed egg products, flavoring agents, seasonings, amino acids, raw material alcohol, spirits such as shochu, whiskey, vodka and brandy・ Sake, beer and other brews, various liqueurs, food preservatives, preservatives, fruits, fruit juice, coffee, black tea, oolong tea, green tea, green tea, nut paste, spices, spice extract, cocoa mass, cocoa powder, vegetables, meats Food and food additives such as fish and shellfish.
上記他の乳化剤としては、大豆レシチン、卵黄レシチン、大豆リゾレシチン、卵黄リゾレシチン、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖酢酸イソ酪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレンソルビタンモノグリセリド等を挙げることができる。ただし本発明では、ソルビタン脂肪酸エステルは風味の点で好ましくないため用いないことが好ましい。 As the above-mentioned other emulsifiers, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate And stearoyl sodium lactate, polyoxyethylene sorbitan monoglyceride and the like. However, in the present invention, sorbitan fatty acid ester is preferably not used because it is not preferable in terms of flavor.
上記ゲル化剤や増粘安定剤としては、グアーガム、キサンタンガム、タマリンドガム、カラギーナン、アルギン酸、アルギン酸塩、ファーセルラン、ローカストビーンガム、ペクチン、カードラン、糊化澱粉、結晶セルロース、ナノセルロース、カルボキシメチルセルロース、メチルセルロース、ゼラチン、寒天、デキストラン等が挙げられる。これらの安定剤は、単独で用いることもでき、又は２種以上を組み合わせて用いることもできる。 As the above-mentioned gelling agent and thickening stabilizer, guar gum, xanthan gum, tamarind gum, carrageenan, alginic acid, alginate, farcellulan, locust bean gum, pectin, curdlan, gelatinized starch, crystalline cellulose, nanocellulose, carboxy Methylcellulose, methylcellulose, gelatin, agar, dextran and the like can be mentioned. These stabilizers can be used alone or in combination of two or more.
次に、本発明の水中油型乳化油脂組成物の製造方法について述べる。
本発明の水中油型乳化油脂組成物は、食用油脂、水、糖類、グリセリン有機酸脂肪酸エステル及び／又はプロピレングリコール脂肪酸エステル、グリセリン有機酸脂肪酸エステルを除くグリセリンモノ脂肪酸エステル、アスコルビン酸及び／又はアスコルビン酸塩、並びにｐＨ調整剤を原料として使用し、これらの原料を、下記の（１）〜（８）の全てを満たすように混合、水中油型乳化することによって得ることができる。この際、ＨＬＢが７を超える乳化剤を使用しない。
Next, the manufacturing method of the oil-in-water type emulsified oil-fat composition of this invention is described.
The oil-in-water type emulsified fat and oil composition of the present invention comprises edible oil and fat, water, saccharides, glycerin organic acid fatty acid ester and / or propylene glycol fatty acid ester, glycerin mono fatty acid ester excluding glycerin organic acid fatty acid ester, ascorbic acid and / or ascorbic acid An acid salt and a pH adjuster can be used as a raw material, and these raw materials can be obtained by mixing and oil-in-water emulsification so as to satisfy all of the following (1) to (8). At this time, no emulsifier having an HLB of more than 7 is used.
（１）油脂含量が１０〜３０質量％である。
（２）水分含量が１０〜３０質量％である。
（３）糖類の含量が固形分として３０〜７０質量％である。
（４）水相中の糖類の含量が固形分として６５質量％以上である。
（５）グリセリン有機酸脂肪酸エステル及び／又はプロピレングリコール脂肪酸エステルを含有し、その合計量が１〜１０質量％である。
（６）グリセリン有機酸脂肪酸エステルを除くグリセリンモノ脂肪酸エステルを１〜１５質量％含有する。
（７）アスコルビン酸及び／又はアスコルビン酸塩を含有し、その合計量が０．１〜３質量％である。
（８）ｐＨ調整剤を０．００１〜１質量％含有する。
(1) The fat and oil content is 10 to 30% by mass.
(2) The water content is 10 to 30% by mass.
(3) Content of saccharides is 30-70 mass% as solid content.
(4) The content of saccharides in the aqueous phase is 65% by mass or more as solid content.
(5) Glycerin Organic acid fatty acid ester and / or propylene glycol fatty acid ester are contained, and the total amount is 1-10 mass%.
(6) Glycerin Organic acid The fatty acid ester excluding the fatty acid ester is contained in an amount of 1 to 15% by mass.
(7) Ascorbic acid and / or ascorbate is contained, and the total amount is 0.1-3 mass%.
(8) A pH adjuster is contained in an amount of 0.001 to 1% by mass.
本発明の水中油型乳化油脂組成物は、詳しくは、下記の方法により製造することができる。
乳化油脂組成物における含量が固形分として３０〜７０質量％となり、且つ水相における糖類の含量が固形分として６５質量％以上となる量の糖類と、乳化油脂組成物における含量が０．１〜３質量％となる量のアスコルビン酸及び／又はアスコルビン酸塩と、必要に応じさらにその他の原料のうちの水溶性の原料とを溶解・混合し水相を調製する。また、食用油脂に必要に応じその他の原料のうちの油溶性の原料を溶解・混合し油相を調製する。そして、調製した水相と油相とを、ＨＬＢが７を超える乳化剤を使用せずに、油脂含量が１０〜３０質量％となり、且つ水分含量が１０〜３０質量％となるとなるような比で混合し、好ましくは４５〜７５℃で予備乳化し、水中油型の予備乳化物を得る。
グリセリン有機酸脂肪酸エステル及び／又はプロピレングリコール脂肪酸エステル、並びにグリセリン有機酸脂肪酸エステルを除くグリセリンモノ脂肪酸エステルは、水相に添加することができ、油相に添加することができるが、好ましくは油相に添加する。グリセリン有機酸脂肪酸エステル及びプロピレングリコール脂肪酸エステルの添加量は、乳化油脂組成物における含量が１〜１０質量％である。また、グリセリンモノ脂肪酸エステルの添加量は、乳化油脂組成物における含量が１〜１５質量％となる量である。
Specifically, the oil-in-water type emulsified fat and oil composition of the present invention can be produced by the following method.
The content of the content in the emulsified fat and oil composition is 30 to 70 mass% as solid content, and the content of the saccharide in the aqueous phase is 65 mass% or more as solid content, and the content in the emulsified fat and oil composition is 0.1 to 0.1 An aqueous phase is prepared by dissolving and mixing ascorbic acid and / or ascorbate in an amount of 3% by mass and, if necessary, a water-soluble material among other raw materials. Moreover, the oil-soluble raw material of other raw materials is melt | dissolved and mixed with edible oil and fat as needed, and an oil phase is prepared. Then, the prepared water phase and oil phase are in such a ratio that the oil and fat content is 10 to 30% by mass and the water content is 10 to 30% by mass without using an emulsifier having an HLB of more than 7 Mix and pre-emulsify preferably at 45-75 ° C. to obtain an oil-in-water pre-emulsion.
Glycerin organic acid fatty acid ester and / or propylene glycol fatty acid ester, and glycerin mono fatty acid ester excluding glycerin organic acid fatty acid ester can be added to the water phase, and can be added to the oil phase, but preferably the oil phase Add to The addition amount of the glycerin organic acid fatty acid ester and the propylene glycol fatty acid ester is 1 to 10% by mass in the emulsified oil composition. Moreover, the addition amount of glycerol mono fatty acid ester is a quantity which will be 1-15 mass% in content in an emulsification fats-and-oils composition.
次いで、この予備乳化物を殺菌することが好ましい。尚、本発明における殺菌には滅菌を含む。殺菌は、インジェクション式、インフージョン式等の直接加熱方式、あるいはプレート式・チューブラー式・掻き取り式等の間接加熱方式を用いたＵＨＴ・ＨＴＳＴ・バッチ式、レトルト、マイクロ波加熱等の加熱滅菌もしくは加熱殺菌処理、あるいは直火等の加熱調理により行うことができる。そして冷却することにより、本発明の水中油型乳化油脂組成物が得られる。
また、殺菌する前又は後でホモジナイザーで均質化しても良い。均質化処理を行う場合の均質化圧力は、３〜３０ＭＰａとするのが好ましい。
It is then preferable to sterilize this pre-emulsion. The sterilization in the present invention includes sterilization. For sterilization, UHT · HTST · batch type heat treatment such as retort, microwave heating etc. using direct heating type such as injection type or infusion type or indirect heating type such as plate type, tubular type or scraping type Alternatively, it can be carried out by heat sterilization treatment or heat cooking such as direct heat. And by cooling, the oil-in-water type emulsified oil-fat composition of this invention is obtained.
In addition, homogenization may be performed with a homogenizer before or after sterilization. The homogenization pressure in the case of performing the homogenization treatment is preferably 3 to 30 MPa.
本発明の水中油型乳化油脂組成物が酵素を含有する場合、酵素は乳化前の水相及び／又は油相に添加混合することができ、また、予備乳化物に添加混合することができる。加熱による酵素の失活を防止するために、酵素は予備乳化物、特に殺菌後の予備乳化物に、酵素粉末又は酵素液剤を添加、分散させることが好ましい。
尚、本発明の水中油型乳化油脂組成物は、必要により、冷蔵もしくは冷凍状態で保存することができる。
When the oil-in-water emulsified fat / oil composition of the present invention contains an enzyme, the enzyme can be added to and mixed with the aqueous phase and / or the oil phase before emulsification, and can be added to and mixed with the pre-emulsion. In order to prevent the inactivation of the enzyme by heating, the enzyme is preferably added and dispersed in the pre-emulsion, in particular, the pre-emulsion after sterilization, with an enzyme powder or an enzyme solution.
In addition, the oil-in-water type emulsified oil-fat composition of this invention can be preserve | saved by refrigeration or a freezing state as needed.
次に本発明のベーカリー生地について述べる。
本発明のベーカリー用生地は、上記本発明の水中油型乳化油脂組成物を含有するものである。
Next, the bakery dough of the present invention will be described.
The bakery dough of the present invention comprises the above-described oil-in-water emulsified fat composition of the present invention.
上記ベーカリー生地の種類としては、例えば、クッキー生地、サブレ生地、ガレット生地、タルト生地、練りパイ生地、折パイ生地、シュー生地、サブレ生地、スポンジケーキ生地、バターケーキ生地、ケーキドーナツ生地等の焼菓子生地や、食パン生地、フランスパン生地、バラエティブレッド生地、ブリオッシュ生地、デニッシュ生地、スイートロール生地、イーストドーナツ生地、マフィン生地、ピザ生地、スコーン生地、蒸しパン生地、ワッフル生地、イングリッシュマフィン生地、バンズ生地等のパン生地が挙げられる。本発明ではパン生地であることが好ましい。 The types of bakery dough are, for example, cookie dough, sachet dough, galette dough, tart dough dough, pasted pie dough, folded pie dough, shoe dough, pastry dough, sponge cake dough, butter cake dough, cake donut dough, etc. Confectionery dough, bread dough, french bread dough, variety bread dough, brioche dough, danish dough, sweet roll dough, yeast donut dough, muffin dough, pizza dough, scone dough, steamed bread dough, waffle dough, english muffin dough, buns dough etc. Bread dough. In the present invention, bread dough is preferred.
上記ベーカリー生地は、一般的なベーカリー生地の製造方法に従って得ることができる。焼菓子生地であれば、オールインミックス法、シュガーバッター法、フラワーバッター法、後粉法、別立法及び後油法等により製造することができる。パン類生地であれば、中種法、ストレート法、湯種法及び長時間冷蔵法等で製造することができる。パン生地の場合は中種法で製造することが好ましい。中種法の場合、本発明の水中油型乳化油脂組成物は中種生地に添加することができ、本捏生地に使用してもよいが、好ましくは中種生地に添加する。 The above-mentioned bakery dough can be obtained according to a general bakery dough manufacturing method. The baked confectionery material can be produced by the all-in-mix method, the sugar batter method, the flower batter method, the after powder method, the separate method, the after oil method or the like. If it is bread dough, it can be manufactured by the medium seed method, the straight method, the hot water method, and the long-time refrigeration method. In the case of bread dough, it is preferable to produce by the mid-class method. In the case of the medium-sized method, the oil-in-water type emulsified fat and oil composition of the present invention can be added to medium-sized dough and may be used for the present dough, but preferably added to medium-sized dough.
上記のベーカリー生地における本発明の水中油型乳化油脂組成物の含有量は、ベーカリー生地の種類により異なり、その種類に応じて適宜決定することができる。本発明の水中油型乳化油脂組成物を練り込み使用し、且つベーカリー生地が菓子生地の場合、上記ベーカリー生地における本発明の水中油型乳化油脂組成物の含有量は、菓子生地に含まれる澱粉類１００質量部に対し、好ましくは２〜３０質量部、より好ましくは４〜２１質量部である。本発明の水中油型乳化油脂組成物の含有量を練り込み使用し、且つベーカリー生地がパン生地の場合はパン生地に含まれる澱粉類１００質量部に対し、好ましくは２〜３０質量部、より好ましくは４〜２１質量部である。 The content of the oil-in-water-type emulsified fat / oil composition of the present invention in the above-mentioned bakery dough differs depending on the type of the bakery dough and can be appropriately determined according to the type. When the oil-in-water emulsified oil / fat composition of the present invention is kneaded and used and the bakery dough is a confectionery dough, the content of the oil-in-water emulsified oil / fat composition of the present invention in the above-mentioned bakery dough is starch contained in the confectionery dough Preferably it is 2-30 mass parts with respect to 100 mass parts of classes, More preferably, it is 4-21 mass parts. When the content of the oil-in-water type emulsified fat and oil composition of the present invention is kneaded and used, and the bakery dough is bread dough, preferably 2 to 30 parts by weight, more preferably 2 parts by weight with respect to 100 parts by weight of starch contained in bread dough. 4 to 21 parts by mass.
次に本発明のベーカリー製品について述べる。
本発明のベーカリー製品は、本発明のベーカリー生地の加熱品である。
本発明のベーカリー製品は、上記本発明のベーカリー生地を、常法により、必要に応じ、包餡、成形、ホイロ等の処理をした後、加熱、好ましくは、焼成及び／又はフライしてなるものである。
焼成する場合の加熱条件は、ベーカリー製品の種類によって異なるが、例えばオーブンを使用する場合、好ましくは１５０〜２４０℃で４〜６０分、さらに好ましくは１８０〜２３０℃で５〜５０分である。
また、フライする場合の加熱条件は、好ましくは１８０〜２６０℃で１〜１０分、さらに好ましくは２００〜２５０℃で２〜５分である。
焼成とフライを組み合わせる場合は、焼成後にフライすることができ、フライ後に焼成することができる。
Next, the bakery product of the present invention will be described.
The bakery product of the present invention is a heated product of the bakery dough of the present invention.
The bakery product of the present invention comprises the above-mentioned bakery dough of the present invention, treated according to a conventional method, if necessary, with a package, forming, heating or the like and then heated, preferably baked and / or fried. It is.
The heating conditions in the case of baking vary depending on the type of bakery product, but when using an oven, for example, it is preferably 4 to 60 minutes at 150 to 240 ° C., more preferably 5 to 50 minutes at 180 to 230 ° C.
Moreover, the heating conditions in the case of frying are preferably 1 to 10 minutes at 180 to 260 ° C, and more preferably 2 to 5 minutes at 200 to 250 ° C.
When combining firing and frying, frying can be performed after firing and can be performed after frying.
次に、本発明のベーカリー生地の改良方法について述べる。
本発明のベーカリー生地の改良方法は、上記の（１）〜（９）の全てを満たす水中油型乳化油脂組成物を使用するものである。
Next, the method for improving bakery dough of the present invention will be described.
The method for improving bakery dough according to the present invention uses an oil-in-water emulsified fat composition satisfying all the above (1) to (9).
本発明のベーカリー生地の改良方法においては、上記の（１）〜（９）の全てを満たす水中油型乳化油脂組成物をベーカリー生地に練り込むことによって、ベーカリー生地の物性を改良する。本発明の水中油型乳化油脂組成物を使用することにより、生地水分含量が高い場合であっても、べたつくことなく良好な物性のベーカリー生地とすることができる。その際のベーカリー生地の種類や製造方法、本発明の水中油型乳化油脂組成物の使用量については上述のとおりである。 In the method for improving bakery dough of the present invention, the physical properties of the bakery dough are improved by kneading the oil-in-water type emulsified fat and oil composition satisfying all the above (1) to (9) into the bakery dough. By using the oil-in-water type emulsified fat and oil composition of the present invention, even when the dough water content is high, a bakery dough with good physical properties can be obtained without stickiness. About the kind and manufacturing method of bakery dough in that case, and the usage-amount of the oil-in-water type emulsified oil-fat composition of this invention, it is as above-mentioned.
最後に、本発明のベーカリー製品の改良方法について述べる。
本発明のベーカリー製品の改良方法は、上記の（１）〜（９）の全てを満たす水中油型乳化油脂組成物を使用するものである。
具体的には、上記の（１）〜（９）の全てを満たす水中油型乳化油脂組成物をベーカリー生地に練り込み、そのベーカリー生地を加熱することによって、ベーカリー製品の食感や外観を改良する。
本発明の水中油型乳化油脂組成物を使用することにより、外観と食感の改良されたベーカリー製品、特に詳しくはボリュームが大きく、ソフトでしとりと歯切れが良好であるパンを得ることができる。その際のベーカリー生地及びベーカリー製品の種類や製造方法、本発明の水中油型乳化油脂組成物の使用量については上述のとおりである。
Finally, the process for the improvement of the bakery product according to the invention is described.
The improvement method of the bakery product of this invention uses the oil-in-water type emulsified fat and oil composition which satisfy | fills all of said (1)-(9).
Specifically, the oil-in-water type emulsified fat and oil composition satisfying all the above (1) to (9) is kneaded into a bakery dough, and the texture and appearance of the bakery product are improved by heating the bakery dough. Do.
By using the oil-in-water emulsified oil composition of the present invention, it is possible to obtain a bakery product having an improved appearance and texture, in particular, a bread having a large volume and having a good softness and crispness. The types and manufacturing methods of the bakery dough and bakery products at that time, and the use amount of the oil-in-water type emulsified fat and oil composition of the present invention are as described above.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。 EXAMPLES The present invention will be more specifically described by way of the following examples, but the present invention is not limited to these examples.
＜水中油型乳化油脂組成物の製造＞
〔実施例１〜１５及び比較例１〜１６〕
表１に記載の配合に従い、常法により水中油型乳化油脂組成物１〜３１を得た。
すなわち、食用油脂（パーム油又は大豆液状油）を７０℃以上に加熱し、プロペラ撹拌機で撹拌しながら、乳化剤（グリセリンジアセチル酒石酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、プロピレングリコール脂肪酸エステル、グリセリンモノ脂肪酸エステル、ショ糖脂肪酸エステル）を添加、乳化剤が完全に溶解したらｐＨ調整剤（リン酸３ナトリウム）を添加し、分散させ、油相を得る。一方、液糖（固形分７０質量％：ソルビトール液糖）、水を７０℃に加熱し、アスコルビン酸ナトリウムを溶解させ水相を得た。この水相に油相を投入し均一に乳化させる。その後、掻取式熱交換器にて急冷捏和して水中油型乳化油脂組成物を得た。
尚、増粘安定剤及びショ糖脂肪酸エステルは水相に添加し、酵素は急冷混和後に添加・混合した。
<Production of oil-in-water emulsified fat and oil composition>
[Examples 1 to 15 and Comparative Examples 1 to 16]
According to the composition described in Table 1, oil-in-water-type emulsified fat and oil compositions 1 to 31 were obtained by a conventional method.
That is, the edible oil and fat (palm oil or soybean liquid oil) is heated to 70 ° C. or higher, and the emulsifier (glycerin diacetyl tartaric acid fatty acid ester, glycerin succinic acid fatty acid ester, propylene glycol fatty acid ester, glycerin mono fatty acid is heated while stirring with a propeller stirrer. Add ester, sucrose fatty acid ester), and when the emulsifier is completely dissolved, add a pH adjuster (trisodium phosphate) and disperse to obtain an oil phase. On the other hand, liquid sugar (solid content: 70% by mass: sorbitol liquid sugar) and water were heated to 70 ° C. to dissolve sodium ascorbate to obtain an aqueous phase. The oil phase is added to this water phase and emulsified uniformly. Thereafter, the mixture was quenched and kneaded in a scraping-type heat exchanger to obtain an oil-in-water emulsified fat composition.
The thickening stabilizer and sucrose fatty acid ester were added to the aqueous phase, and the enzyme was added and mixed after rapid mixing.
得られた水中油型乳化油脂組成物１〜３１の（１）油脂含量、（２）水分含量、（３）糖類含量、（４）水相中の糖類の含量、（５）グリセリン有機酸脂肪酸エステル及び／又はプロピレングリコール脂肪酸エステルを合計した含量、（６）グリセリン有機酸脂肪酸エステルを除くグリセリンモノ脂肪酸エステルの含量、（７）アスコルビン酸及び／又はアスコルビン酸塩を合計含量、（８）ｐＨ調整剤の含量、及び（９）ＨＬＢが７を超える乳化剤の含量を表２に示す。
得られた水中油型乳化油脂組成物１〜３１は５℃の冷蔵庫で１週間保管後、以下のベーカリー試験に供した。
(1) Fat and oil content, (2) water content, (3) sugar content, (4) sugar content in the water phase, and (5) glycerin organic acid fatty acid of the obtained oil-in-water emulsified oil and fat compositions 1 to 31 obtained The total content of ester and / or propylene glycol fatty acid ester, (6) Content of glycerin monofatty acid ester excluding glycerin organic acid fatty acid ester, (7) Total content of ascorbic acid and / or ascorbate, (8) pH adjustment The content of the agent and (9) the content of the emulsifier having an HLB of more than 7 are shown in Table 2.
The obtained oil-in-water emulsified oil composition 1-31 was subjected to the following bakery test after storage for 1 week in a refrigerator at 5 ° C.
＜ベーカリー試験１：菓子パンの製造＞
上記の水中油型乳化油脂組成物１〜３１を用い、以下の配合と製法（中種法）にてベーカリー製品（パン）である菓子パン１〜３１を製造した。尚、比較のために、水中油型乳化油脂組成物を使用しない以外は菓子パン１〜３１と同じ配合と製法によって菓子パン３２を製造した。
<Bakery examination 1: Production of confectionery bread>
Confectionery bread 1-31, which is a bakery product (bread), was manufactured using the above-described oil-in-water-type emulsified fat and oil compositions 1 to 31 according to the following formulation and manufacturing method (medium method). In addition, the confectionery bread 32 was manufactured by the same mixing | blending and manufacturing method as confectionery bread 1-31, except not using an oil-in-water type emulsified fat-and-oil composition for comparison.
＜配合＞
（中種配合）
強力粉 ７０質量部
イーストフード ０．１質量部
イースト ３質量部
上白糖 ３質量部
水 ４０質量部
水中油型乳化油脂組成物 ２質量部
（本捏配合）
強力粉 ３０質量部
食塩 １質量部
上白糖 １８質量部
可塑性乳化油脂組成物（「ブロンテ」（株式会社ＡＤＥＫＡ製）） ８質量部
全卵（正味） ５質量部
水 １８質量部
<Blending>
(Mixed type)
Strong powder 70 parts by mass Yeast food 0.1 part by mass Yeast 3 parts by mass Upper white sugar 3 parts by mass Water 40 parts by mass Oil-in-water emulsified oil composition 2 parts by mass (formula added)
Strong powder 30 parts by mass Salt 1 part by mass Upper white sugar 18 parts by mass Plasticized emulsified oil and fat composition (“Bronte” (made by ADEKA Co., Ltd.)) 8 parts by mass Whole eggs (net) 5 parts by mass Water 18 parts by mass
＜製法＞
中種配合の全原料を、たて型ミキサーにて低速３分、中速１分ミキシングし、中種生地（捏ね上げ温度＝２６℃）を得た。得られた中種生地を２８℃、相対湿度８０％にて１２０分の中種発酵させた。
次に本捏配合の可塑性乳化油脂組成物以外の全原料と上記の中種発酵を行った中種生地を、たて型ミキサーにて低速３分、中速３分ミキシングした後、本捏配合の可塑性乳化油脂組成物を添加して、低速５分、中速３分ミキシングし、パン生地（捏ね上げ温度＝２８℃）を得た。
得られたパン生地は、フロアータイムを３０分とり、７０ｇに分割、丸めを行った。さらに３０分ベンチタイムを取った後、ロール成形をし、３８℃、相対湿度８０％、５０分のホイロを取った後、上火１９０℃下火１９０℃のオーブンで１１分焼成した。
<Manufacturing method>
All the ingredients of the medium type formulation were mixed by a vertical mixer at a low speed of 3 minutes and a medium speed of 1 minute to obtain a medium type dough (tempered temperature = 26 ° C.). The resulting medium-sized dough was subjected to medium-sized fermentation at 28 ° C. and 80% relative humidity for 120 minutes.
Next, after mixing low-speed 3 minutes and medium-speed 3 minutes of all kinds of raw materials other than the plastic emulsion fats and oils composition of the present invention and medium-sized dough which performed the above-mentioned middle seed fermentation with a vertical mixer The mixture was added with the above-mentioned plasticized emulsified oil / fat composition and mixed at a low speed of 5 minutes and a medium speed of 3 minutes to obtain bread dough (tempered temperature = 28.degree. C.).
The obtained dough was divided into 70 g of floor time for 30 minutes and rounded. After further taking a bench time of 30 minutes, it was roll-formed, and after taking 50 minutes at 38 ° C and a relative humidity of 80%, it was fired in an oven at 190 ° C for the upper fire and 190 ° C for the lower fire for 11 minutes.
＜ベーカリー製品（パン）の評価＞
菓子パン１〜３２を以下の基準で評価した。結果を表３に示す。
（生地物性）
分割、丸め時の生地物性について、下記基準にて評価した。
◎：伸展性良好であり、べたつきが感じられない。
〇＋：伸展性は良好であるが、ややべたつきが感じられる。
〇：ややシマリが感じられるが、伸展性は良好である。
△：シマリが激しく、伸展性が不良である。
×：激しいべたつきが感じられ、不良である。
<Evaluation of bakery products (bread)>
Confectionery bread 1 to 32 was evaluated according to the following criteria. The results are shown in Table 3.
(Dough physical properties)
The material properties at the time of division and rounding were evaluated according to the following criteria.
◎: The extensibility is good and no stickiness is felt.
++: extensibility is good, but some stickiness is felt.
Good: Slightly felt, but extensibility is good.
Fair: severe sizzling, poor extensibility.
X: Fierce stickiness felt, poor.
（外観）
焼成した菓子パンを目視により外観を観察した。
◎：コシが高く、ボリュームも大きい。
〇＋：ややコシが低いがボリュームは良好。
〇：ボリュームがやや小さいが良好な外観である。
△：やや潰れた外観で、ボリュームがやや小さい。
×：ボリュームが小さい。
(appearance)
The appearance of the baked confectionery bread was visually observed.
◎: High in stiffness and large in volume.
+ +: Somewhat low in stiffness but good in volume.
:: The volume is somewhat small but the appearance is good.
Fair: slightly crushed appearance, slightly smaller volume.
X: The volume is small.
（風味）
焼成した菓子パンを室温で１時間置き、熱が取れた後、ポリエチレン袋に密封し、室温（２５℃）に保管した。
焼成１日後の菓子パンの風味を、専門のパネラー１１人にて、下記基準で評価した。そして、１１人のパネラー評価点を合計し、その合計点に基づき、下記の基準で菓子パンの風味を評価した。
３点：きわめて良好
２点：良好
１点：やや悪い
０点：悪い
(Flavour)
The baked confectionery bread was left at room temperature for 1 hour, removed heat, sealed in a polyethylene bag and stored at room temperature (25 ° C.).
The flavor of the confectionery bread 1 day after baking was evaluated by the following criteria by 11 expert panelists. And the paneler evaluation score of 11 persons was totaled and the flavor of confectionery bread was evaluated based on the following reference | standard based on the total score.
3 points: very good 2 points: good 1 point: somewhat bad 0 point: bad
（食感）
焼成１日後及び焼成３日後の菓子パンのソフトさ、しとり及び口溶けをパネラー１１人にて、下記基準にて評価した。そして、１１人のパネラー評価点を合計し、その合計点に基づき、下記の基準で菓子パンのソフトさ、しとり及び口溶けを評価した。
(Texture)
The softness, confectionery and mouth melting of the confectionery bread 1 day after baking and 3 days after baking were evaluated by the panelists by the following criteria. And the 11 paneler evaluation points were totaled, and the softness, confectionery and mouth melting of the confectionery bread were evaluated based on the total score based on the following criteria.
（ソフトさ）
３点：きわめて良好
２点：良好
１点：やや悪い
０点：悪い
（しとり）
３点：きわめて良好
２点：良好
１点：やや悪い
０点：悪い
（口溶け）
３点：歯切れがよく、きわめて良好
２点：良好
１点：ねちゃつきを感じ、やや悪い
０点：悪い
(Soft)
3 points: very good 2 points: good 1 point: somewhat bad 0 point: bad
3 points: very good 2 points: good 1 point: somewhat bad 0 point: bad (mouth melting)
3 points: good crisp, very good 2 points: good 1 point: feeling jerk, somewhat bad 0 points: bad
（合計点）
◎：３０〜３３点、○＋：２６〜２９点、○：２２〜２５点、△：１１〜２１点、×：１０点以下
(Total score)
◎: 30 to 33 points, + +: 26 to 29 points, :: 22 to 25 points, Δ: 1 to 21 points, x: 10 or less points
＜ベーカリー試験２：食パンの製造＞
上記の水中油型乳化油脂組成物５を用い、以下の配合と製法（中種法）にてベーカリー製品（パン）である食パン１を製造した。また、比較のために、水中油型乳化油脂組成物を使用しない以外は食パン１と同じ配合及び製法で食パン２を製造した。
<Bakery examination 2: Production of bread>
Using the above-mentioned oil-in-water emulsified oil / fat composition 5, bread loaf 1, which is a bakery product (bread), was produced according to the following formulation and production method (medium method). Moreover, bread bread 2 was manufactured by the same composition and manufacturing method as bread bread 1 except not using an oil-in-water-type emulsification fat-and-oil composition for comparison.
＜配合＞
（中種配合）
強力粉 ７０質量部
イーストフード ０．１質量部
イースト ２．２質量部
水 ４０質量部
水中油型乳化油脂組成物 ２質量部
（本捏配合）
強力粉 ３０質量部
食塩 １．８質量部
上白糖 ８質量部
可塑性乳化油脂組成物（「ブロンテ」（株式会社ＡＤＥＫＡ製）） ５質量部
水 ２５質量部
<Blending>
(Mixed type)
Strong powder 70 parts by mass Yeast food 0.1 parts by mass Yeast 2.2 parts by mass Water 40 parts by mass Oil-in-water emulsified oil composition 2 parts by mass
Strong powder 30 parts by mass Salt 1.8 parts by mass Upper white sugar 8 parts by mass Plasticized emulsified fat composition ("Bronte" (made by ADEKA Co., Ltd.)) 5 parts by mass Water 25 parts by mass
＜製法＞
中種配合の全原料を、たて型ミキサーにて低速３分、中速１分ミキシングし、中種生地（捏ね上げ温度＝２６℃）を得た。得られた中種生地は２８℃、相対湿度８０％にて２４０分の中種発酵を行った。
次に本捏配合の可塑性乳化油脂組成物以外の全原料と上記の中種発酵を行った中種生地を、たて型ミキサーにて低速３分、中速３分ミキシングした後、本捏配合の可塑性乳化油脂組成物を添加して、低速３分、中速５分ミキシングし、パン生地（捏ね上げ温度＝２８℃）を得た。
得られたパン生地は、フロアータイムを３０分とり、２２０ｇに分割、丸めを行った。さらに３０分ベンチタイムを取った後、モルダーで成形をし、３斤のプルマン型に６本入れ、３８℃、相対湿度８０％、５０分のホイロを取った後、上火１９０℃下火１９０℃オーブンで４０分焼成した。
<Manufacturing method>
All the ingredients of the medium type formulation were mixed by a vertical mixer at a low speed of 3 minutes and a medium speed of 1 minute to obtain a medium type dough (tempered temperature = 26 ° C.). The obtained middle seed dough was subjected to middle seed fermentation for 240 minutes at 28 ° C. and 80% relative humidity.
Next, after mixing low-speed 3 minutes and medium-speed 3 minutes of all kinds of raw materials other than the plastic emulsion fats and oils composition of the present invention and medium-sized dough which performed the above-mentioned middle seed fermentation with a vertical mixer The mixture was added with the above-mentioned plasticized emulsified oil / fat composition and mixed at a low speed of 3 minutes and a medium speed of 5 minutes to obtain bread dough (tempered temperature = 28 ° C).
The obtained bread dough was taken on a floor time of 30 minutes, divided into 220 g, and rounded. After taking another 30 minutes on the bench time, mold in a mulder, put 6 bottles in a 3 プ ル pullman mold, take 38 minutes at 38 ° C, 80% relative humidity, and 50 minutes, then heat 190 ° C and fire 190 Baking in an oven for 40 minutes.
＜ベーカリー製品（パン）の評価＞
食パン１及び２について以下の基準で評価した。結果を表４に示す。
（生地物性）
分割、丸め時の生地物性について、下記基準にて評価した。
◎：伸展性良好であり、べたつきも感じられない。
〇：伸展性は良好であるが、ややべたつきが感じられる。
△：シマリが感じられ、伸展性はやや不良である。
×：激しいシマリが感じられるか、又は、激しいべたつきが感じられ、不良である。
<Evaluation of bakery products (bread)>
The breads 1 and 2 were evaluated according to the following criteria. The results are shown in Table 4.
(Dough physical properties)
The material properties at the time of division and rounding were evaluated according to the following criteria.
◎: The extensibility is good and no stickiness is felt.
:: Extensibility is good, but some stickiness is felt.
Δ: Shimari is felt and extensibility is somewhat poor.
X: Severe shimari is felt or violent stickiness is felt, and it is inferior.
（風味）
焼成した食パンを室温で１時間置き、熱が取れた後、ポリエチレン袋に密封し、室温（２５℃）に保管した。
焼成１日後の食パンの風味を、専門のパネラー１１人にて、下記基準で評価した。そして、１１人のパネラー評価点を合計し、その合計点に基づき、下記の基準で食パンの風味を評価した。
３点：きわめて良好
２点：良好
１点：やや悪い
０点：悪い
(Flavour)
The baked bread was left at room temperature for 1 hour, removed heat, sealed in a polyethylene bag, and stored at room temperature (25 ° C.).
The flavor of the bread 1 day after baking was evaluated by the following criteria by 11 expert panelists. Then, the panelists' scores of 11 persons were totaled, and based on the total score, the flavor of bread was evaluated based on the following criteria.
3 points: very good 2 points: good 1 point: somewhat bad 0 point: bad
（食感）
焼成１日後及び焼成３日後の食パンのソフトさ、しとり及び口溶けをパネラー１１人にて、下記基準にて評価した。そして、１１人のパネラー評価点を合計し、その合計点に基づき、下記の基準で食パンのソフトさ、しとり及び口溶けを評価した。
（ソフトさ）
３点：きわめて良好
２点：良好
１点：やや悪い
０点：悪い
（しとり）
３点：きわめて良好
２点：良好
１点：やや悪い
０点：悪い
（口溶け）
３点：歯切れがよく、きわめて良好
２点：良好
１点：ねちゃつきを感じ、やや悪い
０点：悪い
(Texture)
The softness, breading and melting of the bread 1 day after baking and 3 days after baking were evaluated by 11 panelists according to the following criteria. Then, the panelists' scores of 11 persons were summed, and based on the total score, the softness, breading and mouth melting of the bread were evaluated according to the following criteria.
(Soft)
3 points: very good 2 points: good 1 point: somewhat bad 0 point: bad
3 points: very good 2 points: good 1 point: somewhat bad 0 point: bad (mouth melting)
3 points: good crisp, very good 2 points: good 1 point: feeling jerk, somewhat bad 0 points: bad
（合計点）
◎：３０〜３３点、○＋：２６〜２９点、○：２２〜２５点、△：１１〜２１点、×：１０点以下
(Total score)
◎: 30 to 33 points, + +: 26 to 29 points, :: 22 to 25 points, Δ: 1 to 21 points, x: 10 or less points
＜ベーカリー試験３：スポンジケーキの製造＞
上記の水中油型乳化油脂組成物５を用い、以下の配合と製法にてベーカリー製品（スポンジケーキ）であるスポンジケーキ１を製造した。比較のために、水中油型乳化油脂組成物を使用しない以外はスポンジケーキ１と同じ配合及び製法で、スポンジケーキ２を製造した。
<Bakery trial 3: sponge cake production>
Using the above-described oil-in-water emulsified oil / fat composition 5, a sponge cake 1 as a bakery product (sponge cake) was produced by the following composition and process. For comparison, a sponge cake 2 was produced in the same composition and process as the sponge cake 1 except that the oil-in-water emulsified oil composition was not used.
＜配合＞
全卵 １８０質量部
上白糖 １２０質量部
薄力粉 １００質量部
ベーキングパウダー ２質量部
水中油型乳化油脂組成物 ８質量部
スポンジケーキ練込用油脂（「グラシュー」：株式会社ＡＤＥＫＡ製）
２０質量部
<Blending>
Whole egg 180 parts by weight White white sugar 120 parts by weight Flour flour 100 parts by weight Baking powder 2 parts by weight Oil-in-water emulsified oil composition 8 parts by weight Sponge cake oil (“Grashie” manufactured by ADEKA Co., Ltd.)
20 parts by mass
＜製法＞
全卵、上白糖、薄力粉、ベーキングパウダー、及び上記水中油型乳化油脂組成物をミキサーボウルに投入し、これをたて型ミキサーにセットし、ワイヤーホイッパーを使用して、低速で１分混合後、高速で、比重が０．４３となるまで起泡した。
ここで、スポンジケーキ練込用油脂を添加し、低速３０秒、中速１０秒混合し、スポンジケーキ生地を得た。（比重は０．４５）
６号のスポンジケーキ型に底紙と側紙をあて、ここに得られたスポンジケーキ生地３６０ｇを流し入れ、固定オーブンを使用し、上火１８０℃、下火１７０℃で２５分焼成し、スポンジケーキを得た。
<Manufacturing method>
Load whole eggs, super white sugar, flour, baking powder, and the above-mentioned oil-in-water emulsified fat composition in a mixer bowl, set it in a vertical mixer, and mix it for 1 minute at low speed using a wire whipper The foam was generated at a high speed until the specific gravity was 0.43.
Here, a sponge cake kneading fat was added and mixed at a low speed of 30 seconds and a medium speed of 10 seconds to obtain a sponge cake material. (Specific gravity is 0.45)
Apply bottom and side paper to the sponge cake mold of No. 6, pour 360g of sponge cake dough obtained here into it, use a fixed oven and bake at 180 ° C for the upper flame and 170 ° C for the lower flame for 25 minutes, the sponge cake I got
＜ベーカリー製品（スポンジケーキ）の評価＞
スポンジケーキ１及び２について以下の基準で評価した。結果を表５に示す。
<Evaluation of bakery products (sponge cake)>
The following criteria evaluated sponge cakes 1 and 2. The results are shown in Table 5.
焼成したスポンジケーキを室温で１時間置き、熱が取れた後、ポリエチレン袋に密封し、室温（２５℃）に保管した。
焼成１日後のスポンジケーキのソフトさ、しとり及び口溶けをパネラー１１人にて、下記基準にて評価した。そして、１１人のパネラー評価点を合計し、その合計点に基づき、下記の基準でスポンジケーキのソフトさ、しとり及び口溶けを評価した。
（ソフトさ）
３点：きわめて良好
２点：良好
１点：やや悪い
０点：悪い
（しとり）
３点：きわめて良好
２点：良好
１点：やや悪い
０点：悪い
（口溶け）
３点：きわめて良好
２点：良好
１点：ねちゃつきを感じ、やや悪い
０点：悪い
（合計点）
◎：３０〜３３点、○＋：２６〜２９点、○：２２〜２５点、△：１１〜２１点、×：１０点以下
The calcined sponge cake was placed at room temperature for 1 hour, removed heat, sealed in a polyethylene bag, and stored at room temperature (25 ° C.).
The softness, simmering and mouth melting of the sponge cake one day after firing were evaluated by 11 panelists according to the following criteria. Then, the panelists' scores of 11 persons were totaled, and based on the total score, the softness, simmering and mouth melting of the sponge cake were evaluated according to the following criteria.
(Soft)
3 points: very good 2 points: good 1 point: somewhat bad 0 point: bad
3 points: very good 2 points: good 1 point: somewhat bad 0 point: bad (mouth melting)
3 points: very good 2 points: good 1 point: feeling weird, somewhat bad 0 points: bad (total points)
◎: 30 to 33 points, + +: 26 to 29 points, :: 22 to 25 points, Δ: 1 to 21 points, x: 10 or less points
Claims (6)
（１）油脂含量が１０〜３０質量％である。
（２）水分含量が１０〜３０質量％である。
（３）糖類の含量が固形分として３０〜７０質量％である。
（４）水相中の糖類の含量が固形分として６５質量％以上である。
（５）グリセリン有機酸脂肪酸エステル及び／又はプロピレングリコール脂肪酸エステルを含有し、その合計量が１〜１０質量％である。
（６）グリセリン有機酸脂肪酸エステルを除くグリセリンモノ脂肪酸エステルを１〜１５質量％含有する。
（７）アスコルビン酸及び／又はアスコルビン酸塩を含有し、その合計量が０．１〜３質量％である。
（８）ｐＨ調整剤を０．００１〜１質量％含有する。
（９）ＨＬＢが７を超える乳化剤を含有しない。 An oil-in-water type emulsified fat and oil composition satisfying all of the following (1) to (9).
(1) The fat and oil content is 10 to 30% by mass.
(2) The water content is 10 to 30% by mass.
(3) Content of saccharides is 30-70 mass% as solid content.
(4) The content of saccharides in the aqueous phase is 65% by mass or more as solid content.
(5) Glycerin Organic acid fatty acid ester and / or propylene glycol fatty acid ester are contained, and the total amount is 1-10 mass%.
(6) Glycerin Organic acid The fatty acid ester excluding the fatty acid ester is contained in an amount of 1 to 15% by mass.
(7) Ascorbic acid and / or ascorbate is contained, and the total amount is 0.1-3 mass%.
(8) A pH adjuster is contained in an amount of 0.001 to 1% by mass.
(9) Does not contain an emulsifier having an HLB of more than 7.
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| JP2021029118A (en) * | 2019-08-16 | 2021-03-01 | オリエンタル酵母工業株式会社 | Quality improvement agent for refrigerated laminate dough, manufacturing method of breads, and quality improvement method of breads |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2021029118A (en) * | 2019-08-16 | 2021-03-01 | オリエンタル酵母工業株式会社 | Quality improvement agent for refrigerated laminate dough, manufacturing method of breads, and quality improvement method of breads |
| JP7281997B2 (en) | 2019-08-16 | 2023-05-26 | オリエンタル酵母工業株式会社 | Quality improver for frozen layered bread dough, method for producing bread, and method for improving quality of bread |
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